http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015065871-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/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 2013-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d98931833516fa1c7bb1793b58514738 |
| publicationDate | 2015-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015065871-A |
| titleOfInvention | Steamed cakes and method for producing the same |
| abstract | The object of the present invention is to mix steamed cake dough with fats and oils containing triacylglycerols having medium chain fatty acids of 6 to 10 carbon atoms, so that the swelling is good and the volume is smooth. We provide steamed cakes that have a texture, softness and good mouthfeel. SOLUTION: The dough of steamed cakes contains 1-30% by mass of fats and oils, and in the fats and oils, triacylglycerol having a medium chain fatty acid of 6 to 10 carbon atoms as a constituent fatty acid is 50% of the fats and oils. % Or more. [Selection figure] None |
| priorityDate | 2013-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.