http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020103122-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ddb9f3656270bc5410be3679322fead |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c491a0a216c98c8d378fb9b35e2f5811 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72d63242f0bea480412ec02cdf085376 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a082d62a1e3a898565bff3dccb933073 |
| publicationDate | 2020-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020103122-A |
| titleOfInvention | Suppressor of deterioration of texture and discomfort after cooling and thawing of crab |
| abstract | PROBLEM TO BE SOLVED: To provide a crab, which uses an active ingredient which does not need to be labeled as a food additive and which can eat a crab meat having a juicy texture with a fibrous texture after being cooked and cooled and thawed, easily separated from its shell. To provide a suppressor for deterioration of texture and discomfort after cooling and thawing crab, which is used for. SOLUTION: The inhibitor for the deterioration of texture and discomfort after cold thawing of cooked crab, which contains at least one extract selected from the group consisting of enokitake mushroom extract, yeast extract and barley extract. An aqueous solution for dipping treatment of active crab, which contains 0.1 to 500 ppm (dry weight) of the extract and has a sodium chloride concentration of 2 to 3.5% by weight. [Selection diagram] None |
| priorityDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.