http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006020585-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate | 2004-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b097835ca68f1aa41ad232cb394fb8d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe5118e27500bc9a75b3fa1f06e8db51 |
| publicationDate | 2006-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006020585-A |
| titleOfInvention | Oil composition for sauce |
| abstract | 【Task】 By using a fat and oil composition for sauce that has been rapidly cooled and kneaded with fat and egg yolk-containing material, it is possible to solve a significant decrease in chemical synthetic products and emulsifiers, improve workability, and simplify and simplify the process. 1. Product appearance improvement (value improvement) An object of the present invention is to provide a fat and oil composition for sauces with improved umami (smooth flavor release). [Solution] The present invention is a fat and oil composition for sauce characterized by quenching and kneading a fat and egg yolk-containing material that exhibits plasticity when quenched and kneaded. The fat and egg yolk-containing material has a weight ratio of 50:50 to 99: 1, and is a fat and oil composition for sauce to which moisture and salt are further added. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110200082-A |
| priorityDate | 2004-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.