http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012045564-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80646b1207d43980aaa7b6a94002c0ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23422401455d53e1bd599fd58b3e9bda http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e6d293899c7c37c378065ece0871e87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5655e363b264fed3099203ee442d688 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2011-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2dc8b6bd7e82bc0f77247cfeef5d1f8a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8cfca2972e40798d8231f03f6f8f7af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff4ecaec1ebd6c7e1cb452176e82df71 |
| publicationDate | 2012-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2012045564-A1 |
| titleOfInvention | Agent for cooked rice |
| abstract | It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice. As a result, improving effect on loosening properties, anti-aging property, and/or water retentivity is imparted to cooked rice, while cooked rice having the original texture and taste of cooked rice is produced. Examples of the degradation product of substituted modified starch include degradation products obtained using, as a base material, substituted modified starch(s) of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110089682-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9497982-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020031143-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022007694-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-201800008064-A1 |
| priorityDate | 2010-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 143.