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

A   Human necessities(312083)
A23            Foods or foodstuffs; their treatment, not covered by other classes(55016)
Composition for increasing operability and physical durability // 2642673
FIELD: food industry; pharmaceutical industry.SUBSTANCE: invention relates to the pharmaceutical and food industries and is a composition for improving working capacity and physical endurance comprising vitamin A, vitamin E and succinic acid, characterized in that it further comprises dry guarana extract and a chocolate mass, the components in the composition being in a certain ratio, in mass %.EFFECT: invention provides good taste qualities, a convenient form for reception, and also provides for a short time increase in efficiency and physical endurance by taking a complex of active substances optimally selected and in an amount sufficient to achieve maximum effect.1 cl, 3 ex, 2 tbl
ethods and systems for monitoring the power balance at flow and temperature disturbances at the product supply stage // 2642656
FIELD: packaging industry.SUBSTANCE: temperature changes minimization method of the completed product in the aseptic sterilisation processes involves using the power balance preventive control scheme as applied to the aseptic sterilisation process, wherein the power balance preventive control scheme comprises the preventive controller, that takes into account, as the input variables, the product density and heat capacity, calculated on the basis of the power balance principles for heating unit, in combination with the adjustment, calculated by the temperature control unit with feedback. The group of inventions also relates to the production process of the aseptic product, comprising the changes minimization in temperature of the finished product by the above mentioned method.EFFECT: group of inventions prevents the finished product damage from the occurring responses of heaters and coolers to the negative sudden temperature changes during the aseptic sterilisation process.15 cl, 4 dwg, 3 ex
Biologically active additive to food of antioxidant orientation and method of producing biologically active additive to food // 2642646
FIELD: food industry.SUBSTANCE: biologically active additive (BAA) to food comprises a solution of ground alfalfa hay, ground chokeberry fruits, and distilled water, as well as a powdered vitamin mixture of biologically active substances (mg/4 g of the powder): vitamin A (retinol) - 0.91, vitamin D3 - 0.009, vitamin C (ascorbic acid) - 100, vitamin PP (nicotinamide) - 17.0, vitamin E (tocopherol) is 12.7, calcium pantothenate B5 - 5.0, vitamin B6 (pyridoxine) - 2.0, vitamin B2 (Riboflavin) - 1.9, vitamin B1 (thiamine) is 1.7, folic acid - 0.6, vitamin K1 - 0.08, biotin - 0.027, vitamin B12 (cyanocobalamin) - 0.003, beta-carotene - 1, at the rate of 4 g of the powder per 10 ml of the solution of ground alfalfa hay, ground chokeberry fruits, and distilled water. Wherein the additive components are used at the following ratio, wt %: ground alfalfa hay - 35-39, ground chokeberry fruits - 40-45, and distilled water - up to 100%. The method of producing the BAA to food provides for preparing the solution of ground alfalfa hay, ground chokeberry fruits, and distilled water, treatment with high pressure of 300-400 MPa for 3-5 minutes, separating and introducing a multivitamin powder mixture of the above composition into the separated solution at the rate of 4 g of the powder per 10 ml of the ground alfalfa hay, ground chokeberry fruits, and distilled water, stirring for 30 min, and packing.EFFECT: invention makes it possible to obtain a BAA to food with high antioxidant activity and increased content of the bioflavonoid luteolin and rutin.2 cl, 1 tbl, 2 ex
ethod for jelly marmalade production with using apple paste // 2642642
FIELD: food industry.SUBSTANCE: method for jelly marmalade production with using apple paste is proposed, in which apple paste is first prepared from marc generated after separating 40-45% of juice from crushed apples, for which they are heated to a temperature of 80-90°C by means of microwave treatment, mashed, and 0.5% of citric acid in the form of an aqueous solution and 5% of malt extract are added to the resulting puree, then the mixture is boiled out in a vacuum apparatus at a residual pressure of 21-23 kPa and the temperature of 70°C to a content of dry substances of 50-56%, then agar-fructose syrup is prepared, agar is soaked in water with a temperature of 10-15°C at the agar-water ratio of 1:30 and left for swelling for 2 hours, heated to complete dissolution, fructose is added, the agar-fructose syrup is boiled out to a content of dry substances of 76-80%, sodium lactate is added, the mixture is cooled to a temperature of 50-55°C; citric acid and apple paste are added, everything is thoroughly stirred, and the marmalade mass is moulded by the method of "syringing" in an individual polymer shell with subsequent twisting of the marmalade mass strick and cooled, while the marmalade mass is prepared at the following choice of the ratio of the formulation components, kg per 1000 kg of finished products: fructose 92.10-173.30; apple paste 824.30-1048.00; agar-agar 13.30; citric acid 14.60; sodium lactate 13.20.EFFECT: invention allows to produce a new high-quality product enriched with dietary fibers, minerals and antioxidants, which has reduced energy value, and also allows to impart functional purpose to the finished product, to simplify the production process of manufacturing jelly marmalade, to expand the range of confectionery products for functional purposes and to reduce the cost of the finished product.3 ex
Dissolving candies with lamifaren // 2642639
FIELD: food industry.SUBSTANCE: invention relates to the production of a dietary food supplement in the form of candies. Dietary supplement in the form of dissolving candies contains sorbite, citric acid, essential oil of eucalyptus or peppermint, water, as well as powdered Lamifaren as a biologically-active agent in the following ratio of primary components, wt %: powdered Lamifaren - 2.3, sorbite - 81, citric acid - 0.6, essential oil of eucalyptus or peppermint - 0.1 and purified water -16.EFFECT: invention allows to obtain a new formulation of dissolving sugar-free candies containing polysaccharides of algae.1 tbl, 5 ex
arshmallow production method // 2642636
FIELD: food industry.SUBSTANCE: marshmallow production method is proposed, which involves preparing agar-fructose-treacle syrup, for which purpose dry powdered agar is mixed in a technological vessel with water at the temperature of 15°C and the water duty 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved while heating in a cooking vat with a stirrer, fructose is added; after its complete dissolution, treacle pre-warmed to the temperature of 60°C is introduced, the mixture is boiled out in a coil cooking column at t=112°C up to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; for preparing the whipped mass, dry egg white is soaked in warm water at the temperature of 35-40°C, at the dry protein-water ratio of 1:3 for 20-30 minutes, the fructose is further mixed with powder of Jerusalem artichoke and apple puree, half of the recovered egg white is added and whipped in a whipping machine for 4 min, the remaining egg white is added, whipped for 4 minutes, then lactic acid, vanilla essence, red colouring, agar-fructose-treacle syrup are added and stirred for 1-2 min for the uniform distribution of the formulation components; the finished mass is moulded by the method of depositing by means of a marshmallow-depositing machine onto trays, directed for curing, drying, glazing with chocolate icing, cooled, and packed. Marshmallow is prepared at the following ratio of the formulation components, wt %: chocolate icing 33.88; fructose 40.18; treacle 8.32; apple puree 13.19; powder from Jerusalem artichoke 2.33; egg white 1.00; agar 0.51; lactic acid 0.40; vanilla essence 0.13; red colouring 0.06.EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce the sugar content, to obtain marshmallows of the functional purpose using powder from Jerusalem artichoke and fructose, allows to expand the raw material base for the marshmallow production.1 tbl, 2 ex
ethod for producing milk sweets // 2642491
FIELD: food industry.SUBSTANCE: method for producing milk sweets, which provides for preparing the milk mass, for which treacle with the mass fraction of dry substances 78% is loaded into a closed cooking vat with a stirrer and boiled out to the mass fraction of dry substances of 84%, evaporated milk is added and boiling out is continued for 10 minutes, butter is added, further boiling out of the milk mass to the mass fraction of dry substances of 89±0.5% is continued in the coil cooking column at t=112°C, the resulting mass is cooled in a tempering machine to t=60±1°C, and vanillin is added; the finished milk mass is moulded by the method of "extruding" into metallized moisture-proof film and cooled, while the milk sweets are prepared at the following ratio of the formulation components, wt %: treacle 62.47; condensed milk 36.59; butter 0.92, vanillin 0.02.EFFECT: invention allows to obtain milk sweets with reduced sugar content and increased shelf life, with the replacement of granulated sugar by a low-calorie sweetener, the progressive method of moulding by the method of extruding by means of a syringe of continuous action into metallized moisture-proof flow-pack type film allows to shorten the production process and to reduce the cost of finished products, to reduce production areas.1 tbl, 2 ex
ethod for manufacturing filling for caramel // 2642486
FIELD: food industry.SUBSTANCE: method for preparing a filling for caramel is proposed, including preparing sugar-treacle syrup, mixing it with a vegetable enrichment agent. As a vegetable enrichment, beet puree or ground beet pulp from sugar beet is used, the filling is prepared by means of boiling out the sugar-treacle syrup in the cooking equipment at the steam pressure of 0.5-0.6 MPa to the mass fraction of dry substances of 83-87%, mixing it with the vegetable enrichment agent in a continuously-working mixer, boiling out the resulting formulation mixture at the pressure of 0.4-0.5 MPa to the mass fraction of dry substances of 78-80%, with the subsequent cooling the filling at tempering to the temperature of 65-75°C with introducing a food acid, a flavouring and various food colourings, the caramel filling is prepared at the following ratio of the components, kg: beet puree 33-37; lactic acid 1.8-2.0; flavouring 0.13; colouring 0.1; sugar-treacle syrup - the rest, or ground beet pulp 31-35; lactic acid 2.0-2.1; flavouring 0.13; colouring 0.1; sugar-treacle syrup - the rest.EFFECT: invention allows to expand the assortment of fillings, to improve the quality due to improving the organoleptic and physicochemical indices and the nutritional value of the filling, to reduce the cost and energy value of the filling, to shorten the filling preparation process due to reducing the duration of boiling out the filling due to the high content of dry substances in sugar beet semi-finished products.1 tbl, 5 ex

ethod for manufacturing chopped meat-and-vegetable semi-finished product // 2642479
FIELD: food industry.SUBSTANCE: method includes dissection and trimming of a meat raw material, grinding, making mincemeat according to the formulation, moulding, breading, freezing and storage. As the meat raw material, goose meat is used, as the vegetable raw material - quince, as well as wheat bread, onion, hen eggs, black ground pepper, table salt, drinking water and breadcrumbs. The quantitative ratio of the ingredients is selected.EFFECT: ensuring the manufacturing of a chopped meat-and-vegetable semi-finished product balanced by the chemical composition, with the high nutritional value and the preventive orientation, suitable for functional nutrition of people working in conditions of the Far North and the Arctic.1 dwg, 1 tbl, 2 ex

Plant for obtaining smoked meat products with internal feeding of combined smoking mixture into product under pressure // 2642469
FIELD: food industry.SUBSTANCE: plant for obtaining smoked meat products with the internal feeding of a combined smoke mixture into the product under pressure comprises a smoking chamber, a working compartment in which the smoke preparation and delivery system is arranged, as well as an evaporation tank for obtaining the vapours of spicy and smoking flavourings, mixed with a smoke-air mixture. In the working compartment, there is a compressor for feeding under pressure the combined mixture into the smoking chamber by means of a pipeline connected to the rack directly in the smoking chamber. On a suspended frame, there are perforated tubes with holders, on which the product is put, due to which the combined mixture is fed into the product. The smoking chamber comprises a return pipeline with a pressure relief valve mounted in it, connected to a compressor arranged in the working compartment, thereby achieving a pulsating smoking mode that allows to retain moisture in the finished product.EFFECT: reducing the moisture loss in the product at the output, saturating it with smoke aroma throughout the volume, reducing the smoking process time, reducing the amount of smoke and air emissions into the environment, improving the quality of the finished product and its shelf life.1 dwg
arshmallow production method // 2642457
FIELD: food industry.SUBSTANCE: marshmallow production method is proposed, that involves preparing a apple-Jerusalem artichoke-pectin mixture, for which purpose the pectin and fructose mixture at the ratio of 1:5 is dosed into a mixer and, with continuous stirring to prevent forming lumps, a formulation amount of apple puree and Jerusalem artichoke powder is introduced; the mixture is left for 2 hours for the pectin swelling and its better distribution in the apple-Jerusalem artichoke mixture; 10 minutes before the completion of the pectin swelling process, fructose syrup is prepared, for which purpose fructose is introduced into treacle pre-heated to 60° C, the mixture is boiled in a serpentine cooking column at t=112°C to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; then, sodium lactate is introduced in the swollen apple-Jerusalen artichoke-pectin mixture, half of the formulation amount of recovered egg whites is added, the formulation mixture is whipped in a whipping machine for 5 minutes, the remaining egg whites are introduced, the whipping is continued for another 5 minutes, thereinafter lactic acid, vanilla essence, red colouring, fructose-treacle syrup are added and stirred for 2 min for uniformly distributing the components, the finished whipped mass is moulded by the method of "jigging" with a marshmallow-jiggling machine on trays, directed for curing, drying, glazing with chocolate icing, cooled and packed. The marshmallow is prepared with the following ratio of the formulation components, wt %: chocolate icing 34.54; fructose 41.11; treacle 8.73; apple puree 10.68; Jerusalem artichoke powder 1.89; egg white 1.06; citrus pectin 0.85; lactic acid 0.53; sodium lactate 0.51; vanilla essence 0.07; red colouring 0.03.EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce sugar content, to obtain marshmallows of functional purpose with the use of non-traditional raw materials, which allows to expand the raw material base in the production of marshmallows, to obtain confectionery products having a pleasant taste, aroma, a tender soft consistency, the whipped mas of which has a well-fixed structure.1 tbl, 2 ex
ethod of manufacturing pates with vegetable components (versions) // 2642452
FIELD: food industry.SUBSTANCE: method involves heat treatment of raw material, preparing the formulation mixture, moulding, heat treatment of products, packaging. As a meat component, white poultry meat is used; as vegetable ones, components selected from champignons, tomatoes, greens and lentils are used, and olive oil and spices are added as well. The pate components are used at a certain quantitative ratio.EFFECT: providing the production of a low-calorie pate allowing to obtain a product with increased biological value and a balanced amino acid composition, which promotes the improvement of digestion and metabolism in the human body.1 tbl, 4 ex
ethod of automatic control of muscovy duck smoking process with use of excess pressure and vapours of spicy-smoking flavourings // 2642448
FIELD: food industry.SUBSTANCE: method of automatic control of the muscovy duck smoking process with the use of excessive pressure and vapours of spicy-smoking flavourings provides treating the product with smoke fume under the influence of excessive pressure, the amount of which is regulated by a pressure sensor, the temperature is stabilized in the smoke generation zones and in the evaporation tank by means of acting on the amount of power supplied to heat transfer elements, the temperature of the smoke-air mixture in the smoking chamber is stabilized by means of mixing the smoke fume with the vapours of spicy-smoking flavourings. The resulting concentration fluctuations of the smoke-air mixture and the vapours of spicy-smoking flavourings, obtained after mixing, are regulated due to concentration sensors and flow sensors that supply a signal to the actuator while maintaining the mixture concentration in a given range. The flow sensor located on the return pipeline determines the current value of the amount of smoking substances settled on the product during the smoking, allowing to determine the final completion of the smoking process.EFFECT: improving the equipment performance, obtaining a finished product of consistently high quality, increasing the speed of preparing smoked food products, reducing the energy consumption, reducing the amount of smoke-air emissions.1 dwg

Dysbiosis correction method of young farm livestock // 2642444
FIELD: veterinary medicine.SUBSTANCE: method consists in feeding the animal the food additive, containing the enzyme preparation, produced by the genetically unmodified micromycete culture with the high activity β-mannanase and probiotic Prolam, spread on kieselgur.EFFECT: invention usage will allow to form the microbiocenosis of the intestinal biotope and to increase the natural resistance of calves.1 tbl, 2 dwg, 3 ex
Production line of fodder additive // 2642441
FIELD: agriculture.SUBSTANCE: production line of a fodder additive includes equipping the dry powder preparation section, the pre-mix preparation section and the finished fodder additive preparation section. The equipment of the sections is represented by drum driers-mixers with channel nozzles, installed in series, a hammer mill and a mixer. The drum drier-mixer with channel nozzles comprises a housing, a loading feeder, a discharging hopper, devices for supplying and heating a coolant, a pipeline with an injector for feeding an enzyme preparation, a drive, blades with a curved profile having sections with a convex surface and a rectilinear surfaces with through openings.EFFECT: use of the invention will allow to create a highly effective production line for a fodder additive, which allows to expand the line functionality by providing the application of an enzyme preparation to a mineral carrier with a developed structure.9 dwg

Probiotic strains for treatment and/or prevention of diarrhea // 2642320
FIELD: biotechnology.SUBSTANCE: method for selection of a probiotic Bacillus strain, which includes assessment of the impact of the test strain on CFTR protein expression or NHE3 protein expression; Bacillus subtilis probiotic strain reducing CFTR protein expression and/or increasing NHE3 protein expression, deposited in the CNCM under accession number I-2745; cells obtained by cultivation of probiotic Bacillus strain, and a composition containing the effective number of cells for use in treatment and/or prevention of diarrhea.EFFECT: regulation of water absorption in the colon in the treatment and/or prevention of diarrhea.21 cl, 6 dwg, 2 ex
Curd product based on goat milk // 2642317
FIELD: food industry.SUBSTANCE: curd is prepared by pasteurization of goat milk, introduction of 40% solution of calcium chloride, enzyme rennet, fermentation starter of LAT PB T type in the amount of 3% of the goat milk volume, stirring, curd formation and it ultrafiltration. In the finished curd in an amount of 720-800 kg a flavour filler in an amount of 90-150 kg and lactulose syrup in an amount of 30-50 kg in a ratio of 3:1, a bioenricher consisting of an immobilized activated form on skimmed cow milk of an association of Lactobacillus acidophillus, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium adolescentis cultures in a ratio of 1:1:2:2:2 in an amount of 50 kg and an antioxidant "Oxylyc" in an amount of 30 kg are added. The primary components are expressed as kg per 1000 kg of product.EFFECT: increased probiotic and prebiotic properties, biological value, organoleptic indices of the product.2 cl, 4 tbl, 3 ex

Lactobacillus strain having inhibitory activity against yeasts and mould fungi (versions), and its application // 2642306
FIELD: food industry.SUBSTANCE: strain of bacteria Lactobacillus paracasei DSM 25832, a strain of bacteria Lactobacillus plantarum DSM 25833, a strain of bacteria Lactobacillus plantarum DSM 25834, a strain of bacteria Lactobacillus plantarum DSM 25835, a strain of bacteria Lactobacillus plantarum DSM 25836, and a strain of bacteria Lactobacillus plantarum DSM 25837 are proposed. These strains have inhibitory activity against yeasts and mould fungi. The versions of a bacterial composition containing selected strains in combination with a bacterium of the Propionibacterium genus or another strain of the Lactobacillus genus are also proposed.EFFECT: obtaining a dairy product, applying in the yeast and mould fungi growth control method.17 cl, 8 dwg, 6 tbl, 3 ex
Probiotic bacterial strain for obtaining nutrient composition improving sleep nature // 2642301
FIELD: biotechnology.SUBSTANCE: invention relates to application of a probiotic bacterial strain Lactobacillus reuteri DSM 17938 and/or Bifidobacterium longum ATCC BAA-999 in the manufacture of a nutritional composition for a subject. At that, the REM (REM+NREM) % ratio decreases by at least 8% compared to the subject that did not take such a nutritional composition, where REM is active sleep duration (minutes), and NREM is slow sleep duration (minutes).EFFECT: invention provides normalization of the sleep nature and improves the quality of sleep.12 cl, 2 dwg, 6 tbl, 4 ex
ethod of producing compote from grapes // 2642188
FIELD: food industry.SUBSTANCE: method of producing compote from grapes includes preparation and packaging of the fruit in jars followed by treatment in a microwave field with a frequency of 2400 ± 50 MHz for 1.0 min. Said fruits are then steeped in syrup at a temperature of 98 °C, re-treated with the microwave field and the jar contents are heated to 90 °C and sealed. Jars are then sterilised in water at 95 °C for 10 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. Further, the jars are cooled for 18 minutes in water, reducing their temperature from 95 to 40 °C.EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.1 cl, 1 ex
ethod of production pear compote // 2642186
FIELD: food industry.SUBSTANCE: method of production pear compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 KPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl. 1 ex
ethod of degermination pear compote // 2642185
FIELD: food industry.SUBSTANCE: method is as follows: after sealing jars filled with product put into carrier, preventing loss of covers during heat treatment, carry out cooling of the cans in the top row of the first heat treatment zone with water at a temperature of 40°C for 5 minutes. Water, when the cans are cooled, heats up to 58-60°C and flows down to the cans in the bottom row of the first zone, heating them. Cans are transferred to second zone where the cans are cooled in the top row at a temperature of 60°C, which is heated to 78-80°C and flows down heating the cans in the bottom row of the second zone within 5 min. Cans are transferred to third zone, where cans are cooled in upper zone water temperature 80°C, which is heated to 95-98°C and flows down, heating the cans in the bottom row of the third zone for 5 minutes. Cans are transferred to the fourth zone, where the heating is carried out with air at a temperature of 125-130°C for 5 minutes. Then the cans are entered to the upper row of the third zone, and the process repeats. Water after heating of cans in first and second zones is used for cooling of cans in upper row of second and third zones. Water after heating of cans in third zone is used for mixing and heating of water to required temperature in all zones of cooling. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 c-1.EFFECT: invention provides higher quality of final product.1 cl, 1 ex
ethod of producing apple compote // 2642184
FIELD: food industry.SUBSTANCE: method of production apple compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod for producing sweet cherry compote // 2642182
FIELD: food industry.SUBSTANCE: method of production of cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m / s for 18 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m / s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing cherry compote // 2642178
FIELD: food industry.SUBSTANCE: method of production of cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing apple compote // 2642177
FIELD: food industry.SUBSTANCE: method of production of apple compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, put into a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and speed of 2.5 m / s for 12 minutes. Continue heating by showering with hot water at a temperature of 100° C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m / s for 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex
ethod of obtaining fruit jelly with higher content of magnesium // 2642176
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method for producing fruit jelly with the nanostructured magnesium carbonate is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of cherry puree is poured and the mixture is brought to the boiling point, then cooled to 60°C, 400 mg of nanostructured magnesium carbonate are added in sodium alginate, or in konjac gum, or in carrageenan and poured into molds.EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured magnesium carbonate.1 cl, 1 tbl, 3 ex
ethod of producing apple compote // 2642175
FIELD: food industry.SUBSTANCE: method of production apple compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400±+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and speed of 2.5 m/s for 10 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex

ethod for food products evaporation and device for method implementation // 2642174
FIELD: food industry.SUBSTANCE: group of inventions refers to the food concentrates industry, in particular to methods of producing food products in which the evaporation of food products is carried out. In the process, from the raw or ready-to-eat food product, water is removed by putridity it with electric and magnetic fields into hydrogen and oxygen. Then, the degassed products are packaged in sealed-off tare. Packaging is produced in vacuum or in a nitrogen blanket. Device comprises a container for loading food products, inside on the opposite walls of which an ungrounded oxygen and isolated hydrogen electrode with an enlarged surface and neutralization grid are placed. On the other opposite walls of the container inductors having windings made by an insulated electrical wire are placed. Electrodes and inductors through a contact device are electrically connected to power supplies.EFFECT: inventions group usage will allow to enhance the food product manufacture quality.2 cl, 3 dwg
Bird-cherry compote sterilisation method // 2642123
FIELD: food industry.SUBSTANCE: method of sterilization of bird-cherry compot includes the processes of preliminary pumping and heating of cans with compote in a stream of air with a temperature of 140 °C and a speed of 6.5–7 m/s for 25 minutes followed by continuation of thermal sterilization and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 20 min and further cooling in a stream of atmospheric air with a temperature of 20–25 °C for 30 min. In the process of heat treatment in a solution of calcium chloride and cooling the jar rotates at a frequency of 0.33 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex
obile feed mixer // 2642122
FIELD: agriculture.SUBSTANCE: feed mixer includes a platform, trough-shaped hopper-mixer with a screw and a flap for unloading the feed and hoppers-dispensers mounted side by side on a platform. The hoppers-dispensers in the side wall have a nozzle and a screw. The nozzle is inserted with a clearance into the hole made in the side wall of the hopper-mixer, facing the hoppers-dispensers and made vertical. The screw is inserted into the nozzle for feeding the contents of the hopper-dispenser into the hopper-mixer. The mixer also has a weighing device for determining the weight of the contents of the hopper-mixer.EFFECT: use of invention will allow to increase the autonomy of the mobile feed mixer with stored in it a stock of feed additives used to prepare feed mixtures.8 cl, 2 dwg
ethod for producing marmalade containing nanostructured extract of green tea // 2642120
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method for producing marmalade with a nanostructured extract of green tea in which 100 g of sugar is dissolved in 200 g of water and the mixture is boiled for 10 minutes, then add 2 g of agar-agar and cook for another 5 minutes, pour 50 g of apple puree and brought to a boil, cool to 60 °C, add 40 mg of the nanostructured green tea extract in carrageenan or sodium carboxymethylcellulose and dispense into forms.EFFECT: invention allows to obtain a finished product of high quality, containing nanostructured extract of green tea.1 cl, 1 tbl, 2 ex
ethod of production tkemali, cherry plum, myrobalan plum, and cornelian cherry // 2642115
FIELD: food industry.SUBSTANCE: method of producing tkemali compote, cherry plum, myrobalan plum, and cornelian cherry compote includes preparation and packing of fruit with following processing in microwave field with frequency 2400+50 MNz during 1.5 min. Then fruit is poured with syrup heated till temperature 95°C, re-process in microwave field within 1.5 min, the contents of the cans are heated to 90°C and sealed. Then cans are put into a carrier ensuring prevention of caps stripping during the process of heating, subjected to heating in a solution of dimethyl sulphoxide at temperature of 115°C for 3 min with subsequent cooling in baths with water temperature of 85°C for 5 min, at temperature of 60°C for 5 min and 40°C for 5 min. During the heat treatment process, the cans are turned upside down with a frequency equal to 0.15 s-1.EFFECT: method ensures the process duration reduction and the end product quality enhancement.1 cl, 1 ex
ethod of production pear compote // 2642111
FIELD: food industry.SUBSTANCE: method of production pear compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, put into a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of production pear compote // 2642110
FIELD: food industry.SUBSTANCE: method of production pear compote includes preparation and packaging of fruits in cans their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier, which ensures the mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing compote from grapes // 2642108
FIELD: food industry.SUBSTANCE: method of producing compote from grapes includes preparation and packaging of grapes in jars followed by treatment in a microwave field with a frequency of 2400 ± 50 MHz for 2.0 minutes. Grapes are then filled with syrup at 98 °C, re-treated with a microwave field, and the contents of the jars are heated to 90 °C and sealed. Jars are then sterilised in water at 95 °C for 20 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. Further, the jars are cooled for 22 minutes in water, reducing their temperature from 95 to 40 °C.EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.1 cl, 1 ex
ethod of producing apple compote // 2642107
FIELD: food industry.SUBSTANCE: method of production apple compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 2.5 minutes. Then cans are sealed, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 18 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and speed of 6-7 m / s for 20 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex
ethod of production pear compote // 2642106
FIELD: food industry.SUBSTANCE: method of production pear compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 20 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
Bird-cherry compote sterilisation method // 2642105
FIELD: food industry.SUBSTANCE: method of sterilization of bird-cherry compot includes the processes of preliminary pumping and heating of cans with compote in a stream of air with a temperature of 140 °C and a speed of 6.5–7 m/s for 12 minutes and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 8 min and further cooling in a stream of atmospheric air with a temperature of 20–25 °C for 15 min. In the process of heat treatment in a solution of calcium chloride and cooling the jar rotates at a frequency of 0.1 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex
ethod of ice-cream production with nanostructured unabi // 2642101
FIELD: food industry.SUBSTANCE: method for producing ice cream with a nanostructured unabi is proposed. In the production process, 2 g per 1,000 g of the finished product of a nanostructured additive including unabi in carrageenan or in xanthan gum is added to the resulting product.EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors and enriched with biologically active substances of vegetable origin.1 cl, 2 ex
ethod of ice-cream production with nanostructured extract of echinacea // 2642100
FIELD: food industry.SUBSTANCE: method for producing ice cream with an extract of echinacea is proposed. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including an extract of echinacea in sodium alginate, at the rate of 1.5 g of nanostructured additive per 1,000 g of finished ice cream.EFFECT: invention allows to produce ice cream with specific organoleptic properties, enriched with biologically active substances of plant raw materials, without foreign smells and flavors.1 cl, 2 ex
ethod of ice-cream production with nanostructured betulin // 2642099
FIELD: food industry.SUBSTANCE: method for producing ice cream containing betulin is offered. In the manufacturing process, a nanostructured additive is introduced, including betulin in sodium alginate, based on 2 g of nanostructured betulin per 1,000 g of ice cream.EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors, enriched with biologically active substances of vegetable origin.1 cl, 3 ex
ethod for ice-cream production with nanostructured girasol // 2642098
FIELD: food industry.SUBSTANCE: method for producing ice cream containing girasol is offered. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including girasol in high- or low-esterified apple or citrus pectin, based on 2 g of nanostructured additive per 1000 g of finished ice cream.EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors and enriched with biologically active substances of vegetable origin.1 cl, 12 ex
ethod of ice-cream production with nanostructured extract of green tea // 2642097
FIELD: food industry.SUBSTANCE: method for producing ice cream containing green tea extract is proposed. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including extract of green tea, at the rate of 3 g of nanostructured additive per 1,000 g of finished ice cream.EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors enriched with biologically active substances of vegetable origin.1 cl, 4 ex
ethod of producing sugary items from berries // 2642096
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method is proposed for producing sugary products from berries, which involves mixing berries with sugar, holding them until a syrup is obtained, separation of berries from syrup, drying them with constant mixing with sugar powder until the surface of berries is completely covered with powdered sugar, and glazing of the berries obtained, while a mixture of irgia, red currant, blackcurrant at a ratio of 3:1:1 is used as berries; after applying a layer of glaze, berries are dusted with cocoa, and a mixture consisting of butter, natural sweetener, redcurrant juice, potato starch and water, with the following ratio of components, mass %: butter – 68.0–88.0; natural sweetener – 1.9–2.1; red currant juice 3.8–5.8; potato starch – 0.2–0.3; water – the rest, is used as a glaze.EFFECT: invention makes it possible to obtain a product having a relatively low caloric content, as well as maintaining a stable structure during its transportation and long-term storage.1 cl, 2 ex
ethod of ice-cream production with nanostructured extract of dry hedge rose // 2642093
FIELD: food industry.SUBSTANCE: method for producing ice cream enriched with dry hedge rose extract is offered. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including dry hedge rose extract in sodium alginate, based on 2 g of nanostructured additive per 1,000 g of finished ice cream.EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors, enriched with biologically active substances of vegetable origin.1 cl, 1 ex
ethod for producing marmelade containing nanostructured resveratrol // 2642091
FIELD: food industry.SUBSTANCE: invention refers to confectionary industry. the method for producing marmalade with the nanostructured resveratrol is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of apple puree is poured and brought to the boiling point, cooled to 60°C, 120-140 mg of nanostructured extract of resveratrol in sodium alginate are added and dispensed into pans.EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured resveratrol.1 cl, 1 tbl, 2 ex
ethod of production of chocolate ice-cream with nanostructured extract of echinacea // 2642090
FIELD: food industry.SUBSTANCE: method for producing ice cream with the extract of echinacea is proposed. Duringhe manufacturing process, chocolate 72% cocoa and a nanostructured additive including Echinacea extract in sodium alginate are introduced into the resulting product, at the rate of 1.5 grams of nanostructured additive per 1,000 g of finished ice cream.EFFECT: invention allows to produce ice cream with specific organoleptic properties enriched with biologically active substances of plant raw materials, without foreign smells and flavors.1 cl, 1cl, 2 ex
ethod for producing marmelade that contains the nanostructured extract of echinacea // 2642089
FIELD: food industry.SUBSTANCE: invention refers to confectionary industry, the method for producing marmalade with the nanostructured extract of Echinacea is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of apple puree is poured and brought to the boiling point, cooled to 60°C, 100 mg of nanostructured extract of Echinacea in sodium alginate are added and dispensed into pans. EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured extract of Echinacea.1 cl, 1 tbl, 1 ex

Psyllium-containing snack bar // 2642087
FIELD: food industry.SUBSTANCE: organoleptically acceptable snack bar is characterized by a weight of about 35 g up to approximately 50 g and water activity from about 0.05 to about 0.35. The bar contains an average amount of food products consumed per meal (RACC), and includes: from 3 g to 6 g of dietary fiber, the dietary fiber containing from 1 g to 3 g of soluble dietary fiber. Wherein at least part of the dietary fiber is provided by psyllium in an amount from approximately 2 g to approximately 4 g. The bar also contains a whole grain product and less than 3 g of fat. Wherein the snack bar contains 135 to 180 calories in terms of RACC. Wherein psyllium contains particles having an average particle size from about 50 mcm to about 200 mcm. The snack bar is not baked. Alternatively, the bar may additionally contain dried fruit, and is also characterized by a weight ratio of protein to dietary fiber from about 0.25 to about 1.5.EFFECT: invention allows to obtain a snack bar with psyllium, which is stable in time and has acceptable taste properties.17 cl, 2 dwg, 7 tbl, 3 ex
 
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