http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3087847-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14994d03c04f1708863e449351a1b2a8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1075b7c0071c79e6bc26b04a80e53f8a |
| publicationDate | 2016-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-3087847-A1 |
| titleOfInvention | Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate dough, and method for forming saccharide skeleton in water-containing heat-resistant chocolate |
| abstract | The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate mix, said water-containing heat-resistant chocolate mix being in a molten liquid state before molding, in manufacturing a water-containing heat-resistant chocolate. Provided is a method for manufacturing a water-containing heat-resistant chocolate, said method comprising a seeding agent addition step for adding, to a chocolate mix in a molten state having a temperature of 32-40°C, a seeding agent that contains at least a ²-form XOX crystal, and a water addition step for adding water to the aforesaid chocolate mix. n[wherein: X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof] |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021255198-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020236076-A1 |
| priorityDate | 2013-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.