TR201903513A2 - LACTOSE-FREE FUNCTIONAL AYAR PRODUCTION - Google Patents

LACTOSE-FREE FUNCTIONAL AYAR PRODUCTION Download PDF

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TR201903513A2
TR201903513A2 TR2019/03513A TR201903513A TR201903513A2 TR 201903513 A2 TR201903513 A2 TR 201903513A2 TR 2019/03513 A TR2019/03513 A TR 2019/03513A TR 201903513 A TR201903513 A TR 201903513A TR 201903513 A2 TR201903513 A2 TR 201903513A2
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Turkey
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lactose
ayran
functional
free
milk
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TR2019/03513A
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Turkish (tr)
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Eker Ahmet
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Eker Suet Ueruenleri Gida Sanayi Ve Ticaret Anonim Sirketi
Eker Süt Ürünleri̇ Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇
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Priority to TR2019/03513A priority Critical patent/TR201903513A2/en
Publication of TR201903513A2 publication Critical patent/TR201903513A2/en

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Abstract

Buluş sütün içerisinde bulunan laktoz hidrolize edilerek laktoz intoleransına sahip olan kişilerin sorunsuzca tüketeceği Iaktozsuz ayran üretimi ile ilgili olup ayrıca fonksiyonel özelliklerinin artırılması amacıyla normal ayran bileşiminden farklı olarak düşük sodyum ve sırasıyla %5,%0 oranında protein ve yağ oranına sahip duyusal özellikleri geliştirilmiş yüksek proteinli fonksiyonel ayran üretimini kapsamaktadır. Böylelikle bu buluş ile ürün çeşitliliğine insan sağlığı açısından önemli yeni bir ürün kazandırılarak, Türkiye'deki Iaktozsuz süt ürünlerin geliştirilmesine ve bu konuya olan ilginin arttırılmasına ve ayrıca ülke ekonomisine de katkı sağlayacağı düşünülmektedir.The invention is about the production of lactose-free buttermilk, which can be consumed by people with lactose intolerance by hydrolysing the lactose in milk, and it is also about the production of low sodium and high protein, which has 5%, 0% protein and fat, respectively, in order to increase its functional properties. It includes the production of functional buttermilk. Thus, it is thought that this invention will contribute to the development of lactose-free dairy products in Turkey and increase the interest in this issue and also contribute to the country's economy by bringing a new product that is important for human health.

Description

TARIFNAME LAKTOZSUZ FONKSIYONEL AYRAN ÜRETIMI TEKNIK ALAN Bulus Iaktozsuz ayran üretimine ek olarak %0 yag, %0 sodyum ve yüksek protein (%5) bilesimine sahip, fonksiyonel degeri yüksek bir ürün olmasindan dolayi laktoz intoleransi olan bireylerin yaninda yüksek tansiyonu olan bireyler için alternatif bir ürün olup, sporcu ve diyet beslenmelerinde yer alabilecek fonksiyonel bir ayran ile TEKNIGIN BILINEN DURUMU Dünya nüfusunun büyük bir çogunlugunda rastlanmakta olan Iaktoz intoleransi verdigi rahatsizliklar sebebi ile süt ve ürünlerinin tüketilmesine engel olan bir hastalik olarak görülmekte ve probleminin çözümlenebilmesi için sütteki laktozun uzaklastirilmasi gerekmektedir. Türkiye süt endüstrisi alt yapisi incelendiginde üretilen mevcut ürünler arasinda Iaktozsuz ürünlerin az oldugu görülmektedir. Bununla beraber laktozsuz ürünler incelendiginde ise üretimin büyük çogunlugunun laktozsuz süte ait oldugu görülmektedir. Endüstriyel anlamda laktoz içermeyen ya da laktoz orani düsürülmüs sütlerin ülke piyasasinda giderek gelisme gösterdigi ve bu durumun daha da gelistirilmesi amaciyla patent çalismalarin oldugu görülmektedir. Ayrica fonksiyonelligin artirilmasi amaciyla Iaktozsuz sütlerin protein oranlarinin artirilarak yag oraninin ise düsürülerek piyasaya sürüldügü görülmektedir. Ancak ayran piyasasi incelendiginde endüstriyel anlamda Iaktoz içermeyen ayran üretiminin ülke piyasasinda olmadigi görülmektedir. Bulusumuz ile fonksiyonel Iaktozsuz ayran üretimi ile bu konuya olan ilgi arttirilacaktir. Ayrica fonksiyonel özellik kazandirmak amaciyla protein oranini arttirilmasi, yag oraninin sifirlanarak sodyum oraninin düsürülmesi ile de saglikli ürünler çesitliligine bir ürün daha kazandirilacaktir. BULUSUN AMACI Bu bulusun amaci, toplum sagligina destek olacak fonksiyonel degeri yüksek, Iaktoz içermeyen ayran üretimi gerçeklestirmektir. Bu amaçla düsük(%0) sodyum ve (%0) yag ile yüksek protein (%5) bilesimine sahip Iaktozsuz ayran üretimi hedeflenmektedir. Hedeflenen fonksiyonel Iaktozsuz ayran ürününün laktoz içermeme özelligi ile laktoz intoleransina sahip bireylere hitap eden; fonksiyonellik özelliklerinden dolayi yüksek protein içerigine sahip olmasi ile özellikle sporcu beslenmesine yönelik ve yag içermemesi ile diyet beslenmesi ve düsük sodyum içermesi ile de özellikle yüksek tansiyona sahip bireylere yönelik bir ürün gelistirilmesi gerçeklestirilmis olacaktir. Özetle bu bulus ile, - Protein degeri yüksek fonksiyonel bir süt ürünü üretmek, - Endüstriyel olarak laktozsuz ayran üretimini gerçeklestirmek, - Son ürün yag orani %0 olacak sekilde ayran üreterek enerji düzeyi düsük ayran üretmek, - Sodyum orani düsük ayran üretimi ile özellikle yüksek tansiyona sahip bireylere yönelik ayran ürünü üretmek, - Laktoz intoleransina yönelik ürün çesitliligini artirmak, - Fonksiyonel süt ürünleri pazarina katki saglamak, - Toplum sagligina destek olmak amaçlanmistir. SEKILLERIN KISA AÇIKLAMASI Bu bulus, bundan sonra ekteki çizimlere degini ile, sadece örnekleme vasitasiyla daha ayrintili olarak anlatilmistir, bu çizimlerde; Sekil 1 laktaz enzimi ile laktozu parçalanmis süte kültür ilavesi ile gerçeklestirilen protein, yag ve sodyum oranlari ayarlanis fonksiyonel ayran üretimini içeren akis diyagramidir. Bu bulusun anlasilmasina yardimci olacak sekiller ekli resimde belirtildigi gibi numaralandirilmis olup isimleri ile beraber asagida verilmistir. Sekillere ait REFERANS NUMARALARI 1. Süt hazirlama(Membran filtrasyon ile protein orani arttirilan ayran sütü) 2.Homojenizasyon ( 55 °C ) 4. Inkübasyon sicakligina sogutma (45 "(3) .Starter kültür ilavesi 6.Laktaz enzim ilavesi 7.Inkübasyon (43 °C) (pH 4.6 'ya ulasana kadar) 8.Pihti Kirma 9.Salamura ilavesi (tuz orani % 0.4 olacak sekilde) .Ambalajlama/ Dolum 11.Dep0lama (+ 4°C) BULUSUN DETAYLI AÇIKLAMASI Fonksiyonel laktozsuz ayran prosesinde kullanilacak süt ilk olarak son ürün bilesimindeki protein ve yag orani sirasiyla %5 ve %0 olacak sekilde membran filtrasyon yöntemi kullanilarak hazirlanmakta(1), protein orani artirilan ayran sütü homojenize edilmekte(2), homojenize edilen süt 95 "C'de 5 dk süre ile pastörize edilmekte(3), pastörize edilen süt inkübasyon sicakligi olan 45 "Uye sogutulmakta(4), inokülasyon asamasi sirasinda fermantasyon için %0,1 oraninda starter kültür (5) ve Iaktozun yapisini olusturan laktoz ve glikoza parçalanabilmesi için belirlenen oranda Iaktaz enzimi ilavesi gerçeklestirilmekte(6), pH 4.6 "ya ulasana kadar 43 "C'de inkübasyona birakilmakta(7), inkübasyonu takiben pihti kirma islemi gerçeklestirilmekte(8), son ürün tuz orani %0,4 olacak sekilde salamura ilavesi yapilmakta(9) ve bu islem sonucunda laktozsuz fonksiyonel ayran elde edilmektedir. Elde edilen laktozsuz fonksiyonel ayran önceden sterilize edilmis ambalajlara doldurulmakta(10), 4 `"C' ye sogutularak depolanmaktadir(11). TR TR TR TR TR TRDESCRIPTION LACTOSE-FREE FUNCTIONAL AYRAN PRODUCTION TECHNICAL FIELD Invention In addition to lactose-free ayran production, it is an alternative product for individuals with high blood pressure as well as individuals with lactose intolerance due to its composition of 0% fat, 0% sodium and high protein (5%), and it is a high functional value product, and it can be included in sports and diet nutrition with a functional ayran KNOWN STATUS OF THE TECHNOLOGY Lactose intolerance, which is encountered in the majority of the world's population, is seen as a disease that prevents the consumption of milk and its products due to the discomfort it causes, and in order to solve the problem, lactose in milk must be removed. When the infrastructure of the Turkish dairy industry is examined, it is seen that lactose-free products are few among the current products produced. However, when lactose-free products are examined, it is seen that the vast majority of the production belongs to lactose-free milk. It is seen that industrially lactose-free or lactose-reduced milks are gradually developing in the country market and that there are patent studies to further develop this situation. In addition, it is seen that lactose-free milks are introduced to the market by increasing their protein ratio and decreasing their fat ratio in order to increase functionality. However, when the ayran market is examined, it is seen that there is no industrial production of lactose-free ayran in the country market. With our invention, the interest in this subject will be increased with the production of functional lactose-free ayran. In addition, by increasing the protein ratio, zeroing the fat ratio and decreasing the sodium ratio in order to provide functional features, another product will be added to the variety of healthy products. PURPOSE OF THE INVENTION The purpose of this invention is to produce lactose-free ayran with high functional value that will support public health. For this purpose, it is aimed to produce lactose-free ayran with low (0%) sodium and (0%) fat and high protein (5%) composition. The targeted functional lactose-free ayran product will be developed to appeal to individuals with lactose intolerance with its lactose-free feature; to be especially suitable for sports nutrition with its high protein content due to its functionality features; and to be suitable for diet nutrition with its fat-free content and to be especially suitable for individuals with high blood pressure with its low sodium content. In summary, with this invention, it is aimed to; - Produce a functional dairy product with high protein value, - Realize the industrial production of lactose-free ayran, - Produce ayran with a low energy level by producing ayran with a final product fat rate of 0%, - Produce ayran product especially for individuals with high blood pressure by producing ayran with a low sodium rate, - Increase the product variety for lactose intolerance, - Contribute to the functional dairy products market, - Support public health. BRIEF DESCRIPTION OF THE FIGURES This invention is explained in more detail hereafter with reference to the attached drawings, only by means of examples, in which; Figure 1 is the flow diagram containing the production of functional ayran with adjusted protein, fat and sodium rates by adding culture to milk whose lactose has been broken down with lactase enzyme. The figures that will help understand this invention are numbered as indicated in the attached picture and are given below with their names. REFERENCE NUMBERS of the figures 1. Milk preparation (Ayran milk with increased protein ratio by membrane filtration) 2. Homogenization (55 °C) 4. Cooling to incubation temperature (45 "(3). Addition of starter culture 6. Addition of lactase enzyme 7. Incubation (43 °C) (until pH reaches 4.6) 8. Curd breaking 9. Addition of brine (salt ratio will be 0.4%) . Packaging / Filling 11. Storage (+ 4 °C) DETAILED DESCRIPTION OF THE INVENTION The milk to be used in the functional lactose-free ayran process is first prepared using the membrane filtration method so that the protein and fat ratio in the final product composition will be 5% and 0%, respectively (1), The buttermilk with increased protein content is homogenized (2), the homogenized milk is pasteurized at 95 "C for 5 minutes (3), the pasteurized milk is cooled to 45 "C which is the incubation temperature (4), during the inoculation phase, 0.1% starter culture (5) for fermentation and the determined amount of lactase enzyme is added to break down lactose and glucose forming the structure of lactose (6), it is left to incubate at 43 "C until the pH reaches 4.6 (7), the curd breaking process is carried out following incubation (8), brine is added so that the final product salt content is 0.4% (9) and as a result of this process, lactose-free functional buttermilk is obtained. The lactose-free functional ayran obtained is filled into pre-sterilized packages (10) and stored after cooling to 4 `"C (11). TR TR TR TR TR TR

Claims (1)

1.ISTEMLER . Bulus protein orani arttirilip, yag orani azaltismis süt ve kültür kullanilarak gelistirilmis fonksiyonel özellikte ayran üretimi ile ilgili olup, özelligi yag, sodyum ve laktoz içermemesi ile karakterize edilmesidir. . Istem 1'de bahsedilen laktozsuz fonksiyonel ayran üretimi olup, özelligi; fonksiyonel laktozsuz ayran prosesinde kullanilacak sütün membran filtrasyon yöntemi kullanilarak hazirlanmasi(1), hazirlanan sütün homojenize edilmesi (2), homojenize edilen sütün 95°C'de 5 dk süre ile pastörize edilmesi (3), pastörizasyondan sonra inkübasyon sicakligi olan 45°C'ye sogutulmasi(4), sogutulduktan sonra inokülasyon asamasi sirasinda fermantasyon için glikoza parçalanabilmesi için belirlenen oranda Iaktaz enzimi ilave edilmesi(6), pH 4.6 *ya ulasana kadar 43 'C'de inkübasyona birakilmasi(7), inkübasyonu takiben pihti kirma isleminin gerçeklestirilmesi(8), pihti kirma isleminden sonra son ürün tuz orani %0,4 olacak sekilde salamura ilavesinin yapilmasi (9) ile laktozsuz fonksiyonel ayran elde edilmesi, elde edilen laktozsuz fonksiyonel ayranin önceden sterilize edilmis ambalajlara doldurulmasi(10), daha sonra +4 "C ye sogutularak depolanmasi(11) islem basamaklarini içermesidir. . Istem 1'de bahsedilen laktozsuz fonksiyonel ayran üretimi olup, özelligi fonksiyonel laktozsuz ayran prosesinde kullanilacak sütün membran filtrasyon yöntemi kullanilarak son ürün bilesiminde %5 protein ve %0 yag orani ihtiva etmesi ile karakterize edilmesidir. TR TR TR TR TR TR1.CLAIMS. The invention is related to the production of functional ayran developed by using milk and culture with increased protein ratio and decreased fat ratio, and is characterized by not containing fat, sodium and lactose. It is the production of lactose-free functional ayran mentioned in claim 1, and is characterized by; The milk to be used in the functional lactose-free ayran process is prepared using the membrane filtration method (1), the prepared milk is homogenized (2), the homogenized milk is pasteurized at 95°C for 5 minutes (3), after pasteurization it is cooled to 45°C, which is the incubation temperature (4), after cooling it is added to the lactase enzyme at a certain rate so that it can be broken down into glucose for fermentation during the inoculation phase (6), it is incubated at 43°C until the pH reaches 4.6 (7), the curd breaking process is carried out following incubation (8), after the curd breaking process, brine is added so that the final product salt content is 0.4% (9) and lactose-free functional ayran is obtained, the lactose-free functional ayran obtained is sterilized beforehand It includes the process steps of filling into packages (10), then cooling to +4 "C and storing (11). It is the production of lactose-free functional ayran mentioned in claim 1, and its feature is that the milk to be used in the functional lactose-free ayran process is characterized by containing 5% protein and 0% fat in the final product composition using the membrane filtration method. TR TR TR TR TR TR
TR2019/03513A 2019-03-07 2019-03-07 LACTOSE-FREE FUNCTIONAL AYAR PRODUCTION TR201903513A2 (en)

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