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

A   Human necessities(303198)
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)
Ti fanny beverage // 2607784
FIELD: food industry.SUBSTANCE: invention relates to food products, specifically to tea-based cooled beverages. Beverage contains: 1.5÷1.8 % flavoured tea concentrate; 40÷45 % treated water, 4÷5.5 % fruit syrup, 7÷13 % topping and balance is ice. Topping used can be bursting bubbles with taste inside, coconut pieces, assorted jelly fruit.EFFECT: invention provides high taste properties of a tea-based refreshing beverage, and enables to widen range of beverages and preserve taste for a long time.1 cl

Strain of lactic acid bacteria, drug, food product, beverage, as well as fodder containing strain of lactic acid bacteria // 2607370
FIELD: biotechnology.SUBSTANCE: group of inventions relates to biotechnology. Strain Lactobacillus paracasei MCC1849 with high stimulating production of IL-12 activity.EFFECT: strain is used as ingredient of medicinal agent for immune stimulation, agent against influenza virus, food product, beverage, fodder and agent stimulating production of IL-12.8 cl, 2 dwg, 3 tbl, 3 ex
Sweetener composition // 2607353
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a sweetener composition containing a mixture of sweeteners at least 50.0 wt% water with respect to overall weight of composition. First sweetener is selected from a group consisting of cyclamate and a cyclamate salt, second sweetener is selected from a group consisting of saccharine and a saccharine salt, third sweetener being selected from a group consisting of acesulfame and an acesulfame salt.EFFECT: sweetener composition has high sweetening capacity and low caloric content.9 cl, 4 tbl, 3 ex
ethod for production of first-course lunch "sorrel soup" of special purpose // 2607032
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method for production of first-course lunch of special purpose. Recipe ingredients are prepared. Meat broth is boiled. Beef, which is cut into pieces and pretreated with an aqueous extract of black pepper with addition of sodium diphosphate citric acid, is boiled in broth. Potatoes are cut into cubes and cooked. Cut onions, carrots, celery root is sautéed in melted butter. Spinach leaves are cut into pieces. Said components are boiled in broth. Method includes adding salt, citric acid, black pepper. Components are used in following ratio, pts.wt: large piece beef meat, pretreated with aqueous extract of black pepper with addition of sodium diphosphate and citric acid – 1,059.5–1,246.4; spinach – 1,146.5–1,273.9; potatoes – 1,652–1,698.0; bulb onions – 498.6–524.9; carrots – 363.4–382.5; celeriac – 189.0–192.8; melted butter – 96.2; salt – 74.8; citric acid – 8.2; ground black pepper – 0.8; broth 3,680.0–3,695.3. Method comprises sublimation drying, inspection. Packing in film portion packages for dried food products of special purpose. Sealing in vacuum. Placing in secondary packaging made of metal-coated film. Secondary sealing is performed under vacuum.EFFECT: higher quality, obtaining a product of low weight, convenient for transportation and used for nutrition of astronauts, longer shelf life of obtained product and wider range of products of special purpose for nutrition of astronauts.1 cl, 3 tbl, 2 ex
Dry mixture for preparation of alcohol-free and alcoholic beverages // 2606816
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to dry mixture for preparation of alcohol-free and alcoholic beverages. Dry mixture contains 20–32 wt% ginseng roots, 28–31 wt% tickseed grass, 13–16 wt% hop cones, 19–21 wt% of ash, 4–6 wt% of nettle sheet and 4–6 wt% of root ginger.EFFECT: invention improves organoleptic properties of ready beverages, in particular, with unique spicy slightly astringent taste with light bitterness and fruit flavour with subtle blackcurrant notes.1 cl, 4 ex

Stabilisation of sorbic acid or benzoic acid in syrups and beverages ready for consumption // 2606529
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a method of producing a stabilised microdispersion, involving dissolution of sorbate or benzoate in water to form a solution. Combination of stabiliser with water to form a solution of stabiliser. Combination solution of sorbate or benzoate and stabiliser solution and mixing to form a microdispersion. Stabiliser is a biopolymer or modified polysaccharide.EFFECT: method provides stabilisation of sorbic or benzoic acid in syrup and beverages ready for consumption.16 cl, 2 dwg, 4 tbl, 31 ex
Seasoning // 2606277
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, vegetable marrow seed extraction cake, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel and horseradish.EFFECT: invention enables to produce seasonings with improved organoleptic properties, nutritive and biological value of biologically active substances, and also provides for preservation of not less than 6 months without preserving agents; it also enables to expand range of natural spices.1 cl
Seasoning // 2606276
FIELD: food industry.SUBSTANCE: invention relates to a seasoning composition. Seasoning contains soya bean paste, girasol puree and radish puree, sugar, salt, vegetable oil and CO2-extracts of carrot seeds, mustard seeds, rice bran, fennel, East Indies basil, thyme, laurel, horseradish and sea-buckthorn.EFFECT: seasoning has improved organoleptic properties (balanced hot taste and spicy flavour) and enriched composition of biologically active substances; seasoning storage life is not less than 6 months.1 cl

Sweet taste enhancers, sweetener composition with enhanced sweet taste, methods for preparation and use thereof // 2606081
FIELD: food industry.SUBSTANCE: invention relates to food industry. Disclosed is a beverage containing a sweetener composition with enhanced sweet taste, which contains sucrose and at least one sweet taste intensifier. Sweet taste intensifier used is sulphates.EFFECT: invention enables to obtain a beverage with low caloric content.8 cl, 5 dwg, 4 tbl, 9 ex

Composition of ingredients for kvass "vyatsky" // 2606023
FIELD: food industry.SUBSTANCE: invention relates to composition of ingredients for kvass. Composition comprises content of yeast, granular sugar, rye malt, barley malt, rye flour and water in following ratio, kg/100 dal of end product: yeast – 0.1–0.3; granular sugar – 60–75; rye malt – 11–15; barley malt – 10–13; rye flour – 9–12; balance is water.EFFECT: composition provides wider range of obtained kvass, improves its stability during storage with simultaneous production of balanced soft taste with low acidity and natural fermentation of carbon dioxide.1 cl, 1 dwg
ethod for producing honey dessert // 2605778
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method for producing honey dessert comprises preparing natural honey by means of controlled crystallization. Honey heated to temperature of 60 °C is filtered, cooled to 30 °C and crystallized for 3 days at 15 °C. Then the honey is mixed with a natural filler represented by glucose-fructose syrup. Mixture is beaten, dispensed into packages and maintained at temperature 17 °C for 60 hours till product crystallization.EFFECT: invention allows to reduce time of preparing the honey dessert with maximum preservation of biologically active substances and antioxidants in the end product and with improved aromatic taste properties of the product of homogeneous consistency.4 cl

Composition for production of instant beverages // 2605767
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to a composition for production of instant beverages preparation in granules or powder. Composition contains a natural fruit and/or berry component, and/or vegetable component, biologically active substances and/or their sources, starch, a binding component, food acid, carbohydrates, vitamins and vitamin-like substances, a flavouring agent, mineral additives, seasoning and/or spices, wherein binding component used is cereal crops or vegetable or animal proteins, biologically active substances and/or their sources are food and/or herbal medicinal raw material, amino acids, flavonoids, organic acids, at given ratio of components.EFFECT: invention enables to obtain a composition for preparation of beverages, having high biological activity, with good processing and consumer properties and longer storage life.17 cl, 8 tbl, 7 ex

3-carboxy-4-aminoquinoline derivates, useful as sweet taste modifiers // 2605549
FIELD: chemistry.SUBSTANCE: invention relates to organic chemistry and specifically to novel quinoline derivatives of general formula (IIIb) or ingestible salt thereof, where A is NH2; B is C1-C4 alkyl; C is -CO2R7; R7 is hydrogen; L1 is C1-C8 alkylene, C6-cycloalkylene or -CH2-C6-cycloalkylene; L2 is -O-, NR34-C(O)-, -C(O)-NR34-, -(3-6-member heterocyclylene-C(O))-group, where heterocyclylene contains one nitrogen atom; R33 is C1-C6 alkyl, optionally substituted C1-C6 alkoxy or hydroxy, C3-C10 carbocyclyl, optionally substituted with one C1-C6 alkoxy, C6-C10 aryl, optionally substituted with one or two substitutes, selected from -OH, halogen, -C(=O)NH2, -C(=O)NHC1-6 alkyl, C1-C6 alkoxy, C1-C6 alkyl-OH and O-C1-C6 alkyl-OH, C6-C10 aryl C1-C4 alkyl, optionally substituted C1-C6 alkoxy, 5-10-member heterocyclyl containing 1 or 2 oxygen atoms, pyridine or pyridine-C1-C4 alkyl; and R34 is hydrogen. Invention also relates to quinoline derivatives of formula (IIIc) and (IIIc'), specific quinoline derivatives, ingestible composition based on compounds of formula (IIIb), (IIIc) and (IIIc'), method of enhancing sweet taste of ingestible composition, method of producing intermediate compounds of formulae (IV) and (IVc).EFFECT: novel quinoline derivatives, useful as sweet taste modifiers.23 cl, 23 tbl, 133 ex, , ,
Fruit sauce // 2605535
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to fruit sauce. Sauce contains pumpkin seeds extraction cake, water, cherry plum puree, quince puree, sugar and salt, boiled out in the said mixture till the content of dry substances is about 22 %, dill seeds, cloves, coriander, red hot chilli pepper and black hot pepper, table beets, black radish, CO2-extract of birch leaves, CO2-extract of horseradish, black thorn puree, sea-buckthorn puree, wherein components are taken at following ratio, pts.wt: cherry plum puree in conversion to 11 % of dry substances content - 357.1; quince puree in conversion to 13 % of dry substances content - 103.5; turn berries puree in conversion to 11 % of dry substances content - 65.1; sea-buckthorn puree - 47.8; beet - 120; radish black - 50; pumpkin seed extraction cake - 27.4; sugar is 148; salt is 13; dill seeds is 1.1; coriander is 2; cloves is 2; red hot chilli pepper is 2; black hot pepper is 2; water till target product is 1,000; CO2-extract of birch leaves is 0.02-0.025; CO2-horseradish extract is 0.02-0.025.EFFECT: invention reduces after-taste of pumpkin seeds in product without changing its adhesion properties.1 cl

Obtaining and including by-products in beverages to increase nutritional value and improve organoleptic properties // 2605352
FIELD: food industry.SUBSTANCE: invention relates to beverages using by-product obtained during extraction of juice from fruit and vegetables. Beverage includes juice and by-product of extraction of juice, including multiple particles with average size from 0.1 to 2,000 microns, total content of polyphenols of at least 2,500 ppm, moisture content of 70-85 wt% and total content of peel and seeds from 0.01 to 20 wt%. Citrus pomace can be used as by-product, orange juice can be used as juice. By-product contains insoluble and soluble fibres at a ratio of about 1:2.EFFECT: invention improves nutritive value and organoleptic properties of product.43 cl, 6 tbl, 3 dwg, 8 ex
ethod of producing kvass for hot shops // 2605336
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to production of alcohol-free fermentation beverages. Method involves mixing sugar, kvass wort concentrate, Bakery yeast, water, treated with further mixing of ingredients, fermentation, filtration and pasteurisation. Furthermore, method includes preparing a mineral salt solution by dissolving calcium lactate, potassium citrate, sodium chloride in 5 dm3 of prepared water, and preparing a solution of ascorbic acid by dissolving latter in 0.5 dm3 of prepared water. Obtained solutions and 80 % lactic acid 80 % are added to pasteurised, filtered kvass immediately before bottling, mixed for 10 minutes with an anchor mixer with a frequency equal to 15 rpm and fed for bottling through a polypropylene filter with pore size 15 mcm in a keg bottling apparatus. Invention enables to enrich kvass with a system of salts, promoting recovery of water-salt balance in body of a hot shop worker, vitamin C, lactic acid, enhancing thirst quenching properties of beverage.EFFECT: all this enables to obtain a beverage having recovery functions under high temperatures during operation in hot shop, and also widens range of functional non-alcoholic fermentation beverages.1 cl, 1 ex
ethod for obtaining of dry collagen micropowder // 2604504
FIELD: biotechnology.SUBSTANCE: present invention can be used in cosmetic, medical and other industries. Method involves the following: an air bladder of a fish belonging to the sturgeon family is washed, mechanically cleaned from fatty impurities and slime, opened with an cut to wash the inner cavity of the air bladder. Muscular layer of the bladder is cut together with the outer membrane. Obtained collagen is dried at the temperatures not exceeding 25-30 °C during 72-80 hours. Dried collagen is milled into maximum 0.5 mm particles and is additionally subjected to mechanical activation in a planetary-type mill at the rotation speed of not less than 700 rpm for 10-15 minutes.EFFECT: invention prevents collagen structure destruction.1 cl
Jelly marmalade production method // 2604008
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary, specifically compositions for production of marmalade. Jelly marmalade production method involves preparation of raw material, preparing a solution of gelling substance, preparation of syrup containing sugar, molasses, water, evaporating syrup, adding jellying substance, stirring, adding citric acid, cooling, adding a biologically active component, stirring, pouring, moulding, drying. Biologically active component used is a mixture of dihydroquercetin and powder extract of mate, taken in ratio 1:100, method additionally uses aqueous concentrate of Iceland moss, added to syrup after jellying substance, in following ratio of components, wt%: molasses 30-35, gelatine 15-17, mixture of dihydroquercetin and mate extract 10-14, aqueous concentrate of Iceland moss 6-8, citric acid 1.2-1.4, sugar - balance up to 100 %.EFFECT: invention improves nutritive and biological value of jelly marmalade, improves structural-mechanical properties, and improves preventive properties of product.1 cl, 3 ex

Flavor-modificative product // 2603930
FIELD: food industry.SUBSTANCE: present invention relates to food industry, namely to using the compound of formula (I) in the form of one of its stereoisomers or a mixture of the latter, where n is an integer from 0 to 2, dotted line denotes a single or double carbon-carbon bond. Each separately taken from R1-R4 is a hydrogen atom or denotes R5 or OR5 group. R5 is C1-C5 alkyl group. Optionally, one of the groups R1-R4 is -OH group, and/or R1 and R2, taken together, and/or R3 and R4, combined, represent OCH2O group provided that the said groups, combined, are adjacent substitutes of phenyl group, as an ingredient, imparting, reinforcing, improving or modifying taste of kokumi or umami flavored product. Invention relates to a compound of formula where R3 denotes a hydrogen atom or C1-3-alkyl group, a R4 denotes C1-3-alkyl group or OR6 group, where R6 is C1-C-3-alkyl group. Invention relates to flavor-modificative composition which contains an ingredient imparting or modifying taste, at least one compound of formula (II), at least one ingredient selected from a group consisting of carrier aroma and flavoring base, and, optionally, at least one aromatic adjuvant.EFFECT: invention relates to flavored product containing at least one compound of formula (II) and a food base.13 cl, 21 tbl, 3 ex

ayonnaise "enriched" // 2603897
FIELD: food industry.SUBSTANCE: invention relates to fat and oil industry. Mayonnaise contains following components, wt%: vegetable oil - 62.9-64.4, crushed ashberry extraction cake - 1.0-1.5, egg powder - 4.8-5.0, milk powder - 1.5-1.6, granulated sugar - 1.3-1.5, salt - 1.1-1.3, mustard powder - 0.65-0.75, acetic acid - 0.55-0.75, baking soda - 0.05-0.06, drinking water - balance.EFFECT: invention improves biological value of mayonnaise and widens range of products for preventive purpose, improves technical and functional and organoleptic characteristics of finished product.1 cl, 6 dwg, 5 tbl, 3 ex

ethod of producing jelly marmalade using concentrated pumpkin paste // 2603895
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Disclosed is a method of producing jelly marmalade using concentrated paste of pumpkin, comprising first preparing pumpkin past by washing and inspecting pumpkin fruits, cutting into segments with size of 50-70 mm, removing seeds and inner film, crushing into 3-5 mm pieces, treating crushed fruits for 5-8 minutes in a microwave chamber at specific power 300-350 W/kg, straining through a sieve with mesh size 0.4 mm, concentrating obtained puree at 60-70 °C and under steam pressure in thermal jacket of 0.4-0.6 MPa to dry substances content of 30-40%, mixing agar-agar with water at a ratio of agar-agar: water 1:30, heating until complete dissolution, adding starch syrup, further, boiling out prepared agar-molasses syrup to dry substances weight ratio of 75-80 %, cooling to 50-55 °C, adding stevioside, pumpkin paste, citric acid, thoroughly mixing everything, feeding obtained marmalade mass with moisture content of 30-35 % for moulding by "syringing" into polymer impermeable shell with subsequent twisting of marmalade mass and cooling.EFFECT: invention enables to obtain a new high-quality product enriched with food fibres, vitamins and mineral substances, with low energy value, imparting medical and preventive properties to product, simplifying production process, intensification of production process, widening range of confectionary products of functional purpose and reducing production costs.1 cl, 2 tbl, 2 ex

ethod of preparing nut-like mass // 2603892
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method comprises roasting wheat germ flour "Vitazar" at temperature of 145.0-155.0 °C for 7.0-9.0 minutes, mixing same with sugar powder, cocoa powder, selenium-containing food additive "Seleksen" and biologically active additive "Flavocen (dihydroquercetin)". Further, method includes adding into produced mixture nut filler, for example, nut kernels, such as peanuts or almonds, or walnuts, or pistachios, or cashew or hazelnuts, or cedar nuts, or Brazilian nuts, or pecan nuts, or sweet chestnut, or sesame seeds, or sunflower seeds. Water is then added with through mixing. Obtained nut-like mass is portioned, moulded into a given shape, cooled to 3.0-5.0 °C and delivered for storage or sold to consumer. Nut-like mass is prepared at specified weight ratio of recipe components.EFFECT: invention increases content of vitamins, essential substances, macro-and microelements, prevents of oxidative processes of fat fraction of "Vitazar" wheat germ flour during storage of a confectionary product, imparts finished product additional immunomodulatory, antioxidant, prebiotic functional properties.1 cl, 2 tbl, 2 ex

Anti-caking agent for flavoured products // 2603763
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method of flavouring a food product, food composition and flavouring composition for food product. Said composition contains multiple porous anti-caking particles, having a first fraction of pores with a first, substantially uniform pore diameter and loaded with a first liquid flavouring agent. Method of flavouring food product comprises application on a food product said flavouring composition. Food composition contains food product and flavouring composition.EFFECT: said first pore diameter of porous anti-caking particles is selected based on required flavour profile of corresponding liquid flavouring agent.68 cl, 3 dwg, 1 tbl

ethod of producing of blended dietary product from vegetables and wild-growing raw material // 2603507
FIELD: food industry.SUBSTANCE: invention relates to food industry. According to the present method, white cabbage, carrots, table beet-roots and nettle are sorted, inspected, washed, cleaned, cut, crushed, pressed and blended in ratio 40:30:20:10. Then the blended juice is cryoconcentrated till dry substances content is 15 %, frozen and dried by sublimation till residual humidity of 4.0 %.EFFECT: method allows reduce the time of blended juice drying a lot, while producing a dietary product of high quality.1 cl, 1 tbl
Bread kvass production method // 2603393
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of mace with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave filed power, providing heating inside yacon pieces to temperature 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603390
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of bay laurel by liquid carbon dioxide to separate corresponding miscella, cutting scorzonera, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside scorzonera pieces to temperature 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction to atmospheric pressure with simultaneous freezing of scorzonera, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603388
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of basil with liquid carbon dioxide to separate corresponding miscella, cutting girasol-sunflower, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside girasol-sunflower pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of girasol-sunflower, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Bread kvass production method // 2603385
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method involves preparation of recipe components, extraction of ajowan caraway with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reduction of pressure to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding thereto 25 % of prescription amount of sugar in form of white sugar syrup, fermentation with bakery yeast, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
Flavour and aroma modulation by fermenting milk source for producing multiple flavours and aromas with cocktail of bacteria strains // 2603096
FIELD: food industry.SUBSTANCE: group of inventions relates to dairy industry. Combination of lactic acid bacteria for generating flavour and aroma in dairy products and combination of lactic acid bacteria for fermentation of dairy products is Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) combined with strain Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962) or strain Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) combined with strain Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962). Use of one of said combinations of lactic acid bacteria for imparting malt-chocolate-honey-butter-creamy taste and aroma to a fermented milk product. Method of producing a fermented milk product with a malt-chocolate-honey-butter-creamy taste and aroma involves providing a milk source, obtaining a milk source, enriched with amino acid, addition of citrate, addition of one of said combinations of lactic acid bacteria to produce a mixture, fermentation of mixture. Fermented milk product containing Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) and Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962), or a product containing Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) and Lactococcus lactis subsp. lactis biovar diacetylactis (CNCM No. I-1962), where product contains at least one of diacetyl, acetoin, and 4-dihydroxy-3, 4-dimethyl-2, 5-hexanedione, and at least one of 2-methylpropanal, 2/3 methylbutanal, phenylacetaldehyde and 2/3 methylbutanol. Product for consumption by a mammal, which includes a fermented milk product.EFFECT: group of inventions relates to generation of flavour and aroma in milk-based products using a combination of strains of lactic acid bacteria.16 cl, 2 tbl, 3 ex

System for concentrating industrial products and by-products // 2602839
FIELD: treatment plants.SUBSTANCE: invention relates to a device for distillation, purification or demineralisation of liquids. Device comprises a tower of superimposed subunits. Uppermost subunit being a vapor chamber 56, adapted for functioning under vacuum, an intermediate subunit 60 functioning as a heating chamber, and a lowest subunit functioning as a sedimentation chamber 64. a wall 68 partially separating the vapor chamber from the heating chamber 60. Device also comprises at least one heating unit 158, at least one shutter 152, 154 at the bottom of the intermediate subunit 60, disposed above the sedimentation chamber 64 to facilitate release of sediments into the sedimentation chamber, an intermediate storage container 122 for storing liquid at equilibrium pressure with the atmosphere, an inlet 62 for refilling the intermediate subunit by pumping an outlet 58 for releasing processed liquid from the uppermost vapor chamber to an external container.EFFECT: system for the enrichment of at least one component in a source liquid containing at least two components intermixed.8 cl, 12 dwg
ethod for production of kvass wort concentrate // 2602605
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Fermented rye malt, unfermented rye malt, barley malt and rye flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared yacon is cut and dried in microwave field to residual moisture content of about 20 %. Yacon is roasted and mashed in an amount of about 6 % of mass of grain products.EFFECT: production of kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2602604
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Fermented rye malt, unfermented rye malt, barley malt, maize flour and barley flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared oyster plant is cut and dried in microwave field to residual moisture content of about 20 %. Oyster plant is roasted and mashed in an amount of about 6 % of mass of cereal products.EFFECT: production of kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2602603
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Kvass wort concentrate is produced by preparing recipe ingredients. Fermented rye malt, unfermented rye malt, barley malt and maize flour are mashed with water and cytolytic and amylolytic enzymes. Saccharified, boiled and phases are separated. Liquid phase is concentrated under vacuum to dry substance content of 68-72 %. Prepared girasol-sunflower is cut. Girasol-sunflower drying in microwave field till residual humidity of about 20 %. Girasol-sunflower is roasted and mashed in amount of about 6 % of mass of cereal products.EFFECT: invention enables to produce kvass wort concentrate with stable colour index and faster process of fermentation with subsequent production of kvass.1 cl
Bread kvass production method // 2602572
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of thyme with liquid carbon dioxide to separate corresponding miscella, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside dandelion root pieces to temperature of 80-90 °C, for at least 1 hour. Method includes roasting, impregnation with separated miscella with simultaneous pressure increase, pressure dropping to atmospheric value with simultaneous freezing of dandelion roots, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Wort is then mixed with 25 % of recipe quantity of sugar in form of white syrup. Method comprises fermentation with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl

ethod for production and storage of fruit and/or berry product // 2602293
FIELD: food industry.SUBSTANCE: invention relates to food industry, namely, to production and storage of fruit and/or berry product. Said product contains fruit and/or berry juice and honey, which are mixed in following ratios, wt%: fruit and/or berry juice - 75-93; honey - 7-25. Obtained product is stored at temperature from -10 to -18 °C.EFFECT: invention makes it possible after defrosting store product from +2 to +6° C from 120 to 240 hours.1 cl, 3 dwg, 1 tbl, 1 ex

Juice-containing beverage // 2602287
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to production of juice-containing beverage, and can be used at tinned food factories. Beverage contains following components, wt%: apple juice - 42.0-45.0, pectin extract from pulp of girasol tubers - 39.0 -42.0, sweetening substance - 1.0-2.0 and plum juice - 14.0-15.0. Plum juice is taken in ratio to apple juice of 1:3, and sweetening substance used is a mixture of fructose and citrose at a ratio of 1:0.001. Pectin extract from pulp of girasol tubers can be obtained by hydrolysis extraction of pulp of girasol tubers with a mixture of milk whey and citric acid at a ratio of 1:6 at pH 2.3-3.0 for 40-60 minutes at temperature 70-75 °C. Tubers before hydrolysis-extraction are subjected to treatment with electromagnetic field of extremely low frequency at frequency 29 Hz for 35-50 minutes.EFFECT: invention improves organoleptic properties and flavour properties of beverage, and preserves its stability during storage life and reduces calorie content.1 cl, 2 tbl, 3 ex
Bread kvass production method // 2602202
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Ingredients are prepared. Method includes extraction of fennel with liquid carbon dioxide to separate corresponding miscella. Method then includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to 80-90 °C, for at least 1 hour. Method then includes roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric with simultaneous freezing of oyster plant, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602200
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Method includes preparation of recipe components, extraction of jeera with liquid carbon dioxide to separate corresponding miscella. Method includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C, for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is reduced down to atmospheric pressure with simultaneous freezing of oyster plant. Method then includes crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding thereto 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, blended with the remaining sugar in the form of white syrup, and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602198
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Method includes preparation of recipe components, extraction of catnip with liquid carbon dioxide to separate corresponding miscella. Method includes cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasting. Method then includes impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, fermenting with bakery yeast, and obtained product is blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
Bread kvass production method // 2602195
FIELD: food industry.SUBSTANCE: invention relates to a method for production of kvass. Ingredients are prepared. Hawthorn is extracted with liquid carbon dioxide to separate corresponding miscella. Method then includes cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Pressure is then reduced to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort. Method then includes adding 25 % of recipe quantity of sugar in form of white syrup, bakery yeast fermentation, blending with the remaining sugar in the form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod of producing fruit sauce // 2602177
FIELD: food industry.SUBSTANCE: invention relates to food industry. Method of producing sauce comprises adding to ground pumpkin seed extraction cake water at a ratio of about 1:5 and holding for swelling, followed by mixing pumpkin seed extraction cake, cherry plum puree, quince mope, sugar and salt, boiling produced mixture to dry substances content of about 22 %, adding dill seeds, cloves, coriander, red hot pepper and black hot pepper, packing, sealing and sterilisation to produce desired product, wherein composition further includes CO2-extract of thyme. All components are taken at a certain ratio.EFFECT: invention enables to produce a fruit sauce, in which pumpkin seed after-taste is reduced without changing its adhesion properties.1 cl
ethod for production of kvass wort concentrate // 2602175
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Recipe ingredients are prepared. Method includes mashing fermented malt, unfermented rye malt, barley malt, rye flour, maize flour and barley flour with water and cytolytic and amylolytic enzymes. Mixture is saccharified and boiled. Phases are separated and liquid phase is concentrated under vacuum to solids content of 68-72 %. Prepared dandelion roots are cut and dried in microwave field to residual moisture content of about 20 %. Dandelion roots are roasted and fed for mashing in amount of about 6 % of mass of cereal products.EFFECT: production of kvass wort concentrate with stable colour index and accelerated process of fermentation with subsequent production of kvass therefrom.1 cl
Fruit sauce // 2601797
FIELD: food industry.SUBSTANCE: invention relates to technology of producing sauces. Fruit sauce contains (pts.wt): cherry plum puree in conversion to 11 % dry substances content - 506.1, plum puree in conversion to 11 % dry substances content - 46.8, quince puree in conversion to 11 % dry substances content - 46.8, pumpkin seeds extraction cake - 27.4, sugar - 140, salt - 15, dill seeds - 1, coriander - 5, red hot chilli pepper - 5, currant leaves CO2-extract - 0.03-0.04, birch leaves CO2-extract - 0.03-0.04, sea-buckthorn CO2-extract - 0.03-0.04, water - to end product output 1,000.EFFECT: proposed fruit sauce has reduced pumpkin seeds extraction cake savor and good adhesion properties.1 cl

ethod for production of jelly from garden nightshade sunberry for functional nutrition // 2601600
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to production of jelly from fruits of nightshade Sunberry with high antioxidant activity for functional nutrition. Method for production of functional jelly involves mixing puree juice or fresh or frozen fruit of nightshade Sunberry and granulated sugar in a vacuum apparatus, heating to temperature of 65-70 °C and holding for 10 minutes at residual pressure 21.3 kPa. Then adding pectin according to recipe, preliminarily dissolved in water 1:3.5 and grated through a sieve 3 mm for grinding of lumps, citric acid, preliminarily dissolved in water 1:1. Mixture is deaerated and fed for packing in a glass or combined foil and laminated paper with capacity of 0.2-2.0 dm3 with pasteurisation at 95 °C for 10-20 minutes and further cooling to 20 °C.EFFECT: invention enables to produce a functional jelly with high content of biologically active substances: total amount of antioxidants on dihydroquercetin 119 mg/100 g, vitamin C 35 mg%, anthocyanins 48 mg%.1 cl, 1 tbl

ayonnaise // 2601570
FIELD: food industry.SUBSTANCE: invention relates to fat and oil industry. Mayonnaise contains a fat phase in form of a mixture containing olive oil and unrefined linseed oil, as well as one of oils, selected from refined sunflower, corn or cotton, mustard powder, granulated sugar, table salt, hydrolysate of edible parts mussel, emulsifier in form of a product of processing eggs and drinking water. Fat phase includes unrefined linseed oil in an amount 6.6-8.7 wt%, refined sunflower, maize or cottonseed oil in an amount 23.7-32.3 wt% and olive oil in an amount of 22.0-30.2 wt%, hydrolysate used is an enzymatic hydrolyzate of mantle and/or motor muscle of Chinese mactridae, emulsifier is standard dry egg yolk, mayonnaise additionally contains citric acid.EFFECT: invention improves biological value and effectiveness of product, imparts preventive properties, prolongs storage life of product, and widens range of mayonnaises.3 cl, 2 tbl, 3 ex
ethod of producing bread kvass // 2601562
FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe ingredients, extraction of mace with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power, providing heating inside yacon pieces to temperature 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric value with simultaneous freezing of yacon, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup, and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
ethod for production of kvass wort concentrate // 2601557
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and oyster plant in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2601555
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting dandelion roots, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, rye flour, maize flour, barley flour and dandelion roots in an amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod for production of kvass wort concentrate // 2601553
FIELD: food industry.SUBSTANCE: invention relates to production of kvass wort concentrate. Method comprises preparation of recipe components, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % and roasting, mashing fermented rye malt, unfermented rye malt, barley malt, corn flour and oyster plant in amount of about 6 % of mass of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and concentration under vacuum of liquid phase to achieve dry substance content of 68-72 % to produce end product.EFFECT: method allows to produce kvass wort concentrate with stable colour index and accelerated process of fermentation during subsequent production of kvass.1 cl
ethod of producing ketchup // 2601235
FIELD: food industry.SUBSTANCE: invention relates to food industry, specifically to a method of producing ketchup. Method comprises preparing and mixed by mechanical processing tomato paste or tomato puree with dry substances weight ratio of not more than 25 %, salt, sugar, spice-aroma substances, prepared beforehand to powdery state, and water. Components are homogenised at 60-90 °C. At end of process of homogenising ketchup, a structure-forming agent - starch and acetic acid, is added in conversion to 70 %. Pasteurisation process is performed at temperature 70-90 °C with addition of cinnamon to ketchup. Spice-aroma substances used are cinnamon. Components of ketchup are taken at following ratio, wt%: tomato paste or tomato puree - 25.0-50.0; acetic acid in conversion to 70% - 0.9-15.0; sugar - 11.0-15.0; salt - 0.3-0.7; structure-forming agent - 5.0-7.0; khmeli-suneli - 0.4-0.7; cinnamon - 0.7; water - balance.EFFECT: method simplifies process, reduces adhesion of ketchup to container, enables to obtain ketchup with revitalising effect and balanced combination of organoleptic properties.1 cl
 
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