| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-132
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-363
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate |
2018-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2020-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e016044074650b366afb4ee156e5edd6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2cc0093661a50876c294d866db0af35
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac99e44b323a9daf8df697ea4b73871a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d788d3a71314a2c6d0222ed8a2a2b67b |
| publicationDate |
2020-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-I694774-B |
| titleOfInvention |
Composition and use of batter mixture for frozen conditioned food including alloxanose |
| abstract |
The present disclosure relates to a composition for preparing a batter mix for frozen prepared foods, which comprises grain flour, allulose, and baking powder; a batter mix and frozen prepared food comprising the composition; a method for preparing a batter mix for frozen prepared foods, comprising a step of mixing grain flour, allulose, and baking powder; a method for preparing frozen prepared foods using the batter; and a method for improving a texture of frozen prepared foods using the batter. n The composition of the present disclosure for preparing a batter mix for frozen prepared foods can provide frozen prepared foods that are functionally improved by improving a texture and color of the frozen prepared foods, and by replacing all or a part of the sugar using allulose. |
| priorityDate |
2017-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |