http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007259801-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ddb9f3656270bc5410be3679322fead |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b7b7c396c419ff412bb469f3fc858b0 |
| publicationDate | 2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007259801-A |
| titleOfInvention | Cooked rice-like food |
| abstract | PROBLEM TO BE SOLVED: To provide a new cooked rice-like food having a low-calorie and less likely to age with a cooked rice-like texture. SOLUTION: At least one selected from the group consisting of 2 to 40% by weight of a dietary fiber material, 0.2 to 3% by weight of native gellan gum, agar, gellan gum, and kappa carrageenan is used in the whole cooked rice-like food. 2 wt%, native gellan gum, agar, gellan gum, kappa carrageenan other than thickening polysaccharide 0.2 to 7 wt%, water 45 to 91 wt%, starch 0 to 3 wt% Use cooked rice-like food as an alternative to cooked rice. Moreover, the cooked rice mixture which mixed the cooked rice-like food of this invention, cooked rice, and / or ingredients so that weight ratio ((A) / (B)) may be set to 5 / 95-95 / 5 is also cooked. Use as an alternative to rice. [Selection figure] None. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017175956-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013126401-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009268434-A |
| priorityDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.