http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S5729262-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b43aead5e8105aca09598689ed2a2737 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1980-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_505e8016fd06aaa30fc9800a4d768885 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e1ff152e064ce5e9edbd26bb87de3a4 |
| publicationDate | 1982-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S5729262-A |
| titleOfInvention | Preparation of potage soup, etc. |
| abstract | PURPOSE: To prepare an instant fluid food such as potage soup, etc. which can be dissolved easily in hot water without leaving undissolved lumps, tha has extremely high preservability, by using dried starch having low gelatinization temperature and a water-content of ≤10%, as a raw material. n CONSTITUTION: One or more starch raw materials having a gelatinization temperature of ≤70°C e.g. potato starch, tapioca starch, or starch converted to α-form, are dried to the water-content of ≤10% and pulverized to 16 mesh through. The processed starch is mixed with edible powdery materials such as sweet corn powder, defatted milk powder, various seasonings, spices, pigments, etc., and the mixture is further mixed, under melting at ≤70°C, with 20W40wt%, based on the whole mixture, of one or more edible oils or fats having a melting point of ≤50°C, pref. about 30W40°C and an SFI value (solid fat index) of 5W30 at 10W30°C. n COPYRIGHT: (C)1982,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007195550-A |
| priorityDate | 1980-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.