Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a77d66ff67a9626dd7de5cce2097afcd |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
filingDate |
1991-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abaac88bf4626db3bccd0842c569f166 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97b4f327c11bbb7d787a9e024d3fd798 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_471b303dc869f1221847194966e4c6a5 |
publicationDate |
1994-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-H0622697-A |
titleOfInvention |
Method for enhancing flavor of candies |
abstract |
(57) [Summary] [Purpose] By adding an emulsified flavor having excellent heat resistance obtained by emulsifying an oily flavor substance with quillaja saponin in advance, it imparts and enhances aroma and flavor with excellent palatability to candy. [Structure] An emulsified flavor obtained by emulsifying and dispersing in water or a polyhydric alcohol by using about 0.1 to about 1 part by weight of quillaja saponin for 1 part by weight of an oily flavor substance to be imparted to candies. About 0.0 for the substrate 5 to about 1.5% by weight is added. The temperature at the time of addition is about 160 Any temperature can be selected as long as the temperature is not higher than ° C. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010142205-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016521985-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8318233-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003000195-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4502549-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010142204-A |
priorityDate |
1991-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |