http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004016004-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a47c14c2e6626e327dbd532926c6cfbd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2002-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6ad6c24c72c1f1c2d0171974c66cd3d3 |
| publicationDate | 2004-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004016004-A |
| titleOfInvention | Manufacturing method of jelly rice molded product |
| abstract | An object of the present invention is to provide a method for producing a molded jelly rice product which imparts interest in visual sense and change in taste in taste, and is extremely excellent in storage stability. SOLUTION: Inside a molding container 1, natural food pastes such as agar, gelatin, locust bean gum, kanaginan, pectin, sugar and potage soup, soups such as consomme soup, or boiled fish, meat, vegetables, etc. A food gelling solution 2 obtained by stirring and mixing a food material made of soup such as soup stock while heating is filled, and a rice molded article 3 is put into the food gelling solution 2, and the food gelling is performed. After the solution 2 is solidified, it is released from the mold. [Selection diagram] Fig. 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010071756-A3 |
| priorityDate | 2002-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.