RU2276848C1 - Composition for preparing of cultured milk product for gerodietary feeding - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: composition contains 3.2%-fat milk or fat-free milk, dried fat-free milk, lactulose concentrate, lactic acid starter, biologically active immunovite introduced in an amount of 0.55-0.88% by weight of product, potassium citrate, iron sulfate, zinc sulfate, vitamin A, vitamin E, vitamin C, vitamin D₂, vitamin B_c, and water. Composition allows cultured milk product to be obtained for feeding of old people. Said product is characterized by antioxidant and immunocorrecting properties facilitating in keeping normal activities of individual's organism. Stable homogeneous coagulum formed has improved properties providing high stability, lack of delamination and swelling, increased viscosity, acidity and pH value facilitating in reduction of fermentation time.

EFFECT: improved organoleptical properties, attractive appearance, soft taste and consistency of product.

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Description

The invention relates to the dairy industry, in particular to the production of a liquid fermented milk product intended for nutrition of the elderly.

A known composition for the preparation of a fermented milk product of herodietic nutrition, containing normalized milk (3.2% fat) or skim milk, skimmed milk powder, lactulose concentrate, kefir starter, potassium citrate, ferrous sulfate, zinc sulfate, vitamins: A, E, C, D ₂ , Sun and water [1].

The disadvantage of this composition is the minimum amount in a known composition of biologically active substances that have a biological effect on increasing the body's resistance to harmful factors, stimulating the body's immune system.

This limits the use of the known composition for nutrition of the elderly.

As a result of research, a list of indispensable nutritional factors and their ratio in the diet of an elderly person has been determined. The composition of food must necessarily include special substances and additives that slow down age-related changes at the cellular level, neutralize aggressive chemical particles that contribute to the aging of the body at the cellular level (antioxidants); substances that contribute to the restoration of damage to the genetic apparatus (repair activators); blood purifiers that remove toxins from the body; other agents that improve the metabolism of brain cells.

The technical result of the claimed invention is to obtain a fermented milk product for nutrition of the elderly, with antioxidant, immunocorrection properties, contributing to the maintenance of normal functioning of the body, as well as forming a stable homogeneous clot with improved properties, with high stability, the absence of delamination and swelling, with increased viscosity, acidity and PH, which help to reduce ripening time, improve organoleptic display Atelier - appearance, taste, consistency of the product.

The technical result is achieved in that the composition for the preparation of a fermented milk product for herodietic nutrition, containing milk with a fat content of 3.2% or skim milk, skimmed milk powder, lactulose concentrate, kefir yeast, potassium citrate, ferrous sulfate, zinc sulfate, vitamins A, E, C, D ₂ , Sun and water additionally contains a biologically active additive immunovit, introduced in an amount of 0.55 ÷ 0.88% by weight of the product, in the following ratio of components, wt.%:

Milk with a fat content of 3.2% or skim milk 44.5 ÷ 89.0 Skimmed milk powder 2.4 ÷ 6.5 Lactulose concentrate 2.84 ÷ 5.71 Kefir sourdough 3.0 ÷ 5.0 Dietary supplement immunovit 0.55 ÷ 0.88 Potassium citrate 0,1 ÷ 0,11 Iron sulfate 0.00739 ÷ 0.0085 Zinc Sulfate 0.0058 ÷ 0.0080 Vitamin A 0,0002 Vitamin E 0,00098 ÷ 0,0013 Vitamin C 0.0122 ÷ 0.0130 Vitamin D ₂ 4.9 · 10 ^-7 ÷ 6.2 · 10 ^-7 Vitamin Bc 4.4 · 10 ^-5 ÷ 6.1 · 10 ^-5 Water Rest

The composition of Immunovit (TU 9291-004-29253495-99) in%, in terms of solids:

1. Vitamins: Thiamine (B ₁ ) 14.2 Pantothenic acid (B ₃ ) 67.2 Niacin (B ₅ ) 460.0 Riboflavin (B ₂ ) 16,4 Pyridoskin (B ₆ ) 17.0 Folic Acid (Bc) 17.0 Cyanocobalamin (B ₁₂ ) 54.0 Biotin (N) 0.6 Inositol 17.1 Tocopherol (E) 20,0 2. Minerals: Phosphorus 2600.0 Potassium 1935.0 ÷ 2500.0 Sodium 395.0 Calcium 248.0 Magnesium 33.0 Copper 1.28 Zinc 7.28 Manganese 3.38 Silicon 800,0 Sulfur 30,0 Selenium 2.0 3. Amino acids: Alanine 2.65 Arginine 1.66 Aspartic acid 3.70 Valine 2.12 Glycine 1.75 Methionine 0.58 Leucine 2,53 Lysine 2.69 Serine 1.79 Threonine 1.92 4. Mass fraction of moisture No more than 10.0

Statistics confirm a massive and persistent deficiency in our food of vital proteins, vitamins and trace elements. There are no reserves of these substances in the body, they cannot be put off for the future, therefore they must be contained in the daily diet. Most modern refined foods are deprived of these micronutrients. Therefore, new types of food products for general and special purposes using biologically active additives (BAA) are needed. Supplements are an effective and simple way to correct nutrition. This is not a medicine, but concentrates of natural biologically active substances isolated from food raw materials, marine, mineral origin, plants. Supplements are intended for direct intake or introduction into the composition of food products in order to enrich the human diet with individual biologically active substances or their complexes.

Immunovit is a bioadditive of the latest generation of yeast autolysates, as Environmentally friendly baker's yeast is used as a feedstock.

Dietary supplement Immunovit is intended for preventive and therapeutic nutrition of people with low immunity to raise it, because the immune system of the human body plays a key role in maintaining the constancy of the internal cultural composition of its environment in the fight against pathogenic microbes and tumor diseases. Immunovit contains the whole set of interchangeable and irreplaceable amino acids in the α-form, vitamins and macronutrients, antioxidants, biosorbents, antidepressants. Nature itself endowed baker's yeast with such a rich composition that a food product made from them has no analogues in its concentration of nutrients and growth substances. Immunovit is a metabolic regulator of metabolism, has strong antioxidant properties and a powerful immunostimulating effect. Immunovit increases the concentration of serum interferon in the blood, tumor necrosis factor, interleukins 2 and 6, complement, which are reduced with long-term chronic diseases in patients. Strengthens the effect of drugs, relieves allergies. An important advantage of Immunovit is that it can be widely used as a prophylactic that increases the immunological and general resistance of the body. Immunovit cleanses the body of toxins, prevents various diseases, slows down aging, prolongs life. The mass fraction of immunovit 0.55–0.88% of the mass of the product is selected taking into account its optimal effect on the body of an elderly person, and thanks to it, an increase in the immunological and general resistance of the body, replenishment of the necessary biological substances for humans is achieved. When the claimed mass fraction of immunovitis occurs, the interaction of milk protein molecules and immunovitis. The result is a stable homogeneous clot with improved properties, which has high stability, the absence of delamination and swelling of the product. There is an increase in viscosity, acidity and pH of the claimed product, which help to reduce the ripening time, improve organoleptic characteristics - appearance, taste, texture of the product. With smaller amounts of immunovitis (<0.55%), the necessary effect is not achieved, which is expressed in insufficient preventive action; the number of introduced interchangeable and irreplaceable amino acids, vitamins, macro- and microelements, nucleic-peptide complex, rare polysaccharides with antitumor effect, glucans and manans, dietary fiber is reduced. The effect of immunovitis is reduced as an additive that makes up for the deficiency of necessary biological substances, prevents various diseases, cleanses the body of toxins. With large quantities (> 0.88%), the organoleptic characteristics of the product deteriorate, a specific smell appears, which can contribute to a decrease in consumer properties. Excess immunovit also worsens the technological and rheological properties of the product: with high-temperature, mechanical processing, sticking, burning of the product may occur, which leads to a decrease in its nutritional value. When the content of immunovit in the product exceeds the declared amount, the relative viscosity of the mixture increases (thickening), which leads to disruptions of the process, additional difficulties in transporting the product through the stages of the process and washing equipment. The inventive product has a reduced calorie by reducing the mass fraction of fat to 1.5% and 0.7%, since the consumption of fat in old age is recommended to limit. Excess fat leads to a violation of lipid metabolism in the body and, as a consequence, to obesity. What is associated with a decrease in enzyme activity.

Increasing the mass fraction of milk proteins to 3.3-3.9% and certain amino acids (valine, arginine, glycine) in the product increases the biological value, since insufficient protein intake in old age is the cause of muscular weakness in the elderly, weakening of the digestive system causing general exhaustion of the body. The product is enriched with vitamins such as E, B ₁ , B ₂ , B ₃ , B ₆ , B ₁₂ , folic acid, biotin, inositol contained in immunovite, as well as mineral elements: selenium, silicon, cobalt, manganese, iron, calcium potassium and others

The inventive combination of features allows you to get a product with high biological value, antioxidant, immunocorrection properties. Deviations to a greater or lesser extent from the declared values lead to a deterioration in the organoleptic characteristics of the product, which contributes to a significant decrease in its consumer properties, disruption of the technological process, a decrease in biological value, a decrease in antioxidant and immunocorrection properties and a preventive effect.

A fermented milk product for gerodietetic nutrition is obtained as follows.

When preparing a product of 1.5% fat, skimmed milk powder in an amount of, for example, 47.0 ÷ 65.0 kg is dissolved in 285 ÷ 390 l of water at a temperature of 35 ÷ 40 ° C and introduced into milk normalized in fat, taken in an amount for example, 445 ÷ 453 kg, mix, after which 1.2-1.3 l of an aqueous solution of vitamin C with a concentration of 10%, 46-61 ml of an aqueous solution of vitamin B (folic acid) with a concentration of 1% are added to the resulting mixture, 23 , 2-23.5 ml of vitamin A with a concentration of 8.6%, 32.0-36.0 ml of vitamin E with a concentration of 30%, 1.0-1.1 ml of vitamin D ₂ with a concentration of 0.5%, 0, 8-0.85 L of iron sulfate concentration of 10%, 0,58-0,70 l zinc sulphate at a concentration of 10%, 3.0-3.3 l potassium citrate at a concentration of 30%, lactulose 28,6-57,0 remaining amount of water. Immunovit in the amount of 5.5-8.8 kg is dissolved in 55-88 kg of reconstituted skim milk and added to the resulting mixture. The mixture is stirred and pasteurized at a temperature of 74 ÷ 78 ° C, cooled to a fermentation temperature of 21 ÷ 25 ° C and make fungal or kefir production yeast. Sour for 8-12 hours to obtain a clot and acidity of 70 ± 80 ° T, cool to 18-20 ° C and carry out the bottling of the product.

In the preparation of non-fat fermented milk product, skimmed milk powder in an amount of, for example, 24.0-31.0 kg is dissolved in 240-310 l of the original skim milk, after which the resulting mixture is added to the remaining portion of skim milk taken in an amount of, for example, 619- 580 l, mix, then add the components, similarly to the above method. The resulting mixture is mixed and pasteurized also at 74 ÷ 78 ° C, cooled to a fermentation temperature of 21 ÷ 25 ° C and make the starter. Fermented with kefir sourdough for 8-12 hours until a clot and acidity of 70 ÷ 80 ° T are obtained, cooled to 18 ÷ 20 ° C and the product is bottled.

Example 1

To obtain 1000 kg of a liquid fermented milk product with a mass fraction of fat of 1.5%, the starting components are taken in the following quantities, kg:

Normalized milk, fat content 3.2% 445.0 Skimmed milk powder 65.0 Lactulose concentrate 28.6 Kefir sourdough 30,0 Immunovit 5.5 Potassium citrate 1,1 Iron sulfate 0,085 Zinc Sulfate 0,062 Vitamins: A 0.0019 E 0.010 FROM 0.130 D ₂ 5.1 · 10 ^-6 Bc 4.6 · 10 ^-4 Water The rest is up to 1000 kg

Example 2

To obtain 1000 kg of a liquid fermented milk product with a mass fraction of fat of 1.5%, the starting components are taken in the following quantities, kg:

Normalized milk, fat content 3.2% 450,0 Skimmed milk powder 57.0 Lactulose concentrate 42.6 Kefir sourdough 30,0 Immunovit 7.2 Potassium citrate 1,1 Iron sulfate 0,080 Zinc Sulfate 0,0580 Vitamins BUT 0.002 E 0.0110 FROM 0,1240 D ₂ 5.6 · 10 ^-6 Sun 5.3 · 10 ^-4 Water The rest is up to 1000 kg

Example 3

To obtain 1000 kg of a liquid fermented milk product with a mass fraction of fat of 1.5%, the starting components are taken in the following quantities, kg:

Normalized milk, fat content 3.2% 453.0 Skimmed milk powder 47.0 Lactulose concentrate 56.8 Kefir sourdough 50,0 Immunovit 8.8 Potassium citrate 1,1 Iron sulfate 0,0750 Zinc Sulfate 0,070 Vitamins: A 0.002 E 0.013 FROM 0.125 D ₂ 6.1 · 10 ^-6 Sun 6.1 · 10 ^-4 Water The rest is up to 1000 kg

The liquid fermented milk product obtained according to examples 1-3 has the following composition: fat - 1.5%, protein - 3.3 ÷ 3.9%, solids 13.6 ÷ 13.9%; minerals: iron - 1.67-1.78 mg, zinc - 1.54-1.57 mg, phosphorus - 16.1-25.4 mg, potassium - 13.5-21.7 mg, sodium - 2.4 -3.8 mg, calcium -1.5-2.4 mg, manganese - 0.02-0.03 mg, silicon - 4.8-7.8 mg, selenium - 0.012-0.019 mg, sulfur - 0.183- 0.294 mg, vitamins: C - 7.5 mg. D ₂ - 0.00055 mg, E - 1.12-1.19 mg, A - 0.20 mg, folic acid - 0.144-0.206 mg, B ₁ - 0.087-0.139 mg, B ₂ - 0.100-0.160 mg, B ₃ - 0.41-0.47 mg, B5 - 2.8-4.4 mg, B ₆ - 0.08-0.137 mg, B ₁₂ - 0.33-0.167 mg, N - 0.0036-0 0058, inositol - 0.104-0.167 mg; lactulose - 1.0-2.0%.

A fermented milk product has a high biological value, therapeutic and prophylactic properties, helps maintain normal intestinal microflora, is a source of satisfying the body's needs for a complete protein, rich in essential amino acids, vitamins and minerals. The ratio of the main ingredients in the product is selected taking into account the physiological characteristics of the assimilation and metabolism of the elderly person.

The product is based on natural symbiotic sourdough (kefir fungi), the fermentation of which enriches milk with beneficial microflora:

- mesophilic lactic streptococci, providing acid formation and clot formation;

- aroma-forming lactic streptococci, forming aromatic substances (volatile acids) and carbon dioxide in kefir;

- thermophilic lactic acid sticks, affecting the process of ripening;

- yeast developing at the end of ripening;

- acetic bacteria, contributing to the formation of a viscous clot.

Together with lactulose, which is part of the product, the beneficial microflora of kefir creates favorable conditions for the restoration and creation of a disturbed microbiocenosis of an elderly person.

The presence of immunovitis in the product allows recommending it in case of cardiovascular diseases, stresses, oncological and catarrhal diseases, and immunodeficiency states of the body. Having antioxidant properties, the product is a regulator of metabolic processes in the body, has antiallergenic properties.

The product is characterized by low calorie content, has bifidogenic properties. It has a clean sour-milk, refreshing taste and smell, has a uniform consistency with a disturbed clot, is easily absorbed.

Example 4

To obtain 1000 kg of non-fat liquid sour milk product, the starting components are taken in the following quantities, kg:

Skim milk  890.0 Skimmed milk powder 37.9 Lactulose concentrate 28,4 Kefir sourdough 30,0 Immunovit 5.5 Potassium citrate 1,1 Iron sulfate 0,085 Zinc Sulfate 0,062 Vitamins: A 0.002 E 0.0098 FROM 0.129 D ₂ 4.9 · 10 ^-6 Sun 4.4 · 10 ^-4 Water The rest is up to 1000 kg

Example 5

To obtain 1000 kg of non-fat liquid sour milk product, the starting components are taken in the following quantities, kg:

Skim milk 880.0 Skimmed milk powder 31,0 Lactulose concentrate 42.9 Kefir sourdough 30,0 Immunovit 8.8 Potassium citrate 1,1 Iron sulfate 0,080 Zinc Sulfate 0.059 Vitamins: A 0.002 E 0.011 FROM 0,126 D ₂ 5.7 · 10 ^-6 Sun 5.4 · 10 ^-4 Water The rest is up to 1000 kg

Example 6

To obtain 1000 kg of non-fat liquid sour milk product, the starting components are taken in the following quantities, kg:

Skim milk 856.0 Skimmed milk powder 24.0 Lactulose concentrate 57.1 Kefir sourdough 50,0 Immunovit 7.2 Potassium citrate 1,0 Iron sulfate 0,0739 Zinc Sulfate 0.0665 Vitamins: A 0.002 E 0.0125 FROM 0.122 D ₂ 6.210 ^-7 Bc 6.1 · 10 ^-4 Water The rest is up to 1000 kg

The non-fat fermented milk product obtained according to examples 4-6 has the following composition: fat - 0.07-0.08%, protein - 3.7-4.2%, solids 13.5 ÷ 13.9%; minerals: iron - 1.67-1.78%, zinc - 1.54-1.57%, phosphorus - 16.1-25.4 mg, potassium - 13.5-21.7 mg, sodium - 2, 4-3.8 mg, calcium 1.5-2.4 mg, manganese - 0.2-0.03 mg, silicon - 4.8-7.8 mg, selenium - 0.012-0.019 mg, sulfur - 0.183- 0.294 mg; Vitamins: C - 7.5 mg. D ₂ - 0.0005 mg, E - 1.12-1.19 mg, A - 0.20 mg, folic acid - 0.144-0.206 mg, B ₁ - 0.087-0.139 mg, B ₂ - 0.100-0.160 mg, B ₃ - 0.41-0.47 mg, B ₅ - 2.8-4.4 mg, B ₆ - 0.08-0.137 mg, B ₁₂ - 0.33-0.167 mg, N - 0.0036- 0.0058 mg, inositol - 0.104-0.167 mg of lactulose - 1.0-2.0%.

The presence of immunovit in the product gives therapeutic and prophylactic properties to the consumed product, contributes to the rapid restoration of strength to a weakened body, and determines good compatibility with drugs, including antibiotics.

The positive effect of the product on the body is due to the presence of kefir starter and lactulose, which determine its bifidogenic properties and contribute to the normalization of intestinal microflora.

The balance of the main ingredients in the product corresponds to the characteristics of the metabolic processes of the body of an elderly person.

The product has a pleasant sour-milk taste, high biological value, antioxidant properties, is easily digestible.

The production of this fermented milk product will allow expanding the assortment of herodietic products and efficiently using secondary dairy resources containing proteins, minerals and vitamins.

The use of this product, which has bifidogenicity, low calorie content and provides sufficiency, optimal composition and balance of food, will contribute to a slowed aging rate.

The source of information

1. RF patent No. 2196432, publ. 01/20/2003. Bull. No. 2 (prototype).

Claims (1)

Composition for the preparation of a fermented milk product for herodietic nutrition, containing milk with a fat content of 3.2% or skim milk, skimmed milk powder, lactulose concentrate, kefir sourdough, potassium citric acid, sulfuric acid iron, sulfuric acid zinc, vitamins A, E, C, D ₂ , Sun and water, characterized in that it additionally contains a biologically active additive immunovit, introduced in an amount of 0.55 ÷ 0.88% by weight of the product, in the following ratio of components, wt.%: Milk with a fat content of 3.2% or skim milk 44.5 ÷ 89.0 Skimmed milk powder 2.4 ÷ 6.5 Lactulose concentrate 2.84 ÷ 5.71 Kefir sourdough 3.0 ÷ 5.0 Dietary supplement immunovit 0.55 ÷ 0.88 Potassium citric acid 0,1 ÷ 0,11 Sulfuric Iron 0.00739 ÷ 0.0085 Zinc Sulfuric Acid 0.0058 ÷ 0.0080 Vitamin A 0,0002 Vitamin E 0,00098 ÷ 0,0013 Vitamin C 0.0122 ÷ 0.0130 Vitamin D ₂ 4.9 · 10 ^-7 ÷ 6.2 · 10 ^-7 Vitamin sun 4.4 · 10 ^-5 ÷ 6.1 · 10 ^-5 Water Rest