WO2002065844A1

WO2002065844A1 - Food product and method for producing thereof

Info

Publication number: WO2002065844A1
Application number: PCT/LV2002/000002
Authority: WO
Inventors: Skaidrite Elekse
Original assignee: Didziulis, Dainius
Priority date: 2001-02-19
Filing date: 2002-02-14
Publication date: 2002-08-29
Also published as: LV12672B; LT4965B; LT2001049A; EP1399027A1; LV12672A; RU2003127944A

Abstract

This invention pertains to the food products and methods for obtaining thereof. Kefir fungi are used in this process. Object matter of this invention is broaden assortment of food stuffs as well as to speed up the reproducing process of kefir fungi. Input material for production of biologically valuable food stuffs containing protein is increased as result of invention. The invention offered is intended for utilization of dairy product residues (whey). The obtained food products comprise kefir fungi and additives selected from a group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances. The ingredients are used in following weight-ratio: kefir fungi - 10 to 85 %; additives - 0 to 40%; water - remainder. The described method contains reproducing of kefir fungi (by using whey), mixing of kefir fungi and additives in selected weight-ratio, packing process of obtained food products. Reproducing of kefir fungi comprises whey souring at a temperature of 23±1oC during 7 times around the clock. The optimal weight-ratio of kefir fungi and whey are 1:30. The kefir fungi together with additives may be used as food products or without additives - for animal feed.

Description

FOOD PRODUCT AND METHOD FOR PRODUCING THEREOF

This invention pertains to the food products and methods for obtaining thereof by using kefir fungi in this process.

The product of milk processing, namely, kefir and related method for producing thereof by using kefir fungi, is known, for example, from the article, Skaidrite Elekse "Kefir fungi infusion product ", magazine "Latvian Doctor", 1989, No. 4, pg. 58-59. Kefir, as a product of sour milk, is well known product in the all republics of the former Soviet Union, but it is not known such well in other countries, because kefir fungi were got to know more than 100 years ago, namely, they were borrowed from the North Ossetian highlanders, who were producing kefir in the sacks of leather containing kefir fungi by filling it with milk.

Kefir fungi being of importance in this process is used as ferment for producing skimmed and unskimmed milk kefir. Kefir fungi itself is complicated micro-organism, living in symbiosis, which always is of the same structure and obtain the features of biologically active organism, which is growing, dividing, transmitting its structure and specific features to descendants. The micro-flora of kefir fungi consists of many ingredients: ferment, mesophilic lactic-acid bacterium, streptococci, thermophilic bacterium, lactobacillus etc. It is believed that in kefir fungi there are Bacterium caucasium which belongs a micro-flora regulating quality. Even in the conditions of a mass production, the process of producing of kefir is characterized in that the kefir fungi is covered with milk or skimmed milk being a medium for the culture of kefir fungi, after what this composition is kept for several days at established temperature. That's why the amount of biologically active materials and antibiotics in the milk increases and that lowers the allergic effect of milk. During process of kefir fungi souring in the milk which is being a medium for the culture of kefir, at the same time there takes place also process of reproduction of kefir fungi. However this process is very slow and reproduction of kefir fungi in mass is not sufficiently effective.

A great disadvantage of the known food product and method of production thereof is that because of insufficient reproduction of kefir fungi the said kefir fungi is not used as food stuff and there are not worked out food products on the basis of kefir fungi.

The object matter of this invention is to broaden the assortment of food stuffs as well as to speed up the reproduction process of kefir fungi, to produce biologically valuable food stuffs containing protein and to increase the amount of output product. Another object of this invention is related with utilization of dairy product residues diminishing in that way a possibility of environmental contamination.

According to the present invention there is provided a food product being produced by using kefir fungi characterized in that the said food product in its composition comprises kefir fungi and additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances using the ingredients in the following weight-ratio: kefir fungi - 10% to 85%; additives - 0 to 40%; water - remainder.

According to the present invention a method of production of food product including steps of reproduction of kefir fungi and treating the obtained mass of kefir fungi is characterized in that the said method contains reproduction of kefir fungi by souring process wherein initial weight of kefir fungi mass to whey is in the weight-ratio range from 1 :1 to 1 :120, souring process is carried out at the temperature in the range from 18°C to 24°C during the time period from 1 to 10 days, but after that the obtained kefir fungi mass is separated from the liquid, cleaned and, if it is necessary, dried. With object to broaden the assortment of food stuffs the obtained kefir fungi mass is mixed with additives, which are selected from the group including fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances taking the ingredients in the following weight-ratio: kefir fungi - 10% to 85%; additives - 0 to 40%; water - remainder.

At the optimal process conditions weight-ratio of kefir fungi mass to whey is 1 :30, souring is carried out during 7 times round the clock at the temperature 23°C +/-1°C, moreover after three days from the starting of the reproduction process the medium for the culture of kefir fungi is reduced by substituting whey in the said optimal weight-ratio.

As distinct from the prior art of use of kefir fungi when it was used only as ferment in production of kefir cultivating it only in skimmed or unskimmed milk, according to the offered new use of kefir fungi it becomes by itself a new food product having high energetic value with high amount of protein, which may be used as food product for people as well as forage for animals.

Considering that kefir fungi is active, biologically alive organism having perfect micro-biologic features, it is recommended to use its ability of reproduction in whey which is dairy products residues and which usually is not used, but discharged to sewage thus increasing the environmental contamination.

It is determined that kefir fungi, while its mass is intensively growing, extracts from whey internal stockpiles about 55÷65 % of milk sugar. During the process of reproduction and consumption of nutriments contained in the whey, kefir fungi increases also the amount of active substances in whey, and thus the whey also becomes a valuable product - forage for animals.

In order to produce the said food product the technological process of reproduction of kefir fungi is carried out in the following stages: - containers containing kefir fungi are filled with dairy products residues, namely, whey in the weight-ratio range from 1 :1 to 1 :120,

- souring of whey with kefir fungi is carried out during 7 times round the clock at the temperature range from 17°C to 24°C,

- after that the obtained kefir fungi mass is cleaned/separated from souring liquid, filled in suitable containers, placed in drying or cooling equipment, mixed with additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances and packed up as a food product;

- residues of whey is collected into separate containers.

E x a m p l e I

The initial weight-ratio of kefir fungi mass to whey is chosen 1 to 20.

The optimal temperature during souring process - 23°C +/- 1°C.

Durance of souring process - 7 times round the clock. After three days from the starting of the reproduction process the medium for the culture of kefir fungi is reduced by substituting whey in the chosen weight-ratio.

In result of reproduction process the mass of kefir fungi is increased up to 65%.

The obtained intermediate product - kefir fungi mass is mixed up with the additives, for example, with paste.

E x a m p l e II

The initial weight-ratio of kefir fungi mass to whey is chosen 1 to 30.

The optimal temperature during souring process - 23°C +/- 1°C.

In result of reproduction process the mass of kefir fungi is increased up to 80%.

The obtained intermediate product - kefir fungi is mixed up with the additives, for example, with sugar. Analyzing the energetic value of the obtained intermediate product -

100 g of kefir fungi, the results were following: water - 84,5 g; protein - 5,8 g; lactose - 4,3 g, fat - 0,2 g; ashes - 1 ,1 g.

After drying of the main ingredient of food product - kefir fungi and determining nutritious and energetic value of dry fungi, the results were following: water - 8 g; protein - 29 g; fat - 1 ,1 g; lactose - 44,5 g; ashes - 8 g.

The new food product may be used as biologically valuable food stuffs containing protein as food for people as well as - for animal feed, namely, the product with greater amount of additives may be used as food product, but with minimal amount of additives or without it - for animal feed. In the broadest use of the food product on the basis of kefir fungi may be interested companies in the cattle-breeding branch by the reason that even the souring liquid - residues after reproduction of kefir fungi mass acquires valuable biological qualities of sour milk products and thus the residues may be used as forage for animals.

Claims

1. Food product characterized in that it comprises kefir fungi and additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances in the following weight-ratio: kefir fungi - 10% to 85 %, additives - 0 to 40 %, water - remainder.

2. A method for producing of food product which includes reproducing of kefir fungi and processing of the obtained mass of kefir fungi, wherein reproducing of kefir fungi is carried out in whey souring, but after that the obtained kefir fungi mass is separated from liquid, cleaned and/or dried and mixed up with selected additives.

3. . A method for producing of food product as in Claim 2, wherein the weight-ratio of initial weight of kefir fungi mass to whey souring is in the range from 1 :1 to 1 : 120.

4. A method for producing of food product as in Claim 2 or 3, wherein the souring process of kefir fungi is carried out in the range of temperatures from 18°C to 24°C during 1 to 10 days.

5. A method for producing of food product as in any of Claims 2 to 4, wherein the weight-ratio of kefir fungi initial weight to whey is 1 :30, souring process is carried out at a temperature 23°C +/- 1°C during 7 times round the clock.

6. A method for producing of food product as in any of Claims 2 to 5, wherein the treated mass of kefir fungi is mixed up with additives selected from the group containing fruit, vegetables, spices or flavourings and seasonings, meat, bread or meal, sugar or confectionery, vitamins and/or mineral substances in the following weight-ratio: kefir fungi - 10% to 85 %, additives - 0 to 40 %, water - remainder.