FOOD PRODUCT AND METHOD FOR TREATMENT OF DRY GRAIN DISTILLERY SLOP USED FOR FOOD PRODUCT MANUFACTURE
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains an ingredient represented by dry grain distillery slop. The dry grain distillery slop consumption rate per one person is equal to 4...
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| creator | BEREZIN ANDREJ OLEGOVICH ODINTSOV NIKOLAJ IVANOVICH SYRCHINA NADEZHDA VIKTOROVNA |
| description | FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains an ingredient represented by dry grain distillery slop. The dry grain distillery slop consumption rate per one person is equal to 40 g daily. The food product manufacture method is as follows: dry grain distillery slop is thermally treated at a temperature of 220-240°C during 2.5-3.5 minutes.EFFECT: invention allows to enhance the food product quality due to organoleptic indices improvement.6 cl, 3 tbl
Изобретение относится к пищевой промышленности, в частности к пищевым продуктам, содержащим биологически активные вещества. Пищевой продукт содержит в качестве ингредиента сухую зерновую барду. При этом норма потребления сухой зерновой барды в день на одного человека составляет до 40 г в сутки. Способ получения пищевого продукта заключается в том, что сухую барду подвергают тепловой обработке при температуре 220-240°С в течение 2,5-3,5 минуты. Изобретение позволяет повысить качество пищевого продукта за счет улучшения органолептических показателей. 2 н. и 4 з.п. ф-лы. |
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Изобретение относится к пищевой промышленности, в частности к пищевым продуктам, содержащим биологически активные вещества. Пищевой продукт содержит в качестве ингредиента сухую зерновую барду. При этом норма потребления сухой зерновой барды в день на одного человека составляет до 40 г в сутки. Способ получения пищевого продукта заключается в том, что сухую барду подвергают тепловой обработке при температуре 220-240°С в течение 2,5-3,5 минуты. Изобретение позволяет повысить качество пищевого продукта за счет улучшения органолептических показателей. 2 н. и 4 з.п. ф-лы.</description><language>eng ; rus</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2013</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=20130120&DB=EPODOC&CC=RU&NR=2472356C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130120&DB=EPODOC&CC=RU&NR=2472356C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BEREZIN ANDREJ OLEGOVICH</creatorcontrib><creatorcontrib>ODINTSOV NIKOLAJ IVANOVICH</creatorcontrib><creatorcontrib>SYRCHINA NADEZHDA VIKTOROVNA</creatorcontrib><title>FOOD PRODUCT AND METHOD FOR TREATMENT OF DRY GRAIN DISTILLERY SLOP USED FOR FOOD PRODUCT MANUFACTURE</title><description>FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains an ingredient represented by dry grain distillery slop. The dry grain distillery slop consumption rate per one person is equal to 40 g daily. The food product manufacture method is as follows: dry grain distillery slop is thermally treated at a temperature of 220-240°C during 2.5-3.5 minutes.EFFECT: invention allows to enhance the food product quality due to organoleptic indices improvement.6 cl, 3 tbl
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FOOD PRODUCT AND METHOD FOR TREATMENT OF DRY GRAIN DISTILLERY SLOP USED FOR FOOD PRODUCT MANUFACTURE |
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