http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014113070-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ffdc02fd77ecf762eb8c7ee4fc8b539 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2012-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b6fa9acc49853e2bdc2fc5240b290c8d |
| publicationDate | 2014-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014113070-A |
| titleOfInvention | Foamed food and production method thereof |
| abstract | [PROBLEMS] To realize a method for producing a foamed food product having a high moist and fluffy feeling such as sponge cakes and castella without using ingredients derived from flour, eggs and milk. The foamed food of the present invention comprises 150 to 250 parts by weight of rice flour, 10 to 90 parts by weight of vegetable oil, 40 to 100 parts by weight of sugar, and 3 to 15 parts by weight of baking powder. The dough containing 60 to 130 parts by weight of water and a vegetable oil / fat uniformly in a blending ratio of 10 to 100% by weight of sugar is heated and swollen. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018093754-A |
| priorityDate | 2012-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.