http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09121765-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1995-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83256017ecd897884d89e8c47b796447 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3009777bdb70b7101a9a766ea9748c91 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28545d133476d5ec5485f44f44e94a1f |
| publicationDate | 1997-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09121765-A |
| titleOfInvention | Method for producing low temperature cooking oil and fat and fried food |
| abstract | (57) [Abstract] [PROBLEMS] In frying cooking, it is possible to perform frying at a temperature lower than the normal frying temperature without extending the cooking time without impairing the flavor and texture of the frying. . SOLUTION: In the water evaporation test from clothes specified in the text, the oil temperature is lowered below the normal frying temperature by using a low-temperature cooking oil / fat having a water evaporation amount of 75% or more after 15 seconds, and oil frying is carried out. I do. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020043792-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022085627-A1 |
| priorityDate | 1995-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.