Method for preparing of gerodietary product. RU patent 2244496.

FIELD: food-processing industry.

SUBSTANCE: method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO₂-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella indohii microorganism biomass by predetermined process; packing mixture.

EFFECT: improved quality of gerodietary product and increased content of nutritive substances in easily assimilated form.

IPC classes for russian patent Method for preparing of gerodietary product. RU patent 2244496. (RU 2244496):

C12P1/02 - by using fungi

A23L1/325 -

A23L1/29 - Modifying nutritive qualities of foods; Dietetic products ( A23L0001090000 takes precedence;dietetic salt substitutes A23L0001220000)

A23B4 - General methods for preserving meat, sausages, fish or fish products

Another patents in same IPC classes:

Method for preparing of gerodietary product / 2244495
Method involves mixing dried fermentolysate and acidic hydrolisate of fish processing wastes, soya texturizer, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, rape-seed oil, and preparation produced from Mortierella parvispora microorganism biomass by predetermined process; packing mixture.

Method for obtaining of combined gerodietary product / 2244493
Method involves mixing dried fermentolysate of fish farce, cabbage, tomato, flour of bean, onion, carrot, sorghum groats, edible salt, CO2-extracts of dill and celery, preparation produced from Mortierella dichotoma micromycet biomass by predetermined process, and rape-seed oil; packing mixture.

Method for preparing of gerodietary product / 2244492
Method involves preparing and mixing cabbage, tomato, onion, carrot and edible salt; packing resultant mixture; while mixing said components, additionally introducing fermentolysate of fish processing wastes and acidic hydrolisate of fish processing wastes, soya texturizer, flour of bean, sorghum groats, CO2-extract of dill and celery, rape-seed oil, and preparation produced from Mortierella lignicola microorganism biomass by sequential extraction with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components are used in dried state and at predetermined ratio.

Method for producing of canned salad / 2244451
Method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella pulchella with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

Method for producing of canned salad / 2244450
Method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella gamsii with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

Method for producing of canned salad / 2244449
Method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

Method for producing of canned salad / 2244448
Method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella nantahalensis with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

Method for producing of canned salad / 2244447
Method involves preparing raw plant components; preparing media liquid including flavor, and/or aromatic, and/or biologically active additives and component for preventing plant components from cooking; packing said components into cans; providing pressurization and sterilization. Preparation used as component for preventing plant components from cooking is produced by sequential extracting of Mortierella spinosa var. sterilis with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.

Method for manufacturing jelly fruit-paste candy / 2244442
Invention proposes a method for manufacture of jelly fruit-paste candy. Method involves preparing raw, preparing syrup containing pectin, sugar, water and supplement prepared from raw of vegetable origin. Aqueous extract prepared from mixture of the following components is used as supplement from raw of vegetable origin: matricary flowers, peppermint leaves, milfoil, bur-marigold herb, major plantain leaves, knotgrass, pharmaceutical pot-marigold flowers and common cocklebur taken in the mass ratio = 1:1:1:1:2:2:1:1, respectively. Then boiling the prepared syrup and finishing process are carried out. Citric acid, sodium lactate and a preparation are added at finishing process. The preparation is obtained by successive extraction of biomass of micromycetes Mortierella gemmifera with nonpolar extractant in supercritical state, water, alkali, water, acid, water, alkali and water followed by combination of the first extract with a solid residue. After finishing process bottling, molding, drying and packaging of the ready product are carried out. Invention provides preparing the end product with broad spectrum of vitamin activity and pleasant combination of organoleptic properties.

Method for protection of vegetative solanaceous plants from insect pests / 2244425
Method includes spraying of vegetative solanaceous plants with Steinermena feltiae suspension in combination as antidesiccant with agent obtained from biomass of Mortierella exigua micromycete according to claimed technology.

Method for producing of canned fish food in aromatized oil / 2243705
Method involves placing preliminarily prepared raw material into cans; introducing oil aromatized with smoke-flavoring preparation; hermetically sealing cans; sterilizing and cooling; before aromatizing, saturating smoke-flavoring preparation with adaptogenic plant material and subjecting vegetable oil and smoke-flavoring preparation to cleaning with dry chitin or dry chitosan. Adaptogenic plant material is ginseng, eleuterococcus, magnolia-vine, spignet, etc. Method allows canned product with expressed stimulating and toning up properties to be prepared. Said product imparts enhanced physical strength, facilitates improved adaptation of organism to permanently altering habitat conditions, increases working capacity and resistance of organism to unfavorable effects of environment and improves other physiological factors necessary for organism.

Method for producing smoked canned meat food / 2243699
Method involves preparing raw material and cutting it into pieces; salting; holding; introducing binder additive; charging cans with resultant material and exposing to thermal processing. Binder additive is animal fat aromatized with smoke flavoring preparation, which is preliminarily saturated with raw plant material of adaptogenic nature and introduced into cans after charging of said cans with thermally processed meat material.

Method for canning of granular caviar of fish, in particular, salmons / 2243671
Method involves providing preservative, such as mixture of food glycine used in an amount of 0.1-0.3% and protein whey concentrate used in an amount of 0.5-0.7% by weight of caviar; salting preliminarily washed caviar grains; mixing with preservative, vegetable oil and glycerin and packing. Method allows quality of caviar to be kept for 11 months.