Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1988-12-15
1990-09-18
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 62, 426491, 426495, A23C 913, A23C 9142
Patent
active
049577522
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to the dairy industry and, more particularly, to a process for producing kefir.
Kefir is a traditional foodstuff in a nutrient diet of various groups of population, including children, ill and weakened people. In the diet of this category of patients kefir accounts for up to 60% of the daily ration. From the standpoint of the modern concept of the nutrition hygiene the formula of this every-day product (kefir) has to be different. This, for baby's nutrition (from 6 months) it is necessary to use kefir with an increased content of protein as the main growth factor and with a lesser content of mineral salts and ethanol; for weakened persons, especially during the post-operation periods, a product is required which has a lowered content of lactose and an increased content of protein; for patients with gastro-intestinal tract diseases it is preferable to use a low-energy product possessing high antibacterial properties. A product with an increased content of protein may be used for nutrition of people after irradiation, since proteins contribute to a rapid removal of radioactive nuclides from the organism.
The therapeutic properties of kefir are caused by accumulation of the products of metabolism of microflora of the fungal leaven therein. The antibiotic substances produced by the kefir leaven microflora ensure antibiotic properties of the product which are manifested in respect of bacteria of the colibacillus group in the cultural group dilutions of 1:16, 1:32, Zonne chinelles 1:32, 1:64. During the storage of kefir a further accumulation of antibiotic substances occurs which contributes to improvement of its stability in storage.
2. Description of the Invention
Known in the art is a process for producing kefir, which comprises pasteurization of milk, its homogenization, cooling, leavening with leaven prepared with the use of kefir fungi, maturation and cooling of the final product (GB, B, 1300355). However, this process comprising the use of natural cows milk as the starting raw material does not guarantee the final product possessing the required organoleptic and rheological characteristics since, depending on the season of the year and geographic zones, conditions of feeding and variety of cattle the content of protein in milk can vary considerably. If the dry solids content in milk is less than 8.5%, it is impossible to obtain kefir with good rheological properties.
Known in the art is a process for producing a fermented-milk product (yoghurt) developed by "Unilever", a British company, which comprises concentrating the protein in the starting material to a mass portion thereof equal to 7-15% by way of ultrafiltration, thermal treatment of the concentrate at a temperature of 55.degree. to 65.degree. C. for 30 minutes or at 70.degree.-80.degree. C. without residence, cooling to a temperature of 40.degree.-50.degree. C., leavening with lactic-acid bacteria (of the species Lactobacillus bulgaricus, Streptococcus lactis, Streptococus thermophilis, Lactobacillus acidophilis), fermentation, packing and storage (cf. "Ultrafiltration Processing of Milk Raw Materials and Tendencies in its Further Treatment", Review Information, 1986, CNIITEMyasomolprom, Moscow, p. 23). The process of fermentation of yoghurt is based on lactic-acid fermentation which proceeds rather actively even upon increasing the protein concentration in milk up to 7-15% by mass. This is facilitated by rather high temperature (40.degree.-42.degree. C.) conditions of culturing and biochemical activity of the microorganisms incorporated in the leaven. The resulting product--yoghurt has an increased viscosity and a longer (as compared to kefir) storage period.
The cultures of microorganisms incorporated into the leaven for yoghurt form lactic acid which consists, for 90%, from the D(-) form which is non-physiological for a baby's organism, thus limiting the use of yoghurt for nutrition of certain categories of people.
The production of kefir is based on two, not o
REFERENCES:
"Ultrafiltration Processing of Milk Raw Materials and Tendencies in its Further Treatment", Review Information, Moscow, 1986, p. 23.
Zobkoua et al., "Production of Milk and Dairy Products with Fillers and Vitamins", 1985, Moscow, p. 80.
Chagarovsky Alexandr P.
Ivanova Lilia N.
Knyazeva Tatyana N.
Rozhkova Irina V.
Semenikhina Vera F.
Cintins Marianne
Vsesojuzny Nauchno-Issledovatelsky I Konstruktorsky Institut Mol
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