The method of obtaining nutritional supplements

 

(57) Abstract:

The invention relates to the food industry and can be used in technology of meat and other food products. To obtain a food additive used carrots and cabbage, taken in addition to wheat bran in the ratio 2 : 1 : 1. The homogenized mixture is heated to pasteurization and Bifidobacterium fermented addescentis MC-42, Propionibacterium schermanii A, Lactobacillus acidophilus, Lactobacillus plantarum 31, taken separately or in a mixture in equal amounts. Then Supplement incubated until reaching a pH of from 4.8 to 5.1. Supplement provides for the establishment of the ecosystem of the digestive tract of man. With the introduction of additives in the finished products can improve their properties. table 2.

The invention relates to the food industry and can be implemented in the technology of meat and other food products.

It is known the use of yeast and yeast preparations, cultured on different types of grain raw materials (flour, rye, wheat, barley, rice meal, corn bran, rye and wheat malt) and rapidly accumulating biomass. However, yeast culture used in this method in liquid or solid state undergo inactivation, resolvo food based on rice or pasta with application of acetic acid bacteria Packed and sterilized by heating. However, this treatment of the product with microorganisms is provided only to improve properties of rice or pasta during subsequent storage and preparation (2).

The closest in technical essence is a method of obtaining a fermented food additive on the basis of grain bran, providing mixing wheat bran with water, heated to gilotinirovaniya, cooling, introduction of microorganisms chosen from the species Lactobacillus acidophilus, Bifidobacterium, Propionibacterium, and others in various combinations, and the fermentation time required to achieve a pH below 3.5 to (3).

The objective of the invention is the creation of natural food based complex herbal ingredients, combining natural factors that contribute to the activity of the enzyme systems of physiological strains of lactic acid microorganisms, thus ensuring the formation of the ecosystem of the digestive tract of man.

Getting dietary supplements based on vegetable raw, fermented lactic acid microorganisms, and with a high content of microbial biomass to improve the properties of the finished produce metabolism additionally enrich Supplement nutrients and eventually increase the biological value of the additive.

As the substrate, a mixture of carrots and cabbage, taken in addition to wheat bran in the ratio 2:1:1, and from microorganisms Bifidobacterium adolescentis MC-42, Propionibacterium schermanii A, Lactobacillus acidopfilus, Lactobacillus plantarum 31. The carrots contain up to 88.8% of the water of 1.1 - 1.3% protein, 0.2% fat, 9.2 percent carbohydrates, essential oil, lecithin, minerals (mg%: Na - 18, K - 200; Ca - 46; Mg - 36, P - 58; Fe - 1), iodine, copper, cobalt, vitamins (mg %: Bl - 0,06; B2 - 0,02; PP - 1; C - 0,025), B - carotene, flavonoids.

Cabbage contains up to 90% water; 6.1 to 10.4% of dry matter; to 5.4% sugars, including 0.5% starch, 0.7% fat, 1.8% of proteins, minerals (Ca, Ma, Mg (185 mg%), P, S, Fe), vitamins (C, B1, B2, PP, K).

Wheat bran are from 11.72 to 15% protein, which is represented by albumin - from 18 to 22.9%, globulins from 11,4 to 16.1%, prolamins - 19,1 to 25.7%. Protein bran contain lysine, threonine, aspartic acid, glycine, alanine. In the fatty acid composition of free and bound lipids of wheat bran predominant polyunsaturated fatty acids - linoleic and linolenic acids (up to 62%). In mineral composition are K, P, Zn, Ca, Cu, and vitamins PP, B1, B2. With the help of lactic acid microorganisms such as bifidobacteria, propionic acid and acidophilus tank properties by accumulation them in microbial biomass and products of their metabolism.

The choice of these types of herbal ingredients for dietary supplements and its fermentation is due to the following: carrots, cabbage, wheat bran is the most compatible with meat and other raw materials are natural products with the necessary growth factors (source of carbohydrates and growth substances) for lactic acid microorganisms, and wheat bran, in addition to food properties, realize themselves as baking powder supplements. The creation of conditions of temperature not only leads to an increase in microbial biomass, but also the accumulation of products of biosynthesis, in particular, vitamin B12, induced by propionic acid bacteria. Propionic acid, acidophilus bacteria due to lactic acid and bifidobacteria and even acetic acid creates an acidic environment in the body improves the absorption into the blood calcium, iron, vitamin D.

Used strains of lactic acid microorganisms taken: Bifidobacterium abolescentis MC-42 (N CMNTS B-1987), Lactobacillus plantarum from the all-Russian collection of industrial microorganisms at Vniigenetika, Propionibacterium schermanii A, Lactobacillus acidophilus from the collection of the Central laboratory of Microbiology research Institute.

The method is as follows: crushed in the homogenizer on liquid nutrient media or restore from dry crops in breast serum for 24 h at temperatures of 30-37oC. Then, the substrate make liquid cultures of microorganisms separately or mix them in equal quantities. Initial concentration of microbial cells 107- 1091 cm3.

The method is illustrated by the following examples:

Example 1. Vegetables pre-wash, clean, and wheat bran pour warm water with a temperature of 40-45oC. carrots, cabbage, wheat bran in the ratio 2:1:1 crushed in the homogenizer, and the substrate is pasteurized at 80oC for 10 minutes. 1 g of the substrate contribute to the culture of the Bifidobacterium adolescentis MC-42 based on 1 cm3nutrient medium with bifidobacteria containing 109SOME. The fermentation substrate is carried out at 37oC for 24 h In the fermentation process, the pH value of the substrate is reduced from 5.7 to 5.0, which is associated with the accumulation of lactic and acetic acids at lower microbial biomass 2 orders.

Example 2. Preparation, chopping vegetables and wheat bran carried out as in example 1. In the plant substrate contribute Propionibacterium schermanii A based on 1 cm3nutrient medium with bacteria, which contains 109CFU per 1 g of substrate. The fermentation is carried out at the 32oC for 24 h, the pH Value of the substrate when Fe is level.

Example 3. Preparation of plant substrate is carried out as in example 1. In the pasteurized substrate contribute Lactobacillus plantarum 31 based on 1 g of the substrate 1 cm3activated culture with the content of 107KOE. The fermentation is carried out at 30oC for 24 h Biomass increased up to 1010CFU in 1 g of substrate. The pH value of the substrate with microorganisms is reduced from 6.7 to 5.0 due to lactic acid.

Example 4. Preparation of plant substrate is conducted according to example 1. 1 g of plant substrate make a mixture of Lactobacillus acidophilus and Propionibacterium schermanii A in the ratio of 1:1 and a concentration of 109CFU/cm3. The fermentation substrate is carried out at 37oC for 24 h mixed culture Biomass increases by 2 orders of magnitude, the pH value decreases from 6.7 to 4.8.

Dynamics of development of the organism in the substrate shown in table 1.

The amino acid composition of protein fermented vegetable substrates are presented in table 2.

A comparative analysis of the nutritional value of fermented substrates indicates the accumulation of unsubstituted amino acids compared with plant substrate.

Sources fame taken into account

1. Borisa. Mater. int. the scientific. technology. proc. Applied biotechnology on the threshold of XXI century" M., 1995. - S. 81.

2. Application N 2 -169423 Japan, MKI A 23 L 1/10, 1/16, 3/3571. Getting sterilized food product. The invention countries of the world, 1991, N 1, c. 68.

3. The international application N 91/176272, CL A 23 L 1/105. Publ. 28.11.1991.

The method of obtaining nutritional supplements, providing a mix of wheat bran with water, heating the obtained substrate and cooled to the fermentation temperature, the introduction of microorganisms and fermentation to achieve a given value of pH of the medium, characterized in that as the substrate, a mixture of carrots, cabbage, taken in addition to wheat bran in the ratio 2: 1:1, which is homogenized, heated lead pasteurization and fermentation is carried out with the use of a strain or strains of microorganisms, taken in equal amounts from Bifidobacterium adolescentis MS-42, Propionibacterium schermanii e-6, Lactobacillus acidophilus, Lactobacillus plantarum 31, until the pH of the mixture from 4.8 to 5.1.

 

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