http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6261566-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ab8ddcd0783c89f2f4ce491d22d4cfa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 1985-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f57d5993e5012889bfe76567dd27ce5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71334a8e2e2e271d2fde74477ee4b1d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b7f9729832ba6435cdcdc96f6caa66f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c34f5d62035cd29f2a50ce94096d292 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05d9103218fc0832e7447edec49fdaf0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50e4d223aeed088f5578929ad2552c49 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af107231967c79ed775b09343f88837e |
| publicationDate | 1987-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S6261566-A |
| titleOfInvention | Preparation of dried takoyaki |
| abstract | PURPOSE: To obtain dried TAKOYAKI (griddle-cooked dumpling containing octopus meat) which can be reconstituted easily with hot water, by adding edible fiber, albumen and/or emulsifier to wheat flour, kneading the wheat flour mixture with solid ingredients in the presence of water, baking the kneaded product and drying the obtained TAKOYAKI. n CONSTITUTION: Solid ingredients are prepared by cutting ingredient raw material such as meat, fish, shellfish, vegetable, seaweed, etc., to proper size. A raw material of TAKOYAKI can be produced by kneading (A) 1pt.wt. of wheat flour with (B) 2W7pts.wt. of water, (C) one or more additives selected from 20W100wt% edible fiber (e.g. dietary fiber), ≥20wt% albumen and/or 0.05W2wt% emulsifier (e.g. lecithin) and (D) 6W10pts.wt. of the solid ingredient prepared above. The TAKOYAKI raw material is put into the hollow part of a TAKOYAKI griddle plate having a definite shape and baked for 8W10min. The obtained TAKOYAKI is freeze-dried to obtain the objective dried TAKOYAKI. tto is carried out preferably aseptically at a rate of 10 4 W10 5 spores of Bacillus natto per 1g of sesame. The cultivation is carried out by leaving the medium in a thermostatic chamber usually at 40°C for 24W40hr. n COPYRIGHT: (C)1987,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010000180-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0235946-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5159257-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020156330-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014155459-A |
| priorityDate | 1985-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.