| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e29dfc923fa2884f353b33612e9af89 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1999-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2b3e0a56584617d96a1d5ec4e324b86
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_512e214eff89240f2a134095402f43a7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_daccd012e45bc0bab9b0b7f85bb6b7a8 |
| publicationDate |
2000-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2000270770-A |
| titleOfInvention |
Oils and fried foods for frying |
| abstract |
(57) [Abstract] [Problem] Fried because it is seasoned with spices and spices. Providing frying fats and oils that enhance the flavor of fried foods such as snacks and suppress their deterioration, and fried foods using the same. SOLUTION: 0 to 50% by weight of fat and oil is mixed with 50 to 100% by weight of transesterified fat and oil, and the proportion of fatty acids containing two or more double bonds in the molecule in the constituent fatty acids is 20% by weight. A fat or oil for frying, wherein the value of SFC at 35 ° C. or less is 10% or less. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008096720-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9913480-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4601541-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011072192-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011092059-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007135443-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002171993-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009247316-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9675082-B2 |
| priorityDate |
1999-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |