NOODLES AND METHOD FOR PRODUCING SAME

• Main Authors: MURAKAMI TOMOYA, HIROTA MASAJI, YANO MASAYASU
• Format: Patent
• Language: Chinese; English
• Published: 01.06.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the milk protein being micellar casein. 本发明的面类为对包含小麦粉和含乳蛋白原料的原料组合物进行制作而成的面类，上述含乳蛋白原料的乳蛋白的含量以固体成分比率计为80质量％以上，上述乳蛋白的60质量％以上为胶束酪蛋白。