GROUND FISH MEAT FLAVOR FRIED CONFECTIONERY OF NEW TASTE-TEXTURE
PROBLEM TO BE SOLVED: To provide fried confectionery of new taste-texture, smooth in the mouth and having crunchy taste while having ground fish meat flavor, and a method for producing the fried confectionery.SOLUTION: The fried confectionery of new taste-texture, having ground fish meat flavor, smo...
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| creator | TAKAGI TAICHI SASAKI KOJI |
| description | PROBLEM TO BE SOLVED: To provide fried confectionery of new taste-texture, smooth in the mouth and having crunchy taste while having ground fish meat flavor, and a method for producing the fried confectionery.SOLUTION: The fried confectionery of new taste-texture, having ground fish meat flavor, smooth in the mouth and having crunchy taste is prepared by using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing 15-70 pts.wt. of ground fish meat, 15-70 pts.wt. of dried potato, and 5-70 pts.wt. of albumen with 100 pts.wt. of starch, and passing through steps of preparing dough, forming, and frying with oil. The method for producing the fried confectionery includes a step of preparing dough by using a machine to be used for general fried confectionery production, using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing the starch, ground fish meat, dried potato, and albumen at a prescribed mixing ratio, and if necessary, adding other additive ingredients, and kneading the mixture with a mixer, a step of forming the prepared dough, and a step of cooking with oil of fry processing the formed dough using a fryer. |
| format | Patent |
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The method for producing the fried confectionery includes a step of preparing dough by using a machine to be used for general fried confectionery production, using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing the starch, ground fish meat, dried potato, and albumen at a prescribed mixing ratio, and if necessary, adding other additive ingredients, and kneading the mixture with a mixer, a step of forming the prepared dough, and a step of cooking with oil of fry processing the formed dough using a fryer.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2011</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=20110127&DB=EPODOC&CC=JP&NR=2011015624A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110127&DB=EPODOC&CC=JP&NR=2011015624A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKAGI TAICHI</creatorcontrib><creatorcontrib>SASAKI KOJI</creatorcontrib><title>GROUND FISH MEAT FLAVOR FRIED CONFECTIONERY OF NEW TASTE-TEXTURE</title><description>PROBLEM TO BE SOLVED: To provide fried confectionery of new taste-texture, smooth in the mouth and having crunchy taste while having ground fish meat flavor, and a method for producing the fried confectionery.SOLUTION: The fried confectionery of new taste-texture, having ground fish meat flavor, smooth in the mouth and having crunchy taste is prepared by using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing 15-70 pts.wt. of ground fish meat, 15-70 pts.wt. of dried potato, and 5-70 pts.wt. of albumen with 100 pts.wt. of starch, and passing through steps of preparing dough, forming, and frying with oil. 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The method for producing the fried confectionery includes a step of preparing dough by using a machine to be used for general fried confectionery production, using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing the starch, ground fish meat, dried potato, and albumen at a prescribed mixing ratio, and if necessary, adding other additive ingredients, and kneading the mixture with a mixer, a step of forming the prepared dough, and a step of cooking with oil of fry processing the formed dough using a fryer.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | GROUND FISH MEAT FLAVOR FRIED CONFECTIONERY OF NEW TASTE-TEXTURE |
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