http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106686986-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0006 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2015-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106686986-B |
| titleOfInvention | Heat-resistant chocolate and method for producing the same |
| abstract | The objective of this invention is to provide the chocolate which is not easily influenced by the conditional fluctuation|variation in a process, and which has extremely excellent heat resistance, and its manufacturing method. The chocolate of the present invention is a chocolate having a sugar skeleton containing the following (a) to (d): (a) 28 to 44% by mass of fats and oils; (b) 30 to 58% by mass of sucrose; (c) 1 ~20% by mass of lactose; (d) 4-32% by mass of milk powder. |
| priorityDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.