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Fizzy beverage production method and device for its implementation Production of a fizzy beverage with frozen foam containing a malt dehydration product includes: formation of a suspension containing frozen beverage particles by way of the beverage cooling and stirring; preparation of fizzy beverage frozen foam containing fizzy beverage microparticles and small-sized gas bubbles by way of the suspension cooling and stirring with introduction of external gas into the suspension that is performed using atmospheric air or gas produced through substitution of atmospheric air with nitrogen as the external gas; supply of the prepared frozen fizzy beverage foam as a foamy component of the fizzy beverage poured into a portion vessel. The frozen foam preparation temperature must be from -8°C to -2.5°C. The invention additionally relates to the fizzy beverage preparation device including a vessel for the beverage transportation connected to a cooling device, a portion vessel of formation of foam on the beverage, a device for cooled fizzy beverage dispensing and a device for frozen foam dispensing that includes: a device for suspension formation, a device for frozen foam preparation, a device for frozen foam preparation determination, a device for dispensing fizzy product frozen foam into the portion vessel. |
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Method for nitrous oxide introduction into liquid (versions) Invention relates to methods for nitrous oxide introduction into liquid. The first version of the method involves supply of nitrous oxide gas into the pipeline under a pressure of 200-800 kPa and at a temperature of 0-30°C, supply of liquid into the pipeline under a pressure of 200-500 kPa and at a temperature of 1-20°C, supply of the mixture of nitrous oxide and liquid into at least one static mixer under a pressure of 200-500 kPa and at a temperature of 1-20°C, the flow rate being 1-5 l/sec. The second version of the method involves supply of liquefied nitrous oxide into the pipeline under a pressure of 3.9-6.0 MPa and at a temperature of 0-30°C, supply of liquid into the pipeline under a pressure of 3.9-6.0 MPa and at a temperature of 1-20°C, supply of the mixture of nitrous oxide and liquid into at least one static mixer under a pressure of 3.9-6.0 and at a temperature of 1-20°C, the flow rate being 1-5 l/sec. |
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Method for manufacture of vegetable juice (versions) Invention relates to food industry, in particular, to preserves manufacture, namely, to vegetable juices manufacture. One performs preparation, crushing and heating of tomatoes, separation of juice, addition of ascorbic acid, homogenisation, pasteurisation, packing and sealing. Homogenisation and pasteurisation are performed with simultaneous heating of the juice at a temperature of 55-65°C and with impact of acoustic filed of ultrasound oscillation range equal to 70 kHz - 1 kHz with specific power equal to 150 - 500 W/cm3 during 20 - 65 sec. Alternatively, juice is aerated, then - packed into containers and air-tightly closed in aseptic medium. |
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Method of treating atopic dermatitis accompanied by type b immunodeficiency Invention refers to medicine, specifically dermatovenerology, and may be used for treating atopic dermatitis accompanied by type B immunodeficiency. That is ensured by taking foam licorice bath with a solid extract of licorice root (SELR) and introducing a foam intragastric cocktail. For the purpose of preparing the cocktail, a disperse phase is presented by SELR, and a disperse medium is carbon dioxide. For the purpose of preparing the foam licorice bath, SELR 50.0-150.0 ml is used. The bath is formed before a patient is immersed at air pressure 300-400 kPa for 3-5 minutes to be reduced to 100-150 kPa and maintained throughout the whole procedure for 10 minutes. The patient is placed in the bath so that his/her body is placed in formed foam. The foam intragastric cocktail is introduced in dose 200-250 ml 15 minutes before meals once a day. |
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Method of treating atopic dermatitis with impairment of main links of immunity Invention relates to medicine, namely to dermatology and venerology and can be used for treatment of atopic dermatitis with impairment of main links of immunity. For this purpose foam licorice baths with thick extract of licorice root (TELR) are made and foamy intragastric cocktail is introduced. For preparation of cocktail TELR is used as disperse phase, with nitrous oxide being used as disperse medium. For preparation of foam-licorice bath 50.0-150.0 ml of TELR are used. Foam formation is carried out before patient submergence under air pressure 300-400 kPa for 3-5 minutes, with its further reduction to 100-150 kPa and its preservation during entire procedure for 10 minutes. Patient is placed in bathtub in such a way that their body is in formed foam. Foamy intragastric cocktail is introduced in dose 200-250 ml 15 minutes before meal one time per day. |
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Improvement of carbonated beverages or in connection with carbonated beverages Invention relates to food industry. The acidified carbonated beverage contains a base beverage and an agent regulating foam formation and/or an agent regulating carbon dioxide emission. The regulating agent includes a polyoxyethylenesorbitan compound ether of a fatty acid or a poly ethylene glycol compound ether of a fatty acid and has hydrophilic-lipophilic balance (HLB) value equal to 7 -16. The agent is present in an amount of 0.01 - 250 mg/l. The beverage preparation method involves the regulating agent addition into the base beverage. The method for reduction of foam formation and/or improvement of carbon dioxide retention in the acidified carbonated beverage involves the said regulating agent addition into the beverage. Application of a polyoxyethylenesorbitan compound ether of a fatty acid or a poly ethylene glycol compound ether of a fatty acid for reduction of foam formation and/or improvement of carbon dioxide retention in the acidified carbonated beverage. |
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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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Mixture for health and recreation cocktail Invention relates to food industry and medicine, it is intended for preparation of cocktails with health and recreation effect. The mixture based on natural juices contains natural juices: watermelon or grape or tomato juice or natural liquid honey, uncooked quail eggs in a blended condition and ozone at the following components ratio, g per l: natural liquid honey- 40-60, uncooked quail eggs in a blended condition - 240-260 (24-26 pcs.), ozone at the concentration of 0.004-0.01, natural juices: watermelon or grape or tomato juice - the rest. |
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Functional-purpose oxygen beverage production method One preliminarily prepares a flavouring additive by way of mixing blackcurrant syrup, maltodextrin and culinary salt of high purification degree into a homogeneous suspension. Then the suspension is dissolved during continual stirring in drinking water preliminarily heated to a temperature of 35-45°C at a ratio of 1:5. Then the produced mixture is delivered into a closed enriching chamber, spread in a thin layer across an inclined silicate base with a corrugated surface and treated with a steam blast highly-enriched with active oxygen forms (singlet oxygen, higher hydrogen peroxides etc.) supplied from an electrolyser. Oxygenation is performed in laminar mode, the flow rate being 2-3 l/s till production of the finished product with oxygen concentration 40-45 mg/l. |
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Method and device for puring of oxygen-enriched air liquids Method for pouring of oxygen-enriched or oxygen-gas liquid mixtures or other gases, specifically drinks into pots such as bottles or jars, provides liquid pouring into pots and the enriched liquid is held in nitrogen atmosphere during pouring process with excessive pressure, mainly in the range of 1-10 BARs, after that it is corked up gastight. The pot is being held in the nitrogen atmosphere, especially pressure which corresponds liquid filling pressure, with excessive pressure before liquid supply and before pressure treatment the pot is blown at least one time, mainly with nitrogen, or vacuumised. Also multiple combined pot treatment by blowing and preliminary vacuumisation can be held. Liquid gas, especially liquid nitrogen or oxygen can be added before vacuumisation. Also before liquid supply into the pot, extruded return gas can be collected and used for blowing treatment of the following pots. Device consists of at least one re-entry component with valve for liquid, at least one gas valve for blowing and/or pressure generation in the pot by nitrogen and partially filled with liquid ring boiler with ability to resist nitrogen pressure in the range of 1-10 BARs. The device also includes inductive sensor for consumption measuring and filling component is connected to supplying channel for liquid with lower side of the ring boiler. |
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Product with components of food foam Invention relates to food industry, namely to compositions for oxygen cocktails. The product with components of food foam includes a tank impermeable for gases and liquids and whose contents are a dispersion medium and gaseous phase containing a biologically active gas or a mixture of gases. The tank contents have the atmospheric pressure that the tank walls and the product shape are designed for. The tank can be either rigid or soft. The dispersion medium contains a stabiliser and/or a foaming agent for stabilisation and/or foaming of the phases and a water-holding component for improving the foam stability. The dispersion medium is in the product in a liquid or stabilised state. The product is made with a possibility of foam generation implemented through interaction of the tank walls, dispersion medium and gaseous phase with manual or hardware-controlled shaking of the product without additional mechanisms. The product is made with a possibility of supplying the food foam with fixed gas composition to the consumer's mouth and/or into a tank for taking it by squeezing the tank manually and/or by means of a spoon and/or by means of a pipe, and/or by pouring it out of a detachable spout or a hole that can be closed with a lid and/or a cork. In the product inside the tank the dispersion medium and the gaseous phase are in the form of separate phases and/or foam. |
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Method of beverage oxygenation Beverage oxygenation is performed by adding two-component gaseous mixture consisting of carbon dioxide and oxygen to obtain oxygen-rich beverage. Components content in the mixture is smoothly changed. First carbon dioxide content is bigger and makes 80.0-99.5%. Gradually carbon dioxide content is reduced with proportional increase of oxygen content. At the end oxygen content is bigger than carbon dioxide content and makes 80.0-99.5%. It is recommended to supply gaseous mixture under a pressure of 1-6 kg/cm2. Drinking water, mineral water, alcohol-free beverages or juices are used for oxygenation. |
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Oxygenated cocktail preparation method Foaming agent and oxygenated gaseous ingredient are added to the liquid base substance contained in a closed cavity. The liquid base substance is mixed with the foaming agent and the gaseous ingredient is bubbled through the resultant mixture during 6-120 s. The bubble aeration may be performed not only after the mixing but also prior to/during it. The gaseous ingredient is discharged into the liquid base substance under a pressure of 1.0-1.3 gauge atmospheres at a depth of no less than 0.95 of the liquid base substance head. Expenditure of ingredients for preparation of 1 l of the cocktail: foaming agent - 0.5-0.9 mg, oxygenated gaseous ingredient - 0.3-1.0 mg, liquid base substance - the balance. The liquid base substance may be represented by juice and/ or juice-containing beverage and/or fruit infusion and/or phytosolution or milk and/or dairy product. The foaming agent may be represented by liquorice extract and/or syrup and/or soaproot extract and/or syrup and/or gelatine and/or chicken egg white. |
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Capsule for oxygen cocktail preparation Capsule comprises a container filled with oxygen under excess pressure and a device, which lets oxygen out of the container after its immersion into liquid. Gas stays inside the capsule until it is immersed into liquid. After immersion, liquid is saturated with oxygen released from the container. |
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Method for producing of bottled oxygen-saturated water and complex for performing the same Method involves providing sequential ejection and pressure-flotation mixing of oxygen-containing gas with water; bottling and capping bottles filled with oxygen-saturated water; providing ejection-mixing in liquid-and-gas jet unit by saturating water with oxygen released from air through semi-permeable surface of narrow part of its mixing chamber; cooling water in flotation column through creation of low pressure by means of liquid-and-gas unit; feeding basic water into upper part of flotation column; withdrawing oxygen-saturated water from lower part. Complex for preparing of bottled oxygen-saturated potable water has ejection-flotation system for saturation of water with oxygen, consisting of ejector and flotation chamber, system for producing of oxygen-containing gas mixture, and system for feeding and bottling of oxygen-saturated water. The latter system has auxiliary pump, ejector, oxygen-saturated water bottling units and bottle capping units. Ejectors for systems designed for oxygen saturation of water, feeding and bottling of oxygen-saturated water are formed as liquid-and-gas units. Narrow part of mixing chamber is fabricated from semi-permeable material. Pressure chamber with helical channels is positioned around narrow part of mixing chamber. Ejector chamber for creating low pressure is connected through pipeline with upper part of pressure column. Basic water feeding pipe is connected to upper part of flotation chamber while pipe for discharging of oxygen-saturated water into bottles is connected to its lower part. Oxygen-containing gas mixture production system comprises ceramic, absorption and membrane-type filters arranged in succession and designed for removal of liquid, viscous and solid particles from air and for preliminary enrichment of air with oxygen. |
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Shell-and-tube jet-stream fermenter Shell-and-tube jet stream fermenter has heat-exchanger-aerator, accumulating reservoir positioned under heat-exchanger-aerator, and circulation pump. Heat-exchanger-aerator has casing, vertical drop-type, lifting and drain pipes, and main nozzle positioned above drop-type pipe. Additional nozzle is positioned in axially aligned relation with and above drop-type pipe. Lower end of drain pipe extends beyond lower cover by distance making at least 0.5 the length of lifting pipe and is axially connected to upper art of accumulating reservoir. Diameter of additional nozzle opening is smaller than diameter of main nozzle opening by at least 1.2 times and no more than by 1.8 times, and ratio of length Lo of nozzles to their diameter do is at least 10. Outlet section of main nozzle is arranged at the level not below axis of gas supply branch pipe. |
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Conditioned drinking water of the highest quality class The invention is pertaining to the chemistry of the water solutions and the water treatment and provides for production of the conditioned seasoned drinking water of the maximum quality class received due to the source drinking water supersaturation by oxygen. The water-oxygen complexes synthesized by the chemotronic plasma in the steam-gas mixtureofH2O2 + O2 allow at commixing in the normal conditions of the steam-gas mixture with the source drinking water to produce the supersaturated by oxygen ecologically pure drinking water with the concentration of the dissolved oxygen of 10-40 mg O2/l H2O. The anomalous physical and chemical properties of the supersaturated by oxygen of the steam-gas mixture of the drinking water and the effect of increased concentration of the oxygen and their durable conservation in time of the drinking water supersaturated by oxygen state are experimentally confirmed. The invention may be used in the food-processing industry, medicine, water economies, and also in production of the butylat oxygen-containing drinking waters. The invention ensures improvement of the drinking water quality meeting the requirements of the Sanitary Rules and Standards 2.1.4.1116-02 of the Russian Federation on the vital for the people health neutral and active forms of oxygen, and, in addition the increased dates of storage of the oxygen dissolved in the conditioned drinking water. |
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Method and complex for preparing of bottled oxygen- saturated water Method involves producing oxygen-saturated water by ejection-floatation mixing of water with oxygen-containing gas; bottling oxygen-saturated water and capping, with gas-and-vapor H2O2+O2 mixture synthesized by plasma chemotronical method being used in all above operations. Complex of equipment comprises ejection-floatation unit for oxygen saturation of water and installation for supplying and bottling of oxygen-saturated water. |
Another patent 2513534.