http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07135922-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
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filingDate 1993-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ea8467b57124c6615e6bc38fa97d3d6
publicationDate 1995-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H07135922-A
titleOfInvention Cream and cake manufacturing method
abstract (57) [Summary] [Purpose] To provide a method for producing cream and cake which is safe and tasty without harm even if an allergic person eats it. According to the present invention, corn starch is added to water and heated with stirring, and then cooled to room temperature, For example, a cream is prepared by stirring and emulsifying coconut oil such as palm oil with sugar such as granulated sugar and salt and stirring. In addition, steamed pumpkin with the skin and seeds removed in advance, water, lemon zest, lemon juice and coconut milk stirred, and palm oil with granulated sugar and chlorella liquid stirred and emulsified A dough is made by putting a mixture of a flour, baking powder and baking powder in a mold and baking it in an oven or the like. Then, the cream is spread on the dough and decorated in a desired shape.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111567601-A
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priorityDate 1993-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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