PRODUCTION OF GRANULAR JELLY
PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive g...
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| creator | TADANOBU HIDEAKI SHUDO MASAHIKO OGAWA HIROSHI GODA YOSHIHISA |
| description | PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive gelatinizing agent, thereby forming a gel layer. SOLUTION: The cation, more preferably bivalent or higher valeance cation and more particularly calcium, etc., are added to the jelly obtd. by pregelatinizing and fine crushing or the jelly obtd. by previously gelatinizing to a flaky form. The jelly added with the cation is then immersed into the soln. of the gelatinizing agent, such as sodium alginate or low-methoxy pectin, having cation reactivity to form the gel layer on the surface of the jelly, by which the desired granular jelly stable with lapse of time is obtd. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH10165117A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH10165117A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH10165117A3</originalsourceid><addsrcrecordid>eNrjZJAJCPJ3CXUO8fT3U_B3U3APcvQL9XEMUvBy9fGJ5GFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHoYGhmamhobmjsbEqAEAfzshCQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PRODUCTION OF GRANULAR JELLY</title><source>esp@cenet</source><creator>TADANOBU HIDEAKI ; SHUDO MASAHIKO ; OGAWA HIROSHI ; GODA YOSHIHISA</creator><creatorcontrib>TADANOBU HIDEAKI ; SHUDO MASAHIKO ; OGAWA HIROSHI ; GODA YOSHIHISA</creatorcontrib><description>PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive gelatinizing agent, thereby forming a gel layer. SOLUTION: The cation, more preferably bivalent or higher valeance cation and more particularly calcium, etc., are added to the jelly obtd. by pregelatinizing and fine crushing or the jelly obtd. by previously gelatinizing to a flaky form. The jelly added with the cation is then immersed into the soln. of the gelatinizing agent, such as sodium alginate or low-methoxy pectin, having cation reactivity to form the gel layer on the surface of the jelly, by which the desired granular jelly stable with lapse of time is obtd.</description><edition>6</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980623&DB=EPODOC&CC=JP&NR=H10165117A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980623&DB=EPODOC&CC=JP&NR=H10165117A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TADANOBU HIDEAKI</creatorcontrib><creatorcontrib>SHUDO MASAHIKO</creatorcontrib><creatorcontrib>OGAWA HIROSHI</creatorcontrib><creatorcontrib>GODA YOSHIHISA</creatorcontrib><title>PRODUCTION OF GRANULAR JELLY</title><description>PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive gelatinizing agent, thereby forming a gel layer. SOLUTION: The cation, more preferably bivalent or higher valeance cation and more particularly calcium, etc., are added to the jelly obtd. by pregelatinizing and fine crushing or the jelly obtd. by previously gelatinizing to a flaky form. The jelly added with the cation is then immersed into the soln. of the gelatinizing agent, such as sodium alginate or low-methoxy pectin, having cation reactivity to form the gel layer on the surface of the jelly, by which the desired granular jelly stable with lapse of time is obtd.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJAJCPJ3CXUO8fT3U_B3U3APcvQL9XEMUvBy9fGJ5GFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHoYGhmamhobmjsbEqAEAfzshCQ</recordid><startdate>19980623</startdate><enddate>19980623</enddate><creator>TADANOBU HIDEAKI</creator><creator>SHUDO MASAHIKO</creator><creator>OGAWA HIROSHI</creator><creator>GODA YOSHIHISA</creator><scope>EVB</scope></search><sort><creationdate>19980623</creationdate><title>PRODUCTION OF GRANULAR JELLY</title><author>TADANOBU HIDEAKI ; SHUDO MASAHIKO ; OGAWA HIROSHI ; GODA YOSHIHISA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH10165117A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TADANOBU HIDEAKI</creatorcontrib><creatorcontrib>SHUDO MASAHIKO</creatorcontrib><creatorcontrib>OGAWA HIROSHI</creatorcontrib><creatorcontrib>GODA YOSHIHISA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TADANOBU HIDEAKI</au><au>SHUDO MASAHIKO</au><au>OGAWA HIROSHI</au><au>GODA YOSHIHISA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF GRANULAR JELLY</title><date>1998-06-23</date><risdate>1998</risdate><abstract>PROBLEM TO BE SOLVED: To obtain a granular jelly having double structures varying in characteristics on an inner side and outer side and having various kinds of texture by adding cation to jelly, etc., obtd. by pregelatinizing and fine crushing and immersing the jelly, etc., into a cation reactive gelatinizing agent, thereby forming a gel layer. SOLUTION: The cation, more preferably bivalent or higher valeance cation and more particularly calcium, etc., are added to the jelly obtd. by pregelatinizing and fine crushing or the jelly obtd. by previously gelatinizing to a flaky form. The jelly added with the cation is then immersed into the soln. of the gelatinizing agent, such as sodium alginate or low-methoxy pectin, having cation reactivity to form the gel layer on the surface of the jelly, by which the desired granular jelly stable with lapse of time is obtd.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTION OF GRANULAR JELLY |
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