OIL AND FAT COMPOSITION FOR PREPARING DEEP-FRIED FOOD
PROBLEM TO BE SOLVED: To obtain an oil and fat composition for preparing a deep-fried food, which is an oil and fat composition useful for preparing a deep-fried food such as a fry, a Tempura, etc. is improved so that the composition does not require a skill in its use and a deep-fried food having e...
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| creator | OKA TAKESHI OKAUCHI YUJI YOKOMICHI HIDEKI |
| description | PROBLEM TO BE SOLVED: To obtain an oil and fat composition for preparing a deep-fried food, which is an oil and fat composition useful for preparing a deep-fried food such as a fry, a Tempura, etc. is improved so that the composition does not require a skill in its use and a deep-fried food having excellent appearance, flavor and palatability can be prepared. SOLUTION: This oil and fat composition is characterized in that the composition is obtained by dissolving an emulsifying agent in an amount of |
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SOLUTION: This oil and fat composition is characterized in that the composition is obtained by dissolving an emulsifying agent in an amount of <=4.0 wt.% based on liquid oils and fats in the liquid oils and fats and a surface tension after 3 second from the formation of an interface of the oil and fat composition and water at 80 deg.C is <=7 mN/m.</description><edition>7</edition><language>eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMISTRY ; DETERGENTS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; METALLURGY ; PERFUMES ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</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=20020409&DB=EPODOC&CC=JP&NR=2002101819A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020409&DB=EPODOC&CC=JP&NR=2002101819A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OKA TAKESHI</creatorcontrib><creatorcontrib>OKAUCHI YUJI</creatorcontrib><creatorcontrib>YOKOMICHI HIDEKI</creatorcontrib><title>OIL AND FAT COMPOSITION FOR PREPARING DEEP-FRIED FOOD</title><description>PROBLEM TO BE SOLVED: To obtain an oil and fat composition for preparing a deep-fried food, which is an oil and fat composition useful for preparing a deep-fried food such as a fry, a Tempura, etc. is improved so that the composition does not require a skill in its use and a deep-fried food having excellent appearance, flavor and palatability can be prepared. SOLUTION: This oil and fat composition is characterized in that the composition is obtained by dissolving an emulsifying agent in an amount of <=4.0 wt.% based on liquid oils and fats in the liquid oils and fats and a surface tension after 3 second from the formation of an interface of the oil and fat composition and water at 80 deg.C is <=7 mN/m.</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2002</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD19_RRcPRzUXBzDFFw9vcN8A_2DPH091Nw8w9SCAhyDXAM8vRzV3BxdQ3QdQvydAUq9Pd34WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgYGRoYGhhaGlo7GRCkCABIiJ7I</recordid><startdate>20020409</startdate><enddate>20020409</enddate><creator>OKA TAKESHI</creator><creator>OKAUCHI YUJI</creator><creator>YOKOMICHI HIDEKI</creator><scope>EVB</scope></search><sort><creationdate>20020409</creationdate><title>OIL AND FAT COMPOSITION FOR PREPARING DEEP-FRIED FOOD</title><author>OKA TAKESHI ; OKAUCHI YUJI ; YOKOMICHI HIDEKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2002101819A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2002</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>OKA TAKESHI</creatorcontrib><creatorcontrib>OKAUCHI YUJI</creatorcontrib><creatorcontrib>YOKOMICHI HIDEKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OKA TAKESHI</au><au>OKAUCHI YUJI</au><au>YOKOMICHI HIDEKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OIL AND FAT COMPOSITION FOR PREPARING DEEP-FRIED FOOD</title><date>2002-04-09</date><risdate>2002</risdate><abstract>PROBLEM TO BE SOLVED: To obtain an oil and fat composition for preparing a deep-fried food, which is an oil and fat composition useful for preparing a deep-fried food such as a fry, a Tempura, etc. is improved so that the composition does not require a skill in its use and a deep-fried food having excellent appearance, flavor and palatability can be prepared. SOLUTION: This oil and fat composition is characterized in that the composition is obtained by dissolving an emulsifying agent in an amount of <=4.0 wt.% based on liquid oils and fats in the liquid oils and fats and a surface tension after 3 second from the formation of an interface of the oil and fat composition and water at 80 deg.C is <=7 mN/m.</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | OIL AND FAT COMPOSITION FOR PREPARING DEEP-FRIED FOOD |
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