METHOD FOR PRODUCING INSTANT NOODLES
Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KITANO sho ASAO norikazu KONO hiroyuki |
| description | Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of sodium chloride into noodle strings and by adding reducing sugar, and have completed the present invention. That is, the present invention relates to noodle strings for producing instant noodles characterized by containing raw material powder, magnesium chloride and reducing sugar. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_PH12020500349A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>PH12020500349A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_PH12020500349A13</originalsourceid><addsrcrecordid>eNrjZFDxdQ3x8HdRcPMPUggI8ncJdfb0c1fw9AsOcfQLUfDz93fxcQ3mYWBNS8wpTuWF0twMKm6uIc4euqkF-fGpxQWJyal5qSXxAR6GRgZGBqYGBsYmlo6GxkQqAwBRuCQ9</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING INSTANT NOODLES</title><source>esp@cenet</source><creator>KITANO sho ; ASAO norikazu ; KONO hiroyuki</creator><creatorcontrib>KITANO sho ; ASAO norikazu ; KONO hiroyuki</creatorcontrib><description>Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of sodium chloride into noodle strings and by adding reducing sugar, and have completed the present invention. That is, the present invention relates to noodle strings for producing instant noodles characterized by containing raw material powder, magnesium chloride and reducing sugar.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210125&DB=EPODOC&CC=PH&NR=12020500349A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25547,76298</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210125&DB=EPODOC&CC=PH&NR=12020500349A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KITANO sho</creatorcontrib><creatorcontrib>ASAO norikazu</creatorcontrib><creatorcontrib>KONO hiroyuki</creatorcontrib><title>METHOD FOR PRODUCING INSTANT NOODLES</title><description>Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of sodium chloride into noodle strings and by adding reducing sugar, and have completed the present invention. That is, the present invention relates to noodle strings for producing instant noodles characterized by containing raw material powder, magnesium chloride and reducing sugar.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDxdQ3x8HdRcPMPUggI8ncJdfb0c1fw9AsOcfQLUfDz93fxcQ3mYWBNS8wpTuWF0twMKm6uIc4euqkF-fGpxQWJyal5qSXxAR6GRgZGBqYGBsYmlo6GxkQqAwBRuCQ9</recordid><startdate>20210125</startdate><enddate>20210125</enddate><creator>KITANO sho</creator><creator>ASAO norikazu</creator><creator>KONO hiroyuki</creator><scope>EVB</scope></search><sort><creationdate>20210125</creationdate><title>METHOD FOR PRODUCING INSTANT NOODLES</title><author>KITANO sho ; ASAO norikazu ; KONO hiroyuki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PH12020500349A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KITANO sho</creatorcontrib><creatorcontrib>ASAO norikazu</creatorcontrib><creatorcontrib>KONO hiroyuki</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KITANO sho</au><au>ASAO norikazu</au><au>KONO hiroyuki</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING INSTANT NOODLES</title><date>2021-01-25</date><risdate>2021</risdate><abstract>Problem] To reduce the usage amount of sodium chloride by adding magnesium chloride, and to solve the problem that occurs when magnesium chloride is used. [Solution] The present inventors have found that a favorable cooking feeling and appearance are achieved by adding magnesium chloride instead of sodium chloride into noodle strings and by adding reducing sugar, and have completed the present invention. That is, the present invention relates to noodle strings for producing instant noodles characterized by containing raw material powder, magnesium chloride and reducing sugar.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_PH12020500349A1 |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR PRODUCING INSTANT NOODLES |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-17T00%3A59%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KITANO%20sho&rft.date=2021-01-25&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EPH12020500349A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |