http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003180255-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_eee12297fdc82bd038c273aa8aa88ace http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43e55a5e143352e60ac72629b1cee658 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate | 2001-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_186eeff15d80893b10eeb9dccecafabc |
| publicationDate | 2003-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003180255-A |
| titleOfInvention | Wet rice confectionery and method for producing the same |
| abstract | (57) [Abstract] [Problem] Conventionally, wet rice confectionery such as rice crackers and oysters have been seasoned by dipping in a seasoning solution containing soy sauce and miso, but have a property of easily absorbing moisture and having a sticky surface. , Wet rice confections with high storability obtained by adding trihalose to a product obtained by improving this are marketed, but development of a new product with a new taste has been desired. SOLUTION: The present invention relates to an oyster product as wet rice confectionery, An object of the present invention is to provide a novel wet rice confection that can taste the taste of okaki and the taste of bean jam by holding or impregnating the bean jam and a method for producing the same. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007209282-A |
| priorityDate | 2001-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.