http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2454076-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-801 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-361 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a3df96a68e3cba09accf9200e48c025 |
| publicationDate | 2012-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2454076-C2 |
| titleOfInvention | Compositions and methods for production of frozen food product for infants and for young children |
| abstract | FIELD: food industry. n SUBSTANCE: inventions are intended for usage in food industry, in particular, in production of food products for infants and for young children. The product includes a liquid or puree-like medium containing fruit, vegetables, meat, fish and any combinations thereof. The product is frozen into minute ice crystals by way of freezing with simultaneous slow beating up at a temperature from approximately -3°C to approximately -8°C during 50-60 minutes. The method envisages heat treatment of the liquid or puree-like medium whereat the medium becomes sterile, the medium freezing and stirring with simultaneous slow beating up, transference of the frozen product into a sterile container. The method for freezing with simultaneous slow beating up ensures that the frozen water fraction is equal to approximately 80-90%. The inventions are aimed at preservation of the taste and texture of frozen food products. n EFFECT: method ensures production of a frozen product with a lighter shade, more homogeneous and creamy texture with improved taste profile. n 2 cl, 4 tbl, 3 ex |
| priorityDate | 2007-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.