NOODLE QUALITY IMPROVER

PROBLEM TO BE SOLVED: To provide a noodle quality improver which can impart excellent defoaming and cooking-time-shortening properties to noodles.SOLUTION: A noodle quality improver comprises particles comprising (a) oils and fats and/or glycerol fatty acid esters that are solid at room temperature...

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Bibliographische Detailangaben
Hauptverfasser:	TAKAYAMA YOKO, NAKAMORI KEISUKE
Format:	Patent
Sprache:	eng ; jpn
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 noodle quality improver which can impart excellent defoaming and cooking-time-shortening properties to noodles.SOLUTION: A noodle quality improver comprises particles comprising (a) oils and fats and/or glycerol fatty acid esters that are solid at room temperature and (b) calcium carbonates and/or magnesium carbonates.SELECTED DRAWING: None 【課題】本発明は、麺類に優れた消泡効果及び調理時間短縮効果を付与できる麺用品質改良剤を提供すること。【解決手段】（ａ）常温で固体状の油脂及び／又はグリセリン脂肪酸エステルと（ｂ）炭酸カルシウム及び／又は炭酸マグネシウムとを含有する粒子を含むことを特徴とする麺用品質改良剤。【選択図】なし