| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_104abf0d6d02e83d06cc0777aafe7d4d |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate |
2008-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d361cf80e26576899569e13baf81c0c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee871979dd76f2a63536698389db739a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a91328a10fcb5584494d4c18d247091a |
| publicationDate |
2009-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2009273441-A |
| titleOfInvention |
Noodle quality improver |
| abstract |
[Problem] An object of the present invention is to provide a quality improver for noodles that can reduce the change in the texture of the noodles in the soup and the change in the texture of the noodles due to storage. A quality improver for noodles comprising the following components A and B: A component: (i) glycerin diacetyl tartaric acid fatty acid ester (ii) active gluten containing at least one emulsifier selected from the group of glycerin succinic acid fatty acid ester and (iii) lecithin; B component: guar gum and / or xanthan gum. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10617617-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11090255-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11179312-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020117516-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020117509-A1 |
| priorityDate |
2008-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |