Title:
METHOD FOR IMPROVING QUANTITY OF FOOD
Document Type and Number:
Japanese Patent JP3390536
Kind Code:
B2
Abstract:
PURPOSE: To improve get physical property (jelly strength and gel strength) of starch and/or protein and lower water separating ratio and strengthen retort resistance by mixing starch and/or protein with rutin.
CONSTITUTION: Starch and/or protein is mixed with about 0.01-10wt.% of rutin. Thereby, retort noodle having true noodle texture and retort having excellent taste or texture can be produced and good-quality long life noodle or boiling noodle having excellent texture, etc., can also be produced.
Inventors:
Masatake Kaku
Tamotsu Sakurai
Tamotsu Sakurai
Application Number:
JP18194594A
Publication Date:
March 24, 2003
Filing Date:
July 12, 1994
Export Citation:
Assignee:
Meiji Dairy Co., Ltd.
International Classes:
A23L7/10; A23J3/04; A23J3/08; A23L3/00; A23L7/109; A23L29/00; (IPC1-7): A23L3/00; A23L1/03; A23L1/16
Domestic Patent References:
| JP6261700A |
Attorney, Agent or Firm:
Chikao Toda