http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011305812-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_09a354cf321d1541d6c0932508028a15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52dd6ec22188fdafa3345f04ae9e3429 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-24 |
| filingDate | 2010-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f22a2ed0537da884c50dfa5e8b29a0f |
| publicationDate | 2011-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2011305812-A1 |
| titleOfInvention | Food composition and method for producing the same |
| abstract | The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed soybean curd (A), a foaming agent (B), a heat-coagulable substance (C), a stabilizer (D) and water, solidified by a heat treatment and having air bubbles dispersed therein, and a method for producing the same. A second aspect of the present invention relates to a food composition, containing pureed soybean curd (A), a heat-coagulable substance (C), carrageenan (D) and water, solidified by a heat treatment and containing water in an amount of 45 to 75% by mass, and a method for producing the same. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11241024-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104770559-A |
| priorityDate | 2010-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.