http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019054797-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e47f45d6b1e984e14c9264ff35dba81 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2018-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_199913fc6bf2dfeb5d969742e466b3ec |
| publicationDate | 2019-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019054797-A |
| titleOfInvention | Rice cake food |
| abstract | [Problem] To provide a candy-like food which has excellent moldability, heat resistance and storage stability, is crisp and does not stick easily. The rice bran food according to the present invention comprises at least one starch selected from the group consisting of glutinous rice flour, processed starch derived from tapioca, processed starch derived from corn, and processed starch derived from potato, sugar, It contains at least one saccharide selected from the group consisting of maltose and trehalose, at least one varicella of varicella and reduced varicella, and a thickening polysaccharide, and has a sugar content of 50 to 90 degrees. Preferably, saccharides are contained in an amount of 150 to 1500 parts by mass, starch syrups in an amount of 100 to 1000 parts by mass, and thickening polysaccharides in an amount of 4 to 40 parts by mass with respect to 100 parts by mass of starches. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115428890-A |
| priorityDate | 2018-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.