http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2016199766-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47J27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 |
| filingDate | 2016-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2016199766-A1 |
| titleOfInvention | Method of impregnating ingredients in food |
| abstract | The present invention provides a novel method capable of impregnating a large amount of a material in a short time. According to the method of impregnating a food material according to the present invention, the impregnation driving force is generated using the phase transition phenomenon of water in the food material under reduced pressure, and the food material having a shape recognizable in appearance is retained. A method of impregnating a substance, The food is decompressed and the water in the food is boiled under reduced pressure, causing a volume increase due to the vaporization of water in the food and the volume expansion of water vapor, Subsequently, the food material that has come into contact with the impregnated substance is subjected to pressure treatment, causing volume reduction due to the volumetric shrinkage of water vapor and condensation of the water vapor, generating impregnation driving force, and impregnating the substance into the foodstuff. And |
| priorityDate | 2015-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 236.