http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005040140-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2004-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e061e54bc1a08befeae601bcdce3534 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a25bf9e577d1fa1e5ac67dd9ef2e482 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28545d133476d5ec5485f44f44e94a1f |
| publicationDate | 2005-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005040140-A |
| titleOfInvention | Cooked rice food and production method thereof |
| abstract | PROBLEM TO BE SOLVED: To provide a cooked rice food having an appropriate texture (not sticky or not hard) having a stickiness preferred by Japanese people, further free from crushed rice grains and having a glossy and preferable appearance. SOLUTION: 0.1-10% by weight of pectin having an esterification degree of 30-75% and 0.1-2% by weight of sugar and / or sugar alcohol having a polymerization degree of 2-10, and phosphorus containing no nitrogen atom. A cooked rice food containing one or two of 0.01 to 5% by weight of a phospholipid having a lipid weight of 1.0 or more based on the weight of a phospholipid containing a nitrogen atom. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016077193-A |
| priorityDate | 2004-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.