| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c632ceb9ed0ed89efb0c01357f619a9 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-08 |
| filingDate |
2011-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0a8d22f3facb6214a698de542e06d5c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f2acf74942c346b994ef981e19472b83
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6599947073e2c27334066964fc9331a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abae549b02589408f4f84083d743c93b |
| publicationDate |
2013-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2013094147-A |
| titleOfInvention |
Polishing agent for baked foods |
| abstract |
Disclosed is a baked food polishing agent that is applied to a food material or the surface of a food and imparts gloss to the baked food obtained by baking and heating without impairing the original flavor and texture of the baked food. An oil-in-water emulsion composed of water, fats and oils and whey proteins treated with transglutaminase, which is applied to a food material or the surface of a food and baked or heated to produce gloss Polishing agent. [Selection] Figure 2 |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2016194366-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2016194366-A1 |
| priorityDate |
2011-11-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |