http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011000067-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2009-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e92cb5458887980808405020163abc6 |
| publicationDate | 2011-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011000067-A |
| titleOfInvention | Food with clothing for heat cooking and texture retaining material |
| abstract | An object of the present invention is to produce a food with heat-applied clothing that retains the crunchy texture of the clothing immediately after the heat-cooking even after time has passed after the heat-cooking of the oil cane or the like. [Solution] Oil-in-water with 2-8% egg white protein and 5-20% edible fats and oils, with a viscosity of 800 mPa · s or more (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. A processed liquid egg white made of a mold emulsion, and the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white is mixed with a middle type to produce a food with heat cooking clothes. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113163818-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011115047-A |
| priorityDate | 2009-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.