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WO2018143090A1 - Pâte à nouilles, et composition de farines de céréale pour nouilles - Google Patents

Pâte à nouilles, et composition de farines de céréale pour nouilles Download PDF

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Publication number
WO2018143090A1
WO2018143090A1 PCT/JP2018/002502 JP2018002502W WO2018143090A1 WO 2018143090 A1 WO2018143090 A1 WO 2018143090A1 JP 2018002502 W JP2018002502 W JP 2018002502W WO 2018143090 A1 WO2018143090 A1 WO 2018143090A1
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WO
WIPO (PCT)
Prior art keywords
flour
noodles
starch
noodle
pregelatinized
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/002502
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English (en)
Japanese (ja)
Inventor
亨 平内
敬裕 張替
謙太朗 入江
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Foods Inc
Original Assignee
Nisshin Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Application filed by Nisshin Foods Inc filed Critical Nisshin Foods Inc
Priority to JP2018565508A priority Critical patent/JP7157663B2/ja
Publication of WO2018143090A1 publication Critical patent/WO2018143090A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a noodle dough that can produce low-calorie noodles and a flour composition for noodles.
  • Caloric control by reducing sugar was made as a food material that can prevent and ameliorate lifestyle-related diseases such as obesity, hyperlipidemia, fatty liver, and diabetes, or a food material suitable for people with abnormal sugar metabolism such as diabetes Various food materials have been proposed.
  • resistant starch As a low-sugar food material, resistant starch called resistant starch, which is resistant to the digestive action of digestive enzymes, is known, and noodles with low sugar and low calories using this are proposed. ing. Resistant starch is quantified as dietary fiber by the Prosky method, which has been approved as a method for quantifying dietary fiber. By eating resistant starch, food that tends to be deficient in daily eating habits. Fiber can be replenished.
  • the resistant starch has characteristics such as a high gelatinization start temperature and poor swelling property, and as a result, there is a problem that when the resistant starch is added to the noodles, the texture is lowered. Therefore, there is a demand for a technique that can maintain a good texture even when the resistant starch is blended and has low sugar and low calories.
  • Patent Document 1 discloses noodles containing flour such as wheat flour and buckwheat flour, resistant starch-containing starch containing 60% by weight or more of resistant starch, and processed starch that has been processed to lower the gelatinization start temperature.
  • processed starch a material starch such as tapioca starch that has been subjected to processing such as esterification or etherification is described.
  • the texture is well maintained even though it is low in carbohydrates and low in calories, and further, the noodle making property is also kept good.
  • the term “good noodle-making ability” means that the noodle band formed from the noodle dough is difficult to tear.
  • Patent Document 2 discloses resistant starch, wheat protein, and thickening as a mixed powder for low-sugar noodles that can prepare noodles having a desired texture (hardness, viscoelasticity) according to the type of noodles. What contains saccharides as a basic raw material is described, and in the examples, flour is not added. Patent Document 2 describes that, in addition to these basic materials, processed starch such as pregelatinized starch may be contained in the range of 1 to 20% by mass. It is said that the texture is improved and the noodles are given refrigeration and freezing resistance.
  • Patent Document 3 includes wheat flour, pregelatinized starch, and the like in order to reduce the calorie in hot air dried noodles (instant non-fried noodles) obtained by hot air drying noodles obtained by steaming raw noodles.
  • the use of resistant starch as part of the raw material powder is described.
  • Patent Document 3 relates to resistant starch, by containing a larger amount of resistant starch in the inner layer of the three-layer noodle than in the outer layer, the drying efficiency inside the noodle strings is improved, the drying time is significantly shortened, and uniform. It is said that it can be dried.
  • JP-A-10-313804 Japanese Unexamined Patent Publication No. 2016-2000 US Patent Application Publication No. 20111/229613
  • the noodles boiled in the yield of boiled at 300% by mass is the mass of the raw material powder used for the preparation of the noodles Noodles that have been boiled to absorb water up to 3 times the mass of If the yield is unstable in a boil, it may lead to a situation where the mass of the boiled noodles obtained by cooking with the boil is unstable each time, even though the same mass of noodles is boiled each time. There is a possibility that it may become a problem especially in the store to provide.
  • an object of the present invention is to provide a noodle dough and a flour composition for noodles, which can produce noodles having a good texture while being low in calories and excellent in yield stability by using resistant starch. That is.
  • the present invention is a noodle dough comprising a flour composition containing a resistant starch and water, wherein the content of the resistant starch in the flour composition is 5% by mass or more, wherein the flour composition Is a noodle dough containing one or more kinds of pregelatinized flour selected from the group consisting of pregelatinized starch and pregelatinized flour.
  • the present invention is also a method for producing noodles, comprising the steps of producing the noodle dough of the present invention to obtain a raw noodle string, cooking the raw noodle string and then freezing it.
  • the present invention is a flour composition for noodles containing a resistant starch, wherein the content of the resistant starch is 5% by mass or more, further selected from the group consisting of pregelatinized starch and pregelatinized flour A flour composition for noodles containing one or more pregelatinized flours.
  • the flour composition for noodles of the present invention contains resistant starch (resistant starch).
  • resistant starch used in the present invention is a general term for starch and partial degradation products that are resistant to the digestive action of digestive enzymes and are not digested or absorbed in the small intestine of a healthy person.
  • Resistant starch is produced or prepared by physically and / or chemically processing various starches.
  • a resistant starch known in the art can be used, and its type and manufacturing method are not particularly limited.
  • resistant starch can usually be obtained by subjecting starch to limited hydrolysis with an amylolytic enzyme and then reacting it by adding a debranching enzyme.
  • an intermediate product obtained by partially hydrolyzing starch such as potato, tapioca and corn with an amylolytic enzyme such as ⁇ -amylase is dissolved in warm water and debranched with an enzyme such as isoamylase.
  • the enzyme can be inactivated after aging, or can be obtained by spray drying after aging after inactivating the enzyme.
  • Resistant starch has a difference in digestion (enzyme) resistance, that is, the degree of fermentation after ingestion in the body due to differences in the processing method of starch, which is a raw material. More specifically, the amount of heat (calories) is In the present invention, there are various types from 0 kcal / g to about 2 kcal / g. From the viewpoint of calorie control, it is preferable to use a resistant starch with as little heat as possible, preferably 1 kcal / g, more preferably Is particularly preferably a resistant starch having a calorific value of less than 1 kcal / g.
  • the present invention even when a resistant starch having a calorific value of 0 kcal / g is used, noodles with good texture and yield and stable yield can be obtained.
  • the “calorie (calorie)” here means a value calculated by the method described in the following electronic technical information.
  • the amount of heat of the resistant starch is inversely proportional to the degree of crosslinking of the resistant starch, and the amount of heat decreases as the degree of crosslinking of the resistant starch increases. Therefore, in the present invention, the amount of heat is 0 kcal / g or a resistant amount close thereto.
  • the starch it is particularly preferable to use a viaduct resistant starch.
  • highly crosslinked as used herein specifically means that about 75% or more of the indigestible portion of the processed starch exists due to phosphoric acid crosslinking treatment or the like.
  • Pine starch RT As a commercially available viaduct resistant starch, the brand name "Pine starch RT" by Matsutani Chemical Industry Co., Ltd. is mentioned, for example.
  • Electronic Technical Information Japan Dietary Fiber Society Luminacoid Material Energy Evaluation Study Committee (Chairman Tsuneyuki Oku), “Energy Evaluation Concept of Luminacoid Material and Energy of Methylcellulose, Inulin, Reduced Digestible Dextrin and Highly Crosslinked Starch Evaluation results ", [online], Luminacoid research, Japan Dietary Fiber Society, July 2013, vol. 17, No. 1, [searched on February 1, 2017], Internet ⁇ URL: http: //jdf.umin .ne.jp / pdf / H24luminacoid.pdf>
  • the content of resistant starch in the flour composition for noodles of the present invention is 5% by mass with respect to the total mass of the flour composition for noodles, considering the significance of using resistant starch, that is, reducing the calories of the noodles. The above is necessary. From the viewpoint of further reducing the calorie content of the noodles, it is desirable that the content of the resistant starch is more than 5% by mass in the flour composition for noodles. As a result, the texture of the noodles is lowered and the yield of the noodles becomes unstable.
  • the content of the resistant starch in the noodle flour composition of the present invention is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the noodle flour composition. %.
  • One of the main characteristics of the noodle flour composition of the present invention is that it contains one or more pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour.
  • pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour.
  • the pregelatinized starch is a starch that has been subjected to a so-called pregelatinization treatment such as heating by adding moisture to the non-pregelatinized starch.
  • the non-pregelatinized starch used as the raw material for the pregelatinized starch those conventionally used for noodles can be used without particular limitation. Can be mentioned.
  • the pregelatinized flour is flour that has been pregelatinized to non-pregelatinized flour.
  • Examples of the non- ⁇ -modified flour used as a raw material for the ⁇ -modified flour include various wheat flours, buckwheat flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, fly flour, and wax flour.
  • pregelatinized wheat starch obtained by pregelatinizing wheat starch is preferably used in the present invention because it has a high effect of suppressing the roughness of noodles.
  • non-pregelatinized starch means pure starch isolated from plants such as wheat (the starch content is usually 80% by mass or more) and is not pregelatinized. However, it is different from “un- ⁇ -modified starch in non- ⁇ -modified flour”. Therefore, “alphanized starch” obtained by pregelatinizing non-alphanated starch and “alphanized flour in alphalyzed flour” obtained by alphatizing non-alphanated flour are different substances. is there.
  • the content of pregelatinized flour in the noodle flour composition of the present invention is the total mass of the flour composition for noodles in consideration of the significance of using pregelatinized flour, that is, the suppression of inconvenience caused by resistant starch.
  • the content is preferably 2% by mass or more, more preferably 2 to 20% by mass, and particularly preferably 5 to 10% by mass. If the content of pregelatinized flour in the noodle flour composition is too large, the operability of the noodles may be lowered, and the texture of the noodles may become sticky.
  • the mass ratio of the resistant starch and the pregelatinized flour in the noodle flour composition of the present invention is preferably 1 as the former (resistant starch) / the latter (pregelatinized flour). / 4 to 50/2, more preferably 4/1 to 10/1, still more preferably 6/1 to 10/1.
  • the flour composition for noodles of the present invention may contain wheat flour.
  • the flour composition for noodles can further improve the strength and taste of the noodle strings by containing wheat flour.
  • wheat flour those conventionally used for noodles can be used without particular limitation, and examples thereof include strong wheat flour, semi-strong wheat flour, medium wheat flour, thin wheat flour, durum wheat flour and the like. It can use individually or in combination of 2 or more types. What is necessary is just to select the kind of wheat flour suitably according to the kind etc. of the noodles to manufacture.
  • the content of the wheat flour in the noodle flour composition of the present invention is preferably 10% by mass or more based on the total mass of the noodle flour composition from the viewpoint of ensuring the effect of the flour more reliably. In particular, 20 to 80% by mass, particularly 30 to 50% by mass is preferable. If the flour content in the noodle flour composition is too large, the calorie reduction effect may not be enjoyed effectively.
  • the flour composition for noodles of the present invention may contain processed starch other than pregelatinized starch.
  • the noodle flour composition can further improve the strength and taste of the noodle strings by containing processed starch other than the pregelatinized starch.
  • raw starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, ⁇ Processes other than chemical treatment, such as those subjected to etherification, esterification, acetylation, cross-linking treatment, oxidation treatment, etc., may be used, and one of these may be used alone or in combination of two or more. Can do.
  • acetate tapioca starch is particularly preferably used in the present invention as processed starch other than pregelatinized starch because it has a high taste improving effect.
  • the content of processed starch other than pregelatinized starch in the noodle flour composition of the present invention is preferably 5 to 30 mass%, more preferably 15 to 25 mass%, based on the total mass of the noodle flour composition. It is. If the content is too small, the meaning of using processed starch other than pregelatinized starch is poor, and if the content is too large, the taste may be poor.
  • the flour composition for noodles of the present invention may contain wheat protein.
  • the wheat noodle flour composition can further improve the strength and taste of the noodle strings.
  • the wheat protein powdered wheat protein can be preferably used. Powdered wheat protein is a powdered wheat protein that does not change the properties of gluten as a protein, and is also called active gluten.
  • the content of wheat protein in the noodle flour composition of the present invention is preferably 5 to 20 mass%, more preferably 10 to 15 mass%, based on the total mass of the noodle flour composition. If the content is too small, the significance of using wheat protein is poor. If the content is too large, the noodles may become too hard or the operability of the noodles may be reduced.
  • the flour composition for noodles of the present invention may contain a thickening polysaccharide.
  • the noodle flour composition further contains a thickening polysaccharide, which has the effect of further improving the stability of the boiled yield and further reducing the roughness of the noodles. Played.
  • the thickening polysaccharide those conventionally used for noodles can be used without particular limitation, and examples thereof include alginic acids (including salts of alginic acids such as sodium alginate), LM pectin, and iota-carrageenan. Gellan gum can be used, and one of these can be used alone or in combination of two or more.
  • alginic acids are particularly preferably used in the present invention because they are excellent in heat resistance and have a strong effect of preventing the noodles from melting out.
  • the content of the thickening polysaccharide in the noodle flour composition of the present invention is preferably 0.04 to 3 mass%, more preferably 0.3 to 1 mass, based on the total mass of the noodle flour composition. %. If the content is too small, the significance of using the thickening polysaccharide is poor, and if the content is too large, the operability of the noodle making may be lowered.
  • the flour composition for noodles of the present invention contains other components than the above components (resistant starch, pregelatinized flour, wheat flour, processed starch other than pregelatinized starch, wheat protein, thickening polysaccharide). May be.
  • the other components include salt, egg yolk powder, egg white powder, and whole egg powder, and one of these can be used alone or in combination of two or more.
  • the flour composition for noodles of the present invention is used for the production of noodles, and the method for producing the noodles is in accordance with conventional methods.
  • the kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba and pasta.
  • the method for producing noodles using the noodle flour composition of the present invention typically comprises adding noodle dough by adding water to the dough raw material containing the noodle flour composition, and preparing the noodle dough. And obtaining a raw noodle string.
  • a noodle dough that is, a “noodle containing a resistant starch-containing flour composition and water, and the resistant starch content in the flour composition is 5% by mass or more” Noodle dough, wherein the flour composition further contains one or more pregelatinized flours selected from the group consisting of pregelatinized starch and pregelatinized flour.
  • the noodle dough of the present invention will be described focusing on differences from the aforementioned noodle flour composition of the present invention.
  • auxiliary material in addition to the flour composition which is the main raw material (the flour composition for noodles of the present invention), an auxiliary material may be used as necessary.
  • auxiliary materials include protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fiber, swelling agent, emulsifier, citrus, salt, saccharides , Sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, and the like. These can be used alone or in combination of two or more.
  • the amount of the auxiliary material is preferably 0.01 to 5 parts by mass, more preferably 0.5 to 1 part by mass with respect to 100 parts by mass of the flour composition in the dough material.
  • the water content of the noodle dough of the present invention is preferably 20 to 40% by mass, more preferably 25 to 35% by mass.
  • the amount of water added to the dough raw material should be adjusted so that the water content of the noodle dough falls within this range. Is preferred. If the water content of the noodle dough is too low, the noodle-making properties will decrease, and the time to boil the noodles until reaching the yield with the target paddle will increase, resulting in a decrease in yield stability, and the water content is too high. If the noodles are sticky, the operability of the noodles may be reduced.
  • Raw noodle strings can be obtained by noodle-making the noodle dough of the present invention according to a conventional method.
  • the noodle making method is not particularly limited. For example, by using various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., the noodle dough is stretched under pressure to obtain a noodle band, and the noodle band is cut out. A method for obtaining raw noodle strings is mentioned. Or extrusion noodles may be sufficient. Extrusion noodles can be carried out in accordance with conventional methods using a single-screw extrusion noodle making machine or a biaxial extrusion noodle making machine for dry pasta production.
  • a raw noodle string having a shape corresponding to the hole By placing a die having a hole having a shape and performing extrusion molding, a raw noodle string having a shape corresponding to the hole can be obtained.
  • the cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle.
  • the present invention includes a method for producing noodles, which includes the steps of producing the noodle dough of the present invention described above to obtain a raw noodle string, cooking the raw noodle string and then freezing it.
  • the method of cooking raw noodle strings is not particularly limited, and examples thereof include cooking with boil, cooking with steam, and cooking with steam. Boiled cooking is performed, for example, by putting raw noodle strings in hot water that is at least 10 times the total mass of the raw noodle strings and heating for about 2 to 15 minutes. Also use a lot of moisture.
  • noodles containing resistant starch have previously had unstable yields with boiled rice, so it was sometimes necessary to avoid cooking with boiled foods for business purposes where stability of yield is particularly important.
  • the yield stability is high with the boil, so the raw noodle strings can be cooked with the boil.
  • the heat-cooked noodle strings can be frozen in accordance with a freezing process usually performed for this type of noodles.
  • the cooked noodle strings can be divided into a predetermined amount, for example, 150 to 300 g per person, and placed on a tray or the like, if necessary, and then packed as desired and subjected to a freezing treatment.
  • the frozen noodles produced by the method for producing noodles of the present invention can be stored for a long period of time, and when eaten, it can be simply reheated with a microwave oven or the like, and can be easily eaten.
  • Examples 1 to 8 and Comparative Examples 1 and 2 A noodle dough was prepared by adding 30 to 33 parts by mass of 25 ° C. water as kneading water to 100 parts by mass of the flour composition having the composition shown in Table 1 below. Details of the raw materials used are as follows.
  • the noodle dough of each example and comparative example was extruded into a noodle string at an extrusion pressure of 100 kgf / cm 2 under a reduced pressure of ⁇ 600 mmHg using an extrusion noodle machine for pasta production, and a raw noodle string having a thickness of 1.8 mm.
  • Raw pasta Cook the raw noodle strings in boiling water for 6-8 minutes, remove from the hot water, wash with water at about 15 ° C for 30 seconds, drain, drain quickly and freeze at -40 ° C for freezing Noodles (cooked frozen pasta) were obtained and stored in a freezer at an internal temperature of -20 ° C.
  • the weight of the noodle strings before and after cooking with such a rice bran was measured, and the ratio of the mass of cooked noodles to the total mass of the flour composition (yield with rice cake) including the amount of water added when preparing the noodle dough was calculated.
  • the above operation was performed 4 times for each noodle dough, and the average value and the standard deviation of the boil yield were calculated. The results are shown in Table 2 below. The smaller the numerical value of this standard deviation, the more stable the boiling yield and the higher the evaluation.
  • the use of resistant starch can provide noodles that have a low texture but have a good texture and are excellent in boiled yield stability.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

La pâte à nouilles de l'invention comprend une composition de farines de céréale à teneur en amidon résistant, et une eau. La teneur en amidon résistant dans cette composition de farines de céréale est supérieure ou égale à 5% en masse. En outre, cette composition de farines de céréale comprend des farines de céréale prégélatinisées d'au moins une sorte choisie dans un groupe constitué d'un amidon prégélatinisé et d'une farine de céréale prégélatinisée. De plus, cette composition de farines de céréale peut comprendre une farine de blé, un amidon modifié autre que l'amidon prégélatinisé, des protéines de blé et un polysaccharide épaississant. Avec la pâte à nouilles de l'invention, il est possible de fabriquer des nouilles qui, bien que peu caloriques en raison de la mise en œuvre de l'amidon résistant, présentent une texture satisfaisante, et une excellente stabilité de rendement en poids à la cuisson.
PCT/JP2018/002502 2017-02-01 2018-01-26 Pâte à nouilles, et composition de farines de céréale pour nouilles Ceased WO2018143090A1 (fr)

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JP2018565508A JP7157663B2 (ja) 2017-02-01 2018-01-26 麺生地及び麺類用穀粉組成物

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JP2017-017003 2017-02-01

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Cited By (7)

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JP2020043781A (ja) * 2018-09-14 2020-03-26 昭和産業株式会社 揚げ麺およびその製造方法
JP2020058272A (ja) * 2018-10-09 2020-04-16 日清製粉株式会社 麺類用ミックス及びそれを用いた麺類の製造方法
JP2020146001A (ja) * 2019-03-15 2020-09-17 日本製粉株式会社 低糖質乾パスタ
JP2020171201A (ja) * 2019-04-08 2020-10-22 日本製粉株式会社 低糖質パスタ
JPWO2020130062A1 (ja) * 2018-12-19 2021-11-04 日清フーズ株式会社 低糖質小麦粉ミックス
CN113662133A (zh) * 2021-08-27 2021-11-19 南京财经大学 一种互穿网络体系型挤压谷物类面条及其制备方法
WO2025117026A1 (fr) * 2023-11-30 2025-06-05 General Mills, Inc. Produit de pâte sans gluten à teneur réduite en glucides

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JP2014018179A (ja) * 2012-07-23 2014-02-03 Nisshin Flour Milling Inc 多層麺の製造方法
JP2016002000A (ja) * 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉

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JPH05161462A (ja) * 1991-12-16 1993-06-29 Nippon Flour Mills Co Ltd 電子レンジ加熱に適する麺皮類による食品の製造方法
JP2014018179A (ja) * 2012-07-23 2014-02-03 Nisshin Flour Milling Inc 多層麺の製造方法
JP2016002000A (ja) * 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020043781A (ja) * 2018-09-14 2020-03-26 昭和産業株式会社 揚げ麺およびその製造方法
JP2020058272A (ja) * 2018-10-09 2020-04-16 日清製粉株式会社 麺類用ミックス及びそれを用いた麺類の製造方法
JP7132072B2 (ja) 2018-10-09 2022-09-06 日清製粉株式会社 麺類用ミックス及びそれを用いた麺類の製造方法
JPWO2020130062A1 (ja) * 2018-12-19 2021-11-04 日清フーズ株式会社 低糖質小麦粉ミックス
JP7379378B2 (ja) 2018-12-19 2023-11-14 株式会社日清製粉ウェルナ 低糖質小麦粉ミックス
JP2020146001A (ja) * 2019-03-15 2020-09-17 日本製粉株式会社 低糖質乾パスタ
JP7432302B2 (ja) 2019-03-15 2024-02-16 株式会社ニップン 低糖質乾パスタ
JP2020171201A (ja) * 2019-04-08 2020-10-22 日本製粉株式会社 低糖質パスタ
CN113662133A (zh) * 2021-08-27 2021-11-19 南京财经大学 一种互穿网络体系型挤压谷物类面条及其制备方法
WO2025117026A1 (fr) * 2023-11-30 2025-06-05 General Mills, Inc. Produit de pâte sans gluten à teneur réduite en glucides

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