13. Model for Knowledge Base Economy
World Journal Tech
Thai Technology
1
2
World Journal Tech
Industrial World Patent
Thai Technology
Social Tech
JOURNAL PATENT
99.95% สืบคน้ฟรี
ใชฟ้รี
INDUSTRY
TECHNOLOGY
For PUBLIC
(SOCIAL)
Inbreed :
อันตราย!!!
Citation/Impact Factor
Publication
Publication
UNIVERSITY
TECHNOLOGY
PATENT
อุตสาหกรรมข้ามชาติ
INDUSTRY
TECHNOLOGY
วัฒนธรรม
วงการศึกษา
by Pramote
Tammarate, IFRPD KU
14. NOW FUTURE
Basic knowledge
Product Technology
Production Technology
System Technology
ต่อยอด
เทคโนโลยีไทย
World Technology
15. What Thailand need for Technology Development
Innovation management
Technology management
Integration of resources
Integration of knowledge,
combine element of knowledge in the right way
Knowledge is to know where to find knowledge
To find some body who know
16. Step of the Innovation Process
1. Idea
2. Initial search and exploration (Now Critical)
3. Research
4. Development
5. Invention
6. Appliance – market introduction
7. Permanent use
27. เทคนิคการได้ความรู้จากข้อถือสิทธิมาต่อยอด
What is claimed is:
1. A method of preparing an enriched artificial rice product
comprising the steps of
mixing together 50% to 98% by dry weight of at least one
starch or starch derivatives with 2% to 45% by dry weight of
at least one enriching material and 0.1% to 10% by dry
weight of at least one gelling hydrocolloid to form a mixture;
adding water to the mixture, while kneading the mixture, to
have a water content of 25% to 55%;
granulating the mixture into rice-like granules with a roll-type
granulator;
steaming the granules for 3 to 30 minutes at a temperature
of 70.degree. C. to 105.degree. C., and
drying to a water content of less than 20% whereby the
enriched artificial rice product so formed can be prepared
using at least twice the volume of cooking water as rice.
United States Patent
5,403,606
Kurachi April 4, 1995
Process of making
enriched artificial rice
Abstract
A process of making an
enriched artificial rice
product comprising by dry
weight 50% to 98% of at
least one starch or starch
derivative, 2% to 45% of
at least one enriching
material, and 0.1% to 10%
of at least one gelling
hydrocolloid whereby the
enriched artificial rice
product can be prepared
with the cooking water
being at least twice the
volume of the rice.
28. Claim (ต่อ)
2. The method of claim 1 further characterized by adding to the mixture 0.1% to 5% of at least
one fiber supplement selected from the group consisting of microfibrilated cellulose, corn
fiber, apple fiber, wheat bran and rice bran.
3. The method of claim 1 further characterized by adding to the mixture 0.01% to 5% of at
least one mineral supplement selected from the group consisting of calcium carbonate, ferric
orthophosphate.
4. The method of claim 1 further characterized by adding to the mixture 0.0001% to 2% of at
least one vitamin supplement or carotene.
5. The method of claim 1 further characterized by adding to the mixture up to 5% of at least
one flavoring agent.
6. The method of claim 5 further characterized by selecting the flavoring agent from the
group consisting of salt, soya sauce, ginger, sugar, pepper and curry powder.
29. Claim (ต่อ)
7. The method of claim 1 further characterized by adding to the mixture up to 10% protein selected from
the group consisting of gluten and soya protein.
8. The method of claim 1 further characterized by selecting the starch or starch derivatives from the group
consisting of corn, waxy maize, potatoes, tapioca, sago, arrowroot, rice, wheat, other cereals and
modified derivatives.
9. The method of claim 1 further characterized by selecting the enriching material from the group
consisting of fresh minced material, pastes, juices, dried chips, freeze-dried and powdered prepared
materials.
10. The method of claim 9 further defined by selecting the prepared enriching material from the group
consisting of carrot, spinach, tomato, bell pepper, onion, beets, radish, celery, cabbage family, pumpkin,
edible seaweeds, apples, oranges, pineapples and berries.
11. The method of claim 1 further characterized by selecting the gelling hydrocolloid from the group
consisting of egg white, curdlan, gellan gum, sodium alginate, sodium pectate, methylcellulose,
ethylcellulose, hydroxypropylcellulose, methylhydroxypropylcellulose, methylethylcellulose, carrageenan,
furcellaran, agar, gelatin, xanthan gum, locust bean gum, and guar gum.
40. Cooperative Patent Classification (CPC) ที่เกี่ยวข้องกับอาหาร
Symbol Classification and description
•A23L1/00
•Foods or foodstuffs; Their preparation or treatment (preservation thereof in
generalA23L3/00; {mechanical aspects A23P})
•A61K31/00
•Medicinal preparations containing organic active ingredients
•A23L2/00
•Non-alcoholic beverages; Dry compositions or concentrates therefor; Their
preparation(soup concentrates A23L1/40; {introducing gases into liquids in general,
apparatus for impregnating liquids with gases per se, B01F3/04099}; preparation of
non-alcoholic beverages by removal of alcohol {C12G3/08})
•A23K1/00
•Animal feeding-stuffs ( detoxicating or removing bitter tastes from seeds, e.g. lupin
seeds for fodder or food A23L1/211 )
41. •A47J43/00
•Miscellaneous implements for preparing or holding food
•B65D85/00
•Containers, packaging elements or packages specially adapted for particular
articles or materials ( B65D71/00 , B65D83/00 take precedence; hand implements,
travelling equipment A45C ; cosmetic or toilet equipment A45D ; { for surgical
instruments or appliancesA61B19/026 } ; containers specially adapted for medical or
pharmaceutical purposesA61J1/00 ; paint cans B44D3/12 ; oil cans F16N3/04 ;
containers for carrying smallarmsF41C33/06 ; packaging of ammunition or explosive
charges F42B39/00 ; containers for record carriers, specially adapted for co-operation
with the recording or reproducing apparatusG11B23/00 )
A23C9/00
•Milk preparations; Milk powder or milk powder preparations ( A23C21/06 takes
precedence; preservation A23C3/00 ; chocolate milk A23G1/00 ; ice-cream, mixtures for
preparation of ice-cream A23G9/00 ; puddings, dry powder puddings A23L1/187 )
42. •A23V2002/00
•Food compositions, function of food ingredients or processes for food or
foodstuffs
•A47J37/00
•Baking; Roasting; Grilling; Frying (bakers` ovens, non-domestic baking apparatus or
equipment A21B; domestic stoves or ranges F24B, F24C)
•A23L3/00
•Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising,
specially adapted for foods or foodstuffs (preservation of flour or bread A21D;
processes specially adapted for particular foods or foodstuffs, see the relevant groups
for the foods or foodstuffs inA23; preserving foods or foodstuffs in association with
packaging B65B55/00; preservation of alcoholic beverages C12H)
43. ภาพรวม การสร้างความฉลาดทาง
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