http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-8401493-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d844d9e1369abe3522c6fd91fb7df714 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1980-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c8ed53fb11c7d858bb276e36141a3ed |
| publicationDate | 1984-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-8401493-A1 |
| titleOfInvention | Process for manufacturing instant macaroni |
| abstract | A process for manufacturing instant macaroni, which comprises adding egg white, dioscoreaceae, and a carbonate aqueous solution (for primary kneading) to wheat flour, half-kneading and ripening the mixture, adding an organic acid aqueous solution for secondary kneading, kneading the resulting mixture, forming it into a desired form, boiling the resulting noodles in a sodium chloride aqueous solution, surface-treating the boiled noodles with a glucose solution in an alcohol-water mixture solvent, and freeze-drying the noodles. The instant macaroni thus obtained can be restored to edible macaroni which exhibits an excellent taste, body and color tone in a short time merely by adding hot water. |
| priorityDate | 1979-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.