Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses and a21d and or a23b-a23j and their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment and preservation of foods or foodstuffs, in general (A23L)

A   Human necessities(303198)
A23L              Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses ; a21d; or a23b-a23j; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment (shaping or working, not fully covered by this subclass, a23p); preservation of foods or foodstuffs, in general (preservation of flour or dough for baking a21d)(34124)
Ti fanny beverage // 2607784
FIELD: food industry.SUBSTANCE: invention relates to food products, specifically to tea-based cooled beverages. Beverage contains: 1.5÷1.8 % flavoured tea concentrate; 40÷45 % treated water, 4÷5.5 % fruit syrup, 7÷13 % topping and balance is ice. Topping used can be bursting bubbles with taste inside, coconut pieces, assorted jelly fruit.EFFECT: invention provides high taste properties of a tea-based refreshing beverage, and enables to widen range of beverages and preserve taste for a long time.1 cl
ethod of molded fish product manufacture // 2607783
FIELD: food industry.SUBSTANCE: method involves preparation of fish mince, preparation of auxiliary materials and spices, composing and cutting the mixture, injection of the ready mince into a casing, settling with further boiling, smoking and cooling. Mince preparation involves separation of salmon back part. Additional auxiliary materials and ingredients used are multifunctional mixtures, a flavouring agent and a flavouring mixture. After cooling the ready product is applied with starting culture of microorganisms by spraying with subsequent fermentation for not longer than 4 hours. All the components are used at the specified components ratio.EFFECT: invention ensures production of molded products from secondary fish resources formed after salmon fishes filleting.3 cl, 2 tbl, 2 ex
ethod for production of protein-vitamin-mineral functional product // 2607602
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used during preparation of functional purpose protein-vitamin or protein and mineral products using soya. Method envisages combined disintegration of soya seeds with Laminaria and water in ratio of soya seeds:Laminaria:water of 1:1:7. Then performing separation of liquid soya-Laminaria fraction from mixture and protein coagulation at temperature of 70–75 °C by adding of ascorbic acid 5 % aqueous solution at ratio of soya-Laminaria fraction:ascorbic acid of 1:0.15. Then obtained coagulate and remaining insoluble soya-and-Laminaria residue is molded and conditioned till moisture content of 9–50 %.EFFECT: invention allows to produce functional food products with high organoleptic indices, as well as nutritional and biological value.1 cl, 1 dwg, 1 tbl, 1 ex
ethod for preparation of fish culinary products // 2607601
FIELD: food industry.SUBSTANCE: method comprises preparation of fish cutlet mass from fish fillet by milling with addition of salt. Method also uses flax meal, boiled cauliflower, cabbage broth and iodized salt. All components are used at specified weight ratio. Products are subjected to gentle thermal treatment in a medium of wet saturated steam.EFFECT: invention provides preparation of fish culinary products with high nutritive value and reduced caloric content.1 cl, 3 tbl, 1 ex

Composition for use in brain growth and/or cognitive and/or psychomotor development // 2607458
FIELD: food industry.SUBSTANCE: invention relates to composition intended for consumption by mammals, preferably infants. Composition contains at least one long chain polyunsaturated fatty acid, at least one probiotic and a mixture of oligosaccharides. Said mixture contains at least one N-acetylated oligosaccharide, at least one sialylated oligosaccharide and at least one neutral oligosaccharide.EFFECT: composition is used as a synthetic nutrient for use in brain growth and/or cognitive and/or psychomotor development in infants, notably preterm infants.13 cl, 3 dwg, 4 tbl
ilk oligosaccharide-galactooligosaccharide composition for infant formula, containing soluble oligosaccharide fraction present in milk, and having low level of monosaccharides, and process to produce composition // 2607457
FIELD: food industry.SUBSTANCE: invention relates to products for child nutrition. Disclosed oligosaccharide mixture is derived from cow milk and contains a soluble oligosaccharide population containing a soluble oligosaccharide fraction found in cow milk, and β-galactooligosaccharides formed by action of β-galactosidase on lactose present in cow milk oligosaccharides. Mixture has a total monosaccharide content of less than 5 % wt/vol. Lactose:total oligosaccharide ratio is less than 10. Invention also discloses a nutritional composition containing a mixture of oligosaccharides, use of said composition to improve immune protection and/or reduce risk of infections, and/or reduce cases of food allergy and food allergy-associated effect on health, method of producing mixture of oligosaccharides and product produced by said method.EFFECT: invention enables to obtain a mixture for baby feeding with low level of monosaccharides, effective as a prebiotic, having an oligosaccharide profile of female breast milk.21 cl, 3 dwg, 4 tbl, 4 ex

Strain of lactic acid bacteria, drug, food product, beverage, as well as fodder containing strain of lactic acid bacteria // 2607370
FIELD: biotechnology.SUBSTANCE: group of inventions relates to biotechnology. Strain Lactobacillus paracasei MCC1849 with high stimulating production of IL-12 activity.EFFECT: strain is used as ingredient of medicinal agent for immune stimulation, agent against influenza virus, food product, beverage, fodder and agent stimulating production of IL-12.8 cl, 2 dwg, 3 tbl, 3 ex
Sweetener composition // 2607353
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a sweetener composition containing a mixture of sweeteners at least 50.0 wt% water with respect to overall weight of composition. First sweetener is selected from a group consisting of cyclamate and a cyclamate salt, second sweetener is selected from a group consisting of saccharine and a saccharine salt, third sweetener being selected from a group consisting of acesulfame and an acesulfame salt.EFFECT: sweetener composition has high sweetening capacity and low caloric content.9 cl, 4 tbl, 3 ex

Composition for balance of intestinal microbiota, production and using thereof // 2607351
FIELD: pharmaceutics.SUBSTANCE: invention relates to compositions having beneficial effect on intestinal microbiota. Composition for balancing intestinal microbiota comprises a first composition, second composition and third composition. First composition contains a beak, oats, buckwheat, white beans, yellow corn, red beans, soya beans, batatas, crop Chinese jujube (big jujube), peanuts, lotus seeds and desert thorn. Second composition includes bitter melon or bitter melon extract, first fermenting food fibres and first oligosaccharides. Third composition contains the second fermenting food fibres and the second oligosaccharide.EFFECT: invention enables to obtain a composition for directed interaction and recovery of structural balance of intestinal microbiota and facilitation of chronic recovery.18 cl, 1 dwg, 2 tbl, 2 ex
Pasta products of preventive purpose // 2607350
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used in production of pasta products with increased biological value. Pasta products of preventive purpose, containing wheat flour, a functional additive, water, functional additive is cake of cedar nut kernel in an amount of 6–10 % of content of wheat flour, additionally contain dry extract of beet-roots as a colour corrector in amount of 1–3 % of total flour mixture.EFFECT: invention improves organoleptic properties, enhances biological value of pasta products.1 cl, 1 tbl, 3 ex

ethod of treating liquid with ultraviolet radiation with controlled film thickness on apparatus for treating liquid in thin layer // 2607325
FIELD: food industry.SUBSTANCE: invention relates to food industry. According to proposed method disinfection of a liquid product with controlled film thickness and exposure to ultraviolet radiation takes place inside a vertical working cylinder, where a required film thickness of falling fluid is formed, determining its consumption. Optical characteristics of emitter and receiver are matched, and source of ultraviolet radiation disinfects liquid product on entire thickness of layer thereof.EFFECT: method considerably improves quality of treatment of liquid product with considerable reduction of power consumption.1 cl, 3 dwg, 1 tbl, 1 ex
Non-fried potato chips and method for production thereof // 2607097
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method for production of non-fried potato chips. Potato slices are subjected to thermal treatment with superheated steam at temperature of 120 °C or higher, but not higher than 300 °C, during a period from 10 seconds to 2 minutes. Oil is applied on potato slices. Slices are treated with an air stream at temperature 150 °C or higher, but not more than 250 °C, and flow rate of 40 m/s or higher. Potato slices are subjected to final drying with hot air at temperature of 80 °C or higher, but not higher than 100 °C, to reduce moisture content in potato slices to approximately 3 % or less. Invention relates to non-fried potato chips that have oil content of 15 wt% or less. Potato chips are not swollen, have low content of oil and level of acrylamide formation, but taste and crispy texture, comparable with potato chips produced by frying in oil.EFFECT: method enables to avoid formation of amyloid film on chips, obtaining chips uniformly dried on depth, avoiding burning of potato chips.3 cl, 5 tbl, 4 ex
ethod for production of first-course lunch "sorrel soup" of special purpose // 2607032
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method for production of first-course lunch of special purpose. Recipe ingredients are prepared. Meat broth is boiled. Beef, which is cut into pieces and pretreated with an aqueous extract of black pepper with addition of sodium diphosphate citric acid, is boiled in broth. Potatoes are cut into cubes and cooked. Cut onions, carrots, celery root is sautéed in melted butter. Spinach leaves are cut into pieces. Said components are boiled in broth. Method includes adding salt, citric acid, black pepper. Components are used in following ratio, pts.wt: large piece beef meat, pretreated with aqueous extract of black pepper with addition of sodium diphosphate and citric acid – 1,059.5–1,246.4; spinach – 1,146.5–1,273.9; potatoes – 1,652–1,698.0; bulb onions – 498.6–524.9; carrots – 363.4–382.5; celeriac – 189.0–192.8; melted butter – 96.2; salt – 74.8; citric acid – 8.2; ground black pepper – 0.8; broth 3,680.0–3,695.3. Method comprises sublimation drying, inspection. Packing in film portion packages for dried food products of special purpose. Sealing in vacuum. Placing in secondary packaging made of metal-coated film. Secondary sealing is performed under vacuum.EFFECT: higher quality, obtaining a product of low weight, convenient for transportation and used for nutrition of astronauts, longer shelf life of obtained product and wider range of products of special purpose for nutrition of astronauts.1 cl, 3 tbl, 2 ex
ethod of producing flavour additive // 2606957
FIELD: food industry.SUBSTANCE: invention relates to technology of fish products, in particular, to production of a flavour additive. Raw material is milled and preserved with sodium chloride. Liquid fraction is separated by centrifuging. Obtained mass is separated to separate fat and other liquid fat fractions, concentrated, packaged. Method then includes spray drying at temperature of 210 °C at inlet of dryer to 110 °C at outlet thereof.EFFECT: invention improves quality and safety of food fish products due to use of natural flavour additive, not having enzyme activity in finished product, longer storage life.1 cl, 3 ex

ethod and preparation for the treatment or prevention of anxiety or neurogenesis // 2606841
FIELD: medicine.SUBSTANCE: group of inventions refers to the use of a preparation, especially a nutritional preparation, for the prevention or treatment of anxiety or depression in a subject that is non-responsive to SSRI medication. It is disclosed the use of the preparation for production of the drug which contains: a) at least one ω-3-polyunsaturated fatty acid (PUFA); b) at least two phospholipids, selected from the group consisting of phosphatidylserine, phosphatidylinositol, phosphatidylcholine and phosphatidylethanolamine or any mixture thereof; and c) one or more compounds which are a factor in the serotonin metabolism, selected from the group of B vitamins and tryptophan. Also it is disclosed the use of the preparation for production of the drug of the same composition for regulating neurogenesis in an individual, which is characterized by reduction of serotonin transporter gene function.EFFECT: technical result consists in efficiency of treating anxiety and similar depressive symptoms in the declared group of patients that are non-responsive on therapy by selective serotonin reuptake inhibitors (SSRI).20 cl, 6 dwg, 1 tbl

ethod for producing fine whole grain flour with high content of aventramid // 2606829
FIELD: food industry.SUBSTANCE: fine whole grain oat flour contains approximately 20–35 % more avenantramides than natural whole grain oat flour. Fine whole grain oat flour is produced from oat flour by hydrolysis, granulation, milling and agglomeration.EFFECT: invention enables to obtain fine whole grain oat flour with high content of avenantramides that preserves the whole grain structure and is easily dispersed in liquid and semisolid media.13 cl, 6 dwg, 5 tbl
Dry mixture for preparation of alcohol-free and alcoholic beverages // 2606816
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dry mixture for preparation of alcohol-free and alcoholic beverages. Dry mixture contains 20–32 wt% ginseng roots, 28–31 wt% tickseed grass, 13–16 wt% hop cones, 19–21 wt% of ash, 4–6 wt% of nettle sheet and 4–6 wt% of root ginger.EFFECT: invention improves organoleptic properties of ready beverages, in particular, with unique spicy slightly astringent taste with light bitterness and fruit flavour with subtle blackcurrant notes.1 cl, 4 ex
Apple compote preservation method // 2606797
FIELD: food industry.SUBSTANCE: invention relates to food industry. After packing in jars, fruits are subjected to heating for 100 s by means of cyclic supply of saturated steam at temperature of 105–110 °C in jars. Duration of cycles of supplying steam and holding is 10 s and 10 s, respectively. Throughout process of supplying steam, external surface of jars is blown with air heated to 105–110 °C. Then jars are filled with hot water at temperature 95 °C with subsequent replacement with syrup at temperature 98 °C. Jars are sealed and sterilised in autoclave according to a new mode, with subsequent continuation of cooling in another autoclave or container.EFFECT: higher quality of finished products.1 cl

Lactobacillus mucosae strain for producing fermented food products // 2606770
FIELD: food industry.SUBSTANCE: disclosed are Lactobacillus mucosae for producing fermented food products and a food product containing said strain. Lactobacillus mucosae strain is deposited in CNCM under number I-4429. Strain has capability to reduce permeability of intestinal barrier.EFFECT: invention can be used to alleviate conditions, including dysfunction of intestinal barrier, in particular conditions related to increase in permeability of intestinal barrier.3 cl, 5 dwg, 3 tbl, 5 ex
Composition containing vitamin k2 // 2606767
FIELD: food industry.SUBSTANCE: invention relates to a dairy food composition, method for production thereof and use of dairy food composition. Dairy composition contains vitamin K2, calcium and magnesium, where weight ratio of calcium/magnesium ranges from at least 0.5 to not more than 3.0 and vitamin K2 is present in amount of 5 to 200 mcg of daily consumption dose. Composition is intended for increasing bioavailability, biological activity and level of vitamin K, and/or vitamin K2, and/or MK-7, to reduce level of circulating uncarboxylated MGP and/or uncarboxylated osteocalcin and to increase level of circulating carboxylated MGP and/or carboxylated osteocalcin in mammal blood.EFFECT: composition improves, maintains and/or preserves blood circulation and/or blood flow due to improved, and/or maintenance and/or preservation of flexibility and/or strength of blood vessels.27 cl, 2 tbl, 2 ex

Layering and microencapsulation of thermal sensitive biologically active material using heat absorbing material layers having increasing melting points // 2606757
FIELD: chemistry.SUBSTANCE: invention relates to a layered composition for microencapsulation of heat-sensitive biologically active material. Layered composition for a sensitive active material comprises a core for containing active material and a plurality of layers surrounding said core. Each layer is specific in relation to temperature and each layer includes one or more materials which are suitable for ingestion. Said several layers include a core layer for at least partially surrounding said core and at least one additional layer for at least partially surrounding said core layer. Each layer contains a polymer with a melting point and melting point of said polymer of said core layer is lowest of all melting points of all layers. Melting point of said polymer of at least one of said additional layer is higher than said melting point of said core layer. Said layers include a first coating layer, which is said core layer and to adjoins said core, containing at least one first material with phase transition (PCM) with melting point lower than 60 °C and higher than 20 °C; a second coating layer containing at least one second material with phase transition (PCM) with melting point lower than 60 °C and higher than 20 °C, which at least partially covers core which is coated with first coating layer. Second PCM has melting point higher than melting point of first PCM, and melting point of polymer of each additional layer is higher than melting point of polymer of previous layer in order of application of said layers. Layered composition is used as an additive to a food product.EFFECT: invention provides a long storage life of thermal sensitive biologically active material, for example probiotics.13 cl, 12 dwg, 4 tbl, 5 ex
ethod for manufacture of sterilized food product from potatoes // 2606533
FIELD: food industry.SUBSTANCE: invention relates to food industry, more specifically to techniques for food products production from potatoes, and can be used in production of garnish semi-product from potatoes. Peeled potatoes are cut into slices with the thickness of 5–8 mm, the slices are washed to remove extra starch and blanched. Blanching is performed in two stages in two different blanchers, in the first of which slices are held in water with the temperature of 78–82 °C for 2–4 sec, and in the second one they are treated with return water flow with the temperature of 35–40 °C for 8–10 sec. Blanched potato slices are mixed with oil preliminarily heated up to the temperature of 35–40 °C, and extracts of onion and/or bacon, dried onion and/or bacon pieces are added into it. Obtained mixture is fed into foiled packets, which are sealed and put into cassettes for further sterilization. Sterilization is carried out at the temperature of 100–110 °C during 20–30 minutes. Packets are cooled by air flow down to the temperature of 40 °C with simultaneous removal of moisture from their surface.EFFECT: invention enables to obtain ready for consumption garnish potato product having extended storage life without using freezers and having high organoleptic properties, taste characteristics of which are maximally close to characteristics of product from fresh potatoes.1 cl

Stabilisation of sorbic acid or benzoic acid in syrups and beverages ready for consumption // 2606529
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a method of producing a stabilised microdispersion, involving dissolution of sorbate or benzoate in water to form a solution. Combination of stabiliser with water to form a solution of stabiliser. Combination solution of sorbate or benzoate and stabiliser solution and mixing to form a microdispersion. Stabiliser is a biopolymer or modified polysaccharide.EFFECT: method provides stabilisation of sorbic or benzoic acid in syrup and beverages ready for consumption.16 cl, 2 dwg, 4 tbl, 31 ex
Seasoning // 2606277
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, vegetable marrow seed extraction cake, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel and horseradish.EFFECT: invention enables to produce seasonings with improved organoleptic properties, nutritive and biological value of biologically active substances, and also provides for preservation of not less than 6 months without preserving agents; it also enables to expand range of natural spices.1 cl
Seasoning // 2606276
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel, horseradish and sea-buckthorn.EFFECT: seasoning has improved organoleptic properties (balanced hot taste and spicy flavour) and enriched composition of biologically active substances; seasoning storage life is not less than 6 months.1 cl
ethod for production of silver carp pate in jelly // 2606102
FIELD: food industry.SUBSTANCE: after cutting fish fillet is ground in a cutter, and bone wastes taken for aspic production. Obtained fish mince is then mixed with sugar, salt, pepper, onions, carrots, parsley, white bread, water and dry vegetable mixture. Mixture is prepared from sesame flour, bird cherry flour and dry extract of cranberry or pumpkin flour, dry chamomile and a dry extract of sea-buckthorn. All components at a specified ratio are mixed in a mincemeat mixer, passed through a pulping machine for production of fine homogeneous mass, laid in a mould, baked, cooled and poured with aspic.EFFECT: invention enables to obtain silver carp pate in jelly.1 cl, 2 ex
Green colouring of table olives with chlorophyll compounds // 2606100
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, in particular, to colouring treated and untreated green olives. Described is a product, a method of colouring and preserving treated and untreated green whole olives, olives without kernels and pieces of olives using an alkaline solution of natural chlorophyll, chlorophyllin or salts of copper complex of chlorophyllin in order to obtain a product of uniform bright-green colour, enriched with chlorophyll, extracted from natural olives at stage of their treatment, fermentation and storage.EFFECT: product obtained using novel method is stable, completely natural and suitable for consumption.7 cl, 2 ex
Quercetin for browning food surfaces // 2606098
FIELD: food industry.SUBSTANCE: disclosed is a food product with colourless coating on surface. Coating contains a quercetin derivative or quercetin derivative ester. Ester bond is formed at one of hydroxyl groups of quercetin derivative. Coating of surface of said product additionally contains a chemical base. Chemical base is selected from sodium bicarbonate, sodium hydroxide, L-arginine or combinations thereof. Method of colouring surface of product while heating includes application of said coating on surface of product and then heating.EFFECT: invention enables to obtain a product with yellow-brown golden surface even when heating in a microwave oven.13 cl, 2 dwg, 2 ex
ethod for production of enriched boiled sausage // 2606097
FIELD: food industry.SUBSTANCE: invention relates to meat processing industry, namely to production of boiled sausage products. Method envisages preparation of meat raw material by extracting boneless parts of pork and beef half-carcasses, grinding in mincer, chopping with water or ice and components – dry solid milk, egg melange, salting with nitrite salt, adding spices – ground black pepper, ground allspice, food phosphates, carrageenan, vegetal additive – crushed, preliminarily hydrated seeds of gymnospermous pumpkin, biologically active additive-lactulose containing additive "Lactofit", forming, boiling and cooling. Quantitative ratio of components is selected.EFFECT: method provides shorter process time, increased biological value and organoleptic properties of end product, expansion of functional purpose sausages.1 cl
Caffeic acid for browning food surfaces // 2606087
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a food product with a colourless coating on a surface. Said coating comprises caffeic acid and/or an ester thereof. Amount of caffeic acid and/or ester thereof on surface of product is in range of 0.001–1.0 mg/cm2. Invention relates to a method of colouring surface of a food product while heating. Method comprises applying on surface or part thereof a colourless coating containing caffeic acid and/or ester thereof in an amount of 0.001–1.0 mg/cm2. Said product is heated for development of colour on surface.EFFECT: invention enables to prepare food products with colourless coating, which can be stored for a long period of time while maintaining said coating invisible, which when heated form an attractive and appetising brown colour of surfaces.15 cl, 7 dwg, 6 ex

Sweet taste enhancers, sweetener composition with enhanced sweet taste, methods for preparation and use thereof // 2606081
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a beverage containing a sweetener composition with enhanced sweet taste, which contains sucrose and at least one sweet taste intensifier. Sweet taste intensifier used is sulphates.EFFECT: invention enables to obtain a beverage with low caloric content.8 cl, 5 dwg, 4 tbl, 9 ex

Composition of ingredients for kvass "vyatsky" // 2606023
FIELD: food industry.SUBSTANCE: invention relates to composition of ingredients for kvass. Composition comprises content of yeast, granular sugar, rye malt, barley malt, rye flour and water in following ratio, kg/100 dal of end product: yeast – 0.1–0.3; granular sugar – 60–75; rye malt – 11–15; barley malt – 10–13; rye flour – 9–12; balance is water.EFFECT: composition provides wider range of obtained kvass, improves its stability during storage with simultaneous production of balanced soft taste with low acidity and natural fermentation of carbon dioxide.1 cl, 1 dwg

ethod for production of apple puree // 2605908
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to preservation of apple puree. Raw material after sorting, washing and cleaning is cooked in microwave field with frequency 2,400±50 MHz for 2-2.5 minutes. Then raw material is milled, heated to 70-80 °C, mixed with other components, homogenised, deaerated and heated to 80 °C. Then product is packed in prepared jars, sealed, installed into a carrier ensuring mechanical air-tightness, and sterilised.EFFECT: higher quality of finished product.1 cl

Sweet cherry compote preservation method // 2605907
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to sweet cherry compote preservation. After packing in jars, fruits are subjected to heating for 100 s by means of cyclic supply of saturated steam at temperature of 105-110 °C in jars. Duration of cycles of supplying steam and holding is to 10 s and 10 s, respectively. During whole process of steam supply, external surface of jars is blown with air, heated to 105-110°C. Then jars are filled with hot water at temperature 95 °C, which is replaced with syrup at temperature 98 °C. Jars are sealed and sterilised in autoclave according to new conditions with continued cooling in other autoclave or container.EFFECT: higher quality of finished products.1 cl
ethod for producing honey dessert // 2605778
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method for producing honey dessert comprises preparing natural honey by means of controlled crystallization. Honey heated to temperature of 60 °C is filtered, cooled to 30 °C and crystallized for 3 days at 15 °C. Then the honey is mixed with a natural filler represented by glucose-fructose syrup. Mixture is beaten, dispensed into packages and maintained at temperature 17 °C for 60 hours till product crystallization.EFFECT: invention allows to reduce time of preparing the honey dessert with maximum preservation of biologically active substances and antioxidants in the end product and with improved aromatic taste properties of the product of homogeneous consistency.4 cl
ethod of producing meat-based, oil-containing products, including a procedure for directly adding oil // 2605776
FIELD: food industry.SUBSTANCE: group of inventions relates to the food industry, namely, to very stable, meat-based, oil-containing products, produced from finely and/or coarsely ground meat. Method involves mixing ground or minced meat with water and/or ice to obtain a meat composite, then simultaneously adding oil and water to the meat composite. Simultaneous introduction of the oil and the water medium is carried out in 2-5 steps.EFFECT: method provides for the imparting of stability to a system based on mince emulsion without the addition of emulsifying, stabilizing or thickening agents.15 cl, 3 tbl, 1 ex
Non-fried potato chips and method for production thereof // 2605768
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method of making potato chips. At first heating step potato slices are heated by blowing with high-temperature and high-speed air flow with temperature from 120 to 160 °C for a period of 15 to 120 s and at a rate of air flow of 40 m/s or higher, wherein moisture is added to potato slices. At second heating step potato slices are heated by blowing with air flow with temperature from 150 to 250 °C during period of 60 s to 5 min and at rate of air flow of 40 m/s or higher, without adding or with less addition of moisture. Invention relates to non-fried potato chips obtained using said method, having oil content of 15 wt% or less.EFFECT: invention allows to produce potato chips, which have low content of oil, low level of acrylamide and crispy texture, comparable with texture of potato chips produced by frying in oil.5 cl, 3 tbl, 14 ex

Composition for production of instant beverages // 2605767
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a composition for production of instant beverages preparation in granules or powder. Composition contains a natural fruit and/or berry component, and/or vegetable component, biologically active substances and/or their sources, starch, a binding component, food acid, carbohydrates, vitamins and vitamin-like substances, a flavouring agent, mineral additives, seasoning and/or spices, wherein binding component used is cereal crops or vegetable or animal proteins, biologically active substances and/or their sources are food and/or herbal medicinal raw material, amino acids, flavonoids, organic acids, at given ratio of components.EFFECT: invention enables to obtain a composition for preparation of beverages, having high biological activity, with good processing and consumer properties and longer storage life.17 cl, 8 tbl, 7 ex

3-carboxy-4-aminoquinoline derivates, useful as sweet taste modifiers // 2605549
FIELD: chemistry.SUBSTANCE: invention relates to organic chemistry and specifically to novel quinoline derivatives of general formula (IIIb) or ingestible salt thereof, where A is NH2; B is C1-C4 alkyl; C is -CO2R7; R7 is hydrogen; L1 is C1-C8 alkylene, C6-cycloalkylene or -CH2-C6-cycloalkylene; L2 is -O-, NR34-C(O)-, -C(O)-NR34-, -(3-6-member heterocyclylene-C(O))-group, where heterocyclylene contains one nitrogen atom; R33 is C1-C6 alkyl, optionally substituted C1-C6 alkoxy or hydroxy, C3-C10 carbocyclyl, optionally substituted with one C1-C6 alkoxy, C6-C10 aryl, optionally substituted with one or two substitutes, selected from -OH, halogen, -C(=O)NH2, -C(=O)NHC1-6 alkyl, C1-C6 alkoxy, C1-C6 alkyl-OH and O-C1-C6 alkyl-OH, C6-C10 aryl C1-C4 alkyl, optionally substituted C1-C6 alkoxy, 5-10-member heterocyclyl containing 1 or 2 oxygen atoms, pyridine or pyridine-C1-C4 alkyl; and R34 is hydrogen. Invention also relates to quinoline derivatives of formula (IIIc) and (IIIc'), specific quinoline derivatives, ingestible composition based on compounds of formula (IIIb), (IIIc) and (IIIc'), method of enhancing sweet taste of ingestible composition, method of producing intermediate compounds of formulae (IV) and (IVc).EFFECT: novel quinoline derivatives, useful as sweet taste modifiers.23 cl, 23 tbl, 133 ex, , ,
Fruit sauce // 2605535
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to fruit sauce. Sauce contains pumpkin seeds extraction cake, water, cherry plum puree, quince puree, sugar and salt, boiled out in the said mixture till the content of dry substances is about 22 %, dill seeds, cloves, coriander, red hot chilli pepper and black hot pepper, table beets, black radish, CO2-extract of birch leaves, CO2-extract of horseradish, black thorn puree, sea-buckthorn puree, wherein components are taken at following ratio, pts.wt: cherry plum puree in conversion to 11 % of dry substances content - 357.1; quince puree in conversion to 13 % of dry substances content - 103.5; turn berries puree in conversion to 11 % of dry substances content - 65.1; sea-buckthorn puree - 47.8; beet - 120; radish black - 50; pumpkin seed extraction cake - 27.4; sugar is 148; salt is 13; dill seeds is 1.1; coriander is 2; cloves is 2; red hot chilli pepper is 2; black hot pepper is 2; water till target product is 1,000; CO2-extract of birch leaves is 0.02-0.025; CO2-horseradish extract is 0.02-0.025.EFFECT: invention reduces after-taste of pumpkin seeds in product without changing its adhesion properties.1 cl
Puree-like canned food based on girasol // 2605534
FIELD: food industry.SUBSTANCE: invention relates to technology of producing preserved appetizers based on American artichoke. Puree-like canned food based on American artichoke comprises, pts.wt.: American artichoke - 455; bananas - 425; pumpkin seed extraction cake - 32.5; pea puree - 40; turn berries puree - 50; CO2-extract of birch leaves - 0.22-2.5; CO2-horseradish extract - 0.22-0.25; water to yield of end product - 1,000.EFFECT: invention reduces after-taste of pumpkin seeds in product without changing its adhesion properties.1 cl
Puree-like canned food based on girasol // 2605533
FIELD: food industry.SUBSTANCE: invention relates to food industry. Puree-like canned based on American artichoke contain pts.wt: American artichoke - 450, carrots - 358-425, pumpkin seed extraction cake - 28, salt - 5, CO2-horseradish extract - 0.01-0.04, CO2-extract of birch leaves - 0.01-0.04, water - to output of end product 1,000.EFFECT: invention enables to reduce pumpkin seeds taste in canned food while maintaining adhesion properties of the target product.1 cl

Formation of flavour and aroma during microwave heating // 2605353
FIELD: food industry.SUBSTANCE: suspension is prepared in oil of a powder containing one or more compounds, having carbonyl and amino groups, capable of undergoing a Maillard reaction and/or a caramelisation reaction, in which powder has water activity within range of 0.25 to 0.8. Suspension of powder in oil is heated in a microwave oven during a time sufficient for formation of flavours and aromas.EFFECT: disclosed is a method for formation of flavours and aromas during microwave heating of a food product and a composition for formation of flavours and aromas during microwave heating of a food product.31 cl, 2 dwg, 2 tbl, 3 ex

Obtaining and including by-products in beverages to increase nutritional value and improve organoleptic properties // 2605352
FIELD: food industry.SUBSTANCE: invention relates to beverages using by-product obtained during extraction of juice from fruit and vegetables. Beverage includes juice and by-product of extraction of juice, including multiple particles with average size from 0.1 to 2,000 microns, total content of polyphenols of at least 2,500 ppm, moisture content of 70-85 wt% and total content of peel and seeds from 0.01 to 20 wt%. Citrus pomace can be used as by-product, orange juice can be used as juice. By-product contains insoluble and soluble fibres at a ratio of about 1:2.EFFECT: invention improves nutritive value and organoleptic properties of product.43 cl, 6 tbl, 3 dwg, 8 ex
ethod of producing kvass for hot shops // 2605336
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to production of alcohol-free fermentation beverages. Method involves mixing sugar, kvass wort concentrate, Bakery yeast, water, treated with further mixing of ingredients, fermentation, filtration and pasteurisation. Furthermore, method includes preparing a mineral salt solution by dissolving calcium lactate, potassium citrate, sodium chloride in 5 dm3 of prepared water, and preparing a solution of ascorbic acid by dissolving latter in 0.5 dm3 of prepared water. Obtained solutions and 80 % lactic acid 80 % are added to pasteurised, filtered kvass immediately before bottling, mixed for 10 minutes with an anchor mixer with a frequency equal to 15 rpm and fed for bottling through a polypropylene filter with pore size 15 mcm in a keg bottling apparatus. Invention enables to enrich kvass with a system of salts, promoting recovery of water-salt balance in body of a hot shop worker, vitamin C, lactic acid, enhancing thirst quenching properties of beverage.EFFECT: all this enables to obtain a beverage having recovery functions under high temperatures during operation in hot shop, and also widens range of functional non-alcoholic fermentation beverages.1 cl, 1 ex

ethod for reducing the occurence of infection in infants // 2605198
FIELD: medicine.SUBSTANCE: composition contains (a) long chain polyunsaturated fatty acids (LC-PUFA) with 20 and 22 carbon atoms, wherein the amount of arachidonic acid (ARA) is less than 0.06 g per 100 g of fatty acids. Said acids include, per 100 g of fatty acids: 0.3-0.6 g of docosahexaenoic acid (DHA); 0.2-0.4 g of eicosapentaenoic Acid (EPA), wherein the weight ratio of ARA: DHA is less than 0.1, the weight ratio of ARA: EPA is less than 0.2. Composition contains one component selected from b1) or b2), b1) 1.5-2.5 g of non-digestible oligosaccharides per 100 kcal, including 1.4-2 g of galactooligosaccharides with DP of 2-7 and 0.1-0.5 g of fructopolysaccharides with DP of 2-150; or b2) 4-8 g of daily quantity of non-digestible oligosaccharides, including, calculated per day: 3.7-6.4 g of galactooligosaccharides with DP of 2-7 and 0.3-1.6 g of fructopolysaccharides with DP of 2-150. Invention relates to a packed liquid or powder composition for children aged 10-48 months, providing per 100 ml of the liquid composition or per 100 ml of powder composition diluted with water: (a) 15-25 mg of LC-PUFA with 20 and 22 carbon atoms, wherein the amount of ARA is less than 0.06 g per 100 g of fatty acids. Composition contains: (b) 1-1.5 g of non-digestible oligosaccharides per 100 ml and 1.5-2.5 g of non-digestible oligosaccharides per 100 kcal, which include 1.4-2 g per 100 kcal of galactooligosaccharides with DP of 2-7 and 0.1-0.5 g per 100 kcal of fructopolysaccharides with DP of 2-150 and average DP of 10-30; (c) 8-10 % of proteins, 35-45 % of fats and 45-55 % of carbohydrates. Invention relates to a packed liquid or powder composition for children aged 10-48 months providing a daily dosage of 60-130 mg, preferably 70-120 mg, more preferably 80-110 mg of LC-PUFA with 20 and 22 carbon atoms, wherein the amount of ARA is less than 0.06 g per 100 g of fatty acids. This composition comprises: (b) 4-8 g, preferably 5-7 g, of non-digestible oligosaccharides per day, including, calculated per day: 3.7-6.4 g, preferably 4.5-5.6 g of galactooligosaccharides with DP of 2-7; 0.3-1.6 g, preferably 0.5-1.4 g, of fructopolysaccharides with DP of 2-150, and average DP of 10-30; and, optionally, 8-10 % of proteins, 35-45 % of fats 45-55 % of carbohydrates. Said compositions include, per 100 g of fatty acids: 0.3-0.6 g of DHA; 0.2-0.4 g of EPA, wherein the weight ratio of ARA: DHA is less than 0.1, the weight ratio of ARA: EPA is less than 0.2. EFFECT: disclosed is a composition for preparing a product for reducing the occurence of respiratory infection and/or intestine infection in infants, reducing the number of respiratory infectious diseases and/or intestine infectious diseases in infants and/or for treating and/or preventing respiratory infections and/or intestine infections in infants.21 cl, 2 dwg, 3 tbl, 2 ex

Composition for treatment of grains of cereals, leguminous and cereal crops before processing // 2605067
FIELD: agriculture.SUBSTANCE: invention relates to agriculture, namely to composition for treating cereals, leguminous and cereal crops. Composition contains complex of enzymatic preparations, which includes cellulase, cellobiohydrolases, xylanases, laccases, esterases, catalases, phytases, peroxidases, oxidoreductases, antioxidants.EFFECT: invention increases efficiency of milling plant or groats-shop and simultaneously improves quality and biological value of obtained grinding products.1 cl, 1 tbl, 9 ex
Legume paste // 2604936
FIELD: food industry.SUBSTANCE: invention relates to food industry. Legume paste contains following components, wt%: legumes 50-60, vegetable oil 15-20, biomass of live bifidus and lactic acid bacilli (1:1) 3-5, garlic 3-5, water, salt, spices - balance.EFFECT: proposed pate enables to produce a natural high-quality protein product, correcting microbiocenosis, for dietary nutrition of patients suffering from gastrointestinal diseases and dysbiosis disorders in children and adults.1 cl, 3 ex

Apparatus for high-temperature heat sterilization of preserved products // 2604919
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, namely to devices for heat sterilization of preserves, packed into a glass container. Apparatus consists of a transporting element, made of two roller-bush chains with guides for carriers, ensuring mechanical clamping of the jars and five baths for thermal treatment. Three baths: first, second and third are simultaneously intended for heating and cooling. In these baths heating of some jars is performed due to heat generated during cooling others. At the bottom of said baths bubblers to feed heated air are installed for intensification of heat exchange. Carriers with jars being heated pass in the baths along the upper row, while those with jars being cooled - along the lower row. Fourth bath is intended for jars sterilization, while the fifth bath is intended for cooling.EFFECT: invention usage allows to reduce preserves thermal treatment duration.1 cl, 1 dwg

Biologically active dietary supplement (versions) // 2604821
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to biologically active diet supplements (BAD). BAD contains, wt%: sublimated sea urchin caviar - 50, dried Chinese magnolia vine berries - 2, Parsnip seeds or Cnidium Monnieri - 15, red root or thin-leaved milkwort root - 10, garlic - 13, eleuterococcus roots - 10. Alternatively, BAD contains, wt%: sublimated sea urchin caviar - 50, fucus powder - 16.5, garlic powder - 16.5, eleuterococcus roots - 17.EFFECT: invention enables to produce a new biologically dietary supplement improving human resistance to adverse environmental factors.2 cl, 1 tbl
 
2550844.
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