麺類のほぐれ改良剤および麺類のほぐれ改良方法
- 专利权人:
- 株式会社片山化学工業研究所
- 发明人:
- 辰野 謙二,熊谷 弘夫
- 申请号：
- JP2009115537
- 公开号：
- JP5358811B2
- 申请日:
- 2009.05.12
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a noodle disaggregation improver intended for preventing mutual noodle surfaces from being stuck without impairing the appearance, taste, and palate feeling of noodles, with its emulsified phase causing neither segregation nor precipitation, and high in fluidity, and to provide a method for ameliorating noodle disaggregation using the same.
SOLUTION: The noodle disaggregation improver contains 0.5-15 pts.wt. of gum arabic, 0.5-10 pts.wt. of gum ghatti, and 0.5-10 pts.wt. of glycerol fatty acid ester as active ingredients in 100 pts.wt. of a liquid agent, and the balance comprises water and at least one selected from ethanol, acetic acid, and sodium acetate.
COPYRIGHT: (C)2010,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
