http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09224551-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a452aeb7f766d55db6921d784361b891 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 1996-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20d18c032d78b8ad30380139cebd4336 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_972b291eba2b600ba379aaf97700b1d8 |
| publicationDate | 1997-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09224551-A |
| titleOfInvention | Flour composition for confectionery |
| abstract | (57) [Abstract] [Problem] When manufacturing confectioneries, the dough has excellent mechanical resistance and workability, has a large volume, is free from deformation such as sunk, and is soft, and has an excellent appearance, internal phase, and texture. To provide a modified flour composition for confectionery and a method for producing confectionery, which can obtain excellent confectionery. SOLUTION: For 100 parts by weight of cereal flours mainly composed of wheat flour, 0.1 to 10 parts by weight of egg white powder, 0.1 to 10 parts by weight of gelatinized starch and 0.01 to 1 of citric acid. By using the flour composition for confectionery according to the present invention, which is contained in a proportion of 1 part by weight, and when the confectionery is manufactured, 100 parts by weight of the flour mainly composed of wheat flour is used to prepare an egg white powder of 0. 1-10 parts by weight, 0.1-10 parts by weight of gelatinized starch and 0.01-1 part by weight of citric acid are added simultaneously or sequentially to the method for producing confectionery according to the present invention. Can be achieved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019103466-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008193996-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008136430-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4695105-B2 |
| priorityDate | 1996-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 217.