| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-38 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0063
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-305 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-36 |
| filingDate |
2014-09-01^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14994d03c04f1708863e449351a1b2a8 |
| publicationDate |
2016-07-14^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2016198733-A1 |
| titleOfInvention |
Chocolate |
| abstract |
A chocolate contains 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 40 mass % of triacylglycerol containing constituent fatty acid of 6 to 10 carbons. Furthermore, a provided method of manufacturing a chocolate includes: performing a tempering treatment to a melted chocolate prepared so as to contain 25 to 65 mass % of fats and oils, the fats and oils containing 5 to 40 mass % of triacylglycerol containing constituent fatty acid of 6 to 10 carbons; and subsequently cooling and solidifying the tempered chocolate. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3729969-A4 |
| priorityDate |
2013-09-02^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |