IMPROVER FOR QUALITY OF RAW NOODLES, PRODUCTION OF RAW NOODLES AND GRAIN FLUOR MATERIAL FOR PRODUCING NOODLE

摘要

PURPOSE: To prevent speck and to obtain raw noodles having excellent shelf stability and inhibitory effects on browning enzyme without feeling an offensive smell by blending a grain flour material with a quality improver for raw noodles consisting essentially of hinokitiol. ;CONSTITUTION: A grain flour material such as wheat flour is blended with preferably 15-100μm kinokitiol (calculated as single substance of hinokitiol) preferably cyclodextrin clathrate compound of hinokitiol to give the objective raw noodles.;COPYRIGHT: (C)1993,JPO&Japio