http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2009127386-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 |
| filingDate | 2007-12-14^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2011-01-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2009127386-A |
| titleOfInvention | FERMENTED PRODUCTS BASED ON FOOD FIBERS AND METHODS FOR PRODUCING THEM |
| abstract | 1. The use of acacia resin, in particular Senegalese acacia, to obtain a stable fermented product based on milk or based on soy, and this resin is used in a concentration of from about 3 to 10%, in particular from about 5 to 9 wt.%, From the total weight of the fermented product containing acacia resin, and added after fermentation of the specified product. ! 2. A method of obtaining a stable fermented product based on milk or based on soybean containing acacia resin, in particular, Senegalese acacia, which includes introducing from 10 to 30 wt.% Into the fermented product based on milk or soy concentrated aqueous Senegalese acacia resin solution based on the total weight of the fermented product containing acacia resin; moreover, the specified concentrated aqueous resin solution of Senegalese acacia contains from about 30 to 50% acacia resin of the total weight of the solution; ! moreover, the specified fermented product based on milk or on the basis of soybean is obtained by fermentation of the initial product on the basis of milk or on the basis of soy, and the specified initial product on the basis of milk or on the basis of soybeans are pre-seeded with enzymes. ! 3. The method according to claim 2, which includes an additional step in which a part of the Senegalese acacia resin is introduced in the form of a powder into the initial milk or soy based product, this introduction step being carried out before fermentation, wherein the proportion of acacia resin introduced before fermentation, is not more than 1.5% of the total weight of the fermented product containing acacia resin. ! 4. The method according to one of claims 2 or 3, in which |
| priorityDate | 2006-12-20^^<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/anatomy/ANATOMYID1913 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
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