| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb1425520a19230ca68c2560f45d9f93 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-264
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2014-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_784d724ad64cd2884997315f3411eb0b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3d6ed01eaf22c8c238ada5551686220
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47dac0cfc34148455ffec6a3575a9619
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8626b2045dec6a757b00a018c7eba24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7272a9fd5ac38efd6db192658438eb2e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f748a0ddda2fefaa4bfb9450c04b89db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2562ee3d40af7dc787153876dcf48232
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d339f04dc37767df2df2d030926eafa |
| publicationDate |
2015-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201531232-A |
| titleOfInvention |
Double texture dessert with fiber blend |
| abstract |
The present invention relates to a dual texture food comprising a total fiber content of from about 2.5 g to about 5.0 g of the fiber; the baked dough-based component comprising a dough-based composition comprising a ratio of about 9: a dough-based component fiber blend of from 1 to about 0.43:1 of soluble fiber and insoluble fiber; from about 40% to about 60% by weight of the total fiber content; and a crispy texture during the shelf life of the food; a baked filling component present in an amount from about 35 wt% to about 60 wt% of the food, the baked filling component being in direct contact with the baked dough-based component, and the preservation of the food a soft texture; a relative humidity of from about 0.6 to about 0.8; and a filled component fiber blend comprising soluble fibers and insoluble fibers in a ratio of from about 9:1 to about 0.43:1; the food having from about 0.50 to about 0.70 The overall relative humidity. |
| priorityDate |
2013-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |