JP2005013216A5 - - Google Patents

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Publication number
JP2005013216A5
JP2005013216A5 JP2004061900A JP2004061900A JP2005013216A5 JP 2005013216 A5 JP2005013216 A5 JP 2005013216A5 JP 2004061900 A JP2004061900 A JP 2004061900A JP 2004061900 A JP2004061900 A JP 2004061900A JP 2005013216 A5 JP2005013216 A5 JP 2005013216A5
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JP
Japan
Prior art keywords
powder composition
dry powder
dry
weight
flour
Prior art date
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Granted
Application number
JP2004061900A
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Japanese (ja)
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JP4695339B2 (en
JP2005013216A (en
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Priority to JP2004061900A priority Critical patent/JP4695339B2/en
Priority claimed from JP2004061900A external-priority patent/JP4695339B2/en
Publication of JP2005013216A publication Critical patent/JP2005013216A/en
Publication of JP2005013216A5 publication Critical patent/JP2005013216A5/ja
Application granted granted Critical
Publication of JP4695339B2 publication Critical patent/JP4695339B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Claims (8)

生地を形成するために水と混合される乾燥粉組成物であって、該乾燥粉組成物は、以下：
軟質又は硬質小麦粉及び小麦グルテン粉から成る小麦粉成分（前記小麦粉成分は、該乾燥粉組成物の総重量に基づいて約１２〜２０重量％の粗蛋白質を提供し、前記粗蛋白質は、結果生じる生地においてマトリクス構造を提供する）；及び
オート小麦（ここで、前記オート小麦の量は、少なくとも前記乾燥粉組成物の総重量の５０重量％である）；
を含む。 A dry powder composition mixed with water to form a dough, wherein the dry powder composition is:
A flour component consisting of soft or hard flour and wheat gluten flour (the flour component provides about 12-20% by weight crude protein based on the total weight of the dry flour composition, the crude protein being the resulting dough Oat wheat, wherein the amount of oat wheat is at least 50% by weight of the total weight of the dry flour composition);
including. 更にカードランガムを含む、請求項１に記載の乾燥粉組成物。 The dry powder composition according to claim 1, further comprising curdlan gum. 前記乾燥粉組成物の総重量に基づいて０．１〜１．５重量％の量でカードランガムを更に含む、請求項１又は２に記載の乾燥粉組成物。 The dry powder composition according to claim 1 or 2, further comprising curdlan gum in an amount of 0.1 to 1.5% by weight based on the total weight of the dry powder composition. 前記乾燥粉組成物の総重量に基づいて、７．５〜１５重量％の量でカードランガムを更に含む、請求項１又は２に記載の乾燥粉組成物。 The dry powder composition according to claim 1 or 2, further comprising curdlan gum in an amount of 7.5 to 15% by weight, based on the total weight of the dry powder composition. 塩を更に含む、請求項１〜４のいずれか１項に記載の乾燥粉組成物。 The dry-powder composition of any one of Claims 1-4 which further contains a salt. 前記塩の量が、前記乾燥粉組成物の総重量に基づいて、０．１〜１．５重量％である、請求項５に記載の乾燥粉組成物。 The dry powder composition according to claim 5, wherein the amount of the salt is 0.1 to 1.5% by weight, based on the total weight of the dry powder composition. 請求項１〜６のいずれか１項に記載の乾燥粉組成物から調製される生地プロダクト。 The dough product prepared from the dry-powder composition of any one of Claims 1-6. 請求項１〜６のいずれか１項に記載の乾燥粉組成物から調製されるパスタヌードル。 Pasta noodles prepared from the dry powder composition according to any one of claims 1 to 6.
JP2004061900A 2003-03-07 2004-03-05 Flour composition containing non-wheat grain ingredients and noodles produced therefrom Expired - Lifetime JP4695339B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2004061900A JP4695339B2 (en) 2003-03-07 2004-03-05 Flour composition containing non-wheat grain ingredients and noodles produced therefrom

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
TW92104950 2003-03-07
TW92104950 2003-03-07
JP2003157972 2003-06-03
JP2003157972 2003-06-03
JP2004061900A JP4695339B2 (en) 2003-03-07 2004-03-05 Flour composition containing non-wheat grain ingredients and noodles produced therefrom

Publications (3)

Publication Number Publication Date
JP2005013216A JP2005013216A (en) 2005-01-20
JP2005013216A5 true JP2005013216A5 (en) 2007-04-05
JP4695339B2 JP4695339B2 (en) 2011-06-08

Family

ID=34198734

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2004061900A Expired - Lifetime JP4695339B2 (en) 2003-03-07 2004-03-05 Flour composition containing non-wheat grain ingredients and noodles produced therefrom

Country Status (1)

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JP (1) JP4695339B2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009065932A (en) * 2007-09-14 2009-04-02 Kinrei:Kk Method for producing cereal noodles
JP5748394B2 (en) * 2009-03-30 2015-07-15 凸版印刷株式会社 Acicular body manufacturing method and acicular body
US10420357B2 (en) 2014-07-10 2019-09-24 Standard Foods Corporation Method for preparing instant noodle, flour composition for instant noodle and use thereof
CN104304982A (en) * 2014-10-12 2015-01-28 曹石 Making method of morchella and Chinese yam dried noodles
HUE037118T2 (en) 2015-10-16 2018-08-28 Gold&Green Foods Oy A method of manufacturing a textured food product and a texturized food product

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3323321B2 (en) * 1994-03-10 2002-09-09 日清製粉株式会社 Manufacturing method of noodles
JP3331484B2 (en) * 1994-08-11 2002-10-07 味の素株式会社 Method for producing noodles using transglutaminase
JPH09154512A (en) * 1995-12-07 1997-06-17 Ajinomoto Co Inc Production of new noodle
JP2000253841A (en) * 1999-03-08 2000-09-19 Nisshin Flour Milling Co Ltd Production of boiled noodle or the like
JP2000342207A (en) * 1999-05-31 2000-12-12 Kinrei:Kk Grain flour composition for frozen noodle, frozen noodle using the same and its production
JP2002306094A (en) * 2001-04-18 2002-10-22 Asahi Denka Kogyo Kk Quality improving agent composition for processed food
FI117082B (en) * 2002-02-08 2006-06-15 Raisio Yhtymae Oyj Pasta product containing esterified plant sterols

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