Method for production of vegetable beverage. RU patent 2338432.

FIELD: food processing.

SUBSTANCE: method of vegetable beverage production includes steeping of soybean seeds in water, radiation treatment of swollen and germinating seeds by ultraviolet lamp within 7-8 minutes with following incubation in dampening chamber at 20-23°C and relative humidity not lower then 80%, during 12-24 in spring and summer and 24-48 in autumn. Thereafter they are grained in water, homogenised, pasteurised at 82±2°C within 5-7 minutes, squeesed out through a filter and cooled. The method allows producing a beverage, which is a suspension of white color with a yellowish tinge, with a sweetish taste, light taste and flavor of fresh seedlings.

EFFECT: low content of anti-nutritional compounds.

3 tbl

IPC classes for russian patent Method for production of vegetable beverage. RU patent 2338432. (RU 2338432):

A23L2/38 - Other non-alcoholic beverages

A23C9 - Dairy products; Processes specially adapted therefor

A23C11 - Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C0020000000; butter substitutes A23D; cream substitutes A23L0001190000)

Another patents in same IPC classes:

Method of manufacturing biologically acive beverage and beverage manufactured by method / 2337592
Method of manufacturing biologically active beverage involves fermentation of sugar-containing liquid with kombucha; the sugar-containing liquid is prefermented with other yeast culture. It is advisable to clarify the beverage under the temperature not more than 15°C. Sugar-containing liquid produced by mixing water with sugar or jam or honey is used. Sugar-containing liquid with fruit juice addition is used as well. The biologically active beverage is manufactured according to the method described.

Method of manufacturing beverage dry concentrates and assembly for its implementation / 2335994
Method of manufacturing beverage dry concentrate involves producing liquid multicomponent composition by simultaneous mixing of liquid extracts of plant raw material and natural disperse sorbent. Then the multicomponent composition is subject to dispersing and homogenisation under the acoustic cavitation conditions in three sequential stages with λ=0.25-1.0. The device for the method implementation comprises sequentially set units. The first unit is used for simultaneous combined liquid-phase processes of mixing, dispersion and acoustic cavitation homogenisation of liquid multicomponent composition. The second unit is used for mixing of dispersion medium with liquid multicomponent phase, its impregnation, agglomeration, thermal water removal and further drying of the multicomponent composition.

Method of manufacturing soya beverage / 2335993
Method of manufacturing soya beverage involves cleaning plant raw material and softening it by maceration to produce water suspension. Mixture of soya beans and cacao beans taken in the mass relation of 9:1-7:3 is used as plant raw material. Prior to softening the mixture is thermally treated under the temperature of 120-190°C with following grinding. The method allows manufacturing of soya beverage with energy value of 304.8-329.3- kcal per 100 g of dry product. Taste of the obtained soya beverage is similar to "hot chocolate".

Composition for manufacturing alcohol-free beverage / 2335992
Composition for manufacturing alcohol-free beverage contains sweet substance (on a sugar basis), milk component, fruit and/or berry and/or vegetable components, stabiliser, citric acid, sodium bicarbonate and water. Fruit-berry/or vegetable puree or concentrated fruit-berry/or vegetable juice is used as fruit-berry/or vegetable component; dry skim milk is used as milk component. The composition can contain stabiliser which is pectin and/or gum powder. The composition contains natural and/or identical to natural flavors or natural or identical to natural coloring.

Bio-oat drinkable food product / 2332113
Bio-oat drinkable food product is prepared by treatment of oats and their derivatives, which has glycemic index from 40 to 50 units, pH from 3.2 to 4.5 and contains 0.4-2.0 weight % of 1.3-1.4-βD-glucan with molecular weight of more than 2000000 Dalton and with content of dry substances of 2.5-20.0 weight %, 10E7 CFU/g of lactic acid bacilli, 10E7 CFU/g of bifidus bacteria and the rest is water. The following components are used as oats and its derivatives: crude oat flour, malted oats, raw oats and oat bran. Bio-oat drinkable food product contains at least 0.4 weight % of high molecular 1.3-1.4 β D-glucan extracted in the process of oat bran treatment, hydrated and stabilised with formation of colloidal solution, crude oat flour and malted oats, which are primarily fermented with mixture consisting of lactic acid bacilli, yeast and bacteria, with addition of raw oats, with crude oat flour, malted oats, raw oats and oat bran taken in ratio of 1:3:11:15, with addition of water to reach the content of dry substances of 2.5 to 20.0 weight %. Prepared mixture is secondarily fermented by probiotic bacteria, the amount of the latter at the end of expiry date of product being at least 10E7 CFU/1 g.

Method of production of food product on basis of vegetable raw materials / 2332112
Method includes crushing of nut kernels to particles with size of not more than 100 mcm and extraction in permanent electromagnet field with induction of 0.30-0.50 tesla with rate of flow of 1.5-3.0 m/sec for 25-35 minutes at temperature of 22-28°C. Method also includes homogenising with thermal treatment at temperature of 45-60°C in alternating magnet field with magnet induction of 0.10-0.50 tesla for 25-35 minutes, crushing and extraction being carried out separately. Extraction is carried out with ration of water to crushed nut kernels equal to 8:1-12:1.

Method of dispersion production, beverage and composition / 2329734
Process of producing a stable dispersion containing at least a single, hydrophobic plant sterol and water material provides mixing a single, hydrophobic plant sterol with water material until primary dispersion formation. After that the dispersion produced with heated from approximately 24°C to approximately 57°C and homogenised under pressure gradually increasing from 0.69 MPa to approximately 100 MPa until formation of secondary dispersion of particles. During the process the size of the particle of the primary, secondary or any dispersion varies from 0.1 mkm to approximately 100 mkm. Stable dispersion viscosity of the beverage thus produced varies from 100 centiPoise to 30000 centiPoise. The composition includes stable dispersion of at least a single hydrophobic plant sterol in water material. There is at least a single plant sterol selected from among the plant sterols and stanols available. The size of particle of the (at least) single hydrophobic plant sterol varies from 0.1 mkm to approximately 30 mkm. The composition may additionally include at least a single fruit juice concentrate, productive additives that may be food emulgators, resins, starches, pectins and pectin derivatives. Besides, to a composition containing fruit juice concentrate there is water additionally admixtured in quantity sufficient for the concentrate dilution from 11°brix to approximately 13° brix.

Alcohol-free aerated vitaminised beverage "yubileiny" / 2326553
Beverage "Yubileiny" contains 80 kg of sugar, 1.0 kg of lemon acid, 0.1 kg of ascorbic acid, 0.2 kg of colour, 0.15 kg sodium benzoate, 1.0 kg of cowberry leaf water extract, 1.0 kg of a food additive of flavoring agent "Wild strawberry", 3.22 kg carbon dioxide and water - the rest. Thus cowberry leaf water extract is prepared by priming the 1 kg of dry washed leaves of 1 kg in 3 litres of water at a temperature of 60°C and brewing during 30 minutes followed by filtration.

Method of reception of protein-carbohydrate beverage / 2325822
It is mixed in the ratio 3:1 a protein component with the carbohydrate. As a protein component it is used a soymilk with a protein content not less than 3%, fat not less than 1.5%, carbohydrate - 4%, and as a carbohydrate component - tomato, carrot, beet or pumpkin paste with the content of 25% of dry matters and not less than 15% of carbohydrate which is received by processing of fresh root crops and a pumpkin. The mix is homogenised at pressure of 8-9 MPa till reception of suspension with a homogeneous consistence. The invention allows receiving of the protein-carbohydrate beverage which can be used without a pre-processing for a children's, functional and special food. The received protein-carbohydrate product due to using of the inexpensive components that it contains, in particular, a soymilk, has low cost, is a natural product with the high content of components of fats, protein, carbohydrate, vitamins and mineral substances.

Sbiten drink production method / 2323964
Sbiten drink production method provides for raw material preparation and weighing, preparation of concentrate and spicy- flavoring decoction, filtration and bottling. To prepare concentrate for 100 liters of ready sbiten drink use sugar powder made of 11-13 kg of sugar and 0.1-0.3 kg of citric acid, then mix the sugar and citric acid powder with 3-5 kg of liquid preheated honey. To make hot decoction use 2-6 kg of spicy- flavoring material, grind it, put ground spicy- flavoring material into boiling water, to get aqueous extract of spicy- flavoring material, which is then boiled for 20-30 minutes at low flame till the hot decoction is ready. Add received sbiten concentrate to hot decoction and mix it till complete solution, filter, then add 0.01-0.03 l of 9% alcoholic propolis extract and 1-3 liters of fruit and berry juice. Received hot still sbiten is stirred and bottled. To get liquid heated honey, for example, decrystallize honey by heating it till the temperature 33-38°. To make still cold sbiten it is cooled till the temperature +1-5°С and then bottled. To make aerated sbiten, cool still sbiten till the temperature +1-5°С, aerate it and bottle.

Strain of bacterium streptococcus thermophilic for milk souring in process of production of cultured milk foods, including yogurts / 2337953
Strain of lactate bacteria Streptococcus thermophilus "ВКПМ В- 9587" is obtained from strain of S. thermophilus "ВС 104" in result of multi-step selection in conditions of higher temperature. Strain properties testify to expediency of its application in composition of poly-component ferment, as under unfavourable conditions - lowering of medium pH, temperature rise, as well as gradual depletion of nutritional medium composition in course of technological process, it is able to accomplish milk souring.

Method of manufacturing sweetened condensed milk / 2337559
Method involves introducing vitamin premix 730/4 into standardised milk, homogenisation, pasteurising the obtained mixture, condensing with addition of sugar syrup, cooling and introducing inoculating paste as an inoculant. Then microorganisms Bifidobacterium longum 379 M and Bifidobacterium adolescentis C-54 in the proportion of 3.5:3.5 and microorganisms Lactobacillus acidophilus 97 and Propionibacterium shermanii 12AE in the proportion of 1.5:1.5 are introduced together under the temperature of 16-20°C in the amount of 1-5% of the product weight; crystallisation and further cooling follow.

Starter for direct introduction into milk base and method of manufacturing fermented milk food products / 2337558
Starter for direct introduction into milk base contains in mixture or in the form of complex ("kit-of-part") at least one lactic-acid bacterium and at least one species of yeast lysate, content of yeast lysate in the starter accounts for 1 g of pure yeast lysate per 2×108 - 2×1013 lactic acid bacteria. Method of manufacturing fermented milk food products implies usage of the starter with the above composition provided that total amount of yeast lysate added to the milk base does not exceed 0.6 g of the pure yeast lysate per 1 l of the milk base.

Composition for production of functional milk product and method of functional milk product production / 2335132
Composition for production of functional milk product contains milk basis and functional ingredient of vegetable origin, such as triterpen-containing component with content of triterpenes, which provides the following ratio of milk basis and triterpenes, in wt %: milk basis - 96.5-99.99, triterpenes 0.01-3.5. Triterpene-containing component may be betulin and/or extract of birch bark and/or powder of polypore. Also method is suggested for production of functional milk product.

Method for obtaining selenium-containing biologically active additive / 2333655
Invention relates to microbiological industry and technology, namely, to biologically active additives based on dairy raw materials and selenium. Invention includes preparation of nutritional medium based on cleared curd serum, introduction of 15-20 mkg/ml of sodium selenite and inoculant, and cultivation. As inoculant activated cultures of bifidobacteria Bifidobacterium longum strain B 379 M or propiono-acid bacteria Propionibacterium freudenreichii subsp. shermanu strain KM 186 are used.

Method of production of cultured milk foods / 2332019
To prepare cultured milk foods, milk mixture is cooked, pasteurised and cooled to fermentation temperature. Then combined ferment is introduced in amount of 3-5% from cultures of bifidum bacteria, propionate bacteria, Bacillus acidophilus and lactococci in ratio of 4:4:0.5:1.5, respectively. Fermentation is carried out at temperature of 32-37°C to create curd with acidity of 90-105°T. After that, curd is dehydrated to achieve mass fraction of moisture of 83-85% in finished product, cooled and packed. Fruit and berry fillers san also be introduced in the product in the amount of 10-15% prior to packing.

Method of milk drink production / 2332015
Method of milk drink production includes preparation of extract by mixing of crushed nuts with skimmed milk, mixing of extract with skimmed milk, homogenisation, heating and cooling. Preliminarily fried hazelnuts crushed to the size of particles of not more than 1 mm are used to prepare the extract. Hazelnuts are mixed with skimmed milk in ratio of 1:8-1:15. Prepared extract is added to skimmed milk in proportion of 0.25-0.5:1, after that, prepared milk drink is homogenised and heated to 60-70°C. Pasteurisation is carried out at the same temperature, by treatment in the zone of effect of permanent electromagnet field with magnet induction of 0.20-0.40 tesla with the speed of flow of 1.0-2.5 m/sec for 15-30 minutes.

Method of production of milk mix with high protein content and high protein milk mix / 2331197
Method of production of high protein milk mix includes acoustic treatment of mechanical mix of liquid basis and protein source. Treatment is carried out at preset value of nondimensional similarity criterion of process. This criterion is product of ultrasound intensity by specific acoustic resistance of mix, divided into its squared hydrostatic pressure. As mix liquid basis whole milk, buttermilk, milk whey or their mixtures are used, and as protein source - dry skimmed milk.

Method of manufacturing fermented milk beverage / 2329652
Invention relates to dairy industry and can be used for manufacturing fermented milk beverage. The method involves standardisation of milk, addition of dry bifidogenic concentrate obtained from secondary milk raw material in the amount of 1,5-2,5%, homogenisation. Then the obtained standardised mix is heated, mixed, cooled down to the souring temperature, fermented and cooled. The invention allows manufacturing fermented milk beverage with organoleptical properties equivalent to those of ryazhenka and having bifidogenic properties along with reducing power demands for the product manufacturing.

Powder substitute of full milk for farm animals / 2336706
Substitute of full milk contains soybean meal - 50-94 % of wt., cereals flour or flour mixture at least of two types of cereals - 1-45 % of wt. and formulating aid is the rest. Full-fat soybean meal and cereals flour treated by the method ''Arouse seed'' can be used. Use of full milk substitute during feeding of youngsters allows increasing of weight and eliminating of transfer disease risk during youngster feeding. The substitute of full milk has high eatability, accessibility and shelf life extended till 6 months.