RussianPatents.com
|
Composition for manufacturing food biologically active additive. RU patent 2321264. |
|
FIELD: food industry. SUBSTANCE: the present innovation deals with the composition for preparing food biologically active additive (BAA) - the source of flavonoids and hydroxycinnamic acids. The suggested BAA includes (in weight portions): dog rose fruit 10-60, leaves of bilobated ginkgo biloba 10-60, grass of purple ecchinacea 10-60, flowers of hibiscus 10-60, shelf fungus 10-60. The innovation enables to obtain food BAA being of pleasant organoleptic properties and of restorative, immunostimulating, antiphlogistic and antiseptic activities. EFFECT: higher efficiency of manufacturing. 5 ex
|
Method for preparing nonsaponified substance from avocado with high content of furan lipids / 2320712 Method involves control dehydration of fresh avocado or avocado after preliminary conversions at temperature from 50 to 75°C. From dehydrated avocado oil is extracted that is treated at temperature 80-150°C followed by concentrating nonsaponified oil fraction, or nonsaponofied oil fraction is concentrated followed by heat treatment at temperature 80-150°C. Then nonsaponified fraction is subjected for saponification and extraction. Invention provides preparing the maximal yield of avocado oil nonsaponified fractions with the high content of furan lipids and very low content of oxidation and condensation reaction products. |
Complex bioactive additive and foodstuff containing the same / 2320204 Claimed composition is prepared on the base of sodium caseinate solution, transglutaminase and oligosaccarides (lactulose) or fructooligosaccarides (inulin) or derivatives thereof. Additive is conditioned at 35-45°C for 1.5-2.5 h to produce gel-like structure with ultimate shift stress of 50-150 kPa. Complex additive contains (mass.%, based on dry matter): sodium caseinate 10-18; transglutaminase 0.2-1.0; oligosaccarides (lactulose) or fructooligosaccarides (inulin) derivatives thereof 0.2-2.0, and balance: water for solution preparation. Foddstuff containing such additive represents bread or bakery product, curd or curd product, meet product. |
Complex bioactive additive and foodstuff containing the same / 2320204 Claimed composition is prepared on the base of sodium caseinate solution, transglutaminase and oligosaccarides (lactulose) or fructooligosaccarides (inulin) or derivatives thereof. Additive is conditioned at 35-45°C for 1.5-2.5 h to produce gel-like structure with ultimate shift stress of 50-150 kPa. Complex additive contains (mass.%, based on dry matter): sodium caseinate 10-18; transglutaminase 0.2-1.0; oligosaccarides (lactulose) or fructooligosaccarides (inulin) derivatives thereof 0.2-2.0, and balance: water for solution preparation. Foddstuff containing such additive represents bread or bakery product, curd or curd product, meet product. |
Biologically active food supplement with hypocholesteronemic properties / 2320203 Claimed food supplement with hypocholesteronemic properties represents pumpkin-oil extract. Paste is obtained by drying of pumpkin bagasse with simultaneous grinding and extraction. Extraction is carried out with refined deodorized vegetable oil in thin spiral rolling film of 0.5-1.0 mm thickness, at pulsed pressure gradient of 20-40 MPa and temperature of 20-40°C. Pumpkin bagasse/refined deodorized vegetable oil ratio is (40-60):(60-40). Further mixture is separated to produce target product. |
Biologically active food supplement with immunomodulating properties / 2320202 Claimed food supplement with immunomodulating properties represents protein-pumpkin-oil paste. Paste is obtained by drying of pumpkin bagasse with simultaneous grinding and extraction. Extraction is carried out with refined deodorized vegetable oil in thin spiral rolling film of 0.5-1.0 mm thickness, at pulsed pressure gradient of 10-20 MPa and temperature of 20-40°C. Pumpkin bagasse/refined deodorized vegetable oil ratio is (40-60):(60-40). Further mixture is separated to produce target product. |
Iron-containing bioactive foodstuff / 2320201 Claimed foodstuff contains connective-tissue protein elastin hydrolyzate, enriched with ferrous(II) sulfate, wherein 1 g of elastin hydrolyzate contains 20 mg of iron. |
Iron-containing bioactive foodstuff / 2320201 Claimed foodstuff contains connective-tissue protein elastin hydrolyzate, enriched with ferrous(II) sulfate, wherein 1 g of elastin hydrolyzate contains 20 mg of iron. |
Iron-containing bioactive foodstuff / 2320201 Claimed foodstuff contains connective-tissue protein elastin hydrolyzate, enriched with ferrous(II) sulfate, wherein 1 g of elastin hydrolyzate contains 20 mg of iron. |
Method for production of vodka having reduced toxic and narcotic effect / 2318407 Claimed method includes introducing of biologically active substance complex into vodka in ratio of 1:100. Said complex is based on anino-β-oligosaccharides obtained by treatment of lichen frond of genus Cladina with carbon dioxide in supercritical liquid state. |
Method for production of biologically active supplement (bas) from law molecular milk cation proteins and obtained bas / 2318406 Claimed BAS is obtained by purification of milk raw materials by centrifugation, protein sorption on ion exchanger, chromatography separation thereof, eluation, determination of fraction with optical density more than 0.1 units at 280 nm, dialysis, stabilization, and pre-packing. As raw materials milk-originated native cation protein substances are used. Chromatography separation is carried out CM-cellulose, and dialysis is carried out against distilled water or phosphate buffer. Stabilization and microbial purification are carried out by microfiltration trough semipermeable membrane with selectivity of 0.22-0.45 mum. Obtained BAS is pre-packed, frozen to -20-25°C and freeze dried at temperature of -20±4°C. BAS contains fraction of milk-originated native cation protein fraction enriched with lisosime, angiogenine, pancreatic RNAase, lactoferrine and lactoperoxidase. |
Method for blending of raw plant material and raw plant composition for producing of tea beverage / 2312510 Method for blending of raw plant material including hibiscus and cassia involves introducing components into blending apparatus; mixing components and discharging dust-like fraction; packaging into containers or disposable bags for brewing of tea product. On blending, raw plant material having maximum bulk weight is initially introduced. When raw plant material having residual moisture content less than 5% is used, component particles having sizes of up to 0.6 mm are removed. During blending process, components of medicinal raw plant materials, aromatizers, flavor and/or flavor-aromatic additives, vitamins and/or mineral microelements are additionally used. Additional components are introduced in dry or natural state and/or in the form of juices, solutions, syrups, extracts, fruit infusions, essences, essential oils. Liquid additional components are introduced by spraying onto raw plant material or dosed immediately into packaging container or disposable bags for brewing of tea product. Hibiscus flower petals and/or hibiscus flowers, and/or ripened flower cups free of seed ball are used as raw plant material of hibiscus. Composition of raw plant material for producing of tea beverage contains ripened sepals (flower cups free of seed ball) as hibiscus raw plant material. |
Phyto-tea composition / 2312509 Phyto-tea composition contains plant base including hibiscus and senna, and aromatizer. Plant base additionally contains black elder or red elder berries and rose fruit. Hibiscus may be presented in composition in the form of petals, and/or flowers, and/or blossom truss, senna - in the form of leaves, and/or grass, rose fruit - in the form of cinnamon rose, dog rose, Dahurian rose, Scotch rose, May rose, ramanas rose, respectively, and aromatizer used in composition is natural or similar aromatizer. Components are used in predetermined ratio. Composition is made in the form of tablets or packed in boilable bags, or in the form of extruded granules. Composition made in the form of tablets or extruded granules additionally contains flavor and/or binding fillers. Such composition possesses properties facilitating in weight reduction, producing positive effect upon organism's immune system, and may serve as source of polyvitamins, and balanced tasty beverage-tea substitute used as everyday beverage. |
Method for producing of grass tea / 2273146 Method involves treating mixture of dog rose fruits and hibiscus flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, flow temperature is reduced to value below critical temperature value, with the result that earlier desorbed particles are absorbed by mixture particles. Pressure is then reduced to atmospheric pressure value. Resultant grass tea is brewed faster by at least 2 times. |
Method for producing of aromatized tea beverage / 2273145 Method involves treating mixture of black baikhovi tea, stevia leaves and immortelle flowers with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters, said gas circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 15-20 min. Thereafter, aromatizer "Peach" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
Method for producing of aromatized tea beverage / 2273144 Method involves treating mixture of black baikhovi tea, strawberry fruits, strawberry leaves, and papaya fruits with flow of non-polar gas such as nitrous oxide or argon at above-critical temperature and pressure parameters. Said gas is circulating through closed circuit at velocity rate exceeding hydraulic size of mixture particles for 25-30 min. Thereafter, aromatizer "Strawberry" is gradually introduced and flow temperature is reduced to value below critical temperature value, followed by relieving pressure to atmospheric pressure value. |
Method for producing of grass tea / 2272417 Method involves treating mixture of mountain cranberry leaves and Jerusalem artichoke flowers with flow of non-polar gas, such as nitrous oxide or argon oxide, at above-critical temperature and pressure parameters, said gases circulating along closed contour at flow velocity exceeding hydraulic size of mixture particles, for 15-20 min; reducing flow temperature to the level below critical value to cause sorption of formerly desorbed substances by mixture particles; reducing pressure to atmospheric pressure value. Grass tea is brewed faster by at least 2 times. |
Method for making tea / 2259757 The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap. Water should be heated in the teapot with closed cap till the moment of acoustic sounds accompanied with appearance of vapor bubbles. Then about 0.06 ÷ 0.15 water volume should be poured out of the teapot into additional reservoir to heat the rest water volume up to 94 ÷ 99 C. After that one should pour water out of additional reservoir into teapot to heat the whole water volume up to 94 ÷ 99 C to start rotate the teapot to obtain a crater to introduce tea leaves into it. As a result, organoleptic properties of prepared tea should be improved by keeping and enhancing the aroma of prepared tea, also, rational usage of initial raw material - tea leaves - should be increased due to water saturation with oxygen. |
Method for making tea / 2259756 The present innovation deals with ways to prepare drinks, in particular, to the ways to make tea and could be applied in tea saloons, tea clubs and in homes, as well. The method deals with water extracting tea leaves in a teapot supplied with a cap due to brewing. Before water extraction of tea leaves a teapot should be heated due to filling it with water at 94 ÷ 99 C, which should be poured out of the teapot into additional reservoir and then , at least, into one cup and then again into additional reservoir. Water should be kept in the teapot, additional reservoir and in cups for 10 ÷ 50 sec. Extraction of tea leaves in the teapot should be performed with water at 94 ÷ 99 C, extract's brewing should be performed for 5 sec ÷ 5 min, moreover, during this process one should pour the teapot closed with a cap with water out of additional reservoir. As a result, organoleptic properties of the made tea are improved along with keeping and enhancing its aroma, also, rational usage of initial raw material - tea leaves - should be increased due to decreased heat losses. |
Tea / 2259755 The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented and/or unfermented Indian tea and/or Ceylon tea and/or China tea and/or Japan tea and natural flavor aromatizing agents and/or those being identical to natural ingredients. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars and protein content and stabilization of dissolved polyphenols. |
Tea / 2259754 The present innovation deals with composing tea of different sorts. The suggested tea contains the mixture of fermented Indian tea at tea leaves size up to 100 mm and fermented Ceylon tea at tea leaves size up to 100 mm and natural aromatizing agents at the following ratio of ingredients (%): Indian tea up to 85, Ceylon tea up to 85, natural aromatizing agents up to 10. This enables to obtain increased pectin content in water extract at simultaneous decreased sugars and protein content. |
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. |
© 2013-2014 Russian business network RussianPatents.com - Special Russian commercial information project for world wide. Foreign filing in English. |