http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010070874-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fca59ca2efeb5fed8da1fbaa894f67e5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a95eaef250bc3e9592b8c4d667a11a57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_edabbc43cefe36f771670719af197c19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2009-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a3fd96766b6dc6e101164cfc19c727f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_41f56bf531865fa4ccd1ad95b86c5e38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9e99cca299fae46efe8e619a700b220 |
| publicationDate | 2010-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2010070874-A1 |
| titleOfInvention | Added oil-and-fat composition, chocolate using same, and manufacturing method therefor |
| abstract | Disclosed are a chocolate, and a hard butter used in the chocolate, which minimize a poor meltability in the mouth such as that of wax melting (hereinafter referred to as 'waxy sensation') and minimize the greasy sensation (oily sensation) of liquid oil forming a film in the mouth, which is all-too-common in a chocolate having much liquid oil, and which, in addition to simply having a physical plasticity and soft sensation, has a unique richness as of 'nama' chocolate melting in the mouth. As a result of earnest research, it is possible to obtain a chocolate and a hard butter used in the chocolate, which in addition to simply having a physical plasticity and soft sensation, has a unique richness as of 'nama' chocolate melting in the mouth, by including in the oil and fat contained in the chocolate 1-35 wt% of LU2-type (where L is a long-chain saturated fatty acid with a carbon number of 20 or more and U is an unsaturated fatty acid with a carbon number of 18) triacylglycerol (hereinafter referred to as 'TG'), or by adding to the chocolate, when the chocolate is obtained, 5-60 wt% of an oil-and-fat composition (a) containing 10 wt% or more of the LU2-type TG or an oil-and-fat composition (A) containing 5-100 wt% or more of the oil-and-fat composition (a). |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012114914-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9107431-B2 |
| priorityDate | 2008-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.