http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020010631-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 |
| filingDate | 2018-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1412ae93ece9ffd639e6eb07af19558a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_449555e3c1809268ff3081b47a96b0a4 |
| publicationDate | 2020-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020010631-A |
| titleOfInvention | Oil-in-water emulsified fat composition for kneading confectionery dough |
| abstract | An object of the present invention is to provide a new material kneaded and used in confectionery dough, which can produce a confectionery having a crisp texture while having a good texture. It is to provide. An oil-in-water emulsified oil / fat composition for kneading confectionery dough, which contains an oil / fat, starch, protein, and water and has the following features A) and B). A) As a protein-containing material, a water extract from a full fat soybean containing a soybean extract having a protein to carbohydrate weight ratio of 100 to 200% by mass; B) Plasticity in properties. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023176544-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020203714-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023145550-A1 |
| priorityDate | 2018-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 94.