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Method and device for seasonings application during food products manufacture Unsprinkled food product fluid mass is introduced into the gap between the guide roller (2) and the parallel positioned size roller (3) and moulded into the food product ribbon of specified thickness. Downstream the roll gap, while adherent to the guide roller (2), the food product ribbon is sprinkled with (7) seasoning by means of a sprinkling device (5) on one side. The food product ribbon sprinkled on one side is supplied to another gap created by the guide roller (2) and the press roller (8); the seasoning (7) is impressed into the surface by way of the press roller (8). The food product ribbon is cut into individual slices. |
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Method and machine for continuous coating of products (in particular - confectionary products) cores Invention relates to a method and machine for continuous coating of confectionary products cores. The method includes supply of the mass of cores to be coated and of at least one coating material into one of the chambers specified and the said cores coating with the said coating material by way of handing the cores in the chamber. The said drum contains a spirally extending body permanently attached to the said drum to form the said chambers together therewith. The said cores handling in one of the said chambers includes a stage of the said drum angular and cyclic rocking in opposite directions round the said hinge axle with the mass to be treated retained within the said treatment chamber. The said angular and cyclic rocking in opposite directions is performed so that to provide for cyclic relocation and positioning of the said mass to be treated in two oppositely turned angular positions. The machine contains at least one hollow drum having a hinge axis and containing multiple treatment communicating chambers, a drive motor for the said drum rotation round the said axle, the first supply means for supplying the mass of cores to be treated into one of the said chambers and the second supply means for supply of at least one coating material into the said chamber for coating the said cores. Additionally, the machine contains a spirally extending body positioned within the said drum and permanently attached to the said drum to form the said chambers together therewith. One has provided for a commanding and controlling unit of the said motor for the said drum rotation with angular and cyclic rocking in opposite directions round the said hinge axle with the mass to be treated retained within the said treatment chamber. Additionally, the machine contains the third supply means (for supplying into the said drum an air mass that is shared by all the said chambers), pumping up means (for creating in each of the said chambers a corresponding treating air flow) and means for adjustment of the corresponding drying air flow characteristics for each of the said chambers. The said means for drying air flow characteristics adjustment contain a corresponding conditioning unit for each of the said chambers, the unit positioned at the said corresponding chamber input. |
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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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Grains products enriched with fibre and coated with protein Inventions group relates to grain products. The first subject of the invention is a grain product including grain kernels that are at least partly polished and coated with a coating layer. The said coating layer includes a protein matrix with fibrous food ingredients particles dispersed in the matrix. The fibrous food ingredient contains powdery cereal offal. The coating layer contains 3 wt % - 10 wt % of the food fibrous ingredient in terms of dry weight of grain kernels with coating. Additionally, the invention envisages a method for production of a dry grain product enriched with food fibres, involving coating of grain kernels, at least partly polished, with fibrous food ingredients particles and water dispersion containing protein with subsequent drying of coated grain kernels. The third subject of the invention is a fluid-permeable film material pouch containing the grain product. |
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Crispy food product production method One prepares the base and the auxiliary suspensions containing a binding agent. One alternatively coats the central part of the product with the base suspension and a dry mixture to form the first intermediate product. The latter is coated with the auxiliary suspension (that is more adhesive than the base suspension) and with inclusions till formation of the second intermediate product. One bakes the second intermediate product, optionally one may add seasonings into the product. The produced crispy food product contains the central part, the inner layer (glued to the central part and containing the base suspension and the dry mixture), the outer layer glued to the inner layer and containing the auxiliary suspension and the inclusions placed over the outer layer and partly coating it. Additionally the food product contains seasonings placed over the outer layer. |
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Method for spraying layer containing fat and sugar on edible product surface Invention relates to a method for application of a layer containing at least fat or sugar, in particular, a layer of chocolate or chocolate substitute, onto a surface, in particular, the curved or irregular surface of an edible product such as a cookie, waffle or light snack. The method involves the product delivery in at least two spraying stages, each of them involving formation of a conical jet with angle α equal to 12° - 25°, preferably - to 18°, using at least one nozzle, and a vertical axis; the said nozzle is placed above the product at a height (H) from 200 mm to 800 mm, preferably - from 300 mm to 650 mm, so that the sprayed jet, when reaching the product, becomes a vertically oriented plume of drippings having a basically cylindrical shape. |
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Pneumatic system for seasoning with flavour substances Invention relates to food industry and deals with a pneumatic system for seasoning with flavour substances. The flavour substance from the flavour substance loading funnel is brought in contact with food products inside a rotary drum using the combination of an eductor and four integrated vacuum generators which are actuated by compressed air. Each vacuum generator has a distributing nozzle in the form of a flanged slide-valve; compressed air (which is discharged through vortex channels distributed in a circumferential direction at the slide-valve outlet) enters the ring space between the slide-valve and its flange. Each vortex channel preferably has inclination angle 15° and yaw angle 15°. |
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Composition for production of edible coatings for meat products Invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition contains potato starch as the gelling component, dry granulated black currant juice with humidity content 15%, dry concentrated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32.5, dry concentrated red currant juice - 16.3, sugar - 16.3, potato starch -9,8, water - 25.1. |
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Composition for production of edible coatings for meat products Invention relates to food industry and may be used in production of food (mainly meat) products in edible coating. The composition for production of edible coatings contains food gelatine as the gelling component, dry granulated black currant juice with humidity content 15%, dry granulated red currant juice with humidity content 60% and sugar at the following components ratio, wt %: dry granulated black currant juice - 32, dry concentrated red currant juice - 16, sugar -16, gelatine -12, water - 24. |
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Novel cross-linking reagents for producing chitosan-based biocompatible materials Articles based on biologically active polymer materials can be used in surgery when treating wounds and as materials for temporary replacement of body tissue, in biotechnology for obtaining matrices for growing cell cultures, in pharmaceuticals as carriers of enzymes and other biologically active compounds. The cross-linking reagents are 2,4-derivatives of 3-oxa glutaric dialdehyde (2,2'-oxydiacetaldehyde). These compounds can be obtained via periodate oxidation of monosaccharides, nucleosides and nucleotides. |
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Article for transferring food modifier Article comprises a coating supported on a substrate material, wherein the coating comprises a carrier material containing a lipid which releasably retains a food modifier. |
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Multi-layered edible moisture barrier for food products Invention relates to production technology of multi-component food products containing components with different moisture content and water activity. Multi-layered edible moisture barrier contains at least one lipidic layer and flexible hydrophobic layer. Lipidic layer contains from 65 to 99 wt % of edible low-melting triglyceride mixture with 35°C melting temperature and from 1 to 35 wt % of edible macrodispersive high-melting lipide with melting temperature 70°C and higher. Lipidic layer has solid fat content from 50 to 70% at 15 to 25°C and contains microdispersive particles of high-melting lipide not more than 0.1 micron in good supply to prevent fluid fat leakage from crystalline fat net. |
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Frozen products manufacturing method Invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method. |
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Food products having system of moisture release to save texture during storage System of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity. |
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Agent for protection of foodstuffs from damage, method for protection of foodstuffs from damage Invention relates to agent and method for protection of foodstuffs from damage. Agent for protection of foodstuffs from damage represents birch bark extract as a liquid component wherein birch bark is dissolved or forms a dispersed system and wherein the content of birch bark extract and a liquid component is, wt.-%: birch bark extract, 0.01-40, and liquid component, 60-99.99. By other variant the agent used for protection of foodstuffs from damage represents package material comprising a base-forming component and a modifying agent wherein birch bark extract is used in the amount 0.01%, not less, of the base-forming component mass. Protection of foodstuffs from damage is provides by applying the indicated agent possessing high activity with respect to inhibition of growth of different pathogenic microorganisms on surface of foodstuffs or by packing the foodstuff into package material showing the same properties. Invention provides decreasing loss of foodstuffs in storage and transporting. Invention can be used for elevating storage time of sausage, cheese, fresh and processed meat, fish production, fruits, vegetables and so on. |
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Method for preparing of products having roasted appearance Method involves preparing composition for non-homogeneous coating and feed emulsion; applying composition for non-homogeneous coating onto feed emulsion; frying feed emulsion with applied composition until proteins of said composition coagulate to impart roasted appearance; cutting and cooling. Composition for non-homogeneous coating contains pigment or color and protein source. Feed emulsion contains meat and by-products and/or fish and fish products, textured plant or animal proteins, vitamins, salt, aromatizer, color, cereal crops, water. |
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Method for creating of protective coating for storage of fish product Method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution. |
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Pelleting apparatus has cylindrical working chamber with nozzle incorporated therein, and drive. Vertical shaft with four symmetrically fixed rectangular partitions is positioned within working chamber. Of said partitions, two opposite partitions are provided with rectangular radial cuts formed in their lower parts and other two partitions are in contact with bottom divided into four sections. Three of said sections are made perforated and fourth section has cut communicating with discharge branch pipe. Branch pipe for discharge of excessive fat-and-vitamin mixture is positioned under first section and branch pipe for feeding of heat-carrier is positioned under second and third sections. Nozzle for feeding of fat-and-vitamin mixture is located within upper part of first section and branch pipe with strainer type separator is positioned within cover positioned above second and third sections, said strainer type separator being designed for discharge of used heat-carrier. Charging branch pipe is positioned laterally of upper part of working chamber, above first section. |
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Method and device for jigging bar of food material Method comprises sucking independent flows of different viscous fluid food materials into cylinder (7) of the jigging device through the corresponding inlet opening in the cylinder, preventing the counterflow through the inlet ports, and discharging the portion of the material produced in the cylinder to the bar. Several feeding passages (11,12,13,14) for various viscous fluid food materials in the plate that defines tanks (2,3,4,5) connect the appropriate tanks for food material with the inlet ports in the cylinder. Piston (15) reciprocates in the cylinder by means of a driving means. Outlet valve (10) controls the flow through inlet port (9), and inlet valving member (15') controls the flow through the inlet ports. Inlet valve (10') is made of a passage, and inlet valving member can be defined by the edge of piston (15) that can open the inlet ports when the piston approaches the completely extended position. |
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Method for production of crab meat-like product Target product is formed by extrusion of fish dough through heated up to 90-95°C jet having circular opens for at most 5 mm in diameter. Then batching and heat treatment are carried out, wherein before batching fish dough is treated with protein emulsion. |
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Method of continuous preparation and packing of food portions (versions) Food slice consists of two or more products, for instance, nut paste and jelly. Proposed method provides simultaneous and separate transfer of each of two or more products to place of extrusion, control of water activity of two or more products either before and after separate transfer of products, simultaneous and separate extrusion of each of food products and injection of food products into tubular film web which is sealed in longitudinal direction. Food products are combined into preset portion of food using method of portion control which changes speed of extrusion basing on amount of available portion of food product. Food products inside packed portion preserve their identity. Then portion of food products is sealed inside flexible film. Invention provides slice in form of cohesion mass containing two or more different food products with possibility of simultaneous complete release of food products from wrap by hand which is sufficient for holding, handling, eating or using food products in other places as need be. |
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Condiment adding apparatus and product preparing system equipped with the same Apparatus has pipe mounted for rotation on supports. Pipe has inlet and outlet openings and device for feeding of condiment to each group of products. Transportation means positioned within pipe is made in the form of screw with spiral blade defining partitions for dividing pipe interior into sections. Screw is made in such a manner that each group of products fed to inlet opening is delivered into individual section and transported, without mixing with products of adjacent section, up to outlet opening. Product preparing system has weighing device and condiment adding apparatus. |
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Formulation for foodstuff coating and method for production of foodstuff coatings Claimed formulation contains the first polysaccharide having negative charge in formulation and converting into gel under cation effect, ad at least one the second component having neutral charge in formulation. Method for production of edible coating includes extrusion of said formulation and contacting of extruded formulation with gel-forming agent. |
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Method for producing of hollow bodies filled with food substance Method involves providing at least one hollow formed product having at least one cavity, which is open into surrounding medium and which may be filled with filler material solid at standard ambient temperature. Said cavity has cross section area of from about 0.25 mm2 to about 1 cm2. At the first stage, hollow formed products are covered at reduced pressure with filler material, with temperature of filler material being set in such a manner that filler material is of cream-like consistency. At the second stage, pressure is increased in order to provide delivery of flowing covering material into cavities. |
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Method for producing of molded collagen-coated products Method involves molding product from fish farce; applying collagen dispersion onto surface of molded product and freezing; preparing collagen dispersion from fish skin, with collagen content in dispersion constituting 3-5%; additionally introducing into farce enriching additive, such as sea kale, carrot or mushrooms, in an amount of up 30-35% by weight of farce; additionally introducing into farce pork fat in an amount of 10-15% by weight of farce. Method allows fish products enriched with connective-woven prior art fibers to be prepared, with update tendencies of consumer demands and development of raw material stock for fish industry being taken into consideration. |
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Method for obtaining of dough products with filler Method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler. |
Another patent 2528544.