http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2545038-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 | 2014-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-03-27-04:00^^<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_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb2770305d34313d78a12dcb1567dd1d |
| publicationDate | 2015-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2545038-C1 |
| titleOfInvention | "coffee with cream" ice cream production method (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: one performs recipe components preparation, whenever required, cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. One mixes 20%-fat cream, low-fat milk condensed with sugar, yacon extract, gelatine, vanillin and drinking water; then one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product. n EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition. n 87 cl |
| priorityDate | 2014-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 142.