http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022059589-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J2301-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J2301-28 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J3-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C08J3-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08L1-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C08J3-03 |
| filingDate | 2021-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59e9fbc2222c13d3da7acc6ec0aea2e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e1002236247ba4230687cf9d25b6b54 |
| publicationDate | 2022-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2022059589-A1 |
| titleOfInvention | Methyl cellulose slurry, method for manufacturing same, meat-like protein processed food containing said methyl cellulose slurry, and method for manufacturing said processed food |
| abstract | [Abstract] [Problem] The present invention provides a methyl cellulose slurry for a meat-like protein processed food that is more flexible than in the prior art and that exhibits little deviation in quality, and also provides a meat-like protein processed food product in which said methyl cellulose slurry is used. [Solution] A slurry obtained by dissolving methyl cellulose in water is retained in a temperature band of 0-5°C for at least ten hours, thereby making it possible to provide a methyl cellulose slurry for a meat-like protein processed food that is more flexible than in the prior art and that exhibits little deviation in quality. Using the methyl cellulose slurry also makes it possible to provide a meat-like protein processed food that is more flexible than in the prior art and that exhibits little deviation in quality. |
| priorityDate | 2020-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.