http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013151176-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2013-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2013151176-A1 |
| titleOfInvention | Method for producing vegetable or fruit snacks |
| abstract | PROBLEM TO BE SOLVED: To provide a highly nutritious snack confectionery that can enjoy the original taste of vegetables and fruits by making the best use of sweetness ingredients, umami ingredients, colors, and nutrients inherent in vegetables and fruits. SOLUTION: A method for producing a snack confectionery of vegetables or fruits, wherein the frying temperature C of fried under reduced pressure or baked under reduced pressure is 85 ° C. <C < 140 ° C. and its frying time or firing time T is 8 minutes ≦ T <30 minutes. ADVANTAGE OF THE INVENTION According to this invention, it is possible to manufacture a snack food with a high nutritional value and a good texture that can sufficiently feel the sweetness, umami, color, etc. inherent to vegetables and fruits. |
| priorityDate | 2012-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 103.