RU2383139C1 - Method for producing fermented milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used for manufacturing a fermented milk product. The method consists in introducing a brown seaweed biogel called "Laminal" into normalised milk before inoculating the later with a starter culture. The biogel is introduced in amount of 5-10% of the product volume. The mixture undergoes homogenisation, pasteurisation at a temperature of 80-85°C and cooling down to 37-38°C. Then it is ripened during 3-8 hours to form a curd having bifidus bacteria content in the end product not less than 10⁸ CFU/ml. The starter culture consist of Bifidum bifidum No. 1, or No. 791, or LVA-3, or a mixture of barterial cells of Bifidum bifidum No. 1, or No. 791, or LVA-3 and Bifidobacterium longum 379, taken in equal weight fractions, or Bifidum bifidum No. 1, or No. 791, or LVA-3 and Bifidobacterium adolescentis MC-42, taken in equal weight fractions. The mixture is to be inoculated with the starter culture of bididus bacteria in amount of 2-3%.

EFFECT: invention enables to reduce the duration of the ripening process and to improve healthful and organoleptic properties of the product.

3 cl, 2 tbl, 6 ex

Description

The invention relates to food biotechnology and can be used for the production of fermented milk product destination.

At present, enough data has been accumulated on the significant role of intestinal microflora in the human body in order to consider the problem of creating, maintaining and restoring intestinal microcenosis as one of the most important for maintaining the health of individual individuals and the human population as a whole.

Various methods are used to create and restore a disturbed human microbiocenosis.

A well-known product for the prevention and comprehensive treatment of diseases of the gastrointestinal tract is the Laminal brown algae biogel obtained from sea kale (RF Patent No. 2041656 of 05.20.1995). This biogel from brown algae “Laminal” has a pronounced anti-inflammatory, antispasmodic, enveloping effect, accelerates the regeneration of the mucous membrane of the gastrointestinal tract, has a laxative effect, reduces the aggressive activity of the stomach environment, its antibacterial activity is noted.

The disadvantage of this drug is not high enough activity in the restoration of intestinal microflora.

The most studied and practically implemented method of treating dysbacterioses is the introduction of normal microflora into large quantities of bacteria strains in the human body. The ability of some strains of bifidobacteria to ferment milk was used to create fermented milk products. Such products with a content of live bifidobacteria in an amount of at least 10 ⁷ CFU / ml have a significant prophylactic effect.

Closest to the claimed technical solution is a method of preparing a fermented milk product using bifidobacteria of production strains of Bifidobacterium bifidum 791 or B. bifidum LVA-3 or B.longum B 379M for producing fermented milk bifidumbacterin (RF patent No. 2104706, "Method for producing bifid-containing preparations"). The number of viable bifidobacteria cells in 1 ml of this product is 10 ⁷ -10 ⁸ . Sour-milk bifidumbacterin is approved by the Ministry of Health of Russia for use by people of any age, especially for dysbacterioses of various origins. It is prepared as follows. In sterile milk, cooled to 37-38 °, make starter culture of B.bifidum 791 or B.longum In 379M in an amount of 2-5% by volume of the product. Fermented milk is thoroughly mixed, poured into sterile bottles, corked and placed in a thermostat at 37-38 ° C. Stand 10-16 hours until a clot appears.

However, to date, the production of fermented milk bifidumbacterin has not been carried out. This is largely due to its mediocre organoleptic properties: the clot is lumpy, unstable, the phenomena of syneresis are expressed, the product has an unpleasant aftertaste specific for bifidobacteria. All this limits the possibility of using this product on an industrial scale.

The objective of the invention is to obtain a fermented milk product on an industrial scale, accelerating the ripening process and improving its prophylactic and organoleptic properties.

This is achieved by the fact that in the known method for the preparation of a fermented milk product based on live bifidobacteria, comprising introducing the starter culture of bifidobacteria into the normalized milk, mixing and culturing at 37-38 ° C, according to the invention, before adding the starter culture to the milk, the Laminal brown algae biogel is additionally added in an amount of 5-10% by volume of the product, the mixture is homogenized, pasteurized at a temperature of 80-85 ° C, cooled to 37-38 ° C and fermented to form a clot with a concentration of bifidobacteria in the final product kte at least 10 ⁸ CFU / ml for 3-8 hours.

The bacteria used are Bifidum bifidum N 1, or N 791, or LVA-3, or a mixture of bacterial cells Bifidum bifidum N 1, or N 791, or LVA-3 and Bifidobacterium longum 379 taken in equal weight proportions, or Bifidum bifidum N 1, or N 791, or LVA-3 and Bifidobacterium adolescentis MC-42, taken in equal weight proportions, which contribute in the amount of 2-3%.

Adding biogel from brown algae “Laminal” to milk allows you to speed up the process of ripening. Laminal brown algae biogel acts as a prebiotic, providing growing bifidobacteria with substances that stimulate the growth of microorganisms and their high resistance to damaging factors.

The dependence of the time of clot formation on the applied amount of biogel and the seed dose of bifidobacteria is shown in table 1.

As bifidobacteria, the bacteria Bifidum bifidum N 1, or N 791, or LVA-3, or a mixture of bacterial cells Bifidum bifidum N 1, or N 791, or LVA-3 and Bifidobacterium longum 379 taken in equal weight proportions, or Bifidum bifidum, are used N 1, or N 791, or LVA-3 and Bifidobacterium adolescentis MC-42, taken in equal weight proportions.

The claimed ratio of milk, bifidobacteria and biogel from brown algae "Laminal" is determined experimentally and allows you to get the final product with improved organoleptic characteristics and with the number of viable cells of bifidobacteria 10 ⁹ in 1 ml of product. The shift in the ratio of ingredients in one direction or another does not allow to achieve the desired effect.

The proposed technical solution meets the criteria of "novelty", "inventive step" and "industrial application".

The novelty in the claimed technical solution lies in the fact that before introducing into the milk the starter culture in the milk, an additional biogel from brown algae “Laminal” is added.

Below is the rationale for the qualitative and quantitative content of the components in the preparation.

From table 1 it is seen that with a decrease in the amount of biogel from 10.0 to 5.0% with an unchanged amount of starter culture (3%), the cultivation time increases from 3-4 to 5-6 hours. With a decrease in the amount of starter culture from 3 to 2% cultivation increases with the introduction of 10% biogel up to 5-6 hours, with 5% biogel up to 7-8 hours. In this case, the organoleptic properties of the product do not change.

The good organoleptic properties of the preventive product will offer it for systematic use to a wide range of consumers of all ages, especially children.

Clinical trials (conducted on the basis of Polyclinic No. 2 of Nakhodka) showed that when using the biogel complex from brown algae Laminal and bifidobacteria, there was a decrease in the degree of dysbiosis in 80% of children who took, in addition to standard treatment, the biogel complex from brown algae Laminal and bifidobacteria, in 65% of children who took, in addition to standard treatment, Laminal brown algae biogel, and 53% of children who took standard treatment. An analysis of the dynamics of intestinal microflora indicators while taking bifidobacteria and biogel from brown algae Laminal showed that it is in this group that the tendency to increase the number of bifidobacteria and lactobacilli is more pronounced. Also in this group, a decrease in the frequency of occurrence and concentration of yeast-like fungi of the genus Candidae after treatment was recorded (Table 2).

Table number 2 The content of epidemiologically significant representatives of intestinal microbiocenosis in children before and after a course of taking a complex of biogel from algae with bifidobacteria (in lg / g). The name of the microorganism Before treatment After treatment bifidobacteria 8.43 ± 0.87 9.4 ± 0.46 lactobacilli 4.61 ± 1.59 5.50 ± 0.72 E.coli with altered enzymatic activity 6.20 ± 1.04 1.87 ± 0.28 S. aureus 3.34 ± 1.21 1.42 ± 0.97 Proteus 5.43 ± 1.46 3.99 ± 1.28 Mushrooms of the genus Candida 4.13 ± 1.14 2.51 ± 0.81

Example 1. In 100 l of normalized by COM (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 10 l of biogel from brown algae “Laminal” obtained according to patent No. 2041656 are added. The mixture is homogenized pasteurized at a temperature of 80-85 ° C for 30 minutes, cooled to 37-38 ° C, add fermentation from B. bifidum No. 791 in the amount of 3 l and kept in the fermenter at 37-38 ° C for 3 hours (until a clot forms ) The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable cells of bifidobacteria is 10 ⁹ in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Example 2. In 100 l of SOM normalized (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 5 l of Laminal brown algae biogel are added. The mixture is homogenized, pasteurized at a temperature of 80-85 ° C for 30 min, cooled to 37-38 ° C, add starter from B. bifidum LVA-3 in an amount of 3 L and kept in an fermenter at 37-38 ° C for 6 hours ( until a clot forms). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable bifidobacteria cells is 10 in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Example 3. In 100 l of normalized by COM (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 10 l of biogel from brown algae “Laminal” are added. The mixture is homogenized, pasteurized at a temperature of 80-85 ° C for 30 minutes, cooled to 37-38 ° C, add fermentation from B. bifidum No. 1 in an amount of 2 L and kept in the fermenter at 37-38 ° C for 6 hours (until clot formation). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable cells of bifidobacteria is 10 ¹⁰ in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Example 4. In 100 l of SOM-normalized (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 10 l of Laminal brown algae biogel are added. The mixture is homogenized, pasteurized at a temperature of 80-85 ° C for 30 min, cooled to 37-38 ° C, make starter culture from a mixture of strains B.bifidum No. 1 and Bifidobacterium longum 379, taken in equal weight proportions, in an amount of 1 l and kept in the fermenter at 37-38 ° C for 8 hours (until a clot forms). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable cells of bifidobacteria is 10 ⁹ in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Example 5. In 100 l of normalized by COM (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 10 l of biogel from brown algae “Laminal” obtained according to patent No. 2041656 are added. The mixture is homogenized pasteurized at a temperature of 80-85 ° C for 30 minutes, cooled to 37-38 ° C, add starter from B. bifidum N 791 and Bifidobacterium adolesctntis MC-42, taken in equal weight fractions, in an amount of 3 l and kept in fermenter at 37-38 ° C for 3 hours (until a clot forms). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable cells of bifidobacteria is 10 ⁹ in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Example 6. In 100 l of SOM-normalized (10%) milk, sterilized in a standard way in a fermenter and cooled to T - 85-80 ° C, 5 l of Laminal brown algae biogel are added. The mixture is homogenized, pasteurized at a temperature of 80-85 ° C for 30 minutes, cooled to 37-38 ° C, add starter from B. bifidum LVA-3 and Bifidobacterium longum 379, taken in equal weight proportions, in an amount of 2 l and incubated in the fermenter at 37-38 ° C for 8 hours (until a clot forms). The finished product has a dense stable clot, the consistency of thick sour cream, a pleasant acidophilic taste and smell. The number of viable cells of bifidobacteria is 10 ⁹ in 1 ml of the product. The product is cooled and stored at + 6 ° C. The shelf life of the finished product is 15 days.

Claims (3)

1. A method of preparing a fermented milk product based on live bifidobacteria by adding the starter culture of bifidobacteria into the milk, mixing and culturing at 37-38 ° С, characterized in that before adding the starter culture to the normalized milk, the Laminal brown algae in the amount of 5- 10% by volume of the product, the mixture is homogenized, pasteurized at a temperature of 80-85 ° C, cooled to 37-38 ° C and fermented to form a clot with a concentration of bifidobacteria in the final product of at least 10 ⁸ CFU / ml for 3-8 hours. 2. The method according to claim 1, characterized in that the bacteria Bifidum bifidum N 1, or N 791, or LVA-3, or a mixture of bacterial cells Bifidum bifidum N 1, or N 791, or LVA-3 and Bifidobacterium are used as starter culture longum 379, taken in equal weight proportions, or Bifidum bifidum N 1, or N 791, or LVA-3 and Bifidobacterium adolescentis MC-42, taken in equal weight proportions. 3. The method according to claim 1, characterized in that the leaven of bifidobacteria contribute in the amount of 2-3%.