Boiled noodle

  • Inventors:
  • Assignees: Hiroe Ogawa
  • Publication Date: December 17, 1981
  • Publication Number: JP-S56164754-A

Abstract

PURPOSE: To improve the keeping quality of a boiled noodle, by incorporating glycerol in the boiled noodle. CONSTITUTION: Glycerol is incorporated in a boiled noodle, and if necessary an organic acid salt or polymerized phosphoric acid salt or both are present therein. A boiled "udon" (wheat vermicelli), "kishimen" (flat noodle made from wheat flour), Japanese "soba" (buckwheat vermicelli), Chinese noodle, uncooked spaghetti, etc. may be cited as the boiled noodle to be applied. Sodium or potassium salt of citric acid, acetic acid, dl-malic acid, tartaric acid, lactic acid, L-ascorbic acid or erythorbic acid, may be exemplified as the organic acid salt. Sodium or potassium salt of metaphosphoric acid, pyrophosphoric acid, or polyphosphoric acid may be exemplified as the polyphosphoric acid salt. COPYRIGHT: (C)1981,JPO&Japio

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Cited By (2)

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    JP-2009201390-ASeptember 10, 2009Nissin Foods Holdings Co Ltd, 日清食品ホールディングス株式会社Raw wheat noodle using domestic wheat flour
    JP-H02186954-AJuly 23, 1990House Food Ind Co LtdProduction of retort noodle