http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-72818-U1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2006-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-72818-U1 |
| titleOfInvention | CONFECTIONERY (OPTIONS) |
| abstract | According to this utility model, a confectionery product (options) is proposed, according to option 1, the body is made in the form of a flat ring with a filling and coating, the ring consists of two turns, and the body is made of material based on egg white, gelatinous component, fruit puree , granulated sugar, molasses, food acid, while the body further comprises a food coloring; the surface relief of the ring may be in the form of concentric circles or smooth. The filling is made from boiled condensed milk, from marmalade with aromas of gooseberry, raspberry, lemon, cherry, blackcurrant, orange, apple, kiwi, apricot, peach or strawberry; at the same time, the dye corresponding to the fruit and its aroma is included in the composition of the filling. The coating is made in the form of a sprinkle or glaze (dark, white, color), covering the product completely, top or bottom; the sprinkling may be from coconut and dye, cocoa powder and powdered sugar, or waffle chips. In the confectionery product (according to option 1), the whipped case, the filling and the coating are in the ratio: (91 ÷ 55) :( 5 ÷ 35) :( 4 ÷ 10). In option 2, the confectionery product is made similar to option 1, only without coating with sprinkle and confectionery glaze. In the finished product, the whipped body and the filling are in the ratio,%: (90 ÷ 55) :( 10 ÷ 45). According to option 3, the confectionery product is made similar to option 1, only without filling with the filling. In the finished product according to option 3, the whipped case and coating are in the ratio,%: (96 ÷ 55) :( 4 ÷ 45). According to option 4, the confectionery product is made similar to option 1, only from one turn, without filling with the filling and without coating with sprinkle or confectionery glaze. According to option 5, the confectionery product is made similar to option 1, only consists of two rings with a layer. In the finished product according to option 5, the whipped body, the filling, the coating and the interlayer are in the ratio,%: (85 ÷ 55) :( 5 ÷ 20) :( 4,5 ÷ 15) :( 5,5 ÷ 10). 5 n.p. f-ly, 10 ill. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2770495-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2492690-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2730582-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2490923-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2725734-C1 |
| priorityDate | 2006-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.