http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2761090-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02bc3c257d07d29d83c115df446cf94e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-38 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-38 |
| filingDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3fbf0494bed7a0f6e1fd2447985a9542 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8921511963e8a07c662e4d5432ac1eee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fe3fd4e45210e7375df49e19d3e4f560 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48d703959c7d57d666ed24369f5ed100 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81579a9bff7b866268a8d64203e6f63e |
| publicationDate | 2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2761090-C1 |
| titleOfInvention | Method for the production of caramel "without added sugar" with reduced calorie content and glycemicity |
| abstract | FIELD: confectionery industry.SUBSTANCE: invention relates to the confectionery industry and can be used in the production of sugary confectionery products, in particular candy caramel "without added sugar" of low-calorie content and glycemicity using a natural sweetener - erythritol. The method for the production of lollipop caramel includes the preparation of molasses, the preparation of the caramel mass, its cooling and mixing with the recipe components, the molding of the caramel, its cooling and packaging. When receiving a caramel mass, heated syrup is mixed with erythritol and a fatty product. The resulting mixture is boiled to a temperature of 142-144°C, cooled to a temperature of 95-100°C and mixed either with natural essential oil from eucalyptus or lemon, or fennel, or turmeric and citric acid, or with a powdered semi-finished product from apple pomace or cocoa shell, or whey protein concentrate. The resulting caramel mass is then molded either by casting into rigid molds, or subjected to processing on rolling and stretching machines, followed by molding on rotary stamping machines, the caramel is cooled to a temperature of 30-35°C and packaged. Caramel is prepared at a certain ratio of recipe components.EFFECT: invention is aimed at improving the quality of caramel, reducing its sweetness, sugar content, calorie content and glycemicity by reducing the amount of molasses in the recipe and introducing a natural sweetener - erythritol, increasing the nutritional and biological value of caramel by introducing natural essential oils or powdered semi-finished products from apple pomace into the recipe or cocoa shell, or whey protein concentrate.1 cl, 1 tbl, 5 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2799536-C1 |
| priorityDate | 2021-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 101.