http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020208734-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 |
| filingDate | 2019-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa3b71abec2bda80f025147cc1888381 |
| publicationDate | 2020-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020208734-A1 |
| titleOfInvention | Vegetable protein-containing liquid composition and method for producing same |
| abstract | The present invention addresses the problem of providing a vegetable protein-containing liquid composition which does not gel or undergo acid-induced coagulation or solidification even though containing a vegetable protein at a high concentration and which has a good feeling on the tongue, smooth sensation when swallowing and excellent taste. According to the present invention, provided is a vegetable protein-containing liquid composition which satisfies the following requirements (a) to (e) and contains a bean-derived protein and lipid. (a) In the liquid composition, the protein content being 6-17 mass%; (b) the ratio by mass of the protein content to the lipid content being 10:0.7 to 10:5.5; (c) the Brix value being 10% or greater; (d) in the liquid composition, the dietary fiber content being 3 mass% or less; and (e) the viscosity measured with a B type viscometer satisfying at least one of the following requirements (e1) to (e3). (e1) The viscosity at 20°C being 4600 mPa∙s or lower; (e2) the viscosity at 5°C being 5000 mPa∙s or lower; and (e3) the viscosity at 50°C being 3400 mPa∙s or lower. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022102723-A1 |
| priorityDate | 2019-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 306.