| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 |
| filingDate |
1996-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2000-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2000500003-A |
| titleOfInvention |
Formulated emulsion products |
| abstract |
(57) [Summary]nA method for producing a formulated emulsion product having a meat-like appearance. Emulsify the protein source, then add alkali to the emulsion to raise the pH to about 8 or higher. The emulsion is rapidly processed in an emulsion mill to at least partially coagulate the protein in the heated emulsion. The heated emulsion is then coagulated to form streaks and cut into chunks. The formulated emulsion product thus produced contains about 45-85% by weight of water, has a chewy texture and a streaky appearance. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008535522-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015109861-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011512839-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11291229-B2 |
| priorityDate |
1995-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |