http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013046644-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4425f35ad1729b7ba46a809e51226cc7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2012-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_667160908e20ae09cddc0b4e03cdfe81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b68dc908b38ec614e7f30de134c6ec0 |
| publicationDate | 2013-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013046644-A |
| titleOfInvention | Retort cream sauce, packaged food for microwave oven cooking, and method of cooking or manufacturing cream-boiled dishes |
| abstract | Retort cream sauce that does not cause spillage and does not separate oils and fats even when heated in a microwave oven when cooking by adding ingredients to the retort cream sauce and cooking. I will provide a. A retort cream sauce that can be obtained by adding ingredients and cooking by heating in a microwave oven includes protein, lipid, wet heat-treated starch or processed starch, and wheat flour. The protein content is 0.5 to 4% by mass of the whole retort cream sauce, the lipid content is 2 to 30% by mass of the whole retort cream sauce, and 10 to 10 parts of protein per 100 parts by mass of lipid. It contains 70 parts by mass, further contains 0.1 to 10% by mass of wet heat-treated starch or processed starch, 1% by mass or less of wheat flour, and has a viscosity of 1 to 5 Pa ยท s. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114126982-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10906701-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11305916-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210010454-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017119449-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180100383-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022118907-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11414255-B2 |
| priorityDate | 2012-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.