http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2544518-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 |
| filingDate | 2013-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a270a05512a76bc7b423a2cad8dd0cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb2770305d34313d78a12dcb1567dd1d |
| publicationDate | 2015-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2544518-C1 |
| titleOfInvention | Method for production of creme brulee 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 under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 23:20:7, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine, 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. n EFFECT: produced ice cream 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 | 2013-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 135.