Non-alcoholic beverages and dry compositions or concentrates therefor and their preparation (A23L2)

A   Human necessities(305254)
A23L2                 Non-alcoholic beverages; dry compositions or concentrates therefor; their preparation (soup concentrates a23l0001400000; preparation of non-alcoholic beverages by removal of alcohol c12h0003000000)(5705)
A23L2/06 - From citrus fruits(246)
A23L2/12 - By freezing(42)
A23L2/14 - And sublimation(11)
A23L2/385 - (182)
A23L2/39 - Dry compositions(1497)
A23L2/395 - (11)
A23L2/44 - By adding preservatives(22)
A23L2/46 - By heating(69)
A23L2/54 - ixing with gases(62)
A23L2/58 - Colouring agents(37)
A23L2/60 - Sweeteners(72)
A23L2/66 - Proteins(12)
A23L2/68 - Acidifying substances(7)
A23L2/72 - By filtration(2)
A23L2/76 - By removal of gases(7)
A23L2/78 - By ion-exchange(4)
A23L2/80 - By adsorption(8)
A23L2/82 - By flocculation(11)
Long-term storage liquid beverage concentrates with low water content and their manufacture methods // 2615477
FIELD: food industry.SUBSTANCE: invention refers to long-term storage liquid beverage concentrates, particularly to flavored acidified long-term storage beverage concentrates with low water content. The concentrate is characterized by that it contains 5-50% of acidulant, 0.5-40% of taste-and-aroma substance, 0-30 % of water and a non-aqueous liquid in the amount providing for the total content of non-aqueous liquid of 20-94.5% by weight of the concentrate. Wherein the acidulant and the taste-and-aroma substance amount is included in the ratio of at least 0.1:1, and for water containing concentrates, acidulant and water are included in the ratio of at least 0.25:1. In one embodiment, the concentrate characterized by low water content of less than 5% contains 5-50% of acidulant, 0.5-40 % of taste-and-aroma substance and a non-aqueous liquid in an amount providing for total content of non-aqueous liquid of 20-94.5% by weight of the concentrate.EFFECT: invention provides for improved taste-and-aroma properties resistance during storage for at least three months Furthermore, they can be diluted to prepare flavored beverages with the desired taste-and-aroma profile.23 cl, 9 tbl, 11 ex

ethod and apparatus for forming beverages from powders with improved dispersibility // 2615462
FIELD: food industry.SUBSTANCE: method of forming at least a portion of the beverage / food product from the jointly-ground powdery composition involves combining a quantity of the jointly-ground powdery composition with a liquid to produce at least a portion of the beverage. The jointly-ground powdery composition is obtained by co-grinding, for a long time, at least one powdery ingredient (skimmed dry milk powder, whole dry milk, roasted and ground coffee, cocoa powder, dry cream, and mixtures thereof) containing a portion difficult for dispersing (dry substances of skimmed dairy products, insoluble dry substances of cocoa, insoluble dry substances of coffee, and mixtures thereof) and from about 2% to about 90% of one or more components promoting the dispersion (milk fat, sugar, salt, and mixtures thereof). The composition is characterized by the particle size from about 100 microns to about 150 microns, and is effective for obtaining the beverage portion comprising from about 2% to about 16% dry substances of the jointly ground powdery composition dispersed therein. A capsule or a cartridge for the preparation of a single beverage serving contains inside the jointly ground powdery composition and is intended for use in a beverage preparation machine for forming at least a portion of the beverage. A capsule or a cartridge contains the space for storage, characterized by the size to accommodate the jointly ground powdery composition, and at least one inlet and one outlet formed in the capsule or cartridge or defined by them for injecting the liquid into the space for storing and dispensing at least a portion of the beverage from the capsule or cartridge. The packaged production the form of a powdery beverage to be mixed with the liquid to form at least a portion of the beverage comprises the package defining the cavity and a powdered composition enclosed therein.EFFECT: improved dispersing advantages compared to conventional coffee powders.30 cl, 9 tbl, 26 dwg, 23 ex
ethod for enhancing rebaudioside d solubility in water // 2615434
FIELD: chemistry.SUBSTANCE: method of enhancing solubility of Reb D in aqueous-based liquids comprises preparing a clear Reb D solution by adding Reb D powder to water and heating to completely dissolve Reb D powder, or by extracting Reb D from stevia plant using hot/boiling water or water/ethanol. Temperature of a clear Reb D solution is maintained above 70 °C, concentration of Reb D in clear solution is less than 3 wt%. Method includes mixing clear Reb D solution with a solubilizing enhancer. Temperature of enhanced Reb D solution is maintained above 70 °C. Solubilizing enhancer is a water-soluble salt of an organic acid, water-soluble organic acid or a hydroxyl-containing sweetener. Stabilizer is added to enhanced Reb D solution to produce stabilized Reb D solution. Stabilizer contains a thickener or an agglomeration agent. Stabilized Reb D solution is subjected to spray-drying to produce powder.EFFECT: higher solubility of Reb D in aqueous liquids, particularly in concentrates for preparation of beverages and syrups.24 cl, 1 tbl, 18 ex
Therapeutic and prophylactic beverage composition and method for obtaining it // 2615015
FIELD: food industry.SUBSTANCE: therapeutic and prophylactic beverage contains the following ingredients: at least two different fruit purees in an amount of 15-25 wt units each, 10-15 wt units of chopped (including pre-soaked) dried fruit, 10-15 wt units of chopped herbs, and water up to 100 wt units. The composition may additionally comprise 5-15 wt units of berry puree, and water can be used purified or structured. The method consists in that the prepared (peeled from seeds and peels) ingredients are placed in the mixer container in a whole together with water, and then the mixer is switched on, and the mixture is turned into a homogeneous mass.EFFECT: expanding the field of application, improving the consumer's gastrointestinal tract functioning, and preservation of vitamins present in the raw material.4 cl, 3 ex
Carrot juice production method // 2614811
FIELD: food industry.SUBSTANCE: invention is intended for usage in food industry, in particular, for production of preserved carrot juice. The method involves preheating of crushed raw material in a microwave chamber during 1.0-1.5 minutes up to 90-95°C, further straining, mixing with sugar syrup, homogenization, deaeration and heating and packing into jars. Afterwards the filled jars are heated up to 95-96°C in a microwave chamber with the frequency of 2400±50 MHz, sealed, put into a carrier providing for mechanical seal and supplied for thermal treatment by heating in the air flow with the temperature of 150°C and the velocity of 6.5 m/s during 5 minutes with further heating by spraying with dimethyl sulphoxide solution with the temperature of 130°C during 20 minutes. Then the jars are cooled in an atmospheric air flow with the temperature of 20°C and velocity of 6.5-7.0 m/s during 20 minutes. In the course of heat treatment, the jars are turned upside down with the frequency equal to 0.16 s-1.EFFECT: invention ensures the heat treatment duration reduction and the finished product quality enhancement.1 ex
Compounds, compositions and methods for reducing or eliminating bitter taste // 2614776
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to an edible composition. Composition contains a substance having a bitter taste, selected from KCl and potassium lactate, and a compound of Formula (I): - Formula (I)or its enantiomer, or diastereomer, where provided that this allows requirements of valence and stability: X denotes S or O; each R independently denotes H, C1-C6-alkyl, C2-C6-alkenyl or C2-C6-alkynyl; where dotted line denotes E or Z double bond, or a combination of any of said compounds, and bitter taste of substance is reduced. Invention relates to a food product containing said composition. Invention relates to production of an edible composition containing substance, having a bitter taste, selected from KCl and potassium lactate, which involves adding to an edible carrier a compound of Formula (I), or enantiomer, or diastereomer, or a combination of any of said compounds. Said substance, having a bitter taste, is provided in an edible carrier, or said substance, having a bitter taste, is added to a consumable carrier. Invention relates to a method of reducing amount of sodium salt, selected from NaCl and sodium lactate, an edible composition and method of reducing consumption of sodium by a subject, which include replacement of said amount of said sodium salt, used when preparing said edible composition, with a certain amount of potassium salts, selected from KCl and potassium lactate. Introducing into said edible composition compound of Formula (I) or its enantiomer, or diastereomer, or a combination of any of said compounds, to produce edible composition with reduced content of NaCl or sodium lactate. Invention relates to methods for reduction of bitter taste, associated with a substance having a bitter taste, in an edible composition, where said substance is potassium salt, selected from KCl and potassium lactate. Methods involve providing edible composition containing a substance having bitter taste and adding a compound of Formula (I) or its enantiomer, or diastereomer, or a combination of any of said compounds, to edible composition ensuring reduction of any bitter taste, caused by substance having bitter taste. Said method involves intake of said compounds before, together with or after edible composition ensuring reduction of any bitter taste, caused by substance having a bitter taste. Invention relates to a method for conservation of edible composition, which involves introduction to composition of potassium lactate and compound of Formula (I) or its enantiomer, or diastereomer, or a combination of any of said compounds. Invention relates to a method of inhibiting, reducing or eliminating sensation of bitter taste in a subject, where substance having a bitter taste, is a potassium salt, selected from KCl and potassium lactate, wherein method includes placing said compounds into oral cavity of subject. Invention relates to a pharmaceutical composition and consumer products, which contain a substance having a bitter taste, which is a potassium salt, selected from KCl and potassium lactate, and a compound of Formula (I), or its enantiomer or diastereomer, or a combination of any of said compounds.EFFECT: reduction of bitter taste.21 cl, 2 tbl, 2 ex
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
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
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 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
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 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
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
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.
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
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
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

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
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
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.
ethod of obtaining kvass wort dry concentrate // 2610118
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed rye and Jerusalem artichoke in an 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.
ethod of obtaining kvass wort dry concentrate // 2610116
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn, crushed barley and yacon 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.
ethod for producing dry bread kvass // 2609990
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared scorzonera is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: dry bread kvass production technology providing the stable dark brown colour of the product brewed from it.
ethod for producing dry bread kvass // 2609989
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. Prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% and roasted. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with drinking water, maintaining for about 1 hour, adding it to the brewed mixture and maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are performed to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: production of dry bread kvass, providing stable dark brown colour of kvass brewed from it.
ethod of obtaining kvass wort dry concentrate // 2609987
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages the recipe components preparation. The prepared oyster plant is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Mashing rye fermented malt, barley malt, crushed rye and oyster plant in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes is performed. The resulting mash is saccharified, boiled and separated. The liquid phase is concentrated 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.
ethod for producing dry bread kvass // 2609986
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: dry bread kvass production technology providing the stable dark brown colour of the product brewed from it.
ethod for production of rusk kvass with hops // 2609984
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut. The rye bread is dried to browning and poured by water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared chicory is cut. The chicory is dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating the chicory to the temperature of 80-90°C within the pieces. The chicory is roasted and crushed. The chicory is fed to pouring with drinking water in an amount of about 10% by weight of rye bread. The invention stabilizes the hue of the desired product.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
Russian kvass concentrate production method // 2609982
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. Prepared chicory is cut, dried in the microwave field to the residual humidity of about 20% with the microwave field power providing heating the chicory to the temperature of 80-90°C inside the bits at least for 1 hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and chicory in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. 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 citric 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, providing increased foam stability of the kvass obtained from the concentrate.
ethod for production of rusk kvass with hops // 2609980
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave filed power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the pieces during at least an hour. The Jerusalem artichoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
ethod for production of alcohol-free bewerage "crimean gold" // 2609979
FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The method involves preparing, grinding, blanching and straining carrots with producing puree, and homogenization. Lingonberry puree is produced by pre-cleaning, blanching, straining and homogenizing the resulting mass. Then the beverage blend is prepared by sequentially adding the homogenized carrot puree in an amount of 10.0 wt % and apple juice in an amount of 40.0 wt to the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 5.0 wt %. Then, while stirring said components, homogenized cranberry puree is introduced in an amount of 15.0 wt %, and pectin extract from soybeans flaps with the concentration of 0.5% in an amount of 30.0 wt. is added in the resulting mixture.%. Thereinafter the analysis of organoleptic and physico-chemical characteristics of the prepared beverage is carried out, and then, if necessary, its adjustment is carried out. Then the homogenization, packing, sealing and sterilization of the desired product are performed.EFFECT: production of an alcohol-free beverage with adaptogenic, energizing, radiatio protective and absorbing properties, with the stable product structure, as well as with the increased desired product quality and with reduced production process time.2 tbl, 1 ex
ethod for producing dry bread kvass // 2609978
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: production of dry bread kvass, providing stable dark brown colour of kvass brewed from it.
ethod for production of alcohol-free bewerage "crimean sun" // 2609977
FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The pumpkin is prepared, crushed, blanched and strained, the obtained pumpkin puree is homogenized. The preparation of blending syrup is performed as follows: initially the homogenized pumpkin puree in the quantity of 15.0 wt % and apple juice in an amount of 50.0 wt % are introduced in the cooled cooked sugar syrup with the concentration of 65% in an amount of 5.0 wt %, and stirred; then pectin extract from soybeans flaps with the concentration of 0.5% in an amount of 30.0 wt% is additionally introduced while stirring said components. Thereinafter the analysis of organoleptic and physico-chemical characteristics of the prepared beverage is carried out, and then, if necessary, its adjustment is carried out. Then the homogenization, packing, sealing and sterilization of the desired product are performed.EFFECT: invention allows to reduce the duration of the production process and labour costs in obtaining the alcohol-free bewerage with adaptogenic, energizing, radiation protective and absorbing properties and with the stable product structure.2 tbl
oscow kvass concentrate production method // 2609976
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the bits for at least an hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and Jerusalem artichoke in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. 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 for producing dry bread kvass // 2609975
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: production of dry bread kvass, providing stable dark brown colour of kvass brewed from it.
ethod for production of alcohol-free bewerage "gurzuf evening" // 2609974
FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The pumpkin is prepared, crushed, blanched and strained, the obtained pumpkin puree is homogenized. Carrots are peeled, blanched, strained to produce puree and homogenized. Lingonberries are cleaned, blanched, strained to produce puree and homogenized. The homogenized pumpkin puree in an amount of 20 wt %, the carrot puree in an amount of 30 wt %, and the lingonberry puree in an amount of 15.0 wt % are introduced into the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 10.0 wt % and stirred, and the 25.0 wt % of pectin extract from soybeans flaps concentration of 0.5% is added during stirring. Then, the resulting blend is homogenized, packaged, sealed and sterilized to obtain the desired product.EFFECT: increasing the quality of the obtained alcohol-free bewerage with adaptogenic, energizing, and radiation-protecting and absorbing properties of the product with the stable structure, and reducing the production duration.2 tbl
ethod for producing nardek // 2609971
FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to a method for producing watermelon honey - nardek. The method includes evaporating ripe watermelon juice in vacuum evaporator at the working steam pressure of 0.4 MPa, the working vacuum in the housing of 0.03 MPa and the temperature of 70°C for 2.5-3.0 hours until the dry substance content is equal to 70-75%.EFFECT: obtaining nardek with maximum preservation of the native characteristics of the feedstock with the simultaneous reduction of the time and electric power cost.1 tbl, 2 ex
ethod for production of rusk kvass with hops // 2609970
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, at the microwave filed power providing warming of sunchoke to the temperature of 80-90°C within the pieces during at least an hour. The sunchoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
oscow kvass concentrate production method // 2609965
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt. Thereinafter, the fermented rye malt and rye unfermented malt are mixed with hot water and stirred for 10-15 minutes. Thereinafter, adding barley malt, maintaining during about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining during about 1 hour, cooling and sedimenting for 10-12 hours are performed. Thereinafter, the phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling, adding lactic acid and boiling until the dry substances content is equal to about 57% are performed. Mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57% and mixing the concentrates are performed to obtain the desired product. Wherein the prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing warming the dandelion root to the temperature of 80-90°C within the pieces during at least an hour. Then it is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.
ethod for producing dry bread kvass // 2609964
FIELD: food industry.SUBSTANCE: invention relates to the dry bread kvass production technology. The method envisages the recipe components preparation. The prepared rye malt and barley malt are ground. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20%, roasted and crushed. It is mixed with rye flour in an amount of about 7.5% by weight of the cereal products. The resulting mixture is brewed with boiling water and maintained for about 1 hour. Mashing barley malt with the drinking water, maintaining for about 1 hour, adding it to the brewed mixture, maintaining for about 2 hours, adding rye malt and maintaining for about 1 hour are carried out to obtain dough. The dough is moulded and baked to produce kvass loaves. The loaves are cut into slices, dried to the residual humidity of about 8%, and crushed to obtain the desired product.EFFECT: production of dry bread kvass, providing stable dark brown colour of kvass brewed from it.
oscow kvass concentrate production method // 2609963
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves the preparation of prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt, cutting yacon, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating yacon to the temperature of 80-90°C inside the bits for not less than 1 hour, roasting and crushing, mixing the fermented rye malt, rye unfermented malt and yacon in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, 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%, mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of rusk kvass with hops // 2609962
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. The rye bread is poured with water and maintained at 18-20°C in oak barrels for 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated. The preparedcorzonera is cut, dried in microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating scorzonera to the temperature of 80-90°C inside the bits. Scorzonera is roasted, crushed and fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method providing stabilization of the desired product hue.
oscow kvass concentrate production method // 2609961
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting the girasole-sunflower, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the girasole-sunflower to the temperature within the pieces of 80-90°C, during at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the girasole-sunflower in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, keeping during about 1 hour, adding hot water, stirring for 10-15 minutes, keeping during about 1 hour, cooling, sedimenting for 10-12 hours, phase separation, 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%, mixing the sediment with hot water, keeping during about 1 hour, phase separation, and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
 
2551163.
Up!