http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000510322-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 1996-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000510322-A |
| titleOfInvention | Battered and breaded food composition using calcium pectin |
| abstract | (57) [Summary]nA method of making a battered and breaded food composition and composition that resists absorbing oil while frying in a boiled oil. Breaded compositions are prepared by increasing the calcium content of the crumb formulation with calcium. This may be achieved by either dry blending, spray drying or agglomeration (spray coating or subsequent drying), incorporating the calcium source by baking into breadcrumbs, or any combination of the above. Next, the food composition which has been battered and breaded with batter is treated with calcium-reactive pectin. The calcium-pectin coating significantly prevents the absorption and adsorption of frying oils and acts to increase the moisture, crisp feel and stability of the food composition to the heating lamp. Alternatively, the food is first treated with a calcium-reactive pectin and then, depending on the context of use, with a calcium source. |
| priorityDate | 1995-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.