http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2400996-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/A21D13-08 |
| filingDate | 2009-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2010-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2400996-C1 |
| titleOfInvention | Method for production of waffles (versions) |
| abstract | FIELD: food industry. ^ SUBSTANCE: when kneading dough, mixture of high-grade wheat flour and yacon flour is used. To produce flour, yacon is cut and dried in the microwave field at the specified parametres of the process, fried and ground in liquid nitrogen. Then dough is made of high-grade wheat flour, yacon flour, yolks, salt, soda, vegetable oil, phospholipids and water. Dough is shaped in the form of sheets and baked. To make filling, Chinese magnolia vine is extracted, and appropriate micelle is separated. Then girasol or girasol-sunflower or yacon or chicory is cut, dried in microwave field at specified parametres of process, fried, impregnated with separated micelle, and simultaneously pressure is increased. Then pressure is reduced down to atmospheric value, simultaneously raw mix is frozen and ground into flour in the medium of released nitrogen. To produce filling, flour is mixed with culinary fat, sugar powder and waffle crumb. Waffles are shaped from sheets and filling. ^ EFFECT: produced waffles have improved texture, coffee taste and flavour with no coffee added to the formula. ^ 4 cl |
| priorityDate | 2009-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.