http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013162791-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2bac9ab819ce7617f095d0867b22589 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 |
| filingDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_697c6d93df9246395d2bd3a36b1e50fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7fb5b0f7423ae838318eb7daddfeee55 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6012e156153b51669b27a9e219f49b7a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e81075526ce1d009c8ef0576fdff2db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b03e6573fd8c71c3256552672a106b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4e0ef9e951ebe34b1cca2ea2ca71088 |
| publicationDate | 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013162791-A |
| titleOfInvention | Raw chocolate-like composition and centered chocolate centered on the raw chocolate-like composition |
| abstract | [PROBLEMS] To provide a raw chocolate-like composition having a flavor and texture similar to that of raw chocolate and capable of maintaining good flavor and texture even when long-term distribution on a one-year scale is performed. Providing centered chocolate coated with a chocolate dough with a chocolate-like composition as the center. An aqueous phase component containing a saccharide of a disaccharide or less containing a linear polyhydric alcohol is heated and concentrated to caramelize the saccharide, and then the solid content is adjusted to 70% by weight or more. The water phase component and the oil phase component containing hard butter are mixed and emulsified in an oil-in-water type, and a saccharide having a linear polyhydric alcohol content of 10 to 25% by weight and less than a disaccharide is 55 A raw chocolate-like composition comprising -70 wt%, hard butter 5-25 wt% and moisture 12-18 wt%, having a water activity of less than 0.600. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102546904-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160103078-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015098932-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170059439-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113163792-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020111270-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102352611-B1 |
| priorityDate | 2013-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.