Method for producing non-fried noodles
US-2020093160-A1 · Mar 26, 2020 · US
Method for producing instant noodles
US11910817B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-11910817-B2 |
| Application number | US-202117406798-A |
| Country | US |
| Kind code | B2 |
| Filing date | Aug 19, 2021 |
| Priority date | Dec 13, 2017 |
| Publication date | Feb 27, 2024 |
| Grant date | Feb 27, 2024 |
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- Title
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- Abstract
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Abstract
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[Problem to be Solved]The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.[Solution]The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.
First claim
Opening claim text (preview).
The invention claimed is: 1. Instant noodles comprising: magnesium chloride, potassium lactate, sodium chloride, and a raw material powder, wherein a content of the magnesium chloride is in a range from 0.05 to 1.50% by weight and a content of the potassium lactate is in a range from 0.10 to 2.50% by weight in a total amount of the instant noodles, and wherein a weight ratio of sodium chloride in a salty taste component is in a range from 0.55 to 0.80, wherein the salty taste component consists essentially of magnesium chloride, potassium lactate and sodium chloride of the instant noodles. 2. The instant noodles according to claim 1 , wherein the content of the magnesium chloride is in a range from 0.10 to 0.70% by weight in the total amount of the instant noodles. 3. The instant noodles according to claim 1 , wherein the content of the potassium lactate is in a range from 0.20 to 1.50% by weight in the total amount of the instant noodles.
Assignees
Inventors
Classifications
- A23L7/113Primary
Parboiled or instant pasta · CPC title
Inorganic compounds · CPC title
containing oxygen as heteroatom (gums A23L29/25; sugar or sugar alcohols A23L29/30) · CPC title
Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose · CPC title
- A23L7/109Primary
Types of pasta, e.g. macaroni or noodles · CPC title
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- What does patent US11910817B2 cover?
- [Problem to be Solved]The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride.[Solution]The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in su…
- Who is the assignee on this patent?
- Nissin Foods Holdings Co Ltd
- What technology area does this patent fall under?
- Primary CPC classification A23L7/113. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Feb 27 2024 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 3 related publications on this page (citations in our corpus or others sharing the same primary CPC).