Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e739923763187a7f945e4f68551e3b78 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 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/A23L35-00 |
filingDate |
2018-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e578f1a153ef22479cdd79490f29ea0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99daf225951b0e57a651113683d5ecee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_add0a01d0eada4495195d1fe7d80faf7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_272334df275d0aa25ed88ccf097ddc50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_017ac1e131ce61698fb536e67e7cae2d |
publicationDate |
2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
WO-2018151242-A1 |
titleOfInvention |
Water addition-type tatsutaage mix |
abstract |
Provided is a tatsutaage that can maintain the appearance and texture unique to the tatsutaage even with the elapse of time after cooking. The water addition-type tatsutaage mix according to the present invention contains 10-40 mass% of at least one type selected from oxidized starches and acid-treated starches, 40-80 mass% of at least one type selected from phosphate-crosslinked tapioca starches and phosphate-crosslinked potato starches, and 0.1-3 mass% of an emulsifying agent. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021246440-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7343965-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113163824-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020130019-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020218055-A1 |
priorityDate |
2017-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |