http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017508456-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C11-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2015-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017508456-A |
| titleOfInvention | Method for preparing casing material used in coextrusion process of food product and viscous gelling agent, and method and system for preparing food product |
| abstract | The present invention relates to a method for preparing a casing material for a coextruded food product. The present invention provides the steps of supplying two or more casing material components, mixing the casing material components, and the resulting viscous gelling solution to form an outer layer on the extruded dough strand. Steps. Each of the casing material components is not itself suitable for coextrusion as an outer layer, the composition of the viscous gelling solution depends on the desired food product to be coextruded and / or the composition of the viscous gelling solution Depending on the properties of the food dough and / or the co-extruded food product, it is adjusted by varying the amount of casing material components. The invention further relates to a method and a system for preparing food products by coextrusion in which such casing materials are used. |
| priorityDate | 2014-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.