http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016158560-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b43aead5e8105aca09598689ed2a2737 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2015-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00ac37d6e87f289f19ef2d050ef14faa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1cdaf651b431ca4f263705ee664c47f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d858266d92a731f1be54a9fd0422e07c |
| publicationDate | 2016-09-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016158560-A |
| titleOfInvention | Noodle-like gel food improving agent and noodle-like gel food |
| abstract | An object of the present invention is to provide an improving agent for a noodle-like gel-like food substantially free of wheat flour and gelled with a thickening polysaccharide, and a noodle-like gel-like food having an improved texture and the like thereby. [Solution] Gelatinized by a thickening polysaccharide, which is substantially free of flour, consisting of one or more mineral raw materials selected from processed vegetable products and processed fruit products containing calcium and / or potassium. Improves noodle-like gel food. Moreover, it has a texture and flavor like noodles containing glucomannan, carrageenan, and one or more mineral raw materials selected from processed vegetables and fruit products containing calcium and / or potassium. Noodle-like gel food. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115067502-A |
| priorityDate | 2015-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.