| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 |
| filingDate |
2019-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e75ffcbd5126b8211657e3686546eaf8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c7bc551c728f3704be784500809d84d |
| publicationDate |
2020-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200138253-A |
| titleOfInvention |
Soft chocolate |
| abstract |
An object of the present disclosure is to provide a soft chocolate having plasticity or fluidity at room temperature even when contained in a baked composite food dough and baked. The present invention is a soft chocolate having a continuous phase of fats and oils and containing sugars, wherein the solid paper content (SFC) of the fats and oils is 4 to 34% at 10°C, 2 to 24% at 20°C, and at 30°C. It is the said soft chocolate which is 0-4% and contains 0.25-1.3 mass% of phospholipids. The present invention is a soft chocolate containing a polyglycerol condensed ricinoleic acid ester further. |
| priorityDate |
2018-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |