METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS
FIELD: food-concentrate industry, in particular, manufacture of extruded products. ^ SUBSTANCE: method involves using unshelled triticale grains, wheat germs and condensed fat-free milk as basic products; grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized...
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| creator | OSTRIKOV A.N VASILENKO L.I |
| description | FIELD: food-concentrate industry, in particular, manufacture of extruded products. ^ SUBSTANCE: method involves using unshelled triticale grains, wheat germs and condensed fat-free milk as basic products; grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized particles; mixing ground grains with condensed fat-free milk and wheat germs, said components being used in the ratio of 7:1:2, respectively; feeding resultant mixture to extruder for processing thereof, with product having temperature of 440-445 K when it is in zone upstream of die, and pressure in said zone ranging between 7.0 and 7.5 MPa; coating resultant product with sugar-and-nut additive used in an amount of 3% by weight of extruded grain sticks. ^ EFFECT: provision for producing of high-quality combined extruded products with increased nutritive value. ^ 2 dwg |
| format | Patent |
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grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized particles; mixing ground grains with condensed fat-free milk and wheat germs, said components being used in the ratio of 7:1:2, respectively; feeding resultant mixture to extruder for processing thereof, with product having temperature of 440-445 K when it is in zone upstream of die, and pressure in said zone ranging between 7.0 and 7.5 MPa; coating resultant product with sugar-and-nut additive used in an amount of 3% by weight of extruded grain sticks. ^ EFFECT: provision for producing of high-quality combined extruded products with increased nutritive value. ^ 2 dwg</description><edition>7</edition><language>eng ; rus</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051220&DB=EPODOC&CC=RU&NR=2266006C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20051220&DB=EPODOC&CC=RU&NR=2266006C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OSTRIKOV A.N</creatorcontrib><creatorcontrib>VASILENKO L.I</creatorcontrib><title>METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS</title><description>FIELD: food-concentrate industry, in particular, manufacture of extruded products. ^ SUBSTANCE: method involves using unshelled triticale grains, wheat germs and condensed fat-free milk as basic products; grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized particles; mixing ground grains with condensed fat-free milk and wheat germs, said components being used in the ratio of 7:1:2, respectively; feeding resultant mixture to extruder for processing thereof, with product having temperature of 440-445 K when it is in zone upstream of die, and pressure in said zone ranging between 7.0 and 7.5 MPa; coating resultant product with sugar-and-nut additive used in an amount of 3% by weight of extruded grain sticks. ^ EFFECT: provision for producing of high-quality combined extruded products with increased nutritive value. ^ 2 dwg</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND1dQ3x8HdRcPMPUggI8ncJdfb0c1fwd1NwjQgJCnVxdVFwD3L09FMIDvF09g7mYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxQaFGRmZmBgZmzobGRCgBAHK9JR8</recordid><startdate>20051220</startdate><enddate>20051220</enddate><creator>OSTRIKOV A.N</creator><creator>VASILENKO L.I</creator><scope>EVB</scope></search><sort><creationdate>20051220</creationdate><title>METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS</title><author>OSTRIKOV A.N ; VASILENKO L.I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2266006C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2005</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>OSTRIKOV A.N</creatorcontrib><creatorcontrib>VASILENKO L.I</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OSTRIKOV A.N</au><au>VASILENKO L.I</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS</title><date>2005-12-20</date><risdate>2005</risdate><abstract>FIELD: food-concentrate industry, in particular, manufacture of extruded products. ^ SUBSTANCE: method involves using unshelled triticale grains, wheat germs and condensed fat-free milk as basic products; grinding unshelled triticale grain with weight part of moisture of 10-11% to 0.32-0.63 mm sized particles; mixing ground grains with condensed fat-free milk and wheat germs, said components being used in the ratio of 7:1:2, respectively; feeding resultant mixture to extruder for processing thereof, with product having temperature of 440-445 K when it is in zone upstream of die, and pressure in said zone ranging between 7.0 and 7.5 MPa; coating resultant product with sugar-and-nut additive used in an amount of 3% by weight of extruded grain sticks. ^ EFFECT: provision for producing of high-quality combined extruded products with increased nutritive value. ^ 2 dwg</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | METHOD FOR PRODUCING OF EXTRUDED GRAIN STICKS |
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