| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate |
1992-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b002629ab360f8f3f18e76de5807a7a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a6fe7be40f929b0a46a53edcc2727ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4cd79c7de35cf1d822c90dcc417e2e4 |
| publicationDate |
1994-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H06197694-A |
| titleOfInvention |
Unbaked chocolate and baking products containing the same |
| abstract |
(57) [Summary] [Purpose] Containing unbaked chocolate which has a soft texture without hardening even when mixed with the baking product dough before baking and baked, and containing the unbaked chocolate. To provide a baking product having a good matching property between the baking product and the baked unbaked chocolate. [Structure] Enzyme-treated egg yolk (80-100 powder equivalent) %) 3 to 30% by weight, and a baking product comprising the unbaked chocolate and the unbaked chocolate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5695735-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2012121327-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2014175192-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6014755-B2 |
| priorityDate |
1992-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |