| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3432217ccef7f1f4a38d8a8069279eaf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_766555b20d25a09738a829cbba19057a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9532a5152cc9fd94c5ab56437b5d28d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_21c08c0f5b7157094b9165e9c2ec46f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6785aa8b49ad33ac8dd4ee6d2f4b96f8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate |
2007-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3741529fb5da41f50fa46ea1567b474e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6855627ae6f422e916b0d1d91768c015
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62215cd84857ed9e510a3f0da2751685
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0b9da5ae123604cc6fa9dd1bee02930 |
| publicationDate |
2007-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007138934-A1 |
| titleOfInvention |
Method of inhibiting deterioration in taste of gelatinized starch food |
| abstract |
It is intended to provide a method of inhibiting a deterioration in the taste of a gelatinized starch food whereby the taste of the food can be sustained at a level almost comparable to the taste of the freshly made product for a relatively long period of time even after storing in a frozen, refrigerated or chilled state or at room temperature. The above problem can be solved by providing a method wherein, in the course of the production of a gelatinized starch food, the gelatinized starch food at a relatively high temperature (about 50oC to about 100oC) immediately after the starch gelatinization is allowed to coexist or be in contact with maltose and/or α,α-trehalose or saccharides containing these saccharides and another saccharide at a specific ratio and the mixture is maintained at the relatively high temperature for a definite period of time so as to allow the saccharides to penetrate into the food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7281290-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016171149-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010029175-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014161274-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013048592-A |
| priorityDate |
2006-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |