http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020043772-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed022171980041d2084fb57d37cbedb5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e2449f78039c439c8e3ee93f78ebdf2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ffda07a59cd7b16a835dbf9557d3e86a |
| publicationDate | 2020-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020043772-A |
| titleOfInvention | Method for producing heat-coagulated egg white |
| abstract | Provided are a method for producing a heat-coagulated egg white, a processed food, a heat-coagulated egg white, and a method for producing a dried egg white, which have a good taste even when a substitute material for liquid egg white is used. The heat-coagulated egg white of the present invention is a heat-coagulated egg white having a hardness at a product temperature of 10 ° C. of 80 g / cm 2 or more and 250 g / cm 2 or less, and is a desalted and unheated egg white dried product. It is characterized by including. [Selection diagram] None |
| priorityDate | 2018-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.