http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2539209-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7bba9e7adefcd386b2cb9acc964ecfe |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 |
| filingDate | 2011-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_338663a72df1c77ca70af1c54f79b6c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0c0a2ae394ca87832e04584d760cb79 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84ec205784dcf754da3a2094a2900c63 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8ca454b0f62ce8a8353435451980fd1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_832b47ec109e7b5b30b0e6400118de32 |
| publicationDate | 2015-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2539209-C2 |
| titleOfInvention | Confectionery product and its production method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to confectionary industry. The confectionary product contains 5-90 wt % of polyphenol-gelatinous complex and 10-95 wt % of a suitable filler. The polyphenol-gelatinous complex contains up to 60 wt % of water in terms of solid polyphenol and gelatine; the weight ratio of polyphenol to gelatine being 0.2:1 - 0.8:1. The suitable filler is chosen from erythrite, mannitol, hydrocolloid gums, modified starch, pectin, inuline, protein, salt-soluble protein and their combinations. The confectionary product is completely resolved during chewing at a temperature and moisture in the oral cavity in 2-40 minutes. Such confectionary product manufacture method envisages preparation of a water solution of polyphenol by way of polyphenol mixing with water. Then one prepares a mass of a polyphenol-gelatinous complex by way of mixing of the water solution of polyphenol with dry gelatine in the mixer at a temperature of 28-90°C. The confectionary mass is prepared by way of the filler mixing with the polyphenol-gelatinous complex mass. Then the confectionary product pieces are moulded from the produced mass. n EFFECT: invention allows to manufacture a confectionary product that may be chewed longer as compared to usual jelly sweets or chewing dragee. n 17 cl, 13 tbl, 63 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2740037-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2642120-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2630236-C1 |
| priorityDate | 2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 77.