http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004016081-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2002-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b997996f9f0a2f3b11ea9f39e4e9cf74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e21dd5a7cee060eca9c3712ae2c29fc5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebb2bad983f905fb574168b78a800e9f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2de8428e7f2fab142f0cd2b9e28449ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8dc90e482598376852581ea1117b499a |
| publicationDate | 2004-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004016081-A |
| titleOfInvention | Manufacturing method of fried food with clothes |
| abstract | Conventionally, fried foods with clothes such as tempura, pork cutlet, croquette, etc., have been used to add frying eggs to clothes to promote oil stains such as frying oil coloring and foaming, thereby shortening the use time of frying oil. Without chicken eggs, fried foods lack the savory flavor of chicken eggs. It has been desired to establish a method of producing fried food with clothing that imparts the flavor of chicken eggs without promoting oil stains. An object of the present invention is to produce a fried food characterized by imparting the flavor of a chicken egg to a batter of fried food with a batter without promoting oil stains during frying. The object is achieved by incorporating a phospholipase-treated product of yolk or whole egg. [Selection diagram] None |
| priorityDate | 2002-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.