http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1053687-A3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-139 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B02B1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2000-05-18^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a92453b841eed727c106e9304c4e0275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0691251a37800973295b547c0b8b3191 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c87643b5e6224aa724efb3408ed78a19 |
| publicationDate | 2002-10-09^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1053687-A3 |
| titleOfInvention | Method for improving toast flavour in oat groats by Maillard reaction and product obtained |
| abstract | Processes directed to increasing the solution mobility, solutionnconcentration, and/or solution kinetics with respect to at least simplensugars within the groat to increase the availability of the simple sugars tonreact with nitrogen containing compounds, in particular amino acids.nImproved control over the thermal stability of each groat is provided bynenhancing the removal of thermal energy from the individual groats duringnMaillard reactions. Preferred processes include increasing the moisturencontent of groats to a level sufficient to solubilize upon dry heating andnevaporating at least a sufficient amount of simple sugars present in thengroat to yield after dry heating and evaporating an MRP ≥ about 34 ppbnand an (MRP/LOP) X 1000 value ≥ 6.0. Groats are dried with a forcednatmosphere having a temperature of about ≥ 200°F. Full reaction andndrying can be accomplished in as little as 8-30 minutes. Rates ofnthermally controlled reaction and drying may includes about 0.5-3% bynweight moisture loss per minute. Oat groats with improved toast flavornare made according to these processes, including oat groats having annMRP value within a range of about 100-2300 ppb and an (MRP/LOP) Xn100 having a corresponding range of about 11-500. |
| priorityDate | 1999-05-19^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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