http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010268704-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8a4a04538767cac71c3e235d56cceb9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb6f4bfa4dac2e8d838912721173ba64 |
| publicationDate | 2010-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010268704-A |
| titleOfInvention | Cake and cake texture improver |
| abstract | The present invention provides a cake and a texture improving material for cakes that still have a soft texture even when heated and solidified. A cake produced by heating and coagulation contains 2 to 8% egg white protein and 5 to 20% edible oil and fat, has a viscosity of 800 mPa · s or more (product temperature: 10 ° C.), and a pH of 3.8 to 4. .5, a processed liquid egg white made of an oil-in-water emulsion having an average particle size of 40 μm or less, and the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014036611-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015195769-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015093312-A1 |
| priorityDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.