Food ration and method for producing the same. RU patent 2248704.

FIELD: food-processing industry, in particular, preparing of ready-to-eat foods.

SUBSTANCE: food ration is bread hardtack containing milk cream distributed within the entire volume thereof and subjected to sublimation drying process to provide for moisture content of 1.5-2.0 wt% in ready product. Food ration is hermetically sealed and packed in nitrogen medium in bags manufactured from laminated film material. Milk cream is additionally enriched in amino acids, poly-unsaturated fatty acids and vitamins. Sublimation drying powders of common nettle, lucerne, red clover and Aegopodium flowers, and beet juice are introduced into flour, from which hardtack bread is baked. Method involves pouring into bread hardtacks having moisture content not in the excess of 12% milk cream having 34-36% fat content and dry substance content of 40-45% and holding for 5-8 min; providing vacuum freezing of semi-finished product and subjecting to sublimation drying until moisture content of ready product is 1.5-2.0%.

EFFECT: provision for obtaining of high-caloric food product keeping stable functional and technological properties for prolonged time in wide range of ambient temperatures.

IPC classes for russian patent Food ration and method for producing the same. RU patent 2248704. (RU 2248704):

A23L1/48 - Food compositions or treatment thereof not covered by the preceding subgroups

A21D13 - Finished or partly finished bakery products

Another patents in same IPC classes:

Hardtack preparing method / 2248127
Method involves baking bread and holding for 18-36 hours to provide for moisture loss of 2-5%; cutting bread into cubes with size of side of 4-12 mm and charging bread cubes into conveyor oven; frying bread cubes at temperature of 120-1500C and drying at temperature of 90-1200C to moisture content of 6-8%; cooling resultant hardtacks on conveyor to temperature of 30-500C and spilling in portions into rotating stirrer drum; initially spraying edible refined vegetable oil onto hardtacks, with following applying of preliminarily prepared mixture of edible salt and powdered food flavor additives, with weight of hardtack charge making 18-20 kg, rotational speed of drum being 10-12 rev/min and total stirring time reaching 1.5-2 min; discharging hardtacks from stirrer and packing.

Torte "bee" / 2246838
Torte has biscuit sheets placed onto one another and layered with cream. Outer surface of top biscuit sheet and side surfaces of sheets are covered with the same cream. Biscuit sheets are prepared by aerating of eggs with sand sugar and honey at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding into mixture during aeration process citric acid, edible soda and, in two-three procedures, top-grade wheat flour in an amount providing dough moisture content of 36-38%. Resultant dough is formed in pans layered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-200C. Cream is prepared by aerating at rotational speed of 280-310 rev/min for 20-30 min until volume of mixture is increased by 2-3 times of whole condensed milk with mixture of fatty components comprising unsalted butter and deodorized rectified vegetable oil used in the ratio of (9-9.1):(4-4.42). Vegetable oil is palm or olive or sunflower oil or mixture thereof. Cognac and vanillin are added into resultant cream mass at the end of aeration process. Weight ratio of mixtures for preparing of biscuit and cream is (17-18):(15-16). Components for preparing of biscuit are used in the following ratio, weight parts: eggs 70-80; sand sugar 120-140; honey, preferably natural honey, 38-41; wheat flour 350-370; edible soda 1-1.2; citric acid 0.3-0.32; for preparing of cream: unsalted butter 90-91; whole condensed milk 25-26; vegetable oil 40-42; vanillin 0.4-0.41; cognac 0.7-0.71. Torte has regular stable shape, attractive appearance and increased shelf life of up to 4 days. Torte has distinctly expressed biscuit and cream layers.

Torte "cocoa aroma" / 2246837
Torte has biscuit sheets placed onto one another and layered with protein-on-agar cream. Layer of sheet marmalade is applied to outer surface of top biscuit sheet and side surface of sheets is covered with marmalade and spilled with cocoa chips. Biscuit sheets are prepared by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding in two-three procedures during aeration process top-grade wheat flour in an amount providing dough moisture content of 36-38%. Rum essence is added into biscuit component composition at the end of aeration procedure. Resultant dough is formed in pans layered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-200C. Simultaneously protein-on-agar cream is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture is increased by 2-3 times of cooled crude egg albumen, adding sand sugar, continuing aeration procedure for 9-11 min and adding in thin film of sugar-agar syrup having temperature of 85-950C. Said syrup is produced by mixing of sand sugar and agar solution used in the ratio of 4:1 and adding essence at the end of aeration procedure. Weight ratio of mixtures for preparing of biscuit sheets and protein-on-agar cream is (33-34):(30-31). Cocoa chips are used in an amount of 0.9-1.0%, and marmalade is used in an amount of 0.7-0.85% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 15-15.5; sand sugar 8-8.3; wheat flour 10-10.5; essence 0.1-0.15; for preparing of cream: sand sugar 19-21; crude egg albumen 9.5-10.5; agar 0.16-0.2; essence 0.01-0.012. Agar solution is prepared by mixing of agar moistened in running water and water used in the ratio of 4:1, heating said solution to temperature of 1200C in slight flame until complete dissolving of agar and boiling out thereof to temperature of 1170C. Torte composition prevents mixing of biscuit and protein-on-agar cream to provide increase of shelf life to 4 days.

Torte "assorti-extra" / 2246836
Torte has biscuit sheets placed onto one another, layered with "Charlotte" cream and impregnated with syrup. Outer surface of biscuit sheet is covered with jam and decorated with pieces of marmalade and canned fruit, with gel being preliminarily applied onto fruit surface. Side surfaces of biscuit sheets are spilled with biscuit crumb. Biscuit sheets are prepared by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding in two-three procedures during aeration process of top-grade wheat flour and starch in an amount providing dough moisture content of 36-38%. Essence is added into biscuit component composition at the end of aeration procedure. Resultant dough is formed in pans layered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Cooled sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-200C. Simultaneously "Charlotte" cream is prepared by aerating at rotational speed of 280-310 rev/min for 20-30 min until volume of mixture is increased by 2-3 times of unsalted butter and "Charlotte" syrup, the latter being prepared by aerating of sand sugar, whole condensed milk and eggs, and adding at the end of aeration procedure of cognac and vanilla powder. Impregnation syrup is prepared by adding of cognac into sugar solution having moisture content of 18-20%. Biscuit crumb is prepared by providing biscuit sheet and frying it at temperature of 220-2300C to brown color, cooling and rubbing through sieve. Weight ratio of mixtures for preparing of biscuit sheets, "Charlotte" cream and impregnation syrup is (30-33):(30-31):(10-11). Biscuit crumb is used in an amount of 6-6.5% by weight of torte. Components for preparing of biscuit, "Charlotte" cream and impregnation syrup are used in predetermined ratio. Torte is prepared on the base of semi-finished products of composition providing uniform impregnation of cream and biscuit sheet and preventing mixing of biscuit and cream to provide increase of shelf life to 4 days.

Torte "cherry aroma" / 2246835
Torte has biscuit sheets placed onto one another and layered with protein-on-agar cream. Layer of chocolate glaze is applied to outer surface of top biscuit sheet and side surface of sheets is covered with apple or pear jam and spilled with biscuit crumb. Biscuit sheets are prepared by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min for increasing volume of mixture by 2.5-3 times, adding in two-three procedures during aeration process top-grade wheat flour in an amount providing dough moisture content of 36-38%. Rum essence is added into biscuit component composition at the end of aeration procedure. Resultant dough is formed in pans layered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Sheet blank is withdrawn from pan and proofed for 8-10 hours at temperature of 15-200C. Simultaneously protein-on-agar cream is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture is increased by 2-3 times of cooled crude egg albumen and adding therein of sugar, continuing aeration procedure for 9-11 min and adding in thin film of sugar-agar syrup having temperature of 85-950C. Said syrup is produced by mixing of sand sugar and agar solution used in the ratio of 4:1 and adding at the end of aeration procedure of vanillin and food colorant. Biscuit crumb is produced by preparing of biscuit sheet blank, frying said sheet at temperature of 220-2300C to brown color, cooling and rubbing through sieve. Weight ratio of mixtures for preparing of biscuit sheets and protein-on-agar cream (25-26):(27-28). Biscuit crumb is used in an amount of 0.6-0.65%, apple or pear jam in an amount of 0.7-0.75%, and chocolate glaze in an amount of 2-3% by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 15-15.5; sand sugar 8-8.3; wheat flour 10-10.5; rum essence 0.1-0.15; for preparing of cream: sand sugar 17-19; crude egg albumen 8.5-9.5; agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Torte composition prevents mixing of biscuit and cream to provide increase of shelf life to 4 days.

Method for preparing of wafer product for fat-containing confectionery product / 2246219
Method involves simultaneously baking at least two parts of wafer product; joining resultant parts along their edges provided with allowance portions and arranged in overlapped relation with respect to one another so as to change shape and/or size of wafer product by moving said parts with respect to one another for creating of wafer product in the form of vessel adapted to be filled with fat-containing confectionery product. Method allows spreading and oxidation of fat-containing substance in ready product to be avoided and, accordingly, shelf life of ready product to be increased owing to possibility of changing shape and size of wafer product. Also, joining of parts according to said method allows falling apart of ready product to be avoided.

Composition for preparing of mariinsky bread / 2246216
Composition contains (kg per 100 kg of ready product): top-grade wheat flour 38.0; second-grade wheat flour 22.0; hull rye flour 30.0; rye red malt 3.0; ground coriander 1; raw brewers' draffy ground to particles size of up to 3 mm 10; compressed yeast 2.0; salt 1.8; sugar 3.0; vegetable oil 0.5.

Bread preparing composition and bread preparing method / 2245623
Bread composition includes swollen grain ground to 100-300 micron particles, germinated soya and oats ground to 100-200 micron particles, cereal amaranth seeds crushed and/or fractured in oily medium until damaging of coat, ground sea kale, emulsifier and water. Components are used in predetermined ratio, wt%. Method involves soaking soya and oats grains; swelling grains for 0.5-4 hours; germinating oats and soya grains for 2-10 hours; grinding swollen grains into 100-300 micron particles and grinding germinated oats and soya into 100-200 micron particles; kneading dough from receipt components; proofing and placing resultant doughs into pans; baking doughs for producing of bread. Soaking procedure is provided for 2-10 hours. During baking, damaged coat of cereal amaranth seeds is completely solved.

Bread preparing method / 2243664
Method involves kneading dough from top-grade or fist-grade wheat flour, compressed yeast, edible salt and water; fermenting and cutting dough; proofing and baking doughs; during dough kneading procedure, additionally introducing flax-seed flour in an amount of 25% by weight of top-grade or first-grade wheat flour, dry gluten in an amount of 6.7-10.0% by weight of top-grade or first-grade wheat flour, and ascorbic acid in an amount of 0.005-0.009% by weight of top-grade or first grade wheat flour. Flax-seed flour and dry gluten are preliminarily mixed with top-grade or first-grade wheat flour. Ascorbic acid is introduced in the form of solution.

Torte "adagio" / 2243666
Torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry mass, middle layer in the form of protein cream with agar-agar, and upper layer in the form of souffle mass. Whipped short pastry layer is prepared by preliminarily mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth 5-6 mm thick sheets. Whipped short pastry layers are baked at temperature of 200-2250C for 10-15 min and cooled. Protein cream with agar-agar is prepared by whipping at whipping rate of 280-310 rev/min for 7-10 min of cooled raw egg albumen and adding of sand sugar with following whipping for 9-11 min while adding thin flow of sugar-agar-agar syrup with roasted product. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin flow of sugar-agar-agar syrup having temperature of 85-950C and adding homogeneous mixture of condensed milk and softened unsalted butter, vanilla and citric acid. Immediately after citric acid is added, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. Cream is spread on surface of whipped short pastry product and souffle mass is spread on cream surface. Resultant product is slightly dried and its top and side surfaces are dusted with ground coconut chips. Weight ratio of whipped short pastry, protein cream and souffle layers is within (25-27):(10-12):(60-64). Components for preparing of said layers are used in predetermined ratios allowing torte layers not to be mixed with one another and, thus, shelf life of product to be increased.

Torte "sweets lover" / 2243667
Torte includes layers arranged one above another, with lower layer being made in the form of whipped short pastry product, mid layer being chocolate cream "Charlotte", and upper layer being chocolate souffle. Whipped short pastry layer is prepared by preliminary mixing at mixing rate of 240-280 rev/min for 20-30 min of margarine, sand sugar and melange until obtaining of homogeneous mass, followed by adding of top-grade wheat flour and further mixing at the same rate for 1-2 min. Resultant mass is distributed into smooth confectionery 5-6 mm thick layers. Said layers are baked at temperature of 200-2250C for 10-15 min and cooled. "Charlotte" chocolate cream is prepared by whipping of butter and syrup "Charlotte" at whipping rate of 280-310 rev/min for 20-30 min. Syrup "Charlotte" is prepared by whipping of sand sugar, whole condensed milk and eggs until mass volume has increased by 2.5-3 times and adding into "Charlotte" cream of powdered vanilla chocolate and dry cocoa at the end of whipping process. Souffle is prepared by preliminary whipping of raw egg albumen at whipping rate of 200-240 rev/min for 15-20 min, introducing thin layer of sugar-agar-agar-syrup having temperature of 85-950C, introducing homogeneous mixture of condensed milk, sugar and softened butter, dry cocoa, citric acid and citric essence. Immediately after adding of citric essence, whipping process is stopped. Whipped short pastry layer is cut to obtain individual product. "Charlotte" cream is spread on whipped short pastry layer and souffle mass is spread on cream surface. Resultant product is slightly dried and chocolate glaze is applied thereon. Weight ratio of lower, middle and upper layers is (20-2):(7-9):(49-51). Components for preparing of whipped short pastry layer, "Charlotte" cream and souffle are used in predetermined ratio so that torte layers are not mixed with one another. It allows shelf life of torte to be increased to 7.5 days.

Torte "forest guest" / 2243668
Torte has biscuit pancakes arranged one above another and layered with "Charlotte" cream. Outer surfaces of upper pancake and side surfaces of torte are decorated with "Charlotte" cream. Biscuit pancakes are produced by whipping of melange with sand sugar at whipping rate of 240-280 rev/min for 30-40 min until volume of mixture is increased by 2.5-3 times. Top-grade wheat flour is added in two or three stages during whipping procedure in an amount providing dough moisture content of 36-38%. At the end of whipping procedure, essence is added into resultant mixture. Dough obtained is formed in pan covered with paper, baked at temperature of 195-2000C for 50-55 min and cooled for 25-30 min at temperature of 25-300C. Baked blank is withdrawn from form and held for 8-10 hours at temperature of 15-200C. Simultaneously, "Charlotte" cream is prepared by whipping of unsalted butter and "Charlotte" syrup at whipping rate of 280-310 rev/min for 20-30 min until volume of mass is increased by 2-3 times, with "Charlotte" syrup being prepared by whipping of sand-sugar, whole condensed milk and eggs, with following adding of cognac and dry cocoa into resultant mixture. Weight ratio of biscuit pancakes and "Charlotte" cream is (24-26):17-18). Components for preparing of biscuit are used in the following ratio, weight parts: melange 11-11.5; sand sugar 7-7.2; top-grade wheat flour 7-7.2; essence 0.5-0.51. Components for preparing of "Charlotte" cream are used in the following ratio, weight parts: "Charlotte" syrup 5.8-6; unsalted butter 3.8-4; dry cocoa 0.48-0.49; cognac 0.0016-0.0017. Components for preparing of syrup are used in the following ratio, weight parts: sand sugar 5.6-5.7; whole condensed milk 1.5-1.9; eggs 1.1-1.15. Composition of semi-finished products is selected such that semi-finished biscuit is not mixed with cream to allow shelf life of product to be increased to 4 days.

Method for preparing of meat pockets / 2243704
Method involves preparing dough from flour, eggs, salt and liquid; preparing farce including beef meat, pork meat, onion, salt and pepper; forming and freezing ready product. Lecithin is additionally introduced into dough in predetermined amount with respect to other components. While preparing farce, dry protein, carrot, garlic, pectin, lecithin, beta-carotene, lycopine and black pepper in the form of CO2-extract are introduced into farce mixture. Components are used in predetermined ratio. Method further involves preparing ready product by forming of dense meat balls; providing repeated dipping of meat balls into liquid dough and freezing after each dipping procedure.

Torte "orange aroma" / 2245046
Torte is made in the form of biscuit sheets laid onto one another and layered with protein cream based on agar-agar. Outer surface of top sheet is covered with layer of fruit jam, onto which layer of marmalade "Orange segments" is placed. Side surface of sheets is covered with cherry or strawberry jam and spilled with biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and at the end of aeration process rum essence is added. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheet is withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Simultaneously, protein cream based on agar-agar is prepared by aerating at rotational speed of 280-310 rev/min for 7-10 min until volume of mixture has increased by 2.5-3 times of crude egg albumen, with following adding of sand sugar and continuing of aeration process for 9-11 min. Sugar agar-agar syrup with temperature of 85-950C is introduced in thin stream, said syrup being produced by mixing of sand sugar and agar-agar solution used in the ratio of 4:1, respectively. Vanillin and food colorant are introduced at the end of aeration process. Biscuit crumb is obtained by preparing dough in the manner similar to that for preparing of biscuit sheets, with following frying of dough at temperature of 220-2300C until brown tint is provided, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and protein cream based on agar-agar are used in weight ratio of (33-34):(27-28). Biscuit crumb is used in an amount of 1-1.2%, cherry or strawberry jam 0.7-0.75%, marmalade 0.8-0.85%, respectively, by weight of torte. Biscuit components are used in weight parts: melange 15-15.5; sand sugar 8-8.3; top-grade wheat flour 10-10.5; essence 0.1-0.15. Components for protein cream based on agar-agar are used in the following ratio (weight parts): sand sugar 17-19; crude egg albumen 8.5-9.5; agar-agar 0.15-0.2; vanillin 0.05-0.051; food colorant 0.01-0.011. Composition for preparing of torte is produced so that biscuit and cream are not mixed with one another to increase shelf life to 4 days.

Torte "slav" / 2245047
Torte is made in the form of biscuit sheets laid onto one another and layered with cream "Prazhsky". Outer surface of top sheet is covered with layer of sunflower halva and side surfaces of sheets are spilled with fried biscuit crumb. Biscuit sheets are produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%. Essence is added into mass at the end of aerating process. Resultant dough is laid in pans covered with paper and baked at temperature of 195-2000C for 50-55 min, followed by cooling for 25-30 min at temperature of 25-300C. Produced sheets are withdrawn from pan and held for 8-10 hours at temperature of 15-200C. Cream Prazhsky is produced by continuous aerating during the entire preparing process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Mixture is boiled out to pasty consistency, cooled, unsalted softened butter is introduced and, at the end of process, vanillin is added. Fried biscuit crumb is produced by preparing of dough in manner similar to that for preparing of biscuit sheet, with following frying thereof at temperature of 220-2300C until brown tint is obtained, cooling and rubbing through sieve. Mixtures for preparing of biscuit sheets and cream Prazhsky are used in weight ratio of (1-1.2):(1-1.2). Sunflower halva is used in an amount of 8.5-9.5% and biscuit crumb in an amount of 5.5-6.5, respectively by weight of torte. Components for preparing of biscuit are used in the following ratio, weight parts: melange 18.5-20.5; sand sugar 11-12; top-grade wheat flour 11.5-12.5; essence 0.065-0.075. Components for preparing of cream Prazhsky are used in the following ratio, weight parts: unsalted butter 17-18; whole condensed milk 10-11; egg yolk 4.3-4.7; vanillin 0.03-0.05. Torte of such composition has distinct layers of biscuit and cream. Shelf life of torte is about 4 days.

Fancy cake "warsawsky" / 2245048
Fancy cake is baked farinaceous semi-finished product obtained from scalded dough and filled with cream "Charlotte", onto which fondant coating is applied. Scalded dough is prepared by preliminary heating to boiling state of mixture. Mixture is prepared from water, butter and salt, with top-grade wheat flour being added in an amount providing dough moisture content in the range of 35-36%. Resultant mass is cooked through the entire volume thereof while being mixed for 30-60 s, cooled to temperature of 65-700C for 15-20 min while being mixed. Portions of melange are added into mass and the latter is settled in the form of individual articles and baked. Cream "Charlotte" is prepared by aerating of unsalted butter and syrup "Charlotte" at rotational speed of 280-310 rev/min for 20-30 min until volume is increased by 2.5-3 times. Syrup "Charlotte" is produced by aerating of sand sugar, whole condensed milk, and eggs. At the end of aeration process, cognac or dessert wine and vanilla powder are added. Fondant is prepared by initially introducing sand sugar into boiling water for producing of sugar syrup of 45-50% concentration, then syrup heated to temperature of 50-600C is introduced. Resultant mixture is cooked-through until mass acquires 25-30% concentration, with following cooling to temperature of 45-500C, adding acetic essence of 10% concentration and immediately distributing said mass on surface of farinaceous semi-finished product filled with cream "Charlotte". Components for fancy cake are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 480-500, butter 240, melange 840-850, salt 6-6.2; for cream "Charlotte: butter 760-770, syrup "Charlotte" 1,400-1,415, vanilla powder 8-8.4, cognac or dessert wine 3-3.4; for syrup "Charlotte": sand sugar 760-770, egg 130-140, whole condensed milk 500-520; for fondant: sand sugar 900-910, starch syrup 130-135, acetic essence of 10% concentration 3-3.2. Fancy cake has distinct cream and biscuit layers. Shelf life is about 4 days.

Fancy cake "berlin puff-pastry" / 2245049
Fancy pie is composed of layers put onto one another and covered with fruit jam, onto which fondant coat is applied. To obtain dough for semi-finished farinaceous product, mixture of top-grade flour, water, and citric acid is preliminarily prepared, said components being used in amounts providing moisture content in mixture in the range of 41-44%. Resultant mixture is held for 28-35 min for swelling of gluten. Dough is rolled, layered with softened margarine, repeatedly rolled and cooled. Dough is then cut into several portions. Article in the form of sheet is formed from each dough portion and baked at temperature of 230-2400C. One rolled dough portion is put onto other portion and simultaneously fruit jam is spread thereon. Fruit jam is produced from fruit pomace by cooking thereof at temperature of 102-1070C with sand sugar for 15-20 min for obtaining of mass with moisture content of 30-35%, with lemon ground to pulp state being added into said mass. For preparing of fondant, sand sugar is initially introduced into boiling water for obtaining of sugar solution of 45-50% concentration, then syrup heated to temperature of 50-600C. Said mixture is cooked-through to provide 25-30% concentration, cooled to temperature of 45-500C and acetic essence of 10% concentration is added. Fondant is immediately spread on outer surface of upper layer of farinaceous semi-finished product. Fancy cake components are used in the following ratio, weight parts: for farinaceous semi-finished product: top-grade wheat flour 2,100-2,300, margarine 1,500-1,700, citric acid 0.038-0.04; for jam: pulped lemon 0.138-0.14; for fondant: sand sugar 1,100-1,200, starch syrup 150-155, acetic essence of 10% concentration 0.018-0.02. Shelf life of product is about 7 days.

Torte "halva roll" / 2245050
Torte is made in the form of rolled biscuit preliminarily layered with mixture of cream "Prazhsky" and sunflower halva. Outer surface of torte is covered with chocolate glaze. Biscuit is produced by aerating of melange with sand sugar at rotational speed of 240-280 rev/min for 30-40 min until volume of mass has increased by 2.5-3 times. In the course of aeration, top-grade wheat flour is introduced in two-three stages in an amount providing dough moisture content of 36-38%, and rum essence is added. Resultant dough is formed for obtaining of 4-5 mm thick dough sheet, which is placed onto paper-covered pan and baked at temperature of 195-2000C for 20-25 min. Cream "Prazhsky" is prepared by continuous aerating through the entire process of mixture of egg yolks and water used in the ratio of 1:1 and whole condensed milk. Said mixture is boiled out to pasty consistency, cooled, and softened unsalted butter is added, and at the end of process, vanillin is introduced. Cream "Prazhsky" is mixed with sunflower halva in the ratio of (8-8.5):(5.8-6.2). Immediately after baking, mixture of cream "Prazhsky" and sunflower halva is applied onto biscuit and the latter is rolled. Biscuit and mixture of cream "Prazhsky" and sunflower halva are used in weight ratio of (25-27):(15-17). Chocolate glaze is used in an amount of 9-10% by weight of torte. Biscuit components are used in the following ratio, weight parts: melange 15-16; sand sugar 10-11; top-grade wheat flour 10-11; rum essence 0.1-0.14. Components for preparing of cream "Prazhsky" are used in the following ratio (weight parts): unsalted butter 5-5.2; whole condensed milk 3-3.1; egg yolk 1.2-1.3; vanillin 0.4-0.41. Torte has distinct layers of biscuit and cream. Shelf life is about 4 days.

Food ration and method for producing the same / 2248704
Food ration is bread hardtack containing milk cream distributed within the entire volume thereof and subjected to sublimation drying process to provide for moisture content of 1.5-2.0 wt% in ready product. Food ration is hermetically sealed and packed in nitrogen medium in bags manufactured from laminated film material. Milk cream is additionally enriched in amino acids, poly-unsaturated fatty acids and vitamins. Sublimation drying powders of common nettle, lucerne, red clover and Aegopodium flowers, and beet juice are introduced into flour, from which hardtack bread is baked. Method involves pouring into bread hardtacks having moisture content not in the excess of 12% milk cream having 34-36% fat content and dry substance content of 40-45% and holding for 5-8 min; providing vacuum freezing of semi-finished product and subjecting to sublimation drying until moisture content of ready product is 1.5-2.0%.