http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012105571-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2010-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_171a3bfb7ff3f08e33440326e0cbd7bf |
| publicationDate | 2012-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012105571-A |
| titleOfInvention | Paste product and its manufacturing method |
| abstract | The present invention provides a paste product having a texture similar to an original paste product even when the blending ratio of a soy protein material is increased, and a method for producing the paste product. A kneaded product containing meat and a soy protein material, wherein the gel product of the soy protein material is dispersed in a matrix of the kneaded product, and the gel product of the soy protein material is converted into a soy protein material. A kneaded product characterized in that a protein cross-linking enzyme acts and contains a calcium salt or a magnesium salt. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104621620-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104621621-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013190921-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013190921-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015228862-A |
| priorityDate | 2010-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.