Title:
OILY FOOD
Document Type and Number:
WIPO Patent Application WO/2021/200875
Kind Code:
A1
Abstract:
[Problem] To provide a novel oily food. This oily food contains a roasted powder material derived from beans and an unrefined or semi-refined sugar.
Inventors:
WATANABE SHU (JP)
SAKAMOTO MAI (JP)
SAKAMOTO MAI (JP)
Application Number:
PCT/JP2021/013410
Publication Date:
October 07, 2021
Filing Date:
March 29, 2021
Export Citation:
Assignee:
FUJI OIL HOLDINGS INC (JP)
FUJI OIL CO LTD (JP)
FUJI OIL CO LTD (JP)
International Classes:
A23G1/34; A23G1/40; A23G1/48
Foreign References:
| JPS50121433A | 1975-09-23 | |||
| JPS59166038A | 1984-09-19 | |||
| JPS5779854A | 1982-05-19 |
Other References:
"product feature s", COATED ALMONDS WITH KINAKO BROWN SUGAR CHOCOLATE! ALMOND CHOCOLATE , 3 February 2020 (2020-02-03), pages 1
"Recipe and cooking method for kinako chocolate cream toast", RAKUTEN RECIPE, 13 January 2015 (2015-01-13), pages 1 - 4, Retrieved from the Internet [retrieved on 20210527]
MORITA, RITSUKO: "The Relationship between Parching Temperature and Unpleasant Taste in Soybean Flour", JOURNAL OF TOYAMA COLLEGE, vol. 39, 10 March 2004 (2004-03-10), pages 63 - 68
WAKAKO, MINAMI: "Understanding the difference in sugar and make your food delicious! Granulated sugar, white sugar, sanon tou, sugar cane, beet sugar", RECIPE SITE NADIA, 18 October 2016 (2016-10-18), pages 1 - 6, Retrieved from the Internet [retrieved on 20210528]
KOHATAN MAMA: "Raw chocolate style with okara", COOKPAD, 10 February 2007 (2007-02-10), pages 1 - 2, Retrieved from the Internet [retrieved on 20210528]
MAPLE CHOCOLATES:LBOX BRAND: JTB WORLD SOUVENIR SHOP, 2 April 2015 (2015-04-02), pages 1 - 4, Retrieved from the Internet [retrieved on 20210528]
KASUMI: "Chocolate cream without eggs and fresh cream", COOKPAD, 17 January 2019 (2019-01-17), pages 1 - 2, Retrieved from the Internet [retrieved on 20210528]
"Recipe and cooking method for kinako chocolate cream toast", RAKUTEN RECIPE, 13 January 2015 (2015-01-13), pages 1 - 4, Retrieved from the Internet
MORITA, RITSUKO: "The Relationship between Parching Temperature and Unpleasant Taste in Soybean Flour", JOURNAL OF TOYAMA COLLEGE, vol. 39, 10 March 2004 (2004-03-10), pages 63 - 68
WAKAKO, MINAMI: "Understanding the difference in sugar and make your food delicious! Granulated sugar, white sugar, sanon tou, sugar cane, beet sugar", RECIPE SITE NADIA, 18 October 2016 (2016-10-18), pages 1 - 6, Retrieved from the Internet
KOHATAN MAMA: "Raw chocolate style with okara", COOKPAD, 10 February 2007 (2007-02-10), pages 1 - 2, Retrieved from the Internet
MAPLE CHOCOLATES:LBOX BRAND: JTB WORLD SOUVENIR SHOP, 2 April 2015 (2015-04-02), pages 1 - 4, Retrieved from the Internet
KASUMI: "Chocolate cream without eggs and fresh cream", COOKPAD, 17 January 2019 (2019-01-17), pages 1 - 2, Retrieved from the Internet
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