http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019077648-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b43aead5e8105aca09598689ed2a2737 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 |
| filingDate | 2017-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_305b60f754a3bc9b9cfa493c6d35c11f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_438cdfca6eed62fac78274ee4226fbf7 |
| publicationDate | 2019-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019077648-A1 |
| titleOfInvention | Fired chocolate confectionery and method for producing baked chocolate confectionery |
| abstract | Provided is a method for suppressing oil stain during baking, in which oil floats on the surface of baked chocolate and becomes whitish to deteriorate the appearance. Citric acid monoglyceride is contained in a baked chocolate confection that has been shaped into a predetermined shape and at least the surface is heat-denatured. Moreover, a chocolate dough is made to contain a citric acid monoglyceride, it shape | molds in a predetermined shape, and it bakes, and manufactures a baking chocolate confectionery. In addition, citric acid monoglyceride is used to prevent oil stains during baking of chocolate. |
| priorityDate | 2017-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.