RussianPatents.com
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Composition for producing biologically active food additive. RU patent 2328879. |
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FIELD: food processing. SUBSTANCE: invention relates to the biologically active food additives (BAFA). BAFA includes (in mass percent): 5-60 of the maidenhair tree (Ginkgo biloba) leaves, 10-60 of the hawthorn (Crataegus) fruits, 10-60 of the sedge grass (Equisetum arvense), 10-60 of hips (Rosa), 5-55 of Hibiscus flowers and 5-55 of motherwort (Leonurus) grass. EFFECT: biologically active food additive has nice organoleptic properties and improves cardiovascular fitness. 6 ex
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Production method and biologically active food additive to prevent iodine deficiency and optimise iodine metabolism / 2328878 Invention relates to the biologically active food additive for prevention the iodine deficient conditions, optimisation of the iodine metabolism and the method for its production. The biologically active food additive can be used for producing the vitamin-mineral complexes or food products and drinks enriched with iodine and zinc. The biologically active additive is the organic molecules of casein which contain both iodine and zinc. The method for producing the additive includes adding the solution of the tetrasodium salt of the ethylene diamintetra-acetic acid to the casein solution; mixing and following diafiltration at the membrane device with the ultrafiltrating membrane with the cutoff limit 10-100 kD with use of 1.5-3% sodium chloride solution as a dialysing agent and maintaining the pH within 6.5-7.5 to obtain the purified solution of the activated casein. The obtained purified solution of the activated casein with concentration of 80-120 g/l is transferred to the reactor, brought to 35-40°C and under maintaining it, the simultaneous iodinating of the aromatic acids and saturation of the casein phosphoric groups with the zinc ions is performed, and the pH of the process is maintained within 6.5-7.5 with the help of sodium hydroxide solution. Then, the solution is repeatedly diafiltrated with the use of 1.5-3% sodium chloride at pH=6.5-7.5. |
Production method and biologically active food additive to prevent iodine deficiency and optimise iodine metabolism / 2328878 Invention relates to the biologically active food additive for prevention the iodine deficient conditions, optimisation of the iodine metabolism and the method for its production. The biologically active food additive can be used for producing the vitamin-mineral complexes or food products and drinks enriched with iodine and zinc. The biologically active additive is the organic molecules of casein which contain both iodine and zinc. The method for producing the additive includes adding the solution of the tetrasodium salt of the ethylene diamintetra-acetic acid to the casein solution; mixing and following diafiltration at the membrane device with the ultrafiltrating membrane with the cutoff limit 10-100 kD with use of 1.5-3% sodium chloride solution as a dialysing agent and maintaining the pH within 6.5-7.5 to obtain the purified solution of the activated casein. The obtained purified solution of the activated casein with concentration of 80-120 g/l is transferred to the reactor, brought to 35-40°C and under maintaining it, the simultaneous iodinating of the aromatic acids and saturation of the casein phosphoric groups with the zinc ions is performed, and the pH of the process is maintained within 6.5-7.5 with the help of sodium hydroxide solution. Then, the solution is repeatedly diafiltrated with the use of 1.5-3% sodium chloride at pH=6.5-7.5. |
Method for producing biologic active food additive "chitolife" / 2328877 Method provides selection of components, blending, mixing, drying and packing the finished form. The following components are selected, in mass percent: 45 - 60 of chitosan, 9-14 of laminaria, 4-7 of corn snouts, 9-13 of green tea, 4-6 of fennel fruits and 10-14 of ashberry. Before mixing, each component is dried till humidity is not more than 6% and blended till the particles size is not less than 0.2 mm. The fennel fruits and ashberry are preliminary blended and then dried in the vibroboling layer. The obtained mixture is repeatedly blended and encapsulated. |
Composition for improvement of serosity lipids profile and atherosclerosis prevention, containing protein hydrolysate and vegetative sterolis / 2325078 Herapeutic composition contains protein hydrolysate and vegetative sterolis with mass ratio ranging from 1: 0.2 to 1: 30. Composition could include at least one emulgent or mixture of at least one emulgent and fat. Food product includes the main food ingredient and abovementioned composition. Composition is also used as part of pharmaceutical or nutriceutical product. |
Iron powder, its usage in food products and drinks, enriched material and method of its receipt / 2325077 Enriched powder consists of reconstituted iron powder. Herein the powder has improperly shaped particles in which the relation AD:PD is less than 0.3, where AD defines the bulk gravity in g/cm3, and PD defines the gravity of particle in g/cm3. Powder particles have specific area measured according to BET method, which is more than 300 m2/kg with middle size of the particles 5-45 mkm. Production method of iron powder stipulates the reconstitution of basic material from the iron oxide powder with the particles size of 55 mkm at the temperature lower than 1,100 °C in porous sintered mass, grinding and dusting of the sintered mass. |
Iron powder, its usage in food products and drinks, enriched material and method of its receipt / 2325077 Enriched powder consists of reconstituted iron powder. Herein the powder has improperly shaped particles in which the relation AD:PD is less than 0.3, where AD defines the bulk gravity in g/cm3, and PD defines the gravity of particle in g/cm3. Powder particles have specific area measured according to BET method, which is more than 300 m2/kg with middle size of the particles 5-45 mkm. Production method of iron powder stipulates the reconstitution of basic material from the iron oxide powder with the particles size of 55 mkm at the temperature lower than 1,100 °C in porous sintered mass, grinding and dusting of the sintered mass. |
Production method of iodated dietary fibers / 2325075 Method stipulates pouring of sodium alginate and its ageing at the temperature of 18-20°C during 45 min for swallowing. Coagulation of received gel is performed with 20% solution of calcium lactate with dissolved potassium iodide. |
Osteoprotegrin, its application for preparation of pharmaceutical composition (variants), production of food substance (variants) and fodder, food substance, fodder and pharmaceutical composition for prevention and treatment of disorders related to bone remodeling, and/or immune disorders / 2324705 This invention is related to biotechnology, to be more precise, to preparation of proteins out of milk, and may be used for prevention or treatment disorders related to metabolism in bones and immune function. Osteoprotegrin is prepared out of human or cow milk and has glycolysis profile that produces polypeptide with molecular mass of approximately 80, 130 and 200 kilodaltons. Prepared protein is used in structure of food substance and pharmaceutical composition for prevention or treatment of disorders related with bone remodeling, and/or immune disorders. Also prepared protein is added to make fodder. |
Thieno-(1,3)-oxazine-4-ons possessing inhibiting activity in respect to lipase / 2324696 Invention relates to new compounds of the formula (1a) or its pharmaceutically acceptable salt, esters or imides where A is a thiophenyl group containing, probably, substitution, the thiophenyl group A containing, probably, substitution with one or several groups as follows: alkyl, halo or arylalkyl, Y is O, S or NR2 where R2 is hydrogen or alkyl group containing 1 to 6 carbon atoms, and R1 is an non-ramified alkyl group containing 6 to 25 carbon atoms, ramified alkyl group containing 6 to 25 carbon atoms, aryl alkyl group where the alkyl group contains 2 to 25 carbon atoms or phenyl group containing substitution with one or several groups as follows: phenyloxy, phenylthio, SO2-phenyl, alkylphenyl, CO-phenyl, CONR16- phenyl, NR16CO-phenyl or NR16 -phenyl containing, probably, substitution where R16 is hydrogen or alkyl group containing 1 to 4 carbon atoms, the groups phenyloxy, phenylthio, SO2-phenyl, alkylphenyl, CO-phenyl, CONR-phenyl or NR-phenyl containing, probably, substitution with one or several groups as follows: halo, alkyl, alkylhalo or phenyl group containing substitution with one or several groups or alkyl groups provided the above compound is not 5-methyl-2-(4-metoxyphenyl)amino-4H-thieno[2,3-d][1,3]oxazine-4-on, 6-amyl-2-(4-chlorophenyl)amino-4H-thieno[2,3-d][1,3]oxazine-4-on or 6-amyl-2-(4-metoxyphenyl)amino-4H-thieno[2,3-d][1,3]oxazine-4-on Invention also relates to method of obtaining compounds of the formula (Ia) or (IIa), to pharmaceutical compound and application, as well as cosmetic technique. |
Selective inhibition of estrogen production and activity in human / 2324372 Bioactive food additive contains the products of Morinda citrifolia processing, which is used to inhibit the aromatase or aromatase enzymes transforming the androgens to estrogens, to inhibit the receptor binding to estrogens and to decrease and/or regulate the estrogen production. The invention reduces and regulates the estrogen production. |
Composition for manufacturing food biologically active additive / 2321264 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. |
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. |
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. |
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