http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-202015543-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 2019-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83bb0eb23706db47b2d58f86f5483009 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c80fd6e41745dad7787531ef1b59c0a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09984b7cb0c4fc1473d795dbdbaeddf4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_645fdc71218e6ef84ff8c5690bfff8ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcf781fd5207b08cfa728c406bd418c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a8b60ae94ee0d7e029b7ea15ace2428 |
| publicationDate | 2020-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-202015543-A |
| titleOfInvention | Food manufacturing method |
| abstract | The present invention provides a method for producing food, which comprises: a step of obtaining a mixture by mixing a seasoning oil and an ingredient (A); and a step of blending the mixture into a food material to obtain a food composition; wherein the blending amount of the seasoning oil is 0.02 or more and 6 or less in mass ratio with respect to the ingredient (A); and the total amount of the seasoning oil and the ingredient (A) in the mixture is 10 mass % or more and 100 mass % or less with respect to the entire mixture. The ingredient (A) satisfies the following conditions (1) to (4): (1) 75 mass % or more of starch; (2) 3 mass % or more and 45 mass % or less of low molecular starch containing a starch having an amylose content of 5 mass % or more, in which the low molecular starch has a peak molecular weight of 3*10<SP>3</SP> or more and 5*10<SP>4</SP> or less; (3) 5 or more and 20 or less of cold water swelling degree at 25 DEG C; (4) the content of the substances passing through a sieve with 3.35 mm mesh and the substances remaining on a sieve with 0.038 mm mesh is 60 mass % or more and 100 mass % or less. |
| priorityDate | 2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.