http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007259805-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_624db728a7be7503a0f55d06dfd600ba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1237b1639db22a23210685843261dcd7 |
| publicationDate | 2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007259805-A |
| titleOfInvention | Method for reducing allergen, method for producing low allergenized egg white, method for producing low allergenized egg white composition, and food allergen reduced |
| abstract | An allergen that can be carried out without the need for a large-sized or complicated apparatus and that can reduce the allergen content while maintaining the original basic properties of egg white such as texture, foamability, and foam stability. An object of the present invention is to provide a reduction method, a method for producing a reduced allergenized egg white, a method for producing a reduced allergenized egg white composition, and a food allergenized. The content of allergens in egg white is determined by heating and pressurizing in heated steam and / or hot water with a treatment pressure set within a range of 140 to 400 kPa and a treatment temperature within a range of 110 to 150 ° C. The present invention relates to a method for reducing allergen to reduce, a method for producing low allergenized egg white, a method for producing a low allergenized egg white composition, and a food allergen reduced. It is preferable that the treatment time of the above-described heat and pressure treatment is set within a range of 10 seconds to 8 minutes. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014171424-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2015064398-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018501814-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11142754-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11279748-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10927360-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11160299-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11518797-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11649445-B2 |
| priorityDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.