http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019180340-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fdd71d54ace1485dc2e6e99c0912f81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bab99df04920abeff8b5208538703fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db7599e78cba33f5e57d7ada0c44784a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc4416cbaaa78681757c946fa1d9d0c5 |
| publicationDate | 2019-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019180340-A |
| titleOfInvention | Chinese noodle |
| abstract | PROBLEM TO BE SOLVED: To provide Chinese noodles with long life grass while maintaining the original taste of Chinese noodles while being more easily eaten. [MEANS FOR SOLVING PROBLEMS] Chinese noodles, which are produced by adding a noodle-making preparation containing brine, to a flour as a main ingredient, are technically premised, and powdery long-life grass is added as a flavoring material, and the surface of the long-life grass is added. Edible collagen that forms a collagen coating layer is added (Claim 1). Noodle making dough mainly composed of wheat flour is added with water as a noodle making preparation, so that powdered / liquid edible collagen dissolves in water and covers the surface of the powdered long life grass added to the noodle making dough Form. As a result, the fragrance of the long life grass is difficult to transfer to the flour during the aging of the noodle dough. Similarly, the aroma of long-lived grass becomes difficult to transfer to flour even after production. If you eat noodles that are boiled, most of the long-lived grass particles are covered with edible collagen, so you can suppress the strong aroma and bitterness unique to the celery family. [Selection] Figure 1 |
| priorityDate | 2018-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.