WO2008004991A1 - Powdered dried yogurt culture - Google Patents

Powdered dried yogurt culture Download PDF

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Publication number
WO2008004991A1
WO2008004991A1 PCT/TR2007/000053 TR2007000053W WO2008004991A1 WO 2008004991 A1 WO2008004991 A1 WO 2008004991A1 TR 2007000053 W TR2007000053 W TR 2007000053W WO 2008004991 A1 WO2008004991 A1 WO 2008004991A1
Authority
WO
WIPO (PCT)
Prior art keywords
yogurt
culture
yogurt culture
fresh
kefir
Prior art date
Application number
PCT/TR2007/000053
Other languages
French (fr)
Inventor
Ayla Doner
Original Assignee
Ayla Doner
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ayla Doner filed Critical Ayla Doner
Publication of WO2008004991A1 publication Critical patent/WO2008004991A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/01—Drying in thin layers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss

Definitions

  • this powdered culture incubates the milk without losing its incubating characteristics and enables cost-effective way of transportation to long distances and it can be prepared for yogurts with or without kefir or flavoured yogurts.
  • the plain or enriched (kefir, fruit and herbal flavours) cultures prepared with the developed technique can be used as agents for increasing texture as well as the nutritional values in the production of:
  • kefir yogurt can be used for the preparation of instant fresh baby foods with its immune system enhancing properties.
  • the method for producing this culture facilitates traditional drying methods as well as different industrial low-pressure drying methods.
  • the stages of the method for producing powdered dry yogurt culture are as follows:
  • flavoured yogurt culture powder (with or without kefir) is used as follows:
  • One table spoon (15-20 g) of the yogurt culture powder is added to one water glass (200 ml) of warm (25-30°C) milk and is left to incubate (ferment) for 3-4 hours.
  • the product can be safely used for one year due to its very low risk of degradation.
  • the powdered dry yogurt culture prepared with this method can be easily and cost-effectively sent to places where fresh yogurt is not available.

Abstract

Since yogurt is produced with fresh yogurt culture, the production of yogurt at places where fresh (especially unflavoured) yogurt culture is not available is impossible. In the present innovation the method of producing dry yogurt culture is described. The problems encountered when using fresh culture are avoided with the use of ground production of powered dry yogurt culture (yeast).

Description

POWDERED DRIED YOGURT CULTURE (YEAST)
In the world, to date, fresh culture is used for the production of yogurt. The milk, after being boiled or industrially pasteurised, is incubated under airless conditions with culture by adding fresh yogurt.
In many countries flavoured yogurt is known and consumed, whereas in some countries unflavoured yogurt is not known. Sending the fresh yogurt culture without degradation to these countries and to places where it is needed is an arduous and costly procedure. Due to these reasons, in order to ensure the longevity of the culture and the need of transportation to distant places without affecting its milk-incubation capacity, the production of powdered dry yogurt culture was developed, hi this way, those who want to prepare yogurt, particularly unflavoured yogurt, are enabled to do so. Yogurt powders are being produced in the world. However, these cultures lose their incubating characteristics since during their production the temperatures and pressure factors are adjusted so as to obtain the powder only and incubation of milk using these products is impossible.
In order to avoid these problems, the present technique was developed for transportation of yogurt to different places by using "powdered dry yogurt culture" which is prepared taking into account appropriate pressure and temperatures, and therefore, preserves its incubation characteristics.
Together with the prevention of the degradation of the culture this powdered culture incubates the milk without losing its incubating characteristics and enables cost-effective way of transportation to long distances and it can be prepared for yogurts with or without kefir or flavoured yogurts.
The plain or enriched (kefir, fruit and herbal flavours) cultures prepared with the developed technique can be used as agents for increasing texture as well as the nutritional values in the production of:
• baby foods. • flour (bakery) products,
• chocolates and biscuits. Particularly the kefir yogurt can be used for the preparation of instant fresh baby foods with its immune system enhancing properties.
The method for producing this culture facilitates traditional drying methods as well as different industrial low-pressure drying methods.
The stages of the method for producing powdered dry yogurt culture (with or without kefir, fruit or herbal flavours) are as follows:
a) The desired amount of yogurt (with or without kefir, fruit or herbal flavours) is spread in a 2-3-4 mm layer in drying containers, teflon pans or over cloths or nylon sheets and left to dry for 2-3 days at latm pressure (760 mmHg or open air pressure) at temperatures of 25-35°C, b) or in industrial type driers (ovens) under the above conditions, c) the powder of the dried yogurt is obtained by grinding or crushing, or industrial pressing and then the powdered dry yogurt culture is air-tightly packed.
The resulting flavoured yogurt culture powder (with or without kefir) is used as follows:
One table spoon (15-20 g) of the yogurt culture powder is added to one water glass (200 ml) of warm (25-30°C) milk and is left to incubate (ferment) for 3-4 hours.
The product can be safely used for one year due to its very low risk of degradation. The powdered dry yogurt culture prepared with this method can be easily and cost-effectively sent to places where fresh yogurt is not available.

Claims

CLAIMS - The method for producing yogurt culture (yeast) is as follows: a) Spreading of the (with or without kefir, flavoured) yogurt in a 2-3-4 mm layer in drying containers, teflon pans or over cloths or nylon sheets, b) Drying of the spread yogurt for 2-3 days at 1 atm pressure (760 mmHg or open air pressure) at temperatures of 25-35°C or in industrial type driers (ovens) at constant temperatures, c) Obtaining powder of the dried yogurt by grinding or crushing, or industrial pressing, difrent grinding to break into pieces, d) Air-tight packing of the powdered dry yogurt culture.
PCT/TR2007/000053 2006-07-03 2007-06-29 Powdered dried yogurt culture WO2008004991A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2006/03376A TR200603376A2 (en) 2006-07-03 2006-07-03 Dried yoghurt yeast production
TR2006/03376 2006-07-03

Publications (1)

Publication Number Publication Date
WO2008004991A1 true WO2008004991A1 (en) 2008-01-10

Family

ID=38480655

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2007/000053 WO2008004991A1 (en) 2006-07-03 2007-06-29 Powdered dried yogurt culture

Country Status (2)

Country Link
TR (1) TR200603376A2 (en)
WO (1) WO2008004991A1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191100887A (en) * 1910-12-26 1911-08-10 Swiss Dry Milk Co Improvements in the Manufacture of Dry Milk.
DE1801742A1 (en) * 1967-12-19 1969-06-26 Progress Ag Method and device for the production of instant products
GB2184334A (en) * 1985-10-08 1987-06-24 Sennosuke Tokumaru Lyophilised kefir yoghurt

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191100887A (en) * 1910-12-26 1911-08-10 Swiss Dry Milk Co Improvements in the Manufacture of Dry Milk.
DE1801742A1 (en) * 1967-12-19 1969-06-26 Progress Ag Method and device for the production of instant products
GB2184334A (en) * 1985-10-08 1987-06-24 Sennosuke Tokumaru Lyophilised kefir yoghurt

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
HAYALOGLU ET AL: "Mathematical modeling of drying characteristics of strained yoghurt in a convective type tray-dryer", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 78, no. 1, 2 November 2005 (2005-11-02), pages 109 - 117, XP005558562, ISSN: 0260-8774 *
N. K. SHARMA, C. P. ARORA: "Influence of product thickness, chamber pressure and heating conditions on production rate of freeze-dried yoghurt", INTERNATIONAL JOURNAL OF REFRIGERATION, vol. 18, no. 5, 1995, pages 297 - 307, XP002451777 *
SUK SHIN KIM, SANTI R. BHOWMIK: "Effective Moisture Diffusivity of Plain Yogurt Undergoing Microwave Vacuum Drying", JOURNAL OF FOOD ENGINEERING, vol. 24, no. 1, 1995, pages 137 - 148, XP002451776 *

Also Published As

Publication number Publication date
TR200603376A2 (en) 2008-02-21

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