Title:
METHOD FOR MANUFACTURING INSTANT NOODLES
Document Type and Number:
WIPO Patent Application WO/2019/163352
Kind Code:
A1
Abstract:
[Problem] To provide a method for manufacturing sodium-reduced instant noodles which are suitable for noodle making and have a good texture and appropriate saltiness. [Solution] Instant noodles which are suitable for noodle making and have a good texture and appropriate saltiness can be manufactured by, in a process for manufacturing instant noodles, replacing sodium chloride to be added to kneading water by potassium lactate in an amount of 0.5-1.5 g/g of sodium chloride to thereby reduce the amount of sodium chloride used in manufacturing the instant noodles.
Inventors:
KURODA YU (JP)
YOSHINUMA TOSHIO (JP)
YOSHINUMA TOSHIO (JP)
Application Number:
PCT/JP2019/001595
Publication Date:
August 29, 2019
Filing Date:
January 21, 2019
Export Citation:
Assignee:
NISSIN FOODS HOLDINGS CO LTD (JP)
International Classes:
A23L7/113
Domestic Patent References:
| WO2018043449A1 | 2018-03-08 | |||
| WO2018043448A1 | 2018-03-08 |
Foreign References:
| JPS6427447A | 1989-01-30 | |||
| JP2002027930A | 2002-01-29 | |||
| JPH06113802A | 1994-04-26 | |||
| JP2004242571A | 2004-09-02 | |||
| JPH0664A | 1994-01-11 |
Other References:
ODA MONTA: "The book on new noodle 4th edition", TOKYO: SHOKUHIN SANYO SHIMBUNSHA CO, 1994, pages 27-30 - 131-133
OJIMA ASAMI: "About 'potassium lactate' that is a new food additive", NEW FOOD INDUSTRY, vol. 57, no. 12, 2015, pages 11 - 16, ISSN: 0547-0277
OJIMA ASAMI: "About 'potassium lactate' that is a new food additive", NEW FOOD INDUSTRY, vol. 57, no. 12, 2015, pages 11 - 16, ISSN: 0547-0277
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