Title:
METHOD FOR PRODUCING NOODLE
Document Type and Number:
WIPO Patent Application WO/2018/021448
Kind Code:
A1
Abstract:
Provided is a method that can produce a noodle having a glossy and smooth appearance and a chewy and firm texture. The method for producing the noodle includes extrusion forming, at a pressure of 80kgf/cm2 to 200kgf/cm2, a dough prepared from a raw material flower containing medium wheat flower, extremely strong wheat flower and wheat protein.
Inventors:
TORII AKIRA (JP)
UCHIDA JUNYA (JP)
KOIZUMI NORIO (JP)
OIE MARIKO (JP)
UCHIDA JUNYA (JP)
KOIZUMI NORIO (JP)
OIE MARIKO (JP)
Application Number:
PCT/JP2017/027145
Publication Date:
February 01, 2018
Filing Date:
July 27, 2017
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L7/109
Domestic Patent References:
| WO2014024539A1 | 2014-02-13 | |||
| WO2015118647A1 | 2015-08-13 |
Foreign References:
| JP2003061603A | 2003-03-04 | |||
| JP2000350559A | 2000-12-19 | |||
| JP2012179024A | 2012-09-20 |
Other References:
ZHANG WEIDONG ET AL.: "Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 13, no. 2, 2010, pages 294 - 307, XP055604759
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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