http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016106597-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_47157ce526363a7b264adb1bab2e1d82 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13ea0c13563381623742afdf87dec0ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f923ea73f47197f232e79ba424e6e63c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a58d5e3ced545ec59ea7b5d8937c1982 |
| publicationDate | 2016-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016106597-A |
| titleOfInvention | Oil composition for confectionery bread and method for producing the same |
| abstract | The present invention provides an oil and fat composition that is excellent in workability at the time of preparing a dough and can impart a crispy texture to baked confectionery or bread when used in confectionery or bread making. The confectionery bakery fat composition according to the present invention comprises a SUS triglyceride, an SSU triglyceride, and an SSS triglyceride, wherein the mass ratio of the SUS triglyceride to the SSU triglyceride is 0. And a fat and oil having a total content of 3: 1.0 to 1.5: 1.0 and the SUS triglyceride, the SSU triglyceride, and the SSS triglyceride of 40 mass% to 65 mass%. And a polyglycerol fatty acid ester that raises the solidification start temperature of palm oil by 1.0 ° C. or more. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020054437-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020039274-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018113910-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7313367-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018113909-A |
| priorityDate | 2014-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.