http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020023700-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bac437a63ad9262a6fe30155611f6a3a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-228 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/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-294 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2001-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c27c771f3c0b761013e29ee2794105b |
| publicationDate | 2002-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020023700-A |
| titleOfInvention | Jellied food made from processed sol by sodium chloride |
| abstract | The present invention relates to a method for producing a gel food using a gelling agent treated with sodium chloride. More specifically, a calcium compound for producing calcium ions is added to a gelling agent comprising kappa-carrageenan or iota-carrageenan alone or a mixture and locust bean gum. In the gelation process, the above gelling agent was treated with sodium chloride to improve the brittleness due to the doubleness and the change in the gel strength by heating, as in the case of gelling with potassium salt. The present invention relates to a gel food product using a gelling agent treated with sodium chloride, which produces a gel having elasticity and soft feel and excellent gel properties, and to which the food is commonly ingested.n n n To this end, in the present invention, kappa-carrageenan or arota-carrageenan alone is added to the mixture of locust bean gum and sodium chloride, gelling agent composition process, processed seeds, meat, fish, Food mixing process that adds commonly consumed plants and seasonings such as fruits and vegetables, mixing process of additives that directly or indirectly work with gelling agent, and packing container with calories to suppress excessive intake It is characterized by consisting of a filling step for injecting a mixture of sol state and a sterilization step for increasing the storage safety of food. |
| priorityDate | 2001-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.