http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2342858-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d620071999b442df4c7afc77eacba645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2006-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_244de0f27c16259a9d7a5ed76bcd952a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_511672015f29f1bb7f6a46e7c777f5d7 |
| publicationDate | 2009-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2342858-C2 |
| titleOfInvention | Method of manufacturing protein-carbohydrate product |
| abstract | FIELD: food products. n SUBSTANCE: method of manufacturing protein-carbohydrate product involves producing mixture of protein and carbohydrate components. Soya milk containing 3.0% of protein, 1.5% of fat and 4% of carbohydrates is used as the protein component. Bog bilberry, cowberry, raspberry or strawberry syrup is used as the carbohydrate component. The syrup is produced from the above natural juices and sugar with the proportion of 2:1. The mixture is manufactured with the proportion soya milk:syrup equal to 5:1 with the following homogenisation under the pressure of 9 MPa until homogeneous mixture (cocktail) is obtained. n EFFECT: high organoleptical characteristics and high content of proteins, fats, carbohydrates, vitamins and minerals. n 1 tbl, 1 ex |
| priorityDate | 2006-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.