FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE
PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the ma...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAMAZAKI NAGAHIRO NIWA KIYOMI KOIDE MOTONORI UCHIDA TAKESHI IMAMURA YOSHIHIKO |
| description | PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the marine alga is ≤0.3% and the content of sodium is ≤10%. COPYRIGHT: (C)2004,JPO |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2004073052A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2004073052A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2004073052A3</originalsourceid><addsrcrecordid>eNrjZHBx83EM8w9S8PV38XTzdA1ScANynP39vV1dFII8nV0VHP1cFHxdQzz8XcBSAUH-LqHOnn7uyIp4GFjTEnOKU3mhNDeDkptriLOHbmpBfnxqcUFicmpeakm8V4CRgYGJgbmxgamRozFRigBxhiuj</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE</title><source>esp@cenet</source><creator>YAMAZAKI NAGAHIRO ; NIWA KIYOMI ; KOIDE MOTONORI ; UCHIDA TAKESHI ; IMAMURA YOSHIHIKO</creator><creatorcontrib>YAMAZAKI NAGAHIRO ; NIWA KIYOMI ; KOIDE MOTONORI ; UCHIDA TAKESHI ; IMAMURA YOSHIHIKO</creatorcontrib><description>PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the marine alga is ≤0.3% and the content of sodium is ≤10%. COPYRIGHT: (C)2004,JPO</description><edition>7</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2004</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040311&DB=EPODOC&CC=JP&NR=2004073052A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20040311&DB=EPODOC&CC=JP&NR=2004073052A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAMAZAKI NAGAHIRO</creatorcontrib><creatorcontrib>NIWA KIYOMI</creatorcontrib><creatorcontrib>KOIDE MOTONORI</creatorcontrib><creatorcontrib>UCHIDA TAKESHI</creatorcontrib><creatorcontrib>IMAMURA YOSHIHIKO</creatorcontrib><title>FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE</title><description>PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the marine alga is ≤0.3% and the content of sodium is ≤10%. COPYRIGHT: (C)2004,JPO</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2004</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHBx83EM8w9S8PV38XTzdA1ScANynP39vV1dFII8nV0VHP1cFHxdQzz8XcBSAUH-LqHOnn7uyIp4GFjTEnOKU3mhNDeDkptriLOHbmpBfnxqcUFicmpeakm8V4CRgYGJgbmxgamRozFRigBxhiuj</recordid><startdate>20040311</startdate><enddate>20040311</enddate><creator>YAMAZAKI NAGAHIRO</creator><creator>NIWA KIYOMI</creator><creator>KOIDE MOTONORI</creator><creator>UCHIDA TAKESHI</creator><creator>IMAMURA YOSHIHIKO</creator><scope>EVB</scope></search><sort><creationdate>20040311</creationdate><title>FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE</title><author>YAMAZAKI NAGAHIRO ; NIWA KIYOMI ; KOIDE MOTONORI ; UCHIDA TAKESHI ; IMAMURA YOSHIHIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2004073052A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2004</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAMAZAKI NAGAHIRO</creatorcontrib><creatorcontrib>NIWA KIYOMI</creatorcontrib><creatorcontrib>KOIDE MOTONORI</creatorcontrib><creatorcontrib>UCHIDA TAKESHI</creatorcontrib><creatorcontrib>IMAMURA YOSHIHIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAMAZAKI NAGAHIRO</au><au>NIWA KIYOMI</au><au>KOIDE MOTONORI</au><au>UCHIDA TAKESHI</au><au>IMAMURA YOSHIHIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE</title><date>2004-03-11</date><risdate>2004</risdate><abstract>PROBLEM TO BE SOLVED: To obtain a flavor modifier for cooked rice, which enhances without changing qualities of cooked rice such as palatability, luster, or the like. SOLUTION: The flavor modifier for cooked rice contains essence of a marine alga. The content of alginic acid in the essence of the marine alga is ≤0.3% and the content of sodium is ≤10%. COPYRIGHT: (C)2004,JPO</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JP2004073052A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FLAVOR MODIFIER FOR COOKED RICE AND METHOD FOR PRODUCING COOKED RICE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-13T09%3A53%3A46IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAMAZAKI%20NAGAHIRO&rft.date=2004-03-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2004073052A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |