http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003153670-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2001-11-20^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d27a02cd2debafa7ceaa809b044def0 |
| publicationDate | 2003-05-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003153670-A |
| titleOfInvention | Egg spread |
| abstract | PROBLEM TO BE SOLVED: To provide an egg spread with a good mouth-melting feeling and a smooth tongue feel without stickiness when eaten, while imparting good shape retention to the egg spread and preventing its water separation. Realize. SOLUTION: Egg spread is blended with cold-water-swellable starch having an average particle size of 90 to 250 μm after swelling with water. The compounding amount is 0.1 in terms of the state before swelling with water. 1 to 5.0% by mass. This egg spread is 30 ~ It is preferable to comprise 90% by mass of a heat-coagulated egg and 10 to 70% by mass of an acidic seasoning. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4662487-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013169203-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008131911-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107752047-A |
| priorityDate | 2001-11-20^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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