http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06319451-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78cf78520cbd0bd762e19b5f48e64220 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1993-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c5192c59abe0d93e7b232d29cfee699b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f2befaa5a94b7f9f1ead9c207164eae |
| publicationDate | 1994-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06319451-A |
| titleOfInvention | Material for cheese frying, cheese frying and method for producing the same |
| abstract | (57) [Summary] [Structure] A material for cheese frying comprising a gel and granular cheese dispersed in the gel; granular cheese; a mixture containing a calcium coagulable gelling agent and water, and then calcium. A method for producing a cheese fry, which comprises contacting with an aqueous salt solution to cause gelation, coating the periphery thereof and frying. [Effect] Even when frying ingredients with high moisture content or ingredients that heat and melt, the batter does not burst; the contents of the fry (cheese) rarely flow out; the batter does not burst and the batter can be made thinner Therefore, the batter is crispy and crisp, and a good texture is obtained; and the gel texture of gelling agents (alginic acid, sodium alginate, gellan gum, etc.) is very similar to that of cheese, so that the texture is similar to that of cheese. There is no discomfort. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6113343-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011311686-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019195292-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1668989-A1 |
| priorityDate | 1993-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.