NOODLES AND METHOD FOR PRODUCING SAME
These noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the mil...
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| creator | HIROTA Masashi YANO Masayasu MURAKAMI Tomoya |
| description | These noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the milk protein being micellar casein.
Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
本発明の麺類は、小麦粉と乳蛋白質含有原料とを含む原料組成物を製麺した麺類であり、前記乳蛋白質含有原料の乳蛋白質の含量が、固形分比率で８０質量％以上であり、前記乳蛋白質の６０質量％以上がミセル性カゼインである。 |
| format | Patent |
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Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
本発明の麺類は、小麦粉と乳蛋白質含有原料とを含む原料組成物を製麺した麺類であり、前記乳蛋白質含有原料の乳蛋白質の含量が、固形分比率で８０質量％以上であり、前記乳蛋白質の６０質量％以上がミセル性カゼインである。</description><language>eng ; fre ; jpn</language><subject>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</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200604&DB=EPODOC&CC=WO&NR=2020111145A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200604&DB=EPODOC&CC=WO&NR=2020111145A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HIROTA Masashi</creatorcontrib><creatorcontrib>YANO Masayasu</creatorcontrib><creatorcontrib>MURAKAMI Tomoya</creatorcontrib><title>NOODLES AND METHOD FOR PRODUCING SAME</title><description>These noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the milk protein being micellar casein.
Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
本発明の麺類は、小麦粉と乳蛋白質含有原料とを含む原料組成物を製麺した麺類であり、前記乳蛋白質含有原料の乳蛋白質の含量が、固形分比率で８０質量％以上であり、前記乳蛋白質の６０質量％以上がミセル性カゼインである。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD18_d38XENVnD0c1HwdQ3x8HdRcPMPUggI8ncJdfb0c1cIdvR15WFgTUvMKU7lhdLcDMpuriHOHrqpBfnxqcUFicmpeakl8eH-RgZGBoZAYGLqaGhMnCoAEsQj3g</recordid><startdate>20200604</startdate><enddate>20200604</enddate><creator>HIROTA Masashi</creator><creator>YANO Masayasu</creator><creator>MURAKAMI Tomoya</creator><scope>EVB</scope></search><sort><creationdate>20200604</creationdate><title>NOODLES AND METHOD FOR PRODUCING SAME</title><author>HIROTA Masashi ; YANO Masayasu ; MURAKAMI Tomoya</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_WO2020111145A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; jpn</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>HIROTA Masashi</creatorcontrib><creatorcontrib>YANO Masayasu</creatorcontrib><creatorcontrib>MURAKAMI Tomoya</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HIROTA Masashi</au><au>YANO Masayasu</au><au>MURAKAMI Tomoya</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>NOODLES AND METHOD FOR PRODUCING SAME</title><date>2020-06-04</date><risdate>2020</risdate><abstract>These noodles are obtained by forming noodles from a raw material composition that includes wheat flour and a milk-protein-containing raw material, the milk protein content of the milk-protein-containing raw material being 80 mass% or higher in terms of solid content, and 60 mass% or more of the milk protein being micellar casein.
Ces nouilles sont obtenues par formation de nouilles à partir d'une composition de matière brute qui comprend de la farine de blé et une matière brute contenant une protéine de lait, la teneur en protéine de lait de la matière brute contenant une protéine de lait étant supérieure ou égale à 80 % en masse en termes de teneur en matières solides, et 60 % en masse ou plus de la protéine de lait étant de la caséine micellaire.
本発明の麺類は、小麦粉と乳蛋白質含有原料とを含む原料組成物を製麺した麺類であり、前記乳蛋白質含有原料の乳蛋白質の含量が、固形分比率で８０質量％以上であり、前記乳蛋白質の６０質量％以上がミセル性カゼインである。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | NOODLES AND METHOD FOR PRODUCING SAME |
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