http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003235494-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 |
| filingDate | 2002-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec4aa8c96616727d3ea1ffa28c872984 |
| publicationDate | 2003-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003235494-A |
| titleOfInvention | Granular food composition and food with granular feeling |
| abstract | (57) [Problem] To provide a food product capable of imparting a granular texture such as rice grains. In particular, when the adapted food is frozen dessert, the present invention provides a frozen dessert that can be given a soft granular texture without being hardened by freezing. A granular food composition obtained by swelling a powdered or granular processed konjac product having a particle size of 0.21 to 10 mm in water is added to food. In particular, when the adapted food is frozen dessert, a powdery or granular dried konjac processed product having a particle size of 0.21 to 10 mm is swollen in water, then immersed in a sugar solution and heated and stirred to obtain a granular food composition. Is added to the frozen dessert. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007202484-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011019484-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007043980-A |
| priorityDate | 2002-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 74.