http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2371922-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9676fc7362830f2e93970491c4e5f6b3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2008-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0264588ebcc2b92acdd689afc75894b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5feb0b5e17f606885868e2e0e428a6bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_325389e6115e0d2adecd89554bb273d3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2e0cf5124e82a05a6b7fce07fda5969f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d645187f9d7b10f4fce24b0ab3cf12db |
| publicationDate | 2009-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2371922-C1 |
| titleOfInvention | "biskvitnoe s tvorozhnum souffle" cake production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry. Good consists of flour baked semi-product and souffle layer. Egg albumen is beaten till its mass increases 2-3 timed to prepare the souffle. After that agar-sugar-dextrose syrup is boiled till dry substances content makes 78-81% with its following cooling till 65-70°C. Syrup is gradually added to sponges till thick foam-like mass is obtained. At the same time curdy mass is prepared by sequential mixing of previously prepared cottage cheese, sugar powder and dry milk in tempering machine at 60-70°C with following maturation during 35-45 minutes. The mass is added to the foam-like mass. Baked semi-product is produced by beating of melange and sugar and emulsifier in the beating machine during 10-20 minutes till its volume increases 2.5-3 times. Before the beating is finished flour is added. The flour is mixed with potato starch and chicory roots processing product (linear polymer with polymerisation degree from 2 to 60 units of fructose links in the chain). The mixture is mixed during 14-18 seconds. After that it is formed, baked at 190-200°C during 6-10 minutes and cooled down. After that prepared souffle is put on the surface of flour baked semi-product. Semi-product components are used in the specified ratio. n EFFECT: invention allows to obtain a cake based on milk raw material with increased calcium and food fibers content with long storage life up to 120 hours. n 2 ex |
| priorityDate | 2008-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.