http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017046653-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 2015-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ee2f87a005bba7f4f9918ac623f7431 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_216bc5956afd6e83bfc6eb61f5b52b87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a0646b70fdb4bcd255db9c5b79a741e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fdd630dbb4648638cf736bf46267b95 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48c23d5cefe7c748014a71454693bb75 |
| publicationDate | 2017-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017046653-A |
| titleOfInvention | Oil composition for fried food and fried food fried using the oil composition for fried food. |
| abstract | 【Task】 It is to provide a deep-fried food with little flavor and deterioration in texture and stickiness, and an oil and fat composition for deep-fried food that can produce the deep-fried food. [Solution] Oil composition for fried foods containing 50 to 95% by mass of the following oil and fat A and 3 to 37% by mass of the following oil and fat B. Fat and oil A: X3 content is 2 to 10 mass%, X2U content is 37 to 65 mass%, P2O content is 25 to 55 mass%, P2O / X2U mass ratio is 0.50 or more, and POP / P2O mass ratio is 0 Fats and oils having an X content of 15 to 45 mass%, a U3 content of 10 mass% or less, an X content of 36 to 70 mass% in the constituent fatty acid, and a U content of 30 to 64 mass% in the constituent fatty acid. Fat B: X content in the constituent fatty acid is 15 to 35% by mass, P / X mass ratio in the constituent fatty acid is 0.80 or more, U content in the constituent fatty acid is 65 to 85% by mass, L in the constituent fatty acid / U is a fat or oil having a mass ratio of 0.60 or more. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113271792-A |
| priorityDate | 2015-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.