| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
2018-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e49eb3c9975bd8d35251404b0793c6ba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f5a4f05dfe82bd1f486bee79e7527d7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07ccac2b5e6b53aac1b2ea099ab8d839
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_01ce6722563b1b76a5429f13fa11147c |
| publicationDate |
2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2019195286-A |
| titleOfInvention |
Method for producing foreskin food and foreskin food |
| abstract |
[PROBLEMS] To improve the liquidity and graininess of the middle ingredient and to have a good texture, and further suppress the transfer of moisture in the ingredient of the ingredient to the skin, thereby suppressing the deterioration of quality. Provide foreskin food. A method for producing a foreskin food comprising adding a transglutaminase, a thickening polysaccharide and a modified starch to a medium containing ground meat. [Selection figure] None |
| priorityDate |
2018-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |