http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019176746-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 |
| filingDate | 2018-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf415054b8c961c5c62dca42f900b924 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1ebe502c0981dee8d9b7b053c2bd19b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_878db846cc4b2b7dbb6c5f27b6e6384e |
| publicationDate | 2019-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019176746-A |
| titleOfInvention | Gel-like food and method for producing the same |
| abstract | The present invention provides a novel gel-like food having firm hardness, tight texture, and good meltability in the mouth. In particular, to provide a novel gel-like food having a firm hardness, a firm texture, and a good meltability in a food that is gelled by thermally coagulating egg-derived components. [MEANS FOR SOLVING PROBLEMS] A gel food utilizing thermal coagulation of a protein component, wherein at least one selected from an egg-derived protein, milk-derived protein, and soybean-derived protein of 1.5 wt% to 6.5 wt% A lipid having a solid fat content gradient of 2.1 to 5 and a lauric acid content of 0.01 to 45% at a temperature of 10 to 30 ° C. of 5 to 15% by weight, A gel food comprising 0.02% by weight to 1% by weight of a polyphenol and 0.7% by weight to 5.4% by weight of an IFA fraction. [Selection figure] None |
| priorityDate | 2018-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.