| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6b2ff968b90120b248bad2126968aa8d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c8d4dc7bd1a30d8fda907fceaeb4e69 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 |
| filingDate |
2001-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b95e3d2f7d8e3be17c1c60e70cd216c6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f25df38c332653fc7021944db7277db |
| publicationDate |
2003-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2003079326-A |
| titleOfInvention |
How to make konjac food |
| abstract |
(57) [Problem] To provide a simple and stable production method of frozen tofu-like konjac food having appropriate crispness and juicy texture without blending vegetable protein. SOLUTION: Konjac mill is added to water containing a sucrose fatty acid ester to swell, and then a coagulant is added to coagulate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2087798-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008125429-A |
| priorityDate |
2001-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |