http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2430575-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 | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-10-10-04:00^^<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_172fc4fc8a93650e2f00d8145f0c9dfc |
| publicationDate | 2011-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2430575-C1 |
| titleOfInvention | Method for production of waffles with coffee aroma and taste (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: group of inventions relates to technology for production of flour confectionery products. The proposed methods include the following operations. The formulation ingredients are pre-processed according to the traditional technology. Prepared girasol is cut, dried in microwave field at preset process parameters till residual humidity about 20% and additionally dried by convective method till residual humidity content about 5%. Slightly dried girasol is cryomilled in liquid nitrogen to produce flour. Prime grade wheat flour is mixed with girasol flour at a ratio of 5:1 - 13:1. Dough is prepared according to traditional technology as follows. One mixes yolks, salt, soda, vegetable oil, phospholipids and 10% of the recipe quantity of water. One stirs the mixture and adds the remaining water quantity to it and half of the recipe quantity of flour. One stirs the mixture, adds the remaining portion of flour to it and kneads into homogeneous mass. The waffle sheets are formed from the produced mass and baked according to a traditional technology. Prepared Chinese magnolia vine is extracted with liquid nitrogen and separated miscella. Prepared scorzonera or oyster plant or dandelion roots are cut, dried in microwave field at preset process parameters till residual humidity about 20%. Slightly dried scorzonera or oyster plant or dandelion roots is/are roasted according to the traditional technology and impregnated with separated miscella with simultaneous increase of pressure. One performs depressurisation to atmospheric pressure with simultaneous freezing of scorzonera or dandelion roots or oyster plant with subsequent cryo-milling in the medium of released nitrogen to produce flour. Flour produced of scorzonera or of oyster plant or of dandelion roots is mixed with culinary fat, sugar powder and waffle crumb to produce a filler. The produced filler is spread on waffle sheets which are cut, pre-packed or packed to produce the target finished product. n EFFECT: inventions allow to produce waffles which have coffee taste and flavour with no coffee added to the formula. n 3 cl |
| priorityDate | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.