http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-021121-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_322c0c98a25ff9e9d51e91615a003eb4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9957082c2160401e6a87b51a90b83086 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 |
| filingDate | 2011-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fb1fea5444334d35985871f36424522 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e688a3ea3a76ca92b305cfccd06a512 |
| publicationDate | 2015-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-021121-B1 |
| titleOfInvention | CONCENTRATED PROTEIN PRODUCTS AND METHOD OF THEIR PRODUCTION |
| abstract | The invention relates to concentrated protein products and methods for their production from sources of plant origin, intended for use in various sectors of the economy: mainly food (meat, dairy, canning, baking, pasta, confectionery, food, concentrated industries), pharmaceutical in the manufacture of medicines , feed mill industry in the production of feed, as well as chemical and other industrial sectors. The technical result achieved through the use of the claimed invention is to simplify and cheapen the technological process of obtaining concentrated protein products and increase its efficiency by increasing the completeness and speed of extraction, as well as to obtain the final product with neutral organoleptic characteristics, including the absence of specific flavor characteristics, such as soy smell and taste (bitterness, bean flavor). This technical result is achieved due to the fact that in the method of production of concentrated protein products in the first stage, gels are obtained from aqueous suspensions of the initial sources of raw materials with a concentration exceeding the critical gelation concentration, and in the second stage they are extracted with solvents that extract the sol fraction to obtain the final target product, which is a gel fraction, the spatial network framework of which is built of protein molecules. The surface area of the gels can be increased by introducing food rippers, |
| priorityDate | 2009-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.