http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1797766-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 |
| filingDate | 2005-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c57dc2486cf5d8537791dda98555bf0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50e2276cd354819225a2fdc3d40ab72c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ac33caf4b73fe33b1813bc8446e060a |
| publicationDate | 2012-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1797766-B1 |
| titleOfInvention | Oily food and process for producing the same |
| abstract | [PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and to which the above functions are imparted by a convenient process; and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S’OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S’ represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2- and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process. |
| priorityDate | 2004-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.