http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005348699-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f25facaffce70300bec0c67a26218249 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2004-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a29742e8795dd4f1670dcb4fecbd9231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b072ab3793fcc41b0cfa479b215ebc5 |
| publicationDate | 2005-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005348699-A |
| titleOfInvention | Batter, fried dumplings or fried baked goods, manufacturing method thereof, fried dumplings or fried baked goods |
| abstract | The present invention relates to fried dumplings or fried gyoza, which have a crunchy texture without any characteristic pulling of fried gyoza and fried baked goods, and suppress the deterioration of the texture over time, and fried dumplings or fried foods that are the raw materials. To provide bake for cooking, its manufacturing method, and fried dumplings or batter for fried baked goods. A fried dumpling or fried batter batter of the present invention comprises a specific starch such as sago starch, a lipophilic emulsifier of HLB 2 to 5, and a thickener, and an aqueous solution containing no fats and oils, The production method of the present invention comprises a step (A) of preparing raw dumplings wrapped in noodle skin with desired ingredients or raw shochu, a step of attaching the batter to the surface of raw dumplings or raw noodle skin (B), A step (C) of steaming the raw dumplings or raw pottery prepared in the step (B). [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010239884-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019041717-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007319160-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3815549-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019041633-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7282479-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2949221-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105410975-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11678688-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3308656-A4 |
| priorityDate | 2004-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.