| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e5b1896f5fd29e5feefa8437b143e39c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27dbd3e113fa1496c68fca5e3b2d4ed2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75f780aba24abd4476f3fa1390d6a8de
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a03801c0744189c445e62e8059edc415 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate |
2011-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a9054ef34fc1adb6b8385eac7caa1b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_051d481aeefb946c3cf9491c30a529f0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8eaf8865bffa9edeb14e61f073e6273e |
| publicationDate |
2014-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2014010920-A1 |
| titleOfInvention |
Meat-like foodstuff and method for producing the same |
| abstract |
The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D920627-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D920626-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D885007-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110062582-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016142788-A3
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D858932-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D872966-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D859781-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D950187-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2558130-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D932731-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2019037883-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D891726-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D925162-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D887667-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D886406-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D901826-S
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2016342157-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2016342157-C1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022139959-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020180651-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111227056-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IL-286924-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IL-286924-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11432565-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D944486-S |
| priorityDate |
2011-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |