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Title:
METHOD FOR PRODUCING NON-FRIED NOODLES
Document Type and Number:
WIPO Patent Application WO/2018/043448
Kind Code:
A1
Abstract:
[Problem] To provide a method for producing non-fried noodles having superior noodle-making properties, mouthfeel and flavor, and reduced sodium. [Solution] By adding 1-3 wt% of potassium lactate to a main raw material powder such as wheat flour, it is possible to produce raw noodles having superior noodle-making properties, mouthfeel and flavor, even if table salt is not added. Furthermore, by cooking and hot-air drying the raw noodles, it is possible to produce non-fried noodles having reduced sodium and superior mouthfeel and flavor. In addition, by further heat treating non-fried noodles that have been hot-air dried until the moisture becomes 7-14 wt% with high-temperature hot air at a temperature of 120-200°C after drying until the moisture in a mixed gas of high-temperature hot air and steam, or superheated steam, becomes 3-6 wt%, it is possible to reduce acridity caused by potassium lactate. No drawing selected.

Inventors:
ABE, Hideaki (LTD. 1-1 Nishinakajima 4-chome, Yodogawa-k, Osaka-shi Osaka 24, 〒5328524, JP)
TANAKA, Mitsuru (LTD. 1-1 Nishinakajima 4-chome, Yodogawa-k, Osaka-shi Osaka 24, 〒5328524, JP)
Application Number:
JP2017/030838
Publication Date:
March 08, 2018
Filing Date:
August 29, 2017
Export Citation:
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Assignee:
NISSIN FOODS HOLDINGS CO., LTD. (1-1 Nishinakajima 4-chome, Yodogawa-ku Osaka-shi Osaka, 24, 〒5328524, JP)
International Classes:
A23L7/113
Attorney, Agent or Firm:
UENO, Hideki (UPSC UENO PATENT OFFICE, 1-28-1-901 Higashi-Ikebukuro, Toshima-k, Tokyo 13, 〒1700013, JP)
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