SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE
PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein...
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| creator | UEKI YOSHITO OKADA ATSUSHI MIYAMURA HIDETAKA |
| description | PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein. SOLUTION: This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use. |
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SOLUTION: This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use.</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=19980324&DB=EPODOC&CC=JP&NR=H1075736A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980324&DB=EPODOC&CC=JP&NR=H1075736A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>UEKI YOSHITO</creatorcontrib><creatorcontrib>OKADA ATSUSHI</creatorcontrib><creatorcontrib>MIYAMURA HIDETAKA</creatorcontrib><title>SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE</title><description>PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein. SOLUTION: This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use.</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>eNrjZLAOdnUM9vfz9HNX8PWMUHDzD1Jw9vB09nb1U3D3cYxydVFw9HNRcAry9_QBssM9QzwUgv0jFYIdQ51deRhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJvFeAh6GBuam5sZmjMRFKAGoIKMA</recordid><startdate>19980324</startdate><enddate>19980324</enddate><creator>UEKI YOSHITO</creator><creator>OKADA ATSUSHI</creator><creator>MIYAMURA HIDETAKA</creator><scope>EVB</scope></search><sort><creationdate>19980324</creationdate><title>SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE</title><author>UEKI YOSHITO ; OKADA ATSUSHI ; MIYAMURA HIDETAKA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH1075736A3</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>UEKI YOSHITO</creatorcontrib><creatorcontrib>OKADA ATSUSHI</creatorcontrib><creatorcontrib>MIYAMURA HIDETAKA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>UEKI YOSHITO</au><au>OKADA ATSUSHI</au><au>MIYAMURA HIDETAKA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE</title><date>1998-03-24</date><risdate>1998</risdate><abstract>PROBLEM TO BE SOLVED: To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein. SOLUTION: This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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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 | SEASONING MIX FOR CHICKEN GLAZED AND BROILED WITH SOY SAUCE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T23%3A17%3A59IST&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=UEKI%20YOSHITO&rft.date=1998-03-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH1075736A%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 |