VODKA

FIELD: industry of alcoholic products. ^ SUBSTANCE: claimed vodka contains (in 1000 dal of end product): aqueous-alcohol infusion of crispy rye bolting of the first discharging 3.5-5.0 l; complex food additive 2.0-4.0 kg; glycine 0.08-0.4 kg; food-grade sorbitol 4.0-6.0 kg; sand sugar 9.0-11.0 kg; a...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA, VATUTINA TAT'JANA STEPANOVNA, RJABYKINA NADEZHDA PETROVNA, KHODCHENKO OL'GA VASIL'EVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page
container_issue
container_start_page
container_title
container_volume
creator	NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA VATUTINA TAT'JANA STEPANOVNA RJABYKINA NADEZHDA PETROVNA KHODCHENKO OL'GA VASIL'EVNA
description	FIELD: industry of alcoholic products. ^ SUBSTANCE: claimed vodka contains (in 1000 dal of end product): aqueous-alcohol infusion of crispy rye bolting of the first discharging 3.5-5.0 l; complex food additive 2.0-4.0 kg; glycine 0.08-0.4 kg; food-grade sorbitol 4.0-6.0 kg; sand sugar 9.0-11.0 kg; and balance up to proof of 40 %: rectified ethanol and corrected drinking water. Vodka of present invention makes it possible to reduce end product toxicity by 25 %. Simultaneous application of food additive and glycine increases content of bioactive substances by 3 % and improves vodka prophylaxis action. ^ EFFECT: product of improved organoleptic and physicochemical characteristics. ^ 3 ex
format	Patent
fullrecord	<record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2270854C1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2270854C1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2270854C13</originalsourceid><addsrcrecordid>eNrjZGAN83fxduRhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUZG5gYWpibOhsZEKAEAoVEaKQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>VODKA</title><source>esp@cenet</source><creator>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA ; VATUTINA TAT'JANA STEPANOVNA ; RJABYKINA NADEZHDA PETROVNA ; KHODCHENKO OL'GA VASIL'EVNA</creator><creatorcontrib>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA ; VATUTINA TAT'JANA STEPANOVNA ; RJABYKINA NADEZHDA PETROVNA ; KHODCHENKO OL'GA VASIL'EVNA</creatorcontrib><description>FIELD: industry of alcoholic products. ^ SUBSTANCE: claimed vodka contains (in 1000 dal of end product): aqueous-alcohol infusion of crispy rye bolting of the first discharging 3.5-5.0 l; complex food additive 2.0-4.0 kg; glycine 0.08-0.4 kg; food-grade sorbitol 4.0-6.0 kg; sand sugar 9.0-11.0 kg; and balance up to proof of 40 %: rectified ethanol and corrected drinking water. Vodka of present invention makes it possible to reduce end product toxicity by 25 %. Simultaneous application of food additive and glycine increases content of bioactive substances by 3 % and improves vodka prophylaxis action. ^ EFFECT: product of improved organoleptic and physicochemical characteristics. ^ 3 ex</description><language>eng ; rus</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2006</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=20060227&DB=EPODOC&CC=RU&NR=2270854C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20060227&DB=EPODOC&CC=RU&NR=2270854C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA</creatorcontrib><creatorcontrib>VATUTINA TAT'JANA STEPANOVNA</creatorcontrib><creatorcontrib>RJABYKINA NADEZHDA PETROVNA</creatorcontrib><creatorcontrib>KHODCHENKO OL'GA VASIL'EVNA</creatorcontrib><title>VODKA</title><description>FIELD: industry of alcoholic products. ^ SUBSTANCE: claimed vodka contains (in 1000 dal of end product): aqueous-alcohol infusion of crispy rye bolting of the first discharging 3.5-5.0 l; complex food additive 2.0-4.0 kg; glycine 0.08-0.4 kg; food-grade sorbitol 4.0-6.0 kg; sand sugar 9.0-11.0 kg; and balance up to proof of 40 %: rectified ethanol and corrected drinking water. Vodka of present invention makes it possible to reduce end product toxicity by 25 %. Simultaneous application of food additive and glycine increases content of bioactive substances by 3 % and improves vodka prophylaxis action. ^ EFFECT: product of improved organoleptic and physicochemical characteristics. ^ 3 ex</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2006</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZGAN83fxduRhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfFBoUZG5gYWpibOhsZEKAEAoVEaKQ</recordid><startdate>20060227</startdate><enddate>20060227</enddate><creator>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA</creator><creator>VATUTINA TAT'JANA STEPANOVNA</creator><creator>RJABYKINA NADEZHDA PETROVNA</creator><creator>KHODCHENKO OL'GA VASIL'EVNA</creator><scope>EVB</scope></search><sort><creationdate>20060227</creationdate><title>VODKA</title><author>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA ; VATUTINA TAT'JANA STEPANOVNA ; RJABYKINA NADEZHDA PETROVNA ; KHODCHENKO OL'GA VASIL'EVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2270854C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2006</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA</creatorcontrib><creatorcontrib>VATUTINA TAT'JANA STEPANOVNA</creatorcontrib><creatorcontrib>RJABYKINA NADEZHDA PETROVNA</creatorcontrib><creatorcontrib>KHODCHENKO OL'GA VASIL'EVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NEESHKHLEBOVA-FILIPPOVA ELENA IVANOVNA</au><au>VATUTINA TAT'JANA STEPANOVNA</au><au>RJABYKINA NADEZHDA PETROVNA</au><au>KHODCHENKO OL'GA VASIL'EVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VODKA</title><date>2006-02-27</date><risdate>2006</risdate><abstract>FIELD: industry of alcoholic products. ^ SUBSTANCE: claimed vodka contains (in 1000 dal of end product): aqueous-alcohol infusion of crispy rye bolting of the first discharging 3.5-5.0 l; complex food additive 2.0-4.0 kg; glycine 0.08-0.4 kg; food-grade sorbitol 4.0-6.0 kg; sand sugar 9.0-11.0 kg; and balance up to proof of 40 %: rectified ethanol and corrected drinking water. Vodka of present invention makes it possible to reduce end product toxicity by 25 %. Simultaneous application of food additive and glycine increases content of bioactive substances by 3 % and improves vodka prophylaxis action. ^ EFFECT: product of improved organoleptic and physicochemical characteristics. ^ 3 ex</abstract><oa>free_for_read</oa></addata></record>
fulltext	fulltext_linktorsrc
identifier
ispartof
issn
language	eng ; rus
recordid	cdi_epo_espacenet_RU2270854C1
source	esp@cenet
subjects	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	VODKA
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-29T10%3A11%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=NEESHKHLEBOVA-FILIPPOVA%20ELENA%20IVANOVNA&rft.date=2006-02-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ERU2270854C1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true