| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f56a79b8accf80a64d40269761728d29 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 |
| filingDate |
2020-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02f17f4bc56f2168c11e1db76c870f4b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fe56f4c71f931c059073c7ff5b4464c |
| publicationDate |
2022-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-112022007568-A2 |
| titleOfInvention |
MINCED BEEF ANALOG, METHOD FOR PREPARING A MINCED BEEF ANALOG AND PROCESS FOR PREPARING A MINCED BEEF ANALOG |
| abstract |
MINCED MEAT ANALOG, METHOD FOR PREPARING A MINCED MEAT ANALOG AND PROCESS FOR PREPARING A MINCED MEAT ANALOG. The invention relates to a ground beef analogue comprising the following components: (a) 30%-80% by weight of the ground beef analogue of hydrated textured vegetable protein (PVT) pieces; (b) 20%-45% by weight of the ground beef analogue of a binder emulsion containing the following ingredients; (b1) 8%-50% by weight of the liquid oil binder emulsion having a saturated fatty acid content of less than 30% by weight; (b2) 8%-50% by weight of the solid fat particle binder emulsion having a saturated fatty acid content of more than 50% by weight; (b3) 25%-70% by weight of the water binder emulsion; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70% by weight of the binder emulsion; wherein the combination of components (a) to (b) constitutes at least 80% by weight of the ground beef analogue. |
| priorityDate |
2019-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |