http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016174555-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2015-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9808850ca3f2a1e4283e4edd6686b64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_967615b5db8c8afc1333067b99b4c579 |
| publicationDate | 2016-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016174555-A |
| titleOfInvention | Method for producing frozen food |
| abstract | An object of the present invention is to provide a method for producing frozen foods, in which a food product having a texture and a taste of being boiled for a long time is obtained simply by thawing without requiring heating for a long time in the production process. For the purpose. A step of preparing a dough containing gelatinized starch, seasoning, water, soy protein and a coagulant, a step of forming the dough, a step of heating the formed dough and obtaining a soy protein food, Freezing the soybean protein food product to obtain a frozen food product, wherein the starch is a raw starch and a shear viscosity before freezing at 50.1 (1 / s) of a 5% strength by weight gelatinized starch aqueous solution. (Pa * s) The manufacturing method of the frozen food which is at least one of the starch which is 1.26 or more with respect to the shear viscosity (Pa * s) after freezing. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019157908-A1 |
| priorityDate | 2015-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.