http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2374886-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_92a8d19fc25260d2b5e81ffe6646115e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_45c85b147360938b86dab95c9ac26693 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 2008-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6d6f84227274b31df0f8910775c5e79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68ca3f9cfdb4c0d5093de4039b0978d2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e11706f33549d7056c582a6365ccf8e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7370f8ecfd3a718defa0173c278954eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9216ceb4bc52637d7d2b2ddf7878d505 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aec7b5529a81cae48da6903a51f1970b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6de2192b5e5c65e33bd1023e1c763bcb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8364f696e67a790c0743f78cfcc0888e |
| publicationDate | 2009-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2374886-C1 |
| titleOfInvention | Method of "ptichye moloko"-type sweets manufacturing |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry. Agar-isomaltose-molasses syrup is produced by mixing of agar swelled in water with isomaltose and molasses with following boiling of obtained mixture in water during 15-30 minutes till syrup with moisture content 17-25% is produced. Milk product is also prepared by mixing of milk whey pH 5.0-5.5 and dry substances content 4.5-5.0% and modifying salt chosen from: natrium lactate, natrium citrate, sodium acetate, taken in quantity providing mixture pH 6.6-6.8. The mixture is boiled till dry substances content 9-10.5 %. Polysaccharides containing sodium alginate, carboxymethylcellulose and xanthan gum are added at the mixture. Mass is warmed up at 65-90°C till dry substances content 11-13% and cooled down. After that aerated mass is prepared out of prepared agar-isomaltose-molasses syrup, milk product and polysaccharides with following mass beating till its volume increases 2-3 times. Aerated mass is mixed with cream made of condensed milk and butter with edible acid and vanillin adding at the end till mass with dry substances content 78.5-81.5% is obtained. After that prepared mass is formed as separate goods casings, glased and packed. Components for aerated mass preparation are taken in specified quantity. Isomaltose can also be added during addition of polysaccharides mixture the milk whey. n EFFECT: invention allows to obtain diet "ptichye moloko"-type sweets with lowered energy value and production cost. n 2 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2566051-C1 |
| priorityDate | 2008-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.