http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2468592-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7bf6eaf61140557c8cdc8be05898aafc |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 |
| filingDate | 2011-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c6315cced6dcb01bfc3c26f2ff92829 |
| publicationDate | 2012-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2468592-C1 |
| titleOfInvention | Whipped protein-nut cookie and whipped protein-nut cookie production method |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to food industry. The protein-nut cookie contains sugar sand, egg protein, crushed kernels of raw and roasted nuts at the following initial components ratio, wt %: sugar sand - 58-60, egg protein - 16-21, crushed kernels of raw nuts - 9-10, crushed kernels of roasted nuts - 12-14. One uses nuts represented by hazelnuts. The cookie size is equal to 0.7-1.0 cm. The whipped protein-nut cookie production method involves beating a mixture of sugar and crushed nuts with oxygenated egg protein, produced by way of maturation in two stages, and subsequent baking. Beating a mixture of raw and fried nuts with sugar and part of egg protein is performed simultaneously with milling. The produced mixture is maturated at a temperature of 20-22°C during 12 hours till protein oxydation to pH equal to 4.8-5.0. Then the mixture is intensively milled, added the remaining egg protein to and repeatedly beaten at a rate of 800-850 rpm for the mixture enrichment with oxygen and heating up to 40-45°C. Then the mixture is repeatedly maturated at a temperature of 20-22°C during 12 hours for further oxydation to pH equal to 6.8-7.0. Then the mixture is briefly beaten and deposited. One performs stepwise baking: first at t=96-100°C during 3-4 minutes, then- at t=185-190°C during 4 minutes; then the temperature is decreased to t=145-150°C with maintenance for 4 minutes. Before baking the mixture is stirred at the working tool rotation speed equal to 60 rpm during 3-4 minutes.EFFECT: invention ensures nutritive value enhancement, structural-and-mechanical properties improvement and cookie usage convenience as well as confectionary products range extension.4 cl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2726562-C1 |
| priorityDate | 2011-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.