http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2011105068-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-30 |
| filingDate | 2009-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2011105068-A |
| titleOfInvention | FORMED PRODUCT FROM AIR GRANULES AND METHOD FOR PRODUCING IT |
| abstract | 1. A method of manufacturing a snack piece, comprising the steps of:! extrusion of dough to obtain granules; ! drying said granule to an intermediate moisture content of from 5 wt.% to 15 wt.% to obtain a semi-finished product; ! loading a matrix having the desired target shape, a variety of these semi-finished products; and! blasting said semi-finished products inside said matrix until essentially all of said matrix is filled and said snack piece is obtained essentially having said desired target shape. ! 2. The method according to claim 1, further comprising the following steps before said extrusion:! mixing the ingredients of the dough to obtain a mixture for the dough; and! hydrating the specified mixture for the test to a total moisture content of 25% to 35% to obtain the specified test,! while the specified mixture for the test contains:! A) from 85% to 95% of rice flour, less than 1% sugar, less than 2% sodium bicarbonate, less than 2% monocalcium phosphate, and from 0.5% to 1.5% xanthan gum; ! B) from 90% to 95% tapioca starch, from 3% to 9% stearic acid, and from 0.5% to 1.5% xanthan gum; with hydration of the specified mixture for the test to a total moisture content of from 25% to 35% to obtain the specified test. ! B) from 90% to 98% of rice flour, and from 0.5% to 1.5% of xanthan gum; ! D) from 35% to 45% fruit concentrate, where the fruit concentrate contains from 40% to 65% solids from fruits, from 0.5% to 1.5% Arabian gum, from 45% to 55% tapioca starch, and from 5% to 15% of potato flakes; ! hydrating said test mixture to a total moisture content of about 25% to 35% to obtain said test. ! D) from 35% to 45% pineapple concentrate, where the specified pineapple end |
| priorityDate | 2008-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.