http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2543730-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
| filingDate | 2013-11-08-04:00^^<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_5a270a05512a76bc7b423a2cad8dd0cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb2770305d34313d78a12dcb1567dd1d 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-2543730-C1 |
| titleOfInvention | Method for production of creme brulee ice cream (versions) |
| abstract | FIELD: food industry.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 under heating conditions till the temperature is no lower than100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with milk glaze, mixing 3.2%-fat milk, fancy butter, dry cream, low-fat milk condensed with sugar, sugar sand, waffle wastes, wheat flour and drinking water at a weight ratio equal to 550:16.9:10:125.4:159.7:5.4:20:112.6, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, fancy butter, dry cream, low-fat milk condensed with sugar, sugar sand, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.EFFECT: method allows to enrich ice-cream with vegetal raw material biologically active substances and provides for unique organoleptic properties due to pop-corn consistency.8 cl |
| priorityDate | 2013-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 161.