| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac6274bf652bd28a0164d8e48945e2fb |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-145
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-16 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-10 |
| filingDate |
2018-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d975856c42a151486bf9a8f09327b5c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_652bc92ba9ac08f318a91b49e47b6a05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eaf950af0dec60456316abdb117176a2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2493f16d04eaf6bc436ff07001e2f779
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39c0647d6ff427dfc02cf68ca9279fea |
| publicationDate |
2019-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201914433-A |
| titleOfInvention |
Encapsulated fat composition and layered baked food |
| abstract |
An object of the present invention is to provide a low-trans type fat composition for encapsulation that has excellent plasticity and excellent melted mouthfeel in a wide temperature range, and a fat composition for encapsulation, After roasting for 1 day, it is a layered baked product with the same juicy taste and crisp chewy texture as just baked. The present invention prepares a fat composition for encapsulation and uses it to obtain a layered baked food. The fat composition for encapsulation contains 45% to 95% by weight of transesterified fat and 5% by weight in the oil phase 25% by weight of liquid oil and less than 1% by weight of high-melting oil with a rising melting point exceeding 45 ° C. In the transesterified oil, the content of lauric acid is 5% to 25% by weight relative to all constituent fatty acids. The fatty acid content is 5% to 25% by weight and the stearic acid content is 10% to 35% by weight, and the weight ratio of stearic acid to palmitic acid is 0.5 to 7. |
| priorityDate |
2017-09-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |