http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017140049-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_61383c765068e545dc3706927b076bca |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-10 |
| filingDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27f5f80899078f8139dd7c133d91cb1f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d10db99542d0c88d225e67e6569dba5 |
| publicationDate | 2017-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017140049-A |
| titleOfInvention | Western confectionery manufacturing method |
| abstract | [PROBLEMS] To extend the shelf life without adding a preservative. Water, fresh cream, agar and sugar are mixed and boiled, followed by adding syrup and boiling again to produce a base material, and the base material is kept at a temperature of around 70 ° C. The base material production process, water and lemon juice are mixed and boiled or sterilized to produce lemon liquid, and the lemon liquid is added to the base material and boiled to obtain a surface layer. And a process for producing lemon agar. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7332151-B2 |
| priorityDate | 2017-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 23.