http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07250651-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 1994-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5d542fc532c42fe3c176019b0fb9c70 |
| publicationDate | 1995-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07250651-A |
| titleOfInvention | Egg processed food manufacturing method |
| abstract | (57) [Summary] [Structure] A method for producing an egg-processed food, in which transglutaminase is added to a raw material mainly composed of eggs and then cooked and heated, and such a production method, wherein sugar and / or A production method in which a lysine polymer is used in combination. [Effect] Even if it is a high moisture type food, it has a soft and smooth texture and a high degree of juiciness even after cooking and heating. Moreover, the processed egg food with heat resistance can be easily provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022114059-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112137035-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008194024-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017175976-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108685045-A |
| priorityDate | 1994-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.