http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2358433-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2006-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d45cca9e75f4fd060f2ceda2dbb2cbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_746a0f44644576d0216f853351bc7de6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bddb672e2c71becf709d218a977c646c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a445f267481cfc5faf15bb3e1d0af79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_617a219ccf2551d518a1ea0eeeeb1b0e |
| publicationDate | 2009-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2358433-C2 |
| titleOfInvention | Method of producing double-layer candies |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, to confectionary field, namely to the obtaining method of double-layer candies. The method includes forming of candy body by putting two layers of candy mass one on one and covering the candy body with covering chocolate. Fruit krokant candy mass is used for one of the layers. Viscous candy mass of souffle type or viscous candy mass of nougat type is used for the second layer put on top. The obtained mass is cut in bodies, cooled down to 18-22°C and covered with covering chocolate. Whereat fruit krokant candy mass is prepared by mixing boiled jam till dry content is 80-90%, with chopped to the particles size 0.5-1.0 cm dried fruit, fried chopped nuts, waffle crumbs, fat components and flavouring agent in the specified content. Viscous candy mass of nougat type is prepared by mixing boiled sugar, treacle and honey syrup with albumen mass, emulsifier, whole or coarse ground nuts and/or dried fruit. Whereat for sugar, treacle and honey syrup they take sugar, treacle and honey in the ratio of 0.7-1.5:0.5-2.0:0.4-1.0 and boil the obtained mixture at 120-140°C till moisture 6-15%, whip it with egg or milk or vegetable albumen during 2-7 minutes till density of 0.7-1.1 g/cm 3 . Distilled monoglycerides are used for emulsifier that are preliminary dissolved in fat at 60-70°C. Whole or coarse ground nuts and/or fruits are preliminary sprinkled with powder-like substance chosen from group: sugar powder, lactose, dry milk powder, starch degradation products, sorbit. Peanuts or hazel nuts or almond are used for nuts, dried fruits or sublimated fruits or citrons are used for fruits. Covering chocolate can be used of white colour without cacao powder. n EFFECT: taste properties improvement of finished products is provided. n 4 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2570566-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2577897-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2521505-C1 |
| priorityDate | 2006-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.