CEREAL FLOUR FOR FRIED FOOD AND FRIED FOODS
PROBLEM TO BE SOLVED: To obtain the subject cereal flour capable of producing voluminous fried foods giving excellent crispy palate feeling even when thawing in an microwave oven after frozen storing by including a specific amount of flour having glutinous properties. SOLUTION: This cereal flour con...
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| creator | HAYAKAWA KATSUSHI YOSHIKAWA AKIRA MURAYAMA YUKI ITO SEIJI HOSHINO TSUGUHIRO MIYAZAKI YOSHIKO MIYAMURA HIDETAKA TANAKA KEIKO HATTA KOICHI NAKAMURA TOSHIKI YAMAMORI MAKOTO |
| description | PROBLEM TO BE SOLVED: To obtain the subject cereal flour capable of producing voluminous fried foods giving excellent crispy palate feeling even when thawing in an microwave oven after frozen storing by including a specific amount of flour having glutinous properties. SOLUTION: This cereal flour contains 1-80wt.%, preferably 2-70wt.% of glutinous wheat flour preferably containing |
| format | Patent |
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SOLUTION: This cereal flour contains 1-80wt.%, preferably 2-70wt.% of glutinous wheat flour preferably containing <=10% of amylose, the balance is not especially restricted but for example, high gluten wheat flour, medium gluten wheat flour, soft wheat flour, rye flour, starch flours, etc., can be used.</description><edition>6</edition><language>eng</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>1998</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=19980310&DB=EPODOC&CC=JP&NR=H1066530A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980310&DB=EPODOC&CC=JP&NR=H1066530A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HAYAKAWA KATSUSHI</creatorcontrib><creatorcontrib>YOSHIKAWA AKIRA</creatorcontrib><creatorcontrib>MURAYAMA YUKI</creatorcontrib><creatorcontrib>ITO SEIJI</creatorcontrib><creatorcontrib>HOSHINO TSUGUHIRO</creatorcontrib><creatorcontrib>MIYAZAKI YOSHIKO</creatorcontrib><creatorcontrib>MIYAMURA HIDETAKA</creatorcontrib><creatorcontrib>TANAKA KEIKO</creatorcontrib><creatorcontrib>HATTA KOICHI</creatorcontrib><creatorcontrib>NAKAMURA TOSHIKI</creatorcontrib><creatorcontrib>YAMAMORI MAKOTO</creatorcontrib><title>CEREAL FLOUR FOR FRIED FOOD AND FRIED FOODS</title><description>PROBLEM TO BE SOLVED: To obtain the subject cereal flour capable of producing voluminous fried foods giving excellent crispy palate feeling even when thawing in an microwave oven after frozen storing by including a specific amount of flour having glutinous properties. SOLUTION: This cereal flour contains 1-80wt.%, preferably 2-70wt.% of glutinous wheat flour preferably containing <=10% of amylose, the balance is not especially restricted but for example, high gluten wheat flour, medium gluten wheat flour, soft wheat flour, rye flour, starch flours, etc., can be used.</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>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB2dg1ydfRRcPPxDw1ScPMH4iBPVxcgy99FwdHPBYkbzMPAmpaYU5zKC6W5GRTcXEOcPXRTC_LjU4sLEpNT81JL4r0CPAwNzMxMjQ0cjYlQAgD3KSQh</recordid><startdate>19980310</startdate><enddate>19980310</enddate><creator>HAYAKAWA KATSUSHI</creator><creator>YOSHIKAWA AKIRA</creator><creator>MURAYAMA YUKI</creator><creator>ITO SEIJI</creator><creator>HOSHINO TSUGUHIRO</creator><creator>MIYAZAKI YOSHIKO</creator><creator>MIYAMURA HIDETAKA</creator><creator>TANAKA KEIKO</creator><creator>HATTA KOICHI</creator><creator>NAKAMURA TOSHIKI</creator><creator>YAMAMORI MAKOTO</creator><scope>EVB</scope></search><sort><creationdate>19980310</creationdate><title>CEREAL FLOUR FOR FRIED FOOD AND FRIED FOODS</title><author>HAYAKAWA KATSUSHI ; YOSHIKAWA AKIRA ; MURAYAMA YUKI ; ITO SEIJI ; HOSHINO TSUGUHIRO ; MIYAZAKI YOSHIKO ; MIYAMURA HIDETAKA ; TANAKA KEIKO ; HATTA KOICHI ; NAKAMURA TOSHIKI ; YAMAMORI MAKOTO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH1066530A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</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>HAYAKAWA KATSUSHI</creatorcontrib><creatorcontrib>YOSHIKAWA AKIRA</creatorcontrib><creatorcontrib>MURAYAMA YUKI</creatorcontrib><creatorcontrib>ITO SEIJI</creatorcontrib><creatorcontrib>HOSHINO TSUGUHIRO</creatorcontrib><creatorcontrib>MIYAZAKI YOSHIKO</creatorcontrib><creatorcontrib>MIYAMURA HIDETAKA</creatorcontrib><creatorcontrib>TANAKA KEIKO</creatorcontrib><creatorcontrib>HATTA KOICHI</creatorcontrib><creatorcontrib>NAKAMURA TOSHIKI</creatorcontrib><creatorcontrib>YAMAMORI MAKOTO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HAYAKAWA KATSUSHI</au><au>YOSHIKAWA AKIRA</au><au>MURAYAMA YUKI</au><au>ITO SEIJI</au><au>HOSHINO TSUGUHIRO</au><au>MIYAZAKI YOSHIKO</au><au>MIYAMURA HIDETAKA</au><au>TANAKA KEIKO</au><au>HATTA KOICHI</au><au>NAKAMURA TOSHIKI</au><au>YAMAMORI MAKOTO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>CEREAL FLOUR FOR FRIED FOOD AND FRIED FOODS</title><date>1998-03-10</date><risdate>1998</risdate><abstract>PROBLEM TO BE SOLVED: To obtain the subject cereal flour capable of producing voluminous fried foods giving excellent crispy palate feeling even when thawing in an microwave oven after frozen storing by including a specific amount of flour having glutinous properties. SOLUTION: This cereal flour contains 1-80wt.%, preferably 2-70wt.% of glutinous wheat flour preferably containing <=10% of amylose, the balance is not especially restricted but for example, high gluten wheat flour, medium gluten wheat flour, soft wheat flour, rye flour, starch flours, etc., can be used.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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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 | CEREAL FLOUR FOR FRIED FOOD AND FRIED FOODS |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-08T18%3A09%3A53IST&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=HAYAKAWA%20KATSUSHI&rft.date=1998-03-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH1066530A%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 |