http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2518111-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2bbe239ca6ed7d02ecd4107a0ab6c4e4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 |
| filingDate | 2012-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4bb823b61e7f3dbde797f7481447a45f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05fc806619df448db271dc8553631f48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e5ac7bfa7d62085925dc909e02b0efbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e140ceed6944e03c8ba544c979975c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f278861e32a66dcb78c580e0598ceb65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f6e1c72930889c8a8cc00dbea38660e8 |
| publicationDate | 2014-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2518111-C1 |
| titleOfInvention | "nut" spread production method |
| abstract | FIELD: food industry. n SUBSTANCE: method envisages production of spread of a mixture of butter, peanut and sesame oil, wheat germ oil, drinking water, hazelnuts and an emulsifier. Butter is preliminary melted at T=65…70°C. The vegetable oils (peanut and sesame oil, wheat germ oil), drinking water and an emulsifier are stirred at T=65…70°C. The emulsifier is preliminarily dissolved in a small quantity of the vegetal emulsion. Then butter and the taste filler represented by hazelnuts are introduced into the ready vegetal emulsion. Then the mixture is stirred, pasteurised at T=80…85°C, cooled to T=50…55°C and delivered for spread production by the high-fat cream conversion method. The manufactured product is packed and delivered into a freezing chamber for 48-72 hours. The mixture components are taken at a specified weight ratio. n EFFECT: invention allows to produce spread with balanced fatty acid composition and decreased fat weight fraction. n 3 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2640872-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2714158-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2733292-C2 |
| priorityDate | 2012-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.