http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547407-C1
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 |
filingDate | 2014-09-09-04:00^^<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_cb2770305d34313d78a12dcb1567dd1d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a270a05512a76bc7b423a2cad8dd0cd 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-2547407-C1 |
titleOfInvention | Method for production of "tea aroma" ice cream (versions) |
abstract | FIELD: food industry. n SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: unsalted butter - 38.3; condensed low-fat milk with sugar - 328.9; sugar sand - 12.9; gelatine - 4.5; cloves for extract - 0.04; tea for extract - 9; vegetal raw materials - 50; solid vegetal fat - 50; water till the target product is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried 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 in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. Prepared unsalted butter, condensed low-fat milk with sugar, sugar sand, gelatine, cloves for extract, tea for extract and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product. n EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances. n 87 cl |
priorityDate | 2014-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 145.