http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018102268-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7c96d2afbc5a054c25fee5dfeb7980ac |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 2016-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d78024089a89e50e128ed00f46417af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_493b1360311af3d8f4aca4c280bfaa90 |
| publicationDate | 2018-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018102268-A |
| titleOfInvention | Ice confectionery and its manufacturing method |
| abstract | [Problem] To provide a novel ice confectionery capable of effectively utilizing the nutritional components of sake lees without impairing the flavor, and a manufacturing technique thereof. The main raw material contains lactic acid bacteria fermented sake lees, soy milk and sugars, and the ratio of the lactic acid bacteria fermented sake lees to the total weight of the lactic acid bacteria fermented sake lees, the soy milk and the sugars is 40 to 50% by weight, Ice confectionery in which the ratio of saccharides is 21 to 25% by weight and the ratio of the soymilk to the total weight is 25 to 39% by weight. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7357897-B2 |
| priorityDate | 2016-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.