http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-3104022-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P13-12 |
| filingDate | 1999-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-3104022-B1 |
| titleOfInvention | Composition for Bread Ingredient Suitable for Patients with Kidney Disease and Method for Making Bread |
| abstract | Abstract: [PROBLEMS] High energy, low protein, low sodium, Provided are a composition as a bread ingredient suitable for patients with renal disease and a method for producing bread, which has the same taste, aroma and appearance as ordinary bread. SOLUTION: Starch flour 18-38% by weight, strong flour 16 35% by weight, sugar 3-6% by weight, butter 6-8% by weight, salt 0.1-0.5% by weight, fresh cream 10-12% by weight, baking powder weight 0.7-1.0%, Water 2 Each component is put into a bread maker in the range of 0 to 25% by weight, and 0.4 to 0.9% by weight of yeast is added later and baked for several hours to produce bread suitable for a kidney disease patient. |
| priorityDate | 1999-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.