http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012223182-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5b49282ef806f321bf6b6ec49753f4af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate | 2012-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5af287b20ede478c6df60445964050d |
| publicationDate | 2012-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012223182-A |
| titleOfInvention | White shoe puff and manufacturing method thereof |
| abstract | The present invention provides a white shoe puff that expands in the same manner as a conventional product mainly composed of wheat flour during baking and a method for producing the white shoe puff, and a colorful shoe puff in which an added colorant is vividly colored. In order to solve the above-mentioned problems, white powder is characterized in that a shoe dough is prepared and baked in an oven with starch powder containing tapioca starch, an acid agent, egg white, fats and oils as essential components. A shoepuff configuration was adopted. Also, starch powder containing 10 to 30% by weight of tapioca starch, 20 to 40% by weight of corn starch, and 30 to 70% by weight of rice flour (glutinous rice), an acid agent, egg white, fats and oils, and water are heated. A shoe dough was mixed to prepare a white shoe puff manufacturing method characterized by squeezing an appropriate amount to an oven plate and baking in an oven at 190 ° C. or lower. [Selection] Figure 2 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111513107-A |
| priorityDate | 2011-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.