http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019022137-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2018-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6eb6e01e3f7cfe40ecf0e37043b49ca6 |
| publicationDate | 2019-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019022137-A1 |
| titleOfInvention | Emulsified seasoning and manufacturing method thereof |
| abstract | The invention relates to an emulsified seasoning having good shape retention which has a matte appearance and avoids giving an impression of brilliance. This emulsified seasoning contains oil, organic vinegar, water, salt and fine particles of at least one type of food selected from legumes and seeds, and is characterized in that (1) the content of fine food particles is from 2 to 98% by weight, (2) the total oil content is greater than or equal to 10% by weight, (3) the mode diameter is from 0.3 to 100 μm, ( 4) the moisture content is greater than or equal to 20% by mass, (5) in the Munsell colorimetric system, the value is 6 to 9, (6) in the Munsell colorimetric system, the chroma is 1 to 6, (7) in the Munsell colorimetric system, the hue is 0Y - 10Y or 0GY - 10GY, and (8) the viscosity value measured by a Bostwick consistometer at a measurement temperature of 4 ° C with a measure of 10 seconds is less than or equal to 28.0 cm. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6913220-B1 |
| priorityDate | 2017-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 261.