http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-PI0905556-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_66108a7e0486063368d2742d59f76734 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc4828bfca648cd5f3b8edeb0e3d8d09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d85587c80746faeaedc78eeeb5c6bf29 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2009-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3ac35659974fbbe9b7c600f3d7aa1dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d85ed96c9f4a59e326a7a1abbccb1b6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eef51b1ae15dbc4411109e87091326a6 |
| publicationDate | 2011-08-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-PI0905556-A2 |
| titleOfInvention | soy crackling |
| abstract | SOY TOASTING Refers to the present invention patent, which concerns the field of the food products industry for human consumption, to a soybean crackling production process that can be consumed pure or added to different salads, rice and it can also be used in the preparation of various culinary dishes where traditional greaves are used. Traditional crackling is a very popular product, but because it is a pork derivative, it is characterized by being a heavy food, rich in fat and consequently the usual consumption of pork crackling increases the cholesterol level in the blood, which does not make it very healthy. . SOY TOASTING, object of this invention patent application aimed at the food industry, is a product that despite being consumed in the same way as traditional crackling, does not carry in its composition the same high fat rates, being much more healthy for those who consume it. The SOY TOASTING, object of this application for the registration of an invention patent is composed of soy protein, condiments, sesame, aiho and salt, soy oil, monosodium glutamate and presents, as a result of physico-chemical analysis, the respective proportional values in 100 (G / ML): Energy Value (Kcal) 401.22; Carbohydrate (g) 21.37; Proteins (g) 35.42; Total Fats (g) 19.34; Saturated Fats (g) 3.38; Trans fat (g) 0.50; Dietary Fiber (g) and Sodium (mg) 703.93. |
| priorityDate | 2009-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.