http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0861603-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-178 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 1998-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f697da436bd01679e87518ce8c6b6f06 |
| publicationDate | 1998-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0861603-A2 |
| titleOfInvention | Process for coating a snack product with a heat-sensitive material and with a protective coating, and the product thereof |
| abstract | A method for preparing a hand-held snack item comprises: (a) applying a firstnedible, heat-sensitive food material to an initial formed hand-held food item, therebynforming a preliminary coated hand-held food item; (b) applying a second edible foodncoating material to said preliminary coated hand-held food item, thereby formingna secondary coated hand-held food item, wherein said second edible food materialnis applied to said preliminary coated hand-held food item in such a manner as tonsubstantially completely coat said first edible, heat-sensitive food material, andnwherein said second edible food material is selected from a material whichnpossesses sufficient physical characteristics to act as a protective medium for saidnfirst edible, heat-sensitive food material when said secondary coated hand-heldnfood item is subjected to a temperature in the range of from about 35°C to aboutn350°C for a period of time in the range of from about 10 hours to about 30nseconds; and (c) subjecting said secondary coated hand-held food item to antemperature in the range of from about 35°C to about 350°C for a period of timenin the range of from about 10 hours to about 30 seconds, thereby producing anfinal, coated hand-held snack item wherein said first edible, heat-sensitive foodnmaterial is substantially intact. The present invention further relates to a hand-heldnsnack item prepared by such method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7763298-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102036570-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102036570-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004034817-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2837353-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7727566-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005036975-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009126389-A3 |
| priorityDate | 1997-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.