http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4940592-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e2ed31ee9354301da12dc9a7e9e03df1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 |
| filingDate | 1989-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1990-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83bc9a51b7fc84540987b371c6b229ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8edbc8cb62f63c2f6e3f01106134e01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23d1d7b82c9ec416a1716ef2292934a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85e5f8aaae23c63df339aafe4a92b0ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_017c12fb28db5698f798b2211f1a941b |
| publicationDate | 1990-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-4940592-A |
| titleOfInvention | Process for microwave chocolate flavor formation in and/or on foodstuffs and products produced thereby |
| abstract | Described is a process for carrying out microwave production of baked goods having a chocolate flavoring thereon and/or therein and products produced thereby. The process comprises the steps of: (a) providing a composition of matter consisting essentially of precursors of a chocolate flavor (e.g., sugar, leucine and phenyl alanine) and a solvent capable of raising the dielectric constant of the surface and/or the internal matrix of a foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerin) and water; (a') optionally, also providing a composition of matter consisting essentially of precursors of a Maillard reaction product flavor in admixture with the composition (a), supra, or separately with a solvent capable of raising the dielectric constant of the surface and/or internal matrix of the foodstuff to be cooked whereby the cooking time will be less than 120 seconds (such as propylene glycol or glycerine) and water; (b) providing an uncooked baked goods foodstuff, e.g., dough; (c) coating the composition of (a) and, optionally (a') onto the surface of the uncooked foodstuff and/or incorporating the composition of (a) and, optionally, (a') firstly into a controlled release system and then incorporating the controlled release system into the internal matrix of the foodstuff; and (d) exposing the thus-treated uncooked foodstuff to microwave radiation for a period of under 120 seconds whereby the resulting product is caused to be edible as a cooked foodstuff having chocolate flavor nuances. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5041296-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005094592-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5075528-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009047391-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5196219-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2017079316-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1817963-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5079012-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5676993-A |
| priorityDate | 1989-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.