http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002017292-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4c10050c59abe1fc398a894a9eea04a8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2000-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0be24fc7a6c95d721d03c7731fdb3ac4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fcd71f3370bccd6ddad022991e5665ff http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58fa27c6ce5bc0de7ee9c0c252b79793 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61ce60d562e1c4b53c3cc96c600898d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bd870827dadfb065ab4d4d5727a41c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8243fdeea14e0bb9b57132f40e274ab |
| publicationDate | 2002-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002017292-A |
| titleOfInvention | Mayonnaise-like food using concentrated tofu, and method for producing the same |
| abstract | (57) [Summary] [Problem] In a mayonnaise-like food using tofu, Develop new emulsions with rich flavor and smooth texture by suppressing the soybean peculiar odor and harshness. SOLUTION: In the edible emulsion obtained by mixing and emulsifying tofu, vinegar, seasoning, spice, emulsifier and vegetable oil and fat, The tofu is a mayonnaise-like food that is a concentrated tofu obtained by coagulating a high-concentration soy milk having a concentration of 15 or more with a coagulant. Examples of the emulsifier include thickening polysaccharides, oligosaccharides, lecithin, fatty acid monoglycerides, fatty acid polyglycerides, sucrose fatty acid esters, and sorbitan fatty acid esters. Because the concentrated tofu obtained by concentrating and coagulating soy milk is used as a raw material, A mayonnaise-like food with a rich flavor and smooth texture is obtained without unpleasant odors such as astringency. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015073476-A |
| priorityDate | 2000-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.