SK355092A3 - Method of preparing of dietetic fermented milk product - Google Patents

Abstract

Dietetic Fermented Milk Product To Prepare! from pasteurized milk with a fat content of 0.05 to 30 wt. and acidity max. T 20 °. Milk is inoculated with the culture of Streptococcus thermophilus CCM 4264, followed by the addition of β-galoctosidase fermenting S for 12 h at 45 to 29 ° C. For inoculation can be used in addition to S. thermophilus CCM 4264 to use Lactobacillus delbnieckii subsp. bulgaricus CCM 4179 or 4180, L. plantanun CCM 4266, Kluyveromyces marxianus var. bulgaricus CCY 43-3-3 and K. marxianus var. lactis cS-Y-1, singly or in mutual mixtures in any ratio, from 1.1.104 to 1.1.1.0 * colony forming Ahn1.

Description

(57) Annotation:

Dietetic fermented dairy product is prepared! % of pasteurized milk with a fat content of 0.05 to 30 wt. and acidity max. T 20 °. The milk is inoculated with a culture of Streptococcus thermophilus CCM 4264, followed by fermentation for between 12 and 12 hours at 45 to 29 ° C after addition of β-galoctosidase. For inoculation, in addition to S. thermophilus CCM 4264, Lactobacillus delbnieckii subsp. bulgaricus CCM 4179 or 4180, L. plantanun CCM 4266, Kluyveromyces marxianus var. bulgaricus CC Y 43-3-3 and K. marxianus var. lactis cS-Y-1, singly or in admixture with each other, in any ratio, in an amount of from 1.1 x 10 ⁴ to 1.1.1.0 * colony forming units of Ahn ¹ .

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Pravy ΙΟ preparation of dietetic fermented inlleCheight 's

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The present invention relates to a process for the preparation of turinen Lovenoul in m i i ι ·: ι. ml of the product using the microorganisms Sbr-uF * Lui: i * u * 1.1 ior mupl 11.1.uo CCM 4264 'with the interaction of the isolated enzyme i. Except for S. thermupl i.i.lu :; The culture of the microorganism Laotubai is also possible. ih .. · J l: i i i n i i k i: i. subsp. bulgarieus CCM 4179 or CCM 41 ΠΙΊ, l.ac

i.el ine.i LI us p.antarum CCM 4266. Kluyveromyce: ·. marxlunun var. hu J.'iar.i.cuu CCY 43--3-3. Kluvveroinyeea marxlanus var. .alpha.1 in eCY-.1, singly or in a mixture in any one of the microns.

L ¹ oter .riň f. state of the art

High blood cholesterol: i. it is one of the major and toxic effects of cardiovascular disease. N.i difference, ml mls and fried mls. Other products, which are not to be cooked - because of the content of saturated fatty acids - develop beverages

I ava iúi. i m cl lulouterolemia. sorry, they can and you too. I.i.:i Systematic studies concerning the composition of p

II and in the long - term population. In addition to the number of debt, the debt of I ·· is commanding the globe as the region of the Caucasus, further to the south of India, Pakistan, Eguadoro, and South.I.-nve. Uerontologists and related researchers have also been convinced that one of the longevity factors, as well as the more intensive consumption of refined, homogeneous products. These standardized products are prepared without the rational technology of Ladu. are known around the Black Sea and vii of the east coast. i. Three seaweed under the domestic names of Mabzony. Mat ·· .oni. Keľ.ir · Leben. Dahi (C India) and in eastern ľ-rrl.ke as M.tr.ua l.ran. In the research laboratories, the dripping of cl. 1 of the knocking out of the fermented dairy products, the statisticians showed a significant decrease in cholesterol levels. Obtained data duka

--2.1 xu j ú. live; If it contains cholesterol mv · l.ixS acid in fat - it may be part of the following: It can be used to control cholesterol levels and prevent blood levels. IL al.er iiskler efficacy. ii other cardiovascular diseases f. CI ΙομιΐΊΐ: r. I '.,.,

I r led. R., SL · Joor. S. Fusettl, L., Morln. R. s Λιη. J. c.l.Jii. Nulr .. 32 / 1/979/, 19 J Rooesoun, J.C., Burger, L. £. 1 * 1., Vvvnv, vai i k: r ', Furrelrn, J.J. with Am. J. clin. Nutr .. 34 /.1991./,: M>.

Between. well-known fermated milling products are chiefly smoked: yoghurts. acidophilic milk, kefir - bed pr m Ink ty.

'X': .kam ': 11: r montác.l.riu with the milk flanks fall: kva-.lnk.i im. Nb: all these products are suitable for printing; i ·; i ιοι: to nutrition r ι :: · ιρ. dietary nutrition, which is the predecessor of primary and secondary inetabol.lt strains of the strains used,

Their viral polysaccharides as a.j share a part of the pruteinases in the milk coagulation process.

According to the invention

Weaknesses of current dairy products, including riiiii is a dietetic formented dairy product, prepared i In accordance with the invention, from milk which has been depleted of milk and milk, with an acidity of max. 20 ° T, i. »1x2, 1 '» i.l. dm

II n iku I á · ii mlkroor gai ilzmoin G trop tococcus LI lemu ipl i.i 1 us. L.l’l 42h4. The invention is based on the fact that the milk of the microorganism S. tl ion &lt; tb &gt; &lt; 1 &gt;

421 i4 in the presence of β-galactosidase fermontu for the H and I 2 |, PRL at 45-20 C. Find ^e. It is believed that it is possible at the same time, with S. thiormophil 001 * 1442 &gt; 4 &apos;. culture of l.actobael.llus delbrueckll subsp. hu h iai l.rus i: i: ií 4Ι7Ί. I. i lelbr uei: k: l..l. subsp. bu'lgarlcus COl 4 I. »11.1, L.ael.iibac. LX'M 4200, Kluyveromveos marxlai ms var ·, hu l.ga i ii-.us HCY 43-3-3, and Kluyveromyceo marxlanu: ·. var. lacl.ii; i ··; YI and Lo each animal or at any time in a variety of ratios, with a plurality of cultures varying from 1.1 to 10 * 10 germs on dm 1 of milk (colony forming units - KI). Milk can be used cow, sheep, goat respectively. buffalo.

The dairy-based dairy products prepared according to the invention have a sweet taste (a sweetness such as Fernifl ' s other ingredients). (i) to the milk by circulating the milk with S. Lhnr mopl. They are suitable as a basis for infant and baby food, possibly in knmb 1, with fruit or vegetable extracts. E The aforementioned flavored dairy products for o

low energy charge suitable as part of .1 nutritional nutrition at 111 ° C reduction. in liver diseases: i m, in 1. ironic kidney diseases, in intolor am: i..l elbow vol. in a gluten-free diet and in excreting diets, the milk powder is used. They are also useful in disrupting, for example, the digestion of bacterial flora of the gastrointestinal tract, contributing to the delivery of antibiotics, chemotherapeutics, or radiation, which may be caused by the pH during fermentation. of the microorganisms used IZ / 111 by treatment.

^I 'rfk.ladv embodiment

1 'r ľ. k Ί a d 1 .1. dm ´ ´ cow's pasteurized milk with huoLota J. 11: .11..1 kg / m ´ and 20 ° ¾ acidity were seeded with germs I.

II mr inoph.llus CCM 4264 in quantities of 1.1.10 ⁴ . added: yeast m-galactosidase and Leva yo yo at about 4 ° C, so that the milk temperature each time 3 '' C. After 5 h of fermentation, the milk temperature was

HU “C, milk began to coagulate and the pH dropped 11a b. 2, l .. i. IJU 'T.

The skimmed milk was left for 2 h prJ. The temperature of the m. then in the refrigerator pr: i. ti.-skin: 4 .1? lu U. / The forensified milk product obtained had a cnerm: tU k i n i. if 101 u 2ΠΙΙ k J and contained 4.3. g of free D-glucose <1 µmol. Produkt mal. in1..l.o-crenium color, mushroom-free surface finish and sweet, milky taste with no lateral aftertaste.

The dry weight of the finished product was (&gt;

(as in Example 1, with the difference that Example 1 was normalized, separated from the milk, and separated in and out of the water to 0.05 dm ³ pasteurized). to uilLui: iii.: n ('': hii mJ.iuku ua inoculated with 1.10 ° germs of S. L.herinophi lu ·. ·. i: i: M

42ii4 and O. L. 1.0 ”by L. dclbrucckll subsp.bu'Lqar: Lcuu Cl ': M

J 70 and CCM 4 J 00 C relative to lei.). After adding. n. Uh mukab kvaon.i ftne i β-alalactosidase and after thorough mixing if at. The glue 47 ° C for 15 min was processed in a plastic crucible and transferred to a crucible to die in a temperature controlled mode. The decrease in the top block in the chamber was controlled by the computer unit per hour. After 0 h codes temperature reached 31 C. the product has moved. days of the transition chamber <15 ^e C, 2 h> and then into the cooling box (4 to 0 ° C) for at least 4 h.

The obtained milled product had a smooth surface of bubbles. due to the low fat circulation, it was i.v. and i .par., had a sweet taste and a pH of 5.2.

/ k 1. and d

As in Example 2, this was different. 8 .mu.l of S. thcrmophi .mu.l CCM 42G4, .mu.l., 4 .mu.l., ^1. L. delbrueckll subop. b.ulqar .i. CCM 4 17'ia CCM 4.1.80 and 2.10 ° embryo L ... plantarum CCM 42tiii.

It obtained a creamy-milk color product having a smoothness of 1 µm. Acidic, milky taste, pH 4.7. without bub.l .1 n j i: k. i | .n lutr and i n lýcl i pachnv.

I ‘r f k I. and d

The procedure was as in Example 3 with the difference. That Kluyvoromyces inarxlarius var. hu J qar.lcus CCY 43-3--3 in an amount of 6.4.10 ^ ¹ radiance / division.

The meltblown milled product comprised a bubbly, i.e., a sweet-sour, sharper taste. contained 3.1 * X floured. I) .1. Of the case and 0.32 wt. ethanol.

I ´ r í. to J. d d

As shown in Example 4, and thus different. that 11.im ii cow's whole milk sh is used .Ι.υ imeie, ιι.Ι.ί.ιľki.i .i instead of K. marxlanus var. bulgar .l.eus strain K · marxi.anus boiling, lactlo eS Y-1 in an amount of ¹ 2.ΙΟ microorganisms / dm.

The wrought-fermented dairy product had an r-dc r.l.arl · acidic cl.uL. in coagula contained bubbles of CO ... 3, U%

Imira. D-glucose and 0.29% by weight. ethanol.

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P r ľ. k 1 and d 6

The procedure was as in Example 2, except that the whole feed material was whole-fat goat milk nn: lim to hi.lu also used 2.10 ® K. marxlanus germs var ^. CCY 43 -3 -3.

The obtained coagulated dairy product has an I.I. it contained CO 2 bubbles, and 0.24% swollen.

P r ľ. k 1 and d 7

Example: It was peeled as in Example 1, with the exclusion that zmoo of cow's milk and buffalo milk (&gt; 1) was used on the milk of the cow's milk.

The spilled dairy product was creamy! Jealous and tasteless, with no lateral tastes or odors.

¹ T i ¹ · ιιιν ·: if you use it, Ležnost.

Said technology can also be used in the pr prbi.nl. f k. which protect the intestinal tract of a human being from the presence of bacteria. Because of its sweet milk milk, invm is the basis for further flavoring of the limbs: all of the nutritional benefits.

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Claims (2)

PATENT CLAIMS .1. A process for the preparation of a dietary fermented mucosal skin comprising a fat content of 0.05 to 30% by weight. and r. acidity max. 20 A. ^trans-free micro-organism inokulAcl.ou kul.túrou Streptococcuo thcrnioph.i.luu 4264. CCľl characterized. The composition according to claim 1, wherein the milk inoculated with thormophiluo CCM 4264 in an amount of 1.1.times.10@-1. LJO ¹ - ¹ forming units (KTJ) / dm ³ in the presence of r. The lactuzidase furmented for 5-12 hours at a temperature of 4 to 29 ° C. 2. SpCkiob pr.Cprnvy according to claim 1, characterized by it. The culture of Lactobacillus delbrueckil oubcp is transferred to S. therinoplilluo CCM 4204. hulgnr i eur. CCM 4179 and / or CCM 4180 and / or Lactobacillus plantarum CCM 4260 and / or Kluyveromyces marxlanus var. bu.l.gar *: ii: u: y: Y 43-3-3 and / or Kluyveromyces marxlanus var. LacĽl !; cS-Y l. whereas the amount of all cultures is max. 1., .J .. I.i '' KJJ / dm ^a .