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/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 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 |
filingDate |
2020-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1b95ae56b46fa8d045d7002bf5fa97ce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9743ca7c13feb67937f9c4c2752c99ce http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73f5c60a4afb0f773c9959721b8dcbb0 |
publicationDate |
2021-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
PH-12020500464-A1 |
titleOfInvention |
Starch processed with oil or fat, coating material for deep-fried food, food and method for manufacturing food using the same |
abstract |
Fat-processed starch comprising a fat-processed composition including component (A): starch having a cold-water swelling degree of more than 1 to less than 3.5, component (B): starch having a cold-water swelling degree of 3.5 to 40 (inclusive), component (C): edible fat/oil, and component (D): a protein material, wherein the fat-processed starch has an amount of component (B) compounded of 0.03 to 7 mass parts per 100 mass parts of component (A) in the composition. |
priorityDate |
2017-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |