BURNT FOODS

PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of...

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Hauptverfasser: KAWAMOTO MASATO, NAKAYAMA YOSHIMITSU, MIZOTA TOSHINOBU
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creator KAWAMOTO MASATO
NAKAYAMA YOSHIMITSU
MIZOTA TOSHINOBU
description PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of substitution (DS) of 0.08 to 0.20 and burning them and having moisture content of 5 to 50 mass%. There is also provided burnt foods having mass ratio of content of the processed starch having the hydroxypropyl group to the moisture content of 0.5 to 4.0.SELECTED DRAWING: None 【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度(DS)が、0.08〜0.20である加工澱粉、を加えて焼成した、水分含有量が5〜50質量%である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、0.5〜4.0である、焼成食品。【選択図】なし
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There is also provided burnt foods having mass ratio of content of the processed starch having the hydroxypropyl group to the moisture content of 0.5 to 4.0.SELECTED DRAWING: None 【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度(DS)が、0.08〜0.20である加工澱粉、を加えて焼成した、水分含有量が5〜50質量%である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、0.5〜4.0である、焼成食品。【選択図】なし</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2017</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&amp;date=20170316&amp;DB=EPODOC&amp;CC=JP&amp;NR=2017051159A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20170316&amp;DB=EPODOC&amp;CC=JP&amp;NR=2017051159A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAWAMOTO MASATO</creatorcontrib><creatorcontrib>NAKAYAMA YOSHIMITSU</creatorcontrib><creatorcontrib>MIZOTA TOSHINOBU</creatorcontrib><title>BURNT FOODS</title><description>PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of substitution (DS) of 0.08 to 0.20 and burning them and having moisture content of 5 to 50 mass%. There is also provided burnt foods having mass ratio of content of the processed starch having the hydroxypropyl group to the moisture content of 0.5 to 4.0.SELECTED DRAWING: None 【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度(DS)が、0.08〜0.20である加工澱粉、を加えて焼成した、水分含有量が5〜50質量%である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、0.5〜4.0である、焼成食品。【選択図】なし</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOB2Cg3yC1Fw8_d3CeZhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGhuYGpoaGppaOxkQpAgCqjhyK</recordid><startdate>20170316</startdate><enddate>20170316</enddate><creator>KAWAMOTO MASATO</creator><creator>NAKAYAMA YOSHIMITSU</creator><creator>MIZOTA TOSHINOBU</creator><scope>EVB</scope></search><sort><creationdate>20170316</creationdate><title>BURNT FOODS</title><author>KAWAMOTO MASATO ; NAKAYAMA YOSHIMITSU ; MIZOTA TOSHINOBU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2017051159A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2017</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>KAWAMOTO MASATO</creatorcontrib><creatorcontrib>NAKAYAMA YOSHIMITSU</creatorcontrib><creatorcontrib>MIZOTA TOSHINOBU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KAWAMOTO MASATO</au><au>NAKAYAMA YOSHIMITSU</au><au>MIZOTA TOSHINOBU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BURNT FOODS</title><date>2017-03-16</date><risdate>2017</risdate><abstract>PROBLEM TO BE SOLVED: To provide burnt foods capable of enhancing texture in burnt foods ate after cooling to a freezing temperature.SOLUTION: There is provided burnt foods aye after cooling to a freezing temperature, manufactured by adding processed starch having a hydroxypropyl group and degree of substitution (DS) of 0.08 to 0.20 and burning them and having moisture content of 5 to 50 mass%. There is also provided burnt foods having mass ratio of content of the processed starch having the hydroxypropyl group to the moisture content of 0.5 to 4.0.SELECTED DRAWING: None 【課題】冷凍温度まで冷却後に食する焼成食品において、食感を向上できる焼成食品の提供。【解決手段】冷凍温度まで冷却後に食する焼成食品において、ヒドロキシプロピル基を有する、置換度(DS)が、0.08〜0.20である加工澱粉、を加えて焼成した、水分含有量が5〜50質量%である、焼成食品。又、前記焼成食品中における、水分の含有量に対する前記ヒドロキシプロピル基を有する加工澱粉の含有量の質量比は、0.5〜4.0である、焼成食品。【選択図】なし</abstract><oa>free_for_read</oa></addata></record>
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subjects BAKERY PRODUCTS
BAKING
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE DOUGHS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
PRESERVATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
title BURNT FOODS
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