http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2008110064-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-117 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-15 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate | 2006-08-15^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-09-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2008110064-A |
| titleOfInvention | AIR CEREAL FLAKES AND METHOD FOR PRODUCING THEM |
| abstract | 1. Ready-to-eat (RTE) cereal flakes containing:! A. from about 85 to 99.9% (dry matter) of heat-treated grain dough, including steamed medium-grain rice and a second grain ingredient in a weight ratio of steamed medium-grain rice to the second grain ingredient from about 1: 2 to about 2: 1, and heat-treated grain dough is heterogeneous and consists of a first, discrete dispersed portion obtained from steamed medium-grain rice, and a second, continuous portion derived from a second grain ingredient; ! B. About 2 to 5% moisture. ! 2. RTE cereal flakes according to claim 1, with a thickness in the range of about 750-1000 micrometers (μm) (0.035-0.040 inches). ! 3. RTE cereal flakes according to claim 2, in which the number of individual flakes is about 2-5 / g. ! 4. RTE cereal flakes according to claim 3, in which the density of the continuous part of the dough is in the range of about 0.6-0.8 g / cm3. ! 5. RTE cereal flakes according to claim 3, in which the rice portion of the dough is swollen to obtain a portion of popped rice with a density of about 0.1-0.3 g / cm3. ! 6. RTE cereal flakes according to claim 5, in which the flakes are curved. ! 7. RTE cereal flakes according to claim 5, in which the flakes have a bulk density in the range of about 270-480 g / l (170-300 g / 1003 inches). ! 8. RTE cereal flakes according to claim 7, additionally containing a surface sugar coating. ! 9. RTE cereal flakes according to claim 6, in which the weight ratio of steamed medium grain rice and the second grain ingredient is about 1: 1. ! 10. A method of producing air flakes, comprising the steps of:! A. obtaining a suitable for processing heterogeneous heat-treated grain dough consisting of the first intermittent part obtained from hydrated grains of prop |
| priorityDate | 2005-08-15^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Showing number of triples: 1 to 21 of 21.