Method for manufacture of vegetable juice (versions). RU patent 2497414.
| Method of treating atopic dermatitis accompanied by type b immunodeficiency / 2477994 Invention refers to medicine, specifically dermatovenerology, and may be used for treating atopic dermatitis accompanied by type B immunodeficiency. That is ensured by taking foam licorice bath with a solid extract of licorice root (SELR) and introducing a foam intragastric cocktail. For the purpose of preparing the cocktail, a disperse phase is presented by SELR, and a disperse medium is carbon dioxide. For the purpose of preparing the foam licorice bath, SELR 50.0-150.0 ml is used. The bath is formed before a patient is immersed at air pressure 300-400 kPa for 3-5 minutes to be reduced to 100-150 kPa and maintained throughout the whole procedure for 10 minutes. The patient is placed in the bath so that his/her body is placed in formed foam. The foam intragastric cocktail is introduced in dose 200-250 ml 15 minutes before meals once a day. |
| Method of treating atopic dermatitis with impairment of main links of immunity / 2477118 Invention relates to medicine, namely to dermatology and venerology and can be used for treatment of atopic dermatitis with impairment of main links of immunity. For this purpose foam licorice baths with thick extract of licorice root (TELR) are made and foamy intragastric cocktail is introduced. For preparation of cocktail TELR is used as disperse phase, with nitrous oxide being used as disperse medium. For preparation of foam-licorice bath 50.0-150.0 ml of TELR are used. Foam formation is carried out before patient submergence under air pressure 300-400 kPa for 3-5 minutes, with its further reduction to 100-150 kPa and its preservation during entire procedure for 10 minutes. Patient is placed in bathtub in such a way that their body is in formed foam. Foamy intragastric cocktail is introduced in dose 200-250 ml 15 minutes before meal one time per day. |
| Improvement of carbonated beverages or in connection with carbonated beverages / 2460381 Invention relates to food industry. The acidified carbonated beverage contains a base beverage and an agent regulating foam formation and/or an agent regulating carbon dioxide emission. The regulating agent includes a polyoxyethylenesorbitan compound ether of a fatty acid or a poly ethylene glycol compound ether of a fatty acid and has hydrophilic-lipophilic balance (HLB) value equal to 7 -16. The agent is present in an amount of 0.01 - 250 mg/l. The beverage preparation method involves the regulating agent addition into the base beverage. The method for reduction of foam formation and/or improvement of carbon dioxide retention in the acidified carbonated beverage involves the said regulating agent addition into the beverage. Application of a polyoxyethylenesorbitan compound ether of a fatty acid or a poly ethylene glycol compound ether of a fatty acid for reduction of foam formation and/or improvement of carbon dioxide retention in the acidified carbonated beverage. |
 Protein beverage and its production method / 2432091Protein 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. |
| Mixture for health and recreation cocktail / 2424742 Invention relates to food industry and medicine, it is intended for preparation of cocktails with health and recreation effect. The mixture based on natural juices contains natural juices: watermelon or grape or tomato juice or natural liquid honey, uncooked quail eggs in a blended condition and ozone at the following components ratio, g per l: natural liquid honey- 40-60, uncooked quail eggs in a blended condition - 240-260 (24-26 pcs.), ozone at the concentration of 0.004-0.01, natural juices: watermelon or grape or tomato juice - the rest. |
 Functional-purpose oxygen beverage production method / 2415613One preliminarily prepares a flavouring additive by way of mixing blackcurrant syrup, maltodextrin and culinary salt of high purification degree into a homogeneous suspension. Then the suspension is dissolved during continual stirring in drinking water preliminarily heated to a temperature of 35-45°C at a ratio of 1:5. Then the produced mixture is delivered into a closed enriching chamber, spread in a thin layer across an inclined silicate base with a corrugated surface and treated with a steam blast highly-enriched with active oxygen forms (singlet oxygen, higher hydrogen peroxides etc.) supplied from an electrolyser. Oxygenation is performed in laminar mode, the flow rate being 2-3 l/s till production of the finished product with oxygen concentration 40-45 mg/l. |
 Method and device for puring of oxygen-enriched air liquids / 2391878Method for pouring of oxygen-enriched or oxygen-gas liquid mixtures or other gases, specifically drinks into pots such as bottles or jars, provides liquid pouring into pots and the enriched liquid is held in nitrogen atmosphere during pouring process with excessive pressure, mainly in the range of 1-10 BARs, after that it is corked up gastight. The pot is being held in the nitrogen atmosphere, especially pressure which corresponds liquid filling pressure, with excessive pressure before liquid supply and before pressure treatment the pot is blown at least one time, mainly with nitrogen, or vacuumised. Also multiple combined pot treatment by blowing and preliminary vacuumisation can be held. Liquid gas, especially liquid nitrogen or oxygen can be added before vacuumisation. Also before liquid supply into the pot, extruded return gas can be collected and used for blowing treatment of the following pots. Device consists of at least one re-entry component with valve for liquid, at least one gas valve for blowing and/or pressure generation in the pot by nitrogen and partially filled with liquid ring boiler with ability to resist nitrogen pressure in the range of 1-10 BARs. The device also includes inductive sensor for consumption measuring and filling component is connected to supplying channel for liquid with lower side of the ring boiler. |
 Product with components of food foam / 2380298Invention relates to food industry, namely to compositions for oxygen cocktails. The product with components of food foam includes a tank impermeable for gases and liquids and whose contents are a dispersion medium and gaseous phase containing a biologically active gas or a mixture of gases. The tank contents have the atmospheric pressure that the tank walls and the product shape are designed for. The tank can be either rigid or soft. The dispersion medium contains a stabiliser and/or a foaming agent for stabilisation and/or foaming of the phases and a water-holding component for improving the foam stability. The dispersion medium is in the product in a liquid or stabilised state. The product is made with a possibility of foam generation implemented through interaction of the tank walls, dispersion medium and gaseous phase with manual or hardware-controlled shaking of the product without additional mechanisms. The product is made with a possibility of supplying the food foam with fixed gas composition to the consumer's mouth and/or into a tank for taking it by squeezing the tank manually and/or by means of a spoon and/or by means of a pipe, and/or by pouring it out of a detachable spout or a hole that can be closed with a lid and/or a cork. In the product inside the tank the dispersion medium and the gaseous phase are in the form of separate phases and/or foam. |
| Method of beverage oxygenation / 2368280 Beverage oxygenation is performed by adding two-component gaseous mixture consisting of carbon dioxide and oxygen to obtain oxygen-rich beverage. Components content in the mixture is smoothly changed. First carbon dioxide content is bigger and makes 80.0-99.5%. Gradually carbon dioxide content is reduced with proportional increase of oxygen content. At the end oxygen content is bigger than carbon dioxide content and makes 80.0-99.5%. It is recommended to supply gaseous mixture under a pressure of 1-6 kg/cm2. Drinking water, mineral water, alcohol-free beverages or juices are used for oxygenation. |
 Oxygenated cocktail preparation method / 2346608Foaming agent and oxygenated gaseous ingredient are added to the liquid base substance contained in a closed cavity. The liquid base substance is mixed with the foaming agent and the gaseous ingredient is bubbled through the resultant mixture during 6-120 s. The bubble aeration may be performed not only after the mixing but also prior to/during it. The gaseous ingredient is discharged into the liquid base substance under a pressure of 1.0-1.3 gauge atmospheres at a depth of no less than 0.95 of the liquid base substance head. Expenditure of ingredients for preparation of 1 l of the cocktail: foaming agent - 0.5-0.9 mg, oxygenated gaseous ingredient - 0.3-1.0 mg, liquid base substance - the balance. The liquid base substance may be represented by juice and/ or juice-containing beverage and/or fruit infusion and/or phytosolution or milk and/or dairy product. The foaming agent may be represented by liquorice extract and/or syrup and/or soaproot extract and/or syrup and/or gelatine and/or chicken egg white. |
| Probiotic food product with extended storage life / 2494645 Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
| Carrot nectar production method / 2493747 Invention is related to food industry, in particular, to vegetable juices and nectars production. The method is as follows: carrots are subjected to inspection, primary washing, peeling and secondary washing; peeled carrots are milled. One performs maceration in the presence of Fructozym Collor enzyme preparation, straining of the produced mass in a pulping machine with 1.5-2 mm and 0.5-0.8 mm diameter sieve holes and mixing of the produced puree with sugar syrup at a ratio of puree to 10% sugar syrup solution being 1:1. Then one proceeds with homogenisation, packing and pasteurisation. During mixing one additionally introduces "Lesovichok" syrup in an amount of 5 wt %. Fructozym Collor enzyme preparation is used with concentration equal to 0.01% of the raw materials weight. |
 Method for production of syrup of dessert product for apricot compote pouring / 2490969Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 20-35%. |
 Method for production of syrup of dessert product for plum compote pouring / 2490968Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 28-32%. |
 Method for production of syrup of dessert product for peach compote pouring / 2490967Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 31-35%. |
| Sea-buckthorn fruits processing method / 2490916 Invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits. |
 Composition for kvass preparation / 2489064Kvass preparation composition contains fermented kvass wort concentrate, carbon dioxide and a functional additive made of syrups of berries originating from the Far East region and "Uspenovskaya" mineral water from the Shmakovskoye spring. The volumetric ratio of kvass wort concentrate: berry syrup: carbon dioxide: mineral water is 8: 9.7 : 0.3 : 82. |
| Naturally sweetened juice products / 2487644 Invention relates to food industry. One proposes a beverage including at least one fruit juice, at least one natural non-caloric sweetener containing steviol glycoside (without artificial sweeteners), water and homogenised pulp. Additionally, one proposes a beverage containing orange juice, water, rebaudioside A, homogenised orange pulp, at least one citrus flavouring agent, citric and malic acids and at least one additional taste modifier. Additionally, one proposes the beverage production method. |
| Method for complex non-waste vegetal raw materials processing to produce functional food products / 2485868 Invention relates to food industry, in particular, to functional fruit food products manufacture. The method is as follows: fresh snowball, sea-buckthorn and ash berries are sorted according to quality, washed with flowing cold water and rolled to extract juice with subsequent mixing of the berries with sugar. The produced mixture is heated to the boiling temperature, boiled during 2-3 minutes and maintained for fruit juice diffusion into syrup. Syrup is separated from fruits and packed into a consumer container; the separated fruits are slightly dried till residual moisture content is equal to 20-17% to produce succades. Then the fruits are milled into particles sized 2-3 mm, moulded into a rope, cut into bars, slabs or briquettes to produce fruit tea; then the latter is packaged into a container. |
| Naturally sweetened juice products with beta-glutan / 2469608 Beverage includes at least one fruit juice, at least one high-intensity non-caloric natural sweetener without an artificial sweetener, as well as homogenised pulp and beta-glucan. |
| Method for production of preserves "cabbage rolls ukrainian-style" / 2496349 Invention relates to the technology of production of meat and vegetable preserves. The method involves cabbage rolls and sauce production, packing, sealing and sterilisation to produce the target product. The cabbage rolls are produced by way of bulb onions and speck cutting and combined sauteing, beef chopping, pearl barley cooking till weight increases by 150%, the listed components mixing with salt in an amount of 86% of the recipe quantity and ground black hot pepper in an amount of 90% of the recipe quantity to produce mince, fresh white cabbages taking to leaves, freezing and defrosation, mince moulding into the leaves. The sauce is produced by way of garlic straining, ground pumpkin seeds extraction cake pouring with bone broth at a weight ratio equal to nearly 1:5 and maintenance for swelling, garlic and ground pumpkin seeds extraction cake mixing with sour cream, bone broth, tomato paste and the remaining salt and ground black hot pepper. |
FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to preserves manufacture, namely, to vegetable juices manufacture. One performs preparation, crushing and heating of tomatoes, separation of juice, addition of ascorbic acid, homogenisation, pasteurisation, packing and sealing. Homogenisation and pasteurisation are performed with simultaneous heating of the juice at a temperature of 55-65°C and with impact of acoustic filed of ultrasound oscillation range equal to 70 kHz - 1 kHz with specific power equal to 150 - 500 W/cm3 during 20 - 65 sec. Alternatively, juice is aerated, then - packed into containers and air-tightly closed in aseptic medium.
EFFECT: invention allows to produce vegetable juice with increased biological value and enhanced commercial quality as well as expand consumer properties of vegetable juices, in particular, taste gamut.
7 cl, 3 ex
The invention relates to the food industry, more precisely to the cannery production, namely, the production of vegetable juices and carbonated vegetable juices.
A method of producing canned vegetable drink, which provides training, crushing and rear tomatoes and Department of them juice, training, blanching and RUB sweet red pepper, their mixing with sugar and salt, homogenization, filling, sealing and sterilization, which when mixed impose additional sugar beet pectin in the amount of about 1% by mass. (Patent RU 2276564)
A method of producing tomato juice juice of tomatoes do not contain any additives or with additives, which are used as ascorbic acid, salt and spices. This juice mass fraction of pulp is 12-20% depending on the grade and the traditional improving the quality of juice associated with lowering of the content of the pulp juice «extra» contains the least amount of pulp). To improve the nutritional value of a famous tomato juice into it further added biologically active substances.
Also known method of production of tomato juice from heat-treated plasma liquid and pulp orange fruits of tomato, containing not less than 15% of pulp. This juice can be additionally introduced biologically active substances, vitamins, in particular ascorbic acid, as well as spicy-aromatic stuff and salt(Patent RU 2037308).
The disadvantage of these technical solutions is the necessity to heat treatment at temperatures above 100 C during 30-40 min, which significantly affects the marketability of the product and its biological value, as biologically useful vitamins and other substances, originally contained in the product almost completely destroyed.
Known method of preparation of enriched with oxygen liquids, such as drinks, according to which the oxygen-enriched liquid, treatment, filling into containers kept in a pure oxygen atmosphere or in oxygen-gas mixture. Before the liquid in the tank at her in the filler influence the pressure of oxygen or of oxygen-gas mixture. (Patent DE 10104207).
Enriched liquid filling process is kept in a nitrogen atmosphere, having a gauge pressure predominantly in the range of 1-10 bar (Patent RU 2391878).
The disadvantage of these technical solutions is the lack of relations with the main product being enrichment gas with the gas concentration in the primary product with consumer properties of the product, as well as the need for heat treatment at temperatures above 100 C, within 30-40 min, which significantly affects the marketability of the product and its biological value, as biologically useful vitamins and other substances, originally contained in the product almost completely destroyed.
Technical challenge addressed by this group of inventions is a higher biological value of canned vegetable juice and improvement of MERCHANTABILITY, as well as the extension of consumer properties of vegetable juice, in particular, flavouring scale.
To resolve this the technical problem is proposed method for the production of vegetable juice, which tomatoes prepare, shredded, heated, separate the juice add ascorbic acid, homogenized, pasteurized, Packed and sealed according to which homogenization and pasteurization carry out simultaneous by heating at a temperature of 55-65°C and influence of ultrasonic vibrations from 70 kHz to 1 GHz specific capacity from 150 to 500 W/cm 3 within 19-23 sec.
Pasteurization of fresh juice with pulp or without the flesh at a temperature of 55-65°C, combined with the processing of vegetable juice acoustic field ultrasonic range oscillations from 70 kHz to 1 GHz specific capacity from 150 to 500 W/cm 3 within 19-23 sec provides quality sterility of juice and a high degree of homogenization, improves the taste, the biological value and the safety of the product. In addition, significantly reduces the production cycle and energy costs. Example of implementation of the method:
Tomato juice made of fresh fruits tomato. Fruits inspected, cleaned, crushed. The crushed mass is heated up to a temperature of 35 C, separated juice on a cleaning machine with a diameter of 1.2 mm sieve mesh, finishing through a sieve with holes diameter of 0.5 mm In the received tomato juice with pulp added ascorbic acid - in the amount of 0.3-1% of the total mass product, salt - to 0.65 kg per 100 litres of the product, and spicy-aromatic substances to taste, heated up to a temperature of 60 C while acoustic field frequency of 700 kHz and a specific power of 250 W/cm 3 for 20 seconds. Result - storage at standard conditions of storage - 20 degrees Celsius - was 3 months, product quality has not changed, the organoleptic properties are preserved.
Also proposed method for the production of aerated vegetable juice, which tomatoes prepare, shredded, heated, separate the juice add ascorbic acid, homogenized, pasteurized, Packed and sealed, homogenization and pasteurization exercise simultaneous heating at a temperature of 55-65°C and the influence of the acoustic field of the ultrasonic range oscillations from 70 kHz to 1 GHz specific capacity from 150 to 500 W/cm 3 within 20 to 63 seconds, then , after which the aseptic environment is Packed in packagings and hermetically sealed.As a substance containing ascorbic acid, use . To obtain a product with a mild flavor, fine bubbles and possibility of wide application of aeration is carried out until the concentration of the gas - 5-6 g/liter, to obtain a product with a well-balanced taste flash to carry gas concentration - 7-8 g/liter, to obtain a product with a pronounced taste aeration is carried out until the gas concentration of 9-10 g/litre.
Saturation vegetable juices of various gases - such as carbon dioxide, oxygen, ozone can further expand their taste range.
Pasteurization of fresh juice with pulp or without the flesh at a temperature of 55-65°C, combined with the processing of vegetable juice acoustic field of ultrasonic range oscillations from 70 kHz to 1 GHz specific capacity from 150 to 500 W/cm 3 in the period from 19 to 63 sec provides quality sterility natural juice, a high degree of homogenization, improves organoleptic properties, biological value and safety of the product. In addition, significantly reduces the production cycle and energy costs.
Examples of realization of this method
1. Tomato juice made of fresh fruits tomato. Fruits inspected, cleaned, crushed. The crushed mass is heated up to a temperature of 35 C, separated juice on a cleaning machine with a diameter of 1.2 mm sieve mesh, finishing through a sieve with holes diameter of 0.5 mm In the received tomato juice with pulp added ascorbic acid - in the amount of 0.3-1% of product weight, salt - to 0.65 kg per 100 litres of the product, and spicy-aromatic substances to taste, heated up to a temperature of 60 C while acoustic field frequency of 700 kHz and specific power 300 W/cm 3 for 20 seconds. with to the concentration of the gas - 9-10 g/HP Packaged in glass containers with a capacity of 0.5 liters stored at 20 C for 3 months, product quality has not changed, the organoleptic properties are preserved.
2. Tomato juice made of fresh fruits tomato. Fruits inspected, cleaned, crushed. The crushed mass is heated up to a temperature of 35 C, separated juice on a cleaning machine with a diameter of 1.2 mm sieve mesh, finishing through a sieve with holes diameter of 0.5 mm In the received tomato juice with pulp added ascorbic acid - in the amount of 0.3-1% of the total mass product, salt - to 0.65 kg 100 l of the product, and spicy-aromatic substances to taste, heated up to a temperature of 65oC with the simultaneous effects of the acoustic field frequency of 800 kHz and a specific power of 500 W/cm 3 for 25 sec. with to the concentration of gas - 7-8 g/HP Packaged in plastic containers with a capacity of 1 and 2 HP stored at 20 C for 6 months the quality of the product has not changed, the organoleptic properties are preserved.
3. Tomato juice made of fresh fruits tomato. Fruits inspected, cleaned, crushed. The crushed mass is heated up to a temperature of 35 C, separated juice on a cleaning machine with a diameter of 1.2 mm sieve mesh, finishing through a sieve with holes diameter of 0.5 mm In the received tomato juice with pulp added ascorbic acid - in the amount of 0.3-1% of the total mass product, salt - to 0.65 kg 100 l of the product, and spicy-aromatic substances to taste, heated up to a temperature of 60 C while acoustic field frequency of 1000 kHz and a specific power of 150 W/cm 3 within 60 seconds. with to the concentration of gas - 5-6 g/HP Packaged in plastic containers with a capacity of 0.5 liters stored at 20 C during the 9 months of product quality has not changed, the organoleptic properties are preserved.
1. Method of production of vegetable juice, which tomatoes prepare, shredded, heated, separate the juice add ascorbic acid, homogenized, pasteurized, Packed and sealed, wherein the homogenization and pasteurization carry out simultaneous heating at a temperature of 55-65°C and the influence of the acoustic field of the ultrasonic range oscillations from 70 KHz to 1 GHz specific capacity from 150 to 500 W/cm within 19-23 C.
2. Method of production of vegetable juice according to claim 1, characterized in that as a substance containing ascorbic acid, use .
5. Method of production of vegetable juice of claim 3, wherein the aeration is carried out until the concentration of the gas - 5-6 g/HP
6. Method of production of vegetable juice of claim 3, wherein the aeration is carried out until the concentration of the gas - 7-8 g/HP
7. Method of production of vegetable juice according to claim 4, wherein the aeration is carried out until the gas concentration of 9-10 g/HP