http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019140994-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78cf78520cbd0bd762e19b5f48e64220 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2018-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_339c3a02d2a2c78ae6bc964d53f0a952 |
| publicationDate | 2019-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019140994-A |
| titleOfInvention | Cream croquette and method for producing the same |
| abstract | [PROBLEMS] To use soy milk, which is a low sugar and low fat material, as a main ingredient, so that it does not puncture during frying and maintains a smooth texture without becoming solid over time after frying. The present invention provides a cream croquette food and a method for producing the same. Also provided is a method for preventing puncture of cream croquettes. The object is to coagulate soybean milk containing at least one basic substance selected from the group consisting of alkali metal salts of polyvalent acids and ammonium salts of polyvalent acids with acid coagulants and / or salt coagulants. A tofu-like fluid food product obtained by fluidizing a coagulum, wherein the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soy milk, It is solved by cream croquettes containing 25% by mass or more in the sauce ingredients. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7231951-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022055297-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7204035-B1 |
| priorityDate | 2018-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.