http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018161075-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5610690048edbc271e03b26b23f76ff9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 |
| filingDate | 2017-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d47fc46a5aa2f0e7a88df4a823b4e9c5 |
| publicationDate | 2018-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018161075-A |
| titleOfInvention | Frozen confectionery and method for producing frozen confectionery |
| abstract | PROBLEM TO BE SOLVED: To obtain a frozen dessert having improved crispness, flavor and storage stability. A frozen confection containing processed konjac products, agar and welan gum is provided. Furthermore, it is preferable to contain pectin and / or tamarind gum. The Brix (Bx) value is preferably 15 to 30 °. A frozen dessert containing fruit juice is preferred. Moreover, the manufacturing method of the frozen dessert using the raw material liquid containing a konjac processed product, agar, and welan gum is provided. The raw material liquid is preferably filled in the mold under a filling temperature of ± 1 ° C. of the raw material liquid. [Selection figure] None |
| priorityDate | 2017-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.