JPS5758865A - Preraration of macaroni - Google Patents
Preraration of macaroniInfo
- Publication number
- JPS5758865A JPS5758865A JP55134915A JP13491580A JPS5758865A JP S5758865 A JPS5758865 A JP S5758865A JP 55134915 A JP55134915 A JP 55134915A JP 13491580 A JP13491580 A JP 13491580A JP S5758865 A JPS5758865 A JP S5758865A
- Authority
- JP
- Japan
- Prior art keywords
- wheat flour
- macaroni
- acid
- mixture
- dried
- 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 6
- 241000209140 Triticum Species 0.000 abstract 4
- 235000021307 Triticum Nutrition 0.000 abstract 4
- 235000013312 flour Nutrition 0.000 abstract 4
- 239000002253 acid Substances 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 108010068370 Glutens Proteins 0.000 abstract 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 235000021312 gluten Nutrition 0.000 abstract 2
- 239000001509 sodium citrate Substances 0.000 abstract 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 abstract 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Noodles (AREA)
Abstract
PURPOSE: To prepare macaroni having excellent preservability, safety, and economical value, and comparable taste and palatability to the macaroni made from semolina, by using high gluten wheat flour and acid citrate.
CONSTITUTION: Wheat flour containing ≥96% of high gluten wheat flour is mixed with acid sodium citrate, or with a mixture of citric acid or an organic acid equivalent thereto and 2 times weight of sodium bicarbonate. The amount of the acid sodium citrate or citric acid is about 1W2pts.wt. per 1pts.wt. of the ash in the wheat flour. The mixture thus obtained is, if desired, mixted with 1W2wt%, based on the final product, of freeze-dried (FD) yam or FD egg white, mixed throughly at 28±5°C, and then kneaded together with a mixture of water and alcohol containing egg yolk lecithin at 33±5°C. The product is formed by conventional method, and dried to obtain the objective macaroni.
COPYRIGHT: (C)1982,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55134915A JPS5758865A (en) | 1980-09-22 | 1980-09-22 | Preraration of macaroni |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55134915A JPS5758865A (en) | 1980-09-22 | 1980-09-22 | Preraration of macaroni |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5758865A true JPS5758865A (en) | 1982-04-08 |
Family
ID=15139502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55134915A Pending JPS5758865A (en) | 1980-09-22 | 1980-09-22 | Preraration of macaroni |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5758865A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4652989A (en) * | 1984-09-05 | 1987-03-24 | Kabushiki Kaisha Toshiba | Frequency converter apparatus |
| JP2012105561A (en) * | 2010-11-15 | 2012-06-07 | Riken Vitamin Co Ltd | Boiled noodles and method for improving the quality of boiled noodles |
| CN103271291A (en) * | 2013-06-17 | 2013-09-04 | 陈主义 | Improved yam noodle and manufacturing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4877049A (en) * | 1972-01-19 | 1973-10-17 | ||
| JPS5133980A (en) * | 1974-09-18 | 1976-03-23 | Nippon Electric Co | SHOTSUTOKIIBARIADENKAIKOKATORANJISUTA |
| JPS5224577A (en) * | 1975-07-28 | 1977-02-24 | Westinghouse Electric Corp | Magnetic bridge converter |
| JPS5467048A (en) * | 1977-11-02 | 1979-05-30 | Hiroyuki Yamato | Production of raw noodle |
| JPS54113452A (en) * | 1978-02-22 | 1979-09-05 | Hausu Shiyokuhin Kougiyou Kk | Production of gelatinized dry noodle for *tsukemen* |
-
1980
- 1980-09-22 JP JP55134915A patent/JPS5758865A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4877049A (en) * | 1972-01-19 | 1973-10-17 | ||
| JPS5133980A (en) * | 1974-09-18 | 1976-03-23 | Nippon Electric Co | SHOTSUTOKIIBARIADENKAIKOKATORANJISUTA |
| JPS5224577A (en) * | 1975-07-28 | 1977-02-24 | Westinghouse Electric Corp | Magnetic bridge converter |
| JPS5467048A (en) * | 1977-11-02 | 1979-05-30 | Hiroyuki Yamato | Production of raw noodle |
| JPS54113452A (en) * | 1978-02-22 | 1979-09-05 | Hausu Shiyokuhin Kougiyou Kk | Production of gelatinized dry noodle for *tsukemen* |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4652989A (en) * | 1984-09-05 | 1987-03-24 | Kabushiki Kaisha Toshiba | Frequency converter apparatus |
| JP2012105561A (en) * | 2010-11-15 | 2012-06-07 | Riken Vitamin Co Ltd | Boiled noodles and method for improving the quality of boiled noodles |
| CN103271291A (en) * | 2013-06-17 | 2013-09-04 | 陈主义 | Improved yam noodle and manufacturing method thereof |
| CN103271291B (en) * | 2013-06-17 | 2014-04-16 | 陈主义 | Improved yam noodle and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS5758865A (en) | Preraration of macaroni | |
| JPS5799161A (en) | Production of food granules | |
| JPS57155959A (en) | Preparation of rice cake | |
| JPS5794263A (en) | Preparation of dried noodle with reduced salt content | |
| JPS5733558A (en) | Preparation of unpolished rice noodles | |
| JPS5568262A (en) | Preparation of chinese noodles | |
| JPS5651962A (en) | Preparation of macaroni | |
| JPS5739747A (en) | Preparation of viscoelastic noodle | |
| JPS55111764A (en) | Production of yeast-containing noodle | |
| JPS55114267A (en) | Preparation of noodles | |
| JPS5675075A (en) | Production of instant macaroni | |
| JPS57118763A (en) | Agent for improving quality of noodle | |
| JPS5661968A (en) | Production of dried noodle | |
| JPS5794262A (en) | Noodle | |
| JPS55150857A (en) | Preparation of gluten paste | |
| JPS5611754A (en) | Preparation of rice cake and snack | |
| JPS5675071A (en) | Production of instant macaroni | |
| JPS553762A (en) | Manufacturing fish paste product and fish paste composition | |
| JPS5515782A (en) | Preparation of noodle by lactic fermentation of wheat flour containing milk | |
| JPS5736958A (en) | Deodorizing, processing and preparing technique for making krill into food | |
| JPS56131357A (en) | Production of protein-enriched noodle | |
| JPS5568271A (en) | Preparation of yeast product | |
| TH321B (en) | Rice Pasta Ingredients | |
| JPS5615644A (en) | Production of food product of oil-in-water type emulsion | |
| JPS5568272A (en) | Preparation of improved yeast product |