JPS57186447A - Quality improving agent for noodle - Google Patents

Quality improving agent for noodle

Info

Publication number
JPS57186447A
JPS57186447A JP56068647A JP6864781A JPS57186447A JP S57186447 A JPS57186447 A JP S57186447A JP 56068647 A JP56068647 A JP 56068647A JP 6864781 A JP6864781 A JP 6864781A JP S57186447 A JPS57186447 A JP S57186447A
Authority
JP
Japan
Prior art keywords
soluble
protein
whey
improving agent
quality improving
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP56068647A
Other languages
Japanese (ja)
Other versions
JPS5844345B2 (en
Inventor
Koichi Obata
Sumio Takigawa
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wakodo Co Ltd
Original Assignee
Wakodo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wakodo Co Ltd filed Critical Wakodo Co Ltd
Priority to JP56068647A priority Critical patent/JPS5844345B2/en
Publication of JPS57186447A publication Critical patent/JPS57186447A/en
Publication of JPS5844345B2 publication Critical patent/JPS5844345B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Noodles (AREA)

Abstract

PURPOSE: To obtain a quality improving agent for noodles capable of improving qualities, e.g. the hardness, resistance to the tooth, flavor, sense of eating or keeping quality, of the noodles, by mixing calcium oxide with a soluble whey protein, soluble egg white protein or soluble vegetable protein.
CONSTITUTION: A hen's eggshell is roasted to give calcium oxide, which is then mixed with a soluble whey protein obtained by concentrating and desalting cheese whey or casein whey, soluble egg white protein or soluble vegetable protein, e.g. soluble soybean protein or active gluten, at a weight ratio of (15W50): (85W50).
COPYRIGHT: (C)1982,JPO&Japio
JP56068647A 1981-05-07 1981-05-07 Noodle quality improver Expired JPS5844345B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56068647A JPS5844345B2 (en) 1981-05-07 1981-05-07 Noodle quality improver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56068647A JPS5844345B2 (en) 1981-05-07 1981-05-07 Noodle quality improver

Publications (2)

Publication Number Publication Date
JPS57186447A true JPS57186447A (en) 1982-11-16
JPS5844345B2 JPS5844345B2 (en) 1983-10-03

Family

ID=13379702

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56068647A Expired JPS5844345B2 (en) 1981-05-07 1981-05-07 Noodle quality improver

Country Status (1)

Country Link
JP (1) JPS5844345B2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5994547U (en) * 1982-12-18 1984-06-27 岡部株式会社 Bracket for hanging curing frame

Also Published As

Publication number Publication date
JPS5844345B2 (en) 1983-10-03

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