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AGENT FOR IMPROVING UNTANGLING OF NOODLE, AND METHOD FOR IMPROVING UNTANGLING OF NOODLE
AGENT FOR IMPROVING UNTANGLING OF NOODLE, AND METHOD FOR IMPROVING UNTANGLING OF NOODLE
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机译:改善面条解缠结的剂及改善面条解缠结的方法
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摘要
PROBLEM TO BE SOLVED: To provide an agent for improving the untangling of noodles without damaging the appearance, taste and texture of the noodles, and having high fluidity and good operability, and to provide a method for improving the untangling of the noodles by using the agent.;SOLUTION: The agent for improving the untangling of the noodles comprises an aqueous solution of 0.5-4.5 wt.%, 0.5-4.0 wt.% and 0.5-2.5 wt.% of gum arabic, gum ghatti and one or more kinds of emulsifying agent components respectively, and the remainder of water, and has 1-35 mPa s of the viscosity at 5-20°C of the temperature.;COPYRIGHT: (C)2011,JPO&INPIT
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机译:要解决的问题:提供一种在不损害面条的外观,味道和质地,并具有高流动性和良好的可操作性的情况下改善面条的缠结的试剂,并提供一种通过使用该面条来改善面条的缠结的方法。解决方案:用于改善面条解开的试剂包括0.5-4.5 wt。%,0.5-4.0 wt。%和0.5-2.5 wt。%的阿拉伯胶,意大利面条和一种或多种类型的水溶液分别为乳化剂组分和其余水的混合物,在5-20°C的温度下粘度为1-35 mPa s .;版权所有:(C)2011,JPO&INPIT
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