RussianPatents.com
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Alcohol-free carbonated beverage. RU patent 2427287. |
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FIELD: food industry. SUBSTANCE: invention relates to alcohol-free beverages industry. The beverage contains following ingredients per 100 cm3 of the end product: sand sugar - 6.8-8.5 g, citric acid - 0.164-0.190 g and "Aquaversiya-2" polycomponent concentrate containing a complex of extractive substances of vegetal raw materials: caraway fruits - 0.009-0.020 g, corn silk - 0.080-0.180, celeriac - 0.090-0.180 g, marjoram root - 0.058-0.070 g, horse-tail herb - 0.085-0.175 g and oat flakes-0.300-0.450 g. Additionally, the beverage contains (per 100 cm3 of the end product) extractive substances of echinacea herb - 0.005-0.014 g, "Erakond" condensed vegetal extract - 0.060-0.075 g, clove fruits infusion - 0.007-0.0012 g and orange infusion -0.450-0.550 g, culinary salt -0.010-0.025 g, sodium benzoate -0.015-0.0172 g, carbon dioxide -0.330-0.485 g and drinking water - balance. EFFECT: invention enables production of a thirst-quenching beverage that has a harmonious piquant taste and a mild and delicate flavour the dominant note whereof is that imitating natural honey as well as extension of the available range of natural-based beverages. 3 ex
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Products of natural beverage type / 2427286 Group of inventions relates to natural beverages and their production. The product of natural beverage type contains only natural components, monatin and at least one acidifier containing lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. The method for production of the natural beverage type product is implemented as follows. A monatin-containing sweetener is added to the beverage. The natural beverage contains lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. |
Products of natural beverage type / 2427286 Group of inventions relates to natural beverages and their production. The product of natural beverage type contains only natural components, monatin and at least one acidifier containing lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. The method for production of the natural beverage type product is implemented as follows. A monatin-containing sweetener is added to the beverage. The natural beverage contains lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. |
Products of natural beverage type / 2427286 Group of inventions relates to natural beverages and their production. The product of natural beverage type contains only natural components, monatin and at least one acidifier containing lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. The method for production of the natural beverage type product is implemented as follows. A monatin-containing sweetener is added to the beverage. The natural beverage contains lactic acid and at least tartaric and/or citric acid and, optionally, other natural carboxylic acids except phosphoric acid. The acidifier attenuates monatin aftertaste in the natural beverage. |
Beverage-type products containing stevioglycosides and at least one acid / 2427285 Group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. |
Beverage-type products containing stevioglycosides and at least one acid / 2427285 Group of inventions relates to beverages, a concentrate and a method of their production. The cola-based beverage-type product contains at least one stevioglycoside, erythrite and a sweetener containing phosphoric acid. The beverage has titratable acidity 8.75 - 11 and pH = 2.8 - 3.3. The cola-based beverage-type product contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. The natural beverage has titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. The concentrate for production of cola-based beverages contains rebaudioside A, erythrite and a sweetener containing phosphoric acid. When blended with water, the beverage production concentrate enables production of a full-strength beverage having titratable acidity 8.75 - 10.25 and pH = 2.8 - 3.3. |
Method of manufacturing vegetable beverage / 2426461 Method envisages washing beet roots, their inspecting, cutting off beet herbage remains and ends, rinsing beet roots at preset process parameters, their mincing and finishing. Additionally the method envisages cutting off celery herbage remains and ends, celery washing, inspecting, rinsing at preset process parameters, its mincing and finishing. Additionally the method envisages inspecting oyster plant, its rinsing at preset process parameters, mincing and finishing Afterwards specified components are mixed with drinking water, culinary salt and citric acid, heated, packed, sealed and sterilised. |
Method of manufacturing vegetable beverage / 2426460 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, yacon 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. |
Method of manufacturing vegetable beverage / 2426459 Invention relates to technology of vegetable drinks production. One proposed a method for production of vegetable beverage; the method envisages that 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, chicory 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. |
Method for manufacturing blended nectar with sugar / 2426458 Method envisages for carrot and oyster plant washing and rinsing at the specified parameters of the process, their separate grinding and finishing to produce appropriate purees. Purees are blended with orange juice and sugar syrup, heated, packed, sealed and sterilised. |
Method for manufacturing blended nectar with sugar / 2426457 Invention relates to technology of nectar manufacturing. One proposes a method for production of blended nectar with sugar; the method envisages washing and rinsing pumpkin and dandelion roots at preset process parameters; their separate mincing and finishing to produce corresponding purees, blending with lime juice, water and sugar syrup, warming, packaging, pressurisation and sterilisation. |
Concentrated base (balsam) "briz" / 2243707 Invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also. |
Concentrated base (balsam) "briz" / 2243707 Invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also. |
Method for extracting juice from sea-buckthorn cobs / 2243708 Invention relates to technology in processing vegetable raw. Method involves disruption of juice-containing structures and separation of solid components from juice with pulp. Cobs are loaded into vacuum chamber and structures are disrupted by steam and juice at violent boiling, intensive change of pressure, continuous supply of heat, at temperature 60oC, not less. Steam is condensed to form distillate, juice concentrate is separated, solid components are rinsed with distillate and rinsing suspension is combined with the juice concentrate. Invention provides the more complete utilization of raw and to enhance quality of juice. |
Sweetener for food products / 2244491 Sweetener for food products is based on aspartame and acesulfame. Lactose is used as filler and dietary cellulose is used as means for facilitating decomposition of pellet in liquid. Said components are used in the following ratio, wt%: aspartame 10-12; acesulfame 10-12; lactose 48-52; dietary cellulose the balance. |
Vegetable concentrate "pomor" / 2244499 Vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances. |
Vegetable concentrate "pomor" / 2244499 Vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances. |
Vegetable concentrate "pomor" / 2244499 Vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances. |
Vegetable concentrate "pomor" / 2244499 Vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances. |
Vegetable concentrate called "severyanin" / 2245080 Vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from crystal tea ledum (Ledum palustre) sprouts 0.06-0.07, those from rose-bay grass 0.10-0.22, those from laminaria 0.25-0.35, sodium alginate from laminaria 0.10-0.20, kvass wort concentrate 5.00-6.50, Rodiola extract 0.05-0.06, lemon infusion 0.03-0.04, honey 2.80-3.80, dry particulate sugar substances 48.00-50.80, citric acid 0.032-0.040, and water - the balance. When added to drinks, e.g. tea, coffee, cocktail, or boiled water, concentrate imparts gentle spicy bouquet and contributes to strengthening protective forces of organism and removing toxic and other harmful substances. |
Vegetable concentrate called "severyanin" / 2245080 Vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from crystal tea ledum (Ledum palustre) sprouts 0.06-0.07, those from rose-bay grass 0.10-0.22, those from laminaria 0.25-0.35, sodium alginate from laminaria 0.10-0.20, kvass wort concentrate 5.00-6.50, Rodiola extract 0.05-0.06, lemon infusion 0.03-0.04, honey 2.80-3.80, dry particulate sugar substances 48.00-50.80, citric acid 0.032-0.040, and water - the balance. When added to drinks, e.g. tea, coffee, cocktail, or boiled water, concentrate imparts gentle spicy bouquet and contributes to strengthening protective forces of organism and removing toxic and other harmful substances. |
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