http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030084724-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61G2203-70 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61G17-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2003-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030084724-A |
| titleOfInvention | Low caloric food material |
| abstract | The present invention comprises 1 part by weight of starch, 0.05 to 2 parts by weight of trehalose, 0.03 to 7 parts by weight of a gelling agent gelled by divalent metal ions and 0.003 to 0.5 parts by weight of divalent metal ions or gelled by heating or cooling after heating. The present invention relates to a low calorie food material and a method for producing the low calorie food material, wherein the gelling agent contains 0.03 to 7 parts by weight and a turbidity agent of 0.03 to 20 parts by weight. These low-calorie food ingredients (artificial ingredients) have similar properties, appearance, aroma, taste, and texture as rice to rice, and are useful as food materials similar to rice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100804724-B1 |
| priorityDate | 2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.