http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2017037756-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate | 2015-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2017037756-A1 |
| titleOfInvention | Shoe puff and manufacturing method thereof |
| abstract | Among 100 parts by weight of starchy raw material contained in the shoepuff, (A) 70 to 92 parts by weight of starch having an amylopectin content of 80% by weight or more, (B) 8 to 20 parts by weight of pregelatinized starch, A + B ≦ 100 parts by mass, or (A) 70 to 92 parts by mass of starch having an amylopectin content of 80% by mass or more, and (B) 8 to 20 parts by mass of pregelatinized starch, It is contained under the condition of A + B <100 parts by mass, and (C) flour is blended in a blending amount of 22 parts by mass or less as the remaining starch raw material, and the amylopectin content in the above (A) is 80% by mass or more. A starch dough is prepared using a starchy raw material in which at least 8 parts by mass of the starch is glutinous seed tapioca starch as a starchy raw material for producing shoe puffs, and the dough is used to provide an excellent mochi texture and a large volume. , Shoe skin Manufacture and provide thin shoe puffs. |
| priorityDate | 2015-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.