Unlock instant, AI-driven research and patent intelligence for your innovation.

Noodles and their manufacturing method

A manufacturing method and noodle technology, applied in the direction of food science, etc., can solve the problem of the smell of konjac and the decline of hobbies

Active Publication Date: 2022-05-24
FUJI OIL CO LTD
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, there is also a problem that the peculiar smell of konjac is disturbed and the liking property is decreased.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Noodles and their manufacturing method
  • Noodles and their manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] "Nokuri Yume" (manufactured by Fuji Oil Co., Ltd., solid content: 20%, protein content: 5.5%, oil / fat / protein ratio: 2.2 in terms of mass) was used as the soymilk cream. A product obtained by drying okara by-produced during tofu production was used as dried okara.

[0073] 90 parts of hot water, 30 parts of soy milk cream, and 0.1 part of powdered food yellow coloring were mixed with 5 parts of konjac flour which is a thermo-irreversible polysaccharide gel, and the mixture was foamed with a bubbler and mixed until it became gelatinous. After standing for 1 hour, 5 parts of dried okara as insoluble dietary fiber was added to 125 parts of the mixture, and mixed with a rubber spatula. Thereafter, 25 parts of calcium hydroxide solution (water: calcium hydroxide = 1: 100 (mass ratio) solution) was added, and after refining with a rubber spatula as soon as possible, the mixture was fermented for about 3 to 5 minutes to form a coagulum .

[0074] Next, the coagulated product...

Embodiment 2

[0075] (Example 2) Modification of the mixing method of raw materials

[0076] In Example 1, a noodle-based food was obtained in the same manner as in Example 1, except that a rubber spatula was used for mixing of the konjac flour, hot water, and soy milk cream, and the mixture was performed without foaming instead of the foamer.

Embodiment 3

[0077] (Example 3) Change of the kind of okara

[0078] In Example 1, noodles were obtained in the same manner as in Example 1, except that instead of adding 5 parts of dried okara, 5 parts of dried okara (obtained from Fuji Oil Co., Ltd.) by-produced during the production of soymilk cream was added. food.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The object of the present invention is to improve the conventional problems and provide a low-calorie noodle food that has a quality similar to that of noodles made of wheat flour and can also be used as a diet food. The present invention further provides a manufacturing method of the noodle food. A kind of noodle food, at least the noodles are made of heat-irreversible polysaccharide gel, and the noodles contain insoluble dietary fiber and soybean milk cream.

Description

technical field [0001] The present invention relates to a noodle food. More specifically, the present invention relates to a low-calorie noodle-based food having a texture similar to that of noodles such as spaghetti using general wheat flour as a raw material. Background technique [0002] Due to the improvement of health intentions, filamentous konjac (so-called "konjac silk"), represented by Italy, is called "zen pasta" ("zenpasta") overseas, and is mainly eaten and popular for the purpose of losing weight. The market for noodle foods using thermally irreversible polysaccharide gels such as konjac noodles is also expanding, and pasta is also sold. [0003] Several methods have been proposed for the production of noodles using konjac or the like. For example, Patent Document 1 proposes a seasoned konjac noodle for weight loss, which is formed by adding a calcium hydroxide aqueous solution to the konjac paste obtained by kneading konjac flour and seasoning raw materials, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L11/00A23L29/244A23L33/21A23L19/10
CPCA23L7/109A23L29/244A23L29/015A23L19/115A23L33/115A23L33/185A23L11/07
Inventor 安室麻衣
Owner FUJI OIL CO LTD