http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020000087-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94145828526f28b8bc3024801e443ed7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-024 |
| filingDate | 2018-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a54eadc3c60a430de11719c19e101bd9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_679161cd7bca61fbfa63afd68840076e |
| publicationDate | 2020-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020000087-A |
| titleOfInvention | Method for producing powdered fruit and method for preventing flavor reduction |
| abstract | An object of the present invention is to provide a method for producing a powdered fruit having excellent flavor and quality and a method for preventing a decrease in flavor. The method for producing a powdered fruit according to the present invention is characterized by including a step of freezing and pulverizing the fruit, a step of adding trehalose to the pulverized fruit and freeze-drying the mixture. The fruit may be a citrus fruit. The method for preventing flavor reduction of powdered fruit according to the present invention comprises a step of freezing and pulverizing the fruit, a step of adding trehalose to the pulverized fruit, and a step of freeze-drying the mixture. [Selection diagram] None |
| priorityDate | 2018-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.