http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-201713197-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8c1b4504f62c61d1a13f420cedfdd158 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 2017-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70bd96e73a8a9a94553f186776474b5c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e48e124363c15912ec64a5b89441ef63 |
| publicationDate | 2017-09-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-201713197-A2 |
| titleOfInvention | ICE CREAM WITH ARTIFICIAL LEAF AND PRODUCTION METHOD |
| abstract | SUMMARY Licorice Ice Cream with Artichoke Leaf Extract and Production Method Invention, unlike the production of standard ice cream in the food industry, the licorice roots are extracted by the method of ethyl alcohol, after the mixture of 200 grams of licorice root in 1 liter of water is kept for 1 day, filtered and 4% after washing the artichoke leaf plant and drying in the sun. It is related to the Artichoke Leaf Extract Licorice Freezing and Production Method, which is produced by adding 1% preheating of the extract to the general mixture. It has been developed to increase the variety of ice cream in the food industry and to offer different tastes that are beneficial to consumers. The recommended compositions for Licorice Freezing with Artichoke Leaf Extract and Production Method (% by Mass) Milk (63%), Cream (3%), Milk powder (6.5%), Glucose Syrup (4%), Sugar (17.5%), Salep (0.5%), Stabilizer mixture (0%, 35), Emulsifier (0.15%) and Licorice extract (4%), Artichoke leaf extract (1%) |
| priorityDate | 2017-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.