METHOD FOR PRODUCING A HEALTH FOOD ADDITIVE AND SAID HEALTH FOOD ADDITIVE

• Main Authors: TIMOFEEVA, ELENA ALEXANDROVNA, GRISHATOVA, NATALYA VASILIEVNA, GRUZDEVA, ANNA EVGENIEVNA, POTEMKINA, ELENA VLADISLAVOVNA
• Format: Patent
• Language: English; French; Russian
• Published: 11.04.2002
• Edition: 7
• 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

The invention relates to a health food additive. The inventive method consists in pre-pulverising a prepared natural raw material, drying the pulverised material, deep freezing the dried pulverised material, pulverising the frozen material and packaging the obtained product. The pulverised frozen material is sterilised by conditioning it in a carbon dioxide medium at a pressure ranging from 50 to 90 kg/cm (approximately from 5 MPa to 9 MPa) during a time period ranging from 1 to 6 hours. A vegetal raw material such as vegetables, berries, cereals, water plants, medicinal plants, mushrooms etc. and animal raw material such as eggshells, clamshells, animal skin etc. can be used as a natural raw material. L'invention porte sur un procédé de production d'un complément alimentaire santé qui consiste à pulvériser au préalable une matière première naturelle traitée, sécher la matière broyée, congeler à basse température la matière broyée, séchée, réduire en poudre la matière congelée obtenue et la conditionner. Le produit congelé réduit en poudre est stérilisé et conservé dans un milieu de dioxyde de carbone à une pression comprise entre 50 et 90 kg/cm (d'environ 5 MPA à environ 9 MPA) sur une durée de 1 à 6 heures. Il est également possible d'utiliser comme matière première naturelle des matières premières d'origine végétale telles que légumes, baies, céréales, algues, plantes médicinales, champignons, etc., ainsi que des matières premières animales telles que coquille d'oeuf, coquille de palourde, peau d'animal, etc.