http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10108649-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/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-05 |
| filingDate | 1996-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dffccd66efca377a6bb5a6d88a7b7a54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf6e92c9d327f14c3c195cdec1efb5b6 |
| publicationDate | 1998-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10108649-A |
| titleOfInvention | Frozen egg food and method for producing the same |
| abstract | (57) [Summary] [PROBLEMS] This invention is a frozen food using whole egg liquid, and an object of the invention is to obtain a soft-boiled egg-like food. SOLUTION: The frozen egg food, which is a liquid mixture of whole egg powder, thickening polysaccharide and water, wherein the whole egg liquid whose viscosity is adjusted in the range of 20 to 40,000 cps is frozen. The whole egg powder, the thickening polysaccharide and the mixture of water are uniformly stirred, and the whole egg liquid whose viscosity is adjusted to the range of 20 to 40,000 cps is combined with other foods, frozen, and thawed at the time of consumption. A method for producing a frozen egg food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019097468-A |
| priorityDate | 1996-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.