http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019193586-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/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 2018-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b55a26d88b1393820c9b0a6b44e2fe1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e11c840ca7089ff75b3c91abc8d21ab6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c85fee2a26c94c38dc3cac1a681eca6 |
| publicationDate | 2019-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019193586-A |
| titleOfInvention | Meringue and manufacturing method thereof |
| abstract | An object of the present invention is to provide a meringue that is not inferior to meringue produced only with egg white, has a fine and small specific gravity (volume), has high air bubble stability and is excellent in storage stability, and a method for producing the meringue. A meringue containing egg white and kale dry powder, and a method for producing meringue comprising foaming egg white in the presence of the kale dry powder. The addition amount of the dry kale powder is preferably 0.005 to 11 parts by mass with respect to 100 parts by mass of egg white. [Selection figure] None |
| priorityDate | 2018-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.