| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2270-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 |
| filingDate |
2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bab05feefe8ebfbb48a7a2ab077d93d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45b930b422cba493798d3931555a24f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a961782c070110f15a0a749a37d9ee7a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35229295abb4126d6b46c7d8ba9ecedc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dfe6c352df8517c7c84bc9cf68015ec0 |
| publicationDate |
2018-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2018050533-A |
| titleOfInvention |
Two-layer type fermented milk product and method for producing the same |
| abstract |
[PROBLEMS] To provide a technique for maintaining a clear boundary surface between a fermented milk layer and a food layer without adding gelling agents such as low methoxyl pectin and gelatin to the fermented milk layer in a two-layer type fermented milk product. In a fermented milk product in which a food layer is formed on the upper layer of the fermented milk layer, low methoxyl pectin having a degree of esterification of less than 50 is added to the food layer, the viscosity of the fermented milk layer is set to 3500 cp or more, and A technology for producing a fermented milk product that adjusts the value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the food layer to 21 or less. [Selection] Figure 1 |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109730147-A |
| priorityDate |
2016-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |