http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202108002-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2020-08-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26205a60b84d811132d573014052b611 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4158d3047e66c0bd94f66934cfe57023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0466a4c6571020cf40a58fcd5871428f |
| publicationDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202108002-A |
| titleOfInvention | Fatty composition for noodles, noodles and noodles manufacturing method |
| abstract | The present invention provides an oil and fat composition for noodles, which is used in roasting and cooking and can be made into noodles with good looseness and good flavor. In addition, the present invention provides a method for manufacturing noodles, which can be made into noodles with good looseness and good flavor, including the step of roasting and cooking, and the present invention provides a noodle with good looseness and good flavor. An oil and fat composition for noodles, which is used in roasting and cooking. The oil and fat composition for noodles is characterized in that the oil-soluble components of the oil and fat composition for noodles contain 20% to 90% by mass of fats and oils, 10% to 80% by mass of an emulsifier, and 35% to 100% by mass of the constituent fatty acids of the triglyceride in the oil and fat are medium-chain fatty acids with 6 to 10 carbon atoms. The present invention provides a noodle. |
| priorityDate | 2019-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.