Title:
A seasoning for a spice mix and cooking by heating, and clothes material for deep-fried dishes
Document Type and Number:
Japanese Patent JP6005877
Kind Code:
B2
Abstract:
This spice mix contains: (1) 50-90 mass% of a first powdered spice in which the average boiling point of the five main types of aromatic components therein is 220-250°C, inclusive; (2) 5-30 mass% of a second powdered spice in which the average boiling point of the five main types of aromatic components therein is less than 220°C; and (3) 5-30 mass% of a third powdered spice in which the average boiling point of the five main types of aromatic components therein is over 250°C. Furthermore, it is preferable for the spice mix to also contain 20-200 parts by mass of one or more types of powder selected from a group consisting of a vegetable protein powder and an animal protein powder, relative to 100 parts by mass of the total of the powdered spices in the spice mix.
Inventors:
Ryuro Maeda
Hirose leaf
Yuji Tagami
Nishide Tatsunori
Hirose leaf
Yuji Tagami
Nishide Tatsunori
Application Number:
JP2015545565A
Publication Date:
October 12, 2016
Filing Date:
April 13, 2015
Export Citation:
Assignee:
Nisshin Foods Inc.
International Classes:
A23L27/10; A23L5/10; A23L7/157; A23L13/00; A23L27/14
Domestic Patent References:
| JPH08252074A | 1996-10-01 | |||
| JP2002360200A | 2002-12-17 | |||
| JP2009538616A | 2009-11-12 | |||
| JP2005168386A | 2005-06-30 | |||
| JP2015039311A | 2015-03-02 | |||
| JP2015027293A | 2015-02-12 | |||
| JPH08252074A | 1996-10-01 |
Attorney, Agent or Firm:
Showa International Patent Office
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