FROZEN DESSERT PRODUCTION METHOD
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing apple puree, pear puree, liquid sugar, inuline, "Cremodan SL 67" stabiliser emulsifier, "Pear" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding a...
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creator | TVOROGOVA ANTONINA ANATOL'EVNA SPIRIDONOVA ALEKSANDRA VIKTOROVNA TURBINA IRINA ANATOL'EVNA CHIZHOVA POLINA BORISOVNA KAZAKOVA NATALIJA VLADIMIROVNA |
description | FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing apple puree, pear puree, liquid sugar, inuline, "Cremodan SL 67" stabiliser emulsifier, "Pear" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.EFFECT: invention allows to produce a new frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.3 cl
Способ предусматривает подготовку рецептурных компонентов, смешивание яблочного пюре, грушевого пюре, жидкого сахара, инулина, стабилизатора-эмульгатора "Кремодан SL 67", ароматизатора "Груша", лимонной кислоты и воды, пастеризацию, охлаждение, фризерование, формование и закаливание. Изобретение позволяет получить новый замороженный десерт на основе растительного сырья с консистенцией, обеспечивающей возможность его употребления без дефростации. 2 з.п.ф-лы. |
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fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2502314C1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2502314C1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2502314C13</originalsourceid><addsrcrecordid>eNrjZFBwC_KPcvVTcHENDnYNClEICPJ3CXUO8fT3U_B1DfHwd-FhYE1LzClO5YXS3EAtriHOHrqpBfnxqcUFicmpeakl8UGhRqYGRsaGJs6GxkQoAQDPiiHP</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FROZEN DESSERT PRODUCTION METHOD</title><source>esp@cenet</source><creator>TVOROGOVA ANTONINA ANATOL'EVNA ; SPIRIDONOVA ALEKSANDRA VIKTOROVNA ; TURBINA IRINA ANATOL'EVNA ; CHIZHOVA POLINA BORISOVNA ; KAZAKOVA NATALIJA VLADIMIROVNA</creator><creatorcontrib>TVOROGOVA ANTONINA ANATOL'EVNA ; SPIRIDONOVA ALEKSANDRA VIKTOROVNA ; TURBINA IRINA ANATOL'EVNA ; CHIZHOVA POLINA BORISOVNA ; KAZAKOVA NATALIJA VLADIMIROVNA</creatorcontrib><description>FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing apple puree, pear puree, liquid sugar, inuline, "Cremodan SL 67" stabiliser emulsifier, "Pear" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.EFFECT: invention allows to produce a new frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.3 cl
Способ предусматривает подготовку рецептурных компонентов, смешивание яблочного пюре, грушевого пюре, жидкого сахара, инулина, стабилизатора-эмульгатора "Кремодан SL 67", ароматизатора "Груша", лимонной кислоты и воды, пастеризацию, охлаждение, фризерование, формование и закаливание. Изобретение позволяет получить новый замороженный десерт на основе растительного сырья с консистенцией, обеспечивающей возможность его употребления без дефростации. 2 з.п.ф-лы.</description><language>eng ; rus</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; 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=20131227&DB=EPODOC&CC=RU&NR=2502314C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131227&DB=EPODOC&CC=RU&NR=2502314C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TVOROGOVA ANTONINA ANATOL'EVNA</creatorcontrib><creatorcontrib>SPIRIDONOVA ALEKSANDRA VIKTOROVNA</creatorcontrib><creatorcontrib>TURBINA IRINA ANATOL'EVNA</creatorcontrib><creatorcontrib>CHIZHOVA POLINA BORISOVNA</creatorcontrib><creatorcontrib>KAZAKOVA NATALIJA VLADIMIROVNA</creatorcontrib><title>FROZEN DESSERT PRODUCTION METHOD</title><description>FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing apple puree, pear puree, liquid sugar, inuline, "Cremodan SL 67" stabiliser emulsifier, "Pear" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.EFFECT: invention allows to produce a new frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.3 cl
Способ предусматривает подготовку рецептурных компонентов, смешивание яблочного пюре, грушевого пюре, жидкого сахара, инулина, стабилизатора-эмульгатора "Кремодан SL 67", ароматизатора "Груша", лимонной кислоты и воды, пастеризацию, охлаждение, фризерование, формование и закаливание. Изобретение позволяет получить новый замороженный десерт на основе растительного сырья с консистенцией, обеспечивающей возможность его употребления без дефростации. 2 з.п.ф-лы.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFBwC_KPcvVTcHENDnYNClEICPJ3CXUO8fT3U_B1DfHwd-FhYE1LzClO5YXS3EAtriHOHrqpBfnxqcUFicmpeakl8UGhRqYGRsaGJs6GxkQoAQDPiiHP</recordid><startdate>20131227</startdate><enddate>20131227</enddate><creator>TVOROGOVA ANTONINA ANATOL'EVNA</creator><creator>SPIRIDONOVA ALEKSANDRA VIKTOROVNA</creator><creator>TURBINA IRINA ANATOL'EVNA</creator><creator>CHIZHOVA POLINA BORISOVNA</creator><creator>KAZAKOVA NATALIJA VLADIMIROVNA</creator><scope>EVB</scope></search><sort><creationdate>20131227</creationdate><title>FROZEN DESSERT PRODUCTION METHOD</title><author>TVOROGOVA ANTONINA ANATOL'EVNA ; SPIRIDONOVA ALEKSANDRA VIKTOROVNA ; TURBINA IRINA ANATOL'EVNA ; CHIZHOVA POLINA BORISOVNA ; KAZAKOVA NATALIJA VLADIMIROVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2502314C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2013</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>TVOROGOVA ANTONINA ANATOL'EVNA</creatorcontrib><creatorcontrib>SPIRIDONOVA ALEKSANDRA VIKTOROVNA</creatorcontrib><creatorcontrib>TURBINA IRINA ANATOL'EVNA</creatorcontrib><creatorcontrib>CHIZHOVA POLINA BORISOVNA</creatorcontrib><creatorcontrib>KAZAKOVA NATALIJA VLADIMIROVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TVOROGOVA ANTONINA ANATOL'EVNA</au><au>SPIRIDONOVA ALEKSANDRA VIKTOROVNA</au><au>TURBINA IRINA ANATOL'EVNA</au><au>CHIZHOVA POLINA BORISOVNA</au><au>KAZAKOVA NATALIJA VLADIMIROVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FROZEN DESSERT PRODUCTION METHOD</title><date>2013-12-27</date><risdate>2013</risdate><abstract>FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing apple puree, pear puree, liquid sugar, inuline, "Cremodan SL 67" stabiliser emulsifier, "Pear" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.EFFECT: invention allows to produce a new frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.3 cl
Способ предусматривает подготовку рецептурных компонентов, смешивание яблочного пюре, грушевого пюре, жидкого сахара, инулина, стабилизатора-эмульгатора "Кремодан SL 67", ароматизатора "Груша", лимонной кислоты и воды, пастеризацию, охлаждение, фризерование, формование и закаливание. Изобретение позволяет получить новый замороженный десерт на основе растительного сырья с консистенцией, обеспечивающей возможность его употребления без дефростации. 2 з.п.ф-лы.</abstract><oa>free_for_read</oa></addata></record> |
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subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
title | FROZEN DESSERT PRODUCTION METHOD |
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