Honey with trepang extract and its production method

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to preparation of a food product having immunostimulating effect. The composition of ingredients for "Honey with trepang extract" food product consists of natural honey and Far-Eastern trepang at a weight ratio of honey - 10÷80%, trepangs - 20÷90%. One preliminarily withdraws water from trepang that is cut up (while whole) and/or cut into pieces and/or crushed. The composition may additionally contain preserving agents, ethyl alcohol and phyto-extracts. The method for production of honey with a trepang extract includes trepang skinning with preliminary withdrawal of water from it, cutting, maintenance, filtration and packing. Trepang is mixed with honey and maintained for 2-3 months without exposure to light at a temperature from 0 to +12°C, permanently stirred at least once a day. Then the produced product is filtered, the trepang remains are washed, packed into bottles and poured with a liquid produced in the maintenance process.

EFFECT: invention allows to produce an extract with high concentration of useful substances and improved taste properties.

22 cl, 5 tbl

 

A food product having an immunostimulating action. Honey extract trepang has preventive and curative properties, eliminating not the manifestation and the cause of the disease, restoring the functioning of all vital organs, even the elderly. Activating the immune system and the energy field of a person, prolonging life. Has strong antioxidant effect, is used for the prevention and treatment of cancer. Inhibits the growth of malignant neoplasms at any site (timely detects precancerous changes and cures precancer).

Analog formulation is patent No. 2281003, application No. 2004128678, priority date 27.09.2004, publ. 10.08.2006, IPC A23L 1/03, A23L 2/00, AK 35/56, OR 1/00 "a method of obtaining a drink "Healing," the way to get the drink for the treatment of diseases of the gastrointestinal tract, including the introduction of natural honey and citric acid in water, characterized in that the purified coagulant water to the boil and boiled for 1.0 to 1.5 hours, then add alcohol extract of sea cucumbers, honey and citric acid in the ratio 5:20:1, respectively, then cooled and sealed.

The disadvantage of this method is that the alcohol extract of sea cucumbers, honey and citric acid is added to hot water, with nutrients St is tokelaus, while honey may acquire dangerous carcinogens, as even short-term heating of honey to 70°C inevitably leads to deterioration of its quality.

A similar manufacturing method is patent No. 2215532, the application 2001133589, IPC AC 35/56, OR 15/00, priority date 10.12.2001, publ. 10.11.2003, "Method for integrated processing of viscera holothurians with obtaining biologically active food additives and biologically active food Supplement "Thingol-2" and "Rogol"".

Method for integrated processing of viscera holothurians for the production of biologically active food additives that increase the concentration and sperm motility in humans and animals and their physical performance, characterized by the fact that the insides of holothurians is crushed to a particle size of not more than 0.5 mm, extracted with 95-96% ethyl alcohol in the ratio of ethanol: inside holothurians from 1:1 to 1:3 at a temperature of from minus 5 to plus 60°C for 5 h to 10 days, separating the liquid portion by centrifugation or filtration to obtain an aqueous-alcoholic extract, then the rest of the innards holothurians content water from 55 to 75% dried at 60-75°C for 2.5-4 h, ground to a powder, tabletirujut or capsulebuy.

The disadvantage of this method is that it is impossible to use the whole trepang and e is on the entrails, consequently a large number of waste products, and the product obtained by this method limits the range of consumers, as it contains alcohol.

A similar manufacturing method is patent No. 2236155, Application: 2002120596, IPC A23L 1/30, A23L 1/305, A23L 1/333, the priority date of 05.08.2002, publ. 20.09.2004, "Method for integrated processing of holothurians, biologically active additive "Acmar", aft biologically active additive". Method for integrated processing of holothurians, including cutting of raw materials, manufacturing of food products from the muscle of the bag and feed products from viscera, by drying, characterized in that the cutting produces a muscular bag, corollas and inside, including intra-abdominal film, from the muscle of the bag to receive the semi-finished product for the manufacture of food products by cooking servings muscular pouch in the same cooking environment, which uses fresh, salty or sea water at a water ratio of 1:1 or 1:2 for 5-15 min, drying the heat-treated muscle bag is produced at a temperature of from 10 to 65°C to a water content in the finished product, equal 5-12%, to obtain the semi-finished product for production of food products; the insides of holothurians with aureoles and intra-abdominal film is pulverized and dried to produce feed dietary supplements, and varo is by water, dried with obtaining biologically active food supplements.

The disadvantage of this method is the large number of operations that must be done to prepare the products, the flavor profile is reduced under the influence of heat treatment and long cooking nutrients evaporate from the solution.

The closest prototype in the recipe and the method of manufacture is patent # EN 2005118139, priority 10.06.05, publication 20.12.06, IPC A23L 1/30, A23L 1/325, A23L 1/08 "Method of obtaining biologically active additives of marine echinoderms and honey liqueur "vigor"". The method of obtaining honey tincture of marine echinoderms, including: extracting, washing, crushing, blending, marine echinoderms, characterized in that sea urchin ROE mixed with honey is heated to a temperature of 25°C and incubated for 6-8 h at the same temperature, and then cooled to a temperature of 5-10°C and infused for weeks.

2. The method according to claim 1, characterized in that the sea cucumbers (trepang and cucumaria) mixed with honey is heated to a temperature of 25°C, and incubated for 6-8 h at this temperature and then cooled to a temperature of 5-10°C and infused for 15 days.

3. Honey tincture, characterized in that it is obtained by the method according to claim 1 of the sea urchin egg in the ratio of eggs and honey 1:3.

4. Honey tincture, characterized in that it is obtained by the method according to claim 2 goal of the Turia in the ratio of honey to 1:2.

5. Honey tincture, characterized in that it is obtained by the method according to claims 1 and 2 by mixing honey tincture of sea urchin with honey tincture from the sea cucumbers in the ratio of 1:3.

However, a disadvantage of this method is its high energy and labor costs, and by heat treatment lost a large part of the nutrients, minerals and vitamins.

The technical result achieved by the group of inventions for a recipe this easy storage and ease of use. Improved taste due to the balanced selection of the ratio of mass fractions of ingredients. Maximum efficiency in the infusion of nutrients, minerals and vitamins. For the method of manufacture is the preservation in the process of all useful substances included in the product, such as sea cucumber and honey. Simplification of production, minimal loss of raw materials during processing. The optimal conditions of production which correspond to state standards.

The composition of the ingredients for a food product having an immunostimulating action. Honey extract trepang, consisting of honey and far Eastern trepang, wherein the mass proportion of the honey % - 10÷80, sea cucumber - % 90÷20, trepang pre-release water, and in General the trepang incision and the interior is barb into the honey during the infusion, and/or cut into pieces, and/or trepang grind, and ground trepang clean and cook without viscera in relation 1-3 3-1.

In the finished product in the following ratio of ingredients, with a mass fraction honey - 10-80%, far Eastern trepang - 90-20%, enter, for example ethyl alcohol of 0.05-0.3 kg/100 gave, and/or enter preservatives, such as sorbic acid, lactic acid, sodium benzoate, lowlands, potassium sorbate, sodium sorbate, citric acid 0,001-0,03 kg/100 gave, and/or impose herbal extracts such as ginseng extract, rosemary, aralia, Siberian ginseng, grapefruit seed, propolis 0,005-0,1 kg/100 gave content water in the finished product, not more than 21% and sucrose content in the finished product, not more than 10%.

A method of making honey extract trepang, including cleaning, cutting, seasoning, filtering and filling, characterized in that the trepang before insistence is put in a container for infusion, and filled with honey from the calculation of the mass fraction: honey 10÷80%, trepang 90÷20%, with capacity for infusion, extract and store the finished product insist in a dark place for 2-3 months, without access of light, at a temperature from 0 to +12 C, stirring at least once a day, then the resulting product is filtered and injected additional ingredients, such as alcohol, and/or preservatives and/or herbal extracts lead to a liquid, the floor is obtained in the process of fabrication the remains of sea cucumbers are washed, filled into bottles and pour the liquid obtained during infusion of 1:3 (one part of trepang and three parts of honey).

The composition of the ingredients for a food product having an immunostimulating action, "Honey extract trepang" refers to a group of herbal preparations obtained by extraction or extractable from animal products, and it is from far Eastern trepang with honey as a corrective and a preserving factor General purpose. The hood has healing properties.

Extraction of useful substances contained in the sea cucumbers from .Holothuroidea class of invertebrates type echinoderms trepang, through the influence of honey with the property of the solvent, extraction of components from the carcass of a sea cucumber in the liquid phase and gain, addition and preservation of these properties.

Honey extract trepang, the mass proportion of the honey % - 10÷80, sea cucumber - % 90÷20 of the trepang pre-release water, and in General the trepang make the cut and entrails fall in honey during infusion, and/or cut into pieces, and/or trepang grind, and ground trepang clean and cook without viscera in relation 1-3 3-1. The mass proportions of the ingredients max provides the maximum extraction of useful substances in the finished product and the optimal concentration of nutrients. Mass fraction of animal carcasses trepang loses 1/3 of its volume.

According to the spectral analysis in the trepang contains more than 40 elements of the periodic table, each of which is part of the cells and tissues involved in metabolic processes and the formation of hormones, enzymes. Trepang contains a thousand times more copper compounds and a thousand times more iron compounds than fish, a hundred times more iodine compounds than other invertebrates, and ten thousand times more iodine than the meat. This favorable combination of trace elements in the composition of the shell body trepang and the honey gives it a special medicinal properties.

In tissues shell raw sea cucumber found in vitamins C, B12, thiamine, Riboflavin. A comprehensive study confirmed the presence in tissues of sea cucumbers glycosides, prostaglandins, steroid compounds, unsaturated fatty acids, neurotoxins, phospho - and glycolipids, vitamins and minerals. The fractions of glycosides in the trepang is presented more fully, which accounts for its versatility actions. This is a completely natural remedy that contains the entire set of water-soluble vitamins.

Honey extract trepang has preventive and curative properties, eliminating not the manifestation and the cause of the disease, restoring all vitally important the x bodies, even the elderly. Activating the immune system and the energy field of a person, prolonging life. Has strong antioxidant effect, is used for the prevention and treatment of cancer. Inhibits the growth of malignant neoplasms at any site (timely detects precancerous changes and cures precancer).

Honey extract trepang allows you to convey to all organs and systems of the healing properties of sea cucumbers. Honey extract trepang has shown excellent results in the treatment of cardiovascular diseases, diabetes, brain diseases and chronic diseases of the liver and kidney, intestinal, gynecological diseases, thyroid gland, respiratory and musculoskeletal system.

In addition, Honey extract trepang is a powerful antiviral agent that is effective against gastrointestinal parasites, is the catalyst for the construction of new, young cells.

Honey extract trepang has no contraindications and can be combined with any other drugs.

The composition of honey consists mainly of fruit and grape sugar (75%), which are fully absorbed by the body. In addition to the sugars in the honey in a small amount of available iron, phosphorus and other trace elements, it is possible for the formation of blood and bone growth. The composition of human blood consists of 24 trace elements, of which 22 are contained in the honey. Like any other natural product, honey contains vitamins. Honey has antibacterial properties, it has the ability to kill pathogenic microorganisms or inhibit their growth.

Products made from natural honey by adding fresh or frozen trepang.

On the organoleptic, physico-chemical, hygiene, microbiological indicators, as well as the content of toxic elements, pesticides, and radionuclides honey extract trepang must meet the requirements of THE 9882-001-65446149-10.

The production of honey extract trepang organized in accordance with the requirements of sanitary and hygienic norms and rules according to SP 2.3.6.1079-01, SanPiN 2.2.4.548-96.

Security requirements for the production of honey extract trepang must comply with GOST 12.3.002.

For the production of honey extract trepang used raw materials in accordance with its offerings by established trade names, provided the approved recipes.

For the production of products used:

- honey GOST 19792;

- drinking water according to GOST R 51232 and SanPiN 2.1.4.1074-01;

- trepang fresh or frozen obtained for imports or acting on the th of normative-technical documentation, permitted for use as food bodies and agencies.

On organoleptic honey extract trepang must meet the requirements specified in table 1.

Table 1
Name of indicatorIndex
AppearanceTransparent viscous liquid with the addition of sea cucumbers (whole or pieces), no sediment, turbidity.
ColorCharacteristic of this product. From yellow to dark brown.
FragrancePleasant, from weak to strong, without foreign smell.
TasteSweet, characteristic of ingredients used. Pets bitter taste.

Physico-chemical parameters honey must meet the requirements specified in table 2.

Table 2
Name of indicatorThe value of the index
Mass fraction of natural honey, relative to the weight of the finished product,%, not less than50
Mass fraction of water, %, not more than21
Mass fraction of sucrose (absolutely dry matter), %, not more than10
The content of oxymethylphenyl in 1 kg of honey, mg, not more than25
Positive reaction to hydroxymethyl furfuralNegative
SolidsNot allowed
Signs of fermentationNot allowed
Total acidity, cm3not more than4,0
Note - the Number of oxymethylphenyl determine if a positive qualitative tests

The content of toxic elements, pesticides, and radionuclides in products must not exceed the permissible levels established by the requirements of SanPiN 2.3.2.1078-01 (indexes 1.5.6, 1.3.7 - raw)shown in table 3.

Table 3
IndexPermissible levels, mg/kg, not more thanNote
on honeythe trepang
Toxic elements:
Lead1,010,0
Arsenic0,55,0
Cadmium0,052,0
Mercury-0,2
Pesticides1
Hexachlorocyclohexane (α, β, γ - isomers)0,005-
DDT and its metabolites0,005-
Hydroxymethyl furfural 25-
Radionuclides2:
Cesium-137100200Bq/kg
Strontium-9080100Bq/kg

It is necessary to control residual quantities and those pesticides that were used in the production of food commodities. To determine compliance with food criteria radiation safety indicator used by compliance - whose value is calculated according to the measurement results of the specific activity of cesium-137 and strontium-90 in the sample: B=(A/H)90Sr+137Sr, where a is the measured value of the specific activity90Sr and Sr in food (Bq/kg); N - admissible level of the specific activity90Sr and137Sr in the same product (Bq/kg).

For microbiological indicators honey must meet hygiene requirements SanPiN 2.3.2.1078 (index 1.3.7.2 - trepang), are given in table 4.

Table 4
The name of the show is El A valid number or mass of the product that you are not allowed
Mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of product2-105
Weight of product (g)where not allowedBacteria of the coli group (coliform)0,01
S. aureus1,0
Sulphite-reducing clostridia0,01
pathogenic, including Salmonella25
Yeast, CFU/g, not more than100
Mold, CFU/g, not more than10

The raw materials used for making honey extract trepang, must comply with the requirements of regulatory and technical documentation, sanitary-epidemiological rules and norms SanPiN 2.3.2.1078, to pass the test for the presence of genetically modified organisms (GMOs) and be accompanied by documents proving his place in the ness and quality.

Information about the nutritional value of honey extract trepang 100 grams of the product are given in table 5.

Table 5
Product typeProteins, gCarbohydrates, gCaloric value, kcal
Honey extract trepang7,880,3336

To increase shelf life and improve the taste in the finished product can enter various additives. For example, in the following ratio of ingredients, with a mass fraction honey - 10-80%, far Eastern trepang - 90-20%, enter, for example, ethyl alcohol of 0.05-0.3 kg/ 100 gave, and/or enter preservatives, for example, sorbic acid, lactic acid, sodium benzoate, lowlands, potassium sorbate, sodium sorbate, citric acid, 0.001 to 0.03 kg/100 gave, and/or impose herbal extracts such as ginseng extract, rosemary, aralia, Siberian ginseng, grapefruit seed, propolis 0,005-0,1 kg/100 gave.

A method of making honey extract trepang include the process, which is carried out in accordance with the requirements of mandatory compliance with sanitary norms and rules for enterprises of food is howling industry.

The technological process of making honey extract trepang is carried out in the following sequence:

1. Receiving, storage and control of quality requirements for raw materials.

The quality of raw materials is checked by the receipt of raw materials at the input control. All raw products in the warehouse are stored on shelves or pallets in a clean, dry, well-ventilated areas. Do not allow storage of ingredients in bulk, flush with the walls of the room. Honey stored at a temperature from 0 to + 20°C and relative humidity not more than 75%. Chilled sea cucumber stored on shelves in the refrigerator at a temperature of from 0 to minus 2°C, with a retention period specified in the quality certificate accompanying the party. Sea cucumbers must have a clean surface, without damage, with an elastic texture; taste and smell without foreign taste and odor characteristic of this product. Storage of frozen sea cucumber is carried out at a temperature not higher than minus 18°C.

The quality of the original product affects the taste characteristics of the products obtained, correct storage and compliance with quality standards optimizes the production process, due to the preservation of nutrients, which will go into solution.

2. Preparation of raw materials.

is the processing of raw materials produced separately in specially equipped premises, using equipment that meets the necessary requirements and providing quality work.

All equipment and tools is suitable for contact with food and not have a negative impact in processing and production.

For air disinfection, equipment, processing equipment, containers and space on the production set bactericidal lamps.

Disinfection of air reaches the continuous irradiation for 2-3 h in the absence of staff.

Workplace support air heat balance, to ensure the normal production process conditions.

In preparation for the production of products exempt from the packaging supplier and is placed in between the containers.

Before freezing sea cucumber thoroughly wash, trepang pre-release water, and in General the trepang make the cut, and the insides are in honey during infusion, and/or cut into pieces, and/or trepang grind, and ground trepang clean and cook without viscera.

3. Cooking products.

The production of honey extract trepang is a production site with a total area of not less than 90 m2consisting of five separate the nd:

Department for preparation of raw materials;

- separation of the processing of raw products;

Department of packaging and packaging;

- separation of the finished products;

- warehouse of raw materials.

A trepang put in a container, pour honey: honey 10÷80%, trepang 90÷20%, and insist extract and store the finished product in a dark place for 2-3 months and stir at least once a day manually or with the use of the extractor, for extracting substances, therefore, resort to multiple repetition of acts of mixing and subsequent separation of the interacting phases when there is oncoming traffic, without access of light, at a temperature from 0 to +12°C. And the data of the optimum conditions selected for the method of production of Honey extract trepang, contribute the maximum concentration of useful substances that do not decompose under the action of light and heat, keeping the whole set of vitamins and minerals, go into solution. This method reduces the labor and cost of additional hardware, as the capacity of the extract are in the quiescent state.

6-7 days before the end of infusion products assert (not stir). Then the resulting liquid is poured through a filter into a clean container, then the resulting product is filtered and injected EXT is leitlinie ingredients for example, alcohol, and/or preservatives and/or herbal extracts injected into the liquid obtained in the process of fabrication of the remains of sea cucumbers are washed, filled into bottles and pour the liquid obtained during infusion of 1:3 (one part of trepang and three parts of honey). While this minimizes the amount of raw materials not suitable for consumption. And ground trepang poured, not filtered and not washed, as a homogeneous mixture.

4. Packing (packing) of the finished product;

As consumer packaging use:

- cans, glass bottles, each with a capacity of GOST 5717.2, GOST 10117.2;

- the plastic bottle according to GOST R 51760;

- bottles of GOST R 50962 polymer with screw caps with additional measuring cap, made of polymeric materials, authorized bodies and agencies for use in contact with food products, and ensure the safety of products.

Cans and bottles with honey hermetically sealed metal lids lacquered lids according to GOST 25749.

Bottles of honey sealed crown corks stoppers, aluminum caps, aluminum caps perforated, polyethylene tubes.

All technological operations making honey is performed with the use of available standard equipment, designed the frame to produce the product. The main functional technological equipment used for honey production, includes:

- equipment for storage of raw product;

- a set of equipment (automated line) for the production of honey, including operating functional units and units (interim supply of raw materials, packaging, etc. that are defined by the type of equipment;

- equipment for the storage of the finished product;

- equipment for sanitary processing facilities, equipment and communications.

Packaging (packing) of the finished product is carried out manually and semi-automatic or automatic packaging lines. Allowed to use any technological equipment technological operations are given cycle.

Technological operations taking place at a fixed temperature, provided instrumentation.

Control of temperature and relative humidity in the premises provide glass thermometers liquid (not mercury) in a metal frame according to GOST 28498 or portable thermometers TP-5 with a range from minus 50 to plus 50°C With accuracy of ±1.0°C, as well as specialists VIT-1 on THE other 25-11.1645-84.

By the end of the process performed on analeptics assessment of product quality, rejected honey, not corresponding to the requirements.

To monitor compliance with the recipes and technological modes of production test ready honey:

- the content of toxic elements, pesticides, and radionuclides: periodically, on request of the controlling organization or consumers;

- physico-chemical and bacteriological indicators: periodically, but not less than once in 10 days (or each party).

Method for the production of Honey extract trepang, passing in compliance with all hygiene and sanitary standards, subject to the production technology is the guarantee of product quality, conservation and maximum efficiency of nutrients in the solution. This method of Honey production with an extract of sea cucumbers increases the concentration of the extractant in the solution, and the product becomes unique taste.

1. The composition of the ingredients for a food product having an immunostimulating action, honey extract trepang, consisting of honey and far Eastern trepang, wherein the mass proportion of honey 10÷80%, sea cucumber 20÷90%, of the trepang pre-release water, and in General the trepang incision and/or cut into pieces and/or trepang grind.

2. Composition ingredient who according to claim 1, characterized in that the honey place a trepang, and entrails fall in honey during infusion.

3. The composition of ingredients according to claim 1, characterized in that the ground trepang clean and cook without viscera.

4. The composition of ingredients according to claim 1, characterized in that the finished product is in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter ethyl alcohol of 0.05-0.3 kg/100 gave.

5. The composition of ingredients according to claim 1, characterized in that the finished product is in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter preservatives 0,001-0,03 kg/100 gave.

6. The composition of ingredients according to claim 1, characterized in that the honey place a trepang slit and pieces of carcass trepang and/or ground carcass trepang in relation 1-3 3-1.

7. The composition of ingredients according to claim 5, characterized in that as preservative use sorbic acid, lactic acid, sodium benzoate, lowlands, potassium sorbate, sodium sorbate, and citric acid in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter 0,001-0,03 kg/100 gave.

8. The composition of ingredients according to claim 1, characterized in that the finished product is in the following ratio of ingredients, the mass fractions
honey - 10-80%,
far Eastern trepang - 20-90%,
enter phytoextracts 0,005-0,1 kg/100 gave.

9. The composition of ingredients of claim 8, characterized in that as phytoextracts use ginseng extract, rosemary, aralia, eleuterokkoka, grapefruit seed, propolis in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter 0,005-0,1 kg/100 gave.

10. The composition of ingredients according to claim 1, characterized in that the finished product is in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter phytoextracts - 0,005-0,1 kg/100 gave,
enter alcohol 0.05 to 0.3 kg/100 gave.

11. The composition of ingredients according to claim 1, characterized in that the finished product is in the following ratio of ingredients, with a mass fraction
honey - 10-80%,
far Eastern trepang - 20-90%,
enter the plant extracts - 0,005-0,1 kg/100 gave,
enter preservatives - 0,001-0,03 kg/100 gave.

12. The composition of ingredients according to claim 1, characterized in that the water content in the finished product not more than 21%.

13. The composition of ingredients according to claim 1, characterized in that the sucrose content in the finished product not more than 10%.

14. A method of making honey extract trepang, including cleaning with a preliminary release of water, cutting, seasoning, Phi is Tracey and packing, characterized in that the trepang is mixed with honey and insist 2-3 months, without access of light, at a temperature from 0 to +12°C, stirring at least once a day, then the resulting product is filtered, the remains of sea cucumbers are washed, filled into bottles and pour the liquid obtained during infusion.

15. A method of making honey extract trepang through 14, characterized in that, before insisting the trepang is put in a container for infusion and pour honey based mass fractions: honey 10-80%, trepang 20-90%.

16. A method of making honey extract trepang through 14, characterized in that the process of infusion of the extract and store the finished product is carried out in a dark place.

17. A method of making honey extract trepang through 14, characterized in that the liquid obtained during infusion, introduce additional ingredients.

18. A method of making honey extract trepang through 14, characterized in that the alcohol as an additional ingredient of lead in the liquid obtained in the process of infusion.

19. A method of making honey extract trepang through 14, characterized in that the preservatives as an additional ingredient of lead in the liquid obtained in the process of infusion.

20. A method of making honey extract trepang on 14 different t is m, what phytoextracts as an additional ingredient of lead in the liquid obtained in the process of infusion.

21. A method of making honey extract trepang through 14, characterized in that the alcohol and phytoextracts as an additional ingredient of lead in the liquid obtained in the process of infusion.

22. A method of making honey extract trepang through 14, characterized in that the trepang Packed in bottles, pour the liquid obtained during infusion of 1:3 (one part of trepang and three parts of honey).



 

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2 cl, 1 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: flavouring composition for a chopped fish product contains dimethyl sulphide in an amount of 0.1-30% of the total flavouring composition weight and a cellulose-and-ether derivative where the weight ratio of dimethyl sulphide and cellulose-and-ether derivative is 1:2 - 8:1, the cellulose-ether derivative contains at least 2.5 wt % of hydroxyalkyl hydroxyalkyl substitute.

EFFECT: according to the invention the composition preserves the top aroma note similar to crab aroma for a long time; the composition production process is simple and inexpensive.

11 cl, 4 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages flensing fish, preparation of a salting solution with addition of an acidity regulator and flavour-and-aroma additives, fish salting, introduction of fillers and/or vegetable oil and sealing. The acidity regulator is represented by a complex food additive taken in an amount of 1.5-5.0 wt % of the flensed fish weight. The food additive includes sodium lactate, lactic and acetic acids and water at specified ratio. The filler and/or vegetable oil is/are additionally introduced into the said food additive in an amount of 0.5-2.5 wt % of the flensed fish weight.

EFFECT: invention allows to stabilise the product condition during storage.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to a technology of processing fish wastes to produce a food additive. The method envisages preparation of fish-bones with muscular tissue lumps, their boiling, muscular tissue lumps removal, drying under vacuum conditions at preset process parameters and fine grinding.

EFFECT: produced food additive has neutral organoleptic indices, storage life no less than 1 year and may be used for enrichment of food products with protein and mineral substances.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages cooking fish broth of food product production wastes. Then one introduces a structure-former composition into the broth. The protein component is represented by products of hydrolysis of collagen contained in the fish broth; the polysaccharide component is represented by agar and sodium alginate. Agar and sodium alginate are introduced into the cooled broth. Then it is maintained during 40 minutes for swelling. Then the broth is heated till dissolution of the structure-forming components.

EFFECT: invention allows to produce a product with improved dietary properties and extend the range of gelating fillers.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to a technology of processing fish wastes to produce a food additive. The method envisages preparation of fish-bones with muscular tissue lumps, bones cooking with periodic depressurisation of the cooking mixture for its volumetric boiling till the muscular tissue lumps are separated from bones. Then the muscular tissue lumps are removed, dried in a carbon dioxide flow at supercritical state and finely ground.

EFFECT: produced food additive has neutral organoleptical indices, storage life no less than 2 years and may be used for enrichment of food products with protein and mineral substances.

FIELD: food industry.

SUBSTANCE: biomass production envisages cultivation of at least one lactic acid bacteria strain producing vitamin K2 under conditions of resting cells. One performs at least primary cultivation of bacteria under conditions of respiration sustention for production of the primary culture or pre-culture in a medium containing at least one compound containing a haem nucleus, the end concentration being at least nearly 0.5 mcg/ml. A fat-containing milk cultural medium is inoculated with live bacterial cells in an amount of approximately 108 CFU/ml - 1011 CFU/ml. The inoculated medium is fermented during approximately 4 hours - 48 hours at a temperature of approximately 4°C - 50°C. The lactic acid bacteria are chosen from the species Lactococcus lactis, Leuconostoc lactis, Leuconostoc pseudomesenteroides, Leuconostoc mesenteroides, Leuconostoc dextranicum, Enterococcus faecium and Propionibacterium sp.

EFFECT: one produces biomass with a level of vitamin K2 producing from approximately 30 mcg to approximately 75 mcg and more of vitamin K2 per 100 g of the fermented cultivation medium.

16 cl, 6 dwg, 5 tbl

FIELD: medicine, pharmaceutics.

SUBSTANCE: invention refers to medicine and pharmacology and represents the use of a composition containing a lipid, protein and split carbohydrate component with the protein component produced of cow's milk protein providing at least 9% of total energy, with the lipid component providing 35 to 55% of total energy, and with the split carbohydrate component containing at least 35 wt % of lactose and providing 30 to 60 % of total energy, for making the food composition to be introduced in a human under the age of 36 months and for a) preventing and/or treating visceral obesity; b) preventing and/or treating excessive accumulation of visceral fat tissue; and/or c) decreased ratio of visceral fatty tissue to subcutaneous fat.

EFFECT: reduced accumulation of visceral fat.

11 cl, 4 ex, 5 tbl

FIELD: medicine, pharmaceutics.

SUBSTANCE: there are offered an anxiolytic and/or antidepressant drug which contains vitamin K2 in the amount of 10 mcg to 100 mcg as an active component, a food additive for the same application and an appropriate method of treating.

EFFECT: vitamin K2 (preferentially - menaquinone-4 and/or menaquinone-7) is safe to use for a long period of time and shows tranquilising action, particularly bland, antidepressant and antistress action.

4 cl, 2 dwg

FIELD: medicine, pharmaceutics.

SUBSTANCE: there are offered an anxiolytic and/or antidepressant drug which contains vitamin K2 in the amount of 10 mcg to 100 mcg as an active component, a food additive for the same application and an appropriate method of treating.

EFFECT: vitamin K2 (preferentially - menaquinone-4 and/or menaquinone-7) is safe to use for a long period of time and shows tranquilising action, particularly bland, antidepressant and antistress action.

4 cl, 2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to biologically active food additives intended for prevention of metabolic derangements, cardiovascular and other disorders and adjuvant therapy for reduction of their development risk. The biologically active additive includes a fat modulus represented by marine animal oil with polyunsaturated omega-3 acid content no less than 20 wt % and a carbohydrate modulus that are placed into individual chambers at a ratio of (1-3.33):(23.33-25.67) respectively. Mixing of the fat and carbohydrate moduli is performed immediately prior to consumption. The carbohydrate modulus includes, wt %: fructose - (10-12), sodium alginate - (0.7-1.5), water - balance. The biologically active additive production method envisages preparation of the carbohydrate modulus: sodium alginate and fructose are dissolved in individual vessels with boiled water with temperature no higher than 100°C, added into boiling water while stirring. After the sodium alginate and fructose complete dissolution the solutions are mixed till the required components ratio is reached, cooled till the temperature is 50-65°C and filtered immediately prior to the carbohydrate modulus placement into the chamber.

EFFECT: invention allows to produce a biologically active additive with extended storage life - no less than 24 months, without detriment to quality characteristics and with preservation of good organoleptic indices.

4 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food and pharmaceutical industry. The method for production of a biologically active white bean additive enriched with selenium envisages preparation of flour, its defatting, enzymic hydrolysis, filtration or centrifugation, drying, introduction of a filler and stirring till homogeneous mass formation. Defatting is performed with 96% alcohol during 15 minutes. Enzymic hydrolysis is performed using Pepsin GZKh enzyme preparation in an amount of 0.5% of the dry weight and Celloviridin G20Kh in an amount of 0.1% of the dry weight at pH 5.0-6.0 and at a temperature of 45°C for 4 hours with periodical stirring every 30 minutes. Drying is performed at a temperature no higher than 45°C. The filler is represented by sorbite introduced at a ratio of 1:1.

EFFECT: invention allows to produce a product with enhanced selenium content in a well digestible form.

1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food and pharmaceutical industry. The method for production of a biologically active white bean additive enriched with selenium envisages preparation of flour, its defatting, enzymic hydrolysis, filtration or centrifugation, drying, introduction of a filler and stirring till homogeneous mass formation. Defatting is performed with 96% alcohol during 15 minutes. Enzymic hydrolysis is performed using Pepsin GZKh enzyme preparation in an amount of 0.5% of the dry weight and Celloviridin G20Kh in an amount of 0.1% of the dry weight at pH 5.0-6.0 and at a temperature of 45°C for 4 hours with periodical stirring every 30 minutes. Drying is performed at a temperature no higher than 45°C. The filler is represented by sorbite introduced at a ratio of 1:1.

EFFECT: invention allows to produce a product with enhanced selenium content in a well digestible form.

1 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to production of functional biologically active products of natural silk, in particular, of silk proteins which may be used in food, pharmaceutical and cosmetic industries. The method characterisation is as follows: Bombyx Mori mulberry silkworm cocoons are cut up for larvae removal, milled, placed into water and maintained for no less than 5 minutes. Then the soaked raw material is placed into a vessel and poured with water, incompletely filling the vessel, the weight ratio of the raw materials to water being (0.5-1.5):(4.5-5.5). Then the vessel is closed up, heated up to 200-300°C and maintained at that temperature during 10-90 minutes. Then one performs quick cooling to produce the end functional biologically active product in a solution form. Alternatively, the method envisages drying the produced solution till complete drying to produce a functional biologically active product in a powder form. The inventions group allows to simplify the process of preparation of a biologically active food product based on natural silk due to fewness of the process stages, exclusion of expensive reagents, hydrolysate preparation time reduction and simpler equipment usage.

EFFECT: ready products do not contain impurities and contain maximum quantity of active substances.

4 cl, 1 dwg, 2 ex

FIELD: food industry.

SUBSTANCE: inventions group relates to production of functional biologically active products of natural silk, in particular, of silk proteins which may be used in food, pharmaceutical and cosmetic industries. The method characterisation is as follows: Bombyx Mori mulberry silkworm cocoons are cut up for larvae removal, milled, placed into water and maintained for no less than 5 minutes. Then the soaked raw material is placed into a vessel and poured with water, incompletely filling the vessel, the weight ratio of the raw materials to water being (0.5-1.5):(4.5-5.5). Then the vessel is closed up, heated up to 200-300°C and maintained at that temperature during 10-90 minutes. Then one performs quick cooling to produce the end functional biologically active product in a solution form. Alternatively, the method envisages drying the produced solution till complete drying to produce a functional biologically active product in a powder form. The inventions group allows to simplify the process of preparation of a biologically active food product based on natural silk due to fewness of the process stages, exclusion of expensive reagents, hydrolysate preparation time reduction and simpler equipment usage.

EFFECT: ready products do not contain impurities and contain maximum quantity of active substances.

4 cl, 1 dwg, 2 ex

FIELD: food industry.

SUBSTANCE: method for production of Lactococcus lactis strain version producing, under standard fermentation conditions, a quantity of vitamin K2 exceeding that produced by the stock/parent bacterial strain inoculated under the same conditions approximately 1.2 times, the said method including, at least: a) inoculation of the sock bacterial strain under standard fermentation conditions in a cultural medium causing a change in the oxidation-reduction state of a cell containing bacitracin or a peroxide and b) selection of the strain version if producing a quantity of vitamin K2 exceeding that produced by the stock/parent bacterial strain inoculated under the same conditions approximately 1.2 times. Lactococcus lactis subsp.cremoris 1-3557 strain deposited in Collection CNCN of Pasteur Institute on 20.01.2006 and Lactococcus lactis subsp.cremoris 1-3558 strain deposited in Collection CNCM of Pasteur Institute on 20.01.2006 produce at least 1.2 times more vitamin K2 than the stock/parent bacterial strain inoculated under the same conditions. Additionally, the invention deals with a lactic acid starter containing at least one of the above strains and to the method for preparation of a cultured milk product containing the above strain and/or the lactic acid starter.

EFFECT: invention enables increase of vitamin K2 content in the product.

11 cl, 5 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to production of honey- based paste-like products. The method involves honey heating to 40 - 50°C, maintenance at such temperature during 6-8 hours, settling, filtering and blending with a filler. According to the first version of the method the filler used is liquid chocolate. In accordance with the second version of the method the filler used is a mixture of pulverised nut kernels and liquid chocolate. The nut kernels may be represented by nut kernels selected from the group including: peanuts, hazelnuts, almonds, pistachios, cedar nuts, walnuts, cashew or a mixture thereof.

EFFECT: invention enables considerable reduction of the paste preparation duration with maximum preservation of biologically active substances and antioxidants in the end product as well as production of a honey-based food product of homogenous paste-like consistency with high organoleptic characteristics and extended storage life.

3 cl, 2 ex

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