Title:
炒め調理用の油脂組成物
Document Type and Number:
Japanese Patent JP6764979
Kind Code:
B2
Abstract:
To provide a technique for suitably stir-frying starch food materials.SOLUTION: Using an emulsifier with an HLB of 4.7-8 and a fat composition containing edible fat for stir-frying makes it possible to suitably stir-frying starch food materials.SELECTED DRAWING: None
More Like This:
| JP3592902 | Oil composition for cooking |
| WO/2006/037341 | FAT COMPOSITIONS |
| WO/2015/132206 | FAT COMPOSITION AND FAT BLEND |
Inventors:
Kayoko Yayoi
Application Number:
JP2019114493A
Publication Date:
October 07, 2020
Filing Date:
June 20, 2019
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A23D9/00; A23L7/10; A23L35/00
Domestic Patent References:
| JP2003144085A | ||||
| JP2014113116A | ||||
| JP2014209887A | ||||
| JP2009039021A | ||||
| JP2006020549A |
Attorney, Agent or Firm:
Shinjiro Ono
Osamu Yamamoto
Mitsutoshi Nakamura
Osamu Yamamoto
Mitsutoshi Nakamura