PREPARATION OF NOODLE
PURPOSE:To prepare noodles having high chewability without using salt or KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle) by kneading the raw material flour with a liquid mixture composed of food vinegar, sodium bicarbonate, gelatin, a sweetener and water at specific rati...
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| creator | IWASAKI MITSUKUNI SASAKI SATORU |
| description | PURPOSE:To prepare noodles having high chewability without using salt or KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle) by kneading the raw material flour with a liquid mixture composed of food vinegar, sodium bicarbonate, gelatin, a sweetener and water at specific ratios. CONSTITUTION:A liquid mixture consisting of (A) 13-17wt.% of food vinegar, (B) 1-2.3wt.% of sodium bicarbonate, (C) 0.6-2wt.% of gelatin, (D) 6.7-16.7wt.% of a sweetener such as honey and (E) the remaining part of water is compounded to raw material flour for wheat vermicelli, Chinese noodle, etc., and kneaded. The noodles are prepared from the kneaded dough by a conventional method. In the case of using the liquid mixture for the preparation of wheat vermicelli, the amount of the mixture is preferably 40-50% based on the wheat flour and, in the case of preparing Chinese noodles, the amount is preferably 30-40% based on the raw material flour. |
| format | Patent |
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CONSTITUTION:A liquid mixture consisting of (A) 13-17wt.% of food vinegar, (B) 1-2.3wt.% of sodium bicarbonate, (C) 0.6-2wt.% of gelatin, (D) 6.7-16.7wt.% of a sweetener such as honey and (E) the remaining part of water is compounded to raw material flour for wheat vermicelli, Chinese noodle, etc., and kneaded. The noodles are prepared from the kneaded dough by a conventional method. In the case of using the liquid mixture for the preparation of wheat vermicelli, the amount of the mixture is preferably 40-50% based on the wheat flour and, in the case of preparing Chinese noodles, the amount is preferably 30-40% based on the raw material flour.</description><edition>5</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19931203&DB=EPODOC&CC=JP&NR=H05316975A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19931203&DB=EPODOC&CC=JP&NR=H05316975A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IWASAKI MITSUKUNI</creatorcontrib><creatorcontrib>SASAKI SATORU</creatorcontrib><title>PREPARATION OF NOODLE</title><description>PURPOSE:To prepare noodles having high chewability without using salt or KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle) by kneading the raw material flour with a liquid mixture composed of food vinegar, sodium bicarbonate, gelatin, a sweetener and water at specific ratios. CONSTITUTION:A liquid mixture consisting of (A) 13-17wt.% of food vinegar, (B) 1-2.3wt.% of sodium bicarbonate, (C) 0.6-2wt.% of gelatin, (D) 6.7-16.7wt.% of a sweetener such as honey and (E) the remaining part of water is compounded to raw material flour for wheat vermicelli, Chinese noodle, etc., and kneaded. The noodles are prepared from the kneaded dough by a conventional method. In the case of using the liquid mixture for the preparation of wheat vermicelli, the amount of the mixture is preferably 40-50% based on the wheat flour and, in the case of preparing Chinese noodles, the amount is preferably 30-40% based on the raw material flour.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBANCHINcAxyDPH091Pwd1Pw8_d38XHlYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxXgEeBqbGhmaW5qaOxsSoAQCdpR8h</recordid><startdate>19931203</startdate><enddate>19931203</enddate><creator>IWASAKI MITSUKUNI</creator><creator>SASAKI SATORU</creator><scope>EVB</scope></search><sort><creationdate>19931203</creationdate><title>PREPARATION OF NOODLE</title><author>IWASAKI MITSUKUNI ; SASAKI SATORU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH05316975A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1993</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>IWASAKI MITSUKUNI</creatorcontrib><creatorcontrib>SASAKI SATORU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>IWASAKI MITSUKUNI</au><au>SASAKI SATORU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF NOODLE</title><date>1993-12-03</date><risdate>1993</risdate><abstract>PURPOSE:To prepare noodles having high chewability without using salt or KANSUI (alkaline aqueous solution used in the preparation of Chinese noodle) by kneading the raw material flour with a liquid mixture composed of food vinegar, sodium bicarbonate, gelatin, a sweetener and water at specific ratios. CONSTITUTION:A liquid mixture consisting of (A) 13-17wt.% of food vinegar, (B) 1-2.3wt.% of sodium bicarbonate, (C) 0.6-2wt.% of gelatin, (D) 6.7-16.7wt.% of a sweetener such as honey and (E) the remaining part of water is compounded to raw material flour for wheat vermicelli, Chinese noodle, etc., and kneaded. The noodles are prepared from the kneaded dough by a conventional method. In the case of using the liquid mixture for the preparation of wheat vermicelli, the amount of the mixture is preferably 40-50% based on the wheat flour and, in the case of preparing Chinese noodles, the amount is preferably 30-40% based on the raw material flour.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PREPARATION OF NOODLE |
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