http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3903601-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38d981ca98a807d3b9d9d2f413c740ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a2f1c07e9987462626dbe9bb299f2130 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-60 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C20-025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate | 2020-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20fbac70d1c3edad8d50583e3d19eac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26b37b4c41d853318c18fe503e4b9ff1 |
| publicationDate | 2021-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-3903601-A1 |
| titleOfInvention | Methods of processing culinary nuts and extraction products obtained by the same |
| abstract | Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 µm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4226774-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023152323-A1 |
| priorityDate | 2020-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.