GRAINS

Technological Area:

This invention is about the probiotic supplement capsule containing actual kefir grains, which can be used to take kefir grain, strengthening immune and digestive system, as probiotics.

Current Situation of The Technique:

For the purpose of enhancing the quality of life, trend toward healthy, natural and safe foods and nutraceutical food supplements has been increased in the world and in our country. By understanding the effects of healthy diet on quality of life especially in developed countries, probiotics are rapidly being more popular day by day.

While long and healthy life of Caucasians is being associated with kefir, the health effects of kefir produced from kefir grains due to its’ probiotic ingredient, is also determined by scientists. Kefir grains can not be produced out of nothing, there should be a quality grain with favorable ingredient in order to produce. Kefir grain slowly increases its’ biomass under suitable fermentation conditions. Milk quality, yeasting frequency and providing suitable fermentation conditions are parameters which effect biomass increase. As a result of everyday yeasting under suitable conditions, kefir grain mass will be two times more in a month (Guzel-Seydim et ah, 2011). While the biomass of kefir grain yeast is increasing one important parameter is maintaining its’ microbial activity and ingredient. Kefir grain is like a microorganism mine. Uncontaminated healthy grain naturally embodies various effective lactic acid bacterias and yeasts in rich amounts. While this rich microbiota in kefir is very important, one issue that is also equally important is the existence of characteristic bacterias of the kefir grain: Lactobacillus kefir, L. kefiranofaciens, L. kefirgranum, L. Parakefir, probiotic characteristics of which are proven, is not found in any other resource in nature and only specific to kefir grain. In addition Saccharomyces spp. and Kluyveromyces spp. yeasts are also found in kefir grain and kefir.

In industrial kefir production, kefir starter cultures are used which are not comparable to kefir grain ingredient and not containing characteristic grain microorganisms and rich diversity. Therefore it’s important for kefir to be produced from kefir grain in order to achieve the effects specified in scientific publications and this matter is being indicated in recent publications too. Bourrie vd. (2016), in his publication where he throughly studied the microbial and health effects of kefir, has particularly stated that health effects of kefir produced from starter culture is not known well and thus only the health effects of kefir produced from kefir grain is explained. Guzel-Seydim vd. (2016) has stated that health effects specified in scientific publications can be achieved by actual kefir produced from kefir grain. Consequently, this significant difference in microbial ingredient of kefirs produced with starter culture is limiting the health effects.

Ther reason why kefir starter culture is preferred in industry is it being relatively cheap with standart easy production. Production and development of kefir grain in industrial extent requires technical knowledge due to the dynamic diversity of microflora in it. Recent years food supplements tended to enhance quality of life, is becoming more popular in all over the world, especailly in developed countries. Food supplements containing functional bioactive compounds, have widely taken their place in market shelfs. There isn’t any probiotic supplement (as a capsule) in the world that contains actual kefir grain.

The“Kefir capsule” is being explained in the utility model application numbered TR200801523. These are kefir capsules that provide easy consuming of kefir and avoid waste of time by removing the need for inconvenient yeasting process. What is referred in the utility model application mentioned above is one kefir capsule. In the said capsule chemical substances are used as thickening agents. These chemicals causes negative effects for human health. On the other hand, it’s not mentioned in the said product that kefir must be pulverized and the product is explained completely apart from scientific methods. Told product is disadvantageous by means of cost and health.

In conclusion there is a need for a hygenic, highly efficient and low cost new technology that overcomes the disadvantages mentioned above, can positively effect human health, enables easy access to kefir, effective on individuals with digestive and immune system disorders, contains no GMO, practically meets kefir probiotic needs.

The Invention Definition:

This invention is the probiotic supplement capsule containing actual kefir grain which can overcome the disadvantages mentioned above and its’ characteristic is being a hygenic, highly efficient and low cost technology that can positively effect human health, enables easy access to kefir, effective on individuals with digestive and immune system disorders, contains no GMO, practically meets kefir probiotic needs.

Product subject to invention, positively effects human health with the ingredient and method it has and provides a healthy life. Product subject to invention, enables easy access to kefir probiotics and preprobiotics with the ingredient and method it has. Product subject to invention, is effective on individuals experiencing digestive and immuno problems with the ingredient and method it has. With the product subject to invention, immune and digestive systems are being strengthened. Product subject to invention, contain no additive and GMO with the ingredient and method it has.

Product subject to invention, can practically meet kefir need with the ingredient and method it has. Product subject to invention is hygenic with the ingredient and method it has. Product subject to invention, is highly efficient with the ingredient and method it has. Product subject to invention, is cost- advantageous with the ingredient and method it has. Regularly having probiotics specific to kefir grain in diets is important by means of healthy life. There isn’t any probiotic supplement (as a capsule) in the world that contains actual kefir grain. In the product subject to invention, there is probiotic supplement production being made for nutraceutical purpose, containing effective amount of kefir grain. Having food supplement in diets, that contains“dry kefir grain yeast” with effective activity and determined microorganisms in it, is importatn by means of healthy life. Product subject to invention is the kefir-based probiotic supplement that has effective use on healthy individuals who doesn’t prefer consuming milk products and even though prefers to do so who can not regularly consume kefir and needs probiotic supplement and on individuals with digestive and immune system disorders and that contains no GMO.

Description of Figures:

Invention will be described by referring to annexed figures, that way characteristics of the invention will be more clearly understood and assessed but this is not intended to limit the invention with such specific arrangements. Vice versa the purpose, by all claims in the annex is to involve all alternatives, changes and equivalencies that can be included in the invention’s defined area. It’s best to understand that the shown details are only to represent the preferred arrangements of the current invention and to provide the most practical and clear definition of both the shaping of the methods and the rules and conceptual characteristics of the invention. In these figures; Figure 1 Schematic view of production stages.

Figure 2 Schematic view of production stages continued.

Figures that will help the invention to be understood, are numbered as indicated in the annexed figure and given below by names.

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SUBSTITUTE SHEETS (RULE 26) Description of References:

101. Pastorizing

102. Inoculation

103. Leaving for fermentation

104. Cooling

105. Filtration

106. Freezing

107. Lyophilisation

108. Mixing

109. Filling

110. Packing

Description of the Invention:

The invention consists of following processing stages (Figure- 1, Figure-2); pastorizing the columns at 85° C for 15 minutes (101), making kefir grain inoculation (102), leaving for fermentation at 25° C for 24 hours (103), cooling at ph 4,6 at the end of fermentation (104), making the aseptic filtration of the grain biomass increased due to cooling (105), freezing kefir grains at -20° C on drying trays (106), lyophilisation of the grains dried on trays at -55° C (107), collecting and mixing the dried grains in sterile container (108), filling the mixture into sterile gelatin capsules (109) and packing (110).

In the product subject to invention, drying trays will be stainless steel. In the product subject to invention, sterile containers will be in stainless steel structure (Figure- 1, Figure-2).

Detailed Description of the Invention: The invention in basic is pastorizing (101), making inoculation (102), leaving for fermentation (103), cooling (104), making filtration (105), freezing (106), lyophilisation (107), mixing (108), filling (109) and packing (110) (Figure-1, Figure-2). In the production method subject to invention the milk is pastorized at 85° C for 15 minutes (101). Then kefir grain inoculation is carried out (102). The obtained product is left for fermentation at 25° C for 24 hours (103). The product is cooled at ph 4,6 at the end of fermentation (104). Aseptic filtration of the grain biomass increased due to cooling (105). Kefir grains is cooled at -20° C on drying trays (106). dondurulmaktadir (106). Lyophilisation of the grains dried on trays is made at -55° C (107). Dried grains is collected and mixed in sterile containers (108). After mixing process the mixture is filled into sterile gelati capsules (109). And finally packing process is carried out (110) (Figure- 1, Figure-2).

Driying trays used in the production method subject to invention are in stainless steel structure. Sterile containers used in the production method subject to invention are stainless steel (Figure- 1, Figure-2).