http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007215430-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afccd56726bb8fd92de04cd8e33714fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a521cfa321c963978df8ae98a84056a |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2006-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61f117f99bacf965e82399b226336183 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c41c595db2a3bca993a1d13f832cbfa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e53a9cd1085b7c7b5557b69bb83c9a09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8c42abe6eb98c155edf28c3dc46b462 |
| publicationDate | 2007-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007215430-A |
| titleOfInvention | High calorie low protein food and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To provide a high calorie low protein food having improved texture and taste and a method for producing the same. SOLUTION: 30% to 60% by weight of rice flour with reduced protein as A component, 15 to 30% by weight of liquid fat as B component, 5 to 20% by weight of pregelatinized starch as C component, and molded by an extruder A high-calorie low-protein food that is processed; liquid oil and fat that is B component and pregelatinized starch that is C component are kneaded, and liquid oil and fat that is B component is retained in pregelatinized starch that is C component After that, the rice flour from which the protein A component has been reduced and optionally the D component and other components are mixed with an extruder to form a semi-solid, and this is processed at an internal temperature of the die tip of 25 to 100 ° C. by the extruder. The method for producing the high-calorie low-protein food, characterized in that [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9784672-B2 |
| priorityDate | 2006-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.