http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2515636-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce20271757594de0d45dc3d8e410569f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2012-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95d27028d884e2bc79a727906f9f19a0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc6634b23bb7914505381c42bba6df81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7bdc5f8c99367bb7f1c63caf689856ad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9b079bb826a7f870ae3f87aec0ebacc |
| publicationDate | 2014-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2515636-C1 |
| titleOfInvention | Spa waffles |
| abstract | FIELD: food industry. n SUBSTANCE: waffles include waffle sheets prepared of the following components: a vegetal raw material semi-product, a sweetening agent, dry milk, a phospholipid product, melange, culinary salt and mineral water, and a filling prepared of the following components: a taste filler, dry whey and soya lecithin. The vegetal raw material semi-product is represented by a mixture of wheat flour and oat offal at a ratio of 1:2. The sweetening agent is represented by stevioside. The taste filling is represented by a mixture of stevioside, cola nut and vegetable oil, taken at a weight ratio equal to 1:25:70, and is preliminarily treated (before mixing) in a rotor and roller disintegrator at 25°C under a pressure of 10 MPa. The phospholipid product is represented by "Feis". The initial components are used at the following ratio, wt %: waffle sheets: vegetal raw material semi-product - 57.00-63.35, sweetening agent - 0.23-0.35, dry milk - 12.25-30.15, phospholipid product - 0.50-1.60, melange - 5.05-12.25, food salt -0.32-0.64; filling: sweetening agent - 0.43-0.95, taste filling - 35.35-60.45, dry whey - 25.75-49.45, soya lecithin - 13.15-15.25. Cola nuts are strained in a rolling machine till the milling degree of 90 % of the mass is less than 50 mcm. n EFFECT: invention ensures development of a formula for waffles with filling having antioxidant and tonic properties, expansion of similar purpose flour confectionary products range. n 2 cl, 2 tbl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2600600-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2602443-C1 |
| priorityDate | 2012-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.