http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022139767-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ddb9f3656270bc5410be3679322fead |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 |
| filingDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc6d7042593cfd115fcc44d03e1e35a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7575d9220665ce7bece78e078de0ad5 |
| publicationDate | 2022-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022139767-A |
| titleOfInvention | Yogurt with apricot jam |
| abstract | [Problems] Plain yogurt has a rich flavor and a smooth and thick texture, and apricot jam has a rich apricot flavor and pulpy texture. To provide yoghurt containing apricot jam that enhances each other's senses. The yogurt with apricot jam contains 10-25% by weight of apricot jam and 90-75% by weight of plain yogurt. The apricot jam has a Brix of 40-50%, a hardness of 0.6-1.6 N at 25° C., and contains 18-28% by weight of syrup-soaked apricots and 1-5% by weight of dried apricots, Dried apricots / apricots in syrup (dry weight ratio) is 0.3 to 0.55, and the content of apricots in syrup that passes through a sieve with an opening of 12 mm but does not pass through a sieve with an opening of 3 mm is 8 to 20 wt. %. [Selection figure] None |
| priorityDate | 2021-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.