http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009142536-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0dec1a5c663e59fef4deb4734427026d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J37-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21B5-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2009-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8824d9d0b21539784001ccec77abaf9 |
| publicationDate | 2009-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2009142536-A1 |
| titleOfInvention | Method for producing rusk products |
| abstract | The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products (croutons). Said invention makes it possible to produce rusk products (croutons) which can be used for fast food consumption with an extended storage time without deforming the shape and to provide the quality of organoleptic properties of a product by uniformly distributing and keeping an aromatic flavoring food additive on the finished product surface. The inventive method for producing rusk products involves using pre-held yeast-leavened bread, cutting bread into blanks, in roasting, cooling said blanks, removing the excessive fat and applying a powder or liquid aromatic flavoring food additive thereon. The bread blanks are roasted by means of a frying machine (frying oven) in a hot deodorised vegetable refined oil or a frying fat at a temperature of 140-170°C for 5-9 minutes, when the closed pressurised frying machine is used the blank frying temperature is lowered to 110-140°C for 3-5 minutes, the products are cooled in open air at a room temperature for 30-60 minutes, the excessive oil is removed from the products by means of a centrifuge and the powder or liquid aromatic flavoring food additive is supplied to a mixing drum (pelleting machine) in a quantity of 1-4 mass% of the volume of a loaded product. |
| priorityDate | 2008-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.