http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008054538-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2006-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d0a32368b0a53b202ff9d33f6571fcb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2a4edae22d5f4461610bd371aafc08a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f1549b08a499a37897174fb3736c8c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4dfb9f859e5e819611cd1457d92c3102 |
| publicationDate | 2008-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008054538-A |
| titleOfInvention | Noodle restoration agent |
| abstract | PROBLEM TO BE SOLVED: To make noodles from relatively simple raw materials such as wheat flour, citrus, salt and water, but the taste is greatly affected by the texture of the noodles. These noodles are desired to have moderate hardness, elasticity (viscoelasticity), chewy and smoothness (smooth feeling) after cooking, a texture that has a good throat texture and does not stretch, After cooking, foods that have time before being eaten by storage or distribution are desired to be less prone to boil and stretch. An object of this invention is to provide the noodles excellent in the recoverability. The above-mentioned problems are solved by containing polyglutamic acid. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018038316-A |
| priorityDate | 2006-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.