Frozen product of raw or boiled noodles of Japanese...

Details Frozen product of raw or boiled noodles of Japanese... Frozen product of raw or boiled noodles of Japanese...

2006-08-22

2006-08-22

Tran, Lien (Department: 1761)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

C426S451000

Reexamination Certificate

active

07094436

ABSTRACT:
The invention provides a frozen product of boiled noodles of Japanese buckwheat, which has an improved feel in eating and can sustain the improved feel in eating for a long term, and a chilled or frozen product of raw noodles of Japanese buckwheat, which has an improved feel in eating when boiled and can sustain the improved feel in eating for a long term. The frozen product of raw or boiled noodles of Japanese buckwheat employs, as dough materials, a mixture of at least gluten, partially decomposed substances of wheat protein, an edible oxidant and/or an edible reductant, and trehalose. More specifically, the noodles contain, as dough materials, 90-30 weight parts of buckwheat flour, 10-65 weight parts of wheat flour, 0.5-5 weight parts of gluten, 0.5-5 weight parts of an edible oxidant and/or an edible reductant, 0.5-5 weight parts of partially decomposed substances of wheat protein, and 0.5-5 weight parts of trehalose. The frozen product of boiled noodles of Japanese buckwheat is adaptable for microwave cooking.

REFERENCES:
patent: 6187357 (2001-02-01), Meyer et al.
patent: 6403127 (2002-06-01), Yamazaki et al.
patent: 6432458 (2002-08-01), Yamazaki et al.
patent: 1-127032 (1989-05-01), None
patent: 8-280342 (1996-10-01), None
patent: 411225695 (1999-08-01), None
patent: 2001-224299 (2001-08-01), None

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