| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f2c12f33bd00ae9deac43b1a337b9c52 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-228
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-272 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 |
| filingDate |
2020-08-11^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20e6af66702c0f826362efc080ed8a94
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77a3516cc8c5c3827e79e89dc5ae57ee
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb944331fc79fd45ccb54cfd3da557f3 |
| publicationDate |
2020-11-26^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2020188803-A |
| titleOfInvention |
Composition for gelation |
| abstract |
PROBLEM TO BE SOLVED: To provide a gelling composition for producing a gel-like food (for example, a swallowing-adjusted food) which does not dissolve even when reheated. SOLUTION: This is a gelling composition for producing a gel-like food that retains its shape even when reheated after producing the food, and contains a water-soluble polymer capable of forming a heat irreversible gel. Composition for gelation. A gelation composition in which reheating is performed under the conditions that the core temperature of the food is 75 ° C. or higher and the heating time is 1 minute or longer or equivalent or higher. A gelation composition containing at least one water-soluble polymer selected from the group consisting of deacylated gellan gum and alginic acids as the water-soluble polymer, and further containing a calcium salt. [Selection diagram] Fig. 2 |
| priorityDate |
2015-03-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |