Title:
PROCESSED BUCKWHEAT FLOUR, DRIED BUCKWHEAT NOODLES, AND METHOD FOR PRODUCING SAME
Document Type and Number:
WIPO Patent Application WO/2021/256461
Kind Code:
A1
Abstract:
The present invention pertains to a technical means for producing dried buckwheat noodles that have an excellent flavor and texture and that can be produced in a stable manner. More specifically, the present invention provides: processed buckwheat flour in which the pre-gelatinization degree of starch is 70% or greater, and in a gel filtration chromatography analysis of a water extract of the processed buckwheat flour, the proportion (A/total peak area × 100) of the peak area (A) for a weight average molecular weight (Mw) of 10-5000 relative to the total peak area is 20% or greater; dried buckwheat noodles in which the processed buckwheat flour is used as an ingredient; and a method for producing the same.
Inventors:
YAMAMOTO OSAMU (JP)
Application Number:
PCT/JP2021/022656
Publication Date:
December 23, 2021
Filing Date:
June 15, 2021
Export Citation:
Assignee:
YAMAMOTO FOODS CORP (JP)
International Classes:
A21C1/00; A21C3/04; A23L7/10; A23L7/109
Foreign References:
JPH04173066A | 1992-06-19 | |||
JP2005269981A | 2005-10-06 | |||
JP2007185146A | 2007-07-26 | |||
JP2015073507A | 2015-04-20 |
Attorney, Agent or Firm:
NAKAMURA Yukitaka et al. (JP)
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