http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2110185-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd1d35337cefa5b73963ede83473aa0a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 |
| filingDate | 1996-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1998-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_430257bd542a7200671e8dcc4127e0b5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e39a4e8a756cf328e64fc1c6b669009 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adf6c89c1d547f71644dc99e82ad5589 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a3394e706a954d5951fcea69dfe54689 |
| publicationDate | 1998-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2110185-C1 |
| titleOfInvention | Composition for preparing candy of impressed-toffee type |
| abstract | FIELD: food industry. SUBSTANCE: composition contains, mas.%: condensed milk, 15-37; granulated sugar, 30-40; syrup, 21-25; butter (or margarine), 5-8; toffee essence, 0.05-0.09; soya protein, 3-8; ginseng or rice, or rye, or oat or buckwheat flour, 2-3. Besides, before impression, in boiled mixture may be added ground nuts, raisin, dried-pitted-and-halved apricot, candied peels, poppy in the amount of 1-6% to total mass, phosphatide concentrate in the amount of 0.5-2%, dry extract of eleutherocccus root in the amount of 0.01-0.1%, hydrolysate of mussels МИГИ-Л-ДВ in the amount of 0.01-0.1%. EFFECT: mild sweet taste, fine-crystalline structure and higher biological value of toffee. 10 cl |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2687459-C1 |
| priorityDate | 1996-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.