http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2520348-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6403cbec868f7b2cfe574019333ab4c8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-002 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-0006 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-02 |
| filingDate | 2009-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_85edf2fb98f64c9daf7878b51d830c48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e6d238c6adbc45acf9a2487554207dd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71bf1deba34679b0a8334f49889af1fb |
| publicationDate | 2014-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2520348-C2 |
| titleOfInvention | Cocoa-beans washing method for improvement of quality of cocoa-products manufactured from such beans |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to methods for impurities removal from cocoa-beans, free fatty acids content decrease in cocoa butter of cocoa beans or both. The methods are implemented using a solution for preliminary washing which is placed into contact with cocoa-beans. Additionally, one describes cocoa-products manufactured by the said methods and systems for the said methods implementation with cocoa-beans. The method for impurities removal from cocoa-beans involves placing fermented brown cocoa-beans in contact with a solution for preliminary washing, the said fermented brown cocoa-beans removal from the solution for preliminary washing and the said preliminarily washed cocoa-beans processing with conversion into ground cocoa where ground cocoa manufactured from the said preliminarily washed cocoa beans has decreased metals content, decreased mycotoxins and/or free fatty acids content in comparison with ground cocoa manufactured from fermented brown cocoa-beans not placed in contact with the solution for preliminary washing. n EFFECT: invention ensures improvement of the quality of cocoa-beans manufactured from raw cocoa-beans. n 18 cl, 15 dwg, 17 tbl, 13 ex |
| priorityDate | 2008-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.