DE2024018C3 - Process for the production of dry Bulgarian yogurt - Google Patents

Description

The invention relates to a process for the production of dry Bulgarian yogurt in tablets or Powder form.

The production of dry Bulgarian yogurt by lyophilization using Lactobacterium bulgaricum and Streptococcus thermophylus are known per se (cf. e.g. CH-PS 4 20 815). The known However, methods have some disadvantages. For example, the one produced by these methods contains dry yogurt ingredients that are only suitable for the infant organism. Furthermore, at these methods do not use strains of which have been adapted to the lyophilization conditions and to antibiotics Lactobacterium bulgaricum used. After all, the necessary active microflora is not in the dry Base product secured.

The selection of suitable strains with certain properties for making Bulgarian yogurt is controversial. Recently the use of Lactobacterium bulgaricum, aHein or in combination with Streptococcus thermophylus examined. Otherwise the production takes place of yogurt using Lactobacterium acidophylum. The deciding factor in manufacturing real Bulgarian yogurt is the presence of Lactobacterium bulgaricum.

The object of the invention is to provide a method for producing dry Bulgarian yogurt in Form of tablets or powder with strains of Lactobacterium bulgaricum adapted for desiccation to work out what a dry product that has over 100,000 living cells per milligram of dry matter of these strains can be produced, and the production of a lactic acid product on the basis of strains of Lactobacterium bulgaricum adapted to some antibiotics.

The subject matter of the invention is defined in the claim.

According to the invention, the Lactobacterium bulgaricum-F 1 used. In order to achieve a maximum by enriching the yoghurt with Lactobacterium bulgaricum Obtaining number of these bacteria is done in portions in the milk acidified with mother culture Yoghurt made with the pure culture of the Lactobacterium strains contained in the mixed acidification bulgaricum is fermented, introduced

For the production of dry yogurt, suitable for therapeutic and dietary purposes, an > 1000> Streptomycin adapted strain of Lactobacterium bulgaricum-2 T is used with the strains listed above in combination with Streptococcus thermophylus prepared a mixed culture for yoghurt in a ratio of 1: 3.

κι Through the use of the lyophilization ratio adapted microorganism strain one gets a dry yoghurt that is about 30 ° / more Contains cells of Lactobacterium bulgaricum than is the FaJI, if one contains an unmatched strain

ι "> uses the use of adapted to antibiotics Strains enables development to also take place in a medium containing antibiotics and thus increased activity, for example in the intestine, is guaranteed even when antibiotics are administered

According to the invention, it is possible to produce a dry yoghurt which is impeccable in terms of taste and appearance and which is suitable not only as baby food but also for the general public (see Tables I to VI below).

- '"> The named strains are in the collection of the State Institute for Drug Control in Sofia under accession numbers 236, 237 and 240 registered They have the following morphological and physiological properties:

Lactobacterium bulgaricum-F 1 strain, No. 236

In milk cultivation, this strain forms compact, short rods with a Length of 4-6 μ. 10 to 12 hours after cultivation

Afterwards, volutine grains and cells of 4 are formed up to 6 μ length. In the nutrient medium (hydrolyzed milk agar from pH 6.4) it forms cotton-like colonies with R-like threads. The optimal development temperature is 45 C. Milk, which is 1% fresher

If the culture is acidified for 20 hours at a temperature of 45 "C, it coagulates in 5 hours. During coagulation, the milk has 24.8 ° SH (62 ° T). The maximum acid number on the 10th day of cultivation is 96 ° SH ( 240 ⁰ T). This strain shows no thermal resistance

ti, but it survives in the human intestine. The milk coagulates with a well-compacted consistency and has a pleasant lactic acid taste and pleasant smell. This strain can cause the fermentation of glucose, lactose and galactose.

"> o maltose, mannitol and salicin are not from it fermented.

Lactobacterium bulgaricum-2 T strain, No. 237

Morphological properties at a young age: Ι) Compact rods, that is, compact short rods with a length of 4 to 6 μ. After 12 hours, volutine grains and cells of greater length are formed. In the nutrient medium (hydrolyzed milk agar with a pH value of 6.4) this strain forms cotton-like colonies with threads. The maximum development temperature is 45 ^D C. The milk is acidified with 1% of fresh culture 20 hours at a temperature of 45 ° C, coagulated in 5 hours. During coagulation, the milk has 23.6 ° SI) (59 ° T). After 10 days μ the maximum acid number is 96 ° SH (240 ⁰ T). This strain also does well in milk containing 1000 γ streptomycin. It has no thermal resistance and survives in the human intestine. The milk coagu-

has a well-compacted consistency a specific lactic acid taste and smell. This strain can do the fermentation of glucose, Effect lactose and sucrose. It does not ferment maltose, salicin and mannitol

Streptococcus thermophylus-26 T strain, No. 240

Morphological characteristics: this strain has the shape of diplococci and short chains. In hydrolyzed Mikh agar with a pH of 7, it forms elliptical and punctiform colonies with smooth ones Edges of the S type The optimal developing temperature is 45 'C. Milk with 1% fresher 20 hour Culture acidified at a temperature of 45 ° C, coagulates in 5 hours. When coagulating has the milk 22.8 ° SH (57 ° T) and after 10 days one maximum acid number of 46 ° SH (115 ° T). This strain is thermally resistant. The milk coagulates with a gut dense consistency, has a pleasant lactic acid taste and smell. This tribe can cause the fermentation of glucose, lactose, maltose and sucrose. Salicin and Mannitol are used not fermented by him.

The enrichment of the starting yoghurt with Lactobacterium bulgaricum is achieved through the mixing milk acidified in two separate vessels.

In practice, yogurt production is as follows carried out:

a) Pure cow milk with 1.5% fat content is used as raw material. The milk is at 95 ° C homogenized and pasteurized with a residence time of 30 minutes. The milk cooled to 43 ° C is mixed with 1% of a 20- to 24-hour mother culture of Bulgarian yogurt obtained from the specified Strains of Lactobacterium bulgaricum and Streptococcus thermophylus in a ratio of 1: 3 is won, acidified. The maturation takes place at 43 ° C and within 3 hours. after which the product is kept at a temperature of 20-25 "C until a maximum amount is formed on Lactobacterium bulgaricum.

b) In a separate batch, milk is mixed with a pure culture of the Lactobacterium bulgaricum strain, which is included in the mixed acidification is acidified. The starting milk is edited in the manner explained above. The acidification takes place with 1% 20-hour pure culture of the corresponding strain of Lactobacterium bulgaricum. The milk is placed in a thermostat at 43 ° C for 6 to 8 hours. The milk acidified in this way is mixed well with the milk obtained according to a).

Freeze

The well-stirred yogurt becomes at a speed cooled by PC to -25 C per minute. Freezing can either be in layers or in scales take place.

Drying.

For the production of dry Bulgarian yoghurt, the best lyophilization processes are used, which ensure maximum preservation of the initial properties of the stem and product. A temperature below 25 ° C is maintained during lyophilization. Thereafter, it is gradually increased to 40 ⁰ C, the temperature of the condenser must be maintained during the drying phase under -10 ° C> werden- The minimum vacuum should be 0.20 Torr. The residual moisture of the dry product is around 1.5%.

packaging

i "> The lyophilized Bulgarian yoghurt provides a milk white powder is with specific lactic acid taste and odor. It is packed under an inert gas (nitrogen) in a gas-tight packaging and stored at 4 ^C C or room temperature in tablet or

ι "> Stored in powder form. Occurs within 9 months no change in properties.

The process according to the invention offers the following advantages: A stable product is obtained in which aüe Starting components are obtained (Tables I.

: i) and II).

The yogurt has excellent organoleptic (Table HI) and valuable medicinal-biological properties (Table IV).
The dry product in tablet or powder form

2> exhibits a large amount of Lactobacterium bulgaricum (Tables V and VI).

Table I.

Composition of lyophilized Bulgarian
yogurts

Average percent Dry matter 95.40 Total protein 29.80 Milk sugar 38.90 Fat content 15.1 Lactic acid 6.0 Soluble protein 4.8 Amine nitrogen 0.75 Peptonic nitrogen 0.40 Mineral components 6.6 Calcium 1.09 Table II Amino acid content of lyophilized Bulgarian yogurts amino acids amounts

Lcucine / isoleucine

Phenylalanine

Valine + methionine

Tyrosine

Amino fatty acids

Proline

a-aanin

Serine + glycine

Aspartic acid

Asparagine

Lysine

Ornithine

Glutamic acid

Cyctin

20 24 5 Table III J (| 24 4-4-4-4- ++++ ++ 4 f + 018 6th after 190 percent Tabletting Nitrogen absorption and nitrogen retention values 48 +++ +++ + 4-4-4- Lyophilization Lyophilization invention
more appropriate in children fed on lyophilized yogurt 72 4-4- 4-4-4- 4- 4-4- yogurt have been (mean values) Designation: _s - bacteria 310 970 120 Protein coefficient 4.16 4- to + + 4-4-: The amount of microscopically detected
Bacterium bulgaricum cells. 96.49 Ingested nitrogen 6.82% Count of bacteria in 1 tablet
fin \ 4i1linnf ' ⁿ ^ 29.80 44 2.46% excreted with urea Table V \ Il I 1 * 1 IIIIUIJT 1210 4.80 nitrogen before the 15.10
38.90 164 Excreted with the excrement - 0.62% _{| (|} Bacteria number in 1 tablet Lactobacterium Number of bacteria in 1 tablet 6.00 different nitrogen (in millions) bulgaricum (in millions) 6.60 Percent of nitrogen absorption 89.46% in the 3rd month
Tableting after 1.09 Yogurts with Percent of nitrogen retention 48.92% before after after
Lyophilization Lyophilization
4 ") total Switzerland Table IV, -, Streptococcus 900 780 thermophylus Table VI 1300 Children's milk
preparation Presence of Bacterium bulgaricum in the anal secretion away) of guinea pigs fed with yogurt
became bacteria 310 Sea Unbe- Previously 2mat daily - " 1610 96.48 94.80 pig- trades with I mg 30.74 29.00 chen- chlortracycline 3.89 3.78 group Comparison of the according to the invention 14.00 15.00
40.65 38.00 Bcobach with yogurt from Bacterium bulgaricum twice Streptococcus Children's milk preparations a) 5.40 5.70 feeding time daily fed (compared to chlortetracycline) ^: ' thermophylus b) from Germany 6.70 7.10 in hours
sensitive-resistant sensitive-resistant Lactobacterium Components 1.10 1.08 lent lent bulgaricum total Table VIl Dry matter Total protein Soluble protein Lactose Lactic acid Mineral salts Calcium

Claims (1)

Claim: Method of making dry Bulgarian Yogurt in tablet or powder form by lyophilization using of Lactobacillus bulgaricus and Streptococcus thermophilus, characterized in that an antibiotic-adapted strain of Lactobacterium bulgaricum 2 T, No. 236, is used as the inoculum and a strain of Lactobacterium bulgaricum F 1 adapted to lyophilization conditions, No. 237 and a Streptococcus thermophilus strain 26 T, No. 240 and the product enriched with Lactobacterium bulgaricum.