http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2012139663-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-281 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-75 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2011-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2012139663-A |
| titleOfInvention | FOOD COMPOSITIONS OF A LIQUID TEST AND METHODS FOR PREPARING FOOD PRODUCTS COATED WITH A LIQUID TEST, WITH THEIR USE |
| abstract | 1. A food composition of a batter for frying in fat and (or) oil, containing: (a) 27-57% by weight of flour, (b) 40-70% by weight of water and (c) 0.15-3.0 % by weight of a mixture of proteins and (or) peptides obtained from muscle tissue of animals, while the food composition of the liquid test contains not more than 0.030 mol / kg of alkali metal ions. 2. The liquid batter food composition according to claim 1, wherein the mixture of proteins and (or) peptides obtained from the muscle tissue of animals is obtained from fish, poultry or meat. The liquid batter food composition according to claim 1 or 2, wherein the mixture of proteins and (or) peptides is selected from: (i) a mixture of myofibrillar and (or) muscle tissue-forming proteins derived from animal tissue, and (or) (ii) a mixture peptides obtained by enzymatic cleavage of a mixture of myofibrillar and (or) muscle tissue-forming proteins obtained from animal tissue. 4. A liquid batter food composition according to claim 1 or 2, containing from 0.25 to 2.0% by weight of a mixture of proteins and (or) peptides. 5. The food composition of the liquid dough according to claim 4, containing from 0.5 to 1.0% by weight of a mixture of proteins and (or) peptides. The liquid batter food composition according to claim 1 or 2, containing not more than 0.025 mol / kg of alkali metal ions. The liquid batter food composition according to claim 6, containing not more than 0.020 mol / kg of alkali metal ions. The liquid batter food composition according to claim 1 or 2, further comprising a chemical or biological disintegrating system. The liquid batter food composition of claim 8, wherein the chemical disintegrant system comprises at least one alkaline disintegrant and at least one acid disintegrant that react with each other to form gaseous carbon dioxide. Food composition w� |
| priorityDate | 2010-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.