http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2013146232-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2012-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2013146232-A |
| titleOfInvention | STORAGE RESISTANT FOOD PRODUCT AND METHOD FOR PRODUCING IT |
| abstract | 1. A method of making a packaged food product, comprising the following steps: a) providing an aqueous mixture containing tamarind fruit extract and acacia arabia extract; b) adjusting the pH of the thus obtained aqueous mixture to a value of from about 3.6 to about 4.8 , preferably from about 3.8 to about 4.05, by adding a weak organic acid; c) cooking the resulting mixture at a temperature in excess of about 80 ° C; d) adjusting the pH of the resulting mixture to a value of from about 3.6 to about 4.8, preferably from about 3.7 to about 4.2, by adding a weak organic acid; e) optionally cooling the cooked mixture to a temperature of at least about 65 ° C; f) packaging and sealing the mixture thus obtained , and g) pasteurizing the resulting sealed pouches at approximately 92 ° C to produce a packaged food product. I. 2. The method of claim 1, wherein the tamarind fruit extract is added to the aqueous mixture in step a) in an amount of about 0.5% to 16%, preferably about 1% to 3%, and more preferably about 1.84%. 3. The method of claim 1, wherein the acacia extract is added to the aqueous mixture in step a) in an amount ranging from about 0.1% to 2%, preferably from about 0.15% to 1%, more preferably about 0.175%. 4. The method according to claim 1, in which either before step b), or after step b) and before step d), a milk mixture is added, so that the mixture in steps e) to g) is a milk mixture, and the food product is |
| priorityDate | 2011-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.