http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2739605-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9ee6d092e0588dcff4e2f7152ef1e6ce |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C13K1-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P19-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-35 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 |
| filingDate | 2017-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56d9fb091cf7437a7b4e5a76f113b784 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e5c572c96f5c8eb01d4a2457fa4b602 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_606aaf6483b4a498679135e6b809181f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ede63e3a156b2bc4163cbb6cb53f334b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_822ff8926523583c45641fef0ad6b233 |
| publicationDate | 2020-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2739605-C2 |
| titleOfInvention | Method and composition containing hydrolysed starch |
| abstract | FIELD: food industry.SUBSTANCE: proposed food composition contains hydrolysed starch and represents at least part of leguminous crop seed. Said at least part of the leguminous crop seed contains gelatinised hydrolyzed starch. Average molecular weight of gelatinised hydrolysed starch ranges from 0.60 to 0.47 of the initial average molecular weight of the starch. Initial average molecular weight of the starch is average molecular weight of starch to gelatinisation and hydrolysis, which provide gelatinised hydrolyzed starch. Weight ratio of starch to protein in said at least part of legume is equal to initial weight ratio of starch to protein in said at least part of legume seed within tolerance ±10 %. Initial ratio of starch to protein is the weight ratio of starch to protein in said at least part of the seed and legume culture to gelatinisation and hydrolysis, which provide gelatinised hydrolyzed starch. Weight ratio of starch to protein in said at least part of legume is equal to weight of starch, divided by weight of protein in said at least part of seed and legume crops. Initial weight ratio of starch to protein in said at least part of leguminous crop is equal to weight of starch, divided by protein weight in said at least part of leguminous crop seed to gelatinisation and hydrolysis, which provide gelatinised hydrolyzed starch. In the second version of the food product composition, the average molecular weight of the gelatinized hydrolysed starch ranges from 0.60 to 0.47 of the initial average molecular weight of the starch.EFFECT: invention is aimed at improvement of nutritive and organoleptic characteristics of food product.21 cl, 10 dwg, 26 tbl |
| priorityDate | 2016-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.