http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4414237-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate | 1982-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1983-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b7739b78147778c2e7deb6298286da1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6c1458ccb87558e2a62a9f3cb9302562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dab631b925faee20b23d6a25af21c8ab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_836a9c3c38077ebbbbbfd9c5d9040450 |
| publicationDate | 1983-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-4414237-A |
| titleOfInvention | Process for preparing a sauce containing bread crumbs and product thereof |
| abstract | The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an improved process for preparing products of this type which could withstand the processing conditions of heat and shear. According to the present invention, products of this type are improved by employing as the pulp-simulating particles from about 1 to 10%, based upon the weight of the products, of bread crumbs consisting essentially of wheat flour, yeast and salt, the bread crumbs having a porous, striated and elongated shape and structure and a particle size wherein they are retained on a USS 60 mesh screen after passing a USS 16 mesh screen. These bread crumbs readily absorb moisture from the aqueous phase to provide soft yet coherent pulp-like particles which enhance the appeal of food products, such as barbeque sauces and simulated fruit sauces. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006010038-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006013920-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2004186782-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005276884-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015208271-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0547783-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4447461-A |
| priorityDate | 1980-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.