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Natural giant hyssop honey containing glycyrrhizic acid. RU patent 2453136. |
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FIELD: food industry. SUBSTANCE: food product contains natural giant hyssop honey, glycyrrhizic acid and fructose syrup with fructose content equal to 80-85% of the syrup weight. EFFECT: invention allows to produce a good quality product with a sour-and-sweet taste and aroma resembling that of anise and honey with a delicate fruit tone. 3 ex
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Biologically active food additive production method / 2452242 Invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture. |
Honey with trepang extract and its production method / 2448477 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. |
Method for production of honey-based food paste (versions) / 2445781 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. |
Food product / 2438349 Invention relates to food industry. The food product contains natural anise giant hyssop honey, blackberries or mulberries and fructose or fructose syrup with dry substances content equal to 85% of the syrup weight. |
Method for biologically active food composition production / 2435445 Invention relates to food industry, namely, to production of biologically active food compositions based on bee honey. The method involves producing "lenkin: mineral-organic substrate, mixing equal quantities of juniper berries, birch leaves and green tea and extracting the produced mixture wit drinking water to produce the corresponding extract, mixing the above components with bee honey and flax or amaranth or pumpkin seed oil to produce the target product. |
Method for manufacture of functional purposed natural honey paste (versions) / 2435444 Group of inventions relates to food industry and can be used for manufacture of functional purpose natural honey paste. The method envisages natural honey preparation by way of dry air thermal treatment during 1-8 hours with simultaneous heating to 40°C in a sealed container. Then the honey undergoes double purification through a strainer and during drain into the collector through the secondary purification filter of the drain funnel which ensures uninterrupted delivery into the accumulation vessel. Then the prepared honey is maintained for 24 hours at a temperature of 12-16°C and mixed with a filler represented by either nut kernels and/or seeds or dry fruit to produce a paste. The preliminarily treated filler (nut kernels and/or seeds or dry fruit) is milled into particles sized no more than 3 mm to produce a nut paste or mixture of milled fry fruit with dispersity at least 330 mcm. The produced paste temperature is maintained at 40°C level; then the paste is packaged and sealed. |
Food composition (versions) and its manufacturing method / 2422046 Invention relates to food industry and, particularly, to production of paste-like products which may be used, in particular, for catarrhal deceases prevention. In one version the compound includes lint seeds, natural honey, butter or pig lard and cinnamon. In another version the compound additionally (apart from the above ingredients) contains common oat seeds. The method for food compounds production involves seeds roasting until golden colour acquisition and milling, honey heating and addition to softened butter or pig lard, homogenisation with subsequent addition of milled seeds, stirring to produce a uniform mass and cinnamon addition. |
Food product / 2420097 Invention relates to food industry, in particular, to food products containing biologically active substances. The food product contains honey, ambrosia (pollen pellet), citric acid and drinking water. |
Aqueous solution of honey and its authenticity control method / 2407403 Invention relates to food industry and namely to a method for production of aqueous honey solution. The method envisages heating distilled water to a boiling temperature with its subsequent freezing in liquid nitrogen and maintenance during at least 15 minutes; then one applies boiling distilled water and honey onto the maintained ice surface in an amount of 35-40 wt % and 20-25 wt % of the initial water weight accordingly. Then one performs the mixture defrosting till complete dissolution of ice and freezing at a temperature of no more than minus 25°C followed by maintenance at the temperature specified during at least 30 days. Then defrosting is repeated with defrosting processes proceeding at a temperature of no more than 25°C. Authenticity of the produced honey solution is controlled by way of comparative study of thermal capacity during the reference distilled water sample usage. |
Method for production of food functional product / 2402926 Invention is related to food industry, namely to food products of functional purpose having gerodietic properties. Method for production of food functional product includes preparation of mixture from soya milk and additive, its homogenisation to produce product of homogeneous consistence. Additive is represented by flower honey, apple pectin, gelatine, sunflower or soya phospholipids and powder of chicory roots, taken at the following ratio of components, wt %: flower honey - 11.0-22.0, apple pectin - 15.0-27.0, gelatine - 8.0-11.0, powder of chicory roots - 16.0-22.0, sunflower or soya phospholipids - balance. Mixture is produced by combination of soya milk and this additive at the ratio of 5:1-6:1, infused for swelling for 40-45 minutes. Then homogenisation is carried out at the temperature of 45-60°C in alternating magnetic field with magnetic induction of 0.1-0.5 tesla for 25-35 minutes. |
Food paste (variants) and method for production thereof / 2264116 Claimed paste includes flax seeds mixed with vegetable oil in ratio of 1:10. Then in obtained mixture honey or sugar syrup is added in ratio of 1:1. In another embodiment apricot stone is mixed with vegetable oil in ratio of 1:10 followed by honey or sugar syrup addition in ratio of 1:2. Paste of present invention is obtained by prior thermal treatment of flax seeds (or apricot stone) at 60-80°C. Then treated products are milled with vegetable oil in ratio of 1:10 until paste of homogeneous consistence is formed. This mixture is blended with honey or sugar syrup, pasteurized, cooled and pre-packed. |
Method for using biologically active supplement for reablement of irradiated patients / 2275129 Method involves using biologically active supplements for reablement of irradiated patients that comprise honey, propolis and animal fat, infusions of vegetable adaptogens and polyvitamin plants. Biologically active supplements are used as a complex, separately and successively in breaks of food intake. Propolis is used as 20% propolis butter and bear fat is used as animal fat. Among vegetable adaptogens and polyvitamin plants method involves using aspen bark infusion, Inonotus obliquus fungus infusion, viburnum or mountain-ash fruit juice and vitamin herbal tea. Components are taken in the following doses per a man: honey, one tea-spoon, 3 times per a day; propolis butter, 1-2 g, 3 times per a day; bear fat, 2 tea-spoons, 3 times per a day; aspen bark infusion, 150 ml, 3 times per a day; Inonotus obliquus fungus, 50 ml, 3 times per a day; viburnum/mountain-ash fruit juice, 50 ml, 3 times per a day; herbal vitamin tea, 200 ml, 3 times per a day. Aspen bark infusion is taken 1.5 h before eating, propolis butter is taken immediately after eating, and honey and viburnum or mountain-ash fruit juice are taken in 1.5-2 h after eating. Intake course of biologically active supplements is 21-24 days everyday. Invention allows providing the aim-directed effect on human body in reablement after irradiation of humans, to improve the general state of humans subjected for irradiation. Invention can be used in organization of reablement-recovery nutrition after radiation damages of body. |
Mineral-containing functional food product / 2277816 Mineral-containing food product includes ground egg shell in the form of suspension with newly prepared lemon juice, said components being used in the ratio of 1:2.5-1:4. Food product further includes honey, squeezed echinulate grass succulent, and 40-60%-ethyl alcohol used as preservative. Components of product are used in predetermined weight ratio. Mineral-containing food product allows mineral metabolism in organism to be optimized, functioning of osteomuscular system to be improved, and organism's non-specific resistance to be increased. |
Method for treatment of chronic inflammatory disease of uterus cervix and vagina / 2278672 Invention relates to treatment of chronic inflammatory diseases of uterus cervix and vagina. Method involves administration of tampons with Baldonskaya mud by every other day by their alternating with intravaginal applications of the mixture consisting of 8-9 ml of avocado oil, 2-3 drops of tea tree oil with manuca and 1-2 drops of eucalyptus oil by 12 procedures for a course. Simultaneously the method involves oral administration of 1-2 drops of essential oil with honey that is drunk with green or mint tea and by alternating the using thyme, lemon and tea tree oils with manuca wherein each component is taken for 21 day with 14 days breaks between these administrations. Then after 3 months break 1-2 drops of lavender oil is given by the same schedule. On the background of above said therapy method involves application once per a week on the patient body the oil mixture consisting of 100 ml of basic oil, 7-8 drops of lavender oil, 6-7 drops of lemon oil, 9-10 drops of thyme oil and 13-15 drops of rosemary oil in combination in 2 h the bath comprising 2 table spoons of salt "San Aktiv", 5-6 drops of thyme oil, 3-4 drops of rosemary oil, 1-2 drops of lemon at temperature 37°C for 20 min. Such carrying out the method provides the effective therapy in women with allergy to antibiotics. |
Method for producing of bulk honey-base food product / 2309609 Method involves mixing natural honey with modified starch preliminarily dried to moisture content of 0.2-0.5% or partly hydrolyzed flour, said starch or flour readily swelling in cold water; mixing honey and starch in weight ratio of (1-2):1, or mixing honey and flour in weight ratio of (1-1.2):1, said mixing process being carried out at temperature of 30-35 C. Method allows honey-base bulk product to be obtained, wherein the whole complex of biologically active substances of honey is kept. |
Method of manufacturing functional purposed natural honey paste (versions) / 2335924 Method implies melting honey which is prepacked in a dry-air heating chamber during 10-14 hours so that temperature of the melted honey is maintained in the range of 50-55°C, and honey humidity is kept constant. Then melted honey is poured from the container into the collecting jar through the mesh filter with holes diameter of 2-3 mm which is covered with sieve or gauze. Afterwards honey refiltering, settling for 8-12 hours (45-50°C), removing foam with impurities, holding it for 3-4 days, reheating and returning the taken away honey follow. After settling honey is supplied to the mixer where nuts and/or seeds kernels or dried fruits are additionally introduced to it. Nuts and/or seeds kernels are beforehand inspected, washed, dried and crushed down to the size of 1.5-3 mm. Dried fruits are steeped beforehand in cold water for 1-2 hours, washed, inspected, rinsed with shower, dried and crushed down to the size of 1.5-3 mm, and the crushed mass is laid out in a layer 5-10 mm thick and treated with bactericide irradiator for 2-3 minutes. The obtained honey-nut or honey-fruit mixture is homogenised for 5-10 minutes producing paste which is then packed and sealed. |
Method of processing of natural honey / 2341977 Method stipulates addition to initial natural honey warmed up to the temperature of 30-60°C of fructose syrup of the same temperature with the fructose content 80-85% in the amount of 10-100% to the weight of honey, blending for 10-15 minutes and cooling down to the storage temperature. |
Method for bioactive product collection from canned animal-origin raw materials (versions) / 2345573 Method for bioactive product collection includes unossified antlers deskinning, grinding, wetting and subsequent extraction. Wherein canned unossified antlers and deer by-products such as spleen, liver, embryos and deer penis with testicles in the form of fine powder or soot. Extraction is performed using natural honey in water bath at 45-50°C in the raw material:extractant ratio 1:10 or 1:20. As a version, extraction is performed by means of natural honey at 45-50°C together with exposure to 25 KHz ultrasonic field in the material:extractant ratio 1:10 or 1:20. |
Dietary supplement / 2360448 Invention is related to food industry, in particular, to biologically active additives. Biologically active additive to food contains honey extract of walnuts of milky-wax ripeness. Walnuts and honey are taken in ratio 1:3, extraction lasts for 42 days. Additionally, lactulose concentrate is added in quantity equal to quantity of honey extract. |
Dietary supplement / 2363268 Dietary supplement contains (taken for 100 kilos): honey extract of pumpkin sprouted seeds - 49.75 kg, lactulose concentrate - 50 kg and apple acid - 0.25 kg. Pumpkin seeds are sprouted on milk whey for preparation of honey extract. Honey extraction is performed during 42 days in dark place with ratio of seeds and honey 1:2. Supplement is a powerful bifidus-factor, preventive measure for cardiovascular diseases, source for replenishment of body energy costs, compensation of mineral and vitamin insufficiency. |
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