http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3791727-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2210-15 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-385 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2020-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c058a5f21c29a7aecf6aa0d4d5016ae3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1454e2af283c6a0e95c89bf85b7d9ced http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90f87f69987b01c945aac159d8acdee1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_232eb3bf46b3ec04d970feb0ff1a2acb |
| publicationDate | 2021-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-3791727-A1 |
| titleOfInvention | Solid food and solid milk |
| abstract | [Problem] Provided are a solid food and a solid milk which have suitable solubility and easily handled strength. n [Means for Resolution] A solid food is a solid food having a solid form obtained by compression-molding a powder, in which a case where the solid food is submerged in 200 ml of warm water at 50 ± 1°C with respect to one solid food and stirred at a rotation speed of 0.5 m/s (circumferential velocity), an elution process from the solid food starting to dissolve until the solid food completely dissolving is measured over time on the basis of electric conductivity, times (sec) at which an elution ratio, which is a ratio of electric conductivity when electric conductivity at the time of finish of elution is regarded as 100%, reaches 20%, 63%, and 95% are respectively designated as t 20 , t 63 , and t 95 , and times (sec) at which the elution ratio of a reference solid food, which is formed under conditions in which a difference in weight with the solid food is within ±0.3%, a difference in surface area with the solid food is within ±2%, a difference in hardness with the solid food is within ±4%, and a humidification treatment temperature is 100°C or lower, reaches 20%, 63%, and 95% are respectively designated as t 20ref , t 63ref , and t 95ref , a solubility index (I d ) represented by the following Formula (1) is less than 1. I d = t 20 / t 20 ref + t 63 / t 63 ref + t 95 / t 95 ref / 3 |
| priorityDate | 2019-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 175.