BG2847U1 - Acidophilus milk - Google Patents

Abstract

The utility model relates to acidophilus milk (yoghurt) with probiotic properties, representing a combination of milk (cow's, sheep's or goat's milk or a mixture thereof) with active cells and valuable metabolites of the vital activity of a specially selected strain of acidophilus lactic acid bacteria, namely the Lactobacillus acidophilus 317/402 strain, INMIA 9602, applicable to the needs of dietetic and rational nutrition. 3 claims

Description

Field of technology

The utility model relates to acidophilic milk, in particular acidophilic milk (yoghurt) with probiotic properties for the needs of dietary and rational nutrition.

BACKGROUND OF THE INVENTION

It is known that the therapeutic potential of lactic acid bacteria and yogurt is mainly due to changes in gastrointestinal microecology. The effectiveness of lactic acid bacteria is enhanced by their ability to attach permanently to the intestinal wall, which is used to eliminate the growth of pathogenic bacteria, which in turn helps to reduce infections. The intact intestinal epithelium with optimal intestinal flora represents a barrier against the invasion or colonization of pathogenic microorganisms, antigens and substances harmful to the intestinal tract. Numerous studies, both in vitro and in vivo, show that lactic acid bacteria are not only common inhabitants of the intestinal tract, but also play an important role in stimulating the immune system, inhibiting pathogenic bacteria and reducing the risk of colon cancer. .

The acidophilic bacterium Lactobacillus acidophilus lives in a much more acidic environment than other lactic acid bacteria (pH 4-5 and lower) and grows at a temperature of about 30-37 ° C. It is an important part of the human intestinal microflora and plays an essential role in maintaining it in a balanced state, including the absorption of food and minerals by the body. Lactic acid bacteria create various waste products from their activity, but only the acidophilic bacterium produces only lactic acid, so it is defined as homofermentative. In addition, unlike the species Lactobacillus delbrueckii subsp. bulgaricus, the lactic acid bacterium of the species Lactobacillus acidophilus lives in the human intestine from birth and together with bifidobacteria make up 95% of the obligate microflora. This bacterium has a very high antagonistic activity against pathogenic and opportunistic bacteria and its destruction leads to the manifestation of disease changes that disappear after its recovery. Extensive and in-depth studies of the physiological and morphological features of the acidophilic bacterium in the 60s and 70s of the XX century were conducted at the Institute of Microbiology at the Armenian Academy of Sciences, in which the leading figure is Prof. Levon Erzinkyan.

In order to restore the acidophilic microflora of the body, a number of products have been developed involving microorganisms of the species Lactobacillus acidophilus, generally called acidophilic milks, such as that according to international patent application WO 2015193845. However, the final effect of a particular product is determined only from the physiological characteristics of the used strain of Lactobacillus acidophilus CCM 8534, but also of strains of microorganisms of the species Lactobacillus delbrueckii subsp. bulgaricus, Streptococus thermophilus and Lactobacilus helveticus.

Similarly, the properties of the product according to patent RU 2379904, called "milk-protein bio-cocktail" are due to the participation of a combination of probiotic microorganisms of the species Bifidobacterium bifidum, Lb. casei and Lb. acidophilus.

The object of the present utility model is to offer acidophilic milk (yoghurt) 1 with the participation of active cells from a specially selected probiotic strain of microorganisms of the species Lactobacillus acidophilus, applicable in dietary and rational nutrition.

Technical essence of the utility model

In essence, the utility model is acidophilic milk (yogurt) with probiotic properties, representing a combination of milk (cow, sheep or goat milk or a mixture thereof) with active cells and valuable metabolites from the vital activity of a specially selected strain of acidophilic lactic acid bacteria.

According to a preferred embodiment, the acidophilic milk (yogurt) according to the utility model comprises (in% by weight):

№ 01.2 / 31.01.2018 Descriptions to utility registration certificates 83

- cow's, sheep's or goat's milk or a mixture thereof with a fat content of 0,5 to 4.0%, from 95.0 to 99.0, and

- starter culture of strain Lactobacillus acidophilus 317/402, INMIA 9602 - from 1.0 to 5.0 According to a second preferred embodiment, the acidophilic milk, according to the utility model, includes (in% by weight):

- cow's, sheep's or goat's milk or a mixture thereof with a fat content of 0.5 to 4.0% - from 86.5 to 98.9;

- starter culture of strain Lactobacillus acidophilus 317/402, INMIA 9602- from 1.0 to 5.0;

- food supplements of plant or animal origin - from 0.1 to 12.5.

In particular, food supplements of plant or animal origin according to the present utility model are selected from the group consisting of prebiotics, including inulin and / or pectin, gelatin, fruits and / or extracts thereof, vegetables and / or extracts of them, jams, jellies, muesli, herbs or extracts thereof.

The product with a composition according to the utility model has an acidity in the range of 60-140 ° T, a pure yogurt taste and a uniform medium-thick consistency. It is available in natural form for both children and adults and contains active cells of the lactic acid bacterium in the final product in a total amount of not less than 10 ⁷ Cfu / g.

The advantages of acidophilic milk, according to the utility model, are based on the unique qualities of the acidophilic strain Lactobacillus acidophilus 317/402, INMIA 9602 for strengthening the general health status of the organism, improving digestion, strengthening the immune system, reducing HD blood cholesterol and cholesterol levels. / LDL. Clinical studies on the physiological behavior of the strain, conducted at the Gamalea Research Institute, RAMI, show that the strain is not susceptible to the effects of gastric juice, and therefore enters the intestine in its original form without changes; it is not only able to actively inhabit the human digestive tract and colonize the lining of the colon, but also to maintain a normal intestinal biocenosis and to correct dysbacteriosis in various gastrointestinal diseases; the strain is resistant to antibiotics and other chemotherapeutics, as well as high adaptability in the gastrointestinal tract and neutralizes toxic products of metabolism. Extremely valuable is the property of the acidophilic strain Lactobacillus acidophilus 317/402, INMIA 9602, as an active ingredient in the composition, according to the utility model, to stimulate the production of λ and γ interferon cytokines, which play an important role in the body's immune response to foreign pathogens. cancer cells.

Thus, the composition, according to the utility model, provides for the needs of dietary and rational nutrition an extremely valuable biologically active product as a regulator of the intestinal microbial biocenosis, an immunomodulator, a stimulator of the synthesis of vitamins and lactic acid in the body, a means providing the assimilation of calcium, phosphorus, vitamins, protein and carbohydrates. The combination with food supplements of plant or animal origin gives the final product additional qualities and properties that are synergistic with the unique properties of the microorganism.

The utility model is illustrated by the following exemplary embodiments without limiting its scope.

Example 1. According to an exemplary embodiment of the present utility model, acidophilic milk (yogurt) includes the following components in the following quantitative ratios:

- pasteurized cow's milk with a fat content of 3.6% - 97.5 L

- starter culture of a strain of microorganisms Lactobacillus acidophilus 317/402, INMIA 9602 - 2.5 L To obtain the biologically active product. 97.5 L of normalized milk is pasteurized at

94 ° C with a hold of 10 min, then cooled to 40-42 ° C. This is followed by inoculation with a 2.5 L starter culture of Lactobacillus acidophilus strain 317/402, INMIA 9602, followed by packaging in consumer packages, which are allowed to ferment at 36-37 ° C until 100 ° T, then cooled to 4 ± 2 ° C. Store under refrigerated conditions at a temperature of 4 ± 2 ° C.

The product obtained according to the example is 100% natural, containing non-homogenized pasteurized cow's milk and active cells of Lactobacillus acidophilus strain 317/402, INMIA 9602, in total

Descriptions to utility registration certificates № 01.2 / 31.01.2018 quantity in the final product, not less than 10 ⁷ cfu / g.

Example 2. According to another exemplary embodiment of the present utility model, acidophilic milk (yogurt) includes the following components in the following quantitative ratios:

- pasteurized mixture of sheep's and cow's milk with a fat content of 3.6% - 96.5 L;

- prebiotic inulin - 1.5 kg;

- starter culture of a strain of microorganisms Lactobacillus acidophilus 317/402, INMIA 9602 - 2.0 L. Due to the fact that inulin is not absorbed in the stomach and small intestine, as well as some other factors related to its beneficial properties, regular intake of the substance has many benefits for the body - reduces toxic metabolites, bad cholesterol and triglycerides; successfully helps with hypertension, and improves lipid metabolism in type 2 diabetes; activates and stimulates the circulatory system, and also helps to remove salts of heavy metals from the body; accelerates the clearance of slag and unprocessed food, as it stimulates intestinal peristalsis; in addition, inulin has an immunomodulatory effect and protects the liver, and also prevents the occurrence of cancer. In acidophilic milk, according to the utility model, inulin acts in synergy together with the acidophilic strain Lactobacillus acidophilus 317/402, INMIA 9602, thus making the final product extremely suitable for dietary and rational nutrition.

The preparation is carried out in the manner indicated in Example 1, with the difference that the inoculation with a starter culture of the microorganism is carried out after mixing the pasteurized milk with inulin.

Example 3. According to the present embodiment, acidophilic milk (yogurt) includes as follows:

- pasteurized sheep's milk with a fat content of 4.0% - 95.5 L;

- inulin - 2.0 kg;

- pectin (highly esterified) - 0.5 kg;

- starter culture of a strain of microorganisms Lactobacillus acidophilus 317/402, INMIA 9602 - 2.0 L.

The combination of inulin and pectin in acidophilic milk, according to the utility model, acts to reduce blood cholesterol levels and together with their prebiotic properties, combined with the unique qualities and properties of the microorganism used, give acidophilic milk, according to the utility model, qualities having an extremely beneficial effect on human health.

Prepared in a manner analogous to that described in Examples 1 and 2.

Example 4. According to the present embodiment, acidophilic milk (yogurt) includes as follows:

- pasteurized mixture of sheep's and cow's milk fat content 2.9% -86.5 L;

- inulin - 1.5 kg;

- pectin - 0.2 kg;

- starter culture of a strain of microorganisms Lactobacillus acidophilus 317/402, INMIA 9602 - 3.0 kg;

- pieces of peaches - 8.8 kg.

Prepared as in Examples 1 and 2.

Example 5. According to the present embodiment, acidophilic milk (yogurt) includes as follows:

- pasteurized cow's milk with a fat content of 0.5% - 97.5 L;

- ginseng extract (Panax ginseng) - 0.5 kg;

- starter culture of a strain of microorganisms Lactobacillus acidophilus 317/402, INMIA 9602 - 2.0 kg. Prepared in a manner analogous to that described in Examples 1 and 2.

In this embodiment, the active microflora and in particular the selected acidophilic strain microorganism, together with the ginseng extract, allow the product to be well accepted by children and adults, as well as by patients with digestive disorders. The substances contained in ginseng extract (glucose, triterpene saponins, phytosterols, mucus, resins, tannins, alkaloids, № 01.2 / 31.01.2018

Descriptions to utility registration certificates 85 enzymes, sugars, pectin substances; vitamins C, B1 and B2; salts of phosphorus, manganese and iron, micro- and macronutrients), on the other hand, by stimulating the activity of the endocrine glands, improve the use of vitamins and minerals, stimulate the body's metabolic processes and thus stimulate the body's recovery from mental and physical fatigue .

Claims (3)

Claims 1. Acidophilic milk with the participation of microorganisms of the species Lactobacillus acidophilus, characterized in that it comprises (in% by weight): - cow's, sheep's or goat's milk or a mixture thereof with a fat content of 0,5 to 4.0%, from 95.0 to 99.0, and - starter culture of strain Lactobacillus acidophilus 317/402, INMIA 9602 - from 1.0 to 5.0. 2. Acidophilic milk with the participation of microorganisms of the species Lactobacillus acidophilus, characterized in that it includes (in% by weight): - cow's, sheep's or goat's milk or a mixture thereof with a fat content of 0.5 to 4.0% - from 86.5 to 98.9; - starter culture of strain Lactobacillus acidophilus 317/402, INMIA 9602 - from 1.0 to 5.0 and - food supplements of plant or animal origin - from 0.1 to 12.5. Acidophilic milk according to claim 2, characterized in that the food additives of vegetable or animal origin are selected from the group consisting of prebiotics, gelatin, fruits and / or extracts thereof, vegetables and / or extracts thereof, jams, jellies , muesli, herbs or extracts thereof.