TEXTURE MODIFIER FOR CHINESE NOODLES, CHINESE NOODLES, AND MANUFACTURING METHOD OF CHINESE NOODLES

• Main Authors: OKUYAMA YUSUKE, ARAI TAKEO, FUKUDA MASAMI, OMURA TAKEHISA, OIWA KAZUMA, YASUTAKE TAKANORI
• Format: Patent
• Language: English; Japanese
• Published: 04.06.2015
• 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

PROBLEM TO BE SOLVED: To provide a texture modifier for Chinese noodles capable of imparting well balanced elasticity and viscosity to Chinese noodles, Chinese noodles, and a manufacturing method of Chinese noodles.SOLUTION: The texture modifier for Chinese noodles includes wheat gluten, wheat dietary fiber, and alginates. The alginates include sodium alginate and calcium alginate. The content of the calcium alginate is in the range from 10 parts by weight to 90 parts by weight relative to 100 parts by weight of the alginates. 【課題】中華麺に対して弾力性と粘性とを釣り合いよく与えることのできる中華麺用の食感改良剤、中華麺、および、中華麺の製造方法を提供する。【解決手段】中華麺用の食感改良剤は、小麦グルテンと、小麦食物繊維と、アルギン酸塩と、を含む。アルギン酸塩は、アルギン酸ナトリウムと、アルギン酸カルシウムと、から構成され、アルギン酸塩が１００重量部であるとき、アルギン酸カルシウムは、１０重量部以上９０重量部以下である。【選択図】なし