LT3972B - Fermented milk product containing bifidobacteria and process for the preparation thereof - Google Patents

Abstract

This invention applies to the diary industry and can be utilised in the production of the pickled diary product, which is highly recommended for massive use for the purposes of health improvement and disease prevention for people of all age groups. The described method for the production of the pickled milk product includes the normalisation of primary raw materials, pasteurisation, cooling to a temperature of the pickling, processes of pickling by a sourdough of three bifid bacterium, ripening and packing. There are at least three types of bifid bacteria in the finished product, the concentration of each type of bacterium must be at least 10<8> of bacterium per 1 millilitre. The product has a wider range of actions against pathogenic micro organisms, than the products of the pickled milk, having bifid bacterium, known so far, because it includes the main types of bifid bacterium, that are found in the organisms of humans and high concentrations of these bacterium.

Description

The invention relates to the dairy industry and can be applied to the production of fermented milk products.

The recent unfavorable effects of a number of technogenic factors and the massive use of antibiotics have led to adverse changes in the global microbial population, causing disruption of the microflora harmonic relationship of millions of people due to lack of bifidobacteria. Up to 75% of infants and more than 80% of adults currently suffer from varying degrees of dysbacteriosis. This is one of the major causes of the high morbidity in the late 20th century. One of the main ways of combating dysbacteriosis and its serious effects is the use of fermented dairy products containing bifidobacteria, which combine nutritional elements with therapeutic bacteria. [CoSoneBa C. B., 3 / iaTHHK E. IO., UJaMaHOBa Γ. Π., Ημκοηοβθ H. K. fleTCKue MonoHHbie npoflyKTbi, očorameHHbie MMMyKorjio6ynMHaMM. M., ΑΓροΗΜΜΤΘΜΜΜΜΠ, 1991, p. 20]

Bitter milk products containing bifidobacteria (a type of bifidumbacterin fermented milk) from soured whole milk or skimmed milk are known. They have good taste and quality characteristics and also have healing-prophylactic properties using the Bifidobacterium strain of Bifidobacterium adolescentis ΒΚΠΜ B-1987 (formerly with the author I. N r.863639 A23C 9/12, A61K 35 / 74), Bifidobacterium longum strain ΒΚΠΜ B-2000 (ex. SU aut. No. 849779) and Bifidobacterium bifidum strain ΒΚΠΜ B-3300 (ex SU aut. No. 1347221) as milk yeast.

These products have been clinically tested many times and are recommended worldwide for prevention and treatment of functional and infectious intestinal damage, dysbacteriosis, or long-term use of antibacterial agents, from neonates to the elderly. [1 / lHCTpyKųnfl no πρμμθηθημιο 6μΦμλοοολθρχοιμμχ KMCilOMOilOHHblX npOflyKTOB „Βΐ / ΐφΐ / Ι-ΠΜΗ-Μ (4 BMfla) AJlfl ΠρθφΜΠ3ΚΤΜΗβΟΚΟΓΟΟΚΟΓΟ θθθθΟΚΟΓΟ jie jieΟΚΟΓΟθ jieΟΚΟΓΟ jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie jie they. No.12-14168-112, 26.11.1991.], Or diathesis in children, or acute forms of leukemia [MucTpyKuna no πρμμθηθηι / ιιο KHcnoMonoHHoro 6n0Mflyivi6aKTepMHa. No.11-5 / 33-101-2.1985.09.17.]

However, the main disadvantage of these products is that different types of products provide different therapeutic effects to different people, due to the fact that each individual human body is dominated only by a particular type of intestinal bifidobacteria or combinations thereof. Five species of bifidobacteria have been shown to be found in people living in Europe. [JlHHHaa A, M. m pp. Ei / Hpi / iaoSaKrepiM n nx ncnonb3OBaHwe b κπι / ιημκθ, MeąMųnHCKOui npoMbimneHHOCTU m ce / ibCKOM xo3flMCTBe, M., 1986 r.]

This deficiency is partially eliminated by the use of a two-strain product derived from a symbiotic yeast consisting of Bifidobacterium bifidum strain ΒΚΠΜ B-3300 and Bifidobacterium iongum strain ΒΚΠΜ B-2000. The use of a yeast consisting of 2 symbiotic bifidobacteria reduces the tanning time and increases the amount of active bifidobacteria to 10 ¹ ° units / 1ml, which improves the quality of the leavened product (formerly SU no.1817185).

There are known methods of producing a complex bifidobacterial fermented milk product "Bifilong" (formerly SU No. 1696921). The essence of the first of these is that the cultures of Bifidobacterium bifidum and Bifidobacterium Iongum 1-2-3-generation strains of bifidobacteria cultures are grown separately from each other in a nourishing milk medium at 36-38 ° C for 16-20 hours until the milk collapse reaches 75-85 ° C. T acidity. Thereafter, the grown biomass of each 3rd generation strain is mixed with each other in a 1: 1 ratio, added to a total milk nutrient medium and grown for 16-20 hours. The mature biomass is cooled to 14-20 ° C, packed and further cooled to a storage temperature of not more than + 6 ° C.

The essence of the second method is that the Bifidobacterium bifidum and Bifidobacterium Iongum 1st and 2nd generation crops are grown separately for 16-20 hours at 37-38 ° C. Each strain is grown in 2nd generation biomass at a ratio of 1: 1 into a container containing nutritious milk and grown for 16-20 hours. The mature biomass is cooled to 14-20 ° C, packed and further cooled to a storage temperature of not more than + 6 ° C.

There is no difference between the concentration of bacteria in the biomass when grown individually and together, and the dynamics of the change in the number of bifidobacteria during storage.

Going from the principle of optimum integrity of wildlife, it is inappropriate to produce mono-fixed and dual-type products for long periods of time, as this can lead to adverse changes in the microbial state and gut flora of millions of people. The consequences of these changes are practically unpredictable and may occur ten or even hundreds of years after the product is manufactured. Therefore, mass production requires either cyclical switching of types or the production of complex products of three, four or five types of bifidobacteria. The product with active bifidobacteria has a shelf life of 2-7 days depending on the packaging method. It follows that the product is produced by national companies in each region, since the export of the product may be hindered not only by the short period of use but also by customs formalities, hygiene controls, etc.

An important object of the invention is to provide a fermented milk product containing bifidobacteria which satisfies the requirements of mass production on the one hand and which is suitable for general prophylaxis and treatment of human beings on the other.

The present invention relates to a method for producing such a fermented milk product. Its essence is that it adds dissolved bifidobacterial growth stimulant to the raw milk raw material. Adds the dissolved sugar in parallel (to obtain a sweet and flavored product) and adds it to the raw milk raw material. Normalized mixture is pasteurized for 20-30 min. 90-94 ° C, then cools to 37-41 ° C and controls the milk yeast containing at least three major types of bifidobacteria found in the human body - Bifidobacterium bifidum (strain ΒΚΠΜ B-3300), Bifidobacterium longum (strain ΒΚΠΜ B- 2000) and Bifidobacterium adolescentis (strain ΒΚΠΜ B-1987) in a 1: 1: 1 ratio. The weight of the yeast is at least 10% by weight of the finished product. After mixing, the mixture is left to acidify at 36-38 ° C until the milk astringent has reached an acidity of 61-69 ° T, then cooled to 14-20 ° C. For the production of flavored products, flavoring substances or fruit-berry syrup are added to the milk coagulum and mixed. The product is then packaged and further cooled in a refrigerator to a temperature of not more than + 6 ° C.

The finished product contains at least three major types of bifidobacteria found in the human body, Bifidobacterium bifidum (strain ΒΚΠΜ B-3300), Bifidobacterium longum (strain ΒΚΠΜ B-2000) and Bifidobacterium adolescentis (strain ΒΚΠΜ B-1987), each of which is present in sour milk medium. is not less than 10 ⁸ units / ml. The product is of a homogeneous consistency with slightly separated whey, with a sour milk or sweet-sour taste, without any foreign taste and odor, or with the flavor and aroma of the flavoring substance added, or in the color of milk or of an additive.

The acidity of the whole and skimmed milk product is between 75 ° C and 90 ° T, and that of the sweet additives and flavorings is between 80 ° C and 100 ° T. The fat content of fresh, sweet and flavored products shall be at least 3,4%. The carbohydrate content of fresh and fat-free products is 4.1% and 3.8% respectively in sweet and flavored 6.6-8.0%. The product has a calorific value of 57 kcal per 100 g, 67 kcal for sweet and flavored and 30 kcal for fat.

The physico-chemical characteristics of the sour milk product are given in Table 1.

Table 1

Name of the indicator Patented fermented milk product simple sweet aromatized. defatted fat% not small. how 3.4 3.4 3.4 acidic. ° T 75-90 80-100 80-100 75-90 sucrose,% no more than 2.5 2.5 Temp, ° C, no elevation how k

Note: A tolerance of ± 0,25% for fat and ± 1,5% for sucrose is allowed in individual packages.

The nutritional characteristics of the patented product are listed in Table 2.

Table

Indicator Patented fermented milk product name simple sweet flavored defatted protein, g 2.9 2.9 2.9 3.0 fat, g 3.4 3.4 3.4 0.05 carbohydrate, g 4.1 6.6 6.6 3.8 energetic value, Kcal 57.0 67.0 67.0 30.0 KJ 239.0 281.0 281.0 126.0

The product has a broader spectrum of antagonistic activity against pathogenic and relatively pathogenic microorganisms than the known fermented milk products containing bifidobacteria, and also exhibits a more pronounced inhibitory action than the bioproducts based on biotypes. Due to the presence and high concentrations of all major bifidobacterial strains in the product, its use helps to quickly normalize the microbial composition of intestinal dysbacteriosis. In this way, the species most suitable for the individual is attached to the intestinal wall and prevents the penetration of disease-causing microorganisms, chemical and radioactive particles.

The product is recommended for systematic use by all people - from newborns to the elderly as a valuable supplement to the diet or as a dietary product with excellent healing * preventive properties.

The invention is illustrated by the following examples, which are not intended to limit the scope of the invention.

An example

230 g of bifidobacterial growth stimulator ΓΜΚ-3 [TY 10-02-02-789192-95], previously reconstituted by mixing 4 times the amount of skimmed milk, are added to the primary raw milk to give a total weight of 899.57 kg of skimmed milk. Stir thoroughly, warm to 40-44 ° C, normalize, purify by centrifugation and pasteurization for 20-30 minutes. in a double-walled container at 90-94 ° C. The milk mixture is cooled to 40 ° C and coagulated by adding 33.4 kg of yeast of known bifidobacteria, Bifidobacterium adolescentis (strain ΒΚΠΜ B-1987), Bifidobacterium longum (strain ΒΚΠΜ B-2000) and Bifidobacterium bifidum (strain ΒΚΠΜ B). -3300). The mixture was stirred for 5 min. After one hour, the mixture is stirred again and left to rest. The fermentation process takes about 3-4 hours until the acidity of the milk reaches 65 ° T. Then, ice water is added to the reservoir cavity between the walls. After 2 hours, milk curds are stirred for 5 minutes, then cooled to 14 ° C, again stirred for 3 minutes. and poured into the prepared container. During freezing, the acidity of the astringent reaches 75-90 ° T. The prepackaged product is frozen in a refrigerator at a temperature not exceeding + 6 ° C. The product weighs 1000 kg.

An example

230 g of Bifidobacterial Growth Stimulator ΓΜΚ-3 [TY 10-02-02-789192-95] is prepared as in Example 1 and contains the primary raw or skimmed milk (3.1-3.7% fat). 25 kg of sugar is dissolved in a larger quantity of milk by heating to 70-75 ° C and stirring constantly. When the sugar is completely dissolved, the resulting solution is added to the raw milk and mixed thoroughly. The total milk yield is 874.57 kg. The normalized mass is heated to 40-44 ° C, filtered and subjected to ultra-high temperature treatment of the milk mixture at 135 ° C without maintenance. The milk mixture is then cooled to 40 ° C and coagulated by addition of 33.4 kg of 3 bifidobacterial yeasts as in Example 1. The mixture is stirred for 6-7 minutes, after which the mixture is stirred again and left to acidify at (37 ± 1) ° C for about 3-4 hours. The mixture was then cooled as in Example 1, stirring the collapse in the tank for 5-7 minutes, cooling to 14-20 ° C, stirring thoroughly for another 5 minutes, and then blowing it into the prepared container. The prepackaged product is further cooled to a temperature not exceeding + 4 ° C in a refrigerator. Yields 1000 kg of product with an acidity of 75-90 ° T.

An example

230 g of Bifidobacterial Growth Stimulator ΓΜΚ-3 [TY 10-02-02-789-192-95] is prepared as in Example 1 and contains the primary raw or skimmed milk (3.1-3.7% fat). 25 kg of sugar is dissolved in a larger quantity of milk by heating to 70-75 ° C and stirring constantly. When the sugar is completely dissolved, the resulting solution is added to the raw milk and mixed thoroughly. The total milk yield is 874.42 kg. The normalized mass is heated to 40-44 ° C, filtered and sterilized at 120-122 ° C for 10-15 minutes. The milk mixture is then cooled to 40 ° C and coagulated by addition of 33.4 kg of 3 bifidobacterial yeasts as in Example 1. The mixture is stirred for 5 to 7 minutes and then stirred for an additional hour and then left to acidify at (37 ± 1) ° C for about 3-4 hours. After tanning, the mixture is cooled as in Example 2 to 20 ° C and added to 150g of the fruit flavor, mixed thoroughly to a homogeneous consistency and blown into the prepared container. The prepackaged product is additionally cooled in a refrigerator to 4 ° C. Yields 1000 kg of product with an acidity of 7590 ° T.

Claims (9)

Definition of the Invention 1. A fermented milk product containing at least three main strains of bifidobacteria, Bifidobacterium bifidum ΒΚΠΜ B-3300, Bifidobacterium longum ΒΚΠΜ B-2000 and Bifidobacterium adolescentis ΒΚΠΜ, containing at least three major strains of bifidobacteria present in the human body. with a concentration of at least 10 ⁸ units / ml each in symbiosis. 2. A fermented milk product according to claim 1, wherein the starting milk raw material contains a growth stimulant of 0.021-0.024% by weight. 3. A fermented milk product according to claims 1 and 2, wherein the milk mixture contains at least 10.00% by weight of bifidobacterial yeast. 4. A fermented milk product according to claims 2 and 3, characterized in that it contains at least 2.5% by weight of sucrose in the manufacture of a sweet fermented milk product. 5. A fermented milk product according to claims 2 and 3, characterized in that it contains 0.015% by weight of a flavoring in the production of an aromatized milk product. 6. A method of producing a fermented dairy product comprising adding to the raw milk raw material a bifidobacterial growth stimulator, a milk mixture normalization, heat treatment, chilling to 37-41 ° C, bifidobacterial biomass growth, a 36-38 ° C fermentation of the mixture prior to acidity 61-69 ° T, formation, chilling to 14-20 ° C, prepacking and further chilling to + 6 ° C, characterized in that the milk mixture is controlled by a bifidobacterial biomass composed of at least three types of bifidobacterial strains found in the human body - Bifidobacterium bifidum ΒΚΠΜ B-3300, Bifidobacterium longum ΒΚΠΜ B-2000 and Bifidobacterium adolescentis ΒΚΠΜ B-1987 in an equal weight ratio of at least 10% by weight of the finished product. 7. A process according to claim 6, wherein the heat treatment is carried out either by ultra-high temperature treatment without holding at 135-145 ° C, or by sterilization at 120-122 ° C for 10-15 minutes or by pasteurization for 90-94 minutes. At 20 ° C for 20-30 min. 8. A process according to claim 7, wherein at least 2.5% by weight of sucrose is added to the raw milk raw material in the manufacture of the sweet fermented milk product of claim 4. 9. A process according to claim 7, wherein 0.015% by weight of the flavoring is added to the fermented milk product to produce the aromatized milk product of claim 5.