RU2548497C1 - Method for production of multi-purpose food additive with biocorrection properties - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: method for production of a multi-purpose food additive with biocorrection properties involves preparation of base components in the form of oat flour and/or disintegrated oat grains and/or "Hercules" oat flakes, subsequent fermentation with a starter, sediment separation, drying and milling. Additionally, one introduces the base components represented by lentils, barley grains and bulgur taken at a ratio of 2:1:1:1 to oat; after sediment separation one additionally introduces a protective mixture in an amount of 10% of the fermentate with subsequent freezing to a temperature equal to minus 51-55°C. Fermentation is performed with a complex probiotic starter "Bifivit" or Lactobacillis plantarum 31, Bifidobacterium adolescentis MS-42, Propionibacterium shermanii E6 at a ratio of 1:1:1 or Lactobacillis plantarum 31 or Bifidobacterium adolescentis MS-42 or Propionibacterium shermanii E6 till active acidity pH is equal to 5.5-6.5 or with Lactobacillus acidophilus strain till active acidity pH is equal to 5.1-6.0. Sediment separation is performed by way of centrifugation; drying is performed in a lyophilic way during 18-20 hours till moisture content is equal to 12-14%; sediment is milled into powder with particles dispersivity equal to nearly 250-300 mcm.EFFECT: invention allows to produce an additive with increased nutritive and biological value and increased storage life, manifesting immune-modulating and detoxic properties.7 cl, 1 dwg, 6 tbl, 1 ex

Description

The invention relates to the food industry and can be used to obtain a universal food supplement with biocorrelation properties intended for direct consumption in food in order to strengthen general immunity in the autumn-winter period or to enrich food products.

A known method of preparing a biologically active food product, which consists in preparing grains of food grains (oats, millet, rice or a mixture of oatmeal with wheat bran) and their subsequent fermentation by lactic microorganisms (see RF patent 2189153, 2002).

When preparing the product by this method, only cereal cereals are used as components, although legumes are not inferior to cereals in nutritional and biological value, but are superior. The protein content in legumes is an order of magnitude higher than in cereals. Also, the method provides a time-consuming process of preparing a sour base with a long subsequent fermentation, which is also a disadvantage of this method.

A known method of producing a bio-oat food product obtained by preparing oat raw materials, preparing a fermentable mixture, cooling to a fermentation temperature, introducing fermentation, fermentation, homogenization, secondary fermentation, introducing food fillers, mixing and cooling (see RF patent 2342854, 2009) . A substrate for primary fermentation is prepared from malted oats and wholemeal oats. As a starter culture, a mixture of microorganisms - Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus cerevisiae, Sacharomyces cerevisiae and Bacillus subtilis - in the presence of a 0.5% fructose solution is used.

The disadvantage of the method of production of this product is the laborious preparation of the fermented mixture, as well as multi-stage and long-term fermentation.

Closest to the proposed invention is a method for producing fermented oatmeal jelly obtained by fermentation of oatmeal and / or broken oat grains and / or Hercules oatmeal with starter cultures such as kurunga, Indian rice, Tibetan fungus, Santa Rus or kefir fungi. Fermentation is carried out for 48-72 hours. Then the enzyme is filtered, dried at a temperature of 50 ° C and ground into powder (Fermented products. URL: http://nar-sred.com.ua/nar-sred-sredstva-ovsvanii-kisel .html (accessed date 06/08/13)).

A significant disadvantage of this method is the absence or almost complete absence in the composition of the starter cultures of bifidobacteria, which, along with lactobacilli, inhabit the human intestines, being its natural inhabitants, and are necessary for normal digestion.

The objective of the invention is to improve the method of obtaining a universal food supplement with bio-correcting properties, intended both for direct consumption in food in order to strengthen general immunity in the autumn-winter period, and for the enrichment of food products.

The technical result of the invention is to increase the nutritional and biological values of the nutritional supplement, its physiological functionality, manifested in immunomodulating and detoxifying properties, as well as increasing the shelf life.

The technical result is achieved by the fact that in the method for producing a universal food additive with bio-correcting properties, which includes preparing the components of the base in the form of oat flour and / or broken oat grains and / or Hercules oat flakes, subsequent fermentation with sourdough, separation of the precipitate, drying, grinding , in addition, lentils, barley grain and bulgur, taken in the ratio with oats as 2: 1: 1: 1, are added as components of the base, and after separation of the precipitate, a protective mixture is additionally added in an amount of 10% of the enzyme with pos further freezing to a temperature of -51 - -55 ° C, while fermentation is carried out with a complex probiotic sourdough Bifivit or Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42, Propionibacterium shermanii E6 in a ratio of 1: 1: 1, or Lactobacillis plantarum 31 Bifidobacterium adolescentis MC-42, or Propionibacterium shermanii E6 to an active acidity of pH 5.5-6.5, or acidophilus bacillus strain Lactobacillus acidophilus to an active acidity of pH 5.1-6.0, and the precipitate is separated by centrifugation, freeze-drying is carried out by way for 18-20 hours to a moisture content of 12-14%, crushed into a powder with a particle size of approx about 250-300 microns.

Upon receipt of the food supplement, we recommended using Bifivit complex probiotic starter culture as starter cultures, fermentation is carried out for 18-24 hours at a temperature of 37 to 42 ° C, or an acidophilic bacillus strain Lactobacillus acidophilus, while fermentation is carried out for 10 -12 hours at a temperature of 37 to 42 ° C.

When receiving a food supplement intended for inclusion in food recipes as a starter culture, we recommended using cultures of microorganisms adapted for the production of meat products Lactobacillis plantarum 31 from the All-Russian collection of industrial strains of the All-Russian Scientific Research Institute of Genetics; Bifidobacterium adolescentis MC-42, Propionibacterium shermanii E6 from the collection of the Central Laboratory of Microbiology VNIMI, in the ratio 1: 1: 1 or independently for 24 hours at a temperature of 30 to 37 ° C. These microorganism strains have the potential for growth on meat substrates.

Before making the starter culture, the substrate is cooled to the fermentation temperature necessary for the normal functioning of microorganisms.

The modeling of the food additive formulation and its optimization by macro- and microelement composition was carried out in the Generic 2.0 program (Certificate on official registration of the computer program No. 2005611720). The food supplement contains lentils, oats, barley and bulgur in the ratio 2: 1: 1: 1 as the main components. The combination of cereals and legumes is advisable because they alone cannot provide the necessary amount of proteins and fatty acids to the human body.

Lentils in comparison with other legumes contain the most protein, second only to soy, about 24.0%. Lentils are an excellent source of macro- and microelements, vitamins (K - 672 mg%, Na - 101 mg%, Mg - 70 mg%, F - 294 mg%, Ca - 83 mg%, Fe - 15.9 mg%, Zn - 2.0 mg%, Mn -2.0 mg%, Cu - 0.50 mg%, S, I, β-carotene - 0.03 mg%, Bi - 0.50 mg%, B ₂ - 0.121 mg %, PP - 1.80 mg%).

Oats are characterized by the most favorable ratio of carbohydrates, proteins, fats and B vitamins (40% starch, 11-18% protein, 6.5% fat). Oat improves blood composition and renews it, prevents blood clots, normalizes metabolism, and boosts immunity.

Barley grains, as well as oats, are characterized by a high content of water-soluble dietary fiber beta-glucans, which help cleanse the body of harmful substances and lower blood sugar and “bad” cholesterol. Naturally, in combination with live enzymes contained in probiotic bacteria, the positive prophylactic and therapeutic effect of oats and barley is multiplied.

Bulgur - non-traditional and rarely used by domestic producers of food products, cereals made from durum wheat. The grains are processed with hot water or steam, dried thoroughly (traditionally in the sun), after which the shell is separated from them and crushed.

Bulgur is recommended to eat for people suffering from metabolic disorders. Bulgur is useful in the high content of B vitamins. This cereal is a good source of natural phosphorus, the content of which exceeds the amount of this macrocell in other grains by 2 times.

The use of Bifivit starter culture or Lactobacillus acidophilus strain enriches the product with a number of vitamins, including vitamin B ₁₂ produced by propionic acid bacteria. Lactic acid bacteria, being aerobic microorganisms, carry out the process of fermentation in the presence of oxygen, while bifidobacteria are anaerobes. When these two types of microorganisms are combined, the ripening process will take place both under aerobic and anaerobic conditions.

The starter cultures used have probiotic properties: they normalize the digestive activity of the gastrointestinal tract, improve metabolic processes, and contribute to the restoration of natural immunity. The acidic environment created by the formation of lactic and acetic acids improves the absorption of calcium, iron and vitamin D.

Obtaining a universal food additive with bio-correcting properties, fermented by the proposed starter cultures, is characterized by a high content of microbial biomass and helps to improve the properties of the finished products when it is introduced into the recipe. The products of cell metabolism resulting from fermentation additionally enrich the supplement with nutrients, increasing its biological value, as evidenced by the results of biotesting with Tetrahymena pyriformis ciliates (Fig. 1) in media with 1% content of enzymes.

The proposed method is implemented as follows: the basis of the food additive substrate includes lentils, polished grains of oats, barley and bulgur in a ratio of 2: 1: 1: 1. Lentils, polished grains of oats and barley are poured with warm water at a temperature of 40-50 ° C and ground in a homogenizer. Bulgur groats are pre-fried for 10-15 minutes until a “nutty” flavor appears and mixed with a homogenized mixture. The resulting substrate is pasteurized at a temperature of 80 ° C for 20 minutes and cooled to a fermentation temperature. Fermentation is carried out at a temperature of 37-42 ° C to an active acidity of pH 5.5-6.5 using the Bifivit probiotic sourdough containing a complex of antagonistically active bifidobacterium bifidum, Bifidobacterium longum, Lactococcus bifidobacterium bifidum lactis ssp.diacetilactis, Lactococcus lactis ssp.cremoris, Propionibacterium freudenreichii, Acetobacter ssp.aceti, initial concentration of live bacterial cells 10 ⁹ CFU / g; or using an acidophilic bacillus starter culture - Lactobacillus acidophilus strain, initial concentration of live bacterial cells of 10 ⁹ CFU / g at a temperature of 37-42 ° C to an active acidity of pH 5.1-6.0; or using a liquid mixture of cultures of microorganisms adapted for the production of meat products Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42, Propionibacterium shermanii E6, in a ratio of 1: 1: 1 or independently at a temperature of 32-37 ° C to an active acidity of pH 5.5 -6.5, the initial concentration of live bacterial cells is 10 ⁹ CFU / g. Dry cultures are restored in whey for 24 hours at a temperature of 30-37 ° C. Then the enzyme is centrifuged, a mixture of a 10% sucrose solution and a 1% gelatin solution in a ratio of 2: 1 in an amount of 10% by weight of the enzyme is added as a protective mixture, frozen to a temperature of -51 - -55 ° C for 18- 20 hours and freeze-dried for 18-20 hours to a moisture content of 12-14%, pulverized to a particle size of about 250-300 microns.

Thanks to the fried bulgur, the additive has a pleasant nutty aroma and goes well with any vegetable, fruit or vegetable components, including medicinal herbs, which are not included in the list of prohibited food by the Chief State Sanitary Doctor of the Russian Federation.

Example 1

The basis of the food supplement substrate includes lentils, polished grains of oats, barley and bulgur in a ratio of 2: 1: 1: 1. Lentils, polished grains of oats and barley are poured with warm water at a temperature of 40-50 ° C and ground in a homogenizer. Bulgur groats are pre-fried for 10-15 minutes until a “nutty” flavor appears and mixed with a homogenized mixture. The resulting substrate is pasteurized at a temperature of 80 ° C for 20 minutes and cooled to a fermentation temperature. Fermentation is carried out using the Bifivit complex probiotic sourdough, 1 g of sourdough is added per 1 g of substrate, for 18 h at a temperature of 37 ° C active acidity pH 5.5-6.5. Then the enzyme is centrifuged, a mixture of a 10% sucrose solution and a 1% gelatin solution in a 2: 1 ratio in an amount of 10% by weight of the enzyme is added as a protective mixture, frozen to a temperature of -51 - -55 ° C for 18 hours and freeze-dried for 20 hours to a moisture content of 12-14%, and ground into a powder dispersion of about 250-300 microns.

Example 2

A food supplement is obtained in a similar manner to Example 1, in which case a starter culture based on an acidophilic bacillus is used - a strain of Lactobacillus acidophilus, which is added from the calculation: 1 g of starter culture is added to 1 g of the substrate. Fermentation is carried out for 12 hours at a temperature of 42 ° C to a value of active acidity pH 5.1-6.0.

Example 3

The food supplement is obtained in the same manner as in Example 1, wherein the fermentation is carried out by fermentation from the following cultures of the microorganisms Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42 and Propionibacterium shermanii E6. The initial concentration of live bacterial cells is 10 ⁹ CFU / g. Microorganisms Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42 and Propionibacterium shermanii E6 are added to the substrate in a ratio of 1: 1: 1 based on 1 g of the substrate 1 cm ^{3 of the} activated culture. Fermentation is carried out for 24 hours at a temperature of 37 ° C to a pH value of 5.5-6.5.

Example 4

The food supplement is obtained in the same way as in Example 1, with the fermentation carried out using the microorganisms Lactobacillis plantarum 31. The initial concentration of live bacterial cells is 10 ⁹ CFU / g. Lactobacillis plantarum 31 is added to the substrate per 1 g of the substrate 1 cm ^{3 of the} activated culture. Fermentation is carried out for 24 hours at a temperature of 37 ° C to a pH value of 5.5-6.5.

Example 5

A nutritional supplement is prepared analogously to Example 1, with fermentation using microorganisms Bifidobacterium adolescentis MC-42. The initial concentration of live bacterial cells is 10 ⁹ CFU / g. Bifidobacterium adolescentis.MC-42 is added to the substrate based on 1 g of the substrate 1 cm ^{3 of the} activated culture. Fermentation is carried out for 24 hours at a temperature of 37 ° C to a pH value of 5.5-6.5.

Example 6

A nutritional supplement is obtained analogously to Example 1, while fermentation is carried out using Propionibacterium shermanii E6 microorganisms. The initial concentration of live bacterial cells is 10 ⁹ CFU / g. Propionibacterium shermanii E6 is added to the substrate based on 1 g of the substrate 1 cm ^{3 of the} activated culture. Fermentation is carried out for 24 hours at a temperature of 32 ° C to a pH value of 5.5-6.5.

The proposed method allows to obtain options for food additives (table 1) with improved organoleptic characteristics, with a longer shelf life and a large number of viable cells, the latter allows, with regular use of the additive in food, to stabilize the microflora of the gastrointestinal tract and, as a result, have a positive effect on prevention of immune disorders compared to the prototype.

Table 1 Characteristics of Food Additives Indicators Prototype Oat Food Supplement Universal food supplement with bio-correcting properties, obtained by a new method Example No. 1 Example No. 2 Example No. 3 Example No. 4 Example No. 5 Example No. 6 Appearance homogeneous powder homogeneous powder homogeneous powder homogeneous powder homogeneous powder homogeneous powder homogeneous powder Color grayish from dark brown to golden yellow, depending on the degree of roasting of bulgur from dark brown to golden yellow, depending on the degree of roasting of bulgur from dark brown to golden yellow, depending on the degree of roasting of bulgur from dark brown to golden yellow, depending on the degree of roasting of bulgur from dark brown to golden yellow, depending on the degree of roasting of bulgur from dark brown to golden yellow, depending on the degree of roasting of bulgur Taste tasteless tasteless tasteless tasteless tasteless tasteless tasteless Smell without smell Pleasant nutty flavor Pleasant nutty flavor Pleasant nutty flavor Pleasant nutty flavor Pleasant nutty flavor Pleasant nutty flavor Moisture content, % 30-33 12-14 12-14 12-14 12-14 12-14 12-14 Particle size, microns 550-700 250-300 250-300 250-300 250-300 250-300 250-300 The number of cells, CFU in 1 g after drying 1 × 10 ⁵ 5.2 × 10 ⁹ 3.2 × 10 ⁹ 4.2 × 10 ⁹ 4.8 × 10 ⁷ 4.6 × 10 ⁹ 2.3 × 10 ⁹

Claims (7)

1. A method of obtaining a universal food additive with bio-correcting properties, including the preparation of the base components in the form of oat flour and / or broken oat grains and / or Hercules oat flakes, subsequent fermentation with sourdough, separation of the precipitate, drying, grinding, characterized in that lentils, barley grain and bulgur, taken in the ratio with oats as 2: 1: 1: 1, are additionally added as base components, and after separation of the sediment, a protective mixture in the amount of 10% of the enzyme is additionally added, followed by freezing m to a temperature of -51 - -55 ° C, and fermentation is carried out with the complex probiotic sourdough Bifivit or Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42, Propionibacterium shermanii E6 in the ratio 1: 1: 1, or Lactobacillis plantarum 31, or Bifidobacteris plantarum 31, or MC-42, or Propionibacterium shermanii E6 to an active acidity of pH 5.5-6.5, or acidophilus bacillus strain Lactobacillus acidophilus to an active acidity of pH 5.1-6.0, and the sediment is separated by centrifugation, freeze-drying is carried out in for 18-20 hours to a moisture content of 12-14%, crushed into a powder with a particle size of about 250-300 microns. 2. The method according to p. 1, characterized in that as a protective mixture using a composition consisting of 10% sucrose solution and 1% gelatin solution, taken in a ratio of 2: 1. 3. The method according to p. 1, characterized in that as the starter culture use acid starter-based starter culture - a strain of Lactobacillus acidophilus, and fermentation is carried out at a temperature of 37-42 ° C until the active acidity of pH 5.1-6.0. 4. The method according to p. 1, characterized in that the cultures of microorganisms Lactobacillis plantarum 31, Bifidobacterium adolescentis MC-42 and Propionibacterium shermanii E6 in a ratio of 1: 1: 1 are used as starter culture, and the fermentation is carried out at a temperature of 32-37 ° C to achieve active acidity pH 5.5-6.5. 5. The method according to p. 1, characterized in that the strain of microorganisms Lactobacillis plantarum 31 is used as a starter culture, and fermentation is carried out at a temperature of 32-37 ° C until an active acidity of pH 5.5-6.5 is reached. 6. The method according to p. 1, characterized in that the strain of microorganisms Bifidobacterium adolescentis MC-42 is used as a starter culture, and the fermentation is carried out at a temperature of 32-37 ° C until an active acidity of pH 5.5-6.5 is reached. 7. The method according to p. 1, characterized in that the strain of microorganisms Propionibacterium shermanii E6 is used as a starter culture, and fermentation is carried out at a temperature of 32-37 ° C until an active acidity of pH 5.5-6.5 is reached.

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