http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017012070-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_93eac32fcf08be83170da5125bcb746a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_016a3122d9a7e94f9637b7e2cfe7e31f |
| publicationDate | 2017-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017012070-A |
| titleOfInvention | Liquid seasoning for cooking rice |
| abstract | [Problem] To provide a seasoning for easily producing cooked rice having a crisp texture without sacrificing the taste. A liquid seasoning for cooking rice comprising starch, which is at least one selected from raw starch and modified starch. Processed starch is made from at least one selected from the group consisting of tapioca starch, corn starch, waxy corn starch, potato starch and waxy potato starch, acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, octenyl succinic acid At least one selected from the group consisting of sodium starch, starch acetate, hydroxypropyl starch, hydroxypropyl phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch and sodium starch glycolate Is a seasoning. A seasoning in which 0.1 to 5% by weight of starch is added to raw rice. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7225575-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022039038-A1 |
| priorityDate | 2015-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.