http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012170399-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b840490ce4e7830aa852a942094b9df0 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2011-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_deee6184560d2cd6505a55494dd65d26 |
| publicationDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012170399-A |
| titleOfInvention | Bamboo or dumpling with excellent appearance and quality and method for producing the same |
| abstract | [Problem] To provide a new method for producing koji or dumplings, which can not only give the beauty of coloring, but also provide good taste and functional ingredients, and can remarkably suppress the hardening of koji or dumplings over time. thing. SOLUTION: One or more kinds of vegetables and / or fruits selected from strawberries, tomatoes, lemons, etc. are added to a raw material mainly composed of rice, and cooked in the presence of moisture before producing koji or dumpling. A method for producing rice cakes or dumplings is provided. According to such a production method, it is colored with the natural pigment of the vegetable and / or fruit, contains fructose and glutamic acid, and is hard when stored at 20 ° C. for 2 hours after heating in a microwave oven at 500 W per 100 g for 1 minute. 2-12 kg / cm 2, it is possible to obtain a koji or dumpling excellent in coloration, taste, functionality and flexibility. [Selection figure] None |
| priorityDate | 2011-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 119.