| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-113 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate |
2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c39fd54754028498c849fc1975740458
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52ec5b27a1c5d1fce54fc27667d57d5d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_171de13780d17859b2092982430a2293
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4595a59e80e9ac8c7de9816d89864256 |
| publicationDate |
2020-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2020162469-A |
| titleOfInvention |
How to make instant Japanese noodles |
| abstract |
PROBLEM TO BE SOLVED: To provide a method for producing instant Japanese-style noodles having an enhanced salty taste in instant Japanese-style noodles in which the amount of salt kneaded into the noodles is reduced. SOLUTION: In instant Japanese-style noodles, when reducing the amount of salt to be kneaded into noodles, potassium lactate, granulated sugar, citric acid, processed kelp product and / or processed sardine product are added instead of salt. As a result, the salty taste of instant Japanese-style noodles can be enhanced, and instant Japanese-style noodles having good salty taste can be produced even if the amount of salt is reduced. [Selection diagram] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022168486-A1 |
| priorityDate |
2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |