| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7db2a378fab141c396413fe3524e390 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate |
2007-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd32f1e6b537524442c1890207867c41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79eb4bb82577d72b539deab616e36d3c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91b7a19fb8530b614b6f5f19da262874
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6549625da266a7f816e8182de68fbc42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a805c1d9952abbe26c800ebb7881b410
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1f0f4a37004cbc622b3f3431a3685a0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebdb26b68d21b00123bfa578bfe06a4a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b134e79d098aec2fe4d3e7bb0247e340
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d5f7ad1166ed1e9d7f6a1072eee8cab
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43c4d05f9a669e8a182fe68984a47674
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8bc4b972c6e2d9f6d479dcb1f3ea321
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad8e21e87f532dec21881761087a45ac |
| publicationDate |
2009-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-200901897-A |
| titleOfInvention |
Processed food composition containing dextrin |
| abstract |
Disclosed is a processed food composition which is characterized by containing a dextrin having the following properties (a) to (d): (a) the dextrin has a blue value of 0.4 to 1.2; (b) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80 DEG C has a jelly strength of 4N/cm2 or greater as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours; (c) a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25 DEG C has a viscosity of 100 mPa s or smaller at 25 DEG C as measured after allowing the aqueous solution to stand at 25 DEG C for 5 minutes; and (d) the ratio between the jelly strength values A and B shown below (i.e., an A/B ratio) is 2 or smaller:; A: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 80 DEG C as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours; and B: a jelly strength (N/cm2) of a 30 wt% aqueous solution of the dextrin prepared with distilled water of 25 DEG C as measured after allowing the aqueous solution to stand at 5 DEG C for 24 hours. Examples of the processed food composition include: a fatty tissue substitute; a processed meet food prepared by using the fatty tissue substitute in place of a fatty meat; an emulsion-like food; an emulsion food; a cheese-like food; a processed food prepared by using the cheese-like food in place of a cheese; a sugar confectionery; and a beverage. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105475977-A |
| priorityDate |
2007-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |