. . . . . "12220" . "Batt, Jana" . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED v \u010CR" . . "Frelich, Jan" . "Peterka, Ji\u0159\u00ED" . . "Kol\u00E1\u0159, Ladislav" . . . "RIV/60076658:12220/09:00010845!RIV10-MSM-12220___" . "Semi-finished food product for preparation of dietary protein functional foods"@en . "CZ 19959 U1" . "2009-07-14+02:00"^^ . "5"^^ . . . "[1B76E7CC73E4]" . "Praha" . . "The semi-finished product for the preparation of dietary protein functional foods, according the technical solution, contains 47 to 53 % by weight of milk coprecipitate formed jointly by precipitated milk proteins, i.e. casein and serum proteins, 17 to 23 % by weight of semolina from surface layers of oats grains containing b-glucans and 25 to 35 % by weight of smooth barley flour. The advantage of this semi-finished product is that it contains a nutritionally high quality protein as well as b-glucans and arabinoxylans, which reduce the utilization of nutrients and have a diet effect. The semi-finished food product can be used instead of curd to filling cakes, to prepare fruit creams, fruit pudding, in the manufacture of fruit dumplings, preparation of fruit foams, the manufacture of salt and sweet cheese pastries, to produce various creams and spreads. The semi-finished food can be fried, baked, scalloped, grinded and treated by other common kitchen ways."@en . . . . . "RIV/60076658:12220/09:00010845" . "2009-08-17+02:00"^^ . "\u00DAkolem u\u017Eitn\u00E9ho vzoru je vytvo\u0159en\u00ED potravin\u00E1\u0159sk\u00E9ho polotovaru pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin. Podstata technick\u00E9ho \u0159e\u0161en\u00ED spo\u010D\u00EDv\u00E1 v tom, \u017Ee polotovar obsahuje 47 a\u017E 53 % hmotnostn\u00EDch ml\u00E9\u010Dn\u00E9ho koprecipit\u00E1tu tvo\u0159en\u00E9ho spole\u010Dn\u011B sra\u017Een\u00FDmi b\u00EDlkovinami ml\u00E9ka, tj. kaseinem a s\u00E9rov\u00FDmi b\u00EDlkovinami, 17 a\u017E 23 % hmotnostn\u00EDch krupice z obalov\u00FDch vrstev ovesn\u00FDch zrn s obsahem b-glukan\u016F a 25 a\u017E 35 % hmotnostn\u00EDch hladk\u00E9 je\u010Dn\u00E9 mouky. V\u00FDhoda tohoto polotovaru spo\u010D\u00EDv\u00E1 v tom, \u017Ee obsahuje nutri\u010Dn\u011B kvalitn\u00ED \u017Eivo\u010Di\u0161n\u00E9 b\u00EDlkoviny a z\u00E1rove\u0148 b-glukany a arabinoxylany, kter\u00E9 sni\u017Euj\u00ED vyu\u017Eit\u00ED \u017Eivin a maj\u00ED dietn\u00ED \u00FA\u010Dinek. V tomto slo\u017Een\u00ED se m\u016F\u017Ee potravin\u00E1\u0159sk\u00FD polotovar pou\u017E\u00EDt nap\u0159. m\u00EDsto tvarohu k pln\u011Bn\u00ED kol\u00E1\u010D\u016F, k p\u0159\u00EDprav\u011B ovocn\u00FDch kr\u00E9m\u016F, ovocn\u00FDch n\u00E1kyp\u016F, k v\u00FDrob\u011B ovocn\u00FDch knedl\u00EDk\u016F, k p\u0159\u00EDprav\u011B ovocn\u00FDch p\u011Bn, k v\u00FDrob\u011B slan\u00E9ho i sladk\u00E9ho s\u00FDrov\u00E9ho pe\u010Diva, k v\u00FDrob\u011B r\u016Fzn\u00FDch kr\u00E9m\u016F a pomaz\u00E1nek. Potravin\u00E1\u0159sk\u00FD polotovar se d\u00E1 sma\u017Eit, p\u00E9ct, zap\u00E9kat, ml\u00EDt a upravovat dal\u0161\u00EDmi b\u011B\u017En\u00FDmi kuchy\u0148sk\u00FDmi zp\u016Fsoby." . . . "4"^^ . . "Z(MSM6007665806)" . . . "Potravin\u00E1\u0159sk\u00FD polotovar pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin"@cs . "Potravin\u00E1\u0159sk\u00FD polotovar pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin" . . . "Potravin\u00E1\u0159sk\u00FD polotovar pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin"@cs . . "\u00DAkolem u\u017Eitn\u00E9ho vzoru je vytvo\u0159en\u00ED potravin\u00E1\u0159sk\u00E9ho polotovaru pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin. Podstata technick\u00E9ho \u0159e\u0161en\u00ED spo\u010D\u00EDv\u00E1 v tom, \u017Ee polotovar obsahuje 47 a\u017E 53 % hmotnostn\u00EDch ml\u00E9\u010Dn\u00E9ho koprecipit\u00E1tu tvo\u0159en\u00E9ho spole\u010Dn\u011B sra\u017Een\u00FDmi b\u00EDlkovinami ml\u00E9ka, tj. kaseinem a s\u00E9rov\u00FDmi b\u00EDlkovinami, 17 a\u017E 23 % hmotnostn\u00EDch krupice z obalov\u00FDch vrstev ovesn\u00FDch zrn s obsahem b-glukan\u016F a 25 a\u017E 35 % hmotnostn\u00EDch hladk\u00E9 je\u010Dn\u00E9 mouky. V\u00FDhoda tohoto polotovaru spo\u010D\u00EDv\u00E1 v tom, \u017Ee obsahuje nutri\u010Dn\u011B kvalitn\u00ED \u017Eivo\u010Di\u0161n\u00E9 b\u00EDlkoviny a z\u00E1rove\u0148 b-glukany a arabinoxylany, kter\u00E9 sni\u017Euj\u00ED vyu\u017Eit\u00ED \u017Eivin a maj\u00ED dietn\u00ED \u00FA\u010Dinek. V tomto slo\u017Een\u00ED se m\u016F\u017Ee potravin\u00E1\u0159sk\u00FD polotovar pou\u017E\u00EDt nap\u0159. m\u00EDsto tvarohu k pln\u011Bn\u00ED kol\u00E1\u010D\u016F, k p\u0159\u00EDprav\u011B ovocn\u00FDch kr\u00E9m\u016F, ovocn\u00FDch n\u00E1kyp\u016F, k v\u00FDrob\u011B ovocn\u00FDch knedl\u00EDk\u016F, k p\u0159\u00EDprav\u011B ovocn\u00FDch p\u011Bn, k v\u00FDrob\u011B slan\u00E9ho i sladk\u00E9ho s\u00FDrov\u00E9ho pe\u010Diva, k v\u00FDrob\u011B r\u016Fzn\u00FDch kr\u00E9m\u016F a pomaz\u00E1nek. Potravin\u00E1\u0159sk\u00FD polotovar se d\u00E1 sma\u017Eit, p\u00E9ct, zap\u00E9kat, ml\u00EDt a upravovat dal\u0161\u00EDmi b\u011B\u017En\u00FDmi kuchy\u0148sk\u00FDmi zp\u016Fsoby."@cs . "334832" . . . "semi-finished food product; protein diet functional food; milk precipitate, oats grain surface layer, barley four; b-glucans, arabinoxylans; kitchen use ways"@en . . "Ku\u017Eel, Stanislav" . "Semi-finished food product for preparation of dietary protein functional foods"@en . "Potravin\u00E1\u0159sk\u00FD polotovar pro p\u0159\u00EDpravu b\u00EDlkovinn\u00FDch dietn\u00EDch funk\u010Dn\u00EDch potravin" . . .