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Inventions group relates to food industry. The foaming composition for beverages includes fats, carbohydrates and proteins. The weight ratio of whey protein to casein is equal to 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. The protein content in terms of dry substance weight is equal to 3 - 9%, fat content - 20 - 45%, carbohydrates content - 25 - 70%. Lactose content is less than 10%. The composition volume density is equal to 100 - 400 g/l. The method involves fats, carbohydrates and proteins mixing in water medium so that the protein content in terms of dry substance weight is within the range of 3 - 9%; the weight ratio of whey protein to casein within the range of 0.4 - 1.0; the weight ratio of whey protein to lactose is equal to at least 0.2. One performs homogenisation of the mixture, introduction of gas and drying. For instant beverage composition production the composition is mixed with one or more component(s) chosen from a thickener, a stabiliser, a flavouring agent, a vegetal and/or an animal extract or powder represented by a coffee extract, cocoa powder, a tea extract or a powdery additive imparting a pungent taste. |
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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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Invention relates to food industry and may be used at tea factories of primary processing. Freshly plucked, hardened and/or coarse and/or second year tea leaves are washed, air-dried during 3-6 hours, loaded into the reservoir with 12% hydrogen peroxide and maintained in the solution during 3-6 hours. Raw material is cut, twisted and fermented during 2-4 hours at 24-26°C and relative air humidity equal to 96-97% in the process whereof raw material is sprayed with 0.1% potassium hydroxide solution 3-4 times. Then the product is dried and thermally treated in tightly closed boxes at 40-45°C during 4-6 hours, cooled and packed to produce the ready product. |
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Hardened, coarse and second year tea leaves are treated in a 5% culinary salt solution at the solution temperature equal to 20-22°C during 44-72 hours, depending on leaves coarseness, and washed. Then one performs raw material fixation (steaming) in a pseudofluidised layer apparatus during 16-18 minutes with the help of ultra-violet rays with simultaneous supply of acute water steam in 4 one minute's portions with 2 minutes' intervals at a temperature of 112-115°C under a pressure of 1.8-2.5 atm. Tea leaf is slightly dried till moisture content is equal to 61-62%, cut, twisted, maintained on trays during 60-120 minutes. Drying is performed at a temperature of 100-105°C till residual moisture content is equal to 3-5%. |
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Beverage preparation compositions Inventions group relates to food industry. The beverage preparation powder contains a dry coffee extract and a microorganism and/or an enzyme that have the capacity to hydrolyse a caffeylquinic acid and diesters to produce caffeic acid. The powder beverage recipe is such that the microorganism and/or the enzyme do not cause fermentation or do not enter into a reaction with dry coffee extract or its mixture with the other components of the beverage during storage. The powder may contain a whitener, a sweetening substance. The beverage preparation set contains at least two parts packaged and physically separated from each other, where the first part contains dry coffee extract and the second part contains the microorganism and/or the enzyme that have the capacity to hydrolyse chlorogenic acids to produce phenolic acids. The powder beverage recipe is such that the microorganism and/or the enzyme do not cause fermentation or do not enter into a reaction with dry coffee extract or its mixture with the other components of the beverage during storage. The powder or the set application for in vivo antioxidant capability intensification with the human or animal consuming a beverage prepared thereof. |
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Invention relates to food industry. Tea leaves are arranged on 0.05-0.2 m thick shelves in a layer, treated with an air flow heated to a temperature of 26-36°C with the shelves simultaneously heated to the same temperature. The shelves warming is performed using electric heaters of the following types: those made of textile, wire, non-woven materials or thermocable. |
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Tea substitute production method Invention relates to tea substitutes production technology. The method envisages usage of raw materials represented by prairie weed shoots, leaves and flowers that are milled, withered, fermented and dried. Fermentation is performed under the impact on the milled mass with pulse electromagnetic field with induction equal to 1 - 10 mT, treatment duration - 2-3 hours, the total fermentation duration - 4-6 hours. During fermentation, in the periods of pulse electromagnetic field rest, the milled prairie weed mass is sprayed 3-4 times with a preliminarily prepared enzymes enrichment liquid containing polyphenol oxidase and peroxydase. The enriching liquid is prepared by way of pouring milled mass of freshly plucked tea leaves (of chinensis species) with 28-30°C boiled water at a ratio of 1:6 with subsequent stirring during 5-6 minutes and filtration. |
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Beverage sweetened with rebaudioside a and sweetening quantity of rebaudioside d Beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water. |
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Astringency reduction in compositions containing phenolic compounds Invention relates to food industry, in particular, to application of at least one phospholipid for production of a composition containing phenol for the composition astringency reduction. |
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One uses an odour analyser with "electronic nose" methodology where the measurement array is represented by 7 sensors based on piezo-quartz resonators of volume acoustic waves with baseline oscillation frequency equal to 10.0 MHz and mixed-mode film sorbents; beverage samples are thermostated at room temperature; a 50 cm3 average sample is collected, settled, placed in a sealed glass vessel with a polymer oft membrane, maintained at a constant temperature equal to 20±2°C during minutes; one samples 2 cm3 of equilibrium gas phase (using a syringe individual for each sample) and introduces such sample into the detection cell; the oscillation frequency of the piezo-quartz resonators is recorded uniformly every 1 sec during 120 sec; one generates a resultant analytical signal in the form of maximums "visual imprints" and, using the device software, performs comparison to the reference "visual imprints" taken during analysis of coffee beverages intended for four different social groups prepared in strict compliance with the recipes from raw materials roasted in accordance with technological parameters strictly compliant with the preset ones; one establishes the degree of affinity to a reference from the coffee beverages database; if such degree is in excess of 95%, one concludes tat the beverage belongs to the group concerned; the degree being 90-95% means that the beverage under study has been prepared from raw materials the properties whereof are other than those of the reference; the affinity degree below 90% means that the beverage fails to belong to the group selected, with the beverage consequently compared to the reference intended for another social group; relying on maximum signals of individual sensors one judges on whether the content of individual substances in the sample complies with the reference: a signal from the sensor coated with polydiethylenglycol succinate characterises the amines content, a signal from the sensor coated with polydiethylenglycol phthalate characterises the compound ethers content, a signal from the sensor coated with polydiethylenglycol (PEG-2000) characterises the alcohols content; if the signals from the said sensors in the sample under analysis match those in the reference sample to a tolerance of ±2 Hz the content of alcohols, compound esters and amines may be deemed identical to the reference. |
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Invention relates to food industry, in particular, to methods for preparation of biologically active beverage. The method envisages growing of a tea fungus biomass (zooglea) in a nutritional medium represented by tea infusion with a sugar-containing product with subsequent incubation of culture liquid after zooglea removal. Tea fungus zooglea incubation is performed during (2…110) days; the produced culture liquid is incubated under aerobic conditions while stirred at a rate of 0.1…2 m/sec at a temperature of (12…40)°C during (40…80) hours. One produces a concentrate from the produced biologically active beverage in the process of the beverage evaporation. Evaporation is performed within the temperature range of 45°C…55°C till production of dry substances weight fraction equal to more than 60 wt %. |
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Biologically active biomaterial production method and biomaterial produced by said method Invention relates to food industry, in particular, to biomaterial production from by-products of production of an alcohol-free beverage based on tea fungus. The method for production of a biologically active biomaterial based on a natural composition is as follows: the composition is represented by tea fungus zooglea produced by way of incubation under aerobic conditions in a nutritional medium at room temperature during 14-160 days. The nutritional medium is represented by a sugar-containing product solution in tea infusion. Then zooglea is separated from the nutritional medium and dried at a temperature no more than 55°C till the weight fraction of the dry substances is equal to more than 70 wt %. |
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Inventions group relates to food industry. The method involves the following stages: providing for porous particles powder, the said powder fusing till production of an agglomerated cake (agglomerated briquette) and the agglomerated cake texturising till production of a soluble beverage powder. The porous powder has particles porosity equal to at least 45% where pores have diameter D50 equal to less than 80 mcm, the pores diameter distribution range equal to less than 4. |
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Invention relates to a liquid coffee product (thermally treated, stored, ready for consumption) containing a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor having R-S-CO-R' structure where R is chosen from the following group: methyl, ethyl, propyl, isopropyl, prenyl, furfuryl, R' is chosen from the following group: H, methyl, ethyl, propyl, isopropyl in an amount of 0.005-7 mg/kg. Additionally, the invention relates to a method for production of the said product which envisages the said ingredients stirring and the produced product treatment by way of thermal impact such as autoclaving, ultrahigh-temperature treatment (UHT), pasteurisation in the temperature range of 85-170°C in a inertial atmosphere. Additionally, the invention relates to a method for coffee flavouring and taste notes generation involving addition to the liquid coffee product of a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg and chemical reaction initiation to generate the required level of furfurylthiol (FFT) that serves as a flavour and taste intensifier and where the chemical reaction is actuated by way of the said thermal treatment. Due to the said method one produces a coffee product (thermally treated, stored and ready for consumption) including a coffee extract, a stabiliser, a buffer, water and a thioether taste-and-flavour precursor represented by furfuryl thioacetate (FFT-Ac) in an amount of 0.005-7 mg/kg sufficient for providing for improved taste-and-flavour properties. |
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Beverage with intensified aroma and taste and method for its production Inventions group relates to food industry. The method involves coffee beams powdering for production of the first powdered coffee product, coffee beams grinding or powdering for production of the second ground or powdered coffee product, extraction of the second ground or powdered coffee product to produce an extracted coffee product, blending the first portion of the first powdered coffee product with the extracted coffee product to produce the first coffee mixture, the first coffee mixture drying to produce the first dried coffee mixture, blending the second portion of the first powdered coffee product with the first dried coffee mixture to produce an instant coffee product. The other objects of the relate to versions of the instant coffee product manufacture. |
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Consumer product for improvement of mental activity Invention is related to beverages. Proposed is a beverage capable to orally deliver to one 80 - 500 mg of theanine and 30 - 400 mg of caffeine. The beverage weight is less than 500 g. |
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Invention is related to tea production. According to the invention, the tea for weight loss contains L-carnitine and gamboge (Garcinia) in the form of fruits as well as meadow pine grass, nettle leaves, common dandelion roots and hibiscus flowers. According to the other version, the tea contains the same components and additionally - a flavouring agent, at the following components ratio, (wt %): meadow pine grass - 25-35, common dandelion roots - 25-35, hibiscus flowers -16-26, nettle leaves - 6-20, L- carnitine - 2-4, gamboge (Garcinia) fruits - 0.5-2.5, flavouring agent - up to 6. |
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Invention relates to food industry, in particular, to biologically active food additives and is intended for preventive impact in case of fatigue-related conditions. The tonic beverage consists of 1 part of drone brood, 3-9 parts of glucose and/or fructose and 1-100 parts of coffee powder or a coffee substitute. |
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Inventions group relates to food industry. The powder of dry instant coffee or a coffee/chicory mixture contains porous powder particles with porosity equal to 65% - 80%; mean diameter of the powder particles pores value D50 is equal to less than 80 mcm; pores distribution according to sizes is characterised by the distribution range index equal to less than 4. The powder may contain a whitener and/or a milk substitute. Usage of the powder for instant beverage preparation. The method for production of the dry instant coffee powder or coffee/chicory mixture involves the following stages: impact of pressure equal to 50 - 400 bars on the dry instant coffee extract or coffee/chicory mixture, gas addition to the extract being under pressure and spray drying of the extract to manufacture the ready product. |
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Instant product for beverage preparation Inventions group relates to food industry. The method involves the stages of provision of a porous base powder (represented by a powder frozen by way of spraying, with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals amounting to 2.5. ml/g and the size of pores filled with ice crystals less than 3 mcm), the base powder agglomeration at a temperature lower than 0°C to produce a flat cake, the latter powdering and the powder sublimation drying. The instant powder for beverage preparation is represented by coffee powder or coffee powders with addition of chicory, cereal crops, a milk or non-milk whitener, cocoa powder, chocolate powder or powder for preparation of a malt beverage. The porous and spraying-frozen base powder with particles porosity equal to at least 35%, with the volume of pores filled with ice crystals equal to 2.5 ml/g and the size of pores filled with ice crystals being less than 3 mcm. The product represents an instant powder for beverage preparation and is produced by cold agglomeration of the base powder and, whenever required, further milling. The instant beverage preparation method involves a stage of reconditioning of the instant powder for beverage preparation with a liquid. |
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Soluble foaming powder for beverage preparation Invention relates to food industry. The composition for preparation of a beverage or liquid food product includes a foaming ingredient (containing pressurised gas and releasing such pressurised gas, when water is added, in an amount of at least 1 ml of gas per 1 g of the soluble foaming ingredient under environmental conditions) and a beverage or liquid food product powder or ingredient with solubility retarded so that foam is generated by the foaming ingredient prior to dissolution of the beverage or food product powder when the composition is reconditioned with water to produce a beverage or food product. The composition contains a powder selected from among a cocoa powder, a fruit powder or any other coloured food powder. |
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Stevia leaves tea production method Invention relates to food industry. Twisted tender stevia leaves are air-dried, twisted and separated from coarse leaves and stems. The coarse leaves and stems are delivered for a second twisting process stage and a subsequent stage of fermentation during 45-50 minutes at parameters similar to the parameters of fermentation twisted tender leaves undergo. The raw material is milled, granulated and dried. Fermentation is performed in an electric field with nanosecond pulse electric field with output pulse voltage amplitude equal to 5.0-6.0 kV, pulse duration being 5-10 ns, pulse-repetition frequency being 450-500 MHz, treatment time lasting 1.0-1.5 minutes with subsequent rest period lasting 3.0-3.5 minutes, with alternating during 30-35 minutes. |
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Inventions group relates to food industry. Tea leaves are air-dried till moisture content is equal to 64-70%. The leaves are macerated by way of their passing through a rotary lobed machine wherein some of lobes are replaced with lobes invertedly reversed. Tea leaves leaving the rotary lobed machine are additionally cut by way of passing through a CTC-machine. The machine blade has 2-6 teeth per inch. Tea leaves are fermented and fire-dried for fermentation termination. Leaves are dried and sorted to produce black leafy tea. Black leafy tea has the appearance of orthodox leafy tea sized Broken Orange Pekoe or bigger. |
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Blooming sally leaves are sorted, milled, fermented and dried in two stages: at the first stage - at a temperature of 35-40°C during 1.5-2.5 hours and at the second stage - at a temperature of 50-55°C till relative moisture content of the ready product is equal to 8.5-9.5%. Blooming sally leaves are sorted. The tea beverage contains (wt %): tanning substances - no less than 10.0, polysaccharides - no less than 7.5, flavonoids - no less than 2.4, vitamin C - no less than 0.05, beta-carotene - no less than 0.0015. The tea beverage may contain 10 wt % of dry blooming sally flowers and up to 10 wt % of dry vegetal additives. |
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Fried chestnuts production method Method involves raw material inspection, sorting, washing, peeling, cutting, frying with superheated steam under atmospheric pressure. Chestnuts are cut into cubes with linear size up to 3-5 mm. Their frying with superheated steam is performed in three stages. At the first stage the chestnut layer is blown with 423 K steam at a rate of 1.85 m/s during 12 minutes. At the second stage the chestnut layer is blown with 433 K steam at a rate of 1.3 m/s during 5 minutes. At the third stage the chestnut layer is blown with 443 K steam at a rate of 0.8 m/s during 11 minutes till the final moisture content is equal to 4%. |
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Fried chicory roots production method Raw material is washed, inspected, sorted, cut into cubes with linear size up to 6-8 mm and fried. The cut cubes are fried with superheated steam under atmospheric pressure in three stages. At the first stage steam superheated to a temperature equal to 453 K is passed through the chicory roots layer at a rate of 1.85 m/s during 7 minutes. The cubes are heated up to a temperature equal to 360±1 K. At the second stage steam superheated to a temperature equal to 463 K is passed through the chicory roots layer at a rate of 0.8 m/s during 8 minutes. The cubes are heated up to a temperature equal to 373±1 K. At the third stage steam superheated to a temperature equal to 473 K is passed at a rate of 0.35 m/s during 21 minutes. The cubes are heated to a temperature of 393±1 K. The chicory cubes, fried till final moisture content equal to 5%, are milled for further usage. |
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Beverage storage stability enhancement with complexes containing soluble ligand Beverage has pH equal to 2.5 - 7.5 and contains a drinking component and an effective quantity of cyclodextrin antibacterial complex containing cyclodextrin and an antibacterial substance able to form a complex with cyclodextrin; the antibacterial substance is present in the beverage an amount of at least nearly 10 - 1000 mg/l. The beverage placed into a sealed container is not spoiled by microorganisms during at least 16 weeks. |
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Method for production of tea with additives Invention relates to food industry. Tea and vegetal components are treated together. The vegetal raw material is represented by cherry leaves, black-currant leaves, nettle leaves, peppermint leaves, sage leaves, St.-John's wort herb, yarrow herb, tickseed herb and origanum herb at the preset ratio of the initial components, wt %. The vegetal raw material is dried using infrared drying at a temperature of 40-50°C during 60-90 minutes, moisture weight fraction being no more than 14%. The dried raw material is added to black beichao tea. The mixture is placed into the blending machine and stirred during 5-6 minutes, rotation frequency being 4-5 rpm. The ready product is pre-packed and packed. During pre-packing the product is not dusted and does not form fine suspension and sediment during brewing. |
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Invention relates to food industry. One produces the first component including a foaming ingredient and a fat-soluble aromatic volatile ingredient. The first component contains less than nearly 2.0 g of fat per the beverage portion. One produces the second component including a fat-containing ingredient. The second component contains more fat than the first component. One produces a packed product containing the first component and the second component packed separately from each other. The beverage may be prepared by way of reconditioning the first component in a liquid without the second component for releasing the fat-soluble aromatic volatile ingredient into the space above the beverage. One adds the second component to the reconditioned first component. |
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Tonic beverages production composition Invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels. |
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Method for production of fried acorns Invention relates to vegetable dehydration and food-concentrates industry and may be used for production of coffee beverages with acorns addition. The method envisages raw material inspection, sorting, washing, peeling, cutting, frying with superheated steam under atmospheric pressure. Frying with superheated steam is performed in four stages: at the first stage acorns cut into cubes with linear size up to 3-5 mm are heated up to 345 K, treated with superheated steam with a temperature equal to 423 K at a rate of 1.85 m/s during 8 minutes; at the second stage treatment is performed with superheated steam with a temperature equal to 433 K at a rate of 1.3 m/s during 8 minutes; acorns cubes heated till the temperature is equal to 355 K; at the third stage treatment is performed with superheated steam with a temperature equal to 443 K at a rate of 0.8 m/s during 2 minutes, acorns cubes heated till the temperature is equal to 358 K; at the four stage treatment is performed with superheated steam with a temperature equal to 453 K at a rate of 0.35 m/s during 6 minutes; acorns cubes heated till the temperature is equal to 378 K; then acorn cubes fried till final moisture content equal to 3% are milled for further usage. |
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Instant coffee granulation method by nv zemlyakov Instant coffee granulation according to the method is performed within a suspended swirling stratum and involves generation of a centrifugal field within the inner cylindrical cavity with a vertical symmetry axis which is ensured by upward and downward swirling air flows swirling incidentally and in the same direction; generated between the flows and throughout the cavity length is a suspended toroidal dust stratum while within the cavity axial part a common output air flow purified of the dust fraction is generated; the product dust stratum is supplied to the upper boundary of the suspended swirling stratum; wet water steam is supplied to the suspended stratum lower boundary as the upward flow which ensures the granule formation process which further granules rolling into pellets with the preset diameter due to a specific magnitude of the upward flow rate ensuring a retaining force for the preset diameter pellets; the product dust stratum is represented by instant coffee whereto sugar powder is preliminarily added in an amount of 1% - 5%. |
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Coffee pods production method and coffee pod for coffee preparation produced by this method Method envisages production of coffee pod for coffee preparation using the said pod wherein the initial coffee material is compressed under specified pressure application so that a coffee pod is produced having a specified strength; the specified strength under specified pressure application depends on such coffee parameters as moisture content in the initial coffee material, the initial coffee material frying degree and/or bulk volume of the initial coffee material; the coffee parameters values are selected so that the obtained strength of the coffee pod will ensure the pod destruction at the desired moment in the desired way. The applied pressure is equal to 70 - 130 bar. The coffee pod has strength equal to 20 - 75 N, the initial coffee material frying degree is equal to 80 - 30, the bulk weight is equal to 500 - 880 per 250 g of the initial coffee material, the moisture content is equal to 2 - 8%. Additionally the invention relates to a coffee pod for coffee preparation which is produced by the said method. |
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Method for production of fried cereal products Invention is intended for usage in food-concentrates industry during processing cereal products, mainly - grains of coffee, barley, rye, soya. The method envisages preliminary heating of the product in the chamber for conductive heating (at the first stage - with exhaust air, at the second stage - with superheated exhaust steam), subsequent drying of the product in the chamber for drying with dehydrated air and thermal treatment with superheated steam in the chamber for frying with intermediate moistening of the product. One performs recuperative heat exchange between superheated exhaust steam and dehydrated air. Steam is produced in a steam generator. One organises closed recirculation circuits for air and superheated steam. Exhaust air after the product drying is additionally heated in a condenser before supplying for the first stage. Exhaust air cooling and dehydration are performed in a plate heat exchanger of the steam-ejector refrigerant machine where the cooling medium is represented by water. Operating steam is represented by a part of saturated steam from the steam generator. The cooling medium recirculation is created in the plate heat exchanger. A part of condensate from the water-cooled condenser, condensate from the plate heat exchanger, from the chamber for conductive heating and moisture evaporated from the product are drained into the steam generator to form a closed cycle. |
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Method for reduction of hydroxyhydroquinone quantity in beverage with intensive aroma Invention relates to food industry and may be used for beverage aroma stabilisation. The method involves forced exposure of a beverage (for example, coffee) to the impact of oxygen and a 20°C - 90°C temperature during a period up to 2 hours, the beverage pH increase up to 7 - 9, the beverage treatment with sulphur-containing compounds such as SO2, sulphite salts, thiols or with a substance containing or generating a sulphite, a thiol, an amine or an amino acid such as cysteine. |
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Method for production of tea based dry mixture (versions) and composition for method implementation Inventions group relates to food industry. During the mixture production at the stage of blending one introduces water or a liquid natural flavouring agent ensuring wetting the mixture components, partial solution of additive ingredients and their subsequent gluing to tea leaves. The additive ingredient is represented by one component from the following list or any combination of such components: dried milk, dried cream, white chocolate pieces, caramel pieces. Another version of the method envisages placement of tea raw material, flavour-and-aroma additives and a liquid natural flavouring agent into the blending machine. One introduces into the mixture dried milk and/or dried cream based on vegetable raw material and stirs the components. The tea mixture composition includes the following components, wt %: tea leaf - 40-90, dried cream and/or dried milk based on vegetable raw material - 10-60, flavour-and-aroma additives represented by white chocolate pieces and/or caramel pieces - 0-6, "Cream" liquid flavouring agent - 1-3. |
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Beverage predecessor and method of its production Invention refers to beverage predecessor, method of its production, method of beverage production based on beverage predecessor and use of beverage predecessor for weight and\or body correction of a person. The beverage predecessor consists of tea material and food supplement. Weight ratio of tea material to food supplement is from 1:2 to 100:1. Tea material represents tea leaves and/or stalk which include at least 90 weight % of Camellia sinensis var. assamica material. Food supplement includes saccharide, salt, sweetener, protein, dry milk, food acid, aromatizer or their mixture. The beverage predecessor has mass from 0.5 to 5g and after contacting with 250 ml of water of 90°C within 2 minutes it allows receiving a beverage containing catechins to the amount of 0.05 to 2 weight % of the total beverage weight. The method of beverage predecessor production includes production of fresh tea leaves and/or stalks, their themal treatment, maceration in Rotorvane, CEC-treatment, sorting, combining with food supplement and package stages. |
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Invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105°C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70°C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42°C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass; one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30°C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70°C for 2-2.5 hours for maturation of the total mass. |
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Beverage sweetened with rebaudioside a Coffee beverage ready for consumption contains: a non-caloric sweetener containing: rebaudioside, erythrite, tagatose D and an additional sweetener chosen from: a protein sweetener such as thaumatin, monatin, brazzein and any their combinations. Additionally the coffee beverage composition contains Lo-Han-Go and any their combinations as well as a coffee flavouring agent chosen from the group containing: solid coffee particles, water extract of coffee and any their combinations; the beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. Additionally the beverage may contain a sweetener chosen from the group including: sugar, glucose-fructose syrup produced of corn and/or fruit (s) and any their combinations. Additionally the beverage may contain condensed milk or cream, cocoa, a preserving agent represented by ascorbic acid. The beverage may contain less than nearly 7.4% of dry substance and less than nearly 70 calories per 8 ounces. The beverage may contain a sweetening quantity of rebaudioside D. Additionally one proposes a concentrate wherefrom one produces by way of mixing with water a coffee beverage ready for consumption. |
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Invention is related to beverages. The tea-based beverage with total calorie content at least 17 kJ per 100 g contains water (at lest 85% of the total beverage weight), catechins;(C) (0.04 - 0.4% of the total beverage weight) and a non-caloric sweetener in a quantity sufficient for sweetness (S) of the non-caloric sweetener in terms of sucrose equivalent is at least 7% of the total beverage weight, with S value determined from the following expression: S=∑i Ri mi, where Ri is sweetness of the non-caloric sweetener in relation to an equivalent sucrose weight andsmisis the non-caloric sweetener quantity (% of the total beverage weight). The beverage specificity consists in it containing a non-caloric sweetener in a quantity meeting the condition: 34<(S/C)<115. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® omolozheniye Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 19.2, motherwort herb - 7.7, calendula flowers - 7.7, linden flowers - 19.2, hop cones - 15.4, coriander fruits - 15.4 and oat grains - 15,4. |
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Biologically active dietary supplement origitea® ochischeniye utro Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: nettle leaves - 7, mint leaves - 6, blooming sally leaves-14, birch leaves - 6, knot grass herb - 6, yarrow flowers - 6, calendula flowers -14, linden flowers- 3, rosehips - 7, coriander fruits - 11, haw berries -14 and oat grains - 6. |
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Biologically active dietary supplement "eramin" dietary supplement origitea® antistress Invention relates to food industry. The biologically active dietary supplement contains the following components, wt %: mint leaves - 15, sage leaves - 15, linden flowers - 31, knot grass herb -15, origanum herb - 3, corn silk - 8, valerian underground stems with roots - 3 and oat grains - 10. |
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Biologically active dietary supplement origitea® ochischeniye vecher Invention relates to food industry. The biologically active dietary supplement contains the following components, their ration being as below, wt.: birch leaves -14.3, nettle leaves - 2, camomile flowers - 10.2, calendula flowers - 10.2, corn silk - 6.1, tickseed herb - 10.2, yarrow herb - 20.4, St.-John's wort herb - 10.2, knot grass herb - 4.1 and oat grains - 8.2. |
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This invention relates to a coffee composition containing coated ground coffee particles and a method for production of coated ground coffee particles. The method involves preparation of a mixture of the coating composition and ground coffee, heating the mixture of the coating composition and ground coffee in an oxygen-free atmosphere to a temperature below that of the coating composition melting at which temperature the coating composition forms a coating on at least part of the ground coffee particles surface (the coating composition including no liquid components). Then the mixture is chilled to produce particles containing ground coffee and having a coating consisting of the coating composition. The coating composition contains instant coffee and may additionally include one or more components selected from the group consisting of coffee extract, tea extract, a dairy product, a sweetener and a dietary supplement. The weight ratio of the coating composition to ground coffee is from approximately 1:1 to approximately 1:1000. Coated ground coffee particles produced by the above method represent a coffee composition where the coating density is basically equal to the coating composition theoretical density. In accordance with this invention the coffee composition is a non-agglomerated composition with density equal to approximately 0.55 g/cm3 or less. The coating accounts for 8-50% of the total particles weight. At least 80 wt % of coated particles have sieved size less than 4 mm. |
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Group of invention relates to coffee industry and particularly to application of a stabilised enzyme compositions in production of coffee products. The dry stabilised enzyme composition contains a hydrolase enzyme and an efficient quantity of coffee material promoting stabilisation in a quantity approximately 1 - 25% of the enzyme and approximately 75 - 99% of the coffee material. The method for production of a soluble coffee extract involves roasted solid coffee substances treatment to produce a coffee suspension containing solid coffee substances, the coffee suspension treatment with an effective quantity of the enzyme in the form of the stabilised enzyme composition at the temperature and during the time sufficient for hydrolysis of the solid coffee substances to produce a soluble coffee extract material, the soluble coffee extract material treatment to produce a soluble coffee extract. The semi-continuous or continuous method of the soluble coffee extract production envisages treatment of finely ground solid coffee substances with an effective quantity of the enzyme in the form of the stabilised enzyme composition for hydrolysis of the solid coffee substances to produce a soluble coffee extract material containing a soluble coffee extract, the soluble coffee extract material circulation through a separator device with a semi-permeable membrane for continuous retentate and permeate generation. The permeate contains a soluble coffee extract and is continuously collected in the reactor while the retentate is at least partially recirculated into the vessel. |
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Tea extract production method and tea extract Method envisages production of cold infusion leaf of green tea leaf which is macerated and treated with tannase during a time period sufficient for leaf fermentation and generation of gallic acid and theaflavin. Fermentation is performed in presence of an oxygen-containing substrate in an amount sufficient for endogenous peroxidases activation; the produced fermented leaf is additionally dried to produce cold infusion tea leaf. Production of the said cold infusion tea leaf mixture with tea leaf not treated with tannase and the oxygen-containing substrate, tea leaves mixture extraction with water to produce a percolate containing dry tea substances, heating the produced percolate containing dry tea substances for production of a tea extract that may be used for production of a tea beverage ready for consumption and containing from 0.001 to 6 wt % of dry tea substances by way of dilution with water. This allows to produce storage stabile tea beverages ready for consumption. The tea beverages have excellent colour and taste characteristics and are produced of tea extract produced of cold infusion and standard tea leaf. |
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Product of green tea leaves and its production method Present invention relates to production of Camellia sinensis var. Assamica green tea wherein one infuses 2 g of tea leaf in 200 ml of water during 1.5 minutes at a temperature of 90°C to produce a beverage including catechins in an amount of 0.01-0.1 % of the beverage weight. Additionally the present invention relates to a method for production of a product of tea leaf wherein fresh var. assamica is macerated using a combination of a rotorvane and a biconical processor. |
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Immediately swelling peanut meal snack product, its production method Group involves a method for production of a immediately swelling peanut-shaped snack product and a product produced as per this method. The product ingredients including peanut meal, ground corn raw material, rice meal and oatmeal are introduced into the extruder. The ingredients are hydrated and extruded through the channel allowing to produce a peanut-shaped swelled snack product; the swelled snack products are cut. The swelled snack products are dried and seasoned with flavour substances. |
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Phyto tea composition contains leaves of nettle, parsley, dogrose and scorzonera edible roots at a weight ratio of: nettle leaves - 30%, parsley leaves - 25%, dogrose leaves - 15%, scorzonera edible roots - 30%. |
Another patent 2513499.