http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2543758-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/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
filingDate | 2013-12-02-04:00^^<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-2543758-C1 |
titleOfInvention | Method for production of milk-and-coffee ice cream (versions) |
abstract | FIELD: food industry. n SUBSTANCE: method envisages 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 field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, girasol-sunflower extract, potato starch 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: such technology allows to produce ice cream that is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition. n 87 cl |
priorityDate | 2013-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 142.