http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102171151-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2010-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102171151-B1 |
| titleOfInvention | Coating material for fried foods |
| abstract | The present invention provides a frying cloth that can obtain a texture excellent in a high degree of binding properties and a balance between crispness and softness, in a manufacturing method with low environmental load. More specifically, according to the present invention, unprocessed starch is used as the raw starch of the fat-and-fat starch, and the raw starch contains 25% by mass or more of pulse starch, and the amylose content is 10 to 60% by mass To prepare frying clothes made of starch treated with fat or oil. When the viscosity retention of the obtained fat-and-oil-treated starch is 75% or more, more excellent binding properties are exhibited. |
| priorityDate | 2009-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.