RU2061392C1 - Method of kvass producing - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: poor yeast cultures were added to the wort, fermentation is carried out, kvass is separated from deposite followed by pasteurization, and cooling. Then bifidobacterium Bifidobacterium longum "ЦМПМ B-2000" and/or Bifidobacterium bifidum "ЦМПМ B-3300" and/or Bifidobacterium bifidum "ЦМПМ B-3190" (in mixture or monoculture) were added, kvass is blended with formula components. EFFECT: improved method of kvass production. 3 cl

Description

 The invention relates to food industry and medicine and can be used in the production of various kvass for therapeutic purposes.

 Kvass is the most popular drink in Russia. Many varieties of bread kvass (from rye, oats, wheat), a variety of fruit, vegetable and berry kvass, kvass from whey and other products are known.

 There are a large number of methods and recipes for making kvass (Kvass for every taste. N-Novgorod, 1991, 13s). They can conditionally be divided into two groups according to the nature of the leaven used. In the first, fermentation of kvass base is carried out by spontaneous ingress of various microorganisms from the environment into it. Among the bacteria that can be found with this method of preparing kvass, the most common are various kinds of bacilli, streptococci, lactic acid bacteria of various types, etc. The second way to prepare kvass involves fermenting the food base with yeast with the addition of sugars.

 With yeast fermentation of various food bases, complex biochemical processes occur, due to which aroma, taste, acidity and other advantages of Russian kvass are formed.

 There is also known a method of producing kvass using pure yeast cultures with the addition of pure cultures of lactic acid bacteria, which allows to obtain high-quality kvass with a small amount of extraneous microflora (Koshcheev AK Russian kvass and other drinks. Perm, 1983, 190s. Technological production instructions fermentation kvass. TI 10-04-06-179-88).

 At the same time, kvass does not have specific prophylactic or therapeutic properties, which would make it possible to use them as drinks of a specific therapeutic and prophylactic purpose.

A known method of preparing drinks using bifidobacteria (US patent 4238617, priority of Japan 790223, MKI A 23 C 9/127). The method involves the cultivation of bifidobacteria in a nutrient medium containing 19-20% by weight of rice starch and 1-5% sugar, to the content of viable bifidobacteria cells 10 ⁷ in 1 ml, followed by the preparation of a drink based on this medium. At the same time, there are no indications of the types and strains of bifidobacteria used for these purposes, and the specific therapeutic effect of introducing them into the human body is not indicated.

 For the production of kvass and other similar drinks involving yeast fermentation, no bifidobacteria were used.

 Closest to the claimed is a method of producing kvass according to the author's certificate of the USSR N 1738838, (application 4888313/13, publ. 07.06.92. Bill. 21). The method involves propagating pure cultures of yeast and lactic acid bacteria, introducing them into kvass wort, fermenting it and blending with prescription components, using Streptococcus faecium 770 and Lactobacillus plantanum AH 11/16 from lactic acid bacteria in order to impart therapeutic and prophylactic properties to kvass and increase shelf life. In this case, the therapeutic effect consists in "improving the activity of the gastrointestinal tract and normalizing metabolism."

 It is known from the literature that some strains and types of lactic acid bacteria have the ability to exert one or another specific positive effect on the human body in the relationship of pathogens of intestinal and purulent-inflammatory infections, lowering serum cholesterol, antitumor effect, antiallergic effect, compensation for deficiency in the body of the enzyme lactase and other FEMS Microbiol Kev 1990, 7, p. 175-188; Ann, Med, 1990, 22. p. 37-41).

 However, as follows from the description of the invention, taken as a prototype, the ability of the above bacteria to have a specific therapeutic or prophylactic effect has not been established, the lactobacilli used are not medically significant, are not approved for use in medicine, their characteristics are not presented (antagonistic activity against pathogenic and conditionally pathogenic bacteria, acid formation activity, enzymatic activity, etc.). It is unclear on the basis of what clinical materials the authors claim about the therapeutic effect of the lactobacilli used by them. The area of therapeutic effect of kvass is not clear, since "improving the activity of the gastrointestinal tract" and "normalizing the metabolism, which the authors talk about, are too abstract concepts in relation to a specific product, which gives reason to draw a conclusion about the hypothetical nature of the authors' statement about the therapeutic effect kvass using strains of Streptococcus faecium 770 and Lactobacillus plantanum AH 11/16 ..

 The aim of the present invention is to provide kvass with specific therapeutic and prophylactic properties against acute intestinal infections and dysbacterioses.

 This goal is achieved in that for the preparation of kvass, along with a pure yeast culture, B. longum B379M, B. bifidum 791 and B. bifidum LVA-3 bifidobacteria are used in monoculture or in a mixture.

There are two possible uses for bifidobacteria:
consecutive fermentation of kvass wort with two groups of microorganisms by yeast and bifidobacteria;
introduction of bifidobacteria concentrate into pasteurized kvass after yeast fermentation is completed.

 The proposed strains of bifidobacteria were isolated from the intestines of healthy people, comprehensively studied in experiments in vitro and in vivo, have undergone extensive clinical trials in humans and are approved for use in medical practice for the production of therapeutic preparations of dry bifidumbacterin and bifilong (B.bifidum 791 and B.bifidum strains LVA-3), fermented milk bifidumbacterin and other fermented milk products (B.longum strain B379M and B.bifidum 791.).

 All strains were deposited for the above purpose in the collection of the Museum of Culture of Industrial Microorganisms of the All-Russian Research Institute of Genetics (collection number B.bifidum 791 CMPM B 3300; B.bifidum VLA-3 CMPM B 3299; B.longum B379M-CMPM B 2000).

 The difference of our proposed solution from the prototype is as follows.

 1. For the first time, for the production of kvass, bacteria of human origin isolated from the gastrointestinal tract of healthy people and representing normal human microflora that perform a number of vital functions in the human body, including the role of the first barrier protecting it from the effects of adverse external and internal environment.

 2. Bifidobacteria have not been used for the preparation of kvass.

 3. The proposed strains of bifidobacteria have been thoroughly studied, have undergone extensive clinical testing, the specific therapeutic and preventive effect of each of them has been established, all of them are approved for use in medicine as therapeutic and prophylactic fermented milk products and are widely used in clinical practice in various dosage forms, bifidumbacterin is dry, in tablets, suppositories, in combination with other medicinal products, sour milk bifidumbacterin, etc.). Drugs based on the above strains of bifidobacteria are indicated for prolonged intestinal dysfunction of unknown etiology, for acute intestinal infections (acute dysentery, salmonellosis, escharichiosis, viral diarrhea, staphylococcal infection with lesions of the gastrointestinal tract), for dysbacteriosis of various etiologies as a result of long-term anti-bacterial therapy , radiation exposure and diseases associated with them (allergoses, arthritis, etc.). ("The use of bacterial biological preparations in the practice of treating patients with intestinal infections. Diagnosis and treatment of intestinal dysbiosis", Methodical recommendations, Ministry of Health of the USSR, M. 1986; "Instructions for the use of fermented milk bifidumbacterin", Ministry of health of the USSR, M. 1983).

4. The therapeutic and prophylactic effectiveness of bifid-containing preparations and food products is determined primarily by the number of live bifidobacteria in 1 ml of the drug and is at least 10 ⁸ , while the advantages of kvass, including using lactobacilli (prototype), are determined by other indicators in them proteins, vitamins, organic acids, essential amino acids, mineral salts, trace elements, etc.

 5. The use of bifidobacteria will make it possible to obtain a fundamentally new product with a specific therapeutic and prophylactic effect in the relations of acute intestinal infections, dysbacterioses of various origins and related diseases, while maintaining all of the above advantages of kvass.

 The method is as follows.

A pure yeast culture is transferred to a sterile wort, cultured for 24 hours. After the accumulation of biomass of yeast, the suspension is diluted with sterile wort to a yeast content of 50 million cells in 1 ml of yeast wiring. Then the leaven is introduced into kvass wort in an amount of 3 of its volume. After fermentation, the kvass is separated from the precipitate, pasteurized, cooled to 37-39 ^o C, 3-5 times in volume ferment of bifidobacteria with the number of viable bifidobacteria cells in 1 ml of at least 10 ⁸ and sterile prescription components are introduced into it. Cultivation is carried out at a temperature of 37-38 ^o C for 6-12 hours. Then the kvass is cooled and poured.

It is possible to introduce into the kvass pasteurized after yeast fermentation not bifidobacteria, but a bifidobacteria concentrate (containing at least 10 ¹⁰ -10 ¹¹ viable cells in 1 ml) so that the final product contains at least 10 ⁸ CFU / ml without further cultivation. Obtained according to this option, kvass has all of the above therapeutic and prophylactic properties, but does not contain bifidobacteria metabolism products, which also have some general therapeutic and prophylactic effect (similar to the use of lactobacilli according to the prototype).

 In the proposed method for the preparation of kvass, fermentation is carried out sequentially by two groups of microorganisms with saccharomycetes and bifidobacteria, which allows to obtain a product that has both positive qualities of traditional kvass and specific therapeutic and prophylactic properties due to bifidobacteria B. bifidium 791, B. bifidium LVA-3 or B .longum BZ79M.

 Example 1. Cooking bread kvass.

A pure yeast culture is propagated according to TI 10-04-06-179-88. A pure yeast culture is transferred to containers with sterile wort, and 50 million cells per 1 ml of yeast wiring are generated until yeast accumulates. Ferment is given in kvass wort in an amount of 3 of its volume. Fermentation is carried out at 30-35 ^o C for 10-12 hours.

Example 2. Preparation of starter culture of bifidobacteria. 2 Preparation of kvass involves the use of starter culture of monocultures of strains of bifidobacteria 791, LVA-Z, VZ79M or in a complex (791 or LVA-3) and strain B379M. The ampoule or vial with the dried production strain is opened according to aseptic rules: a sterile liver medium is added with a Pasteur pipette at the rate of 1 ml per 1 dose of lyophilized biomass, mixed thoroughly and transferred to the first tube. A series of ten-fold dilutions are prepared by transferring from each previous tube to the next 1 ml of suspensions up to 10 ⁹ . An additional parallel rows are prepared from diluted 10 ⁶ -10 ⁷ -10 ⁸ in order to increase the volume of seed. Crops are incubated at 37-38 ^o C for 24-32 hours for strains 731 and LVA-3 and 46-72 hours for strain B37EM. Tubes 10 ⁷ -10 ⁸ -10 ⁹ dilutions are taken and used to obtain the 11th passage of the culture. A suspension of the last three dilutions with the growth of typical isolated colonies is transferred to a container with GM medium at a rate of 5-10% by volume, incubated at 33-38 ^o C for 18-24 hours. The resulting culture of passage 11 is introduced into a container with GM medium at the rate of 5-10% by volume, incubated at 37-33 ^o C for 18-24 hours.

 Example 3

The bread kvass prepared according to Example 1 is pasteurized at 65 ^° C for 30 minutes, cooled to 37-38 ^° C, the starter culture of bifidobacteria is introduced in an amount of 3-5 of the total volume, sterile prescription components are added. Cultivation is carried out at 37-33 ^o C for 6-12 hours.

 Example 4

After pasteurization, bifidobacteria concentrate (B.bifidum 791, B.bifidum LVA-3, B.longum B379M) containing in at least 10 ¹⁰ viable bifidobacterial cells in 1 ml is calculated in such a way that the content of bifidobacteria is made into the bread kvass prepared according to example 1 in 1 ml of kvass was 10 ⁸ . Sterile prescription components are added. Kvass is cooled and consumed without subsequent fermentation.

Claims (3)

 1. The method of preparation of kvass, providing for the propagation of pure yeast cultures, introducing them into kvass wort, fermenting it and blending with prescription components, characterized in that after fermentation the kvass is separated from the precipitate, pasteurized, cooled and introduced with bifidobacterium Bifidobacterium longum CMPM B-2000, and / or Bifidobacterium ifudum CMPM B-3300, and / or Bifidobacterium bifidum CMPM B-3190 (in monoculture or in a mixture). 2. The method according to p. 1, characterized in that the bifidobacteria are introduced as a starter culture in an amount of 3-5% by volume with the number of viable cells of at least 10 ⁸ in 1 mm, then they are cultured. 3. The method of claim. 1, characterized in that the bifidobacterium is introduced into a cell concentrate containing not less than 10 ^{1 0} 1 ml.