http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6224286-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2017-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6224286-B1 |
| titleOfInvention | Method for improving the eating quality, flavor and appearance of sesame-containing topping agent, cooked rice and noodles |
| abstract | The present invention provides a sesame seed that can be easily and inexpensively improved in eating quality, flavor and appearance without affecting the texture when applied to cooked rice and noodles, which are starch-based foods with little oil. To provide a containing topping agent. The present invention is a topping agent for cooked rice and / or noodles containing whole grain sesame 1 and sesame crushed material 2. In this topping agent, the mass blending ratio of the whole grain sesame 1 and the sesame crushed material 2 is 95: 5 to 5:95. [Selection] 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: 68.