中華麺用の食感改良剤、中華麺、および、中華麺の製造方法

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专利权人:

千葉製粉株式会社

发明人:

奥山 裕介,新井 健夫,大岩 一磨,福田 雅実,大村 剛久,安竹 良礼

申请号：

JP2013242086

公开号：

JP6231360B2

申请日:

2013.11.22

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

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.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/