http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140088216-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_34065fcde43707cfaac499f5dab096dc |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K38-168 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 |
| filingDate | 2012-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d60d348da5748604a89f1d29f7d0712 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91e2c83731fe974ddb786584084bab55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7595c67f32cf07e5bd99d45f4c5b2bd |
| publicationDate | 2014-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140088216-A |
| titleOfInvention | Rice-protein composition and method for manufacturing same |
| abstract | It is an object of the present invention to provide a high purity rice protein composition with improved feeling of tongue and melting in the mouth, and a method for producing the same. The rice protein composition contains glutelin and prolamin and has a protein content of 90% or more with respect to the solid content. The rice protein extracted from rice or rice flour by an alkaline aqueous solution is neutralized or coagulated at a temperature of 40 ° C to 80 ° C or after neutralization by adding divalent metal ions or by heating with gluconodelta lactone, The pH of the rice protein composition is made to be 7.0 or more or 4.0 or less when the composition is gelled to obtain a rice protein composition having excellent dispersibility and excellent tongue feeling. Further, after adjusting the pH, the composition may be heated to 80 DEG C or higher to make the composition more absorbent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019013522-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101848840-B1 |
| priorityDate | 2011-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.