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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42
filingDate 2014-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2015-04-10-04:00^^<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_5858906cab3f4e73d7e0de972cebce89
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb2770305d34313d78a12dcb1567dd1d
publicationDate 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2546786-C1
titleOfInvention "coffee" ice cream production method (versions)
abstract FIELD: food industry. n SUBSTANCE: 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 field till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 3.2%-fat milk, 20%-fat cream, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, dandelion roots extract, sugar sand, 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: 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 2014-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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