http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012135231-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f591db56dcfb50353c01b9ec54c9673 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b42c9ec91e5508cf92cffd23eea0759a |
| publicationDate | 2012-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012135231-A |
| titleOfInvention | Oil composition for confectionery bread |
| abstract | Disclosed is a confectionery bakery fat composition having a hydrogenated odor-like flavor despite having a sufficiently low trans fatty acid content, and a confectionery bakery product having a hydrogenated odor-like flavor using the same. That is. SOLUTION: The fat and oil of a confectionery bakery fat composition contains 0.05 to 30% by mass of cacao fat obtained from roasted cacao beans, and comprises a saturated fatty acid having 16 or more carbon atoms. 2 to 20% by mass of trisaturated triglyceride is contained. The roasting temperature of cocoa beans is preferably 100 to 150 ° C., and roasting of cocoa beans is preferably nib roasting. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017082113-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2017082113-A1 |
| priorityDate | 2010-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.