http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547321-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 | 2014-10-09-04:00^^<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_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2015-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2547321-C1 |
| titleOfInvention | Method for production of "rostovskoye" ice cream (versions) |
| abstract | FIELD: food industry. n SUBSTANCE: methods for "Rostovskoye" ice cream production envisage recipe components preparation, 20%-fat cream mixing with cream condensed with sugar, low-fat milk condensed with sugar, condensed cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio. n EFFECT: inventions allow to produce a range of new ice cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances. n 87 cl |
| priorityDate | 2014-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 142.