| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate |
2018-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73f5c60a4afb0f773c9959721b8dcbb0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9743ca7c13feb67937f9c4c2752c99ce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b95ae56b46fa8d045d7002bf5fa97ce |
| publicationDate |
2020-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200058395-A |
| titleOfInvention |
Fats and oils processed starch, coating material for frying using the same, food and manufacturing method thereof |
| abstract |
A fat or oil starch formed by holding or processing a composition comprising the components (A) to (D) below, A fat or oil processed starch in which the compounding amount of the component (B) with respect to 100 parts by mass of the component (A) in the composition is 0.03 parts by mass or more and 7 parts by mass or less. (A) Starch with cold water swelling degree greater than 1 and less than 3.5 (B) Starch with cold water swelling degree of 3.5 or more and 40 or less (C) Edible maintenance (D) Protein material |
| priorityDate |
2017-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |