http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190076018-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ad07a6375c2f5337656423c6e328946 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 |
| filingDate | 2017-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_642d3e9b97b8a73373d24f061df1fcbb |
| publicationDate | 2019-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190076018-A |
| titleOfInvention | A natural premix for a pastry mix, a pastry mix containing the premix, and a manufacturing method |
| abstract | The present invention relates to a process for the preparation of a medicament for the production of a medicament for use in the manufacture of a medicament for the treatment of cancer and / or of almond powder and / or of cocoa butter and / or white chocolate and of carrot powder, beet powder, turmeric powder, Paprika powder, spigol powder, pitaya powder, hibiscus powder, cumin powder, saffron powder, tomato powder, Spore powder, spirulina powder, green tea powder, matcha powder, curry powder, mustard powder, morel powder, madder powder, A fruit, a spice, and / or a vegetable powder selected from the group consisting of wort powder, coconut powder, and mixtures thereof, in an amount of 0.01% by weight to 10% by weight, based on the total weight of the baking premix, 25% by weight, preferably 0.3% by weight to 20% by weight and even more preferably, to a baking premix containing 0.5% by weight to 15% by weight. The present invention also relates to a baking composition comprising the premix. The present invention is also directed to a method of making a colored baking product based on the premix or the baking composition, wherein the method requires a temperature elevation step. Finally, it relates to the use of the premix as a coloring agent for baking products, chocolate, confectionery, the food processing industry and chocolate decorations. |
| priorityDate | 2016-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 161.