http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2405034-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a442892b7c3522a7edbf6648dd9cb4d6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2009-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad88ae3067a0e0aa606a4ad83ce4351d |
| publicationDate | 2010-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2405034-C1 |
| titleOfInvention | Composition of ingredients for balsam |
| abstract | FIELD: food industry. n SUBSTANCE: composition of ingredients for water-alcohol-based balsam contains ingredients at their following ratio per 1000 dl of balsam: rootstock with roots of rosewort 3.8-3.4 kg, rootstock with roots of tick trefoil - 3.8-3.4 kg, fruit of bird cherry - 18.0-15.0 kg, leaves of black currant - 8.0-6.0 kg, honey - 230.0-200.0 kg, sugar syrup - 375.0-350.0 kg, juice of fresh cranberries - 1.0-0.8 l, fortified black currant juice - 700.0-500.0 l, fortified hips infusion - 550.0-480.0 l, water-alcohol liquid - balance. Balsam has anti-inflammatory and tonic properties, has dark brown colour with reddish tint, complicated. Its flavour is complex, harmonic, fresh, with citrus and rose tones, taste is harmonic, complex, slightly bitter, tart, slightly astringent with light sour tastes, citrus and caramel tones are tangible. Aftertaste is long, pleasantly bitter, refreshing. Tasting point is 9.2-9.4. n EFFECT: invention makes it possible to increase organoleptic properties, biological value and antioxidant activity. n 2 tbl, 2 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2764075-C1 |
| priorityDate | 2009-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 374.