| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate |
2011-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9b23f5dad90d2c68bb02fa96d60de13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb9d2a0d89b61249e218e5eed4b3026a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f1341ca3b51fec052151a405c8457088 |
| publicationDate |
2013-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2013066392-A |
| titleOfInvention |
Method for producing cooked rice |
| abstract |
An object of the present invention is to provide a pressure rice cooking method for improving the flavor of rice. [Solution] By adding a small amount of roasting oil when pressure-cooking cooked rice, it is possible to produce cooked rice with improved flavor of rice without feeling a different flavor. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018186326-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7143280-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018186326-A1 |
| priorityDate |
2011-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |