WO2016114686A1 - Confiserie de formes variées - Google Patents

Confiserie de formes variées Download PDF

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Publication number
WO2016114686A1
WO2016114686A1 PCT/RU2015/000835 RU2015000835W WO2016114686A1 WO 2016114686 A1 WO2016114686 A1 WO 2016114686A1 RU 2015000835 W RU2015000835 W RU 2015000835W WO 2016114686 A1 WO2016114686 A1 WO 2016114686A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
figured
confectionery
resonator
confectionery product
Prior art date
Application number
PCT/RU2015/000835
Other languages
English (en)
Russian (ru)
Inventor
Наталья Владимировна КОЧЕТКОВА
Original Assignee
Наталья Владимировна КОЧЕТКОВА
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Наталья Владимировна КОЧЕТКОВА filed Critical Наталья Владимировна КОЧЕТКОВА
Publication of WO2016114686A1 publication Critical patent/WO2016114686A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/02—Apparatus specially adapted for manufacture or treatment of chewing gum
    • A23G4/04—Apparatus specially adapted for manufacture or treatment of chewing gum for moulding or shaping

Definitions

  • the invention relates to the food industry, namely, to the production of various curly confectionery products from plastic confectionery masses, namely, chocolate, caramel, chewing confectionery, dough, pastille, as well as vegetables, fruits, berries, nuts, etc. , their derivatives and their compositions, made in the form of various representatives of the animal and plant world, toys, fantastic creatures, and made in such a way that they have the ability to produce various sounds similar to the sounds made by birds , Animals, musical instruments, as well as all kinds of unusual sounds when air is blown into the product.
  • the closest to the claimed invention is a confectionery product for a utility model ⁇ ° 138310 [4].
  • the task to which the technical solution is directed is to expand the arsenal of curly confectionery products by increasing the attractiveness of confectionery products to consumers by giving these products new unusual properties - the ability to make various sounds.
  • EFFECT creation of a figured confectionery made with the possibility to extract various sounds from it when blowing air.
  • the body contains a resonator, a wedge, air inlet and outlet openings, an air channel and is a sound reproducing device.
  • the body is made of chocolate.
  • the body is made of caramel or chewing gum, or fruit and berry marshmallow, or vegetable marshmallow, or dough, or nuts, or from mixtures thereof.
  • the body is made in the form of various representatives of the animal and plant world, toys, fantastic creatures etc.
  • the housing contains additional openings for air outlet.
  • the housing contains a holder.
  • the holder is equipped with vibrating plates.
  • the resonator is filled with water to produce an iridescent sound.
  • the resonator contains solid objects of spherical shape to produce an iridescent sound.
  • Figure 2 The flow of air in the cavity.
  • Fig.Z Product layout with additional openings for air passage.
  • Figure 4 a, b, c Examples of the body of a figured confectionery.
  • Scheme curly confectionery in the form of a tube 7. Scheme curly pastry cylindrical with a piston.
  • Fig. 8 Diagram of a figured confectionery in the form of a tube with piston with additional holes.
  • Fig.9. Diagram of figured confectionery with holder 8.
  • Figure 10 A diagram of a figured confectionery with a holder 8 installed with the cavity 2 coming inward.
  • Fig.13. Holder 8 view A in FIG. 12.
  • the product consists of a housing 1, which is a sound reproducing device ( Figure 1).
  • the housing 1 contains a resonator 2, a wedge 3, an air channel 4.
  • the resonator 2 is a hollow chamber made in the housing 1 with at least two openings: input 5 and output 6. Resonator 2 allows various sounds to be extracted from the product when air is blown .
  • the product can be of various shapes (Fig. 4 a, b, c).
  • the shape of the resonator 2 may be cylindrical, oval in cross sections, conical or spherical, as well as their combinations.
  • the housing 1 may contain additional holes 7 (Fig.Z).
  • Wedge 3 in the resonator can be located directly opposite the channel 4 of the duct, when a stream of air hits it (Fig.1,2,5,8).
  • a stream of air hits it
  • Figure 6 When blowing air through the hole 5 into the channel 4 of the product duct with a cylindrical cavity chamber in the form of a pipe ( Figure 6), the sound is obtained similarly to that described above.
  • To obtain sounds of different tonality on the surface of the body of the product can be located holes 7, as on a conventional pipe (Fig.6).
  • the second end of the pipe may be closed (Fig.7.8).
  • the wedge is located above the channel 4 of the duct, then the jet falls under the tongue of the wedge 3 (Fig.7).
  • the housing comprises a cylindrical piston 11 inside (Fig. 7.8).
  • the sound can be changed by manually moving the cylindrical piston 11 inside the resonator 2 back and forth.
  • the outer diameter of the piston 11 should be slightly smaller than the inner diameter of the resonator 2 so that the piston can move freely.
  • holes 7 can be made on the surface of the housing to change the tonality sound.
  • the housing of the inventive curly confectionery can be equipped with a rod-holder 8 (Fig. 9, 10) made of cellulose or food plastic.
  • Rod 8 is attached to the finished product.
  • the upper part 9 of the rod-holder 8 can be provided with thin plates 10 of food material (Figs. 10, 11), and is installed in the housing 1 with the cavity 2 coming into the chamber so that when the air is blown into the chamber, thin plates 10 are fixed to the rod 8 and located in the air stream will vibrate and change the sound produced.
  • a rod 8 with a different upper part 9 Fig. 11, 12
  • the resonator 2 may be filled with water or contain solid objects of spherical shape and of various sizes and weights (for example, nuts, raisins, fruits, chocolate, popcorn, chewing gum, etc.) to produce an iridescent sound.
  • Case 1 can be made, for example, from confectionery mass (confectionery mass: a semi-finished confectionery product that has undergone technological processing, obtained from a mixture of various types of raw materials, various structure and properties, see GOST R 53041-2008 Confectionery and semi-finished products of confectionery production. Terms and definitions).
  • the chocolate case has a composition in accordance with GOST 6534-96, and is shown below in table 1.
  • Figured confectionery may be made of chewing gum.
  • Chewing gum consists primarily of a chewing (inedible elastic base, for example, HYPERLINK https://en.wikipedia.org/wiki/%D0%AD%D0%BB%D0%B0%D 1% 81% D 1% 82 % D0% B8% D 1% 87% D0% BD% D0% BE% D1% 81% D 1% 82% D 1% 8C), in proportion: 20% inedible elastic base (mainly synthetic polymers or rubber), 60 % sugar or its substitutes, 19% corn syrup and 1% flavorings, flavors, preservatives and other food additives.
  • a feature of chewing gum of this composition is its great elasticity, so it easily takes a different shape. In the manufacture of confectionery from gum, it is also poured into molds, and then the finished product is assembled from two halves.
  • the hardness of the inventive curly confectionery should be sufficient to maintain shape during storage and not to allow destruction during use within a few minutes.
  • Figured confectionery may be made of fruit and berry paste.
  • fruit and berry paste is the initial product for production marmalade, marshmallows and marshmallows.
  • manufacture of the body of the product from pastille made from berries and fruits according to the known technology (see http://www.prosushka.ru/1568- prigotovlenie-fruktovoj-pastily.html).
  • the resonator can be of various shapes: ovoid, cylindrical, conical, spherical, parallelepiped, as well as a combination of these shapes.
  • the pressure in the chamber exceeds some critical, and air from the chamber breaks out, destroying the first stream.
  • periodic compression and rarefaction occur, propagating in the air in the form of acoustic waves. If the resonator chamber has a small volume relative to the product, then the sound is higher and sharper. Varying the volume of the cavity chamber and the location of the tongue of the wedge 3, sounds of different tonality are obtained.
  • Curly confectionery product consists of a housing 1 made of food material and representing a sound reproducing device ( Figure 1).
  • the housing 1 contains a resonator 2, a wedge 3, an air channel 4.
  • the resonator 2 is a hollow chamber made in the housing 1, with two holes: input 5 and output 6.
  • the product has a cylindrical shape (Fig.6).
  • the body of the product is made of chocolate.
  • Example 2 The figured confectionery product is made analogously to example 1, but the body contains inside a cylindrical piston 11 (Fig.7.8).
  • Example 3 The figured confectionery product is made similarly to examples 1 or 2, but contains additional holes 7 on the housing for air outlet (Fig.Z).
  • Example 4 The figured confectionery product is made analogously to example 1, but the case has an oval shape.
  • Example 5 The figured confectionery product is made analogously to example 4, but the cavity chamber is filled with water to produce an iridescent sound.
  • Example 6 The figured confectionery product is made analogously to example 4, but the cavity chamber contains solid objects spherical shape for iridescent sound.
  • Example 7 Figured confectionery product is made similar to examples 1 to 6, but the body is made of caramel.
  • Caramel is prepared according to the technology described on pages 30-34
  • Example 8 The figured confectionery product is made similarly to examples 1 to 6, but the body is made of "chewing gum” consisting of a chewing base HYPERLINK https: // ru. wikipedia.org/wiki/%D0%AD%D0%BB%D0%B0%D 1% 81% D 1% 82% D0% B8% D 1% 87% D0% BD% D0% BE% D1% 81% D 1% 82% D 1% 8C), in proportion: 20% chewing base, 60% sugar, 19% corn syrup and 0.5% strawberry flavoring, 0.5% preservatives.
  • HYPERLINK https: // ru. wikipedia.org/wiki/%D0%AD%D0%BB%D0%B0%D 1% 81% D 1% 82% D0% B8% D 1% 87% D0% BD% D0% BE% D1% 81% D 1% 82% D 1% 8C
  • 20% chewing base 60% sugar, 19% corn syrup and 0.5% strawberry flavoring, 0.5% preservatives.
  • Example 10 Figured confectionery product is made similarly to examples 1 to 6, but the body is made of vegetables.
  • Example 11 Curly confectionery product is made similarly to examples 1 to 6, but the body is made of fruits. (http: // baker- group.net/products-and-technologies/871 -technological-scheme-of- pastes.html)
  • Example of making from apples Apples are peeled from the core with seeds and peel, then passed through a chopper (blender) . The resulting mass is mixed with sugar and water and boiled for 15-20 minutes at a temperature of up to 30 degrees C to dissolve sugar and thicken the puree. The more sugar, the softer the finished product. At this boiling point, all vitamins are retained. To reduce the amount of moisture, boil under vacuum. In the process of heating seasonings are added - cinnamon, nutmeg, etc.
  • Apricot, mountain ash, cranberry, tangerine and / or other types of mope are added to apple mope to give a different taste, as well as pectin, flour, agar-agar and egg white. Also, acids, essences, milk powder, nuts, honey are used as flavoring additives. Food colors are added to give products the appropriate color. To retain moisture in the finished product add moisture-retaining additives.
  • Polycarbonate molds are prepared for pouring the mass, for which purpose the polishing of the inner surface of the said mold is carried out (further gloss of the obtained figure depends on it) and lubricated with vegetable oil.
  • Well-mixed mashed potatoes without lumps are poured into molds, best under slight pressure, and they are monitored for uniform mass flow. Molds must be heated to the temperature of the prepared mass. They also tap on the mold with the flooded mass in order to avoid the formation of voids.
  • the dispenser should measure the required amount of mashed potatoes for each casting. Excess mashed potatoes are removed from the edges of the form with a scraper, cleaning its edges.
  • the filled and cleaned molds are placed upward on the convex surface of the casting and put into the drying chamber, kept at a temperature of about 50 ° C for 10 to 15 hours depending on the mass of the product, the larger the mass, the longer the residence time in the drying chamber.
  • the upper part of the casting mold is removed and the outer surface of the product is opened for air access. This is done to facilitate the evaporation of moisture from the product, and also so that the shape of the inner surface does not change during the drying process castings (the mass will settle down).
  • the temperature is gradually reduced.
  • the readiness of the product is determined organoleptically - as the mass dries, it ceases to be sticky, delaying the product in the drying chamber after readiness leads to drying out and deterioration of the quality of the product (the product becomes brittle).
  • the resulting half of the product is removed from the molds by lightly tapping on the outer surface of the mold.
  • the finished product consists of two halves and therefore they must be glued together. Since the products can get their hands dirty when used, a holder rod 8 or a holder rod 8 with vibrating plates 10 is inserted into the finished product.
  • the product is glued using food glue or a mixture of gelatin with the original product.
  • FIG. 12 Figured confectionery product is made similar to examples 1 to 6, but the body is made of paste, made from berries, (http://mir-yagod.ru/pastila-iz-yagod/) Production example from berries: Berries are peeled and peeled, then passed through a chopper (blender). The resulting mass is mixed with sugar and water and boiled for 15-20 minutes at a temperature of up to 30 degrees C to dissolve sugar and thicken the puree. At this boiling point, all vitamins are retained. To reduce the amount of moisture, boil under vacuum. In the process of heating seasonings are added - cinnamon, nutmeg, etc. Typically, berries containing a large number of seeds produce brittle pastille.
  • apple, apricot, mountain ash, cranberry, tangerine and / or other types of mashed potatoes are added to the berry puree to give a different taste, as well as pectin, flour, agar-agar and egg white. Also, acids, essences, milk powder, nuts, honey are used as flavoring additives. Food colors are added to give products the appropriate color. To retain moisture in the finished product add moisture-retaining additives.
  • Polycarbonate molds are prepared for pouring the mass, for which purpose the polishing of the inner surface of the said mold is carried out (further gloss of the obtained figure depends on it) and lubricated with vegetable oil.
  • Well-mixed mashed potatoes without lumps are poured into molds, best under slight pressure, and they are monitored for uniform mass flow. Molds must be heated to the temperature of the prepared mass. They also tap on the mold with the flooded mass in order to avoid the formation of voids.
  • the dispenser should measure the required amount of mashed potatoes for each casting. Excess mashed potatoes are removed from the edges of the form with a scraper, cleaning its edges.
  • the filled and cleaned molds are placed upward on the convex surface of the casting and put into the drying chamber, kept at a temperature of about 50 ° C for 10 to 15 hours depending on the mass of the product, the larger the mass, the longer the residence time in the drying chamber.
  • the upper part of the casting mold is removed and the outer surface of the product is opened for air access. This is done to facilitate the process of evaporation of moisture from the product, and also so that during the drying process the shape of the inner surface of the casting does not change (the mass will settle down). By the end of the drying process, the temperature is gradually reduced.
  • the readiness of the product is determined organoleptically - as the mass dries, it ceases to be sticky, delaying the product in the drying chamber after readiness leads to drying out and deterioration of the quality of the product (the product becomes brittle).
  • the resulting half of the product is removed from the molds by lightly tapping on the outer surface of the mold.
  • the finished product consists of two halves and therefore they must be glued together. Since products can get your hands dirty use, then in the finished product insert the rod-holder 8 or rod-holder 8 with vibrating plates 10.
  • the product is glued using food glue or a mixture of gelatin with the original product.
  • a small object is placed inside the cavity of the resonator, different from the product material (nuts, raisins, corn or rice ball, chewing candy or the like, an edible surprise of a spherical shape and with a diameter larger than the air outlet 6 in the product body).
  • the finished products are sprinkled with powdered sugar, wrapped in cling film or foil, to prevent drying out, and stored with limited air in a cool place.
  • Example 13 Figured confectionery product is made similarly to examples 1 to 6, but the body is made of nut paste.
  • Example 14 The figured confectionery product is made similarly to examples 1 to 13, but the case contains a holder made of food-grade plastic (Fig. 9).
  • Example 15. The figured confectionery product is made analogously to example 14, while the holder is placed by the upper part 9 inside the chamber of the resonator 2 and is equipped with vibrating plates 10 (figure 10).
  • Example 16 Figured confectionery product is made similarly to examples 1 to 14, while the body is made in the shape of a bird.
  • Example 17 Curly confectionery product is made similarly to examples 1-16, while the body is made in the shape of a horse.
  • the housing 1 of the inventive figured product is symmetrical with respect to the longitudinal (vertical) plane of symmetry and has a cavity chamber 2 inside, one half of the product is manufactured by injection molding and then two parts of the product are joined together.
  • one reference mock-up of half a confectionery product with all external and internal design features of a durable but easy-to-process material is made.
  • Two forms are removed from this layout, one from the outer surface, the other from the inner surface, so that when they are connected, a cavity repeating the layout is obtained.
  • detachable composite form of two parts with the possibility of hard fastening them to each other.
  • Channels are also made inside these forms for filling the food mass into a cavity having the form of a reference model of half of the product and for air to escape from it.
  • protrusions should be provided at the locations of the holes on the body, the same diameter as the holes and having a length equal to the thickness of the shell of the finished product in this place.
  • a notch is provided, and in the other, a bulge is half the diameter of the rod 8 and the entire thickness of the housing 1 in this place.
  • Rod 8 is attached to the finished product during assembly.
  • the same hole is used to place the rod-holder 8 with the upper part 9 in the form of various plates 10, with the help of which they will produce a variety of sounds.
  • a method of manufacturing chocolate figures includes pouring chocolate into molds, hardening and removing it from the molds. Pre-part of the chocolate glaze is heated to a temperature of 50-60 ° C for at least 40 minutes and at with constant stirring, add the remaining mass of the glaze, temper the mass to a temperature of 37 ° C, then prepare polycarbonate molds for pouring the mass, for which the inner surface of the said mold is polished (the further shine of the chocolate figure depends on this). Also, the molds are made of high alloy steel. The inner part of these forms is covered with a thin layer of nickel (sometimes platinum is used), so that this surface is smooth and shiny (platinum is well polished).
  • a well-mixed glaze without lumps is poured into molds, it is best under a slight pressure and the uniform flow of chocolate mass is monitored. Molds should be heated to the temperature of the prepared chocolate. They also tap in a mold filled with chocolate icing in order to avoid the formation of voids. The dispenser should measure the required amount of glaze for each casting. Excess glaze is poured back into the food warmer. Excess chocolate glaze is removed from the edges of the mold with a scraper, stripping its edges. The filled and cleaned forms are removed into the refrigerator and kept at a temperature of 5-6 ° C for 10 to 40 minutes, depending on the mass of the product, the larger the mass, the longer the residence time in the refrigerator.
  • Product readiness is determined visually as the mass moves away from the mold, the product is delayed in the refrigeration chamber after readiness leads to dampening and deterioration of product quality.
  • the product is removed from the molds by lightly tapping the outer surface of the mold.
  • the finished product consists of two halves and therefore they must be glued together. Since chocolate products can get their hands dirty when consumed, a holder rod 8 or a holder rod 8 with vibrating plates 10 are inserted into the finished product.
  • Gluing the product is carried out on a smooth, hot surface of marble, or on a metal sheet. The surface is heated in a water bath to a temperature of 40-50 ° C.
  • a small object is placed inside the cavity of the resonator that is different from the material of the product (nut, raisins, corn or rice ball, chewing candy or the like, an edible surprise of a spherical shape and with a diameter larger than the air outlet 6 for air in the product body).
  • Finished products are placed on separate shelves, so that the products do not touch each other. After manufacturing, you can colorize with colored glaze or food colors.
  • the claimed invention can be performed at any confectionery enterprise, using common materials and technologies. It allows you to expand the range of figured confectionery products by increasing the attractiveness of confectionery products for consumers by giving these products new unusual properties - the ability to make various sounds. An additional attractiveness for children, the main consumers of these products, is ensured by the fact that in some types of these products a discrepancy in the shape of the product to be extracted from it is proposed when air, sound is blown into it. So, for example, a product in the form of a fish can make a sound corresponding to a bird, which will introduce an element of the game, surprise and suspense.

Abstract

L'invention concerne l'industrie alimentaire et notamment la production d'articles de confiserie de formes variées à partir de masses de confiserie plastiques. Le résultat technique consiste à consiste à créer un article de confiserie de forme variée réalisé de manière à pouvoir en extraire différents sons lors de l'insufflation d'air. Dans cette confiserie de forme variées qui comprend un corps volumique réalisé à partir d'un matériau comestible, selon l'invention le corps comprend un résonateur, un coin, un orifice d'admission et de sortie d'air, un canal d'air et se présente comme un dispositif de reproduction de sons. Le corps peut être réalisé en chocolat ou en caramel ou en articles de confiserie à mâcher, ou en pâte de type guimauve, ou en pâte ou en légumes, ou en fruits ou en baies ou de noisettes ou leurs dérivés ou leurs compositions. Le corps peut être réalisé sous la forme de différents représentants du monde animal ou végétal, de jouets, de créatures fantastiques,etc. Le corps comporte des orifices supplémentaires pour la sortie de l'air. Le coprs comprend un support. Le support est muni de plaquettes vibrantes. Le résonateur peut être rempli d'eau pour obtenir un son mélodieux. Le résonateur peut contenir des objets durs en forme de billes pour obtenir un son mélodieux.
PCT/RU2015/000835 2015-01-12 2015-11-30 Confiserie de formes variées WO2016114686A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2015100039 2015-01-12
RU2015100039 2015-01-12

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Publication Number Publication Date
WO2016114686A1 true WO2016114686A1 (fr) 2016-07-21

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2739065A (en) * 1953-04-07 1956-03-20 Adolph C Hugin Edible whistle candy products
SU364961A1 (ru) * 1970-07-07 1972-12-28 Духовая хроматическая гармоника
RU2082372C1 (ru) * 1994-08-10 1997-06-27 Михаил Львович Лазарев Способ лечения хронических бронхолегочных заболеваний
RU36981U1 (ru) * 2002-12-19 2004-04-10 Беляков Владимир Константинович Дыхательный тренажер
WO2006111794A2 (fr) * 2005-03-16 2006-10-26 Home Focus Development Limited Systeme de friandise emettant des sons
RU2484541C1 (ru) * 2011-12-08 2013-06-10 Константин Борисович Тарасов Музыкальный самозвучащий инструмент (варианты)

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2739065A (en) * 1953-04-07 1956-03-20 Adolph C Hugin Edible whistle candy products
SU364961A1 (ru) * 1970-07-07 1972-12-28 Духовая хроматическая гармоника
RU2082372C1 (ru) * 1994-08-10 1997-06-27 Михаил Львович Лазарев Способ лечения хронических бронхолегочных заболеваний
RU36981U1 (ru) * 2002-12-19 2004-04-10 Беляков Владимир Константинович Дыхательный тренажер
WO2006111794A2 (fr) * 2005-03-16 2006-10-26 Home Focus Development Limited Systeme de friandise emettant des sons
RU2484541C1 (ru) * 2011-12-08 2013-06-10 Константин Борисович Тарасов Музыкальный самозвучащий инструмент (варианты)

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