http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2711961-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c729613f885391f85ca3cc37af20c3c3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-066 |
| filingDate | 2019-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0cb18c2aa1d80174f4444588274868dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_54efba0a8013bf38d154060e6eb7e0b9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d9aaa053ef2418ceacba059a839c88d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_320008ac109a777b8403c88fe466975f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ec20992f2a12c35774277a490e8b332 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_706d7af4b501c6dfd27575054bfced03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d0936144f3f53c6617545a3249c7d616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28b8d2df280d12e5e343f287ff10052b |
| publicationDate | 2020-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2711961-C1 |
| titleOfInvention | Sugar cookies on vegetable oils |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to the food industry. Cookie production method envisages preparation of a protein-polysaccharide mixture (PPM) of agar, pectin, sodium-carboxymethyl cellulose (SCC) and dry milk whey, addition of hot water with temperature of 60–80 °C to the mixture, mixing and swelling of mixture for 40–60 minutes. Produced protein-polysaccharide mixture is whipped, liquid vegetable oil is introduced and whipped during 8–10 minutes to produce emulsion. Then one introduces into the produced emulsion a flavoring agent and a mixture of sugar substitutes from erythritol, isomaltite and sorbitol and stirs them thoroughly. One adds rice flour and flax or starch flour or their mixture, salt, soda, ammonium carbonate into the produced mixture and kneads dough. Produced dough is delivered for molding, baking and further cooling. Initial components of the formula are taken in certain weight parts. n EFFECT: invention allows to produce biscuits enriched with whey protein, food fibers with low sugar content and caloric content. n 1 cl, 1 dwg, 7 tbl, 21 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2796840-C1 |
| priorityDate | 2019-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.