| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79352cfc0b3398827887984c3be659d6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-808 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-122
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate |
2005-01-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf99ca7c573f683ddc731b86ce22169f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d038fe13afd56cace17003f3e4a7f930
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_873fa7a110043ddae7a998f2e48270e6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2ce1f9ef0f173fe282b162feceb4edc |
| publicationDate |
2007-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20070004622-A |
| titleOfInvention |
Process for preparing dual-organized food substrates comprising large seasoning beets |
| abstract |
A method of making a double-organized food substrate comprising a large seasoning bit, wherein said bit is essentially attached to a food substrate, or chip. The first topping and dry adhesive comprising large seasoning bits are applied to the cooked chip with the first tissue. The topping and cooked chips are then heated to a temperature at which the dry adhesive passes through the glass transition and flows into the beet and surroundings and into the food substrate contact point. The topping and cooked chips are then subjected to changes in processing processes such as cooling, then the adhesive is cured and contention is formed between the chips and the seasoning bits. The second topping with the second tissue is then placed on the chip and melted. The properties of the food ingredients are optimized for the provision of long-lasting double-organized food products. |
| priorityDate |
2004-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |