http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005095140-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7dfd84f9157ae12c41e319ec325338d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2004-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1876f65df4b2cc68f071c8e6e0bbf5ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81a3df794121f26eb893cf05f2c878c8 |
| publicationDate | 2005-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005095140-A |
| titleOfInvention | Sugar-coated baked confectionery and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To provide a sugar-coated baked confectionery having improved texture and appearance, and a method for continuously producing the sugar-coated baked confectionery without reducing the work efficiency. SOLUTION: A baked confectionery whose confectionery dough surface is coated with a sugar having both a hydrate crystal and an anhydrous crystal, and a sugar hydrate having both a hydrate crystal and an anhydrous crystal. A method for producing a sugar-coated baked confectionery, comprising attaching a powder crystal to the surface of a confectionery dough and baking at a temperature higher than the melting point of the hydrate crystal and lower than the melting point of the anhydride crystal. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012223122-A |
| priorityDate | 2003-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.