http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013066438-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2011-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bccd19379fbac6a8c9b6650a50f80130 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b0bbee91b107121aa700b6e3e2bee32 |
| publicationDate | 2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013066438-A |
| titleOfInvention | Egg processed food |
| abstract | 【Task】 Provided egg processed foods that have the original taste and unique texture of eggs that are inferior to those that are directly cooked at home or in stores. Specifically, it resembles the cheekness of the yolk when boiled, the egg-white gloss (transparency) and the filling boiled egg with elasticity, the crispy texture, and the fluffy texture Provide egg processed foods such as fried eggs, thin baked eggs, omelet rice and scrambled eggs with a smooth texture unique to half-ripe. [Solution] The egg processed food contains dextrin having a blue value in the range of 0.4 to 1.2. [Selection figure] None |
| priorityDate | 2011-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.