http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012085587-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/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2010-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17d92be31dac8f587f92ef4a6c451046 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4aa74a20c2aeb9716e4629286b7841b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cb88c3f93e42656e0ace16028ec57d0 |
| publicationDate | 2012-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012085587-A |
| titleOfInvention | Process for producing aerated processed food and aerated processed food |
| abstract | An object of the present invention is to provide a meringue-like aerated processed food that is bulky and foamy, and is excellent in both foam stability and mouth-melting feeling and can be frozen and distributed. A slurry containing egg white, whey and thickening polysaccharide is foamed and heated at 75 to 85 ° C. for 0.5 to 5 minutes to produce bubbles having a specific gravity of 0.3 to 0.7 and a viscosity (20 ° C.) of 10 to 90 Pa. Manufacture processed foods. [Selection] Figure 1 |
| priorityDate | 2010-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 111.