http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-201722264-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/A23G9-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 2017-12-27-04:00^^<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_75395bdc19e520c2b68d31353e92321e |
| publicationDate | 2018-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TR-201722264-A2 |
| titleOfInvention | ICE CREAM AND PRODUCTION METHOD WITH MELİSA EXTRACT |
| abstract | Unlike the production of standard ice cream in the food industry, licorice roots are added to the general mixture after preheating the extract from the dried leaves (1%) after the mixture of 200 grams of licorice root in 1 liter of water is passed through a filter for 1 day, and after the lemon balm is washed and dried in the sun. It is about Melisa Extract Licorice Ice Cream and Production Method. 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 Melisa Extract Licorice Freezing 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%), Melisa extract (1%). |
| priorityDate | 2017-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.