Abstract: Instant noodles are produced, which have an excellent reconstitution property, can be reconstituted by pouring of boiling water even if the noodles are thicker than before, and have excellent taste and texture. The instant noodles are produced by: making raw noodle strings each having a multilayer structure including three or more layers; spraying superheated steam to the raw noodle strings; gelatinizing the noodle strings to which the superheated steam has been sprayed; and drying the noodle strings which have been gelatinized. It is preferable to gelatinize the noodle strings by spraying the superheated steam to the noodle strings, supplying moisture in liquid form to the noodle strings, and further heating the noodle strings by using the superheated steam and/or saturated steam.

Abstract: The present invention relates to a method for producing hollow noodles, and more specifically to one in which a gelatinized doughy substance is passed through a die designed to form a hollow area, such that the noodles which have passed therethrough have a tubular hollow area on the inside and hence it is possible to produce noodles which have a dramatically reduced cooking time and readily allow soap and sauces to penetrate the noodle during cooking and so enhance the taste thereof. Further, it is possible to produce noodles in which the formation of the hollow causes the noodle surface area to be increased and, as a result, there is rapid evaporation of the water present on the surface of the noodle which is being gelatinized and injected, and hence noodle stickiness is dramatically improved and consequently noodle sticking is reduced.

Abstract: A hard wheat pasta containing bran which has a total fibre content between 30 and 36% and a protein content between 15 and 19%. The pasta preferably has a bran content between 5 and 30% and is produced by a process including the steps of: subjecting hard wheat caryopses to sequential abrasion to substantially remove the bran coating and obtaining a bran fraction (D) which originates from the removal of the aleurone, nucellar and testa layers; adding the bran fraction (D) to a hard wheat semolina substantially free of bran to obtain a mixture containing 5 to 30% of the bran fraction (D); and producing the pasta from said mixture. The disclosure furthermore refers to a hard wheat semolina composition having a fibre content between 30 and 36% and a protein content between 15 and 19% and to a process for its production.

Abstract: A method of making a packaged food for domesticated birds. The method includes selecting at least one of a plurality of fresh food ingredients having been processed into an easily handled and stable form, the fresh food ingredients selected from vegetables, fruits, berries, pulses, grains and seeds, nuts, and pasta. At least one of a plurality of processed complete food ingredients that contain generally a complete nutritional profile for the domesticated birds is then selected. The selected ingredients are then placed into an aseptic package. The ingredients are then retorted within the aseptic package so that the ingredients within the package have a moisture content between approximately 65% and approximately 78%.

Abstract: The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

Abstract: A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.

Abstract: This invention provides a means for reinforcing or enhancing the salty taste of sodium chloride in a food composition and a means for suppressing the offensive taste in a composition containing potassium chloride. This invention relates to a food composition with a reinforced or enhanced salty taste realized with the addition of potassium chloride and acetic acid and/or lactic acid into a food composition containing sodium chloride. This invention also relates to a composition supplemented with potassium chloride capable of suppressing an offensive taste originating from potassium to which at least one selected from glutamic acid and aspartic acid has been added.

Abstract: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a temperature of superheated steam to which surfaces of the noodle strings are exposed becomes 125 to 220° C., the noodle strings are supplied with moisture using water or hot water, the noodle strings are further steamed by directly spraying the superheated steam flow to the noodle strings for 5 to 50 seconds and/or steamed by using non-superheated steam, and the noodle strings are dried to produce the instant noodles.

Abstract: Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

Abstract: The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and/or pectin, and/or fragments and/or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and/or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications.

Abstract: The present invention provides compositions comprising sucralose and 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one or salts, solvates, and/or esters thereof and methods of making the compositions by spray drying. The present invention also provides ingestible compositions comprising compositions of the present invention and methods of making such foods. The present invention also includes a process of preparing 2-amino-thiophene derivatives, which are key intermediates for preparing 4-amino-5,6-dimethylthieno[2,3-d]pyrimidine-2(1H)-one.

Abstract: A reduced digestible carbohydrate food made from a dough and consisting of a pasta, noodle or restructured rice particle, the food having a modified matrix structure that comprises discrete units of starch granules that comprise available carbohydrate, and a protective food film network that includes a non-digestible protective material, which surrounds the discrete units of starch granules to provide protection of a portion of the available carbohydrate from digestion in the small intestine when the reduced digestible carbohydrate food is eaten, the dough comprising a flour and the non-digestible protective material. Reducing the digestion of carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented, acting like dietary fibers.

Abstract: A method and composition for reducing sodium in a pasta product having a cheese component and an anti-boil-over component without compromising the cheese flavor of the pasta product. The sodium chloride in the anti-boil-over composition is replaced with a sodium replacer including at least one of a modified potassium chloride or a bonded potassium chloride. Modified potassium chloride can include potassium chloride, rice flour, citric acid, L-lysine and rosemary extract. Bonded potassium chloride can include potassium chloride and natural flavors. The sodium replacer can include potassium chloride with at least either of the modified potassium chloride or the bonded potassium chloride. The addition of sodium replacers to the anti-boil-over component results in enhanced cheese flavors.

Abstract: A grooved noodle comprises: a core located at a center position of a noodle in cross section and having a circular shape with a diameter being 26% to 41% of a diameter of the noodle; and hook-shaped portions formed on a periphery of the core due to existences of grooves each extending spirally from the periphery of the core to a surface of the noodle, each hook-shaped portion having a leg with a width in a range of 18% to 30% of the diameter of the noodle and a blade extending from an outer end of the leg, an outer periphery of the blade extending along an arc from its base connected to the leg to its tip, the base being located further inwardly toward the center of the noodle than the tip.

Abstract: The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to ahuman have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake.

Abstract: The present invention concerns food products comprising zeolite, in particular clinoptilolite and optionally in combination with other inorganic components able to reduce absorption of the ethanol ingested via the consumption of alcoholic drinks. A further subject-matter of the invention is a clinoptilolite having characteristic purity and granulometry.

Abstract: Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate.

Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm±20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.

Abstract: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.

Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Abstract: An instant oil fried noodle comprising an amount of iron between 26 and 35 mg for 100 g of noodles, between 1 and 20% of oil, between 60 and 90% of flour, up to 2% of kansui ingredient and a water content between 2 and 12% is provided.

Abstract: Instant dried noodle, which has been prepared by a method wherein a dough is made under a degassing condition, the dough is formed into noodle strips an usual manner, gelatinizing the noodle strips, cutting the noodle strips so to contain the resultant cut product thereof in a molding basket, and drying the noodle strips with hot air. A solid fat or oil, and/or an emulsifier has been added to the raw material for dough. There is provided instant dried noodle, which has a viscoelasticity (such as textures including stiffness, elasticity, viscosity and chewing property), which has never been attained the non-fried noodles in the prior art.

Abstract: This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain products such as wheat flour manufactured substantially only from certain white wheat varieties, identity-preserved grain intermediate products such as milled bran flours manufactured substantially only from certain white wheat varieties, and to methods of preparation of each. In certain embodiments, such milled identity-preserved grain products require less sugar, less gluten, and/or reduced refining and bleaching during their use, thereby decreasing the cost of food production and providing certain advantageous characteristics.

Abstract: Characterized in that the three kinds of food in the main patent are reduced to two: yin foods with vital energy for the woman and yang foods with vital energy for the man by altering the proportions of foods and adding substances of hot plants, that when drinking them, generate internal heat in the human body, such as ginseng and Yin nature ginger, sulfur and Yang nature reishi mushroom and intermediate nature intermediate staghorn. So as the proposed feeding type is suitable for the treatment of general symptoms of disease in males and females as their constitution and to provide heat to the body in both cases the proportion of cereals is increased up to 70-80 per 100, while that of fruits and vegetables is from 5 per 100, meats and fishes from 10-15 per 100, condiments 5-10 per 100 and is added 5 per 100 of hot substances.

Abstract: A foodstuff composition is described which contains from 50 to 90% by weight of inulin or fructooligosaccharides, from 10 to 40% by weight of gelling fibres, and from 1 to 10% by weight of water-insoluble fibres. This composition may be mixed with soft wheat flour and/or durum wheat flour and used as an alternative to flour for the preparation of food products for the purpose of reducing the glycaemic peak.

Abstract: The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

Abstract: A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.

Abstract: In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer.

Abstract: The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.

Abstract: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.

Abstract: The present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta-glucans which has a particularly satiating effect when rehydrated and consumed. A part of the protein is dairy protein. It is suitable for use in instant food products such as dehydrated soup and does not contain soy derivatives. The invention further relates to the use of beta-glucans in food compositions for inducing satiety and to a method of preparing satiety-inducing food compositions.

Abstract: This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount of starch, with respect to the weight of the batter, is represented by the symbol x; whereby the following applies at the same time: 0.1 ? y ? 2 ; ( a ) 10 ? x ? 80 ; ( b ) y ? - 11 150 ? x + 290 150 ; ? ? and ( c ) y ? - 11 150 ? x + 895 150 .

Abstract: The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.

Abstract: The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even more particular, the invention relates to a method for manufacturing sheetable dough with a water addition level which level would normally result in a dough which can not be processed because it is too sticky. The present invention provides a method for preparing sheetable dough comprising adding an amount of water and an effective amount of oxidase to flour and wherein said amount of water in the absence of said oxidase results in a dough that can not be processed due to its stickiness.

Abstract: An object of the present invention is to provide a bundle of fresh noodles useful as ingredient noodles of instant noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible and without using any special additive. A noodle dough is caused to pass through between a pair of cutting blade rolls to form a plurality of noodle strings. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.

Abstract: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Abstract: Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water.

Abstract: The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium carbonate and/or potassium carbonate to raw noodle flour like wheat flour, then adding edible acid substance thereto to adjust dough pH to 7.5-8.5, and kneading them with brine water. The dough so produced is rolled, cut, steamed, then seasoning solution or water is absorbed into noodle strings so made and the noodle strings are dried by frying them with oil of 130° C.-160° C. Thereby, an amount of fats and oils in the instant-prepared fried noodle bricks can be reduced without generating any scorching damage in the noodle strings.

Abstract: By using ?-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.

Abstract: A method is described for producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. The dough composition for frying comprises at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating. A fried dough composition is obtained by frying the dough composition. Moreover, a method of producing a fried dough composition comprises at least the steps of: mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition.

Abstract: A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

Abstract: The instant noodles, containing flour or a mix of flours and possibly salt, include from 0.5 to 3.0 weight percent of the dietary fibre preparation, that has the fibres of the maximal length 400 micrometers, favorably to 250 micrometers, but at the same time about 90% percent of the fibres are of length under 120 micrometers.

Abstract: A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials are mixed together to form an extensible nutritive edible composite material possessing an average extensibility of at least about 100%, such that the composite material is capable of being processed by extrusion, sheeting or molding operations that require extensibility. The composite material is further processed, to create a food product comprising at least about 15% protein.

Abstract: The present invention is directed to a process for the preparation of reduced fat baked goods, in particular donuts and to the reduced fat products obtained therefrom. The process comprises frying the food product to begin cooking and subjecting the food product to a baking step to complete the cooking.

Abstract: The invention concerns compositions containing polyunsaturated fatty acids (PUFA's). More particularly it concerns a composition containing PUFA's, (particularly long chain PUFAs derived from marine sources, particularly fish, and its use in fortifying consumables, such as food, drink, supplements and nutraceutical or pharmaceutical products. More particularly it is a substantially non aqueous additive mix, for introducing poly unsaturated fatty acids into ingestible products, which when hydrated forms an oil in water emulsion, comprising one or more poly unsaturated fatty acids or a source thereof and one or more emulsifying agents. The mix can be added to, particularly farinaceous products, to provide PUFA supplementation.

Abstract: The present invention relates to a method of preparing a lasagna dish. The ingredients may include chicken breast, mozzarella cheese, cheddar cheese, lasagna pasta, pasta sauce, spaghetti seasoning, ricotta mix, and olive oil. The novel method of preparing includes cooking the chicken twice. The cooked lasagna pasta noodles are used to create layers between the above-listed ingredients.

Abstract: It is intended to provide noodles which require a highly shortened boiling time compared with non-grooved noodles and are still comparable to non-grooved noodles in appearance, taste, and texture after cooking. The above described problem is solved by providing grooved noodles in which a maximum diameter in the cross-section of a single noodle band is from 1.2 mm to 3.0 mm and the major outer shape thereof is an arc of a circle or ellipse, or the cross-section of a single noodle band has a rectangular or substantially rectangular shape, wherein: said noodles have a plurality of grooves formed along the longitudinal direction of said noodle band; and the total area of the section of said plurality of grooves in the cross-section of said noodle band is 20 to 50% of the area of the circle or ellipse formed by the major outer shape of the cross-section of said noodle band, or the rectangular or substantially rectangular shape of said cross-section.

Abstract: An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material. The present invention provides a cereal flour composition that contains wheat flour prepared from a type of wheat that does not express the three wheat starch synthase II proteins, and also does not express the three wheat granule bound starch synthase proteins, and another type of cereal flour; and a food product manufactured using such a cereal flour composition.

Abstract: The present invention relates to bakery products and pasta with added acidified chitosan.

Abstract: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the soybean protein can be obtained. Further, it is possible to obtain wheat flour-free noodles and noodle skins and starch-free noodles and noodle skins.