| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0bd783869bc2091d46a8c0de56317eeb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_580c2fdd801fe1fd8c7215a99ce92971
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f5f681c4b472993e2f55ac3b7a18e87
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cecc381d3ad014db4b0a12115baf5a82 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-178
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-174 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2004-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6737857109795af00d675297a49fd5e2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c2014802539a1000ea73a7a6d255c73
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1530499ec36a6cbcecff125363e110c8 |
| publicationDate |
2005-06-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005051098-A1 |
| titleOfInvention |
Method for formation of puffed cereal cakes |
| abstract |
A method for forming a puffed cereal cake is disclosed. The method includes pre-treating the grain used to make the cake by flash frying it in a flash frying media for a period of time of from 1 to 15 seconds prior to puffing and forming the cake. Preferred flash fry media include an edible oil, shortening, or paraffin at a temperature of from 145 to 205°C. Alternatively, the media can comprise a caustic bath of 1% baking soda and 99% water at a temperature of from 70 to 85°C. The pretreatment allows the formation of a puffed cereal cake with dramatically improved taste and texture. In addition, the pre-treatment permits coatings of seasonings or flavorants to adhere to the puffed cereal cake much better. The puffed cereal cake can have a desirable high fat taste with out actually being a high fat food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112167528-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2576201-C2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102005034232-A1 |
| priorityDate |
2003-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |