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(312083)
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)
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

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
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

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

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
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
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 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 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

Dry potato puree production line // 2642079
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to complex processing of potato raw material. The line comprises a self-propelled conveyor with a weigher, an accumulation bin, a washing machine, an inspection conveyor, a steam cleaning unit, a drum cleaning machine, an inspection belt, a steaming plant, a cooler, a cooker, a potato masher, a cylinder dryer, a collection bin with magnetic catchers, a weighing-and-packing machine. Two screw conveyors with a brushing machine in-between are installed in the line after the steam cleaning unit. A hydrocutting machine is mounted after the drum cleaning machine with the inspection belt. A rotary mill with a separator for particle fractioning is placed after the cylinder dryer. The line is additionally equipped by a waste processing section comprising waste collection bins, a press for preliminary mechanical dehydration of starch-containing raw material, an accumulation tank, a belt convective dryer with a regulation doser, the accumulation bin with magnetic catchers and the weighing-and-packing machine.EFFECT: invention implementation allows for the improvement of the finished product quality.1 dwg
Bird-cherry compote sterilisation method // 2642070
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 15 minutes followed by additional rolling up and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 10 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 0.133 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex

Natural blue anthocyanine-containing dyes // 2641830
FIELD: chemistry.SUBSTANCE: fraction anthocyanins is isolated at a given pH, based on the differences in charge and polarity of the anthocyanin molecules using ion exchange columns and solvent selected from methanol, acetonitrile, water, and mixtures thereof. A natural green dye containing natural blue anthocyanin-containing dye and a natural yellow dye are also described. An edible product containing natural blue anthocyanin-containing dyes is also described.EFFECT: invention provides anthocyanin-containing dyes which, in the form of an aqueous solution at pH of 8,0, have a maximum absorption of 615 nm to 635 nm and colour characteristics similar to the synthetic edible blue dye.15 cl, 10 dwg, 6 tbl

Device for removing moisture in vacuum // 2641764
FIELD: machine engineering.SUBSTANCE: device for removing moisture in vacuum comprises a container for a concentrated product, an evaporator with electric heater and spray trap, vertical and horizontal condensers, a condensate collector and a pump. The vertical and horizontal condensers are mounted inside the evaporator cover and separated from the evaporator by a heat insulation layer, the vertical condenser is in form of two concentric spirals connected through the horizontal capacitor.EFFECT: reduced overall dimensions of the device.1 dwg

Seasoning for snack products // 2641732
FIELD: food industry.SUBSTANCE: method includes superficial application of the said seasoning to a snack product. The seasoning is in the form of an emulsion, contains a plurality of seasoning particles and a dispersive oil phase. The plurality of seasoning particles comprises a phase of macro-particles in the dispersive oil phase. The seasoning particles contain a shell surrounding an encapsulated core. The shell contains an astringent material comprising at least one solid lipid and an emulsifier of shell stabilization. The core contains an aqueous phase.EFFECT: reduced oil content in the surface season and lower content of butter and fat snack foods, no adverse effects on the desired taste, texture and taste sensations perception by the consumer.35 cl, 2 dwg, 2 ex
Dry combined base for functional drinks // 2641710
FIELD: food industry.SUBSTANCE: invention relates to powdered mixtures for the preparation of non-alcoholic functional drinks. The invention lies consists in that 100 g of mixture includes 56.8 g of dried blood plasma of slaughter animals, 39.8 g of fructose and 3.4 g of ascorbic acid.EFFECT: invention allows to enrich the composition of powdered mixture with natural nutrients from secondary material of meat-processing industry and dietary supplements, that contributes to occurrence of targeted functional properties in drinks, it also allows to create a greater variety of powdered mixtures for hot and cold drinks.2 ex

ethod of low-temperature baking of meat and fish courses // 2641709
FIELD: food industry.SUBSTANCE: method of low-temperature baking of meat and fish courses includes carcass dressing of the semi-finished product into portions and its salting. The heat treatment is carried out at the air temperature in the chamber of the combi steamer at a temperature of +85°C, air humidity of 40%, fan blowing speed of 0.3 m/s and ultrasound intensity of 0.7 W/m2, 20 kHz.EFFECT: preservation of food and biological value, succulence and mass of the finished meat and fish courses with improved colour, flavour, reduction of baking time and carcinogens in ready meals.2 dwg
Chopped meat-and-vegetable semi-product // 2641529
FIELD: food industry.SUBSTANCE: semi-product contains cutlet beef and cutlet pork, bulb onion, black ground pepper, table salt, biscuit breadcrumbs and drinking water. Cutlet beef and cutlet pork are taken at the ratio of 80:20. The semi-finished product additionally contains a red rice additive in an amount of 17.5-18 wt %, for the preparation of which the grains of red rice are germinated at a room temperature for 2-3 days before the emergence of sprouts with a size of 2.0-2.5 mm, dried at a temperature of 55-60°C and ground to obtain a powder with a particle size of 400-500 mcm. The quantitative ratio of the ingredients is selected is the semi-finished product.EFFECT: increasing nutritional value of the resulting chopped meat-and-vegetable semi-product, while providing high consumer properties.2 cl, 1 tbl, 2 ex
ethod for production of molded jelly marmelade with vegetable filler // 2641526
FIELD: food industry.SUBSTANCE: method of production of moulded jelly marmalade with a vegetable filler is proposed. It includes preparation of jellying components, boiling with sugar, citric acid, vegetable chopped filler with subsequent mixing of the resulting mass, moulding, maturation and drying. Secondary marmalade is fed into the cooking device with water in a quantity of 6.5 to 7.0% by weight of the total mass of ingredients, mixed and simmered to dissolve secondary marmalade, then one third of the total quantity of sugar is added and the mixture is brought to a boil. Then mixing is added in a quantity of 21-25% by weight of the total mass, including sodium citrate, pectin, sugar and water and the mixture is brought to a boil and then boiled for 2-3 min. Then the remaining sugar is added to the boiling mass in 2-3 steps and the mass is boiled for 10-15 min. They add the vegetable filler in a quantity of 1.5-4.1% by weight, after that syrup in a quantity of 24-30% by weight, heated up to 60-65°C, and the marmalade mass is boiled at a temperature of 104-107°C for 2-3 m, at the end of boiling citric acid is added, the mass is brought to a boil and poured in moulds. As a vegetable filler, fresh or frozen berries, and / or fruits, and / or ginger, crushed into small pieces, are used. The secondary marmalade with water is introduced into the device at a ratio of 40-45% of marmalade and 55-60% of water and simmered at a temperature of 60-70°C. The mixing includes % wt of the mixing mass: sodium citrate 2-3; pectin 14-16; sugar 25-27; water - the rest. The marmalade mass is boiled to the content of dry matter of 78-80%. Citric acid is added as a 50% aqueous solution in an amount of 1-2% by weight.EFFECT: improving the quality of figured jelly marmalade preserving taste and organoleptic characteristics.5 cl, 3 ex

ethod of biocatalytic fermentation // 2641074
FIELD: food industry.SUBSTANCE: invention relates to a process for obtaining a liquid food product, including treating at least one juice and/or one extract having a Brix content of dry substances more than 10° with carbohydrate oxidase and catalase at a temperature of -10°C to +15°C to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without maintaining the pH>3.5 before or during the treatment by means of adding buffer substances or basic substances, to produce a liquid food product in which the pH is below 3.5. The gas flow rate is controlled in accordance with the following equation: from (0.001/x) to (0.02/x) l of the gas/l of the substrate mixture/min, where x is the volume content of oxygen in the gas, the oxygen content in the gas mixture being at least 20% by volume.EFFECT: reducing foam formation.15 cl, 1 tbl, 6 ex
ethod of preparing salmon caviar // 2641071
FIELD: food industry.SUBSTANCE: method includes punching roes, salting, sorting, applying a preservative, vegetable oil, glycerin, and packaging. Salting is carried out with a saturated saline solution, with the salt content of 26%, which has passed through two cleaning stages. At the first stage, the solution is passed through mechanical cleaning filters with an equivalent pore diameter of 5-10 mcm at the operating filtration pressure of 0.01 MPa and a liquid temperature of 10 to 15°C. At the second stage, cleaning is carried out on the CeRAM INSIDE® membrane elements, having a cut-off value of 300 kDa, with a constant specific productivity of the membrane elements by the cleaned saline solution of 2000-2500 l/m2h, a transmembrane pressure of 0.4-0.5 MPa, the flow rate of the saline solution in the membrane element channel of 5 m/s and a temperature of 12-15°C. Salting is carried out at the saline solution and caviar ratio 2:1-5:1, while the caviar is first stirred for 5-10 minutes, and then held for 30 min. The used saline solution is sent for disposal.EFFECT: shortening the duration of salt solution preparation and excluding its bacterial contamination.2 ex
Jelly marmalade manufacture method // 2641070
FIELD: food industry.SUBSTANCE: method involves selection and preliminary preparation of ingredients. The following ingredients are taken in wt: treacle 55.18-57.30, fruit and berry puree 15.10-18.50, gelatin 12.00-14.00, isomalt 13.08-13.80, citric acid 0.50, flavourings 0.02, and water. Isomalt is dissolved in water with constant stirring and heating in a digester to a temperature of 105-110°C. Gelatin is pre-soaked in 2-fold amount of water for swelling for 1 hour and dissolved in water at a temperature of 60-65°C. Before the first stage of boiling, 12.08 - 14.8 wt of fruit and berry puree are introduced into the digester with the dissolved isomalt. Then the first stage of boiling is carried out, while heating the fruit and berry puree with isomalt to a temperature of 112-115°C. At the second stage of boiling, treacle with a temperature of 60-65°C and the rest of the fruit and berry puree are introduced. The mixture is boiled out at the heating steam pressure of 0.3±0.1 MPa to a content of dry substances of 86-88%. After that, the boiled-out mass is loaded into a tempering machine for cooling to a temperature of 75-80°C. Gelatin solution with a temperature of 60-65°C, citric acid, and flavourings are introduced and mixed, bodies are moulded and sent to glossing and packaging.EFFECT: allows to obtain twenty percent of reducing substances in the finished product, to prevent crystallization and to preserve amorphous structure during long storage of jelly marmalade.2 ex

Flavouring composition containing hmg glucosides // 2641014
FIELD: chemistry.SUBSTANCE: invention relates to a flavouring composition comprising a compound selected from the group consisting of , , , and combinations thereof. The invention relates to a food product comprising the said composition, wherein the compound is present at a concentration of 0.1 to 200 parts by weight of the food product. The invention relates to a food product comprising a flavouring composition, wherein the compound is present at a concentration of about 0.0000001 to 1.0 wt % of the food product. The invention relates to methods for enhancing the intensity of a food product consistency sensation that comprises mixing a food product with the aforementioned flavouring composition. This consistency is selected from the group consisting of consistencies, giving a sense of moisture, oiliness, slipperiness, astringency, and their combinations. The invention relates to a method of producing a flavouring composition comprising the synthesis of a compound that has a purity of, at least, 99%. The invention relates to methods of producing a flavouring composition comprising the aforementioned compound, that comprises producing a food source and treating the said source by fractionation, extraction, or by hydrolysis, or by combining these procedures to form a composition enriched in the compound.EFFECT: improving the composition.16 cl, 2 dwg, 1 tbl, 2 ex
ethod for obtaining microcapsulated choline chloride from its water solution // 2640843
FIELD: agriculture.SUBSTANCE: after drying, powdered choline chloride is sent for encapsulation by applying a heated gelatine solution to its surface, the heating being carried out with the condensate of spent superheated atmospheric-pressure steam; the resulting capsules are sent to the cooler, from which they are withdrawn as a finished product; for obtaining cold and hot coolant streams, a steam-jet refrigerating machine is used, consisting of an ejector, a condenser represented by an atmospheric-pressure superheater, a heat exchanger-recuperator, a thermostatic valve, a steam generator, wherein the mixture of working steam and ejected vapours after the ejector is sent to the condenser for superheating the atmospheric-pressure steam, and the resulting condensate - into the second section of the air heater, which is then returned to the steam generator to form a recuperation circuit; spent atmospheric air after the heater is fed to the heat exchanger-recuperator for cooling and then divided into two streams, one of which is sent to the condenser to condense the spent superheated flashed steam followed by feeding into the two-sectional air heater, and the other - into the cooler to cool the capsules, and then - into the two-section air heater together with air; after the condenser, it is sent to the dryer with the formation of a closed loop.EFFECT: finished product positively influencing the rumen microflora during digestion in ruminant animals and having low hygroscopicity due to the use of a gelatine capsule, to obtain material flows with different thermal potential due to the use of a steam-jet refrigerating machine, to reduce specific energy costs due to the heat of spent coolants.1 dwg,1 tbl
ethod for obtaining frozen semi-finished product for enriching liquid food products // 2640841
FIELD: food industry.SUBSTANCE: method of obtaining a frozen semi-finished product for enriching liquid food products is proposed. First, lentil seeds are germinated at a temperature of 21-23°C for 3-4 days, ground to the state of gruel, juice is squeezed from the resulting mixture and filtered. Thereinafter it is mixed with juices of various fruits or herb decoctions, the mixture is dispensed in moulds and frozen at t=-18°C. Wherein introducing fruit juices and decoctions is carried out at the following ratio of the formulation components, g/100 g: juice obtained from germinated lentil - 50; kiwifruit juice - 45; lemon juice - 5 or juice obtained from germinated lentil - 65; lemon juice - 20; mint decoction - 15.EFFECT: invention allows to obtain a semi-finished product for beverages with enhanced biological value, balanced amino acid and mineral composition, with good organoleptic and technological indices and long shelf life.2 ex
Berry sauce // 2640837
FIELD: food industry.SUBSTANCE: berry sauce includes strawberry puree, Jerusalem artichoke marc, succinic acid, and stevioside with the following content of initial components, wt %: strawberry puree - 39.989-59.989; Jerusalem artichoke marc - 40-60; stevioside - 0.01; succinic acid - 0.001.EFFECT: invention allows to increase the food density of the finished product, as well as its functional properties.2 tbl, 2 ex
Compositions and food products // 2640831
FIELD: food industry.SUBSTANCE: drinking product contains carbonated water, D-psicose in an amount of not more than 2.1 wt %, erythritol in an amount not exceeding 3.5 wt %, an acidulant, a flavouring, and a sweetening component comprising at least rebaudioside M in a concentration from 50 wt to 600 wt, a sweetening amount of rebaudioside A, and a sweetening amount of rebaudioside D, the pH of the drinking product being between 3.0 and 3.5. A syrup-type beverage contains D-psicose of not more than 12.6 wt %, erythritol in an amount of not more than 21 wt %, and the sweetening component includes at least rebaudioside M in a concentration of 300 wt to 3,600 wt, a sweetening amount of rebaudioside A, and a sweetening amount of rebaudioside D. A frozen carbonated beverage may additionally contain a sweetening component selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, ernandulcin mogrosides, phylldulcin, trilobatin, or a combination of any two or more thereof. The frozen beverage may also additionally contain at least one additional component selected from the group consisting of a fruit or vegetable juice, flesh pulp, colourants, vitamins, minerals, electrolytes, D-tagatose, and glycerin.EFFECT: improving the organoleptic properties of beverages to be obtained, for example taste and sweetness.25 cl, 10 tbl, 10 ex
ethod for preparation of culinary product from grain beans with application of by-products and dried apricots // 2640372
FIELD: food industry.SUBSTANCE: method provides beans boiling, onions frying, frying of the prepared beef liver and heart in vegetable oil and combination with fried onions and boiled beans, then grinding. Egg is injected into the resulting mass and it is mixed thoroughly. A cake is formed from the received mass, in the center of which stuffing made of finely chopped dried apricots is laid, and balls are formed. Balls are rolled in flour, dipped in eggs and breaded in breadcrumbs. The resulting semi-finished product is flash-fried. The quantitative ratio of the ingredients is selected.EFFECT: obtaining of a product with functional properties and a bright taste composition.1 cl
ethod of complex processing of soybean seeds // 2640366
FIELD: agriculture.SUBSTANCE: method of complex processing of soybean seeds includes drying soybean seeds in a drum dryer at a drying agent temperature of 80…85°C to a humidity of 10…12%; grinding and mechanically pressing the dried seeds in a screw oil press with the output of soybean oil as a finished product and removing the oilcake for grinding in a vibrating mill to the fraction up to 50 mcm or less, mixing the oilcake with water and heating to a temperature of 51…60°C in a container with a vibrating mixer accommodated therein, dividing the obtained mixture on a vibrating screen into the soluble fraction and the insoluble fraction, with subsequently extracting protein from the soluble fraction and removing the insoluble fraction with a humidity of 7…10%, dried in the drum dryer. Additionally, a gravitation cooler for cooling the oilcake with cold air up to 10…15°C before grinding, cyclone separators for removing suspended solid particles contained in the spent drying agent after drying the soybeans and drying the insoluble fraction, as well as in the air after the gravitation cooler, and a vapour-compression heat pump including a compressor, a two-section condenser with sections mounted in parallel, one of which is designed for heating air, and the other one for heating water, a thermoregulating valve and a two-section evaporator, the working and backup sections of which alternately work respectively in the condensation and regeneration modes, a condensate collector, and a receiver are used in the method. The flows of the spent drying agent and the exhaust air after purification from suspended solid particles are combined and fed in the closed cycle mode to cooling and dehumidification to the working evaporator section operating in the condensation mode. Conditioned air obtained after the working evaporator section is divided into two flows, one of which is fed for cooling the oilcake in the gravitation cooler, and the other is removed to the condenser section for heating air and heated to a temperature of 90…95°C, after which it is accumulated in the receiver, and then it is fed in two flows as a drying agent for drying the soybeans and drying the insoluble fraction. Condensate from the condensate collector is heated in the condenser section for heating water, a part of which is fed for mixing with the oilcake into the container with a vibrating mixer accommodated therein, and the other part is sent for defrosting the evaporator section operating in the regeneration mode, with removing the condensate formed to the condensate collector.EFFECT: method of complex soybean processing allows creating conditions for implementing an energy-efficient technology in the continuous operation mode of main and auxiliary equipment.1 dwg
 
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