http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013000057-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c5561203784cbc604a4f34191a88204 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_582cdf0ba2c170f71e35091905d7a977 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40383d800b74076d5b2cc25edfdb1bfa |
| publicationDate | 2013-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013000057-A |
| titleOfInvention | Food modifier |
| abstract | [Problem] To provide a food modifier capable of imparting an elastic texture and extensibility to food. The present invention provides a food modifier obtained by mixing soybean protein and polysaccharide and heating. The present invention also provides a food modifier obtained by mixing soybean protein, polysaccharide and inorganic salt and heating. A food with improved texture and physical properties can be produced using the food modifier of the present invention. [Selection figure] None |
| priorityDate | 2011-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.