http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6220092-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2017-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6220092-B1 |
| titleOfInvention | Koji dough improving agent and method for producing koji dough using koji dough improving agent |
| abstract | [PROBLEMS] To improve a peel dough and to improve the peel dough without damaging the original texture of the dough without deteriorating the flavor derived from the raw material of the dough. The koji dough using the agent is provided. An improving agent for use in improving peelability while maintaining a sticky feeling of koji dough, comprising a starch degradation product having a molecular weight in the range of 5,000 to 900,000. A method for producing koji dough, comprising: obtaining koji dough by subjecting a koji dough raw material containing a decomposed product including a starch decomposed product having a molecular weight in the range of 5,000 to 900,000 to a step including a steaming treatment. A method for producing koji dough, comprising adding a decomposed product containing a starch decomposed product having a molecular weight in the range of 5,000 to 900,000 to koji dough and then subjecting it to a steaming treatment. [Selection figure] None |
| priorityDate | 2017-04-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.