http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2622702-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c729613f885391f85ca3cc37af20c3c3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-46 |
| filingDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_46a9b3dce7d5b03a0ec73cf25eb3cdea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17a6cfa4cb290f6b937006962d0fe05c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0936144f3f53c6617545a3249c7d616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_38ce33510fc79dd188de80369be6a0e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_acee55a77dd1d5c7074a429710b5f9b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0cb18c2aa1d80174f4444588274868dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_873e30b0aaee8253154d7106d8a8d1c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a0957a0ff6215a1ec85628a99b737ac |
| publicationDate | 2017-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2622702-C2 |
| titleOfInvention | Method for producing sweets of "cream toffee" type |
| abstract | FIELD: food industry. n SUBSTANCE: method for producing sweets of "Cream toffee"-type is proposed, envisaging mixing a protein-polysaccharide mixture consisting of whey, sodium carboxymethyl cellulose, agar and pectin, and water, and then heating the mixture to the temperature of 60ºC and swelling for 30-60 minutes; then treacle and sugar substitutes - sorbitol, erythritol and isomalt - are introduced into the swollen protein-polysaccharide mixture and mixed; the resulting syrup is boiled down to the temperature of 100°C, after which butter is added to the syrup and mixed, the mass is boiled down to the temperature of 118°C and directed to moulding, wherein the protein-polysaccharide mixture is introduced in an amount of 11.84-12.79% by weight, and the sugar substitute mixture in an amount of 60.45-64.15% by weight to the weight of the finished product. n EFFECT: invention allows to obtain a product with an extended shelf life, reduced sugar content and acceptable organoleptic parameters. n 2 dwg, 1 tbl |
| priorityDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 105.