http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2757668-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f5da59c971b1f0faebb2f66e674ef274 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2020-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d3fba4142e9ad3bb34ab9f7986d4a1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65beb771a796a294eb6be52ba11a4847 |
| publicationDate | 2021-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2757668-C1 |
| titleOfInvention | Fruit sauce and its preparation method |
| abstract | FIELD: food industry.SUBSTANCE: invention relates to the food industry, namely to fruit sauce and its preparation method. Fruit sauce contains water, ground red pepper, chili pepper extract, granulated sugar, modified starch, guar gum, garlic oleoresin or garlic aromatic oil, sodium glutamate, sodium benzoate, potassium sorbate, salt, 35% acetic acid, citric acid, lactic acid, sodium ribonucleotides, water-dispersed paprika oleoresin, garlic powder, Thai chili paste, orange concentrate, ground ginger with the following ratio of initial components, wt.%: water - 20-40; ground red pepper - 0.1-2; chili pepper extract - 0.01-0.3; granulated sugar -15.8-50; modified starch - 1.0-3.00; guar gum - 0.1-0.8; garlic oleoresin or garlic aromatic oil - 0.01-0.2; sodium glutamate - 2-5; sodium benzoate - 0.001-0.5; potassium sorbate - 0.001-0.5; salt -3-8; 35% acetic acid - 1.0-3.6; citric acid - 0.1-0.4; lactic acid - 0.15-0.5; sodium ribonucleotides - 0.1- 2.00; water-dispersed paprika oleoresin - 0.01-0.1; garlic powder - 0.2-1.5; Thai chili paste - 3-8; orange concentrate - 2-6; ground ginger - 0.2-1.8. The method for preparing fruit sauce includes applying a portion of a preliminary prepared premix to the surface of water with constant mixing, and mixing for 2 minutes until a homogeneous suspension is obtained. The premix is obtained by mixing guar gum, sodium glutamate, salt, modified starch, granulated sugar in the amount of 5-20% of the recipe amount, potassium sorbate, sodium benzoate and sodium ribonucleotides in a mixer for 5-10 minutes. The mixing device is turned off, and water-dispersed paprika oleoresin dye is introduced. The mixture is heated to 40°C with constant mixing, then the mixer is turned off, and citric acid and lactic acid are added. With constant mixing, the remaining part of granulated sugar is introduced and mixed for 2-4 minutes, Thai chili paste, and orange concentrate are added and heated to 60°C, mixed and kept at a temperature of 60°C for 20-40 minutes. With constant mixing, the mixture is heated to 80°C and pre-mixed ground red pepper, ginger powder, and garlic powder are added and pasteurized for 20-30 minutes at a temperature of 90-96°C. Chili pepper extract, garlic oleoresin or garlic aromatic oil, 35% acetic acid are introduced with the mixing device turned off and pasteurized with mixing at a temperature of 85-96°C for 10-20 minutes.EFFECT: invention makes it possible to increase the uniformity of sauce, expand the range of fruit sauces, reduce adhesion to walls of the container.2 cl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2799830-C1 |
| priorityDate | 2020-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.