| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D15-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-24 |
| filingDate |
2019-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c80fd6e41745dad7787531ef1b59c0a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8f7dbeb171b99037a5b4e57fb5ac59f5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6f73b928d2f159559ab009cf845b654
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcf781fd5207b08cfa728c406bd418c5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83bb0eb23706db47b2d58f86f5483009 |
| publicationDate |
2020-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2020026996-A1 |
| titleOfInvention |
Sponge cake improver |
| abstract |
A sponge cake improver containing a component (A) that satisfies the following five conditions: (1) the starch content is 75 mass% or higher; (2) there is included 3-45 mass% (inclusive) of a low-molecular starch of a starch having an amylose content of 5 mass% or higher, the peak molecular weight of the low-molecular starch being 3 × 10 3 to 5 × 10 4 (inclusive); (3) the degree of swelling in cold water at 25°C is 5-20 (inclusive); (4) the component (A) content that is undersized in a sieve having a mesh of 0.25 mm is 80-100 mass% (inclusive); and (5) the component (A) content that is oversized in a sieve having a mesh of 0.5 mm is 10 mass% or less. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023013429-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021153285-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020213422-A1 |
| priorityDate |
2018-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |