http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2014046276-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2260-102 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1315 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2013-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2014046276-A1 |
| titleOfInvention | Fermented milk food and method for producing the same |
| abstract | Provided is a solid fermented milk food containing live microorganisms of fermented microorganisms, having a quick mouth melt and a smooth texture, and a method for producing the same. A water-in-oil emulsion prepared by mixing edible fats and oils having a melting point of 30 to 40 ° C. and fermented milk and / or natural cheese is cooled to 10 ° C. or less, and contains live microorganisms of fermentation microorganisms Solid fermented milk food. The method for producing the fermented milk food mixes edible fats and oils having a melting point of 30 to 40 ° C. adjusted to a temperature within a range of −2 ° C. to + 4 ° C. based on the melting point, and fermented milk and / or natural cheese. Then, a mixing step for obtaining a water-in-oil emulsion having a temperature in the range of −2 ° C. to + 4 ° C. based on the melting point of the edible fat and oil, and cooling the obtained water-in-oil emulsion to 10 ° C. or lower. And a cooling step for obtaining a solid fermented milk food containing viable bacteria of the fermenting microorganism. |
| priorityDate | 2012-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.