http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006304739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 |
| filingDate | 2005-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_619e0e731892b0563c5fdad2285ead0a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f555cd8abd4cb406038d5a01a45a6f2 |
| publicationDate | 2006-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006304739-A |
| titleOfInvention | Custard pudding mixed liquid and method for producing custard pudding using the same |
| abstract | The present invention provides a mixed liquid for preparing custard pudding which can easily prepare custard pudding having a desired hardness rich in egg yolk and a method for producing custard pudding using the same. A mixed liquid for preparing custard pudding, which is prepared by cooling and solidifying after cooking, comprising 5% or more egg yolk and a heat-swellable gelling material in terms of raw egg yolk. A mixed liquid for preparing custard pudding having fluidity when heated at 80 ° C. for 10 minutes. A method for producing custard pudding, wherein the mixture for preparing custard pudding is cooked at 70 ° C. or higher, filled in a mold, cooled and solidified. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018085984-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008245565-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114375981-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I636740-B |
| priorityDate | 2005-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.