odifying nutritive qualities of foods and dietetic products (A23L1/29)

Strain lactobacillus helveticus vkpm v-11176 obtained in available nutrient mediums // 2580052
FIELD: biotechnologies.SUBSTANCE: strain Lactobacillus helveticus M-16 with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-11176 and can be used for production of fermented milk products and pro-biotic preparations.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Strain lactobacillus fermentum vkpm v-10888 obtained in available nutrient mediums // 2580024
FIELD: biotechnologies.SUBSTANCE: strain Lactobacillus fermentum B1-I with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-10888 and can be used for production of fermented milk products and pro-biotic preparations.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Strain lactobacillus helveticus "bk¦m b-11175" produced at available culture mediums // 2577112
FIELD: bioengineering.SUBSTANCE: strain Lactobacillus helveticus is deposited at All-Russia Collection of Industrial Microorganisms under registration No. “BKПM B-11175”, and can be used during production of sour-milk products and probiotic specimens.EFFECT: invention reduces time of milk ripening.2 ex
Application of lactoferrin-containing nutritional compositions for stimulation of immune cells // 2575776
FIELD: medicine.SUBSTANCE: invention relates to pharmaceutical industry and represents nutritional composition for stimulation in humans of innate immunity cell type, containing source of fats or lipids, source of proteins and lactoferrin, present at the level of at least 10 mg/100 kcal and produced by source, different from human organism, with lactoferrin being characterised by at least 48% homology with amino acid sequence AVGEQELRKCNQWSGL in fragment (349-364) HLf, where introduction of nutritional composition stimulates at least one innate immunity cell type, selected from the group, consisting of macrophages, neutrophils, dendritic cells and their combinations.EFFECT: preservation of lactoferrin stability at low pH values and high temperatures, which provides stimulation of immune cells even after pasteurisation.12 cl, 4 ex
Stagewise baby feeding regime for promotion of healthy development and growth // 2575747
FIELD: food industry.SUBSTANCE: invention relates to a baby feeding regime. The baby feeding regime involves newborn baby feeding with the first composition including fat or lipid, a protein source where the protein source contains approximately 72% - 90% of milk whey and approximately 10% - 28% of casein, a prebiotic composition, at least approximately 72 IU/100 kcal of vitamin D, Transforming Growth Factor β (TGF-β), and feeding the baby at a later development stage with the second composition. The second composition contains fat or lipid, a protein source where the protein source contains at least approximately 50% - 70% of milk whey and approximately 30% - 50% of casein, a prebiotic composition, no more than 70 IU/100 kcal of vitamin D and Transforming Growth Factor β (TGF-β).EFFECT: invention allows to ensure a baby feeding regime including nutritional compositions specially adopted for providing for a combination of nutritional substances intended for sustaining healthy development and growth at each stage.24 cl, 1 ex
Age-adapted nutritional mixture for babies with specially selected calorie density // 2575200
FIELD: food industry.SUBSTANCE: invention relates to nutritional mixtures for babies and infants. The nutritional compositions set for babies contains the following components: the first baby composition for babies at an age of 0 - 4 weeks with calorie density equal to more than 66 and 69 kcal/100 ml, the second composition for babies at an age of 4 - 8 weeks with calorie density equal to 63 and 66 kcal/100 ml and the third composition for babies at an age of 3 - 6 months with calorie density equal to 61 and 64.5 kcal/100 ml. The first composition energy density is higher than that of the second composition; the second composition energy density is higher than that of the third composition. The protein density in the compositions is the highest during the first two months of life that is in the first and/or the second composition(s) and is reduced till the 6th month of life that is in the third composition. Additionally, one proposes a method for babies provision with nutrition during at least the first two years of life envisaging babies feeding with the said set.EFFECT: invention allows to prevent babies over-feeding and ensures long-term benefit for health, in particular, reduction of overweight or adiposity at a later age.16 cl, 5 tbl, 2 ex

Composition, containing thermolabile milk proteins and method for obtaining thereof // 2575178
FIELD: chemistry.SUBSTANCE: invention relates to field of nutritional compositions, such as compositions for babies, milk fortifiers, food additives for children. Claimed is method for obtaining composition, which contains source of fats or lipids, source of protein and biologically active thermolabile milk protein. Method includes subjecting first composition, containing source of fats or lipids and source of protein, to exposure to temperature, at least, about 130°C, and combination of first composition with second composition, containing thermolabile milk protein, to obtain third composition. Second composition was exposed to temperature higher than 80°C. Composition, obtained by said method, is also claimed.EFFECT: invention makes it possible to preserve biologically activity of thermolabile milk proteins in nutritional composition, subjected to high-temperature processing.19 cl, 1 dwg, 2 ex
ethod for remedial nutritional supplementation of palliative-care oncology patients with cachexia // 2574919
FIELD: medicine.SUBSTANCE: oncology patient's nutritional status is determined with the use of the Harris-Benedict equation to calculate an oncology patient's daily nutrition, kcal/day. That is followed by adjusting the calculated patient's daily nutrition for the intensity of nutritional energy deficiency with the use of a clinically studied adjustment factor of 0.745. The nutritional supplementation is ensured through sipping or tube feeding techniques by administering hypercaloric nutrient mixtures (Nutridrink, Nutridrink Compact Protein, Nutridrink Nutrison Advanced) daily 3-5 times a day over the whole period of staying in hospital. That is combined with once-daily intramuscular injections of vitamin B1 (thiamine chloride) in a dose of 0.025-0.05 g, once-daily oral administration of one capsule of Fenules Zinc, daily intravenous introduction of Ringer's solution in an amount of 800-1300 ml/day at a rate of no more than 60 drops/min, and oral administration of calcium glycerophosphate in a dose of 0.5 g before a meal, 1 tablet 3 times a day.EFFECT: restoring the gastrointestinal mucosal continuity of the palliative-care oncology patients, preventing viral and bacterial infectious complications, improving the patient's general state and reducing the intensity of clinical symptoms of the disease.5 cl, 3 ex
Early stimulation of habituation to tastes and/or aromas // 2574477
FIELD: food industry.SUBSTANCE: proposed is a set of 2 - 100 containers each containing baby food in a form suitable for feeding babies and/or prewalkers or in a form suitable for feeding babies and/or prewalkers after mixing with a water-containing liquid. The first set includes at least two different baby foods differing in taste and aroma as a result of their containing different protein fractions or as a result of such baby foods fermentation degree. Each of the different protein fractions is selected from the group consisting of intact dairy proteins (inclusive of cow milk protein), intact vegetal proteins (including soya protein), hydrolysed proteins, free amino acids or mixtures of two or more of the listed components.EFFECT: stimulation of habituation or preference of different kinds of fruit, vegetables or whole-grain products, reduced risk of food acceptance refusal with babies or prewalkers or older children.12 cl, 3 tbl, 2 ex

Powdery grain compositions containing non-replicating probiotic microorganisms // 2574476
FIELD: food industry.SUBSTANCE: invention relates to the field of powder grain compositions to be reconditioned in milk, a baby mixture or water. The powdery grain composition contains at least 25 wt % of a grain product and has energy value equal to at least 0.8 kcal/g. After reconditioning in milk, a baby mixture or water the powdery grain composition includes at least 2 g/100 kcal of protein, less than 4.5 g/100 kcal of fat and less than 7.5 g/100 kcal of added sweeteners with less than 3.75 g/100 kcal of fructose. Additionally, the powdery grain composition contains non-replicating probiotic microorganisms that are brought into a non-replicating condition by way of heat treatment at a temperature of 71.5-150°C during 1-120 sec.EFFECT: invention allows to obtain a powdery grain composition with enhanced anti-inflammatory and immunogenic properties.16 cl, 12 dwg, 3 ex
Nutritional composition created with account for child age and including animal and vegetal fats // 2573779
FIELD: food industry.SUBSTANCE: invention relates to nutritional mixtures specially adapted for babies and infants at an age of at least 2 years. The set of nutritional compositions for babies and infants includes at least: the first composition for babies at an age from 0 to 6 months which contains fat consisting of a mixture of vegetal fats and animal fats, the ratio of vegetal fats to animal fats being 60:40 - 40:60; the second composition for babies at an age from 6 months to 1 year which contains a mixture of vegetal fats and animal fats; the third composition for infants at an age from 1 year to 2 years which contains a mixture of vegetal fats and animal fats. Additionally, one proposes a regime for feeding the said set to babies and infants. The nutritional compositions set for babies and infants provides children with a balanced nutritional ration with the optimal fat content.EFFECT: set is specially intended for provision for long-term beneficial effects with babies and infants by way of provision for dietary needs of babies and infants at every specific age.19 cl, 1 tbl
Set of probiotic-containing nutritional mixtures created with account for age // 2570473
FIELD: food industry.SUBSTANCE: invention relates to nutritional compositions specially intended for satisfaction of the needs of babies and children at an early age of at least 2 years. One proposes a set of nutritional compositions for babies and children at an early age including the following components: the first composition for babies at an age of 0 - 6 months, the second composition for babies over 6 months - 1 year and the second composition for children at an age of over 1 year - 2 years. At least the first and the second compositions contain probiotics; the said first and second compositions differ from each other in terms of quantity and/or nature of probiotics present in such compositions. Additionally, one proposes a set of nutritional compositions and dietary regime for babies and children at an early age which involves the said set usage.EFFECT: invention allows to ensure the optimal quantity of probiotics for babies and children at an early age in the course of time and at every specific age.22 cl, 1 tbl, 1 ex
ethod for production of preserves for children alimentation // 2570402
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, scallop muscle cooking, separation from the broth and mincing, bulb onions cutting, sauteing in butter and mincing, potatoes cutting, blanching and mincing, carrots blanching, cutting and mincing, fresh cabbages chopping, freezing and mincing, parsley greens and green peas mincing, the listed components mixing with separated broth and salt, homogenisation, packing, sealing and sterilisation. One uses ornamental cabbages; the components are used at the following expenditure ratio, wt %: scallop - 714.9; butter - 49; potatoes - 227.3-252.7; ornamental cabbages - 194.5; carrots - 128-132.8; bulb onions - 53-54; green peas - 78.7; parsley greens - 8.3; salt - 10.2; broth till the target product yield is equal to 1000.EFFECT: method allows to obtain new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification; in terms of consistency and chemical composition, such preserves are suitable for alimentation of children aged 6 months.

Treatment of whole fruits or parts of fruits of genus musa and related species // 2570320
FIELD: food industry.SUBSTANCE: one obtains at least one unpeeled banana including banana skin and pulp. One performs thermal treatment of at least one unpeeled banana at a temperature and during a period of time sufficient for gelation of starch present in at least one unpeeled banana to obtain at least one thermally treated unpeeled banana. At least one thermally treated unpeeled banana is milled to produce banana puree. Banana puree is cooled for gelated starch conversion into gel having a tensile strength at least nearly 600 g in case of measurement with usage of a cylindrical probe having diameter equal 1 inch. The invention relates to a gluten substitute containing a banana product. The invention relates to a food product including the gluten substitute. The invention relates to a functional food ingredient containing the banana product.EFFECT: food fibres and starch content increase in the said products, wastes quantity reduction and viscosity strengthening.16 cl, 28 dwg, 7 tbl, 12 ex

Synbiotic food composition containing tagatose and probiotic lactic acid bacteria // 2569816
FIELD: food industry.SUBSTANCE: food composition contains Lactobacillus casei-01® strain or Lactobacillus rhamnosus GG strain. The food composition containing Lactobacillus rhamnosus GG strain includes the following components, per 100 weight parts: from more than 0 to 20 weight parts of tagatose, from more than 0 to 1 weight parts of Lactobacillus rhamnosus GG, from 50 to 99 weight parts of raw milk, from more than 0 to 1 weight parts of pectin and from more than 0 to 50 weight parts of purified water.EFFECT: invention allows to obtain synbiotic compositions ensuring dominant proliferation of specific lactic acid bacteria in the intestine of the host consuming such compositions.4 cl, 9 dwg, 5 tbl, 5 ex

Pharmaceutical composition and food composition for prevention of impairment of gastrointestinal tract motor function or reduction of such impairment symptoms // 2568851
FIELD: medicine, pharmaceutics.SUBSTANCE: claimed invention relates to composition for prevention of impairment of GIT motility or relief of said impairment symptoms. Pharmaceutical composition for prevention of impairment of GIT motility or relief of said impairment symptoms contains as active ingredient extract of Chamaecyparis obtusa leaves, obtained by method of extraction by supercritical liquid with application of carbon dioxide as supercritical liquid, under specified conditions.EFFECT: composition is effective for prevention of GIT motility impairment or relief of said impairment symptoms.2 cl, 5 dwg, 5 tbl

ethod for production of puree for dietary alimentation // 2568504
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used during production of girasol-based puree for dietary alimentation. Girasol tubers and fruit raw materials are prepared and coarsely ground; the said components are mixed. The mixture is treated in UHF electromagnetic field, strained, homogenated, deaerated, heated, packed, closured and sterilised. The mixture treatment in UHF electromagnetic field is performed in two stages. At the first stage the mixture is treated during 60-90 sec, the specific power of electromagnetic field being 180-300 W/dm3; at the second stage the mixture is treated during 60-90 sec, the specific power of electromagnetic field being 450-720 W/dm3. Mixing is performed at the following components ratio, wt %: girasol - 40-60; fruit raw materials - 40-60.EFFECT: invention allows to increase the ready product physiological value.2 cl, 1 tbl, 4 ex
ethod for production of puree for dietary alimentation // 2568498
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used during production of girasol-based puree for dietary alimentation. Girasol tubers, fruit and vegetable raw materials are prepared and coarsely ground; the said components are mixed. The mixture is treated in UHF electromagnetic field, strained, homogenated, deaerated, heated, packed, closured and sterilised. The mixture treatment in UHF electromagnetic field is performed in two stages. At the first stage the mixture is treated during 60-90 sec, the specific power of electromagnetic field being 180-300 W/dm3; at the second stage the mixture is treated, the specific power of electromagnetic field being 450-720 W/dm3. Mixing is performed at the following components ratio, wt %: girasol - 40-50; fruit raw materials - 25-40, vegetal raw materials - 20-25.EFFECT: invention allows to increase the ready product physiological value.3 cl, 1 tbl, 4 ex
ethod for production of biologically active additive of bran cleared of technological and biological impurities // 2568140
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of bran-based biologically active additives. The method for production of a biologically active additive of bran cleared of technological and biological impurities envisages fermentative depolymerisation of technological impurities represented by starch and gluten and their transition into a soluble condition with further washing out with running water. Then one proceeds with complete elimination of incidental microflora by the medium acidification with citric acid until pH=3-4 and two-or three-time autoclaving of the substrate in the acid medium under 1.0 atm during 60 min. Then one performs washing with biologically pure water until a neutral reaction of the flush water and preliminary removal of residual water by gravity or pressing. Then the washed bran mass is dried at a temperature of 80-90°C until the moisture content is 10-12% and milled.EFFECT: invention allows to product a biologically active additive in the form of bran cleared of technological and biological impurities according to a simplified technology.1 ex
Functional food product manufacture method // 2567891
FIELD: food industry.SUBSTANCE: one proposes a functional food product manufacture method involving brew preparation from part of flour, water and yeast, brew fermentation, dough preparation by mixing brew, water, water solution of culinary salt and an additive with the remaining flour, dough fermentation and its handling, proofing and baking of dough semi-products. The additive is represented by powder produced from pumpkin refuses by way of refuses treatment in the microwave field with a frequency equal to 2450 MHz, specific power being 450-600 W/dm3, during 40-60 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 6-7% of the flour weight.EFFECT: invention allows to obtain a bread bakery product with high physiological value resulting from a large content of nutrients and to ensure higher yield of the ready product due to baking losses reduction.1 tbl, 2 ex
Functional food product manufacture method // 2567889
FIELD: food industry.SUBSTANCE: one proposes a functional food product manufacture method involving brew preparation from part of flour, water and yeast, brew fermentation, dough preparation by mixing brew, water, water solution of culinary salt and apple refuses powder with the remaining flour, dough fermentation and its handling, proofing and baking of dough semi-products. The apple refuses powder is represented by powder produced by way of apple refuses treatment in the microwave field with a frequency equal to 2450 MHz, specific power being 180-300 W/dm3, during 30-90 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 6-7% of the flour weight.EFFECT: invention allows to obtain a bread bakery product with a higher physiological value (resulting from presence of physiologically functional nutrients) and higher quality.1 tbl, 2 ex
Functional food product manufacture method // 2567883
FIELD: food industry.SUBSTANCE: one proposes a functional food product manufacture method involving dough preparation by mixing of wheat flour, water, water solution of culinary salt, apple refuses powder and yeast, dough fermentation, handling, proofing and baking of dough pieces. At the stage of dough preparation, the apple refuses powder is represented by powder produced by way of apple refuses treatment in the microwave field with a frequency equal to 2450 MHz, specific power being 180-300 W/dm3, during 30-90 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 8-10% of the flour weight.EFFECT: invention allows to obtain a bread bakery product with higher content of functional nutrients, higher quality and low baking losses.1 tbl, 2 ex

Functional food product manufacture method // 2567882
FIELD: food industry.SUBSTANCE: one proposes a functional food product manufacture method involving dough preparation by mixing of the whole quantity of flour, water, water solution of culinary salt, pumpkin refuses powder and yeast, dough fermentation, handling, proofing and baking of dough pieces. At the stage of dough preparation, the pumpkin refuses powder is represented by powder produced by way of pumpkin refuses treatment in UHF electromagnetic field with a frequency equal to 2450 MHz, specific power being 450-600 W/dm3, during 40-60 sec, drying, cooling and milling till the content of particles sized no more than 0.05 mm is equal to no less than 99%; the additive is taken in an amount of 8-10% of the flour weight.EFFECT: invention allows to obtains a bread bakery product with higher content of physiologically functional nutrients, increase the yield of the product due to baking losses reduction.1 tbl, 2 ex
Streptococcus salivarius strain vkpm v-11174, obtained on available medium // 2567814
FIELD: biotechnologies.SUBSTANCE: strain Streptococcus salivarius M-11 with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-11174 and can be used for production of fermented milk products.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex

Improved nutritional composition with specific food particles intended specially for babies // 2567457
FIELD: food industry.SUBSTANCE: method envisages mixing of vegetable fat, protein and carbohydrates in a high-shift rotor-and-stator mixer with the obtained mixture further subjected to homogenisation. Homogenisation is performed under a pressure of 0-60 bar to impart to the composition monomodal per size distribution of particles with no more than 5% of the fat particles having a size less than 0.8 mcm, at least 95% of the fat particles having a size equal to 0.8-5 mcm and no more than 5% of the fat particles having a size over 5 mcm. The proposed nutritional composition is in a liquid state.EFFECT: nutritional composition is used as additional baby nutrition for enhanced bioavailability and improved digestibility of fat as well as for improvement of transport of all fat-soluble compounds through the baby intestinal barrier.18 cl, 3 dwg, 2 ex
Fish mince culinary product for school alimentation // 2567205
FIELD: food industry.SUBSTANCE: during culinary product manufacture one performs fish raw materials and components preparation, fish mince preparation and shrimp filling preparation. Then one performs the semi-product moulding in the form of a small basket with shrimp filling inside, mealing, sparkling with sesame seeds, thermal treatment, freezing, packing, transporting and storage. All the components are used at the specified ratio.EFFECT: manufacture of a fish mince culinary product for school alimentation.
Streptococcus thermophilus strain used for production of fermented milk products // 2567150
FIELD: biotechnologies.SUBSTANCE: strain Streptococcus salivarius Bo4-I with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-10893 and can be used for production of fermented milk products and pro-biotic preparations.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Lactobacillus plantarum strain used for obtaining of fermented milk products and probiotic preparations // 2567149
FIELD: biotechnologies.SUBSTANCE: strain Lactobacillus plantarum B2-II with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-10816 and can be used for production of fermented milk products and pro-biotic preparations.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Streptococcus salivarius vkpm v-11177 strain used for production of fermented milk products and pro-biotic preparations // 2567148
FIELD: biotechnologies.SUBSTANCE: strain Streptococcus salivarius M-9 with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-11177 and can be used for production of fermented milk products and pro-biotic preparations.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Enterococcus strain hirae vkpm v-11173 used for obtaining of fermented milk products // 2567147
FIELD: biotechnologies.SUBSTANCE: strain Enterococcus hirae O-45 with high antagonistic activity is deposited in the All-Russian Collection of Industrial Microorganisms under the registration number VKPM V-11173 and can be used for production of fermented milk products.EFFECT: invention allows to obtain more viscous milk coagulum.1 ex
Strain enterococcus durans used to produce sour-milk products and probiotic specimens // 2567146
FIELD: bioengineering.SUBSTANCE: strain Enterococcus durans C-45 having high antagonist activity is deposited in All-Russia Collection of Industrial Microorganisms under registration No. VKPM B-11171, and can be used during production of sour-milk products and probiotic specimens.EFFECT: invention ensures production of more viscous milk coagulum.1 ex
ethod to produce preserves for infant food "vegetable soup with meat" // 2566004
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved concentrates of first courses for infant food for children aged 1.5 and more. The method provides for preparation of formula components at the following ratio of consumption, wt parts: beet 343.4-353.3; butter 49; potatoes 227.3-252.7; ornamental cabbage 194.5; carrots 128-132.8; onions 53-54; green peas 78.7; green parsley 8.3; salt 10.2; meat bone broth up to yield of finished product 1000. Onions are cut and sauteed in butter. Carrots are cut and blanched. Fresh ornamental cabbage is chopped and frozen. Beet and potatoes are cut. Green parsley is minced on a grinder. Listed components are mixed with green peas and salt. The produced mix and meat bone broth are packed, sealed and sterilised.EFFECT: such technology will make it possible to produce new preserves using non-conventional vegetable stock without change in organoleptic properties of a finished product, suitable in chemical composition for infant food for children aged above 1,5 years.
ethod to produce homogenised preserves for infant food "cabbage with meat and rice" // 2565955
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved second courses for infant food for children with pyelonephritis. The method provides for preparation of formula components, cutting and freezing of fresh ornamental cabbage, grinding of carrots, cutting and grinding of beef in a grinder, mixing of the specified components and boiling, boiling of rice to increase mass by 150% and grinding, its introduction into boiled mix and straining, introduction into the strained mix of the tomato paste, vegetable oil, drinking water, sugar and salt, packing, sealing and sterilisation.EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without change in organoleptic properties of a finished product, suitable in consistency and chemical composition for infant food for children with pyelonephritis.
ethod to produce diet preserves "soup-puree from vegetables with meat" // 2565880
FIELD: food industry.SUBSTANCE: invention relates to technology of production of preserved concentrates of diet first courses. The method provides for preparation of formula components, cutting of carrots and onions, sauteing in butter and straining, straining of potatoes, cutting, freezing, defrosting and straining of fresh ornamental cabbage, sauteing of wheat flour, mixing of specified components with minced meat, tomato paste, bone broth and salt, packing of produced mix, sealing and sterilisation.EFFECT: invention makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product, suitable for use in diet food.
Set of nutritional mixtures with optimal fat content taking into account age peculiarities // 2565728
FIELD: food industry.SUBSTANCE: present invention relates to nutritional mixtures specifically developed to satisfy the demands of babies and infants aged 0-2 years. The set of nutritional compositions includes at least the first composition for nutrition of babies aged 0-6 months, fat content in such composition equal to 5.1 - 5.8 g/100 kcal of the first composition, the second composition for nutrition of babies aged 6 months - 1 year, fat content in such composition equal to 5.5 - 6 g/100 kcal of the second composition, the third composition for nutrition of infants aged 1-2 years, fat content in such composition equal to 5.5 - 6.g/100 kcal of the third composition and the fourth composition for nutrition of babies aged over 2 years, fat content in such composition equal to 3.5 - 4.5 g/100 kcal of the fourth composition. Fat content in the first composition is equal to 48 - 54% of the total calorie content for the said first composition; fat content in the second composition is equal to 48 - 54% of the total calorie content for the said second composition; fat content in the third composition is equal to 48 - 54% of the total calorie content for the said third composition; fat content in the fourth composition is equal to 38-45% of the total calorie content for the said fourth composition. The amount of lactose in the first and in the second compositions is equal to 9.5 - 12 g/kcal, the third and the fourth compositions contain lactose + maltodextrine at a ratio equal to 70:30. Additionally proposed is a method to provide for nutrition of a baby during at least the first 2 years of life including the baby feeding with the above set of nutritional compositions. Additionally proposed is a set for nutrition of babies and infants accounting for age peculiarities and including a set of the above nutritional compositions where the nutritional compositions re packaged in the form of individual one-shot packages, each individual package including an amount of nutritional composition sufficient for obtainment of one portion in case of dilution with water.EFFECT: invention ensures a fat content optimal for all age groups, avoiding fat overdosage or underconsumption, as well as long-term benefit for the baby's/infant's health by way of satisfaction of their nutrition needs at each specific age.8 cl, 1 tbl
Pureed compositions having specific carbohydrate ratios and their usage method // 2565085
FIELD: food industry.SUBSTANCE: invention relates to pureed nutritional compositions. The pureed nutritional composition contains puree, at least one milk product or at least one milk product substitute or at least one milk product and at least one milk product substitute; the ingredient is chosen from the group consisting of dextrose, dextrose polymers, maltodextrine, crystalline fructose, maize syrup, other syrups of grains/nuts and their combination. The other syrups of grains/nuts are chosen from the group consisting of rice syrup, agava syrup, palm syrup and their combinations. The puree is chosen form the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate and their combinations. The puree quantity is within the range of nearly 60 - nearly 90 wt % of the pureed nutritional composition. The nutritional composition has the weight ratio of glucogenic carbohydrates to fruitogenic carbohydrates equal to nearly 0.5:1 - 5:1; the carbohydrates are present within the range of nearly 15 g - 35 g as per one portion of the nutritional composition. The size of one portion of the nutritional composition is within the range of nearly 1 - 5 ounces. Alternatively, the composition may additionally contain protein, fibres, aroma and taste substances and functional ingredients.EFFECT: invention allows to produce nutritional compositions promoting improvement of performance at competitions.30 cl, 2 tbl
Pureed compositions having specific carbohydrate ratios and their usage method // 2565084
FIELD: food industry.SUBSTANCE: invention relates to pureed nutritional compositions. The pureed nutritional composition contains puree chosen from the group consisting of at least one fruit puree, at least one vegetable puree, at least one fruit puree concentrate, at least one vegetable puree concentrate and their combinations; the puree is present within the range of nearly 60 - 90 wt % of the pureed nutritional composition; such composition contains at least one nut paste; the ingredient is chosen from the group consisting of dextrose, dextrose polymers, maltodextrine, crystalline fructose, maize syrup, other syrups of grains/nuts and their combinations. The other syrups of grains/nuts are chosen from the group consisting of rice syrup, agava syrup, palm syrup and their combinations. The nutritional composition has the weight ratio of glucogenic carbohydrates to fruitogenic carbohydrates equal to nearly 0.5:1 - 5:1; the carbohydrates are present within the range of nearly 15 g - 35 g as per one portion of the nutritional composition. The size of one portion of the nutritional composition is within the range of nearly 1 ounce (28g) - 5 ounces (142 g). Alternatively, the composition may additionally contain protein, fibres, aroma and taste substances, functional ingredients, juice concentrate, a milk product or a milk product substitute.EFFECT: invention allows to produce nutritional compositions ensuring maximum physical activity as well as promoting improvement of performances at competitions.29 cl, 2 tbl
Extruded lacto-vegetarian product manufacture method // 2564837
FIELD: food industry.SUBSTANCE: method envisages extrusion of an initial product including the following components, wt %: rice groats - 15-20; millet groats - 15-20; maize flour - 15-20; entire wheat flour - 10-20; buckwheat groats - 5-10; lentils - 5-10; pumpkin powder of sublimation drying - 5-10; dry whole milk - 4-8; culinary or sea salt - 0.1-2.EFFECT: product is balanced and complete in terms of nutritive value, has s high protein level, low fat content, s low level of added pure sugar and high organoleptic indices.5 cl, 3 tbl, 1 ex
ethod of treating essential arterial hypertension at background of obesity // 2563832
FIELD: medicine.SUBSTANCE: invention relates to medicine, namely to cardiology, and deals with the treatment of essential arterial hypertension at the background of obesity. For this purpose realised is complex treatment, which includes the introduction of candesartan 8 mg/day, amlodipine 5 mg/day, indapamide 2.5 mg/day and sibutramine 10 mg/day in a combination with daily dosed 1-2 km walking for 1 month with the further increase of the distance to 3 km. The patient is taught to calculate the calorie content of the daily diet and control the treatment result by measuring the level of arterial pressure 2 times per week and determining the circumference of the waist and hips, as well as the body weight index 1 time per week on their own.EFFECT: method provides the effective and stable reduction of arterial pressure and body weight for not less than 2 years.4 ex, 1 tbl
ethod for production of sauce based on colostrum protein concentrate // 2562837
FIELD: food industry.SUBSTANCE: one performs colostral whey pasteurisation at a temperature of 63±2°C during 25 minutes and protein concentrate pasteurisation at a temperature of 63±2°C during 15 minutes. Wheat germ oil is introduced into the pasteurised colostrum protein concentrate; the mixture is emulsified during 7 minutes. One adds spinage powder, milled walnuts, citric acid, salt and sugar into the emulsified mixture; the obtained mixture is thoroughly stirred. One performs the pasteurised colostral whey introduction and the obtained mixture conditioning to boiling under continuous stirring conditions. One performs cooling to 8°C and packing into a polymer container. The components are introduced into the sauce composition at the following ratio, g per 1000 g of the ready product: colostrum protein concentrate - 650-750; colostral whey - 111.5; spinage powder - 70.3; wheat germ oil - 46.2; citric juice - 28.5; walnut - 30.8; sugar sand - 5.5; salt - 7.2.EFFECT: method for production of a sauce based on colostrum protein concentrate allows to obtain a functional purpose product, increase its nutritive and biological value and expand the range of functional food products.5 tbl, 2 ex

Instant mush composition // 2562216
FIELD: food industry.SUBSTANCE: mush components are used at the following weight ratio %: wheat flakes - 33.0-35.0; rice flakes - 33.0-35.0; linseeds - 2.1-3.3, dried bilberry - 4.0-6.0; dried cherry - 2.0-3.2; sublimated strawberry - 2.5-5.0; pollen - 4.0-6.5; milk protein - 3.2-6.0; culinary salt - 1.2; sweetener - sugar sand/fructose - 4.5-6.0.EFFECT: mush has reduced allergenicity, a mineral formula balanced in terms of sodium, calcium, ferrum, potassium, magnesium, vitamins of B, E, PP, β- carotene group and a sufficient content of cellulose.3 tbl, 3 ex
ethod for production of gerontological dietary preserves "solyanka with meat" // 2561206
FIELD: food industry.SUBSTANCE: method involves recipe components preparation, carrots and bulb onions cutting and sauteing in pork fat, fresh ornamental cabbages chopping and freezing, meat cutting, wheat flour sauteing, the listed components mixing with tomato paste, sugar, salt, black hot pepper, red hot pepper and laurel leaf, the produced mixture and drinking water packing, sealing and sterilisation.EFFECT: range expansion.
Infant food for improvement of fatty acids composition in brain cell membranes // 2560861
FIELD: food industry.SUBSTANCE: invention relates to infant food. One proposes a method for modification of fatty acids compound in brain cell membranes which is chosen from the group consisting of: i) brain cell membranes fluidity increase, ii) PUFA content increase in brain cell membranes, iii) LC-PUFA content increase in brain cell membranes, iv) n6/n3 LC-PUFA ratio decrease in brain cell membranes, v) n6/n3 PUFA ratio decrease in brain cell membranes, vi) n3 PUFA ratio increase in brain cell membranes, vii) n3 LC-PUFA ratio increase in brain cell membranes and viii) DHA ratio increase in brain cell membranes with the subject human by way of administration of a nutritional composition containing 10-50 wt % of vegetal lipids per the composition dry weight and lipid globules with a nucleus including the said vegetal lipids. The said lipid globules have 1) modal diameter weighted by volume equal to more than 1.0 mcm, preferably, 1.0 - 10 mcm and/or 2) diameter equal to 2-12 mcm in an amount of at least 45, more preferably, at least 55 vol % of the total lipids volume.EFFECT: proposed is a method to improve the subject human's cognitive functions when the said subject human has reached an age of over 36 months by way of administration of the above nutritional composition to the subject human at an age of 0-36 months.26 cl, 7 tbl, 6 ex
Oligosaccharide mixture and food product containing said mixture, particularly infant formula // 2560190
FIELD: chemistry.SUBSTANCE: present invention relates to an oligosaccharide mixture and a food product containing said mixture. The oligosaccharide mixture contains 5-70 wt % of at least one N-acetylated oligosaccharide, 5-90 wt % of at least one galacto-oligosaccharide, 2-50 wt % of at least one sialylated oligosaccharide and 2-70 wt % of at least one fucosylated oligosaccharide. The fucosylated oligosaccharide is selected from a group which includes 2′-fucosyllactose, 3-fucosyllactose, difucosyllactose, lacto-N-fucopentaoses, lacto-N-difucohexaose I, monofucosyllacto-N-hexaose, difucosyllacto-N-hexaose I and difucosyllacto-N-neohexaose II. A food product containing said mixture is disclosed.EFFECT: use of said mixture enables to prevent or reduce the occurrence of food allergies and food allergy related health effects, and also raises oral tolerance to allergens.25 cl, 2 ex, 1 tbl

Adiposity risk reduction // 2559646
FIELD: food industry.SUBSTANCE: invention relates to application of a nutritional composition for babies. The nutritional composition represents a baby mixture or a further infant mixture containing a protein source, a lipid source and a carbohydrate source where the lipid source includes arachidonic acid in an amount ensuring 5 - 100 mg of arachidonic acid per 1 kg for the said infant daily while the content of protein is less than 1.85 g/100 kcal; the said nutritional composition contains no docosahexaenoic acid (DHA).EFFECT: proposed is application of arachidonic acid in production of a nutritional composition to be fed to infants during the first 3 years of their life to reduce the risk of insulin resistance development later in the lifecycle.16 cl, 5 dwg, 4 tbl, 3 ex
Product and its manufacture method // 2559529
FIELD: food industry.SUBSTANCE: inventions group relates to food industry. One proposes a method for manufacture of a food product containing milk protein fraction, the product proper and milk protein fraction usage for the food product manufacture. The method involves usage of milk protein fraction manufactured by way of ultrafiltration or chromatographic separation, protein content being 65-95 wt % in terms of the dry substances, fat content being less than 10% in terms of the dry substances and carbohydrates content being less than 15% in terms of the dry substances. Protein fraction is modified with transglutaminase or tyrosinase to obtain the ready product.EFFECT: inventions group ensures manufacture of a low-caloric high protein product with lower fat content, an excellent structure and taste and without defects and without reduction of calcium content occurring in the product.17 cl, 7 ex
Low-protein infant food with increased indispensable amino acids content // 2559432
FIELD: food industry.SUBSTANCE: invention relates to infant alimentation. The infant food composition for babies contains protein, digestive carbohydrates and fat; protein includes leucine, isoleucine and valine amino acids; the weight ratio of leucine to isoleucine to valine being (1.1-1.5):(1.0-1.1):1.0. The infant food composition provides for 100 - 175 g of valine per 1 kg of the body weight a day and 100 - 160 mg of isoleucine per 1 kg of the body weight a day in case a baby consumes 150 ml of the composition per 1 kg of the body weight a day.EFFECT: composition is applied for alimentation of premature babies or babies with low body weight for his/her foetal age for prevention of adiposity during the infants' subsequent development.16 cl, 4 ex
Infant food for improvement of fatty acids composition in brain cell membranes // 2559113
FIELD: food industry.SUBSTANCE: invention relates to alimentation, in particular - to baby alimentation. Proposed is a method for altering the composition of fatty acids in brain cell membranes selected from the group including i) increase of fluidity of bran cell membranes, ii) increase of PUFA content in brain cell membranes, iii) increase of LC-PUFA content in brain cell membranes, iv) reduction of the n6/n3 LC-PUFA ratio in brain cell membranes, v) reduction of the n6/n3 PUFA ratio in brain cell membranes, vi) increase of n3 PUFA content in brain cell membranes, vii) increase of n3 LC-PUFA content in brain cell membranes and viii) increase of DHA content in brain cell membranes with the subject human by way of administration of a nutritional composition containing a) vegetal lipids in an amount of 10-50% of the dry composition weight and b1) phospholipids in an amount of 0.5-20% of the total lipids weight or b2) polar lipids in an amount of 0.6-25% of the total lipids weight where the polar lipids represent the sum total of phospholipids, glycosphingolipids and cholesterol The said composition contains lipid globules with a nucleus containing the said vegetal lipids and a core containing the said phospholipids or polar lipids. Additionally proposed is a method to improve the subject human's cognitive functions when the said subject human has reached an age of over 36 months by way of administration of the above nutritional composition to the subject human at an age of 0-36 months.EFFECT: invention allows to improve the composition of fatty acids in brain cell membranes and ensure long-term effect of brain fatty acids composition improvement.26 cl, 7 tbl, 5 ex

Protein milk whey micelles for muscle mass and performance enhancement // 2559112
FIELD: food industry.SUBSTANCE: protein milk whey micelles are administered to a subject in a daily dose equal to at least 30 g of the dry weight in a combination with food. The food contains protein milk whey isolates, native or hydrolysed milk proteins, free amino acids or their combination.EFFECT: enhancement of muscle protein synthesis with a subject by way of provocation of delayed hyperaminoacidemia with such subject.10 cl, 3 dwg, 1 ex
Pureed compositions having specific carbohydrate ratios and their usage method // 2557174
FIELD: food industry.SUBSTANCE: pureed nutritional composition includes dextrose, dextrose polymers, crystalline fructose, maize syrup and/or other grains/nuts syrups including rice syrup, agava syrup and/or palm syrup and at least one fruit and/or vegetable puree. Additionally the composition includes a carbohydrate fraction containing glucose and fructose at a weight ratio within the range from nearly 1:1 to nearly 5:1. The puree in the nutritional composition is present in an amount from nearly 30% to nearly 100%. The carbohydrate fraction is present in an amount from nearly 10 g to nearly 45 g as per one portion of the nutritional composition.EFFECT: invention allows to produce a refreshing pureed composition easy to consume having specific carbohydrate ratios and improving sportspeople performance at competitions.31 cl, 2 tbl, 2 ex
 
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