Honey syrup with peppermint liqueur (versions). RU patent 2520331.

IPC classes for russian patent Honey syrup with peppermint liqueur (versions). RU patent 2520331. (RU 2520331):

A23L2/02 - containing fruit or vegetable juices

A23L1/30 - containing additives (A23L0001308000 takes precedence);;

Another patents in same IPC classes:

Dietary low-caloric clarified sea-buckthorn juice / 2520149
Invention relates to food industry, in particular, to low-caloric sea-buckthorn beverages. According to the first version, the beverage characterisation is as follows: the base is represented by clarified directly squeezed or reconditioned sea-buckthorn juice that is dissolved with water till residual concentration of acids is no more than 3 g/dm3; xylitol sugar substitute and sodium sorbate preserving agent are introduced into the juice. For the beverage production one uses the ingredients at the following ratio per 1000 dal: 100 g of xylitol, 1.5 g of sodium sorbate, 1650-2950 dm3 and water - balance. According to the second version, the sugar substitute is represented by sorbitol or erythrite in an amount of 1600 kg per 1000 dal.

Method for production of preserved juice of west siberian small-fruited apples and cranberries / 2519828
Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. Produced juice is mixed with cranberry juice and ascorbic acid; the mixture is homogenised, packed, sealed and sterilised.

Method for production of preserved juice of west siberian small-fruited apples and red bilberries / 2513162
Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. The produced juice is mixed with red bilberry juice and ascorbic acid. Then one performs homogenisation, packing, sealing and sterilisation.

Consortium of probiotic strains of lactobacillus rhamnosus and lactobacillus plantarum for producing bacterial preparation and direct administration ferment for producing fermented milk and fermented beet juice / 2506308
Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains.

Juice production method / 2498739
Invention relates to food industry. The method envisages whole fruits treatment with UHF electromagnetic field with subsequent apricot juice extraction. Then the produced juice is mixed with syrup of a desert product manufactured from white mulberries.

Method for manufacture of vegetable juice (versions) / 2497414
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.

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 / 2490969
Invention 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 / 2490968
Invention 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 glucono-delta-lactone food additive / 2520141
Method involves introduction of glucono-delta-lactone crystals into a solution of gluconic acid with weight fraction equal to 80-95% in an amount of 1-3% of the acid weight. Then one performs glucono-delta-lactone crystallisation from oversaturated gluconic acid solution while stirring with a stirrer with a rotation rate equal to 20-60 rpm. Then one performs staged cooling of the crystallising mass: from 70°C to 65°C at a rate of 0.5-0.6°C per hour, from 65°C to 55°C at a rate of 0.8-1.0°C per hour, from 55°C to 45°C at a rate of 0.4-0.5°C per hour and from 45°C to 40°C at a rate of 0.3°C per hour. Then the produced glucono-delta-lactone crystals are separated from the mother solution.

"mioactive-sport" food product for alimentation of people experiencing intensive physical strain / 2520036
Invention relates to food industry, namely, to biologically active additives, in particular, to biologically active additives based food products. The food product for alimentation of people experiencing intensive physical strain contains the following components, wt %: cattle brain hydrolysate peptides with molecular weight equal to 0.2 - 10 kDa - 0.5-10.0, milk whey protein - 5.0-30.0, milk whey protein hydrolysates - 5.0-20.0, haemoglobin - 0.5-5.0, dry concentrate of chicken broth - 1.0-5.0, medium-chain triglycerides - 1.0-10.0, linoleic acid - 1.0-10.0, lecithin - 0.5-5.0, amber acid - 0.05-0.5, fumaric acid - 0.025-0.25, inuline - 1.0-10.0, lactitol - 1.0-10.0, stevioside - 0.01-0.1, B vitamins complex - 0.01-0.1, dried food girasol - 1.0-10.0, ascorbic acid - 0.05-0.5, iodised milk proteins - 0.002-0.015, mineral calcium enricher - 0.5-5.0.

Method for production of food fibres of green peas shells / 2519823
Method for production of food fibres of green peas shells envisages soaking of green peas shells preliminary milled into particles sized 4.0-10.0 mm in water at a ratio of shells to water being 1:3. Then one filters the produced mixture and separates press cake extracted with 45-55°C water during 25-35 minutes at a ratio of press cake to water being 1:6. The produced extract is cooled and filtered with press cake separation; after water extraction the press cake is subjected to acid- thermal hydrolysis with 1%- tartaric acid solution at a temperature of 81°C during 95 minutes with subsequent separation of press cake that is washed with 20°C water till washing water pH is equal to 6.0; then one performs drying at a temperature of 60-70°C till residual moisture content is equal to 8-14%, milling till powdery condition with particles dispersivity no more than 50 mcm to produce food fibres. According to the preferable version, press cake is dried in a convection conveyor-band drier. Additionally, the press cake is milled till powdery condition by means of a roll-crusher.

Food additive / 2519777
Invention relates to food industry, in particular, to production of food additives that may be used during liqueurs and spirits manufacture. The food additive is represented by a complex of the following organic acids: amino acetic (glycine), ascorbic and malic acids; the food additive recipe contains, per 100 kg of the product: amino acetic acid (glycine) - 80 kg, ascorbic acid - 12 kg and malic acid - 8 kg.

Lanthionine derivatives / 2518890
Invention relates to compound of general formula (I) or to its food salt: , where each R1 and R2 independently represents hydrogen atom or lower alkyl group, containing from 1 to 3 carbon atoms; A represents methylene group or oxygroup; and X represents alkylene group, containing from 1 to 5 carbon atoms, on condition that one of methylene groups, present in alkylene group, can be substituted for thiogroup, oxygroup, and that alkylene group can be additionally substituted with 1-6 alkylene groups, each of which contains from 1 to 3 carbon atoms. Invention also relates to food composition, providing kokumi effect, based on said compound and to intermediate compound for obtaining formula (I) compounds.

Method for production of water honey solution and its authenticity control method / 2506813
Invention relates to food industry, in particular, to production of water honey solution. The method envisages distilled water heating up to the boiling temperature. Then water is transferred into a vessel wherein pressure is adjusted to 150 mm Hg with a vacuum pump usage. Then one performs freezing in liquid nitrogen till ice generation in the whole volume. After freezing in liquid nitrogen vacuum inside the vessel is controlled and the produced ice is maintained in liquid nitrogen during no less than 15 minutes and no more than 30 minutes. Then one sequentially introduces distilled boiling water and honey (in an amount of 40 wt % and 7 wt % of the total initial water weight, respectively) onto the ice surface. Then pressure inside the vessel is adjusted to 150 mm Hg; the mixture defrosting is preformed till complete ice dilution. One proposes a method for determination of water honey solution authenticity.

FIELD: food industry.

SUBSTANCE: according to the first invention version, the syrup contains aloe juice in an amount of 11-20 wt %, peppermint liqueur in an amount of 0.05-0.1 wt %, citric acid in an amount of 0.5-0.6, natural bee honey - balance. Additionally, the product may contain 10% ginseng liqueur or 10% paeonia anomala grass and root liqueur or 25% Chinese magnolia vine fruits liqueur in an amount of 10-15 wt %. According to the second invention version, the syrup contains 10% paeonia anomala liqueur in an amount of 20 wt %, peppermint liqueur in an amount of 0.05 wt %, citric acid in an amount of 0.6 wt % and bee honey - balance. According to the third invention version, the syrup contains fresh snowball berries juice in an amount of 30.35 wt %, peppermint liqueur in an amount of 0.05 wt % and bee honey - balance.

EFFECT: invention allows to expand the range of honey based products, manufacture a syrup with a sour-and-sweet honey taste and a pleasant harmonious honey aroma with the contained components aroma.

5 cl, 6 ex

The group invention refers to the food industry, in particular to food composition functional purpose, and can be used for increasing the biological value of the product and give them treatment-and-prophylactic properties.

Famous food products in the form of dry nutrient mixture "Talgen", containing pre-crushed grain based raw materials and additives of plant origin. At the same time as corn-based ethanol use pre-roasted and milled grain of wheat. As additives from plant raw material use the roots of the peony, the roots of black cohosh, sweetflag roots, thyme, Paneriu woolly, Grushenka, bearberry, Brusnitsyn, hawthorn fruit, almond trifoliata and upland uterus. Moreover plant material before using dried to a moisture content of not more than 6% and crushed to a particle size not more than 0,5 mm All components are added when a certain proportion. The invention allows to receive a food product with high biological activity, antioxidant and radioprotective properties [patent RU 2234224, 2004].

Famous food in the form of mechanical equilibrium mixture of natural honey with powder freeze drying juice of fresh beet red dining room, cabbage, Apple, cranberry, or fresh nettle, garlic, carrot, parsley, dill, celery with humidity not higher than 4% by weight when the content of honey 90-98% by weight [application EN 2000129342, 2002].

Famous food composition for preparation of functional products, containing in quality biologically active and immunostimuliruschim components extract schisandra chinensis extract larch and Mildronate, as stabilizer - flower honey natural, and as a flavoring - sodium alginate in the following ratio to the components, mass%: extract of Chinese Magnolia 10-20; extract larch (dihydroquercetin) 3-7; Mildronate 3-7; sodium alginate 1-4; honey flower - else [application EN 2010106956, 2009].

The closest analogue of the first variant of the invention is a biologically active dietary Supplement containing natural flower honey, Royal jelly, limonnik Chinese as 25%of tincture or powder, ginseng in the form of 10%of tincture or powder, pollen (pollen), walnut kernels, 20%tincture of Rhodiola rosea, 20%tincture of Rhaponticum carthamoides, 10%tincture of Eleutherococcus senticosus in a certain ratio. The invention allows to receive the supplements, with a balanced protein-carbohydrate composition and high energy value [patent RU 2197868, 2003].

The objective of the invention is a range of foods with curative properties.

Technical effect of the invention - obtaining of food products in the form of syrup with sweet and sour honey taste, refreshing mint effect harmonious and pleasant honey fragrance with the scent of its components.

This technical result is achieved by the fact that according to the first variant of the invention syrup contains natural honey bee, aloe juice, brandy mint and lemon acid in the following ratio of ingredients, mass%:

Aloe juice

11,0-20,0

Tincture of peppermint

0,05-0,1

Citric acid

0,5-0,6

Honey bee

Else

While the syrup can optionally contain 10% of ginseng tincture or 10% tincture of grass and roots of peony, or 25% tincture of schisandra fruit in the amount of 10-15%by weight.

The proposed food products in the form of syrup receive the following technological scheme:

- acceptance and preparation of raw materials to production;

- decrystallization honey;

- blending and mixing of components;

- bottling, capping.

Honey is a product with unsurpassed taste and nutritional qualities. Bashkir honey is high-quality and medicinal properties. He's a sweet taste and a delicate aroma due to natural climatic conditions of Bashkortostan, its rich and unique vegetation. Bashkir honey has become known throughout the world. High quality Bashkir honey awarded by incentive medals at international exhibitions in Paris (1900), Erfurt (1961), Moscow (1971). Honey is a complex of biologically active product life of bees, produced from nectar honey plants, is a sweet, sticky, aromatic syrup-like liquid with a specific taste and smell. Honey contains invert sugar, it contains organic and inorganic acids, water-soluble protein, minerals, vitamins, ferments and many other substances.

Aloe juice (Succus Aloes) VFS 42-3027 contains: juice of a freshly cut leaves (or "children") aloe 80 ml of ethyl alcohol 95% to 20 ml, hlorbutanolgidrat of 0.5%. Slightly turbid liquid light orange color, bitter taste.

Tincture of peppermint consists of alcohol (1:20 to 90% alcohol) brandy mint leaves pepper (cut up) with the addition of an equal number of peppermint oil.

Tincture 10% from the grass roots and the peony is 40% alcohol - transparent liquid of light-brown color, bitter astringent taste, a distinctive smell. Has a calming effect, eliminates headaches.

The ginseng extract (1:10), at 70% alcohol from the roots of Chinese ginseng (Panax ginseng) family kalievyh (Araliaceae) contains essential and fatty oils, pectin and other carbohydrates, triterpene glycosides, saponins and other substances.

The liqueur of schisandra fruit (1:5) at 95% alcohol contains lignans - schisandrin, Schizandra and deoxyschizandrin.

In the available sources of scientific-technical and patent literature information about the fame of food products in the form of syrup, containing natural bee honey, aloe juice, brandy mint, lemon acid and tincture of peony or ginseng extract or tincture of schisandra fruit, not found. Thus, the claimed invention meets the criterion of "novelty".

The authors found that a combination of natural honey, citric acid, juice and extracts of medicinal plants in the amount specified provides reception of food products in the form of syrup with high nutritional value, has a tonic effect, improves mental performance, retention and absorption of the healing properties of medicinal plants. Thus, the claimed invention meets the criterion of "inventive step".

The invention is illustrated by the following examples.

Example 1. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

794,0

Aloe juice

200,0

Tincture of peppermint

1,0

Citric acid

5,0

Get the syrup is a non-transparent viscous liquid from light green to dark green, has a sour-sweet, honey taste with a refreshing mint effect and smack aloe, pleasant honey fragrance with the scent of aloe and peppermint.

Example 2. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

733,5

Aloe juice

110,0

Tincture 10% of peony

150,0

Tincture of peppermint

0,5

Citric acid

6,0

Get the syrup is a non-transparent viscous liquid from light-brown to dark brown with a greenish hue, has a sour-sweet, honey taste with a refreshing mint effect and smack aloe, pleasant honey fragrance with the scent of aloe, peony, and peppermint.

Example 3. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

694,0

Aloe juice

150,0

Tincture 10% of ginseng

150,0

Tincture of peppermint

1,0

Citric acid

5,0

Get the syrup is a non-transparent viscous liquid from light-yellow to brown with a greenish hue, has a sour-sweet, honey taste with a refreshing mint effect and smack aloe, pleasant honey fragrance with the scent of aloe Vera, ginseng, and peppermint.

Example 4. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

764,0

Aloe juice

130,0

Tincture 25% schisandra fruit

100,0

Tincture of peppermint

1,0

Citric acid

5,0

Get the syrup is a non-transparent viscous liquid from light-brown to brown with a greenish hue, has a sour-sweet, honey taste with a refreshing mint effect and smack aloe, pleasant honey fragrance with the scent of aloe, schisandra fruit and peppermint.

The closest analogue of the second variant of the invention is a multicomponent food the product based on natural honey, containing tincture of ginseng in the amount not exceeding 1000 ml per 100 kg of honey and/or tincture of Rhodiola rosea in the amount not exceeding 1000 ml per 100 kg of honey, and/or tincture zamanihi, and/or aralia tincture, and/or the extract of pantocrine according 0,18-0,20 kg per 100 kg of honey, pollen in the amount not exceeding 10 kg per 100 kg of honey and/or the infusion of propolis in the amount not exceeding 1500 ml per 100 kg of honey, dry extract of licorice and/or extract, Siberian ginseng, and/or the extract of Rhaponticum according 0,180-0,220 kg per 100 kg of honey, and/or dry extract wild rose in the number 0,225-0,275 kg per 100 kg of honey, while after mixing the product is maintained at a temperature 18-24'c for 7-10 days, and the components contribute in number, ensuring the humidity of the finished product not more than 21% [patent RU 2092076, 1997].

The objective of the invention is a range of foods with curative properties.

This technical result is achieved by the fact that according to the second variant of the invention syrup contains honey bee, 10% tincture of grass and roots of peony, tincture of peppermint and lemon acid in the following ratio of ingredients, mass%:

Tincture 10% of peony

20,0

Tincture of peppermint

0,05

Citric acid

0,6

Honey bee

Else

- bottling, capping.

In the available sources of scientific-technical and patent literature information about the fame of food products in the form of syrup, containing natural bee honey, infusion of peppermint, tincture of peony and citric acid, not found. Thus, the claimed invention meets the criterion of "novelty".

The authors found that the combination of honey, citric acid and extracts of medicinal plants in the amount specified provides reception of food products in the form of syrup with high nutritional value, has a tonic effect, improves mental performance, retention and absorption of the healing properties of medicinal plants. Thus, the claimed invention meets the criterion of "inventive step".

Example 5. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

793,5

Tincture 10% of peony

200,0

Tincture of peppermint

0,5

Citric acid

6,0

Get the syrup is a non-transparent viscous liquid from light-brown to brown with a greenish hue, has a sour-sweet, honey taste with a refreshing mint effect, pleasant honey fragrance with the scent of peony and peppermint.

The closest analogue of the third variant of the invention is a product of power "Melon" high biological value, with the balance in protein-carbohydrate respect containing honey, dried apricots, raisins (sultanas), walnut and hazelnut, olive oil, cocoa powder, lemon or pomegranate juice in the following ratio of components, mass%: walnut and hazelnut - 15-20; olive oil - 0,4-1,5; dried apricots - 15-18; raisins (sultanas) - 14-20; lemon or pomegranate juice - 12-15; cocoa powder - 5-7; honey - the rest [patent RU 2138181, 1999].

The objective of the invention is a range of foods with curative properties.

This technical result is achieved by the fact that according to the third variant of the invention syrup contains honey bee, fresh juice viburnum and tincture of peppermint in the following ratio of ingredients, mass%:

Fresh juice viburnum

30,35

Tincture of peppermint

0,05

Honey bee

Else

The proposed food products in the form of syrup receive the following technological scheme:

- acceptance and preparation of raw materials to production;

- decrystallization honey;

- blending and mixing of components;

- bottling, capping.

Fresh juice viburnum contains trace minerals: phosphorus, calcium, iron, manganese, zinc, selenium. Berries are a real source of vitamins C, B9, K, E, A. In fruits viburnum contain up to 32% invert sugar, tannin, pectin, glycosides amygdalin, viburnin, and a number of organic acids. Guelder rose pectins are capable of binding and excrete strontium, cobalt, radionuclides.

In the available sources of scientific-technical and patent literature information about the fame of food products in the form of syrup, containing honey, fresh juice viburnum, tincture of peppermint, not found. Thus, the claimed invention meets the criterion of "novelty".

The authors found that the combination of honey, fresh juice viburnum and tinctures of peppermint in the amount specified provides reception of food products in the form of syrup with high nutritional value, has a tonic effect, improves mental performance, retention and absorption of the healing properties of medicinal plants. Thus, the claimed invention meets the criterion of "inventive step".

Example 6. Syrup get the following ratio of ingredients, kg per 1 t of product:

Honey bee

696,0

Fresh juice viburnum

303,5

Tincture of peppermint

0,5

Get the syrup is a non-transparent viscous liquid from light-brown to brown, has a sour-sweet, honey taste with pronounced taste Kalina with a refreshing mint effect, pleasant honey fragrance with the scent of rose and peppermint.

Recipe offer of food products in the form of syrup (range 1-3) is easily replicable in terms of food enterprises, provides this technical result. Thus, the claimed invention meets the criterion of "industrial applicability".

1. Honey syrup, which is characterized by the fact that contains natural honey bee, aloe juice, brandy mint and lemon acid in the following ratio of ingredients, mass%:

Aloe juice

11,0-20,0

Tincture of peppermint

0,05-0,1

Citric acid

0,5-0,6

Honey bee

Else

2. Syrup according to claim 1, characterized in that it additionally contains 10% of ginseng tincture or 10% tincture of grass and roots of peony, or 25% tincture of schisandra fruit in the amount of 10-15%by weight.

3. Syrup according to claim 2, characterized in that obtained in the following ratio of ingredients, kg per 1 ton of finished product:

Aloe juice

110-200

Tincture of peppermint

0,5-1,0

Citric acid

5-6

Honey bee

694,0-794,0

Tincture 10% of ginseng or

tincture 10% of peony or

tincture 25% of schisandra fruit

100-150,0

4. Honey syrup, which is characterized by the fact that contains honey bee, 10% tincture of grass and roots of peony, tincture of peppermint and lemon acid in the following ratio of ingredients, mass%:

Tincture 10% of peony

20,0

Tincture of peppermint

0,05

Citric acid

0,6

Honey bee

Else

5. Honey syrup, which is characterized by the fact that contains honey bee, fresh juice viburnum and tincture of peppermint in the following ratio of ingredients, mass%:

Fresh juice viburnum

30,35

Tincture of peppermint

0,05

Honey bee

Else