http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022060117-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be4598dadfee1d28cf53b5857875a36c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 2020-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5153635efddcbd579792009a845e2dff |
| publicationDate | 2022-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022060117-A |
| titleOfInvention | Fried flour mix containing dried flour and / or starch and frying products using it |
| abstract | PROBLEM TO BE SOLVED: To provide a flour mix for deep-fried food, which can maintain a crispy and crispy batter texture over time. SOLUTION: A flour mix for deep-fried food containing 0.1 part by mass or more and 20 parts by mass or less of flour and / or starch dried so that the water content is 5% by mass or less in 100 parts by mass of the flour mix for deep-fried food. Is. It is also a frying product using this. Examples of the type of flour include potato flower, soft wheat flour, corn flour, rice flour and the like, and examples of the type of starch include tapioca starch, potato starch, wheat starch, rice flour starch, corn starch and the like. As the drying method, freeze-drying, hot air drying and the like can be used. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115152958-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023277111-A1 |
| priorityDate | 2020-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.