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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
filingDate 2012-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2013-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-5146862-B1
titleOfInvention Discolored noodle manufacturing method and discolored noodle
abstract PROBLEM TO BE SOLVED: To produce a discolored noodle that uses an inexpensive material and a simple process, reliably changes the hue of the noodle in a predetermined time by changing the pH value based on the components in the dry noodle, and obtains an appropriate boiled timing. Methods and discolored noodles are provided. [Solution] This is a method for producing discolored noodles in which water is added to the dried noodles and heated, and the color of the dried noodles before being boiled over time is changed to another color. A first step of preparing a discoloration base solution by adding sodium bicarbonate to an aqueous solution of an edible plant containing an anthocyanin pigment, and adding a salt to the discoloration base solution prepared in the first step and adding a pH adjusting solution to the pH A second step of adjusting, a salting of the second step, a third step of kneading the discolored basic solution after pH adjustment with flour, further preparing noodle strings, and drying to prepare dry noodles, The dry noodle color before boiling is changed to another color by alkalizing with sodium bicarbonate carbonate ions added in the first step. [Selection] Figure 1
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priorityDate 2012-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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