http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2323584-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b3d872ba1602fa4401432cf3fbf2d21 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-39 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G4-00 |
| filingDate | 2003-07-24^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-05-10^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40dc33993a32f39f232bf2b3e4b2be42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c20246180ce2d0986d3b0169a4e81ac4 |
| publicationDate | 2008-05-10^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2323584-C2 |
| titleOfInvention | Confectionery based on herbal compositions |
| abstract | FIELD: food industry; confectionery based on herbal compositions. n SUBSTANCE: confectionery in the first variant may be solid on the basis of herbal compositions, containing an extract of the mixture of pepper mint, sage, milfoil and thyme or a mixture of the appropriate extract quantity, at least, one of the specified herbs and additionally an extract of stevia rebaudiana. The products also contain, at least one of the following herbs: balm, plantain, marshmallow, Alchemillae herba, elder-berry, primrose, pimpernel, veronica, mallow and hoarhound. The products are preferably in the form of sugarplums or have rubber-like consistence or structure, or are in the form of chewing sweet or chewing gum. It is possible that the products are in the form of solid sugarplums or sugarplums with filling, made by stamping, molding, forming or pressing, or in the form of isolated solid caramels or caramels with filling, made by molding, forming, stamping or pressing. The products may have the form to make instant drinks. Confectionery production method for the first variant provides for either mixing dried herbs or extraction of the mixture with the further thickening of the obtained extract, or mixing the specified quantity, if necessary, thickened extracts, at least one of the dried herbs, and mixture, if necessary, is thickened, after that the mixture is mixed with the thickened, if necessary, stevia rebaudiana extract, extraction of the mixture and thickening, if necessary, the extract, after that the obtained mixture or obtained, if necessary, thickened extract, is processed into the confectionery of necessary form. The confectionery in the second variant may be in the form of syrup on the basis of the herbal compositions, containing an extract of the mixture of pepper mint, sage, milfoil and thyme or a mixture of the appropriate extract quantity, at least one of the specified herbs and additionally an extract of stevia rebaudiana. The products may also contain, at least one of the following herbs: balm, plantain, marshmallow, Alchemillae herba, elder-berry, primrose, pimpernel, veronica, mallow and hoarhound. The products may have the form to make instant drinks. Confectionery production method for the second variant provides for either mixing dried herbs, the mixture is extracted and the extract, if necessary, is thickened, or mixed in the specified quantity, if necessary, of thickened extracts, at least one of the dried herbs, and the mixture, if necessary, is thickened, after that the obtained mixture is mixed with the thickened, if necessary, stevia rebaudiana extract, or mix the dried herbs and dried stevia rebaudiana, then extract the mixture and the extract, if necessary, is thickened, after that the obtained mixture or obtained, if necessary, thickened extract, is processed into the confectionery in the form of a syrup. n EFFECT: provides changes in confectionery taste giving astringent, honey and herbal taste, creating refreshing and cooling effect. n 10 cl, 4 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2550603-C1 |
| priorityDate | 2002-07-25^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Showing number of triples: 1 to 77 of 77.