http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015171357-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2015-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b3e0f4e33b878a4b3ee35129ea208a87 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09c18182346ec3388377b73ff9b5a321 |
| publicationDate | 2015-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015171357-A |
| titleOfInvention | Filling, method for producing filling, and method for evaluating filling |
| abstract | PROBLEM TO BE SOLVED: To provide fillings having good flavor, mouthfeel and heat-resistant shape retention, and having heat-resistant shape retention particularly when heated in an oven under dry heat or wet heat peculiar to fillings, and a production method thereof, and The evaluation method is provided. SOLUTION: Fillings obtained by mixing and emulsifying oil, fat, carbohydrate, milk protein material, methylcellulose, and other aqueous components. Such fillings have good flavor, mouthfeel, heat-resistant shape retention, and can be manufactured stably, so they can be squeezed on and wrapped in confectionery or bread. Can be used after firing. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019180242-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017123824-A |
| priorityDate | 2014-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.