http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2603406-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97cb27c7d1a3b8b79ef705c5977a56ea |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-06 |
| filingDate | 2006-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ece3c83e1aedeec73962ffa4a68c6c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a071f21b5688d061ba7bacf574e8706 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9de7ef8ec592ffbcdf4e732e2187bab1 |
| publicationDate | 2017-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2603406-T3 |
| titleOfInvention | Procedures for the production of snack food products and products thus prepared |
| abstract | Process for producing a snack food product comprising, a) providing a plurality of cut or shaped food pieces; b) exposing the food pieces to a solution comprising one or more enzymes selected from the group consisting of amylase, cellulase, invertase, pectinase and amyloglucosidase to coat the surface thereof; c) after step b), bleach the plurality of food pieces to inactivate any enzyme on the surface of the food pieces and / or to inactivate any enzyme added in stage b), in which the food pieces have a initial humidity level after the bleaching stage; and d) heating a bulk quantity of the bleached food pieces in one or more ovens or dryers at a first temperature of 135-191 ° C for a first time period of 0.5-40 minutes, to reduce the initial moisture level up to an intermediate level; and e) heating a bulk quantity of the food pieces with intermediate humidity in said one or more ovens or dryers at a second lower temperature within the range of 71.1-163 ° C for a second period of 4-12 minutes, in which at least one of the stages (d) or (e) comprises fluidizing the food pieces in air, and in which the stages (d) and (e) are carried out in the absence of oil frying to reduce the initial humidity level up to a final humidity level of 0.5 to 10% by weight to produce the snack food product. |
| priorityDate | 2005-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 216.