Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-802 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-34 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
filingDate |
1973-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate |
1976-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
ES-420676-A1 |
titleOfInvention |
PROCEDURE FOR THE MANUFACTURE OF A FOOD PROTEIN PRODUCT. |
abstract |
A process for preparing an expanded porous food product having a meat-like flavour comprises heating under pressure a mixture comprising (a) a finely divided food material, (b) a sulphur compound such as a sulphur-containing amino-acid, (c) a pentose or hexose, and (d) water, and rapidly releasing the pressure. Snack products are obtained when component (c) contains a substantial amount of carbohydrates, and meat analogues when the mixture has a high protein content. |
priorityDate |
1972-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |