| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-266
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-064 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-10 |
| filingDate |
2007-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fae3b3124820fbf11f7956191c8f331d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ff7ff5444156a106970ddc302a55166
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0eda9844e54b74b0845b5f602f91b57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d619e2ed471787217b4ad805f87df8e7 |
| publicationDate |
2008-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2005836-A2 |
| titleOfInvention |
Powdery soy protein and soy protein-containing food using the same |
| abstract |
It is intended to provide a soy protein-containing food (a baked food) which can be used in a large amount as a substitute for wheat flour and has an excellent flavor without showing a coarse texture. It is also intended to provide a non-baked food prepared without resorting to baking. Moreover, it is intended to provide a powdery soy protein suitable for these foods. Namely, a powdery soy protein characterized by having an NSI of from 10 to 55, a solubility in 0.22 M trichloroacetic acid (TCA) of from 6 to 30% and a CP of from 50 to 98%; and a soy protein-containing food (a baked food or a non-baked food) prepared by binding this soy protein with a binder and molding. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2619277-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2619277-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9493693-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011004893-A1 |
| priorityDate |
2006-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |