http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015039346-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/A23L23-00 |
| filingDate | 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d93afe04a36a06a2f9d8c3d66e9debf1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4c091b9d291dddfc2090a8ba6198905 |
| publicationDate | 2015-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015039346-A |
| titleOfInvention | Sea urchin-containing oil-in-water emulsified sauce |
| abstract | PROBLEM TO BE SOLVED: To provide a sea urchin-containing oil-in-water emulsified sauce that enhances the flavor and richness of sea urchin. In a sea urchin-containing oil-in-water emulsified sauce containing sea urchin, egg yolk, and edible oil and fat, and having a pH of 5 or more and 7.5 or less, succinate is blended, and 25 edible oils or fats are added to the total amount of the sauce. Sea urchin-containing oil-in-water, wherein the ratio of edible oil / fat is 1.25 parts or more and 300 parts or less and the viscosity at 25 ° C. is 1 Pa · s or more and 100 Pa · s or less. Mold emulsification source. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018046801-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7163472-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7179425-B2 |
| priorityDate | 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.