METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it...
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| creator | DOTSENKO SERGEJ MIKHAJLOVICH KARPOV ALEKSEJ ANATOL'EVICH SAVEL'EV SERGEJ VALER'EVICH SKRIPKO OL'GA VALER'EVNA KORZHOV IGOR' VASIL'EVICH |
| description | FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it and conditions it till its moisture content is 10-80% to generate granules, paste or puree. ^ EFFECT: invention allows to produce a product containing a complex of physiologically valuable ingredients. ^ 1 ex
Изобретение относится к пищевой промышленности. Приготавливают соевое молоко. Осуществляют термокислотную коагуляцию белка посредством кислотного коагулянта в виде смеси водных 5%-ных растворов янтарной и аскорбиновой кислот в соотношении 1:1. Отделяют белковый сгусток от сыворотки, формуют и доводят его до влажности 10-80% с получением гранул, пасты или пюре. Изобретение позволяет получать продукт, содержащий комплекс физиологически ценных ингредиентов. |
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Изобретение относится к пищевой промышленности. Приготавливают соевое молоко. Осуществляют термокислотную коагуляцию белка посредством кислотного коагулянта в виде смеси водных 5%-ных растворов янтарной и аскорбиновой кислот в соотношении 1:1. Отделяют белковый сгусток от сыворотки, формуют и доводят его до влажности 10-80% с получением гранул, пасты или пюре. Изобретение позволяет получать продукт, содержащий комплекс физиологически ценных ингредиентов.</description><language>eng ; rus</language><subject>FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2011</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=20111227&DB=EPODOC&CC=RU&NR=2437558C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111227&DB=EPODOC&CC=RU&NR=2437558C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DOTSENKO SERGEJ MIKHAJLOVICH</creatorcontrib><creatorcontrib>KARPOV ALEKSEJ ANATOL'EVICH</creatorcontrib><creatorcontrib>SAVEL'EV SERGEJ VALER'EVICH</creatorcontrib><creatorcontrib>SKRIPKO OL'GA VALER'EVNA</creatorcontrib><creatorcontrib>KORZHOV IGOR' VASIL'EVICH</creatorcontrib><title>METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT</title><description>FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it and conditions it till its moisture content is 10-80% to generate granules, paste or puree. ^ EFFECT: invention allows to produce a product containing a complex of physiologically valuable ingredients. ^ 1 ex
Изобретение относится к пищевой промышленности. Приготавливают соевое молоко. Осуществляют термокислотную коагуляцию белка посредством кислотного коагулянта в виде смеси водных 5%-ных растворов янтарной и аскорбиновой кислот в соотношении 1:1. Отделяют белковый сгусток от сыворотки, формуют и доводят его до влажности 10-80% с получением гранул, пасты или пюре. Изобретение позволяет получать продукт, содержащий комплекс физиологически ценных ингредиентов.</description><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2011</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDwdQ3x8HdRcPMPUggI8ncJdQ7x9PdT8HcD8UJcPf10wzxDHH09_WCyPAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7UkPijUyMTY3NTUwtnQmAglAAH3JlY</recordid><startdate>20111227</startdate><enddate>20111227</enddate><creator>DOTSENKO SERGEJ MIKHAJLOVICH</creator><creator>KARPOV ALEKSEJ ANATOL'EVICH</creator><creator>SAVEL'EV SERGEJ VALER'EVICH</creator><creator>SKRIPKO OL'GA VALER'EVNA</creator><creator>KORZHOV IGOR' VASIL'EVICH</creator><scope>EVB</scope></search><sort><creationdate>20111227</creationdate><title>METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT</title><author>DOTSENKO SERGEJ MIKHAJLOVICH ; KARPOV ALEKSEJ ANATOL'EVICH ; SAVEL'EV SERGEJ VALER'EVICH ; SKRIPKO OL'GA VALER'EVNA ; KORZHOV IGOR' VASIL'EVICH</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2437558C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2011</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>DOTSENKO SERGEJ MIKHAJLOVICH</creatorcontrib><creatorcontrib>KARPOV ALEKSEJ ANATOL'EVICH</creatorcontrib><creatorcontrib>SAVEL'EV SERGEJ VALER'EVICH</creatorcontrib><creatorcontrib>SKRIPKO OL'GA VALER'EVNA</creatorcontrib><creatorcontrib>KORZHOV IGOR' VASIL'EVICH</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>DOTSENKO SERGEJ MIKHAJLOVICH</au><au>KARPOV ALEKSEJ ANATOL'EVICH</au><au>SAVEL'EV SERGEJ VALER'EVICH</au><au>SKRIPKO OL'GA VALER'EVNA</au><au>KORZHOV IGOR' VASIL'EVICH</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT</title><date>2011-12-27</date><risdate>2011</risdate><abstract>FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. One prepares soya milk. One performs thermal acid coagulation of protein with acid coagulant represented by 5% water solutions of amber and ascorbic acids at a ratio of 1:1. One separates the protein clot from whey and moulds it and conditions it till its moisture content is 10-80% to generate granules, paste or puree. ^ EFFECT: invention allows to produce a product containing a complex of physiologically valuable ingredients. ^ 1 ex
Изобретение относится к пищевой промышленности. Приготавливают соевое молоко. Осуществляют термокислотную коагуляцию белка посредством кислотного коагулянта в виде смеси водных 5%-ных растворов янтарной и аскорбиновой кислот в соотношении 1:1. Отделяют белковый сгусток от сыворотки, формуют и доводят его до влажности 10-80% с получением гранул, пасты или пюре. Изобретение позволяет получать продукт, содержащий комплекс физиологически ценных ингредиентов.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | METHOD FOR PRODUCTION OF PROTEIN-VITAMIN PRODUCT |
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