LV12672B - Nutrient product and its acquisition tolerance - Google Patents

Abstract

This invention pertains to the food products and methods for obtaining thereof. Kefir fungi are used in this process. Object matter of this invention is broaden assortment of food stuffs as well as to speed up the reproducing process of kefir fungi. Input material for production of biologically valuable food stuffs containing protein is increased as result of invention. The invention offered is intended for utilization of dairy product residues (whey). The obtained food products comprise kefir fungi and additives selected from a group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances. The ingredients are used in following weight-ratio: kefir fungi - 10 to 85 %; additives - 0 to 40%; water - remainder. The described method contains reproducing of kefir fungi (by using whey), mixing of kefir fungi and additives in selected weight-ratio, packing process of obtained food products. Reproducing of kefir fungi comprises whey souring at a temperature of 23+/-1oC during 7 times around the clock. The optimal weight-ratio of kefir fungi and whey are 1:30. The kefir fungi together with additives may be used as food products or without additives - for animal feed.

Description

Nutrient Product and Methods of Obtaining it

The invention relates to nutrient products and methods of obtaining them using kefir fungi.

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 .

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.

The disadvantage of the known product and process is that due to the kefir fungus itself

-2 they are not used as a nutritional product in small increments and the types of products based on them are not developed.

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.

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:

kefir fungi - 10-85 additives - 0-40 water - rest.

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.

At the optimum regime, the weight ratio of fungi to juices is 1:30, fermentation

-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.

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. .

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.

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.

To obtain the nutrient product on offer, the kefir fungal multiplication process is performed as follows:

- 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,

- fungal fermentation for 7 days at a temperature between 17 ° C and 24 ° C,

- 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,

- the juice produced is collected in separate containers.

Example 1.

The ratio of kefir fungus to juice is 1:20.

-4Optimal temperature during fermentation - 23 ± 1 ° C.

Duration of fermentation - 7 days. Juice exchange is performed after 3 days for optimal feeding.

The result is a 65% increase in kefir fungus mass.

The resulting intermediate, kefir mushrooms, is mixed with additives such as bread dough.

Example 2.

The weight ratio of kefir fungi to juices is 1:30.

Optimal temperature during fermentation - 23 ± 1 ° C.

Duration of fermentation - 7 days. Juice exchange is performed after 3 days for optimal feeding.

The result is an increase in kefir fungus mass of 80%. The resulting intermediate, kefir fungi, is mixed with additives such as sugar.

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.

When 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; fat -1.1 g; lactose 44.5 g; ash - 8 g.

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)

INVENTION FORMULA 1. A nutrient product is characterized in that it contains kefir fungi and additives selected from the group consisting of: fruit additives, root additives, spices or herbs, meat, bread or flour, sugar or other confectionery, vitamin supplements and / or mineral substances in the following proportions, by weight: kefir fungi - 10-85 additives - 0-40 water - rest. 2. The process of obtaining a nutrient product, comprising the process of multiplying kefir fungi and treating the resulting kefir fungus, is characterized in that the kefir fungus is propagated in dairy juice, and the resulting kefir fungus is then separated from the liquid, purified and / or dried. additives. 3. The method of obtaining a nutrient product according to claim 2, wherein the initial weight ratio of kefir fungi to the juice is in the range of 1: 1 to 1: 120. 4. A process for the preparation of a nutrient product according to claim 2 or 3, wherein the fermentation of the kefir fungi is carried out at a temperature ranging from 18 ° C to 24 ° C for a period of from 1 to 10 days. 5. The method of obtaining a nutrient product according to any one of claims 2 to 4, wherein the optimum ratio of the initial weight of the kefir fungi to the juices is 1:30, and the fermentation is carried out for 7 days at a temperature of 23 ± 1 ° C. 6. A process for the preparation of a nutrient product according to any one of claims 2 to 5, wherein the kefir fungus obtained and processed is supplemented 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 proportion by weight: kefir fungi - 10-85 additives - 0-40 water - rest.