http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2456817-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_daeda0750cb981dff763bf1e73fa2448 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2010-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3de1758469a997b0627d8138edde070 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f16bc0d072e5b6a355a0a079dd5af75a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84f707dae7b62ae6e837baa9427172c5 |
| publicationDate | 2012-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2456817-C2 |
| titleOfInvention | Method for preparation of protein-lipid product |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry and may be used during white sauces and mayonnaises production. The method involves production of a soya protein base, thermal acidising coagulation of protein in the base by means of a bioorganic complex, protein clot separation from whey and introduction of recipe components. The bioorganic complex for protein thermocoagulation is represented by a binary composition of 5% solution of an organic acid (acetic or citric or ascorbic or adipic or amber or lactic acid) and milled horse radish root at a ratio of 3:1. Coagulation is performed at a ratio of the soya protein base to the bioorganic complex equal to 5:1. The protein clot separated from whey is conditioned until moisture content equal to 70-75% and is mixed with vegetable oil (sunflower or soya or olive or sesame or rape or cotton or maize or peanut oil or their mixture) at a ratio of 1:1. Separated whey is used during production of meat, fish or vegetable dishes. n EFFECT: invention allows to produce a functional food product that has a high antioxidant activity due to the soya protein base isoflavonoids as well as due to synergism of vitamin C with vitamin E; the product has a high content of protein, organic acids and contains a bioactive vitamin-and-mineral complex. n 4 cl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2569148-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2546278-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2546279-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2553520-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2740412-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2546280-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2680698-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2482696-C2 |
| priorityDate | 2010-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.