http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002238503-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8a3875f859f419932f28186440b28e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6d32365a32c59c3a9fc06d6ab9c1e7ce |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2001-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb967cf0d951560ff2c6420eaa308ede http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4a90169725d40b1f9076b5c072c7b51 |
| publicationDate | 2002-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002238503-A |
| titleOfInvention | Method for producing instant tea bowl steamed dried product |
| abstract | (57) [Summary] (with correction) [Problem] To provide instant teacup steaming using dried egg material, which has no problem in steaming operation and flavor. SOLUTION: Milk protein, lecithin and vitamin E are added to whole eggs or chicken eggs separated into egg white and egg yolk and emulsified, spray-dried while keeping at 5 to 15 ° C., and dried eggs to be gelled by heating are obtained. Add instant ingredients and seasonings to make instant teacup steamed. Hot water at 80 ° C. is added for 10 minutes, or water is added and heated in a microwave for 3 minutes to obtain chawanmushi. |
| priorityDate | 2001-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.