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(304962)
A23L              Foods, foodstuffs, or non-alcoholic beverages, not covered by subclasses ; a21d; or a23b-a23j; their preparation or treatment, e.g. cooking, modification of nutritive qualities, physical treatment (shaping or working, not fully covered by this subclass, a23p); preservation of foods or foodstuffs, in general (preservation of flour or dough for baking a21d)(34124)
Composition for processed cheese // 2614129
FIELD: food industry.SUBSTANCE: processed cheese composition contains, wt %: rennet hard cheese in an amount of 55.0, low-fat curd in an amount of 15.0, a dairy product,represented by cream from cow's milk with the fat content of 10%, in an amount of 20.0, melting salt in an amount of 1.0, a functional ingredient which is represented by amaranth flour, in an amount of 3.0, and drinking water is the rest.EFFECT: increasing the food and biological value, improved organoleptic indices and imparting to it functional properties.2 tbl, 2 ex

System and method for reducing unwanted temperature changes during processing of food products // 2614034
FIELD: food industry.SUBSTANCE: in the general version, a system for manufacturing food products is proposed, which comprises at least one heat exchanger, at least one tank for the food product, at least one steam source having a steam valve, a computer having a processor, and a computer-readable medium available for the computer and comprising a computer processor software program, which automatically controls the steam valve for switching it from the first position to the second calculated position in order to maintain the heating temperature of the heating medium, which is sufficient to maintain the sterility of the food product during the circulating water - food product transfer in the heat exchanger, and to return the steam valve back to the first position, when the food product completely displaces the circulating water in the heat exchanger.EFFECT: reducing the temperature changes during the aseptic processing of a food product and increasing the quality of the food product processing.20 cl, 2 dwg, 1 ex
ethod for obtaining free-flowing crystalline honey product // 2613491
FIELD: food industry.SUBSTANCE: mechanical mixing of natural honey with glucose, fructose, sucrose is performed, and the excess moisture is removed. The ratio of the above carbohydrate components added to the honey is 1:1.05-1.2:0.05-0.1, wherein the glucose is used in the anhydride form. The carbohydrate components are introduced at the amount of carbohydrates 3-4 times exceeding the honey amount, which is necessary for reducing its moisture content to the finished product level of 4-6%. The honey with additives is subjected to crystallization under slow stirring, and reducing the temperature from 50 to 12-15°C. The additives are introduced into honey during the crystallization. The crystallization process is carried out until a free-flowing finely crystalline product is obtained.EFFECT: invention provides to obtain a honey product with a carbohydrate components ratio inherent in honey, with the preservation of its biologically active substances.
ethod for preparation of frozen semi-finished "solyanka" first course // 2613458
FIELD: food industry.SUBSTANCE: frozen semi-finished product consists of boiled meat, wieners or smal sausages, smoked meat products, fried wild mushrooms and salted cucumbers, oil-blanched onions, carrots, potatoes, preserved olives or black olives. Prepared vegetables are frozen, weighed and packed in the mixture composition according to the recipe. Beef, Manchurian roe deer, chicken are used as boiled meat. Wild mushrooms - orange cap boletus, yellow boletus, honey agaric are introduced to the recipe.EFFECT: reasonable use of Far Eastern natural raw material, manufacturing of a product of high quality and nutritional value.4 tbl, 3 ex
ethod for production of fruit jelly candies from stone bramble // 2613290
FIELD: food industry.SUBSTANCE: method for fruit jelly candies production is proposed and implies preparation of sugar-treacle syrup along with addition of gelling agent, boiling, introduction of flavouring agents, moulding and cooling. After boiling the mix is cooled down to 30-50°C and strained berries are added to the finished product mass at the following ratio: cowberry - 2-3%, cranberry - 2-3%, stone bramble - 10-12%.EFFECT: increased food and biological value, higher jelly strength.3 tbl, 3 ex
Non-alcoholic beverage "kostyanichka" // 2613286
FIELD: food industry.SUBSTANCE: composition includes plant ingredient which is presented as stone bramble berry component. Herewith 2500-3500 kg of granulated sugar, 15-25 kg of citric acid, 3000-4000 kg of stone bramble juice and water as the remaining amount are used per 1000 dal of finished product.EFFECT: production of beverage with delicious berry taste and wide range of biologically active substances, greater variety of non-alcoholic beverages and improved organoleptic properties.3 ex

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

ethod and apparatus for treating vegetable tissues in order to extract therefrom vegetable substance, in particular juice // 2613225
FIELD: agriculture.SUBSTANCE: group of inventions relates to agriculture and can be used for treatment of crop harvest. Plant tissue is treated with a pulsed electric field. Treatment process includes extraction from plant tissues of plant matter, in particular juice. Plant includes stage (3) of compacting plant tissues and at least one treatment chamber (4), including generators of pulsed electric field in said chamber for treating plant tissues.EFFECT: use of group of inventions enhances quality of processing harvested plants.12 cl, 3 dwg

Enzyme preparation from koji fermentation // 2612897
FIELD: technological processes; chemistry.SUBSTANCE: group of inventions relates to crude enzyme preparation, a method for production thereof and use of said preparation. Disclosed is a crude enzyme preparation for hydrolysis of cereal product, obtained during fermentation Koji in solid state. Fermentation Koji comprises fermentation of 10–90 wt% mushrooms and a cereal with Aspergillus mould. Mushroom is selected from a group consisting of Agaricus brunnescens, Coprinus comatus, Lentinula edodes, Agaricus bisporus, Agaricus campestris, Hypsizygus tessulatus, Pleurotus ostreatus, Pleurotus citrinipileatus, Pleurotus eryngii, Boletus edulis, Craterellus cornucopioides, Craterellus tubaeformis, Agaricus blazei, Volvariella volvacea, Agrocybe Aegerita or Ganoderma lucidum and any their combination. Obtained enzyme preparation is used for hydrolysis of cereal product. Also enzyme preparation can be used to produce a food product, such as sauce seasoning, substance which gives taste, soup, dried seasoning, broth or paste.EFFECT: disclosed crude enzyme preparation has high proteolytic activity, which enables effective hydrolysis of cereal products.13 cl, 3 dwg, 3 tbl, 5 ex
Liquid food concentrate based on iceland moss lichen thallus cetraria islandica and its production method // 2612819
FIELD: food industry.SUBSTANCE: liquid food concentrate contains water infused on natural zeolite, ground iceland moss lichen thallus (Cetraria islandica (L.)) in the form of concoction in the water infusion of natural zeolite, complex of humic acids dissolved in the said water infusison of zeolite, and preservative agent. Method of liquid food concentrate production implies that ground iceland moss lichen thallus (Cetraria islandica (L.)) shall be concocted in the water infusion of natural zeolite with the ratio herbal raw material/zeolite-infused water being 2:100, by heating up to boiling. Cooling and filtration follows. Produced concoction is mixed with water infusion of zeolite, humic acid solution and preservative are added. The obtained mix is dispersed by ultrasound during 30±5 minutes on a frequency of 20-40 kHz.EFFECT: invention allows for the production of liquid food concentrate with wide immunomodulatory and general tonic effect as well as provides for homeostasis upkeep and regulation of oxidation-reduction potential.9 cl
ethod for production of delicacy whole muscle baked products // 2612816
FIELD: food industry.SUBSTANCE: method involves preparation of meat for processing by cutting of meat pieces from beef and/or pork sides and with the help of injection brine, further curing by wet method with pumping of brine in the amount of maximum 10% of meat raw material weight, processing in a tumbler at 20 rpm for 60 minutes with further heat treatment in baking mode at a temperature of 120-150°C during 3-5 hours up to product internal temperature equal to 72°C, cooling of finished products down to the product internal temperature of maximum 0-8°C. The brine to be pumped contains electroactivated blood plasma with protein weight fraction of 6%, common edible salt, sugar, Biofos 90, carraginane GPI, sodium nitrate, sodium erythorbate, water. Finished products are packed and laid in containers.EFFECT: improved structural-mechanical and functional-technological properties of meat raw materials, improved quality and biological value of finished product at simultaneous growth of output, profitability and manufacturability with reduced time for raw material curing.2 dwg, 3 ex
ethod for production of soft cheese with biologically active properties // 2612807
FIELD: food industry.SUBSTANCE: following stages are performed: milk pasteurization, protein coagulation by acid milk whey, heating of the produced mix during the coagulation, whey removal, self-pressing, introduction of fortification filler, shaping, curing and cooling. Oily extract of Halocynthia aurantium in the amount of 0.5-1.5% of milk raw material weight is used as the filler.EFFECT: invention allows for the production of a finished product with increased biological value and improved organoleptical properties.2 cl, 2 tbl, 2 ex
Functional purpose nutritional mixture // 2612796
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to manufacturing of nutritional mixture of functional purpose for the alimentation of the aged. The functional purpose nutritional mixture contains the following components, % wt.: pumpkin seed powder - 10-10.5; sweet calamus rhizome powder - 1.0-1.5; holy thistle oilcake powder - 5.0-5.5; spirulina powder - 2.0-2.5 and crushed buckwheat flour - the rest.EFFECT: invention allows for manufacturing of a new functional purpose product with enhanced biological and physiological value.3 ex
ethod for producing fruit bars // 2612784
FIELD: food industry.SUBSTANCE: for producing fruit bars, fruits are inspected, washed, peeled, cut into slices and / or pieces, blanched and dried. After blanching, the prepared fruits are saturated with sugar in sugar syrup with the concentration of 50%, at the sugar syrup temperature of 90-100°C, during the maintaining time of 1 to 20 minutes in said sugar syrup and at the ratio of the syrup and the fruits 1:1. The sugar syrup heating is stopped, and the fruits are maintained within 10 to 20 minutes at the room temperature until the mass fraction of dry substances in the sugar syrup is equal from 24 to 28%. The fruits are separated from the syrup and fed to drying, which is performed using the infrared radiation at the temperature from 70 to 75°C, during the time sufficient to allow the fruit mass loss by 70%, and to provide the final fruit humidity up to 20-25%. The resulting semifinished products are used for subsequent production of fruit bars, which can be stored in kraft bags the entire off-season. The semi-products are loaded into the digester, sugar is added at the ratio of one part per three parts of semifinished products, and boiled out for 20-25 minutes at 80°C with continuously stirring. The resulting finished fruit mixture is cooled to the temperature of 60-70°C. The mixture is loaded from the boiler into the former, in which several ropes are extruded through a die onto a conveyor. The guillotine cuts off a predetermined length of a rope depending on the parameters of a fruit bar obtained. The moulded fruit bars are fed to a mesh conveyor where they are first sprayed with alcohol, and then fed to the cooler with the temperature of -10°C, which allows to remove the residual moisture on the surface of each. The fruit bars pass through the infrared portal for providing their instant sterilisation. Said bars come to the storage table, from which by means of a pusher they are sent to the machine for their packaging.EFFECT: invention provides obtaining fruit bars with maximum preservation of biologically active substances and valuable vitamin raw materials of the initial product, along with improving their shelf life up to 24 months and reducing production costs.12 cl, 3 tbl
Combined meat product preparation method // 2612781
FIELD: food industry.SUBSTANCE: invention refers to meat-processing industry and can be used in the manufacture of combined meat products from meat and vegetable components. The method includes turkey and beef meat curing, mince production, patties molding , mealing and heat treatment. The dried beet powder and wheat bran are introduced as additional ingredients. A quantitative ratio of the ingredients was selected.EFFECT: invention provides for manufacturing a product for medical-and-preventive and functional food.
Saline composition for desalted water mineralisation (versions) // 2612780
FIELD: food industry.SUBSTANCE: invention relates to potable water production methods and can be used in food industry, dietetics, medicine, engineering, agriculture and other fields. Saline composition contains sulphates of magnesium, zinc and calcium as well as potassium iodide and edible sea salt. As per the one of versions the saline composition is used as powder, as per another version - as solutions.EFFECT: invention allows for the improvement of body defences and reduction of likelihood of diseases concerned with metabolic disturbance.2 cl, 2 tbl
Beverage concentrate (versions) // 2612779
FIELD: food industry.SUBSTANCE: concentrate is made up of two components, the first of which represents at least one of concentrated juices: apple, grape, raspberry, blackberry, strawberry, cranberry, black currants, red currants, blueberry, wild strawberry, pear, aronia, cherry, lemon and lime juices. The second component comprises at least one of the ingredients: mint extract (tincture), tarragon infusion, Chinese magnolia vine infusion, barberry extract (decoction), dogwood infusion (decoction), Goji berries extract (decoction), and tea infusion. The concentrate may also contain extracts of cloves, cinnamon and cardamom. Preservatives, colourings, dietary supplements, water, reconstituted juices, infusions, decoctions can be added optionally.EFFECT: improved organoleptic indices of the concentrate obtained, and the expand of their range.29 cl, 30 tbl
Concentrate for vegetarian and dietary feeding // 2612776
FIELD: food industry.SUBSTANCE: concentrate for vegetarian and dietary feeding is provided, containing soy protein isolate, protein Supro LF, at least one flavouring substance selected from: coffee, cocoa, green tea extract, dried natural fruit or dried natural vegetables, salt, magnesium carbonate, maltodextrin, natural chlorophyllin, lecithin, flax flour, fibregam, lactulose, pectin, vitamin premix, erythritol, sucralose; at least one flavouring agent selected from: black pepper extract, pine nut bagasse, vanillin; at least one spice selected from: cinnamon, ginger, cumin, celery, dill, parsley and coriander. Wherein the components are used at the specified ratio.EFFECT: invention provides to obtain a multi-functional well-balanced food product.3 cl, 1 tbl
Compositions containing active microbial biomass // 2612640
FIELD: biotechnology.SUBSTANCE: proposed composition comprises a substrate uniformly coated by Lactobacillus casei CNCM MA43/6V bacterium strain biomass, the substrate is represented by Saf-Instant yeast containing 95.5% of dry matter. At that, the biomass of Lactobacillus casei CNCM MA43/6V bacterium strain comprises from 10 to 30% of dry matter based on the total dry matter content of the coated substrate. Method for composition preparation comprises administration of the said substrate into a mixer, through which an ascending stream of heated air passes, substrate coating by spraying a Lactobacillus casei CNCM MA43/6 V bacterium strain biomass suspension, comprising more than 5% of dry bacteria matter, drying by a heated air flow with temperature and flow rate adjusted so that the suspension temperature does not exceed 40°C, to obtain said composition. Also a starter-type ferment activator containing the said composition is proposed. The group of inventions provides a composition with bacteria mortality percentage less than or equal to 0.5 log cfu/g, after one year storage at 20°C in vacuum and/or after one year storage at 4°C in the presence of air. After one year storage in vacuum at 20°C, during acidification test in maltose medium the composition is characterized by pH reduction from 6.5 to 5.7 after 3 hours.EFFECT: reduction of bacteria mortality.16 cl, 2 dwg, 4 tbl, 3 ex
Process for preparing oxygen cocktail with reduced allergenicity and increased mass fraction of animal protein // 2612317
FIELD: food industry.SUBSTANCE: method consists in preparing the cocktail base and saturating it with oxygen. The whey enriched by the whey proteins hydrolyzate with the deep hydrolysis degree of about 60% in an amount of 2-6% by the whey volume, with at least one polysaccharide of plant origin as a stabilizer for obtained foam, in the ratio of the polysaccharide to the total base volume 1:100-500, is used as the foaming agent. Prior to mixing the stabilizer with the cocktail base, the whey protein hydrolyzate is introduced in an amount of 2-6%, the polysaccharide and the whey proteins hydrolyzate of the base in a mixture are swollen together for 20-30 minutes, the resulting mixture is heated to 50-90°C, cooled to 23-25°C, and medical oxygen is bubbled, until stable foam is obtained.EFFECT: invention provides obtaining oxygen cocktails with reduced allergenicity and with the increased mass fraction of animal protein.5 cl, 3 tbl, 3 ex
are milk product manufacture method // 2612160
FIELD: food industry.SUBSTANCE: cow milk is ultrasonically heated to 71-84°C for 4 hours, with the following cooling to 20°C. For obtaining the ferment, 3% honey is added in 97% fresh mare milk, stirred and maintained at the temperature of° 21-30°C during the day for intensive fermentation. To the ferment in an amount of 30% the treated cow milk in an amount of 60%, bee honey in an amount of 1%, sugar in an amount of 1%, and boiled water in an amount of 8% are added, and the components are intensively and continuously whipped in a barrel of lime wood using a lime frog for 45 min.EFFECT: range extension of cultured milk beverages with a delicate aroma and taste.

Dried medlar production method // 2611846
FIELD: food industry.SUBSTANCE: method involves raw material inspection, sorting, washing, cutting, microwave-convective drying. Drying takes place at the microwave-heating power and convective air blowing with the temperature of 293 K as per three stages. At the first stage, medlar which is cut into 10 mm thick quadrants is heated by microwave field with magnetron power of 180 W during 2 minutes at simultaneous blowing by the air flow at the rate of 1.5 m/s. At the second stage, medlar pieces are heated by microwave field with magnetron power of 360 W during 20 minutes at simultaneous blowing by the air flow at the rate of 0.9 m/s. At the third stage, medlar pieces are heated by microwave field with magnetron power of 600 W during 25 minutes at simultaneous blowing by the air flow at the rate of 0.3 m/s.EFFECT: finished product of high quality.1 dwg
ethod for manufacturing cooked sausage // 2611843
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry, in particular, in the cooked sausages production technology. The method involves prepating meat raw material, grinding it, preparing the formulation in the cutter, stuffing sausage meat into the shell and forming, heat treating, cooling the finished product. The cooked sausage contains beef of the 1st grade, demi-fat tendon removed pork, mechanically deboned poultry meat, cedar bagasse, flax flour, nitrite-curing mixture and spices. At the step of composing sausage meat cedar bagasse after pre-hydration in the ratio 1:2 in an amount of 15 wt %, and flax flour after pre-hydration in the ratio of 1:4 in an amount of 10 wt. are added to the formulation.%.EFFECT: increasing the biological value of cooked sausages by optimizing the fatty acid composition, enriching the cooked sausage with complete protein, as well as improving its organoleptic characteristics.
ethod to produce food pectin extract from beet pulp // 2611841
FIELD: food industry.SUBSTANCE: invention relates to methods for extraction of pectin from plant raw materials, namely, to technology for pectin extract production. Production of food beet pectin extract from beet pulp is carried out in the following manner: Dry beet pulp is soaked in water with temperature of 30-40°C at the ratio of 1:20 for 30-40 minutes. Then fully soaked pulp is squeezed, washed once by water with temperature of 40°C and squeezed. Then washed pulp is poured with 1-3% solution of pectolytic ferment preparation of complex action. Mass ratio of beet pulp and ferment preparation is at the same time selected within 1:17. Mixture is maintained at temperature of 40±2°C for 1 hour under continuous mixing. Then the mix is separated. The produced pulp is poured with 0.5% solution of citric acid at the ratio of 1:17, and hydrolysis extraction is carried out for 2 hours at temperature of 80-85°C under continuous mixing. Then hydrolysate is separated and filtered. Afterwards the finished product is packed.EFFECT: feature of the invention is increased yield and improved quality of food pectin extract from dry beet pulp by using for hydrolysis pectolytic ferment preparations of complex action and citric acid solution.1 tbl, 3 ex

Composition for production of iodine-containing biologically active food additives // 2611839
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to the composition of biologically active food additives (BAA) for iodine deficit prophylactics. BAA contains the following components, % wt.: potassium iodide - 25.41, molecular iodine - 19.43, inulin - 55.16. Wherein molar ratio of inulin, molecular iodine and potassium iodide is 4:1:2, and the total content of iodine in the BAA amounts to 29.14 % wt.EFFECT: invention provides for the increased iodine content and its better bioavailability due to the production of the composition containing stable biologically active inorganic iodine forms.1 dwg, 1 tbl, 1 ex

Production method for iodine-containing biologically active food additive // 2611830
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to the production of biologically active food additives (BAA). Molecular iodine is added to the potassium iodide solution and then inulin is introduced to the produced solution. The ingredients are mixed in twice distilled water at the temperature of 40-45°C in a hermetically sealed vessel. Then thin layer drying follows in an exiccator above calcium chloride up to the production of inulin and iodine clathrate containing % wt.: potassium iodide 25.41, molecular iodine 19.43, inulin 55.16. Wherein molar ratio of inulin, molecular iodine and potassium iodide is 4:1:2, and the total content of iodine in the additive amounts to 29.14 % wt.EFFECT: invention provides for the increased iodine content and its better bioavailability due to the production of the composition containing stable biologically active inorganic iodine forms.1 dwg, 2 tbl, 1 ex
Specialised food product // 2611821
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to specialised food product in the form of powder kissel concentrate with vitamins and dietary fibres. The food product in the form of powder kissel concentrate contains sugar, potato starch, citric acid, vitamin premix including vitamins B1, B2, B6, PP and folic acid, while weight content of sucrose does not exceed 42%. The product contains natural sweetener presented as the mix of erythritol and stevia extract, turmeric extract and maltodextrin. The product contains inulin as dietary fibres, powder-like red beet juice with the concentration of 1.1-1.7% wt as natural colour, natural flavour with berry taste with the concentration of 0.35-0.85% wt as flavouring agent. The turmeric extract and inulin are presented with the ratio 1:266 at the weight content of this mix being 13.35, and weight content of vitamin B6 amounts to 7.7 mg%.EFFECT: invention provides for greater variety of food products aimed at dietary treatment of irritable bowel syndrome, prevents constipation, patients tolerate the product well.3 ex
ethod for production of biologically active food additive "eramin" // 2611820
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to the production of biologically active food additives (BAA). BAA production method involves weighing of recipe ingeridents, manufacturing of solution from dry mixture of alfalfa hay and microelements and distilled water with the alfalfa hay content of minimum 40% wt, extraction under the pressure of 6⋅105 Pa, drying of extract in a drying cabinet at a temperature of 55-60°C during 4 hours. The alfalfa hay is pretreated by the pressure of 100-200 MPa for 1-3 minutes. Extraction is performed at a temperature of maximum 50-60°C during 1-2 hours.EFFECT: invention allows for significant decrease of time and power inputs during vegetable raw material processing as well as for the increase of bioflavonoide content in BAA and antioxidative activity of the finished product.1 tbl, 3 ex
Kamchatka bilberry syrup manufacturing method // 2611813
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to methods for production of syrups from whole Kamchatka bilberry fruits. The method implies manufacturing of juice by pressing of Kamchatka bilberry fruits. For the purpose of clarification, the juice is centrifuged and then filtered. Following the juice filtration, 40% of the juice amount is placed into a syrup pan and sugar is added at the following ingredient rate (%): clarified Kamchatka bilberry juice 36.0 and sugar 64.0. Afterwards the mass is heated up to the temperature of 85°C, the remaining juice is added to the heated mass and mixed. The produced syrup is screened, dispensed into glass containers, sealed, pasteurized at the temperature of 85°C for 15 minutes and cooled down to 35-40°C. Preservative in the form of sorbic acid or potasium sorbate 0.2% is added after 40% of Kamchatka bilberry juice is put into the syrup pan, in case syrups are produced with artificial sweeteners.EFFECT: invention allows for the production of syrup with high content of biologically active substances with hepatoprotective effect, additionally it can be used by different population categories, including those suffering from diabetes mellitus to prevent diabetic retinopathy development.11 cl, 2 ex
Lipid mixture for infant nutrition // 2611808
FIELD: food industry.SUBSTANCE: invention relates to infant food. Composition contains at least one triglyceride, at least one phospholipid and at least one polyunsaturated fatty acid (LC-PUFA). At least about 1 % LC-PUFA is conjugated in composition with said at least one phospholipid. Total amount of phospholipids in composition is at least 15 %. Also disclosed is a pharmaceutical and nutraceutical composition, as well as a functional food product and mixture for infant formula containing said composition. Disclosed is a method for improvement, stimulation or support of development of infant cognitive functions, brain and retina, visual acuity, central nervous system, intestinal maturity, involving administering said composition to said infant. Also disclosed is a method for reducing lipid peroxidation in infant and amplification of intestinal absorption of omega-3 and/or omega-6 fatty acids, involving administering said composition to said infant.EFFECT: invention allows to produce an improved composition of breast milk substitute, capable of providing effective effects, associated with development and functioning of gastrointestinal tract, as well as mental and physical development of infants.29 cl, 7 tbl, 8 ex
ethods and compositions suitable for preserving freshness of meat loaf-type food products // 2611185
FIELD: food industry.SUBSTANCE: group of inventions relates to food industry, in particular, to a method of maintaining freshness of emulsified meat loaf type food products, in a sauce or jelly for a long period of time. Method comprises placing emulsified meat loaf type food product and sauce or jelly in a container, in which opening for container is located on side opposite to sauce or jelly, wherein amount of sauce or jelly ranges from 20 to 40 wt% of emulsified meat loaf type food product. Sauce or jelly apart from water includes kappa-carrageenan, locust bean gum and guar gum, and jelly also contains potassium chloride.EFFECT: when extracting meat loaf type food products from container sauce or jelly coat outer surface of meat loaf type food products, do no flow therefrom, do not dry up and maintain freshness for at least 3 hours.6 cl, 5 tbl, 6 ex, 1 dwg
ethod of producing fermented product from cereal crop containing dietary fibres // 2611180
FIELD: chemistry.SUBSTANCE: whole grain of oat, wheat or barley is grinded to a particle size of 30-200 microns, its enzymatic hydrolysis is carried out in an aqueous medium by thermostable alpha-amylase and glucoamylase and then it is cooled. Daily Saccharomyces cerevisiae yeast culture is put into the fermentative and grown under conditions of aeration and stirring until exhaustion of the sugars in the medium. Yeast suspension is separated into a light fraction - culture fluid, an average fraction - yeast biomass, a heavy fraction - remainders of the grinded grain. Autolysis of the yeast biomass is carried out for 4-24 hours. Autolysate is mixed with the remainders of grinded grain and dried at a temperature of 100-105°C to a residual moisture of 8-9 wt % or autolysate is separated into water-soluble and water-insoluble fraction, which is removed, and the water-soluble fraction is mixed with the remainders of the grinded grain and dried at a temperature of 100-105°C to a residual moisture of 8-9 wt %. Autolysis is carried out in the presence of oleic acid and sodium hypochlorite.EFFECT: improved nutritive properties of a fermented cereal product containing dietary fibres due to the yeast autolysate or water-soluble fraction of the yeast autolysate consisting mainly of digestible amino acids and peptides.2 cl, 1 tbl, 2 ex
ethod for manufacturing fruit product from pears and berry raw material // 2611178
FIELD: food industry.SUBSTANCE: method of manufacturing involves their preparation, the inedible parts removal and peeling, cutting into slices with the thickness of not less than 2-3 mm, their freezing at the temperature of (-20)°C for 1 hour, and treatment in a berry solution. Thereafter, drying by the convection method till the residual humidity is equal to 2-4% is performed. Thereafter the food product is packaged in an oxygen-free medium into bags of combined polymer-foil-polymer material.EFFECT: target product has a unique balanced combination of appearance and brittle consistency, the taste and aroma of pears and berries.2 tbl
Composition for functional product manufacturing and its production method // 2611172
FIELD: food industry.SUBSTANCE: method implies manufacturing of a functional product and its introduction into the mass of semi-finished food or culinary product at the specified ratio while being thoroughly mixed, with further heat treatment. The composition for functional product manufacturing is made by grinding of "Vitazar" flour up to particle size equal to 0.5-0.7 mm, addition of amaranth and pumpkin oils, hydration of the obtained mixture by potable water at the ratio 1:1.7-8 during 5-10 minutes while mixing until consistency similar to semi-finished product (mince, dough) texture is reached. The ratio of the components used in the composition is as follows, % wt.: wheat germ flour "Vitazar" - 90, amaranth oil - 8.1-9.0, pumpkin oil - 1.0-1.9.EFFECT: greater variety of functional food products and culinary products with balanced content of ω-6 and ω-3 fatty acids, enriched with vitamins A and E, macro- and micronutrients.3 tbl
Agent for antimicrobic protection of finished meet products at storage // 2611171
FIELD: food industry.SUBSTANCE: agent is water solution containing % wt.: potassium sorbate - 4.5-5.0; sodium lactate - 4.5-5.0; calcium oxide - 0.08-0.1; alimentary glicerine - 4.8-5.0.EFFECT: prevention of product spoiling and losses, extended storage life at unvaried quality indices, improved safety of the agent and of the product treated with it in respect to the human health, expanded circle of customers due to the elimination of contraindications to the consumption of products which have passed antimicrobic treatment along with simutaneous simplification of the antimicrobic treatment with its help.1 tbl
Agent for antimicrobic processing of finished meet products // 2611169
FIELD: food industry.SUBSTANCE: invention is related to food industry, namely to processing of finished meet products: wieners, sausages, meet delicacy products. The agent for antimicrobic processing of finished meet products contains % wt.: sodium lactate in the form of 60% syrup - 2.7-3.2, potassium sorbate - 2.8-3.1, magnesium chloride - 0.3-0.5 and water - the remaining part, and multienzyme preparation which is extracted from hepatopancreas of commercial crab species and contains DNAase and collagenase, calculated as 20-25 ml per 1 L of ready agent.EFFECT: increased antimicrobic coverage at simultaneously improved efficiency of antimicrobic processing of finished meet products which prevents growth of pathogenic microorganisms, increased storage life of the said products without quality deterioration.1 tbl, 2 ex

Umami flavour composition from vegetable processing // 2611158
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a method of preparing a flavour composition having an umami taste and a MSG content of less than 1 wt% by total dry matter. Method comprises treatment of vegetable raw material selected from a group, consisting of peas (Pisum sativum var.), corn (Zea mays var.), red (table) beet, white (sugar) beet, yellow (gold) beet (Beta vulgaris var.), sweet potato (Ipomoea batatas var.), carrots (Daucus carota ssp.), bulb onions (Allium ssp.), Turkish cucumber (kelek) or mini-melons (Cucumis pupils) and any combination thereof, in water at any given temperature to obtain boiling water, containing taste-,and flavouring compounds, extracted from vegetable material. Vegetable raw material is separated from cooking water. Method includes concentrating cooking water to produce a flavour composition using operations of ultrafiltration and reverse osmosis filtration. Invention relates to flavour composition, obtained using said method. Invention relates to food products, made of or containing flavour composition, such as broths, sauces and dry soup concentrates, snacks, breakfast cereals and dry cookie, ready meals, nutritional products, flavouring agents, beverages, fodder for domestic animals.EFFECT: invention enables to obtain a flavour composition, umami taste of does not originate from concentrated MSG.16 cl, 1 dwg, 4 tbl, 5 ex
Functional chopped meat-and-vegetable semi-product // 2611149
FIELD: food industry.SUBSTANCE: following ingredients are used as basic raw material of semi-product manufacturing: white and red broiler meat, mechanically separated meat, chicken eggs, wheat bread, cow milk, fresh onions, bread crumbs. The semi-product contains spicery, common edible salt, black or white pepper. Rice flour is used as the vegetable protein and the component increasing human body resistance to cardiovascular diseases. Laminaria powder is used for thyroid disorder prevention.EFFECT: products are characterised by functional and health improving effect on human body and can be used for regular daily consumption.

Friut-containing snack products and their production // 2611148
FIELD: food industry.SUBSTANCE: invention refers to food industry. The method for fruit-containing snack production is proposed; it implies usage of at least one fruit-containing substance containing solid matter of whole fruits and at least one binder chosen from the group including cereal, starch, nuts, seeds, eggs, soya, beans and milk product, mixing of the said components, formation of mixture 1-4 mm thick and heat treatment of the mixture in regulated vacuum media under the pressure of less than 1 bar.EFFECT: invention provides for the production of a fruit-based snack in which crispy texture without sticky flavour is combined and ability to melt in one's mouth is ensured.42 cl, 9 dwg, 2 tbl, 14 ex
Cooked sausage production method // 2610555
FIELD: food industry.SUBSTANCE: method implies preparation of trimmed beef of high grade, trimmed beef of first grade and back fat, brining of meat raw material by sodium chloride, sodium nitrite, grinding, chopping of mince with the addition of hydrated concentrate of kidney bean protein, fresh dill or its seeds, fresh thyme or its seeds, pimento, ramson - roots or leaves, stuffing of sticks, their setting for 2 hours, frying at the temperature of 90°C for 50 minutes, cooking at the temperature of 90°C for 50 minutes and cooling at the temperature of 4-8°C. One has selected a quantitative ratio of the ingredients.EFFECT: selected raw material composition for cooked sausage production is optimal and ensures high biological, manufacturing process, economic and trade characteristics.1 tbl
ethod for producing cooked and frozen pasta products // 2610313
FIELD: food industry.SUBSTANCE: invention refers to food industry. In the claimed method, the dough is prepared, then it is extruded under the pressure from 80 kgf/cm2 to 200 kgf/cm2 to give fresh noodles, then it is boiled and the cooked pasta products are subjected to freezing. The flour dough component comprises the following ingredients: a) durum wheat flour, selected from the group of durum wheat flour, semolina (coarse-ground flour) of durum wheat and their combinations, and b) at least one ingredient selected from the group consisting of starch, processed starch and conventional wheat flour in the ratio of ingredients a) and b) from 30:70 to 95:5.EFFECT: invention provides for cooked and frozen pasta products, which can be stored frozen for a long time and which can maintain good appearance and texture comparable to cooked fresh pasta, even after defrosting.3 cl, 6 tbl, 31 ex
ethod for production of juice of varieties of small-fruited apples and sea-buckthorn berries from eastern siberia // 2610311
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to production of tinned foods. Method is characterised by that it comprises inspection respectively of small-fruited apples and sea-buckthorn, then washing them in a washer-grinder, squeezing juice using a belt press. Method then includes mixing obtained juice from a mixture of ʺAlenushkaʺ small-fruited apples and ʺUral fillingʺ in amount of 500 ml with 200 ml of sea-buckthorn berries juice and sugar syrup. Method then includes deaeration, pasteurisation and bottling.EFFECT: invention enables to obtain a food product with increased biologically active substances with a sour-sweet taste, and enables to stabilise consistency of end product.1 cl, 1 tbl

ethod of preparing meat or fish product before cooking kebab // 2610133
FIELD: food industry.SUBSTANCE: product is sliced into portions suitable for preparation and storage in the refrigerator, the sites of interaction with the product being selected in accordance with the size of the cutting tool comprising a push handle attached to the perforated plate having cutting elements in the form of wedge-shaped blades disposed with the pitch of in-line and cross-lying arrangement in the perforations of the plate. The cutting elements are arranged normal to the surface of the product, which allows to cut the product mass, raw fiber and tendons with the discontinuity of 7 mm and more over the entire depth. The triangular projections are configurated in the rows of each initial group of cutting elements overlapping by half-pitch. Laying spices and seasonings is carried out along the walls of the cut. The prepared product is cooled to a temperature from -2 to 5°C and stored for 2-30 hours. All materials of cutting tools are made of stainless, corrosion-resistant and high-carbon steel with a vacuum coating of titanium carbonitride.EFFECT: mechanical and organoleptic changing the form of the meat or fish product mass, based on the diffusion penetration of seasonings and spices into the product mass structure.3 dwg
Degreasing and disinfection method of slaughter animals raw casings // 2610131
FIELD: agriculture.SUBSTANCE: electromagnetic radiation range of microwave and ultrasonic vibrations in mobile perforated spherical cavities of microwave generators are used to degrease and disinfect slaughtered animals raw casings. The processing of the raw material via radiation and vibrations is carried out in the endogenous heat power densitin in a repeated cyclic mode. The whole process lasts no longer than 240 seconds, the intensity of endogene heating is provided at the power-weight ratio 2.67-6 Watt / and the electrical voltage of the field equal to 3 kV/cm with the break when the power of sonication is 0.25-0.73 kW and the temperature of fluid cavitation 48°C until the intestinal feed temperature reaches 37…38°C.EFFECT: invention allows to realise the specified purpose.7 dwg, 1 tbl
oscow kvass concentrate production method // 2610125
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared scorzonera is cut, dried in the microwave field to theresidual humidity of about 20% at the microwave field power providing heating scorzonera to the temperature of 80-90°C inside the bits during at least an hour, roasted and crushed. The rye fermented malt, rye unfermented malt and scorzonera in an amount of about 7.5% by weight of the cereal product are mixed with hot water, stirred for 10-15 minutes, barley malt is added, and maintained for about 1 hour. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod of obtaining kvass wort dry concentrate // 2610121
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting dandelion root, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed barley and dandelion root in an amount of about 6% by weight of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: invention provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610119
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed rye, and scorzonera in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
 
2551033.
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