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1. WO2020116299 - COMPOSITION FOR BATTER

Publication Number WO/2020/116299
Publication Date 11.06.2020
International Application No. PCT/JP2019/046520
International Filing Date 28.11.2019
IPC
A23L 5/10 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
A23L 7/157 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
157Farinaceous granules for dressing meat, fish or the like
A23L 13/50 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
13Meat products; Meat meal; Preparation or treatment thereof
50Poultry products, e.g. poultry sausages
CPC
A23L 13/50
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
13Meat products; Meat meal; Preparation or treatment thereof
50Poultry products, e.g. poultry sausages
A23L 5/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
A23L 7/157
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
157Farinaceous granules for dressing meat, fish or the like
Applicants
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 加藤 健太 KATO Kenta
  • 藤牧 温子 FUJIMAKI Atsuko
  • 齋藤 三四郎 SAITO Sanshiro
Agents
  • 速水 進治 HAYAMI Shinji
Priority Data
2018-22744304.12.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) COMPOSITION FOR BATTER
(FR) COMPOSITION POUR PÂTE À FRIRE
(JA) バッター用組成物
Abstract
(EN)
Provided is a composition for batter, which contains: component (A), a specific starch powder; and component (B), at least one selected from the group consisting of oxidized starch and acid-treated starch. The composition for batter is used after being dispersed in water.
(FR)
L'invention concerne une composition pour pâte à frire, laquelle contient : un ingrédient (A), une poudre d'amidon spécifique ; et un ingrédient (B), au moins un ingrédient choisi dans le groupe constitué par l'amidon oxydé et l'amidon traité à l'acide. La composition pour pâte à frire est utilisée après avoir été dispersée dans de l'eau.
(JA)
バッター用組成物は、成分(A):特定の澱粉粉状物、および、成分(B):酸化澱粉および酸処理澱粉からなる群から選択される1種または2種を含み、水に分散させて用いられるバッター用組成物である。
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