|
Honey based paste contains phyto-additives represented by herbs of origanum, thyme, centaury, balm, yarrow, St.-John's wort and bur-marigold, blossoms of calendula, helichrysum, camomile and linden, leaves of nettle, sage, peppermint and birch at a ratio of 1:1:0.2:1:0.2:1:1:1:1:1:1:1:1:1:1, respectively, in an amount of 6.03-7.2 wt %. The paste contains ascorbic acid in an amount of 2.38-2.5 wt %. |
|
|
Honey syrup with peppermint liqueur (versions) According to the first invention version, the syrup contains aloe juice in an amount of 11-20 wt %, peppermint liqueur in an amount of 0.05-0.1 wt %, citric acid in an amount of 0.5-0.6, natural bee honey - balance. Additionally, the product may contain 10% ginseng liqueur or 10% paeonia anomala grass and root liqueur or 25% Chinese magnolia vine fruits liqueur in an amount of 10-15 wt %. According to the second invention version, the syrup contains 10% paeonia anomala liqueur in an amount of 20 wt %, peppermint liqueur in an amount of 0.05 wt %, citric acid in an amount of 0.6 wt % and bee honey - balance. According to the third invention version, the syrup contains fresh snowball berries juice in an amount of 30.35 wt %, peppermint liqueur in an amount of 0.05 wt % and bee honey - balance. |
|
 |
Method for production of water honey solution and its authenticity control method Invention relates to food industry, in particular, to production of water honey solution. The method envisages distilled water heating up to the boiling temperature. Then water is transferred into a vessel wherein pressure is adjusted to 150 mm Hg with a vacuum pump usage. Then one performs freezing in liquid nitrogen till ice generation in the whole volume. After freezing in liquid nitrogen vacuum inside the vessel is controlled and the produced ice is maintained in liquid nitrogen during no less than 15 minutes and no more than 30 minutes. Then one sequentially introduces distilled boiling water and honey (in an amount of 40 wt % and 7 wt % of the total initial water weight, respectively) onto the ice surface. Then pressure inside the vessel is adjusted to 150 mm Hg; the mixture defrosting is preformed till complete ice dilution. One proposes a method for determination of water honey solution authenticity. |
 |
Food product with preventive medical properties Invention relates to food industry. One proposes a biologically active product containing a water concentrate of antlers of marals and/or reindeer and/or spotted deer in an amount of 5.0-10.0 wt %, a water solution of dihydroquercetin in an amount of 1.0-2.0 wt %, honey and bee farming products - balance. |
|
Health-improving biologically active additive production method Invention relates to biologically active additives containing substances of sea and vegetal origin. The health-improving biologically active additive production method is as follows: a whole black and/or purple sea urchin is poured with floral honey; the mixture is maintained in a dark cool place for no less than three weeks. Then the sea urchin is mashed in floral honey and the mixture is settled in a dark cool place during at least two days. Then the settled mixture is strained off to produce the ready biologically active additive. |
|
|
Food products with coating unsubject to frying and their production method Invention relates to food substrates that are not subjected to frying and have a coating represented by the pot side coating different from the bottom side coating where: the bottom side coating represents a solid coating whereon particles are positioned while the top side coating represents a continuous homogenous phase produced as a result of heating a granulated and/or a powdered product capable of partial or complete melting and/or hydratation when heated. |
|
|
Linden honey identification method Invention relates to food industry. According to the proposed method, one selects samples of honey, determines weight fraction of fructose, glucose and maltose in the samples by way of a highly efficient liquid chromatography method. Additionally, one determines diastase number in the samples. One identifies honey according to ratio and amount of weight fractions of fructose and glucose, weight fraction of maltose and diastase number. One accepts honey as linden honey in case the total glucose and fructose content is within the range of 61.3-66.5 wt %; weight ratio of fructose and glucose is within the range of 1.20-1.26; maltose content is equal to 5.1-6.9 wt %; diastase number is equal to 15-20 Gotha units. |
|
|
Sunflower honey identification method Invention relates to food industry. According to the proposed method, one selects samples of honey, determines weight fraction of fructose, glucose and maltose in the samples by way of a highly efficient liquid chromatography method. Additionally, one determines diastase number in the samples. One identifies honey according to ratio and amount of weight fractions of fructose and glucose, weight fraction of maltose and diastase number. One accepts honey as sunflower honey in case the total glucose and fructose content is within the range of 64.7-69.3 wt %; weight ratio of fructose and glucose is within the range of 1.08-1.12; maltose content is equal to 1.0-1.4 wt %; diastase number is equal to 19-26 Gotha units. |
|
|
Acacia honey identification method Invention relates to food industry. According to the proposed method, one selects samples of honey, determines weight fraction of fructose, glucose and maltose in the samples by way of a highly efficient liquid chromatography method. Additionally, one determines diastase number in the samples. One identifies honey according to ratio and amount of weight fractions of fructose and glucose, weight fraction of maltose and diastase number. One accepts honey as acacia honey in case the total glucose and fructose content is within the range of 58.2-63.1 wt %; weight ratio of fructose and glucose is within the range of 1.69-1.73; maltose content is equal to 7.2-9.5 wt %; diastase number is equal to 7-13 Gotha units. |
|
|
Acacia honey freshness determination method Invention relates to food industry. According to the proposed method, one determines weight fraction of glucose and fructose in acacia honey samples by way of a highly efficient liquid chromatography method. Then one determines total acidity and diastase number in the samples. Per the totality of the said indices, one estimates freshness of acacia honey. Honey is considered to be fresh if glucose and fructose content stays within the ranges of 21.4 - 24.1 wt % and 36.8 - 39.0 wt % respectively while acidity and diastase number stay within the ranges of 1.3 - 1.9 cm3 0.1 N NaOH per 100 g of honey and 7 - 13 Gotha units respectively. |
|
 |
Compositions containing natural honey and compositions preparation method Inventions may be used in food products and medical remedies. According to the first version, the composition includes natural honey and a chelating agent inhibiting activity of cellulose contained in honey. In accordance with the second version, the composition additionally contains a carrier wherein honey is soluble, the chelating agent is chosen from the group consisting of EDTA, phytic acid and their mixtures. The third version of the composition envisages presence of natural honey, a chelating agent and a cellulose polymer. The method for production of the first version of the composition envisages mixing natural honey with a chelating agent and optionally - the mixture heating. |
 |
Natural giant hyssop honey containing glycyrrhizic acid Food product contains natural giant hyssop honey, glycyrrhizic acid and fructose syrup with fructose content equal to 80-85% of the syrup weight. |
|
Biologically active food additive production method Invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture. |
|
|
Honey with trepang extract and its production method Invention relates to food industry and refers to preparation of a food product having immunostimulating effect. The composition of ingredients for "Honey with trepang extract" food product consists of natural honey and Far-Eastern trepang at a weight ratio of honey - 10÷80%, trepangs - 20÷90%. One preliminarily withdraws water from trepang that is cut up (while whole) and/or cut into pieces and/or crushed. The composition may additionally contain preserving agents, ethyl alcohol and phyto-extracts. The method for production of honey with a trepang extract includes trepang skinning with preliminary withdrawal of water from it, cutting, maintenance, filtration and packing. Trepang is mixed with honey and maintained for 2-3 months without exposure to light at a temperature from 0 to +12°C, permanently stirred at least once a day. Then the produced product is filtered, the trepang remains are washed, packed into bottles and poured with a liquid produced in the maintenance process. |
|
|
Method for production of honey-based food paste (versions) Invention relates to food industry, in particular to production of honey- based paste-like products. The method involves honey heating to 40 - 50°C, maintenance at such temperature during 6-8 hours, settling, filtering and blending with a filler. According to the first version of the method the filler used is liquid chocolate. In accordance with the second version of the method the filler used is a mixture of pulverised nut kernels and liquid chocolate. The nut kernels may be represented by nut kernels selected from the group including: peanuts, hazelnuts, almonds, pistachios, cedar nuts, walnuts, cashew or a mixture thereof. |
|
|
Invention relates to food industry. The food product contains natural anise giant hyssop honey, blackberries or mulberries and fructose or fructose syrup with dry substances content equal to 85% of the syrup weight. |
|
|
Method for biologically active food composition production Invention relates to food industry, namely, to production of biologically active food compositions based on bee honey. The method involves producing "lenkin: mineral-organic substrate, mixing equal quantities of juniper berries, birch leaves and green tea and extracting the produced mixture wit drinking water to produce the corresponding extract, mixing the above components with bee honey and flax or amaranth or pumpkin seed oil to produce the target product. |
|
|
Method for manufacture of functional purposed natural honey paste (versions) Group of inventions relates to food industry and can be used for manufacture of functional purpose natural honey paste. The method envisages natural honey preparation by way of dry air thermal treatment during 1-8 hours with simultaneous heating to 40°C in a sealed container. Then the honey undergoes double purification through a strainer and during drain into the collector through the secondary purification filter of the drain funnel which ensures uninterrupted delivery into the accumulation vessel. Then the prepared honey is maintained for 24 hours at a temperature of 12-16°C and mixed with a filler represented by either nut kernels and/or seeds or dry fruit to produce a paste. The preliminarily treated filler (nut kernels and/or seeds or dry fruit) is milled into particles sized no more than 3 mm to produce a nut paste or mixture of milled fry fruit with dispersity at least 330 mcm. The produced paste temperature is maintained at 40°C level; then the paste is packaged and sealed. |
|
|
Food composition (versions) and its manufacturing method Invention relates to food industry and, particularly, to production of paste-like products which may be used, in particular, for catarrhal deceases prevention. In one version the compound includes lint seeds, natural honey, butter or pig lard and cinnamon. In another version the compound additionally (apart from the above ingredients) contains common oat seeds. The method for food compounds production involves seeds roasting until golden colour acquisition and milling, honey heating and addition to softened butter or pig lard, homogenisation with subsequent addition of milled seeds, stirring to produce a uniform mass and cinnamon addition. |
|
|
Invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains honey, ambrosia (pollen pellet), citric acid and drinking water. |
|
|
Aqueous solution of honey and its authenticity control method Invention relates to food industry and namely to a method for production of aqueous honey solution. The method envisages heating distilled water to a boiling temperature with its subsequent freezing in liquid nitrogen and maintenance during at least 15 minutes; then one applies boiling distilled water and honey onto the maintained ice surface in an amount of 35-40 wt % and 20-25 wt % of the initial water weight accordingly. Then one performs the mixture defrosting till complete dissolution of ice and freezing at a temperature of no more than minus 25°C followed by maintenance at the temperature specified during at least 30 days. Then defrosting is repeated with defrosting processes proceeding at a temperature of no more than 25°C. Authenticity of the produced honey solution is controlled by way of comparative study of thermal capacity during the reference distilled water sample usage. |
|
|
Method for production of food functional product Invention is related to food industry, namely to food products of functional purpose having gerodietic properties. Method for production of food functional product includes preparation of mixture from soya milk and additive, its homogenisation to produce product of homogeneous consistence. Additive is represented by flower honey, apple pectin, gelatine, sunflower or soya phospholipids and powder of chicory roots, taken at the following ratio of components, wt %: flower honey - 11.0-22.0, apple pectin - 15.0-27.0, gelatine - 8.0-11.0, powder of chicory roots - 16.0-22.0, sunflower or soya phospholipids - balance. Mixture is produced by combination of soya milk and this additive at the ratio of 5:1-6:1, infused for swelling for 40-45 minutes. Then homogenisation is carried out at the temperature of 45-60°C in alternating magnetic field with magnetic induction of 0.1-0.5 tesla for 25-35 minutes. |
|
|
Method of swarming queen cell preservation in honey Larval working bee is grown by placing wax frames each with one-two-day-old larval bees in a strong bee family with a removed queen bee to be filled with royal jelly. 4-7 days later, the frames are removed from the beehive, and the grown larval bees are taken from the capsules. The wax capsules with royal jelly are frozen and stored at temperature -30…-35°C. The jars 40 g are filled with honey fused with last year's honey, and the frozen wax capsules with royal jelly are put therein; the jars are filled up with honey, turned over and stored till complete honey setting. |
|
|
Invention relates to biotechnology, medical and food industry in the field of production of food supplements with bioactive properties. The dietary supplement "Lactofit" is characterised by the fact that girasol, beet, carrot, pumpkin, holy thistle, pumpkin, garbanzo seeds, sprouted with milk whey are extracted with honey. Then the honey extract is mixed with lactulose wherein malic acid is preliminary dissolved and pumpkin-seeds and holy thistle oil are added. The components are used in the following amounts per 100 kilos of the dietary supplement: honey extracts of beet, carrot, pumpkin - 3.33 kg each, honey extracts of girasol, sprouted pumpkin, garbanzo, holy thistle seeds - 10 kg each, pumpkin-seed and holy thistle oil - 0.5 kg, 48.75 kg of lactulose concentrate, 0.25 kg of malic acid. |
|
|
Invention relates to food industry, namely to the technology for manufacture of a granulated food product based on honey and then product manufactured in accordance with the method proposed The method involves mixing natural bee honey with glucose with the latter uniformly distributed in the honey. During mixing the mixture is transformed into a uniform paste-like mass till generation of granular solid or powder-form particles homogenous in terms of structure. |
|
|
Natural honey with beef tongue Food product contains honey, beef or veal tongue in a heat treated form and a fructose syrup containing 80-85 wt % of fructose. Invention enables to obtain a product with a high energy and biological value, original organoleptic properties and a long shelf life without crystallisation. |
|
|
Food product contains honey, rhubarb sticks and fructose or a fructose syrup containing 80-85 wt % of fructose relative to the syrup weight. Invention enables to obtain a product with a high energy, physiological and biological value, original organoleptic properties and a long shelf life without crystallisation even at low temperatures above zero. |
|
|
Food product contains honey, olives and a fructose syrup containing 80-85 wt % of fructose. Invention enables to obtain a product with a high energy and biological value, original combination of organoleptic properties of honey and olives and a long shelf life without crystallisation. |
|
|
Food product contains honey, lemon and fructose. |
|
|
Biologically active food supplement Invention relates to biotechnology, medical and food industry in the filed of production of biologically active food supplements. A biologically active food supplement of 100 kg includes 49.7 kg of a honey extract of girasol fresh tubers, 50 kg of a lactulose concentrate and 0.3 kg of a succinic acid. The honey extract is obtained by extracting chopped girasol tubers with honey for 42 hours in a dark place in the mass ratio 1:3. The obtained honey extract is mixed with lactulose in which the succinic acid has been already dissolved. |
|
|
Natural honey with bilberries or blueberries This food product contains honey, bilberries or blueberries and fructose or a fructose syrup containing 80-85 wt % of fructose. |
|
|
Natural honey with cranberries or cowberries This food product contains honey, cranberries or cowberries and fructose or a fructose syrup containing 80-85 wt % of fructose. |
|
|
This food product contains honey, oilseeds and a fructose syrup containing 80-85 wt % of fructose. |
|
|
This food product contains honey, nuts or a mixture of nuts and a fructose syrup containing 80-85 wt % of fructose. |
|
|
This food product contains honey, dried fig and a fructose syrup containing 80-85 wt % of fructose. |
|
|
Natural honey with dried pears This food product contains honey, dried pears and a fructose syrup containing 80-85 wt % of fructose. |
|
|
Natural honey with dried apples This food product contains honey, dried apples and a fructose syrup containing 80-85 wt % of fructose. |
|
|
Natural honey with dried apricots This food product contains honey, dried apricots and a fructose syrup containing 80-85 wt % of fructose. |
|
|
This food product contains honey, prunes and a fructose syrup containing 80-85 wt % of fructose. |
|
|
Natural honey with watermelons Food product contains honey, watermelon and fructose syrup with contents of fructose 80-85 wt % at the following combinations of components, wt %: watermelon - 10-50, fructose syrup - 5-45, honey- the rest. |
|
|
Invention concerns biotechnology, medical and food industry, area of food additives with bioactive properties. Bioactive additive (BAA) for food is based on raw plant material. Additive obtainment involves preparation of honey extractions of calendula, dandelion, peppermint and licorice in the form of infusions (decoctions), and pumpkin, chick-pea and milk thistle seeds germinated in serum. Each raw material, calendula, dandelion, peppermint and licorice, is independently extracted by honey at respective ratio of 1:5, and germinated pumpkin, chick-pea and milk thistle seeds are independently extracted by honey at 1:2 ratio. Further the honey extractions are mixed with lactulose where succinic acid was dissolved in advance. All components are taken in the following amount per 100 kg of product: honey extractions of calendula, dandelion, peppermint and licorice by 5.0 kg, honey extractions of germinated seeds by 10.0 kg, 49.7 kg of concentrated lactulose, 0.3 kg of succinic acid. |
|
|
Invention relates to food industry namely to additives enriched with natural biologically active substances. Dietary supplement (DS) contains, in wt %: stabilised blood of reindeer, elk and Yakut horses - 55, antlers spirit extract (70% ethanol solution) - 10, flower honey solution (30%) - 35. |
|
|
Dietary supplement (DS) "Lactussil" is based on honey extract of holy thistle seeds. Holy thistle seeds are grown in milk whey medium during 3 days and extracted by honey in ratio grown seeds : honey = 1:2 during 42 days in dark place. After that obtained honey extract is mixed with lactulose and malic acid (taken for 100 kilos of dietary supplement): lactulose - 50 kilos, honey extract of grown holy thistle seeds - 49,75 kg, malic acid - 0,25 kg. |
|
|
Dietary supplement contains (taken for 100 kilos): honey extract of pumpkin sprouted seeds - 49.75 kg, lactulose concentrate - 50 kg and apple acid - 0.25 kg. Pumpkin seeds are sprouted on milk whey for preparation of honey extract. Honey extraction is performed during 42 days in dark place with ratio of seeds and honey 1:2. Supplement is a powerful bifidus-factor, preventive measure for cardiovascular diseases, source for replenishment of body energy costs, compensation of mineral and vitamin insufficiency. |
|
|
Invention is related to food industry, in particular, to biologically active additives. Biologically active additive to food contains honey extract of walnuts of milky-wax ripeness. Walnuts and honey are taken in ratio 1:3, extraction lasts for 42 days. Additionally, lactulose concentrate is added in quantity equal to quantity of honey extract. |
|
|
Method for bioactive product collection from canned animal-origin raw materials (versions) Method for bioactive product collection includes unossified antlers deskinning, grinding, wetting and subsequent extraction. Wherein canned unossified antlers and deer by-products such as spleen, liver, embryos and deer penis with testicles in the form of fine powder or soot. Extraction is performed using natural honey in water bath at 45-50°C in the raw material:extractant ratio 1:10 or 1:20. As a version, extraction is performed by means of natural honey at 45-50°C together with exposure to 25 KHz ultrasonic field in the material:extractant ratio 1:10 or 1:20. |
|
|
Method of processing of natural honey Method stipulates addition to initial natural honey warmed up to the temperature of 30-60°C of fructose syrup of the same temperature with the fructose content 80-85% in the amount of 10-100% to the weight of honey, blending for 10-15 minutes and cooling down to the storage temperature. |
|
|
Method of manufacturing functional purposed natural honey paste (versions) Method implies melting honey which is prepacked in a dry-air heating chamber during 10-14 hours so that temperature of the melted honey is maintained in the range of 50-55°C, and honey humidity is kept constant. Then melted honey is poured from the container into the collecting jar through the mesh filter with holes diameter of 2-3 mm which is covered with sieve or gauze. Afterwards honey refiltering, settling for 8-12 hours (45-50°C), removing foam with impurities, holding it for 3-4 days, reheating and returning the taken away honey follow. After settling honey is supplied to the mixer where nuts and/or seeds kernels or dried fruits are additionally introduced to it. Nuts and/or seeds kernels are beforehand inspected, washed, dried and crushed down to the size of 1.5-3 mm. Dried fruits are steeped beforehand in cold water for 1-2 hours, washed, inspected, rinsed with shower, dried and crushed down to the size of 1.5-3 mm, and the crushed mass is laid out in a layer 5-10 mm thick and treated with bactericide irradiator for 2-3 minutes. The obtained honey-nut or honey-fruit mixture is homogenised for 5-10 minutes producing paste which is then packed and sealed. |
|
|
Method for producing of bulk honey-base food product Method involves mixing natural honey with modified starch preliminarily dried to moisture content of 0.2-0.5% or partly hydrolyzed flour, said starch or flour readily swelling in cold water; mixing honey and starch in weight ratio of (1-2):1, or mixing honey and flour in weight ratio of (1-1.2):1, said mixing process being carried out at temperature of 30-35 C. Method allows honey-base bulk product to be obtained, wherein the whole complex of biologically active substances of honey is kept. |
|
|
Method for treatment of chronic inflammatory disease of uterus cervix and vagina Invention relates to treatment of chronic inflammatory diseases of uterus cervix and vagina. Method involves administration of tampons with Baldonskaya mud by every other day by their alternating with intravaginal applications of the mixture consisting of 8-9 ml of avocado oil, 2-3 drops of tea tree oil with manuca and 1-2 drops of eucalyptus oil by 12 procedures for a course. Simultaneously the method involves oral administration of 1-2 drops of essential oil with honey that is drunk with green or mint tea and by alternating the using thyme, lemon and tea tree oils with manuca wherein each component is taken for 21 day with 14 days breaks between these administrations. Then after 3 months break 1-2 drops of lavender oil is given by the same schedule. On the background of above said therapy method involves application once per a week on the patient body the oil mixture consisting of 100 ml of basic oil, 7-8 drops of lavender oil, 6-7 drops of lemon oil, 9-10 drops of thyme oil and 13-15 drops of rosemary oil in combination in 2 h the bath comprising 2 table spoons of salt "San Aktiv", 5-6 drops of thyme oil, 3-4 drops of rosemary oil, 1-2 drops of lemon at temperature 37°C for 20 min. Such carrying out the method provides the effective therapy in women with allergy to antibiotics. |
Another patent 2513723.