http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CH-712515-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_834bca3d048d2d326e2b5c7df2edf971 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-284 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2016-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b9eb5e18bd98da8750912ee7b63dbc9 |
| publicationDate | 2017-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CH-712515-A2 |
| titleOfInvention | Pasta with flours and vegetable concentrates and with spices. |
| abstract | The paste with a concentrate of vegetables and ionized spices, brings the metabolism back to the basic-acid balance which compensates for the deficiencies of minerals and vegetables in the production foods. With the ionization process treatment, the absorption of higher energy substances is promoted. The characteristic of the pasta in question, in its formulation, lies in the fact that from the chosen flour, according to the type of cereal to be packaged, is added from 5% to 20% of two or more types of powdered vegetable extracts specifically chosen for every single type of dough. In the processing technology, each type of flour used to package the type of pasta is roasted at 90 ° C before mixing. After the flour has cooled, 2% of edible gelatin and 0.2% of vitamin C is added, dissolved in lukewarm water, then shaken with a frequency modulated vibrator for a period of 10 minutes to soften the fibers. This mixture of flour and powdered vegetable extract should be poured into a mixer, whose internal processing basin has a ceramic or silicone coating and is then mixed. During the mixing proceed to add the concentrated powdered vegetables starting from the vegetables of greater weight and continuing for decreasing weight. The next step, during mixing, is to gradually add the agar-agar gelatin with the same weight of edible gelatin, dissolved in warm water, according to the quantity prescribed in the specific formulation of each dough. |
| priorityDate | 2016-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.