http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2796773-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f269ba004e734a07c1801684269282af |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c8b3f648ba89daa2d42465f4d58d413 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19359ec19c8ba296fc444cc42b94096d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6427a103e8c1f26e1ed7036a4366acba |
| publicationDate | 2020-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2796773-T3 |
| titleOfInvention | Procedure for preparing a food product from oatmeal and the product thus obtained |
| abstract | Procedure for preparing a food product from oatmeal that comprises the following steps: a) mixing oatmeal and water at a temperature between 65-7 5ºC to obtain an aqueous suspension of oatmeal with a dry matter content of between 5 and 15% by weight, b) hydrolyze the aqueous suspension obtained in step a) by adding α-amylase c) heat the hydrolyzed suspension obtained in step b) between 87 and 93ºC to stop the reaction of hydrolysis, d) adding thickeners to the heated suspension obtained in step c) in a proportion by weight between 3 and 4% with respect to the suspension resulting from said addition, e) sanitizing the suspension obtained in step d) by heating at 90-92ºC, for a time between 4.5 and 6 minutes, f) cooling of the suspension obtained in step e) to temperatures between 40 and 42ºC followed by the addition of a starter culture comprising the following lactic acid bacteria: Lacto bacillus casei CECT 9104 and Lactobacillus acidophilus DSM 32580, to produce the fermentation of the hydrolyzed suspension, g) incubate the suspension obtained in step f) at a temperature between 41 and 43ºC for a period of time sufficient for the suspension to ferment, and h ) cooling the product obtained in the previous step to a temperature between 1 and 4.5ºC for storage. |
| priorityDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.