http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2020230654-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-003 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| filingDate | 2020-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2020230654-A1 |
| titleOfInvention | Crepe dough, crepe skin, and crepe skin manufacturing method and crepe mix |
| abstract | The crepe dough of the present invention contains flours, sugars, eggs, and liquid fats and oils, has a water content of 160 to 400 parts by mass with respect to 100 parts by mass of flours, and propylene with respect to 100 parts by mass of flours. It contains 0.01 to 2.5 parts by mass of glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55 ° C. The crepe mix of the present invention contains flours and sugars, and has 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0 monoglyceride having a melting point of less than 55 ° C. per 100 parts by mass of flours. Contains 1.01 to 2.5 parts by mass. |
| priorityDate | 2019-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.