| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3093bdc5c2434aab3c66fa8ed202fa1f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5614c5dfcc1eba0b3b1131753a822fa6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-308
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 |
| filingDate |
2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef0034d74757ba8ac0707b9e25481cd4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_981a0a6e0d12d83bb477cf1c3f59e3e8 |
| publicationDate |
2011-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2293676-A1 |
| titleOfInvention |
Improved infusion method for production of vacuum fried fruit and vegetable snacks |
| abstract |
A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45 °F to about 50 °F and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically- pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2 % moisture by weight and a significantly long shelf-life of up to 12 months. |
| priorityDate |
2008-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |