METHOD OF PREPARING BIOLOGICALLY ACTIVE FOOD ADDITIVE FROM NATURAL RAW MATERIAL
food, cosmetic and pharmaceutical industries. SUBSTANCE: method may be used for preparation of biologically active additive from natural raw material, particularly, vegetable raw material or raw material of animal origin which contains vitamins, microelements, vegetable fibers and other biologically...
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| creator | POTEMKINA E.V GRISHATOVA N.V GRUZDEVA A.E TIMOFEEVA E.A |
| description | food, cosmetic and pharmaceutical industries. SUBSTANCE: method may be used for preparation of biologically active additive from natural raw material, particularly, vegetable raw material or raw material of animal origin which contains vitamins, microelements, vegetable fibers and other biologically active substances. The method involves preliminary shredding of prepared vegetable and animal raw material into particles of 10-35 mm size. Then raw material is dried at pressure of 0.01-0.033 kg/sq.cm and temperature of 10-150 C up to humidity no more 20%. The prepared mass is cooled by a cooling agent up to temperature of 20-180 C throughout the mass, and shredded into particles of 1-1000 mcm size. Then the mass is aged in inert gas medium at its pressure of 50-90 kg/sq.cm and/or temperature of 2-120 C. Prepared product is packed, and in case of its dosed form, it is tableted. Used as vegetable raw material are vegetable, and/or berry, and/or fruit, and/or melon field crop, and/or grain, and/or their germs, and/or algae, and/or vegetable medicinal raw material, and/or nutshell, and/or mushrooms. Used as raw material of animal origin are egg-shell, particularly, hen's egg, and/or Reptilia, and/or shells of mollusks, and/or skin of animals, particularly, pig skin. EFFECT: broadened range of methods of biologically active additive production from natural raw material; better preservation of biologically active substances in prepared product. 4 cl, 3 tbl |
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SUBSTANCE: method may be used for preparation of biologically active additive from natural raw material, particularly, vegetable raw material or raw material of animal origin which contains vitamins, microelements, vegetable fibers and other biologically active substances. The method involves preliminary shredding of prepared vegetable and animal raw material into particles of 10-35 mm size. Then raw material is dried at pressure of 0.01-0.033 kg/sq.cm and temperature of 10-150 C up to humidity no more 20%. The prepared mass is cooled by a cooling agent up to temperature of 20-180 C throughout the mass, and shredded into particles of 1-1000 mcm size. Then the mass is aged in inert gas medium at its pressure of 50-90 kg/sq.cm and/or temperature of 2-120 C. Prepared product is packed, and in case of its dosed form, it is tableted. Used as vegetable raw material are vegetable, and/or berry, and/or fruit, and/or melon field crop, and/or grain, and/or their germs, and/or algae, and/or vegetable medicinal raw material, and/or nutshell, and/or mushrooms. Used as raw material of animal origin are egg-shell, particularly, hen's egg, and/or Reptilia, and/or shells of mollusks, and/or skin of animals, particularly, pig skin. EFFECT: broadened range of methods of biologically active additive production from natural raw material; better preservation of biologically active substances in prepared product. 4 cl, 3 tbl</description><edition>7</edition><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2002</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020620&DB=EPODOC&CC=RU&NR=2183413C2$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20020620&DB=EPODOC&CC=RU&NR=2183413C2$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>POTEMKINA E.V</creatorcontrib><creatorcontrib>GRISHATOVA N.V</creatorcontrib><creatorcontrib>GRUZDEVA A.E</creatorcontrib><creatorcontrib>TIMOFEEVA E.A</creatorcontrib><title>METHOD OF PREPARING BIOLOGICALLY ACTIVE FOOD ADDITIVE FROM NATURAL RAW MATERIAL</title><description>food, cosmetic and pharmaceutical industries. SUBSTANCE: method may be used for preparation of biologically active additive from natural raw material, particularly, vegetable raw material or raw material of animal origin which contains vitamins, microelements, vegetable fibers and other biologically active substances. The method involves preliminary shredding of prepared vegetable and animal raw material into particles of 10-35 mm size. Then raw material is dried at pressure of 0.01-0.033 kg/sq.cm and temperature of 10-150 C up to humidity no more 20%. The prepared mass is cooled by a cooling agent up to temperature of 20-180 C throughout the mass, and shredded into particles of 1-1000 mcm size. Then the mass is aged in inert gas medium at its pressure of 50-90 kg/sq.cm and/or temperature of 2-120 C. Prepared product is packed, and in case of its dosed form, it is tableted. Used as vegetable raw material are vegetable, and/or berry, and/or fruit, and/or melon field crop, and/or grain, and/or their germs, and/or algae, and/or vegetable medicinal raw material, and/or nutshell, and/or mushrooms. Used as raw material of animal origin are egg-shell, particularly, hen's egg, and/or Reptilia, and/or shells of mollusks, and/or skin of animals, particularly, pig skin. 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SUBSTANCE: method may be used for preparation of biologically active additive from natural raw material, particularly, vegetable raw material or raw material of animal origin which contains vitamins, microelements, vegetable fibers and other biologically active substances. The method involves preliminary shredding of prepared vegetable and animal raw material into particles of 10-35 mm size. Then raw material is dried at pressure of 0.01-0.033 kg/sq.cm and temperature of 10-150 C up to humidity no more 20%. The prepared mass is cooled by a cooling agent up to temperature of 20-180 C throughout the mass, and shredded into particles of 1-1000 mcm size. Then the mass is aged in inert gas medium at its pressure of 50-90 kg/sq.cm and/or temperature of 2-120 C. Prepared product is packed, and in case of its dosed form, it is tableted. Used as vegetable raw material are vegetable, and/or berry, and/or fruit, and/or melon field crop, and/or grain, and/or their germs, and/or algae, and/or vegetable medicinal raw material, and/or nutshell, and/or mushrooms. Used as raw material of animal origin are egg-shell, particularly, hen's egg, and/or Reptilia, and/or shells of mollusks, and/or skin of animals, particularly, pig skin. EFFECT: broadened range of methods of biologically active additive production from natural raw material; better preservation of biologically active substances in prepared product. 4 cl, 3 tbl</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD OF PREPARING BIOLOGICALLY ACTIVE FOOD ADDITIVE FROM NATURAL RAW MATERIAL |
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