Title:
MULTILAYER NOODLES AND PRODUCTION METHOD THEREOF
Document Type and Number:
Japanese Patent JP2022018243
Kind Code:
A
Abstract:
To provide multilayer noodles which have a texture different at internal and external parts of noodles and smoothness on surfaces of noodles, similar to those of just boiled noodles, even being preserved (at room temperature, being chilled, or frozen) after being boiled.SOLUTION: Multilayer noodles comprise: external layers forming surfaces of the noodles; and internal layers adjacent to the external layers. The external layers contain, GA-SX wheat flour, the GA-SX wheat flour is formed by milling harvest (GA-SX wheat grains) of wheat which does not lack enzyme activity of BSSI-A1, lacks enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks enzyme activity of any two out of SSIIa-A1, SSIIa-B1 and SSIIa-D1, and a content of the GA-SX wheat flour in the external layers is higher than that in the internal layers.SELECTED DRAWING: None
Inventors:
YAJIMA MIKIKAZU
Application Number:
JP2020121209A
Publication Date:
January 27, 2022
Filing Date:
July 15, 2020
Export Citation:
Assignee:
NIPPN CORP
International Classes:
A23L7/109; A23L7/10
Attorney, Agent or Firm:
Shinichiro Tanaka
Yoshi Kazuhiko Ta
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Naoki Yamazaki
Yoshi Kazuhiko Ta
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Naoki Yamazaki
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