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1. WO2019049860 - NOODLES AND METHOD FOR MANUFACTURING SAME

Publication Number WO/2019/049860
Publication Date 14.03.2019
International Application No. PCT/JP2018/032740
International Filing Date 04.09.2018
IPC
A23L 7/109 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
CPC
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
Applicants
  • 日清フーズ株式会社 NISSHIN FOODS INC. [JP]/[JP]
Inventors
  • 張替 敬裕 HARIGAE, Takahiro
  • 平内 亨 HIRAUCHI, Toru
  • 入江 謙太朗 IRIE, Kentaro
Agents
  • 特許業務法人翔和国際特許事務所 SHOWA INTERNATIONAL PATENT FIRM
Priority Data
2017-17253207.09.2017JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) NOODLES AND METHOD FOR MANUFACTURING SAME
(FR) NOUILLES ET LEUR PROCÉDÉ DE FABRICATION
(JA) 麺類及びその製造方法
Abstract
(EN)
The present invention addresses the problem of providing noodles, wherein resistant starch is contained, the content of carbohydrates is low and yet the coarse texture characteristic to resistant starch-containing noodles is ameliorated, and a method for manufacturing the same. The noodles according to the present invention contain resistant starch and carry an inulin-containing coating agent adhered to the surface thereof. In the noodles, the adhesion amount of the inulin is preferably 0.01 mass% or greater relative to the noodles. The coating agent optionally contains a fat or oil and/or a thickening polysaccharide. Preferably, the coating agent is an emulsified material.
(FR)
La présente invention vise à fournir des nouilles, dans lesquelles l'amidon résistant est contenu, la teneur en glucides est faible et, cependant, la texture grossière caractéristique des nouilles contenant de l'amidon résistant est améliorée, et leur procédé de fabrication. Les nouilles selon la présente invention contiennent de l'amidon résistant et portent un agent de revêtement contenant de l'inuline collé sur leur surface. Dans les nouilles, la quantité d'adhérence de l'inuline est de préférence de 0,01 % en masse ou plus par rapport aux nouilles. L'agent de revêtement contient éventuellement une matière grasse ou huile et/ou un polysaccharide épaississant. De préférence, l'agent de revêtement est une matière émulsionnée.
(JA)
本発明は、難消化性澱粉類を含有し低糖質でありながらも、難消化性澱粉類を含有する麺類に特有のざらついた食感が抑制された麺類及びその製造方法を提供することを課題とする。本発明の麺類は、難消化性澱粉類を含有し、イヌリンを含むコーティング剤が表面に付着している。前記麺類における前記イヌリンの付着量は、該麺類の0.01質量%以上であることが好ましい。前記コーティング剤は、油脂及び/又は増粘多糖類を含有してもよい。前記コーティング剤は、乳化物であることが好ましい。
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