http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020195410-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2020-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09c4ceb1048ef2ee7cdae94df711bf41 |
| publicationDate | 2020-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020195410-A |
| titleOfInvention | Manufacturing method of raw Chinese noodles and frozen Chinese noodles |
| abstract | PROBLEM TO BE SOLVED: To provide a method for producing raw Chinese noodles having excellent noodle-making property, excellent texture and flavor and reduced sodium, and a method for producing frozen Chinese noodles. SOLUTION: By adding 1 to 3% by weight of potassium lactate to a main raw material powder such as wheat flour, raw Chinese noodles having excellent noodle-making properties, texture and flavor can be produced without adding salt. can do. Further, by pregelatinizing the raw Chinese noodles with boil or the like, storing them in a container, and then freezing them, sodium is reduced, and frozen Chinese noodles having excellent texture and flavor can be produced. [Selection diagram] None |
| priorityDate | 2020-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.