RussianPatents.com
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Tonic beverages production composition. RU patent 2461225. |
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FIELD: food industry. SUBSTANCE: invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels. EFFECT: invention ensures enhancement of antioxidant and anti-inflammatory activity of green and black beichao tea due to synergetic influence, enhancement of general strengthening and tonic effect, extension of storage life up to 24 months as well as preservation of properties of the additives introduced into the composition formulation, represented by highly purified dry beet pectin and wild-growing fruits as well as preservation of the maximum quantity of beneficial substances. 6 ex
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Dry fruit-and-berry kissel production method / 2453220 Invention relates to food industry, in particular to dry fruit-and-berry kissels production method. The method envisages mixing sugar sand, potato starch, fruit-and-berry powder, cedar nuts cake powder, citric acid (the components subjected to preliminarily sieving), magnetic capture of metal contaminants and dosing. The produced mixture is packed (net weight 100 g) and packaged into double-layered bags. The fruit-and-berry powder is produced from frozen fruit-and-berry raw material by way of two-stage microwave treatment under vacuum with continuous rotation of the drums. |
Mixture for kissel production / 2440774 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. |
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. |
Grain-based infant food containing food fibre / 2460319 Present invention relates to food industry and, in particular, may be used for infant food. The nutritional composition has a viscosity equal to 150 - 100000 MPa-s at a temperature of 20°C and at a shear velocity equal to 10 s-1. The composition contains 10 - 99 wt % of a grain component and 1.0 - 30 wt % of food fibres in terms of dry weight of the nutritional composition. Additionally the composition contains pectins (with polymerisation degree equal to 10 - 300) in an amount of 0.5 - 95 % of the total weight of food fibres and soluble indigestible carbohydrates in an amount of 5 - 95 % of the total weight of food fibres. The soluble indigestible carbohydrates are chosen from among galacto-oligo- and/or polysaccharides including transgalacto-oligo- and/or polysaccharides, xylo-oligo- and/or polysaccharides, gluco-oligo- and/or polysaccharides including gentio-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides, stable dextrins and cyclodextrins, arabino-oligosaccharides, mannan-oligosaccharides, galactomanno-oligo- and/or polysaccharides, glucomanno-oligo- and/or polysaccharides, arabinogalacto-oligo- and/or polysaccharides, fructo-oligosaccharides and fructo-polysaccharides. Additionally one proposes versions of the said nutritional compositions, versions of its application and a method for the composition production. |
Composition for preparation of medical and preventive beverages and purees / 2457712 Invention relates to food industry, in particular, to production of a composition for preventive beverages and purees. The composition contains 5-10% highly purified beet extract and the following ingredients at an equal ratio: dry fruits of rosehips, snowball tree berries, haw berries, wild apple and/or pear, blueberries and/or blackberries. |
Method for production of polysaccharides of coniferous trees greens / 2448119 Method envisages milling coniferous trees greens. Then one extracts the tree greens with ethyl acetate and chloroform. Then remains are extracted in three stages: with distilled water, with water acidified with hydrochloric acid, with water solution of potassium hydroxide. Then one proceeds with concentration and settlement with ethyl alcohol. Then the sediment is centrifuged, dissolved in water and dialysed against distilled water. One performs lyophilic drying of the target product. |
Special purpose kissel production method / 2446707 Invention is related to the technology for production of food products for space alimentation. The method envisages preparation of the recipe components, production of fruit and/or berry puree, their mixing (if there are two or more purees), heating till the temperature is nearly 85°C, sublimation drying, grinding, sieving, mixing with pectin and sugar powder, packing under vacuum into bags of thermosealing combined material and sealing. |
Natural equivalent of chemically modified starch / 2443122 Invention relates to a composition suitable as a substitute of chemically modified starch, to the composition production method, to a beverage and sauce containing the said composition and to the composition application as an additive to food products, fodder products, pharmaceutical or cosmetic products. According to the invention, the composition contains citrus fibres with moisture-binding ability from 7 to 25 g of water per 1 g of fibre and native starch chosen from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch, flour of gold ripeness wheat, potato starch free of amylase and their mixture. The weight ratio of citrus fibres to native starch in the composition is 1:10 - 2:1 with food fibres content in the citrus fibres equal to 60 - 85 wt %. |
Method of producing pectin from seaweed / 2440009 Invention relates to food industry. The method involves preparing raw material, hydrolysis of the prepared plant material with acid solution at pH 3-5 and temperature 50-60°C for not more than 4 hours and separation of the hydrolysate. The hydrolysed plant material is then washed with water and pectin is then extracted therefrom in an extractor with a false bottom in extraction agent circulation conditions in two steps. First, pectin is extracted from the material with 0.5% ammonium oxalate solution while heating at temperature 45-50°C and pressure 1.5-2.5 atm for not more than 40 min, and then with 1.5% ammonium oxalate solution while heating at temperature 75-80°C and pressure 3-4 atm for not more than 5 min. Further, the extract undergoes ultrafiltration purification and concentration. Pectin is then precipitated from the extract with ethyl alcohol containing sodium chloride and then dried. In one version, the pectin precipitate is further washed with 80% ethyl alcohol before drying. |
Method for determination of pectin substances weight percentage in vegetal raw material / 2434532 Invention relates to food industry, in particular to determination of pectin substances quantity in vegetal raw material. The method envisages drying plaited paper filter until constant weight, preparation of protopectin and hydratopectin, sampling. The protopectin solution acid medium is neutralised with pectin substances fraction in the solutions being analysed saponified with 40% solution of NaOH during 15 minutes. Then pectin substances are sedimented with concentrated HCl and the sediment is filtered. Then the sediments on filters are washed with cold distilled water. Filters with sediments are dried till constant weight and one calculates pectin substances fractions weight percentage from certain formulas. |
Method for drying polysaccharides based on uronic acid / 2422045 Invention relates to food industry. In accordance with the method proposed one mixes a powder containing an uronic acid based oligosaccharide, water, protein and a carbohydrate to produce water solution heated to a temperature of 50 - 90°C. Then one adds fat to the heated solution and dries it by way of spraying to produce a powder composition. The uronic acid based oligosaccharide has DP 2 - 250. Additionally proposed is the powder produced by this method and a food product containing such powder. |
Method for production of pectin and food fibres of pumpkin cake / 2422044 Invention refers to food industry, and namely to pectin production. The method involves pumpkin cake washing with water, pressing and hydrolysis extraction, the mixture water duty being 1:(4-5), at a 60-65°C temperature during 60 minutes. The extragent used is anolyte with pH20 = 4.0-4.5. The hydrolysis mass is separated into cake and hydrolysate by way of pressing. The cake is extracted with catholite with pH20 = 7.5-8.0, the mixture water duty being 1:3, at a 60°C temperature during 30 minutes. Then the cake having been extracted is separated from the extract by way of pressing. Cake particles are milled and dried to produce food fibres. The extract is mixed with the hydrolysate and filtered. The mixture is delivered for alcohol precipitation of pectin and its during. The anolyte and the catholyte are produced by way of sodium chloride treatment in an diaphragm electrolyser. |
Meat substitute product production method; meat substitute product produced by this method and ready-to-use meat substitute product / 2417623 Invention is intended for use in food industry to produce a meat substitute product. The method involves the following stages: (1) a protein material, a hydrocolloid sedimented with metal cations and water are added to each other; (2) the compositions produced at stage (1) a homogeneous mixture is prepared; (3) the mixture produced at stage (2), while stirred, is blended with a metal cations solution which contains soluble calcium or magnesium salts or their mixture to form a fibrous product; (4) one separates the fibrous product; (5) the protein material contains a milk protein material chosen from the group consisting of dry milk, whey protein and caseinate. |
Method for production of tea based dry mixture (versions) and composition for method implementation / 2444902 Inventions group relates to food industry. During the mixture production at the stage of blending one introduces water or a liquid natural flavouring agent ensuring wetting the mixture components, partial solution of additive ingredients and their subsequent gluing to tea leaves. The additive ingredient is represented by one component from the following list or any combination of such components: dried milk, dried cream, white chocolate pieces, caramel pieces. Another version of the method envisages placement of tea raw material, flavour-and-aroma additives and a liquid natural flavouring agent into the blending machine. One introduces into the mixture dried milk and/or dried cream based on vegetable raw material and stirs the components. The tea mixture composition includes the following components, wt %: tea leaf - 40-90, dried cream and/or dried milk based on vegetable raw material - 10-60, flavour-and-aroma additives represented by white chocolate pieces and/or caramel pieces - 0-6, "Cream" liquid flavouring agent - 1-3. |
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