http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018139514-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_edf89ae59bacbfff525f4563b0a2925b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2017-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4ca96693b72039f3bcd0e7efbc7dc4bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ad2394b99d45a9311964b102557861d |
| publicationDate | 2018-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018139514-A |
| titleOfInvention | Cooking method and dry thickener |
| abstract | The present invention provides a cooking method and a dry thickener that can be put into a liquid and cooked by heating to obtain a strong thickener. A cooking method according to the present invention comprises a seasoning, ingredients, and a mixture of starches that are freeze-dried in a vacuum to form a dry thickener in a block-like form, and the total amount of starch is 3.5 to 5.5 wt. % Liquid is added, and the liquid substance to which the liquid has been added is heated above the gelatinization temperature of starch to obtain a thickened food. The dry thickener according to the present invention is formed into a block by freeze-drying a mixture of seasonings, ingredients, and starch. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020183858-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7198977-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113273678-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113273678-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020148399-A |
| priorityDate | 2017-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.