| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate |
2011-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61db97fa077b431b5d29bfc922f12071
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5a5d30923186f674d86b8f603a489cf |
| publicationDate |
2013-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2620059-A1 |
| titleOfInvention |
Process for production of fried noodles |
| abstract |
Fried noodles of excellent quality that are approximately 1 to 7 cm in length can be produced efficiently by a process for production of fried noodles including: a step of preparing raw noodles; a step of gelatinizing the raw noodles; a step of cutting the gelatinized raw noodles into noodles of 1 to 7 cm; and a step of frying the cut noodles by allowing the same to naturally float in frying oil. |
| priorityDate |
2010-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |