LV12672B - Nutrient product and its acquisition tolerance - Google Patents
Nutrient product and its acquisition tolerance Download PDFInfo
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- LV12672B LV12672B LV010024A LV010024A LV12672B LV 12672 B LV12672 B LV 12672B LV 010024 A LV010024 A LV 010024A LV 010024 A LV010024 A LV 010024A LV 12672 B LV12672 B LV 12672B
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- kefir
- additives
- fungi
- kefir fungi
- fungus
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- 235000015097 nutrients Nutrition 0.000 title claims description 19
- 235000015141 kefir Nutrition 0.000 claims abstract description 69
- 241000233866 Fungi Species 0.000 claims abstract description 60
- 239000000654 additive Substances 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 22
- 235000008429 bread Nutrition 0.000 claims abstract description 7
- 235000013365 dairy product Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 5
- 239000011707 mineral Substances 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 4
- 229940088594 vitamin Drugs 0.000 claims abstract description 4
- 229930003231 vitamin Natural products 0.000 claims abstract description 4
- 235000013343 vitamin Nutrition 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000008216 herbs Nutrition 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 235000019195 vitamin supplement Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000644 propagated effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000005862 Whey Substances 0.000 abstract 4
- 102000007544 Whey Proteins Human genes 0.000 abstract 4
- 108010046377 Whey Proteins Proteins 0.000 abstract 4
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 230000002538 fungal effect Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000019728 animal nutrition Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000021262 sour milk Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002009 allergenic effect Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 229940029985 mineral supplement Drugs 0.000 description 1
- 235000020786 mineral supplement Nutrition 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
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- 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Physiology (AREA)
- Animal Husbandry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
UZTURVIELU PRODUKTS UN TĀ IEGŪŠANAS PAŅĒMIENSNutrient Product and Methods of Obtaining it
Izgudrojums attiecas uz uzturvielu produktiem un tā iegūšanas paņēmieniem, izmantojot kefīra sēnītes.The invention relates to nutrient products and methods of obtaining them using kefir fungi.
Ir zināms piena pārstrādes produkts, proti, kefīrs un ar to saistītais kefīra iegūšanas paņēmiens, izmantojot kefīra sēnītes, sk., piemēram, rakstu Skaidrīte Elekse, “Kefīra sēnīšu nolējums”, žurnāls “Latvijas Ārsts”, 1989. g. Nr. 4, Ipp. 58-59. Kefīrs kā skābpiena produkts ir plaši pazīstams visās bijušās PSRS republikās, taču citās valstīs to plaši nepazīst, jo kefīra sēnītes tika iepazītas vairāk kā pirms 100 gadiem, proti, tās tika aizgūtas no Ziemeļosetijas kalniešiem, kas gatavoja kefīru ādas maisos, aplejot kefīra sēnītes ar pienu.A dairy product is known, namely kefir and related kefir production using kefir fungi, see, for example, Skaidrite Elekse, "Kefir Fungus Removal", Latvian Medical Journal, 1989. No. 4, p. 58-59. Kefir as a sour milk product is well known in all former USSR republics, but not widely known in other countries since kefir fungi were discovered more than 100 years ago, namely, they were taken from North Ossetian miners who made kefir skins by skimming kefir fungus with milk .
Šajā procesā svarīga loma ir keffra sēnītēm, kas tiek izmantotas tikai kā ierauga ražotājas vājpiena un pilnpiena kefīram. Pašas kefīra sēnītes ir ļoti komplicēts simbiozē dzīvojošs mikroorganismu celms, kas vienmēr ir ar pastāvīgu struktūru un ar bioloģiski aktīva organisma pazīmēm, kas aug, dalās, nodod savu struktūru un īpašības nākamajām paaudzēm. Kefīra sēnīšu mikroflora sastāv no daudziem komponentiem: raugiem, mezofīlām pienskābes baktērijām, streptokokiem, termofīlām baktērijām, pienskābes nūjiņām u.c. Uzskata, ka kefīra sēnītes stromā ir Bacterium caucasium, kurām piemīt mikrofloru regulējošs faktors. Arī lielražošanas apstākļos kefīra iegūšanas process raksturojas ar to, ka kefīra sēnītes aplej ar pienu vai vājpienu, kas kalpo kā kefīra sēnīšu barotne, izturot to pie noteiktas temperatūras vairākas dienas. Tā rezultātā palielinās bioloģiski aktīvo vielu, kā arī antibiotiku daudzums pienā un jūtami samazinās piena alerģizējošā iedarbība. Vienlaicīgi ar kefīra raudzēšanu piena barotnē vairojas ari pašas kefīra sēnītes, taču šis process ir ļoti lēns un to pieaugums ir relatīvi neliels.Keffra fungi, which are used only as a starter for skimmed milk and whole milk kefir, play an important role in this process. Kefir fungi themselves are a highly complex symbiosis strain of microorganisms that always have a permanent structure and have the characteristics of a biologically active organism that grows, divides, passes on its structure and properties to future generations. Kefir fungal microflora consists of many components: yeasts, mesophilic lactic acid bacteria, streptococci, thermophilic bacteria, lactic acid sticks, and more. Kefir fungus is considered to contain Bacterium caucasium, which has a microflora-regulating factor. Even in large-scale production, the process of obtaining kefir is characterized by the fact that the kefir fungus is dipped in milk or skimmed milk, which serves as a medium for the kefir fungus at a certain temperature for several days. As a result, the amount of biologically active substances as well as antibiotics in the milk increases and the allergenic effect of the milk is significantly reduced. While kefir is fermented in the milk medium, the kefir fungi themselves multiply, but this process is very slow and their growth is relatively small.
Zināmā produkta un procesa trūkums ir tāds, ka sakarā ar pašu kefīra sēnīšuThe disadvantage of the known product and process is that due to the kefir fungus itself
-2nelielo pieaugumu tās netiek izmantotas kā uzturprodukts un netiek izstrādāti produkcijas veidi uz to bāzes.-2 they are not used as a nutritional product in small increments and the types of products based on them are not developed.
Izgudrojuma mērķis ir paplašināt uzturvielu produktu asortimentu, vienlaicīgi paātrināt kefīra sēnīšu vairošanās procesu, palielināt izejas produkta daudzumu un ražot bioloģiski vērtīgu, olbaltumvielas saturošu uzturproduktu, kā arī izmantot piena produktu pārstrādes atlikumproduktu, samazinot vides piesārņošanas iespējamību.The object of the invention is to expand the range of nutrient products, at the same time to accelerate the process of kefir fungus growth, to increase the amount of raw product and to produce biologically valuable proteinaceous food product, and to use dairy processing residues, reducing environmental contamination.
Izgudrojuma mērķis tiek sasniegts ar to, ka uzturvielu produkts, kas izgatavots, izmantojot kefīra sēnītes, atbilstoši izgudrojumam raksturojas ar to, ka tā sastāvā ietilpst pašas kefīra sēnītes un piedevas, kas izvēlētas no rindas: augļu piedevas, sakņu piedevas, garšvielu vai garšaugu piedevas, gaļa, maize vai milti, cukurs vai citas konditorejas izstrādājumu piedevas, vitamīnu piedevas un/vai minerālvielas, sekojošās svaru attiecībās, masas %:The object of the invention is that the nutrient product made using kefir fungi according to the invention is characterized in that it comprises the kefir fungi itself and additives selected from the group consisting of fruit, root, spice or herb, meat, bread or flour, sugar or other confectionery additives, vitamin supplements and / or minerals, in the following percentages by weight:
kefīra sēnītes - 10-85 piedevas - 0-40 ūdens - pārējais.kefir fungi - 10-85 additives - 0-40 water - rest.
Uzturvielu produkta iegūšanas paņēmiens, kas ietver kefīra sēnīšu pavairošanas procesu un iegūto kefīra sēnīšu masas apstrādi, atbilstoši izgudrojumam raksturojas ar to, ka kefīra sēnītes pavairo piena produktu suliņās, pie tam kefīra sēnīšu sākotnējo svaru attiecību pret suliņām ņem robežās no 1:1 līdz 1: 120, raudzēšanu izpilda pie temperatūras robežās no 18°C līdz 24°C laika periodā no 1 līdz 10 diennaktīm, bet pēc tam iegūtās kefīra sēnītes atdala no šķidruma, attīra un, ja nepieciešams, izžāvē. Asortimenta paplašināšanas nolūkā iegūtās kefīra sēnītes sajauc ar piedevām, kas izvēlētas no rindas: augļu piedevas, sakņu piedevas, garšvielu vai garšaugu piedevas, gaļa, maize vai milti, cukurs vai citas konditorejas izstrādājumu piedevas, vitamīnu piedevas un/vai minerālvielas, sekojošās daļu attiecībās, masas %: kefīra sēnītes - 10-85 piedevas - 0-40 ūdens - pārējais.The process of producing a nutrient product comprising the process of multiplying kefir fungi and treating the resulting kefir fungus according to the invention is characterized in that the kefir fungi is propagated in dairy juice, the initial weight ratio of kefir fungi to the juice being in the range of 1: 1 to 1: 120, the fermentation is carried out at temperatures between 18 ° C and 24 ° C for a period of 1 to 10 days, and the resulting kefir fungi are then separated from the liquid, purified and, if necessary, dried. For the purpose of expanding the range, the kefir fungi obtained shall be mixed with additives selected from the group consisting of: fruit additives, root additives, spices or herbs, meat, bread or flour, sugar or other confectionery, vitamin and / or mineral, in the following proportions, % by weight: kefir fungi - 10-85 additives - 0-40 water - rest.
Pie optimālā režīma sēnīšu svara attiecību pret suliņām ņem 1:30, raudzēšanuAt the optimum regime, the weight ratio of fungi to juices is 1:30, fermentation
-3izdara 7 diennakšu laika periodā pie optimālās temperatūras 23±1°C, pie tam pēc 3 diennaktīm no procesa sākuma barotnē atjauno barības vielu bāzi, apmaiņot suliņas optimālajā svaru attiecībā.-3 is applied over a period of 7 days at an optimum temperature of 23 ± 1 ° C, after which 3 days from the start of the process the nutrient base is restored by changing the juice to the optimum weight ratio.
Atšķirībā no agrāk zināmā kefīra sēnīšu pielietojuma, kad tās tika izmantotas tikai kā ieraugs kefīra ražošanai, kultivējot tās tikai pienā vai vājpienā, jaunajā pielietojumā pašas kefīra sēnītes kļūst par jaunu olbaltumvielas un enerģētisko vērtību saturošu uzturvielu produktu, kas pielietojams gan cilvēku uzturā, gan dzīvnieku barībai.Unlike the previously known use of kefir fungi, when used exclusively as a starter for kefir production, cultivated only in milk or skimmed milk, in the new application, the kefir fungi themselves become a new protein and energy nutrient product for both human and animal consumption. .
Ņemot vērā faktu, ka pati kefīra sēnīte ir aktīvs, bioloģiski dzīvs organisms ar teicamām mikrobioloģiskām īpašībām, sēnīšu pavairošnai tiek piedāvāts izmantot to vairošanās spējas suliņās, kuras ir piena produktu pārstrādes ' atlikumprodukts un kuras vairums gadījumos netiek izmantotas, bet tiek ievadītas notekūdeņos, nodarot kaitējumu apkārtējai videi.Due to the fact that the kefir fungus itself is an active, biologically alive organism with excellent microbiological properties, it is suggested that the fungal multiplication be utilized in its juice, which is a by-product of the processing of dairy products and which in most cases is not used but injected into waste water. the environment.
Ir konstatēts, ka kefīra sēnīte intensīvai augšanai patērē apmēram 55-65% piena cukura, ko satur suliņas. Augot un izmantojot suliņās esošās barības vielas, kefīra sēnīte arī suliņās palielina aktīvo vielu daudzumu, tādejādi arī tās padarot par vērtīgu lopbarības produktu.Kefir fungus has been found to consume about 55-65% of the milk sugar contained in the juice for intensive growth. As the nutrients in the juices grow and use, the kefir fungus also increases the amount of active ingredients in the juices, making them a valuable feed product.
Lai iegūtu piedāvāto uzturvielu produktu, kefīra sēnīšu pavairošanas tehnoloģisko procesu izpilda sekojošā veidā:To obtain the nutrient product on offer, the kefir fungal multiplication process is performed as follows:
- tvertnēs, saturošas kefīra sēnītes, ielej piena produktu pārstrādes atlikumproduktu, proti, suliņas svar attiecību robežās no 1:1 līdz 1:120,- in containers containing kefir fungi, the residue of the processing of dairy products, namely juice in the ratio of 1: 1 to 1: 120 by weight,
- sēnītes raudzē 7 diennaktis pie temperatūras robežās no 17°C līdz 24°C,- fungal fermentation for 7 days at a temperature between 17 ° C and 24 ° C,
- pēc tam izaudzētās kefīra sēnītes attīra/atdala no suliņām, savāc atbilstošās tvertnēs, novada uz žāvēšanas vai saldēšanas iekārtām, sajauc ar piedevām, kas izvēlētas no rindas: augļu piedevas, sakņu piedevas, garšvielu vai garšaugu piedevas, gaļa, maize vai milti, cukurs vai citas konditorejas izstrādājumu piedevas, vitamīnu piedevas un/vai minerālvielas, fasē un iepako,- the subsequent kefir fungi are purified / separated from the juices, collected in appropriate containers, drained to a drying or freezing facility, mixed with additives selected from the group of: fruit additives, root additives, spices or herbs, meat, bread or flour, sugar or other confectionery, vitamin and / or mineral supplements, put up and packaged,
- izstrādātās suliņas savāc atsevišķās tvertnēs.- the juice produced is collected in separate containers.
Piemērs 1.Example 1.
Kefīra sēnīšu svara attiecību pret suliņām ņem 1:20.The ratio of kefir fungus to juice is 1:20.
-4Optimālā temperatūra raudzēšanas laikā - 23±1°C.-4Optimal temperature during fermentation - 23 ± 1 ° C.
Raudzēšanas ilgums - 7 diennaktis. Suliņu apmaiņu barošanas procesa optimālai nodrošināšanai izdara pēc 3 diennaktīm.Duration of fermentation - 7 days. Juice exchange is performed after 3 days for optimal feeding.
Rezultātā iegūst kefīra sēnīšu masas pieaugumu par 65%.The result is a 65% increase in kefir fungus mass.
Iegūto starpproduktu - kefīra sēnītes sajauc ar piedevām, piemēram, maizes mīklu.The resulting intermediate, kefir mushrooms, is mixed with additives such as bread dough.
Piemērs 2.Example 2.
Kefīra sēnīšu svara attiecību pret suliņām ņem 1:30.The weight ratio of kefir fungi to juices is 1:30.
Optimālā temperatūra raudzēšanas laikā - 23±1°C.Optimal temperature during fermentation - 23 ± 1 ° C.
Raudzēšanas ilgums - 7 diennaktis. Suliņu apmaiņu barošanas procesa optimālai nodrošināšanai izdara pēc 3 diennaktīm.Duration of fermentation - 7 days. Juice exchange is performed after 3 days for optimal feeding.
Rezultātā iegūst kefīra sēnīšu masas pieaugumu par 80%. Iegūto starpproduktu - kefīra sēnītes sajauc ar piedevām, piemēram, cukuru.The result is an increase in kefir fungus mass of 80%. The resulting intermediate, kefir fungi, is mixed with additives such as sugar.
Izdarot tikai iegūtā starpprodukta - kefīra sēnīšu enerģētiskās vērtības analīzi 100 g masas, ir iegūti sekojoši rezultāti: ūdens - 84,5 g; olbaltumvielas - 5,8 g; tauki - 0,2 g; laktoze - 4,3 g; pelni -1,1 g.An analysis of the energy value of the obtained intermediate kefir fungus per 100 g of mass only gives the following results: water - 84.5 g; protein - 5.8 g; fat - 0.2 g; lactose - 4.3 g; yield -1.1 g.
Izžāvējot uztuvielu produkta galveno komponentu - kefīra sēnītes, sauso sēnīšu barības un enerģētiskā vērtība ir sekojoša: ūdens - 8 g; olbaltumvielasWhen dried, the nutritional and energy value of kefir fungi, the main ingredient of the nutrient product, is as follows: water - 8 g; protein
2,9 g; tauki -1,1 g; laktoze 44,5 g; pelni - 8 g.2.9 g; fat -1.1 g; lactose 44.5 g; ash - 8 g.
Piedāvāto uzturvielu produktu iespējams izmantot kā olbaltumvielas saturošu un bioloģiski aktīvu produktu gan cilvēku, gan dzīvnieku uzturā, proti, uzturvielu produktu ar lielāku piedevu daudzumu - cilvēku uzturā, ar minimālu piedevu daudzumu vai bez tām - dzīvnieku uzturā. Visplašāk kefīra sēnīšu saturoša uzturvielu produkta pielietošanā var būt ieinteresētas lopkopības nozares, jo arī pašas suliņas pēc kefīra sēnīšu audzēšanas iegūst skābpiena produktu vērtīgās bioloģiskās īpašības un ir izmantojamas dzīvnieku barībai.The proposed nutrient product can be used as a protein-rich and biologically active product in both human and animal nutrition, namely, nutritional products with higher levels of additives in human diet with minimal or no additives in animal nutrition. The kefir fungus nutrient product is most likely to be of interest to the livestock industry because the juice itself, after kefir fungus cultivation, acquires the valuable biological properties of sour milk products and can be used for animal feed.
Claims (6)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LV010024A LV12672B (en) | 2001-02-19 | 2001-02-19 | Nutrient product and its acquisition tolerance |
| LT2001049A LT4965B (en) | 2001-02-19 | 2001-04-26 | Nutritional product and process for preparing thereof |
| RU2003127944/13A RU2003127944A (en) | 2001-02-19 | 2002-02-14 | FOOD PRODUCT AND METHOD FOR PRODUCING IT |
| EP02702953A EP1399027A1 (en) | 2001-02-19 | 2002-02-14 | Food product and method for its production |
| PCT/LV2002/000002 WO2002065844A1 (en) | 2001-02-19 | 2002-02-14 | Food product and method for producing thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LV010024A LV12672B (en) | 2001-02-19 | 2001-02-19 | Nutrient product and its acquisition tolerance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| LV12672A LV12672A (en) | 2001-06-20 |
| LV12672B true LV12672B (en) | 2001-10-20 |
Family
ID=19735253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| LV010024A LV12672B (en) | 2001-02-19 | 2001-02-19 | Nutrient product and its acquisition tolerance |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP1399027A1 (en) |
| LT (1) | LT4965B (en) |
| LV (1) | LV12672B (en) |
| RU (1) | RU2003127944A (en) |
| WO (1) | WO2002065844A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AR072484A1 (en) * | 2009-07-07 | 2010-09-01 | Univ Nac De La Plata | FERMENTED PRODUCT BASED ON PERMEADO DE SERERO LACTEO PROCEDURES FOR OBTAINING AND USES |
| CZ307416B6 (en) * | 2014-05-22 | 2018-08-08 | Výzkumný ústav potravinářský Praha, v.v.i. | A method of combined two-stage fermentation of vegetable juices and deproteinated whey |
| CN104585731A (en) * | 2014-06-04 | 2015-05-06 | 索济荣 | Auricularia auricula healthcare product and taking method thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB477863A (en) * | 1936-11-25 | 1938-01-07 | Bayerische Milchversorgung G M | A process for the simultaneous production from milk residues of animal fodder and alcohol |
| SU698601A1 (en) * | 1978-03-23 | 1979-11-25 | Московское Производственное Объединение "Молоко" | Method of preparing "fruktovi" curd milk |
| JPS54129163A (en) * | 1978-03-28 | 1979-10-06 | Fujiya Kk | Production of instant yogurt powder |
| SU1337027A1 (en) * | 1985-09-06 | 1987-09-15 | Украинский Научно-Исследовательский Институт Мясной И Молочной Промышленности | Method of storing kefir yeast |
| DE3913125A1 (en) * | 1988-05-31 | 1989-12-14 | Maroudas Johann | METHOD FOR PRODUCING A FOOD |
| SU1729375A1 (en) * | 1989-06-26 | 1992-04-30 | Киевский Торгово-Экономический Институт | Method of preparing sour milk half-finished product for cocktail production |
| RU2089071C1 (en) * | 1996-07-04 | 1997-09-10 | Всероссийский научно-исследовательский институт молочной промышленности | Composition for preparing milk condiment "novinka" (versions) |
| ES2117594B1 (en) * | 1997-01-24 | 1999-03-16 | Gonzalez Moliner Juan Pascual | FOOD PRODUCT BASED ON KEFIR GRAINS, PROCEDURE FOR ITS PREPARATION AND APPLICATIONS. |
| DE19938434A1 (en) * | 1999-08-13 | 2001-03-01 | Mathews Plc Bernard | Low calorie cooked sausages made from mixture of meat emulsion and non-yoghurt dairy product such as buttermilk or cream cheese to reduce cost |
-
2001
- 2001-02-19 LV LV010024A patent/LV12672B/en unknown
- 2001-04-26 LT LT2001049A patent/LT4965B/en not_active IP Right Cessation
-
2002
- 2002-02-14 EP EP02702953A patent/EP1399027A1/en not_active Withdrawn
- 2002-02-14 RU RU2003127944/13A patent/RU2003127944A/en not_active Application Discontinuation
- 2002-02-14 WO PCT/LV2002/000002 patent/WO2002065844A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| WO2002065844A1 (en) | 2002-08-29 |
| RU2003127944A (en) | 2005-04-10 |
| LT4965B (en) | 2002-10-25 |
| EP1399027A1 (en) | 2004-03-24 |
| LV12672A (en) | 2001-06-20 |
| LT2001049A (en) | 2002-08-26 |
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