| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-327
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L9-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate |
2018-04-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16f0e2aac247652a43000659a6a0885f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45919d873ee92fa82bab32f4674e6f9a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c4c28e894ca44327e84affc57aa2c53
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5d6d84191e496eb6d37a00a2336fc82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b42c9ec91e5508cf92cffd23eea0759a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d29de104b72cf89bcfcf23de45a0f8ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31682d198e2070374c5abb02f2853dd2 |
| publicationDate |
2018-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2018126155-A |
| titleOfInvention |
Oils and fats and foods containing oils and fats |
| abstract |
An object of the present invention is to provide an oil and fat for imparting a milky flavor to foods at low cost without labor. An object of the present invention is also to provide a food containing the fat and oil and having a milky flavor. An oil and fat containing 0.005 to 3% by mass of a triacylglycerol to which only a fatty acid having 6 to 10 carbon atoms is bound as a constituent fatty acid. In the triacylglycerol in which only fatty acids having 6 to 10 carbon atoms are bound as the constituent fatty acids, the fats and oils having a content of fatty acids having 8 carbon atoms in the constituent fatty acids is 20% by mass or more. [Selection figure] None |
| priorityDate |
2013-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |