METHOD FOR CO-FRYING VEGETABLE AND TUBER SUBSTRATES
A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture...
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| creator | BHASKAR Ajay Rajeshwar AMOAKO Derrick Brian |
| description | A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.
Un producto de botana envasado listo para comer, que contiene una mezcla de sustratos de tubérculos y sustratos de verduras freídos en conjunto, incluye de aproximadamente 5% a aproximadamente 95% de los sustratos de tubérculos, y de aproximadamente 5% a aproximadamente 95% de los sustratos de verduras, de tal modo que la mezcla en el producto envasado tiene un contenido de humedad en el intervalo de aproximadamente 1.3% a aproximadamente 4.5%, o un contenido de aceite en el intervalo de aproximadamente 20% a aproximadamente 50%. Los métodos de elaboración de la mezcla incluyen pretratar los sustratos de tubérculos, pretratar los sustratos de verduras en una manera tal que difiere del pretratamiento de los sustratos de tubérculos, y freír en conjunto los sustratos de tubérculos pretratados con los sustratos de verduras pretratados juntos, al mismo tiempo y bajo las mismas condiciones. |
| format | Patent |
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Un producto de botana envasado listo para comer, que contiene una mezcla de sustratos de tubérculos y sustratos de verduras freídos en conjunto, incluye de aproximadamente 5% a aproximadamente 95% de los sustratos de tubérculos, y de aproximadamente 5% a aproximadamente 95% de los sustratos de verduras, de tal modo que la mezcla en el producto envasado tiene un contenido de humedad en el intervalo de aproximadamente 1.3% a aproximadamente 4.5%, o un contenido de aceite en el intervalo de aproximadamente 20% a aproximadamente 50%. Los métodos de elaboración de la mezcla incluyen pretratar los sustratos de tubérculos, pretratar los sustratos de verduras en una manera tal que difiere del pretratamiento de los sustratos de tubérculos, y freír en conjunto los sustratos de tubérculos pretratados con los sustratos de verduras pretratados juntos, al mismo tiempo y bajo las mismas condiciones.</description><language>eng ; spa</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240409&DB=EPODOC&CC=MX&NR=2024002801A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240409&DB=EPODOC&CC=MX&NR=2024002801A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BHASKAR Ajay Rajeshwar</creatorcontrib><creatorcontrib>AMOAKO Derrick Brian</creatorcontrib><title>METHOD FOR CO-FRYING VEGETABLE AND TUBER SUBSTRATES</title><description>A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.
Un producto de botana envasado listo para comer, que contiene una mezcla de sustratos de tubérculos y sustratos de verduras freídos en conjunto, incluye de aproximadamente 5% a aproximadamente 95% de los sustratos de tubérculos, y de aproximadamente 5% a aproximadamente 95% de los sustratos de verduras, de tal modo que la mezcla en el producto envasado tiene un contenido de humedad en el intervalo de aproximadamente 1.3% a aproximadamente 4.5%, o un contenido de aceite en el intervalo de aproximadamente 20% a aproximadamente 50%. Los métodos de elaboración de la mezcla incluyen pretratar los sustratos de tubérculos, pretratar los sustratos de verduras en una manera tal que difiere del pretratamiento de los sustratos de tubérculos, y freír en conjunto los sustratos de tubérculos pretratados con los sustratos de verduras pretratados juntos, al mismo tiempo y bajo las mismas condiciones.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDD2dQ3x8HdRcPMPUnD213ULivT0c1cIc3V3DXF08nFVcPRzUQgJdXINUggOdQoOCXIMcQ3mYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxvhFGBkYmBgZGFgaGjsZEKQIA37kndA</recordid><startdate>20240409</startdate><enddate>20240409</enddate><creator>BHASKAR Ajay Rajeshwar</creator><creator>AMOAKO Derrick Brian</creator><scope>EVB</scope></search><sort><creationdate>20240409</creationdate><title>METHOD FOR CO-FRYING VEGETABLE AND TUBER SUBSTRATES</title><author>BHASKAR Ajay Rajeshwar ; AMOAKO Derrick Brian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_MX2024002801A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; spa</language><creationdate>2024</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BHASKAR Ajay Rajeshwar</creatorcontrib><creatorcontrib>AMOAKO Derrick Brian</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BHASKAR Ajay Rajeshwar</au><au>AMOAKO Derrick Brian</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR CO-FRYING VEGETABLE AND TUBER SUBSTRATES</title><date>2024-04-09</date><risdate>2024</risdate><abstract>A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.
Un producto de botana envasado listo para comer, que contiene una mezcla de sustratos de tubérculos y sustratos de verduras freídos en conjunto, incluye de aproximadamente 5% a aproximadamente 95% de los sustratos de tubérculos, y de aproximadamente 5% a aproximadamente 95% de los sustratos de verduras, de tal modo que la mezcla en el producto envasado tiene un contenido de humedad en el intervalo de aproximadamente 1.3% a aproximadamente 4.5%, o un contenido de aceite en el intervalo de aproximadamente 20% a aproximadamente 50%. Los métodos de elaboración de la mezcla incluyen pretratar los sustratos de tubérculos, pretratar los sustratos de verduras en una manera tal que difiere del pretratamiento de los sustratos de tubérculos, y freír en conjunto los sustratos de tubérculos pretratados con los sustratos de verduras pretratados juntos, al mismo tiempo y bajo las mismas condiciones.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD FOR CO-FRYING VEGETABLE AND TUBER SUBSTRATES |
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