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Title:
NATURAL COLORED AND ANTIOXIDANT ENRICHED AYRAN AND ITS PRODUCTION METHOD
Document Type and Number:
WIPO Patent Application WO/2020/204845
Kind Code:
A2
Abstract:
The present invention relates to the natural coloring, flavoring and antioxidant enrichment of ayran, which is a traditional beverage with high sensory (color, taste, aroma, etc.) and nutritional (protein, carbohydrate, calcium, etc.) quality and taste, aroma and white color properties similar to that of yoghurt, as an alternative product in the dairy industry suitable for all consumers of different ages and genders.

Inventors:
ALVAZEER DURIED (TR)
Application Number:
PCT/TR2019/000061
Publication Date:
October 08, 2020
Filing Date:
October 02, 2019
Export Citation:
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Assignee:
IGDIR UENIVERSITESI (TR)
ALVAZEER DURIED (TR)
International Classes:
A23C9/12
Attorney, Agent or Firm:
AGAR, Huri (TR)
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Claims:
CLAIMS

1. The invention a natural colored and antioxidant enriched ayran and its production method, characterized by comprising the production of yogurt by conventional method (stage 1), the preparation of extract of dry or fresh raw materials (fruit-vegetables, spices or a different plant); the preparation of fresh raw materials (fruit-vegetables or plants) pieces or juice or its concentrate; turnip juice, pomegranate juice, etc. or manufacture of a liquid food product (stage 2), the preparation of plant extract solution by dissol ving fresh or dry raw material (fruit- vegetable, spice or plant) extract produced, or adding the fresh rawr material juice or its concentrate in some ayran or water (stage 3), and mixing yoghurt, water, extract solution and salt in certain proportions for matching the desired consistency of natural colored and antioxidant enriched Ayran (stage 4).

2. Natural colored and antioxidant enriched buttermilk i.e. ayran as said in claim 1, characterized in that; it is produced from dry' or fresh raw material extract (fruit- vegetables, spices or a different plant), fresh raw material juice or its concentrate.

3. Natural colored and antioxidant enriched ayran production method according to claim 1, characterized in that; fruit, vegetable, spice or a different vegetable extract which is dissolved in water, an organic solvent or carbon dioxide, which is not a health hazard.

4. Natural colored and antioxidant enriched ayran production method according to claim 1 , characterized in that; pieces of fresh raw materials (fruit- vegetables or plants) or juice or its concentrate or extract are used.

5. Natural colored and antioxidant enriched ayran production method according to claim 1, characterized in that; a liquid food product (turnip juice, pomegranate juice, apple and other fruit or vegetable sour juice, fruit juice) is used in liquid, dry, concentrated or extract form.

6. Natural colored and antioxidant enriched ayran production method according to claim 1, characterized in that; combining salt, water and yoghurt with the extract solution prepared by dissolving extract of fresh or dry raw materials (fruit-vegetables, spices or plants); fresh raw material juice or its concentrate: or a liquid food product (turnip juice, pomegranate sour juice, apple sour juice or other fruit and vegetable sour juice or their dry, concentrated or extract form); in a certain amount of water or ayran to homogenize.

Description:
NATURAL COLORED AND ANTIOXIDANT ENRICHED AYRAN AND ITS

PRODUCTION METHOD

Technical Field of the Invention The present invention relates to natural coloration, sweetening and antioxidant enrichment in order to address all consumer groups of different ages and genders and as an alternative product in order to increase the marketing of ayran, which is a traditional beverage having high sensory (color, taste, aroma etc.) and nutritional (protein, carbohydrate, calcium etc.) quality and known with yogurt-like taste, aroma and white color, in the dairy industry. Background of the Invention

According to Turkish Food Codex; ayran is expressed as fermented milk product prepared by adding water into yoghurt or by adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus cultures to the milk whose dry matter is adjusted.

Ayran, which is a traditional beverage, has a very' rich nutrients content. Since it contains protein, lactose, some minerals, vitamins, calcium and potassium, it has a positive effect on health, Ayran is extremely useful in terms of maintaining the body's fluid balance.

Herbal Extracts

It has been found that plants such as fruit-vegetables and spices are rich in minerals, vitamins and pigments, have high anti-microbial and antioxidant properties and positively affect health. Extracts from these plants are reported to be used in the formulation of alcoholic, nonalcoholic and carbonated beverages.

Ayran Production Method

After the raw milk is taken to the factory, it is subjected to some chemical analysis (pH, dry matter, fat and antibiotic). The milk passed through the clarifier first is then deodorized and sent to raw milk stock tanks for storage. Homogenization is then carried out at a temperature of 65°C and a minimum pressure of 150 bar. The homogenized milk is then pasteurized at 85±5°C. There are two techniques in the production of ayran.

1. Adding Water in Milk The Turkish Food Codex Communique on Fermented Milk states that the fat-free dry matter of ayran should be at least 6%.

This method is based on homogenization, heat treatment and inoculation with Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus cultures, similar to the reduction of the dry matter amount of milk and subsequent yogurt production. After incubation, salt is added to the cooled and mixed ayran. The stabilizing agent is usually added to the milk prior to heat treatment, depending on its nature, if the stabilizer is used, The ayran prepared in this way is filled into the packaging materials and stored under aseptic conditions

2. Adding Water in Yoghurt Yoghurt is a fermented dairy product that uses the symbiotic cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus specifically for fermentation.

Raw material meeting raw milk acceptance criteria is first clarified for the production of yoghurt. It is directed to the seperator to standardize milk fat. In the cream separator, the raw milk with the fat ratio adjusted is taken to the homogenizer to ensure homogenous distribution of the milk fat in the serum. Homogenization is carried out at 65 °C and a minimum pressure of 150 bar. Homogenized milk is then pasteurized at 85 ± 5 °C After pasteurization, it is cooled to 40-45 °C. Milk which is allowed to incubate for 6-8 hours at 40-45°C by adding culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp bulgaricus followed by a cooling step up to about 10 ° C when it coagulates. It is mixed by adding about 30% water and 0 5% salt into the yoghurt. At the end of the process, ayran which is cooled up to 4-6°C, is sent to the filling machine. Filled ayrans, being placed in the ayran viols, are stored in cold storage at 4-6°C and made ready for shipment.

Some additives may be added to fermented dairy products such as yogurt and ayran. Stabilizers are among these additives. Stabilizers of animal and vegetable origin are substances used in food production to create the desired structure, to maintain or improve a particular structure. The purpose of these substances, which are defined as hydrocolloids, in ayran-like fermented dairy products, is to improve the consistency and viscosity and to reduce serum separation. In patent application 2018/01708, “Mint-flavored ayran with turnip and its production method” is described. The recommended ayran composition in this production method is milk (87%), ayran culture (2%), salt (1-2%), mint (5%) and turnip (5%).

In patent application 2017/07599,“Natural fruity ayran” is explained. In this ayran kind, fruit additive is provided by natural fruit concentrate prepared with fruit, sugar, water and lemon juice.

Objective of the Invention

The object of the present invention is to produce new and different buttermilk i e. ayran with different natural color and taste, as well as the traditional buttermilk in which natural sources of different taste and color are used instead of artificial / synthetic sweeteners or colorants

Another object of the invention is to produce a new product called ayran which is enriched with natural, antioxidant-enriched buttermilk that addresses all consumer groups of different age and gender.

Description of the Invention

The present invention relates to Natural Colored and Antioxidant-Enriched Ayran, which appeals to different consumer groups and is produced in four stages. In the first stage, the production of yoghurt by the conventional method, in the 2nd stage, dry or fresh raw material (fruit- vegetable, spice or a different plant) extract, fresh raw material (fruit-vegetable or plant) juice or concentrate or the production of a liquid food product (turnip juice, pomegranate juice, apple or other fruit- vegetable sour juice, or their dry, concentrated or extract form), in the 3rd stage, the produced fresh or dry raw material (fruit-vegetable, spice or plant) extract, the fresh raw material juice or its concentrate were dissolved in some ayran or water to prepare extract solution, In Stage 4, Natural Colored and Antioxidant Enriched Ayran is produced in desired consistency combining yoghurt, water, salt solution and the extract solution in specific proportions. Then, the natural colored and antioxidant enriched ayran, which is produced, is packaged with appropriate packaging process.

Stage 1 : Yoghurt production

Yogurt is produced according to the traditional production method (clarification, standardization, homogenization, pasteurization, inoculation, incubation, cooling). Stage 2: Extract of dry or fresh raw materials (fruit- vegetables, spices or a different plant); juice or concentrate of fresh raw material (fruit-vegetable or plant); or the production of a liquid food product (turnip juice, pomegranate sour juice, apple sour or other fruit and vegetable sour juice, or their dry, concentrated or extract form). At this stage, the extract production required for the invention is carried out. Extract production method uses fresh or dry raw material (fruit, vegetables, spices or a different plant); water; an organic solvent or carbon dioxide that is not a health hazard. During the extraction process, different parameters such as temperature, residence time, solvent, solvent / dry fruit- vegetable or plant ratio should be considered. In the second stage, different ingredients may be used as an alternative to dry and fresh raw material extract, fresh raw material (fruit-vegetable and plant) juice or concentrate; such as a liquid food product (turnip juice, pomegranate juice, apple or other fruit- vegetable sour juice, or their dry, concentrated or extract form).

Stage 3: Extract solution production The fresh or dry raw material (fruit- vegetable, spice or plant) extract, or fresh raw material juice or its concentrate prepared in the second stage is dissolved in a certain amount of water or ayran and homogenized and the extract solution is then prepared.

Stage 4: Preparation of Natural Colored and Antioxidant Enriched Ayran

Traditionally produced yoghurt (Stage 1), extract solution (Stage 3) or liquid food product (turnip juice, pomegranate juice, apple sour or other fruit and vegetable sour juice, or their dry- concentrate or extract form), water and salt are brought together in certain proportions to produce the desired consistency of natural colored and antioxidant enriched buttermilk i.e. ayran.