| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e739923763187a7f945e4f68551e3b78 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate |
2018-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc0e4ec1de362fce17166094c82409d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dca71ceaf3fb72117bc97c5468021af9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_017ac1e131ce61698fb536e67e7cae2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_add0a01d0eada4495195d1fe7d80faf7 |
| publicationDate |
2019-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-110113956-A |
| titleOfInvention |
Coating material for fried food |
| abstract |
The topping material for fried foods of the present invention contains 50 to 95 mass % of wheat flour and 5 to 50 mass % of modified starch which is oxidized or acid-treated and has a maximum RVA viscosity of 1000 mPa·s or less. As the above-mentioned wheat flour, heat-treated wheat flour can be used. You may further contain 0.1-3 mass % of bulking agents, and may further contain 2 mass % or less of emulsifiers. According to the present invention, it is possible to produce a fried food with a light texture that is crispy immediately after production, even when a certain amount of time elapses after production or when it is reheated in a microwave oven or the like. |
| priorityDate |
2017-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |