http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2460301-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4206dd8cda2832fc197d6e2a3d57a4c2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2009-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_acbcd4c4104d682462c14bcb1d461703 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9e135bafe19fa6669a242a588288a79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2fa5c2c8e4b16f5364d521559c551a3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ffad1dd56c21a35d6d562f35bf11173 |
| publicationDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2460301-C1 |
| titleOfInvention | Quick method for maize nixtamalisation |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry, in particular, to a method for production of fresh maize dough for application in production of maize pones, tortilla chips or maize chips. The method involves mixing a calcium based gelatinising agent with a crude fraction of maize endosperm and a crude fraction of maize OZCh. Maize OZCh fraction is represented by a mixture of skin (pericarp), germ and root cap being a by-product produced in the process of maize grinding. Then one performs hydration of the produced mixture with hot water with a temperature equal to nearly 50°C - nearly 80°C to produce dough. Then the dough is delivered into the extruder having a temperature profile within 5°C - 35°C, the extruder treats and cools the dough till the temperature is equal to nearly 25°C - nearly 40°C. The extruder has no puncheon. n EFFECT: invention ensures maize dough production immediately from the raw materials without the traditional stages of cooking and soaking which reduces the treatment period, eliminates removal of pungent and inefficient wastes; at the same time, however, the invention ensures production of dough similar, in terms of rheological properties, to dough manufactured according to the traditional method of nixtamalisation. n 1 dwg, 8 tbl |
| priorityDate | 2008-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.