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filingDate 2001-05-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aec2d48a17307ff1549e94852a920ebe
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publicationDate 2002-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2002335868-A
titleOfInvention Mochi-type Japanese sweets
abstract (57) [Problem] To provide a rice cake-type Japanese confectionery which does not cause sweetness of saccharides and does not cause deterioration in quality due to freezing. SOLUTION: This is a mochi-type Japanese confection containing a tapioca-processed starch and a maltooligosaccharide containing a sugar having a degree of polymerization of 3 or more as a main component, preferably a frozen mochi-type Japanese confection. Maltooligosaccharide is a sugar having a degree of polymerization of glucose of 3 to 6 which is 40% to 80%. A mochi-type Japanese confectionery, preferably a frozen mochi-type Japanese confectionery, containing maltooligosaccharides containing tapioca-processed starch and sugars having a glucose polymerization degree of 3 to 6 in an amount of 40% to 80%.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006042727-A
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