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RussianPatents.com
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Invention relates to functional food products and represents a method for production of a non-aqueous health-improving product that is administrated in the form of drops and contains strain of lactic bacteria suspended in vegetable food oil; vegetable food oil is mixed with vitamin D; Lactobacillus rhamnosus GG lactic bacteria are suspended in the produced oil mixture. |
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Orally soluble and/or effervescent compositions, containing at least one s-adenosylmethyonine (sam) Claimed invention relates to a pharmaceutical, dietary, nutritional orally soluble composition for peroral intake, which contains at least one S-adenosylmethyonine (SAMe) salt in a combination with physiologically acceptable excipients and optionally other active ingredients. The physiologically acceptable excipients include light magnesium oxide. |
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Method of stimulation of poultry growth Invention is intended to stimulate the growth of poultry. The growth stimulators are used as amides of formula 1 of palmitic (n=14), stearic (n=16) acids and amide of oleic acid of formula 2 , which are used in the form of salts with pharmacologically acceptable acids. |
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Method for preparing sports supplements Invention enables creating complex formulations of functional sports supplements of single foods with the specified concentrations of vitamins and mineral substances for sportsmen of various sports. |
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Method consists in extraction of proteins by homogenisation and centrifugation of the meat samples in buffers-extractants and subsequent fractionation of the resulting extracts in concentrated and separated polyacrylamide gel in the presence of sodium dodecyl sulfate in the electrode buffer. Extraction of sarcoplasmic proteins is carried out using buffer-extractant with pH 7.6, which comprises 0.3 M sucrose, 0.05 M ethylenediaminetetraacetic acid (EDTA), 0.15 M trishydroxymethylaminomethane (Tris). For extraction of myofibrillar proteins the buffer-extractant with pH 7.6 is used, which comprises 0.05 M ethylenediaminetetraacetic acid (EDTA), 0.15 M trishydroxymethylaminomethane (Tris), followed by dialysis of the extract of myofibrillar proteins against solution with pH 7,8, containing 0.6 M potassium chloride (KCl) and 0.1 M trishydroxymethylaminomethane (Tris). After that electro-fractionation of extracts of sarcoplasmic and myofibrillar proteins is carried out in 5% stacking and 11% separating polyacrylamide gel under voltage of 90 V to the stacking gel and 300 V to the separating gel for 2-2.5 hours. |
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Jelly marmalade production method Jelly marmalade production method envisages preparation of sugar-glucose or sugar-molasses or sugar-molasses invert syrup, its boiling out till dry substances weight fraction is equal to 85-87% and the produced syrup cooling to 55-65°C. Then preliminarily soaked and swollen gelatine, fruit juice and citric acid are introduced. The produced mass is cooled to 40-50°C; one adds unrefined linseed oil with content of linolenic acid (ω-6) amounting to 20-22% and that of alpha-linolenic acid (ω-3) amounting to 45-47% of the total weight of linseed oil. One performs the mass homogenisation, casting and maturation to produce the ready product i.e. jelly marmalade produced from the initial components taken at the following ratio, wt %: boiled out sugar-glucose or sugar-molasses or sugar-molasses invert syrup - 75-90; gelatine - 5-12; fruit juice - 1-8; citric acid - 0.2-2; unrefined linseed oil - 1-2; water - balance. |
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Method of enriching seeds with bioavailable forms of iodine and selenium Invention relates to agriculture, specifically to methods of enriching legume seeds, particularly chickpea, with bioavailable forms of iodine and selenium. The method includes soaking and germinating seeds at temperature of 20-25°C for three days and completing germination once the length of the seedlings reaches 4-5 mm. Chickpea seeds are enriched with a solution of inorganic iodine- and selenium-containing salts with sodium selenite and potassium iodide content of 0.1 g and 0.225 g per litre of bidistilled water, respectively. When assimilated by the plant, inorganic forms of iodine and selenium are converted to bioavailable organic forms. |
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Invention relates to animal breeding, in particular, to cattle growing and fattening methods. The method envisages feeding a ration to animals which contains a complex balancing additive containing a biologically active, a mineral and an organic components in the composition. The biologically active component is represented by gymnospermous pumpkin press cake; the mineral component is represented by "Ioddar-Zn" additive and elemental sulphur; the organic component is represented by malic acid; the components ratio per 1 kg of the additive is as follows: gymnospermous pumpkin press cake - 975.89 g, elemental sulphur - 24 g, Ioddar-Zn - 0.1 g, malic acid - 0.01 g. The additive is introduced in an amount of 1.5 g per 1 kg of the animal live weight. |
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Method of production of green hydroponic fodder Invention relates to agriculture, namely to production of green fodder used to feed farm livestock and poultry. The method of production of green hydroponic fodder comprises soaking the seeds in the catholyte of electroactivated water, germination and forcing of seedlings. The wheat seeds are used as the initial seeds. The catholyte is used as electroactivated solution of 4-6 g/l ammonium sulphate with the installation of STEL type with pH 9-10, the redox potential of -800 -900 mV, with a specific amount of electricity consumption of 0.062-0.070 A·h per 1 litre of catholyte and anolyte with soaking for 3-5 hours with the total duration of germination of 10 days: the first 2 days without light, the next 8 days - with light. |
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Invention relates to confectionary industry. The confectionary product contains an extruded body part and multiple capillaries positioned inside the body part as well as the first sensifying substance and the second sensifying one. The second sensifying substance is different from the first sensifying substance. The substances are positioned in separate and limited areas of the said product and are intended for creation of sequential release profiles. The sensifying substances include cooling agents, heating agents, tingling agents, effervescent additives as well as their combinations. |
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Apparatus for uv disinfection of solid, liquid and gaseous products Product to be disinfected moves on a product line made in form of two flat plates that are transparent for UV radiation and placed in a housing vertically or inclined at a distance of 0.2…10 mm from each other, and UV radiation sources are placed on both sides of the product line. Such a structural solution ensures disinfection of any liquid and gaseous products since half of the thickness of the product layer is guaranteed to be less than the depth of penetration of UV radiation for any products. |
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Invention relates to food industry and refers to a technology for processing of garbanzo used in food products. One performs garbanzo grains sprouting envisaging garbanzo grains washing, disinfection in 1%-water solution of potassium permanganate, soaking in water during 4-5 hours at water temperature equal to 15-20°C and garbanzo grains washing with running water every 5-7 hours. Then, 3 days later, garbanzo grains are milled in a cutter during 8-10 minutes. |
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Method for production of preserves "shrimp, calamary and rice salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, lettuce and dill greens cutting and freezing, rice cooking till weight increases by 150%, fresh green peas freezing, calamary fillet and shrimp meat cutting. Then ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The listed components are mixed with salt and black hot pepper. The produced mixture and mayonnaise are packed, sealed and sterilised. |
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Method for production of preserves "calamary, apple and beet-root salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, potatoes, apples, cucumbers and bulb onions cutting and blanching, beet-roots blanching and cutting, lettuce and greens cutting and freezing, calamary fillet cutting. Additionally, ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then one mixes the listed components with salt and black hot pepper; then one proceeds with the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for manufacture of preserves "calamary, tomatoes and onion salad" Method involves tomatoes and bulb onions cutting and blanching, lettuce cutting and freezing, calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt, the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method envisages recipe components preparation, persimmon milling and freezing, 20% fat cream and sugar mixing at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Persimmon is added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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Brambles are frozen. One mixes 20% fat cream and sugar at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Brambles are added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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White sapote is milled and frozen. One mixes 20% fat cream and sugar at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. White sapote is added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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Blueberries are frozen. One mixes 20% fat cream and sugar at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Blueberries are added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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Star apples are milled and frozen. One mixes 20% fat cream and sugar at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Star apples are added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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Black sapote is milled and frozen. One mixes 20% fat cream and sugar at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Black sapote is added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product. |
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Method of preparing peptide-containing product such as "em-kurunga" Mixture of whole cow milk and colostrum is mixed with sourdough "EM-Kurunga" in the ratio 10:1:1, respectively. The mixture is soured at 20-25°C for 4-6 days until achievement of acidity of the biomass of 270-300°T with periodic stirring until the layering of the biomass. Skim milk is added to the obtained biomass. Hydrolysis is carried out at 18-21°C with stirring every 12÷60 days until achievement of acidity of the biomass of 310-350°T. After layering of the biomass the whey is separated from dense biomass. The obtaining thick biomass is dried and used in production in the form of tablets, capsules, powder, and the separated whey is used as a drink, sourdough and dietary food supplement. |
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Method comprises growing symbiotic inoculum of kefir fungal inoculum and thermophilic lactic acid bacteria Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus helveticus (1:0.5:0.5:1) on the nutrient medium based on cottage cheese whey, rye flour and growth components at 30±2°C for 8-10 hours. After receiving the inoculum the biomass is isolated to obtain the liquid bacterial concentrate. In another embodiment for preparation of the inoculum of direct application the resulting liquid bacterial concentrate is mixed with the protective medium and frozen at a temperature not higher than (-20°C). The use of the resulting concentrates is proposed as a biologically active food supplement or the inoculum of direct application for kurunga. |
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Method of production of frozen bacterial concentrate on basis of symbiosis of probiotic bacteria Method comprises preparing a culture medium, its sterilisation and cooling. In the cooled culture medium the combined inoculum is added, containing separately activated by β-galactosidase bifidobacteria of strain Bifidobacterium longum B 379 M, propionic acid bacteria of strain Propionibakterium Freudenreichii Shermanii subsp. AC-2503, and the activated bacterial inoculum Lactobacillus acidophilus of viscous race taken in a ratio of 9:0.7:0.3, respectively, in an amount of 5% by volume of the culture medium. It is cultured for 14-16 hours at given process parameters, and the cells are separated from the culture liquid to obtain a bacterial mass. The resulting bacterial mass is mixed with the protective medium at a ratio of 1:1. It is bottled, sealed and frozen. |
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Inventions group relates to food industry. The instant coffee foaming composition contains particles having pour density equal to 0.16 - 0.45 g/cm3. The particles include a continuous phase containing an instant coffee matrix and an interrupted phase containing a foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the foaming component contains at least one of the ingredients in the form of particles having multiple inner cavities containing trapped gas under a pressure higher than atmospheric one, an ingredient in the form of particles having multiple inner cavities containing condensed liquid or supercritical liquid and a gas-containing clathrate. The closed pores volume accounts for at least 0.10 cm3/g. The method involves mixing of the said foaming components particles with a water coffee extract to produce a coffee mixture. The coffee mixture is frozen before the foaming components particles are dissolved, the frozen coffee mixture is granulated to prepare a coffee composition subjected to sublimation drying by way of water removal by way of sublimation. The composition production method version involves the said foaming components particles mixing with instant coffee particles. The mixture of instant coffee particles and foaming components particles is agglomerated at a temperature exceeding the foaming component glass transition temperature to form agglomerated particles including a continuous phase containing an instant coffee matrix and an interrupted phase containing the foaming component particles; the interrupted phase is captured inside the instant coffee matrix; the agglomerated particles are dried. The coffee beverage is prepared by way of addition of hot water to the produced composition. |
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Method for production of preserves "calamary salad" Method envisages recipe components preparation, chicken eggs boiling, shelling and cutting, garlic blanching and straining, lettuce cutting and freezing, calamary cutting, walnut kernels crushing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with capers, lemon juice, salt, mustard and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Method for production of vegetable oil with natural aroma and colour of initial raw material Invention relates to food industry, in particular, to methods for production of vegetable oils enriched with biologically active components. The method envisages initial raw material milling, mixing with vegetable oil and the ready product separation. The initial raw material is represented by milled vegetal raw material sized 2-6 mm. Vegetable oil is represented by deodorised refined sunflower oil. Vacuum evaporation is performed in the rotary evaporator during 3.0-5.0 hours at a temperature of 60-65°C under vacuum equal to -0.8…-0.9 kgf /m2. Then one performs settling by way of cooling to room temperature and filtration. The weight components ratio is equal to 35-40% of the milled vegetal raw material per 60-65% of deodorised refined sunflower oil. |
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Functional food ingredient with preset lipid profile Invention relates to food industry, in particular, to food ingredients intended for food products enrichment with polyunsaturated fatty acids, to manufacture of functional and specialised food products and biologically active food additives. The functional food product with preset lipid profile contains fish oil and a natural antioxidant; the fish oil used has total content of polyunsaturated fatty acids equal to no less than 25%; the sum of eicosapentaenoic and docosahexaenoic acids is equal to no less than 5%; the ratio of omega-6 to omega-3 is equal to 3-5:1, respectively. Fish oil is produced from fat raw material of Clarias Gariepinus sharptooth catfish grown under aquaculture conditions; the peroxide number during the ingredient production should not be more than 1.6 mmol 1/2 O2/kg. The natural antioxidant is represented by a mixture of natural tocopherol in combination with vegetable oil taken at a ratio of 2.3-2.5:1 in an amount of 0.02-0.05% of the fish fat oil. |
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Method for production of preserves "winter calamary salad" Method involves chicken eggs boiling, shelling and cutting, potatoes, lagenaria and paprika cutting and blanching, carrots blanching and cutting, greens cutting and freezing, fresh green peas freezing, brined cucumbers and calamary fillet cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with acetic acid, sugar, salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation. |
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Plum compote production method Invention is related to preservation industry. One performs preliminary heating of fruits in jars with 60 and 95°C hot water during 2-3 minutes, respectively, the water replacing with 98°C syrup, sealing the jars using self-exhaustible caps and proceeds with sterilisation without creation of counter-pressure in the apparatus according to the preset mode. |
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Apple compote sterilisation method Method envisages heating of jars filled with compote in an air flow at 130°C at a rate of 3.5 - 4 m/s during 23 minutes with subsequent maintenance during 5-8 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval. |
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Apple compote sterilisation method Method envisages apple compote sterilisation in jars SKO 1-82-1000. The method involves heating of jars filled with compote in an air flow at 130°C at a rate of 1.5 - 2 m/s during 32 minutes with subsequent maintenance during 3-5 minutes at heated air temperature equal to 95-100°C and cooling in an atmospheric air flow at 20-22°C at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 130°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval. |
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Cherry compote production method Invention is related to preservation industry. The method involves preliminary fruits heating in jars with a hot 60°C water, the water replacement with a 85°C syrup and subsequent jars sealing using self-exhaustible caps and sterilisation without creation of counter-pressure in an open-type apparatus according to the mode 20 − ( 15 − 20 ) − 15 70 − 100 − 70 ensuring equality of the final temperature of cooling water in the autoclave and the initial temperature with continuation of cooling in another vessel according to the mode 8 50 − 40 . |
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Line of combined fodder production Line comprises the intake pit with a cleaning device, loading hoppers with a flip gate, a vibratory dispenser, a hammer mill, a mixer, scales and a storage hopper. The cleaning device of vibration action enables to carry out cleaning of fodder grain from foreign impurities. The material feeding to the mixer mounted on the scales is carried out through the flip gate. |
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Pear and quince compote sterilisation method Invention is related to preservation industry. The method for sterilisation of pear and quince compote in jars SKO 1-82-500 envisages jars heating in an air flow at 130°C at a rate of 6 - 7 m/s during 18 minutes with subsequent maintenance during 20-25 minutes at heated air temperature equal to 92-95°C. Jars cooling is performed in an atmospheric air flow at 25-28°C at a rate of 7-8 m/s during 15 minutes. In the process of heating and cooling the jar is turned upside down with a frequency equal to 0.166 s-1, maintenance is performed in a static state of the jars. |
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"pureed tomato soup" preserves sterilisation method Invention is related to preservation industry. The method for sterilisation of preserves "Pureed tomato soup" involves three-stage heating of preserves in baths filled with 80°C and 100°C water and in a bath filled with 120°C calcium chloride solution during 5, 5 and 25 minutes respectively with subsequent three-stage cooling in baths filled with 100°C, 80°C and 60-40°C water during 5, 5 and 10 minutes respectively; heating and cooling are performed in the same baths at a temperature of 100°C and 80°C. During the whole heat treatment process the jars are turned upside down with a frequency equal to 0.1 s-1. |
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Method for production of preserves "bilberry compote with xylitol" Invention is related to preservation industry. The method involves preliminary heating of fruits in jars with 85°C hot water during 2-3 minutes, replacement of water with 98°C xylitol syrup. One performs sealing of the jars using self-exhaustible caps. Then one proceeds with the jars sterilisation without creation of counter-pressure in the apparatus according to the preset mode. |
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Tangerine compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 5, 5 and 6-10 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.12 s-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths. |
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Pear and quince compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 8, 8 and 25 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 8 and 8 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 10 minutes. During the heat treatment process the jar is turned upside down with a frequency equal to 0.33 s-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths. |
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Pear and quince compote production method Invention is related to preservation industry. The method involves preliminary heating of fruits in jars filled with hot water with subsequent sealing, three-stage heating in 75, 95 and 100°C water for 5, 5 and 20-25 minutes respectively and subsequent three-stage cooling in 75 and 95°C water during 5 and 5 minutes and in a 20-25°C atmospheric air flow at a rate of 7-8 m/s during 8 minutes. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths. |
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Pear and quince compote production method Method envisages preliminary heating of fruits with a 85°C hot water during 3 minutes, water replacement with 98°C syrup, subsequent sterilisation in a 120°C air flow at a rate of 8.5 m/s during 15 minutes with subsequent maintenance during 25-30 minutes in the 105°C chamber and cooling in a 20-22°C atmospheric air flow at a rate of 7-8 m/s during 15 minutes. During the process of heat treatment in an air flow, heated up to 120°C, and cooling the jar is subjected to interrupted 2-3-minutes' turning upside down with a frequency equal to 0.166 sec-1 with a 2-3 minutes' interval. |
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Mayonnaise and its production method In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance. |
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Invention relates to a pea based protein mixture and its application in a liquid nutritional composition, in particular, suitable for tube feeding. The protein mixture contains more than 25 wt % and up to 80 wt % of intact vegetal protein. The vegetal protein includes at least a source of intact pea protein and a source of a second intact vegetal protein. One proposes application of a protein mixture as well as a nutritional composition based on such mixture for reduction of conditions or complications in the upper part of gastrointestinal tract chosen from the group of reflux, aspiration pneumonia, high residual volume of gastrointestinal tract, vomit, sickness, distension and delay of gastrointestinal tract voiding. |
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Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing. |
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Fodder includes meat raw material in the form of meat mince containing heart, spleen, tripe, liver, udder and additives in the form of pumpkin and carrots, milled egg shell, dry milk and salt. Additionally the meat mince contains ears and tripe preliminarily treated with Bifilact-Pro bacterial concentrate. The ingredients are selected at the specified quantity ratio. |
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Invention relates to anti-reflux food. One proposes application of a thickener for production of a nutritional composition for prevention of gastroesophageal reflux and/or for prevention and/or treatment of gastrointestinal reflux disease. The said nutritional composition includes whey protein and/or casein, a thickener, chosen from the group consisting of locust bean gum, tara gum, tragacanth gum, guar gum and fenugreek gum, and a fermented milk product. The total quantity of whey protein and/or casein accounts for less than 15 wt % of the total weight of the composition in terms of dry substances. The composition contains less than 1.6 g of protein per 100 ml of the liquid product. The fermented milk product quantity accounts for 5 - 70 wt % of the total weight of the product in terms of dry substances. |
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Method for production of filling for candies preparation and such filling composition Invention relates to food industry, in particular, to its confectionary branch and may be used for preparation of sugary goods in the form of candies. The method for production of filling for candies preparation is as follows: a jelly-forming substance i.e. gelatine is dissolved in water at a temperature of 60-80°C at a ratio of 1:2. For sugar-molasses syrup preparation sugar is dissolved in water at a ratio of sugar to molasses being 2:1. Then the produced sugar-molasses syrup is boiled out under a pressure of 0.4-0.6 MPa till dry substances content is equal to 87%. Then the prepared gelatine solution is introduced into the ready syrup and stirred; then one introduces a flavouring agent and citric acid into the mixture, thoroughly stirs the latter at a temperature of 65-70°C till homogeneous mass production. The filling composition used in the proposed method contains the following components at the following ratio, wt %: sugar sand - 56.3-66.7, molasses - 26.3-32.4, jelly-forming substance i.e. gelatine - 6.0-10.0, citric acid - 0.8-1.1, flavouring agent - 0.2. Additionally, the composition contains a jelly-forming substance i.e. agar in an amount of 0.5-0.8 wt %. Additionally, the composition contains a jelly-forming substance i.e. pectin in an amount of 0.35-0.57 wt %. Additionally, the composition contains a colouring agent in an amount of 0.001-0.005 wt %. |
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Confectionary products and their production method Invention relates to confectionary industry. The confectionary product contains an extruded body and multiple capillaries inside the body. The extruded body is transparent. The said multiple capillaries contain material visually contrasting with the extruded body. Respectively, the multiple capillaries are visible through the extruded body. Various capillaries individually contain substances that may differ in terms of colour along the capillaries length. According to one of the versions, the capillaries substance is at least partly luminescent and/or capable of colour modification in case of pH and/or temperature change. Additionally, one proposes such confectionary products manufacture method versions. |
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Pasteuriser with adjustable spraying mass One proposes a method for pasteurisation of continuous products chain in the device including a heating area, a pasteurisation area and a cooling area as well as transporting means. Heating, pasteurisation and cooling are provided for by way of heat transfer between the products and the medium being sprayed, preferably - water the products are sprinkled with. The areas downstream the products translation movement are divided into treatment zones wherein the temperature of the medium being sprayed is brought into conformity with the desired result of heat transfer in the zone. The pasteurisation process modification method envisages modification of the volume flow V 1,2,3 ∘ of the medium being sprayed at least in the treatment zone; the volume flow V 1,2,3 ∘ of the medium being sprayed is modified within the range from the maximum value to the minimum value. |
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Glazed curd cheese bars production composition Composition includes curd, sugar sand, butter, a mixture of gum arabic and mulberry syrup at a ratio of 1:25 and glaze. The glaze contains lecithin, lactitol, cocoa powder, an emulsifier and fine grain flour of grape stones produced by way of grape press cake pressing with subsequent convective drying, frying at a temperature of 120-140°C during 1-1.5 minutes and milling into particles sized 5-10 mcm in the disintegrator. The ratio of grape stone flour to cocoa powder is equal to 1:4. The initial components are used in the cheese bar at the following ratio, wt %: curd - 35-65, sugar sand - 10-20, butter - 3-10, a mixture of gum arabic and mulberry syrup - 10-20, glaze - 10-18, water - balance at the following ratio in glaze, wt %: lecithin - 15-20, cocoa powder - 28-40, fine grain flour of grape stones - 7-10, lactitol - 28-47, emulsifier - 0.2-1.5. |
Another patent 2513589.
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