JPS55165773A - Method for improving quality and food value of noodle by adding soybean milk, etc. - Google Patents
Method for improving quality and food value of noodle by adding soybean milk, etc.Info
- Publication number
- JPS55165773A JPS55165773A JP7242079A JP7242079A JPS55165773A JP S55165773 A JPS55165773 A JP S55165773A JP 7242079 A JP7242079 A JP 7242079A JP 7242079 A JP7242079 A JP 7242079A JP S55165773 A JPS55165773 A JP S55165773A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- soybean milk
- wheat flour
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title abstract 12
- 244000068988 Glycine max Species 0.000 title abstract 6
- 235000010469 Glycine max Nutrition 0.000 title abstract 6
- 235000013336 milk Nutrition 0.000 title abstract 5
- 239000008267 milk Substances 0.000 title abstract 5
- 210000004080 milk Anatomy 0.000 title abstract 5
- 235000013305 food Nutrition 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 7
- 241000209140 Triticum Species 0.000 abstract 5
- 235000021307 Triticum Nutrition 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 abstract 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- -1 glycerin fatty acid ester Chemical class 0.000 abstract 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 235000011187 glycerol Nutrition 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 150000003016 phosphoric acids Chemical class 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To improve the taste, palatability, food value, etc. of noodles, by adding water, table salt, soybean milk, or a noodle improver to the raw material of noodle comprising wheat flour or wheat flour and buckwheat flour and/or unpolished rice, and forming the mixture to noodle.
CONSTITUTION: Various noodles are prepared by adding water, table salt and soybean milk or other noodle improver to the raw material of noodle comprising wheat flour or a mixture of wheat flour and buckwheat flour and/or unpolished rice, and forming the mixture to the desired noodles. For example, soybean milk is prepared by emulsifying soybeans in water containing a glycerin fatty acid ester, arginic acid propylene glycol ester, and a polymeric phosphoric acid salt with a mixer. The mixture of 500g of the soybean milk, 500g of table salt, 7,000g of water, and 25,000g of wheat flour, is kneaded with a kneader, pressed with a press, and slitted to obtain fresh noodles. The fresh noodles are boiled, sterilized with hydrogen peroxide, and steamed to obtain steamed noodles.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7242079A JPS55165773A (en) | 1979-06-11 | 1979-06-11 | Method for improving quality and food value of noodle by adding soybean milk, etc. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7242079A JPS55165773A (en) | 1979-06-11 | 1979-06-11 | Method for improving quality and food value of noodle by adding soybean milk, etc. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS55165773A true JPS55165773A (en) | 1980-12-24 |
Family
ID=13488766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7242079A Pending JPS55165773A (en) | 1979-06-11 | 1979-06-11 | Method for improving quality and food value of noodle by adding soybean milk, etc. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS55165773A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58183051A (en) * | 1982-04-16 | 1983-10-26 | Kenji Murakami | Preparation of noodle |
| JP2002065142A (en) * | 2000-09-01 | 2002-03-05 | Miwa Yamashita:Kk | Method for making noodle |
| WO2007026674A1 (en) * | 2005-08-29 | 2007-03-08 | Fuji Oil Company, Limited | Noodles and noodle wraps containing soybean protein composition |
| US8124157B2 (en) | 2006-12-14 | 2012-02-28 | Fuji Oil Company, Limited | Noodles and noodle skins comprising soybean protein composition and the method of making same |
| CN115500456A (en) * | 2022-08-24 | 2022-12-23 | 江南大学 | Processing and fresh-keeping method of wide-strip raw wet noodles and application thereof |
-
1979
- 1979-06-11 JP JP7242079A patent/JPS55165773A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58183051A (en) * | 1982-04-16 | 1983-10-26 | Kenji Murakami | Preparation of noodle |
| JP2002065142A (en) * | 2000-09-01 | 2002-03-05 | Miwa Yamashita:Kk | Method for making noodle |
| WO2007026674A1 (en) * | 2005-08-29 | 2007-03-08 | Fuji Oil Company, Limited | Noodles and noodle wraps containing soybean protein composition |
| US8124157B2 (en) | 2006-12-14 | 2012-02-28 | Fuji Oil Company, Limited | Noodles and noodle skins comprising soybean protein composition and the method of making same |
| CN115500456A (en) * | 2022-08-24 | 2022-12-23 | 江南大学 | Processing and fresh-keeping method of wide-strip raw wet noodles and application thereof |
| CN115500456B (en) * | 2022-08-24 | 2023-10-24 | 江南大学 | Processing and preservation methods of wide wet and wet noodles and their applications |
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