http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08242771-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
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filingDate 1995-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7007efd5898dd981835ffd233dba716
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3150a689fe88854dc2b06dde412f8aa0
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publicationDate 1996-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H08242771-A
titleOfInvention Japanese confectionery and its manufacturing method
abstract (57) [Summary] [Structure] Partially heated whey protein is contained in an amount of 1% by weight or more and a monovalent or divalent salt which is harmless to food hygiene in an amount of 0.05% by weight or more based on the whey protein. A Japanese confectionery containing sugar-sweetened bean paste as a main component, in which protein is gelled, and a method for producing the same. The partially heated whey protein can be obtained by heating a dilute whey protein aqueous solution at a concentration of 55 to 120 ° C. for a short time. [Effects] Water retention and storage stability are improved, and by changing the content, it is possible to obtain products with various gel strengths from agar to confectionery using fresh powder.
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priorityDate 1995-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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