BG3209U1 - Biologically active lactic acid product - Google Patents

Abstract

The utility model relates to a biologically active lactic acid product enriched with valuable metabolites from the vital activity of selected lactobacillus strains in a suitable combination with lactose-fermenting yeast, herbal extracts, sucrose and a stabilizer. It is suitable for children, adults and active sports people, as well as for patients whose enzyme system in the digestive tract is disturbed by the lack of the enzyme lactase. The specific amino acid, protein and mineral composition provide the qualities of a radioprotector. It is favourably combined with fruit juices and fruit drinks.

Description

Field of application

The utility model refers to a biologically active lactic acid product for the needs of rational, prophylactic and dietary nutrition.

Previous condition

Whey is known to be a milk serum that is obtained as a waste product from the production of cheese, yellow cheese and yogurt. Although a waste product from the dairy industry, it is characterized by valuable biological and nutritional qualities due to its soluble milk proteins, milk sugar, minerals, trace elements and vitamins. Whey contains 18 amino acids, 10 of which are essential, so a number of physicochemical and membrane methods have been developed for its processing in order to obtain protein concentrates, including soluble protein fractions α-lactoalbumin, β-lactoglobulin, immunoglobulins; lactose concentrates; milk sugar, etc. On this basis, there are a number of attempts to recover whey by concentrating with or without the addition of sugar, as well as by thickening by ultrafiltration (BG 60087; BG 42540; BG 32728). The use of hyperfiltration whey concentrate, modified β-galactose, is also known (Baduil, S., Technologia de Alimcntos. 9, 132-136, 1976).

All the sources cited above, as well as many others, offer lactic acid products that are based on the use of individual ingredients of whey, or in which whey serves only as an additional source of protein, minerals and lactose to whole milk.

The task of the utility model is to offer a biologically active lactic acid product, which is a combination of all whey ingredients, is a valuable metabolite from the vital activity of selected strains of microorganisms and lactose-fermenting yeast, as well as useful substances from herbal extracts.

The essence of the utility model

In essence, the present utility model is a biologically active lactic acid product containing all the ingredients of whey, is enriched with valuable metabolites from the vital activity of selected strains of lactic acid bacteria in a suitable combination is lactose fermentation yeast, herbal extracts, sucrose and stabilizer.

According to a preferred embodiment, the biologically active lactic acid product according to the utility model comprises (in% by weight):

- Yeast comprising strains of lactic acid bacteria Lactobacterium delbrueckii ssp. bulgaricus NBPMKK № 8356, Streptococcus thermophilus - NBPMKK № 8358 and lactose-fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1 - from 2.0 to 3.0;

- Herbal extracts of butterbur (Teucrium chamaedrae), chamomile flower (Flores chamomillae), yarrow (Herba millefolium), St. John's wort (Hypericum perforatum) and licorice (Glycyrrhiza glabra) in a ratio of 2: 1: 1: 1: from 0.1 to 0.3;

- Sucrose - from 5.0 to 7.0;

- Starch - from 0.2 to 0.6 and

- Whey - up to 100.

The whey included in the composition according to the utility model is obtained from the processing of milk into cheese, yellow cheese and yoghurt, and the starch included in the composition is used as a stabilizer.

According to a second preferred embodiment, the biologically active lactic acid product comprises (in% by weight):

- Yeast comprising strains of lactic acid bacteria Lactobacterium delbrueckii ssp. bulgaricus - NBPMKK № 8356, Streptococcus thermophilus - NBPMKK № 8358 and lactose-fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1 - from 2.0 to 3.0;

- Sucrose - from 5.0 to 7.0;

- Starch - from 0.2 to 0.6 and

- Whey - up to 100.

5232 Descriptions to certificates for registration of utility models № 08.2 / 30.08.2019

The composition of the biologically active lactic acid product, according to the present utility model, provides complex utilization of the serum lactoalbumin, lactoglobulin and the proteins close to the composition of the blood serum, lactose, mineral salts, microelements and vitamins. The biological value of the product increases due to the fermentation process, which accumulates valuable metabolites from the vital activity of selected strains of microorganisms, lactic acid, vitamins, enzymes, amino acids and substances with antimicrobial action. In addition, the high concentration of lactic acid and carbohydrates in the final product increases the buffering capacity and has a bacteriostatic and bactericidal effect, which naturally preserves the product.

The combination with herbal extracts, according to the utility model, gives the product a specific taste and aroma, and the tannin, azolein and other useful substances contained in them increase gastric secretion, improve digestion and have a healing effect in gastrointestinal diseases. In addition, the microflora contained in the product allows it to be well absorbed by children, adults and active sports people, as well as by patients whose enzyme system in the digestive tract is disturbed by the lack of the enzyme lactase. The specific amino acid, protein and mineral composition give it the qualities of a food radioprotector.

The biologically active lactic acid product, according to the utility model, combines favorably with fruit juices and fruit drinks.

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

Example 1.

According to a preferred embodiment, the biologically active lactic acid product according to the utility model includes:

- Yeast consisting of strains of lactic acid microorganisms Lactobacterium delbrueckii ssp. bulgaricus - NBPMKK№ 8356 and Streptococcus thermophilus - NBPMKK№ 8358, as well as lactose fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1 - 2.0 kg;

- Herbal extracts of butterbur (Teucrium chamaedrae), chamomile flower (Flores chamomillae), yarrow (Herba millefolium), St. John's wort (Hypericum perforatum) and licorice (Glycyrrhiza glabra) in a ratio of 2: 1: 1: 1: 0.2 kg;

- Sugar - 7 kg;

- Starch - 0.25 kg;

- Whey -100.0 1.

To obtain the biologically active lactic acid product according to the present Example, 100 l of whey is heated to a temperature of 45 ° C and counted by centrifugation. 200 g of citrate salts are added for food purposes, pasteurized at 73 ° C for 5 minutes, cooled to 37 ° C and fermented with 2.0 kg of yeast consisting of Lactobacterium delbrueckii ssp. bulgaricus - NBPMKK № 8356, Streptococcus thermophilus - NBPMKK № 8358 and lactose fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1. The fermentation process continues until the active acidity reaches pH 3.5. To the fermented whey are added 200 g of herbal extract of herbs herbs, chamomile flowers, yarrow, St. John's wort and licorice in a ratio of 2: 1: 1: 1: 3 and pre-boiled syrup of 7.0 kg of sugar and 250 g of starch, after which the mixture is thickened to a dry matter content of 48%. The finished product is cut into plastic or glass packaging.

The biologically active lactic acid product, according to the useful model, has good durability - it can be stored for up to 1.5 years. The high concentration of lactic acid and carbohydrates increases the buffering capacity and has a bacteriostatic and bactericidal effect on microorganisms, which naturally preserves the product. It is suitable for children, adults and active sports people, as well as for patients whose enzyme system in the digestive tract is disturbed by the lack of the enzyme lactase. The combination with herbal extracts gives the product a specific taste and aroma, and the tannins, azolein and other useful substances contained in them increase the gastric secretion, improve digestion and have a healing effect in gastrointestinal diseases. The specific amino acid, protein and mineral composition give it nutritional qualities

5233 Descriptions to certificates for registration of utility models № 08.2 / 30.08.2019 radioprotector. Combines favorably with fruit juices and fruit drinks.

Example 2.

According to a second preferred embodiment, the biologically active lactic acid product according to the utility model includes:

- Yeast consisting of strains of lactic acid microorganisms Lactobacterium delbrueckii ssp. bulgaricus - NBPMKK№ 8356 and Streptococcus thermophilus - NBPMKK№ 8358, as well as lactose fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1 - 2.0 kg;

- Sugar - 6 kg;

- Starch - 0.25 kg;

- Whey -100.0 1.

To obtain the biologically active lactic acid product according to the present example, 100.0 l of whey is heated to a temperature of 45 ° C and counted by centrifugation. 200 g of nitrate salts for food purposes are added, pasteurized at 73 ° C for 5 minutes, cooled to 37 ° C and fermented with 2 kg of yeast consisting of Lactobacterium delbrueckii ssp. bulgaricus - NBPMKK№ 8356, Streptococcus thermophilus - NBPMKK№ 8358 and lactose fermenting yeast of the type Saccharomyces lactis in a ratio of 4: 2: 1. The fermentation process continues until the active acidity pH 3.5 is reached. Pre-boiled syrup of 6 kg of sugar and 250 g of starch is added to the fermented whey. The resulting mixture is concentrated to a dry matter content of 45% and the finished product is packaged in plastic or glass containers.

The biologically active lactic acid product, according to the useful model, is suitable for children, adults and active sports people, as well as for patients whose enzyme system in the digestive tract is disturbed by the lack of the enzyme lactase. The specific amino acid, protein and mineral composition give it the qualities of a food radioprotector. Combines favorably with fruit juices and fruit drinks.

Claims (2)

Claims Biologically active whey-based lactic acid product, characterized in that it comprises (in% by weight): - Yeast comprising strains of lactic acid bacteria Lactobacterium delbrueckii ssp. bulgaricus NBPMKK № 8356, Streptococcus thermophilus - NBPMKK № 8358 and lactose-fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1 - from 2.0 to 3.0; - Herbal extracts of butterbur (Teucrium chamaedrae), chamomile flower (Flores chamomillae), yarrow (Herba millefolium), St. John's wort (Hypericum perforatum) and licorice (Glycyrrhiza glabra) in a ratio of 2: 1: 1: 1: from 0.1 to 0.3; - Sucrose - from 5.0 to 7.0; - Starch - from 0.2 to 0.6 and - Whey - up to 100. 2. Whey-based biologically active lactic acid product, characterized in that it comprises (in% by weight): - Yeast comprising strains of lactic acid bacteria Lactobacterium delbrueckii ssp. bulgaricus NBPMKK № 8356, Streptococcus thermophilus - NBPMKK № 8358 and lactose-fermenting yeast of the type Saccharomyces lactis in the ratio 4: 2: 1- from 2.0 to 3.0; - Sucrose - from 5.0 to 7.0; - Starch - from 0.2 to 0.6 and - Whey - up to 100.