http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007282563-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b909a8f57cbd2b163a5fcc4cf7a04be8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2006-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8ad1e939a5b556fe0d9760ad773e758 |
| publicationDate | 2007-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007282563-A |
| titleOfInvention | Cooking ingredients for cooked rice |
| abstract | Disclosed is a cooking that can be stored for a long period of time without causing poor cooking, characterized by the fact that no food additive for seasoning is used or the blending amount is kept low, and the ingredient part and the seasoning part are separately packaged. The purpose is to provide ingredients for cooking rice. [Solution] Seasoning ingredients with relatively little flavor deterioration due to heat are blended so that the brix is 1.0-15.0% in the ingredients so as not to impair the flavor and color of the ingredients, and the brox of the soup is 40.0- By adjusting Brix of the soup stock so that it becomes 50.0%, it does not cause poor rice cooking, and it is a cooking ingredient for cooked rice with a good flavor that makes use of the flavor and color of ingredients, and is a food additive for seasoning purposes It is possible to provide a cooking material for cooked rice that can be stored for a long period of time, in which the ingredient part and the dashi part are packaged separately. [Selection figure] None |
| priorityDate | 2006-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.