http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2565725-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_382ccfc2ebebcaee15aa7cda4cee86bc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-266 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-545 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2011-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef59557d1c230b9223b90859a8a44d4c |
| publicationDate | 2015-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2565725-C2 |
| titleOfInvention | Hollow confectionery goods and such goods production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to hollow confectionary goods obtained with usage of soya beans as an initial raw materials and to such goods production method. One proposes hollow confectionary goods produced by way of baking of dough containing soya beans, starch and preliminarily gelated starch; the components are contained at the following ratio: soya beans - 1 - 80 weight parts per 100 weight parts of dough (in terms of dry substance); starch - 10 - 60 weight parts per 100 weight parts of dough (in terms of dry substance); preliminarily gelated starch - 5 - 50 weight parts per 100 weight parts of dough (in terms of dry substance). Additionally, one proposes the said hollow confectionary goods manufacture method involving the following stages: 1) obtainment of dough containing soya beans, starch and preliminarily gelated starch and (2) dough baking. n EFFECT: invention is aimed at manufacture of a food product providing for consumption of all the nutritional components of soya beans, having no raw soya beans flavour, having a pleasant taste and aroma, a form easy for consumption and increased content of soya beans; such product may be easily consumed by children or adults. n 13 cl, 3 tbl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2631684-C1 |
| priorityDate | 2010-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 159.