http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2427236-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82e066f03a988a12151abab5fc681369 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2010-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28b2f05e63cbbba6d8270760a04167ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a8363e2f36eea2f8769c067f6be16af http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a356f57b298a3453072b2b21fc3378e9 |
| publicationDate | 2011-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2427236-C1 |
| titleOfInvention | Method for production of waffles (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: group of inventions relates to technology for production of flour confectionery products. Formula components are prepared. Girasol is cut, dried in microwave field at preset process parameters, roasted and cryo-ground in liquid nitrogen to produce flour. Dough making from a mixture of prime grade wheat flour and girasol flour produced according to specified technology (at a weight ratio of 5:1 - 13:1), yolks, salt, soda, vegetable oil, phospholipids and water. The dough is moulded in the form of sheets and baked. One prepares a filler. For this purpose grapefruit peel is extracted with liquid nitrogen with corresponding miscella separation. Scorzonera or oyster plant or dandelion root is cut. It is dried in microwave field at preset process parameters. Obtained mixture is fried, impregnated by separated miscella with simultaneous pressure boost till pressure level of nitrogen saturated vapours at impregnation temperature and depressurisation till atmosphere pressure with simultaneous freezing of the raw material and its cryomilling in medium of evolved nitrogen. Its mixing with culinary fat, dry milk, sugar powder and waffle crumb to make filling. Making waffles from sheets and filling. n EFFECT: method makes it possible to produce waffles, which have improved consistency and coffee taste and flavour with no coffee added to the formula. n 3 cl |
| priorityDate | 2010-05-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.