Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
  • A23C21/00—Whey; Whey preparations
  • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
  • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
  • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/20—Animal feeding-stuffs from material of animal origin
  • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
  • A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/065—Microorganisms
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
  • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
  • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
  • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

• This invention pertains to the food products and methods for obtaining thereof by using kefir fungi in this process.
• the product of milk processing namely, kefir and related method for producing thereof by using kefir fungi
• kefir fungi is known, for example, from the article, Skaidrite Elekse "Kefir fungi infusion product ", magazine “Latvian Doctor", 1989, No. 4, pg. 58-59.
• Kefir as a product of sour milk, is well known product in the all republics of the former Soviet Union, but it is not known such well in other countries, because kefir fungi were got to know more than 100 years ago, namely, they were borrowed from the North Ossetian highlanders, who were producing kefir in the sacks of leather containing kefir fungi by filling it with milk.
• Kefir fungi being of importance in this process is used as ferment for producing skimmed and unskimmed milk kefir.
• Kefir fungi itself is complicated micro-organism, living in symbiosis, which always is of the same structure and obtain the features of biologically active organism, which is growing, dividing, transmitting its structure and specific features to descendants.
• the micro-flora of kefir fungi consists of many ingredients: ferment, mesophilic lactic-acid bacterium, streptococci, thermophilic bacterium, lactobacillus etc. It is believed that in kefir fungi there are Bacterium caucasium which belongs a micro-flora regulating quality.
• the process of producing of kefir is characterized in that the kefir fungi is covered with milk or skimmed milk being a medium for the culture of kefir fungi, after what this composition is kept for several days at established temperature. That's why the amount of biologically active materials and antibiotics in the milk increases and that lowers the allergic effect of milk.
• process of kefir fungi souring in the milk which is being a medium for the culture of kefir at the same time there takes place also process of reproduction of kefir fungi.
• this process is very slow and reproduction of kefir fungi in mass is not sufficiently effective.
• a great disadvantage of the known food product and method of production thereof is that because of insufficient reproduction of kefir fungi the said kefir fungi is not used as food stuff and there are not worked out food products on the basis of kefir fungi.
• the object matter of this invention is to broaden the assortment of food stuffs as well as to speed up the reproduction process of kefir fungi, to produce biologically valuable food stuffs containing protein and to increase the amount of output product.
• Another object of this invention is related with utilization of dairy product residues diminishing in that way a possibility of environmental contamination.
• a food product being produced by using kefir fungi characterized in that the said food product in its composition comprises kefir fungi and additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances using the ingredients in the following weight-ratio: kefir fungi - 10% to 85%; additives - 0 to 40%; water - remainder.
• a method of production of food product including steps of reproduction of kefir fungi and treating the obtained mass of kefir fungi is characterized in that the said method contains reproduction of kefir fungi by souring process wherein initial weight of kefir fungi mass to whey is in the weight-ratio range from 1 :1 to 1 :120, souring process is carried out at the temperature in the range from 18°C to 24°C during the time period from 1 to 10 days, but after that the obtained kefir fungi mass is separated from the liquid, cleaned and, if it is necessary, dried.
• the obtained kefir fungi mass is mixed with additives, which are selected from the group including fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances taking the ingredients in the following weight-ratio: kefir fungi - 10% to 85%; additives - 0 to 40%; water - remainder.
• additives which are selected from the group including fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances taking the ingredients in the following weight-ratio: kefir fungi - 10% to 85%; additives - 0 to 40%; water - remainder.
• weight-ratio of kefir fungi mass to whey is 1 :30, souring is carried out during 7 times round the clock at the temperature 23°C +/-1°C, moreover after three days from the starting of the reproduction process the medium for the culture of kefir fungi is reduced by substituting whey in the said optimal weight-ratio.
• kefir fungi As distinct from the prior art of use of kefir fungi when it was used only as ferment in production of kefir cultivating it only in skimmed or unskimmed milk, according to the offered new use of kefir fungi it becomes by itself a new food product having high energetic value with high amount of protein, which may be used as food product for people as well as forage for animals.
• kefir fungi is active, biologically alive organism having perfect micro-biologic features, it is recommended to use its ability of reproduction in whey which is dairy products residues and which usually is not used, but discharged to sewage thus increasing the environmental contamination.
• kefir fungi while its mass is intensively growing, extracts from whey internal stockpiles about 55 ⁇ 65 % of milk sugar. During the process of reproduction and consumption of nutriments contained in the whey, kefir fungi increases also the amount of active substances in whey, and thus the whey also becomes a valuable product - forage for animals.
• kefir fungi In order to produce the said food product the technological process of reproduction of kefir fungi is carried out in the following stages: - containers containing kefir fungi are filled with dairy products residues, namely, whey in the weight-ratio range from 1 :1 to 1 :120,
• the obtained kefir fungi mass is cleaned/separated from souring liquid, filled in suitable containers, placed in drying or cooling equipment, mixed with additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances and packed up as a food product;
• the initial weight-ratio of kefir fungi mass to whey is chosen 1 to 20.
• the optimal temperature during souring process - 23°C +/- 1°C.
• the obtained intermediate product - kefir fungi mass is mixed up with the additives, for example, with paste.
• the initial weight-ratio of kefir fungi mass to whey is chosen 1 to 30.
• the optimal temperature during souring process - 23°C +/- 1°C.
• the obtained intermediate product - kefir fungi is mixed up with the additives, for example, with sugar. Analyzing the energetic value of the obtained intermediate product -
• the new food product may be used as biologically valuable food stuffs containing protein as food for people as well as - for animal feed, namely, the product with greater amount of additives may be used as food product, but with minimal amount of additives or without it - for animal feed.
• the product with greater amount of additives may be used as food product, but with minimal amount of additives or without it - for animal feed.
• the food product on the basis of kefir fungi may be interested companies in the cattle-breeding branch by the reason that even the souring liquid - residues after reproduction of kefir fungi mass acquires valuable biological qualities of sour milk products and thus the residues may be used as forage for animals.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Food Science & Technology (AREA)
• Microbiology (AREA)
• Nutrition Science (AREA)
• Molecular Biology (AREA)
• Zoology (AREA)
• Animal Husbandry (AREA)
• Physiology (AREA)
• Biotechnology (AREA)
• Biomedical Technology (AREA)
• Biochemistry (AREA)
• Mycology (AREA)
• Dairy Products (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Confectionery (AREA)

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• 2001
  • 2001-02-19 LV LV010024A patent/LV12672B/lv unknown
  • 2001-04-26 LT LT2001049A patent/LT4965B/lt not_active IP Right Cessation
• 2002
  • 2002-02-14 WO PCT/LV2002/000002 patent/WO2002065844A1/en not_active Application Discontinuation
  • 2002-02-14 EP EP02702953A patent/EP1399027A1/en not_active Withdrawn
  • 2002-02-14 RU RU2003127944/13A patent/RU2003127944A/ru not_active Application Discontinuation

Non-Patent Citations (1)

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