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Title:
NON-FRIED CHINESE NOODLES AND PRODUCTION METHOD THEREFOR
Document Type and Number:
WIPO Patent Application WO/2021/039297
Kind Code:
A1
Abstract:
[Problem] The present invention addresses the problem of providing non-fried Chinese noodles for which deterioration over time is inhibited. [Solution] The problem is solved by adding hydrated calcium monohydrogen phosphate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (lye water) has been added. It is preferred that the amount of hydrated calcium monohydrogen phosphate added with respect to the amount of sodium carbonate and/or potassium carbonate added is in the range of the numerical expression 1. (Numerical expression 1) 0.8X-2≤Y≤2X (where X is the amount (g) of sodium carbonate and/or potassium carbonate added with respect to 1 kg of the main raw material powder and Y is the amount (g) of hydrated calcium monohydrogen phosphate added with respect to 1 kg of the main raw material powder).

Inventors:
KUSUDA YUINA (JP)
HAGIWARA KENTA (JP)
Application Number:
PCT/JP2020/029668
Publication Date:
March 04, 2021
Filing Date:
August 03, 2020
Export Citation:
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Assignee:
NISSIN FOODS HOLDINGS CO LTD (JP)
International Classes:
A23L7/109
Foreign References:
JP2005278448A2005-10-13
JP2019134689A2019-08-15
JP2005021152A2005-01-27
JP2003219837A2003-08-05
JPH08242793A1996-09-24
CN105995502A2016-10-12
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