http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016214181-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_df8f0b97016aea8c87b436229082a27a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2015-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abf6760e897e403f688ca6d50d6ee55e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_270432ccdda002e2f35d943bba52448c |
| publicationDate | 2016-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016214181-A |
| titleOfInvention | Fried potato food skin composition, fried potato food skin, method for producing fried potato food, and fried potato food |
| abstract | Disclosed is a composition for skin of fried potato foods, and even if raw potato foods are fried and cooked without moist heat cooking such as steaming cooking, the skin of fried potato foods having a good texture is obtained Composition, as well as a skin for fried food products, a method for producing fried food products, and a fried food product. A skin composition for fried potato foods, comprising wheat flour as a main component, and further comprising starch and / or rice flour, and an emulsifier, the skin composition for fried potato foods, wherein the starch is processed starch, A skin composition for deep-fried fried foods having an emulsifier of HLB 9.0 or less. The composition whose content of starch and / or rice flour is 5.0-30.0 mass% on the basis of the total mass of wheat flour, starch and / or rice flour, and other flour when it contains. A method for producing fried potato foods, comprising the steps of: wrapping straw in the skin of the fried potato foods to prepare raw potato foods; and frying and cooking the potato foods. [Selection figure] None |
| priorityDate | 2015-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.