http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100123838-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3c5282e10993deadf40dad4ee5ce67e8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-206 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate | 2009-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a7dc67adcde66f7f6e80555f997b5ec |
| publicationDate | 2010-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100123838-A |
| titleOfInvention | Manufacturing method of granular low calorie food material and raw material for manufacturing granular low calorie food material |
| abstract | (a) 50 parts by mass of starch; (b) 0.3-10 parts by mass of trehalose; (c) at least one member selected from the group consisting of: (c-1) 0.1 to 15 parts by mass of a gelling agent capable of gelling in the presence of divalent metal ions, 0.1 to 3 parts by mass of divalent metal ions, and (c-2) 0.1-15 mass part of gelling agents which can gelatinize by heating or cooling after heating; And (d) 1 to 25 parts by mass of a clouding agent A method for producing a granular low calorie food material comprising the steps of molding a composition having a water content of 15 to 40% by mass into granules, and drying the obtained granules. |
| priorityDate | 2008-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.