http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2757602-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efcdede61088ecba4c3af66679060281 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2021-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc53ea6f9b04032ce7bd2eef60346086 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8690ee2928bb61976b5c261709f1f11 |
| publicationDate | 2021-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2757602-C1 |
| titleOfInvention | Method for making glazed sweets from nut-containing mass with the addition of marzipan |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the confectionery, and can be used in the production of glazed sweets. A method for making glazed sweets from a nut-containing mass is proposed, in which from 0.2 to 4 wt.% Glycerin or food moisture-retaining additive "Vanilla" is added to a nut-containing mass, including marzipan mass from raw almonds and persipan from apricot kernel kernels, from 1 to 30 wt.% almond nut, fried in the form of pieces up to 2 mm in size, from 1 to 30 wt.% peanut flour with particles up to 2 mm in size from roasted peanuts and from 1 to 50 wt.% filler, mix the resulting mass for 1 to 15 minutes, after which the mixed mass is wrapped in a stretch film and kept at a temperature of 18 to 23°С for 10 - 30 minutes until a homogeneous, plastic structure is formed, and then candy bodies are formed from it, followed by their glazing. While from 1 to 50 wt.% of the "Classic" filler is added to the nut-containing mass, from 0.1 to 2 wt.% of a preservative is also added, and the bodies of the sweets are formed manually, with solid inclusions covered with a film former, selected from row: whole or halved kernels, dragees, dry fruits or berries.EFFECT: invention improves the organoleptic properties of the finished product while preventing drying out of the candy mass during storage, and also expands the arsenal of tools in the field of production of sweets from nut-containing mass with the addition of marzipan.4 cl, 3 ex |
| priorityDate | 2021-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.