http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100449048-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-294 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 |
| filingDate | 2001-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2004-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2004-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100449048-B1 |
| titleOfInvention | Jellied food for a diet |
| abstract | The present invention relates to a method for producing a gel food for diet, and more particularly, to a soluble calcium compound in a gel formed by adding an appropriate amount of sodium alginate to a mixture of gelatin and kappa-carrageenan or a mixture of gelatin and iota-carrageenan. The present invention relates to a method for preparing a gel food for diet, by controlling the addition amount of the coagulation inhibitor, the disintegrating agent and the coagulant so as to inhibit the formation of the gel as soon as it is added.n n n To this end, the present invention is added to the mixture of gelatin and kappa-carrageenan or gelatin and iota-carrageenan and sodium alginate is added to a mixture of water and heated to dissolve to give a uniform composition and seed, fruit juice, meat, Food mixing process that mixes foods that can improve the appearance of plants such as fish and vegetables, and additives that directly or indirectly work with gelling agents. Sodium tetrapolyphosphate, delta lactone gluconate and By the additive mixing process that controls the formation conditions of gels such as calcium sulfate and the characteristics of the gel, the filling packing process that injects the composition sol into the packaging container, and the sterilization cooling process that sterilizes the filled container in hot water and deposits it in cold water and cooling. It consists of a gel formation process in which a gel burn state advances. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101408293-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100667258-B1 |
| priorityDate | 2001-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.