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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: TVOROGOVA ANTONINA ANATOL'EVNA, SPIRIDONOVA ALEKSANDRA VIKTOROVNA, TURBINA IRINA ANATOL'EVNA, CHIZHOVA POLINA BORISOVNA, KAZAKOVA NATALIJA VLADIMIROVNA
Format: Patent
Sprache:eng ; rus
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
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.
format Patent
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&amp;date=20131227&amp;DB=EPODOC&amp;CC=RU&amp;NR=2502314C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20131227&amp;DB=EPODOC&amp;CC=RU&amp;NR=2502314C1$$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>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng ; rus
recordid cdi_epo_espacenet_RU2502314C1
source esp@cenet
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
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-07T14%3A49%3A44IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=TVOROGOVA%20ANTONINA%20ANATOL'EVNA&rft.date=2013-12-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2502314C1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true