SPRINKLING SEASONING FOR POPCORN
PURPOSE: To obtain a sprinkling seasoning useful for giving various seasonings to the total layer of popcorn by sprinkling on the just made popcorn, easier to sprinkle compared with usual powdery sprinkling seasonings by using formed material containing oil and fat having a specific melting point. C...
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| creator | NARUKAMI TOSHIHIKO SASAKI NAOMI |
| description | PURPOSE: To obtain a sprinkling seasoning useful for giving various seasonings to the total layer of popcorn by sprinkling on the just made popcorn, easier to sprinkle compared with usual powdery sprinkling seasonings by using formed material containing oil and fat having a specific melting point. CONSTITUTION: This sprinkling seasoning for popcorn comprises a formed material containing preferably 55-70wt.% oil and fat having 30-50 deg.C melting point based on the total raw material of the seasoning and having preferably 2-5mm material size. The sprinkling seasoning has no powdery feeling when eaten, is easily soluble in mouth, has no problem of difficult spraying caused by aggregating around the opening of a packed body by vapor from the just made popcorn when packed in the packed body and is easy to sprinkle. |
| format | Patent |
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CONSTITUTION: This sprinkling seasoning for popcorn comprises a formed material containing preferably 55-70wt.% oil and fat having 30-50 deg.C melting point based on the total raw material of the seasoning and having preferably 2-5mm material size. The sprinkling seasoning has no powdery feeling when eaten, is easily soluble in mouth, has no problem of difficult spraying caused by aggregating around the opening of a packed body by vapor from the just made popcorn when packed in the packed body and is easy to sprinkle.</description><edition>6</edition><language>eng</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; 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>1996</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=19960806&DB=EPODOC&CC=JP&NR=H08196227A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,778,883,25551,76302</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19960806&DB=EPODOC&CC=JP&NR=H08196227A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NARUKAMI TOSHIHIKO</creatorcontrib><creatorcontrib>SASAKI NAOMI</creatorcontrib><title>SPRINKLING SEASONING FOR POPCORN</title><description>PURPOSE: To obtain a sprinkling seasoning useful for giving various seasonings to the total layer of popcorn by sprinkling on the just made popcorn, easier to sprinkle compared with usual powdery sprinkling seasonings by using formed material containing oil and fat having a specific melting point. CONSTITUTION: This sprinkling seasoning for popcorn comprises a formed material containing preferably 55-70wt.% oil and fat having 30-50 deg.C melting point based on the total raw material of the seasoning and having preferably 2-5mm material size. The sprinkling seasoning has no powdery feeling when eaten, is easily soluble in mouth, has no problem of difficult spraying caused by aggregating around the opening of a packed body by vapor from the just made popcorn when packed in the packed body and is easy to sprinkle.</description><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><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>1996</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAIDgjy9PP28fRzVwh2dQz29wOx3PyDFAL8A5z9g_x4GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8V4CHgYWhpZmRkbmjMTFqABOiIl8</recordid><startdate>19960806</startdate><enddate>19960806</enddate><creator>NARUKAMI TOSHIHIKO</creator><creator>SASAKI NAOMI</creator><scope>EVB</scope></search><sort><creationdate>19960806</creationdate><title>SPRINKLING SEASONING FOR POPCORN</title><author>NARUKAMI TOSHIHIKO ; SASAKI NAOMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH08196227A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1996</creationdate><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><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>NARUKAMI TOSHIHIKO</creatorcontrib><creatorcontrib>SASAKI NAOMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NARUKAMI TOSHIHIKO</au><au>SASAKI NAOMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SPRINKLING SEASONING FOR POPCORN</title><date>1996-08-06</date><risdate>1996</risdate><abstract>PURPOSE: To obtain a sprinkling seasoning useful for giving various seasonings to the total layer of popcorn by sprinkling on the just made popcorn, easier to sprinkle compared with usual powdery sprinkling seasonings by using formed material containing oil and fat having a specific melting point. CONSTITUTION: This sprinkling seasoning for popcorn comprises a formed material containing preferably 55-70wt.% oil and fat having 30-50 deg.C melting point based on the total raw material of the seasoning and having preferably 2-5mm material size. The sprinkling seasoning has no powdery feeling when eaten, is easily soluble in mouth, has no problem of difficult spraying caused by aggregating around the opening of a packed body by vapor from the just made popcorn when packed in the packed body and is easy to sprinkle.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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 | SPRINKLING SEASONING FOR POPCORN |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T17%3A50%3A39IST&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=NARUKAMI%20TOSHIHIKO&rft.date=1996-08-06&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH08196227A%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 |