http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06292542-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fab53898fad28d05a8f760b1906fea9e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1994-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3806c7ebbf46e67c534dcd097d9942c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cf9a6c8cf86c40a8da3ce78878386ec |
| publicationDate | 1994-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06292542-A |
| titleOfInvention | Cold protected surimi product, method for producing the same, and food material |
| abstract | (57) [Summary] [Purpose] Reactivity of proteins in surimi is maintained even after long-term storage at freezing temperature, resistant to meilate browning, and has a pleasant mouthfeel. To provide a surimi product and a manufacturing method thereof. [Composition] A mixture of hydroxypropyl starch hydrolyzate, spherical dextrose product, or a mixture thereof in an amount sufficient to protect the surimi at a low temperature and to maintain the reactivity of the protein in the surimi is mixed with the surimi before freezing. To prepare a cryoprotected surimi product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015146955-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6040339-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005520535-A |
| priorityDate | 1993-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.