Title:
METHOD FOR PRODUCING INSTANT NOODLES CONTAINING POTASSIUM LACTATE
Document Type and Number:
WIPO Patent Application WO/2019/163615
Kind Code:
A1
Abstract:
[Problem] It has been found that potassium lactate, while anticipated as a salt substitute, interferes with noodle-making ability. The purpose of the present invention is therefore to produce instant noodles that have an excellent mouthfeel while providing a salty taste originating with potassium lactate. [Solution] The present inventors have found that the ill effects exercised by potassium lactate during noodle production can be suppressed by adding potassium lactate after production of the noodle strands. The completion of this invention has made possible retention of the mouthfeel of noodles while providing a salty taste originating with the potassium lactate.
Inventors:
KITANO SHO (JP)
MATSUMURA ATSUSHI (JP)
KONO HIROYUKI (JP)
MATSUMURA ATSUSHI (JP)
KONO HIROYUKI (JP)
Application Number:
PCT/JP2019/005179
Publication Date:
August 29, 2019
Filing Date:
February 14, 2019
Export Citation:
Assignee:
NISSIN FOODS HOLDINGS CO LTD (JP)
International Classes:
A23L7/113; A23L7/109
Domestic Patent References:
| WO2018043448A1 | 2018-03-08 | |||
| WO2018043449A1 | 2018-03-08 |
Foreign References:
| JP2000175638A | 2000-06-27 | |||
| JP2002027930A | 2002-01-29 | |||
| JP2014155447A | 2014-08-28 |
Other References:
OJIMA, ASAMI: "About 'potassium lactate' that is a new food additive", NEW FOOD INDUSTRY, vol. 57, no. 12, 2015, pages 11 - 16, XP009514834
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