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Stabilization of taste of food such as instant noodles

A technology for stabilizing and instant noodles, which can be used in applications, food preparation, food science, etc., and can solve problems such as poor taste

Inactive Publication Date: 2011-11-02
RIKEN VITAMIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant noodles have good shelf life, but in the process of manufacturing, distribution, storage, etc., there are problems such as deterioration of taste over time, so it is necessary to solve this problem

Method used

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Examples

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Embodiment Construction

[0017] The present invention provides a method for stabilizing the taste of instant noodles characterized by blending soy sauce and tocopherol into dough, instant noodles with good stability of taste preservation, and a method for producing the same.

[0018] The soy sauce according to the present invention includes, for example, fish soy sauce produced by fermenting fish and shellfish such as fish and shrimp, grain soy sauce produced by fermenting grains such as rice, wheat, and beans, and grass soy sauce produced by fermenting vegetables, fruits, etc. Meat soy sauce produced by fermenting chicken and livestock meat, etc. Among them, fish soy sauce is preferred. Fish soy sauce, for example, includes traditional fish soy sauce such as Akita fish soy sauce made from thunderfish, Ishikawa fish soy sauce made from sardines, mackerel, and cuttlefish, and fish soy sauce made from salmon, bonito, and crucian carp. Thai fish sauce used in Southeast Asia, etc. Furthermore, what spra...

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PUM

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Abstract

The invention provides a method for nicely retaining flavor of instant noodles and stabilizing plain flavor and delicious taste immediately after production. which is characterized by comprising soy sauce and tocopherol in noodle dough.

Description

technical field [0001] The present invention relates to a method for stabilizing the taste of instant noodles. Furthermore, the present invention relates to taste-stabilized instant noodles and a method for producing the same. Background technique [0002] Preservability of instant noodles is good, but in the process of manufacturing, distribution, storage, etc., there are problems such as deterioration of taste over time, so it is necessary to solve this problem. As a method for preventing the taste of instant noodles in preservation from deteriorating, the following proposals have been proposed, but none of them can be said to be effective enough: an antioxidant composition for food containing vitamin E, citric acid, and quercetin ( For example, refer to patent document 1); improve the freshness of noodles and the manufacturing method of quality noodles, it is characterized in that adding sour-tasting barley flour, brown rice flour, buckwheat flour and other flours to mak...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L7/109A23L7/113
CPCA23L7/109A23L27/50
Inventor 菊池英知伊藤秀行川田圣子石井理江子
Owner RIKEN VITAMIN COMPANY
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