http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2567206-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P25-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61P25-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 |
| filingDate | 2010-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7233e030ee312fe8a92a14f2aa60d1a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b38c9d6c839cd61871010644b49ca50e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fee83287460cb4a7927c54b56a7e2bb |
| publicationDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2567206-C2 |
| titleOfInvention | Hydrolysed whole grain composition |
| abstract | FIELD: food industry. n SUBSTANCE: present invention relates to food industry. The hydrolysed whole grain composition contains α-amylase or its fragment with such α-amylase or its fragment, when in an active condition, does not display any hydrolytic activity with regard to food fibres. In the hydrolysed whole grain composition, the ratio of maltose to fructose is below 230:1 in conversion to the composition weight; alternatively, the ratio of maltose to glucose + fructose is below144:1 in conversion to the composition weight. The method for the composition preparation envisages interaction of a whole grain component with an enzyme composition in water, with the enzyme composition containing at least one α-amylase and does not display any hydrolytic activity with regard to food fibres, then a reaction of the enzyme composition with the whole grain component is performed for whole grain hydrolysis and production of a hydrolysed whole grain composition by way of inactivation of the said enzymes after the said hydrolysate has reached a viscosity value within the range of 50-5000 MPa·s, measured at 65°C. n EFFECT: invention allows production of a composition of hydrolysed whole grain that is rich in food fibres, possesses excellent consumer properties when applied as a food product and can be produced without detriment to the organoleptic properties. n 18 cl, 4 dwg, 4 tbl, 4 ex |
| priorityDate | 2009-12-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 180.