| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e6d293899c7c37c378065ece0871e87 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
1998-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2beb069026a1162b496030feaf2e53a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c545e88795d303cd8cd9af9a9c229ab8 |
| publicationDate |
2000-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2000106825-A |
| titleOfInvention |
How to make mochi confectionery |
| abstract |
(57) [Summary] [PROBLEMS] To provide a method that can save labor by eliminating a steaming step and that can produce a mochi confection that is excellent in terms of shelf life despite the relatively low sugar content of the obtained product. To provide. SOLUTION: Flour 50 or more containing 60% by weight or more of glutinous rice flour To a raw material powder composed of 85 parts by weight and 15 to 50 parts by weight of starch, a material other than the raw material powder and water are added and mixed to form a liquid type, and the obtained liquid type is fired. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012065668-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008073020-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008073019-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004004477-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011115157-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014068593-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006122000-A |
| priorityDate |
1998-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |