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Fermented natural product manufacture method Invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved; the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity. |
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Invention relates to food industry. The method envisages soaking of cedar nuts press cake with oil content no more than 8% in purified water during 10-12 hours. Then the soaked press cake is delivered for crushing; the produced mass is subjected to thermal treatment during 3-4 minutes. Then one performs separation with dividing into a solid and a liquid (cedar milk) fractions. Cedar milk is treated in a coagulation chamber during 4 hours; whey is separated from curd and the product is delivered for preservation. The initial raw material is represented by Siberian cedar nuts. |
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Invention relates to food industry, in particular, to seasonings. The nut seasoning contains walnuts, garlic, dried greens, salt and boiled water; dried greens are represented by saffron, curcuma and blue fenugreek at the following ratio of the initial components, wt %: walnuts kernels - 43.3-43.7, garlic - 12.8-13.2, blue fenugreek - 4.1-4.5, saffron - 4.1-4.5, curcuma - 4.1-4.5, salt - 1.4- 1.6, boiled water - balance. |
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Invention relates to a gum arabic replacer composition preparation for usage in various branches of industry (food, pharmaceutical and other). In the method implementation pattern for usage during encapsulation, coating application onto confectionary products, glazing or gluing of food products the method envisages sequential addition into a water solution of a strong film-forming agent of natural and/or modified polysaccharides (taken in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent), a low-viscosity cracking agent (in an amount of 88.9% - 55% of the total weight of ingredients in the composition solvent), a rapid crystallisation agent (in an amount of 10% - 25% the total weight of ingredients in the solvent) and an adhesiveness modifier (in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent). The produced composition has viscosity equal to approximately 10 - 2000 centipoise at a temperature of 25°C and a concentration of 35°-40° Brix. |
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Cashew fruit stem food product manufacture method Invention relates to a technology for processing nuts. The method envisages cashew fruit stems preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of cashew fruit stems, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium. |
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Rambutan food product manufacture method Invention relates to nuts processing. The method envisages prepared rambutan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of rambutan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium. |
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Wax apples food product manufacture method Invention relates to fruit processing technology. The method envisages wax apples preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of wax apples, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium. |
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Litchi food product manufacture method Invention relates to a technology for processing nuts. The method envisages litchi preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of litchi, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium. |
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Pulasan food product production method Invention relates to nuts processing. The method envisages prepared pulasan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of pulasan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium. |
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Method for manufacture of fried bulk product based on nuts or oilseeds Invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling. |
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Protein-and-vitamin product for sportspeople alimentation Invention relates to food industry and refers to biologically active products manufacture using cedar nuts based components. The protein-and-vitamin product for sportspeople alimentation includes press cake of cedar nut kernels, pumpkin seed flour, milled wheat germs and crushed kernels of sunflower seeds, a dried fruit-and-berry mixture, ascorbic acid and fructose. The fruit-and-berry mixture contains the following dried and milled ingredients: rosehips, red bilberries and cranberries taken at a ratio of 2.5:1:1 respectively. The said mixture is thermally treated by a vacuum drying method at a temperature of + 35 - 40°C and contains glutamine - 3.5 - 4.2%, leucine - 2.5 - 3.0%, alanine - 2.3 - 2.8%, arginine - 1.7 - 2.0%, isoleucine - 1.0 - 1.3%, vitamin E - 17 - 21 mg %, folic acid - 2. 2 - 2.7 mg %. The ready product components are at the following ratio, wt %: press cake of cedar nut kernels - 38.60-50.00, pumpkin seed flour - 5.00-6.00, milled wheat germs - 9.00-13.00, sunflower seeds kernels - 9.00-13.00, dried fruit-and-berry mixture - 19.91-23.32, fructose - 7-9, ascorbic acid - 0.08-0.09. |
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Whipped protein-nut cookie and whipped protein-nut cookie production method Invention relates to food industry. The protein-nut cookie contains sugar sand, egg protein, crushed kernels of raw and roasted nuts at the following initial components ratio, wt %: sugar sand - 58-60, egg protein - 16-21, crushed kernels of raw nuts - 9-10, crushed kernels of roasted nuts - 12-14. One uses nuts represented by hazelnuts. The cookie size is equal to 0.7-1.0 cm. The whipped protein-nut cookie production method involves beating a mixture of sugar and crushed nuts with oxygenated egg protein, produced by way of maturation in two stages, and subsequent baking. Beating a mixture of raw and fried nuts with sugar and part of egg protein is performed simultaneously with milling. The produced mixture is maturated at a temperature of 20-22°C during 12 hours till protein oxydation to pH equal to 4.8-5.0. Then the mixture is intensively milled, added the remaining egg protein to and repeatedly beaten at a rate of 800-850 rpm for the mixture enrichment with oxygen and heating up to 40-45°C. Then the mixture is repeatedly maturated at a temperature of 20-22°C during 12 hours for further oxydation to pH equal to 6.8-7.0. Then the mixture is briefly beaten and deposited. One performs stepwise baking: first at t=96-100°C during 3-4 minutes, then- at t=185-190°C during 4 minutes; then the temperature is decreased to t=145-150°C with maintenance for 4 minutes. Before baking the mixture is stirred at the working tool rotation speed equal to 60 rpm during 3-4 minutes. |
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Method for preparation of food product with heat-sensitive casing Invention relates to a method for preparation of a food product with heat-sensitive casing. The method involves the following successive stages: a) preliminary coating of the product central part with dough so that the said dough accounts for approximately 10-15 wt % of the preliminarily coated food product, b) preliminary frying of the said preliminarily coated food product until moisture content in the product central part is approximately 3 - 4 wt %, c) the product central part encapsulation into a heat-sensitive casing for preparation of a casing-coated food product and d) thermal treatment of the said coated central part of the product till moisture content in the product central part is less then approximately 3 wt %. The invention is aimed at production of a nut with a protein- or fruit-based casing without visible burring of the casing outer visible layer. In another aspect the product central part is sequentially coated with a heat-sensitive casing and a heat-insensitive casing and subjected to thermal treatment. In yet another aspect the product central part is coated with a heat-sensitive casing and then subjected to thermal treatment in the course of a two-stage process, the first stage proceeding at a higher temperature than the second one. |
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Method for production of cedar milk, multifunctional preventive food product Invention relates to food industry, in particular, to production of cedar milk, a multifunctional preventive food product. The method envisages milling unpeeled cedar nuts and unpeeled walnuts in water, emulsification, extraction with water at a ratio of raw material to water being 1: (3 -10). Then one performs heterogeneous structure stabilisation by bactericidal treatment under pressure in high-temperature mode. Then one performs repeated milling and homogenisation by mechanical cavitational treatment. |
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Invention relates to food industry, in particular, to biologically active food additives. The biologically active food additive consists of an active component and accessory substances. The active substance is represented by a concentrated milky-wax ripeness walnut extract produced by way of walnut extract evaporation till moisture content is 30%. The accessory substances are represented by PEG-400 and glycerol. The additive contains the components at the following ratio, wt %: concentrated milky-wax ripeness walnut extract - 75-78, PEG-400 - 14-17, glycerol - 7-9. The biologically active food additive is encapsulated and produced in the form of soft gelatinous capsules. |
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Production method for candied roasted nut sweets Method includes preparation of candied roasted nut mass, formation of a shell of the candied roasted nut mass, filling the shell with a filler containing additives, coating and chilling the shell filled, produced products upper surface decoration with subsequent finished products delivery for wrapping and packaging. For the candied roasted nut mass preparation a mixture of recipe components, preliminarily heated to 80-95°C, is boiled out in a thin layer at 140-170°C during 5-30 minutes until moisture content is 1-2 %. The shell formation is performed by way of dosing hot candied roasted nut mass into hemispherically shaped cells in a quantity required to produce a 0.5-3.0 mm thick candied roasted nut shell and applying pressure to the candied roasted nut mass till homogenous distribution of candied roasted nut mass across the mould. Moulds containing the produced candied roasted nut shell are chilled to15-18°C and filled with a filler containing additives such as whole hazelnuts or ground nuts or ground coffee beans. Applied onto the filler is 28-32°C hot chocolate coating until the filler complete coverage and a candy bottom formation. The moulds are chilled to 11-16°C. The finished products are removed from the moulds by way of the latter 180° upturning and placed onto a conveyor to be delivered for coating. Decoration is performed by way of applying a zigzag milk chocolate pattern onto the coated products upper surface. |
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Method for production of nut mass in the shape of cubes Invention relates to a method of processing and forming food products with a high content of nuts and seeds. The method for production of multiple nut mass hexagons involves a number of stages: a) one mixes the initial food product with binding syrup and produces a nut based mixture; the mixture contains from nearly 60% to nearly 85% of the said initial food product; b) one puts the said nut based mixture with a controllable temperature of plates on a conveyor for plates fabrication; the conveyor moves in a longitudinal direction; c) one presses the said nut based mixture for producing a plate with the help of at least one press roller; d) one uses at least one rotating device for longitudinal cutting, rotary speed whereof exceeds the speed of a plate moving for simultaneous drawing and cutting of the said nut plate into longitudinal strips; e) one cuts the said longitudinal strips in a transverse direction for producing multiple nut mass hexagons. |
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Invention is related to food industry, in particular, to confectionary production. First, treacle is heated to 110-115°C and mixed with fructose powder till complete dissolution of fructose. The produced mixture is further heated to 120-125°C. Vegetal raw material selected from the following list is added to the mass obtained: sunflower seeds, sesame seeds, hazelnuts, peanuts or mixtures thereof. The mass, continuously stirred, is boiled out at 130-135°C till dry substances content is 90-96%. One adds a flavouring agent to the mixture and chills it to 70-75°C. Then the mass is shaped with a roll-and-cut machine tool. |
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Litchi food product production method Product is prepared by way of litchis, apples preparation, cutting, drying by convection until intermediate moisture content, maintenance under pressure, heating. Then follows pressure drop to the atmospheric pressure for litchis heaving. It is additionally dried in a microwave field, optionally added flavouring agents to and packaged into a package fabricated of a polymer or combined material in an oxygen-free medium. |
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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. |
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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. |
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Method of production of food product on basis of vegetable raw materials Method includes crushing of nut kernels to particles with size of not more than 100 mcm and extraction in permanent electromagnet field with induction of 0.30-0.50 tesla with rate of flow of 1.5-3.0 m/sec for 25-35 minutes at temperature of 22-28°C. Method also includes homogenising with thermal treatment at temperature of 45-60°C in alternating magnet field with magnet induction of 0.10-0.50 tesla for 25-35 minutes, crushing and extraction being carried out separately. Extraction is carried out with ration of water to crushed nut kernels equal to 8:1-12:1. |
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Method involves preliminarily frying nuts; coating fried nuts with thickener layer followed by dusting with flavor and aromatic additive powder. Frying procedure is carried out using microwave radiation under vacuum of 20-25 KPa at temperature of 25-60 C during 5-10 min. Thickener used is vegetable oil having temperature of 50-70 C. Weight of flavor and aromatic additive is 2.0-5.0% by weight of fried nuts. |
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Method for production of canned salad Claimed method includes green onion and gardenstuff freezing; squid fillet cutting. Abovementioned components are blended in oxygen-free atmosphere with pickled cabbage, sugar, table salt, sodium or potassium glutamate, and black pepper. Obtained mixture is pre-packed with vegetable oil, sealed and sterilized. |
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Food product out of sunflower seeds and method for its obtaining The suggested food product contains roasted unpeeled sunflower seeds at applied nonthermostable taste-aromatic additives and iodine pre-dissolved in vegetable oil. As taste-aromatic additives one should apply, for example, aromatizing agents with the taste of apple or black currant, or fruit mixture, or gin, or cinnamon, or coriander, or laurel, or Cola. The suggested method for obtaining the suggested food product out of sunflower seeds deals with mixing unpeeled seeds with vegetable oil, taste-aromatic additives and iodine. Seeds should be pre-roasted, cooled up to 16-18° C, supplemented with the mixture of vegetable oil and taste-aromatic additives being nonthermostable substances to be kept in hermetically sealed packaging for about 5-6 h and packed into hermetically sealed packaging. The innovation enables to obtain iodinated roasted sunflower seeds with the taste of nonthermostable taste-aromatic additives. |
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In the first embodiment bulk foodstuffs in placed in chamber, heated with microwave irradiation at 100-140°C under reduced pressure of 50-120 mmHg up to readiness (the first variant). In another embodiment bulk foodstuffs in placed in chamber and heated with microwave irradiation and heated air at 140-200°C up to readiness. |
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Method for producing of nut-like mass from raw plant material Method involves grinding raw plant material to homogeneous structure, with mixture of pumpkin cake and chick-pea grain used in the ratio of 2:0.7,respectively, being used as raw plant material. Pumpkin cake is produced by method involving treatment of ground pumpkin seeds before pressing procedure with aqueous solution of aminoacetic acid used in an amount of 0.1% by weight of ground material. Chick-pea grain is preliminarily germinated, fermented to glutamic acid content of at least 11,300 mg%, ground and inactivated at temperature of 85-900C for 10-12 min. |
Another patent 2528517.