| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-107
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y304-21062
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0053
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
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/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2010-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2016-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fee83287460cb4a7927c54b56a7e2bb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b38c9d6c839cd61871010644b49ca50e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4390f3bd47c957cf0cb8467db7839d87
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_feb236eb3c2848e17a8c884002f68425 |
| publicationDate |
2016-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2577356-C2 |
| titleOfInvention |
Filling composition containing hydrolysed whole grains |
| abstract |
FIELD: food industry. n SUBSTANCE: invention relates to filling compositions enriched with whole grains. One proposes a filling composition including fat in an amount of more than 15% of the filling composition weight and a hydrolysed whole grain composition produced from whole grain components including germs, endosperm and bran; the composition has at least 95% intact beta-glucan structure as compared to the initial material and/or at least 95% intact arabinoxylan structure as compared to the initial material and contains α-amylase or its fragment; α-amylase or its fragment (when in the active condition) does not display any hydrolytic activity with regard to food fibres. Additionally, one proposes a method for the preparation of the filling composition and a combined product containing the filling composition. n EFFECT: invention is aimed at the creation of food products enriched with whole grains without detriment to taste and organoleptic properties. n 9 cl, 7 dwg, 7 tbl, 5 ex |
| priorityDate |
2010-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |