RussianPatents.com
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Method for producing of aromatized grass tea. RU patent 2249380. |
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FIELD: processes for producing of tea beverage compositions. SUBSTANCE: method involves treating mixture comprising hibiscus flowers, senna leaves, strawflower and leaves of mountain cranberry with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles and said treatment process lasting for 15-20 min; successively providing following steps: introducing "Strawberry" aromatizer, reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. EFFECT: improved homogeneity of tea composition and quick brewing of tea.
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Vodka "legenda kremlya" / 2249035 Vodka comprises the following components per 1 000 dal of ready product: small loaf infusion "Zlakoviy kokteil" of the 1-st blend, 28.0-32.0 l; baked article "Solomka" infusion of the 1-st blend, 10.0-11.0 l; 65.8% sugar syrup, 28.6-30.0 l; an aqueous-alcoholic liquid prepared of rectified ethyl alcohol "Luks" and drinking water, the balance, to provide the strength of blend 40%. Vodka contains additionally dry defatted milk taken in the amount 3.9-4.1 kg per 1 000 dal of ready product. Proposed invention provides preparing vodka with barely detected taste of freshly baked bread wheat peel and barely detected linden flowers aroma with honey velvety tint in after taste. Tasting score is 9.65. |
Vodka "kremlevka" / 2249034 Vodka comprises lactose, dry defatted milk, rectified ethyl alcohol "Luks" and drinking water with hardness value from 1.5 to 2 mole/m3 and the complex nutritive supplement "LAR-SU" in the following ratio of components per 1 000 dal of ready product: complex nutritive supplement "LAR-SU", 2.9-3.1 kg; lactose, 3.8-4.2; dry defatted milk, 3.9-4.1 kg; 65.8% sugar syrup, 13.6-14.0 l; an aqueous-alcoholic liquid, the balance, to provide the strength of blend 40%. Proposed invention provides preparing vodka with barely detected taste of cream caramel and barely detected ginger aroma. Tasting score is 9.68. |
Method for obtaining of product from raw plant material and product obtained from cereal seeds by the same method / 2248730 Method involves providing mechanical and thermal action upon raw plant material by charging raw plant material into hopper equipped with at least one product discharge opening; providing said actions at pressure of 15-40 kg/cm2 by means of piston heated to temperature of 400-8000C. Product contains vitamins, proteins, hydrocarbons, mineral substances, microelements, water and products of decomposition and reaction of organic and mineral substances of basic material. Product components are used in predetermined quantitative ratio. Product has acidity value of 3.0-8.5 and density of 0.7-0.9 g/cm3. |
Filamentous mixture for enteral composition / 2248728 The suggested filamentous mixture contains inulin and fructosooligosaccharides. Moreover, this mixture contains pea internal fibers and those of pea external membrane. The mixture could contain about 45-55% soluble fiber against the mixture weight and about 45-55% insoluble fiber. Enteral composition contains filamentous mixture and sources of protein, carbohydrates and lipids. The innovation enables to obtain enteral composition of characteristics being useful to be applied in the field of enteral nutrition. |
Vitamin composition with sustained-release of active component / 2248200 Invention relates to a therapeutic preparation as granule designated for oral administration and adopted for providing immediate and prolonged release of a medicinal agent. Each granule comprises an internal core prepared by extrusion-spheronization method that comprises at least one medicinal agent with the modified release of one or more water-soluble and/or lipid-soluble vitamins, and external layer including at least one medicinal agent with sustained-release of one or more water-soluble vitamins. Composition involves also a coating between internal core and external layer for sustained-release of components wherein indicated coating regulates releasing a medicinal agent from internal core, and a dosed formulation for oral administration also, a method for preparing and granule preparing by this method. Invention provides preparing a vitamin-containing preparation with sustained-release of therapeutic agent. |
Vitamin composition with sustained-release of active component / 2248200 Invention relates to a therapeutic preparation as granule designated for oral administration and adopted for providing immediate and prolonged release of a medicinal agent. Each granule comprises an internal core prepared by extrusion-spheronization method that comprises at least one medicinal agent with the modified release of one or more water-soluble and/or lipid-soluble vitamins, and external layer including at least one medicinal agent with sustained-release of one or more water-soluble vitamins. Composition involves also a coating between internal core and external layer for sustained-release of components wherein indicated coating regulates releasing a medicinal agent from internal core, and a dosed formulation for oral administration also, a method for preparing and granule preparing by this method. Invention provides preparing a vitamin-containing preparation with sustained-release of therapeutic agent. |
Vitamin composition with sustained-release of active component / 2248200 Invention relates to a therapeutic preparation as granule designated for oral administration and adopted for providing immediate and prolonged release of a medicinal agent. Each granule comprises an internal core prepared by extrusion-spheronization method that comprises at least one medicinal agent with the modified release of one or more water-soluble and/or lipid-soluble vitamins, and external layer including at least one medicinal agent with sustained-release of one or more water-soluble vitamins. Composition involves also a coating between internal core and external layer for sustained-release of components wherein indicated coating regulates releasing a medicinal agent from internal core, and a dosed formulation for oral administration also, a method for preparing and granule preparing by this method. Invention provides preparing a vitamin-containing preparation with sustained-release of therapeutic agent. |
Method for producing of food additive-enricher / 2248137 Method involves holding wine yeast and sediment for 2-3 months at temperature of 12-200C; heating wine yeast and sediment to temperature of up to 370C; adding 0.1-0.2 wt% of lysozyme; mixing and holding at said temperature for 1.5-2.0 hours; mixing yeast basic material with sugar; heating and homogenizing at temperature of 50-550C; holding resultant mixture for 2-3 days. |
Biologically active preparation for correction of disturbance in digestive tract microflora and enhancement of general resistance of body / 2246958 Invention relates to the preparation-synbiotic eliciting the biological activity. The biologically active preparation comprises the preparation "Laktobakterin" or "Bifidum-bakterin", or "Koli-bakterin", and water-soluble chitosan succinate, and water-soluble antioxidant as special supplements taken in the definite ratio of components of the preparation. Invention provides enhancing effectiveness of preparations based on microorganism cultures and their storage time. Invention can be used as a curative preparation correcting the damaged normal microflora of digestive tract, in therapy of inflammatory processes of urogenital tract and mouth cavity, for enhancing the general resistance of body. |
Method of producing health-improving and prophylactic beverage / 2246881 Method comprises preparing blend by mixing (i) sugar-containing substance with (ii) preliminarily enriched natural-origin table mineral water "Selivanovskaya" with mineralization level 290 mg/L and total hardness 3 mg-equ determined by macro and trace minerals and natural-base vitamins by introducing multicomponent concentrate based on lemon fruit pulp or dry apples. Blend is further completed with biological additives: "Delutsar" and "Taurin" or "Pantogematogen Dar Altaya", edible salt, cinnamon fusion, citric acid, therapeutical plant extracts, and sodium benzoate, said sugar-containing substance being selected from liquid inverted sugar and maltose starch molasses and said therapeutical plant extracts being selected from extracts of echinatia grass and thyme or pink rhodiola rhizome or root. Invention enables production of drinks with elevated biological value, sour-sweet taste and spicy scent with pear nuance. Drinks contribute to maintenance of essential functions of human body under professional and environmental stress conditions and also enable improvement of health of middle-age and aged persons, slow up ageing processes and increase resistance against diseases. |
Method for producing of grass tea / 2249379 Method involves processing mixture comprising bilberry leaves, mountain cranberry leaves and hibiscus flowers with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 15-20 min; successively reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for producing of grass tea / 2249378 Method involves processing mixture comprising haw fruit, brier fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and roots of pink rodiola with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 25-30 min; successively reducing pressure to atmospheric pressure value. |
Method for producing of composition for tea product / 2248714 Method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm2 size, drying at temperature of 40-500C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-500C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4. |
Method for producing of tea substitute from cereals / 2245063 Method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-2200C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt. |
Method for producing of tea substitute from cereals / 2245063 Method involves moistening barley grains to moisture content of 22-26%; conditioning for 5-12 hours; frying at temperature of 200-2200C for 2-3 min; shelling; grinding; introducing dry milk product and edible salt. |
Method for producing of composition for tea product / 2248714 Method involves using amaranth leaves as plant additive; cutting raw leaves into pieces of 0.5-1 cm2 size, drying at temperature of 40-500C for 3-4 hours, with following grinding to powdered state; or alternatively, leaving in air for 4-6 hours, with following grinding in extruder-type grinder and drying at temperature of 40-500C for 6-7 hours; mixing resultant plant additive with black baikhovi tea used in the ratio of 2:3 or with green baikhovi tea used in the ratio of 1:4. |
Method for producing of grass tea / 2249378 Method involves processing mixture comprising haw fruit, brier fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and roots of pink rodiola with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 25-30 min; successively reducing pressure to atmospheric pressure value. |
Method for producing of grass tea / 2249379 Method involves processing mixture comprising bilberry leaves, mountain cranberry leaves and hibiscus flowers with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles, said processing lasting for 15-20 min; successively reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for producing of aromatized grass tea / 2249380 Method involves treating mixture comprising hibiscus flowers, senna leaves, strawflower and leaves of mountain cranberry with stream of non-polar gas at above-critical temperature and pressure parameters, said stream circulating in closed circuit at speed exceeding hydraulic size of mixture particles and said treatment process lasting for 15-20 min; successively providing following steps: introducing "Strawberry" aromatizer, reducing temperature to value below critical temperature value and relieving pressure to atmospheric pressure value. |
Method for manufacturing aromatized tea beverage / 2249973 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi green tea, Jerusalem artichoke flowers, bilberry leaves, calendula flowers, fruits of pear and papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall and sinking velocity of mixture particles, for 25-30 min, then one should successively add "Orange" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
Method for manufacturing aromatized tea beverage / 2249974 The present innovation deals with technology for manufacturing different compositions of tea beverages. The mixture of baikhovi black tea, raspberry leaves and fruits of papaya trees should be treated with the flow of nonpolar gas at supercritical parameters of temperature and pressure, circulating along closed contour at the rate being above fall or sinking velocity of mixture particles, for 25-30 min, then one should successively add "Raspberry" aromatizing agent, decrease temperature below critical one and reduce pressure up to atmospheric one. The tea beverage obtained is better for making being of more homogeneous composition, as well. |
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