http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AR-028534-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_49493417faecd8acb03640902c09d1dc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 |
| filingDate | 2001-04-10^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-05-14^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AR-028534-A1 |
| titleOfInvention | A PROCEDURE FOR THE ELABORATION OF TOASTED SEEDS |
| abstract | The method consists of a) use of non-transgenic soybeans in a diameter of not less than three (3) millimeters, b) Maceration of the grains in water for twelve (12) hours. Three hundred (300) liters of water are used per one hundred (100) kilograms of soy. c) The maceration liquid also contains five hundred (500) grams of sodium bicarbonate, twelve (12) kilograms of salt, seven (7) kilograms of pepper and five (5) kilograms of sugar. d) macerated grains are eaten e) Then they are roasted on trays that have been burnt. The temperature at this stage reaches a maximum of two hundred and ten (210) degrees Celsius in a range of fifteen to twenty minutes and then cool f) the grains are cooled by letting them rest on the same trays that were used for roasting. For this purpose a cold air current is induced on the bean. |
| priorityDate | 2001-04-10^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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