RussianPatents.com
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Granulator. RU patent 2329655. |
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FIELD: food products. SUBSTANCE: invention relates to the food industry and can be used to produce kissels concentrates consisting of sugar, starch and concentrated juice mixture. The granulator comprises a rotating drum in the form of pear-shaped open shell with open narrow spout. The drum is installed so that the rotation axis slope angle to the horizontal line can be changed. The drum is fitted with L-shaped hot air supply pipe which is put to the drum through its bottom and is fixed about its axis. Open end of the L-shaped pipe is directed downwards. The input of stuff subject to granulating to the pipe is made before the pipe input to the drum. EFFECT: increase of yield of products with the granulation composition required 1 dwg
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Composition for producing biologically active food additive / 2328879 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. |
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 preparing of processed leafy tea products / 2318392 Method involves mixing leafy tea with dry tea substances produced from tea powders; simultaneously moistening mixture of teat leaves and tea powder with water, and drying. |
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. |
Tea / 2292151 Claimed tea represents blend and contains fermented tea leave and blueflag (Iris) family plant flavoring. As fermented tea leave it contains Ceylon black tea is used and flavoring is used in form of white freesia flavoring representing liquid solution with specific weight of 1.03-1.04 in amount of 0.8-12 % based on tea mass. |
Tea / 2292150 Claimed tea represents blend and contains fermented tea leave and bergamot flavoring. As fermented tea leave it contains Ceylon black tea, broken orange peko of BOP International standard are used and bergamot flavoring is used in form of pelletized or agglomerated powder with particle size of 0.2 mm or less in amount of 4-6 % based on tea mass. |
Composition in the form of particles for aromatizing food products, dehydrated composition of food product or beverage and method for manufacturing food product or beverage / 2279814 The suggested composition in the form of particles for aromatizing food products contains particles that have got a solid water-soluble matrix. Moreover, the mentioned matrix includes a physically captured aromatic composition that, in its turn, includes a volatile component-fragrance and a volatile organic carrier. Moreover, a volatile component-fragrance characterizes a product's fragrance and differs from natural essential oil, and a volatile organic carrier is in its liquid state at 25°C and atmospheric pressure and at vapor pressure of at least 0.01 mm mercury column at 25°C, boiling temperature ranged 25-250°C,, density being below 1.0 g/cu.cm at 25°C and solubility in water of not more that about 10% at 25°C. Dehydrated composition of food product or beverage that contains food ingredient and the above-mentioned composition in the form of particles for aromatizing food product provides fragrance ejection in the course of manufacturing this product. The method for obtaining dehydrated product deals with hydrating the above-mentioned composition at temperature of manufacturing a food product. The innovation enables to obtain good fragrance of the product under manufacturing without usage of natural essential oils obtained out of dehydrated food compositions. |
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 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 / 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 / 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. |
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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