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Kefir production method |
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IPC classes for russian patent Kefir production method (RU 2510999):
Starter material of pure growth of lactate microorganisms for preparation of cultured milk products / 2505601
Strain Lactococcus casei VKPM V-8730 is obtained at available growth-supporting media and is used as starter material in cultured milk products production.
Starter material of pure growth of lactate microorganisms for preparation of cultured milk products / 2505600
Strain Enterococcus durans VKPM B-8731 is obtained at available growth-supporting medium and is used as starter material in cultured milk products production.
Method for preparing autoprobiotic containing living bifidus bacteria and lactic acid bacilli / 2505304
Method for preparing an autoprobiotic containing living bifidus bacteria and lactic acid bacilli for the rehabilitation of human and animal intestinal microflora involves the recovery of living bifidus bacteria and lactic acid bacilli from a host's intestine and the use thereof in the form of automicroorganisms with the above bifidus bacteria and lactic acid bacilli recovered simultaneously in the form of a natural complex of indigenous microorganisms by dissolving the host's intestinal contents with a fluid with adding selective ingredient having no inhibitory action on the bifidus bacteria and lactic acid bacilli, adding a solution of the same host's saliva, culturing the mixture and inoculating a nutrient medium for culturing the bifidus bacteria and lactic acid bacilli with no selective agents added.
"bayanay" kumiss preparation method / 2503241
Invention relates to dairy industry. The method involves mare's milk defrosting, pasteurisation, cooling to the fermentation temperature, a starter introduction, ripening at a temperature of 32°C during 7-12 hours till acidity is equal to 60-120°T, stirring every 3-4 hours during 10-15 minutes, cooling, stirring and dispensing.
Method for obtaining dry polymicrobial product to be used in food industry / 2502795
Microbial consortium of yeast strains Pichia anomala 9a or Pichia anomala P1 and lactic acid bacillus strain Lactobacillus acidophilus La5 in the ratio of 1:0.8 respectively is created. Solid-phase aerobic cultivation is performed at the temperature of 28-30°C during 36-48 hours. Solid vegetable substrate moistened with liquid component of up to 55-60% of humidity is used for cultivation. Either milk whey, or distillery stillage, or water is used as a liquid component. Convective drying of the obtained polymicrobial product is performed at 38-40°C till residual humidity is not more than 12%. Invention allows obtaining dry polymicrobial product containing increased amount of living bacteria cells of strain Lactobacillus acidophilus La5 - not less than 1*108 CFU/g and living cells of yeast strains Pichia anomala 9a or Pichia anomala P1 - not less than 1*109 CFU/g and increasing product storage life of up to 100 days.
Method for production of kefir with functional properties / 2482689
Invention relates to dairy industry. For production of kefir with functional properties dairy raw material is standardised, purified, homogenised, pasteurised, cooled to the fermentation temperature; one performs introduction of a starter together with melatonin powder (in an amount of 5-25 g per 1000 kg of the mixture), ripening, cooling, maturation and bottling.
Lactobacillus rhamnosus bacteria strain having wide range of antagonistic activity with respect to pathogens and opportunistic pathogens / 2482176
Invention relates to biotechnology. Obtained is a Lactobacillus rhamnosus 38k bacteria strain, having antagonistic activity with respect to pathogens and opportunistic pathogens, including Candida yeast fungi, average adhesion and self-aggregation properties, high surface hydrophobicity, average coaggregation, is deposited in the Russian National Collection of Industrial Microorganisms (VKPM) under registration number VKPM V11155.
Strain enterococcus hirae, used to make cultured milk foods / 2477313
Strain Enterococcus hirae BC - 37 having high antagonistic activity is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under the registration number VKPMV-10090 and may be used, for instance, in production of such cultured milk foods as kefir, cottage cheese or ryazhenka.
Method for production of fermented whipped milk-and-soya based dessert / 2477050
Invention relates to dairy industry. The method involves preparation of a mixture of soya-and-milk dispersion and defatted milk at a ratio of 85:15, filtration, homogenistion, pasteurisation at a temperature of t=90±2°C with maintenance during 5-10 minutes, cooling to the ripening temperature equal to 38±2°C, introduction of a starter consisting of a combination of direct addition starter cultures YC-180 (Streptococcus thermohilus, Lactobacillus delbrueckii subspecies bulgaricus) and BB-12(Bifidobacterium lactis) at a ratio of 1:1. The produced mixture is ripened at a temperature of 38±2°C during 3-5 hours till acid content is equal to 80-90°T; then the ripened mixture is cooled to a temperature of 2-6°C; one introduces pureed beets in an amount of 8.6% or pureed carrots in an amount of 9.7% of the product weight, introduces "Lavitol (dihydroquercitin)" food additive in an amount of 0.056% of the product weight; then one performs stirring, cooling to 0-2°C and beating during 5 minutes at 1500 rpm.
Strain of enterococcus hirae used for production of fermented milk products / 2476592
Strain of Enterococcus hirae "И"-27 with high antagonistic activity is deposited in the Russian National Collection of Industrial Microorganisms (RNCIM) under registration number of RNCIM B-10091 and can be used in production, for example, of fermented milk products such as kefir, cottage cheese or fermented baked milk.
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FIELD: food industry. SUBSTANCE: method involves standardisation, pasteurisation, homogenisation, cooling to fermentation temperature, introduction of kefir fungi based industrial starter in an amount of 2% simultaneously with transglutaminase enzyme in an amount of 0.2 kg per 1000 kg of the standardised mixture at a temperature of 23-25°C, ripening, cooling to maturation temperature, bottling. The content of lactoferrin in the ready product is 500-1100 mg/l. EFFECT: invention allows to enhance the product biological value and prophylactic properties, prevent synaeresis in the process of storage, enhance the product rheological properties, produce a product with improved structurem and enhanced quality, a milder fermented milk taste and aroma, impart creaminess to the product and extend its storage life. 1 ex
The invention relates to food industry, in particular breast, and can be used in the manufacture of yogurt. A known method for the production of yogurt, including pasteurization of milk, homogenization, cooling, fermentation of kefir fungi that were pre-cultivated in milk at a ratio of 1:10-1:50. Then conduct the fermentation at temperatures of 18-30°C for 6-18 hours, maturing at 10-18°C for 12 to 48 hours (see EN 2279807, 20.07.2006). Disadvantages - low organoleptic and physico-chemical characteristics, small shelf life of the product. The technical result of the invention is the prevention of syneresis during storage, improving the rheological properties of the product, a product with improved structure and high quality, with more soft cheese taste and aroma, giving slivochnoi product. The technical result is achieved by a method for the production of yogurt includes standardization, pasteurization, homogenization, cooling to a temperature of fermentation, making the production of yeast in kefir fungi, fermentation, cooling to a temperature of maturation, bottling, characterized in that after cooled to the fermentation temperature, simultaneously with the production leaven on kefir fungi, the number of which SOS is defaults to 2% by weight normalized mixture, make the enzyme transglutaminase in the amount of 0.2 kg per 1000 kg normalized mixture at a temperature of 23-25°C, the concentration of lactoferrin in the final product ranges from 500 to 1100 mg/L. The enzyme transglutaminase is involved in the formation of additional bonds in protein molecules, leading to the binding of protein molecules. Transglutaminase catalyzes the reaction of acyl transfer between γ-carboxyamide group of the glutamine residue of a protein or peptide (acyl donor) and the primary amino groups of various amino compounds (acyl acceptor), including the ε-amino group of a lysine residue of the peptide by the reaction: As a result of binding residues of peptides or proteins, glutamine and lysine are formed of high-molecular compounds containing ε-(γ-glutamyl)-lysine intra - and intermolecular isopeptide communication. The formation of these relationships has an impact on the structure and functional properties of proteins. Binding proteins by transglutaminase causes the increase of the viscosity of the product, lowering the degree of syneresis, achieving a smooth surface, reducing production costs, as in the milk mixture does not require payment of skimmed milk powder to improve consistency by increasing protein content. The proposed method is carried out as the way. Raw milk normalize, homogenized, pasteurized, cooled to the fermentation temperature of 23-25°C, making the production leaven on kefir fungi in the amount of 2% by weight normalized mixture and the enzyme transglutaminase at the rate of 0.2 kg per 1000 kg normalized mixture, sours it for 8-10 hours until the formation of a clot, active acidity which is 4.50-4,55% pH, partially cooled to a temperature of 18-20°C and stirred curd is cooled to a temperature of 4-8°C, poured into consumer packaging sent to dokladnie and maturation at a temperature of 2-6°C for 12 hours, you get a finished product with the content of lactoferrin from 500 to 1100 mg/L. Sign concerning what the content of lactoferrin in the product ranges from 500 to 1100 mg/l, due to the joint action of microorganisms kefir starter and the enzyme transglutaminase. The biochemical pathways by which the synthesis of lactoferrin in microorganisms, similar to those in other organisms. Installed capacity of kefir grains, representing a mixture of lactic acid bacteria p.p.Lactococcus, Lactobacillus and Saccharomyces lactis to the synthesis of its own bacterial lactoferrin (BLF). Bacteria kefir starter culture actively developing their own siderophore, including bacterial lactoferrin. When the volume synthesis of siderophores bacteria is a limiting factor in their survival outside the host, that is, the microbes are not able to synthesize their own siderophore, actively use molecules present in the host organism; they are completely dependent upon him and not being able to successfully evolve and survive in the environment. The introduction of the mixture of the enzyme transglutaminase activates the bacteria's ability to synthesize its own lactoferrin for their survival. Transglutaminase catalyzes the formation of covalent bonds between free amino groups (free or from the side chains of lysine and the gamma carboxamide groups of glutamine. The covalent bond formed by transglutaminase resistant to proteolysis. Specific isopeptide arise between proteins. Bonds are formed within the protein and between individual molecules. Transglutaminase acts exclusively on proteins. Catalyzed by mediated through glutaraldehydes deamination of natural amino acids and the biosynthesis of amino acids. Transglutaminase catalyzes the transfer reaction of acyl Y-carboxylamide groups in the peptide chain of the protein. When the enzyme interacts with protein, it may be the formation of cross-links ∈(Y-Glu)-Lys and the substitution of Gln for Glu in the result of desametasone. The specificity of transaminases is provided by the protein component. The enzyme catalyzes re the OS NH 2groups not on the α-ketoacid, and first to coenzyme a pyridoxal phosphate. The resulting intermediate compound (Chippewa base) undergoes intramolecular transformations (labilization of the α-hydrogen atom, the energy redistribution communication), leading to the release of α-ketoacids and pyridoxalphosphate; the latter in the second stage of the reaction reacts with any other α-ketokislot that through the same stages of the formation of intermediate compounds (going in the opposite direction) leads to the synthesis of new amino acids and the release of pyridoxal phosphate. Due to the fact that all transaminases carbonyl group of the coenzyme (-CHO) is linked to the ε-amino group of lysine a protein part, the interaction between the substrate, i.e. the L-amino acid and pyridoxal phosphate, is not by condensation with the release of water molecules, and by substitution reactions, in which the NH2group of the substrate displaces ε-NH2-lysine group in the molecule of enzyme protein, which leads to the formation pyridoxalphosphate complex. All or nearly all of the natural amino acids (except methionine) first react with α-Ketoglutarate acid transamination reaction with the formation of glutamic acid and the corresponding keto acid. The resulting glutamic acid is then subjected to direct the oxidative deamination under the action of glutamate dehydrogenase. Because both reactions (transamination and deamination of glutamic acid) are reversible, the conditions for the synthesis of essentially any amino acid, if you have the appropriate α-keto acid. Thus, transglutaminase catalyzes mediated through glutaraldehydes deamination of natural amino acids and the synthesis of new amino acids. With the active action of the enzyme, which is expressed in the increased formation of new molecules of amino acids, the activation reactions of anabolism in microbial associations, which leads to an increase of lactoferrin in the finished product. The proposed technology of production of kefir making transglutaminase, enables the generation of a native lactoferrin microorganisms in the composition of kefir grains in an amount of from 500 to 1100 mg/l compared to control up to 300 mg/L. An example of the method. Example The original milk normalize by the mass fraction of fat, homogenized at a pressure of 17 MPa at a temperature of 55-60°C, pasteurized at a temperature of 94-96°C with a holding time of 300 seconds, cooled to the fermentation temperature of 23-25°C, making the production leaven on kefir fungi in the amount of 2% by weight normalized mixture and the enzyme transglutaminase at the rate of 0.2 kg per 1000 kg normalized mixture, sours during the 8-10 hours before the formation of a clot active acidity 4,50-4,55, partially cooled to a temperature of 18-20°C and stirred curd is cooled to a temperature of 4-8°C, poured into consumer packaging, send in a locker on dokladnie and maturation at a temperature of 2-6°C for 12 hours. Get the finished product with the content of lactoferrin from 500 to 1100 mg/L. Organoleptic characteristics of kefir obtained by example: the consistency of a homogeneous, dense, moderately dense, taste and smell clean milk, microbiological indicators performed according to the requirements of Federal law. The proposed method of production of yogurt allows you to: - to obtain a product of high quality by improving the rheological properties of the product; to improve organoleptic characteristics; - to give the product slivochnoi; - exclude the addition of skimmed milk powder to improve consistency by increasing the protein in the finished product; - use it in the power of all age groups; to increase the shelf life of the finished product up to 14 days by reducing the degree of syneresis during storage at a storage temperature of 2-6°C. Method for the production of yogurt, including standardization, pasteurization, homogenization, cooling to a temperature of fermentation, making the production of yeast in kefir fungi, fermentation, chilled the f to a temperature of ripening, bottling, wherein after cooling to fermentation temperature, simultaneously with the production leaven on kefir fungi, which amount is 2%, making the enzyme transglutaminase in the amount of 0.2 kg per 1000 kg normalized mixture at a temperature of 23-25°C, the concentration of lactoferrin in the finished product is 500-1100 mg/L.
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