http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2633555-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ffadf59114db96ec749b85ba3f6fb5d0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-32 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-32 |
| filingDate | 2016-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec0dcee74711861605f6b988d851c243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9302de01858c1d8345314a519e0c864 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e0804bb10b47cc974c24ed72b70c10e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6086852b5dfd814b178744f4e9da8e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be174629f0249fc839deac43a869c653 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b30146d8016902d3d01f338cd3c192dd |
| publicationDate | 2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2633555-C1 |
| titleOfInvention | Method for preparing chocolate using parsnip powder |
| abstract | FIELD: food industry. n SUBSTANCE: cocoa groats and granulated sugar are heated, then the cocoa groats are loaded into the melanger, where it is subjected to grinding and stirring, then the granulated sugar is poured, and the chocolate mass is kneaded. At the end of kneading, parsnip powder is poured, which is an additive enriching with biologically active substances and a natural flavour. The chocolate mass is discharged into a container from which about 25% of chocolate from the total mass is taken and poured onto a granite surface for cooling, then the cooled chocolate is poured back into the container with the remaining chocolate mass and stirred. The chocolate is filtered and fed for pouring into moulds, cooled, and then it is removed from the moulds. The quantitative ratio of the components is selected. n EFFECT: improvement of the organoleptic product characteristics, giving functional properties due to enriching it with vitamin C and B 5 , mineral substances K, Mg and fiber. n 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2679714-C1 |
| priorityDate | 2016-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.