http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011182754-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad212b5e0c1e8b5bf6746e1a11b90fd4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2010-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_570305e0ddea94ebd2b8a61d4080e906 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c2b1b7a6f41df096358cebca76e905d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_397641380c712c29526814dca42b9372 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dca637d1578befb038658453658d782e |
| publicationDate | 2011-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011182754-A |
| titleOfInvention | Low sugar bean jam and process for producing the same |
| abstract | The present invention provides an anseed can that can effectively reduce the intake of carbohydrates and has a good taste, and a method for producing the same. SOLUTION: Add the red bean broth or concentrate, emulsifier, thickening polysaccharide, high sweetness sweetener, sugar alcohol to the okara or powder okara and mix the ingredients first without cooking. Is sealed in a bag or container, heated at 80-100 ° C. for 5-30 minutes using a high temperature sterilizer or hot water sterilizer, heated to 80-110 ° C. for sterilization, and then cooled. Furthermore, the addition of calcium is effective for improving the taste. [Selection figure] None |
| priorityDate | 2010-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.