The way to obtain immobilized composition of functional probiotic food generowania product immobilized composition and functional product contains

 

(57) Abstract:

The invention relates to the food industry and can be implemented in the technology of production of functional foods, in particular meat products. The way to obtain immobilized composition of functional probiotic food generowania product involves the preparation of a solution of a natural polymer selected from the group of: gelatin, agar-agar, pectin, by mixing it with water or aqueous buffer, or milk, followed by heating at a temperature of 40-90C., and mixing the resulting solution of the natural polymer with a biomass of cells of one or more cultures of probiotics, which has accumulated in the process of cultivation of the metabolites in the form of prebiotic components. Introduction with constant stirring an additional prebiotic components, then molding the mixture by pouring it into consumer packaging and cooling with getting immobilized composition in the form of a thermotropic gel with uniformly distributed components in the following ratio in wt.%: natural polymer - 0,9-2,7; biomass cell culture probiotics - 0,75-3,5 (by dry weight); the amount of prebiotic componentinstance composition is 108-109CL/g, the maximum shear stress is 1050-1500 PA, moisture and pH, respectively 64-78% and 3.7 to 6.2. The possibility of introducing a different flavour and ingredients from a number of meat, fish, sausage, vegetable and fruit products in the preparation of the product allows for a significant expansion of range of ready-made functional foods with probiotic properties. 3 S. and 3 C.p. f-crystals.

The way to obtain immobilized composition of functional probiotic food generowania product immobilized composition and functional product containing it.

The invention relates to the food industry and can be implemented in the technology of production of functional foods, in particular meat products.

Very popular with consumers today enjoy generowanie meat, fish and vegetable products.

There is a method of production of meat food products in jelly where prepared meat products pour a gelling mixture of gelatin, salt, food emulsifier, sodium acetate or potassium, of sodium glutamate, reducing sugars, pexeva and water (patent RU 2165164 C2, class. And 23 L 1/314, 1/31, 1/312, 20.04.2001).

Also known preparation method generowania food products, in particular food products of meat, fish and seafood (patent RU 2178652 C1, CL And 23 L 1/056, 27.01.2002). The method involves obtaining jelly fill by homogenization of vegetable oil, broth, flavoring additives, gelling solution of chitosan and cleared the smoke of the drug. To obtain a stable jelly fill homogenization of the mixture components is carried out at a temperature of not lower than 60C. it Is believed that the resulting products have a positive impact on the human body due to treatment-and-prophylactic properties of chitosan, part of the jelly filling.

Known gelling composition fills satisfy aesthetic and organoleptic requirements, as well as increase retention generowania products. However, the above products can not be attributed to functional foods because they do not contain biologically active substances or probiotic components and cannot perform health functions in the body.

Currently it is widely known that functional prodormal functional activity of organs and systems, to reduce the risk of developing various diseases and pathologies, to maintain the necessary physical level status and the number of beneficial microflora in the human body and ensure the normal functioning of the gastrointestinal tract (GIT). It is the latter two important tasks and solve functional probiotic food products.

By definition, most probiotics are living microorganisms or fermented (cultured) their products have a beneficial effect on human health, acting in its digestive tract (S. A. Shevelev. Probiotics, prebiotics and probiotic products. Current state of the issue. M., "nutrition", 1999, No. 2, S. 32). While probiotics are microorganisms, substances, or dietary supplements, which are not hydrolyzed and not absorbed in the human intestine, but are beneficial to the host organism by selective stimulation of growth and/or activating the metabolism of useful members of his intestinal microflora, i.e. prebiotics are promoters or promoters of probiotics (see ibid S. 35). Prebiotics are selective substrates of one or a limited number of representatives of the normal useful mi is its gastrointestinal or General effect, improving the health of the person.

Among food dairy products widely available probiotic products including and prebiotic components. For example, in patent US 5895648 And class. 12 N 1/20, 20.04.1999 described food on milk, dairy and fruit-milk-based, such as milk, yogurt, dairy and dairy-fruit desserts, drinks based on milk whey, vegetable extracts, tea, fruit and vegetable juices, products in the form of a nut cookies. Functional food compositions or food products include freeze-dried live lactic bacteria in quantities of 5 to 12 parts by weight, which is selected from bifidumbakterin, lactobacilli and streptococci, then they are mixed with prebiotics - oligosaccharides, such as inulin and fructo-oligosaccharides, in the amount of 8-15 parts by weight. Then the mixture is combined with a dispersant in the form of powder, particles or fibers of natural edible product is selected from the group of cereals, malt extract, ginseng, chocolate, vanilla, vegetable extracts. Additionally add sugar or artificial sweetener. The resulting composition is added to recipricated high level of probiotic components.

According to the patent RU 2175192 C1 (CL And 23 With 9/12, 27.10.2001) is produced by symbiotic fermented milk generowanie product. The method thereof includes the normalization of the breast Foundation, its sterilization or pasteurization, cooling to a temperature of fermentation, the introduction lactic basis of the symbiotic yeast and bacteria, mixing, fermentation at a temperature of 38-42C until the formation of a clot and cooling of the finished product with its subsequent maturation. The starter contains bifidobacteria with a titer of not less than 1010CFU/ml of Lactobacillus with a titer of not less than 109CFU/ml and lactic acid streptococci, as well as the use Lactobacillus Lactobacillus acidophilus, bifidobacteria - liquid concentrate bifidobacteria containing a mixture of strains of Bifidobacterium bifidum and Bifidobacterium longum, and as lactic streptococci using viscous strains of thermophilic Streptococcus species Streptococcus thermophilus. Additionally, in a symbiotic yeast introduce the leaven of mesophilic lactic streptococci Streptococcus lactis subsp. cremoris (or diacetilactis), or concentrate Bifidobacterium Bifidobacterium adolescentis, sourdough lactobacilli Lactobacillus delbrueckii subsp. bulgarieus, sourdough mesophilic lactic Streptococcus Lactococcus lactis subsp. cremoris (biovar diacetila the Russian sourdough bifidobacteria, lactobacilli and lactic acid streptococci is 0.3:1,0:3,0 respectively, and symbiotic yeast is introduced into the milk in the amount of 4.0 to 4.5% by weight skvashivaemoe mixture. Before cooling, the finished product it make sugar syrup in the amount of 7.0-10.0 wt.% or fructose solution in the amount of 2.5-3.0 wt.% and a solution of gelatin or a mixture in the ratio 3:1 solution of gelatin and pectin in an amount of 1.0 to 1.5 wt.% or a solution of gelatin and starch in the amount of 3.0-3.5 wt.% in the ratio of 1:(5-6). The solids content in dairy products used in this method is 15-25%.

This method according to the similarity of essential features is the prototype of the claimed invention, but is different in purpose.

The proposed composition is immobilized, and the product generowanym, not jelly, what is the finished product obtained according to the prototype. Functional product according to the invention, along with the presence of probiotic cultures, including lactic acid bacteria, cannot be attributed to dairy products, and is a food product functional applications and can be recommended as a dietary product for consumers with nepera of this method is to obtain immobilized composition further probiotic generowania meat, fish, vegetable combination products, and confectionery products or components that are enabled and available for use the majority of the population without contraindications. Moreover, the method allows us to create a stable immobilized system simultaneously with probiotic properties and prebiotic components that contribute to the improvement of the physiological activity of a person due to the receipt of biologically active substances and improve the digestive tract of a person, along with getting nutritional value of traditional products.

Earlier introduction of probiotic components in the specified range of food products was hampered by the presence of such technologies high-temperature processing. The present invention allows to solve the problem.

This task is solved in that a method of obtaining immobilized composition of functional probiotic food generowania product involves the preparation of a solution of a natural polymer selected from the group of gelatin, agar-agar, pectin, by mixing it with water or aqueous buffer or milk followed by heating at a temperature of 40-90C., mixing the resulting solution prirodnogo metabolites in the form of prebiotic components, and introduction with constant stirring an additional prebiotic components, then molding the mixture by pouring it into consumer packaging and cooling with getting immobilized composition in the form of a thermotropic gel with uniformly distributed components in the following ratio, wt.%:

Natural polymer 0,9-2,7 (by dry weight)

Biomass cell culture probiotics 0,75-3,5 (by dry weight)

The amount of prebiotic components up to 4

Water or an aqueous buffer or milk Else

the number of viable cells of probiotic in ready immobilized composition is 108-109CL/g, the maximum shear stress are ready generowania product is 1050 -1500 PA, moisture and pH, respectively 64-78% and 3.7 to 6.2.

The second object of the invention is immobilized composition of functional probiotic food generowania product, which is obtained by this method.

A third object of the invention is a functional food probiotic generowanie product that contains immobilized composition obtained by the above method.

Funkmachine and/or color-forming additives.

Functional probiotic food generowanie product may optionally include up to 50% by weight of components selected from the series: meat products, sausage products, fish products, seafood, cooked vegetables, cooked fruit, canned vegetables, canned fruit, or a mixture thereof. These components are introduced into the mixture before forming immobilized composition. So the finished product can be meat, fish, based on seafood, vegetable, fruit or combined.

In addition, functional probiotic food generowanie product can be a pastry or confectionery ingredient.

The technical result of the claimed invention to provide a novel method of obtaining immobilized composition of functional probiotic food generowania product and, consequently, of the finished product. During the logging process and the cooling is formed immobilized composition in the form of a thermotropic gel with uniformly distributed components. Thus, in a state of suspended animation (dormant) cells probiotic with prebiotic components localized time does not deteriorate. The creation of such immobilized composition and, consequently, the product provides ease of delivery of prebiotics and probiotics in the human body for further metabolism.

Functional probiotic food generowanie products containing immobilized composition made according to the present invention, can be recommended as functional foods to consumers, as well as for a diabetic diet and use as a cell source of probiotics in the body of consumers deficit-galactosidase. Such products are characterized by not only a higher nutritional value, but also be more favorable from the point of view of the development of foreign microflora, causing a change in the organoleptic characteristics and appearance of the finished product.

In the proposed method in contrast to the prototype does not require fermenting any source environment and the subsequent maturation of the finished product for a long time (over 30 hours). Significantly reduced time getting immobilized and composition of the finished product, as well as simplified the whole process. In the accom the probiotic cells with prebiotic components in the mixing with the polymer solution, further, the introduction of additional ingredients of the food product and the formation of thermotropic gel in the cooling of the entire system.

The process of mixing of the ingredients takes place at temperatures significantly above those specified in the prototype, namely 40-90C, which allows a great sterility of production, to avoid contamination by other organisms and, thus, prolong shelf life and possible implementation of the product with probiotic properties.

Due to the lack of a stage of maturation of the finished product, which is present in the prototype and can lead to instability of the chemical composition of the finished product, in particular by increasing its acidity and change the consistency, composition and properties of the product obtained according to the proposed method, remain constant during a long storage period. Stabilizing substances in the form of natural polymers, forming a thermotropic gels, play a protective role in cells, suspend their metabolic activity during storage of the product, but also cause increased nutrient and energy value of the product. The prolongation of the shelf life of the finished product sposobstvuesh functional product also contribute prebiotic components, introduced into the composition of immobilized composition.

Unlike the prototype, which provides for mandatory growth of cells in the composition of the offered product can be introduced liofilizovannye cells of probiotics without prior rehydration and activation, which contributes to simplification of the overall technology for functional foods.

The possibility of introducing a different flavour and ingredients from a number of meat, fish, sausage, vegetable and fruit products in the preparation of the product allows for a significant expansion of range of ready-made functional foods with probiotic properties in comparison with the prototype.

The method can be carried out by introducing into the solution of the natural polymer cells of different probiotic cultures. Currently known large group of microorganisms, which belong to the probiotic (S. A. Shevelev. Probiotics, prebiotics and probiotic products. Current state of the issue. M., "nutrition", 1999, No. 2, S. 32-33), namely bacteria of the genus Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, Lactococcus, Enterococcus, Micrococcus, Propionibacterium, Eubacterium, gram-negative bacteria-Escherichia coli, Citrobacter, Saccharomyces, Candida, gr the other from this list can be used in this invention.

According to this invention the part of the prebiotic component is payable together with the biomass of cells of one or more cultures of probiotics that have accumulated in the process of cultivation of the metabolites in the form of prebiotic substances, such as lactic acid and/or polysaccharides. As for the extra insertion prebiotic components used, such as fructo-oligosaccharides, lactulose, lactose, inulin, lactic acid and others (see ibid, s 35-38).

The method is as follows. Natural make polymer in water or an aqueous buffer or milk, after swelling heated to 40-90C and make the biomass of one or more probiotics cultures of probiotics, which has accumulated in the process of cultivation of the metabolites in the form of prebiotic components, in the form of sediment or lyophilized cells. Residue biomass probiotics receive as a result of separation of the cells from the nutrient medium by centrifugation of the culture liquid at 6000-10000 rpm for 10-20 minutes Then injected with constant stirring an additional prebiotic components, all carefully mix until a uniform mass. For the formation of the gel, the mixture is poured into consumer is nymi components.

This method of immobilization of cells of probiotic cultures and prebiotic components can be implemented in the preparation of a meat product, such as Cuts of meat in jelly", where instead of a natural polymer - gelatin - can be used any commercially available food gelling additive, having in its composition along with flavoring or color-forming components of any natural polymer - gel, jelly or gelling agent, such as a food additive "Crystal" company "Armaros-M, Moscow (see EN 2165164).

The invention is illustrated by the following examples.

Example 1. Getting immobilized functional food composition generowania product with probiotic properties on the basis of gelatin and containing cells of Streptococcus thermophilus.

450 g of an aqueous solution of 3% gelatin with a temperature of 90C is mixed with prebiotic components, which take 2.5 g of fructo-oligosaccharides, 0.65 g of lactic acid, and 50 g of sediment biomass Streptococcus thermophilus containing 0.1 g of lactic acid in the form of metabolite having a humidity of 80% (2.2% in dry weight) and formed after centrifugation for 20 min at 6000 rpm cultural liquid, Poel mix thoroughly until a uniform mass. For the formation of the gel, the mixture is poured into consumer packaging 150 ml and cooled.

The number of viable cells of probiotics in ready immobilized composition is 108KL/year maximum shear stress are ready immobilized composition, characterizing the ability of the product to be chewed, is 1260 PA. The composition of prebiotics in immobilized following composition, wt.%: the fructo-oligosaccharides - 0,5, lactic acid is 0.15%.

Humidity and pH are ready immobilized compositions were respectively 76% and 5.7. The obtained immobilized composition after storage at +4C for 17 days does not change its characteristics.

Example 2. Getting immobilized functional food composition generowania product with probiotic properties on the basis of gelatin and containing cells of Bifidobacterium adolescentis.

712,5 g of an aqueous solution of 2.5% gelatin with a temperature of 60C is mixed with prebiotic components, which take 2.25 g of lactulose, 7.0 g of lactic acid, and with 37.5 g of sludge biomass Bifidobacterium adolescenti containing 0.5 g of lactic acid in the form of metabolite having a humidity of 75% (1,25% by dry weight), obrazovanii the original medium of the following composition: 10 g peptone, 40 g corn extract, 6 g of sodium citrate translesanas, 0.12 g of magnesium sulfate, 2 g of potassium phosphate (disubstituted), 1 g of sodium phosphate (disubstituted), 10 g of lactose, 0.15 g of hydrochloric acid cysteine. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel, the mixture is poured into consumer packaging 350 ml layer of 10 cm and cool.

The number of viable cells of probiotics in ready immobilized composition is 109KL/year maximum shear stress are ready immobilized composition is 1300 PA. The composition of prebiotics in immobilized following composition, wt.%: lactulose - 0.3, and lactic acid - 1. Humidity and pH are ready immobilized compositions comprise, respectively, 74% and 5.6. The obtained immobilized composition after storage at +4C for 15 days does not change its characteristics.

Example 3. Obtaining functional food generowania product with probiotic properties based on agar-agar and containing cells of Lactobacillus acidophilus.

500 g of an aqueous solution of 2.5% agar-agar to a temperature of 50C is mixed with prebiotic components in kachestvo, as cherry, peach, raspberry, blueberry, 50 g sucrose, 0.04 g of dye (0,03% by weight of the mixture), such as lycopene or Carmine, and 280 g of sludge biomass Lactobacillus acidophilus containing 1.0 g of fructo-oligosaccharides and 0.3 g of lactic acid in the form of metabolites, with humidity of 85% (3.5% dry weight) and formed by centrifugation for 10 min at 4000 rpm and the culture fluid obtained after fermentation source environment containing 110 g/l skim milk powder. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel, the mixture is poured into consumer packaging 350 ml layer of 10 cm and cool.

The number of viable cells of probiotics in functional food ready probiotic gel product is 109KL/year maximum shear stress are ready generowania product is 1500 PA. The composition of prebiotics in the finished product the following, wt%: the fructo-oligosaccharides - 1, inulin is 0.5. Humidity and pH of the finished product are respectively 74% and 5.6. The resulting product after storage at +4C for 25 days does not change its characteristics.

Example 4. Obtaining functional food generowanej the g of an aqueous solution of 3.5% gelatin at a temperature of 80C is mixed with probiotic components, which take 9.5 g of fructo-oligosaccharides, 29 g of lactic acid and 450 g of meat products such as sausage, cooked, boiled ham, tongues, boiled, products made from boiled beef, 50 g of canned vegetables, such as corn, carrots, green peas, beans, cucumbers, 5 g of sodium chloride and 50 g of sediment biomass Streptococcus thermophilus containing 0.5 g of fructo-oligosaccharides and 1 g of lactic acid in the form of metabolites, with a humidity of 80% (1% dry weight) and formed by centrifugation for 20 min at 6000 rpm the culture fluid obtained after fermentation source environment containing 110 g/l skim milk powder. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel, the mixture is poured into consumer packaging 400 ml layer of 3 cm and cool.

The number of viable cells of probiotics in functional food ready probiotic gel product is 108KL/year maximum shear stress are ready generowania product is 1050 PA. The composition of prebiotics in the finished product the following, wt%: the fructo-oligosaccharides - 1, lactic acid - 4. Humidity and pH of the rut change its characteristics.

Example 5. Obtaining functional food generowania product (confection) with probiotic properties based on agar-agar and containing cells of Bifidobacterium adolescentis.

800 g of a solution of 2% agar-agar in milk with a temperature of 40C is mixed with probiotic components, which take 2 g of lactulose and 10 g of inulin, as well as with 100 g of fructose, 1 g of vanillin (0.1% of the total mass of the mixture) and 100 g of sediment biomass Bifidobacterium adolescentis, containing 1.0 g of lactic acid in the form of metabolite having a humidity of 80% (2% by dry weight) and formed by centrifugation for 10 min at 10000 rpm, the culture fluid obtained after fermentation medium, the composition specified in Example 2. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel, the mixture is poured into consumer packaging 50 ml layer of 5 cm and cool.

The number of viable cells of probiotics in functional food ready probiotic gel product is 108KL/year maximum shear stress are ready generowania product is 1100 PA. The composition of prebiotics in the finished product the following, wt%: lactulose is 0.2, inulin - 1, mol store at +4C for 13 days does not change its characteristics.

Example 6. Obtaining functional food generowania product with probiotic properties on the basis of gelatin and containing a mixture of cells of probiotics: Streptococcus thermophilus, Bifidobacterium adolescentis, Lactobacillus acidophilus.

840 g of an aqueous solution of 5% gelatin with a temperature of 60C is mixed with prebiotic component, which we take to 43.5 g of lactic acid, and also with 900 g of meat, such as cooked chicken, cooked, smoked, cooked, roasted pork products, 5 g of sodium glutamate (0.26% of the total mass of the mixture), 15 g of sodium chloride, 45 g of sludge biomass Lactobacillus acidophilus with humidity of 85% (0,35% by dry weight), obtained as described in Example 3 and containing 0.1 g of lactic acid as a metabolite, 45 g of sludge biomass Streptococcus thermophilus with a humidity of 80% (0.47 percent by dry weight), obtained as described in Example 4 and containing 0.9 g of lactic acid as a metabolite, and 45 g of sludge biomass Bifidobacterium adolescentis with a humidity of 80% (0.47 percent by dry weight), obtained as described in Example 5 and containing 0.5 g of lactic acid as a metabolite. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel, the mixture is poured into casings m probiotic gel product is 108KL/year maximum shear stress are ready generowania product is 1500 PA. The composition of prebiotics in the finished product presents lactic acid and 2.4 wt.%. Humidity and pH of the finished product are respectively 76% and 6.1. The resulting product after storage at +4C for 16 days not change its characteristics.

Example 7. Obtaining functional food generowania product with probiotic properties on the basis of gelatin and containing a mixture of cells of Bifidobacterium adolescentis and Lactobacillus acidophilus.

490 g of an aqueous solution of 4% gelatin with a temperature of 70C is mixed with prebiotic components, which take 4.8 g of fructo-oligosaccharides and 14.5 g of lactic acid, and 400 g of fish product, such as boiled fish, cut into pieces 20 g, 5 g sodium chloride, 1.5 g of citric acid (0.15% of the total mass of the mixture), 50 g of sediment biomass Lactobacillus acidophilus with humidity of 85% (0,75% by dry weight), obtained as described in Example 3, and containing 0.2 g of fructo-oligosaccharides as a metabolite, and 50 g of sediment biomass Bifidobacterium adolescentis with a humidity of 80% (1% by dry weight), obtained as described in Example 5 and containing 0.5 g of lactic acid as a metabolite. The mixture is in consumer packaging 400 ml layer of 5 cm and cool.

The total number of viable cells of probiotics in functional food ready probiotic gel product is 108KL/year maximum shear stress are ready generowania product is 1200 PA. The composition of prebiotics in the finished product the following, wt%: the fructo-oligosaccharides - 0,5, lactic acid and 1.5. Humidity and pH of the finished product are respectively 74% and 5.8. The resulting product after storage at +4C for 18 days does not change its characteristics.

Example 8. Getting immobilized functional food composition generowania product with probiotic properties based on agar-agar and containing cells of Streptococcus thermophilus.

495 g of an aqueous solution of 2.5% agar-agar to a temperature of 50C is mixed with prebiotic components, which take 0.5 g of lactulose and 10 g of lactic acid, and 5 g of liofilizovannyh biomass Streptococcus thermophilus with moisture content of 8% (0.9% dry weight) obtained by freeze drying of wet sediment cells, obtained as described in Example 4 and containing fructo-oligosaccharides and lactic acid in the form of metabolites. The mixture is stirred thoroughly to obtain rawname the indicate.

The number of viable cells of probiotics in ready immobilized composition is 108KL/year maximum shear stress are ready immobilized composition is 1500 PA. The composition of prebiotics in immobilized following composition, wt.%: lactulose - 0,1, lactic acid - 2. Humidity and pH are ready immobilized compositions comprise, respectively, 74% and 6.0. The obtained immobilized composition after storage at +4C for 23 days does not change its characteristics.

Example 9. Obtaining functional food generowania product with probiotic properties on the basis of gelatin and containing cells of Lactobacillus acidophilus.

220,5 g aqueous solution of 4% gelatin with a temperature of 60C is mixed with prebiotic components, which take 0.9 g of fructo-oligosaccharides and 2.5 g of lactic acid, 250 g of seafood, such as shrimp, mussels, and 4.5 g of sodium chloride and 25 g of sludge biomass Lactobacillus acidophilus with humidity of 85% (0,75% by dry weight), obtained as described in Example 3 and containing 0.1 g of fructo-oligosaccharides as a metabolite. The mixture is thoroughly mixed until a uniform mass. For the formation of the gel prigot the supporting cells of probiotics in functional food ready probiotic gel product is 108KL/year maximum shear stress are ready generowania product is 1200 PA. The composition of prebiotics in the finished product the following, wt%: the fructo-oligosaccharides - 0,2, lactic acid and 0.5. Humidity and pH of the finished product are respectively 72% and 6.2. The resulting product after storage at +4C for 20 days does not change its characteristics.

Example 10. Obtaining functional food generowania product (pastry or confectionery ingredient) with probiotic properties on the basis of pectin containing cells of Streptococcus thermophilus.

486 g of an aqueous solution of 3% pectin to a temperature of 50C is mixed with prebiotic components, which take 1 g of fructo-oligosaccharides and 10 g of lactic acid, and 400 g of canned fruit, 0.05 g of the dye (0,005% by weight of the total mixture), such as carotene, Carmine, caramel, 4 g of food flavouring (0.4% of the total mass of the mixture), 100 g of xylitol and 10 g of liofilizovannyh biomass Bifidobacterium adolescentis with a moisture content of 6% (1% dry weight) the resulting freeze drying of wet sediment cells, prepared as described in Example 5 and containing lactic acid as a metabolite. Prepared CMB consumer packaging 300 ml layer of 3 cm and cool.

The number of viable cells of probiotics in functional food ready probiotic gel product is 109KL/year maximum shear stress are ready generowania product is 1300 PA. The composition of prebiotics in the finished product the following, wt%: the fructo-oligosaccharides - 0,1, lactic acid - 1. Humidity and pH of the finished product are, respectively, 64% and 3.7. The resulting product after storage at +4C for 26 days does not change its characteristics.

1. The way to obtain immobilized composition of functional probiotic food generowania product, characterized in that it envisages the preparation of a solution of a natural polymer selected from the group of: gelatin, agar-agar, pectin, by mixing it with water or with an aqueous buffer, or milk followed by heating at a temperature of 40-90C., mixing the resulting solution of the natural polymer with a biomass of cells of one or more cultures of probiotics, which has accumulated in the process of cultivation of the metabolites in the form of prebiotic components, and introduction with constant stirring an additional prebiotic components, then molding the mixture obtained by salila with uniformly distributed components in the following ratio, wt.%:

Natural polymer 0,9 - 2,7

(by dry weight)

Biomass cell culture probiotics 0,75 - 3,5

(by dry weight)

The amount of prebiotic components Up to 4

Water or aqueous buffer, or milk To 100

the number of viable cells of probiotic in ready immobilized composition is 108-109CL/g, the maximum shear stress is, 1050-1500 PA, moisture and pH, respectively, 64-78% and 3.7 to 6.2.

2. Immobilized composition of functional probiotic food generowania product, characterized in that it is obtained by the method under item 1.

3. Functional probiotic food generowanie product, characterized in that it contains immobilized composition obtained by the method under item 1.

4. The product under item 3, characterized in that it additionally contains up to 0.4% by weight of flavor and/or color-forming additives.

5. The product under item 3 or 4, characterized in that it further comprises up to 50% by weight of components selected from the series: meat products, sausage products, fish products, seafood, cooked vegetables, cooked fruit, canned vegetables,a pastry or confectionery ingredient.

 

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