http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2609239-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2017-01-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2609239-C1 |
| titleOfInvention | Method of "sosenka" kvass drink production |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to non-alcoholic beverage manufacturing technique. The method implies preparation of recipe components. Prepared pine needles are treated with boiling water during 1-2 minutes. Prepared chicory is cut, dried in microwave field till residual moisture content is equal to about 20% at microwave field power providing for heating of chicory up to pieces' internal temperature of 80-90°C during at least 1 hour. Frying and crushing are performed. The said components are poured with boiling water. Rye bread, sugar, citric acid and origanum infusion are added. The mix is infused for about 12 hours and then phases are separated to obtain the target product in the form of the separated liquid phase. n EFFECT: method allows for the stabilization of the target product colour. |
| priorityDate | 2015-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.