http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018174815-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_351b43ec59c07840c9f8de24c2cf0cac |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2017-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fea7f7bd4f679aed900c32969b685e12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_188f8e4c6c5bc8ea2143b83a9f0684bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90c0cf27579c185e27422fefcec1c611 |
| publicationDate | 2018-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018174815-A |
| titleOfInvention | Method for improving eating quality, flavor and appearance of sesame-containing topping agent, cooked rice and noodles |
| abstract | PROBLEM TO BE SOLVED: When applied to cooked rice and noodles, which is a low oil food mainly composed of starch, sesame, which can easily and inexpensively improve eating quality, flavor and appearance without affecting the texture. Providing a topping agent. Kind Code: A1 The present invention is a topping agent for cooked rice and / or noodles, which contains whole sesame seeds 1 and crushed sesame seeds 2. In this topping agent, the mass blending ratio of whole sesame 1 and sesame ground 2 is 95: 5 to 5:95. [Selected figure] Figure 1 |
| priorityDate | 2017-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.