http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2446700-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e30e326564a581d4c96ec2bb1479a6d8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a067cd7ef61d63cfb48f65def06eb79b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20271f79c7a4bbc51f2d9dfabfe6a65a |
| publicationDate | 2012-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2446700-C2 |
| titleOfInvention | Toffee production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, to its confectionary branch and may be used in sugar confectionery goods production. According to the method at first one mixes fructose with powdered milk in a boiling apparatus. The produced mixture is dissolved in water taken in amount of 30-35 wt % of the mixture weight with gradual heating of the produced solution to a temperature of 115-120°C with continuous mixing. One introduces into the solution molasses heated up to 65-75°C, the melted fat component and an emulsifier. The produced mixture emulsification is performed during 3-5 minutes. Then the mixture is boiled down to a temperature of 132-136°C until the dry substances content in the mixture is 94-95%. The produced mass is cooled to a temperature of 90-92°C. A flavouring agent is introduced into the mass. The mass is moulded in the form of individual goods which are wrapped in the moulding-wrapping device at specified choice of the components ratio. n EFFECT: invention ensures expansion of the range of preventive purpose toffees with dietary and diabetic properties by reduction of the carbohydrates and calorie content and the toffee quality improvement. n 4 cl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2760933-C1 |
| priorityDate | 2010-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.