http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016086749-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/A23L27-60 |
| filingDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76fa1cac1d4b4910306b1d799cb8d184 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55ae5b7f2e425fcdf86e83fb38f207e5 |
| publicationDate | 2016-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016086749-A |
| titleOfInvention | Compound emulsified seasoning, salad and method for producing salad |
| abstract | [Problem] To provide an emulsified seasoning that suppresses water separation from ingredients and has a rich taste when mixed with ingredients such as vegetables and fruits. A composite emulsion seasoning in which a first oil droplet in which an inner aqueous phase is dispersed and a second oil droplet in which an inner aqueous phase is not dispersed is dispersed in an outer aqueous phase, the composite emulsion seasoning The material contains polyglycerin condensed ricinoleic acid ester, organic acid, edible fats and oils 10-80%, salt 1-6%, the outer water phase contains egg yolk and thickener, and is contained in the first oil droplets The ratio of the edible fat and the edible fat contained in the second oil droplet is 2: 1 to 1:10, and the composite emulsified seasoning has a viscosity (25 ° C.) of 4 to 800 Pa · s. . [Selection figure] None |
| priorityDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 331.