| 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/A23L17-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-422
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2020-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43e68c27bf49e0e10e55b769db0d7e10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd7af4937c5ecfe6db2ae3dba49a64e3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a969a9d3ba7d4e02e012071c2baf6676 |
| publicationDate |
2022-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-3949755-A1 |
| titleOfInvention |
Fish or livestock meat product-improving agent and fish or livestock meat product |
| abstract |
Provided are: a fish or livestock meat product-improving agent capable of imparting a meat-like hardness when used in a fish or livestock meat product; and a fish or livestock meat product. This fish or livestock meat product-improving agent, which comprises an oil- or fat-processed starch having a heat solubility of 3-25% and a heat swelling degree of 8 to 17, is characterized in that the pH value of the oil- or fat-processed starch is equal to or higher than 3.3 and lower than 6.5. Preferably, the oil- or fat-processed starch is an oil- or fat-processed phosphoric acid crosslinked starch. The fish or livestock meat product is characterized by containing the fish or livestock meat product-improving agent. |
| priorityDate |
2019-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |