FRIED FOOD
PROBLEM TO BE SOLVED: To provide a fried food capable of facilitating a coating work on the production of the fried food, not being punctured to release the inner contents, when fried, not flowing out an oil, even when a frozen non-fried food or a frozen fried food is heated in microwave oven, havin...
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| creator | MURATA HIROHIKO MATSUBAYASHI TOSHIHIRO GOTOU NOZOMI TAKEGAHARA MASAYOSHI TANAKA MITSUHARU |
| description | PROBLEM TO BE SOLVED: To provide a fried food capable of facilitating a coating work on the production of the fried food, not being punctured to release the inner contents, when fried, not flowing out an oil, even when a frozen non-fried food or a frozen fried food is heated in microwave oven, having a non-oily, creamy texture, and having excellent taste, texture and flavor which are different from those of conventional foods. SOLUTION: This fried food is obtained by coating the surface of a solid oil-in-water type emulsion containing or not containing an ingredient and then frying the coated emulsion. The oil-in-water type emulsion is preferably solid at >=0 deg.C, and changed into a pasty product, when heated. The oil-in-water type emulsion comprises, for example, 5-65 wt.% of oils and fats, 15-90 wt.% of water, 0.2-12 wt.% of one or more kinds of materials selected from gelatin, agar, glucomannan, gellant gum and pectin, and 2-10 wt.% of yolk. |
| format | Patent |
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SOLUTION: This fried food is obtained by coating the surface of a solid oil-in-water type emulsion containing or not containing an ingredient and then frying the coated emulsion. The oil-in-water type emulsion is preferably solid at >=0 deg.C, and changed into a pasty product, when heated. The oil-in-water type emulsion comprises, for example, 5-65 wt.% of oils and fats, 15-90 wt.% of water, 0.2-12 wt.% of one or more kinds of materials selected from gelatin, agar, glucomannan, gellant gum and pectin, and 2-10 wt.% of yolk.</description><edition>7</edition><language>eng</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2000</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20000725&DB=EPODOC&CC=JP&NR=2000201658A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20000725&DB=EPODOC&CC=JP&NR=2000201658A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MURATA HIROHIKO</creatorcontrib><creatorcontrib>MATSUBAYASHI TOSHIHIRO</creatorcontrib><creatorcontrib>GOTOU NOZOMI</creatorcontrib><creatorcontrib>TAKEGAHARA MASAYOSHI</creatorcontrib><creatorcontrib>TANAKA MITSUHARU</creatorcontrib><title>FRIED FOOD</title><description>PROBLEM TO BE SOLVED: To provide a fried food capable of facilitating a coating work on the production of the fried food, not being punctured to release the inner contents, when fried, not flowing out an oil, even when a frozen non-fried food or a frozen fried food is heated in microwave oven, having a non-oily, creamy texture, and having excellent taste, texture and flavor which are different from those of conventional foods. SOLUTION: This fried food is obtained by coating the surface of a solid oil-in-water type emulsion containing or not containing an ingredient and then frying the coated emulsion. The oil-in-water type emulsion is preferably solid at >=0 deg.C, and changed into a pasty product, when heated. The oil-in-water type emulsion comprises, for example, 5-65 wt.% of oils and fats, 15-90 wt.% of water, 0.2-12 wt.% of one or more kinds of materials selected from gelatin, agar, glucomannan, gellant gum and pectin, and 2-10 wt.% of yolk.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2000</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOByC_J0dVFw8_d34WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgYGBkYGhmamFo7GRCkCAHu9HAc</recordid><startdate>20000725</startdate><enddate>20000725</enddate><creator>MURATA HIROHIKO</creator><creator>MATSUBAYASHI TOSHIHIRO</creator><creator>GOTOU NOZOMI</creator><creator>TAKEGAHARA MASAYOSHI</creator><creator>TANAKA MITSUHARU</creator><scope>EVB</scope></search><sort><creationdate>20000725</creationdate><title>FRIED FOOD</title><author>MURATA HIROHIKO ; MATSUBAYASHI TOSHIHIRO ; GOTOU NOZOMI ; TAKEGAHARA MASAYOSHI ; TANAKA MITSUHARU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2000201658A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2000</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>MURATA HIROHIKO</creatorcontrib><creatorcontrib>MATSUBAYASHI TOSHIHIRO</creatorcontrib><creatorcontrib>GOTOU NOZOMI</creatorcontrib><creatorcontrib>TAKEGAHARA MASAYOSHI</creatorcontrib><creatorcontrib>TANAKA MITSUHARU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MURATA HIROHIKO</au><au>MATSUBAYASHI TOSHIHIRO</au><au>GOTOU NOZOMI</au><au>TAKEGAHARA MASAYOSHI</au><au>TANAKA MITSUHARU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FRIED FOOD</title><date>2000-07-25</date><risdate>2000</risdate><abstract>PROBLEM TO BE SOLVED: To provide a fried food capable of facilitating a coating work on the production of the fried food, not being punctured to release the inner contents, when fried, not flowing out an oil, even when a frozen non-fried food or a frozen fried food is heated in microwave oven, having a non-oily, creamy texture, and having excellent taste, texture and flavor which are different from those of conventional foods. SOLUTION: This fried food is obtained by coating the surface of a solid oil-in-water type emulsion containing or not containing an ingredient and then frying the coated emulsion. The oil-in-water type emulsion is preferably solid at >=0 deg.C, and changed into a pasty product, when heated. The oil-in-water type emulsion comprises, for example, 5-65 wt.% of oils and fats, 15-90 wt.% of water, 0.2-12 wt.% of one or more kinds of materials selected from gelatin, agar, glucomannan, gellant gum and pectin, and 2-10 wt.% of yolk.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FRIED FOOD |
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