http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013524819-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 |
| filingDate | 2010-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013524819-A |
| titleOfInvention | Two-component food and method for producing the same |
| abstract | This type of co-extruded two-component food product includes a cereal-based outer component and an inner cream texture component encapsulated within the cereal-based outer component. The cream texture component includes an aqueous phase dispersed in a continuous oil phase, and the aqueous phase of the emulsion includes starch that is at least partially gelatinized. Also described is a method for producing a two-component food of the type that includes an inner component of a cream texture encapsulated within a cereal-based outer component. The method comprises mixing starch and water to provide an aqueous phase, and mixing the aqueous phase with the oil phase to provide an inner component of the cream texture in the form of a water-in-oil emulsion having a first viscosity. Providing, preparing and cooking the cereal-based outer component, extruding the hot cereal-based outer component, and injecting the cream texture inner component into the hot cereal-based outer component And at least partially gelatinizing the starch in the aqueous phase to provide a cream texture component having a viscosity greater than the first viscosity. |
| priorityDate | 2010-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.