IMPROVING AGENT FOR BOILED MACARONI, AND BOILED MACARONI

PROBLEM TO BE SOLVED: To provide boiled macaroni by uniformly and rapidly cooking macaroni in large amounts as a food for convenience stores served in 20-48 hours after the cooking, preventing sticking of the boiled macaroni and adding uniform salty taste and safely present to consumers from the sta...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	YOSHIKOSHI TAKUHO, AMANO HARUYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide boiled macaroni by uniformly and rapidly cooking macaroni in large amounts as a food for convenience stores served in 20-48 hours after the cooking, preventing sticking of the boiled macaroni and adding uniform salty taste and safely present to consumers from the stand point of food sanitation. SOLUTION: An improving agent is prepared by dissolving common salt, a shelf life-enhancer and/or a preservative in water and emulsifying a vegetable oil and fat to be an oil-in-water type by using a polyglycerol fatty acid ester and/or a polyoxyethylene(20)sorbitan fatty acid ester having ≥HLB12. The boiled macaroni contains the improving agent. COPYRIGHT: (C)2005,JPO&NCIPI