http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H057467-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7067892f77a5a1f66362145a7a589964 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C09B61-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1991-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c526de60a6573747ba7826a50f502225 |
| publicationDate | 1993-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H057467-A |
| titleOfInvention | Red coloring method for noodles |
| abstract | (57) [Summary] [Object] The present invention relates to a food product. The object is to color raw noodles, boiled noodles, dry noodles, instant noodles, pasta and other noodles into a bright bright red color industrially advantageous. [Structure] Pigments extracted from water or hydrous alcohol from one or more of Western red radish roots, tissue culture cells of Western madder or hairy root cultures of Western madder are hydrolyzed, and the obtained pigments and alums, organic A red coloring method for noodles, which comprises coloring the noodles with a uniform red dye composition comprising acid salts and carbonates. [Effect] The colored noodles have a bright bright red color with excellent light resistance. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0838161-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5393956-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101779763-A |
| priorityDate | 1991-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.