http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016077184-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3ec5af883a67490d18b73c3cd2afc986 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2014-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_851edc86ae2831e8f60a90a3b7ccbfea |
| publicationDate | 2016-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016077184-A |
| titleOfInvention | Food with soft feeling and raw material composition for its production |
| abstract | [Problem] To provide a food having a soft texture and a raw material composition for food production (premix), particularly a pancake having a soft feeling and high nutritional value, and a premix for producing pancake. SOLUTION: 1.0 to 99 parts by weight of soybean flour or rice flour, 1.0 to 99 parts by weight of okara, and 0.01 to 99 parts of chia seed for 1 part by weight of Takano tofu having a particle size of 0.01 to 1.0 mm. Pancake baked after adding 0.2 parts by weight, 0.3-70 parts by weight of sugar, 0.01-5.0 parts by weight of baking powder and 2-300 parts by weight of water and mixing, and method for producing the pancake A raw material formulation (premix) for producing pancakes, which is a mixture excluding water. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019017382-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7041309-B1 |
| priorityDate | 2014-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.