BINDING INHIBITOR FOR NOODLES AND MANUFACTURING METHOD THEREFOR

PROBLEM TO BE SOLVED: To provide a binding inhibitor for noodles which inhibits binding of noodles by adhering the same to noodles such as boiled noodles, steamed noodles, instant noodles, can improve loosening properties without deteriorating flavor or taste, and a manufacturing method therefor.SOL...

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Bibliographische Detailangaben
Hauptverfasser:	TAKAHASHI TAKAYASU, OI MIZUKI
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 binding inhibitor for noodles which inhibits binding of noodles by adhering the same to noodles such as boiled noodles, steamed noodles, instant noodles, can improve loosening properties without deteriorating flavor or taste, and a manufacturing method therefor.SOLUTION: There is provided a binding inhibitor for noodles containing heated water extract of rice bran as an active ingredient. It is preferable that the heated water extract is extracted with heated water at 65°C or more for 1 min. or that the heated water extract is extracted with heated water having pH adjusted to 6 to 12.SELECTED DRAWING: None 【課題】茹で麺や蒸し麺、即席麺などの麺類に付着させることにより、麺類の結着を防止し、ほぐれ性を改善することができ、しかも麺類の風味や食味を損なうことがない麺類用結着防止剤及びその製造方法を提供すること。【解決手段】米糠の温熱水抽出物を有効成分として含む麺類用結着防止剤である。前記温熱水抽出物が、６５℃以上の温熱水で、１分間以上抽出されたものである態様、前記温熱水抽出物が、ｐＨ６〜１２に調整された温熱水で抽出されたものである態様などが好ましい。【選択図】なし