http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2373752-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-44 |
| filingDate | 2009-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb2c3084ab227514280354d0ff2f3ece |
| publicationDate | 2009-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2373752-C1 |
| titleOfInvention | Production method of flavoured coffee drink "egoryevskiy" |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to technology of manufacturing coffee substitutes. Chinese magnolia is extracted by liquid nitrogen with miscella separation. Prepared Yacons are cut, dried in microwave field at preset parametres till residual humidity about 20%. Yacon, barley grains, chestnuts and soya are fried, mixed in mass ratio 7:7:2:4 and put into cryomiller shell. Obtained mixture is impregnated by separated miscella with simultaneous pressure boost. After the impregnation the depressurisation is performed and the mixture is frozen. The mixture is cryomilled in medium of evolved nitrogen. n EFFECT: product obtained from non-traditional raw materials has taste and aroma similar to flavoured coffee. |
| priorityDate | 2009-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.