WO2020226583A2 - Probiotic supplement capsule containing actual kefir grain - Google Patents
Probiotic supplement capsule containing actual kefir grain Download PDFInfo
- Publication number
- WO2020226583A2 WO2020226583A2 PCT/TR2019/050934 TR2019050934W WO2020226583A2 WO 2020226583 A2 WO2020226583 A2 WO 2020226583A2 TR 2019050934 W TR2019050934 W TR 2019050934W WO 2020226583 A2 WO2020226583 A2 WO 2020226583A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- kefir
- grain
- grains
- capsule containing
- kefir grain
- Prior art date
Links
- 235000015141 kefir Nutrition 0.000 title claims abstract description 63
- 239000006041 probiotic Substances 0.000 title claims abstract description 22
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 22
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 17
- 239000002775 capsule Substances 0.000 title claims abstract description 15
- 239000013589 supplement Substances 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000002028 Biomass Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 230000001965 increasing effect Effects 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000012856 packing Methods 0.000 claims abstract description 6
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000007903 gelatin capsule Substances 0.000 claims abstract description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 230000001079 digestive effect Effects 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- 239000004615 ingredient Substances 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 230000008821 health effect Effects 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 208000010643 digestive system disease Diseases 0.000 description 3
- 208000026278 immune system disease Diseases 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000235649 Kluyveromyces Species 0.000 description 1
- 241000108055 Lactobacillus kefiranofaciens Species 0.000 description 1
- 241001407640 Lactobacillus kefiranofaciens subsp. kefirgranum Species 0.000 description 1
- 241001468191 Lactobacillus kefiri Species 0.000 description 1
- 241001643449 Lactobacillus parakefiri Species 0.000 description 1
- 241000736262 Microbiota Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- 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
-
- 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
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C2210/00—Physical treatment of dairy products
- A23C2210/40—Microencapsulation; Encapsulation of particles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention is about the probiotic supplement capsule containing actual kefir grains, which can be used to take kefir grain, strengthening immune and digestive system, as probiotics.
- Kefir grains can not be produced out of nothing, there should be a quality grain with favorable ingredient in order to produce.
- Kefir grain slowly increases its’ biomass under suitable fermentation conditions. Milk quality, yeasting frequency and providing suitable fermentation conditions are parameters which effect biomass increase. As a result of everyday yeasting under suitable conditions, kefir grain mass will be two times more in a month (Guzel-Seydim et ah, 2011). While the biomass of kefir grain yeast is increasing one important parameter is maintaining its’ microbial activity and ingredient. Kefir grain is like a microorganism mine.
- The“Kefir capsule” is being explained in the utility model application numbered TR200801523. These are kefir capsules that provide easy consuming of kefir and avoid waste of time by removing the need for inconvenient yeasting process. What is referred in the utility model application mentioned above is one kefir capsule. In the said capsule chemical substances are used as thickening agents. These chemicals causes negative effects for human health. On the other hand, it’s not mentioned in the said product that kefir must be pulverized and the product is explained completely apart from scientific methods. Told product is disadvantageous by means of cost and health.
- This invention is the probiotic supplement capsule containing actual kefir grain which can overcome the disadvantages mentioned above and its’ characteristic is being a hygenic, highly efficient and low cost technology that can positively effect human health, enables easy access to kefir, effective on individuals with digestive and immune system disorders, contains no GMO, practically meets kefir probiotic needs.
- Product subject to invention positively effects human health with the ingredient and method it has and provides a healthy life.
- Product subject to invention enables easy access to kefir probiotics and preprobiotics with the ingredient and method it has.
- Product subject to invention is effective on individuals experiencing digestive and immuno problems with the ingredient and method it has. With the product subject to invention, immune and digestive systems are being strengthened.
- Product subject to invention contain no additive and GMO with the ingredient and method it has.
- Product subject to invention can practically meet kefir need with the ingredient and method it has.
- Product subject to invention is hygenic with the ingredient and method it has.
- Product subject to invention is highly efficient with the ingredient and method it has.
- Product subject to invention is cost- advantageous with the ingredient and method it has.
- Regularly having probiotics specific to kefir grain in diets is important by means of healthy life. There isn’t any probiotic supplement (as a capsule) in the world that contains actual kefir grain. In the product subject to invention, there is probiotic supplement production being made for nutraceutical purpose, containing effective amount of kefir grain.
- Product subject to invention is the kefir-based probiotic supplement that has effective use on healthy individuals who doesn’t prefer consuming milk products and even though prefers to do so who can not regularly consume kefir and needs probiotic supplement and on individuals with digestive and immune system disorders and that contains no GMO.
- FIG. 1 Schematic view of production stages continued.
- the invention consists of following processing stages ( Figure- 1, Figure-2); pastorizing the columns at 85° C for 15 minutes (101), making kefir grain inoculation (102), leaving for fermentation at 25° C for 24 hours (103), cooling at ph 4,6 at the end of fermentation (104), making the aseptic filtration of the grain biomass increased due to cooling (105), freezing kefir grains at -20° C on drying trays (106), lyophilisation of the grains dried on trays at -55° C (107), collecting and mixing the dried grains in sterile container (108), filling the mixture into sterile gelatin capsules (109) and packing (110).
- drying trays will be stainless steel.
- sterile containers will be in stainless steel structure ( Figure- 1, Figure-2).
- the invention in basic is pastorizing (101), making inoculation (102), leaving for fermentation (103), cooling (104), making filtration (105), freezing (106), lyophilisation (107), mixing (108), filling (109) and packing (110) ( Figure-1, Figure-2).
- the milk is pastorized at 85° C for 15 minutes (101).
- kefir grain inoculation is carried out (102).
- the obtained product is left for fermentation at 25° C for 24 hours (103).
- the product is cooled at ph 4,6 at the end of fermentation (104).
- Aseptic filtration of the grain biomass increased due to cooling (105).
- Kefir grains is cooled at -20° C on drying trays (106). dondurulmaktadir (106).
- Lyophilisation of the grains dried on trays is made at -55° C (107). Dried grains is collected and mixed in sterile containers (108). After mixing process the mixture is filled into sterile gelati capsules (109). And finally packing process is carried out (110) ( Figure- 1, Figure-2).
- Driying trays used in the production method subject to invention are in stainless steel structure.
- Sterile containers used in the production method subject to invention are stainless steel ( Figure- 1, Figure-2).
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
This invention is about probiotic supplement capsule containing actual kefir grain, which can be used to take kefir grain, especially strengthening immune and digestive sytem, as probiotics, and its' characteristic is including the process steps of ozelligi; pastorizing the milk at 85° C for 15 minutes (101), making kefir grain inoculation (102), leaving for fermentation at 25° C for 24 hours (103) and cooling at ph 4,6 at the end of fermentation (104), making the aseptic filtration of the grain biomass increased after cooling (105), freezing the kefir grains at -20° C on drying trays (106), lyophilisation of grains dried on trays, at -55° C (107), collecting and mixing dried grains in sterile container (108), filling the mixture into sterile gelatin capsules (109) and packing.
Description
PROBIOTIC SUPPLEMENT CAPSULE CONTAINING ACTUAL KEFIR
GRAINS
Technological Area:
This invention is about the probiotic supplement capsule containing actual kefir grains, which can be used to take kefir grain, strengthening immune and digestive system, as probiotics.
Current Situation of The Technique:
For the purpose of enhancing the quality of life, trend toward healthy, natural and safe foods and nutraceutical food supplements has been increased in the world and in our country. By understanding the effects of healthy diet on quality of life especially in developed countries, probiotics are rapidly being more popular day by day.
While long and healthy life of Caucasians is being associated with kefir, the health effects of kefir produced from kefir grains due to its’ probiotic ingredient, is also determined by scientists. Kefir grains can not be produced out of nothing, there should be a quality grain with favorable ingredient in order to produce. Kefir grain slowly increases its’ biomass under suitable fermentation conditions. Milk quality, yeasting frequency and providing suitable fermentation conditions are parameters which effect biomass increase. As a result of everyday yeasting under suitable conditions, kefir grain mass will be two times more in a month (Guzel-Seydim et ah, 2011). While the biomass of kefir grain yeast is increasing one important parameter is maintaining its’ microbial activity and ingredient. Kefir grain is like a microorganism mine. Uncontaminated healthy grain naturally embodies various effective lactic acid bacterias and yeasts in rich amounts.
While this rich microbiota in kefir is very important, one issue that is also equally important is the existence of characteristic bacterias of the kefir grain: Lactobacillus kefir, L. kefiranofaciens, L. kefirgranum, L. Parakefir, probiotic characteristics of which are proven, is not found in any other resource in nature and only specific to kefir grain. In addition Saccharomyces spp. and Kluyveromyces spp. yeasts are also found in kefir grain and kefir.
In industrial kefir production, kefir starter cultures are used which are not comparable to kefir grain ingredient and not containing characteristic grain microorganisms and rich diversity. Therefore it’s important for kefir to be produced from kefir grain in order to achieve the effects specified in scientific publications and this matter is being indicated in recent publications too. Bourrie vd. (2016), in his publication where he throughly studied the microbial and health effects of kefir, has particularly stated that health effects of kefir produced from starter culture is not known well and thus only the health effects of kefir produced from kefir grain is explained. Guzel-Seydim vd. (2016) has stated that health effects specified in scientific publications can be achieved by actual kefir produced from kefir grain. Consequently, this significant difference in microbial ingredient of kefirs produced with starter culture is limiting the health effects.
Ther reason why kefir starter culture is preferred in industry is it being relatively cheap with standart easy production. Production and development of kefir grain in industrial extent requires technical knowledge due to the dynamic diversity of microflora in it. Recent years food supplements tended to enhance quality of life, is becoming more popular in all over the world, especailly in developed countries. Food supplements containing functional bioactive compounds, have widely taken their place in market shelfs. There isn’t any probiotic supplement (as a capsule) in the world that contains actual kefir grain.
The“Kefir capsule” is being explained in the utility model application numbered TR200801523. These are kefir capsules that provide easy consuming of kefir and avoid waste of time by removing the need for inconvenient yeasting process.
What is referred in the utility model application mentioned above is one kefir capsule. In the said capsule chemical substances are used as thickening agents. These chemicals causes negative effects for human health. On the other hand, it’s not mentioned in the said product that kefir must be pulverized and the product is explained completely apart from scientific methods. Told product is disadvantageous by means of cost and health.
In conclusion there is a need for a hygenic, highly efficient and low cost new technology that overcomes the disadvantages mentioned above, can positively effect human health, enables easy access to kefir, effective on individuals with digestive and immune system disorders, contains no GMO, practically meets kefir probiotic needs.
The Invention Definition:
This invention is the probiotic supplement capsule containing actual kefir grain which can overcome the disadvantages mentioned above and its’ characteristic is being a hygenic, highly efficient and low cost technology that can positively effect human health, enables easy access to kefir, effective on individuals with digestive and immune system disorders, contains no GMO, practically meets kefir probiotic needs.
Product subject to invention, positively effects human health with the ingredient and method it has and provides a healthy life. Product subject to invention, enables easy access to kefir probiotics and preprobiotics with the ingredient and method it has. Product subject to invention, is effective on individuals experiencing digestive and immuno problems with the ingredient and method it has. With the product subject to invention, immune and digestive systems are being strengthened. Product subject to invention, contain no additive and GMO with the ingredient and method it has.
Product subject to invention, can practically meet kefir need with the ingredient and method it has. Product subject to invention is hygenic with the ingredient and method it has. Product subject to invention, is highly efficient with the ingredient and method it has. Product subject to invention, is cost- advantageous with the ingredient and method it has.
Regularly having probiotics specific to kefir grain in diets is important by means of healthy life. There isn’t any probiotic supplement (as a capsule) in the world that contains actual kefir grain. In the product subject to invention, there is probiotic supplement production being made for nutraceutical purpose, containing effective amount of kefir grain. Having food supplement in diets, that contains“dry kefir grain yeast” with effective activity and determined microorganisms in it, is importatn by means of healthy life. Product subject to invention is the kefir-based probiotic supplement that has effective use on healthy individuals who doesn’t prefer consuming milk products and even though prefers to do so who can not regularly consume kefir and needs probiotic supplement and on individuals with digestive and immune system disorders and that contains no GMO.
Description of Figures:
Invention will be described by referring to annexed figures, that way characteristics of the invention will be more clearly understood and assessed but this is not intended to limit the invention with such specific arrangements. Vice versa the purpose, by all claims in the annex is to involve all alternatives, changes and equivalencies that can be included in the invention’s defined area. It’s best to understand that the shown details are only to represent the preferred arrangements of the current invention and to provide the most practical and clear definition of both the shaping of the methods and the rules and conceptual characteristics of the invention. In these figures; Figure 1 Schematic view of production stages.
Figure 2 Schematic view of production stages continued.
Figures that will help the invention to be understood, are numbered as indicated in the annexed figure and given below by names.
4
SUBSTITUTE SHEETS (RULE 26)
Description of References:
101. Pastorizing
102. Inoculation
103. Leaving for fermentation
104. Cooling
105. Filtration
106. Freezing
107. Lyophilisation
108. Mixing
109. Filling
110. Packing
Description of the Invention:
The invention consists of following processing stages (Figure- 1, Figure-2); pastorizing the columns at 85° C for 15 minutes (101), making kefir grain inoculation (102), leaving for fermentation at 25° C for 24 hours (103), cooling at ph 4,6 at the end of fermentation (104), making the aseptic filtration of the grain biomass increased due to cooling (105), freezing kefir grains at -20° C on drying trays (106), lyophilisation of the grains dried on trays at -55° C (107), collecting and mixing the dried grains in sterile container (108), filling the mixture into sterile gelatin capsules (109) and packing (110).
In the product subject to invention, drying trays will be stainless steel. In the product subject to invention, sterile containers will be in stainless steel structure (Figure- 1, Figure-2).
Detailed Description of the Invention: The invention in basic is pastorizing (101), making inoculation (102), leaving for fermentation (103), cooling (104), making filtration (105), freezing (106), lyophilisation (107), mixing (108), filling (109) and packing (110) (Figure-1, Figure-2).
In the production method subject to invention the milk is pastorized at 85° C for 15 minutes (101). Then kefir grain inoculation is carried out (102). The obtained product is left for fermentation at 25° C for 24 hours (103). The product is cooled at ph 4,6 at the end of fermentation (104). Aseptic filtration of the grain biomass increased due to cooling (105). Kefir grains is cooled at -20° C on drying trays (106). dondurulmaktadir (106). Lyophilisation of the grains dried on trays is made at -55° C (107). Dried grains is collected and mixed in sterile containers (108). After mixing process the mixture is filled into sterile gelati capsules (109). And finally packing process is carried out (110) (Figure- 1, Figure-2).
Driying trays used in the production method subject to invention are in stainless steel structure. Sterile containers used in the production method subject to invention are stainless steel (Figure- 1, Figure-2).
Claims
1- The invention is about the probiotic supllement capsule containing actual kefir grain which includes process steps of pastorizing the milk at 85° C for 15 minutes (101), making kefir grain inoculation (102), leaving for fermentation at 25° C for 24 hours (103) and cooling at ph 4,6 at the end of fermentation and its’ characteristic is including the following steps;
Making the aseptic filtration of the grain biomass increased after cooling (105), Freezing kefir grains at -20° C on drying trays (106),
- Lyophilisation of the grains dried on tray at - 55° C (107),
Collecting and mixing dried grains in sterile container (108),
Filling the mixture into sterile gelatin capsules (109) and
packing (110). 2- What is mentioned in Claim 1 is the probiotic supplement capsule containing actual kefir grain and its’ characteristic is the drying trays being stainless steel.
3- What is mentioned in Claim 1 is the probiotic supplement capsule containing actual kefir grain and its’ characteristic is the sterile containers being stainless steel.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2019/06748A TR201906748A2 (en) | 2019-05-06 | 2019-05-06 | PROBIOTIC REINFORCED CAPSULE CONTAINING REAL KEFIR GRIN |
| TR2019/06748 | 2019-05-06 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2020226583A2 true WO2020226583A2 (en) | 2020-11-12 |
| WO2020226583A3 WO2020226583A3 (en) | 2021-05-27 |
Family
ID=67952497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2019/050934 WO2020226583A2 (en) | 2019-05-06 | 2019-11-08 | Probiotic supplement capsule containing actual kefir grain |
Country Status (2)
| Country | Link |
|---|---|
| TR (1) | TR201906748A2 (en) |
| WO (1) | WO2020226583A2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4702923A (en) * | 1985-10-08 | 1987-10-27 | Sennosuke Tokumaru | Lyophilized kefir yoghurt health food |
| US20140193464A1 (en) * | 2013-01-08 | 2014-07-10 | Imagilin Technology, Llc | Effects of probiotics on humans and animals under environmental or biological changes |
| CN105966722A (en) * | 2016-05-06 | 2016-09-28 | 乔燕春 | Disposable sterile freeze-drying membrane disc and manufacturing method and application method thereof |
-
2019
- 2019-05-06 TR TR2019/06748A patent/TR201906748A2/en unknown
- 2019-11-08 WO PCT/TR2019/050934 patent/WO2020226583A2/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| TR201906748A2 (en) | 2019-06-21 |
| WO2020226583A3 (en) | 2021-05-27 |
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