| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35cec9568d427d72d5e8c349d7a12d1b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-46 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-46 |
| filingDate |
1996-03-07^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2676a796f4dd416788bc857e6731c54 |
| publicationDate |
1999-02-02^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H11501215-A |
| titleOfInvention |
At least a method and apparatus for producing a cake mass from milk protein, sugar, glucose, fat, and water |
| abstract |
(57) Abstract: At least for the production of cakes from milk protein, sugar, glucose, fat, and water, these ingredients are mixed and homogenized in a closed tank. These components are then dewatered in a short time by a closed cooking appliance. The degree to which the milk protein is exposed to the caramelized Maillard reaction is determined by the choice of pressure and temperature in the homogenization tank and not by prioritizing the treatment in the cooking appliance. |
| priorityDate |
1995-03-07^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |