http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012514456-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2009-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012514456-A |
| titleOfInvention | Fried chunk food composition |
| abstract | The present invention comprises (1) a food chunk fried in oil at a temperature of about 110-205 ° C to produce a fried food chunk having a moisture content of about 16% and an Aw of about 0.7; ) A plasticized fried food chunk having a moisture content of about 12% or less and an Aw of about 0.65 or less, comprising about 5% to about 35% plasticizer applied to the fried food chunk; A fried chunk food composition is provided. The composition is manufactured without the use of preservatives, has a desirable texture and attractive meat-like appearance, is storage stable and therefore does not spoil due to unwanted microbial growth. [Selection figure] None |
| priorityDate | 2009-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.