http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000095285-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8aa5b8d694dc73c3e0d5a69c0c314218 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-0059 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-0046 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C2013-002 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C13-0013 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B32B27-00 |
| filingDate | 1999-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2023e47452e079d4df05f57208416cd3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_364edd6f78d5517d36c3450adb2033b6 |
| publicationDate | 2000-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000095285-A |
| titleOfInvention | Packaging products using flavor transfer films and methods of making and using the same |
| abstract | (57) [Summary] [PROBLEMS] To enable production of a packaged and heated meat product having a desired flavor after reheating. A packaged product includes a heated meat product surrounded by a multilayer film including a first layer and a second layer. The first layer includes a flavor and a binder. The binder is at least one selected from the group consisting of polysaccharides and proteins. Including seeds. The second layer includes a water-insoluble thermoplastic polymer including at least one selected from the group consisting of polyolefin, polyamide, polyester, polyvinylidene chloride, polyvinyl chloride, and polystyrene. The flavor and binder are present in the entire thickness of the first layer. The first layer is located between the second layer and the cooked meat product. Also disclosed is a method of making a packaged food comprising heating the meat product and then packaging the meat product in a multilayer film as described for the packaged product. A method of making a multilayer film suitable for use in packaging products and methods of making the same comprises preparing an emulsion of a binder and a flavor, and / or encapsulating the flavor in an encapsulant. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006523254-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011225881-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016508909-A |
| priorityDate | 1998-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 118.