Abstract: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soymilk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Abstract: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soymilk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Abstract: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soymilk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Abstract: An apparatus for preparing an alimentary granular soft caviar similar to black granular caviar is described. The grains of caviar are by supplying a mixture containing an albuminous colloid, water, and alimentary gelatin under pressure though gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component and mixing the grains with vegetable oil. The apparatus includes a cavity containing the initial mixture, outlet pipes with stream-forming heads, a source of gas pressure, a cylindrical granulating cavity for forming grains of the product, a nipple for draining excess forming liquid, water jackets around the cavity and the granulating cavity, and a receptacle at the bottom of the granulating cavity for accumulation of the produced grains.

Abstract: The present application is related to the production of ethyl alcohol or an aqueous alcohol solution which may be used for preparation of vodka or other alcoholic beverages. The present invention also provides a method of processing of alcohol or vodka to neutralize the action of toxic substances.

Abstract: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soy milk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Abstract: The present invention relates to a method of preparing dye from natural materials. The dye derived from the method of the present invention may be used in the cosmetic, pharmaceutical and food industries.

Abstract: A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid, water, and alimentary gelatin to form the grains, exposing the grains to tea water, dye-stuff, salt solution and gustatory components. The grains of caviar are obtained by supplying the mixture under pressure through gauged channels to a cavity with heated vegetable oil in its upper section, separating and washing the grains, tanning the grains in a tea extract, water washing, washing with salt solution, introducing to the product of a gustatory component in an amount not less than 10% of the total weight of the product and mixing the grains with vegetable oil. The albuminous colloidal solution is soy milk, foremilk of mammals, or a mixture of these components, a mixture of cow/soy milk, or whey of soy or cow milk. The grains are dyed by immersion in an extract from the rind of green walnuts.

Abstract: The present invention relates to lactic acid food products comprising Lactobacillus acidophilus Strain 317/402 and soy milk.