http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2463794-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e3e15691a78a876510a1692645f71e37 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2011-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_487038e538e1676a96fd84a27e076e66 |
| publicationDate | 2012-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2463794-C1 |
| titleOfInvention | Method for production of butter oatmeal cookie by deposition method |
| abstract | FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, dough pieces moulding by the deposition method, baking, cooling, packing, marking and transporting. Dough kneading is performed by way of margarine beating with sugar sand during 10-15 minutes till gassy homogeneous mass production. One adds melange, "Beating paste" emulsifier, caramelised sugar, sorbic acid and a flavouring agent into the produced mass; one proceeds with stirring the mass with each additive being introduced for 1-4 minutes, with addition of oat flakes requiring no cooking into the mixture and with the mixture stirring during 8-10 minutes. Then one adds a filler chosen from among chocolate crumbs, dried cherries, succades, sunflower seeds. The flour and baking powder are added the last thing; the mass is stirred for 2-4 minutes. The said components are taken at the following ratio, wt %: sugar sand - 28.0-29.5, table margarine - 19.0-20.5, melange - 8.0-9.5, "Beating paste" emulsifier - 0.9-0.95, sorbic acid - 0.1-0.2, flavouring agent - 0.09-0.1, baking powder -0.6-0.7, oat flakes - 22.0-24.5, caramelised sugar - 0.6-0.7, one of the following fillers: chocolate crumbs - 5.0-5.4 dried cherries -8.0-8.4 or succades - 8.0-10.4 or sunflower seeds - 11.0-12.0, prime grade wheat flour - balance. ^ EFFECT: invention allows to enhance quality indices of rich dough and subsequent consumer indices of the ready products by way of imparting elastic and plastic properties, a crispy and fluffy structure to dough; the structure is enriched with valuable nutritive components. ^ 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2601584-C2 |
| priorityDate | 2011-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.