http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002119267-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_824e5a48170ad2cf188adbda009419a2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3481 |
| filingDate | 2000-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2781f289016c163beb21842dd676b00a |
| publicationDate | 2002-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002119267-A |
| titleOfInvention | Preservative for processed food and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To provide a preservative for processed food using calcined calcium, which is excellent in processability when added to food and does not impair the flavor of the food, and a method for producing the same. SOLUTION: The preservative for processed food is characterized in that calcined calcium is coated with glycerin fatty acid ester or, alternatively, calcined calcium is coated with glycerin fatty acid ester and fats and oils. In addition, as a method for producing the film-formed body, a calcined calcium and a glycerin fatty acid ester, or, alternatively, a calcined calcium, a glycerin fatty acid ester, and a fat or oil are stirred and mixed while being heated to 30 ° C. or more and 100 ° C. or less. Obtaining, a step of cooling the film-formed body to a temperature lower than the melting point of the fat or oil by 5 ° C. or more and 30 ° C. or less; and a step of obtaining a preservative for processed food by sieving the cooled film-formed body. A manufacturing method characterized by comprising: |
| priorityDate | 2000-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.