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WO2017145885A1 - Procédé de fabrication de nouilles sautées instantanées - Google Patents

Procédé de fabrication de nouilles sautées instantanées Download PDF

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Publication number
WO2017145885A1
WO2017145885A1 PCT/JP2017/005416 JP2017005416W WO2017145885A1 WO 2017145885 A1 WO2017145885 A1 WO 2017145885A1 JP 2017005416 W JP2017005416 W JP 2017005416W WO 2017145885 A1 WO2017145885 A1 WO 2017145885A1
Authority
WO
WIPO (PCT)
Prior art keywords
noodle
rolling
roll
diameter
fried
Prior art date
Application number
PCT/JP2017/005416
Other languages
English (en)
Japanese (ja)
Inventor
翔 北野
恵理子 金井
田中　充
Original Assignee
日清食品ホールディングス株式会社
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
Priority claimed from JP2017020108A external-priority patent/JP6325137B2/ja
Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to CN201780003241.3A priority Critical patent/CN108135232B/zh
Priority to US15/761,683 priority patent/US20180352838A1/en
Priority to EP17756325.1A priority patent/EP3420826B1/fr
Priority to BR112018005762-2A priority patent/BR112018005762B1/pt
Priority to MX2018003489A priority patent/MX367289B/es
Publication of WO2017145885A1 publication Critical patent/WO2017145885A1/fr
Priority to HK18114757.4A priority patent/HK1255622A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Definitions

  • the present invention relates to a method for producing instant fried noodles.
  • instant noodle production methods can be broadly classified into fried (fried) noodles and non-fried noodles.
  • the fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them.
  • Non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying in oil.
  • hot air with a wind speed of about 4 m / s or less at about 70 to 100 ° C. is used.
  • a hot air drying method is generally used in which the air is dried for about 30 to 90 minutes.
  • Fried noodles have a porous structure due to evaporation of the water inside the noodles during the frying process, so they have good resilience and are characterized by a snack-like flavor that is unique to fried noodles.
  • Many instant noodles such as noodles are on sale.
  • fried noodles contain a lot of oil, they have higher calories than non-fried noodles.
  • attempts have been made to develop fried noodles with a reduced fat content (eg, Patent Documents 1 to 3).
  • Patent Document 1 describes a method for producing fried noodles having a low fat content and no brazing, and kneading 0.3 to 0.6% by weight of sodium carbonate and / or potassium carbonate with respect to the noodle raw material powder and an acidic substance. After adjusting the dough with a pH of 7.5 to 8.5, the dough is extruded, or the dough is rolled and cut to obtain raw noodle strings, steamed, seasoned, and fried. It is disclosed. Although this method is an excellent method for reducing the fat and oil content of fried noodles, it is necessary to add a large amount of brine and acidic substances for pH adjustment.
  • Patent Documents 2 and 3 The inventors of the present invention have proposed a method for producing fried noodles in which the number of rolling by a rolling roll is 1 to 3 times as a technique for reducing the fat and oil content without special measures to the raw materials of fried noodles.
  • Patent Documents 2 and 3 In machine-made noodles, roll processing is performed with a roll to make the prepared noodle strips to a predetermined thickness, but it is rolled sequentially in several times so as not to damage the gluten structure by applying excessive force to the dough. It is general, and in order to increase efficiency, it is necessary to increase the number of rolls (Non-Patent Document 1).
  • the inventions described in Patent Documents 2 and 3 suppress the formation of a layered gluten network and making the structure inside the noodle strings porous by intentionally reducing the number of times of roll rolling than usual. The oil and fat content is reduced.
  • An object of the present invention is to provide a method for producing instant fried noodles having a lower fat content than ordinary fried noodles.
  • the first invention of the present application is a noodle band preparation step using a dough prepared by adding kneaded water to raw material powder and kneading in a conventional manner, and the noodle band is predetermined by one or more rolling rolls.
  • Noodle strip rolling step that is rolled a number of times and rolled to a predetermined noodle thickness, and then the rolled noodle strip is cut with a cutting blade roll to form a raw noodle strand, which is then steamed and fried.
  • the method for producing instant fried noodles is characterized in that at least one of the rolling rolls is a large-diameter roll having a diameter of 400 mm or more.
  • the second invention of the present application relates to a method for producing instant fried noodles according to the first invention of the present application, wherein the number of rolling in the noodle strip rolling step is 3 or less.
  • the third invention of the present application relates to the method for producing instant fried noodles according to the first invention or the second invention of the present application, wherein the compression ratio of the noodle band by the large-diameter roll is 90% or more. .
  • ingredient Formulations for instant fried noodles according to the present invention ordinary instant noodle ingredients can be used. That is, as the raw material powder, flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch, and crosslinked starch can be used. In the present invention, salt and alkali agents generally used in the production of instant noodles for these raw material powders, various thickeners, noodle quality improvers, edible oils and fats, carotene pigments, and other pigments and preservatives, etc. Can be added. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.
  • the dough production method according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneading water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared. At this time, if there is a lot of water by kneading water, the dough will be dumped, and not only will it be difficult to make and roll the noodle strips later, but excessive foaming will occur during the frying process due to excessive moisture, replacing moisture and fats and oils. Is promoted, it becomes difficult to reduce the fat content.
  • the preferred amount of water added by the kneading water depends on the temperature of the dough, but it is preferable to add water so that the noodle band moisture is 25 to 45 wt%, more preferably 30 to 40 wt%.
  • Noodle strips are prepared using the prepared dough.
  • a method for producing a noodle band (1) a method of forming dough into a rough noodle band with a shaping roll, and then forming a composite noodle band through a composite roll, (2) using an extruder such as an extruder under normal pressure or A method for preparing a noodle strip by extruding under reduced pressure or by extruding a small lump and then forming a noodle strip with a shaping roll can be considered.
  • the noodle strip is rolled to a predetermined noodle thickness using a rolling roll to a predetermined noodle thickness, and the noodle strip having a predetermined noodle thickness is cut with a cutting blade roll to obtain a raw noodle string.
  • the at least one rolling roll used in the rolling step is desirably a large-diameter roll having a diameter of 400 mm or more, preferably 500 mm or more.
  • the diameter of the rolling roll used in the machine production of instant noodles is generally 300 mm at the maximum (Patent Document 4), and a rolling roll having a diameter of 400 mm or more, or a diameter of 500 mm or more is a size that is not normally considered.
  • the contact area between the rolling roll and the noodle strip increases, or the contact time between the rolling roll and the noodle strip increases, so the cumulative pressure applied to the noodle strip increases and the layered gluten network Can be suppressed. *
  • the moisture inside the noodle strings is more freely foamed and the average size of the individual pores is increased, while the number of pores present in the cross section of the noodle strings and the porosity Therefore, the amount of frying oil absorbed in the pores inside the noodle strings decreases, and the fat content of the noodle strings decreases.
  • the number of rolls in the present invention is not particularly limited. However, as disclosed in Patent Documents 2 and 3, the number of rollings is 1 to 3 to suppress the formation of a layered gluten network, It becomes possible to effectively reduce the fat content.
  • the rolling degree of roll rolling is not particularly limited. However, when the rolling degree is large in rolling using a large diameter roll, specifically, when the compression ratio is 90% or more, preferably 92% or more, the roll and noodle Since the contact area with the belt is large or the contact time becomes long, the fat content of the fried noodles can be further reduced.
  • the obtained raw noodle strings are ⁇ -ized by steaming and / or boiling by a conventional method.
  • a method of cooking not only heating with saturated steam but also heating with superheated steam can be performed.
  • seasoning can also be carried out by attaching a seasoning liquid (a landing liquid) to the noodle strings thus gelatinized by spraying or dipping.
  • a seasoning liquid a landing liquid
  • the seasoning process is not necessarily performed and may be omitted.
  • the noodle strings are cut into 20 to 50 cm servings.
  • the cut noodle strings are put into a metal fry drying device consisting of a lid and a container called a fly retainer.
  • Cooling process After frying, remove the lid and take out the noodle mass from the container. The taken noodle mass is cooled for a predetermined time to obtain instant fried noodles.
  • a dough prepared by adding kneaded water to raw material powder and kneading is used as a noodle band, and then rolled to a predetermined noodle thickness using at least one large-diameter roll, and then a cutting blade roll After cutting the noodle strips into raw noodle strings, instant fried noodles with reduced fat content can be produced by steaming and fried.
  • the production method of the present invention as an additional effect, it is recognized that the frying time is shortened, and that the restoration by hot water or the like is faster than the fried noodles produced by a normal method.
  • Test Area A1-1 Mix 900g of wheat flour and 100g of starch, add 15g of salt, 2.3g of brine, and 340ml of kneaded water in which 0.4g of polymerized phosphate is dissolved. A dough was made.
  • the produced dough was extruded under normal pressure using an extruder to prepare a noodle band having a thickness of 10 mm.
  • the noodle band having a thickness of 10 mm produced as described above was compressed 92% by a large-diameter roll having a diameter of 600 mm to produce a noodle band having a thickness of 0.80 mm.
  • the peripheral speed of the roll was 4 m / min, and the rolled noodle strip was made into a noodle string using a No. 20 cutting blade roll.
  • the cut noodle strings were immediately steamed for 2 minutes in a steamhouse supplied with saturated steam at 240 kg / h.
  • the steamed noodle strings were immersed in a seasoning solution in which 90 g of salt per liter, 13.5 g of glutamic acid, 10 ml of soy sauce, and 30 g of livestock meat extract were dissolved for 5 seconds, and then the noodle strings were cut to a length of 30 cm.
  • Test Area A1-2 A fried noodle sample was prepared by the same method as in test section A1-1, except that the prepared noodle strip was rolled with a large-diameter roll having a diameter of 450 mm.
  • Test Area A1-3 A fried noodle sample was prepared by the same method as in test section A1-1, except that the prepared noodle strip was rolled with a large roll having a diameter of 240 mm.
  • Example A1-4 A fried noodle sample was prepared by the same method as in test section A1-1 except that the prepared noodle strip was rolled with a large-diameter roll having a diameter of 180 mm.
  • Example A1-5 A fried noodle sample was prepared by the same method as in test section A1-1, except that the prepared noodle strip was rolled with a large-diameter roll having a diameter of 90 mm.
  • Test area B1-1 The prepared dough was extruded under a reduced pressure of 0.07 MPa (530 mmHg) using an extruder to prepare a noodle strip having a thickness of 10 mm, and a fried noodle sample was prepared in the same manner as in the test section A1-1. .
  • Test Zone B1-2 A fried noodle sample was prepared in the same manner as in the test section B1-1 except that the prepared noodle strip was rolled with a large-diameter roll having a diameter of 450 mm.
  • Example B1-3 A fried noodle sample was prepared in the same manner as in the test section B1-1 except that the prepared noodle strip was rolled with a rolling roll having a diameter of 240 mm.
  • Example B1-4 A fried noodle sample was prepared by the same method as in test section B1-1, except that the prepared noodle strip was rolled with a 180 mm diameter rolling roll.
  • Example B1-5 A fried noodle sample was prepared in the same manner as in the test section B1-1 except that the produced noodle strip was rolled with a rolling roll having a diameter of 90 mm.
  • Example A2-1 A 10 mm thick noodle strip extruded under normal pressure using an extruder was compressed by 90% with a large-diameter roll having a diameter of 600 mm in the first rolling to produce a 1 mm thick noodle strip. At that time, the peripheral speed of the roll was 4 m / min.
  • the noodle strip was further compressed by 20% with a rolling roll having a diameter of 90 mm to prepare a noodle strip having a thickness of 0.8 mm.
  • the peripheral speed of the roll was set to 18 m / min.
  • Other conditions were the same as those in the test section A1-1.
  • Test Area A2-2 A fried noodle sample was prepared in the same manner as in the test section A2-1 except that in the first rolling, the prepared noodle strip was rolled with a large-diameter roll having a diameter of 450 mm.
  • Test area A2-3 A fried noodle sample was prepared in the same manner as in the test section A2-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 240 mm.
  • Test Area A2-4 A fried noodle sample was prepared in the same manner as in the test section A2-1 except that in the first rolling, the prepared noodle strip was rolled with a 180 mm diameter rolling roll.
  • Example A2-5 A fried noodle sample was produced in the same manner as in the test section A2-1 except that in the first rolling, the produced noodle strip was rolled with a rolling roll having a diameter of 90 mm.
  • Test Zone B2-1 A fried noodle sample was prepared in the same manner as in the test section A2-1 except that the prepared dough was extruded under a reduced pressure of 0.07 MPa (530 mmHg) using an extruder to prepare a noodle band having a thickness of 10 mm. .
  • Test Zone B2-2 A fried noodle sample was prepared in the same manner as in the test section B2-1 except that in the first rolling, the prepared noodle strip was rolled with a large-diameter roll having a diameter of 450 mm.
  • Test area B2-3 A fried noodle sample was prepared in the same manner as in the test section B2-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 240 mm.
  • Example B2-4 A fried noodle sample was prepared in the same manner as in the test section B2-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 180 mm.
  • Example B2-5 A fried noodle sample was produced in the same manner as in the test section B2-1 except that the produced noodle strip was rolled with a rolling roll having a diameter of 90 mm in the first rolling.
  • the noodle strip was compressed 16.67% with a rolling roll having a diameter of 90 mm to produce a 1 mm thick noodle strip.
  • the noodle strip was compressed 20% by a rolling roll having a diameter of 90 mm to prepare a noodle strip having a thickness of 0.8 mm.
  • the peripheral speed of the rolling roll in the second and third rolling was 18 m / min.
  • Example A3-2 A fried noodle sample was prepared in the same manner as in the test section A3-1 except that the prepared noodle strip was rolled with a large-diameter roll having a diameter of 450 mm in the first rolling.
  • Test Zone A3-3 A fried noodle sample was prepared in the same manner as in the test section A3-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 240 mm.
  • Example A3-4 A fried noodle sample was prepared in the same manner as in the test section A3-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 180 mm.
  • Example A3-5 A fried noodle sample was prepared in the same manner as in the test section A3-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 90 mm.
  • Test area B3-1 A fried noodle sample was prepared in the same manner as in test section A3-1 except that the prepared dough was extruded under a reduced pressure of 0.07 MPa (530 mmHg) using an extruder to prepare a 10 mm thick noodle strip. .
  • Test Zone B3-2 A fried noodle sample was produced in the same manner as in the test section B3-1 except that in the first rolling, the produced noodle strip was rolled with a large-diameter roll having a diameter of 450 mm.
  • Test area B3-3 A fried noodle sample was produced in the same manner as in the test section B3-1 except that in the first rolling, the produced noodle strip was rolled with a rolling roll having a diameter of 240 mm.
  • Example B3-4 A fried noodle sample was produced in the same manner as in the test section B3-1 except that in the first rolling, the produced noodle strip was rolled with a rolling roll having a diameter of 180 mm.
  • Example B3-5 A fried noodle sample was prepared in the same manner as in the test section B3-1 except that in the first rolling, the prepared noodle strip was rolled with a rolling roll having a diameter of 90 mm.
  • Example C1-1 A fried noodle sample was produced in the same manner as in the test section A1-1 except that the peripheral speed of the roll rolling was 10 m / min.
  • Example C1-3 A fried noodle sample was prepared in the same manner as in the test section A1-3 except that the peripheral speed of the roll rolling was 10 m / min.
  • Test Zone C2-1 A fried noodle sample was produced in the same manner as in the test section A2-1 except that the peripheral speed of the first roll rolling was 10 m / min.
  • Test Zone C3-1 A fried noodle sample was prepared in the same manner as in the test section A3-1 except that the peripheral speed of the first roll was changed to 10 m / min.
  • Test Zone D1-1 A fried noodle sample was prepared in the same manner as in the test section B1-1 except that the peripheral speed of roll rolling was 10 m / min.
  • Test Zone D2-1 A fried noodle sample was prepared in the same manner as in the test section B2-1 except that the peripheral speed of the first roll was changed to 10 m / min.
  • Test Zone D3-1 A fried noodle sample was prepared in the same manner as in the test section B3-1 except that the peripheral speed of the first roll rolling was 10 m / min.
  • Tables 1 and 2 show the production conditions in each of the above test sections, and Tables 3 and 4 show the fat and oil contents of the fried noodle samples prepared in each of the above test sections.
  • the fat and oil content of the fried noodles is lower as the roll diameter is larger in all test sections, and when a large diameter roll with a diameter of 600 mm is used, compared with a case where a rolling roll with a diameter of 90 mm is used. It can be seen that the fat content can be reduced by 1.6% to 3.6%. This is because when a large-diameter rolling roll that is not normally considered in the production of fried noodles is used, the contact area between the rolling roll and the noodle strip is large, or the contact time with the noodle strip is long. It is considered that the cumulative pressure applied is increased and the formation of a layered gluten network is suppressed. *
  • the moisture inside the noodle strings is more freely foamed and the average size of the individual pores is increased, while the number of pores present in the cross section of the noodle strings and the porosity , The amount of frying oil absorbed in the pores is reduced.
  • test section A the oil content of test sections A1-3 and A1-4 using rolling rolls with a diameter of 240 mm and 180 mm is reduced compared to test section A1-5 using a rolling roll with a diameter of 90 mm.
  • the amounts remain at 1% and 0.4%, respectively, but the reductions in the fat content in test sections A1-1 and A1-2 using large-diameter rolls of 600 mm and 450 mm are 3.3% and 2.3%, respectively. It can be seen that the use of a large-diameter roll greatly contributes to the reduction of the fat content.
  • the compression ratio of the noodle band by the large diameter roll is high.
  • the compression ratio of the noodle strip is high, the contact area between the rolling roll and the noodle strip is large, or the contact time with the noodle strip is long, so that the fat content can be further reduced by the synergistic effect with the large diameter roll. .
  • the number of rolling was 1 and the compression ratio of the noodle band was as high as 92%. Therefore, the number of rolling was 2 and the compression ratio of the noodle band in the first rolling was 90.
  • the test sections A2, B2, C2, D2, and the test sections A3, B3, C3, D3, which are 3 times rolling and the noodle band compression ratio is 88% in the first rolling It can be seen that the fat content of the fried noodles is low overall.
  • the number of roll rolling is 3 times or less, preferably 1 time or 2 times.
  • test roll A1-3 using a rolling roll having a diameter of 240 mm and a rolling roll having a diameter of 240 mm, and the rolling speed having the same rolling speed of 240 mm having a peripheral speed of 10 m / min. Comparing the results of test section C1-3 using a roll, it can be seen that the fat and oil content of the fried noodles produced in test section C1-3 having a high peripheral speed is 2.3% greater than that of test section A1-3.
  • the peripheral speed of the first roll rolling is 4 m / min and the test section A1-1 using a roll having a diameter of 600 mm, and the peripheral speed of the first roll rolling is 10 m / min, and the same diameter of 600 mm.
  • the difference in the fat content was only 1.5%. It turns out that it is effective for content reduction.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

Le problème de la présente invention vise à fournir un procédé de fabrication de nouilles sautées instantanées, dans lequel la teneur en huile et graisse est inférieure à celle de nouilles sautées typiques. La solution selon la présente invention concerne un procédé de fabrication de nouilles sautée, qui réduit la teneur en huile et graisse dans des nouilles sautée en utilisant, pour au moins un rouleau de laminoir, un rouleau de grand diamètre ayant un diamètre de 400 mm ou plus qui est supérieur à celui d'un rouleau de laminoir typique pendant le laminage de bande de nouilles au moyen d'une pluralité de rouleaux de laminoir. De plus, la teneur en huile et graisse est davantage réduite en produisant la bande de nouilles par extrusion à basse pression et en augmentant le taux de compression de la bande de nouilles au moyen du rouleau de grand diamètre.
PCT/JP2017/005416 2016-02-24 2017-02-15 Procédé de fabrication de nouilles sautées instantanées WO2017145885A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CN201780003241.3A CN108135232B (zh) 2016-02-24 2017-02-15 即食油炸面的制造方法
US15/761,683 US20180352838A1 (en) 2016-02-24 2017-02-15 Method for producing instant fried noodles
EP17756325.1A EP3420826B1 (fr) 2016-02-24 2017-02-15 Procédé de fabrication de nouilles sautées instantanées
BR112018005762-2A BR112018005762B1 (pt) 2016-02-24 2017-02-15 Método para produzir talharins fritos instantâneos
MX2018003489A MX367289B (es) 2016-02-24 2017-02-15 Metodo para producir fideos instantaneos fritos.
HK18114757.4A HK1255622A1 (zh) 2016-02-24 2018-11-19 即食油炸麵的製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2016-032902 2016-02-24
JP2016032902 2016-02-24
JP2017020108A JP6325137B2 (ja) 2016-02-24 2017-02-07 即席フライ麺の製造方法
JP2017-020108 2017-02-07

Publications (1)

Publication Number Publication Date
WO2017145885A1 true WO2017145885A1 (fr) 2017-08-31

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PCT/JP2017/005416 WO2017145885A1 (fr) 2016-02-24 2017-02-15 Procédé de fabrication de nouilles sautées instantanées

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6970315B1 (ja) * 2021-04-08 2021-11-24 エースコック株式会社 即席油揚げ麺及びその製造方法
JP6970316B1 (ja) * 2021-04-08 2021-11-24 エースコック株式会社 即席油揚げ麺の製造方法
JP7104864B1 (ja) 2022-01-25 2022-07-21 エースコック株式会社 即席油揚げ麺の製造方法

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JPH04112762A (ja) * 1990-08-31 1992-04-14 Nippon Flour Mills Co Ltd 無乾燥半生麺及びその製造法
JPH05137527A (ja) * 1991-11-22 1993-06-01 Nippon Flour Mills Co Ltd 早茹で麺及びその製造方法並びに早茹で麺用粉
JP2000245377A (ja) * 1999-01-01 2000-09-12 Nissin Food Prod Co Ltd 即席麺類の製造方法
JP2006067845A (ja) * 2004-08-31 2006-03-16 Shimadaya Corp 手延べ風茹で麺及びその製造方法

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Publication number Priority date Publication date Assignee Title
JPS61135531A (ja) * 1984-12-06 1986-06-23 株式会社　喜久屋 製麺方法及び製麺機
JPS63269960A (ja) * 1987-04-28 1988-11-08 Ikeda Shokuhin Kogyo Kk 麺類の製造方法
JPH0297361A (ja) * 1988-06-24 1990-04-09 Takeda Chem Ind Ltd 麺類用品質改良剤および麺類
JPH04112762A (ja) * 1990-08-31 1992-04-14 Nippon Flour Mills Co Ltd 無乾燥半生麺及びその製造法
JPH05137527A (ja) * 1991-11-22 1993-06-01 Nippon Flour Mills Co Ltd 早茹で麺及びその製造方法並びに早茹で麺用粉
JP2000245377A (ja) * 1999-01-01 2000-09-12 Nissin Food Prod Co Ltd 即席麺類の製造方法
JP2006067845A (ja) * 2004-08-31 2006-03-16 Shimadaya Corp 手延べ風茹で麺及びその製造方法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6970315B1 (ja) * 2021-04-08 2021-11-24 エースコック株式会社 即席油揚げ麺及びその製造方法
JP6970316B1 (ja) * 2021-04-08 2021-11-24 エースコック株式会社 即席油揚げ麺の製造方法
JP2022161088A (ja) * 2021-04-08 2022-10-21 エースコック株式会社 即席油揚げ麺及びその製造方法
JP2022161089A (ja) * 2021-04-08 2022-10-21 エースコック株式会社 即席油揚げ麺の製造方法
JP7104864B1 (ja) 2022-01-25 2022-07-21 エースコック株式会社 即席油揚げ麺の製造方法
JP2023108482A (ja) * 2022-01-25 2023-08-04 エースコック株式会社 即席油揚げ麺の製造方法

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