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JPS57202259A - Raw noodle free from alcohol smell and its production - Google Patents

Raw noodle free from alcohol smell and its production

Info

Publication number
JPS57202259A
JPS57202259A JP56084615A JP8461581A JPS57202259A JP S57202259 A JPS57202259 A JP S57202259A JP 56084615 A JP56084615 A JP 56084615A JP 8461581 A JP8461581 A JP 8461581A JP S57202259 A JPS57202259 A JP S57202259A
Authority
JP
Japan
Prior art keywords
noodles
free
garlic
sorbitol
production
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
Application number
JP56084615A
Other languages
Japanese (ja)
Inventor
Hisatsugu Harada
Naoyuki Mei
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HOKKAIDO WAKO SHIYOKUHIN KK
HOKKAIDO WAKO SHOKUHIN KK
HOTSUKAIDOU WAKOU SHIYOKUHIN KK
Original Assignee
HOKKAIDO WAKO SHIYOKUHIN KK
HOKKAIDO WAKO SHOKUHIN KK
HOTSUKAIDOU WAKOU SHIYOKUHIN KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HOKKAIDO WAKO SHIYOKUHIN KK, HOKKAIDO WAKO SHOKUHIN KK, HOTSUKAIDOU WAKOU SHIYOKUHIN KK filed Critical HOKKAIDO WAKO SHIYOKUHIN KK
Priority to JP56084615A priority Critical patent/JPS57202259A/en
Publication of JPS57202259A publication Critical patent/JPS57202259A/en
Pending legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: Specises such as garlic and a humectant such as sorbitol are added to produce raw noodles free from alcohol smell.
CONSTITUTION: When ethanol is used as a preservative for raw noodles such as Chinese noodles, Japanese wheat noodles or buckwheat noodles, spices such as garlic, ginger, onion extract or pepper and a humectant such as D-sorbitol, glycerol or gum are added together with a saline solution to the flour, the starting material, and they are kneaded to prepare a paste for making noodles. Preferably, the ratio of garlic to D-sorbitol is (1W10)/(99W90) and the amount is equal to that of ethanol, 3W5wt% based on the starting flour.
COPYRIGHT: (C)1982,JPO&Japio
JP56084615A 1981-06-02 1981-06-02 Raw noodle free from alcohol smell and its production Pending JPS57202259A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56084615A JPS57202259A (en) 1981-06-02 1981-06-02 Raw noodle free from alcohol smell and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56084615A JPS57202259A (en) 1981-06-02 1981-06-02 Raw noodle free from alcohol smell and its production

Publications (1)

Publication Number Publication Date
JPS57202259A true JPS57202259A (en) 1982-12-11

Family

ID=13835592

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56084615A Pending JPS57202259A (en) 1981-06-02 1981-06-02 Raw noodle free from alcohol smell and its production

Country Status (1)

Country Link
JP (1) JPS57202259A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0272839A (en) * 1988-05-19 1990-03-13 Borden Inc Production of edible paste or pasta product containing no customary drying process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0272839A (en) * 1988-05-19 1990-03-13 Borden Inc Production of edible paste or pasta product containing no customary drying process
US4965082A (en) * 1988-05-19 1990-10-23 Borden, Inc. Method for making alimentary paste or pasta products without the conventional drying step
JPH0757165B2 (en) * 1988-05-19 1995-06-21 ボーデン・インコーポレーテッド Manufacturing method of edible paste or pasta product without conventional drying step

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