http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016123392-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_798bbf867765359eddca1f9641dcb02b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2015-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19e45c280857bbc3e953953d1ded5a60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22b2dd3cdd76c3881c3c6459167849d2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3f53250e481804418d5dc3312a06a74 |
| publicationDate | 2016-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016123392-A |
| titleOfInvention | Rice cake-like food and bread containing the same |
| abstract | [PROBLEMS] To make a glutinous rice food obtained by mixing glutinous rice flour with glucomannan, preventing waxing and water separation, making it applicable to bread dough, and providing a glutinous feeling after baking. Provide food. Moreover, the bread which showed the sticky feeling by baking using such a sticky-like food is also provided. The glutinous-like food according to the present invention contains 20 to 40% by weight of glutinous rice flour, 2 to 10% by weight of phosphate-crosslinked tapioca starch, 0.2 to 2.0% by weight of glucomannan powder and water as the balance. To do. This rice cake-like food is kneaded into bread dough and baked to make bread. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019004722-A |
| priorityDate | 2015-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.