Mixture for health and recreation cocktail. RU patent 2424742.

FIELD: food industry.

SUBSTANCE: invention relates to food industry and medicine, it is intended for preparation of cocktails with health and recreation effect. The mixture based on natural juices contains natural juices: watermelon or grape or tomato juice or natural liquid honey, uncooked quail eggs in a blended condition and ozone at the following components ratio, g per l: natural liquid honey- 40-60, uncooked quail eggs in a blended condition - 240-260 (24-26 pcs.), ozone at the concentration of 0.004-0.01, natural juices: watermelon or grape or tomato juice - the rest.

EFFECT: invention allows to improve consumer properties of the cocktail due to application of natural products, easy accessible quail protein, saturation of the human organism with an allotropic oxygen form.

3 ex

IPC classes for russian patent Mixture for health and recreation cocktail. RU patent 2424742. (RU 2424742):

A23L2/54 - Mixing with gases

A23L2/52 - Adding ingredients (adding preservatives A23L0002440000)

A23L2/02 - containing fruit or vegetable juices

A23L2 - Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L0001400000; preparation of non-alcoholic beverages by removal of alcohol C12H0003000000)

Another patents in same IPC classes:

Functional-purpose oxygen beverage production method / 2415613
One preliminarily prepares a flavouring additive by way of mixing blackcurrant syrup, maltodextrin and culinary salt of high purification degree into a homogeneous suspension. Then the suspension is dissolved during continual stirring in drinking water preliminarily heated to a temperature of 35-45°C at a ratio of 1:5. Then the produced mixture is delivered into a closed enriching chamber, spread in a thin layer across an inclined silicate base with a corrugated surface and treated with a steam blast highly-enriched with active oxygen forms (singlet oxygen, higher hydrogen peroxides etc.) supplied from an electrolyser. Oxygenation is performed in laminar mode, the flow rate being 2-3 l/s till production of the finished product with oxygen concentration 40-45 mg/l.

Method and device for puring of oxygen-enriched air liquids / 2391878
Method for pouring of oxygen-enriched or oxygen-gas liquid mixtures or other gases, specifically drinks into pots such as bottles or jars, provides liquid pouring into pots and the enriched liquid is held in nitrogen atmosphere during pouring process with excessive pressure, mainly in the range of 1-10 BARs, after that it is corked up gastight. The pot is being held in the nitrogen atmosphere, especially pressure which corresponds liquid filling pressure, with excessive pressure before liquid supply and before pressure treatment the pot is blown at least one time, mainly with nitrogen, or vacuumised. Also multiple combined pot treatment by blowing and preliminary vacuumisation can be held. Liquid gas, especially liquid nitrogen or oxygen can be added before vacuumisation. Also before liquid supply into the pot, extruded return gas can be collected and used for blowing treatment of the following pots. Device consists of at least one re-entry component with valve for liquid, at least one gas valve for blowing and/or pressure generation in the pot by nitrogen and partially filled with liquid ring boiler with ability to resist nitrogen pressure in the range of 1-10 BARs. The device also includes inductive sensor for consumption measuring and filling component is connected to supplying channel for liquid with lower side of the ring boiler.

Product with components of food foam / 2380298
Invention relates to food industry, namely to compositions for oxygen cocktails. The product with components of food foam includes a tank impermeable for gases and liquids and whose contents are a dispersion medium and gaseous phase containing a biologically active gas or a mixture of gases. The tank contents have the atmospheric pressure that the tank walls and the product shape are designed for. The tank can be either rigid or soft. The dispersion medium contains a stabiliser and/or a foaming agent for stabilisation and/or foaming of the phases and a water-holding component for improving the foam stability. The dispersion medium is in the product in a liquid or stabilised state. The product is made with a possibility of foam generation implemented through interaction of the tank walls, dispersion medium and gaseous phase with manual or hardware-controlled shaking of the product without additional mechanisms. The product is made with a possibility of supplying the food foam with fixed gas composition to the consumer's mouth and/or into a tank for taking it by squeezing the tank manually and/or by means of a spoon and/or by means of a pipe, and/or by pouring it out of a detachable spout or a hole that can be closed with a lid and/or a cork. In the product inside the tank the dispersion medium and the gaseous phase are in the form of separate phases and/or foam.

Method of beverage oxygenation / 2368280
Beverage oxygenation is performed by adding two-component gaseous mixture consisting of carbon dioxide and oxygen to obtain oxygen-rich beverage. Components content in the mixture is smoothly changed. First carbon dioxide content is bigger and makes 80.0-99.5%. Gradually carbon dioxide content is reduced with proportional increase of oxygen content. At the end oxygen content is bigger than carbon dioxide content and makes 80.0-99.5%. It is recommended to supply gaseous mixture under a pressure of 1-6 kg/cm2. Drinking water, mineral water, alcohol-free beverages or juices are used for oxygenation.

Oxygenated cocktail preparation method / 2346608
Foaming agent and oxygenated gaseous ingredient are added to the liquid base substance contained in a closed cavity. The liquid base substance is mixed with the foaming agent and the gaseous ingredient is bubbled through the resultant mixture during 6-120 s. The bubble aeration may be performed not only after the mixing but also prior to/during it. The gaseous ingredient is discharged into the liquid base substance under a pressure of 1.0-1.3 gauge atmospheres at a depth of no less than 0.95 of the liquid base substance head. Expenditure of ingredients for preparation of 1 l of the cocktail: foaming agent - 0.5-0.9 mg, oxygenated gaseous ingredient - 0.3-1.0 mg, liquid base substance - the balance. The liquid base substance may be represented by juice and/ or juice-containing beverage and/or fruit infusion and/or phytosolution or milk and/or dairy product. The foaming agent may be represented by liquorice extract and/or syrup and/or soaproot extract and/or syrup and/or gelatine and/or chicken egg white.

Capsule for oxygen cocktail preparation / 2344724
Capsule comprises a container filled with oxygen under excess pressure and a device, which lets oxygen out of the container after its immersion into liquid. Gas stays inside the capsule until it is immersed into liquid. After immersion, liquid is saturated with oxygen released from the container.

Method for producing of bottled oxygen-saturated water and complex for performing the same / 2311849
Method involves providing sequential ejection and pressure-flotation mixing of oxygen-containing gas with water; bottling and capping bottles filled with oxygen-saturated water; providing ejection-mixing in liquid-and-gas jet unit by saturating water with oxygen released from air through semi-permeable surface of narrow part of its mixing chamber; cooling water in flotation column through creation of low pressure by means of liquid-and-gas unit; feeding basic water into upper part of flotation column; withdrawing oxygen-saturated water from lower part. Complex for preparing of bottled oxygen-saturated potable water has ejection-flotation system for saturation of water with oxygen, consisting of ejector and flotation chamber, system for producing of oxygen-containing gas mixture, and system for feeding and bottling of oxygen-saturated water. The latter system has auxiliary pump, ejector, oxygen-saturated water bottling units and bottle capping units. Ejectors for systems designed for oxygen saturation of water, feeding and bottling of oxygen-saturated water are formed as liquid-and-gas units. Narrow part of mixing chamber is fabricated from semi-permeable material. Pressure chamber with helical channels is positioned around narrow part of mixing chamber. Ejector chamber for creating low pressure is connected through pipeline with upper part of pressure column. Basic water feeding pipe is connected to upper part of flotation chamber while pipe for discharging of oxygen-saturated water into bottles is connected to its lower part. Oxygen-containing gas mixture production system comprises ceramic, absorption and membrane-type filters arranged in succession and designed for removal of liquid, viscous and solid particles from air and for preliminary enrichment of air with oxygen.

Shell-and-tube jet-stream fermenter / 2305464
Shell-and-tube jet stream fermenter has heat-exchanger-aerator, accumulating reservoir positioned under heat-exchanger-aerator, and circulation pump. Heat-exchanger-aerator has casing, vertical drop-type, lifting and drain pipes, and main nozzle positioned above drop-type pipe. Additional nozzle is positioned in axially aligned relation with and above drop-type pipe. Lower end of drain pipe extends beyond lower cover by distance making at least 0.5 the length of lifting pipe and is axially connected to upper art of accumulating reservoir. Diameter of additional nozzle opening is smaller than diameter of main nozzle opening by at least 1.2 times and no more than by 1.8 times, and ratio of length Lo of nozzles to their diameter do is at least 10. Outlet section of main nozzle is arranged at the level not below axis of gas supply branch pipe.

Conditioned drinking water of the highest quality class / 2286952
The invention is pertaining to the chemistry of the water solutions and the water treatment and provides for production of the conditioned seasoned drinking water of the maximum quality class received due to the source drinking water supersaturation by oxygen. The water-oxygen complexes synthesized by the chemotronic plasma in the steam-gas mixtureofH2O2 + O2 allow at commixing in the normal conditions of the steam-gas mixture with the source drinking water to produce the supersaturated by oxygen ecologically pure drinking water with the concentration of the dissolved oxygen of 10-40 mg O2/l H2O. The anomalous physical and chemical properties of the supersaturated by oxygen of the steam-gas mixture of the drinking water and the effect of increased concentration of the oxygen and their durable conservation in time of the drinking water supersaturated by oxygen state are experimentally confirmed. The invention may be used in the food-processing industry, medicine, water economies, and also in production of the butylat oxygen-containing drinking waters. The invention ensures improvement of the drinking water quality meeting the requirements of the Sanitary Rules and Standards 2.1.4.1116-02 of the Russian Federation on the vital for the people health neutral and active forms of oxygen, and, in addition the increased dates of storage of the oxygen dissolved in the conditioned drinking water.

Method and complex for preparing of bottled oxygen- saturated water / 2246882
Method involves producing oxygen-saturated water by ejection-floatation mixing of water with oxygen-containing gas; bottling oxygen-saturated water and capping, with gas-and-vapor H2O2+O2 mixture synthesized by plasma chemotronical method being used in all above operations. Complex of equipment comprises ejection-floatation unit for oxygen saturation of water and installation for supplying and bottling of oxygen-saturated water.

Liquid compound based on guanidinoacetic acid component / 2422049
This invention relates to application of at least one donor methyl group from the group of choline, methionine and betaine in a water-based drinking product immediately ready for consumption and to such a water-based drinking product immediately ready for consumption. In accordance with the invention concept, the drinking product contains a liquid food compound consisting of guanidinoacetic acid component and at least one donor methyl group from the group of choline, methionine and betaine.

Drinks with extended energy effect / 2413437
Starch of hydrothermal treatment is applied as agent to reduce speed of drink digestibility. Starch is produced by mixing of starch with water in amount sufficient to produce mixture with moisture content from 15 to 35%, and thermal treatment of mixture at the temperature from 95°C to 130°C. Additionally the drink contains starch of hydrothermal treatment (HTT) in amount providing for content of 5-20 wt % of dry components of starch in drink. Drink may contain HTT starch produced by means of thermal treatment of mixture at the temperature from 100°C to 110°C, and also emulsifier in amount from 0.2 to 1 wt % of dry substance of starch. In process of thermal treatment mixture may rotate with speed from 400 to 535 rotations per minute. Drink may represent drink made of soya milk, malt drink, chocolate drink, drink based on fruit juice, milk drink or mixture of above specified.

Beverage-type sweetened food products modified with ammonated glycyrrhyzyn / 2410984
Beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l. The beverage may contain mint or menthone. The beverage is translucent. The concentrate for preparation of a low caloric beverage contains at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and combinations of any of them and an ammonated glycyrrhyzyn based compound. The low caloric beverage contains the concentrate for beverages production diluted with water so that to contain 1 part of the said concentrate per 3 - 7 parts of water. The beverage may contain 1 part of the concentrate for beverages production per 5 parts of water. The beverage and the low caloric beverage may be selected from the group containing: aerated soft beverage, non-aerated soft beverage, draft beverage, frozen beverage ready for consumption, coffee based beverage, tea based beverage, milk beverage, flavoured water, enriched water, fruit juice, fruit juice flavoured beverage, beverage for sportsmen alimentation and alcoholic beverage. The method for preparation of beverage or concentrate for preparation of beverages envisages mixing at least one potent sweetener selected from the group including: stevioglycoside, Lo Han Go and mixture of any of them and an ammonated glycyrrhyzyn based compound in an amount from 5 ppt to 10 ppm of the prepared beverage. Concentration of the sweetener in the prepared beverage is from approximately 17 to 338 mg/l.

Food additive for supply of nutritional mineral substances / 2409991
Food additive characterised by the minerals it contains being a component of a salt hydrate melt in the form of ions, the said nutrient substances represented by at least calcium; the salt hydrates melt is amorphously hardening and is represented by a salt-water system with water content in the food additive corresponding to the most hydrated ion coordination number. The food additive is used as admixture during production of food products, chewing gum, beverages, toothpaste, mouth wash liquids and oral cavity hygiene products. The nutrient mineral substances are easily digestible due to their containment in the additive in ion form.

Powdery mixture for drink and its production method / 2409294
Mixture is prepared of sugar powder, an organic acid, a grain or cereal crop milled into 0.01-0.25 mm sized particles, potato starch, a vegetable and/or fruit-and-berry powder milled into 0.01-0.25 mm sized particles, dry skimmed whey, culinary salt, a natural antioxidant and a flavouring agent. Then the components are mixed in a mixer, the mixing device rotation speed being 10-15 rpm, during 30-40 min. During mixing the process is commenced with the grain or cereal crop. Then one dosages potato starch, sugar powder, culinary salt, the vegetable and/or fruit-and-berry powder, dry skimmed whey, the natural antioxidant and the flavouring agent. The produced mixture is flavoured and dried. For preparation of 100 g of the powdery mixture one takes 31.0-37.6 g of sugar powder, 0.30-0.65 g of an organic acid, 26.8-28.4 g of a grain or cereal crop, 28.5-30.7 g of a vegetable and/or fruit-and-berry powder, 2.2-2.6 g of potato starch and 4.0-5.2 of dry skimmed whey. Additionally, during the mixture preparation one uses 0.035-0.450 g of a natural antioxidant and 0.5-0.65 cm3 of a flavouring agent. This allows to use the mixture as a health-improving product.

Composition of ingredients for vitamin drink / 2407407
Composition for the vitamin drink preparation contains dried fruits as follows: 15-35 wt % of snowball tree berries, 10-22 wt % of rosehips) 5-10 wt % of hawthorn berries, 4-8 wt % of chokeberries, 4-8 wt % of rowan berries, 3-7 wt % of japonica, 0.5 - 2 wt % of tormentil roots and 30-40 wt % of sugar. Thus prepared mixture is used for vitamin drink preparation. The dry mixture in a quantity of 4-metricconverterProductID6 g 6 g is filled up with 200-350 ml of 75-85°C hot water, infused during 1-3 h, filtered and consumed. This provides for better preservation of C, P, K, E vitamins, carotene, macro- and microelements, organic acids, glycosides, alkaloids and other biologically active substances. The fruit mass storage life is equal to 2 - 2.5 years.

Cola-based dietary drinks / 2400109
Dietary product represented by a cola-based drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids. The product also contains a caramel colouring agent and cola aromatisant. The natural potent noncaloric sweetener may contain at least one of the sweeteners containing: a stevia extract, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, stevioglycosides, Lo Han Go extract, Lo Han Go powder, mogroside V, monatin, glycyrrhizin, thaumatin, brazzein and monelline. The natural non-potent noncaloric sweetener may contain at least erythrite or tagatose. During the cola-based dietary drink production one mixes (in any order) water, at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids, a caramel colouring agent and cola aromatisant. During the drink production one may add soda water into it. A tunnel pasteurisation stage may be provided for in the method. The clear cola-based dietary drink contains at least one natural potent noncaloric sweetener, at least one natural non-potent noncaloric sweetener, an acidulent containing at least two acids which are selected from lactic, citric, dihydroxysuccinic, malic, fumaric, cinnamic, maleic, adipic, glutaric and succinic acids and also cola aromatisant.

Vegetable concentrate "vector" / 2399344
Vegetable concentrate contains extractive and dry substances. The prepared concentrate contains the following extractive substances (g per 100 cm3): birch leaf - 0.195-0.230; nettle leaf - 0.185-0.225; oat grains - 0.290-0.362; wormwood herb - 0.075-0.085; corn silk - 0.150-0.210; trifoliate violet herb - 0.165-0.195; cinnamon infusion - 0.038-0.046; propolis extract - 0.165-0.178; coneflower extract - 0.050-0.060. Additionally, the concentrate contains the following extractive substances (g per 100 cm3): concentrate based on hardened green tea stems extract - 6.400-6.850; multicomponent concentrate based on cranberry-and-vegetal concentrate - 5.850-6.250; multicomponent concentrate based on cranberries concentrate -6.550-7.240; natural honey - 3.245-3.846; vitamin premix for non-alcoholic beverages - 0.410-0.450; granulated sugar - 32.000-36.500; culinary salt - 0.350-0.420; citric acid 0.135-0.175, potable water (balance). Addition of 2-3 teaspoonfuls of the concentrate into a cup of tea or simply a glass of boiled water results in preparation of a beverage noted for a balanced sweet-and-sour taste with some mild bitterness in the honey-and-spicy flavour note.

Beverage containing combination of fish-oil with probiotics / 2396058
Invention is implemented in the following way. Emulsion oil-in-water is created containing from 5 to 20 wt % of fish oil in an atmosphere of inert gas. Probiotics are added either directly in the fish-oil, or into the water prior to the emulsification, or into the formed emulsion. The beverage is poured into sealed containers suitable for this purpose. The beverage on nondairy basis contains a combination of fish-oil in the emulsion of oil-in-water with probiotics, where the content of fish-oil is from 5 to 20 wt %.

Consumer product for improvement of mental activity / 2392836
Composition of drink suitable for direct consumption by a person and having functional favourable effect at it, containing (a) from 300 to 3000 weight parts of theanine; and (b) from 200 to 2000 weight parts of caffeine; besides ratio of theanine to caffeine makes from 5:1 to 1:1.5. Also application of drink composition to noticeably improve concentration, cheerfulness and/or mental activity and method for improvement of concentration, cheerfulness and/or mental activity in a person, including oral administration of this composition to a person.

Method of manufacturing vegetable beverage / 2423895
Invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, scorzonera is washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised.