| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1995-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4108d4894ad65892dc3359dad9de7d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_852fca770c2c5d11739374ac601d4389 |
| publicationDate |
1997-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H09155-A |
| titleOfInvention |
Center materials for bakery dough and bakery products |
| abstract |
(57) [Summary] [Purpose] To develop a center material for bakery dough that can be packed into dough before baking and has a flavor other than chocolate. [Composition] Oil-fat content is 28 to 45% by weight and viscosity is 50 to 3 50 Poise (Tokyo Keiki BM type viscosity type, No. 4 rotor, 1 A center material for a bakery dough formed by molding an oil and fat composition having a flavor other than the chocolate flavor measured by 2 revolutions). [Effect] It is possible to obtain a center material having excellent baking resistance, good moldability, and a flavor other than chocolate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110651810-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002119215-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-02051262-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2010016231-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017112979-A |
| priorityDate |
1995-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |