WO2020055351A2

WO2020055351A2 - New generation production of fermented dairy products

Info

Publication number: WO2020055351A2
Application number: PCT/TR2019/000046
Authority: WO
Inventors: Alvazeer Duried
Original assignee: Iğdir Üni̇versi̇tesi̇
Priority date: 2018-05-31
Filing date: 2019-05-31
Publication date: 2020-03-19
Also published as: WO2020055351A9; TR201807746A2

Abstract

Our invention relates to a system ensuring production of naturally fermented dairy products (4) such as yoghurt by means of specific fermentative microorganism carrier material (1 or 3 or 8) which is subjected to a special treatment, which can have rod, plate, ring, disc and several different geometrical shapes, and natural wood, cellulose, paper, other polysaccharide, organic or synthetic polymer structures. This system makes it possible that the fermentative microorganism carrier material (1 or 2 or 8) exhibiting self-fermentation property without requiring the use of external free microorganism or starter culture can be repeatedly reused and lengthens the shelf life of the product as well as keeping beneficial fermentative microorganisms alive for much longer time period compared to conventional methods.

Description

NEW GENERATION PRODUCTION OF FERMENTED DAIRY PRODUCTS

Technical Field of the Invention:

This invention relates to a food process involving new generation methods and materials for carrier materials which are reusable and have self -fermentative property and for naturally fermented dairy products such as yoghurt without externally adding any chemical, organic or inorganic molecule and without using external free fermentative microorganism or starter culture, with respect to its features confirmed by national and international standards .

State of the Art

Dairy products have an increasing popularity all over the world from past to present due to their sensory and nutritional properties. Fermented dairy products have a great importance due to their nutritional properties, desired flavor, taste and aroma and yoghurt has also a special place among fermented dairy products due to its beneficial properties, nutritional value and desired properties.

Natural yoghurt is known as fermented product produced generally by Steptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus lactic acid bacteria as fermentative microorganism or starter culture when taken into consideration on the basis of conventional yoghurt production.

Production of yoghurt starts firstly with filtration stage of milk to remove physical impurities and then continues with pasteurization of filtered milk for the elimination of pathogen microorganisms. Pasteurization is applied at 90° C for about 5 minutes and the milk is cooled to temperature value under 5° C until the time it is used.

In industrial yoghurt production, pasteurized milk is subjected to homogenization process by which the fat particles are fragmented in order to prevent fat clusters and to allow for uniform mixing. This stage is not applied on homemade yoghurts.

Concentration stage by which dry matter of milk is increased to approx. 15% by methods such as evaporation, ultrafiltration and mostly addition of milk powder is performed in order to enhance textural properties of yoghurt.

Fermentation stage is the stage, wherein lactic acid bacteria mixture containing generally Streptococcus thermophilus and

Lactobacillus delbrueckii subsp. bulgaricus at equal amounts is inoculated to milk having a temperature of 40-43° C. Inoculation process is performed generally in special tanks. In the production of set yoghurt, inoculated milk is rapidly transferred to yoghurt containers within 30-60 min. and the containers are kept in a warm place for a time period of 3 to 6 hours according to inoculated mixture and fermentation temperature. After curds are created and the desired acidity is reached, the containers are first transferred to a blast cooler where they are cooled under 18° C in order to stop fermentation, then to cooler at 4° C with the aim of further cooling and storage process . Bacteria inoculated after the inoculation stage grow by using lactose as energy source by means of transforming it into lactic acid metabolically which leads the pH values of the environment to drop down approx. 4-5. After pH of the milk drops to value of 4.6 (isoelectric point), casein molecules precipitate so as to make yoghurt. Storage of the product for long period leads to sour flavor at undesired level and also decreases the benefits of the product for health by causing the death of fermentative microorganisms because of subsequently developed acid production (lactic acid) . The fermentative microorganisms such as lactic acid bacteria contained by dairy products such as yoghurt are known to be beneficial for digestive system.

Conventionally produced yoghurt is characterized by its flavor due to low acidity and its short shelf life because of subsequently developing free fermentative microorganisms in the environment. As well as yoghurt, in the production of a new dairy product, addition of lactic acid bacteria starter cultures is always needed. Lactic acid bacteria starter cultures are used in the form of dry powder while they usually have low moisture content and water activity and thus they can be stored for long periods. Using the starter cultures for dairy products such as yoghurt at each time is characterized by high cost of starter culture as might be expected. The shelf life of dairy products such as yoghurt is short because of its undesired sour taste due to very rapidly growth of fermentative microorganisms and because of death of these beneficial cells.

Object of the Invention :

The main object of the invention is to provide the production of naturally fermented dairy products such as yoghurt without the need of using any external free starter culture, fermentative microorganisms, molecules or compounds.

Figures Assisting the Description of the Invention

Fig. 1: Rod/plate-like shaped fermentative microorganism carrier material conserved in protector liquid and processed

Fig. 2: Annular fermentative microorganism carrier material conserved in protector liquid and processed

Fig. 3: Rod/plate-like shaped fermentative microorganism carrier material submerged into the container containing pasteurized milk

Fig. 4: Annular fermentative microorganism carrier material in the form of covering inner surface of the container, submerged into the container containing pasteurized milk

Fig. 5: Rod/plate- like shaped fermentative microorganism carrier material inside the resulting fermented dairy product

Fig. 6: Annular fermentative microorganism carrier material inside the resulting fermented dairy product

Fig. 7: pretreated annular fermentative microorganism carrier material covered by humectant when the fermented dairy product is produced

Fig. 8: Fermented dairy product produced in the container exhibiting fermentative microorganism carrier material property

References Indicated in Figures

1- pretreated rod/plate-like shaped fermentative microorganism carrier material

2- pretreated annular fermentative microorganism carrier material

3- milk

4- fermented dairy product

5- container

6- protector liquid

7- humectant

8- container exhibiting fermentative microorganism carrier material property

Descriptions of illustrations in Figures ;

Fig. 1 shows side view of the container (5) containing pretreated rod/plate-like shaped fermentative microorganism carrier material (1) submerged into the protector liquid (6) .

Fig. 2 shows side view of the container (5) containing pretreated annular fermentative microorganism carrier material (2) submerged into the protector liquid (6) . Fig. 3 shows side view of the container (5) containing pretreated rod/plate-like shaped fermentative microorganism carrier material (1) submerged into milk (3) .

Fig. 4 shows side view of the container (5) containing pretreated annular fermentative microorganism carrier material

(2) submerged into milk (3) .

Fig. 5 shows side view of the container (5) containing pretreated fermentative material (1) inside the fermented dairy product (4) .

Fig. 6 shows side view of the container (5) containing pretreated annular fermentative microorganism carrier material

(2) inside the fermented dairy product (4) .

Fig. 7 shows side view of the container (5) containing pretreated annular fermentative microorganism carrier material

(2) covered by humectant (7) when the fermented dairy product (4) is produced.

Fig. 8 shows side view of the container (8) exhibiting pretreated fermentative microorganism carrier material property in which the fermented dairy product (4) is produced.

Definition of the Invention :

The invention is a system providing production of fermented dairy products such as yoghurt by means of properly pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or pretreated annular fermentative microorganism carrier material (2) without using any external free starter culture, characterized in that; the system makes it possible that the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) ensuring the fermentation can be reused in a new production cycle without losing its characterization after being used in the production, and ensures the production of longer shelf -life and healthy fermented dairy product (4) .

The invention provides the production of naturally fermented dairy products (4) such as yoghurt without the need of using any external free starter culture, fermentative microorganisms, molecules or compound.

Moreover, our invention aims to;

prepare pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) which is designed to have rod, plate, ring, disc and several different geometrical shapes at suitable dimensions and to have natural wood, paper, other polysaccharide, organic or synthetic polymer structures and which can transform milk into fermented dairy products (4) such as yoghurt, and also ensure that pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) can be reused in production of fermented products many times without the need of any additional application stage,

make it possible that pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) can be used in production of naturally fermented dairy products (4) such as yoghurt many times,

provide that naturally fermented dairy products (4) such as yoghurt are produced at home environment by using the same pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) repeatedly, be able to produce naturally fermented dairy products (4) such as yoghurt which provides longer shelf-life compared to conventional methods,

be able to produce naturally fermented dairy products (4) such as yoghurt which provides more desirable taste compared to conventional methods,

- be able to maintain vitality of alive fermentative microorganisms compared to conventional methods.

Detailed Description of the Invention

This invention relates to fermentative microorganism carrier material for production of naturally fermented dairy products (4) such as yoghurt and to usage method of these materials, without addition of external free starter culture.

The pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) of the invention is made of natural wood, cellulose, paper, other polysaccharide, organic or synthetic polymer substances in form of rod, plate, ring, disc and several different geometrical shapes at proper dimensions, treated with chemically and physically suitable and non- toxic substances and then taken into washing stage not to leave any chemical residual. This pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material

(2) is then submerged into a solution containing microorganisms the desirable fermentative microorganisms such as mixture of

Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria at appropriate growth phase and at appropriate rates for making of fermented dairy products such as yoghurt. The pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) is then taken out of the solution and is subjected to a washing process in which an appropriate sterile solution is used and these treated materials are transferred to a sterile surface for a suitable time period varying between 1 to 60 minutes, preferably 5 to 30 minutes. These materials treated by fermentative microorganisms are finally stored inside a suitable protector liquid (6) until it is used.

In order to produce naturally fermented dairy products (4) such as yoghurt without addition of external free starter culture, the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) is submerged into pasteurized milk (3) at sufficient volume found in suitable containers (5) held at 42-45°C degrees and the milk (3) is held at that temperature for a period required for decrease of product pH to value of 4.5. Then the product (4) is taken to cold storing at 0-15°C, preferable at 0-5°C degrees.

The method of the invention is characterized in that fermenter cells are retained inside the rod/plate-like shaped fermentative microorganism carrier material (1) or the annular fermentative microorganism carrier material which are pretreated by immobilization/encapsulation/adsorption/entrapment .

Entrapped/immobilized fermentative microorganisms can transfer new cells to outer environment/milk (3) by continuously reproducing for producing a final product which is fermented such as yoghurt. The pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) makes it possible that the microorganisms are conserved/entrapped inside the carrier material and ensures that the fermentative microorganisms stay alive for a long time. This phenomenon also makes it possible that the cells in the fermented dairy products (4) such as yoghurt also stay alive because of the fact that new cells are continuously released to the environment from entrapped microorganism cells, and ensures that the product has slightly sour taste beside having alive fermentative microorganisms by means of the fact that the released alive cells penetrate into raw material/milk (3) slowly and continuously.

Furthermore, at new generation production of fermented dairy products that is our invention; the container (8) which has characteristics of pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) and in which the milk (3) is transformed into fermented dairy products (4) such as yoghurt can be used.

Industrial application of the invention :

The invention makes production of dairy products such as yoghurt at home and at industrial scale possible by reuse of same production materials/fermentative materials at production cycles for more than once without need of using external additional free starter culture. The invention can be used with various fermented dairy products and the same fermentative microorganism carrier material can be repeatedly reused at new production cycles . Since there is no need for external free starter addition and the same fermentative material is reusable, economical savings are obtained; since the vitality of fermentative microorganism cells is maintained for longer periods compared to conventional method, longer shelf-life and healthier thus having better quality product that can satisfy the demand of consumers can be obtained.

It is preferable at food industry due to aforementioned advantages it brings .

Claims

1- This invention relates to new generation production system of naturally fermented dairy products such as yoghurt, ayran, kefir, cheese and other functional dairy products generally/commercially called as bio- fermented, probiotic and functional dairy products by means of reusable and self -fermentative carrier materials, characterized in that; it comprises a container (8) in which fermented dairy products (4) such as yoghurt are produced, and which has properties of pretreated rod/plate- like shaped fermentative microorganism carrier material (1) or pretreated annular fermentative microorganism carrier material (2) or fermentative microorganism carrier materials (1,2) which ensure production of beneficial and long lasting naturally fermented dairy products (4) , and are subjected to pretreatment, and are reusable, without need of using external free starter culture.

2- The new generation production system of fermented dairy products according to Claim 1, characterized in that; it is pretreated rod/plate-like shaped fermentative microorganism carrier material (1) and/or is pretreated annular fermentative microorganism carrier material (2) which are in the form of different geometrical shapes such as rod, plate, ring and disc at suitable dimensions and source of which are natural wood, cellulose, other polysaccharide, organic or synthetic polymer materials.

3- The new generation production system of fermented dairy products according to Claim 1, characterized in that; it is the container (8) which has characteristics of the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) , and which transforms milk (3) in it into fermented dairy products (4) such as yoghurt.

4- The new generation production system of fermented dairy products according to Claim 1, characterized in that; the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) is healthfully subjected to processes of physical applications such as heat, radiation and pressure/vacuum and of chemical applications such as ozone, hydrogen peroxide, methanol, ethanol, chloride and sulfur dioxide.

5- The new generation production system of fermented dairy products according to Claim 1, characterized in that; the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) is conserved by storing inside protector liquid (6) by being subjected to washing stage with proper sterile solution after firstly being properly treated and submerged into fermentative microorganism solution at suitable growth phase.

6- The new generation production system of fermented dairy products according to Claim 1, characterized in that; the pretreated rod/plate-like shaped fermentative microorganism carrier material (1) or the pretreated annular fermentative microorganism carrier material (2) is sanitized by distilled, boiled-cooled, proper buffer or normal clean water so that it can be reused at a new production after being used at production of any fermented dairy product.

7- The new generation production system of fermented dairy products according to Claim 1, characterized in that; lactic acid bacteria strains, other bacteria, yeast and moulds such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidus regularis, Lactobacillus casei, Lactobacillus brevis, Lactobacillus casei subsp. casei, Lactobacillus casei subspecies Rhamnosus, Lactobacillus para casei subspecies para casei, Lactobacillus fermenturn, Lactobacillus cellobiosus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subspecies lactis,

Lactobacillus fructivorans, Lactobacillus helveticus subspecies lactis, Lactobacillus hilgardii , Lactobacillus helveticus, Lactobacillus kefiri, Lactobacillus kefiranofaciens subspecies Kefirgranum, Lactobacillus kefiranofaciens subspecies Kefiranofaciens, Lactobacillus para kefiri, Lactobacillus plantarum are used as fermentative microorganism according to type of fermented dairy product at preparation of fermentative microorganisms carrier specific materials.

8- The new generation production system of fermented dairy products according to Claim 1, characterized in that; the pretreated rod/plate- like shaped fermentative microorganism carrier material (1) and/or the pretreated annular fermentative microorganism carrier material (2) is conserved inside suitable protector liquid (6) at cold conditions after a proper cleaning procedure so that it can be repeatedly used at production cycles of fermented dairy products by preserving its property.

9- The new generation production system of fermented dairy products according to Claim 1, characterized by producing naturally fermented dairy products (4) such as yoghurt, ayran, kefir, cheese and other functional dairy products called as bio- fermented, probiotic and functional dairy products .

10- The new generation production system of fermented dairy products according to Claim 1, characterized by producing alternatively other fermented products apart from dairy products such as turnip juice, alcoholic and nonalcoholic beverages/products instead of fermented dairy products.- The new generation production system of fermented dairy products according to Claim 1, characterized in that; the milk (3) which is pure or which comprises herb, spice, fruit or aroma or extracts thereof, and other sweetener, coloring agents or stabilizers, and which is obtained from animal , vegetable or other sources .