http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07327612-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2cca337828a5eb582a0ccfca640f5d44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 |
| filingDate | 1994-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb5747ba838915508c693654a529f19c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3973e756efb4e7e0610f2d131cc6f27b |
| publicationDate | 1995-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07327612-A |
| titleOfInvention | Konjac-like food and method for producing the same |
| abstract | (57) [Summary] [Object] To provide a method for producing a gelled food which is simple and has viscoelasticity, heat resistance and salt resistance peculiar to konjac when producing a konjac-like food. [Structure] Curdlan is dissolved in an alkaline state having a pH of 10 or more and then neutralized to obtain a curdlan solution. Seaweed powder is mixed if necessary, and then heated to 60 ° C. or higher to be thermally coagulated to obtain a konjac-like food. The curdlan solution obtained by the above method is jetted into a coagulation bath containing polyvalent cations to obtain a thread konjac-like food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H1156264-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000166490-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102344571-A |
| priorityDate | 1994-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.