http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030010697-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2001-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20030010697-A |
| titleOfInvention | Hollow cakes containing puffed chocolate and process for producing the same |
| abstract | The present invention provides a relatively large hollow confectionery containing expanded light chocolate having a very light texture, that is, a hollow confectionery having a hollow portion volume of up to 100 ml and a manufacturing method thereof. The expanded chocolate-containing hollow confectionery according to the present invention comprises an air-containing chocolate batter containing a mixed oil of a diglycerin fatty acid ester or an edible fat and trisaturated fatty acid glyceride containing behenic acid, and a BOB seed agent or a crystalline powder BOB; It has a hollow confectionery filled with the dough, and is obtained by forming the expanded condensed chocolate having an apparent specific gravity of 0.14 to 0.30 by expanding the vacuum-containing chocolate dough in the hollow condensate under reduced pressure and cooling. |
| priorityDate | 2000-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.