http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2711783-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_460754f657521e841e62503eae3444dc |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2019-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ff2fa625f16273c61c2e27ace0c4592 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac2788e9c21eaaecc756c2732202be8f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd9812cbdd4e64127acee14b1c40f53b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0eae3a8f023e59f58385f8bd75a30e9e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_277fbd3bbc9d6877eb391c28184fa5f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59c36ad372faced66acd6b515e48c5ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae225e0b55f1b78fd166894833e0445b |
| publicationDate | 2020-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2711783-C1 |
| titleOfInvention | Method for production of liquid brew based on common hop seedball for bread preparation |
| abstract | FIELD: food industry. n SUBSTANCE: method relates to bakery industry. In method for production of liquid starter based on hop growths for bread preparation water infusion of hop is preliminarily prepared by mixing hop seeds with boiled water cooled to temperature 38–42 °C ratio of 1:50 and holding in thermostat for 2 hours at temperature 42 °C with further filtering through metal sieve. Separately one prepares brew of rye flour by way of mixing rye strippable flour and water with temperature of 98–100 °C in ratio of 1:4 with subsequent heating of mixture in a water bath to temperature of 80–82 °C and holding at this temperature for 60 minutes. Prepared brew is cooled to temperature of 40–42 °C and used for production of hop brew and fermented brew. Hop brew is produced by way of mixing the infusion of hop and brew from rye flour at ratio of 1:3 and keeping in thermostat for 48 hours at temperature of 36–38 °C, fermented brew is produced by adding lactic-acid bacteria to brew from rye flour with subsequent maintenance in a thermostat at temperature of 38–40 °C for 24 hours. Liquid starter based on hop hatchbacks is obtained by mixing hop brew and fermented brew at ratio of 1:1 and holding in a thermostat at temperature of 36–38 °C for 48–72 hours to accumulate acidity of 7–8 °H. n EFFECT: method allows to produce high-quality hop brew and to use it during non-yeasted rye, rye-wheat and wheat bread preparation. n 1 cl, 4 ex |
| priorityDate | 2019-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.