PRODUCTION OF NOODLES

PURPOSE:To provide noodles not causing their mutual adhesion in storage after boiled and drained. CONSTITUTION:The method for producing noodles comprises adding an irreversibly thermally gelling natural polysaccharide to a noodle raw material, processing the mixture into noodles, and subsequently he...

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Bibliographische Detailangaben
Hauptverfasser:	KISHIDA KUNIOKI, KODA HIDEKI, SHIGEMATSU NORIHIRO, NOMACHI SOSHIRO, TANAKA HIDEKI
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:	PURPOSE:To provide noodles not causing their mutual adhesion in storage after boiled and drained. CONSTITUTION:The method for producing noodles comprises adding an irreversibly thermally gelling natural polysaccharide to a noodle raw material, processing the mixture into noodles, and subsequently heating the surfaces of the noodles to form the gelatinized natural polysaccharide coating films on the surfaces of the noodles. The noodles can prevent the elusion of binding components such as soluble proteins or starch.