Fermented natural product manufacture method

FIELD: food industry.

SUBSTANCE: invention relates to a fermented natural product manufacture method. The method envisages production of the first enzyme extract in the main fermenter by way of fermentation of raw materials chosen from fruit, vegetables, leguminous crops, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers, separately or in combination, in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml. At least one part of the first enzyme extract is retrieved; the said part is transferred into at least one additional accessory fermenter. The said part of the enzyme extract is fermented in the presence of microorganisms in an amount of 106 - 1012 cells/ml, preferably, in an amount of 108 - 1010 cells/ml to produce at least one particulate enzyme extract. At least one partial enzyme extract is transferred into the main fermenter and mixed with the remaining first enzyme extract. The microorganisms propagated mass is cultivated till concentration in the starter culture in the propagator is equal to 1012 - 1016 CFU/ml. One adds the said propagated mass of microorganisms to the combined enzyme extracts in an amount so that at least approximately to double the microorganisms quantity.

EFFECT: method allows to manufacture a product strengthening immunity and having very high antioxidant potential.

16 cl, 5 dwg

 

The scope of the invention

The present invention relates to a method for producing fermented natural product, in particular highly fermented natural product with a long shelf life. In addition, the invention relates to a system for carrying out this method.

Background of the invention

The products that are the products of nature are called natural products, such as milk animals. However, natural products are those products which are obtained from natural sources such as fruits and vegetables.

In recent years there has been increased attention to purely healthy balanced diet. In this regard, the consumption of natural products plays an ever increasing role.

It is known that to obtain such natural products using natural fermentation of raw materials or a mixture of various raw materials in the presence of microorganisms. This enzyme extract is then cleaned, for example, by centrifugation and/or filtration to remove any insoluble components. If necessary, the enzyme extract pasteurized to inactivate microorganisms.

This method is known from European patent 1153549 B1. Using this method, a mixture of fruits, vegetables and legumes as raw material EN zymes is irout in the presence of microorganisms to obtain enzyme extract, then the part of the enzyme extract is subjected to at least one additional fermentation process and the specified part is mixed with the remaining part of the first enzyme extract. After mixing, the product is heated to about 80°C and fill them suitable containers, which are then tightly closed with the well-known method.

It was found that a natural product produced in accordance with European patent 1153549 B1, has a high antioxidant potential in the form of polyphenols, thus introducing a protection against oxygen radicals in the body. Moreover, it was found that the product strengthens the immune system in the body through activation of liver enzymes.

Scientific studies have shown that in natural product obtained in accordance with the European patent 1153549 B1, in response to immunostimulation is the dynamics of saturation or decline. This loss of activity in the range of higher concentrations can be compensated by adding a natural product of living probiotic microorganisms. However, it was found that the probiotic microorganisms become inactive within a short period of time, i.e. within a few hours, because of the acidic environment of the natural product.

Therefore, the aim of this izobreteny which is to provide a method of obtaining a fermented natural product, highly effective over a long period of time even at high concentrations, and can be stored for a long period of time without any problems, without weakening the regulatory activity of the natural enzyme product.

Another objective of the present invention is to provide a system which can efficiently and economically to carry out the method in accordance with the present invention.

Description of the invention

The present invention is solved by the method of producing fermented product according to the point 1 of the claims.

The present invention relates to a method for producing fermented natural product, which includes the following steps:

a) fermentation of the raw material for natural product in the presence of microorganisms in the fermenter for receiving the first enzyme extract;

b) removing at least one part of the first enzyme extract and transfer a specified portion of at least one extension fermenter;

C) fermentation of a specified part of the enzyme extract in the presence of microorganisms for the formation of at least one partial enzyme extract;

d) mixing at least one partial enzyme extract with the first enzyme extract and

e) add the group multiplied the mass of microorganisms to the United enzyme extracts.

The present invention also relates to a system, in particular, to obtain a natural enzyme product in accordance with article 16 of the claims.

The present invention relates to a system, in particular, to obtain a natural enzyme product, at least with two fermenters and one cultivator.

The dependent claims relate to preferred variants of the method in accordance with the present invention and the system in accordance with the present invention.

In accordance with the present invention was successful method of providing concentrated fermented natural product, significantly activates the enzyme immune protection of an organism. This feature persists even after bringing in similar non-perishable condition, using a short heat treatment. Bottled fermented natural product can be stored for a long period of time without any problems, without any loss of activity of the natural product.

A brief description of graphic materials

The present invention is explained in more detail with reference to graphic materials.

The figure 1 shows the process diagram illustrating one variant of the method in accordance with this from what Britanie under option A.

The figure 2 shows the process diagram of a variant of implementation of option B process method in accordance with the present invention.

The figure 3 shows a graph describing together with immunomodulating activity of the natural product in accordance with the prior art.

The figure 4 shows a graph that represents together with immunomodulating activity of the products obtained in accordance with the present invention.

Figure 5 shows a graph that represents together with immunomodulating activity of the products obtained in accordance with the present invention, and the natural product in accordance with the prior art.

Detailed description of the invention

The method in accordance with the present invention provides a fermented natural product that retains its together with immunomodulating activity for a long period of time in the enrichment of microorganisms in United enzyme extracts. Even after thermal deactivation, i.e. deactivated by heating condition, the added microorganisms cause additive effects of activation is also deactivated by heating the micro-organisms of fermentation. These effects have been experimentally verified, as follows :

For testing to sateline detection immunomodulatory activity applied test systems ACC/whole blood. These test systems simulate the inflammatory response through activation of neutrophilic granulocytes in whole blood.

The test is based on the fact that the formation of activated neutrophil granulocytes can be tested in fresh human blood in the presence of immune activators. Granulocytes contained in the blood, recognize immune activators and go in the activated condition. Activated neutrophilic granulocytes produce reactive oxygen species, where the hydrogen peroxide with chlorine turns into hypochlorous acid (HOCl) by the enzyme myeloperoxidase (MPO). Hypochlorous acid is then converted to ethylene and other products with 1-aminocyclopropane-1-carboxylic acid (ACC) as an indicator molecule. Educated ethane is a measure of activated inflammatory reactions and validated gas chromatography.

In biochemical models of whole blood incubated with the test substances for 30 minutes with the use of the indicator molecules ACC in three-calibrated, sealed reaction vessels. Then gas chromatography to determine the number of selected ethylene with ACC.

The figure 3 shows a graph of the activation of neutrophilic granulocytes in whole blood. Was measured the immunomodulatory activity of control, NAT is a mineral product, received in accordance with the European patent 1153549 B1. As a reference sample was further tested with simhasanam (a preparation of cell walls isolated from yeast), which is an experimental activator of innate immune response (innate immunity). The concentration of the activated heat dead microorganisms is in the range from 0 to 300 μl/2 ml whole blood. This corresponds to the number of cells of 5 x 1010up to 2.5 x 1011. Zymosan was tested as zymosan 50 to 200 mcg/2 ml whole blood.

As can be seen from figure 3, activation of the immune response occurred in the control of whole blood increases to 100 μl/2 ml, and then at higher concentrations there is a saturation or decline, respectively, of the immune response. In the case of zymosan leap activation of the immune response is expected already at their lowest values. The binding of ethylene measured in pcmall/60 minutes.

The graph of figure 4 shows immunostimulirutuyu reactivity of the two products obtained in accordance with the present invention, in the system of whole blood. The dotted curve with dots shows the product obtained in accordance with the present invention, to which was added mass multiplied Lactobacillus asei to the United enzyme extracts after fermentation. Dotted Riva with triangles shows the following product obtained in accordance with the present invention, to which after fermentation was added mass multiplied Lactobacillus rhamnosus. Of increasing the formation of ethylene is clear that the increased concentration leads to additive effects of immune activation. The dynamics of saturation or decline, respectively, as determined in figure 3 about the product in accordance with the prior art, are completely eliminated. In particular, the significant increase in the immune response of whole blood with 100-200 μl/2 ml Thus, it is obvious continuous improvement activity, which is not the case both microorganisms alone.

The figure 5 shows the reactivity of the system of whole blood in a direct comparison. As you can see, natural products obtained in accordance with the present invention, achieve increase activity in the Central range from 0 to 200 μl/2 ml, while the immunomodulatory activity of the product in accordance with the prior art unchanged or even decreases at values above 100 μl/2 ml, it Was found that the addition of Lactobacillus rhamnosus has a stronger influence on the immune-stimulating effect than Lactobacillus asei.

After adding the multiplied the mass of microorganisms to the United enzyme extracts containing microorganisms enzyme ex is recti can be subjected to a heat treatment at a temperature in the range from 65 to 75 C, to deactivate microorganisms contained therein. Therefore, a natural product produced in accordance with the method according to the present invention, does not contain any micro-organisms that can reproduce. In a special embodiment of the present invention the heat treatment is carried out at a temperature in the range from 68 to 72°C. This heat treatment is a short-term heating, preferably conducted in the period 60-360 seconds, preferably 120-300 seconds.

After adding the multiplied weight and, if necessary, after briefly heating the final product is sent to the device for filling containers, where they then fill in suitable containers, for example bottles. Then the bottle tightly closed with the well-known method.

United enzyme extracts with information contained in these microorganisms have a pH of from 3.2 to 4.

In a preferred embodiment of the method in accordance with the present invention, the microorganisms are added in stages a) and C) in the range from 106up to 1012cells/ml, preferably from 108up to 1010cells/ml

It has been shown that the method in accordance with the present invention more effectively, if multiplied the mass of microorganisms added to the United ferment the e extracts in step e), which leads approximately to a doubling of the number of microorganisms.

Multiplied many microorganisms are cultivated in the cultivator. As a rule, initially, the microorganisms are cultivated in the starter culture in the cultivator, and then cultured to a concentration of from 1012up to 1016CFU/ml, preferably from 1013up to 1015CFU/ml Up to two thirds multiplied mass is directed into the working tank 8, which placed the United enzyme extracts.

By adding a substrate for the remaining microorganisms provide nutrients to reach the further propagation of the microorganism culture to the target concentration. For the natural product as a substrate can be added raw to microorganisms in the cultivator in the crushed and purified form. Alternatively, the microorganisms in the cultivator, you can add a nutrient medium. In this case, provide incremental capacity containing nutrient medium, which is then sent to the cultivator in a controlled manner. In the cultivator also serves oxygen to create the cultivator aerobic conditions. This can be accomplished, for example, through the introduction of air into the ventilating device.

In accordance with the present invention as raw materials use of fruits, vegetables, legumes, mushrooms, nuts, PSEN is a, rice, herbs, roots, leaves, flowers, either individually or in combination. The mixture itself is not considered decisive. Almost all options are fruits, vegetables, legumes, mushrooms, nuts, wheat, rice, herbs, roots, leaves, flowers. One preferred mixture for the method in accordance with the present invention is a mixture of fruits, vegetables, legumes, nuts and herbs.

Raw materials can be used, for example, in the amount of 300 kg on the basis of 1000 liters of the drug. Before fermentation crushed him well-known manner, for example by cutting or grinding. Mainly used raw materials are sourced from biological cultures.

Depending on the type of natural product, which is obtained, on the stages of fermentation (a) and (C) you can apply the same or different organisms, and with the addition of reproduced material. In the preferred embodiment, applied microorganisms, which are selected from bacteria, fungi, yeast and/or mixtures thereof. Especially preferred is the use of bacteria. In principle, for fermentation, you can use any bacteria, or adding mass multiplied, respectively, until it complies with food. In a preferred embodiment of the method in accordance with the present invention is applied bacteria is an ode to Lactobacillus. Examples of these are Lactobacillus asei and Lactobacillus rhamnosus. In an additional embodiment, can be applied lactobacilli in a mixture together with other bacteria, that is, those bacteria that are not lactobacilli. Preferably used probiotic bacteria.

As a rule, as a substrate for microorganisms provide a culture medium, such as a solution of lactose.

The method in accordance with the present invention includes at least two variants of process a and b, which are described in more detail below.

Option a process is explained in more detail in figure 1. The figure 1 shows the process diagram for a variant of the method, options And, in accordance with the present invention. In this process variant, all partial enzymatic extracts come from the first enzyme extract, which then combine with the first enzyme extract.

Crushed raw, such as fruits, vegetables, legumes and nuts, place in a container for raw material 2, where the raw material is sent to the main fermenter 3. Then in the main fermenter add to the culture of microorganisms. The fermentation is generally carried out at a temperature in the range from 20 to 35°C, preferably from 25 to 32°C. the Temperature depends on the microorganisms or any mixture of the microorganisms used. Typically, the temperature, the ri which is normal fermentation over a period of time from 10 to 20 days is 28°C, depending on the drug and the applied microorganisms.

This drug is selected based on at least one part, for example, up to one-third, and carry at least one extension fermenter, auxiliary fermenter 4. In this secondary fermenter again carry out the fermentation with the addition of microorganisms at a temperature of from 20 to 35°C. in this case, the temperature also depends on the microorganisms used. Usually the temperature is 28°C. After completion of the partial fermentation of the specified drug is again transferred from the auxiliary fermenter 4 in the main fermenter 3. This cycle can be repeated several times.

Therefore, option a is based on the principle that all partial enzymatic extracts come from the first enzyme extract, and partial fermentation combined with the first enzyme extract.

After partial fermentation with the first enzyme extract was transferred into a collecting tank 5, if necessary, filtered and placed in an incremental collection tank 5'. Further purification is carried out using a filter in the filter 6' in the following filter unit. The purified filtrate is transferred into the working tank 8, which is made multiplied a lot of new microorganisms from the cultivator 7. After mixing, for example, paramashiva is receiving in the working tank 8, enzyme extracts containing microorganisms, using a device for filling containers 9 fill the container 10, such as a bottle, a well-known method.

If necessary, extracts of fermentation with microorganisms treated in heater (not shown) at a temperature of from 65 to 75°C, preferably over a period of time 60-360 seconds, preferably 120-300 seconds. Short-term heat is used to kill microorganisms in the final product.

The second option B process is illustrated in figure 2. In this process variant, as in the case of process variant (a first partial enzyme extract comes from the first enzyme extract, with incremental partial fermentation occur in parallel connected secondary fermenters, and a separate partial fermentation combine with remaining until the first enzyme extract. Crushed raw materials from the vessel 2 is transferred into the main fermenter 3, which receive the first enzyme extract by adding microorganisms. As for the parameters of the process, reference is made to the explanations on the options And process. Part of the first enzyme extract, for example, up to one-third, select from the main fermenter 3 and transferred to the first auxiliary fermenter 4', which are fermented in the presence of m is of croorganisms for the formation of at least one partial enzyme extract. After fermentation the part again taken from a secondary fermenter 4' and transferred to the subsidiary fermenter 4, where again conduct partial fermentation in the presence of additional microorganisms. These partial fermentation can be repeated any number of incremental auxiliary fermenters, such as secondary fermenter 4"'.

Separate partial fermentation newly transferred from the auxiliary fermenters 4', 4" and 4"' in the main fermenter 3. Then from there the combined enzymatic extracts transferred into a collecting tank 5, and then filter and add a duplicated a lot of microorganisms, as described above for option A process. Reference is made to the description of the option And process regarding the further course of the method.

In this process variant, the auxiliary fermenters are connected to each other, i.e., connected in series. This option B differs from option And the fact that large molecular structure can remain unchanged in addition to low molecular structures.

In both cases, you can hold any number of partial fermentati. It is assumed that a natural product, obtained by using multiple partial fermentati, has a particularly unusual multifunctional latitude efficiency, in particular, in immunos is blazei.

In addition, it is expedient to make supplements in the United enzyme extracts containing microorganisms, prior to filling. Alternatively, these additives can also be made before a reservoir tank 5'.

Such additives include, for example, secondary plant substances, such as lutein, vitamins, minerals, fatty acids, polysaccharides, polyglycine and/or extracts of mushrooms. The composition of such additives perform individually and it depends on the desired spectrum efficiency. For example, selecting individual components plays the role of a range of consumers. While women have an increased need for folic acid, iron, magnesium, zinc and Biotin, men suitable replacement in vitamins K, B5B9B2. Athletes have an increased need in nutria, calcium, magnesium, zinc, vitamins D and C.

The product obtained in accordance with the present invention, has the advantage that it strengthens the immune protection at a low dosage and has a very high antioxidant capacity. The product is stable for a period of not less than three years in the hermetically closed state.

Natural product obtained in accordance with the present invention, is a bioproduct and can be used for oral and outdoor reception. For oral administration it, as the rule is, is taken orally in the form of foods or food, respectively, or in the form of a pharmaceutical product. The product can be presented in liquid form. It is possible to create a lyophilisate, which if necessary can be dissolved in water or other liquid. May also be appropriate to take a natural product in accordance with the present invention in the form of tablets, lozenges, granules, bottles, drops or sprays.

Natural product, obtained in accordance with the present invention can also be applied topically on the skin. In this regard, it is shown that favorable if a natural product, which can be in the presence of, for example, in the form of liquid, add in bandages or compresses, and then placed on the affected skin.

Natural product obtained in accordance with the present invention can also be used as a cosmetic product, for example, introduced in creams, ointments and Soaps, thus directly applied to the skin. Cosmetic products have moisturizing abilities and act as anti-aging.

The system in accordance with the present invention is suitable for implementing the method in accordance with the present invention. This system can be used to implement both variants of the process.

In the system 1 in accordance with the present invention has at least two fermenter 3, 4 and cultivator 7 for cultivation of microorganisms. A separate device system in accordance with the present invention are described in the diagrams of the process in figures 1 and 2.

In a preferred embodiment, the system 1 in accordance with the present invention at least two of the fermenter consist of one main fermenter 3 and at least one auxiliary fermenter 4. The first enzyme extract prepared in the main fermenter 3. At least one extension partially enzyme extract prepared from at least one secondary fermenter 4. In option B of the auxiliary process fermenters 4, 4', 4", 4"' are connected in series and, thus, connected to each other. If necessary, the system also includes a device for deposition after the main fermenter and secondary fermenters for cleaning enzyme extracts.

The system in accordance with the present invention further includes a collection tank 5, which directs the United enzyme extracts. The filter 6, cleansing enzyme extracts or separates them from the insoluble components, installed at the outlet of the collecting tank 5. Then purified enzyme extracts again with beraut in a collecting tank 5' and then in turn sent to a filter device 6' for further purification.

The system 1 in accordance with the present invention includes a cultivator 7, in which are cultivated fresh microorganisms. To the cultivator 7 is attached to the supply line, the alignment substrate and the culture of microorganisms in the cultivator.

In one embodiment, the system in accordance with the present invention, the flow branches off after tanks for raw material 2 as a substrate for the propagation of the mass in the cultivator 7.

The system in accordance with the present invention preferably further includes a work tank 8 with a mixing device, whereby fresh microorganisms and peeled United enzyme extracts supplied from cultivator, homogeneous mix.

The system 1 may include a heater (not shown)in which the enzyme extracts from microorganisms of the cultivator 7 is heated to a temperature of from 65 to 75°C, preferably from 68 to 72°C.

Device for filling containers 9 is used for filling optional heated natural product suitable containers, such as bottles 10.

Bottles are then sealed immediately after filling.

1. A method of obtaining a fermented natural product includes the steps are:
a) fermented raw materials for the natural product is selected from fruits, vegetables, legumes, mushrooms, nuts is in, wheat, rice, herbs, roots, leaves, flowers, singly or in combination in the presence of microorganisms in the main fermenter (3) to obtain the first enzyme extract;
b) removing at least one portion of the first enzyme extract and transfer the specified part, at least one extension auxiliary fermenter(4; 4'; 4"; 4"'), where at least one portion of the first enzyme extract represents up to one-third of the first enzyme extract;
c) fermented specified part of the enzyme extract in the presence of microorganisms for the formation of at least one partial enzyme extract;
d) transfer the specified at least one partial enzyme extract in the main fermenter (3) and mixed with the remaining first enzyme extract and
e) cultivate multiplied the mass of microorganisms in the starter culture in the cultivator and cultivate it to a concentration of from 1012up to 1016CFU/ml; and
add the specified multiplied the mass of microorganisms to the United enzyme extracts in an amount which results in approximately a doubling of the number of microorganisms,
moreover, the microorganisms are added in stages a) and C) in the range from 106up to 1012cells/ml, preferably from 108up to 1010cells/ml

2. Pic is b according to claim 1, characterized in that the product fill a suitable container.

3. The method according to claim 1, characterized in that all partial enzymatic extracts come from the first enzyme extract and partial fermentation combined with the first enzyme extract.

4. The method according to claim 1, characterized in that the first partial enzyme extract comes from the first enzyme extract, incremental, partial fermentation is carried out in parallel to the United fermenters and a separate partial fermentation combined with the first enzyme extract.

5. The method according to claim 1, characterized in that the cultivator of the microorganisms are cultivated multiplied mass.

6. The method according to claim 5, characterized in that the cultivator add raw materials for the natural product as a substrate for microorganisms.

7. The method according to claim 5, characterized in that the cultivator add culture medium as a substrate for microorganisms.

8. The method according to claim 1, characterized in that the stages of fermentation (a) and (C) apply the same or different organisms, and with the addition of reproduced material.

9. The method according to claim 1, characterized in that as the microorganisms used bacteria selected from the genus Lactobacillus.

10. The method according to claim 9, wherein the Lactobacillus used in a mixture with other bacteria.

<> 11. The method according to claim 1, characterized in that the combined enzymatic extracts reproduced with the mass is subjected to heat treatment at a temperature of 65-75°C, preferably 68-72°C.

12. The method according to claim 11, characterized in that the combined enzymatic extracts subjected to heat treatment in a short period of time 60-360 seconds, preferably 120-300 seconds.

13. The method according to one of the preceding paragraphs to obtain a fermented natural product spend in the system (1), which includes:
- at least two of the fermenter (3, 4),
- cultivator (7) and
device for filling containers (9).

14. The method according to item 13, where at least two of the fermenter consist of one main fermenter (3) and more than one auxiliary fermenter (4), characterized in that the auxiliary fermenters(4, 4', 4", 4"') are connected in series.

15. The method according to item 13, wherein the cultivator (7) attached to the power lines, which transmit the culture of microorganisms in the cultivator.

16. The method according to one of p-15, characterized in that it further includes a heater, in which the United enzyme extracts from microorganisms of the cultivator (7) is heated to a temperature of 65-75°C, preferably 68-72°C.



 

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9 ex

FIELD: chemistry.

SUBSTANCE: disclosed is a method of cultivating Bacillus brevis strain 101 for producing gramicidin S. Submerged cultivation of a culture is carried out on a synthetic culture medium. The medium contains yeast autolysate and casein hydrolysate in concentration of 0.1 g/l and 0.2 g/l on amine nitrogen, glycerine in concentration of 20 ml/l, edible 40% lactic acid 2.0-4.0 ml/l, ammonium phosphate-chloride 0-3.4 g/l, di-substituted ammonium phosphate 0.85-4.5 g/l, mono-substituted potassium phosphate 0-1.0 g/l, magnesium sulphate heptahydrate 0.9 g/l, sodium citrate 1.0 g/l. Content of amine nitrogen in the initial medium is equal to 1.3-1.6 g/l. When concentration of amine nitrogen falls to less than 1.4 g/l, a concentrated culture solution is added to the medium until achieving concentration of 1.75 g/l. The concentrated culture solution contains glycerine, edible 40% lactic acid, di-substituted ammonium phosphate and chloride and magnesium sulphate with ratio of concentration of glycerin, lactic acid, nitrogen, phosphorus and magnesium equal to 1:(0.008-0.032):(0.027-0.036):(0-0.008):(0.002-0.008). During growth, the rate of stirring is increased from 200 to 500 rpm. pH is kept at 6.5-6.8 by adding potassium and sodium hydroxide. The process is stopped 2-6 after the onset of a stationary phase.

EFFECT: method enables reproducible production of a large amount of gramicidin S.

10 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages soaking of cedar nuts press cake with oil content no more than 8% in purified water during 10-12 hours. Then the soaked press cake is delivered for crushing; the produced mass is subjected to thermal treatment during 3-4 minutes. Then one performs separation with dividing into a solid and a liquid (cedar milk) fractions. Cedar milk is treated in a coagulation chamber during 4 hours; whey is separated from curd and the product is delivered for preservation. The initial raw material is represented by Siberian cedar nuts.

EFFECT: invention allows to produce cedar nuts curd with functional properties which may be used both as a product ready for consumption and as a semi-product.

Nut seasoning // 2506821

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to seasonings. The nut seasoning contains walnuts, garlic, dried greens, salt and boiled water; dried greens are represented by saffron, curcuma and blue fenugreek at the following ratio of the initial components, wt %: walnuts kernels - 43.3-43.7, garlic - 12.8-13.2, blue fenugreek - 4.1-4.5, saffron - 4.1-4.5, curcuma - 4.1-4.5, salt - 1.4- 1.6, boiled water - balance.

EFFECT: nut seasoning allows to expand the range of seasonings with high organoleptic indices of quality.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to a gum arabic replacer composition preparation for usage in various branches of industry (food, pharmaceutical and other). In the method implementation pattern for usage during encapsulation, coating application onto confectionary products, glazing or gluing of food products the method envisages sequential addition into a water solution of a strong film-forming agent of natural and/or modified polysaccharides (taken in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent), a low-viscosity cracking agent (in an amount of 88.9% - 55% of the total weight of ingredients in the composition solvent), a rapid crystallisation agent (in an amount of 10% - 25% the total weight of ingredients in the solvent) and an adhesiveness modifier (in an amount of 0.1% - 10% of the total weight of ingredients in the composition solvent). The produced composition has viscosity equal to approximately 10 - 2000 centipoise at a temperature of 25°C and a concentration of 35°-40° Brix.

EFFECT: invention allows to reduce dependence on gum arabic import due to usage of a locally available material as well as to enhance such functional properties as a lighter tone, fast drying-out during application and an improved film barrier preventing oxidation.

6 cl, 37 dwg, 10 tbl, 6 ex

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing nuts. The method envisages cashew fruit stems preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of cashew fruit stems, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to nuts processing. The method envisages prepared rambutan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of rambutan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to fruit processing technology. The method envisages wax apples preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of wax apples, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to a technology for processing nuts. The method envisages litchi preparation, cutting, convective drying till intermediate moisture content, additional drying in microwave field till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of litchi, the latter packing into package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: method allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to nuts processing. The method envisages prepared pulasan cutting, convective drying till intermediate moisture content, additional drying in microwave filed till dry substances content is equal to no less than 85%, impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of carbon dioxide, carbon dioxide subliming with simultaneous swelling of pulasan. One performs the manufactured product packing it into a package fabricated of a polymer or combined material in an oxygen-free medium.

EFFECT: invention allows to reduce losses of biologically active substances of initial raw materials.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves the bulk product drying and a flavouring additive application by way of rolling. Preliminarily, the unfried bulk product is rolled, moistened with water at t=25-30°C and sprinkled with a dry mixture containing a binder based on wheat flour or starch. The product is subjected to rolling for 2-3 minutes, the process of moistening and dry mixture sprinkling repeated with subsequent rolling to produce a dry mixture layer, the ratio of the bulk product to the dry mixture being 1:0.6-0.8. Then the product is fried in vegetable oil at a temperature of 160-170°C during 5-17 minutes till a crispy crust formation on the product surface; then the bulk product is sprinkled with a flavouring additive the weight whereof is equal to 4.0-6.0% of the fried bulk product weight; then one performs air cooling.

EFFECT: method enables production of a product with a crispy crust and varied taste characteristics, preserving consumer characteristics in the course of long-time storage.

7 cl, 22 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to biologically active products manufacture using cedar nuts based components. The protein-and-vitamin product for sportspeople alimentation includes press cake of cedar nut kernels, pumpkin seed flour, milled wheat germs and crushed kernels of sunflower seeds, a dried fruit-and-berry mixture, ascorbic acid and fructose. The fruit-and-berry mixture contains the following dried and milled ingredients: rosehips, red bilberries and cranberries taken at a ratio of 2.5:1:1 respectively. The said mixture is thermally treated by a vacuum drying method at a temperature of + 35 - 40°C and contains glutamine - 3.5 - 4.2%, leucine - 2.5 - 3.0%, alanine - 2.3 - 2.8%, arginine - 1.7 - 2.0%, isoleucine - 1.0 - 1.3%, vitamin E - 17 - 21 mg %, folic acid - 2. 2 - 2.7 mg %. The ready product components are at the following ratio, wt %: press cake of cedar nut kernels - 38.60-50.00, pumpkin seed flour - 5.00-6.00, milled wheat germs - 9.00-13.00, sunflower seeds kernels - 9.00-13.00, dried fruit-and-berry mixture - 19.91-23.32, fructose - 7-9, ascorbic acid - 0.08-0.09.

EFFECT: invention allows to produce a natural protein-and-vitamin product with high energy and chemical potential, containing a natural vitamin-and-mineral complex combined with valuable protein, lipid and carbohydrate components balanced combination whereof ensures high efficiency in case of introduction into sportspeople food ration.

4 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, potatoes cutting and blanching, spring onion cutting and freezing, pickled mushrooms, calamary fillet and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with salt and black hot pepper, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

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