| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_62280b798f5d5f885c84e54b3d53ce2f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-011
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
2013-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4208d7cd5713cbc6219d14b2040e5ac3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c28b48a37c9f0e2f40cc2d99989a45d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43e68c27bf49e0e10e55b769db0d7e10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ba09e5451b507cf731b5121ddf52f32 |
| publicationDate |
2015-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2949221-A1 |
| titleOfInvention |
Fat-processed starch and process for producing same |
| abstract |
The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., "workability during the preparation of a coating material for fries," "function required of coating materials for fries (adhesion to ingredients)" and "moderate slurry viscosity." The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass%, in an amount of 0.02 to 0.4 mass% in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content. |
| priorityDate |
2013-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |