http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020245928-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e739923763187a7f945e4f68551e3b78 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2019-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81b63980c8038265d229a835b3f50835 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fb33ddb15731965acaaa09d24a9531d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4cf4db87c997af0491dd444cb886bf2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5127e03327ffd901a9dd92d02f08737a |
| publicationDate | 2020-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020245928-A1 |
| titleOfInvention | Food sauce and manufacturing method thereof |
| abstract | This food sauce contains: 0.4-7 mass% starch which contains at least 99 mass% amylopectin; fatty acid esters; and 3.5-15 mass% of an oil with a melting point of 35°C or higher. This manufacturing method of a food sauce involves a step for mixing the aforementioned starch, the fatty acid esters and the oil to obtain a mixture, and a step for heating said mixture. Preferably, the mixing step involves a step for preparing an oil-containing liquid that contains the aforementioned oil without containing the starch or the fatty acid esters, a step for homogenizing the oil-containing liquid to obtain a homogenized liquid, and a step for mixing the homogenized liquid with the starch and the fatty acid esters. This food sauce has excellent microbial safety, is not prone to spoiling even when placed in a relatively high-temperature distribution environment, and has excellent texture with good compatibility with solid foods. |
| priorityDate | 2019-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.