http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022124129-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate | 2021-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4017b375869b60f7521522c7d9f57ab8 |
| publicationDate | 2022-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022124129-A |
| titleOfInvention | Method for suppressing increase in viscosity of aqueous solution containing soy protein material, method for producing food, and oil-in-water emulsion |
| abstract | [PROBLEMS] To provide a method for suppressing an increase in the viscosity of an aqueous solution containing a soybean protein material, a method for producing a food product using the method for suppressing an increase in viscosity, and an oil-in-water emulsion containing a soybean protein material and a collagen peptide. A method for suppressing an increase in viscosity of an aqueous solution containing a soy protein material containing 30 to 300 parts by mass of collagen peptide per 100 parts by mass of soy protein material, and 30 to 300 parts by mass of collagen per 100 parts by mass of soy protein material. A food manufacturing method including a step of preparing an aqueous solution containing a An oil-in-water emulsion containing 30 to 300 parts by mass of collagen. [Selection figure] None |
| priorityDate | 2021-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.