CEREAL FLOUR COMPOSITION FOR RETORT CHINESE NOODLE AND METHOD FOR PRODUCING RETORT CHINESE NOODLE BY USING THE COMPOSITION

PROBLEM TO BE SOLVED: To provide a cereal flour composition for retort Chinese noodle capable of producing retort Chinese noodle which keeps viscoelastic texture characteristic of Chinese noodle without causing surface collapse and boil dissolution even by retorting gelatinized Chinese noodle in the...

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Bibliographische Detailangaben
Hauptverfasser:	NORO TAKUJI, MIYATA ATSUYUKI, OMORI AKIFUMI, MIZUKAMI MASAKAZU, SUGIMOTO KATSUHIKO
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
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a cereal flour composition for retort Chinese noodle capable of producing retort Chinese noodle which keeps viscoelastic texture characteristic of Chinese noodle without causing surface collapse and boil dissolution even by retorting gelatinized Chinese noodle in the form of retort food or canned food after sealing together with soup, or by preserving for a long period in the retorted state or keeping in a hot state at a shop.SOLUTION: The cereal flour composition for retort Chinese noodle contains 30-75 pts.mass of cereal flour containing wheat flour and/or starch and 25-70 pts.mass of protein material powder selected from wheat gluten powder, albumen powder and milk protein powder in 100 pts.mass of the composition for retort Chinese noodle, wherein the cereal flour contains 0-75 pts.mass of wheat flour and 0-75 pts.mass of starch, and the protein material powder comprises 10-30 pts.mass of wheat gluten powder, 10-20 pts.mass of albumen powder and 0-20 pts.mass of milk protein powder.