http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005004624-A8
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_295f921aa558fadb4536b60db9c36cd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f8060e46d6a469c9732d4d01a133f5d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_19f432e07a4864a2ada4a1c318a7f0df |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-222 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-265 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-269 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2004-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1817085a3f15213f3ae939887a2d086 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eacbd84b450ac426c198d1d3de1e3d76 |
| publicationDate | 2005-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2005004624-A8 |
| titleOfInvention | Method for preparing a protein-based, fibre-comprising food product, and fibre-comprising food product obtained |
| abstract | The invention relates to a method for preparing a protein-based, fibre-comprising food product, in which: 1) a hydrocolloid that precipitates with metal cations and a composition that comprises milk protein material are mixed with one another in aqueous solution in the presence of a quantity of a material which is able to complex calcium ions, 2) the composition from 1) is made into a homogenous mixture, 3) the homogenous mixture from 2) is given a selected three dimensional shape with the aid of a shaping process, 4) the three-dimensional shape from 3) is brought into contact with an aqueous solution of a metal cation with a valency of at least 2 to form a product that comprises precipitated hydrocolloid. The material that is able to complex calcium ions is in particular a phosphate material. It is expedient for the three-dimensional shape to be selected from a strand and a ball shape. According to one specific embodiment of the method, it is possible to obtain a fibre-comprising food product with a three-dimensional shape in which there is a skin comprising precipitated milk protein/hydrocolloid fibres, while the core of the three dimensional shape has retained the properties of the original homogenous mixture. The invention also relates to a fibre-comprising food product which is packaged; if desired, the food product may be pasteurized before or after it is packaged. |
| priorityDate | 2003-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.