| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-325
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54 |
| filingDate |
1990-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4108d4894ad65892dc3359dad9de7d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c69673fd50018383d69cce1705bf268 |
| publicationDate |
1991-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0438597-A1 |
| titleOfInvention |
Method of producing food using chocolate and chocolate used therefor |
| abstract |
A method of producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or its material containing at least 5 wt % of water into contact with a chocolate prepared from sugars containing at least 40 wt % of a sugar component with a solubility (as defined by the gram number of sugar that can dissolve in 100g of water at 20° C) of 80 or less. |
| priorityDate |
1989-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |