http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07236442-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85686d8e6d330c5b67a015fc02f8dc7a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate | 1994-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5214f5672635c5f15c17f75a9b539bb8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ded21f7d34df10a1efcb45f7421d87bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_293e1620a82e9f0003f2f9140ba153e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b1924a13e2da5e10b43ae6cc9f759b40 |
| publicationDate | 1995-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07236442-A |
| titleOfInvention | Method for manufacturing processed starch food |
| abstract | (57) [Summary] [Purpose] The manufacturability is simple and the starch molded product is not destroyed at the time of production, and the dissolved seasoning penetrates into the starch molded product, and the seasoning degree is extended to the outside of the starch molded product. It becomes a high-gradient seasoning food, and by providing a water-insoluble food solid powder at the outermost part, it protects the water-soluble seasoning inside and around the starch molded product to improve water resistance and Provided is a method for producing a processed starch food having a good taste and flavor and a good texture. A method for producing a processed starch food according to the present invention comprises a step of adding a seasoning liquid containing a water-soluble seasoning or a seasoning and water to a flaky or thin-lump starch molded product to carry out seasoning and water absorption treatment, The method includes a step of mixing a water-insoluble or slightly water-soluble food solid powder having a particle size of less than 42 mesh with a starch molded product that has been subjected to seasoning and water absorption treatment to perform a surface coating treatment, and a step of drying moisture. The amount of water added in the process of seasoning and water absorption is 1 relative to the starch molded product. It is characterized by being 5 to 40% by weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019068867-A |
| priorityDate | 1994-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.