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

A   Human necessities(303198)
A23            Foods or foodstuffs; their treatment, not covered by other classes(54123)
Ti fanny beverage // 2607784
FIELD: food industry.SUBSTANCE: invention relates to food products, specifically to tea-based cooled beverages. Beverage contains: 1.5÷1.8 % flavoured tea concentrate; 40÷45 % treated water, 4÷5.5 % fruit syrup, 7÷13 % topping and balance is ice. Topping used can be bursting bubbles with taste inside, coconut pieces, assorted jelly fruit.EFFECT: invention provides high taste properties of a tea-based refreshing beverage, and enables to widen range of beverages and preserve taste for a long time.1 cl
ethod of molded fish product manufacture // 2607783
FIELD: food industry.SUBSTANCE: method involves preparation of fish mince, preparation of auxiliary materials and spices, composing and cutting the mixture, injection of the ready mince into a casing, settling with further boiling, smoking and cooling. Mince preparation involves separation of salmon back part. Additional auxiliary materials and ingredients used are multifunctional mixtures, a flavouring agent and a flavouring mixture. After cooling the ready product is applied with starting culture of microorganisms by spraying with subsequent fermentation for not longer than 4 hours. All the components are used at the specified components ratio.EFFECT: invention ensures production of molded products from secondary fish resources formed after salmon fishes filleting.3 cl, 2 tbl, 2 ex
Prevention of formation of bezoar by limitation of content of mineral substances in ration // 2607604
FIELD: domestic animals.SUBSTANCE: group of inventions relates to fodder production. Method for preventing and/or prophylaxis of hair balls formation in animals involves feeding animals with composition, containing certain amount of calcium, phosphorus and sodium. Wherein composition is added in amount and during time sufficient for preventing and/or prophylaxis of hair balls formation in animals. Fodder composition for preventing and/or prophylaxis of hair balls formation in animals contains in % of dry weight of composition: from 5 % to 75 % of proteins; from 5 % to 50 % of fats; from 5 % to 75 % of carbohydrates; 0.74 % or less of calcium; from 0.50 % to 0.69 % of phosphorus; 0.28 % or less of sodium. Animal can be companion animal. Method for production of fodder product, intended for consumption by companion-animals, involves mixing suitable sources of proteins, fats, carbohydrates, mineral substances and vitamins to produce fodder composition, mentioned above.EFFECT: implementation of group of inventions provides prevention of and/or prophylaxis of hair balls formation in companion-animals and helps removal and/or release of hair balls in companion-animals due to limitation of content of mineral substances in ration.19 cl, 2 tbl, 1 ex
ethod for production of protein-vitamin-mineral functional product // 2607602
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used during preparation of functional purpose protein-vitamin or protein and mineral products using soya. Method envisages combined disintegration of soya seeds with Laminaria and water in ratio of soya seeds:Laminaria:water of 1:1:7. Then performing separation of liquid soya-Laminaria fraction from mixture and protein coagulation at temperature of 70–75 °C by adding of ascorbic acid 5 % aqueous solution at ratio of soya-Laminaria fraction:ascorbic acid of 1:0.15. Then obtained coagulate and remaining insoluble soya-and-Laminaria residue is molded and conditioned till moisture content of 9–50 %.EFFECT: invention allows to produce functional food products with high organoleptic indices, as well as nutritional and biological value.1 cl, 1 dwg, 1 tbl, 1 ex
ethod for preparation of fish culinary products // 2607601
FIELD: food industry.SUBSTANCE: method comprises preparation of fish cutlet mass from fish fillet by milling with addition of salt. Method also uses flax meal, boiled cauliflower, cabbage broth and iodized salt. All components are used at specified weight ratio. Products are subjected to gentle thermal treatment in a medium of wet saturated steam.EFFECT: invention provides preparation of fish culinary products with high nutritive value and reduced caloric content.1 cl, 3 tbl, 1 ex
Composition for use in brain growth and/or cognitive and/or psychomotor development // 2607458
FIELD: food industry.SUBSTANCE: invention relates to composition intended for consumption by mammals, preferably infants. Composition contains at least one long chain polyunsaturated fatty acid, at least one probiotic and a mixture of oligosaccharides. Said mixture contains at least one N-acetylated oligosaccharide, at least one sialylated oligosaccharide and at least one neutral oligosaccharide.EFFECT: composition is used as a synthetic nutrient for use in brain growth and/or cognitive and/or psychomotor development in infants, notably preterm infants.13 cl, 3 dwg, 4 tbl
ilk oligosaccharide-galactooligosaccharide composition for infant formula, containing soluble oligosaccharide fraction present in milk, and having low level of monosaccharides, and process to produce composition // 2607457
FIELD: food industry.SUBSTANCE: invention relates to products for child nutrition. Disclosed oligosaccharide mixture is derived from cow milk and contains a soluble oligosaccharide population containing a soluble oligosaccharide fraction found in cow milk, and β-galactooligosaccharides formed by action of β-galactosidase on lactose present in cow milk oligosaccharides. Mixture has a total monosaccharide content of less than 5 % wt/vol. Lactose:total oligosaccharide ratio is less than 10. Invention also discloses a nutritional composition containing a mixture of oligosaccharides, use of said composition to improve immune protection and/or reduce risk of infections, and/or reduce cases of food allergy and food allergy-associated effect on health, method of producing mixture of oligosaccharides and product produced by said method.EFFECT: invention enables to obtain a mixture for baby feeding with low level of monosaccharides, effective as a prebiotic, having an oligosaccharide profile of female breast milk.21 cl, 3 dwg, 4 tbl, 4 ex
ilk-based product and method for production thereof // 2607382
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. Method for production of food product based on milk whey protein for athletes and other persons engaged in physical exercises, subjecting a milk-based raw material to microfiltration to separate whey protein into microfiltration permeate and casein concentrate into microfiltration retentate, subjecting at least a portion of microfiltration permeate to ultrafiltration to provide an ultrafiltration permeate and a whey protein concentrate as an ultrafiltration retentate, composing a whey protein-based food product from ultrafiltration retentate and a casein-containing material to produce a food product. Food product has a ratio of whey protein to casein ranging from about 25:75 to about 50:50, total protein content of at least about 20 % of dry substance and protein content from about 2.5 % to about 8 % of total weight of product. Use of food product based on milk whey protein obtained as using method as a nutritive product, food additive, food ingredient or dietary food product.EFFECT: group of inventions provides a product with improved organoleptic properties, with preservation of smooth and velvety taste of product, product has good structure, stability, without grittiness, stratification, formation of gel.26 cl, 1 dwg, 5 tbl, 7 ex
Strain of lactic acid bacteria, drug, food product, beverage, as well as fodder containing strain of lactic acid bacteria // 2607370
FIELD: biotechnology.SUBSTANCE: group of inventions relates to biotechnology. Strain Lactobacillus paracasei MCC1849 with high stimulating production of IL-12 activity.EFFECT: strain is used as ingredient of medicinal agent for immune stimulation, agent against influenza virus, food product, beverage, fodder and agent stimulating production of IL-12.8 cl, 2 dwg, 3 tbl, 3 ex
ethod for production of curd pie // 2607364
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises grating skimmed curd with sugar and mixing with holy thistle flour, taken in amount of 8.8–11.4 % to mass of curd. Food fibres, obtained from sugar beet pulp, are presoaked in water at a temperature of 40 °C for 30 minutes, combined with soya protein isolate (SPI), with phospholipid additive "Vitol", vanillin, soda, table salt and stirred. Mixture of grated curd with sugar and holy thistle flour is added. Produced mass is stirred to homogeneous state at temperature of 18 °C, for 10 minutes, moulded, baked at a temperature of 180 °C for 25 minutes and cooled to 4±2 °C. Pie is prepared with following initial components, in grams (g) per 100 g of ready product: skimmed curd 68–70; holy thistle flour 6–8; food fibres, obtained from sugar beet pulp, 2; soya protein isolate 3–4; sugar 10; table salt 0.6; phospholipid additive "Vitol" 0.1–0.3; vanillin 0.1; soda 0.3; water – balance.EFFECT: method enables to enrich product with biologically active substances and increase its biological and nutritive value.1 cl, 2 tbl, 2 ex
Sweetener composition // 2607353
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a sweetener composition containing a mixture of sweeteners at least 50.0 wt% water with respect to overall weight of composition. First sweetener is selected from a group consisting of cyclamate and a cyclamate salt, second sweetener is selected from a group consisting of saccharine and a saccharine salt, third sweetener being selected from a group consisting of acesulfame and an acesulfame salt.EFFECT: sweetener composition has high sweetening capacity and low caloric content.9 cl, 4 tbl, 3 ex
Composition for balance of intestinal microbiota, production and using thereof // 2607351
FIELD: pharmaceutics.SUBSTANCE: invention relates to compositions having beneficial effect on intestinal microbiota. Composition for balancing intestinal microbiota comprises a first composition, second composition and third composition. First composition contains a beak, oats, buckwheat, white beans, yellow corn, red beans, soya beans, batatas, crop Chinese jujube (big jujube), peanuts, lotus seeds and desert thorn. Second composition includes bitter melon or bitter melon extract, first fermenting food fibres and first oligosaccharides. Third composition contains the second fermenting food fibres and the second oligosaccharide.EFFECT: invention enables to obtain a composition for directed interaction and recovery of structural balance of intestinal microbiota and facilitation of chronic recovery.18 cl, 1 dwg, 2 tbl, 2 ex
Pasta products of preventive purpose // 2607350
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in production of pasta products with increased biological value. Pasta products of preventive purpose, containing wheat flour, a functional additive, water, functional additive is cake of cedar nut kernel in an amount of 6–10 % of content of wheat flour, additionally contain dry extract of beet-roots as a colour corrector in amount of 1–3 % of total flour mixture.EFFECT: invention improves organoleptic properties, enhances biological value of pasta products.1 cl, 1 tbl, 3 ex
ethod of treating liquid with ultraviolet radiation with controlled film thickness on apparatus for treating liquid in thin layer // 2607325
FIELD: food industry.SUBSTANCE: invention relates to food industry. According to proposed method disinfection of a liquid product with controlled film thickness and exposure to ultraviolet radiation takes place inside a vertical working cylinder, where a required film thickness of falling fluid is formed, determining its consumption. Optical characteristics of emitter and receiver are matched, and source of ultraviolet radiation disinfects liquid product on entire thickness of layer thereof.EFFECT: method considerably improves quality of treatment of liquid product with considerable reduction of power consumption.1 cl, 3 dwg, 1 tbl, 1 ex
ethods and compositions suitable for preventing and treating hyperleptinemia // 2607109
FIELD: agriculture.SUBSTANCE: group of inventions relates to fodder production and veterinary science. Method for preventing and treating canine hyperleptinemia comprises administering equol or equol precursor, selected from a group of isoflavons comprising daidzein, daidzin, 6-O-malonyl daidzein, 6-O-acetyl daidzein, formononetin, dihydrodaidzein, daidzein 7,4'-di-0-sulfate, daidzein 7-O-beta-D-glucuronide and daidzenin 4'-O-sulfate in an amount of 0.001–10 g/kg of weight. Equol can be in the form of aglycon, glucoside, acetylglucoside and malonylglucoside. Pharmaceutical or nutriceutical composition comprises equol or equol precursor, selected from a group of isoflavons comprising daidzein, daidzin, 6-O-malonyl daidzein, 6-O-acetyl daidzein, formononetin, dihydrodaidzein, daidzein 7,4'-di-0-sulfate, daidzein 7-O-beta-D-glucuronide and daidzenin 4'-O-sulphate in an amount of 0.001–10 g/kg of weight and one or more pharmaceutically acceptable carrier, diluents or excipients for preventing and treating hyperleptinemia, preventing and treating insulin resistance, preventing and treating cardiovascular disease, preventing and treating obesity, preventing and treating hyperlipidemia and preventing and treating canine hypertension.EFFECT: group of inventions provides preventing and treating hyperleptinemia, insulin resistance, preventing and treating cardiovascular diseases, obesity, preventing and treating hyperlipidemia and canine hypertension.12 cl, 1 tbl, 1 ex
ethod of preparation of protein fodder product, based on soya-and-meat compositions // 2607103
FIELD: animal breeding.SUBSTANCE: invention relates to fodder production, namely to method of preparation of fodder based on soya-and-meat composition. Protein fodder product preparation method involves mixing prepared protein components of animal origin in form of paste of waste by-product raw material and vegetal raw materials in form of full fat soya flour with dry substances content of 90–92 %. Paste is prepared from soft poultry wastes with natural moisture content and fat content and soya flour is flour based on secondary soya raw material, obtained during production of thermally treated full fat soya flour or soya bean grit, taken in weight ratio in form of binary composition paste:soya flour of secondary raw material = 1:1. Then protein-vitamin granulate is prepared on the basis of paste.EFFECT: invention implementation provides production of protein fodder product with relatively low cost and high biological value, high antioxidant activity and extended storage life.1 cl, 2 dwg, 1 tbl, 1 ex
Non-fried potato chips and method for production thereof // 2607097
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method for production of non-fried potato chips. Potato slices are subjected to thermal treatment with superheated steam at temperature of 120 °C or higher, but not higher than 300 °C, during a period from 10 seconds to 2 minutes. Oil is applied on potato slices. Slices are treated with an air stream at temperature 150 °C or higher, but not more than 250 °C, and flow rate of 40 m/s or higher. Potato slices are subjected to final drying with hot air at temperature of 80 °C or higher, but not higher than 100 °C, to reduce moisture content in potato slices to approximately 3 % or less. Invention relates to non-fried potato chips that have oil content of 15 wt% or less. Potato chips are not swollen, have low content of oil and level of acrylamide formation, but taste and crispy texture, comparable with potato chips produced by frying in oil.EFFECT: method enables to avoid formation of amyloid film on chips, obtaining chips uniformly dried on depth, avoiding burning of potato chips.3 cl, 5 tbl, 4 ex
ethod for production of cultured milk product with whey protein microparticulate // 2607035
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises cooling whole milk after homogenisation and pasteurisation to temperature of 38–40 °C, introduction of whey protein microparticulate, obtained by modifying composition and properties of curd-whey, granular sugar and starter, prepared on pure cultures of Lactobacillus bulgaricus and thermophylic streptococcus. Mixture is stirred and left to rest for 2.5–3 hours until formation of clot with acidity 85–90 °T. After fermentation product is cooled, dispensed and delivered for storage. Product is prepared with following ratio of ingredients, wt%: whole milk with weight fraction of fat 3.2–78.0; whey protein microparticulate – 10.0; granular sugar – 7.0; starter – 5.0.EFFECT: invention enhances biological value of product, enriches it with whey proteins, improves its functional-processing properties, in particular rheological properties, and provides a product with a stable structure during storage.1 cl, 4 tbl, 2 ex
ethod for production of first-course lunch "sorrel soup" of special purpose // 2607032
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method for production of first-course lunch of special purpose. Recipe ingredients are prepared. Meat broth is boiled. Beef, which is cut into pieces and pretreated with an aqueous extract of black pepper with addition of sodium diphosphate citric acid, is boiled in broth. Potatoes are cut into cubes and cooked. Cut onions, carrots, celery root is sautéed in melted butter. Spinach leaves are cut into pieces. Said components are boiled in broth. Method includes adding salt, citric acid, black pepper. Components are used in following ratio, pts.wt: large piece beef meat, pretreated with aqueous extract of black pepper with addition of sodium diphosphate and citric acid – 1,059.5–1,246.4; spinach – 1,146.5–1,273.9; potatoes – 1,652–1,698.0; bulb onions – 498.6–524.9; carrots – 363.4–382.5; celeriac – 189.0–192.8; melted butter – 96.2; salt – 74.8; citric acid – 8.2; ground black pepper – 0.8; broth 3,680.0–3,695.3. Method comprises sublimation drying, inspection. Packing in film portion packages for dried food products of special purpose. Sealing in vacuum. Placing in secondary packaging made of metal-coated film. Secondary sealing is performed under vacuum.EFFECT: higher quality, obtaining a product of low weight, convenient for transportation and used for nutrition of astronauts, longer shelf life of obtained product and wider range of products of special purpose for nutrition of astronauts.1 cl, 3 tbl, 2 ex
Soft cheese production method // 2607030
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises mixing milk raw material with a protein filler, heating produced mixture, adding acid milk whey, repeated heating at temperature 95 °C with holding for 7–9 minutes, deposition of cheese mass, separation of released whey and moulding cheese mass. Protein filler used is a homogenate of milled until smooth soft tissues bivalve molluscs – mercenaria and/or surf clam with water and vegetable oil, taken in ratio of tissue: water: vegetable oil of 1.0:1.0:0.05–0.1, with addition of table salt in amount of 1.1–1.4 % of total weight of mixture. Protein filler is added in amount of 20–25 % of weight of milk raw material. Acid milk whey used is acid cheese milk whey with acidity 200–210 °T in an amount of 30 % of total amount of milk and a protein filler. Method also involves heating a mixture of milk raw material with a protein filler to 90 °C.EFFECT: invention enables to manufacture a quality product with improved consistency and organoleptic properties and high biological value.1 cl, 2 tbl, 3 ex
Dry bacterial starter for production of fermented milk products and production method thereof // 2607023
FIELD: biotechnology.SUBSTANCE: declared group of inventions relates to biotechnology. Method of production of dry bacterial starter for production of fermented milk products involves separate cultivation of strains Streptococcus thermophilus KD7 41 №2 VKPM V-10403 and Streptococcus thermophilus ZL-047 VKPM V-10707. Fermentation of each strain is carried out to produce a liquid biomass. Carried out concentrating of the resulting liquid biomass of each strain, mixing of each strain with a protective medium at a ratio of 1:2–1:4 with further separate drying and mixing the obtained biomass Streptococcus thermophilus KD7 41 №2 VKPM V-10403 and Streptococcus thermophilus ZL-047 VKPM V-10707 in ratio of – 3:7 with producing dry bacterial starter.EFFECT: invention allows to extend storage life of starter in the high content of active living cells of starter and cut the duration of milk fermentation.4 cl, 1 ex
ethod for production of cultured milk product from milk whey // 2607020
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises pasteurisation whey, cooling to fermentation temperature, introduction of a starter containing Lactobacillus acidophilus, Acetobacter aceti, Bifidobacterium longum and Streptococcus diacetillactis and ripening. In process of ripening dietary supplement "Mobelis" and a stabiliser-Hamulsion RTMDW, then cooling to temperature of 22–28 °C, adding vegetable filler – spicy vegetable nectar based on tomato juice and plum puree, mixing, bottling and cooling.EFFECT: invention enhances biological value and preventive properties of finished product, its digestibility, and taste qualities and prolongs storage life.1 cl, 1 tbl, 2 ex
ethod for production of cultured milk product // 2607019
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises standardisation of milk mixture, addition of protein additive, in form of a mixture of complex protein "Balt-Pro-Extra-2", thermal treatment, homogenisation, cooling produced mixture to fermentation temperature, adding starter, comprising Streptococcus thermophilus, Lactobacillus acidophilus and Streptococcus lactis. Then, ripening, in process of which "Protamin" biologically active additive is added, after ripening, method includes adding a stabiliser – girasol powder, mixing, cooling and bottling.EFFECT: invention enables to produce cultured milk product with probiotic properties, increased biological value and improved dietary properties, organoleptic properties and digestibility.1 cl, 2 ex
ethod for production of sour cream product // 2607018
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises cream standardisation, pasteurisation, cooling down to fermentation temperature, fermentation by addition of starter containing Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis and Bifidobacterium bifidum. Then, ripening, adding emulsifier-stabilizer PGX-1 and biologically active additive "Galaktamin", mixing, cooling to 20 °C, packing, cooling and ageing.EFFECT: invention allows to prepare a sour cream product with enhanced food and biological value, as well as improve its consistency and longer storage life.1 cl, 2 ex
ethod of producing curd product // 2607017
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method comprises preparation of milk raw material, pasteurization, cooling to fermentation temperature. Then, method comprises adding a starter, containing Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus cremoris and Bifidobacterium bifidum, simultaneously with biologically active additive "Kalifen" and a vegetable component and mixing. Method then includes ripening, treating obtained clot, thermisation, cooling and packaging. Vegetable component used is extraction cake of cucurbits crops.EFFECT: invention enables to obtain a product having probiotic and enhanced preventive properties and biological value, as well as longer storage life.1 cl, 2 ex
ethod for production of fermented milk product // 2607015
FIELD: food industry.SUBSTANCE: invention relates to dairy industry. Method envisages milk standardization, pasteurization, homogenisation and cooling obtained mixture to fermentation temperature, fermentation of starter, containing Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, Bifidobacterium adolescentis. During ripening process, method includes adding food starch stabiliser "N-CREAMER 46", red ashberry puree and gooseberry puree, mixing, cooling, packaging and further cooling.EFFECT: invention enables to produce a product with improved organoleptic properties, more viscous structure and longer storage life without whey separation; higher preventive and synergetic properties of finished product.1 cl, 2 ex
ethod of producing flavour additive // 2606957
FIELD: food industry.SUBSTANCE: invention relates to technology of fish products, in particular, to production of a flavour additive. Raw material is milled and preserved with sodium chloride. Liquid fraction is separated by centrifuging. Obtained mass is separated to separate fat and other liquid fat fractions, concentrated, packaged. Method then includes spray drying at temperature of 210 °C at inlet of dryer to 110 °C at outlet thereof.EFFECT: invention improves quality and safety of food fish products due to use of natural flavour additive, not having enzyme activity in finished product, longer storage life.1 cl, 3 ex
Natural extruded food for cats and its production method // 2606908
FIELD: agriculture.SUBSTANCE: invention relates to fodder production, in particular to a method of production of natural extruded cat food. Method is characterized by that is preliminarily crushed chicken meat to particles with size 0.5–0.55 mm is mixed with rice groats, beer yeast and water in the dough kneading machine and fed into the extruder. Melange dry, dry milk and melted beef fat are tempered in boiling pot at continuous stirring and temperature 319-321K and also fed into the extruder. Melted fat beef is fed into the boiler with parts at 3–5 wt%. Extrusion process takes place at pressure 7.4–7.6 MPa and temperature 373–374K. Then extrusion bundles is fitted by through the matrix and at humidity 14–16 % cut on pads, further pads are dried till their final moisture content 8–9 % and cooled.EFFECT: using invention will allow to increase digestibility and the produced fodder storage life.1 cl
ethod and preparation for the treatment or prevention of anxiety or neurogenesis // 2606841
FIELD: medicine.SUBSTANCE: group of inventions refers to the use of a preparation, especially a nutritional preparation, for the prevention or treatment of anxiety or depression in a subject that is non-responsive to SSRI medication. It is disclosed the use of the preparation for production of the drug which contains: a) at least one ω-3-polyunsaturated fatty acid (PUFA); b) at least two phospholipids, selected from the group consisting of phosphatidylserine, phosphatidylinositol, phosphatidylcholine and phosphatidylethanolamine or any mixture thereof; and c) one or more compounds which are a factor in the serotonin metabolism, selected from the group of B vitamins and tryptophan. Also it is disclosed the use of the preparation for production of the drug of the same composition for regulating neurogenesis in an individual, which is characterized by reduction of serotonin transporter gene function.EFFECT: technical result consists in efficiency of treating anxiety and similar depressive symptoms in the declared group of patients that are non-responsive on therapy by selective serotonin reuptake inhibitors (SSRI).20 cl, 6 dwg, 1 tbl
ethod for producing fine whole grain flour with high content of aventramid // 2606829
FIELD: food industry.SUBSTANCE: fine whole grain oat flour contains approximately 20–35 % more avenantramides than natural whole grain oat flour. Fine whole grain oat flour is produced from oat flour by hydrolysis, granulation, milling and agglomeration.EFFECT: invention enables to obtain fine whole grain oat flour with high content of avenantramides that preserves the whole grain structure and is easily dispersed in liquid and semisolid media.13 cl, 6 dwg, 5 tbl
Axial-piston press for fodders granulation // 2606827
FIELD: manufacturing technology; technological processes.SUBSTANCE: invention relates to fodders into granules compaction equipment. Press comprises bin with seal and housing with inlet and outlet openings located on both sides from its axis. Output opening is equipped with matrix in form of truncated cone with cone-shaped calibrated holes arranged on its side surface. Holes have inlet diameter of 12–15 mm and outlet diameter of 8–10 mm. Press provides for pressing device in form of drive shaft mounted with possibility of rotation with speed of 80–100 rpm cylinder block with coupling and pistons. On coupling inclined washer is installed. Working chambers are alternately communicate with inlet and outlet openings. Pistons are arranged with support on inclined washer with possibility of reciprocal movement along working chambers axis with change of their volume.EFFECT: result is providing continuous pelletizing process of different types of grain and leguminous crops.1 cl, 3 dwg
ethod of making chocolate // 2606822
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry and can be used in production of chocolate. Chocolate production method is implemented as follows. Maize grains are exposed to strong heat treatment from 100 to 120 °C, then of roasted grains fine flour similar to icing sugar is obtained. Initial components are used in following ratio, wt%: ground cocoa – 30–70, cocoa butter 5–10, sugar from 5 and more, but less than 10, maize flour – 55–15.EFFECT: proposed method of making chocolate improves organoleptic properties, biological value and longer shelf life of chocolate, and reduces cost of chocolate.1 cl
Dry mixture for preparation of alcohol-free and alcoholic beverages // 2606816
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dry mixture for preparation of alcohol-free and alcoholic beverages. Dry mixture contains 20–32 wt% ginseng roots, 28–31 wt% tickseed grass, 13–16 wt% hop cones, 19–21 wt% of ash, 4–6 wt% of nettle sheet and 4–6 wt% of root ginger.EFFECT: invention improves organoleptic properties of ready beverages, in particular, with unique spicy slightly astringent taste with light bitterness and fruit flavour with subtle blackcurrant notes.1 cl, 4 ex
ethod of producing granulated fodder for aquaculture (carp) // 2606801
FIELD: agriculture.SUBSTANCE: invention relates to fodder production, in particular, to a method of production of granulated fodder for aquaculture. Method involves grinding, mixing and moistening of initial components, shaping of granules and their drying by a gaseous heat carrier. Following initial components are used: cane brokens of southern cane (Phragmites australis), Typha angustifolia (Týpha angustifolia), anise giant hyssop (Lophantus anisatus), sunflower cake, feed yeast, fish meal, tricalcium phosphate, premix PM-2 of marketable carp. Components are taken in the specified ratio. At that harvesting if cane is carried out in interphase period "tillering (stock-sooting) – beginning of ear formation with use of stems and leaves of the plant, collection of narrow-leaved cattail during the blossoming phase with stems and leaves of the plant, collection of anise giant hyssop during the blossoming phase with leaves and stems.EFFECT: application of the invention allows to increase the fish body weight.1 cl
ethod of preparation of granulated fodder for agricultural chicken breeds // 2606799
FIELD: agriculture.SUBSTANCE: invention relates to feedstuff industry, in particular to production of granulated fodder for agricultural chicken breeds, namely broiler and laying hens. Method of preparation of granulated fodder for agricultural chicken breeds involves mixing of carbohydrate-containing, protein-containing, fat-containing and mineral-containing fodder components followed by granulation of fodder mixture. Fodder mixture composition includes wheat, oats without films, sunflower, fish flour, chalk and premix. Then in fodder mixture 0.35–0.56 ml of 1 % solution of humic fodder additive Gumiton is added, dissolved in water to volume of 4 ml, per 100 g of said fodder mixture. Then mixture is stirred and granulated in press-granulator. Invention implementation provides production of granulated fodder, enriched with biologically active compounds.EFFECT: granulated fodder feeding provides improvement of livability and higher productivity of livestock, reduced consumption of granulated fodder per unit of growth.5 cl, 4 ex
Apple compote preservation method // 2606797
FIELD: food industry.SUBSTANCE: invention relates to food industry. After packing in jars, fruits are subjected to heating for 100 s by means of cyclic supply of saturated steam at temperature of 105–110 °C in jars. Duration of cycles of supplying steam and holding is 10 s and 10 s, respectively. Throughout process of supplying steam, external surface of jars is blown with air heated to 105–110 °C. Then jars are filled with hot water at temperature 95 °C with subsequent replacement with syrup at temperature 98 °C. Jars are sealed and sterilised in autoclave according to a new mode, with subsequent continuation of cooling in another autoclave or container.EFFECT: higher quality of finished products.1 cl
Lactobacillus mucosae strain for producing fermented food products // 2606770
FIELD: food industry.SUBSTANCE: disclosed are Lactobacillus mucosae for producing fermented food products and a food product containing said strain. Lactobacillus mucosae strain is deposited in CNCM under number I-4429. Strain has capability to reduce permeability of intestinal barrier.EFFECT: invention can be used to alleviate conditions, including dysfunction of intestinal barrier, in particular conditions related to increase in permeability of intestinal barrier.3 cl, 5 dwg, 3 tbl, 5 ex
Composition containing vitamin k2 // 2606767
FIELD: food industry.SUBSTANCE: invention relates to a dairy food composition, method for production thereof and use of dairy food composition. Dairy composition contains vitamin K2, calcium and magnesium, where weight ratio of calcium/magnesium ranges from at least 0.5 to not more than 3.0 and vitamin K2 is present in amount of 5 to 200 mcg of daily consumption dose. Composition is intended for increasing bioavailability, biological activity and level of vitamin K, and/or vitamin K2, and/or MK-7, to reduce level of circulating uncarboxylated MGP and/or uncarboxylated osteocalcin and to increase level of circulating carboxylated MGP and/or carboxylated osteocalcin in mammal blood.EFFECT: composition improves, maintains and/or preserves blood circulation and/or blood flow due to improved, and/or maintenance and/or preservation of flexibility and/or strength of blood vessels.27 cl, 2 tbl, 2 ex
Composition for ice cream with low fat content, containing tagatose, use thereof in ice-cream with low fat content and method for production thereof // 2606761
FIELD: food industry.SUBSTANCE: invention relates to food industry. Proposed composition for ice-cream contains milk, sugar, D-tagatose, powdered skim milk, starch syrup and emulsifier. Invention also relates to a method of producing ice-cream with low fat content using said composition and also to ice-cream with low fat content, containing D-tagatose obtained using present invention.EFFECT: present group of inventions enables to obtain ice-cream with low fat content, having excellent softness.6 cl, 2 dwg, 2 tbl, 3 ex
ethod of improving reproductive capacity of female dogs and their litter viability // 2606760
FIELD: veterinary science.SUBSTANCE: invention relates to veterinary science, namely to method of improving reproductive capacity of female dogs and their litter viability. Method is characterized by that, dog and/or its mother, if litter is still in dog's womb, is fed with fodder composition including iodized salt, fish flour, beer yeast autolysate, gelling additive "Fudgel'", 40 % aqueous decoction of grasses. Decoction of grasses is produced of stinging nettle, rosehips, red bilberry leaves, immortelle flowers, peppermint and licorice roots, taken in equal proportions. Fodder composition has moisture content of 70–85 %, depending on feeding period, and contains from 30 % to 95 % of protein, from 20 % to 50 % of fat, from 5 % to 75 % of carbohydrates and from 10 % to 15 % of ballast substances.EFFECT: invention usage allows to improve reproductive capacity of female dogs and their litter viability.5 cl, 4 tbl
Layering and microencapsulation of thermal sensitive biologically active material using heat absorbing material layers having increasing melting points // 2606757
FIELD: chemistry.SUBSTANCE: invention relates to a layered composition for microencapsulation of heat-sensitive biologically active material. Layered composition for a sensitive active material comprises a core for containing active material and a plurality of layers surrounding said core. Each layer is specific in relation to temperature and each layer includes one or more materials which are suitable for ingestion. Said several layers include a core layer for at least partially surrounding said core and at least one additional layer for at least partially surrounding said core layer. Each layer contains a polymer with a melting point and melting point of said polymer of said core layer is lowest of all melting points of all layers. Melting point of said polymer of at least one of said additional layer is higher than said melting point of said core layer. Said layers include a first coating layer, which is said core layer and to adjoins said core, containing at least one first material with phase transition (PCM) with melting point lower than 60 °C and higher than 20 °C; a second coating layer containing at least one second material with phase transition (PCM) with melting point lower than 60 °C and higher than 20 °C, which at least partially covers core which is coated with first coating layer. Second PCM has melting point higher than melting point of first PCM, and melting point of polymer of each additional layer is higher than melting point of polymer of previous layer in order of application of said layers. Layered composition is used as an additive to a food product.EFFECT: invention provides a long storage life of thermal sensitive biologically active material, for example probiotics.13 cl, 12 dwg, 4 tbl, 5 ex
ethod of young cattle and sheep growing // 2606535
FIELD: agriculture.SUBSTANCE: invention relates to livestock sector, in particular, to young cattle and sheep growing method. Method involves newborn animals drinking up with colostrum, milk, feeding with concentrated, rough and juicy fodders. In several minutes after birth animals are introduced into oral cavity with EM "Kussej" working solution, produced by EM "Kussej" diluting concentrate in water in ratio of 1:500, for calves by 3-5 ml, for lambs by -2-3 ml. In 30 minutes after birth and further animals are once a day administered with "Vitatone" suspension working solution, obtained by preparation "Vitatone" diluting with colostrum (in colostral period) or milk, or skim milk, or FMS at ratio of 1:10, which is further mixed for 3–5 minutes with help of homogenizer or mixer with required for given age amount of colostrum or milk or skim milk, or FMS. At that, in colostral period calves receive based on 20 ml, and lambs are on 10 ml of "Vitatone" suspension working solution, and by end of colostral period and up to 3 months by 30 ml and 20 ml, respectively.EFFECT: invention usage allows to achieve high average daily and absolute growth gains, improvement of livability, optimization of fodder consumption and increased economic effect.1 cl
ethod for manufacture of sterilized food product from potatoes // 2606533
FIELD: food industry.SUBSTANCE: invention relates to food industry, more specifically to techniques for food products production from potatoes, and can be used in production of garnish semi-product from potatoes. Peeled potatoes are cut into slices with the thickness of 5–8 mm, the slices are washed to remove extra starch and blanched. Blanching is performed in two stages in two different blanchers, in the first of which slices are held in water with the temperature of 78–82 °C for 2–4 sec, and in the second one they are treated with return water flow with the temperature of 35–40 °C for 8–10 sec. Blanched potato slices are mixed with oil preliminarily heated up to the temperature of 35–40 °C, and extracts of onion and/or bacon, dried onion and/or bacon pieces are added into it. Obtained mixture is fed into foiled packets, which are sealed and put into cassettes for further sterilization. Sterilization is carried out at the temperature of 100–110 °C during 20–30 minutes. Packets are cooled by air flow down to the temperature of 40 °C with simultaneous removal of moisture from their surface.EFFECT: invention enables to obtain ready for consumption garnish potato product having extended storage life without using freezers and having high organoleptic properties, taste characteristics of which are maximally close to characteristics of product from fresh potatoes.1 cl
Fodder for farm animals and birds // 2606532
FIELD: agriculture.SUBSTANCE: invention relates to fodder production. Fodder for farm animals and birds includes grain and vegetable components, mineral-vitamin additive, as well as additionally includes energy feed additive in form of crumbs of pasta products: for pigs in amount of up to 20 wt%, for young cattle grown up to 30 wt%, for poultry - from 10 wt% to 25 wt%. Crumb of pasta products contain: crude protein 10.79–15.36 %, crude fat 19.15–22.90 %, crude ash 1.30–1.50 %, mineral substances, including phosphorus 0.16 %, iron 27.5 %, zinc 10.2 %, copper 2.36 %, vitamin E 18.50 %, carotenoids 1.86 %, as well as amino acids.EFFECT: higher potential of productivity of farm animals and birds.1 cl, 7 tbl
Stabilisation of sorbic acid or benzoic acid in syrups and beverages ready for consumption // 2606529
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a method of producing a stabilised microdispersion, involving dissolution of sorbate or benzoate in water to form a solution. Combination of stabiliser with water to form a solution of stabiliser. Combination solution of sorbate or benzoate and stabiliser solution and mixing to form a microdispersion. Stabiliser is a biopolymer or modified polysaccharide.EFFECT: method provides stabilisation of sorbic or benzoic acid in syrup and beverages ready for consumption.16 cl, 2 dwg, 4 tbl, 31 ex
ethod of making confectionary product (versions) // 2606527
FIELD: food industry.SUBSTANCE: invention relates to production of confectionary products, which contain brittle sweet layer. Disclosed is a method of making confectionary product involving following steps: a) mixing confectionary mass containing at least 80 wt% of sweetener; b) melting of confectionary mass so that molten mass does not contain a sweetener in crystalline form; c) crystallising confectionary mass so that at least 60 wt% of sweetener in confectionary mass is in crystalline form; and d) moulding confectionary mass, where melting confectionary mass is performed at temperature of 40–190 °C; crystallisation of confectionary mass is performed at temperature 50–180 °C; and steps of mixing, melting and crystallisation are carried out in an extruder. Also disclosed is a method of making multilayer confectionary product, involving: a) making at least one brittle layer of confectionary product containing at least 80 wt% of sweetener, where at least 60 wt% of sweetener is in crystalline form; b) a step of making at least one additional layer (stratum) of confectionary product, which is a chewing layer; and c) a step for combination at least one brittle layer of confectionary product and at least one additional layer.EFFECT: invention enables to obtain a confectionary product having a crispy consistency available for consumer.19 cl, 6 dwg, 6 tbl, 14 ex
Quail fodder at early age // 2606284
FIELD: agriculture.SUBSTANCE: invention relates to agriculture, namely to poultry, and can be used in fodder preparation for birds of early age. Quail fodder at early age contains seeds of grain crops, seeds of legume grasses seeds millet crops and amaranth, milled sunflower heads, dissolved in distillery stillage, milled shell of quail eggs, potassium humate, mineral water Zamankul and Protosubtilin GZh premix. All components are taken in certain proportion.EFFECT: fodder feeding provides higher productivity of quails, namely provides more intensive growth of live weight.1 cl, 1 tbl
Seasoning // 2606277
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, vegetable marrow seed extraction cake, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel and horseradish.EFFECT: invention enables to produce seasonings with improved organoleptic properties, nutritive and biological value of biologically active substances, and also provides for preservation of not less than 6 months without preserving agents; it also enables to expand range of natural spices.1 cl
Seasoning // 2606276
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel, horseradish and sea-buckthorn.EFFECT: seasoning has improved organoleptic properties (balanced hot taste and spicy flavour) and enriched composition of biologically active substances; seasoning storage life is not less than 6 months.1 cl
ethod for production of silver carp pate in jelly // 2606102
FIELD: food industry.SUBSTANCE: after cutting fish fillet is ground in a cutter, and bone wastes taken for aspic production. Obtained fish mince is then mixed with sugar, salt, pepper, onions, carrots, parsley, white bread, water and dry vegetable mixture. Mixture is prepared from sesame flour, bird cherry flour and dry extract of cranberry or pumpkin flour, dry chamomile and a dry extract of sea-buckthorn. All components at a specified ratio are mixed in a mincemeat mixer, passed through a pulping machine for production of fine homogeneous mass, laid in a mould, baked, cooled and poured with aspic.EFFECT: invention enables to obtain silver carp pate in jelly.1 cl, 2 ex
 
2550919.
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