http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2491827-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-102 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-405 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-395 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-14 |
| filingDate | 2008-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6dd1905cb3eeb6991fb1f07316aacfae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_53ebde6a9133002283f275b6c194df6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcf9fdd0e84d50a331b897d07901fb8a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5922688b48a4760e7aa1d1b42050944 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25b404a53167c5d2359987a6dfe22b70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_040d3728771e6fdf888c189ee2920115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64ec2c747b5a4d2cdf6f713f4cb10906 |
| publicationDate | 2013-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2491827-C2 |
| titleOfInvention | Instant product for beverage preparation |
| abstract | FIELD: food industry. n SUBSTANCE: inventions group relates to food industry. The method involves the stages of provision of a porous base powder (represented by a powder frozen by way of spraying, with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals amounting to 2.5. ml/g and the size of pores filled with ice crystals less than 3 mcm), the base powder agglomeration at a temperature lower than 0°C to produce a flat cake, the latter powdering and the powder sublimation drying. The instant powder for beverage preparation is represented by coffee powder or coffee powders with addition of chicory, cereal crops, a milk or non-milk whitener, cocoa powder, chocolate powder or powder for preparation of a malt beverage. The porous and spraying-frozen base powder with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals equal to 2.5 ml/g and the size of pores filled with ice crystals being less than 3 mcm. The product represents an instant powder for beverage preparation and is produced by cold agglomeration of the base powder and, whenever required, further milling. The instant beverage preparation method involves a stage of reconditioning of the instant powder for beverage preparation with a liquid. n EFFECT: inventions group is aimed at manufacture of a product with easy solubility and foam volume whereof is equal to nearly 3-6,9 ml in the process of reconditioning with a liquid. n 34 cl, 8 dwg, 7 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2609442-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2609311-C1 |
| priorityDate | 2007-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.