FOOD FOR COOKING WITH HEAT
PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., a...
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| creator | YAMAMOTO MASANORI NANBA KATSUAKI IMADA IMAYOSHI KUNIMOTO YUJI NISHIDA NORIKO |
| description | PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., and wrapping a specific stuffing with the pie dough containing the oil and fat. CONSTITUTION:The objective food is prepared by wrapping a stuffing having water-content of =0.3wt.%, Aw of 0.80-0.98 and viscosity of >=20,000 cp at 20 deg.C with a pie dough produced by compounding 100 pts.wt. of wheat flour with 70-110 pts.wt. of oil and fat having a melting point of 40-55 deg.C (preferably butter or margarine) in such a manner as to present the oil and fat in the form of layers and/or granules. The thickness of the wrapping material is 2.5-4mm. The food is preferably retort-heated in a heat- resistant vessel at 115-130 deg.C for 3-40 min to gelatinize the starch to the gelatinization degree of >=80%. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPH0523098A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPH0523098A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPH0523098A3</originalsourceid><addsrcrecordid>eNrjZJBy8_d3UXDzD1Jw9vf39vRzVwj3DPFQ8HB1DOFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFeAR4GpkbGBpYWjsZEKAEA3_Qfzg</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FOOD FOR COOKING WITH HEAT</title><source>esp@cenet</source><creator>YAMAMOTO MASANORI ; NANBA KATSUAKI ; IMADA IMAYOSHI ; KUNIMOTO YUJI ; NISHIDA NORIKO</creator><creatorcontrib>YAMAMOTO MASANORI ; NANBA KATSUAKI ; IMADA IMAYOSHI ; KUNIMOTO YUJI ; NISHIDA NORIKO</creatorcontrib><description>PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., and wrapping a specific stuffing with the pie dough containing the oil and fat. CONSTITUTION:The objective food is prepared by wrapping a stuffing having water-content of <=85wt.%, thickener content of >=0.3wt.%, Aw of 0.80-0.98 and viscosity of >=20,000 cp at 20 deg.C with a pie dough produced by compounding 100 pts.wt. of wheat flour with 70-110 pts.wt. of oil and fat having a melting point of 40-55 deg.C (preferably butter or margarine) in such a manner as to present the oil and fat in the form of layers and/or granules. The thickness of the wrapping material is 2.5-4mm. The food is preferably retort-heated in a heat- resistant vessel at 115-130 deg.C for 3-40 min to gelatinize the starch to the gelatinization degree of >=80%.</description><language>eng</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>1993</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=19930202&DB=EPODOC&CC=JP&NR=H0523098A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930202&DB=EPODOC&CC=JP&NR=H0523098A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMAMOTO MASANORI</creatorcontrib><creatorcontrib>NANBA KATSUAKI</creatorcontrib><creatorcontrib>IMADA IMAYOSHI</creatorcontrib><creatorcontrib>KUNIMOTO YUJI</creatorcontrib><creatorcontrib>NISHIDA NORIKO</creatorcontrib><title>FOOD FOR COOKING WITH HEAT</title><description>PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., and wrapping a specific stuffing with the pie dough containing the oil and fat. CONSTITUTION:The objective food is prepared by wrapping a stuffing having water-content of <=85wt.%, thickener content of >=0.3wt.%, Aw of 0.80-0.98 and viscosity of >=20,000 cp at 20 deg.C with a pie dough produced by compounding 100 pts.wt. of wheat flour with 70-110 pts.wt. of oil and fat having a melting point of 40-55 deg.C (preferably butter or margarine) in such a manner as to present the oil and fat in the form of layers and/or granules. The thickness of the wrapping material is 2.5-4mm. The food is preferably retort-heated in a heat- resistant vessel at 115-130 deg.C for 3-40 min to gelatinize the starch to the gelatinization degree of >=80%.</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>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJBy8_d3UXDzD1Jw9vf39vRzVwj3DPFQ8HB1DOFhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFeAR4GpkbGBpYWjsZEKAEA3_Qfzg</recordid><startdate>19930202</startdate><enddate>19930202</enddate><creator>YAMAMOTO MASANORI</creator><creator>NANBA KATSUAKI</creator><creator>IMADA IMAYOSHI</creator><creator>KUNIMOTO YUJI</creator><creator>NISHIDA NORIKO</creator><scope>EVB</scope></search><sort><creationdate>19930202</creationdate><title>FOOD FOR COOKING WITH HEAT</title><author>YAMAMOTO MASANORI ; NANBA KATSUAKI ; IMADA IMAYOSHI ; KUNIMOTO YUJI ; NISHIDA NORIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH0523098A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1993</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>YAMAMOTO MASANORI</creatorcontrib><creatorcontrib>NANBA KATSUAKI</creatorcontrib><creatorcontrib>IMADA IMAYOSHI</creatorcontrib><creatorcontrib>KUNIMOTO YUJI</creatorcontrib><creatorcontrib>NISHIDA NORIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMAMOTO MASANORI</au><au>NANBA KATSUAKI</au><au>IMADA IMAYOSHI</au><au>KUNIMOTO YUJI</au><au>NISHIDA NORIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOOD FOR COOKING WITH HEAT</title><date>1993-02-02</date><risdate>1993</risdate><abstract>PURPOSE:To prepare the subject food having suppressed migration of water from the stuffing to the pie dough and the dissolution of oil and fat in the dough during storage by filling a specific amount of oil and fat having a specific melting point in a wheat flour dough in the form of layers, etc., and wrapping a specific stuffing with the pie dough containing the oil and fat. CONSTITUTION:The objective food is prepared by wrapping a stuffing having water-content of <=85wt.%, thickener content of >=0.3wt.%, Aw of 0.80-0.98 and viscosity of >=20,000 cp at 20 deg.C with a pie dough produced by compounding 100 pts.wt. of wheat flour with 70-110 pts.wt. of oil and fat having a melting point of 40-55 deg.C (preferably butter or margarine) in such a manner as to present the oil and fat in the form of layers and/or granules. The thickness of the wrapping material is 2.5-4mm. The food is preferably retort-heated in a heat- resistant vessel at 115-130 deg.C for 3-40 min to gelatinize the starch to the gelatinization degree of >=80%.</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 | FOOD FOR COOKING WITH HEAT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T05%3A24%3A40IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAMAMOTO%20MASANORI&rft.date=1993-02-02&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH0523098A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |