| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a452aeb7f766d55db6921d784361b891 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-55
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
1995-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_103d97ef1ecd9d8f511f84af7d5d4d9a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aa632c588eccd628b378f9cab401ba3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91894001aefadd06a97ac6608f547441 |
| publicationDate |
1997-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H09172999-A |
| titleOfInvention |
Noodles with amylase inhibitor added |
| abstract |
(57) [Abstract] [Problem] Addition to noodles because the amylase inhibitory activity of the amylase inhibitor is not decreased and the amylase inhibitor is not washed away from the noodles even when the noodles are gelatinized to an edible state. To provide noodles that can be smoothly taken into the body together with noodles in an effective amount of the amylase inhibitor described above, and a method for boiling the noodles. SOLUTION: The noodles are pH-adjusted so that the pH when the amylase inhibitor is added and the gelatinized to an edible state is in the range of 3 to 6, and more preferably the inner layer to which the amylase inhibitor is added and When the amylase inhibitor is not added to the outer layer and the gelatinized state is edible, at least the pH of the inner layer to which the amylase inhibitor is added is 3 The above object can be achieved by boiling noodles whose pH is adjusted to be in the range of to 6 or noodles to which an amylase inhibitor is added in boiling water of pH 3 to 6. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4727790-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010130980-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010130979-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002045181-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6858234-B2 |
| priorityDate |
1995-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |