http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4048085-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27a9ce47cbab7e1946c8f721eafb207d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2020-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad6f3407d21b3b0fa5bbfd11b39c3140 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e3a226a2e61dc941a5af73294c7c91a |
| publicationDate | 2022-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-4048085-A1 |
| titleOfInvention | A process for preparing chickpea flour |
| abstract | The present invention relates to a process for preparing chickpea flour having an increased function of the chickpea protein wherein the process efficiently removes the compounds responsible for the off flavor or nutty flavor of the chickpea flour without deteriorating its functionality. The process for preparation of the chickpea flour includes steps such as: preparing the chickpeas to obtain broken chickpeas; treating the broken chickpeas to obtain chickpea flakes; deoiling the chickpea flakes using a predefined solvent to extract compounds responsible for off-flavor; generating chickpea flour from the deoiled chickpea flakes; and recycling the solvent used for deoiling. The process imparts different functional properties to the chickpea flour that are desired in baking applications and to use it as vegan food ingredient in vegan egg replacer and vegan dairy replacement. |
| priorityDate | 2019-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.