http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2013131083-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2011-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2013131083-A |
| titleOfInvention | FROZEN CONFECTIONERY PRODUCTS CONTAINING HYDROLIZED WHOLE GRAIN |
| abstract | 1. A frozen confectionery product containing from 0 to 20 wt.% Fat, up to 25 wt.% Dry skim milk residue, from 5 to 35% sweetener, and up to 3% stabilizer and / or emulsifier, where the specified frozen confectionery product further comprises : - a composition of hydrolyzed whole grains; - alpha-amylase or its fragment, where alpha-amylase or its fragment in the active state does not have hydrolytic activity against dietary fiber. 2. The frozen confectionery product according to claim 1, additionally containing a protease or its fragments in an amount of 0.001-5 wt.% Of the total whole grain content, where the protease or its fragment in the active state does not have hydrolytic activity against dietary fiber. Frozen confectionery product according to claim 1, not containing protease. A frozen confectionery product according to any one of the preceding paragraphs, further comprising an amyloglucosidase or fragments thereof, wherein the amyloglucosidase or fragments thereof in an active state do not have hydrolytic activity with respect to dietary fiber. A frozen confectionery product according to any one of claims 1 to 3, further containing glucose isomerase or its fragments, where glucose isomerase or its fragments in the active state do not have hydrolytic activity against dietary fibers. The frozen confectionery product according to claim 1, wherein the hydrolyzed whole grain composition has a substantially intact beta-glucan structure compared to the starting material. The frozen confectionery product according to claim 1, wherein the hydrolyzed whole grain composition has a substantially intact structure |
| priorityDate | 2010-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 126.