http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000032921-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2bde5a007d0ab41d6dd23427a35e8c7b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 1998-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a02ea32b5a7a3c6c5cdaae3257b29ff1 |
| publicationDate | 2000-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000032921-A |
| titleOfInvention | Method for producing frozen dessert with herbal extract |
| abstract | (57) [Abstract] [Object] This is a method for producing ice confections such as ice cream or sherbet. By mixing herbal extracts with these raw materials, it is possible to prevent the taste quality of the raw materials from deteriorating and to give the human body a texture. The present invention is to provide a frozen dessert which improves the mouth water and has an effect of refreshing the mouth, deodorizing effect in the mouth and inotropic effect, and preventing arteriosclerosis. The present invention relates to a method for producing ice confectionery, wherein a first step of preparing a base mix by mixing 0.3 to 15 parts by weight of a herb extract with 100 parts by weight of ice cream or sherbet raw material, and pasteurizing the base mix. And the third step of filling the container with the sterilized base mix and freezing it in a curing device. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013039039-A |
| priorityDate | 1998-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.