http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022152863-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a521cfa321c963978df8ae98a84056a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate | 2021-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5755273a58f76326317d31851b3f59ce |
| publicationDate | 2022-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022152863-A |
| titleOfInvention | Oil and fat composition for butter cake, butter cake dough, method for producing butter cake dough, butter cake |
| abstract | The present invention provides a fat and oil composition for butter cake, which is capable of producing a butter cake having an improved volume, an excellent appearance such as suppression of oil staining, and a good texture and flavor even after a long period of time. products, and butter cakes. In order to solve the above-mentioned problems, a butter cake fat composition containing maltogenic α-amylase, hemicellulase and phospholipase is provided. According to the present invention, an oil-and-fat composition for butter cake that can produce a butter cake that has an improved volume, an excellent appearance such as suppression of oil staining, and a good texture and flavor even after a long period of time, and butter cake can be served. [Selection figure] None |
| priorityDate | 2021-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.