http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0398544-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1989-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d73e8fd718e54301bd8b85dff5628ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d09793265cb49993866742618b9f6ba3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9d0f6eb0f72fad531eab3c3430dd68d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de8428e7f2fab142f0cd2b9e28449ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_668555b832e31acbd964ec4e87ecb503 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f86f24802d7ca91f711307f88ceaa83 |
| publicationDate | 1991-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0398544-A |
| titleOfInvention | Preparation of noodles |
| abstract | PURPOSE: To prepare a noodle having strong body and texture with good touch, capable of quickly boiling up and not decomposed when boiled, by adding purified butchery plasma (powder) to a raw material for the noodle. n CONSTITUTION: Purified butchery plasma (powder) is prepared by homogeneously dispersing a polymer electrolyte having carboxylic acids (e.g. sodium alginate) in butchery plasma, adjusting to a pH of approximately 3-6 and subsequently treating with active carbon, or by a method bringing the butchery plasma into contact with colloid silica, etc. The purified butchery plasma (powder) is added to a raw material for preparing the noodle, such as wheat flower, and subsequently processed into the noodle (e.g. Japanese noodle or Chinese noodle) by a conventional method. When the powder is used, the purified butchery plasma is added to the raw material in an amount of ≤ approximately 1wt.% based on the wheat flour, usually approximately 0.5-0.5wt.%. n COPYRIGHT: (C)1991,JPO&Japio |
| priorityDate | 1989-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.