Dietary supplement
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Method of manufacturing functional purposed natural honey paste (versions) / 2335924 Method implies melting honey which is prepacked in a dry-air heating chamber during 10-14 hours so that temperature of the melted honey is maintained in the range of 50-55°C, and honey humidity is kept constant. Then melted honey is poured from the container into the collecting jar through the mesh filter with holes diameter of 2-3 mm which is covered with sieve or gauze. Afterwards honey refiltering, settling for 8-12 hours (45-50°C), removing foam with impurities, holding it for 3-4 days, reheating and returning the taken away honey follow. After settling honey is supplied to the mixer where nuts and/or seeds kernels or dried fruits are additionally introduced to it. Nuts and/or seeds kernels are beforehand inspected, washed, dried and crushed down to the size of 1.5-3 mm. Dried fruits are steeped beforehand in cold water for 1-2 hours, washed, inspected, rinsed with shower, dried and crushed down to the size of 1.5-3 mm, and the crushed mass is laid out in a layer 5-10 mm thick and treated with bactericide irradiator for 2-3 minutes. The obtained honey-nut or honey-fruit mixture is homogenised for 5-10 minutes producing paste which is then packed and sealed. |
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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. |
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Method for preparing of nuts / 2322901 Method involves preliminarily frying nuts; coating fried nuts with thickener layer followed by dusting with flavor and aromatic additive powder. Frying procedure is carried out using microwave radiation under vacuum of 20-25 KPa at temperature of 25-60 C during 5-10 min. Thickener used is vegetable oil having temperature of 50-70 C. Weight of flavor and aromatic additive is 2.0-5.0% by weight of fried nuts. |
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Method for production of canned salad / 2311072 Claimed method includes green onion and gardenstuff freezing; squid fillet cutting. Abovementioned components are blended in oxygen-free atmosphere with pickled cabbage, sugar, table salt, sodium or potassium glutamate, and black pepper. Obtained mixture is pre-packed with vegetable oil, sealed and sterilized. |
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Food product out of sunflower seeds and method for its obtaining / 2286072 The suggested food product contains roasted unpeeled sunflower seeds at applied nonthermostable taste-aromatic additives and iodine pre-dissolved in vegetable oil. As taste-aromatic additives one should apply, for example, aromatizing agents with the taste of apple or black currant, or fruit mixture, or gin, or cinnamon, or coriander, or laurel, or Cola. The suggested method for obtaining the suggested food product out of sunflower seeds deals with mixing unpeeled seeds with vegetable oil, taste-aromatic additives and iodine. Seeds should be pre-roasted, cooled up to 16-18° C, supplemented with the mixture of vegetable oil and taste-aromatic additives being nonthermostable substances to be kept in hermetically sealed packaging for about 5-6 h and packed into hermetically sealed packaging. The innovation enables to obtain iodinated roasted sunflower seeds with the taste of nonthermostable taste-aromatic additives. |
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Method for production of roasted bulk products preferably nuts, nut kernels, seeds and seed kernels of oil cultures (variants) / 2279831 In the first embodiment bulk foodstuffs in placed in chamber, heated with microwave irradiation at 100-140°C under reduced pressure of 50-120 mmHg up to readiness (the first variant). In another embodiment bulk foodstuffs in placed in chamber and heated with microwave irradiation and heated air at 140-200°C up to readiness. |
 Method for producing of nut-like mass from raw plant material / 2246238Method involves grinding raw plant material to homogeneous structure, with mixture of pumpkin cake and chick-pea grain used in the ratio of 2:0.7,respectively, being used as raw plant material. Pumpkin cake is produced by method involving treatment of ground pumpkin seeds before pressing procedure with aqueous solution of aminoacetic acid used in an amount of 0.1% by weight of ground material. Chick-pea grain is preliminarily germinated, fermented to glutamic acid content of at least 11,300 mg%, ground and inactivated at temperature of 85-900C for 10-12 min. |
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Vodka "kurskaya rzhanaya lux" / 2359998 Vodka contains following ingredients according to withdrawal of components for 1000 dhal of end product: alcolised infusion of rye of 1 draw-off 4.0-5.5 litres, 65.9% sugar syrup 0.9-11.5 litres, food additive "Glycine" 0.05-0.15 kg; rectified ethanol "Lux" and drinking rectified water - according to blending with alcoholic content 40%. This provides high organoleptical characteristics, increased biological activity and expands range of vodkas. |
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Vegetable concentrate for "kazan-bionan-1" functional drink / 2359529 Invention is related to food industry, namely products for functional feeding. Vegetable concentrate for functional drink containing plant raw material, sweetener citric acid and drinking water is notable for containing dry concentrate of green tea as plant raw material, honey - as sweetener and additionally contains dry fermentative amino-acid fish hydrolyzate "SFAG-2", linen oil, table salt, potato starch, cocoa butter, dry curd whey, natrium benzoate and flavors "Coffee", "Cognac 532" and "Vanilla 634". All ingredients are added in accordance with certain ratio. |
 Method of obtaining fat substitute, fat substitute (versions) and meat product containing it (versions) / 2359476Present invention relates to food industry and in particular to obtaining fat substitute for using it in meat compositions. Method pertains to the stage wherein plant fibre is heat-treated for inactivating pectin-methyl esterase and preventing de-etherification of pectin in the plant fibre thereby preserving in it methoxy-pectins with etherification degree at least 50%. Fat substitute containing heat-treated plant fibre includes starch in amount of not less than 25 wt % of the dry substance. Alternatively fat substitute can contain 10 wt % of the dry substance. Fat substitute is added to the meat product composition. Note that weight ratio of substituting fat with plant fibre in the mentioned fat substitute is 1:0.3-3. However percentage of fat in the final product is reduced to 2-13%. Present invention aims at obtaining meat product with reduced fat percentage herewith preserving its texture. |
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Vodka "kurskaya kedrovaya lux" / 2359022 Vodka contains following ingredients according to withdrawal of components for 1000 dhal of end product: alcolised infusion of pine nuts of 1 draw-off 1.5-1.7 litres, natural honey - 2.5-3.5 kg, glucose "Glusideks" syrup 2.0-4.0 kg, rectified ethanol "Lux" and drinking rectified water - according to blending with alcoholic content 40%. Vodka has mild, slightly astringent taste, almost inaudible aroma of buckwheat, taste grade - 9.7. |
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Vodka "kurskaya myagkaya lux" / 2359021 Vodka contains following ingredients according to withdrawal of components for 1000 dhal of end product: alcolised infusion of raisings of 1 draw-off 7.0-9.0 litres, 65.9% glycerine 0.1-0.3 litres, complex food additive "Lactorin" 2.0-4.0 kg; rectified ethanol "Lux" and drinking rectified water - according to blending with alcoholic content 40%. Vodka has mild taste with mild aftertaste of bitter almonds. |
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Vodka "kurskaya hlebnaya lux" / 2359020 Vodka contains following ingredients according to withdrawal of components for 1000 dhal of end product: alcolised infusion of rye bread of 1 draw-off 5.0-6.0 litres, 65.9% sugar syrup 0.9-11.5 litres, complex food additive "Alcovit" 1.0-3.0 kg; rectified ethanol "Lux" and drinking rectified water - according to blending with alcoholic content 40%. Vodka has mild taste with sweetish aftertaste of smoked pear, tasting grade - 9.73. |
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Powdered mixture for functional drink "bionan-b" / 2358564 Invention is related to food industry, namely products for functional feeding. Powdered mixture for functional drink containing plant raw material, organic acid and starch is notable for containing dry concentrate of hawthorn, dry concentrate of green tea and dry concentrate of blueberry as plant raw material, citric acid - as organic acid, potato starch - as starch and additionally contains powdered sugar, table salt, dry fermentative amino-acid fish hydrolyzate "SFAG-2", linen oil and flavours "Clove 709" and "Muscat 596". All ingredients are added in accordance with certain ratio. |
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Powdered mixture for functional drink "bionan-a" / 2358563 Invention is related to food industry, namely products for functional feeding. Powdered mixture for functional drink, containing organic acid - citric acid, potato starch, powdered sugar, table salt, dry fermentative amino-acid fish hydrolyzate "SFAG-2" and flavour "Pineapple 572", "Vanilla 528" and "Orange 525". Components are used at the following ration to obtain 1000 kg of end product: citric acid - 16.8 kg, potato starch - 67.3 kg, powdered sugar - 898.0 kg, table salt - 6.7 kg, dry fermentative amino-acid fish hydrolyzate "SFAG-2" - 11.2 kg, flavour "Pineapple 572" - 9.0 dm3, "Vanilla 528" - 1.7 dm3 and "Orange 525"- 22.4 dm3. |
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Vegetable concentrate for "kazan-bionan-3" functional drink / 2358562 Invention is related to food industry, namely products for functional feeding. Vegetable concentrate for functional drink includes plant raw materials, sweetener - honey, organic acid - citric acid, biologically active additive and drinking water. The product contains dry green tea concentrate as vegetable raw material, motherwort extract, concentrated apple juice, multicomponent powdered beet root semi-finished product. Biologically active additive "Lazet" is used as biologically active additive. Concentrate also contains dry fermentative amino-acid fish hydrolyzate "SFAG-2", linen oil, table salt, potato starch, cinnamon infusion, nutmeg infusion and sodium benzoate. Components are used at the specified ration to obtain 1000 kg of end product. |
 Application of pinolinic acid for weight control / 2358476Invention refers to food and pharmaceutical industry. The application of pinolinic acid or its salt or ether is proposed for composition production for weight control by decreasing of hunger feeling and/or sense of fullness. |
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Method for bioactive product collection from canned animal-origin raw materials (versions) / 2345573 Method for bioactive product collection includes unossified antlers deskinning, grinding, wetting and subsequent extraction. Wherein canned unossified antlers and deer by-products such as spleen, liver, embryos and deer penis with testicles in the form of fine powder or soot. Extraction is performed using natural honey in water bath at 45-50°C in the raw material:extractant ratio 1:10 or 1:20. As a version, extraction is performed by means of natural honey at 45-50°C together with exposure to 25 KHz ultrasonic field in the material:extractant ratio 1:10 or 1:20. |
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Method of processing of natural honey / 2341977 Method stipulates addition to initial natural honey warmed up to the temperature of 30-60°C of fructose syrup of the same temperature with the fructose content 80-85% in the amount of 10-100% to the weight of honey, blending for 10-15 minutes and cooling down to the storage temperature. |
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Method of manufacturing functional purposed natural honey paste (versions) / 2335924 Method implies melting honey which is prepacked in a dry-air heating chamber during 10-14 hours so that temperature of the melted honey is maintained in the range of 50-55°C, and honey humidity is kept constant. Then melted honey is poured from the container into the collecting jar through the mesh filter with holes diameter of 2-3 mm which is covered with sieve or gauze. Afterwards honey refiltering, settling for 8-12 hours (45-50°C), removing foam with impurities, holding it for 3-4 days, reheating and returning the taken away honey follow. After settling honey is supplied to the mixer where nuts and/or seeds kernels or dried fruits are additionally introduced to it. Nuts and/or seeds kernels are beforehand inspected, washed, dried and crushed down to the size of 1.5-3 mm. Dried fruits are steeped beforehand in cold water for 1-2 hours, washed, inspected, rinsed with shower, dried and crushed down to the size of 1.5-3 mm, and the crushed mass is laid out in a layer 5-10 mm thick and treated with bactericide irradiator for 2-3 minutes. The obtained honey-nut or honey-fruit mixture is homogenised for 5-10 minutes producing paste which is then packed and sealed. |
FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to biologically active additives. Biologically active additive to food contains honey extract of walnuts of milky-wax ripeness. Walnuts and honey are taken in ratio 1:3, extraction lasts for 42 days. Additionally, lactulose concentrate is added in quantity equal to quantity of honey extract.
EFFECT: invention allows obtaining of product with increased biological activity and expanded storage time.
2 tbl
The invention relates to food industry, in particular biologically active additives.
Both affordable and effective way to optimize power is the widespread use of biologically active food additives (BAA), which can be defined as concentrates, natural or identical to natural biologically active substances presented for direct reception (and) or to the introduction of the food. Use as the basis for creating BAD honey is known. Such SUPPLEMENTS is recommended as a tonic and mild tonic, including when colds and infectious diseases associated with metabolic disorders, cardiovascular pathologies.
There is a method of cooking honey infusion walnuts milky-wax ripeness in the ratio of nuts: honey = 1:5 [1]. The proposed technology allows to extract from the nut of raw materials maximum for a given solvent, the amount of biologically active substances: vitamins (C, E, PP, In, B2In6), carotenoids, flavonoids, organic acids, sterols, plant phenols, afthinos, micro - and macroelements. Honey is a great environment to preserve the vitamins in the product.
Honey tincture (extract) walnuts is the basis of preparation the Oia preventive restorative composition (prototype) [1].
The use of alcohol-containing component in a well-known composition, allergic reactions are possible with prolonged use, limited in scope (energy focus BAA) are downsides to this composition.
Technical solution - expanding range of applications due to the increase in biological activity.
This is achieved by the features of biologically active additive based on honey extract walnuts milky-wax ripeness in the ratio of nuts: honey 1:3, extracted within 42 days, in combination with lactulose concentrate in equal amounts.
Technology of preparation is the preparation of the extract of walnuts milky-wax ripeness and mixing the extract with lactulose. For preparation of the extract used walnuts milky-wax ripeness, honey light varieties. Chopped nuts pour honey in the ratio 1:3. The extraction process is 42 days in a dark place. Then the extract is separated and thoroughly mixed with lactulose until smooth. You can use any food concentrate of lactulose content of lactulose no less 36,4%.
The rich chemical composition of honey determines the diversity of its biological properties. Potential prospects honey for use in the composition is x the BAD associated with the he is a valuable natural source of easily digestible carbohydrates, vitamins (mainly water-soluble), enzymes, many macro - and micronutrients. It is recommended in the prevention of cardiovascular diseases, as it decreases blood viscosity, improves lipid metabolism, stabilizes blood pressure, increases efficiency, absorbed by muscle cells due to the presence in its composition Picutre, maintains muscle tone, quickly restores energy loss. In the proposed dietary SUPPLEMENTS you use honey extract walnuts milky-wax ripeness, that is, honey is the extractant and enriched with biologically active components of plant raw nuts. Lactulose is a carbohydrate consisting of fructose and galactose, with high bifidogenic activity, ability to restore the protective intestinal flora, to treat and prevent diseases of the liver and gastrointestinal tract, is a classic bifidus factor.
When composing the SUPPLEMENTS you need to take into account not only the achievement of its intended functional properties, but also such factors as product compatibility properties (moisture, acidity, fat, density and so on), organoleptic, in terms of a guaranteed shelf life of the product.
In redlagaemoe BAD "Codecamp-LACT" the combination of honey extract nuts with lactulose concentrate was allowed to get BAD, includes carbohydrates and sugar, honey, botanicals nutty raw material and product processing of raw milk - lactulose - prebiotic high bifidogenic activity that has determined its functional properties to replenish the energy expended by the body in the prevention of cardiovascular diseases, in order to normalize and maintain microbiocenosis intestine, maintaining metabolic homeostasis.
Honey extract of walnuts in the ratio of 1:3 - homogeneous viscous liquid, mixes well with concentrate lactulose - syrup, which is also slightly viscous liquid. When storing syrup lactulose after 1-2 weeks you receive the precipitate of crystals of lactose, honey extract of walnuts in the proposed ratio when mixed with lactulose prevents hair loss lactose.
The technology for the proposed BAA allows you to save in the native state of the biologically active substance of its components, even as mobile as vitamins and enzymes.
The mutual influence of the components is reflected in the fact that lactulose inhibits the absorption of glucose, thereby controlling its content in the blood. This makes the proposed SUPPLEMENTS available for people suffering from diabetes.
Table 1 presents data on the nutritional value of food additives on the basis of honey ek the tract walnuts and lactulose*.
| Table 1 |
| Nutritional value per 100 g BAD "Codecamp-LACT" |
| Carbohydrates | 41,2 g |
| Fats | of 1.34 g |
| Organic acids | 0.3 g |
| Proteins | 0.2 g |
| Energy value | 178,9 kcal |
| * In the formulation used lactulose concentrate food (TU 9229-006-02067968-94) of the composition shown in table 2 |
| Table 2 |
| The syrup of lactulose food |
| Name of indicator | Food structure |
| Mass fraction, %: |
| solids | 58,6 |
| lactulose | 34,6 |
| lactose | 12,2 |
| galactose | 7,1 |
| other sugars | 1,3 |
| total nitrogen | 0,05 |
| ash | 0,63 |
| calcium | 0,21 |
| sodium | 0,4 |
| magnesium | 0,03 |
| phosphorus | 0,03 |
| potassium | 0,04 |
The proposed biologically active food Supplement based on honey extract walnuts milky-wax ripeness and lactulose is a powerful bifidus factor, an agent for the prevention of cardiovascular diseases, a source to replenish the energy expended by the body.
Recommended dosage: adults - 1 teaspoonful (5 g) 1 times a day during meals.
Sources of information
EN 2223112 C1, 10.02.2004.
Biologically active additive to food, including honey extract walnuts milky-wax ripeness extracted within 42 days, characterized in that the nuts and honey are taken in the ratio 1:3 and additionally introduced concentrate lactulose equal amounts of the honey extract.