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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
filingDate 2013-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2015-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72f1f08a32cb1e95a808f6b3f666e7fe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89
publicationDate 2015-03-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2543727-C1
titleOfInvention Method for production of dairy ice cream (versions)
abstract FIELD: food industry. n SUBSTANCE: inventions group relates to ice cream production technology. The methods envisage recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, sandwich butter, dry defatted milk, sugar sand, waffle wastes, potato starch, sodium caseinate, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. n EFFECT: method allows to produce ice cream enriched with biologically active substances of vegetal raw materials and having unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition. n 86 cl
priorityDate 2013-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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