http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2623243-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b33c8f31d36cd8106d65eeabada3f9c8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b430330ee1a95f56332237e7d9ba8e1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83d5e2d061fe3dfe7939bb0103c2ce56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_02fe1773ab67f703331b963c9611f5c5 |
| publicationDate | 2017-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2623243-C2 |
| titleOfInvention | Filling stable at baking, containing microparticles |
| abstract | FIELD: food industry. n SUBSTANCE: filling stable during baking is proposed, comprising: (a) a liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, and (b) the microparticles having a particle size of less than about 8 microns, the microparticles containing fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. A mixed product comprising the filling and the baked item is proposed. A method of preparing the filling stable during baking is proposed as well, comprising: (a) preparing the ingredients for the liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, (b) preparing the microparticles having a particle size of less than about 8 micron. The microparticles contain fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof, (c) mixing the ingredients for the liquid component and the microparticle using a device with high shear force to obtain a homogeneous mixture. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. n EFFECT: invention provides to obtain a filling that can withstand the processes of cooking and pressing with a small liquid separation or without it and with a minimum spreadability, and which can provide a creamy texture and the complex taste sensation of the finished product, may be sweet or savoury. n 30 cl, 2 dwg, 5 ex |
| priorityDate | 2012-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.