| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac6274bf652bd28a0164d8e48945e2fb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-008
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-035
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-364
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B3-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate |
2019-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c969f3a94ce391a31b197ea22705a847
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d29a540368a4acd83aa5077cfc5cfa69
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec3ce88f8aabccca982898fea2e695db |
| publicationDate |
2021-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112021007789-A2 |
| titleOfInvention |
method of producing a flavored oil and fat, western-style food and confectionery |
| abstract |
method of producing a flavored oil and fat, western-style food and confectionery. the present invention addresses the problem of providing a method for the production of an almond flavored oil and fat with which it is possible to reduce an amount of almond flour used in the manufacture of confectionery. it has been found that an oil and a fat with a good roasted almond flavor can be obtained by a production method comprising heating an oil/fat in the presence of 0.6 to 20% by mass of a raw material derived. almond in relation to the oil. in particular, a stronger and better flavor could be obtained by using shelled almond flour and heating a purged reaction system with an inert gas. |
| priorityDate |
2018-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |