http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000083570-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a684c82c5ad280099c6674e6c0eafc37 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 |
| filingDate | 1998-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42b3b791a353aa3b5b7f1e0b3137fcb7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8db16a14528bf391a010e21a617eaeac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4cf21a5dff5bab2f04d068f1e99a10f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec15168fe13a9d54bd5c3a75cf8579e1 |
| publicationDate | 2000-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000083570-A |
| titleOfInvention | Fresh noodles with improved quality and quality improvement method |
| abstract | (57) [Summary] [PROBLEMS] The demand for fresh noodles is growing, and as a preservation method, fresh noodles are adjusted with a pH adjuster such as acetic acid, lactic acid, etc. Is adjusted to 4 to 5, then packaged and heat sterilized to extend the shelf life of fresh noodles. However, the method of preserving in the acidic region has a bad influence on the texture and the like depending on the raw noodles, and is not always appropriate, and it has been a problem to develop raw noodles without such defects. Kind Code: A1 Noodles having improved quality obtained by adhering a powdered powder containing an acidic pH adjuster to the surface and an acidic p The present invention has provided a fresh noodle having improved quality obtained by adhering a ground powder containing an H adjuster and a retention agent to the surface, and a method for improving the same. As the acidic pH adjuster, fumaric acid or monosodium fumarate is preferable, and as the retention agent, powdered starch which is one or two of sodium acetate and glycine is preferable. Is preferably 5 to 30% by weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010068717-A |
| priorityDate | 1998-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.