http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009201451-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 |
| filingDate | 2008-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4640f5783e482dc6ca5aaf7544521354 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_764e228c0bd0854c648590b177756d3b |
| publicationDate | 2009-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009201451-A |
| titleOfInvention | How to color frozen desserts |
| abstract | The present invention provides a frozen dessert that is colored bright red to purple red and has excellent light resistance during preparation and storage, and excellent flavor release and taste. A group consisting of an adsorption treatment, an ion exchange treatment, an acid treatment and a membrane separation treatment after a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is extracted with water or a hydrous alcohol under acidic conditions of pH 1.0 to 6.5. The frozen dessert is colored using a pigment obtained by performing at least one treatment selected from [Selection figure] None |
| priorityDate | 2008-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.