基本信息:
- 专利标题： 비-소맥 곡물 성분을 함유하는 분말 조성물, 및 이로 부터제조된 파스타 면류
- 专利标题（英）：Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
- 专利标题（中）：通过使用含有非谷物成分和添加剂CURDLAN的干粉组合物制备的PASTA
- 申请号：KR1020040015105 申请日：2004-03-05
- 公开(公告)号：KR1020040079320A 公开(公告)日：2004-09-14
- 发明人： 왕신전
- 申请人： 스탠다드 푸드스 코오퍼레이션
- 申请人地址： *F, NO. ***, SEC.*, REN-AI RD., DA-AN DISTRICT, TAIPEI CITY *****, TAIWAN, R.O.C.
- 专利权人： 스탠다드 푸드스 코오퍼레이션
- 当前专利权人： 스탠다드 푸드스 코오퍼레이션
- 当前专利权人地址： *F, NO. ***, SEC.*, REN-AI RD., DA-AN DISTRICT, TAIPEI CITY *****, TAIWAN, R.O.C.
- 代理人： 청운특허법인
- 优先权： TW092104950 2003-03-07
- 主分类号： A23L1/16
- IPC分类号： A23L1/16
摘要：
PURPOSE: A dry flour composition including a wheat flour component, a non-wheat cereal component and additionally Curdlan is provided. Pasta prepared using the dry flour composition has enhanced elasticity, low viscosity and excellent texture and taste as compared to conventional noodles. CONSTITUTION: The dry flour composition is characterized by containing wheat flour, at least 50% by weight of non-wheat cereal flour and additionally 0.1 to 1.5% by weight of Curdlan based on the total weight of the composition, in which the wheat flour provides 6 to 20% by weight of crude protein.
摘要（中）：
目的：提供包括小麦粉成分，非小麦谷物成分和另外的Curdlan的干粉组合物。 与常规面相比，使用干面粉组合物制备的面食具有增强的弹性，低粘度和优异的质地和味道。 构成：干粉组合物的特征在于含有小麦面粉，至少50重量％的非小麦谷粉和另外的0.1至1.5重量％的柯德兰，基于组合物的总重量，其中小麦粉提供 6〜20重量％粗蛋白。
公开/授权文献:
- KR100822954B1 비-소맥 곡물 성분을 함유하는 분말 조성물, 및 이로 부터제조된 파스타 면류 公开/授权日：2008-04-17