RussianPatents.com
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Mixture for kissel production. RU patent 2440774. |
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FIELD: food industry. SUBSTANCE: invention is related to food industry and may be used for kissel production. The mixture for kissel production contains a paste-forming additive represented by medium rye flour dextrinised at a temperature of 115-120°C during 23-27 min, a powder-like natural flavouring component represented by carrot powder, citric acid and sugar, the components ratio being as follows (wt %): medium rye flour - 19.2-20.4, carrot powder - 13.4-14.6, citric acid - 0.5-0.6, sugar - balance. EFFECT: product consistence, colour, taste and odour are improved and remain invariable during storage. 3 tbl
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Dry protein mixture for preparation of cocktails for pregnant and nursing women / 2438343 Invention relates to food industry. The mixture contains protein represented by soya protein isolate, a carbohydrates source represented by a mixture of sugar and maltodextrin, food fibres, vitamin and mineral premixes, taurine and other food additives (the ratio of taurine to sugar and to maltodextrin being 1:600:250-1:650:300) at the following component ratio (wt %): soya protein isolate - 65.0-70.0, food fibres - 1.0-3.0, a mixture of sugar and maltodextrin - 25.5-28.5, vitamin premixes - 0.4-0.5, and mineral premixes - 0.3-0.4, taurine - 0.3, other food additives - balance. |
Calcium-enriched composition and its production method / 2435454 Invention is related to a calcium-enriched composition. The solid phase composition contains at least one hydrocarbon source, at least one calcium source and at least one organic acid. Calcium content is from 7 to 12 wt % while the composition solubility in water is at least 500 g/l. Proposed is an aerated beverage enriched with 300-350 mg/l calcium by way of the said composition introduction; proposed is an aerated beverage or concentrate enriched with 400 mg of calcium per 250 ml of the beverage or concentrate by way of the said composition introduction. The method for production of the calcium-enriched composition envisages dissolution of the carbohydrate source in water solution, addition of the calcium source for production of a carbohydrate-and-calcium solution, filtration, addition of the organic acid source and the composition drying. The composition, if dissolved, is not separated from the liquid phase of a product such as a beverage even after storage under no chilling conditions for three months. |
Protein beverage and its production method / 2432091 Protein beverage composition includes from more than nearly 0 wt % to less than nearly 100 wt % of juice as well as from nearly 0.1 wt % to nearly 15 wt % of protein; the said protein does not essentially contain fat, lactose or casein; the said protein is non-hydrolysed. The composition has pH from nearly 2.0 to nearly 3.4. The protein beverage production method is as follows: one mixes in water juice, until juice content is from more than nearly 0 wt % to less than nearly 100 wt %, protein, which does not essentially contain fat, lactose or casein and is non-hydrolysed, and an agent regulating pH from nearly 2 to nearly 3.4; thus one produces a mixture not containing fat, lactose or casein. The produced mixture is heated, cooled and packed. The composition of concentrated protein beverage powder includes juice in the form of a dry juice powder concentrate and protein which does not essentially contain fat, lactose or casein and is non-hydrolysed. The composition of protein beverage concentrated syrup includes from more than nearly 0 wt % to nearly 60 wt % of juice concentrate having Brix value from nearly 20°Bx to nearly 75°Bx. The protein beverage may contain juice and/or an additive which ensures energy generation improvement. The protein beverage may be treated for pathogenic microorganisms inactivation in presence or absence of carbonisation which may be applied for ensure the beverage taste and mouthfeel. Pathogenic microorganisms inactivation treatment may be implemented in an individual package applied for protein beverage storage and consumption. The protein beverage may be produced of the protein beverage concentrate. |
Beverage precursor and its production method / 2428887 Inventions group relates to a dried beverage precursor slab weighing at least 0.2 g and containing a vegetable extract chosen from a group consisting of dry substances of tea, coffee, cocoa, fruit and their mixtures and at least one inclusion which is insoluble in boiling water. The insoluble inclusion has a maximum linear dimension equal to at least 1 mm. The packed beverage precursor contains at least one beverage precursor slab. The beverage production method envisages production of the beverage precursor slab and contacting the slab or its part with an aqueous medium. The method for production of the dried beverage precursor slab envisages production of a water premix containing a vegetable extract, production of one or more inclusions which are insoluble in boiling water, combining one or more insoluble inclusions with the water premix to produce a mixture; drying the mixture and releasing the cohesive part of the mixture weighing at least 0.2 g to produce a slab. |
Dry mixture for sport beverage / 2428063 Invention relates to food industry, in particular, to alcohol-free beverages intended mainly for sportsmen and persons experiencing high physical strain. The mixture includes 47-55 wt % of maltodextrin, 0.6-0.9 wt % of L-carnitine, 6-8 wt % of fructooligosaccharides and gum arabic, 0.12-0.15 wt % of a vitamin complex, 4-7 wt % of natural sea salt, 0.7-0.9 wt % of calcium lactate, 0.5-0.9 wt % of magnesium sulphate, 0.5-0.7 wt % of potassium chloride, 0.3-6.2 wt % of taste and flavour additives; the rest is fructose - up to 100%. |
Composition for functional beverage / 2428062 Invention relates to alcohol-free beverages production, in particular, to functional beverage production. The composition contains milk whey protein, maltodextrin with DE -18-20, fructose, medium-chain triglycerides, sunflower oil powder, rape oil powder, soluble food fibres, a vitamin premix containing vitamins as follows A, D, E, C, B1, B2, B5, B6, B9, B12, H, K, PP, a mineral premix containing Ca, P, Mg, K, Fe, Zn, Mn, Cu, J, taste and flavour additives, a thickener at the following initial components content, wt %: milk whey protein - 15.0÷22.0, fructose - 8.0÷20.0, medium-chain triglycerides 5.0÷15.0, rape oil powder - 4.0÷12.0, sunflower oil powder - 1.0- 10.0, soluble food fibres - 6.0÷10.0, vitamin premix - 0.05÷0.09 including: A (retinol) - 0.0004÷0.0008, D (caciferol) 0.000002÷0.000004, E (tocopherol) 0.006÷0.012, B1 - (thiamine) - 0.00068÷0.00136, B2 (riboflavin) - 0.0008÷0.0016, B5 -(pantothenic acid) - 0.002÷0.004, B6 (pyridoxin) - 0.0008÷0.0016, B12 (cyanocobalamine) - 0.0000012÷0.0000024, C (ascorbic acid) - 0.028÷0.056, H (biotin) - 0.00002÷0.00004, K (phylloquinone) - 0.000048÷0.000096, B9 (folic acid) 0.00016÷0.00032, PP (niacin) - 0.008÷0.016, mineral premix - 1.99÷3.98, including: calcium - 0.5÷1.0, magnesium - 0.16÷0.32, potassium - 1.0÷2.0, ferrum - 0.006÷0.012, zinc - 0.0048÷0.0096, iodine - 0.00006÷0.00012, phosphorus -0.32÷0.64, cuprum - 0.0004÷0.0008, manganese - 0.0008÷0.0016, taste additive - 3.0÷9.0, flavour additives - 0.20÷3.0, thickener - 0.3÷6.0, the rest is maltodextrin with DE 18-20. |
Tea extracts for reducing unpleasant taste of non-caloric sweeteners / 2424733 Proposed invention relates to food industry and deals with a beverage composition containing, for example, concentrated and ready-for-use compositions sweetened with at least one non-caloric sweetener and additionally containing at least one tea extract in an amount sufficient to reduce unpleasant taste; the concentration of the tea extract in the beverage is from 50 parts ppt to 500 particles ppm. Under some performance versions the tea extract contains one or several tea extracts selected from the group including black tea, semi-fermented tea (oolong), green tea, white tea, herbal tea and citrus tea. |
Method for production of coffee drink "novorossiysky" / 2416970 Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, dandelion roots cutting, drying in microwave field at preset process parametres and frying, frying barley grains, acorns and fruit stone kernels, mixing dandelion roots, barley grains, acorns, fruit stone kernels and cocoa husks and cryomilling the produced mixture in liquid nitrogen. |
Method for production of flavoured coffee beverage "samarsky" (versions) / 2416969 Group of inventions relates to manufacturing technique of coffee substitutes. The methods provide for preparation of recipe components, extraction of flavoured vegetable raw material envisaged by the method versions by liquid nitrogen with separation of according miscella, cutting scorzonera, its drying in microwave field at specified parametres of the process and frying, barley grains, oat grains, acorns and soya frying, mixing of scorzonera, barley grains, oat grains, acorns and soya, impregnation of the produced mixture by separated miscella with simultaneous increase of pressure, pressure reduction down to atmospheric one with simultaneous freezing of mixture and its cryo-grinding in medium of released nitrogen. |
Method for production of coffee drink "voronezhsky" / 2416968 Invention relates to the manufacturing technique of coffee substitutes. The method provides for preparation of recipe components, scorzonera cutting, its drying in microwave field at preset process parametres and frying, frying barley grains, acorns and soya, mixing scorzonera, barley grains, acorns and soya and cryomilling the produced mixture in liquid nitrogen. |
Device and method for combining infusion of food products bits / 2438350 Invention relates to a method and a device for combined infusion of dissolved substances in food products bits, namely - to infusion under atmospheric pressure followed by vacuum infusion performed in one and the same device. The device contains a pressurised vessel, a conveyor located inside the latter (the two opposite ends of the conveyor raised so that to form a tray for placement of a layer of the product undergoing infusion), a mixing mechanism (mounted over the tray so that to enable upward/downward motion at preset rate for floating product immersion and its careful stirring), a hole for supply of solution into the vessel and a hole for vacuumisation (for reduction of pressure in the device for preset periods of time during infusion) and a hole for infusion solution drain. |
Method for nonwaste low-temperature processing of fruit and berries for preserves / 2438336 Invention relates to the field of food preservation industry. Fresh or fresh-frozen berries or fruit with seeds, valves and pedicels are dispersed in a cavitational apparatus with or without addition of sugar, molasses, water and citric acid. Dispersion is performed in an inert gas current with gradient of temperature rise equal to 2°C/min when the fruit-and-berry mass temperature is 80°C; this mass is maintained at this temperature with simultaneously dispersion during 3 minutes. Then one performs hot aseptic fill and closure of the product. |
Appropriate technology for production of guacamole fit for long-term storage / 2436401 Invention relates to a method for production of guacamole fir for long-term storage. According to the invention the method involves the following operations: mixing avocado pulp with ingredients for guacamole production: acid for production of a mixture based on avocado with pH less than nearly 4.6, an antimicrobial additive and an additive preventing browning, packing the said guacamole for production of packed guacamole in a sealed container containing a material with oxygen-permeability less than one cubic centimetre of oxygen per square metre of the material in a day, treatment of packed guacamole with pressure at least 90000 pounds per square inch during at least 20 seconds, heating packed guacamole prior to packing till temperature is 130°F - 160°F. According to the invention packed guacamole contains ingredients with low content of bacteria, avocado pulp, has pH less than 4.6, a zero rate of bacterial growth measured under pH less than 4.6. |
Food product production method / 2432780 Invention relates to food industry and may be used for production of fermented fruit pastes intended for functional alimentation. The method is implemented as follows: vegetal raw material represented by avocado fruit pulp is thoroughly washed, kernel and peel are separated, pulp is milled into a paste-like condition, salt is added in an amount of 3% of the pulp weight; the produced product is packed into jars, pasteurised at a temperature of 80°C during 20 minutes, then it is cooled to a temperature of 36-37°C; one adds to it a starter of lactic-acid bacteria Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus cremoris, Lactococcus lactis subspecies cremoris and bifidobacteria Bifidobacterium bifidum in a quantity of 10% of the pulp weight; one performs the product fermentation for 18-24 hours at a temperature of 35-37°C until acid content is 0.50-0.67% and pH is 5.5-6.5. |
Plate vacuum-evaporator apparatus / 2431408 Invention is intended for application in canning industry in the process of production of pureed concentrates of fruit and vegetables. The plate vacuum-evaporator apparatus contains a vacuum chamber, vertical heat-exchange plates positioned parallel inside it, a feeding and a discharging devices, separators for capture of minute drops of the product from vapours being released. The plates have a wave-shaped profile, the plates are designed to be hollow with horizontal bafflers positioned inside them for ensuring zigzag movement of the heat carrier and are equipped with nozzles for supply and withdrawal of hot and exhaust heat carrier accordingly. A device for delivery of the original product is positioned above them mounted so that to enable relocation within the vertical plane assisted with pneumatic cylinders. A vertical chain conveyor is mounted between each pair of heat-exchange plates. On the conveyor chain links axes with flexible horizontal scrapers are incrementally located; the scrapers are arranged so that to enable touching the heat-exchange plates surface. |
Protein composition and its application in restructurised meat, vegetable and fruit products / 2430628 Invention relates to a protein composition where at least about 75 wt % of the protein composition contains at least about 15 wt % of big pieces represented by protein fibres at least about 4 cm in length, protein strands at least about 3 cm in length and protein pieces at least about 2 cm in length; at least about 75 wt.% of the protein composition has shear strength at least about 1400 g. Additionally the invention relates to a method of the protein composition production. Additionally the invention relates to a restructurised meat or vegetable or fruit product containing a composition of vegetable protein, milled meat or milled vegetables or milled fruit and water; the product includes at least about 75 wt % of a protein composition containing at least about 15 wt % of big pieces represented by protein fibres at least about 4 cm in length, protein strands at least about 3 cm in length and protein pieces at least about 2 cm in length; at least about 75 wt % of the protein composition has shear strength at least about 1400 g. Additionally the invention relates to a restructurised meat or vegetable or fruit product production method. |
Biologically active supplement with hypocholesteremic properties / 2429725 Invention can be used while producing high-quality biologically active supplements (BAS) taken before food as preventive measures, dietary therapy or for production functional foods. The biologically active supplement with hypocholesteremic properties represents an oily extract. The extract is manufactured of melon refuses by way of their drying, simultaneous grinding and extracting with deodorised refined vegetable oil in a thin rotating spiral-wise film 0.1-0.4 mm thick with pressure gradient 20-25 MPa, at a temperature of 20-25°C. The ratio of refuses to deodorised refined vegetable oil is (1-2.0)÷(1-2.5). Then the mixture is separated to produce the target product. |
Food product containing fresh fruits / 2427283 Invention is related to a food product. The food emulsion contains: (a) whole fresh fruits and/or pieces thereof, (b) water composition that wholly or partly fills the spaces between whole fresh fruits and/or pieces thereof and containing: (i) solid substances selected from the group consisting of: sugars, sugar alcohols, sugar substitutes, fructo-oligosaccharides, polydextroses, ballast substances and mixtures thereof in a total amount of over 40 wt % per the water composition total amount, (ii) one or more galactomannans for the composition thickening under storage conditions due to bonding water from fruits and/or pieces thereof. |
Horticultural and fruit puree production method / 2426450 Invention relates to a horticultural and fruit raw material processing technology. Apricots, cherries and raspberries are washed, inspected, cleaned, milled and mixed in proportion 50.28:36.72:13.01. Then one ads to the horticultural and fruit puree 90% sugar syrup in an amount of 70% of initial horticultural and fruit mixture weight and 6% water solution of food pectin in an amount of 1.2 % of initial horticultural and fruit mixture weight. Then the produced horticultural and fruit mixture is heated up to 92°C and concentrated by way of two-stage evaporation. The first stage represents water vapour evaporation from finely dispersed puree drops under a pressure of 3÷4 kPa, the second stage represents horticultural and fruit puree film evaporation at a temperature of 30-40°C and under a pressure of 3÷4 kPa. Due to evaporation of generated vapours one conditions dry substances content in the horticultural and fruit puree up to 28%. Then the prepared horticultural and fruit puree is packaged, sealed and sterilised. |
Method for production of extruded bean snack food product / 2423874 Invention relates to food industry. This method concept consists in bean powder becoming mixed with starch, extruded and formed. The extrudate formation may be performed with the help of a series of transformer devices; according an alternative implementation version, it occurs due to the extrusion matrix channel shape in the course of frontal cutting of the extrudate discharged from the extruder. |
Method for manufacturing canned stewed fruit / 2243683 One should introduce preparation obtained out of Pythium irregulare micromycete biomass into the syrup of stewed fruit under preparation at 0.2-0.5% by the weight of canned food by the preset technique. The innovation provides improved organoleptic properties and decreased corrosion activity of the target product. |
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