http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007259767-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f863940aa6ccb36707d33ec3a631b7f9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_52243a2b62c6dc48301e87104ecc8c7b |
| publicationDate | 2007-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007259767-A |
| titleOfInvention | Manufacturing method of hollow type shoe confectionery |
| abstract | An object of the present invention is to provide a shoe sachet that can be prepared by a simple manufacturing method and a shoe confectionery using the shoe sachet, in which the fillings in the filling can be seen and the appearance is beautiful. It is in. The present invention relates to a hollow shoe confectionery characterized in that a water-containing filling having heat-resistant shape retention or a non-edible heavy material dipped in water having heat-resistant shape retention is placed on the upper surface of shoe fabric and baked. The heat retaining shape retains 20% or more height when baked at 180 ° C. for 10 minutes, and the water-containing filling is selected from fruits, processed fruit products, strawberries and protein foods. It is a manufacturing method of hollow type shoe confectionery. [Selection figure] None |
| priorityDate | 2006-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.