WO2008111195A1 - Composition for noodles and noodles - Google Patents
Composition for noodles and noodles Download PDFInfo
- Publication number
- WO2008111195A1 WO2008111195A1 PCT/JP2007/055111 JP2007055111W WO2008111195A1 WO 2008111195 A1 WO2008111195 A1 WO 2008111195A1 JP 2007055111 W JP2007055111 W JP 2007055111W WO 2008111195 A1 WO2008111195 A1 WO 2008111195A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- noodles
- glucomannan
- blended
- soy protein
- give
- Prior art date
Links
- 235000012149 noodles Nutrition 0.000 title abstract 6
- 239000000203 mixture Substances 0.000 title abstract 3
- 229920002581 Glucomannan Polymers 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000013019 agitation Methods 0.000 abstract 2
- 229940046240 glucomannan Drugs 0.000 abstract 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000003513 alkali Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000007791 liquid phase Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000012460 protein solution Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007790 solid phase Substances 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 230000000152 swallowing effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
It is intended to provide a composition for noodles which has a lowered total energy and an increased dietary fiber content without damaging the major characteristics of the texture of noodles such as “smoothness”, “firmness”, “chewing properties”, “crispness”, “swallowing properties” and so on, and noodles produced by using the same. 100 g of medium wheat flour produced in Japan is blended with 3.4 g, in terms of dry matter, of a minced material, which has been prepared by gelling an aqueous soy protein solution with glucomannan in the presence of an alkali employed as a solidifying agent to give a gel-type solidified product having solid/liquid phases in a continuous three-dimensional network structure of soy protein-glucomannan, a definite amount of water and sodium chloride. Then, the obtained blend is put into an agitation kneader-mixer, mixed under agitation, blended, pressed and cut to give fresh udon noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2007/055111 WO2008111195A1 (en) | 2007-03-14 | 2007-03-14 | Composition for noodles and noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2007/055111 WO2008111195A1 (en) | 2007-03-14 | 2007-03-14 | Composition for noodles and noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2008111195A1 true WO2008111195A1 (en) | 2008-09-18 |
Family
ID=39759146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2007/055111 WO2008111195A1 (en) | 2007-03-14 | 2007-03-14 | Composition for noodles and noodles |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2008111195A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013000057A (en) * | 2011-06-16 | 2013-01-07 | Okuno Chemical Industries Co Ltd | Food modifier |
| WO2020193238A1 (en) | 2019-03-26 | 2020-10-01 | Samain Daniel Francois Jean Marie | Method for preparing a food solid, food solid comprising konjac glucommannan and use thereof |
| CN114053247A (en) * | 2021-12-31 | 2022-02-18 | 西南大学 | Konjac glucomannan targeted delivery capsule and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124652A (en) * | 1977-04-06 | 1978-10-31 | Takeshi Mouri | Soybean protein composition |
| JP2005065680A (en) * | 2003-08-25 | 2005-03-17 | Kanekyu Echigoya Shoten:Kk | Method for producing confectionery mixed with soybean curd refuse |
| JP2006109708A (en) * | 2004-10-12 | 2006-04-27 | Hakubaku:Kk | Low-carbohydrate noodle |
| WO2007013146A1 (en) * | 2005-07-27 | 2007-02-01 | Stc System Japan Co., Ltd | Composition for processed soy protein food, pate for processed food with or without meat, and food resembling dried meat |
-
2007
- 2007-03-14 WO PCT/JP2007/055111 patent/WO2008111195A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53124652A (en) * | 1977-04-06 | 1978-10-31 | Takeshi Mouri | Soybean protein composition |
| JP2005065680A (en) * | 2003-08-25 | 2005-03-17 | Kanekyu Echigoya Shoten:Kk | Method for producing confectionery mixed with soybean curd refuse |
| JP2006109708A (en) * | 2004-10-12 | 2006-04-27 | Hakubaku:Kk | Low-carbohydrate noodle |
| WO2007013146A1 (en) * | 2005-07-27 | 2007-02-01 | Stc System Japan Co., Ltd | Composition for processed soy protein food, pate for processed food with or without meat, and food resembling dried meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013000057A (en) * | 2011-06-16 | 2013-01-07 | Okuno Chemical Industries Co Ltd | Food modifier |
| WO2020193238A1 (en) | 2019-03-26 | 2020-10-01 | Samain Daniel Francois Jean Marie | Method for preparing a food solid, food solid comprising konjac glucommannan and use thereof |
| FR3094182A1 (en) * | 2019-03-26 | 2020-10-02 | François Jean Marie SAMAIN Daniel | Process for preparing a food solid, food solid and its uses |
| CN114053247A (en) * | 2021-12-31 | 2022-02-18 | 西南大学 | Konjac glucomannan targeted delivery capsule and preparation method thereof |
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