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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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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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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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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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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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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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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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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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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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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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Beverage precursor and its production method Inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab. |
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Common large-rooted chicory dry extract production method Common large-rooted chicory dry extract production method envisages milled water-soluble root crops substances extraction with subsequent evaporation, purification and drying of the extract. Raw material is represented by root crops in raw or dried condition. Extraction is twice performed with hot water at a temperature of 80-85°C during 60 minutes at a ratio of the raw material to the extragent 2:5-1:5, the extracts are combined, evaporated under vacuum at a temperature of 50-60°C and at a residual pressure of 120-150 mm Hg till dry substances content is 25-30%, decoloured by addition of OU-V active carbon in an amount of 1.5-2.0% of evaporated extract dry substances weight at a temperature of 55-60°C during 40-60 minutes; then the produced suspension is separated by filtration through textile with an alluvial perlite layer at a ratio of 1:1 to carbon and dried in a spray drier at the solution temperature of 40-45°C with hot air delivery temperature 120-125°C and the chamber outlet air temperature 70°C. Such processing of chicory allows to extract water-soluble polyfructosans with SP>2 degree of polymerisation. |
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Bakery product production method Method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seeds, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured scorzonera flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seeds, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. |
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Bakery product production method Method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. |
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Bakery product production method Method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured yacon flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. |
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Bakery product production method Method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured girasol-sunflower flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. |
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Bakery product production method Method envisages preparation of a light dough semi-product containing prime grade wheat flour, pressed bakery yeast, holy thistle seed oil, sugar, salt, vanillin and water and a dark dough semi-product containing a mixture of prime grade wheat flour and flavoured oyster plant flour produced in accordance with a specified technology, pressed bakery yeast, holy thistle seed oil, sugar, salt and water, their proofing, alternate placing, twisting, proofing and baking. |
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Coffee-and-milk fluid concentrates Group of inventions related to mixed fluid concentrates that may be recovered to produce an instant coffee-and-milk beverage using hot or cold liquids and a production method. The mixed coffee-and-milk concentrate for beverage production contains a concentrated fluid milk component, with dry milk substances content from approximately 12% to approximately 20% including dry skimmed milk substances, as well as milk fat and lactose. The concentrated fluid milk component contains milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly), dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate (after heat treatment) is a fluid material with dry coffee substances to stabiliser salt ratio varying within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The concentrate is noted for a high content of dry substances (approximately 30% or more). The mixed coffee-and-milk concentrate for beverage production contains ultrafiltered milk components, with total dry milk substances content from approximately 12% to approximately 20%, milk protein content from approximately 7% to approximately 11% and lactose content less than approximately 1%, dry coffee substances (from approximately 2% to approximately 6%), an effective quantity of a stabiliser salt so that the mixed coffee-and-milk concentrate remains fluid after sterilisation heat treatment. The coffee dry substances to buffer salt ratio varies within close limits from approximately 5.8:1 to approximately 3.3:1 when coffee content approximately 2%, from approximately 5.4:1 to approximately 3.4:1 when coffee content approximately 3%, from approximately 5.0:1 to approximately 3.5:1 when coffee content approximately 4%, from approximately 4.4:1 to approximately 3.6:1 when coffee content approximately 5% and from approximately 4.8:1 to approximately 4.3:1 when coffee content approximately 6%. The method for production of the fluid coffee-and-milk concentrate for beverage preparation includes liquid milk concentration using ultrafiltration and diafiltration to produce a concentrated liquid milk base containing milk protein and lactose (at least approximately 90% and less than approximately 9% of milk dry substances content accordingly); mixing dry instant coffee in an amount from approximately 2% to approximately 6% of dry substances with the concentrated liquid milk base so that the dry coffee substances to stabiliser ratio is from approximately 5.8:1 to approximately 3.3:1 and sterilisation heat treatment of the concentrated liquid milk base containing dry instant coffee substance and a stabiliser to produce the fluid coffee-and-milk beverage concentrate. |
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Present invention relates to a coffee composition, in particular, to a composition of instant coffee. The coffee composition contains coffee, a foaming agent, a protein source and kappa-carrageenan or iota-carrageenan or their mixture in an amount of at least 1.3 (weight) % of the composition total weight. The present invention also relates to a method for production of such composition and such beverage. |
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Method for production of flavoured coffee beverage "sevastopolsky" (versions) Group of inventions is related to food industry, namely to coffee substitutes production. The methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting oyster plant, its drying in microwave field at specified parametres of the process and frying, barley grains and soya frying, mixing of oyster plant, barley grains and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
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Production method of flavoured coffee beverage "kemerovsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. The methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting girasol, its drying in microwave field at specified parametres of the process and frying, barley grains and soya frying, mixing of girasol, barley grains and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
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Method for production of coffee extract and extract produced by this method Under the method for coffee concentrate production fried ground coffee is subjected to primary extraction with water to produce the first primary extract with extraction coefficient no less than 2.5 (more preferably - no less than 1.5 and most preferably - no less than 1.0). Then one produces the second primary extract; then primarily extracted, fried, ground coffee is supplied into the secondary extraction section where the temperature of supplied water 120 - 210°C; thus the secondary extract is produced. The second primary extract and the secondary extract are blended and then subjected to evaporation to produce the concentrated extract; this concentrated extract is blended with the first primary extract to produce the coffee concentrate. The method is suitable for production of both liquid and dry concentrates. |
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Method for production of coffee drink "vostochny" Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, chicory cutting, its drying in microwave field at preset process parametres and frying, frying barley grains and soya, mixing chicory, barley grains and soya and cryomilling the produced mixture in liquid nitrogen. |
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Method for production of coffee drink "ekaterinburgsky" Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, yacon cutting, its drying in microwave field at preset process parametres and frying, frying barley grains and soya, mixing yacon, barley grains and soya and cryomilling the produced mixture in liquid nitrogen. |
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Method for production of coffee drink "khimkinsky" Invention relates to the manufacturing technique of coffee substitutes. The method envisages recipe components preparation, oyster plant cutting, its drying in microwave field at preset process parametres and frying, frying soya and cocoa husks, mixing oyster plant, soya and cocoa husks and cryomilling the produced mixture in liquid nitrogen. |
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Method for production of coffee drink "zaporozhsky" Invention relates to the manufacturing technique of coffee substitutes. The method envisages recipe components preparation, cutting dandelion roots and pears, their drying in microwave field at preset process parametres and frying, frying rye grains and soya, mixing dandelion roots, rye grains, soya, cocoa husks and pears, cryomilling the produced mixture in liquid nitrogen. |
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Method for production of flavoured coffee beverage "ruzsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. The methods envisages the recipe components preparation, extraction of the aromatic vegetable raw material envisaged by the method versions with liquid nitrogen with separation of the corresponding miscella, oyster plant cutting, drying in microwaves with given process parametres and frying, frying acorns, mixing oyster plant and acorns, the produced mixture impregnation with the separated miscella and simultaneous pressure boost, pressure release to atmospheric pressure with freezing mixture and its cryomilling in nitrogen environment. |
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Method for production of flavoured coffee beverage "sergievo-posadsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. The methods envisages the recipe components preparation, extraction of the aromatic vegetable raw material envisaged by the method versions with liquid nitrogen with separation of the corresponding miscella, dandelion roots cutting, drying in microwaves with given process parametres and frying, frying acorns, mixing dandelion roots and acorns, the produced mixture impregnation with the separated miscella and simultaneous pressure boost, pressure release to atmospheric pressure with freezing mixture and its cryomilling in nitrogen environment. |
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Method for production of flavoured coffee beverage "rostokinsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. Methods provide for preparation of recipe components, extraction of the aromatic vegetable raw material envisaged by the method versions by liquid nitrogen with corresponding miscella separation, scorzonera cutting, drying in microwave field at preset process parametres and frying, barley grains, rye grains frying, mixing of scorzonera, barley grains, rye grains, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen. |
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Method for production of flavoured coffee beverage "zamoskvoretsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. Methods provide for preparation of recipe components, extraction of the aromatic vegetable raw material envisaged by the method versions by liquid nitrogen with corresponding miscella separation, dandelion roots cutting, drying in microwave field at preset process parametres and frying, barley grains, rye grains frying, mixing of dandelion roots, barley grains, rye grains, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen. |
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Method for production of flavoured coffee beverage "novosibirsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. The methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting yacon, its drying in microwave field at specified parametres of the process and frying, barley grains, oat grains, acorns and soya frying, mixing of yacon, barley grains, oat grains, acorns and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
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Method for production of flavoured coffee beverage "dnepr" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. Methods provide for preparation of recipe components, extraction of the aromatic vegetal raw material as per the method version by liquid nitrogen with corresponding miscella separation, chicory cutting, drying in microwave field at preset process parametres and frying, frying barley grains, acorns and soya, mixing of chicory, barley grains, acorns and soya, impregnation of obtained mixture by separated miscella is performed with simultaneous pressure boost to the value of corresponding vapour enrichment pressure at the temperature of impregnation and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen. |
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Method for production of coffee drink "novorossiysky" Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, dandelion roots cutting, drying in microwave field at preset process parametres and frying, frying barley grains, acorns and fruit stone kernels, mixing dandelion roots, barley grains, acorns, fruit stone kernels and cocoa husks and cryomilling the produced mixture in liquid nitrogen. |
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Method for production of flavoured coffee beverage "samarsky" (versions) Group of inventions relates to manufacturing technique of coffee substitutes. The methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting scorzonera, its drying in microwave field at specified parametres of the process and frying, barley grains, oat grains, acorns and soya frying, mixing of scorzonera, barley grains, oat grains, acorns and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
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Method for production of coffee drink "voronezhsky" Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, scorzonera cutting, its drying in microwave field at preset process parametres and frying, frying barley grains, acorns and soya, mixing scorzonera, barley grains, acorns and soya and cryomilling the produced mixture in liquid nitrogen. |
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Method for production of coffee drink "poltavsky" Invention relates to the manufacturing technique of coffee substitutes. Method provides for preparation of formula components, extraction of cocoa husks by liquid nitrogen with separation of according miscella, cutting of oyster plant and pears, their drying in microwave field at specified parametres of the process and frying, rye grains, and soya frying, mixing of oyster plant, rye grains, soya and pears, impregnation of produced mix by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mix and its cryo-grinding in medium of released nitrogen. |
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Method for production of flavoured coffee beverage "vostochny" (versions) Methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting chicory, its drying in microwave field at specified parametres of the process and frying, barley grains and soya frying, mixing of chicory, barley grains and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
Another patent 2513796.