| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate |
2006-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fa5baca25dc536876444c137cc12e50 |
| publicationDate |
2007-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2007295900-A |
| titleOfInvention |
Retort sauce or retort soup |
| abstract |
The present invention provides a retort sauce or a retort soup that uses plant sterols to reduce browning due to retort treatment. A retort sauce or retort soup containing a complex of plant sterols and egg yolk lipoprotein, and modified starch and / or wet heat-treated starch. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017148066-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012010602-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010011746-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014023520-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018007595-A |
| priorityDate |
2006-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |