http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2637969-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_226d815eafff49aca4835c7653ace947 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 |
| filingDate | 2014-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8e3e5ed8bde4cee5c4e3ce5317957e7 |
| publicationDate | 2017-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2637969-T3 |
| titleOfInvention | Method for preparing savory roasted nuts, and snack food products derived from them |
| abstract | Method for preparing a, preferably savored, dry roasted snack food product, said method comprises the steps in the following sequence: - roasting an edible core in a first temperature range, in which the first temperature range is in the range of 155 ° C to 160 ° C, and in which the edible core product is roasted for a period of 7 minutes to 40 minutes, preferably 20 minutes, in which the edible core product is in a raw form when used as the starting material, - providing at least one layer of a coating composition comprising heat sensitive seasoning agents or visual agents that are sensitive to high temperature typically used during roasting, which is in the range between 135 ° C and 250 ° C, to the roasted edible core, in the that the temperature of the edible core is still in the first temperature range; - keeping the roasted edible core at a second temperature range that is lower than the first temperature range, in which the second temperature range is in the range of 80 ° C to 115 ° C, preferably in the range of 95 ° C to 100 ° C for a period of 8 minutes to 30 minutes, preferably for a period of 15 minutes to 25 minutes, and - cooling the roasted edible core. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2720493-A1 |
| priorityDate | 2014-03-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 102.