| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bd783869bc2091d46a8c0de56317eeb |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-139
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-25 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-139 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-139
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-20 |
| filingDate |
2012-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_851f2cda84c23ff46210137b21033189
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e97ac411b67e68f9e0de560de06f546 |
| publicationDate |
2019-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112013031699-B1 |
| titleOfInvention |
METHOD FOR FORMING A FLEX CEREAL UNDERSTANDING READY VEGETABLES |
| abstract |
ready-to-eat flake cereal product and method for forming a ready-to-eat flake cereal. Ready-to-eat cereal flakes include 10 to 50 weight percent (% by weight) of vegetables, such as black beans, and have a can weight of 19 to 22 ounces (0.5 to 0.6 kg) per 231 cubic inches (3.78 dm3) and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include from 6 to 13 wt% protein isolate, a processing aid in an amount of 3 to 9 wt% and 18 to 66% grains. cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined vegetable paste, protein isolate, processing helper and grains without expanding the combined pasta. The extruded mass is processed into a cold pellet former and cut into a plurality of unexpanded pellets which are dried to a moisture content of 14 to 24% by weight. The pellets are then flaked at a temperature of 110 to 150 ° F (43.3 to 65.5 ° C) and dried to a final moisture of 1 to 5% by weight. |
| priorityDate |
2011-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |