RU2746227C1 - Method for producing kefir with nanostructured dry boswellia extract - Google Patents

Abstract

FIELD: foodstuffs.SUBSTANCE: invention relates to the food industry, in particular to the dairy industry. The method involves preparation of milk, fermentation, introduction of additive, fermentation at a temperature of 40-41ºC for 8 hours, mixing after 3 hours after the start of fermentation and mixing an hour before the end of the fermentation process and then cooling obtained product. A nanostructured dry boswellia extract in kappa-carrageenan, or a nanostructured dry boswellia extract in guar gum in the amount of 200 mg per liter of milk is used as an additive.EFFECT: method allows producing a product with the preservation of its organoleptic characteristics and stable structure.1 cl, 2 tbl, 8 ex

Description

The invention relates to the dairy industry and can be used in the production of fermented milk products for functional purposes.

A known method for the production of kefir (Ed. Certificate of the USSR No. 314380, IPC A23 from 9/12, published on 19.10.1973), including the normalization of milk raw materials, homogenizing it at a pressure of 175 kg / cm ² , pasteurization with exposure at a temperature of 86-87 ° C, cooling to a fermentation temperature of 20-25 ° C, fermentation of 1-3% fungal or 3-5% of industrial ferment from the normalized mixture, fermentation until a sufficiently dense clot with an acidity of 85-100 ° T (pH 4.65-4, 5), cooling to 14-16 ° C for 3-4.5 h, storage for 9-13 h with stirring, cooling to 6 ± 2 ° C and storage.

The disadvantage of this method is the lack of biological value.

A known method for the production of kefir (US Pat. RF No. 2155488 dated 09/10/2000, IPC A23C9 / 13, B82Y5 / 00, published 09/10/2000), in which pasteurized and cooled to the fermentation temperature of milk, fermented. The resulting clot is cooled to 12-16 ° C and a biologically active food supplement "Erakond" liquid 40% is introduced.

The disadvantage of this method is the lack of biological value.

The closest is the method for producing kefir enriched with vitamin D (patent of the Russian Federation No. 2644228 dated 02/08/2018, IPC А23С9 / 127, А23С9 / 12, SPK A23C 9/13, B82Y 5/00, published 02/08/2018), including the use of normalized milk heated to 40-41 ° C, fermentation, filler addition, fermentation, stirring, cooling and filling, in which a nanostructured additive containing vitamin D in sodium alginate or a nanostructured additive containing vitamin D in carrageenan is used as a filler, or a nanostructured supplement comprising vitamin D in konjac gum, or a nanostructured supplement comprising vitamin D in gellan gum, or a nanostructured supplement comprising vitamin D in sodium carboxymethyl cellulose. The main function of vitamin D is to maintain a constant concentration of Ca2 + ion and phosphorus in the body, therefore it is useful for the treatment of diseases such as bone fractures, osteoporosis, osteomyelitis (inflammation of the bone marrow), osteomalacia, delayed callus formation, lupus erythematosus, chronic gastritis, chronic enteritis, arthritis, psoriasis.

The disadvantage is the narrow focus of the presented method.

The task is to expand the range of fermented milk products of functional therapeutic and prophylactic orientation, by enriching it with nanostructured dry Boswellia extract

The technical result is to expand the range of fermented milk products. The proposed method allows you to obtain kefir while maintaining the organoleptic properties and stable structure of the finished product, which contains nanostructured dry extract of Boswellia.

The use of nanostructured dry boswellia extract as a filler makes it possible to classify kefir obtained by the proposed method as functional food products, since Boswellia is an effective remedy in the fight against rheumatism, arthritis and some other diseases accompanied by inflammatory processes.

Boswellia extract in India is also called a fighter against inflammation. It is used most often to overcome the main symptoms of the inflammatory processes of the articular tissues. Studies in India have found that boswellia is more effective and less toxic than standard pharmaceutical drugs for rheumatoid arthritis such as ketoprofen, indomethacin or aspirin. During clinical trials, it was found that when taking Boswellia for 3 months, there was an effective reduction in swelling and pain in patients with rheumatoid arthritis. In addition, Boswellia improves the blood supply to the joints, which is especially important in arthritis, and restores the integrity of the vessels. A special feature of boswellia serrata is that it can block the synthesis of leukotriene. At its core, the agent performs the same action as non-steroidal anti-inflammatory drugs. At the same time, unlike the latter, the extract is not capable of causing strong side reactions, and therefore it is recommended by doctors more often than medicines.

If we talk about the main properties of herbal powder, then these include the following. Anti-inflammatory: the agent makes it impossible to produce hormonal substances that cause the development of the inflammatory process. At the same time, it prevents microphages and leukocytes from penetrating into the cartilaginous tissue itself and the articular fluid. Therefore, if the process of destruction of the joints is not completely stopped, then it is significantly suspended. With this in mind, Boswellia serrata is often prescribed as an adjunct in the treatment of arthritis and arthrosis.

Pain relief: thanks to its active components, the powder makes it possible to reduce swelling of the extremities and prevent their appearance, has a pronounced analgesic effect, relieves morning stiffness - a characteristic symptom of joint diseases.

Slows down the destruction of cartilage: prevents the withdrawal of their structural components from the cartilage, in particular, such: hexosamine, hydroxyproline, uronic acids. Accordingly, the cartilage itself is not destroyed so quickly even in the chronic form of the disease.

Normalization of lipid metabolism: by reducing triglycerides and low density lipoproteins, it is possible to prevent the development of atherosclerosis, obesity and liver dysfunction.

Strengthening blood vessels: this action can be achieved by improving microcirculation in the articular tissues, respectively, better blood supply to the damaged area. (Link to the Internet resource: https://www.zenslim.ru/)

The technical result is achieved by the fact that in the known method, including the preparation of milk, fermentation, addition of filler, fermentation at a temperature of 40-41 ° C, mixing and cooling of the resulting product, the following new features are introduced:

- 200 mg of nanostructured dry boswellia extract in kappa-carrageenan obtained by the method described in RF patent No. 2705987 dated 11/13/2019 or 200 mg of nanostructured dry boswellia extract in guar gum obtained by the method described in RF patent No. 2694822 from 17.07.2019.

The method is carried out as follows: milk is prepared, heated to 40-41 ° C, fermented, nanocapsules of dry Boswellia extract are added, fermented at 40-41 ° C, stirred, cooled and poured.

The method is illustrated by the following examples illustrating a method for producing 1000 ml of kefir from normalized cow's milk of 6%, 3.2%, 2.5% and 1.5% fat content.

The amount of nanostructured additive was calculated from the fact that an effective single dose of dry Boswellia extract is 200 mg. Therefore, in the proposed technique, the value of 200 mg was taken as a basis.

EXAMPLE 1.

0.5 g of activated ferment for kefir (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii 200 mg) is introduced into the milk prepared for fermentation with a volume of 6% fat, and then in guar gum as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 2.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into prepared for fermentation milk with a volume of 3.2% fat, and then 200 mg boswellia extract in guar gum as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 3.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii) is introduced into the milk prepared for fermentation with a volume of 2.5% fat, and then dry boswellia extract in guar gum as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 4.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii) is introduced into the milk prepared for fermentation with a volume of 1.5% fat, and then dry boswellia extract in guar gum as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 5.

0.5 g of activated ferment for kefir (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii 200 mg) is introduced into the milk prepared for fermentation with a volume of 6% fat, and then in kappa-carrageenan as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 6.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp. Shermanii) is introduced into prepared for fermentation milk with a volume of 3.2% fat, and then 200 mg boswellia extract in kappa-carrageenan as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 7.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii) is introduced into the milk prepared for fermentation with a volume of 2.5% fat, and then dry boswellia extract in kappa-carrageenan as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

EXAMPLE 8.

0.5 g of activated yogurt starter culture (Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus helveticus, Propionibacterium freudenreichii ssp.shermanii) is introduced into the milk prepared for fermentation with a volume of 1.5% fat, and then dry boswellia extract in kappa-carrageenan as a nanostructured additive, fermented for 8 hours at a temperature of 40-41 ° C, and 3 hours after the start of fermentation, the mixture is stirred. Stirring for the second time is carried out one hour before the end of the fermentation process, after which it is cooled to a temperature of 6 ° C and poured.

Physicochemical and organoleptic characteristics of the obtained kefir from milk are presented in tables 1 and 2.

Table 1

Physicochemical indicators of the obtained kefirs

table 2

Characteristics of organoleptic indicators

Thus, the set task of expanding the range of fermented milk products of functional therapeutic and prophylactic orientation, by enriching it with nanostructured dry Boswellia extract while maintaining the organoleptic properties and stable structure of the finished product, has been achieved.

Kefir with nanostructured dry extract of boswellia can be useful for the prevention of rheumatism, arthritis and other inflammatory diseases of the joints.

Claims (1)

A method for producing kefir, including preparation of milk, fermentation, adding a filler, fermentation at a temperature of 40-41 ° C for 8 hours, stirring 3 hours after the start of fermentation and an hour before the end of the fermentation process, cooling the resulting product, characterized in that in As a filler, a nanostructured additive is used, namely 200 mg of nanostructured dry extract of Boswellia in kappa-carrageenan or 200 mg of nanostructured dry extract of Boswellia in guar gum per 1 liter of milk.