Processing

Please wait...

Settings

Settings

Goto Application

1. WO2020111145 - NOODLES AND METHOD FOR PRODUCING SAME

Publication Number WO/2020/111145
Publication Date 04.06.2020
International Application No. PCT/JP2019/046432
International Filing Date 27.11.2019
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
  • 森永乳業株式会社 MORINAGA MILK INDUSTRY CO., LTD. [JP]/[JP]
Inventors
  • 矢野 誠恭 YANO Masayasu
  • 廣田 将司 HIROTA Masashi
  • 村上 友哉 MURAKAMI Tomoya
Agents
  • 松沼 泰史 MATSUNUMA Yasushi
  • 川越 雄一郎 KAWAGOE Yuichiro
  • 加藤 広之 KATO Hiroyuki
Priority Data
2018-22495630.11.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) NOODLES AND METHOD FOR PRODUCING SAME
(FR) NOUILLES ET LEUR PROCÉDÉ DE PRODUCTION
(JA) 麺類及びその製造方法
Abstract
(EN)
These noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the milk protein being micellar casein.
(FR)
Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
(JA)
本発明の麺類は、小麦粉と乳蛋白質含有原料とを含む原料組成物を製麺した麺類であり、前記乳蛋白質含有原料の乳蛋白質の含量が、固形分比率で80質量%以上であり、前記乳蛋白質の60質量%以上がミセル性カゼインである。
Latest bibliographic data on file with the International Bureau