http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015204792-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2014-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffe10701db51016930e54c392dc3331e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_767319556b66a5fafe2cbd82f7f2b228 |
| publicationDate | 2015-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015204792-A |
| titleOfInvention | Noodle skins and noodle skin packaging foods |
| abstract | An object of the present invention is to provide noodle skins that can improve the crispness and oil loss after cooking using oil and maintain these effects, and noodle wrapping foods using the same. did. SOLUTION: By adding a water-soluble pea polysaccharide to noodle skin dough, it improves the crispness and oil loss of noodle skins and noodle skin foods cooked using oil. It was found that the effect can be maintained. Furthermore, even when the noodle skin wrapped food is stored frozen or refrigerated, the effects thereof can be maintained. [Selection figure] None |
| priorityDate | 2014-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 112.