TWI656845B
[Problem] The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. [Solution] It...
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| creator | FUJII, NANAE |
| description | [Problem] The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. [Solution] It is possible to dramatically ameliorate a reduction in the separability of noodles during storage by adding an amylase and a lipase having 1,3-positional specificity to the noodles, and it is possible to further improve the separability of the noodles by also using a water-soluble hemicellulose. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_TWI656845BB</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>TWI656845BB</sourcerecordid><originalsourceid>FETCH-epo_espacenet_TWI656845BB3</originalsourceid><addsrcrecordid>eNrjZOAKCfc0MzWzMDF14mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8QgNTsZEKAEADmsblw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>TWI656845B</title><source>esp@cenet</source><creator>FUJII, NANAE</creator><creatorcontrib>FUJII, NANAE</creatorcontrib><description>[Problem] The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. [Solution] It is possible to dramatically ameliorate a reduction in the separability of noodles during storage by adding an amylase and a lipase having 1,3-positional specificity to the noodles, and it is possible to further improve the separability of the noodles by also using a water-soluble hemicellulose.</description><language>chi</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>2019</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=20190421&DB=EPODOC&CC=TW&NR=I656845B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190421&DB=EPODOC&CC=TW&NR=I656845B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUJII, NANAE</creatorcontrib><title>TWI656845B</title><description>[Problem] The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. [Solution] It is possible to dramatically ameliorate a reduction in the separability of noodles during storage by adding an amylase and a lipase having 1,3-positional specificity to the noodles, and it is possible to further improve the separability of the noodles by also using a water-soluble hemicellulose.</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>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOAKCfc0MzWzMDF14mFgTUvMKU7lhdLcDApuriHOHrqpBfnxqcUFicmpeakl8QgNTsZEKAEADmsblw</recordid><startdate>20190421</startdate><enddate>20190421</enddate><creator>FUJII, NANAE</creator><scope>EVB</scope></search><sort><creationdate>20190421</creationdate><title>TWI656845B</title><author>FUJII, NANAE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_TWI656845BB3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi</language><creationdate>2019</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>FUJII, NANAE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUJII, NANAE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>TWI656845B</title><date>2019-04-21</date><risdate>2019</risdate><abstract>[Problem] The purpose of the present invention is to provide delicious noodles in which deterioration in quality such as a reduction in the separability of the noodles during storage has been effectively suppressed, a production method for the noodles, and a noodle separation improver. [Solution] It is possible to dramatically ameliorate a reduction in the separability of noodles during storage by adding an amylase and a lipase having 1,3-positional specificity to the noodles, and it is possible to further improve the separability of the noodles by also using a water-soluble hemicellulose.</abstract><oa>free_for_read</oa></addata></record> |
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| 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 | TWI656845B |
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