http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003524426-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-37 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C11-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C9-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2001-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003524426-A |
| titleOfInvention | Frozen-filled yeast-fermented bread product and method for producing the same |
| abstract | (57) Abstract: A frozen and filled yeast-bread product and a method for producing the same. The method comprises co-extruding the unfermented yeast bread-dough and the filling through an extruder capable of at least wrapping the filling with the unfermented yeast-dough to form a filled unfermented yeast-bread dough (16) and filling the unfermented yeast-dough. Is molded into a consistent length (20), expanded (24), baked (28), garnished (32) and the filled unfermented yeast-bread dough is frozen, frozen and filled A yeast-fermented bread product (38) is formed, which experiences substantially no leakage of filling from the bread product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101448016-B1 |
| priorityDate | 2000-02-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.