http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2672603-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_860014d37ad2404b7e68587a97ea00bf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-143 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2014-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_638fabdbb6bfc9fe3525bb0f8a81e1b4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_328415c8727fba63eb0af573c7e5badf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd45348b880cad72beb2d65e971f4a59 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8af5ad4fe41f20f3bfc52c0ec100b12e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9edea480dfe716d090b05c6284eed205 |
| publicationDate | 2018-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2672603-C2 |
| titleOfInvention | Extruded flakes and manufacturing method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry, namely food flakes, coarse-milled cereals, a dry food composition containing flakes, and a method for producing food flakes. Said flakes obtained by the carbohydrate material method which does not include the flattening step have a porosity of 50–90 %, an average wall thickness of 30–90 mcm, a thickness of 0.5–2 mm, a length of 2–8 mm, and a liquid absorption coefficient of 100–600 g of liquid per 100 g of flakes. Coarse-milled flakes obtained by coarse milling of the above flakes have a porosity of 50–90 %, an average wall thickness of 30–90 mcm and a thickness of 0.5–2 mm. Said dry food composition comprising the above-mentioned food flakes or coarse flakes is selected from a cereal product for infants, cereal product for adults, dehydrated sauce, dehydrated soup, dehydrated dish, reconstitutable beverage or dehydrated pet food. To produce food flakes, the carbohydrate material is mixed in a single-screw or twin-screw extruder to form dough. Then, the dough is cooked in the extruder at a temperature in the range of 100–180 °C and with a water content in the range of 5–30 %. After that, the dough is extruded through an extrusion die. Then, the extruded dough is cut into flakes directly at the outlet of the die with a cutting frequency of 1000–2800 Hz. Flakes are dried to a water content of 2–8 %. Wherein the method does not include the flattening step. n EFFECT: food cereal flakes have no cracks, absorb less liquid, do not break down in water or milk, form a different texture when soaked in water or milk. n 13 cl, 12 dwg, 9 tbl, 4 ex |
| priorityDate | 2013-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.