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

A   Human necessities(312083)
A23L2                 Non-alcoholic beverages; dry compositions or concentrates therefor; their preparation (soup concentrates a23l0001400000; preparation of non-alcoholic beverages by removal of alcohol c12h0003000000)(6068)
A23L2/06 - From citrus fruits(246)
A23L2/12 - By freezing(42)
A23L2/14 - And sublimation(11)
A23L2/385 - (389)
A23L2/39 - Dry compositions(1512)
A23L2/395 - (13)
A23L2/44 - By adding preservatives(23)
A23L2/46 - By heating(71)
A23L2/54 - ixing with gases(62)
A23L2/58 - Colouring agents(37)
A23L2/60 - Sweeteners(73)
A23L2/66 - Proteins(12)
A23L2/68 - Acidifying substances(8)
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)
Composition for increasing operability and physical durability // 2642673
FIELD: food industry; pharmaceutical industry.SUBSTANCE: invention relates to the pharmaceutical and food industries and is a composition for improving working capacity and physical endurance comprising vitamin A, vitamin E and succinic acid, characterized in that it further comprises dry guarana extract and a chocolate mass, the components in the composition being in a certain ratio, in mass %.EFFECT: invention provides good taste qualities, a convenient form for reception, and also provides for a short time increase in efficiency and physical endurance by taking a complex of active substances optimally selected and in an amount sufficient to achieve maximum effect.1 cl, 3 ex, 2 tbl
ethod for jelly marmalade production with using apple paste // 2642642
FIELD: food industry.SUBSTANCE: method for jelly marmalade production with using apple paste is proposed, in which apple paste is first prepared from marc generated after separating 40-45% of juice from crushed apples, for which they are heated to a temperature of 80-90°C by means of microwave treatment, mashed, and 0.5% of citric acid in the form of an aqueous solution and 5% of malt extract are added to the resulting puree, then the mixture is boiled out in a vacuum apparatus at a residual pressure of 21-23 kPa and the temperature of 70°C to a content of dry substances of 50-56%, then agar-fructose syrup is prepared, agar is soaked in water with a temperature of 10-15°C at the agar-water ratio of 1:30 and left for swelling for 2 hours, heated to complete dissolution, fructose is added, the agar-fructose syrup is boiled out to a content of dry substances of 76-80%, sodium lactate is added, the mixture is cooled to a temperature of 50-55°C; citric acid and apple paste are added, everything is thoroughly stirred, and the marmalade mass is moulded by the method of "syringing" in an individual polymer shell with subsequent twisting of the marmalade mass strick and cooled, while the marmalade mass is prepared at the following choice of the ratio of the formulation components, kg per 1000 kg of finished products: fructose 92.10-173.30; apple paste 824.30-1048.00; agar-agar 13.30; citric acid 14.60; sodium lactate 13.20.EFFECT: invention allows to produce a new high-quality product enriched with dietary fibers, minerals and antioxidants, which has reduced energy value, and also allows to impart functional purpose to the finished product, to simplify the production process of manufacturing jelly marmalade, to expand the range of confectionery products for functional purposes and to reduce the cost of the finished product.3 ex

Lactobacillus strain having inhibitory activity against yeasts and mould fungi (versions), and its application // 2642306
FIELD: food industry.SUBSTANCE: strain of bacteria Lactobacillus paracasei DSM 25832, a strain of bacteria Lactobacillus plantarum DSM 25833, a strain of bacteria Lactobacillus plantarum DSM 25834, a strain of bacteria Lactobacillus plantarum DSM 25835, a strain of bacteria Lactobacillus plantarum DSM 25836, and a strain of bacteria Lactobacillus plantarum DSM 25837 are proposed. These strains have inhibitory activity against yeasts and mould fungi. The versions of a bacterial composition containing selected strains in combination with a bacterium of the Propionibacterium genus or another strain of the Lactobacillus genus are also proposed.EFFECT: obtaining a dairy product, applying in the yeast and mould fungi growth control method.17 cl, 8 dwg, 6 tbl, 3 ex
ethod of producing compote from grapes // 2642188
FIELD: food industry.SUBSTANCE: method of producing compote from grapes includes preparation and packaging of the fruit in jars followed by treatment in a microwave field with a frequency of 2400 ± 50 MHz for 1.0 min. Said fruits are then steeped in syrup at a temperature of 98 °C, re-treated with the microwave field and the jar contents are heated to 90 °C and sealed. Jars are then sterilised in water at 95 °C for 10 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. Further, the jars are cooled for 18 minutes in water, reducing their temperature from 95 to 40 °C.EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.1 cl, 1 ex
ethod of production pear compote // 2642186
FIELD: food industry.SUBSTANCE: method of production pear compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 KPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl. 1 ex
ethod of degermination pear compote // 2642185
FIELD: food industry.SUBSTANCE: method is as follows: after sealing jars filled with product put into carrier, preventing loss of covers during heat treatment, carry out cooling of the cans in the top row of the first heat treatment zone with water at a temperature of 40°C for 5 minutes. Water, when the cans are cooled, heats up to 58-60°C and flows down to the cans in the bottom row of the first zone, heating them. Cans are transferred to second zone where the cans are cooled in the top row at a temperature of 60°C, which is heated to 78-80°C and flows down heating the cans in the bottom row of the second zone within 5 min. Cans are transferred to third zone, where cans are cooled in upper zone water temperature 80°C, which is heated to 95-98°C and flows down, heating the cans in the bottom row of the third zone for 5 minutes. Cans are transferred to the fourth zone, where the heating is carried out with air at a temperature of 125-130°C for 5 minutes. Then the cans are entered to the upper row of the third zone, and the process repeats. Water after heating of cans in first and second zones is used for cooling of cans in upper row of second and third zones. Water after heating of cans in third zone is used for mixing and heating of water to required temperature in all zones of cooling. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 c-1.EFFECT: invention provides higher quality of final product.1 cl, 1 ex
ethod of producing apple compote // 2642184
FIELD: food industry.SUBSTANCE: method of production apple compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod for producing sweet cherry compote // 2642182
FIELD: food industry.SUBSTANCE: method of production of cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m / s for 18 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m / s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing cherry compote // 2642178
FIELD: food industry.SUBSTANCE: method of production of cherry compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing apple compote // 2642177
FIELD: food industry.SUBSTANCE: method of production of apple compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, put into a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and speed of 2.5 m / s for 12 minutes. Continue heating by showering with hot water at a temperature of 100° C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m / s for 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex
ethod of obtaining fruit jelly with higher content of magnesium // 2642176
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method for producing fruit jelly with the nanostructured magnesium carbonate is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of cherry puree is poured and the mixture is brought to the boiling point, then cooled to 60°C, 400 mg of nanostructured magnesium carbonate are added in sodium alginate, or in konjac gum, or in carrageenan and poured into molds.EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured magnesium carbonate.1 cl, 1 tbl, 3 ex
ethod of producing apple compote // 2642175
FIELD: food industry.SUBSTANCE: method of production apple compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400±+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, installed in a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and speed of 2.5 m/s for 10 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex
Bird-cherry compote sterilisation method // 2642123
FIELD: food industry.SUBSTANCE: method of sterilization of bird-cherry compot includes the processes of preliminary pumping and heating of cans with compote in a stream of air with a temperature of 140 °C and a speed of 6.5–7 m/s for 25 minutes followed by continuation of thermal sterilization and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 20 min and further cooling in a stream of atmospheric air with a temperature of 20–25 °C for 30 min. In the process of heat treatment in a solution of calcium chloride and cooling the jar rotates at a frequency of 0.33 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex
ethod for producing marmalade containing nanostructured extract of green tea // 2642120
FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method for producing marmalade with a nanostructured extract of green tea in which 100 g of sugar is dissolved in 200 g of water and the mixture is boiled for 10 minutes, then add 2 g of agar-agar and cook for another 5 minutes, pour 50 g of apple puree and brought to a boil, cool to 60 °C, add 40 mg of the nanostructured green tea extract in carrageenan or sodium carboxymethylcellulose and dispense into forms.EFFECT: invention allows to obtain a finished product of high quality, containing nanostructured extract of green tea.1 cl, 1 tbl, 2 ex
ethod of production tkemali, cherry plum, myrobalan plum, and cornelian cherry // 2642115
FIELD: food industry.SUBSTANCE: method of producing tkemali compote, cherry plum, myrobalan plum, and cornelian cherry compote includes preparation and packing of fruit with following processing in microwave field with frequency 2400+50 MNz during 1.5 min. Then fruit is poured with syrup heated till temperature 95°C, re-process in microwave field within 1.5 min, the contents of the cans are heated to 90°C and sealed. Then cans are put into a carrier ensuring prevention of caps stripping during the process of heating, subjected to heating in a solution of dimethyl sulphoxide at temperature of 115°C for 3 min with subsequent cooling in baths with water temperature of 85°C for 5 min, at temperature of 60°C for 5 min and 40°C for 5 min. During the heat treatment process, the cans are turned upside down with a frequency equal to 0.15 s-1.EFFECT: method ensures the process duration reduction and the end product quality enhancement.1 cl, 1 ex
ethod of production pear compote // 2642111
FIELD: food industry.SUBSTANCE: method of production pear compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 1.5-2 minutes. Then cans are sealed, put into a carrier, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and speed of 2.5 m/s for 12 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 15 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.12 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of production pear compote // 2642110
FIELD: food industry.SUBSTANCE: method of production pear compote includes preparation and packaging of fruits in cans their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier, which ensures the mechanical tightness of the cans, and heated in an air stream at a temperature of 130°C and a speed of 2.5 m/s for 15 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides for shortening the duration of the heat treatment process, removing air from the fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
ethod of producing compote from grapes // 2642108
FIELD: food industry.SUBSTANCE: method of producing compote from grapes includes preparation and packaging of grapes in jars followed by treatment in a microwave field with a frequency of 2400 ± 50 MHz for 2.0 minutes. Grapes are then filled with syrup at 98 °C, re-treated with a microwave field, and the contents of the jars are heated to 90 °C and sealed. Jars are then sterilised in water at 95 °C for 20 minutes, without creating back pressure in the apparatus, while the jars are in an "upside down" position. Further, the jars are cooled for 22 minutes in water, reducing their temperature from 95 to 40 °C.EFFECT: method reduces duration of heat treatment, thereby improving the quality of the finished product.1 cl, 1 ex
ethod of producing apple compote // 2642107
FIELD: food industry.SUBSTANCE: method of production apple compote includes preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and a rarefaction of 75-80 kPa for 2.5 minutes. Then cans are sealed, providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 18 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and speed of 6-7 m / s for 20 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method ensures the heat treatment process duration reduction, removal of air from fruits and cans, and thereby improving the quality of finished products.1 cl, 1 ex
ethod of production pear compote // 2642106
FIELD: food industry.SUBSTANCE: method of production pear compote includes the preparation and packaging of fruits in cans and their subsequent processing in a microwave oven with a frequency of 2400+50 MHz and rarefaction at 75-80 kPa for 2.5 minutes. Then cans are sealed, installed in a carrier providing mechanical tightness of the cans, and heated in an air stream at a temperature of 120°C and a speed of 2.5 m/s for 20 minutes. Continue heating by showering with hot water at a temperature of 100°C for 10 minutes, followed by cooling in a stream of atmospheric air at a temperature of 20-25°C and a speed of 6-7 m/s for 20 minutes. During the heat treatment process the cans are turned upside down with a frequency equal to 0.13 s-1.EFFECT: method provides reduction of duration of heat treatment process, removing air from fruit and cans and thereby improving the quality of the final product.1 cl, 1 ex
Bird-cherry compote sterilisation method // 2642105
FIELD: food industry.SUBSTANCE: method of sterilization of bird-cherry compot includes the processes of preliminary pumping and heating of cans with compote in a stream of air with a temperature of 140 °C and a speed of 6.5–7 m/s for 12 minutes and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 8 min and further cooling in a stream of atmospheric air with a temperature of 20–25 °C for 15 min. In the process of heat treatment in a solution of calcium chloride and cooling the jar rotates at a frequency of 0.1 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex
ethod for producing marmelade containing nanostructured resveratrol // 2642091
FIELD: food industry.SUBSTANCE: invention refers to confectionary industry. the method for producing marmalade with the nanostructured resveratrol is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of apple puree is poured and brought to the boiling point, cooled to 60°C, 120-140 mg of nanostructured extract of resveratrol in sodium alginate are added and dispensed into pans.EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured resveratrol.1 cl, 1 tbl, 2 ex
ethod for producing marmelade that contains the nanostructured extract of echinacea // 2642089
FIELD: food industry.SUBSTANCE: invention refers to confectionary industry, the method for producing marmalade with the nanostructured extract of Echinacea is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled for 10 minutes, then 2 g of agar-agar are added and cooked for another 5 minutes, 50 g of apple puree is poured and brought to the boiling point, cooled to 60°C, 100 mg of nanostructured extract of Echinacea in sodium alginate are added and dispensed into pans. EFFECT: invention allows to obtain the finished high-quality product containing the nanostructured extract of Echinacea.1 cl, 1 tbl, 1 ex
Bird-cherry compote sterilisation method // 2642070
FIELD: food industry.SUBSTANCE: method of sterilization of bird-cherry compot includes the processes of preliminary pumping and heating of cans with compote in a stream of air with a temperature of 140 °C and a speed of 6.5–7 m/s for 15 minutes followed by additional rolling up and the continuation of thermal sterilization in a solution of calcium chloride with a temperature of 110 °C for 10 min and further cooling in a stream of atmospheric air with a temperature of 20–25 °C for 15 min. In the process of heat treatment in a solution of calcium chloride and cooling the jar rotates at a frequency of 0.133 s-1.EFFECT: method ensures the heat treatment duration reduction and the ready product quality enhancement.1 cl, 1 ex

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

Seasoning for snack products // 2641732
FIELD: food industry.SUBSTANCE: method includes superficial application of the said seasoning to a snack product. The seasoning is in the form of an emulsion, contains a plurality of seasoning particles and a dispersive oil phase. The plurality of seasoning particles comprises a phase of macro-particles in the dispersive oil phase. The seasoning particles contain a shell surrounding an encapsulated core. The shell contains an astringent material comprising at least one solid lipid and an emulsifier of shell stabilization. The core contains an aqueous phase.EFFECT: reduced oil content in the surface season and lower content of butter and fat snack foods, no adverse effects on the desired taste, texture and taste sensations perception by the consumer.35 cl, 2 dwg, 2 ex
Dry combined base for functional drinks // 2641710
FIELD: food industry.SUBSTANCE: invention relates to powdered mixtures for the preparation of non-alcoholic functional drinks. The invention lies consists in that 100 g of mixture includes 56.8 g of dried blood plasma of slaughter animals, 39.8 g of fructose and 3.4 g of ascorbic acid.EFFECT: invention allows to enrich the composition of powdered mixture with natural nutrients from secondary material of meat-processing industry and dietary supplements, that contributes to occurrence of targeted functional properties in drinks, it also allows to create a greater variety of powdered mixtures for hot and cold drinks.2 ex
ethod for production of molded jelly marmelade with vegetable filler // 2641526
FIELD: food industry.SUBSTANCE: method of production of moulded jelly marmalade with a vegetable filler is proposed. It includes preparation of jellying components, boiling with sugar, citric acid, vegetable chopped filler with subsequent mixing of the resulting mass, moulding, maturation and drying. Secondary marmalade is fed into the cooking device with water in a quantity of 6.5 to 7.0% by weight of the total mass of ingredients, mixed and simmered to dissolve secondary marmalade, then one third of the total quantity of sugar is added and the mixture is brought to a boil. Then mixing is added in a quantity of 21-25% by weight of the total mass, including sodium citrate, pectin, sugar and water and the mixture is brought to a boil and then boiled for 2-3 min. Then the remaining sugar is added to the boiling mass in 2-3 steps and the mass is boiled for 10-15 min. They add the vegetable filler in a quantity of 1.5-4.1% by weight, after that syrup in a quantity of 24-30% by weight, heated up to 60-65°C, and the marmalade mass is boiled at a temperature of 104-107°C for 2-3 m, at the end of boiling citric acid is added, the mass is brought to a boil and poured in moulds. As a vegetable filler, fresh or frozen berries, and / or fruits, and / or ginger, crushed into small pieces, are used. The secondary marmalade with water is introduced into the device at a ratio of 40-45% of marmalade and 55-60% of water and simmered at a temperature of 60-70°C. The mixing includes % wt of the mixing mass: sodium citrate 2-3; pectin 14-16; sugar 25-27; water - the rest. The marmalade mass is boiled to the content of dry matter of 78-80%. Citric acid is added as a 50% aqueous solution in an amount of 1-2% by weight.EFFECT: improving the quality of figured jelly marmalade preserving taste and organoleptic characteristics.5 cl, 3 ex

ethod of biocatalytic fermentation // 2641074
FIELD: food industry.SUBSTANCE: invention relates to a process for obtaining a liquid food product, including treating at least one juice and/or one extract having a Brix content of dry substances more than 10° with carbohydrate oxidase and catalase at a temperature of -10°C to +15°C to obtain a substrate mixture, and dispersing oxygen or an oxygen-containing gas in the substrate mixture, without maintaining the pH>3.5 before or during the treatment by means of adding buffer substances or basic substances, to produce a liquid food product in which the pH is below 3.5. The gas flow rate is controlled in accordance with the following equation: from (0.001/x) to (0.02/x) l of the gas/l of the substrate mixture/min, where x is the volume content of oxygen in the gas, the oxygen content in the gas mixture being at least 20% by volume.EFFECT: reducing foam formation.15 cl, 1 tbl, 6 ex
Jelly marmalade manufacture method // 2641070
FIELD: food industry.SUBSTANCE: method involves selection and preliminary preparation of ingredients. The following ingredients are taken in wt: treacle 55.18-57.30, fruit and berry puree 15.10-18.50, gelatin 12.00-14.00, isomalt 13.08-13.80, citric acid 0.50, flavourings 0.02, and water. Isomalt is dissolved in water with constant stirring and heating in a digester to a temperature of 105-110°C. Gelatin is pre-soaked in 2-fold amount of water for swelling for 1 hour and dissolved in water at a temperature of 60-65°C. Before the first stage of boiling, 12.08 - 14.8 wt of fruit and berry puree are introduced into the digester with the dissolved isomalt. Then the first stage of boiling is carried out, while heating the fruit and berry puree with isomalt to a temperature of 112-115°C. At the second stage of boiling, treacle with a temperature of 60-65°C and the rest of the fruit and berry puree are introduced. The mixture is boiled out at the heating steam pressure of 0.3±0.1 MPa to a content of dry substances of 86-88%. After that, the boiled-out mass is loaded into a tempering machine for cooling to a temperature of 75-80°C. Gelatin solution with a temperature of 60-65°C, citric acid, and flavourings are introduced and mixed, bodies are moulded and sent to glossing and packaging.EFFECT: allows to obtain twenty percent of reducing substances in the finished product, to prevent crystallization and to preserve amorphous structure during long storage of jelly marmalade.2 ex

Flavouring composition containing hmg glucosides // 2641014
FIELD: chemistry.SUBSTANCE: invention relates to a flavouring composition comprising a compound selected from the group consisting of , , , and combinations thereof. The invention relates to a food product comprising the said composition, wherein the compound is present at a concentration of 0.1 to 200 parts by weight of the food product. The invention relates to a food product comprising a flavouring composition, wherein the compound is present at a concentration of about 0.0000001 to 1.0 wt % of the food product. The invention relates to methods for enhancing the intensity of a food product consistency sensation that comprises mixing a food product with the aforementioned flavouring composition. This consistency is selected from the group consisting of consistencies, giving a sense of moisture, oiliness, slipperiness, astringency, and their combinations. The invention relates to a method of producing a flavouring composition comprising the synthesis of a compound that has a purity of, at least, 99%. The invention relates to methods of producing a flavouring composition comprising the aforementioned compound, that comprises producing a food source and treating the said source by fractionation, extraction, or by hydrolysis, or by combining these procedures to form a composition enriched in the compound.EFFECT: improving the composition.16 cl, 2 dwg, 1 tbl, 2 ex
ethod for obtaining frozen semi-finished product for enriching liquid food products // 2640841
FIELD: food industry.SUBSTANCE: method of obtaining a frozen semi-finished product for enriching liquid food products is proposed. First, lentil seeds are germinated at a temperature of 21-23°C for 3-4 days, ground to the state of gruel, juice is squeezed from the resulting mixture and filtered. Thereinafter it is mixed with juices of various fruits or herb decoctions, the mixture is dispensed in moulds and frozen at t=-18°C. Wherein introducing fruit juices and decoctions is carried out at the following ratio of the formulation components, g/100 g: juice obtained from germinated lentil - 50; kiwifruit juice - 45; lemon juice - 5 or juice obtained from germinated lentil - 65; lemon juice - 20; mint decoction - 15.EFFECT: invention allows to obtain a semi-finished product for beverages with enhanced biological value, balanced amino acid and mineral composition, with good organoleptic and technological indices and long shelf life.2 ex
Berry sauce // 2640837
FIELD: food industry.SUBSTANCE: berry sauce includes strawberry puree, Jerusalem artichoke marc, succinic acid, and stevioside with the following content of initial components, wt %: strawberry puree - 39.989-59.989; Jerusalem artichoke marc - 40-60; stevioside - 0.01; succinic acid - 0.001.EFFECT: invention allows to increase the food density of the finished product, as well as its functional properties.2 tbl, 2 ex
Compositions and food products // 2640831
FIELD: food industry.SUBSTANCE: drinking product contains carbonated water, D-psicose in an amount of not more than 2.1 wt %, erythritol in an amount not exceeding 3.5 wt %, an acidulant, a flavouring, and a sweetening component comprising at least rebaudioside M in a concentration from 50 wt to 600 wt, a sweetening amount of rebaudioside A, and a sweetening amount of rebaudioside D, the pH of the drinking product being between 3.0 and 3.5. A syrup-type beverage contains D-psicose of not more than 12.6 wt %, erythritol in an amount of not more than 21 wt %, and the sweetening component includes at least rebaudioside M in a concentration of 300 wt to 3,600 wt, a sweetening amount of rebaudioside A, and a sweetening amount of rebaudioside D. A frozen carbonated beverage may additionally contain a sweetening component selected from the group consisting of rebaudioside B, rebaudioside C, rebaudioside E, sucrose, monatin, thaumatin, monellin, brazzein, L-alanine, glycine, Lo Han Guo, ernandulcin mogrosides, phylldulcin, trilobatin, or a combination of any two or more thereof. The frozen beverage may also additionally contain at least one additional component selected from the group consisting of a fruit or vegetable juice, flesh pulp, colourants, vitamins, minerals, electrolytes, D-tagatose, and glycerin.EFFECT: improving the organoleptic properties of beverages to be obtained, for example taste and sweetness.25 cl, 10 tbl, 10 ex

Simple ethers of cellulose that have increased thermal strength of gel // 2640024
FIELD: chemistry.SUBSTANCE: invention relates to a thermogel forming composition, which is produced by combining nanocrystalline cellulose with cellulose ethers. This mixture can be used as a binder in a variety of different cases, for example, in food and raw ceramics. It can also be used to manufacture capsule shells for pharmaceuticals.EFFECT: inventionprovides increased gel strength at a high temperature.12 cl, 1 tbl, 5 ex, 4 dwg

Natural neutral flavour production method // 2639545
FIELD: food industry.SUBSTANCE: invention relates to the natural neutral flavour production method and, more specifically, to the natural neutral flavour production method with the use of the fermented broth with inosine-5'-monophosphate (IMP) or the fermented broth with glutaminic acid that are received by means of the two-stage fermentation, which comprises the fermentation first stage for fungal fermentation and the fermentation second stage for bacterial fermentation. Invention also relates to the natural neutral flavour, which is obtained by this method, and to the food composition, which comprises the natural neutral flavour.EFFECT: natural neutral flavours that are obtained by the method of the present invention are obtained with the use of the natural raw material and thus harmless and safe for appliance in human organism and may be added to food for obtaining clean and mild flavour and for food taste or flavour improvement.26 cl, 14 tbl, 6 dwg, 7 ex
Concentrates for preparing brewed beverages, suitable for long storage, and methods for their obtaining // 2639289
FIELD: food industry.SUBSTANCE: concentrate contains about 30 to 90% of a non-aqueous liquid, wherein the non-aqueous liquid contains at least one of the group consisting of glycerol, propylene glycol, 1,3-propanediol, polyethylene glycol, polyglycerol and polyglycerol ester; less than about 30% of water and/or a non-aqueous volatile liquid, and about 10 to 70% of a solid coffee taste source selected from the group consisting of beans, grains, leaves, roots, flowers, twigs, stems, bark, pods, buds, peel, needles, freeze-dried coffee, spray-dried coffee, roasted ground coffee, instant coffee, ground coffee beans, and combinations thereof.EFFECT: obtaining a beverage from a concentrate with the appearance, taste and aroma of freshly brewed beverage.12 cl, 2 tbl, 16 ex
ethod for obtaining marmalade containing nanostructured spinach extract // 2638309
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured spinach extract, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 min, then 2 g of agar-agar are added and boiled for another 5 min, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured rosehip extract in sodium alginate or nanostructured dry spinach extract in sodium carboxy-methylcellulose are added and poured in moulds.EFFECT: invention ensures development of a new method for obtaining marmalade, which allows to obtain the finished product of high quality, containing nanostructured dry spinach extract.1 tbl, 2 ex

Composition of ingredients for kvass "viatski hot" // 2638184
FIELD: food industry.SUBSTANCE: composition of ingredients for kvass, containing yeast, granulated sugar, rye malt, barley malt, additionally contains rye flour and the natural food flavouring "Orange Extract", with the following ratio of ingredients, kg per 100 dal of the finished product: yeast 0.1-0.3, granulated sugar 90-110, rye malt 11-15, barley malt 10-13, rye flour 9-12, natural food flavouring "Orange Extract" 0.2-0.4, the rest is water.EFFECT: creating a product with a warming effect and with orange aroma.1 dwg
ethod for alcohol-free beverage production // 2637664
FIELD: food industry.SUBSTANCE: carrot is prepared, shredded, blanched and rubbed, the obtained carrot puree is dissolved in water until the solids content of 6% and is homogenized to obtain carrot juice with pulp. Red currant puree is produced by pre-cleaning, blanching, rubbing the berries and homogenizing the resulting mass. Blend is prepared as follows: first, the prepared carrot juice in an amount of 15.0 wt % and concentrated apple juice in an amount of 5.0 wt % is introduced to a cooked and cooled sugar syrup with a concentration of 70% taken in an amount of 13.0%, mixed, then the homogenized red currant puree in an amount of 15.0 wt % is additionally introduced, after which a concentrated pectine extract of soybean shutters with a pectin substances concentration of 1.0% in an amount of 15.0 wt % is injected at stirring, and the mixture is adjusted to the required volume with drinking water while mixing. 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 homogenization, packing, sealing and sterilisation of the desired product are performed.EFFECT: invention allows to shorten the production process duration, and to obtain a non-alcoholic beverage with adaptogenic, energizing, radioprotective and sorption properties with a stable product structure.2 tbl

ethod for natural "kokumi" flavour production // 2637320
FIELD: food industry.SUBSTANCE: method includes fermentation of the source of vegetable protein with Aspergillus sp. fungi to obtain a grain fermented broth. This grain fermented broth is fermented with Corynebacterium sp. or Brevibacterium fermentum to obtain a fermented broth with glutamic acid. The grain fermented broth and the fermented broth with glutamic acid are mixed. The invention relates to a natural "kokumi" flavour obtained by the above method. The invention relates to a food composition containing a natural "kokumi" flavour.EFFECT: natural kokumi flavour obtained by the method of this invention is made using natural raw materials without any chemical treatment, can be added to food to produce strong and intense flavours and improve taste or smell of food.26 cl, 4 dwg, 15 tbl, 6 ex
elon fruitade with whole dried plum // 2637148
FIELD: food industry.SUBSTANCE: melon fruitade consists of whole dried plums and watermelon juice concentrate, with the following ratio of components, wt %: watermelon juice concentrate - 30-35; whole dried plums - 65-70.EFFECT: invention allows to increase the nutritional value of the melon fruitade.3 tbl, 2 ex
Birch extract with medicinal plant decoctions // 2637128
FIELD: pharmacology.SUBSTANCE: extract contains the following components, %: birch extract 94.2-94.5, wormwood herb decoction 1.75-1.95, thyme herb decoction 1.75-1.95, yarrow herb decoction 1.75-1.95. The following components serve as raw materials for production of a birch extract, %: selected birch bark 50-50, birch bark of dead, dry and fallen birches 25-35, birch fungus 4-11 and birch shelf fungus - 6-11. Birch extract preparation includes collection of raw materials, raw materials placement into a sealed container, raw materials firing without access to oxygen at a temperature of 80-160°C for 5 days with subsequent collection of condensed vapours in a storage tank. Moreover, the birch fungus and the birch shelf fungus are preliminarily treated with forest ants within 24 hours. Decoctions of plants herbs are prepared by additio of 1 liter of boiling water to 50 g of dry ground grass, followed by infusion for 2 hours and straining of the resulting composition.EFFECT: anti-inflammatory and immunostimulating action, extended shelf life, helps to accelerate recovery process.1 cl
Emulsion food product // 2636959
FIELD: food industry.SUBSTANCE: emulsion food product contains refined deodorized vegetable oil, egg yolk powder, quail egg or quail egg marinated in dry white wine, or a white of a boiled quail egg marinated in vinegar with spices, sugar or sugar substitute, cooking salt and salt smoked on alder chips, mustard oil, 70% acetic acid, an alder chips decoction obtained by brewing alder chips in water in a ratio of 1:3 for 1 hour, and water, with the following content of the starting components wt %: refined deodorized vegetable oil 20.0-70.0; egg yolk powder 0.5-2.0; quail egg or quail egg marinated in dry white wine, or a white of a boiled quail egg marinated in vinegar with spices 0.1-2.0; sugar or sugar substitute 0.001-2.0; salt 0.05-1.0; salt smoked on alder chips 0.01-0.5; 70% acetic acid 0.01-0.5; mustard oil 0.01-2.5; alder chips decoction 1.0-10.0; water - the rest.EFFECT: invention allows to increase the structural, physical and chemical, organoleptic properties of mayonnaise, to expand the assortment of mayonnaises and mayonnaise sauces.3 ex
Composition for preparation of jellly marmalade with probiotic properties and method for its preparation // 2636762
FIELD: food industry.SUBSTANCE: composition includes agar, stevioside, natural juice: fruit, berry, vegetable or a mixture thereof, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 108-109 CFU/cm3 and acidity of 110-250°T, water, with the following ratio of components, kg per 100 kg of ready jelly marmalade: agar - 6-12, stevioside - 0.5-1.5, natural juice: fruit, berry, vegetable or their mixture - 5-15, milk whey, fermented using an acidophilous bacterium, with a cell concentration of 108-109 CFU/cm3 and acidity of 110-250°T - 5-15 and water - the rest. The method for preparation of jelly marmalade with probiotic properties involves preparation of agar-stevioside syrup, for which the agar is soaked in water with a temperature of 10-15°C in a ratio of 1:30 and left to swell for 1-2 hours, heated to complete dissolution of the agar, stevioside is added. Next, the resulting agar-stevioside syrup is boiled to a solids content of 76-78%, after which the mixture is cooled to a temperature of 50-55°C. Then natural juice is introduced: fruit, berry, vegetable or their mixture and milk whey. At that, the whey is pre-fermented using an acidophilous bacterium with a cell concentration of 108-109 CFU/cm3 and acidity of 110-250°T. The finished product is further quickly mixed, formed, cooled and packed.EFFECT: increased number of living cells of probiotic culture - the acidophilous bacterium, improved taste and colour of the finished product.2 cl, 2 ex
Compositions and methods of inhibiting sedimentation of colourings in beverage // 2636590
FIELD: food industry.SUBSTANCE: drinking product contains two azo components, an electrolyte, a solvent and acids in an amount from 5% to 45% by weight of the drinking product, the total amount of the azo components being not more than 0.6% by weight of the drinking product, and their weight ratio being from 1:1.5 to 1:3. Moreover, the azo components remain in the solution for at least seven days at low temperatures. In addition, in the drinking product, the total amount of the azo components cannot be more than 0.3% by weight or not more than 0.1% by weight, and the weight ratio of the components is suitably from 1:1.5 to 1:4 and from 1:1.5 to 1:9.EFFECT: increasing the stability of the drinking product, as well as increasing the shelf life.20 cl, 5 ex, 2 dwg

Composition with low sodium salt content // 2636397
FIELD: food industry.SUBSTANCE: salt substitute with a low sodium salt content is represented by a composition containing a homogeneous set of chloride salts, a food acidifier, and a carrier. The components are contained at the following ratio (wt %) of potassium chloride 15 to 90; sodium chloride 10 to 90; food acidulant 0.1 to 5, and carrier 10 to 40. Dextrose is used as a carrier.EFFECT: composition is obtained by the method ensuring obtaining a salt substitute with high organoleptic indices corresponding to the common sodium chloride salt.20 cl, 9 dwg, 6 tbl, 5 ex
Powders coated with flavouring // 2636166
FIELD: chemistry.SUBSTANCE: composition comprises a mixture of the first powder comprising a liquid flavour having a logP value of about 3.5 loaded onto the first solid matrix material; and the second powder comprising a solvent charged onto the second solid matrix material. The second solid matrix material differs from the first solid matrix material, the flavouring composition comprising free flowing powder.EFFECT: invention prevents the loss of volatile flavouring substances.33 cl, 2 dwg, 5 tbl, 4 ex
elon fruitade with walnut kernel // 2635417
FIELD: food industry.SUBSTANCE: melon fruitade consists of a concentrate of watermelon juice and whole roasted walnut kernel, with the following ratio of components, wt %: watermelon juice concentrate - 30-35; whole roasted walnut kernel - 65-70.EFFECT: improved nutritional value of melon fruitade.3 tbl, 2 ex
elon fruitade with whole dried apricot // 2635416
FIELD: food industry.SUBSTANCE: melon fruitade consists of a concentrate of watermelon juice and whole dried apricots, with the following ratio of components, wt %: watermelon juice concentrate - 30-35; whole dried apricots - 65-70.EFFECT: improved nutritional value of melon fruitade.3 tbl, 2 ex
 
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