| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5929f2d6f4dba84be8dd3a8ba633db12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
1992-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85fd5a53ec2f7b600b50996a35adb981
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52a3af863d61332dc813ab2a50930bb7 |
| publicationDate |
1993-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H05308913-A |
| titleOfInvention |
Manufacturing method of viscous food |
| abstract |
(57) [Summary] [Purpose] To provide viscous foods with a new texture. [Composition] Production of a viscous food in which curdlan and a viscous food material containing gums and / or pregelatinized starch are heated to 60 ° C or higher with stirring, and then cooled to 40 ° C or lower while continuing stirring Law. [Effects] According to the present invention, a viscous food having an unprecedented preferable texture can be obtained. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013017403-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019041663-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023013754-A1 |
| priorityDate |
1992-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |