RU2531577C1 - Method for production of decreased allergenicity cultured milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method involves milk standardisation, introduction of whey proteins hydrolysate with hydrolysis degree from 8 to 15%, pectin introduction, homogenisation, pasteurisation, cooling to a fermentation temperature, introduction of a kefir starter, a bacterial concentrate of propionate bacteria or bifidobacteria, stirring, ripening, cooling, ageing, cooling, dispensing and additional cooling.

EFFECT: invention allows to produce a cultured milk product with decreased allergenicity and prevention effect.

1 tbl, 2 ex

Description

The invention relates to the dairy industry, in particular to the production of a dairy product, namely biokefir, intended for the prophylactic nutrition of people suffering from allergies to milk proteins.

A known method of producing traditional kefir, including the following technological operations:

normalization, pasteurization, homogenization, cooling to the fermentation temperature, fermentation of (1-3)% kefir fungal yeast or (3-5)% industrial fermentation, fermentation to active acidity (pH) 4.50-4.65, cooling and aging for (1-1.5) h, stirring, cooling to 14-16 ° C for (3-4.5) h, ripening for (9-13) h with stirring, packaging of the finished product, cooling to ( 6 ± 2) ° C and storage (see the Technological instruction for the production of kefir, 06/18/1987)

Kefir obtained in this way has a characteristic taste, aroma and texture, but does not have a long shelf life due to deterioration in taste and texture after a few days.

The closest to the claimed combination of essential features is a method for the production of kefir product, including purification, normalization, homogenization, pasteurization of milk, aging, cooling to the fermentation temperature, introduction of the combined fermentation of kefir fungi and propionic acid bacteria (Propionibacterium freudenreihii subs. Shermani) in an amount of 3- 5%, taken in the ratio 1: 1, ripening, cooling and bottling (see RF Patent No. 2461204).

, B $${}_2$$

, В $${}_6$$

, однако не может использоваться в питании людей, страдающих аллергией на молочные белки и не обладает способностью восстанавливать нормальную микрофлору кишечника.The kefir product obtained by this method has antimutagenic activity and contains vitamins B $${}_{\mathrm{one}}$$

, B $${}_2$$

, AT $${}_6$$

However, it cannot be used in the nutrition of people who are allergic to milk proteins and does not have the ability to restore normal intestinal microflora.

The objective of the invention is to provide a method for producing a fermented milk product with reduced allergenicity (biokefir), intended for nutrition of people with the aim of correcting pathological processes, preventing complications of food allergies and to restore normal intestinal microflora.

The technical result consists in obtaining a dairy product with reduced allergenicity (β-lactoglobulin content can reach less than 0.005 mg / ml) and with a preventive effect (to restore normal intestinal microflora).

The technical result is achieved by the fact that the method of producing a fermented milk product with reduced allergenicity is characterized in that milk is normalized, a whey protein hydrolyzate is introduced into the milk mixture with a hydrolysis degree of 8 to 15% and residual antigenicity of not more than 0.1% in an amount of 20-30 % by weight of the fermented mixture, pectin is added in an amount of 0.1-0.2%, homogenization is carried out at a pasteurization temperature, cooling to a fermentation temperature of 20-25 ° C, the addition of kefir starter and a propionic acid bacterium concentrate or bifidobacteria, souring until pH 4,7-4,75 clot, cooling to a temperature maturation, ripening, cooling, filling and aftercooling product. The finished product is obtained with a residual antigenicity of not more than 0.1%.

In recent years, global medical statistics indicate an increase in the number of allergic diseases. The reasons for this are associated with a number of factors contributing to the allergization of the population: environmental degradation; an increase in cases of contact of the population with chemicals both in production and in everyday life; malnutrition; growing urbanization, lifestyle changes, an increase in the number of stressful situations; increased consumption of drugs.

Cow's milk is one of the most common food allergens. According to domestic and foreign researchers, milk allergy is detected in 17.5% of young children, 13.5% of children aged 5 to 16 years and 4% of the adult population. Sensitization to milk proteins is the beginning of the formation of a number of pathological processes, such as bronchial asthma, urticaria, atopic dermatitis, and gastrointestinal dysfunctions. Nevertheless, taking into account the demand for milk as an element of a diet containing a number of valuable biologically active compounds, it seems most justified not to refuse to use milk and dairy products in the presence of allergic reactions, but to use hypoallergenic products with a low content of basic allergenic components.

The protein fraction of cow's milk contains more than 20 antigens, of which β-lactoglobulin (BLH) has the most allergenic properties. BLH accounts for 50% of whey protein and about 10% of all cow's milk proteins. The BLH molecule contains a number of IgE-binding epitopes, some of which are formed by sequentially arranged amino acids (linear determinants), and some have a complex spatial structure of components of different parts of the peptide chain (conformational determinants).

Reducing the allergenicity of milk is possible due to the removal or splitting of allergenic components during the preliminary processing of milk raw materials. Elimination or destruction of antigenic determinants excludes the possibility of immunochemical interactions and the initiation of allergic processes.

In this regard, the search for safe agents capable of correcting hypertrophic immune reactions due to the effective effect on various parts of the immune system is of particular relevance.

One of the directions in the development of food biotechnology is the creation of products with desired properties, including dairy products with reduced allergenicity.

The developed technology for producing a fermented milk product is based on the regulation of the protein composition of milk protein, where milk allergenicity is reduced due to the removal and partial breakdown of allergenic components (β-lactoglobulin) during fermentation and by introducing a whey protein hydrolyzate with residual antigenicity of not more than 0.1% in normalized mixture.

Previous preclinical studies in mice showed that a fermented milk product produced on a starter culture consisting of propionic acid bacteria (Propionibacterium freudenreihii subs. Shermani), lactic acid bacteria (Lactococcus lactis subs. Lactis biovar diacetylactis) and acetic acid bacteria . Since the prevailing microflora in the starter culture of the studied product was propionic acid bacteria, in all probability it was they who gave the product the most pronounced hypoallergenic properties. Therefore, these microorganisms were included by us in the composition of the starter culture of the product being developed.

Propionic acid bacteria - anaerobic microorganisms that are representatives of the normal microflora of the human intestine. The positive role of propionic acid bacteria is that they inhibit the development of unwanted, including pathogenic microflora, and also synthesize vitamin B ₁₂ and other vitamins of group B.

Propionic acid bacteria belong to heteroenzymatic species; upon utilization of milk lactose they form propionic and acetic acids. They develop very slowly in milk; some strains do not ferment it.

Propionic acid bacteria (Propionibacterim shermanii freudenreihii subs. Shermani) are characterized by the following properties: when cultured in milk for 24 hours, 20 μg / ml of vitamin B _{12 is formed} when cultured for 72 hours - 92 μg / ml, they have antagonistic activity, i.e. the ability to suppress intestinal pathogens - S.aureus, Pr.vulgaris, E.coli, Sh.sonnei, Sh.flexneri, which guarantees the suppression of pathogenic microorganisms in the intestine and the normalization of its microflora.

It is known that kefir fungi contain bioactive ingredients that positively affect human health, increasing the body's resistance to various diseases. The beneficial properties of kefir include, according to several authors, the stimulation of the immune system.

Based on the foregoing, for the development of a fermented milk product intended for the prophylactic nutrition of people who are allergic to milk proteins, milk and a whey protein hydrolyzate were used, kefir yeast with the addition of a probiotic culture of propionic acid bacteria or bifidobacteria was used as a starter culture.

Cow milk is known to contain five antigenic substances: α-lactoalbumin, β-lactoglobulin, casein, lipoproteins, as well as a mixture of albumose and peptones. The most allergenic is β-lactoglobulin, since this protein is not hydrolyzed in the human gastrointestinal tract

Therefore, in further studies, in order to develop the optimal composition and the required functional properties of the products, we determined, first of all, the content of β-lactoglobulin as the main protein that determines the allergenic properties of milk in relation to milk protein intolerance. Data on the content of whey proteins and β-lactoglobulin during the process of obtaining the developed functional products are shown in table 1.

Table 1 Name of samples Number of samples (n) Name of indicator Mass fraction of total protein,% The content of β-lactoglobulin, mg / cm ³ LH / B * Residual antigenicity,% one 2 3 four 5 6 Raw milk 24 3.14 ± 0.10 1.18 0.38 - The mixture is normalized (with hydrolyzate 10%) fifteen 2.95 ± 0.15 0.96 0.33 0.81 The mixture is normalized (with hydrolyzate 30%) fifteen 2.99 ± 0.15 0.78 0.26 0.66 The mixture is normalized (with a concentrate of 10%) 16 3.05 ± 0.15 1.76 0.58 1.49 The mixture is normalized (with a concentrate of 30%) 16 2.96 ± 0.15 5.15 1.74 4.36 Biokefir (with 10% concentrate) twenty 2.75 ± 0.25 0.21 0.448 0,073 Biokefir (with a concentrate of 20%) four 2,855 ± 0,20 0.37 0.130 0.39 Biokefir (with a concentrate of 30%) 8 3.06 ± 0.20 0.42 0.137 0.54 Biokefir (with hydrolyzate 10%) 12 2.60 ± 0.25 0,087 0.335 0,073 Biokefir (with hydrolyzate 20%) 12 2.68 ± 0.25 0,036 0.0134 0,031 Biokefir (with hydrolyzate 30%) 12 2.82 ± 0.25 0.0055 0.0020 0.0047 Kefir (with a concentrate of 30%) 8 3.03 ± 0.20 0.338 0,112 0.433 Kefir (with hydrolyzate 30%) 12 2.82 ± 0.25 0.004 0.0014 0.005 * - The ratio of the content of β-lactoglobulin (LH) in relation to ppm protein,% of the product (B)

According to the research results, it was noted that when replacing milk protein in a normalized mixture with a whey protein hydrolyzate in an amount of up to 10%, a decrease in β-lactoglobulin content was already noted, and the residual antigenicity was less than 0.1%. When replacing milk protein in a normalized mixture with a whey protein hydrolyzate in an amount up to 30%, the residual antigenicity decreased by 40-50%. When 40% whey protein hydrolyzate was added during the production of biokefir, the content of β-lactoglobulin was not detected at all, which allowed us to conclude that a hypoallergenic product was obtained; in all likelihood, the starter microflora played a large role. However, replacing milk protein with a whey protein hydrolyzate in an amount of 40% led to a sharp deterioration in the organoleptic properties of the fermented milk product: taste and consistency. Therefore, in further studies, to develop the formulation of fermented milk products, 20-30% of milk protein was replaced, which allowed us to reduce the residual antigenicity of the product by more than 10 times.

The method is as follows.

The whey whey is separated, pasteurized, followed by UV concentration, a concentrate is obtained with a mass fraction of solids of 8-11%, the UV concentrate is deoxidized and enzymatic hydrolysis is carried out, the resulting whey protein hydrolyzate is pasteurized and cooled. A hydrolyzate of whey proteins is obtained with a degree of hydrolysis of 8-15% and a residual antigenicity of not more than 0.1%.

Next, the initial purified milk is normalized, 20-30% of the obtained whey protein hydrolyzate is added, pectin is added in an amount of 0.1-0.2%, the resulting mixture is homogenized, pasteurized at a pasteurization temperature of 95 ° C for 5 minutes, and cooled to a fermentation temperature of 20 -25 ° C. For fermentation, kefir ferment is used in an amount of 3%. Simultaneously with kefir yeast, a bacterial concentrate of propionic acid bacteria or bifidobacteria is introduced. The amount of bacterial concentrate is calculated so that in the finished product the content of probiotic cultures was not less than 10 ⁶ CFU / cm ³ . Sour, cool to ripening temperature, ripen, cool, pour and further cool in the refrigerator.

The proposed method is illustrated by examples.

КОЕ/см³ (например, количество клеток пропионовокислых бактерий в 1 г бактериального концентрата 5*10¹⁰ КОЕ/см³ вносят не менее 20 г бактериального концентрата на 1 т продукта). Смесь перемешивают, сквашивают, охлаждают до температуры созревания, оставляют для созревания, охлаждают, разливают и доохлаждают.Example 1. A whey protein hydrolyzate with a degree of hydrolysis of 10% and residual antigenicity of not more than 0.1% is added to normalized milk in an amount of 30%, pectin is added in an amount of 0.2%. The resulting mixture was homogenized at a pasteurization temperature of 95 ° C for 5 minutes. The mixture is cooled to a fermentation temperature of 23 ° C. For fermentation use kefir yeast in an amount of 3%. At the same time as the starter culture, a bacterial concentrate of propionic acid bacteria is introduced in such a quantity as to provide a cell content of 10 in the finished product $${}^6$$

CFU / cm ³ (for example, the number of cells of propionic acid bacteria in 1 g of bacterial concentrate 5 * 10 ¹⁰ CFU / cm ³ make at least 20 g of bacterial concentrate per 1 ton of product). The mixture is stirred, fermented, cooled to a ripening temperature, left to ripen, cooled, poured and further cooled.

Example 2. A whey protein hydrolyzate with a degree of hydrolysis of 15% and residual antigenicity of not more than 0.1% is added to normalized milk in an amount of 20%, pectin is added in an amount of 0.15%. The resulting mixture was homogenized at a pasteurization temperature of 95 ° C for 5 minutes. The mixture is cooled to a fermentation temperature of 25 ° C, add kefir yeast in an amount of 3%. Simultaneously with the fermentation, a bacterial concentrate of bifidobacteria is introduced. The amount is added by calculation, so that in the finished product there are 10 ⁶ CFU / cm ^{3 of} bifidobacteria. The mixture is stirred, fermented, cooled to a ripening temperature, left to ripen, cooled, poured and further cooled.

Claims (1)

A method of producing a fermented milk product with reduced allergenicity is characterized in that milk is normalized, whey protein hydrolyzate is introduced into the milk mixture with a hydrolysis degree of 8 to 15% and residual antigenicity of not more than 0.1% in an amount of 20-30% by weight of the fermented mixture, the introduction of pectin in an amount of 0.1-0.2%, homogenization at a pasteurization temperature of 95 ° C for 5 minutes, cooling to the fermentation temperature, the introduction of kefir starter culture, a bacterial concentrate of propionic acid bacteria or bifidobact ry in an amount to provide in the final product of cells of at least ¹⁰ June KOE / cm ^3, mixing, fermentation, cooling to maturing temperature, maturing, cooling, filling and aftercooling.