| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08B31-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-718
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04 |
| filingDate |
2007-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2009-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2009537136-A |
| titleOfInvention |
Method for reducing oil absorption in fried food ingredients |
| abstract |
The present invention relates to a method for reducing oil absorption in extruded and fried food. The method of the present invention comprises the step of partially replacing cook-up starch and / or instant starch in the food material by or by addition of hydrophobic starch. The resulting food product was found to have a significantly reduced tendency to absorb oil when fried in oil. |
| priorityDate |
2006-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |