http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013247893-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/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2012-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_619e0e731892b0563c5fdad2285ead0a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2b1ca647210258c43a1c3ea9a3e6176 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b7a4526cc5a728843f07bd039d04a9b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c430127b7338bf61b11efe8ab544c6f |
| publicationDate | 2013-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013247893-A |
| titleOfInvention | Container-packed heat-sterilized salad |
| abstract | A container-packed heat-sterilized salad containing ingredients and an acidic oil-in-water emulsified seasoning, and when the ingredients are heat-sterilized using ingredients that are easy to release water such as cabbage and cucumber, In any case when heat-sterilized using ingredients that easily absorb water such as pasta, we provide a container-packed heat-sterilized salad that makes the whole salad close to handmade without becoming watery or dry To do. SOLUTION: The shelf life is 30 days or more under storage conditions of 10 ° C. or less, the number of general viable bacteria is 300 cfu or less / g, the coliform group is negative / 0.1 g, ingredients and acidic oil-in-water emulsion A container-packed heat-sterilized salad blended with a seasoning, wherein the ingredients are at least one or more easily-released ingredients selected from cabbage, onion, cucumber, apple or kiwifruit, and / or potato, pumpkin, It is at least one ingredient selected from sweet potato or pasta, and the oily phase of the acidic oil-in-water emulsified seasoning is composed of liquid edible fats and oils at a product temperature of 15 ° C. Is 65 to 70% with respect to the acidic oil-in-water emulsified seasoning, and the aqueous phase of the acidic oil-in-water emulsified seasoning contains at least a protein raw material, sugar, salt and vinegar, and is contained in the aqueous phase The water Ku concentration of the raw material is 20 to 50% on the basis of the solids content in water phase, goods hardness of the acidic oil-in-water emulsified seasonings at temperature 15 ℃ is 5 × 10 2 ~5 × 10 3 N / m 2 is a packaged heat sterilized salad. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6917514-B1 |
| priorityDate | 2012-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.