| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dde3cab539add7905533c41b89d67e07 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1975
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-139 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-139 |
| filingDate |
2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89df21e2cd2052bee51613440a2f4287
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b5fbb17f38a9779f385dc724f294da8 |
| publicationDate |
2019-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2019074520-A1 |
| titleOfInvention |
PROCESS FOR PRODUCING ROASTED OAT AND TASTE OF CACAHUENE BUTTER BASED ON TORREFIED OATS |
| abstract |
The present invention relates to roasted oat peanut butter flavor compositions and methods of making such compositions. In particular, the invention relates to a substantially intact oat roasting process until a change in L * value of the CIELAB space per minute and a change in b * value of the CIELAB space per minute reach a negative slope to produce roasted oats with a peanut butter taste. The invention also provides compositions comprising roasted oats having a peanut butter taste. |
| priorityDate |
2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |