http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2482702-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/A23L11-00 |
| filingDate | 2010-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-27-04:00^^<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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ecf066ebc79ce8d1270b9f949f9516c5 |
| publicationDate | 2013-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2482702-C2 |
| titleOfInvention | Protein-vitamin product manufacture method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to food industry and may be used during manufacture of protein food products of functional purpose using soya. The method involves soya protein base preparation, protein thermal-acid coagulation in the base by means of a lactic acid coagulating agent, protein clot separation from soya whey and the clot moulding. The protein thermal-acid coagulation in the soya protein base is performed using a mixture of milk whey and a 5%-ascorbic acid solution at a ratio of 1:1; the 5%- ascorbic acid solution is produced by way of dissolution in milk whey. The separated protein clot is conditioned till moisture content is equal to 10-80% and moulded to produce granules or paste or puree. One prepares protein-vitamin beverages based on the separated soya-and-milk whey by way of mixing with fruit or berry nectars or purees and subsequent homogenisation. n EFFECT: invention allows to manufacture a functional food product intended for systematic consumption for alimentation of all the age groups of healthy population, the product preserving and improving health due to physiologically functional ingredients presence in the product composition. n 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2566449-C1 |
| priorityDate | 2010-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.