http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2409214-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c7d974a1b1074b5c871636a2131f6c1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2009-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2011-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d73c3fb312849cb145fa36f2670ecf67 |
| publicationDate | 2011-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2409214-C1 |
| titleOfInvention | Chocolate sweet |
| abstract | FIELD: food industry. ^ SUBSTANCE: chocolate sweet is produced of moulded chocolate mixture and contains chocolate mass with a 70-100% concentration, cocoa oil, coconut oil, concentrated pomegranate juice, black pepper, vanillin and sucralose in the following components ratio (wt %): chocolate mass - 60-80, cocoa oil - 3-15, coconut oil - 1-10, concentrated pomegranate juice - 3-30, black pepper - 0.01-1, vanillin - 0.3-3, sucralose - 0.01-0.3. Moulded chocolate mass is coated with a layer of chocolate with a 70-100% concentration and smothered in cocoa powder to produce "truffle" type chocolate sweets. The sweets may contain flavouring additives (such as ginger root powder, cognac essence, mushroom extract, black pepper) in an amount of 0.01-5 of the total chocolate mixture weight. The said combination of components as well as the said limits of their content provide not only for reduced risk of occurrence of a number of diseases with persons consuming such sweets (which are safely suitable for alimentation of people both healthy and suffering from diseases) but also for a revitalising effect combined with high organoleptic qualities of the chocolate sweets. Due to their low glycemic index the sweets do not increase glucose level, possess a positive physiological action, cause a surge of energy and temper improvement. Such chocolate sweets possess a pronounced pleasant sour-and-sweet taste with bitter and spicy flavour and aromas of chocolate, vanilla and pepper. They easily melt in the mouth. The sweets have a lasting after-taste and are to be stored for a long time without detriment to their useful qualities. ^ EFFECT: chocolate sweet produced in accordance with the invention has enhanced consumer properties as compared to known analogues. ^ 6 cl, 1 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2579212-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2558967-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2783542-C1 |
| priorityDate | 2009-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 124.