RU2110183C1 - Dietetic food product and a method of its preparing - Google Patents

Abstract

FIELD: food industry, microbiology. SUBSTANCE: dietetic product is prepared on the basis of fermented soybean milk. Soybean milk has the following additional components: carbohydrate and fatty component, taste addition and emulsifier and then it is fermented by cultures Lactobacillus acidophilus and Streptococcus thermophilus which are added at amount 10 wt.-% at ratio = (1:1)-(1:3), respectively. The end product has the following components, wt. -%: sucrose 2.0-5.0; dextrinmaltose 5.0, not above; fatty component 0.1-3.0; emulsifier 0.01-0.10; taste additions 0.01-0.1, and fermented milk - the rest. Corn oil is used as a fatty component and lecithin - as an emulsifier. Product shows low allergenic property and can be used for nutrition of persons suffering with allergy to cow milk proteins, lactose and diabetes mellitus. EFFECT: improved method of preparing, enhanced quality of product. 5 cl, 1 tbl

Description

 The invention relates to the food industry, and more specifically to the composition of the dietary product, which is a substitute for cow's milk, and the method for its production.

 The main, most famous substitute for cow's milk is soybean products - soybean milk [1].

 These products are especially widely used in the diet of adults who do not tolerate cow's milk proteins (lactose), as well as children from the first year of life who are allergic to cow's milk proteins [2].

 However, insufficiently good organoleptic properties (taste, smell) of soy milk limit the possibilities of its use, as well as products based on it, especially for older children and adults.

 One of the ways to obtain a product based on soy milk with improved healing properties is fermented milk fermentation and the introduction of flavorings [3].

Closest to the proposed technical solution is a dietary product based on fermented soy milk [4], containing a carbohydrate component (sucrose, lactose), a fat component (sunflower oil) and flavorings in the following ratio,%:
Hydrocarbon component - 9 - 10
Fat component - 24.5 - 25.0
Flavoring additives - up to 5.0
Fermented Soy Base - Else
A well-known dietary product is prepared as follows. Fermented milk cultures of bacteria, such as Lactobacillus bulgarius and a mixture of three Streptococcus species, are added to soy milk in a lactose solution. In parallel, an aqueous solution of sugar, salt, citric and acetic acids and a stabilizer, and a fat composition containing sunflower oil, egg sediment and stabilizer in acetic acid are obtained. Fermented soy milk is first mixed with the aqueous phase, and then emulsified with the fat composition and packaged.

 This composition of the product and the method of its production do not allow to obtain a product with low allergenic properties.

 The objective of the invention is the development of a dietary product based on fermented soy milk with low allergenic properties and suitable for children and adults with allergies to cow's milk proteins, diabetes and lactose intolerance.

To solve this problem, a dietary product based on fermented soy milk is proposed, containing a carbohydrate component, a fat component and flavoring agents and an emulsifier, in which sucrose, dextrinmaltose are used as a carbohydrate component, and soy milk is fermented with Lactobacillus acidophilus and Streptococcus thermophilus cultures and components taken in the following ratio, wt.%:
Sucrose - 2.0 - 5.0
Dextrinmaltose - not more than 5.0
Fat component - 0.1 - 3.0
Emulsifier - 0.05 - 0.10
Flavoring additive - 0.05 - 0.10
Fermented Soy Milk - Else
moreover, corn oil is used as the fat component, and lecithin is used as the emulsifier.

 A method for producing a dietary product is also provided, including sour milk fermentation of soy milk, the introduction of a carbohydrate and fat component and flavoring agents, cooling and packaging of the finished product. Carbohydrate and fatty components, emulsifier and flavoring agents are introduced into soy milk before the fermentation process. Fermentation is carried out with cultures of Lactobacillus and Streptococcus thermophilus, and the culture is introduced in an amount up to 10%, and the ratio of Lactobacillus acidophilus to Streptococcus thermophilus in the culture is from 1: 1 to 1: 3.

 The combination of these components in a dietary food product based on fermented soy milk is new, and the use of dextrinmaltose as a carbohydrate component instead of a part of sucrose allows us to completely exclude lactose, which is intolerant enough often. The used culture for soy milk fermentation is new and allows fermented milk fermentation without the addition of lactose. In this case, the product retains the biological properties of the soy product. At the same time, due to the high content of lactobacilli in it, the product acquires physiological and therapeutic properties characteristic of sour-milk products. The taste characteristics of the proposed product are significantly higher than that of soy milk, and therefore it can be used for both adults and children, starting from the first year of life. The quantities of ingredients are selected so as to satisfy the physiological needs of the adult organism in the higher limits and the child in the lower. Acceptance of flavoring and biological additives in soy milk before fermentation simplifies the process and reduces the time of fermentation. In addition, it increases the protection of the product from microbiological contaminants.

The process of obtaining the proposed product begins with soy milk. To do this, environmentally friendly beans (GOST 17109-88) are soaked for 10 to 12 hours, washed 3 to 4 times with water and add up to 10 volumes of water from the volume of beans, after which they are ground without air. Then the resulting mass is boiled by direct injection of cooking steam to a temperature of 115 - 120 ^o C and incubated. The resulting solution was filtered while hot. Additives are added to the filtered milk, the carbohydrate component being introduced in the form of a syrup with a mass fraction of solids of at least 70%, in a heated state, as well as the fat component. After making the additives, soy milk is thoroughly mixed and cooled to a temperature of 38 - 40 ^o C. Then, with constant stirring, make starter prepared on cultures of lactic acid bacteria L. acidophilus and Str. thermophilus, in a ratio of 1: 1 to 1: 3. The formation of a gentle clot serves as a signal for cooling the product to 6 - 8 ^o C, stirring it to a single-phase flowing consistency in packaging and packaging. Fermented product is stored at a temperature of from 0 to 1 ^o C for no more than 72 hours. The acidity of the freshly fermented product after cooling should be in the range from 35 to 45 ^o T. Below are examples of the preparation of the proposed product.

 Example 1

a) Obtaining soy milk on the installation "SOYA COW" SK-20. 1.75 kg of soybeans (GOST 17109-88) grown in environmentally friendly areas are washed twice with 3 volumes of water for washing for 11 hours at 20 ^o C. When a small amount of flakes appears on the water surface, the beans are washed and soaked with 9 volumes of water and loaded into the cooking and grinding machine. Grinding beans with a mill is carried out in cold water without air for 7 minutes. Then, cooking steam is injected through the mass to a temperature of 118 ^° C and held for 3 minutes. This is necessary to inactivate the enzyme "trypsin inhibitor", which adversely affects the digestive system. The resulting solution is filtered in two stages, with compression applied in the first. Get 40.2 l of soy milk, which is a homogeneous white-cream liquid with a sweet taste and weak soy flavor, mass fraction of solids - 7.0%, acidity - 20 ^o T, density - 1016 kg / m ³ , group bacteria Escherichia coli (coli form) and pathogens no.

b) A syrup consisting of 20 kg of granulated sugar (according to GOST 22-78), 10.1 kg of dextrinmaltose and 1.4 kg of drinking water (GOST 2874-82), corn are added to a container with 910.5 kg of filtered soy milk Refined refined oil 30 kg (GOST 1129-73), 0.9 kg of table salt (GOST 13830-96) and 0.1 kg of lecithin. All are thoroughly mixed until complete dissolution of the additives and their uniform distribution in milk. The mixture is cooled to a temperature of 38.8 ^o C, and then make 22 kg of starter culture (TU 10-02-02-789-65-91), prepared from 11 kg of Lactobacillus acidophilus and 11 kg of Str. thermophilus. The fermented milk is thoroughly mixed for 5 minutes, and then left alone for 3 hours until a tender clot forms. The fermented product is cooled to 7 ^o C. The acidity of the freshly fermented product is 45 ^o T. The fermented and chilled product is mixed to a uniform flowing concentration and packaged.

The product is pure, sour-milk with a slight soy flavor, homogeneous, homogeneous, light cream color,%:
Mass fraction of solids - 9.5
Mass fraction of protein - 3.2
Mass fraction of fat - 1.5
Mass fraction of sucrose - 2.8
Accordingly to example 1, the following products were obtained, differing in the number of components and their composition. The recipe is indicated for 1000 kg of the finished product.

Example 2. Two samples containing 1 l of soy milk are placed in a thermostat, brought to a temperature of 39 ^o C, both add 0.4 l of sugar syrup and one sample of Lactobacillus bulgarius, and the other proposed mixture of Lactobacillus acidophilus and Streptococcus thermophilus, in 1: 3 ratio. After 2 hours, there is no clot in the first sample, and a clot began to form in the second. After 6 hours, we get fermented soy milk in sample 2. The first sample does not ferment. This example shows that the proposed mixture of strains can conduct fermented milk fermentation without the introduction of lactose, while for Lactobacillus bulgarius its presence is necessary.

 All products have been clinically tested in the clinic of the Institute of Nutrition RAMS or Research Institute of Pediatrics RAMS.

 To study the tolerability and possible side effects of the product in children with food allergies, 21 children aged 1.5 to 14 years were assigned a product of composition 3. Children received treatment, including diet therapy, i.e. they all had a history of intolerance to various food products, and in the case of concomitant diseases, drug therapy.

 The product was obtained in an amount of 100-200 ml per dose, depending on age, twice a day for 3 to 5 weeks. Against the background of the treatment, in most children complete or partial remission of the underlying disease was achieved. No skin reactions have been reported.

 In the case of the use of a product of composition 5 containing 4.5 g of sucrose per 100 ml of 2 children, there was an exacerbation of atopic dermatitis. In the future, after transfer to the product composition 2 skin reactions were not observed.

 To study the tolerability and possible side effects of the product in children with diabetes mellitus, along with the use of a highly purified preparation of “human” insulin, instead of the 2nd standard breakfast, an equivalent amount was given to a product of composition 1 or composition 3. The product was well tolerated, there were no clinical adverse reactions, however, the product of composition 3 showed worse than composition 1 results in assessing the glycemic effect.

 Products of formulations 2 and 4 were added to the diet of 20 adult patients with atopic dermatitis and recurrent urticaria. In all cases, there was an improvement in general condition, good tolerance of products and the absence of side effects.

 From the above examples it is seen that the fermentation of the proposed culture of bacteria L. acidophilus and Str. thermophilus, has a pronounced hypoallergenic effect. Adding the proposed additives to the fermented base, such as dextrinmaltose, corn oil, lecithin, not only improves the nutritional characteristics of the product, but also gives it new biological capabilities. It is these products that are best used for patients with diabetes mellitus and if a product of composition 3.5 can be considered as dietary, then compositions 1, 2, 4 also acquire healing properties.

 The production of these products is possible in any dairy kitchen with "SOYA COW", and thus the problem of nutrition of children with allergies and diabetes can be solved.

Literature
1. Fomon SJ, Liegler EE, Nelson LJ, Edwards BB, Am. J. Clin. Nutr., 1979, Vol. 32, p. 2460 - 2171.

 2. Businco L., Zirudo M.G., Giampietro P. G., Meglio P.G., Beitr. Infusionsther. Klin. Ernaehs., 1988, Bd. 19, p. 83 - 100.

 3. Zobkova Z.S. Production of whole milk products using proteins and fats of plant and animal origin. / Sat Overview information TsNIITEI. M.: 1993, p. 22-24.

 4. Heb. Patent N 0386817, class A 23 C 11/10.

Claims (4)

1. Dietary food product based on fermented soy milk containing carbohydrate and fat components, flavorings and an emulsifier, characterized in that sucrose and dextrinmaltose are used as the carbohydrate component, soy milk is fermented with Lactobacillus acidophilus u Streptococcus thermophilus cultures and the components are taken in the following ratio , wt.%:
Sucrose - 2.0 - 5.0
Dextrinmaltose - Not more than 5.0
Fat component - 0.1 - 3.0
Emulsifier - 0.01 - 0.10
Flavoring additives - 0.05 - 0.10
Fermented Soy Milk - Else
2. The product according to claim 1, characterized in that corn oil is used as the fat component.  3. The product according to claim 1, characterized in that lecithin is used as an emulsifier.  4. A method of obtaining a dietary food product, including sour milk fermentation of soy milk, the introduction of carbohydrate and fat components, flavoring and emulsifier, cooling and packaging of the finished product, characterized in that the carbohydrate and fat components, flavoring and emulsifier are preliminarily added to soy milk, which is then macerated with cultures of Lactobacillus acidophilus and Streptococcus thermophilus.  5. The method according to claim 4, characterized in that the culture is introduced in an amount up to 10 wt.%, And the ratio of Lactobacillus acidophilus and Streptococcus thermophilus is 1: 1 to 1: 3.

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