http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H03123463-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_44f50e42e5ea7222e8e90346b2d664bf |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1989-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f33395ea5ccb5d09fc6e8b455dd2753 |
| publicationDate | 1991-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H03123463-A |
| titleOfInvention | Production of instant noodles |
| abstract | PURPOSE: To simply obtain the title instant noodles made only of soybean by immersing soybeans in water for a given time to swell soybeans, grinding the soybeans, filtering soybean slurry to give soybean milk, adding specific glucan to the soybean milk, pouring into a container, coagulating, molding and drying by hot air. n CONSTITUTION: Soybeans are immersed in water for a given time (5-20 hours), mashed, ground and separated into soybean milk and TOFU refuse. Then, the soybean milk is boiled for 2-25 minutes by introducing hot steam at 80-120°C, then blended with glucan containing D-glucose having 300-1,000 molecules and sesame (preferably both 50-850 g glucan and 5-30 g sesame based on ground 1,000 g soybean are added), further with a TOFU coagulant such as bittern, poured into a container to give a thin and long coagulated and molded food. The molded food is made into a fried bean curd or dried by hot air to give the objective instant noodles. n COPYRIGHT: (C)1991,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019068742-A |
| priorityDate | 1989-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.