http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014236670-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e63c86e3648b0c46fc17d7e7788b1908 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2013-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22679fc2c5c61636fd42795798b54477 |
| publicationDate | 2014-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014236670-A |
| titleOfInvention | Method for improving the storage stability of frozen noodles |
| abstract | An object of the present invention is to provide a method for effectively maintaining or improving the quality of frozen noodles even when stored for a long period of time or when there is some temperature change. In the present invention, (A) when noodles are frozen, salt is contained in the noodles in an amount of 0.38 parts by weight or less with respect to 100 parts by weight of the powder raw material; (B) before the noodles are heated. Or an aqueous solution having a salt concentration of 5% by weight or less is added to the powder raw material; or (C) before heating the noodle, the salt is added to the noodle in an amount of 2.6 parts by weight or less with respect to 100 parts by weight of the powder raw material. A method for improving the storage stability of frozen noodles, comprising the step of: [Selection figure] None |
| priorityDate | 2013-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.