http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10262596-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dae64c775f32c43199adbb4389c2c9b3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1997-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff193488f5631721a6d928c2df65aae8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0979b381042df991d44e6963b437a414 |
| publicationDate | 1998-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10262596-A |
| titleOfInvention | Seasoning for stir fried rice and method for producing stir fried rice |
| abstract | (57) [Summary] [Problem] When cooking stir-fried rice, seasoning for stir-fried rice and melting egg can be obtained simply by mixing it with rice to give a fried rice with a fluffy texture without stickiness. Provided is a method for producing a stir-fried rice that can produce a stir-fried rice with good texture, in which the stir-fried rice and eggs are dispersed even when mixed and fried. SOLUTION: The seasoning for fried rice of the present invention is characterized by containing one or two kinds of α-amylase and protease. The method for producing stir-fried rice according to the present invention is characterized in that a mixed egg and a seasoning containing α-amylase and / or protease are mixed with cooked rice and then fried. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017018236-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010051205-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016123319-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023097663-A1 |
| priorityDate | 1997-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.