Foods or foodstuffs and their treatment, not covered by other classes (A23)

A   Human necessities(308424)
A23            Foods or foodstuffs; their treatment, not covered by other classes(55016)

Production and application of bacterial histamine // 2628536
FIELD: medicine.SUBSTANCE: method for selecting a probiotic lactic bacterial strain for use in the local production of histamine in a mammal is provided. A product and composition for the local production of histamine in a mammal containing a lactic acid bacterial strain having an active histidine operon and capable of producing histamine is proposed for use in the treatment and/or prevention of inflammatory conditions.EFFECT: local production of histamine in a mammal by selecting certain strains of lactic acid bacteria.13 cl, 9 dwg, 2 tbl, 5 ex
Composition of gelated sweet (versions) and method of its manufacturing // 2628506
FIELD: food industry.SUBSTANCE: proposed gelated sweet composition comprises at least 10 wt % of erythritol in terms of dry substances, at least 50 wt % of sucrromalt in terms of dry substances, at least 5 wt % of branched inulin in terms of dry substances and at least 4 wt % of a gelling agent in terms of dry substances. The gelling agent is selected from gelatin, pectin, starch, dextrin, hydrocolloids, milk proteins or combinations thereof.EFFECT: invention allows to obtain a gelated sweet with the reduced cariogenicity and the acceptable texture.8 cl, 9 tbl

Thermally stable chocolate // 2628499
FIELD: food industry.SUBSTANCE: premix is proposed for a fat-based confectionery product containing the confectionery product ingredients comprising a polyol, a natural and/or artificial sweetener, a fat component, and components from defatted dry substances. Said premix contains a polyol and a second component comprising a monosaccharide. The polyol includes glycerol. A fat-based confectionery product obtained from said premix is proposed. The fat-based confectionery product is thermally stable at the temperature of 37°C. A method for obtaining a confectionery fat-based product containing the confectionery product components comprising a polyol, a natural and/or artificial sweetener, a fat component, and components of defatted dry substances is proposed as well. The method comprises preparing a premix of a fat-based confectionery product comprising a polyol with the boiling point above 105°C and a monosaccharide, and mixing the premix with other components of the fat-based confectionery product with obtaining a confectionery fat-based product. The polyol includes glycerol.EFFECT: invention provides heat-resistant confectionery products with specified organoleptic properties that are able to keep their shape and structure before consumption.21 cl, 48 dwg, 7 tbl, 3 ex
ethod for producing sweet cherry compote // 2628446
FIELD: food industry.SUBSTANCE: jars with pre-packaged and syrup-filled fruits are placed in a microwave chamber and heated for 1.5-2.0 minutes by microwave energy at the frequency of 2400±50 MHz to 82-83°C. After that, the jars are pre-sealed with lids, and the jars with the product with the pre-sealed lids heated in a heated air stream at the temperature of 140°C and the speed of 6.5-7.0 m/s for 15 minutes. Then the jars are finally sealed, the heat treatment is continued in hot water with the temperature of 95°C for 10 minutes and cooled by irrigation with water at a variable temperature of 70-25°C for 15 min.EFFECT: reducing the heat treatment duration and improving the finished product quality.1 ex
ethod for extracting pectin substances from sugar beet production wastes // 2628435
FIELD: food industry.SUBSTANCE: method for extracting pectin substances includes washing the raw materials with water, grinding, sonication, hydrolysis and extraction, precipitation of pectin substances and their purification from the pectin-containing extract with ethyl alcohol. The sonication is carried out at the fixed frequency of 350 Hz, with the subsequent hydrolysis and extraction at the temperature of 55°C with the 1% solution of ammonium oxalate for 45-50 minutes. The obtained pectin-containing extract is purified and pectin substances are precipitated with ethyl alcohol with the addition of sodium chloride salt in the amount not exceeding 10 g per litre of the alcohol. Wherein the sonication is carried out for 20 minutes at the temperature of 40°C.EFFECT: invention allows to increase the yield of pectin and does not require the use of strong mineral acids as an extractant.3 ex

Edible product and method of its manufacturing // 2628424
FIELD: food industry.SUBSTANCE: extruder head is provided, having a linear arrangement of at least two interconnected openings, the adjacent openings being separated by a connecting portion. One or more edible materials, including chocolate, are extruded through said extruder head to form an edible product. Said product comprises a plurality of extruded parts joined together along their length by the frangible connecting part that extends along the length of the product continuously and has at least one recess defining the preferred tear line. The height of the connecting portion of the product is smaller than the height of the openings, whereby the frangible connecting part is thinner than the product part, and the width of the connecting portion is from 5% to 80% of the width of the openings.EFFECT: invention allows to increase the production efficiency, does not require additional equipment for packaging.13 cl, 13 dwg

Anthocyan colouring composition // 2628398
FIELD: chemistry.SUBSTANCE: colouring composition having a blue colour contains one or more anthocyans; metal ions of Fe (II), tannic acid as a stabiliser, in which the molar ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The method for preparing a colouring composition having a blue colour comprises adjusting the pH of the anthocyan solution to a value between 3.5 and 8.0 before addition of Fe (II) metal ions and tannic acid as a stabiliser. Herewith the ratio of metal ions to anthocyanins is, at least, 0.5:1, and the molar ratio of stabiliser to anthocyanin is, at least, 0.5:1. The invention relates to the composition comprising a colouring composition, in which the pH is in the range of 3.5 to 8.0 and the composition is blue or green.EFFECT: improving the compound properties.13 cl, 1 dwg, 16 tbl, 9 ex

ethod for preparing granulated combined fodder for rabbits // 2628397
FIELD: food industry.SUBSTANCE: method comprises preparing a multicomponent granular mixture based on a binder and containing a carbohydrate-vitamin composition. The carbohydrate component of the composition is represented by the ground substrate-fungus mass from spent straw briquettes obtained in the production of mushrooms of the "Pleurotus" genus, and the vitamin and binder ingredient is represented by carrot paste taken at the weight ratio of 1:2.EFFECT: increasing the strength of granules, obtaining a product with increased nutritional and biological value.2 dwg

Food composition // 2628364
FIELD: food industry.SUBSTANCE: food composition comprising an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92. The method for obtaining the composition comprises combining the oily and the aqueous phases which are exposed to the temperature equal to 50-150°C for 30 seconds or more. A confectionery product containing a confectionery shell and the food composition inside the shell. The method for obtaining a food product comprising placing the food composition in a cavity formed in the surface of a starch-based mould and applying a starch-containing composition to the surface of the food composition in the cavity in order to enclose the food composition into the shell. The food product comprising the food composition that represents an emulsion of the oil-in-water type containing 30-38% by weight of water and having the total fat content of 30% by weight or less and the water activity that at 20°C is equal from 0.8 to 0.92, the food composition being enclosed within the starch-containing layer. A confectionery product comprising one or more food products.EFFECT: invention allows to obtain a product that, when consumed, causes the taste sensation characteristic to the consumption of a light, fresh, liquid product, which is characterized by the stable consistency.23 cl, 6 dwg, 2 tbl, 7 ex
ethod of preparing filling and initial composition of components, used for preparing filling (options) // 2628296
FIELD: food industry.SUBSTANCE: method of preparing a filling includes mixing a vegetable component with sugar and preservatives. As a vegetable component, Brassica napus seeds with the erucic acid content of less than 0.1% are used. Wherein the Brassica napus seeds and sugar are mixed and crushed in a cutter. A solution comprising starch, water and salt is prepared separately. Water is poured into the container, treacle is added, the crushed mixture containing Brassica napus seeds and sugar is added and heated with kneading until the sugar dissolves completely. Then, the solution comprising starch, water and salt is poured into the container, and the heating temperature is increased. Thereinafter, preservatives and flavourings are introduced, kneaded, and filling is carried out. The composition of the filling components comprises water, sugar, treacle, Brassica napus seeds, starch, flavourings, lactic acid, salt, potassium sorbate, sodium benzoate, at a certain ratio of the components. By the second version, the initial composition of the filling additionally includes poppy.EFFECT: invention allows to simplify the technology of obtaining a filling, to obtain a filling with a higher biological value.10 cl, 2 ex
Poultry, swine or fish treatment for reducing fodder costs or increasing weight gain // 2628295
FIELD: agriculture.SUBSTANCE: method for the non-therapeutic treatment of animals selected from the group consisting of poultry, swine and fish consists in orally administering to animals at least one compound of β-alanine in an amount of 2 to 55 mmol/kg by dry weight of said fodder product for administration to poultry or fish and from 2 to 25 mmol/kg by dry weight of said feed product for administration to swine. The compound of β-alanine represents, in particular, β-alanine.EFFECT: administering the specified amount of β-alanine provides reducing the fodder conversion rate without reducing the weight gain.18 cl, 8 tbl

ethod for producing instant roasted noodles and roasting device // 2628294
FIELD: food industry.SUBSTANCE: method for producing instant roasted noodles comprising placing gelatinized noodle filaments into a plurality of retaining vessels supported by two endless parallel chains; immersing the plurality of retaining vessels into which the noodle filaments are placed by the motion of two endless chains into a roasting reservoir for roasting noodle filaments; removing the retaining vessels from the oil in the roasting reservoir by the motion of the two chains for removing the plurality of roasted noodle briquettes from the oil in the roasting reservoir; changing the motion direction of the chains for 15 seconds after removing the plurality of the noodle briquettes from the oil to turn the retaining vessels upside down; transporting the noodle briquettes in the state in which the noodle briquettes are contained in the retaining vessels; and separating the noodle briquettes from the retaining vessels. By the second version, the gelatinized noodle filaments are placed in a plurality of retaining vessels supported with the possibility of turning on central rotary shafts by two endless parallel chains. The roasting device comprises a roasting reservoir, two endless chains arranged parallel to each other at the same level, one portion of which is located in the reservoir and the other is outside the reservoir; a plurality of central rotary shafts supported by two endless chains; a plurality of retaining vessels supported with the possibility of turning and rotating on the plurality of central rotary shafts; a plurality of reversing systems configured to reverse the plurality of retaining vessels; and the retaining system made with the possibility to transport noodle briquettes in the state in which the noodle briquettes are contained in the retaining vessels.EFFECT: reducing the production costs and improving the taste of noodles.6 cl, 1 tbl, 27 dwg
ethod for manufacturing fresh pasta // 2628284
FIELD: food industry.SUBSTANCE: a method for manufacturing pasta, including extruding under pressure from 80 kgf/cm2 up to 200 kgf/cm2 for obtaining noodles, the noodle dough being obtained by mixing a raw flour material containing flour from wheat of the hexaploid group and having the gluten index from 76 to 86. The resulting pasta is cooked and frozen.EFFECT: invention allows to obtain pasta that has undergone the heat treatment, with the smooth surface appearance and the firm and elastic texture comparable to that of dry pasta undergone the cooking.9 cl, 5 tbl, 12 ex
Frozen noodles and method of their production // 2628281
FIELD: food industry.SUBSTANCE: method for the frozen noodles production includes the stage of applying the composition containing xanthan gum and having the viscosity of 30 to 2,000 mPa*s at the temperature of 60°C on cooked noodles obtained by heating fresh noodles made by the method of rolling together with water, so that the yield of the cooked noodles is equal to 200 to 250%, with the subsequent cooling by water or air, and the stage of freezing the noodle on which the composition is applied.EFFECT: invention allows to improve the appearance or the texture of frozen cooked noodles.18 cl, 5 tbl, 18 ex

ethod for liquids disinfection and heating, and device for its implementation // 2627899
FIELD: chemistry.SUBSTANCE: method of water disinfection and heating includes the effect of microwave energy on the processed water flow of a given size, passing through a rectangular waveguide at an angle to its wide wall. An aqueous solution of ionic silver is added to the flow based on its concentration in the treated water of 0.01-0.02 mg/l. Water is passed through a device including a microwave generator, a rectangular waveguide with flanges, a radiating transparent tube passing through it, the axis of which is at an angle to the wide wall of the waveguide, and an end matched absorbing load. The tube through which the flow is passed has an expanding shape. The width W has a maximum value of 0.66 of the waveguide wide wall size, the height h at the waveguide entrance is 0.06-0.15 of the wavelength, and the height H at the waveguide output is 0.18-0.47 of the wavelength and is set wide side to the direction of electromagnetic wave propagation.EFFECT: decreased liquid disinfection temperature, increased efficiency of microwave energy absorption and productivity, reduced energy costs, accelerated process of microwave disinfection and water heating, a possibility of using of a lower dose of ionic silver.2 cl, 3 dwg, 1 tbl
ethod for active molecules extraction from natural resins and their application // 2627848
FIELD: biotechnology.SUBSTANCE: according to the invention, a method for active molecules extraction from a plant substrate comprises the step of the said substrate contacting with an extraction liquid. This extraction liquid contains: an extraction gas in the gaseous state at a temperature of 23°C and a pressure of 1 atm (101.325 kPa), and an extraction solvent in a liquid state comprising or consisting of acetic acid alone or mixed with at least one of water and primary aliphatic alcohol having the formula (V) R-OH, wherein R is a C1-C10 alkyl group, preferably C1-C5, wherein the said extraction gas is selected from the group consisting of helium, neon, argon, krypton, xenon, carbon dioxide and nitrogen, or mixtures thereof; wherein the said extraction gas is introduced into the said extraction solvent at a concentration of 0.1 to 10 vol % relative to 100 parts by weight of the extraction solvent. Active molecules extraction from plant substrate. Extract application for preparation of a food composition for internal use. Extract application for preparation of a food supplement for internal use. Extract application for preparation of a nutraceutical composition for internal use. Extract application for preparation of a pharmaceutical product for external or internal use.EFFECT: method allows to obtain an extract with a high yield of biologically active substances, to avoid chemical destruction of extracted molecules or modification of the original chemical structure.13 cl, 1 dwg, 10 tbl, 10 ex
Chewing gum and its composition (versions) // 2627839
FIELD: food industry.SUBSTANCE: inventions represent a chewing gum composition and a ready chewing gum containing a gum base, a flavouring additive, a sweetener and from 0.01 wt % to 0.4 wt % of [(2-isopropyl-5-methylcyclohexanecarbonyl)-amino]-acetic acid isopropyl ester by weight of the chewing gum composition.EFFECT: inventions have the increased intensity of the cooling effect and reduced bitterness without undesirable taste and aromatic characteristics.20 cl, 2 dwg, 3 tbl
Food product with moulded body // 2627655
FIELD: food industry.SUBSTANCE: invention relates to a food product, comprising a moulded body. Disclosed is a food product, comprising at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, and group of baked products, wherein at least one element of group baked products forms a consumed segment, at least along with part of moulded chocolate body, and at least one part of at least one baked product is not coated and is visible from at least one lateral side of moulded chocolate body, and moulded chocolate body of consumed segment at least partially extends beyond outer boundary of at least one baked product, such that between outer boundary of at least one baked product and edge of consumed segment there is a gap. Also disclosed is a method for production of food product, involving a step for placing chocolate in a mould to form at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, combining at least one baked product with moulded chocolate body so that part of at least one baked product is not covered with chocolate, cooling chocolate after placing in mould and extracting food product from mould.EFFECT: invention is aimed at producing a confectionery sandwich, having high structural integrity and improved appearance.16 cl, 9 dwg
ethod for reducing decomposition of fodder fats in rumen of ruminant animals // 2627575
FIELD: agriculture.SUBSTANCE: method comprises the barohydrothermal treatment of the fat-and-oil fodder mixture containing (in %) 86 of crushed barley, 8 of fuse-sediment, 2 of stearic fatty acid, and 4 of a mineral additive, by means of granulation in the operation mode at the pressure of 10 mPa and the temperature of 100-120°C above the melting point of stearic acid - 70°C, and the cavitation treatment of the fuse-sediment of sunflower oil with the frequency of 22 kHz±10% with the exposure of 10 min. The dosage for fattening young cattle was 3.5-3.7% of dry matter.EFFECT: invention allows to increase the dry matter digestibility in the intestinal digestion.3 cl, 9 tbl
Plant for dehydration of agricultural raw materials and wild-growing plants // 2627545
FIELD: agriculture.SUBSTANCE: installation comprises a gateway to initial raw material loads, the output of which is combined with the input of the pre-grinding unit, the output of the pre-grinding unit is connected by the screw conveyor to the inlet of the sprayer, the outlet of which is connected to the inlet of the wind tunnel made with the possibility of regulating the flow density of the crushed dried material, water vapours and air; the outlet of the wind tunnel by the dried material is connected to the aerodynamic drying unit.EFFECT: invention allows to develop a dehydration plant of a simple design with low energy consumption during its operation.5 cl
ethod for producing marmalade // 2627492
FIELD: food industry.SUBSTANCE: method for producing fruit and jelly marmalade based on natural sweeteners and gelling agents is provided, which includes preparing puree from red viburnum and orange, soaking air-dried food gelatin in water with the temperature of 20-25°C for swelling for 40-60 minutes, heating the swollen gelatin, mixing it with fruit and berry syrup obtained by boiling out red viburnum puree, orange puree and fructose to the content of dry substances of 67-69%, moulding the marmalade mass, cooling to the temperature of 23-25°C for 1-2 hours, curing for 2-3 hours, sprinkling with starch, drying from 2 to 12 hours, dosing and packing, while in order to give the marmalade the therapeutic and prophylactic orientation, the formulation components are included in the composition at the following ratio, wt %: puree of red viburnum berries 15-45; orange puree 15-45; water 16-24; fructose 10-20; food gelatin 4-6.EFFECT: invention allows to obtain marmalade with improved organoleptic and physico-chemical characteristics, which is intended for people with diseases of the cardiovascular system and the gastrointestinal tract, as well as for those working in environmentally harmful conditions and for everyone who wants to preserve and maintain one's health.1 tbl, 3 ex

ethod of obtaining milk product // 2627183
FIELD: food industry.SUBSTANCE: method envisages subjecting the initial milk material to microfiltration, with obtaining casein concentrate and microfiltration permeate. Subjecting the microfiltration permeate to ultrafiltration, with obtaining whey protein concentrate and ultrafiltration permeate. Subjecting the ultrafiltration permeate to nanofiltration, with obtaining lactose concentrate and nanofiltration permeate. Obtaining a liquid base for infant food, having the total protein concentration from about 1.0 to about 1.5%, containing the whey protein concentrate and the lactose concentrate. The method does not include the drying stage between the stages of microfiltration, ultrafiltration, nanofiltration and the stage of obtaining the liquid base for infant food. The base for infant food, having the total protein concentration from about 1.0 to about 1.5% and the concentration of β-casein at least about 11% of the total protein concentration, and also having the concentration of β-casein at least about 50% of the casein concentration. The base for infant food is suitable for use in obtaining infant food, as well as preparing another dairy product, such as oatmeal and other liquid porridges.EFFECT: method allows to obtain a base for infant food with the excellent composition of amino acids, superior quality and reduced total protein concentration.23 cl, 2 dwg, 7 tbl, 8 ex

Domestic animal fodder production method // 2627160
FIELD: biotechnology.SUBSTANCE: method of manufacturing animal feed is provided. Treated biomass containing polysaccharides in the form of cellulose, hemicellulose or starch radiation dose of 5 Mrad to 100 Mrad using an electron beam operating at a power of 5 kW to 500 kW. Prepared food material comprising a material having a number average molecular weight of from about 3000 to about 50,000 daltons. Further, food material is compacted to give an animal feed. Wherein mentioned method does not include the use of a microorganism.EFFECT: resulting food material is the availability of nutrients for protein or amino acid exceeding the availability of nutrients for protein or amino biomass, such recycled biomass is easily hydrolyzed in the stomach of the animal.14 cl, 46 dwg, 21 tbl, 45 ex
ethod for obtaining yoghurt with increased iron content // 2627158
FIELD: food industry.SUBSTANCE: during the fermentation process, a nanostructured additive comprising iron sulphate in carrageenan or in konjac gum is introduced into the product to be obtained.EFFECT: invention allows to obtain a high-quality product with increased food and biological value, with the preventive orientation of the product, to expand the range of fermented milk products, and to stabilise the structure of the finished product.6 tbl, 15 ex

Line for processing lupine grains and other grain legume crops // 2627071
FIELD: agriculture.SUBSTANCE: line for processing lupine grains contains sequentially installed and functionally related elements. A screw grain conveyor (1) feeds grain to a grain storage hopper (2). Grain passes through a rock collector (3) and is fed to a hopper-discharge spout (5) in front of the grain shredders (6). The line contains a mixture elevator (8), an air separator (9), a grain-cleaning separator (10) and a storage hopper (11) with a screw grain conveyor (12) and a grain elevator (13), a shell conveyor (14), a hopper-discharge spout (15) in front of the crusher, a hammer vertical crusher (16), a storage hopper (17), a grain conveyor (18), a drying hopper (19), a grain drier (20), a bunker in front of the steamer (22). The hopper in front of the steamer is connected to the hopper-discharge spout (24). The hopper-discharge spout is installed in front of the aerovibration drier (25). A moisty grain elevator (28) is placed behind the drier. The line includes a magnetic separator (29). The hopper (30) is located above the flattening-cutting roller mill (31). The flattening-cutting roller mill includes at least two cylindrical rollers. The rollers are mounted to rotate synchronously or slide towards each other to produce flakes. A flake drier (33) and a cooling column (34) are located behind the mill. The flake elevator (35) is installed behind the column. The flake elevator is connected with a flake storage hopper (37) by a flake conveyor (36).EFFECT: release of lupine beans from the shell without their crushing, elimination of anti-nutritional factors and protection of the lupine protein from destruction are provided.2 dwg

ethod and composition for increasing proportion of nutrient ingredients resistant to decomposition by rumen microorganisms // 2626950
FIELD: agriculture.SUBSTANCE: ingredients of the fodder for ruminants are combined with a binding composition and an additive facilitating the mixing to form a mixture. The resulting mixture is processed into granules or pellets consisting of agglomerated particles. The binding composition is represented by hydrated calcite or dolomite minerals present individually or in combination with an accompanying composition selected from the group consisting of carbonate minerals, oxide minerals and combinations thereof. The additive facilitating the mixing is represented by water or an ingredient with a high moisture content.EFFECT: fodder for ruminants that is produced by the method effectively increases the proportion of nutritional ingredients present in the fodder that are resistant to decomposition by rumen microorganisms by means of inhibiting premature digestion.20 cl, 2 dwg, 15 tbl

Grain drying device // 2626941
FIELD: agriculture.SUBSTANCE: grain drying device comprises a vertical casing made in the form of a cylinder, the outer surface of which is covered with a layer of heat-insulating material, a loading hopper, a discharge window, a conveying working member coaxially mounted within the casing with the possibility of rotation, and a cooling device consisting of a fan and an air duct. The transporting working member is made in the form of a flat perforated spring. The height of the flat perforated spring is equal to the maximum size of the grain to be dried. The loading hopper is installed above the flat perforated spring at its outer edge. The width of the discharge window of the loading hopper is equal to the distance between the adjacent coils of the flat perforated spring. A plate of the circular shape is installed on the flat perforated spring, rigidly connected thereto and equipped with a drive. The plate radius does not exceed the distance from the center of the flat perforated spring to the discharge window of the loading hopper. The heating element is placed under the transporting working member and is made in the form of a flat ring, the outer diameter of which is equal to the inner casing diameter, and the inner diameter of the flat ring is equal to the inner coil diameter of the perforated flat spring. The discharge window is made circular-shaped and is installed coaxially to the casing under the heating element. The discharge window diameter is equal to the inner diameter of the flat ring. The air duct of the cooling device is connected to the inner casing cavity from opposite lateral sides.EFFECT: use of the invention will allow to improve the quality of grain drying and to reduce energy costs.3 dwg
ethod of preparing sugary products from berries // 2626927
FIELD: food industry.SUBSTANCE: berries are mixed with sugar, represented by the mixture of black chokeberries, shadberries and cranberries, at the ratio of 1:4:2. The berries are held until a syrup is obtained. The berries are separated from the syrup. They are dried while constantly stirring with sugar powder until the surface of the berries is completely covered with sugar powder, and the resulting berries are iced. After applying an icing layer, the berries are sprinkled with cocoa. As an icing, the mixture consisting of butter, a natural sweetener, shadberry juice, potato starch, and water is used. For preparing the icing, the following ratio of components is used, wt %: butter - 60.0-88.0; natural sweetener - 1.0-2.8; shadberry juice - 3.5-5.5; potato starch - 0.2-0.3; water - the rest.EFFECT: product is obtained, having a relatively low caloric content, and also preserving a stable structure during its transportation and long-term storage.2 ex
Composition for physical stability and operability increase // 2626823
FIELD: pharmacology.SUBSTANCE: composition contains alpha-tocopherol acetate, retinol acetate, succinic acid and chocolate mass at the following ratio of the components, wt %: retinol acetate - 2.1-4.5; alpha-tocopherol acetate - 0.35-0.75; succinic acid 0.25-0.65; chocolate mass - the rest.EFFECT: composition according to the invention has good taste qualities, has a convenient form for administration, provides an increase in efficiency and physical endurance in a short time by taking a complex of active substances optimally selected and in an amount sufficient to achieve the maximum effect.2 tbl, 3 ex
ethod for producing extracts // 2626739
FIELD: food industry.SUBSTANCE: operations of defrosting, grinding and extracting frozen fruit and berry raw materials are carried out in the apparatus in the field of low-frequency mechanical vibrations by means of a vibration plate mounted with the possibility of the reciprocating motion in the vertical plane, characterized in that the plate with the thickness of 3 mm has a flange of an equal height, directed upwards and downwards, with the total height of 20 mm, and is perforated with holes of the diameter of 0.0025 m with the free cross-section fraction of 16.5%, carries out reciprocating movements with the frequency of 20 Hz and the amplitude of 8 mm, being at the distance of 45 mm from the apparatus bottom, the cover is mounted airtightly at the distance of 0.015 m from the free liquid surface level in the apparatus, the solid phase in equal proportions is placed in the space above and below the vibration plate, processing the solid phase is carried out at the phase ratio (S/L) = 0.5.EFFECT: invention allows to increase the concentration of dry water-soluble substances in the final product, to increase the utilisation factor of the apparatus volume and its productivity with smaller amounts of an extractant.1 tbl, 1 ex
ethod for producing extruded snacks of various colours with improved taste and aromatic properties (versions) // 2626738
FIELD: food industry.SUBSTANCE: production method includes the stages of preparing the initial mixture, which includes a cereal base made up of rice and/or oat and/or buckwheat flour, or the mixture of corn and millet flour, or crushed rice cereal, as well as fruit and vegetable components in the amount of 1-2 kinds of vegetables and/or greens and 1-2 kinds of fruits and/or berries. As the fruit and vegetable raw material, powders of fruits, berries, vegetables and greens are used, obtained by various kinds of drying: sublimation, infrared, convection, allowing to obtain natural powders with the humidity of up to 10% without the significant loss of biological active substances. The resulting mixture is extruded at the temperature of 110-160°C, the pressure in the extruder chamber of 30-70 kg/cm2, the rotation speed of the screws of 150-600 rpm and the extruded mixture humidity of 12-20%. Then the product is glazed with the juice concentrate of fruit and vegetable raw material, or the mixture of juice concentrates and fruit and vegetable puree, or the solution of honey in the amount of 15-25% to the product weight; the glazed product is dried to the humidity of not more than 6% and packed.EFFECT: method for producing extruded snacks allows to obtain a high-quality product completely from natural raw materials without adding artificial colours and flavourings.12 cl, 3 tbl, 1 ex
ethod of preparing rissoles with vegetable additive // 2626733
FIELD: food industry.SUBSTANCE: sea-buckthorn berries are added in forcemeat in terms of 30-50 g per 1 kg of prepared forcemeat.EFFECT: providing good taste and smell of the product, which does not deteriorate for 20 hours without a refrigerator, which is important for children's and dietary nutrition.1 tbl, 1 ex
ethod for production of enriched cooked-and-smoked sausage // 2626730
FIELD: food industry.SUBSTANCE: enriched cooked-and-smoked sausage contains trimmed beef of the I grade, semi-fat trimmed pork, pork fat, as well as spices and additives: nitrite salt, granulated sugar, black pepper, fresh garlic, nutmeg, fermented rice and food phosphate. Partly, instead of raw meat, wheat is added, sprouted on a nutrient medium enriched with organic iodine and selenium, which is introduced at the stage of making minced meat in the form of hydrated flour. The quantitative ratio of the ingredients is selected.EFFECT: obtaining a product of high quality with minimal application of nutritional additives, possessing therapeutic and prophylactic properties, shortening the production process duration.2 cl
Fodder meal "inova" for farm animals and poultry // 2626724
FIELD: agriculture.SUBSTANCE: fodder meal for farm animals and poultry contains meat and bone meal comprising in mass fractions, depending on the grade, moisture - not more than 10%, crude protein - at least 30%, crude fat - no more than 20%, crude ash, calcium and phosphorus, dry blood at the ratio of 50-60% per 50-40% of meat and bone meal, depending on the grade of the latter, with providing the protein content of 52-56%, crude ash - not more than 26%, calcium - 4.5-5% and phosphorus - 2.5-3%. The fodder meal is used in the amount of 1.5-5% of the main ration.EFFECT: increasing the fodder value of meat and bone meal while maintaining its low cost due to the use of inexpensive ingredients.1 cl
ethod for producing alcohol-free beverage concentrate // 2626631
FIELD: food industry.SUBSTANCE: method for producing an alcohol-free beverage concentrate with the increased biological activity from bee products, containing honey, flower pollen load, citric acid and water is characterized in that 4-16% by weight of flower pollen load are added in 14-18% by weight of the aqueous solution of citric acid with the concentration of 5-8%, stirred and infused for 0.5-10 hours, then the infused mixture is mixed and introduced in 60-80% by weight of honey preheated to the temperature not exceeding 60°C and stirred again.EFFECT: obtaining an alcohol-free beverage concentrate with increased biological activity due to maximizing the full extraction of all components of pollen grains.3 ex
ethod for preparing combined fodder for trepang juveniles // 2626626
FIELD: food industry.SUBSTANCE: for preparing the fodder, ground dry ingredients are mixed, the mixture is dried for 2-2.5 hours in a drying cabinet. The finished fodder is packed in bags of polymeric materials and sealed. The fodder composition comprises the following components at the ratio, wt %: laminaria - 32.6-40.0, fishmeal - 18.0-20.0, soybean flour - 9.0-10.0, shells of mollusks - 26.0-29.0, cholesterol - 1.5-3.5, dry trepang entrails - 0.4-0.5, sodium alginate - 4.5-5.0. The combined fodder is intended for feeding trepang juveniles after the larval development. The average daily body weight gain of trepang juveniles is 9.8-10.0%.EFFECT: increase in body weight gain of trepang juveniles.2 tbl
Granulated fodder mixture on basis of southern reed for young cattle // 2626607
FIELD: food industry.SUBSTANCE: mixture contains chaff of the ground part of southern reed, chalk, salt, and premix PKR-1 at the following ratio of components, mass %: southern reed chaff - 50-55, concentrates - 25-30, grass flour - 15.5-16.5, premix PKR-1 - 1.0, chalk - 2.0-3.0, salt - 0.5. Wherein the vegetable raw material is mowed in the period of full ripening of southern reed. Drying the raw material is carried out by natural ventilation. The panicles of the southern reed are combed, and the leaves and stems are ground twice, then the stirred feed mixture is pressed to obtain cylindrical granules with the diameter of 6-8 mm and the length of 5-70 mm.EFFECT: product with increased nutritional value.6 tbl

ethod and device for obtaining haprin // 2626592
FIELD: chemistry.SUBSTANCE: method and apparatus for obtaining haprin is proposed. The method is carried out by grinding and homogenizing wood chips, transferring pulp of wood meal to a reactor for wood processing by supercritical technology. The gas produced in the reactor is fed to the fermenter, and in the fermentor on a nutrient medium, a culture of methane-oxidizing microorganisms is grown during aeration. A concentrated solution of haprin is isolated from the culture liquid on the separator, subjected to plasmolysis, followed by isolation of haprin. The device contains a sequentially installed block for pulverization and homogenization of wood meal pulp, a wood processing reactor based on supercritical technology, a fermenter, a separator, a plasmolysis unit, a drying and granulating agent, and a collection of haprin.EFFECT: simplification of the method and plant for obtaining haprin, as well as production of grapre without natural gas.7 cl, 1 dwg
Natural extruded food snack product // 2626582
FIELD: food industry.SUBSTANCE: natural extruded food snack product with salt includes 40% of a shell with dry milk and 60% of filling, mashed potatoes and water being introduced in the shell. The filling contains salt and ground fish mince from pelagic fish and fish of valuable species. The product components are at the following ratio in the shell, wt %: mashed potatoes - 82-84; dry milk - 11-13; water - the rest; in the filling, wt %: minced pelagic fish - 73-75; minced fish of valuable species - 22-24; salt - the rest.EFFECT: invention allows to increase the digestibility and assimilability of the product, to improve its taste and organoleptic indices.1 tbl
Protein-carbohydrate confectionery base and method of its production // 2626580
FIELD: food industry.SUBSTANCE: method of producing the protein-carbohydrate confectionery base includes preparing invert syrup, for preparing 100 g of which in 30.13 g of water 68.03 g of sugar are dissolved, the resulting solution is brought to a boil, and then 68.03 g of citric acid dissolved in 0.58 g of water are added thereto, the resulting mixture is brought to a boil and cooked for 20 minutes, then 0.29 g of sodium bicarbonate dissolved in 0.58 g of water are added to the hot solution with intensive stirring; preparing basic syrup obtained by dissolving 14.31-15.32 g of the cooked invert syrup and 33.41-35.77 g of sugar in 11.89-12.73 g of water, bringing the resulting solution to the temperature of 112°C with the subsequent cooling to 71°C, preparing structure-forming gel by dissolving in 15.00-20.00 g of water initially 0.60-1.00 g of xanthan gum, then adding 0.70-0.90 g of guar gum or 1.00 g of carob gum thereto, with the simultaneous swelling of 0.60-0.64 g of whey protein or egg albumin in 3.58-3.83 g of water, adding into the solution cooled to 71°C 14.21-15.21 g of the invert syrup, the structure-forming gel and the swollen protein, whipping, forming and drying. Moreover, the protein-carbohydrate confectionery base additionally contains colourants, flavourings, biologically active additives, a filler.EFFECT: method for producing the protein-carbohydrate confectionery base has a dietary orientation, in particular in the therapeutic diets of people with water-salt metabolism disorder and urolithiasis, has high organoleptic and rheological properties.3 cl, 2 tbl, 3 dwg

ethod of determination of conditions of crystalisation of proteins // 2626576
FIELD: chemistry.SUBSTANCE: method of crystallisation of proteins involves preparation of the initial solutions of the protein in the buffer, filtration of the resulting solution, centrifugation and filling with a solution of capillaries. The first part of the protein solutions obtained after centrifugation is mixed with the buffer solution in equal volumes, and the remaining second part is subsequently used for mixing with the precipitant. The first part of the protein solutions is analysed by small-angle of X-ray scattering to obtain a series of scattering curves, the curves are analysed and the size of a single protein subunit in each of the solutions of different concentrations is calculated. The mother liquors of the precipitant are prepared, for which substances that can influence the conformation of the molecules can be used; they filter the mother liquor of the precipitator, mix the second part of the protein solutions in equal volumes with the mother liquors of the precipitant, obtaining a collection of crystallisation solutions. Each of the solutions of the named collection is studied by small-angle of X-ray scattering in the temperature range from the temperature at which the molecule of this protein does not become denatured to 0°C with the chosen temperature change step, resulting in the graphs of the small-angle scattering curves, mathematically process these scattering curves, obtaining the distribution of the number of protein subunits and their oligomers in solution, depending on their radius, those crystallization solutions are selected, when processing the small-angle scattering curves from which the formation of the largest number of oligomers in solution was detected, which means finding conditions for crystallisation. If particles that are larger in size than the monomers are not detected in the crystallisation solutions, then step-by-step lower the temperature of the solutions under study to 0°C, at each of the stages of decreasing the temperature of the solution, each of the solutions is studied by small-angle scattering, mathematically processed by these scattering curves, obtaining the distribution of the number of particles in the solution as a function of their radius, those crystallisation solutions are selected, when processing small-angle scattering curves from which the formation of the largest number of oligomers was detected in the solution, the stepwise temperature reduction operation is completed by detecting the greatest number of oligomers, which means finding crystallisation conditions.EFFECT: invention allows to shorten the time for the formation of crystals, as well as to create a direct method for determining the formation of growth units, providing reliable and timely information about the initial stage of crystallisation of the protein.9 cl, 6 dwg
ethod for producing dry extract from red bilberry and cranberry berry refuses // 2626565
FIELD: food industry.SUBSTANCE: method for obtaining dry extracts from red bilberry or cranberry berry refuses provides drying the refuses in a drying cabinet with infrared radiation, grinding them, water-alcohol extracting of the refuses in the microwave field, filtering. After filtration, the extract is concentrated to the consistency of the syrup on the rotary evaporator under vacuum at the water bath temperature not exceeding 45°C and dried under vacuum at the temperature of not more than 50°C to the humidity of not more than 5%.EFFECT: invention allows to rationally using the secondary raw materials of the juice processing industry, to obtain a dry extract from the red bilberry or cranberry berry refuses with the antioxidant and antimicrobial action that can be used to increase the nutritional value of the finished product, and to increase the shelf life of perishable products.4 tbl, 4 ex
ethod for producing marmalade containing nanostructured betulin // 2626564
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured betulin is proposed, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled out for 10 minutes. Then 2 g of agar-agar are added, and it is boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured betulin in sodium alginate are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured betulin.1 tbl, 1 ex
ethod of obtaining marmalade containing nanostructured dry rosehip extract // 2626563
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured rosehip extract in sodium alginate, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured rosehip extract in sodium alginate are added, and poured in moulds.EFFECT: invention makes it possible to obtain a finished product of high quality, containing nanostructured dry rosehip extract.1 tbl, 1 ex
ethod for obtaining marmalade containing nanostructured unabi // 2626562
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured unabi, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured unabi in carrageenan or xanthan gum are added, and poured in moulds.EFFECT: high-quality finished product containing nanostructured unabi.1 tbl, 2 ex

Functional food product // 2626545
FIELD: food industry.SUBSTANCE: functional food product, having the energy value of 350 kcal, consists of dry skimmed milk, dry milk cheese whey, maltodextrin, isolated genetically unmodified soy protein, whey protein isolate, food wheat soluble fibers, medium-chain triglyceride, the enriching additive "Cegepal 03S", tricalcium phosphate, xanthan gum and table salt, and has the following ratio of components, wt %: dry skimmed milk 36.3, dry milk cheese whey 17.7, maltodextrin 16.5, genetically unmodified soy protein (soy isolate) 10.1, whey protein isolate 10.1, wheat food soluble fibers 6.5, medium-chain triglyceride 1.6, enriching additive "Cegepal 03S" 0.3, tricalcium phosphate 0.3, xanthan gum 0.3, table salt 0.3.EFFECT: functional food product has increased nutritional and biological value, increased satiating and taste properties of the product.1 tbl

Processing of biomass // 2626541
FIELD: biotechnology.SUBSTANCE: provides a method for increasing the availability of carbohydrates in the biomass feedstock. By cutting, grinding, crushing, grinding or chopping reduce the size of the original biomass material containing polysaccharides selected from cellulose, pectin, hemicellulose, and mixtures thereof. Initial biomass, containing less than 5% of water, is obtained. Initial biomass is irradiated by electron beam at a dose level of 1 to 10 Mrad/s and a power of 1 kW to 500 to produce a first processed biomass material. And then it is cooled and again, the treated first biomass material is irradited with an electron beam at a dose level of 1 to 10 Mrad/s and a power of 1 kW to 500 kW. The second processed biomass material is obtained having a number of average molecular weight from 3000 to 50,000 daltons of carbohydrates and increased accessibility.EFFECT: invention allows to obtain a material having a nutrient availability greater than the nutrient availability of the biomass of the original.17 cl, 46 dwg, 20 tbl, 45 ex
Application of infant milk formula with large lipid globules // 2626539
FIELD: food industry.SUBSTANCE: non-medical method for reducing blood cholesterol levels in a human subject who has reached the age of 36 months comprises feeding a human subject aged 0 to 36 months with the nutritional composition. The nutritional composition contains proteins, digestible carbohydrates, triglycerides of vegetable origin, and a lipid. The lipid is present in the form of lipid globules, wherein at least 45 vol % of the lipid globules have the diameter from 2 to 12 microns. The nutritional composition contains 10 to 50% of the lipid by dry weight of the nutritional composition, wherein from 45 to 100 wt % of the lipids total are vegetable lipids. The lipid has the fatty acid composition, with the weight ratio of linoleic acid to alpha-linolenic acid equal to 2 to 7. The application of the lipid for obtaining said nutritional composition is intended for feeding a human subject aged 0 to 36 months with a view to the prevention of hypercholesterolemia and/or hyperlipoproteinemia and/or the prevention of vascular diseases due to lowering the blood cholesterol level when said human subject has reached the age older 36 months.EFFECT: group of inventions provides a programming effect on the organism and reduces the total blood cholesterol level at a later age while using a diet high in fat and cholesterol, prevention of hypercholesterolemia, hyperlipoproteinemia, or prevention of vascular diseases.22 cl, 2 tbl, 2 ex
Fermented milk product containing fruit preparation, and method for its production // 2626538
FIELD: food industry.SUBSTANCE: fermented milk product contains a fruit preparation in an amount from 20 to 90% by weight of the product, and the fermented milk composition in an amount from 10 to 80% by weight of the product, containing a Lactobacillus bulgaricus strain in an amount of at least 1.107 CFU/ml, a Streptococcus thermophilus strain in an amount of at least 1.107 CFU/ml, and a Lactobacillus casei strain of a paracasei CNCM I-1518 subspecies in an amount from 1.105 to 1.109 CFU/ml. The method for producing a fermented milk product comprises the stage of mixing the fruit preparation with the fermented milk composition.EFFECT: obtaining a product with high nutritional characteristics, with good organoleptic properties.17 cl, 2 tbl
ethod for obtaining dairy functional product // 2626536
FIELD: food industry.SUBSTANCE: method includes acceptance of raw milk, assessment of its quality, cooling to 2-6°C, cleaning, reservation for no more than 12 hours at the temperature of 2-6°C, normalization by fat and mixing with vegetable pumpkin powder, or beet powder, or Jerusalem artichoke powder, or carrot powder in the amount of 2-3% of the milk weight. Thereinafter the mixture is heated to the temperature of 70-75°C, homogenized at the temperature of 70-75°C and the pressure of 10-15 MPa, pasteurized at 85C° for 5 minutes and cooled to the fermentation temperature of 37°C. The probiotic leaven "Bifilact-Pro" is introduced in the amount of 3-5% of the mass of mixture of milk and vegetable powder, fermented for 6-7 hours at 37±2°C to the clot pH of 4.5 and the titratable acidity of 70-85°T, cooled to 16-18°C and poured into consumer containers up to 1 l. After that, recooling and storage at the temperature of 2-6°C are carried out.EFFECT: method allows to increase the pre- and probiotic properties of the finished product, to improve its organoleptic indices, to intensify the fermentation process and to shorten the process cycle.4 tbl
 
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