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(308424)
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)(34681)

Production and application of bacterial histamine // 2628536
FIELD: medicine.SUBSTANCE: method for selecting a probiotic lactic bacterial strain for use in the local production of histamine in a mammal is provided. A product and composition for the local production of histamine in a mammal containing a lactic acid bacterial strain having an active histidine operon and capable of producing histamine is proposed for use in the treatment and/or prevention of inflammatory conditions.EFFECT: local production of histamine in a mammal by selecting certain strains of lactic acid bacteria.13 cl, 9 dwg, 2 tbl, 5 ex
ethod for producing sweet cherry compote // 2628446
FIELD: food industry.SUBSTANCE: jars with pre-packaged and syrup-filled fruits are placed in a microwave chamber and heated for 1.5-2.0 minutes by microwave energy at the frequency of 2400±50 MHz to 82-83°C. After that, the jars are pre-sealed with lids, and the jars with the product with the pre-sealed lids heated in a heated air stream at the temperature of 140°C and the speed of 6.5-7.0 m/s for 15 minutes. Then the jars are finally sealed, the heat treatment is continued in hot water with the temperature of 95°C for 10 minutes and cooled by irrigation with water at a variable temperature of 70-25°C for 15 min.EFFECT: reducing the heat treatment duration and improving the finished product quality.1 ex
ethod for extracting pectin substances from sugar beet production wastes // 2628435
FIELD: food industry.SUBSTANCE: method for extracting pectin substances includes washing the raw materials with water, grinding, sonication, hydrolysis and extraction, precipitation of pectin substances and their purification from the pectin-containing extract with ethyl alcohol. The sonication is carried out at the fixed frequency of 350 Hz, with the subsequent hydrolysis and extraction at the temperature of 55°C with the 1% solution of ammonium oxalate for 45-50 minutes. The obtained pectin-containing extract is purified and pectin substances are precipitated with ethyl alcohol with the addition of sodium chloride salt in the amount not exceeding 10 g per litre of the alcohol. Wherein the sonication is carried out for 20 minutes at the temperature of 40°C.EFFECT: invention allows to increase the yield of pectin and does not require the use of strong mineral acids as an extractant.3 ex

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

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

ethod for liquids disinfection and heating, and device for its implementation // 2627899
FIELD: chemistry.SUBSTANCE: method of water disinfection and heating includes the effect of microwave energy on the processed water flow of a given size, passing through a rectangular waveguide at an angle to its wide wall. An aqueous solution of ionic silver is added to the flow based on its concentration in the treated water of 0.01-0.02 mg/l. Water is passed through a device including a microwave generator, a rectangular waveguide with flanges, a radiating transparent tube passing through it, the axis of which is at an angle to the wide wall of the waveguide, and an end matched absorbing load. The tube through which the flow is passed has an expanding shape. The width W has a maximum value of 0.66 of the waveguide wide wall size, the height h at the waveguide entrance is 0.06-0.15 of the wavelength, and the height H at the waveguide output is 0.18-0.47 of the wavelength and is set wide side to the direction of electromagnetic wave propagation.EFFECT: decreased liquid disinfection temperature, increased efficiency of microwave energy absorption and productivity, reduced energy costs, accelerated process of microwave disinfection and water heating, a possibility of using of a lower dose of ionic silver.2 cl, 3 dwg, 1 tbl
ethod for active molecules extraction from natural resins and their application // 2627848
FIELD: biotechnology.SUBSTANCE: according to the invention, a method for active molecules extraction from a plant substrate comprises the step of the said substrate contacting with an extraction liquid. This extraction liquid contains: an extraction gas in the gaseous state at a temperature of 23°C and a pressure of 1 atm (101.325 kPa), and an extraction solvent in a liquid state comprising or consisting of acetic acid alone or mixed with at least one of water and primary aliphatic alcohol having the formula (V) R-OH, wherein R is a C1-C10 alkyl group, preferably C1-C5, wherein the said extraction gas is selected from the group consisting of helium, neon, argon, krypton, xenon, carbon dioxide and nitrogen, or mixtures thereof; wherein the said extraction gas is introduced into the said extraction solvent at a concentration of 0.1 to 10 vol % relative to 100 parts by weight of the extraction solvent. Active molecules extraction from plant substrate. Extract application for preparation of a food composition for internal use. Extract application for preparation of a food supplement for internal use. Extract application for preparation of a nutraceutical composition for internal use. Extract application for preparation of a pharmaceutical product for external or internal use.EFFECT: method allows to obtain an extract with a high yield of biologically active substances, to avoid chemical destruction of extracted molecules or modification of the original chemical structure.13 cl, 1 dwg, 10 tbl, 10 ex
ethod for producing marmalade // 2627492
FIELD: food industry.SUBSTANCE: method for producing fruit and jelly marmalade based on natural sweeteners and gelling agents is provided, which includes preparing puree from red viburnum and orange, soaking air-dried food gelatin in water with the temperature of 20-25°C for swelling for 40-60 minutes, heating the swollen gelatin, mixing it with fruit and berry syrup obtained by boiling out red viburnum puree, orange puree and fructose to the content of dry substances of 67-69%, moulding the marmalade mass, cooling to the temperature of 23-25°C for 1-2 hours, curing for 2-3 hours, sprinkling with starch, drying from 2 to 12 hours, dosing and packing, while in order to give the marmalade the therapeutic and prophylactic orientation, the formulation components are included in the composition at the following ratio, wt %: puree of red viburnum berries 15-45; orange puree 15-45; water 16-24; fructose 10-20; food gelatin 4-6.EFFECT: invention allows to obtain marmalade with improved organoleptic and physico-chemical characteristics, which is intended for people with diseases of the cardiovascular system and the gastrointestinal tract, as well as for those working in environmentally harmful conditions and for everyone who wants to preserve and maintain one's health.1 tbl, 3 ex
Composition for physical stability and operability increase // 2626823
FIELD: pharmacology.SUBSTANCE: composition contains alpha-tocopherol acetate, retinol acetate, succinic acid and chocolate mass at the following ratio of the components, wt %: retinol acetate - 2.1-4.5; alpha-tocopherol acetate - 0.35-0.75; succinic acid 0.25-0.65; chocolate mass - the rest.EFFECT: composition according to the invention has good taste qualities, has a convenient form for administration, provides an increase in efficiency and physical endurance in a short time by taking a complex of active substances optimally selected and in an amount sufficient to achieve the maximum effect.2 tbl, 3 ex
ethod for producing extracts // 2626739
FIELD: food industry.SUBSTANCE: operations of defrosting, grinding and extracting frozen fruit and berry raw materials are carried out in the apparatus in the field of low-frequency mechanical vibrations by means of a vibration plate mounted with the possibility of the reciprocating motion in the vertical plane, characterized in that the plate with the thickness of 3 mm has a flange of an equal height, directed upwards and downwards, with the total height of 20 mm, and is perforated with holes of the diameter of 0.0025 m with the free cross-section fraction of 16.5%, carries out reciprocating movements with the frequency of 20 Hz and the amplitude of 8 mm, being at the distance of 45 mm from the apparatus bottom, the cover is mounted airtightly at the distance of 0.015 m from the free liquid surface level in the apparatus, the solid phase in equal proportions is placed in the space above and below the vibration plate, processing the solid phase is carried out at the phase ratio (S/L) = 0.5.EFFECT: invention allows to increase the concentration of dry water-soluble substances in the final product, to increase the utilisation factor of the apparatus volume and its productivity with smaller amounts of an extractant.1 tbl, 1 ex
ethod for producing extruded snacks of various colours with improved taste and aromatic properties (versions) // 2626738
FIELD: food industry.SUBSTANCE: production method includes the stages of preparing the initial mixture, which includes a cereal base made up of rice and/or oat and/or buckwheat flour, or the mixture of corn and millet flour, or crushed rice cereal, as well as fruit and vegetable components in the amount of 1-2 kinds of vegetables and/or greens and 1-2 kinds of fruits and/or berries. As the fruit and vegetable raw material, powders of fruits, berries, vegetables and greens are used, obtained by various kinds of drying: sublimation, infrared, convection, allowing to obtain natural powders with the humidity of up to 10% without the significant loss of biological active substances. The resulting mixture is extruded at the temperature of 110-160°C, the pressure in the extruder chamber of 30-70 kg/cm2, the rotation speed of the screws of 150-600 rpm and the extruded mixture humidity of 12-20%. Then the product is glazed with the juice concentrate of fruit and vegetable raw material, or the mixture of juice concentrates and fruit and vegetable puree, or the solution of honey in the amount of 15-25% to the product weight; the glazed product is dried to the humidity of not more than 6% and packed.EFFECT: method for producing extruded snacks allows to obtain a high-quality product completely from natural raw materials without adding artificial colours and flavourings.12 cl, 3 tbl, 1 ex
ethod of preparing rissoles with vegetable additive // 2626733
FIELD: food industry.SUBSTANCE: sea-buckthorn berries are added in forcemeat in terms of 30-50 g per 1 kg of prepared forcemeat.EFFECT: providing good taste and smell of the product, which does not deteriorate for 20 hours without a refrigerator, which is important for children's and dietary nutrition.1 tbl, 1 ex
ethod for production of enriched cooked-and-smoked sausage // 2626730
FIELD: food industry.SUBSTANCE: enriched cooked-and-smoked sausage contains trimmed beef of the I grade, semi-fat trimmed pork, pork fat, as well as spices and additives: nitrite salt, granulated sugar, black pepper, fresh garlic, nutmeg, fermented rice and food phosphate. Partly, instead of raw meat, wheat is added, sprouted on a nutrient medium enriched with organic iodine and selenium, which is introduced at the stage of making minced meat in the form of hydrated flour. The quantitative ratio of the ingredients is selected.EFFECT: obtaining a product of high quality with minimal application of nutritional additives, possessing therapeutic and prophylactic properties, shortening the production process duration.2 cl
ethod for producing alcohol-free beverage concentrate // 2626631
FIELD: food industry.SUBSTANCE: method for producing an alcohol-free beverage concentrate with the increased biological activity from bee products, containing honey, flower pollen load, citric acid and water is characterized in that 4-16% by weight of flower pollen load are added in 14-18% by weight of the aqueous solution of citric acid with the concentration of 5-8%, stirred and infused for 0.5-10 hours, then the infused mixture is mixed and introduced in 60-80% by weight of honey preheated to the temperature not exceeding 60°C and stirred again.EFFECT: obtaining an alcohol-free beverage concentrate with increased biological activity due to maximizing the full extraction of all components of pollen grains.3 ex
Natural extruded food snack product // 2626582
FIELD: food industry.SUBSTANCE: natural extruded food snack product with salt includes 40% of a shell with dry milk and 60% of filling, mashed potatoes and water being introduced in the shell. The filling contains salt and ground fish mince from pelagic fish and fish of valuable species. The product components are at the following ratio in the shell, wt %: mashed potatoes - 82-84; dry milk - 11-13; water - the rest; in the filling, wt %: minced pelagic fish - 73-75; minced fish of valuable species - 22-24; salt - the rest.EFFECT: invention allows to increase the digestibility and assimilability of the product, to improve its taste and organoleptic indices.1 tbl
ethod for producing dry extract from red bilberry and cranberry berry refuses // 2626565
FIELD: food industry.SUBSTANCE: method for obtaining dry extracts from red bilberry or cranberry berry refuses provides drying the refuses in a drying cabinet with infrared radiation, grinding them, water-alcohol extracting of the refuses in the microwave field, filtering. After filtration, the extract is concentrated to the consistency of the syrup on the rotary evaporator under vacuum at the water bath temperature not exceeding 45°C and dried under vacuum at the temperature of not more than 50°C to the humidity of not more than 5%.EFFECT: invention allows to rationally using the secondary raw materials of the juice processing industry, to obtain a dry extract from the red bilberry or cranberry berry refuses with the antioxidant and antimicrobial action that can be used to increase the nutritional value of the finished product, and to increase the shelf life of perishable products.4 tbl, 4 ex
ethod for producing marmalade containing nanostructured betulin // 2626564
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured betulin is proposed, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled out for 10 minutes. Then 2 g of agar-agar are added, and it is boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured betulin in sodium alginate are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured betulin.1 tbl, 1 ex
ethod of obtaining marmalade containing nanostructured dry rosehip extract // 2626563
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured rosehip extract in sodium alginate, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured rosehip extract in sodium alginate are added, and poured in moulds.EFFECT: invention makes it possible to obtain a finished product of high quality, containing nanostructured dry rosehip extract.1 tbl, 1 ex
ethod for obtaining marmalade containing nanostructured unabi // 2626562
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured unabi, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured unabi in carrageenan or xanthan gum are added, and poured in moulds.EFFECT: high-quality finished product containing nanostructured unabi.1 tbl, 2 ex

Functional food product // 2626545
FIELD: food industry.SUBSTANCE: functional food product, having the energy value of 350 kcal, consists of dry skimmed milk, dry milk cheese whey, maltodextrin, isolated genetically unmodified soy protein, whey protein isolate, food wheat soluble fibers, medium-chain triglyceride, the enriching additive "Cegepal 03S", tricalcium phosphate, xanthan gum and table salt, and has the following ratio of components, wt %: dry skimmed milk 36.3, dry milk cheese whey 17.7, maltodextrin 16.5, genetically unmodified soy protein (soy isolate) 10.1, whey protein isolate 10.1, wheat food soluble fibers 6.5, medium-chain triglyceride 1.6, enriching additive "Cegepal 03S" 0.3, tricalcium phosphate 0.3, xanthan gum 0.3, table salt 0.3.EFFECT: functional food product has increased nutritional and biological value, increased satiating and taste properties of the product.1 tbl
Application of infant milk formula with large lipid globules // 2626539
FIELD: food industry.SUBSTANCE: non-medical method for reducing blood cholesterol levels in a human subject who has reached the age of 36 months comprises feeding a human subject aged 0 to 36 months with the nutritional composition. The nutritional composition contains proteins, digestible carbohydrates, triglycerides of vegetable origin, and a lipid. The lipid is present in the form of lipid globules, wherein at least 45 vol % of the lipid globules have the diameter from 2 to 12 microns. The nutritional composition contains 10 to 50% of the lipid by dry weight of the nutritional composition, wherein from 45 to 100 wt % of the lipids total are vegetable lipids. The lipid has the fatty acid composition, with the weight ratio of linoleic acid to alpha-linolenic acid equal to 2 to 7. The application of the lipid for obtaining said nutritional composition is intended for feeding a human subject aged 0 to 36 months with a view to the prevention of hypercholesterolemia and/or hyperlipoproteinemia and/or the prevention of vascular diseases due to lowering the blood cholesterol level when said human subject has reached the age older 36 months.EFFECT: group of inventions provides a programming effect on the organism and reduces the total blood cholesterol level at a later age while using a diet high in fat and cholesterol, prevention of hypercholesterolemia, hyperlipoproteinemia, or prevention of vascular diseases.22 cl, 2 tbl, 2 ex

Instant dry grain milk kasha // 2626534
FIELD: food industry.SUBSTANCE: kasha contains a dairy product, in which dry whole milk in the amount of 20-27%, flour processed by the extrusion method in the amount of 53.5-63.5, sucrose in the amount of 9-11% are used; as a source of dietary fibers, a fruit additive in the amount of 3-14% is used; as an additional source of vitamins, macro- and microelements, a vitamin-mineral premix with a complex of water- and fat-soluble vitamins in an amount of 0.6% is used. The initial components quantities are expressed in terms of wt %.EFFECT: creating a kasha with improved nutritional value due to the inclusion of vitamin-mineral premix and natural dietary fibers from fruit, and with good organoleptic indices.2 cl, 1 dwg, 1 tbl, 5 ex

ethod and composition for production of dry lyophilized forms of anthocyanins // 2626505
FIELD: biotechnology.SUBSTANCE: anthocyanin extract obtained from petals of a red curb rose, or chokeberry fruit, or nasturtium petals, purified by the sorption-desorption method using a sorbent is added to a polysaccharide matrix selected from agar-agar or maltodextrin, or arabinogalactan or carrageenan, at the following weight ratio: purified anthocyanins extract:polysaccharide matrix from 1:100 to 1:200, the mixture is stirred until a homogeneous mass is obtained, the resulting sample is frozen at a temperature of minus 18-20°C for at least 48 hours, after which lyophilization is carried out for 8-10 hours at a temperature of minus 50°C and a pressure of 0.1 mBar. The invention also relates to a composition for dry lyophilized forms of anthocyanins production by this method.EFFECT: production of dry forms of anthocyanins, readily soluble in water and having good preservation for at least six months, reduced loss of anthocyanins in the process of obtaining of a lyophilized form.2 cl, 1 dwg, 1 tbl, 9 ex
Concentrate for functional beverage preparation // 2626153
FIELD: food industry.SUBSTANCE: concentrate for the preparation of a functional beverage contains, wt %: dry collagen-containing complex obtained from the tissues of hydrobionts - 56.0; dry extract of sea-buckthorn fruits/or rose hips/or blueberries - 9.3; fructose - 23.0; glucose - 9.3; ascorbic acid - 0.9; sodium alginate - 1.5.EFFECT: invention allows to expand the assortment of the functional concentrated product with the health-improving effect on the human body due to the content of water-soluble collagen having chondroprotective effect.2 tbl, 3 ex
ethod for quick freezing of vegetable semi-finished products // 2625982
FIELD: food industry.SUBSTANCE: method for quick freezing of vegetable semi-finished products consists of the mixture of fruits and vegetables weighing 400 g and packed airtightly under vacuum into the film, will be implemented by immersing the package with the product in a coolant consisting of 45% propylene glycol solution of 40 wt % and 11% aqueous NaCl solution of 60 wt % with the temperature of -30°C with the subsequent additional freezing in the refrigerating chamber at the temperature of -24°C. The invention provides the technology for quick freezing of fruit and vegetable semi-finished products having high quality indices at low energy consumption and shortened freezing duration.EFFECT: coolant to be used has the reduced viscosity, which helps to reduce energy consumption while moving it through pipelines, and good heat transfer properties.1 tbl, 3 ex
ethod for manufacturing frozen minced collops // 2625972
FIELD: food industry.SUBSTANCE: method provides preparing the formulation ingredients, cutting and chopping beef, pork, artichoke and onions in a meat mincer, chopping garlic in a meat mincer, mixing the ingredients with egg melange, defatted flax flour, drinking water, salt and black bitter pepper with obtaining mincemeat, moulding it, heat treatment, packing and freezing.EFFECT: method allows to obtain new frozen minced collops having the improved organoleptic properties and ensures obtaining frozen minced collops with the more juicy consistency and pleasant taste.1 cl
ethod for manufacturing frozen zrazy // 2625971
FIELD: food industry.SUBSTANCE: method provides preparing the formulation ingredients, cutting and chopping beef, pork and onions in a meat mincer, mixing the ingredients with egg melange, defatted flax flour, drinking water, salt, dried parsley and black hot pepper to obtain the cutlet mass, mashing string beans and their mixing with the rest of the salt and dried Jerusalem artichoke with obtaining mincemeat, moulding the mincemeat into the cutlet mass, heat treatment, packaging and freezing.EFFECT: method allows to obtain new frozen zrazy having the improved organoleptic properties, and ensures obtaining frozen zrazy with the more juicy consistency and pleasant taste.1 cl
Anti-alcoholic beverage "api" // 2625963
FIELD: food industry.SUBSTANCE: invention can be used as a means of reducing craving for alcohol. In addition, it can be used as a biologically active additive enriched with vitamins and minerals affecting the enzymatic functions and metabolic processes. The "API" beverage contains the following initial ingredients: 40-50 vol % of thyme broth, 5-10 vol % of honey, and the rest is grape juice.EFFECT: reducing or eliminating the pathological desire for alcoholic beverages, improving the function of alcohol dehydrogenase and the homeostasis of endogenous ethanol, and enhancing the production of opioid peptides.2 tbl

Complex of at least one vegetable protein and at least one milk protein // 2625962
FIELD: food industry.SUBSTANCE: method for obtaining a complex of at least one vegetable protein and at least one milk protein involves obtaining a composition comprising at least one vegetable protein, obtaining a composition comprising at least one milk protein, and mixing the composition comprising at least one vegetable protein and the composition comprising at least one milk protein. Moreover, the method includes one or more identical or different processing stages that alter the conformation of proteins. Wherein the vegetable protein is represented by a protein obtained from legumes. Wherein before mixing the vegetable protein composition with the milk protein composition, the vegetable protein conformation is modified by lowering the pH to a value less than or equal to 4. Using the complex obtained as a functional agent in the preparation of food products is proposed as well.EFFECT: invention allows to improve the solubility and coagulation properties of vegetable and milk protein complexes.13 cl, 1 dwg, 8 tbl, 5 ex
Functional drinking water // 2625677
FIELD: food industry.SUBSTANCE: functional drinking water contains the following components at the rate per 1 dm3 of water: 0.5-1.0 g of succinic acid, 0.001-0.0015 g of dry water-soluble extract of lemon balm leaves, 0.001-0.0015 g of the iodine-containing preparation "Iodinol", and the rest is artesian water.EFFECT: obtaining drinking water with a pleasant harmonious taste, having the general strengthening and health-improving effect, increasing the body's resistance to fatigue and stress, and eliminating iodine deficiency.3 ex
ethod of manufacturing liver sausage for children // 2625584
FIELD: food industry.SUBSTANCE: method of liver sausage production comprises preparation of beef or pork liver mince adding bacon as fat, boiled buckwheat, salt, pepper and drinking water, packaging and heat treatment. The quantitative ratio of the ingredients is selected.EFFECT: obtaining product with preventive properties via supplementation with polyunsaturated Omega-3 fatty acid and phospholipids, macro- and microelements, and with improved organoleptic and physicochemical parameters, with low costs of production.5 tbl, 3 ex
ethod for manufacturing semi-finished fish products // 2625499
FIELD: food industry.SUBSTANCE: method involves washing roundfish, processing the roundfish with the aqueous solution of an antimicrobial composition, cutting the fish for fillet with skin, injecting with a complex food additive, packaging under vacuum with the subsequent cooling, and storage. For the treatment of the roundfish, the 2-5% aqueous solution of an antimicrobial composition containing the following components, wt %: sodium lactate - 35.0-37.5; lactic acid 4.5-8.0; acetic acid - 0.6-1.2; propionic acid 0.2-0.4; polyvinylpyrrolidone -2.2 - 2.6; water - the rest. The treatment with the solution of said antimicrobial composition is carried out by irrigation or immersion for 5-20 minutes, the ratio of uncut fish to the aqueous solution of the composition being 1:1.EFFECT: invention allows to improve the microbiological safety of roundfish and to increase the shelf life of cooled semi-products from gutted fish.2 tbl, 3 ex

ethod for manufacturing food additive from wild plant of lupin // 2625497
FIELD: food industry.SUBSTANCE: method for manufacturing a food additive from the wild plant of lupine includes drying, grinding, screening through a sieve with a hole diameter of 0.5-1 mcm, cleaning from ballast substances by means of treatment with Amysulobtilin G 10 at the dosage of 2.5 units per 1 g of starch with the powder-water ratio of 1:4 and the temperature of 40°C. The centrifugation for 10-20 min 2000-3000 s-1, the precipitation of the protein concentrate with 40% acetic acid at the pH=4.3, the secondary centrifugation 10-12 min 2000-3000 s-1 to obtain a protein paste are further carried out. Then washing the protein with water with the pH of 6.0-7.0, the final centrifugation for 10-12 min 2000-3000 s-1 and drying the protein concentrate are carried out.EFFECT: invention allows to obtain an additive from lupine with the increased biological value.1 dwg, 2 tbl

Coffee product // 2625009
FIELD: food industry.SUBSTANCE: to obtain the coffee product, the method is carried out as follows. A liquid coffee extract is prepared. The liquid coffee extract is foamed and cooled to obtain an extract that retains the shape, enlarged in volume, having the light and airy texture. It is moulded at the temperature of -8 to -12°C, and freeze drying is carried out. The liquid coffee extract contains from 30 to 60% of solid coffee components, as well as from 1 to 50% of the total weight of solid coffee components of roasted finely-ground coffee. The coffee product calculated per serving for preparing the coffee beverage contains instant coffee and from 1 to 25 wt % of roasted finely-ground coffee by weight of the coffee product, has the weight of 0.3 to 5 g and the density of not more than 0.9 g/cm3. The method of preparing the coffee beverage comprises bringing one or more coffee products into contact with an aqueous beverage medium.EFFECT: group of inventions allows to obtain a coffee product not of a brittle structure, of a volumetric form, having fast solubility, with the taste and the appearance of a real coffee beverage when it is dissolved.14 cl, 10 dwg, 1 tbl
Coconut paste // 2624967
FIELD: food industry.SUBSTANCE: coconut paste contains the following component ratio, wt %: ground coconut chips - 40.0 -55.8; milk fat - 20-25; water - 10-20; sugar - 8-10; sunflower oil - 3-5; rapeseed oil - 3-5; lecithin - 0.2-0.5. Coconut chips give the resulting product taste and aroma characteristic to coconut, what does not require additional introducing of flavouring fillers and flavours.EFFECT: including vegetable oils in the coconut paste composition improves the fatty acid composition of the lipid part in terms of Omega-6 and Omega-3 fatty acid groups.2 cl
Alcohol-free carbonated beverage "ruby sun" // 2624965
FIELD: food industry.SUBSTANCE: beverage is obtained from cranberry and raspberry juices taken at the ratio of 1:1, cedar pine needle extract, sodium saccharin, carbon dioxide and water.EFFECT: invention allows to obtain a beverage with stable taste and aromatic qualities during storage, and to expand the range of alcohol-free carbonated beverages.3 tbl

ethod of producing dry grain products // 2624964
FIELD: food industry.SUBSTANCE: for the preparation of dry grain products, a mixture is prepared, containing the grain base and the composition of medicinal plants. Wheat, barley, or a mixture of them are used as the grain base. The aforementioned grains are crushed in a roller machine to the particle size of 0.35-0.65 mm. The grains are sent to the roasting apparatus, where they are subjected to heat treatment for 2-3 minutes at the temperature of 110°C. The grain base is mixed with the composition of medicinal plants at the ratio, wt %: hawthorn fruits 1.05-1.5; thyme - 0.56-0.8; common nettle - 0.7-1.0; grain base - the rest. The finished grain products are fed into a packaging machine for further packaging. Invention allows to obtain dry grain products with pronounced preventive and dietary properties, while preserving the vitamin complex of grain components.EFFECT: due to grinding the grains and shortening the duration of their roasting, energy costs are reduced, and the technological process efficiency is increased.1 dwg
ethod for producing extracts // 2624958
FIELD: food industry.SUBSTANCE: method provides for the operations of defrosting, grinding and extraction of frozen fruit and berry raw materials in the apparatus in the low-frequency mechanical oscillation field by means of a vibration plate perforated with openings with the diameter of 2.5 mm with the free section share of 16.5%. The vibration plate is installed with the possibility to perform reciprocal movements in the vertical plane with the frequency of 9.6…10 Hz and the amplitude of 8…10 mm. The extractant is represented by water at the temperature of 18…20°C. The frozen raw materials and water are loaded into the working volume of the apparatus, where the three operations are performed.EFFECT: invention allows to intensify the process, to reduce the time and energy consumption for processing raw materials, and to increase the content of vitamin C in the extract.1 tbl, 1 ex
ethod for producing apple compote // 2624955
FIELD: food industry.SUBSTANCE: invention relates to methods for producing apple compote in jars SKO 1-82-500. After washing, inspection, calibration, cutting and peeling, the fruits are packed into jars and poured with syrup. Then the jars with the product are placed in the microwave chamber and the contents of the jars is heated to 83-85°C by microwave energy with the frequency of 2400±50 MHz for 1.5-2.0 min. Thereinafter the jars are sealed and sterilized in an autoclave at the accelerated high-temperature mode.EFFECT: reducing heat treatment duration and improving the quality of the finished product.

ethod and device for producing grain flakes // 2624948
FIELD: food industry.SUBSTANCE: method for producing a flaky grain product includes formation of dough suitable for culinary processing of dough from cereals, feeding the dough through a plurality of spaced geometric openings forming a plurality of dough flows, merging the plurality of flows to form a single dough extrudate, cutting the dough extrudate into separate circles of predetermined thickness and drying the dough circles with the formation of individual twisted corn flakes, wherein the formation includes generating the body of the flakes, having a plurality of spaced interconnected surface roughnesses. The twisted flaky grain product has a body with a plurality of spaced interconnected surface roughnesses. A device for forming grain flakes, comprising: a processing device for loading, kneading and preparing a plurality of dough ingredients from cereals for forming dough suitable for culinary processing, an extrusion die located near the processing device, comprising the first section with the plurality of spaced geometric openings to form a plurality of dough flows, and the second section forming a convergence area in which the plurality of dough flows is merged to form a single dough extrudate, a cutting head near the extrusion die for cutting the dough extrudate into individual slices of predetermined thickness, and a drying device for forming individual twisted grain flakes of dough circles.EFFECT: flaky grain product has twisted dough with the thickness in the range of the order of 0,1-3 mm, with a plurality of spaced interconnected surface roughnesses.15 cl, 5 dwg
ethod for producing apple compote // 2624946
FIELD: food industry.SUBSTANCE: after packaging in jars, fruits are exposed to heating for 100 s by means of the cyclic feeding of superheated water steam with the temperature of 105-110°C into the jars. The duration of the steam supply and the steam maintenance cycles is equal to 10 s and 10 s, respectively. Simultaneously, the outer surface of the jars during the entire process is blown by air heated to 100-110°C. Thereinafter, the syrup with the temperature of 98°C is poured into the jars, the jars are sealed and sterilized in an autoclave, with the subsequent continued cooling in another vessel.EFFECT: reducing the process duration, preserving biologically active components of the raw materials, reducing the amount of boiled fruits and fruits with cracked skin.
ethod for producing quince compote // 2624945
FIELD: food industry.SUBSTANCE: after packaging in jars, fruits are exposed to heating for 100 s by means of the cyclic feeding of superheated water steam with the temperature of 105-110°C into the jars. The duration of the steam supply and the steam maintenance cycles is equal to 10 s and 10 s, respectively. Simultaneously, the outer surface of the jars during the entire process is blown by air heated to 100-110°C. Thereinafter, the syrup with the temperature of 98°C is poured into the jars, the jars are sealed and sterilized in an autoclave, with the subsequent continued cooling in another vessel.EFFECT: reducing the process duration, preserving biologically active components of the raw materials, reducing the amount of boiled fruits and fruits with cracked skin.
ethod for producing sweet cherry compote // 2624943
FIELD: food industry.SUBSTANCE: after packaging in cans, fruits are exposed to heat for 100 sec by means of the cyclic feeding of superheated vapour with a temperature of 105-110°C into the cans. The duration of the vapour feeding cycles and the vapour maintenance is equal to 10 sec and 10 sec, respectively. Simultaneously, the outer surface of the cans during the entire process is blown by air heated to 100-110°C. Thereinafter, the syrup with the temperature of 98°C is poured into the cans, the cans are sealed and sterilized in an autoclave, with the subsequent continued cooling in another vessel.EFFECT: reducing the process duration, preserving biologically active components of the raw materials, reducing the amount of boiled fruits and fruits with cracked skin.
Sweet cherry compote preservation method // 2624671
FIELD: food industry.SUBSTANCE: fruits laid in a jar are subjected to heating by cyclic injection of saturated water steam with the temperature of 105-110°C for 120 s. The duration of the cycles of steam supply and holding is 10 and 10 s, respectively, the outer surface of the jars is blown by air flow at the rate of 5-6 m/s, heated to the temperature of 110-120°C. After that, a syrup with the temperature of 95-97°C is poured into the jars, the jars are subjected to pre-sealing with lids, heating in the air flow with the temperature of 140°C and the rate of 6.5-7 m/s for 8 minutes to 90-92°C. Then the lids are additionally sealed, and heating is continued in hot water with the temperature of 100°C for 12 min with further stepwise cooling in water with the temperatures of 80, 60 and 40°C, respectively, for 6, 6 and 6 minutes.EFFECT: invention allows to reduce the sterilisation duration and to reduce the non-uniformity of thermal treatment, to prevent the thermal breakage of jars, as well as to improve the finished product quality.1 cl
Sweet cherry compote sterilisation method // 2624666
FIELD: food industry.SUBSTANCE: jars after sealing are put into a special carrier and subjected to pre-heating in the first bath with water at the temperature of 60°C for 8 min. Then the jars are transferred into the second and the third baths with water at the temperature of 80°C for 8 min, 100°C for 8 min, respectively, and into the fourth bath with the solution of calcium chloride with the temperature of 120°C for 15 min. The subsequent cooling is carried out in the third, the second and the first baths with water at the temperatures of 100, 80 and 60°C for 8, 8 and 8 min, respectively. The cooling is continued in the fifth bath at the water temperature equal to 40°C during 10 minutes. During the heat treatment process, the jar is turned upside down with the frequency equal to 0.33 s-1.EFFECT: simplifying the compote sterilisation process.1 cl
Loose product based on natural honey // 2624665
FIELD: food industry.SUBSTANCE: loose product based on natural honey contains modified starch, natural acacia honey, rebaudioside A and a food additive. As a food additive, the mixture of mint extract, lemon extract and orange extract, taken at the ratio 1:1:1, is used.EFFECT: loose product has reduced caloric content.2 cl, 1 ex
Food product based on natural honey // 2624664
FIELD: food industry.SUBSTANCE: loose product based on natural honey contains modified starch, natural lime honey, rebaudioside A and a food additive. The food additive is represented by the mixture of dry mint extract and dry vanilla extract, taken at the ratio of 1:1 by weight.EFFECT: food product has the reduced caloric content.2 cl, 1 ex

ethod of obtaining chia seeds nanocapules (salvia hispanica) in konjac gum // 2624532
FIELD: nanotechnology.SUBSTANCE: chia seeds powder is slowly added to a suspension of konjac gum in benzene in the presence of 0.01 g E472c as a surfactant, and then stirred at 1000 r/min and the butyl chloride is poured, the resulting suspension is filtered and dried at room temperature, wherein the weight ratio of core: shell is 1:1 or 1:3.EFFECT: simplification and acceleration of chia seeds nanocapsule production, weight yield increase.1 dwg, 3 ex
 
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