Other non-alcoholic beverages (A23L2/38)

Oat kissel production method // 2643843
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used in manufacturing drinks based on cereal basis, namely oat kissel. Method for obtaining oat kissel includes washing oatmeal with running water, primary heat treatment of oatmeal in water at a temperature of 75–90 °C, homogenization of the resulting mixture, separation of the filter into a solid and liquid fractions, separating the solid fraction, mixing the liquid fraction with water, secondary heat treatment of the resulting mixture at a temperature of 90–95 °C and cooling of the obtained product. In the filtration step, separation of particles larger than 500 microns from the liquid fraction is carried out. Mixing the liquid fraction with water is carried out to a ratio of oatmeal and water 1:16 with a deviation of not more than 2 %.EFFECT: invention makes it possible to increase the homogeneity of the oat kissel structure, to provide high biological value, good taste properties and long shelf life of oat kissel, the possibility of production on an industrial scale.6 cl
Dry mixture for sports drink "silavit" // 2643264
FIELD: food industry.SUBSTANCE: dry mixture is intended for preparing the sports drink "Silavit" and is represented by a powder in a sachet-package on 7.5 g. For the preparation of a single dose, 15 g of dry mixture containing 5.0 g of tricreatine citrate, 0.5 g of L-carnosine, 0.2 g of dry extract of grapes and apples, 0.05 g of coenzyme Q 10, 0.4 g of L-citrulline DL-malate, 0.5 g of magnesium citrate, 5.0 g of palatinose, 3.0 of dextrose, 0.003 g of pyridoxine hydrochloride, 0.16 g of sodium chloride, 0.007 g of sucralose, 0.04 g of apple flavouring and 0.14 g of silicon dioxide.EFFECT: obtaining a balanced formula for sports nutrition, which includes said components at the optimal ratio, which complement one another and enhance the effect in the complex, have a regulatory effect on the body, it allows maintaining and replenishing the energy balance of people associated with difficult working conditions.2 cl
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
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
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

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
eans for physical endurance increase // 2634271
FIELD: medicine.SUBSTANCE: drinking water includes 7% of glucose, 3% of hydrogen peroxide and oxygen gas to create an overpressure of 0.2 atm at +8°C. The drug is absorbed into the bloodstream, providing water, oxygen and glucose supply thereto, it has a detoxification effect, prevents dehydration, hypoxia, hypoglycemia, promotes carbon dioxide and lactic acid release from the circulating blood into the stomach and intestines, provides the cortex and skeletal muscles cells with oxygen and glucose.EFFECT: increased physical endurance and optimized conscious performance of intensive physical work while depleting the reserves of adaptation.1 cl

Composition of components for manufacturing almond-based food product and method of manufacturing almond-based product (versions) // 2633401
FIELD: food industry.SUBSTANCE: composition includes an almond-based product, which is represented by almond paste with the 30% fat content, as well as water, fructose, locust bean gum, gellan gum and lecithin. The method for producing an almond-based product using the composition of components for the almond-based food product includes blanching almonds, drying almonds in an oven at a temperature of 198-200°C for 10-15 minutes, cooling the grains, grinding the grains in a cutter at an agitator speed of 2,500-2,800 and a temperature of 75-80°C to the paste state. Then the paste is restored to the liquid state with an emulsifier -lecithin, and fructose, locust bean gum, and gellan gum are added. The product is boiled out at an agitator speed of 3-4 at a temperature of 100-110°C for 8 hours, with ensuring the fructose caramelization. Spray drying is carried out to obtain a powder, and the resulting powder is packagd, with distilling vapours at each heat treatment.EFFECT: safety for human life and health due to eliminating benzaldehyde and pyrazine and spore microorganisms.4 cl, 2 dwg, 4 ex
Composition for obtaining instant dessert dish // 2630315
FIELD: food industry.SUBSTANCE: composition for obtaining an instant dessert dish contains a structure-forming agent, a sweet taste substance, a food acid and a fruit and berry component. The fruit and berry component is represented by a fruit or berry powder obtained by drying the initial raw materials in two stages. At the first stage, drying is carried out to the residual humidity of 30-35% at the temperature up to 90°C, and at the second stage - to the residual humidity of 6-8% at a temperature not exceeding 40°C, with the simultaneous disintegration of the materials to be processed.EFFECT: increasing the biological value of the dessert structured product.5 cl, 1 tbl
Nectar from fruits of mountain ash // 2630311
FIELD: food industry.SUBSTANCE: nectar is a mixture obtained from 30 wt % of semi-finished product of mountain ash fruits and 70 wt % of water, loaded into a mechanoacoustic homogenizer, in which homogenization, pasteurization and deodorization and mass pasteurization are carried out simultaneously with the intensity of the impact on the product of 100-500 W/kg at the temperature of 70°C for 20 min, or at the temperature of 75°C - for 15 min. 5 minutes before the end of the product preparation process, sugar is added in the amount of 10% to the resulting mixture. The product is dosed, packaged, labelled, cooled at an ambient temperature not higher than plus 20°C and stored in a place protected from direct sunlight at an ambient temperature not higher than 20°C.EFFECT: invention allows to obtain a product with high nutritional value, stability in storage with preserving biologically active substances of the initial raw material, and to reduce economic and energy costs.2 ex
ethod for producing alcohol-free beverage concentrate // 2626631
FIELD: food industry.SUBSTANCE: method for producing an alcohol-free beverage concentrate with the increased biological activity from bee products, containing honey, flower pollen load, citric acid and water is characterized in that 4-16% by weight of flower pollen load are added in 14-18% by weight of the aqueous solution of citric acid with the concentration of 5-8%, stirred and infused for 0.5-10 hours, then the infused mixture is mixed and introduced in 60-80% by weight of honey preheated to the temperature not exceeding 60°C and stirred again.EFFECT: obtaining an alcohol-free beverage concentrate with increased biological activity due to maximizing the full extraction of all components of pollen grains.3 ex
Concentrate for functional beverage preparation // 2626153
FIELD: food industry.SUBSTANCE: concentrate for the preparation of a functional beverage contains, wt %: dry collagen-containing complex obtained from the tissues of hydrobionts - 56.0; dry extract of sea-buckthorn fruits/or rose hips/or blueberries - 9.3; fructose - 23.0; glucose - 9.3; ascorbic acid - 0.9; sodium alginate - 1.5.EFFECT: invention allows to expand the assortment of the functional concentrated product with the health-improving effect on the human body due to the content of water-soluble collagen having chondroprotective effect.2 tbl, 3 ex
Anti-alcoholic beverage "api" // 2625963
FIELD: food industry.SUBSTANCE: invention can be used as a means of reducing craving for alcohol. In addition, it can be used as a biologically active additive enriched with vitamins and minerals affecting the enzymatic functions and metabolic processes. The "API" beverage contains the following initial ingredients: 40-50 vol % of thyme broth, 5-10 vol % of honey, and the rest is grape juice.EFFECT: reducing or eliminating the pathological desire for alcoholic beverages, improving the function of alcohol dehydrogenase and the homeostasis of endogenous ethanol, and enhancing the production of opioid peptides.2 tbl
Functional drinking water // 2625677
FIELD: food industry.SUBSTANCE: functional drinking water contains the following components at the rate per 1 dm3 of water: 0.5-1.0 g of succinic acid, 0.001-0.0015 g of dry water-soluble extract of lemon balm leaves, 0.001-0.0015 g of the iodine-containing preparation "Iodinol", and the rest is artesian water.EFFECT: obtaining drinking water with a pleasant harmonious taste, having the general strengthening and health-improving effect, increasing the body's resistance to fatigue and stress, and eliminating iodine deficiency.3 ex
Alcohol-free carbonated beverage "ruby sun" // 2624965
FIELD: food industry.SUBSTANCE: beverage is obtained from cranberry and raspberry juices taken at the ratio of 1:1, cedar pine needle extract, sodium saccharin, carbon dioxide and water.EFFECT: invention allows to obtain a beverage with stable taste and aromatic qualities during storage, and to expand the range of alcohol-free carbonated beverages.3 tbl

Fatigue-relieving extracts of herbs and beverages containing them // 2623629
FIELD: food industry.SUBSTANCE: invention relates to herbal extracts, beverage products and concentrates containing these extracts. The extracts are obtained from part combinations of the herbs Duan-Geng-Wu-Jia, Gou-Qi-Zi and Huang-Jing.EFFECT: invention provides the tangible relief of fatigue, prolongs the endurance and increases the endurance to physical exertion.23 cl, 12 tbl, 8 ex, 7 dwg
ethod for industrial manufacture of mineral healing and drinking hydrocarbonate magnesium-calcium iron marcial water // 2623155
FIELD: pharmacology.SUBSTANCE: mineral water is taken from the source, then stabilized with chelate compounds with Fe2+, resulting from the addition of a mixture of 0.65 g of citric acid and 0.35 g of ascorbic acid per 1 liter of mineral water at Fe2+ content in the range of 45-60 mg/l or a mixture of 1.3 g of citric acid and 0.7 g of ascorbic acid per 1 liter of mineral water at Fe2+ content of more than 60 mg/l, then the mineral water is poured into vials, they are tightly closed and the sealed vials are treated with hot steam at a pressure of 0.8 atm for 30 minutes.EFFECT: ability to preserve the healing properties of water after extraction for a longer shelf life after bottling.2 dwg, 3 tbl
Alcohol-free carbonated beverage "ruby" // 2622922
FIELD: food industry.SUBSTANCE: alcohol-free carbonated beverage contains the following ingredients, per 1000 l of the beverage: by 42-45 kg of blueberry juice and cloudberry juice, 1.5-2.0 kg of citric acid, 22-25 kg of sugar, 3.5-4.0 kg of carbon dioxide, and water. Wherein the blueberry and cloudberry juices are used at the ratio of 1:1.EFFECT: increasing the biological value of the resulting beverage, expanding the range of non-alcoholic carbonated beverages.3 tbl
ethod of manufacturing alcohol-free beverage // 2619525
FIELD: food industry.SUBSTANCE: method involves crushing lingonberry berries and ginger roots with the addition of sugar, water and a flavouring to produce a mixture. The mixture is then held, heat-treated, sedimented and filtered. Wherein the flavouring is represented by a water-soluble fraction of conifer needle chlorophyll-carotene paste.EFFECT: increasing the biological value and improving the organoleptic properties of the beverage, expanding the range of the resulting beverage.
Long-term storage liquid beverage concentrates with low water content and their manufacture methods // 2615477
FIELD: food industry.SUBSTANCE: invention refers to long-term storage liquid beverage concentrates, particularly to flavored acidified long-term storage beverage concentrates with low water content. The concentrate is characterized by that it contains 5-50% of acidulant, 0.5-40% of taste-and-aroma substance, 0-30 % of water and a non-aqueous liquid in the amount providing for the total content of non-aqueous liquid of 20-94.5% by weight of the concentrate. Wherein the acidulant and the taste-and-aroma substance amount is included in the ratio of at least 0.1:1, and for water containing concentrates, acidulant and water are included in the ratio of at least 0.25:1. In one embodiment, the concentrate characterized by low water content of less than 5% contains 5-50% of acidulant, 0.5-40 % of taste-and-aroma substance and a non-aqueous liquid in an amount providing for total content of non-aqueous liquid of 20-94.5% by weight of the concentrate.EFFECT: invention provides for improved taste-and-aroma properties resistance during storage for at least three months Furthermore, they can be diluted to prepare flavored beverages with the desired taste-and-aroma profile.23 cl, 9 tbl, 11 ex
Liquid food concentrate based on iceland moss lichen thallus cetraria islandica and its production method // 2612819
FIELD: food industry.SUBSTANCE: liquid food concentrate contains water infused on natural zeolite, ground iceland moss lichen thallus (Cetraria islandica (L.)) in the form of concoction in the water infusion of natural zeolite, complex of humic acids dissolved in the said water infusison of zeolite, and preservative agent. Method of liquid food concentrate production implies that ground iceland moss lichen thallus (Cetraria islandica (L.)) shall be concocted in the water infusion of natural zeolite with the ratio herbal raw material/zeolite-infused water being 2:100, by heating up to boiling. Cooling and filtration follows. Produced concoction is mixed with water infusion of zeolite, humic acid solution and preservative are added. The obtained mix is dispersed by ultrasound during 30±5 minutes on a frequency of 20-40 kHz.EFFECT: invention allows for the production of liquid food concentrate with wide immunomodulatory and general tonic effect as well as provides for homeostasis upkeep and regulation of oxidation-reduction potential.9 cl
Saline composition for desalted water mineralisation (versions) // 2612780
FIELD: food industry.SUBSTANCE: invention relates to potable water production methods and can be used in food industry, dietetics, medicine, engineering, agriculture and other fields. Saline composition contains sulphates of magnesium, zinc and calcium as well as potassium iodide and edible sea salt. As per the one of versions the saline composition is used as powder, as per another version - as solutions.EFFECT: invention allows for the improvement of body defences and reduction of likelihood of diseases concerned with metabolic disturbance.2 cl, 2 tbl
Beverage concentrate (versions) // 2612779
FIELD: food industry.SUBSTANCE: concentrate is made up of two components, the first of which represents at least one of concentrated juices: apple, grape, raspberry, blackberry, strawberry, cranberry, black currants, red currants, blueberry, wild strawberry, pear, aronia, cherry, lemon and lime juices. The second component comprises at least one of the ingredients: mint extract (tincture), tarragon infusion, Chinese magnolia vine infusion, barberry extract (decoction), dogwood infusion (decoction), Goji berries extract (decoction), and tea infusion. The concentrate may also contain extracts of cloves, cinnamon and cardamom. Preservatives, colourings, dietary supplements, water, reconstituted juices, infusions, decoctions can be added optionally.EFFECT: improved organoleptic indices of the concentrate obtained, and the expand of their range.29 cl, 30 tbl
Process for preparing oxygen cocktail with reduced allergenicity and increased mass fraction of animal protein // 2612317
FIELD: food industry.SUBSTANCE: method consists in preparing the cocktail base and saturating it with oxygen. The whey enriched by the whey proteins hydrolyzate with the deep hydrolysis degree of about 60% in an amount of 2-6% by the whey volume, with at least one polysaccharide of plant origin as a stabilizer for obtained foam, in the ratio of the polysaccharide to the total base volume 1:100-500, is used as the foaming agent. Prior to mixing the stabilizer with the cocktail base, the whey protein hydrolyzate is introduced in an amount of 2-6%, the polysaccharide and the whey proteins hydrolyzate of the base in a mixture are swollen together for 20-30 minutes, the resulting mixture is heated to 50-90°C, cooled to 23-25°C, and medical oxygen is bubbled, until stable foam is obtained.EFFECT: invention provides obtaining oxygen cocktails with reduced allergenicity and with the increased mass fraction of animal protein.5 cl, 3 tbl, 3 ex
oscow kvass concentrate production method // 2610125
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared scorzonera is cut, dried in the microwave field to theresidual humidity of about 20% at the microwave field power providing heating scorzonera to the temperature of 80-90°C inside the bits during at least an hour, roasted and crushed. The rye fermented malt, rye unfermented malt and scorzonera in an amount of about 7.5% by weight of the cereal product are mixed with hot water, stirred for 10-15 minutes, barley malt is added, and maintained for about 1 hour. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod of obtaining kvass wort dry concentrate // 2610121
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting dandelion root, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed barley and dandelion root in an amount of about 6% by weight of cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: invention provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610119
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed rye, and scorzonera in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610118
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting Jerusalem artichoke, drying it in the microwave field to the residual humidity of about 20% and roasting, mashing rye fermented malt, barley malt, crushed corn, crushed rye and Jerusalem artichoke in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2610116
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn, crushed barley and yacon in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609987
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages the recipe components preparation. The prepared oyster plant is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Mashing rye fermented malt, barley malt, crushed rye and oyster plant in an amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes is performed. The resulting mash is saccharified, boiled and separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod for production of rusk kvass with hops // 2609984
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut. The rye bread is dried to browning and poured by water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared chicory is cut. The chicory is dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating the chicory to the temperature of 80-90°C within the pieces. The chicory is roasted and crushed. The chicory is fed to pouring with drinking water in an amount of about 10% by weight of rye bread. The invention stabilizes the hue of the desired product.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
Russian kvass concentrate production method // 2609982
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. Prepared chicory is cut, dried in the microwave field to the residual humidity of about 20% with the microwave field power providing heating the chicory to the temperature of 80-90°C inside the bits at least for 1 hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and chicory in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding citric acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod for production of rusk kvass with hops // 2609980
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave filed power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the pieces during at least an hour. The Jerusalem artichoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
oscow kvass concentrate production method // 2609976
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation. The prepared rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared Jerusalem artichoke is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the Jerusalem artichoke to the temperature of 80-90°C inside the bits for at least an hour, roasted and crushed. Mixing the rye fermented malt, rye unfermented malt and Jerusalem artichoke in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, and maintaining for about 1 hour are carried out. Adding the remainder of hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling and sedimenting for 10-12 hours are performed. The phase separation is carried out. Heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid, and boiling out until the dry substances content is equal to about 57% are performed. The sediment is mixed with hot water, maintained for about 1 hour, the phases are separated, and the liquid phase is concentrated until the dry substances content is equal to about 57%. The resulting concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of alcohol-free bewerage "gurzuf evening" // 2609974
FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The pumpkin is prepared, crushed, blanched and strained, the obtained pumpkin puree is homogenized. Carrots are peeled, blanched, strained to produce puree and homogenized. Lingonberries are cleaned, blanched, strained to produce puree and homogenized. The homogenized pumpkin puree in an amount of 20 wt %, the carrot puree in an amount of 30 wt %, and the lingonberry puree in an amount of 15.0 wt % are introduced into the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 10.0 wt % and stirred, and the 25.0 wt % of pectin extract from soybeans flaps concentration of 0.5% is added during stirring. Then, the resulting blend is homogenized, packaged, sealed and sterilized to obtain the desired product.EFFECT: increasing the quality of the obtained alcohol-free bewerage with adaptogenic, energizing, and radiation-protecting and absorbing properties of the product with the stable structure, and reducing the production duration.2 tbl
ethod for production of rusk kvass with hops // 2609970
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut and dried to browning. The prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, at the microwave filed power providing warming of sunchoke to the temperature of 80-90°C within the pieces during at least an hour. The sunchoke is roasted and crushed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
oscow kvass concentrate production method // 2609965
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves preparing the prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt. Thereinafter, the fermented rye malt and rye unfermented malt are mixed with hot water and stirred for 10-15 minutes. Thereinafter, adding barley malt, maintaining during about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining during about 1 hour, cooling and sedimenting for 10-12 hours are performed. Thereinafter, the phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling, adding lactic acid and boiling until the dry substances content is equal to about 57% are performed. Mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57% and mixing the concentrates are performed to obtain the desired product. Wherein the prepared dandelion root is cut, dried in the microwave field to the residual humidity of about 20% at the microwave field power providing warming the dandelion root to the temperature of 80-90°C within the pieces during at least an hour. Then it is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from it.
oscow kvass concentrate production method // 2609963
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method involves the preparation of prescription components, crushing the fermented rye malt, rye unfermented malt and barley malt, cutting yacon, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating yacon to the temperature of 80-90°C inside the bits for not less than 1 hour, roasting and crushing, mixing the fermented rye malt, rye unfermented malt and yacon in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, maintaining for about 1 hour, adding hot water, stirring for 10-15 minutes, maintaining for about 1 hour, cooling, sedimentation for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, maintaining for about 1 hour, phase separation and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: production of kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of rusk kvass with hops // 2609962
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. The rye bread is poured with water and maintained at 18-20°C in oak barrels for 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated. The preparedcorzonera is cut, dried in microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating scorzonera to the temperature of 80-90°C inside the bits. Scorzonera is roasted, crushed and fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method providing stabilization of the desired product hue.
oscow kvass concentrate production method // 2609961
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method comprises preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, cutting the girasole-sunflower, drying it in the microwave field to the residual humidity of about 20% at the microwave field power providing heating the girasole-sunflower to the temperature within the pieces of 80-90°C, during at least 1 hour, roasting and crushing, mixing the rye fermented malt, rye unfermented malt and the girasole-sunflower in an amount of about 7.5% by weight of the cereal products with hot water, stirring for 10-15 minutes, adding barley malt, keeping during about 1 hour, adding hot water, stirring for 10-15 minutes, keeping during about 1 hour, cooling, sedimenting for 10-12 hours, phase separation, heating the liquid phase to the temperature of 50-60°C, adding sugar, boiling out, adding lactic acid and boiling out until the dry substances content is equal to about 57%, mixing the sediment with hot water, keeping during about 1 hour, phase separation, and the liquid phase concentration until the dry substances content is equal to about 57%, and mixing the concentrates to obtain the desired product.EFFECT: preparing the recipe components for kvass concentrate, allowing to increase the foam stability of kvass obtained from concentrate.
ethod for production of rusk kvass with hops // 2609960
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. To produce the rusk kvass with hops, the recipe components are prepared. Rye bread is cut and dried to browning. It is poured with water. It is maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar is added. Maintaining for about a day is performed, and the phases are separated. The prepared dandelion root is cut. The dandelion roots are dried in the microwave field to the residual humidity of about 20% for no less than 1 hour. The microwave field power provides heating the dandelion root to the temperature of 80-90°C inside the bits. The dandelion roots are roasted and crushed. The dandelion roots are fed to pouring with drinking water in an amount of about 10% by weight of rye bread.EFFECT: kvass production method stabilizing the hue of the desired product.
ethod of obtaining kvass wort dry concentrate // 2609959
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method includes preparing the recipe components, mashing fermented rye malt, barley malt and crushed corn with water and cytolytic and amylolytic enzymes. Thereafter, saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed. Wherein the prepared sunchoke is cut, dried in the microwave field to the residual humidity of about 20%, roasted and fed to mashing in an amount of about 6% by weight of the cereal products.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod for production of rusk kvass with hops // 2609958
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. The method envisages the recipe components preparation. The prepared rye bread is cut ​​and dried to browning. The prepared yacon is cut and dried in the microwave field to the residual humidity of about 20%, at the microwave filed power providing heating the yacon to the temperature of 80-90°C within the pieces during at least an hour. Roasting and crushing yacon are performed. The listed components are poured with water. They are maintained at the temperature of 18-20°C in oak barrels during 6-7 days. The broth of hops and sugar are added. Maintaining for about a day is performed, and the phases are separated.EFFECT: kvass production method allowing to stabilize the hue of the desired product.
Russian kvass concentrate production method // 2609957
FIELD: food industry.SUBSTANCE: invention relates to the kvass concentrate production technology. Recipe components are prepared. Rye fermented malt, rye unfermented malt and barley malt are crushed. The prepared yacon is cut, dried in the microwave field to the residual humidity of about 20% for at least 1 hour. The microwave field power provides heating yacon to the temperature of 80-90°C inside the bits. Yacon is roasted, crushed and fed to the mixing with hot water, together with rye fermented malt and rye unfermented malt in an amount of about 7.5% by weight of the cereal products. Stirring is performed during 10-15 minutes. Adding barley malt and maintaining for about 1 hour are performed. Hot water is added, and stirring for 10-15 minutes is performed. Then maintaining for about 1 hour, cooling, and settling for 10-12 hours are performed, and the phases are separated. The liquid phase is heated to the temperature of 50-60°C. Sugar is added, and boiling out is performed. Citric acid is added, and boiling out until the dry substances content is equal to about 57% is performed. The sediment is mixed with hot water, maintained for about 1 hour, and the phases are separated. The liquid phase is concentrated until the dry substances content is equal to about 57%. The concentrates are mixed to obtain the desired product.EFFECT: preparing the recipe components, providing increased foam stability of the kvass obtained from the concentrate.
ethod of obtaining kvass wort dry concentrate // 2609956
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method comprises preparing the recipe components, cutting scorzonera, drying it in the microwave field to the residual humidity of about 20% and roasting. Thereafter rye fermented malt, barley malt, crushed corn and scorzonera in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. Thereafter saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609953
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages preparing the recipe components, cutting yacon, drying it in the microwave field to the residual humidity of about 20%, roasting, mashing fermented rye malt, barley malt, crushed corn and yacon in the amount of about 6% by weight of the cereal products with water and cytolytic and amylolytic enzymes, saccharification, boiling, phase separation and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609950
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. Recipe components are prepared. Oyster plant is cut, dried in the microwave field to residual humidity of about 20% and roasted. Fermented rye malt, barley malt, crushed corn, corn and oyster plant in an amount of about 6% by weight of the cereal product are mashed with water, cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, and the phases are separated. The liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609949
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The recipe components are prepared, chicory is cut, dried in the microwave field to the residual humidity of about 20% and roasted. Thereafter rye fermented malt, barley malt, crushed corn, crushed barley and chicory in an amount of about 6% by weight of the cereal products are mashed with water, cytolytic and amylolytic enzymes. The resulting mash is saccharified, boiled, the phases are separated, and the liquid phase is concentrated under vacuum until the dry substances content is equal to 68-72%, to obtain the desired product.EFFECT: method provides obtaining kvass wort concentrate with the stable hue and the accelerated fermentation process, with subsequent producing kvass from it.
ethod of obtaining kvass wort dry concentrate // 2609948
FIELD: food industry.SUBSTANCE: invention relates to the kvass wort concentrate production technology. The method envisages the recipe components preparation. Rye fermented malt, barley malt, crushed rye and crushed corn are mashed with water and cytolytic and amylolytic enzymes. Saccharification, boiling, phase separation, and the liquid phase concentration under vacuum until the dry substances content is equal to 68-72% are performed. Prepared chicory is cut, dried in the microwave field to the residual humidity of about 20%, roasted and fed to mashing in an amount of about 6% by weight of the cereal products.EFFECT: technology allows to obtain kvass wort concentrate with the provided hue stabilization and the accelerated fermentation process.
 
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