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

A   Human necessities(304962)
A23            Foods or foodstuffs; their treatment, not covered by other classes(54123)
Zefir production method // 2614373
FIELD: food industry.SUBSTANCE: invention is related to the field of food industry, in particular, to its confectionary branch. The method of zefir production comprises preparing zefir-agar isomalto-treacle syrup, for which purpose dry powdered agar is mixed in the technological vessel with water of the temperature of 15°C at mash ratio of 1:30, and left to swell for 1 hour, then the swollen agar is quickly dissolved under heating in the digester with the stirrer, isomalt is added, after its complete dissolution, the molasses preheated to the temperature of 60°C is introduced. The mixture is boiled out in the cooking coiled column at t = 110°C until the weight fraction of dry substances is 85 ± 0.5%, and is cooled in the tempering machine to t = 94 ± 1°C. To prepare the whipped mass, dry egg albumen is soaked in warm water of the temperature of 35-40°C at a dry albumen - water ratio 1: 3 for 20-30 min. Further isomalt is mixed with concentrated apple puree, with adding reconditioned egg albumen, whipped in the beating machine for 4-5 min, more egg albumen is added, whipped for 5 minutes, then citric acid, vanilla essence, isomalto-agar-molasses syrup are added and stirred for 2-3 min to evenly distribute the recipe components. The ready whipped mass is moulded by way of deposition by meams of the zefir-depositing machine on trays, sent to curing, drying, starch dusting, is cooled and packaged. Zefir is prepared at the following ratio of the recipe components, wt %: isomalt 51.18, agar 0.56, molasses 9.46, egg albumen 5.50, concentrated apple puree 33.04, citric acid 0.25, vanilla essence 0 01.EFFECT: method of zefir production allows to obtain zefirs of functional purpose with the reduced energy value, increased nutritional value, having a pleasant taste, aroma, delicate and soft texture, the whipped mass having well-fixed structure.1 tbl
Composition for processed cheese // 2614129
FIELD: food industry.SUBSTANCE: processed cheese composition contains, wt %: rennet hard cheese in an amount of 55.0, low-fat curd in an amount of 15.0, a dairy product,represented by cream from cow's milk with the fat content of 10%, in an amount of 20.0, melting salt in an amount of 1.0, a functional ingredient which is represented by amaranth flour, in an amount of 3.0, and drinking water is the rest.EFFECT: increasing the food and biological value, improved organoleptic indices and imparting to it functional properties.2 tbl, 2 ex
ethod of producing probiotic composition // 2614116
FIELD: biotechnology.SUBSTANCE: invention relates to biotechnology, food and medical industry and can be used in production of probiotics for direct consumption or biologically active additive to food products, in production of fermented milk products of preventive purpose, intended particularly for normalization of cholesterol level, and useful microflora of gastrointestinal tract and increasing general body resistance. Invention involves method of producing probiotic composition for lowering of blood cholesterol, containing dry biomass of probiotic bacteria strains B. bifidum GG-72 VKPM Ac-1884, L. fermentum LFM-2 VKPM V-10368, L. rhamnosus LC-52GV VKPM V-9475, L. plantarum GVI-1 VKPM V-8556, L. acidophilus AST-44. Above method involves separate cultivation of strains B. bifidum GG-72 VKPM Ac-1884 on Blaurock medium, strain L. fermentum LFM-2 VKPM V-10368, L. rhamnosus LC-52GV VKPM V-9475, L. plantarum GVI-1 VKPM V-8556 and L. acidophilus ACT-44 B. bifidum GG-72 VKPM Ac-1884, L. fermentum LFM-2 VKPM V-10368, L. rhamnosus LC-52GV VKPM V-9475, L. plantarum GVI-1 VKPM V-8556, L. acidophilus AST-44 VKPM-V-9647 on MRS broth at 37±1 °C up to stationary phase of development, concentration, mixing with protective medium, drying and mixing of dry biomass of probiotic strains in equal quantities.EFFECT: method of producing probiotic composition is disclosed.2 cl, 8 dwg, 6 tbl
Composition for fermented milk product preparation // 2614113
FIELD: food industry.SUBSTANCE: composition for obtaining the product contains the milk base comprising normalized cream and albumin-protein mass, the ferment containing strains of Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris and Leuconostoc dextranicum at a specific ratio, puree from cauliflower, zucchini and celery and a specific ratio, amd the mixture of thickeners comprising carboxymethyl cellulose and guar gum.EFFECT: composition allows to obtain a product of the functional purpose with high curative properties, biological and nutritional value, good organoleptic properties and the long shelf life.
Functional fodder production method // 2614078
FIELD: food industry.SUBSTANCE: invention relates to agriculture - fodder production, namely to the methods of functional fodder production. Functional fodder production method involves washing of rye grains by tap water for 4-8 minutes. Then the washed grains are soaked in anolyte with pH 2.4-8.0 and oxidation-reduction potential 230-810 mV, concentration of oxygen 6.0-14.8 mg/L, made by contact activation of 6-10% ammonium sulphate solution, during 3.5-4.5 hours, the ratio of grains to anolyte is 1:2 respectively. Afterwards anolyte is removed and the grains are washed by tap water again for 3-8 minutes. Seed germination and sprouting take place in thin layer without growing medium by the method of air spraying with periodic turning, the total duration of germinaton accounts for 6-8 days at natural ambient light.EFFECT: method implementation allows for the acceleration of seed germination process and for the production of functional fodder for livestock and poultry with recommended biochemical and microbiological quality factors along with low finance and labour inputs.2 tbl, 1 ex
ethod for production of vitamin fodder additive from wheat grain // 2614077
FIELD: food industry.SUBSTANCE: invention relates to agriculture, namely to the methods of vitamin fodder additive production from wheat grains. Vitamin fodder additive production method involves washing of wheat grains by tap water for 4-8 minutes. Then the washed grains are soaked with anolyte with pH 3.0-6.0 and oxidation-reduction potential 970-1110 mV, concentration of oxygen 8.3-12.0 mg/L and of chlorine 0.006-0.01 mg/L during 3.5-4.5 hours at the ratio of grains to anolyte being 1:2. Afterwards anolyte is removed and the grains are washed by tap water again for 3-8 minutes. Seed germination and sprouting take place in thin layer without growing medium by the method of air spraying with periodic turning, the total duration of germinaton accounts for 7-9 days at natural ambient light.EFFECT: invention allows for the production of qualitative vitamin fodder from wheat grain due to the acceleration of seed germination process and reduction of its duration, as well as for the production of vitamin fodder for livestock and poultry with recommended biochemical and microbiological quality factors along with low finance and labour inputs.2 tbl, 1 ex
ethod of production of vitamin feed additive from oat grains // 2614076
FIELD: agriculture.SUBSTANCE: invention relates to the field of agriculture, in particular for fodder production. The method of production of vitamin feed additive comprises washing oat grains with tap water for 4-8 minutes. Then the washed grains are soaked with an anolyte of pH 3.0-6.0 and the redox potential of 970-1110 mV, the oxygen concentration of 8.3-12.0 mg/l and chlorine of 0.006-0.01 mg/l for 3.5-4.5 hours, at a ratio of grain to anolyte as 1:2. Then the anolyte is removed and the grain is washed again with tap water for 3-8 minutes. Seeds sprouting and seedlings output is carried out in a thin layer without the use of the substrate with air-irrigation method under periodic turning, with a total duration of germination of 7-9 days under natural light.EFFECT: method enables to reduce the duration of the technological process of seed germination and also to obtain protein biologically active feed for livestock and poultry with the recommended biochemical and microbiological parameters of quality at low material and labor costs.2 tbl, 1 ex
ethod for production of vitamin fodder additive from camelina seeds // 2614075
FIELD: food industry.SUBSTANCE: invention relates to agriculture, fodder production, in particular, to methods for manufacturing of protein-and-vitamin fodder additive from camelina seeds. The method involves soaking of seeds in electrically activated water, germination and sprouting. Camelina seeds are used as original seeds. Camelina seeds are washed by tap water for 4-8 minutes. Then the washed seeds are soaked with anolyte with pH 3.0-6.0 and oxidation-reduction potential 970-1110 mV, concentration of oxygen 8.3-12.0 mg/L and of chlorine 0.006-0.01 mg/L during 3.5-4.5 hours at the ratio of seeds to anolyte being 1:2. Afterwards anolyte is removed and the seeds are washed by tap water again for 3-8 minutes. Seed germination takes place in thin layer without growing medium by the method of air spraying with periodic turning, the total duration of germinaton accounts for 7-9 days at natural ambient light.EFFECT: invention usage allows for manufacturing of a protein-and-vitamin fodder of high quality.2 tbl, 1 ex
ethod of producing protein biological active feed additive // 2614073
FIELD: agriculture.SUBSTANCE: invention relates to the field of agriculture, in particular to fodder production. The method of production of protein biologically active feed additive comprises washing lupine seeds with tap water for 4-8 minutes. The washed seeds are soaked with anolyte with pH 3.0-11.2 un. and the redox potential of 310-1100 mV, the oxygen concentration of 7.2-16.0 mg/l and chlorine of 0.003-0.007 mg/l for 3.0-4.5 hours at a ratio of seed to anolyte as 1:2. Then the anolyte is removed and the seeds are washed again with tap water for 3-8 minutes. Seeds sprouting and seedlings output is carried out in a thin layer without the use of the substrate with air-irrigation method under periodic turning, with a total duration of germination of 7-9 days under natural light.EFFECT: method enables to accelerate the technological process of seed germination and also to obtain protein biologically active feed for livestock and poultry with the recommended biochemical and microbiological parameters of quality at low material and labor costs.2 tbl, 1 ex
Iodine-containing preparation "vangtseyod" // 2614069
FIELD: veterinary medicine.SUBSTANCE: preparation comprises potassium iodide, potato starch gel and powdered zeolites. The components are taken at the specified ratio.EFFECT: application of the invention allows to normalize metabolic processes, increase natural resistance and immune status of animals.2 tbl, 2 ex
ethod of food hygiene and food product // 2614067
FIELD: biotechnology; food industry.SUBSTANCE: invention relates to a method of reducing the number of viable microorganisms on the surface of meat, in particular poultry. Method as part of production process on preparation of meat products, in which: a) raw meat product is taken with surface membrane and muscle tissue, herewith on the surface membrane of the raw meat product viable microorganisms present; b) surface membrane is cooled by pulverising with liquid nitrogen until the surface membrane reaches the first temperature between -5 °C and 2 °C, measured with a probe immersed into the membrane or directly under the membrane; c) surface of the membrane is heated immediately to a temperature below 4 °C to obtain a processed meat product.EFFECT: number of viable microorganisms on the membrane surface is reduced while the activity of β-hydroxyacyl-CoA dehydrogenase (HADH) of the muscular tissue is not increased by more than 2 in the processed meat product in comparison with the raw meat product.5 cl, 13 dwg, 3 tbl, 5 ex

System and method for reducing unwanted temperature changes during processing of food products // 2614034
FIELD: food industry.SUBSTANCE: in the general version, a system for manufacturing food products is proposed, which comprises at least one heat exchanger, at least one tank for the food product, at least one steam source having a steam valve, a computer having a processor, and a computer-readable medium available for the computer and comprising a computer processor software program, which automatically controls the steam valve for switching it from the first position to the second calculated position in order to maintain the heating temperature of the heating medium, which is sufficient to maintain the sterility of the food product during the circulating water - food product transfer in the heat exchanger, and to return the steam valve back to the first position, when the food product completely displaces the circulating water in the heat exchanger.EFFECT: reducing the temperature changes during the aseptic processing of a food product and increasing the quality of the food product processing.20 cl, 2 dwg, 1 ex
arshmallow mass production method // 2614027
FIELD: food industry.SUBSTANCE: invention refers to confectionary production. The marshmallow mass production method consisting in mixing of semifinished product beaten up under compressed air pressure from sugar, apple puree and egg white with boiled agar-sugar-treacle syrup with further addition of lactic acid, essences and dye. The dye is an aqueous or aqueous-alcoholic extract produced at the temperature of 30-50°C of the amaranth pre-dried leaf mass of Valentine varieties at a dosage of 1.8-2.9 kg for 100 kg of marshmallow mass. The aqueous or aqueous-alcoholic extract is produced from the previously dried amaranth leaf mass of Valentine varieties by grinding to the particle size of not more than 0.3 mm, by mixing with water or 40% alcoholic solution in weight percents of 1:(8-10), extraction with stirring with frequency 60 min-1 for 45-50 minutes at the temperature of 30-50°C with centrifugate separation.EFFECT: invention results in an increase of marchmallow mass consumer properties, giving it pink color by adding of natural origin dye and antioxidant activity, and in resource base expanding.2 cl, 1 tbl, 1 ex

olded article with bactericidal effect, method for composition sterilizing, storage tank and use of storage tank // 2613904
FIELD: packaging industry.SUBSTANCE: storage tank includes at least one molded article with bactericidal activity located in the inner portion of the storage tank, which comprises molding compound and at least one type of bactericidal particulate material which is dispersed at least in one synthetic resin. Wherein a molded article is essentially cylindrical, elliptical, spherical or conical main body. The maximum diameter of spherical or elliptical main body, and the maximum diameter of the base of conical or cylindrical main body is less than 100 values of bactericidal material average diameter particles. Group of inventions relates to a method for sterile storage of liquids and a use of the said tank for sterile liquids.EFFECT: possibility of sterile storage of liquids.13 cl, 4 dwg
ethod of production of protein-vitamin additive of starch-containing grain raw material // 2613493
FIELD: agriculture.SUBSTANCE: invention relates to agriculture, namely to fodder production, and can be used in production of fodder yeast from hydrolysates, obtained during processing of vegetable raw material. Method includes preliminary processing of grain starch-containing material, preparation of nutrient medium consisting of carbohydrate and salt parts, cultivation of yeast culture on prepared nutrient medium in fermenter in continuous mode, further concentration and drying of yeast suspension to obtain end product. Preliminary processing of grain starch-containing material involves its crushing by wet method, separation of grain shells, extraction of gluten, serial enzymatic hydrolysis of remaining starch part with alpha-amylase and glucoamylase to obtain product with glucose content no less than 25 %, enzymatic hydrolysis with cellulolytic enzyme preparations containing xylonase and cellulase, separation of grain shells after preliminary thermo-chemical treatment to obtain product with glucose content of no less than 12 %. Obtained glucose-containing parts of nutrient medium are combined with mineral part of nutrient medium and successive culturing of yeast Hansenula polymorpha genus VKPM Y-314 in fermenter is performed in continuous mode Hansenula jadinii VKPM Y-797, Hansenula petersonii VKPM Y-1012 with subsequent concentration of yeast biomass, which is dried and granulated to obtain end product. Wherein initial and running medium for cultivation of second and further cultures of yeast is nutrient medium filtrate from previous fermentation process. For yeast Hansenula polymorpha VKPM Y-314 nutrient medium with content of reducing substances no less than 20 % is supplied. Recovered gluten, after additional cleaning, is released in form of ready product – fodder gluten with protein content no less than 70 %. Invention implementation provides production of protein-vitamin additive with high content of proteins, vitamins of group B and indispensable amino acids on basis of yeast biomass of starch-containing material with simultaneous deep complex processing of starch-containing grain raw material.EFFECT: additive has high quality, which allows using it to grow elite young animals, breeding animals, young valuable fish species.4 cl, 3 ex
ethod for obtaining free-flowing crystalline honey product // 2613491
FIELD: food industry.SUBSTANCE: mechanical mixing of natural honey with glucose, fructose, sucrose is performed, and the excess moisture is removed. The ratio of the above carbohydrate components added to the honey is 1:1.05-1.2:0.05-0.1, wherein the glucose is used in the anhydride form. The carbohydrate components are introduced at the amount of carbohydrates 3-4 times exceeding the honey amount, which is necessary for reducing its moisture content to the finished product level of 4-6%. The honey with additives is subjected to crystallization under slow stirring, and reducing the temperature from 50 to 12-15°C. The additives are introduced into honey during the crystallization. The crystallization process is carried out until a free-flowing finely crystalline product is obtained.EFFECT: invention provides to obtain a honey product with a carbohydrate components ratio inherent in honey, with the preservation of its biologically active substances.
ethod of reduction of heavy metal content of cow's milk // 2613470
FIELD: agriculture.SUBSTANCE: invention relates to animal husbandry, in particular to a method of reduction of the heavy metal content in cow's milk. The method includes the use of a chitosan solution and probiotic "EM-Vita". The feed is given to animals, which contains 2.7-3.3% solution of water-soluble chitosan with the molecular weight of 38 kDa and the deacetylation level of 85% at the rate of 1.8-2.2 ml/kg body weight of the animal, and the probiotic "EM-Vita" at the rate of 18-22 ml per animal. The agents are used once a day during three 9-11-day courses with an interval of 6-8 days.EFFECT: use of the invention enables to reduce the heavy metal content in the cow's milk and to improve the quality characteristics of milk.3 tbl

ethod for producing feed compounds // 2613464
FIELD: agriculture.SUBSTANCE: method process provides for cleaning, peeling and grinding bulk components, and prepares liquid components. The components of feed compound are dosed and fed into an aeration chamber. A prepared flow of compressed air and steam at the ratio providing for transportation, hydrothermal treatment and disinfection is directed into the chamber in pulse mode. Transportation of the resulting hydroaerodispersed mixture in pulse mode through a pipeline is combined with mixing, hydrothermal treatment and disinfection. If the temperature of the mixture is insufficient, additional heating is produced. Using the hydraulic energy of steam for transportation and the thermal energy of air for hydrothermal treatment. The heat treatment time sufficient for mixing, disinfection and achievement of changes which increase the nutritive value of the produced feed compound, is set depending on the path length and speed of hydroaerodispersed mixture.EFFECT: reduced resource costs, including energy costs, of the feed compound production as a result of the simplified process chain and the reduced amount of used equipment.1 dwg
ethod for preparation of frozen semi-finished "solyanka" first course // 2613458
FIELD: food industry.SUBSTANCE: frozen semi-finished product consists of boiled meat, wieners or smal sausages, smoked meat products, fried wild mushrooms and salted cucumbers, oil-blanched onions, carrots, potatoes, preserved olives or black olives. Prepared vegetables are frozen, weighed and packed in the mixture composition according to the recipe. Beef, Manchurian roe deer, chicken are used as boiled meat. Wild mushrooms - orange cap boletus, yellow boletus, honey agaric are introduced to the recipe.EFFECT: reasonable use of Far Eastern natural raw material, manufacturing of a product of high quality and nutritional value.4 tbl, 3 ex
Strain of methane-oxidizing bacteria methylococcus capsulatus gbs-15 for obtaining of microbial protein mass // 2613365
FIELD: medicine, pharmaceutics.SUBSTANCE: invention refers to the biotechnologies and may be used for obtaining of a microbial protein mass. The strain of the methane-oxidizing bacteria Methylococcus capsulatus GBS-15 having the high growth rate under the conditions of continuous culturing, the resistance to methane homologs in natural gas, and the capability for heterotrophic fixation of carbon dioxide and for the growth at excessive pressure (up to 16 atm) is deposited into the All-Russian Collection of the Industrial Microorganisms under the number All Russian Collection of Industrial Microorganisms B-12549.EFFECT: strain of the methane-oxidizing bacteria methylococcus capsulatus GBS-15 providing the accumulation of biomass up to 32 g/l.3 ex
ethod for production of fruit jelly candies from stone bramble // 2613290
FIELD: food industry.SUBSTANCE: method for fruit jelly candies production is proposed and implies preparation of sugar-treacle syrup along with addition of gelling agent, boiling, introduction of flavouring agents, moulding and cooling. After boiling the mix is cooled down to 30-50°C and strained berries are added to the finished product mass at the following ratio: cowberry - 2-3%, cranberry - 2-3%, stone bramble - 10-12%.EFFECT: increased food and biological value, higher jelly strength.3 tbl, 3 ex
Non-alcoholic beverage "kostyanichka" // 2613286
FIELD: food industry.SUBSTANCE: composition includes plant ingredient which is presented as stone bramble berry component. Herewith 2500-3500 kg of granulated sugar, 15-25 kg of citric acid, 3000-4000 kg of stone bramble juice and water as the remaining amount are used per 1000 dal of finished product.EFFECT: production of beverage with delicious berry taste and wide range of biologically active substances, greater variety of non-alcoholic beverages and improved organoleptic properties.3 ex

ethod to produce minced meat semi-finished products such as zrazas // 2613281
FIELD: food industry.SUBSTANCE: invention relates to technology of production of minced meat semi-finished products, in particular, zrazas. Method provides for making cutlet mass, filling, shaping of zrazas and subsequent thermal treatment. Vegetable component in formula of zrazas is hydrated mix from cakes of wheat germs, amaranth seeds and pumpkin seeds, taken in % at the ratio of 40:45:15, accordingly. Quantitative ratio of components is selected.EFFECT: method to produce minced meat semi-finished goods, such as zrazas, providing for a meat system with optimal rheological properties, balance of chemical composition and food value of finished product, increased yield of finished product, reduced prime cost due to reduction of meat stock consumption and simplified production technology.1 dwg, 2 ex
ethod for processing sea algae // 2613279
FIELD: food industry.SUBSTANCE: method comprises milling of raw material, extraction in purified water with heating, separating the extract, treating peeled algae and homogenization to obtain a gelatinous food product. The extraction is carried out three times with adding a quantity of water equal to the algae by weight, with pH 5.0±1.0, heating to a temperature of +65±5°C and maintaining for 6-8 hours with naturally decreasing temperature. The peeled algae treatment is carried out by adding baking soda solution in an amount of 2.2±0.2% by weight of the algae into the resulting mass with stirring, heating to a temperature of +65±5°C and maintaining for at least 1 hour. The resulting gelatinous food product is packed, cooled and frozen.EFFECT: obtaining the gelatinous food product.
Composed base for functional beverage // 2613278
FIELD: food industry.SUBSTANCE: invention relates to non-alcoholic and food concentrates industry, in particular, to powder mixtures for the production of non-alcoholic functional beverages. Mixture for functional beverage production contains dry malt extract, dry chicory, ascorbic acid, sweetener - stevioside and vanillin. All the ingredients are taken at the following dry weight ratio in g in 100 g of ready mixture: dry malt extract - 50.0-70.0, dry chicory - 25.0-45.0, ascorbic acid - 2.5, stevioside - 1.0-2.0, vanillin - 0.5-1.0.EFFECT: invention allows for the production of a powder mixture with improved organoleptic properties due to its fortification by natural nutrients and biologically active additives which makes target functional properties appear in instant beverages as well as it allows for greater variety of powder mixtures for hot and cold beverages.2 ex
ethod for production of delicacy whole muscle baked smoked products // 2613277
FIELD: food industry.SUBSTANCE: method involves preparation of meat for processing by cutting of meat pieces from beef and/or pork sides, their further curing by wet method with pumping of brine into muscular tissue in the amount of maximum 10% of meat raw material weight, laying of pumped pieces into a vessel and maturing in a curing chamber at a temperature of 0-4°C during 2-3 hours with further heat treatment in baking-smoking mode at a temperature of 85-95°C during 6-7 hours, cooling of finished products down to the product internal temperature of maximum 0-8°C. The brine composition contains solution of Protepsin with standard proteolitic activity of 100 units/g, butcher blood plasma, common edible salt and water.EFFECT: invention improves structurally-mechanical and functional-technological properties of meat raw materials, thus improves quality and biological value of finished product at simultaneous growth of output, profitability and manufacturability with reduced time for raw material curing.3 ex

ethod of preparation of wheat grain for milling // 2613235
FIELD: technological processes.SUBSTANCE: invention relates to the processes of drying and storing of grains. The method of preparation of wheat grain for milling involves drying, cooling and silo storage of grain, heating of drying agent before drying in a condenser of a vapour compression heat pump with a two-section evaporator; removal of exhausted drying agent for grains preheating and subsequent purification in a cyclone, drying and cooling in a working section of the evaporator with return in the condenser and in closed-loop mode with supply for drying; cooling the grain to be dried and its active ventilation during silo storage cooled by a part of the drying agent with uniting the flows of the exhaust drying agent after drying and active ventilating before supply into the cyclone; supply of water heated in the condenser to the evaporator section. After silo storage of wheat first the separation of impurities is performed, and then cleaning the grain surface by flaking in hulling machine and wetting in a wet peeling machine. The hulled grain is supplied into the intensive wetting machine and then to the bins for binning. Shells are supplied to a screw press and their mechanical squeezing is performed. After the screw press the shells are ground and supplied for drying, after which they are extracted from production as raw materials for compound feed. Hulled grain in two stages is sequentially supplied to the intensive wetting machines and to the bins bins for binning. The final extraction of impurities is performed and then it is supplied to the milling section.EFFECT: invention will allow to improve the ready product quality.1 dwg
Installation for heat- and mass exchange treatment of multicomponent products // 2613232
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used for food waste processing. The installation comprises the following units set sequentially: equipment for mechanical drying, for product predrying, for product heat treatment in active hydrodynamic mode, for separation and trapping of finished product fractions, for heat carrier preparation. A decanter is used as the mechanical drying unit. A conveyor worm with electric heating elements is used as the product predrying unit. A mass exchange apparatus is used as the product heat treatment unit, it is made as a cylinder-conical chamber with a tangentially set nozzle to inject product's gas suspension with said nozzle being equipped by an injector, it also comprises a hollow insert with alternating narrow and wider parts, a branch pipe to withdraw heat carrier, a reflector, a branch pipe with a confuser to lead-in the heat carrier mix flow and a branch pipe to withdraw the heat carrier. The latter unit is fitted by the devices for separation and trapping of finished product fractions in the form of a smoke exhauster, a cyclone, an electrostatic filter installed sequentially. A gas heat generator with a burner, a compressor with electric heater and a membrane generator are used as units for heat carrier preparation. The branch pipe for heat carrier mix flow lead-in is piped to the injector's heating jacket.EFFECT: use of the invention provides for the decrease of power and material inputs.3 dwg

ethod and apparatus for treating vegetable tissues in order to extract therefrom vegetable substance, in particular juice // 2613225
FIELD: agriculture.SUBSTANCE: group of inventions relates to agriculture and can be used for treatment of crop harvest. Plant tissue is treated with a pulsed electric field. Treatment process includes extraction from plant tissues of plant matter, in particular juice. Plant includes stage (3) of compacting plant tissues and at least one treatment chamber (4), including generators of pulsed electric field in said chamber for treating plant tissues.EFFECT: use of group of inventions enhances quality of processing harvested plants.12 cl, 3 dwg
ethod of producing protein product from peripheral parts of grain // 2612907
FIELD: food industry.SUBSTANCE: invention relates to food industry, particularly, to production of protein product from grain raw material. Method involves crushing grain raw material with extraction of peripheral fraction. Mixing peripheral fraction with catholyte to produce grain suspension followed by separation of liquid phase of suspension. For precipitation of protein, HCl is added to separated liquid phase. Protein is precipitated for 40 minutes. Precipitate is separated by centrifugation. Obtained precipitate is washed with water to obtain a suspension of protein paste.EFFECT: technical result of present invention consists in avoiding use of alkalis, reduction of duration and simplified process, obtaining more balanced amino acid composition protein product, product with increased food value.1 cl, 3 tbl

Enzyme preparation from koji fermentation // 2612897
FIELD: technological processes; chemistry.SUBSTANCE: group of inventions relates to crude enzyme preparation, a method for production thereof and use of said preparation. Disclosed is a crude enzyme preparation for hydrolysis of cereal product, obtained during fermentation Koji in solid state. Fermentation Koji comprises fermentation of 10–90 wt% mushrooms and a cereal with Aspergillus mould. Mushroom is selected from a group consisting of Agaricus brunnescens, Coprinus comatus, Lentinula edodes, Agaricus bisporus, Agaricus campestris, Hypsizygus tessulatus, Pleurotus ostreatus, Pleurotus citrinipileatus, Pleurotus eryngii, Boletus edulis, Craterellus cornucopioides, Craterellus tubaeformis, Agaricus blazei, Volvariella volvacea, Agrocybe Aegerita or Ganoderma lucidum and any their combination. Obtained enzyme preparation is used for hydrolysis of cereal product. Also enzyme preparation can be used to produce a food product, such as sauce seasoning, substance which gives taste, soup, dried seasoning, broth or paste.EFFECT: disclosed crude enzyme preparation has high proteolytic activity, which enables effective hydrolysis of cereal products.13 cl, 3 dwg, 3 tbl, 5 ex
Obtaining solutions of soluble protein from leguminous crops // 2612882
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry. For production of protein product from legumes, having protein content in terms of dry weight (N×6.25) 60–100 wt%, method is implemented as follows. Performing extraction treatment of legume protein source with aqueous solution of calcium chloride, optionally containing an antioxidant, in order to stabilise protein and form an aqueous solution. Partially separating aqueous solution of legume protein from residual quantities of protein source. Optionally diluting with aqueous solution of protein. Adjusting pH of solution to a value from 1.5 to 4.4. Optionally clarifying solution, if it is not transparent. In another version after extraction treatment, method includes dilution and adjusting pH of aqueous solution of legume protein and residues of legume protein source to a value from 1.5 to 4.4 followed by separation of acidified aqueous solution of protein from residues of legume protein source. Optionally concentrating, diafiltering and drying protein solution. Group of inventions enables to obtain a product, which is soluble in water and provides thermally stable solutions in an acidic pH range below 4.4 without protein sedimentation.EFFECT: group of inventions enables to obtain a product, which is used for enrichment of aqueous systems, including soft drinks and sport beverages.19 cl, 29 tbl, 18 ex
Liquid food concentrate based on iceland moss lichen thallus cetraria islandica and its production method // 2612819
FIELD: food industry.SUBSTANCE: liquid food concentrate contains water infused on natural zeolite, ground iceland moss lichen thallus (Cetraria islandica (L.)) in the form of concoction in the water infusion of natural zeolite, complex of humic acids dissolved in the said water infusison of zeolite, and preservative agent. Method of liquid food concentrate production implies that ground iceland moss lichen thallus (Cetraria islandica (L.)) shall be concocted in the water infusion of natural zeolite with the ratio herbal raw material/zeolite-infused water being 2:100, by heating up to boiling. Cooling and filtration follows. Produced concoction is mixed with water infusion of zeolite, humic acid solution and preservative are added. The obtained mix is dispersed by ultrasound during 30±5 minutes on a frequency of 20-40 kHz.EFFECT: invention allows for the production of liquid food concentrate with wide immunomodulatory and general tonic effect as well as provides for homeostasis upkeep and regulation of oxidation-reduction potential.9 cl
ethod for production of delicacy whole muscle baked products // 2612816
FIELD: food industry.SUBSTANCE: method involves preparation of meat for processing by cutting of meat pieces from beef and/or pork sides and with the help of injection brine, further curing by wet method with pumping of brine in the amount of maximum 10% of meat raw material weight, processing in a tumbler at 20 rpm for 60 minutes with further heat treatment in baking mode at a temperature of 120-150°C during 3-5 hours up to product internal temperature equal to 72°C, cooling of finished products down to the product internal temperature of maximum 0-8°C. The brine to be pumped contains electroactivated blood plasma with protein weight fraction of 6%, common edible salt, sugar, Biofos 90, carraginane GPI, sodium nitrate, sodium erythorbate, water. Finished products are packed and laid in containers.EFFECT: improved structural-mechanical and functional-technological properties of meat raw materials, improved quality and biological value of finished product at simultaneous growth of output, profitability and manufacturability with reduced time for raw material curing.2 dwg, 3 ex

ethod of soft caramel production // 2612811
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method provides for mixing of water and protein-polysaccharide mixture from milk whey, sodium alginate, arabic gum and carageenan with subsequent heating of the mixture to temperature of 60°C and swelling for 30-60 minutes. Then sugar sand is introduced into swollen protein-polysaccharide mixture and mixed. Produced syrup is boiled to temperature of 80-90°C for 5-6 minutes. Fat and mixture are added to boiled syrup and mixed for 1-2 minutes. Then treacle, salt and vanillin and mass are boiled for 10-20 minutes to temperature of 125-137°C. Besides, at least for half of the boiling time the mass is exposed to ultrasonic acoustic field, then sent for cooling and molding. Fat is butter, or coconut oil, or confectionary fat, and mixture components are taken at certain mass ratio.EFFECT: invention makes it possible to increase shelf life of an item and to reduce process duration.2 dwg, 1 tbl, 3 ex
ethod for production of soft cheese with biologically active properties // 2612807
FIELD: food industry.SUBSTANCE: following stages are performed: milk pasteurization, protein coagulation by acid milk whey, heating of the produced mix during the coagulation, whey removal, self-pressing, introduction of fortification filler, shaping, curing and cooling. Oily extract of Halocynthia aurantium in the amount of 0.5-1.5% of milk raw material weight is used as the filler.EFFECT: invention allows for the production of a finished product with increased biological value and improved organoleptical properties.2 cl, 2 tbl, 2 ex
Functional purpose nutritional mixture // 2612796
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to manufacturing of nutritional mixture of functional purpose for the alimentation of the aged. The functional purpose nutritional mixture contains the following components, % wt.: pumpkin seed powder - 10-10.5; sweet calamus rhizome powder - 1.0-1.5; holy thistle oilcake powder - 5.0-5.5; spirulina powder - 2.0-2.5 and crushed buckwheat flour - the rest.EFFECT: invention allows for manufacturing of a new functional purpose product with enhanced biological and physiological value.3 ex

Smoke generation device // 2612787
FIELD: process engineering.SUBSTANCE: device comprises a housing with air and smoke nozzles, the smoke source clamping mechanisms, friction and cooling elements, control unit with temperature sensor and actuators of friction drive elements and cooling. A frictional element is mounted under the source of smoke via radial rods which are rigidly connected with it. The rods are fixed via coaxial joints. frictional element surface is curved, the concave portion faces the smoke source, while the curve radius of the surface is equal to the length of drafts.EFFECT: glowing embers process control.1 dwg

Coffee products and related processes // 2612786
FIELD: food industry.SUBSTANCE: group of inventions relates to coffee industry. Coffee milling is performed by introducing particles of a roasted coffee precursor and introducing particles of soluble coffee into milling chamber, jetting a gas into milling chamber to increase, by means of glass flow, speed of coffee particles in chamber. Product is obtained, containing 10 % to 70 % of dry weight of roasted coffee precursor and 30 % to 90 % of dry weight of soluble coffee, by milling, through injecting gas into milling chamber and increasing speed of particles of roasted coffee precursor and soluble coffee in milling chamber, particles of roasted coffee precursor using self-collision and through collision of soluble coffee particles with particles of roasted coffee precursor inside milling chamber. Particles of roasted coffee precursor at step of introduction of particles are characterised by temperature from 5 to 30 °C. Ground and blended coffee product is characterised by dry Helos particle size distribution D90 less or equal to 40 mcm. Use of ground and blended coffee product to include in at least one container suitable for use in combination with machine for beverage preparation, for example, a flexible capsule made at least partially from filtering material, or rigid, semirigid or flexible cartridge, made essentially of air- and water-impermeable material. Method for beverage preparation includes a step of mixing milled and blended coffee product with water-containing liquid, preferably with hot water.EFFECT: group of inventions enables to reduce size of particles of roasted coffee without negative effect, which is manifested by early extraction of coffee oils of roasted coffee precursor, absorption by soluble coffee of a certain quantity of coffee oils, introduction of roasted milled coffee with small-size particles into a dried frozen soluble coffee product provides a darker colour, which is visually reminiscent of roasted ground coffee.21 cl, 17 dwg, 13 tbl
ethod for producing fruit bars // 2612784
FIELD: food industry.SUBSTANCE: for producing fruit bars, fruits are inspected, washed, peeled, cut into slices and / or pieces, blanched and dried. After blanching, the prepared fruits are saturated with sugar in sugar syrup with the concentration of 50%, at the sugar syrup temperature of 90-100°C, during the maintaining time of 1 to 20 minutes in said sugar syrup and at the ratio of the syrup and the fruits 1:1. The sugar syrup heating is stopped, and the fruits are maintained within 10 to 20 minutes at the room temperature until the mass fraction of dry substances in the sugar syrup is equal from 24 to 28%. The fruits are separated from the syrup and fed to drying, which is performed using the infrared radiation at the temperature from 70 to 75°C, during the time sufficient to allow the fruit mass loss by 70%, and to provide the final fruit humidity up to 20-25%. The resulting semifinished products are used for subsequent production of fruit bars, which can be stored in kraft bags the entire off-season. The semi-products are loaded into the digester, sugar is added at the ratio of one part per three parts of semifinished products, and boiled out for 20-25 minutes at 80°C with continuously stirring. The resulting finished fruit mixture is cooled to the temperature of 60-70°C. The mixture is loaded from the boiler into the former, in which several ropes are extruded through a die onto a conveyor. The guillotine cuts off a predetermined length of a rope depending on the parameters of a fruit bar obtained. The moulded fruit bars are fed to a mesh conveyor where they are first sprayed with alcohol, and then fed to the cooler with the temperature of -10°C, which allows to remove the residual moisture on the surface of each. The fruit bars pass through the infrared portal for providing their instant sterilisation. Said bars come to the storage table, from which by means of a pusher they are sent to the machine for their packaging.EFFECT: invention provides obtaining fruit bars with maximum preservation of biologically active substances and valuable vitamin raw materials of the initial product, along with improving their shelf life up to 24 months and reducing production costs.12 cl, 3 tbl

Fodder additive production method // 2612783
FIELD: food industry.SUBSTANCE: invention refers to fodder production. Fodder additive production method involves application of probiotic enzymatic agent onto sorbent. Concentrated culture fluid of micromycete Trichoderma harzianum F-114 is used as the enzymatic agent, waste kieselguhr of food manufacturing facilities reconstituted by pyrolysis - as the sorbent. The enzymatic agent is applied onto sorbent at the ratio from 1:0.15 to 1:1. Additionally, introduction of waste kieselguhr into livestock diet allows for the improvement of quality and food value of fodder, thus for the improvement of phosphorus-calcium metabolism.EFFECT: method provides for purging of livestock digestive tract from toxins, heavy metals, parasites and facilitates digestibility of fodder nutrients.1 dwg, 1 ex
Combined meat product preparation method // 2612781
FIELD: food industry.SUBSTANCE: invention refers to meat-processing industry and can be used in the manufacture of combined meat products from meat and vegetable components. The method includes turkey and beef meat curing, mince production, patties molding , mealing and heat treatment. The dried beet powder and wheat bran are introduced as additional ingredients. A quantitative ratio of the ingredients was selected.EFFECT: invention provides for manufacturing a product for medical-and-preventive and functional food.
Saline composition for desalted water mineralisation (versions) // 2612780
FIELD: food industry.SUBSTANCE: invention relates to potable water production methods and can be used in food industry, dietetics, medicine, engineering, agriculture and other fields. Saline composition contains sulphates of magnesium, zinc and calcium as well as potassium iodide and edible sea salt. As per the one of versions the saline composition is used as powder, as per another version - as solutions.EFFECT: invention allows for the improvement of body defences and reduction of likelihood of diseases concerned with metabolic disturbance.2 cl, 2 tbl
Beverage concentrate (versions) // 2612779
FIELD: food industry.SUBSTANCE: concentrate is made up of two components, the first of which represents at least one of concentrated juices: apple, grape, raspberry, blackberry, strawberry, cranberry, black currants, red currants, blueberry, wild strawberry, pear, aronia, cherry, lemon and lime juices. The second component comprises at least one of the ingredients: mint extract (tincture), tarragon infusion, Chinese magnolia vine infusion, barberry extract (decoction), dogwood infusion (decoction), Goji berries extract (decoction), and tea infusion. The concentrate may also contain extracts of cloves, cinnamon and cardamom. Preservatives, colourings, dietary supplements, water, reconstituted juices, infusions, decoctions can be added optionally.EFFECT: improved organoleptic indices of the concentrate obtained, and the expand of their range.29 cl, 30 tbl
Concentrate for vegetarian and dietary feeding // 2612776
FIELD: food industry.SUBSTANCE: concentrate for vegetarian and dietary feeding is provided, containing soy protein isolate, protein Supro LF, at least one flavouring substance selected from: coffee, cocoa, green tea extract, dried natural fruit or dried natural vegetables, salt, magnesium carbonate, maltodextrin, natural chlorophyllin, lecithin, flax flour, fibregam, lactulose, pectin, vitamin premix, erythritol, sucralose; at least one flavouring agent selected from: black pepper extract, pine nut bagasse, vanillin; at least one spice selected from: cinnamon, ginger, cumin, celery, dill, parsley and coriander. Wherein the components are used at the specified ratio.EFFECT: invention provides to obtain a multi-functional well-balanced food product.3 cl, 1 tbl
Compositions containing active microbial biomass // 2612640
FIELD: biotechnology.SUBSTANCE: proposed composition comprises a substrate uniformly coated by Lactobacillus casei CNCM MA43/6V bacterium strain biomass, the substrate is represented by Saf-Instant yeast containing 95.5% of dry matter. At that, the biomass of Lactobacillus casei CNCM MA43/6V bacterium strain comprises from 10 to 30% of dry matter based on the total dry matter content of the coated substrate. Method for composition preparation comprises administration of the said substrate into a mixer, through which an ascending stream of heated air passes, substrate coating by spraying a Lactobacillus casei CNCM MA43/6 V bacterium strain biomass suspension, comprising more than 5% of dry bacteria matter, drying by a heated air flow with temperature and flow rate adjusted so that the suspension temperature does not exceed 40°C, to obtain said composition. Also a starter-type ferment activator containing the said composition is proposed. The group of inventions provides a composition with bacteria mortality percentage less than or equal to 0.5 log cfu/g, after one year storage at 20°C in vacuum and/or after one year storage at 4°C in the presence of air. After one year storage in vacuum at 20°C, during acidification test in maltose medium the composition is characterized by pH reduction from 6.5 to 5.7 after 3 hours.EFFECT: reduction of bacteria mortality.16 cl, 2 dwg, 4 tbl, 3 ex
ethod for producing dry baked skim milk // 2612634
FIELD: food industry.SUBSTANCE: method provides the initial milk raw material delivery into the vessel, its filtration and cooling. The milk raw material is directed to reservoirs for intermediate storage, afterwards separated at a temperature of 55-60°C, the skim milk is pasteurized at a temperature of 72-75°C, with the exposure for 20-30 seconds, and cooled to the hydrolyzis temperature. Thereinafter an enzyme is added to the milk, and the hydrolysis process with maintaining is carried out with constant stirring from 1 to 16 hours, after which the hydrolyzed pasteurized skim milk is subjected to re-pasteurization and subsequent baking at a temperature of 95-97°C for 1 to 3 hours. The product is condensed to a mass fraction of solids of 43±3% at a temperature of 55-75°C, with which the condensed milk comes out of the vacuum evaporator and is directed into the drying tower, where it is dried at a temperature of 175-180°C, then cooled at 22±2°C and packed. The hydrolysis process may be carried out by means of the cold method at a temperature of 4-6°C for 12 hours, as well as by means of the warm one a temperature of 38-40°C for 2 hours.EFFECT: method allows to obtain a product with a uniform consistency typical for dry skim milk, light-brown colour characteristic for baked milk, and having taste properties similar to natural milk.3 cl

ethod for producing sour cream from baked milk // 2612633
FIELD: food industry.SUBSTANCE: method involves cleaning the raw milk material, its primary processing, separating into high-fat cream and skim milk, baking the skim milk and obtaining the normalized mixture by mixing the high-fat cream and baked skim milk. The mixture is afterwards homogenized, pasteurized and cooled to the fermentation temperature, and fermented to clot formation by means of the thermostatic or reservoir method.EFFECT: method allows to produce sour cream from baked milk, with the thick viscous consistency, having the taste and arom of baked milk.1 dwg, 2 tbl
ethod for producing hydrogenated fat and milk fat substitute on its base, as well as hydrogenated fat and substitute of milk fat // 2612446
FIELD: food industry.SUBSTANCE: method for producing oil and fat product (hydrogenated fat), characterized in that it comprises preparing a mixture from (a) one or more optionally fractionated natural oils, with an initial natural content of mono- and polyunsaturated fatty acids with a carbon chain length of 18 or more, at least 50%, and (b) one or more optionally fractionated oils, with an initial natural content of lauric acid more than 50%, so that the lauric acid content in the resulting mixture is at least 15% and its iodine number is 60÷120. The mixture obtained at the first stage is subjected to hydrogenation, until the iodine number is at most 10. Hydrogenated fat characterized in that it is obtained as described above. A method for obtaining an oil and fat product, characterized in that it comprises adding vegetable oil(s) to the above hydrogenated fat to achieve the mixture iodine number 50÷110 and the mixture melting point of 40÷50°C, and performing the transesterification. Milk fat substitute characterized in that it is obtained by the above method.EFFECT: invention allows to reduce the hydrogen consumption per weight unit of the ready product in the implementation of virtually complete hydrogenation; to reduce the amount of heat generated per weight unit of the reaction mixture at full hydrogenation; to simplify the equipment and to reduce energy consumption for heating pipes, pumps and storage tanks.19 cl, 2 dwg, 9 tbl, 3 ex
ethod for producing defatted flax meal from linseed cake // 2612426
FIELD: agriculture.SUBSTANCE: invention relates to the production of food defatted flax meal from linseed cake and can be used in the oil and fat and flour-milling industry. The linseed cake is preliminary milled with a residual fat content of not more than 20% on the percussive machines. Then the pre-milled linseed cake is milled on percussive machines. The milled mass is passed through a sieve of 710 mkm.EFFECT: invention improves the efficiency of use of the secondary products of flax seed processing with the retention of native properties.5 cl, 2 tbl
 
2550822.
Up!