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FLAVOR IMPROVING AGENT OF CHINESE NOODLE, MANUFACTURING METHOD OF CHINESE NOODLE AND FLAVOR IMPROVING METHOD OF CHINESE NOODLE
FLAVOR IMPROVING AGENT OF CHINESE NOODLE, MANUFACTURING METHOD OF CHINESE NOODLE AND FLAVOR IMPROVING METHOD OF CHINESE NOODLE
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机译:中国面条的风味改良剂,中国面条的制造方法和中国面条的风味改良方法
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摘要
PROBLEM TO BE SOLVED: To provide a flavor improving agent of Chinese noodle capable of retaining flavor of the Chinese noodle in a manufacturing process, during distribution or storage and capable of providing Chinese noodle with good flavor only by adding the same to a noodle making raw material containing grain flours mainly containing wheat flour during manufacturing the Chinese noodle, and a manufacturing method of the Chinese noodle and a flavor improving method of the Chinese noodle.;SOLUTION: There are provided a flavor improving agent of Chinese noodle containing water soluble protein derived from grain flour and/or peptide derived from grain flour as active ingredients, a manufacturing method of the Chinese noodle using the flavor improving agent and a flavor improving method of the Chinese noodle.;SELECTED DRAWING: None;COPYRIGHT: (C)2017,JPO&INPIT
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