http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-7206699-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-346 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 |
| filingDate | 1972-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1973-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | NL-7206699-A |
| titleOfInvention | Partially hydrolysed soy protein prodn - for, breakfast cereal |
| abstract | Soy protein is reacted with H2O at 80 degrees - 160 degrees F in the presence of 15-2,500 ppm papain and 5-2500 ppm of other proteolytic enzyme, pref. pepsin, bromelin, ficin alcalase, maxitase, theromase and/or pronase, for 1-120 minutes. The resulting product is then mixed with a gelatinized cereal grain, and the dough shaped and finally puffed giving a ready to eat breakfast cereal contg. >=20 wt. % protein. The product has the advantages of higher nutritional values and no detectable soybean taste. |
| priorityDate | 1972-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.