http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006094823-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2062bb2cb83bd0b4e74aab4ee43d6b7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0a7f464a3ce9a3c8740f7e01d484ccd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae320e943eaca3a15b668221c38ebb80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42bf750dc6036c5a317d7202d1849703 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_345110ad420367ff9b7d0daef71ef9c0 |
| publicationDate | 2006-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006094823-A |
| titleOfInvention | Method for manufacturing low-viscosity sauce containing ingredients |
| abstract | PROBLEM TO BE SOLVED: To produce a low-viscosity sauce containing ingredients in which ingredients are not settled in a transport and filling process, the sauce can be filled in a container without fluctuations in ingredients, fluidity is good, and texture is good. To provide a method for producing a low-viscosity sauce containing ingredients. SOLUTION: After heating a low-viscosity source material containing ingredients containing gellan gum and calcium salt, (1) the source material is cooled to form a gel, and the formed gel is crushed by stirring, or ( 2) A method for producing a low-viscosity sauce containing ingredients, which comprises stirring the source material while cooling to crush the formed gel. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014103923-A |
| priorityDate | 2004-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.