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Method of granulated food product production Invention relates to food industry and may be used in the field of individual and public catering in the process of instant food products production. The method for production of the granulated food product includes production of fruit-and-berry concentrates and press cake, their mixing with sugar powder, a structure-forming agent and the other recipe ingredients. The structure forming agent is represented by buckwheat flour that is extruded. The extrudate is milled into 180 mcm particles and introduced in an amount of 30-36 wt %. The mixture is granulated and dried till residual moisture content is 8-9% at a temperature of 50-55°C. The produced granules are classified in terms of size for removal of particles sized less than 0.5 mcm or over 3.0 mm; then one proceeds with packing. |
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Dry fizzy beverage concentrate Invention relates to alcohol-free beverages industry and deals with a dry fizzy beverage concentrate. The dry fizzy beverage concentrate contains sodium bicarbonate, calcium carbonate, basic magnesium carbonate, citric acid, glucose, sugar, dry soya protein and/or egg albumen and flavour additives at the following components ratio, wt %: sodium bicarbonate - 5-20, calcium carbonate - 2-10, basic magnesium carbonate - 1-5, citric acid - 7-25, glucose - 5-40, sugar - 5-30, dry soya protein and/or egg albumen - 5-20, flavour additives - balance. |
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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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Present invention refers to an agent for improving antibacterial action, containing an active ingredient in the form of a fraction of molecular weight 5000 or less, prepared of kombu (seaweed) extract. |
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Method for production of composition for beverage preparation /versions/ Invention relates to food industry. The method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Beet roots frying is performed with addition of cocoa butter amounting to 5-10% of the beet roots weight; air drying is performed after frying. Milled sugar beet roots may be mixed with oat flour and cocoa powder amounting to 10-15% and 5-10% of the beet weight, respectively, or with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the second version, the method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. According to the third version, the method envisages decontaminated sugar beet roots cutting, drying till brown colour is obtained at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. The fourth method distinctiveness from the second one is as follows: milled sugar beet roots are mixed with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the fifth version as distinct from beet roots with oat flour and instant coffee. |
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Method for production of functional beverage having antioxidant effect Invention relates to alcohol-free beverages industry. The method envisages performance of electrochemical activation of water till the level of oxidation-reduction potential is equal to no less than 450 mV at a pH value equal to 7-8, electro activated water purification by way of water passing through a column filled with activated carbon and finish filtration. The finishing filtration is performed with usage of filtering elements with pores diameter equal to no more than 1 mcm; then one performs introduction of "Antioxilen -1 BV" food additive and fruit essential oil. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Method for production of cryopowder from pumpkin using uhf electromagnetic field and solar energy Invention relates to usage of UHF electromagnetic field and solar energy during production of pumpkin cryopowder. The method involves pumpkin cutting into pieces, removal of seed cells, treatment with UHF electromagnetic field with frequency equal to 2400±50 MHz and power equal to 300-450 W during 1.5-2.5 minutes with temperatures within the whole bulk of the pumpkin pieces reaching 78-83°C. The semi-product is dried with solar energy until moisture content is 8-10%. The dried semi-product is supplied into the cryomill to produce cryopowder that is packed. |
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Invention relates to water or a beverage enriched with water by an electrolytic process, and method for production thereof. The method enriching water with oxygen by an electrolytic process includes the following successive steps: a) electrolysis of water that is mineralised but free of Cl- and Br- ions, in an electrolysis cell (3) in which the anode and cathode are separated by a membrane pervious to electric charges but impervious to gases; b) collecting the oxygen-enriched water from the anode compartment of the electrolysis cell (3b); c) re-injecting the water collected from the cathode compartment of the electrolysis cell (3a), free of hydrogen, into the oxygen-enriched water obtained at step (b); and d) packaging (5) the water obtained at step (c). |
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Vegetal raw material syrup and its production method Invention relates to food industry, in particular, to alcohol-free products manufacture and relates to a composition of ingredients for a vitaminised syrup prepared from vegetal raw materials and biologically active additives and used in a beverage with biostimulating and vitaminising effect. For production of 100 kg of the ready syrup one takes the following initial components: 6.5-7.0 kg of rosehips, 3.0-7.0 kg of green tea, 0.5-2.0 kg of amber acid, 61-63 kg of sugar sand, 3-6 l of magnolia-vine infusion and water - balance. |
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Energy food composition with low caffeine content Energy food composition contains caffeine in an amount of less than 0.00045 g/ml, a choline derivative in an amount of approximately 0.0004 g/ml - approximately 0.009 g/ml, vitamins B6 and B12, folic acid, niacin or its derivative, glucuronolactone; N-acetyl -L-tyrosine, L-phenylalanine, an organic acid, taurine and at least one flavouring agent. Additionally, the composition may contain a preservation agent while the choline derivative may contain citicoline. |
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Composition for beverage preparation Composition contains lemon oil, sugar and tumeric powder. The invention novelty is as follows: additionally the composition includes psyllium powder at the following components ratio, weight parts: lemon oil - 0.1-0.15; sugar - 30-40; tumeric powder - 0.01 -0.02; psyllium powder - 15-20. |
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Invention relates to nonalcoholic and food-concentrates industry and may by used in the food ration of people living in environmentally unfriendly regions including Far North districts. The polycomponent concentrate contains extractive substances of fruit-and-berry raw materials, a carbohydrate-containing additive and drinking water. The extractive substances of fruit-and-berry raw materials are represented by extractive substances of fresh-frozen black-currant berries with the vegetative part of black-currant bush and dry leaves of "Valentina" breed amaranth; the carbohydrate-containing additive is represented by sugar sand or maltose syrup. |
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Two-component concentrate for beverage preparation Invention relates to non-alcoholic industry, in particular, to concentrates for alcohol-free beverages. The concentrate consists of two components. The first component contains a water extract of a mixture of vegetal and wood raw material, citric acid and a colouring agent. The vegetal and wood raw material mixture composition used for production of the water extract contains St.John's wort, licorice roots, eleuterococcus root, mountain ash fruits and oak wood chips. The second component is represented by a mixture of the following ether oils: laurel leaf, eucalypt, lemon, pine and grapefruit. |
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Yeast compositions with clay nets and methods for using them Invention refers to a composition containing yeast cells for reducing or eliminating the negative effects of mycotoxins. The yeast cell including a yeast cell wall containing a certain amount of clay or a clay-containing ingredient built into said yeast cell wall, for reducing or eliminating the negative effects of mycotoxins. The composition for reducing the bioavailability of mycotoxins, which contains a yeast cell wall extract with the in-built clay or clay-containing ingredient. Animal feed for reducing the bioavailability of mycotoxins, which contains the yeast cell wall extract with the in-built clay or clay-containing ingredient. The method for reducing the bioavailability of mycotoxins for animals or a human. The method for preparing the yeast cell wall extract with the in-built clay or clay-containing ingredient for reducing the bioavailability of mycotoxins. |
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"strana limonia kla-tu premium" alcohol-free beverage Effervescent alcohol-free beverage contains (per 1000 dm3 of the ready product): 90-110 kg of sugar, 2.2-2.6 kg of citric acid, 4.5-5.3 kg of taste-and-flavour juice-containing base "Pomegranate 3500172880000", 0.48-0.53 kg of natural flavouring agent "Marasca cherry 31825001750000", 0.15 -0.17 kg of sodium benzoate, 2.08-4.15 kg of carbon dioxide and water - balance. |
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"strana limonia grunya premium" alcohol-free beverage Effervescent alcohol-free beverage contains (per 1000 dm3 of the ready product): 97-110 kg of sugar, 1.5-2.2 kg of citric acid, 1.5-2.5 kg of juice-containing base "Multifruit 52091033022005", nature-identical flavouring agents "Apple 31830007150000" and "Williams Pear 31861000030000" and natural flavouring agent "Pear 31821000130000" respectively, each ingredient is in an amount of 0.48-0.53 kg. Additionally the beverage contains 0.25-0.35 kg of the food additive "Caramelised colour RW(E150a) 32104000500000", 0.15-0.17 kg of sodium benzoate, 2.08-4.15 kg of carbon dioxide and water - balance. |
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Whole grain beverage production method Invention relates to whole grain beverage production by injection with steam. The method involves stages of whole grain flour dispersion in a product batch to manufacture the product mixture and the product mixture treatment by injection with steam to produce a whole grain beverage with reduced viscosity and including from nearly 0.1 to nearly 7 wt % of whole grain flour. |
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Invention relates to food compositions. The energy composition contains methylated xanthine, a choline derivative and at least one flavour in an amount sufficient for imparting an attractive taste to the energy composition. Additionally, the energy composition may contain vitamins, amino acids, preserving agents and so on. |
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Preventive beverage containing spirulina Fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree. |
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Method for production of "lesnaya skazka" sbiten Honey is added to water heated up to 60-80°C and thoroughly stirred during 30-40 minutes till homogeneous liquid production, one performing dilution and thermal treatment. Apple syrup is produced by way of mixing juice with sugar and citric acid, heating up to 75°C and cooling; black chokeberry syrup is produced by way of mixing with hot water, infusion, filtration, sugar and citric acid addition, boiling. One performs the syrups temperature reduction to 40-50°C and the water-and-honey solution introduction. Thyme, oregano and coriander infusions (produced by way of extraction in water bath, infusing and filtration) are introduced into the beverage. Water-and-alcohol infusions of aromatic raw material are produced by way of infusing with the use milled dry peppermint material with water-and-alcohol mixture with an alcoholic content of 40 vol. % at a ratio of 1:10; then one introduces them into the beverage and performs thorough stirring. 50% citric acid solution is introduced into the beverage, thoroughly stirred till production of homogeneous sbiten mass which is cooled to 20°C, filtered, bottled and stored till consumption; the ingredients are used in the specified quantity. The invention ensures improvement of organoleptic indices of the sbiten, enhancement of its nutritive value and imparting properties aimed at the human organism protection, immunity improvement and detrimental technogenic factors action reduction. |
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Composition for preparation of medical and preventive beverages and purees Invention relates to food industry, in particular, to production of a composition for preventive beverages and purees. The composition contains 5-10% highly purified beet extract and the following ingredients at an equal ratio: dry fruits of rosehips, snowball tree berries, haw berries, wild apple and/or pear, blueberries and/or blackberries. |
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"strana limonia chiffon premium" alcohol-free beverage Effervescent alcohol-free beverage contains (per 1000 dm3 of the ready product): 95-115 kg of sugar, 2.2-2.5 kg of citric acid, 9.5-10.5 kg of "Multifruit 5209103 3022005" juice-containing base, 0.015 kg of "Yellow 32156000350000" complex food additive, 0.15-0.17 kg of sodium benzoate and 2.08-4.15 kg of carbon dioxide. Additionally the beverage contains 0.070-0.075 kg of "Caramelised colour RW (E150a) 3210400050000" food additive, 0.58-0.62 kg of "Neutral emulsion 35000038250000" natural flavouring agent, 0.45-0.55 kg of "Passion fruit 31104301040000" natural flavouring agent, 0.45-0.55 kg of "Lulo 3182501 0 170000" natural flavouring agent and water - balance. |
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Alcohol-free beverage and its production method Alcohol-free beverage contains - 5-20 wt % of Aloe Vera stabilised gel, 0.001-30 wt % of sugar and/or its substitute, 0.02-5.0 wt % of gum, ≥0.01÷<0.8 and >0.8÷≤1.00 wt % of a jellying agent and water - balance. The gum is may be represented by gellan gum, the jellying agent - by calcium lactate. Additionally the beverage may contain taste-and-flavour components. The method consists in addition of Aloe Vera stabilised gel, sugar and/or its substitute to a preliminarily jellied gum solution. The gum jellying is performed by way of blending the gum solution with water solution of the jellying agent which may be used as a dry salt. The gum is may be represented by gellan gum, the jellying agent - by calcium lactate. A complexing agent represented by sodium citrate and a flavouring agent may be added to the beverage. |
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Soft sprinkling beverage on the basis of physiologically functional food ingredients Beverage contains the next initial ingredients: 0.2 g of green tea extract, 0.1 g of walnut leaves extract, 0.1 of rose hip extract, 0.05 g of melissa grass, 0.2 g of sweet clover grass, 64 g of sugar, 1.41 g of citric acid, 0.25 g of potassium sorbate, at least 3.00 g of carbon dioxide, the rest - drinking water corrected to 1 l. |
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Invention is related to food industry and may be used in production of phytoteas. The phytotea composition includes (wt %) garden beet root crops - 30, dogrose leaves - 20, nettle leaves -20, parsley root crops - 15 and scorzonera root crops - 15. Nettle leaves are washed, dried and treated with pungent water steam at a temperature of 103-105°C during 1.5-3 minutes. Then they are preliminarily slightly dried till moisture content is 55-65% and cut into particles sized 4-6 mm. After cutting nettle leaves are dried till moisture content is 6-4%. Dogrose leaves are also treated with pungent water steam at the same mode as nettle leaves. Then they are cut into particles sized 4-6 mm and dried till moisture content is 4-6%. Scorzonera root crops are washed and dried at a temperature of 65-70°C till moisture content is 4%, then they are milled into particles sized 0.5-0.8 mm. Fresh garden beet root crops are washed, peeled, milled into pultaceous mass and mixed with the milled dogrose leaves and scorzonera root crops and placed into fomenters for 2.5-3 hours at a temperature of 38-42°C and relative air humidity of 88-90%. Parallel fresh parsley root crops are washed, milled into pultaceous mass; one adds milled nettle leaves to milled parsley root crops, stirs them and places them into fomenters for 2.5-3 hours at a temperature of 26-30°C and relative air humidity of 88-90%. Then the both masses are combined, stirred and left in a condition heated up to 65-70°C for 2-2.5 hours for maturation of the total mass. |
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Composition and method for increasing rate of muscular glycogen resynthesis after physical activity Invention relates to application of a food composition for oral administration; the composition contains caffeine and carbohydrate for increasing the rate of muscular glycogen resynthesis. Additionally one proposes a method for activation of muscular glycogen resynthesis after intensive physical activity depleting reserves of glycogen; the method involves administration of the composition containing caffeine and glycogen. |
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Invention is related to beverages. The tea-based beverage with total calorie content at least 17 kJ per 100 g contains water (at lest 85% of the total beverage weight), catechins;(C) (0.04 - 0.4% of the total beverage weight) and a non-caloric sweetener in a quantity sufficient for sweetness (S) of the non-caloric sweetener in terms of sucrose equivalent is at least 7% of the total beverage weight, with S value determined from the following expression: S=∑i Ri mi, where Ri is sweetness of the non-caloric sweetener in relation to an equivalent sucrose weight andsmisis the non-caloric sweetener quantity (% of the total beverage weight). The beverage specificity consists in it containing a non-caloric sweetener in a quantity meeting the condition: 34<(S/C)<115. |
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Calcium-enriched composition and its production method Invention is related to a calcium-enriched composition. The solid phase composition contains at least one hydrocarbon source, at least one calcium source and at least one organic acid. Calcium content is from 7 to 12 wt % while the composition solubility in water is at least 500 g/l. Proposed is an aerated beverage enriched with 300-350 mg/l calcium by way of the said composition introduction; proposed is an aerated beverage or concentrate enriched with 400 mg of calcium per 250 ml of the beverage or concentrate by way of the said composition introduction. The method for production of the calcium-enriched composition envisages dissolution of the carbohydrate source in water solution, addition of the calcium source for production of a carbohydrate-and-calcium solution, filtration, addition of the organic acid source and the composition drying. The composition, if dissolved, is not separated from the liquid phase of a product such as a beverage even after storage under no chilling conditions for three months. |
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Protein beverage and its production method Protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate. |
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Beverages containing non-caloric sweetener and lo han go juice concentrate Invention deals with beverage compounds sweetened with at least one non-caloric sweetener such as one of the combinations produced of stevia plant including stevioglycosides, rebaudiosides as follows: rebaudioside A, stevioside etc. Additionally the beverage contains Lo Han Go concentrated juice taken in an amount sufficient for improvement of savour of the beverage but without modification of the savour. One describes compositions of beverages containing non-caloric sweeteners, compositions of natural beverages and concentrates for production of beverages containing steviosides and Lo Han Go concentrated juice. Additionally one describes a method of including Lo Han Go concentrated juice into the beverage composition. |
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Beverage-type products containing stevioglycosides and at least one acid Group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. |
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Alcohol-free beverage and its production method Alcohol-free beverage contains - 5-20 wt % of Aloe Vera stabilised gel, 0.001-30 wt % of sugar and/or its substitute, 0.02-5.0 wt % of gum, 0.08 wt % of a jellying agent and water -the rest. The gum may be represented by gellan gum, the jellying agent - by calcium lactate. Additionally the beverage may contain flavour and taste components. The alcohol-free beverage production method consists in addition of Aloe Vera stabilised gel, sugar and/or its substitute to a preliminarily jellied gum solution. The gum jellying is performed by way of blending the gum solution with water solution of the jellying agent which may be used in the form of dry salt. The gum is represented by gellan gum, the jellying agent - by calcium lactate. A complexing agent represented by sodium citrate and a flavouring agent may be added to the beverage. |
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Lo-han-go composition for stevioglycosides bitter residual taste attenuation Beverage contains stevioglycoside or rebaudioside in an amount of approximately 0.04% - 0.08% of the beverage weight and Lo-Han-Go juice concentrate in an amount of approximately 0.01% - 0.5% of the beverage weight; Lo-Han-Go juice concentrate is contained in an amount sufficient to attenuate the bitter residual taste of stevioglycoside or rebaudioside in the beverage and to improve the beverage flavour. The beverage may additionally contain a non-caloric sweetener in an amount of approximately 0.15% - 0.19% of the beverage weight. The beverage may additionally contain erythrite, D-Tagatose or the both. Additionally, the beverage may contain caloric sweeteners. Lo-Han-Go juice concentrate contains mogrosides V un an amount of 2 - 99 wt %. The beverage may contain an aroma. The beverage production method involves mixing the beverage with a sweetener containing stevioglycoside or rebaudioside in an amount of approximately 0.04% - 0.08% of the beverage weight and Lo-Han-Go juice concentrate in an amount of approximately 0.01% - 0.5% of the beverage weight. Lo-Han-Go juice concentrate is contained in an amount sufficient to attenuate the bitter residual taste of stevioglycoside or rebaudioside in the beverage and to improve the beverage flavour. |
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Actoprotection action beverage Beverage contains 1.0-1.5 kg of citric acid, 0.150-0.177 kg of sodium benzoate, 90-200 kg of a flavour additive and carbonated or non-carbonated water up to 100 decalitres of the beverage. Apart from the above components, the beverage contains (per 100 decalitres) a mixture of active components including 15-25 kg of natural honey, 90 kg of rosehips syrup and 0.15-0.25 kg of refined amberat extract dissolved in water; the ratio of amberat extract to water 1:8. |
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Sobering action beverage contains the following ingredients (kg per 100 decalitres of the beverage): citric acid -1.0-1.5, a flavour additive - 90-200, sodium benzoate - 0.150-0.177, a mixture possessing an alcoprotective action including natural honey - 15-25, water-soluble extract of amberat - 0.15-0.25, rosehips syrup - 90, water - the rest. The ratio of amberat extract to water 1:8, water may be carbonated or non-carbonated. The flavour additive may be represented by syrup of berry and/or fruit and/or herb. The berry syrup may be represented by raspberry syrup and/or syrup of red bilberry and/or blueberry and/or cranberry and/or cherry; the herb syrup - by estragon syrup. The amberat extract may be represented by dry powder of amberat extract. |
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Beverage having detoxicant action Detoxicant beverage contains (per 100 decalitres of beverage) the following initial components: 1.0-1.5 kg of citric acid, 90-200 kg of a flavour additive, a mixture consisting of 15-25 kg of natural honey, 0.15-0.25 kg of water-soluble extract of amberat, 90 kg of rosehips syrup and carbonated or non-carbonated water up to 100 decalitres. The ratio of amberat extract to water 1:8. The flavour additive may be represented by berry and/or fruit and/or herb syrup. The berry syrup may be represented by raspberry syrup and/or syrup of red bilberry and/or blueberry and/or cranberry and/or cherry; the herb syrup - by estragon syrup. The amberat extract may be represented by dry powder of amberat extract. This ensures the beverage fitness for preventive consumption by people who are permanently resident in regions with a higher level of radiation and technogenic pollution of the environment. |
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Beverage-type products containing non-caloric sweetener and bittering agent Low-caloric beverage contains water, at least one natural non-caloric sweetener having a residual sweet aftertaste and a bitter-tasting component for attenuation of the residual aftertaste in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste. The bitter-tasting component concentration in the beverage is 125 ppb - 31 ppm of the beverage total weight. The bitter-tasting component contains limonin. The beverage may additionally contain erythrite and D-Tagatose or at least one caloric sweetener while the bitter-tasting component may contain naringin. The non-caloric sweetener is selected from the group containing stevioglycoside, Lo-Han-Go powder, thaumatin, monatin, monellin, brazzein and their combinations. In accordance with the method proposed the non-caloric sweetener having a residual sweet aftertaste is mixed with the bitter-tasting component to produce a mixture; in case of the latter usage in a beverage the bitter-tasting compound is contained in an amount sufficient to attenuate the non-caloric sweetener residual sweet aftertaste. The concentrate for the low-caloric beverage production contains at least one natural non-caloric sweetener having a residual sweet aftertaste and a limonin-containing bitter-tasting component in an amount sufficient to attenuate the non-caloric sweetener residual aftertaste when the concentrate is mixed with the solvent for the beverage preparation. The concentrate may be represented by a syrup and may additionally contain at least one caloric sweetener while the bitter-tasting component may contain naringin. |
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Alcohol-free beverage (versions) Invention relates to food industry and may be used as drinking water enriched with a complete complex of vitamins and minerals as well as a base for production of alcohol-free beverages, juices, alcoholic drinks and as remedy for hangover prevention and relieve. In the first version the beverage contains at least one vitamin from the series: A, H, B1, B2, B3, B5, B6, B9, B15, B12, D, E, C, P, K, macroelements, microelements, siccine acid and/or siccine acid succinates and water taken at a specific ratio. In the second version the beverage contains at least one vitamin from the series: A, H, B1, B2, B3, B5, B6, B9, B15, B12, D, E, C, P, K, macroelements, siccine acid and/or siccine acid succinates and water taken at a specific ratio. In the third version the beverage contains at least one vitamin from the series: A, H, B1, B2, B3, B5, B6, B9, B15, B12, D, E, C, P, K, microelements, siccine acid and/or siccine acid succinates and water taken at a specific ratio. In the fourth version the beverage contains at least one vitamin from the series: A, H, B1, B2, B3, B5, B6, B9, B15, B12, D, E, C, P, K, siccine acid and/or siccine acid succinates and water taken at a specific ratio. |
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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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Method of mineralising drinking water from distillate Invention relates to the technology of obtaining drinking water by mineralising distillate. In order to implement the method, magnesium sulphate, potassium sulphate, zinc sulphate and manganese sulphate are first dissolved separately in a small amount of distillate. The given amount of distillate is then poured into a container, after which the prepared solutions of magnesium sulphate, potassium sulphate, zinc sulphate and manganese sulphate are then successively added while stirring slowly. The mineralised water prepared that way is then stirred, held for 1.5-2.0 hours and then poured into the required container. |
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Beverage-type products sweetened with stevioglycoside modified with anisic acid Group of inventions related to beverages and other beverage-type products. The beverage contains water, a stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener. The concentrate for the beverage preparation contains the stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener when the concentrate is mixed with a dilutant to produce the beverage. The beverage is represented by the concentrate for beverages production diluted with water. Implementation of the method for disguising the metallic aftertaste of the stevioglycoside-based non-caloric sweetener in a beverage-type product involves addition of anisic acid to the beverage-type product in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener. The beverage production method is implemented as follows: one specifies the composition of the beverage containing at least the stevioglycoside-based non-caloric sweetener having a metallic aftertaste, adds anisic acid to the beverage composition in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener and produces the beverage composition whereof is as per Stage 2. The sweetener e contains a stevioglycoside-based non-caloric sweetener having a metallic aftertaste and anisic acid in a quantity sufficient to disguise the metallic aftertaste of the stevioglycoside-based non-caloric sweetener. |
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Carbohydrate composition for even reaction to glucose Invention relates to low-glycemic affordable carbohydrate composition. Carbohydrate composition in compliance with invention contains the following components: (i) 5-60 wt %, one or more monosaccharides, selected from monosaccharides that differ from glucose and fructose, in particular, galactose, ribose and mannose; (ii) 10-75 wt % oligosaccharides, having length of 2-20 anhydromonose units, at least half of which represents anhydroglucose remains bound in alpha-1-position with 1-, 3-, 5- or 6 positions of another anhydromonose unit, besides, component (ii) contains 10-60 wt % of one or more oligosaccharides selected from trehalulose, palatinose, turanose and leucrose; (iii) 0-75 wt %, other affordable carbohydrates. Invention also relates to food composition, containing low-glycemic carbohydrate composition and proteins and/or lipids, besides, carbohydrate composition makes 35-70 en.% of food composition. Food composition is used to treat diabetes, obesity, resistance to insulin, or for postprandial reaction to glucose. |
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Method of granulated food product preparation Invention relates to food industry and may be used in the field of individual and public catering in the process of instant products production. The granulated food product is produced by way of pressing fruit-and-berry raw material, concentrating the produced juice, drying and milling pulp, mixing these components with other dry ingredients, granulating the mass, drying and classifying the produced granules. |
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Invention relates to a method for production of dry concentrate for manufacturing alcohol-free dietary beverage containing ambrosia. The method is implemented as follows. One takes initial substances admeasured in the following weight ratio: powdered lyophilised ambrosia and saccharose mixture (strained through a 0.75 mm hole sieve) - 0.175 wt %, ferrum chelate - 0.425 wt %, vitamin C (strained through a 0.75 mm hole sieve) - 0.4 wt %, mixture of a aromatising agent, a colourant, SiO2 and maltodextrin (strained through a 0.75 mm hole sieve) - 4 wt %, waterless citric acid (strained through a 1 mm hole sieve) - 3.75 wt % and saccharose (strained through a 1 mm hole sieve) - 90.25 wt %, SiO2 1 wt %. The components are loaded into a chromised mixer in the specified order and mixed till a homogeneous mixture production. Then one produces dry concentrate which is mixed with water in a ratio of 60 g per 1 litre of water before consumption. |
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Cola-based beverages contain water, at least one sweetener, a natural acidulent containing lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid, a colouring agent containing a Class I caramel colorant and concentrated apple extract and cola flavouring. The beverage may be represented by a cola-based natural beverage, a cola-based dietary natural beverage, a cola-based natural beverage with a low-calorie content. The clear cola-based beverage contains water, at least one sweetener, an acidulent containing: lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid and cola flavouring. The method envisages mixing (in any order) water, at least one sweetener, an acidulent containing lactic acid and, at least dihydroxysuccinic and/or hydroxy tricarballylic acid, a colouring agent containing Class 1 caramel colorant and concentrated apple extract and cola flavouring. |
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Dietary product represented by a cola-based drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids. The product also contains a caramel colouring agent and cola aromatisant. The natural potent noncaloric sweetener may contain at least one of the sweeteners containing: a stevia extract, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, stevioglycosides, Lo Han Go extract, Lo Han Go powder, mogroside V, monatin, glycyrrhizin, thaumatin, brazzein and monelline. The natural non-potent noncaloric sweetener may contain at least erythrite or tagatose. During the cola-based dietary drink production one mixes (in any order) water, at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids, a caramel colouring agent and cola aromatisant. During the drink production one may add soda water into it. A tunnel pasteurisation stage may be provided for in the method. The clear cola-based dietary drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids and also cola aromatisant. |
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Vegetable concentrate "vector" Vegetable concentrate contains extractive and dry substances. The prepared concentrate contains the following extractive substances (g per 100 cm3): birch leaf - 0.195-0.230; nettle leaf - 0.185-0.225; oat grains - 0.290-0.362; wormwood herb - 0.075-0.085; corn silk - 0.150-0.210; trifoliate violet herb - 0.165-0.195; cinnamon infusion - 0.038-0.046; propolis extract - 0.165-0.178; coneflower extract - 0.050-0.060. Additionally, the concentrate contains the following extractive substances (g per 100 cm3): concentrate based on hardened green tea stems extract - 6.400-6.850; multicomponent concentrate based on cranberry-and-vegetal concentrate - 5.850-6.250; multicomponent concentrate based on cranberries concentrate -6.550-7.240; natural honey - 3.245-3.846; vitamin premix for non-alcoholic beverages - 0.410-0.450; granulated sugar - 32.000-36.500; culinary salt - 0.350-0.420; citric acid 0.135-0.175, potable water (balance). Addition of 2-3 teaspoonfuls of the concentrate into a cup of tea or simply a glass of boiled water results in preparation of a beverage noted for a balanced sweet-and-sour taste with some mild bitterness in the honey-and-spicy flavour note. |
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Receiving method of dry oat kissel concentrate Invention is related to production of dry oat kissel concentrate. The method envisages mixing the oat component with a filler serving to improve the product palatability and biological value and thermal treatment. The oat component is represented by oat flour taken in an amount of 27-28% of the finished product total weight. Thermal treatment consists in dextrinising oat flour with IR rays at a temperature of 80-90°C during 4-7 minutes; after thermal treatment oat flour is chilled to 20-25°C and mixed with the filler. The filler is represented by ground dry red bilberries or sea-buckthorn berries or cranberries or whortleberries or rosehip fruits preliminarily mixed with sugar. |
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Method of potable water preparation for production of beverages Method of potable water preparation for production of beverages pre-treatment of kaolinite with silicon digluconate solution with a concentration of 20-30 mg/dm3 (in terms of silicon, the volumetric ratio of kaolinite and silicon digluconate solution being 1:1.5-2.0. Then the obtained paste-like kaolinite is dried at a temperature of 20-22°C during 24-26 h and mixed with potable water. Thereafter water is separated from the sediment. |
Another patent 2513549.