http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019013160-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_86271ad4d98adfdb6059e37253f9ef0c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17 |
| filingDate | 2017-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93562934792aa0a5d0f48f7136b58853 |
| publicationDate | 2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019013160-A |
| titleOfInvention | Method for producing puffed food |
| abstract | A low-cost gluten-free expanded food that can be used as a substitute for wheat flour is produced. The water content of the starchy material not containing gluten is adjusted to 10 to 30% by weight. Thereafter, the mixture is supplied to an extruder, heated and mixed, kneaded, plasticized, and uniformly compounded starchy material is discharged from a nozzle attached to the tip of the cylinder. Thereafter, the starchy material is put into a pressure heating container and sealed, a predetermined pressure is applied to the pressure heating container for a predetermined time, and then the pressure is reduced to atmospheric pressure. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220162610-A |
| priorityDate | 2017-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.