http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019110780-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f5a4f05dfe82bd1f486bee79e7527d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e49eb3c9975bd8d35251404b0793c6ba |
| publicationDate | 2019-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019110780-A |
| titleOfInvention | Production method of oil food |
| abstract | An object of the present invention is to provide a method for producing an oil-based food which can be used to produce an oil-based food with reduced peeling, which comprises subjecting an inner ingredient to steam heating. A method of producing an oil food having at least an inner shell and a coating covering the inner shell, wherein the inner shell is made to adhere a phosphoric acid cross-linked starch, a fat and an oil and an emulsifier; A method of manufacturing, comprising subjecting the inner container after depositing oil and fat and an emulsifier to steam heating, and attaching a composition containing flour and transglutaminase to the inner container after steam heating. [Selected figure] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023153371-A1 |
| priorityDate | 2017-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.