http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1703027-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_96c0bc6aa7eb26983852ca3e89a13b0d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 1989-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fa3c6f6caa2a18aa4b855c8ccfca8d9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d65a7b36570571f8321fe85e0f07558 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4384b2e0177d38f6182ac5c39e65815 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e180cb0af6f6b1a4852eefe29625c252 |
| publicationDate | 1992-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1703027-A1 |
| titleOfInvention | Method of preparation of whipped candies block |
| abstract | The invention relates to the food industry, in particular to the confectionery industry, namely the production of shells of whipped sweets. The purpose of the invention is to improve the quality of candy. 8 egg protein. whipped down to a stable foam, a dissolved mixture of gelatin and pectin with a temperature of 70-80 ° C and powdered sugar are introduced. To prepare the gelatin solution, the gelatin is soaked in 6-10 times the amount of water until complete swelling. At the same time, in order to bring down the egg beams, they take in the amount of 27.0-29.0% of the total candy mass, powdered sugar is added in the ratio to the egg protein 1.9: 1 to 2.1: 1, they are knocked down. Pectin is taken in the amount of 0.26-0.47% of the total candy mass, and butter and flavoring additives are added to the sweetened sugar: gelatin mass, which are added in a dry powdered form. Butter is added in the amount of from 5.02 to 6.28% of the total candy mass. Cocoa powder or sea buckthorn flour or milk powder are used as flavoring agents, 5 h. apt. K / 1 |
| priorityDate | 1989-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.