http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022156674-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bcf612dd6863e11ef7d506d78193626 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2021-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bdf5a41c2b41656db987b57907fbea51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d0106876d12e1d6fda536a6384e68e1 |
| publicationDate | 2022-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022156674-A |
| titleOfInvention | Method for producing rice cake-like food |
| abstract | [PROBLEMS] To provide a rice cake-like food that promotes hardening of the rice cake-like food during freezing, improves handling (workability) in cutting, etc., and has excellent texture when thawed after freezing. aim. SOLUTION: A powder composition containing cellulose nanofiber (preferably carboxymethylated cellulose nanofiber) (preferably carboxymethylated cellulose nanofiber) powder and dextrin powder is mixed with a raw material containing glutinous rice. By doing so, a rice cake-like food is produced. [Selection figure] None |
| priorityDate | 2021-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 135.