http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018149604-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30a7bcefaec4efdf749c936726d5d64a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate | 2018-01-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30b9e55d1665bf314b295aee6891b5ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5cd75900c39038f57476c9360267c31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5fb74d6b61f63689df4b8c9e9c0031e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_256957099e188fbaf33c1ebeba17996c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a3b10347822f17c2225399a6d6e35a4 |
| publicationDate | 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2018149604-A1 |
| titleOfInvention | Process for the preparation of a shaped savoury concentrate |
| abstract | The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt.% by: - providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; - agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 °C below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and - optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: · 5-30 wt.% of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt.% starch; · 10-76 wt.% of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; · 0-60 wt.% of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article. The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability. |
| priorityDate | 2017-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 96.