| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-158
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-158
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-147
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-185 |
| filingDate |
2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2021-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c183aae646b80da832eb4954dbd3f9ce
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c90c42d7799a4fee1df88d1c9101a686
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e73f096c49b0c33a5285ac5f3baa38f |
| publicationDate |
2021-05-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-10993445-B2 |
| titleOfInvention |
Non-meat food products having appearance and texture of cooked meat |
| abstract |
Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger. |
| priorityDate |
2014-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |