http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022330586-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c29b58d3a52f6fe79abba1a9d3eca030 |
| publicationDate | 2022-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2022330586-A1 |
| titleOfInvention | Raw chinese noodles, method for producing the same, and method for preventing discoloration of raw chinese noodles |
| abstract | The present invention addresses the problem of providing raw Chinese noodles whose discoloration and texture deterioration in the long-term storage have been suppressed. The problem is solved by raw Chinese noodles in which a main raw material powder contains calcium monohydrogen phosphate hydrate, The raw Chinese noodles can be produced by adding kneading water containing kansui dissolved therein to a powder obtained by adding calcium monohydrogen phosphate hydrate to a main raw material powder and subjecting them to powder mixing, kneading the resulting mixture with a mixer to prepare noodle dough, and then carrying out noodle making. The content of the calcium monohydrogen phosphate hydrate or the amount thereof added is preferably 0.15 to 2.5% by weight based on the main raw material powder. |
| priorityDate | 2020-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.