http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01202266-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ec786228aaef809765ff5fccb943f6b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 1988-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce33641595832bd10509f2b14c3034a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5efa69caaad3486fea3430ffc3a75a39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cee714d7afadb0e55554ad7ad1e32c15 |
| publicationDate | 1989-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H01202266-A |
| titleOfInvention | Seasoned pasta product formed by one stage |
| abstract | PURPOSE: To obtain a pasta product which maintains a favorable flavor even after cooking by using pasta dough prepd. by specific ratios of moisture, protein which solidifies at a low temp. and seasonings with wheat flour. n CONSTITUTION: The paste dough is obtd. by compounding the water at about 8 to 23wt.%, the protein, such as albumin, total eggs, separation materials of soy-bean, which is solidified at a low temp. and the seasoning of the amt. sufficient for maintaining the flavor by the seasonings in the pasta product even after cooking, for example, the seasonings made of lipid, such as chicken lipid, butter and cheese, as a base with about 70 to 85wt.% wheat flour and if desired, further, compounding about 0.0075 to 0.075wt.% sulfhydryl reducing agent, such as sodium pyrosulfite and cysteine therewith. The pasta dough is preferably dried at a high temp. for about 75 minutes under the conditions of a dry bulb temp. of about 180°F and a wet bulb temp. of about 165°F and is extruded, by which the pasta dough product is obtd. The product is cooked by using microwaves or by frying. n COPYRIGHT: (C)1989,JPO |
| priorityDate | 1988-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.