Title:
NOODLE FOOD PRODUCT
Document Type and Number:
Japanese Patent JP2012016295
Kind Code:
A
Abstract:
To provide a noodle food product improved in quality deterioration accompanied by the aging of starch without deteriorating the physical properties of dough, taste and texture of the noodle food product, and to provide a method for producing the same.
In the noodle food product, 0.000001 to 1 pts.wt. of a substance having an ice crystallization-inhibiting activity is dispersed in 100 pts.wt. of dough for noodles. A noodle food product obtained by heating the dough little deteriorates its physical properties even after frozen and thawed. Thereby, the quality deterioration accompanied by the ageing of starch can be improved.
Inventors:
ARAI NAOKI
KEGASA HIDEAKI
YOKOTA SHINICHI
TOMONO JUN
TAKARAGAWA KOJI
KEGASA HIDEAKI
YOKOTA SHINICHI
TOMONO JUN
TAKARAGAWA KOJI
Application Number:
JP2010154164A
Publication Date:
January 26, 2012
Filing Date:
July 06, 2010
Export Citation:
Assignee:
KANEKA CORP
International Classes:
A23L7/109
Domestic Patent References:
| JP2003250473A | 2003-09-09 | |||
| JP2003253263A | 2003-09-10 | |||
| JP2005104875A | 2005-04-21 | |||
| JP2009131246A | 2009-06-18 | |||
| JP2009296902A | 2009-12-24 |
Foreign References:
| WO2007105734A1 | 2007-09-20 |
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