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filingDate 2010-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4493fffb074f882d1738b8447ab52ed6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_366a7c9523c27a634e27738d0ef226b1
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publicationDate 2011-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2011136766-A
titleOfInvention How to store cooked rice
abstract The present invention provides a storage method capable of preserving aseptic cooked rice well over a long period of time without deterioration in taste. SOLUTION: At least three layers of cooked rice are laminated in order from the inside: a sealant layer made of a polyolefin resin, an oxygen absorption layer containing a polyolefin resin, a transition metal catalyst, and a polyamide resin, and a gas barrier layer made of a gas barrier material. A method for preserving cooked rice that is stored in an oxygen-absorbing container using all or part of the oxygen-absorbing multilayer body, wherein the polyamide resin is a terminal amino acid obtained by polycondensation of an aromatic diamine and a dicarboxylic acid Storage of cooked rice having a base concentration of 30 μeq / g or less and a total content of the transition metal catalyst and the polyamide resin in the oxygen absorption layer of 15 to 60% by weight based on the total amount of the oxygen absorption layer Method. [Selection figure] None
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020117243-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7358737-B2
priorityDate 2009-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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