Hardening inhibitor for brine-containing noodles or brine-containing wonton wrapper
AssigneeYuki Gosei Kogyo Co., Ltd.
InventorsYuki KAMINAGA, Tetsuji NODA, Toshiya ISHII, Tetsuya KOBAYASHI
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Abstract
The present disclosure relates to a hardening inhibitor of brine-containing noodles or a brine-containing wonton wrapper including an α-amino acid, a β-amino acid, or a γ-amino acid, or a salt thereof.
Claims8
A hardening inhibitor of brine-containing noodles or a brine-containing wonton wrapper, comprising an α-amino acid, a β-amino acid, or a γ-amino acid, or a salt thereof.
Use of an α-amino acid, a β-amino acid, or a γ-amino acid, or a salt thereof, for inhibiting hardening of brine-containing noodles or a brine-containing wonton wrapper.
A method for inhibiting hardening of brine-containing noodles or a brine-containing wonton wrapper, characterized in that an α-amino acid, a β-amino acid, or a γ-amino acid, or a salt thereof is added to the brine-containing noodles or the brine-containing wonton wrapper, for inhibiting hardening of the brine-containing noodles or the brine-containing wonton wrapper.
Dependencies are inferred from the claim text.