http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H1198950-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3e5cb7a2da33ea01dae32f31bef542 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-14 |
| filingDate | 1997-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4ddc5728991446c764bff981941586f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b412e27816f9f3b93e2294942b74ff0 |
| publicationDate | 1999-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H1198950-A |
| titleOfInvention | Spread |
| abstract | (57) [Summary] [Problem] While having the same flavor and function as butter, it can be stored and distributed at room temperature, once the container is opened, and refrigerated (5 ° C). The present invention provides a spread with good spreadability and a method for producing the spread, even immediately after storage in a refrigerator. A spread comprising a milk fat percentage of 60 to 85%, containing an emulsifier, emulsified in an oil-in-water type and sterilized. In addition, this spread is prepared by adding an emulsifier to a milk cream having a fat percentage adjusted to 15 to 50%, homogenizing the milk cream at 20 to 40 MPa, and further removing the aqueous phase to reduce the fat percentage to 60 to 50%. It is prepared by a manufacturing method comprising adjusting to 85% and sterilizing. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013034461-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7066961-B1 |
| priorityDate | 1997-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.