COATING MATERIAL FOR NON-FRIED FOOD PRODUCT
To provide a coating material with which it is possible to obtain a non-fried food product having a more preferable texture while reducing oiliness in non-fried food products fired by a frying pan, etc.SOLUTION: A coating material for a non-fried food product includes: a cereal puff whose raw materi...
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| creator | NOGAMI RYUICHIRO HIRAOKA KAORI KIRIYAMA TOMOKI |
| description | To provide a coating material with which it is possible to obtain a non-fried food product having a more preferable texture while reducing oiliness in non-fried food products fired by a frying pan, etc.SOLUTION: A coating material for a non-fried food product includes: a cereal puff whose raw material is cereal; oil (A) whose melting point is below 10°C; oil (B) whose melting point is 10°C or above; glycerine fatty acid ester; and a protein material. A content of the oil (B) in the coating material is 5-50 mass%.SELECTED DRAWING: None
【課題】フライパン等で焼成されたノンフライ食品について、油っぽさを抑制しつつ、より好ましい食感を有するノンフライ食品が得られる衣材を提供する【解決手段】穀物を原料とする穀物パフと、融点が１０℃未満である油脂（Ａ）と、融点が１０℃以上である油脂（Ｂ）と、グリセリン脂肪酸エステルと、タンパク質素材とを含む、ノンフライ食品用の衣材であって、衣材中の油脂（Ｂ）の含有量が、５質量％以上５０質量％以下であるノンフライ食品用の衣材。【選択図】 なし |
| format | Patent |
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【課題】フライパン等で焼成されたノンフライ食品について、油っぽさを抑制しつつ、より好ましい食感を有するノンフライ食品が得られる衣材を提供する【解決手段】穀物を原料とする穀物パフと、融点が１０℃未満である油脂（Ａ）と、融点が１０℃以上である油脂（Ｂ）と、グリセリン脂肪酸エステルと、タンパク質素材とを含む、ノンフライ食品用の衣材であって、衣材中の油脂（Ｂ）の含有量が、５質量％以上５０質量％以下であるノンフライ食品用の衣材。【選択図】 なし</description><language>eng ; jpn</language><subject>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>2024</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=20240307&DB=EPODOC&CC=JP&NR=2024031480A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240307&DB=EPODOC&CC=JP&NR=2024031480A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NOGAMI RYUICHIRO</creatorcontrib><creatorcontrib>HIRAOKA KAORI</creatorcontrib><creatorcontrib>KIRIYAMA TOMOKI</creatorcontrib><title>COATING MATERIAL FOR NON-FRIED FOOD PRODUCT</title><description>To provide a coating material with which it is possible to obtain a non-fried food product having a more preferable texture while reducing oiliness in non-fried food products fired by a frying pan, etc.SOLUTION: A coating material for a non-fried food product includes: a cereal puff whose raw material is cereal; oil (A) whose melting point is below 10°C; oil (B) whose melting point is 10°C or above; glycerine fatty acid ester; and a protein material. A content of the oil (B) in the coating material is 5-50 mass%.SELECTED DRAWING: None
【課題】フライパン等で焼成されたノンフライ食品について、油っぽさを抑制しつつ、より好ましい食感を有するノンフライ食品が得られる衣材を提供する【解決手段】穀物を原料とする穀物パフと、融点が１０℃未満である油脂（Ａ）と、融点が１０℃以上である油脂（Ｂ）と、グリセリン脂肪酸エステルと、タンパク質素材とを含む、ノンフライ食品用の衣材であって、衣材中の油脂（Ｂ）の含有量が、５質量％以上５０質量％以下であるノンフライ食品用の衣材。【選択図】 なし</description><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>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB29ncM8fRzV_B1DHEN8nT0UXDzD1Lw8_fTdQvydHUB8vxdFAKC_F1CnUN4GFjTEnOKU3mhNDeDkptriLOHbmpBfnxqcUFicmpeakm8V4CRgZGJgbGhiYWBozFRigCmZiUc</recordid><startdate>20240307</startdate><enddate>20240307</enddate><creator>NOGAMI RYUICHIRO</creator><creator>HIRAOKA KAORI</creator><creator>KIRIYAMA TOMOKI</creator><scope>EVB</scope></search><sort><creationdate>20240307</creationdate><title>COATING MATERIAL FOR NON-FRIED FOOD PRODUCT</title><author>NOGAMI RYUICHIRO ; HIRAOKA KAORI ; KIRIYAMA TOMOKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2024031480A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2024</creationdate><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>NOGAMI RYUICHIRO</creatorcontrib><creatorcontrib>HIRAOKA KAORI</creatorcontrib><creatorcontrib>KIRIYAMA TOMOKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NOGAMI RYUICHIRO</au><au>HIRAOKA KAORI</au><au>KIRIYAMA TOMOKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>COATING MATERIAL FOR NON-FRIED FOOD PRODUCT</title><date>2024-03-07</date><risdate>2024</risdate><abstract>To provide a coating material with which it is possible to obtain a non-fried food product having a more preferable texture while reducing oiliness in non-fried food products fired by a frying pan, etc.SOLUTION: A coating material for a non-fried food product includes: a cereal puff whose raw material is cereal; oil (A) whose melting point is below 10°C; oil (B) whose melting point is 10°C or above; glycerine fatty acid ester; and a protein material. A content of the oil (B) in the coating material is 5-50 mass%.SELECTED DRAWING: None
【課題】フライパン等で焼成されたノンフライ食品について、油っぽさを抑制しつつ、より好ましい食感を有するノンフライ食品が得られる衣材を提供する【解決手段】穀物を原料とする穀物パフと、融点が１０℃未満である油脂（Ａ）と、融点が１０℃以上である油脂（Ｂ）と、グリセリン脂肪酸エステルと、タンパク質素材とを含む、ノンフライ食品用の衣材であって、衣材中の油脂（Ｂ）の含有量が、５質量％以上５０質量％以下であるノンフライ食品用の衣材。【選択図】 なし</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; jpn |
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| subjects | 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 | COATING MATERIAL FOR NON-FRIED FOOD PRODUCT |
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