| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f9961cba43227d34b1f26f11e398b4f9 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-44
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate |
2009-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08803b73f2b79bc17edf2ddff6543e1d |
| publicationDate |
2009-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2130441-A1 |
| titleOfInvention |
Cereal-based food preparation, mainly containing oat bran, for industrial production of food products |
| abstract |
The invention relates to a food preparation based on cereals for the industrial production of food products.n n n The invention consists in that the cereals comprise oat bran in a content of at least 85% of the overall cereal content, and are mixed with at least one fluid component whose content and the impregnation time of said cereals are chosen to cause a half-saturation fluid oat bran fibers, and further comprising at least one agent promoting the setting of the mass of the preparation during cooking.n n n Application to food products such as pancakes, pancakes, blinis and the like. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-512903-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-512903-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2604824-C1 |
| priorityDate |
2008-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |