http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2696678-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81ad53b64eb74859acdc01278829b080 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-48 |
| filingDate | 2013-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6871755be98866d393bc0076c8c4678b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a40a16902d1b0f92e5746cb7ad91a4a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e318b834c035e88ac1f3958a5e50d54 |
| publicationDate | 2019-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2696678-T3 |
| titleOfInvention | Food compositions of the pseudohogaza type |
| abstract | Procedure for preparing food compositions of the pseudo-loaf type, the procedure comprising: - emulsifying meat, with at least one of a flour or a proteinaceous material, selected from the group consisting of wheat gluten, a soy protein concentrate , an isolation of soy protein, egg albumin, dehydrated non-fat milk, and combinations of these, in water, to form a first emulsion; - carry out a second emulsion stage, in which the first emulsion gels, by rapid heating, to form a second emulsion; - reducing a temperature of the second emulsion, to form a solidified emulsion; - forming similar pieces of the meat, starting from said solidified emulsion; - mixing the meat analogues with sauce, the sauce comprising 0.7% to 2% of a gum, by weight, wherein said gum is selected from the group consisting of gum gellan, xanthan gum, locust bean gum, pectin, kappa carrageenan, iota carrageenan or lamda carrageenan, cellulose gum, gum arabic, and combinations of these, and including, sauce, from 40% to 50%, by weight, of the combined weight of the analogous pieces of meat with the sauce, and the analogous pieces of meat being present, in a percentage of 40% to 50%, the composition of the pseudo loaf type, by weight; and - positioning the food composition in a bowl, which comprises an interior, which has a shape, and then sealing, retorting, cooling and storing the container, to impart the shape of the interior of the container, over the food composition of the pseudo loaf type, having, the food composition of the pseudo loaf type in question, a moisture content which represents a percentage of 67% to 74% of the composition, by weight, and having a structure that is maintained, during and after removal of the container, at room temperature, and comprising, the composition, like pieces of meat, and sauce, in a loaf-like structure, which maintains a shape. |
| priorityDate | 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 108.