OILY FOOD MATERIAL
[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at or mor...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KOMAI, HIDEKI OKOCHI, MASAKO MATSUI, MASAYUKI |
| description | [PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt% or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_SG158880A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>SG158880A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_SG158880A13</originalsourceid><addsrcrecordid>eNrjZBDy9_SJVHDz93dR8HUMcQ3ydPThYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxwe6GphYWFgaOhsaEVQAAxE8dOQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>OILY FOOD MATERIAL</title><source>esp@cenet</source><creator>KOMAI, HIDEKI ; OKOCHI, MASAKO ; MATSUI, MASAYUKI</creator><creatorcontrib>KOMAI, HIDEKI ; OKOCHI, MASAKO ; MATSUI, MASAYUKI</creatorcontrib><description>[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt% or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.</description><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2010</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=20100226&DB=EPODOC&CC=SG&NR=158880A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20100226&DB=EPODOC&CC=SG&NR=158880A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOMAI, HIDEKI</creatorcontrib><creatorcontrib>OKOCHI, MASAKO</creatorcontrib><creatorcontrib>MATSUI, MASAYUKI</creatorcontrib><title>OILY FOOD MATERIAL</title><description>[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt% or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2010</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZBDy9_SJVHDz93dR8HUMcQ3ydPThYWBNS8wpTuWF0twM8m6uIc4euqkF-fGpxQWJyal5qSXxwe6GphYWFgaOhsaEVQAAxE8dOQ</recordid><startdate>20100226</startdate><enddate>20100226</enddate><creator>KOMAI, HIDEKI</creator><creator>OKOCHI, MASAKO</creator><creator>MATSUI, MASAYUKI</creator><scope>EVB</scope></search><sort><creationdate>20100226</creationdate><title>OILY FOOD MATERIAL</title><author>KOMAI, HIDEKI ; OKOCHI, MASAKO ; MATSUI, MASAYUKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_SG158880A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2010</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOMAI, HIDEKI</creatorcontrib><creatorcontrib>OKOCHI, MASAKO</creatorcontrib><creatorcontrib>MATSUI, MASAYUKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOMAI, HIDEKI</au><au>OKOCHI, MASAKO</au><au>MATSUI, MASAYUKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OILY FOOD MATERIAL</title><date>2010-02-26</date><risdate>2010</risdate><abstract>[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt% or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_SG158880A1 |
| source | esp@cenet |
| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | OILY FOOD MATERIAL |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T14%3A59%3A26IST&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=KOMAI,%20HIDEKI&rft.date=2010-02-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ESG158880A1%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 |