Kefir Snack Production Method

Description

Kefir Snack Production Method FIELD OF APPLICATION

[0001] The present invention applies to the field of animal product technology and food science, specifically regarding the production of dairy products using microorganisms. FUNDAMENTALS OF THE INVENTION

[0002] It is known that Kefir is a product that presents numerous properties, including improved intestinal health, strengthening of the immune system, and antimicrobial, anti-inflammatory, antihypertensive, antidiabetic, antioxidant, and anticancer activity. Among the technologies applied to this product, the addition of fruits, fiber, or proteins to increase nutritional and functional value stands out; as well as its transformation into other products such as cheeses, ice creams, and smoothies.

[0003] The main Kefir products established on the market are: traditional Kefir in the form of a fermented beverage with different flavors and Kefir powder, used as a functional ingredient in supplements or foods. The main limitations of traditional Kefir are related to its short shelf life, limited storage and transport, and sensory acceptance, since the acidic taste and viscous texture may be less appealing to certain consumers.

[0004] Regarding second-generation snacks, the use of natural or minimally processed ingredients and functional enrichment with fiber, protein, probiotics, antioxidants, and / or vitamins is established. Furthermore, they may have reduced or no preservatives. Petition 870250057253, dated 07 / 07 / 2025, page 4 / 31 2 / 11 Refined sugars, trans fats, and sodium, catering to specific diets and different audiences seeking health, convenience, and sustainability. This product can be processed using various technologies such as freeze-drying, cold extrusion, spray drying, microencapsulation, and fermentation. The main second-generation snacks found on the market include protein snacks such as bars and cookies rich in proteins derived from peas, whey, or insects; products aimed at athletes or as meal replacements; chips or biscuits with incorporated probiotic cultures; and freeze-dried or baked vegetable and fruit chips.

[0005] Despite the wide range of forms and varieties of second-generation snacks available on the market, dairy-based products are still rare. To date, there is no record of a second-generation snack made from a dairy product using freeze-drying techniques, especially with the use of Kefir. This gap was the main motivation for the development of the present invention, considering that this fermented milk has highly suitable physicochemical, nutritional, functional and sensory properties for the creation of this type of product.

[0006] Furthermore, after the COVID-19 pandemic, there is a great demand for functional products that establish a relationship between health and nutrition, a scenario in which Kefir stands out as a fermented dairy product whose consumption promotes several health benefits, from antioxidant, anti-inflammatory, and anticancer effects to reducing the incidence of cardiovascular disease and osteoporosis. In addition Petition 870250057253, dated 07 / 07 / 2025, page 5 / 31 3 / 11 of this, second-generation "snacks" are practical and convenient products, focusing on nutritional and functional quality, and on innovation in ingredients and production processes.

[0007] It is also known that one of the ways to process a second-generation snack is through drying techniques such as freeze-drying, which consists of freezing below -60 °C followed by desorption, resulting in the maintenance of physicochemical parameters, viability of lactic bacteria, and increased concentration of nutrients, bioactive compounds, and shelf life of the product. However, this technique is still little used in food processing, including dairy products.

[0008] Thus, the invention solves several problems of the state of the art, such as the scarcity of dairy-based snacks, maintenance of the viability of probiotics and bioactive compounds of Kefir during storage, reduced shelf life and logistical limitations of refrigerated dairy products. In other words, it promotes the use of freeze-drying as a viable and innovative technological solution, contributing to the advancement of the food industry in the development of a product that meets the demands of public health and sustainability.

[0009] Therefore, the invention comprises the development of a Kefir snack by the freeze-drying method, in order to collaborate with industry and public health by developing a new functional dairy product. Furthermore, the present invention relates to a practical, convenient and healthy product, offering benefits such as improved intestinal health and immunity, and disease prevention. Petition 870250057253, dated 07 / 07 / 2025, page 6 / 31 4 / 11 chronicles. Aligned with consumption and sustainability trends, it promotes the reduction of waste and logistical costs, expanding the Kefir market and positioning itself as a unique solution in the functional "snacks" market. STATE OF THE ART

[0010] The product Kefir Snack Ai 5 Cereali (D1) refers to a snack made from kefir milk, cereals and chocolate, where the ingredients include dark chocolate, sugar, milk, kefir powder (probiotic mixture of Lactobacillus rhamnosus, Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium animalis subsp. Lactis), palm oil, emulsifiers, flavorings, and various cereals. Thus, the snack becomes a cereal bar with a kefir filling and chocolate coating.

[0011] The main difference between the invention and the product described is that the latter is a snack consisting of a layer of sponge cake filled with kefir cream (39%) and entirely covered with dark chocolate, while the invention is a snack made exclusively with kefir and sugar, subjected to freeze-drying. Among the advantages of the invention, the higher concentration of probiotics and bioactive compounds, and highly digestible and bioavailable nutrients, as well as lower caloric density, stand out, making it a more attractive functional product in terms of health benefits.

[0012] Document BR1020150301820 (D2) refers to the preparation of sugarcane as a natural / minimally processed snack, where the preparation steps include: Flavoring with natural, nature-identical and / or flavorings Petition 870250057253, dated 07 / 07 / 2025, page 7 / 31 5 / 11 artificial; Drainage; Vacuum filling in plastic packaging.

[0013] The main difference between this invention and D2 is the base of the food matrix, since the invention is a dairy product while D2 is a plant-based product. The advantages of a snack based on fermented milk (kefir) compared to a snack based on a plant-based product are related to the higher concentration and bioavailability of high biological value proteins, calcium, B vitamins (B2, B12), vitamin K2 and vitamin D, probiotics, and the characteristic sour taste of kefir. While the sugarcane-based snack mainly provides quick energy due to its high sugar content—the excessive consumption of which can be harmful to health—the kefir snack offers essential nutrients and numerous health benefits.

[0014] The final course work (D3), entitled The invention, "Kefir Cultivation in Whey and Evaluation of Cell Viability by Lyophilization," aimed to cultivate probiotic kefir cells in whey, obtain a lyophilized powder from kefir milk, and evaluate the cell viability of the fermented broth using the lyophilization method, and teaches the kefir lyophilization process.

[0015] The main difference between this invention and the undergraduate thesis is that the D3 aims to cultivate probiotic kefir cells in buffalo whey and evaluate the cell viability of the fermented broth after lyophilization, while this invention concerns the development of a second-generation kefir-based snack made with cow's milk, and which, in addition to lyophilization... Petition 870250057253, dated 07 / 07 / 2025, page 8 / 31 6 / 11 comprises the stages of molding, demolding, and vacuum packaging. The main advantage of the invention compared to D3 is the production of a second-generation snack, which represents an innovation in the functional food sector.

[0016] Document CN109769935 discloses a method for producing yogurt snacks, in which the method comprises the following steps: preparing the yogurt until a homogeneous mass is formed; weighing and molding the material into molds; freezing the molded material at temperatures below -25°C; vacuum freeze-drying.

[0017] The main difference between this invention and D4 is that CN109769935 is a yogurt-based snack, while this invention is a kefir-based snack. Although the base ingredients (yogurt and kefir) of both inventions belong to the same class of products (fermented milks) and contain probiotic microorganisms, they have distinct microbiological, physicochemical, biological, rheological, and sensory characteristics. Among the advantages of this invention compared to D4, the following can be cited: the presence of probiotic yeasts and a greater variety of probiotic bacteria, which confer greater functional properties and concentrations of nutrients with greater bioavailability and digestibility. Kefir is considered a probiotic fermented milk, while yogurt is only called probiotic after the optional addition of probiotic bacteria.

[0018] Document CN109769945 discloses a method for producing yogurt snacks, in which the method comprises the following steps: preparing yogurt with fruit, sugar and probiotics until a homogeneous mass is formed; weighing and shaping. Petition 870250057253, dated 07 / 07 / 2025, page 9 / 31 7 / 11 the material in molds; freeze the molded material at temperatures below -25°C; freeze-dry under vacuum, and where the ingredients include yogurt, refined sugar, probiotics, fruits, among others.

[0019] The same relationship established between D4 and the present invention is established between D5 and the present invention. The main difference between the invention and D5 is that D5 is a yogurt-based snack, while the invention is a kefir-based snack. Although the base ingredients (yogurt and kefir) of both inventions belong to the same class of products (fermented milks) and contain probiotic microorganisms, they have distinct microbiological, physicochemical, biological, rheological, and sensory characteristics. Among the advantages of the invention compared to D4, the following can be cited, mainly: the presence of probiotic yeasts and a greater variety of probiotic bacteria, which confer greater functional properties and concentrations of nutrients with greater bioavailability and digestibility.

[0020] Documents D1, D2, D4, and D5 combined present snacks made with base ingredients distinct from the present invention, with D1 being a snack made with sponge cake, kefir cream (39%), and dark chocolate; D2 a snack made from a vegetable product (sugar cane); and D4 and D5 snacks made from yogurt, unlike the invention which only presents kefir and sugar as ingredients for the snack. On the other hand, document D3 is a freeze-dried powder of buffalo whey cultivated with kefir microorganisms, unlike the invention which deals with the processing of Petition 870250057253, dated 07 / 07 / 2025, page 10 / 31 8 / 11 is a second-generation snack based on cow's milk kefir and sugar. The main advantage of the invention compared to the documents presented is the exclusive use of kefir and sugar as ingredients, resulting in a product with a higher concentration of probiotic microorganisms and bioactive compounds, as well as offering greater bioavailability and digestibility of nutrients such as proteins and calcium. SUMMARY OF THE INVENTION

[0021] The present invention applies to the field of animal product technology and food science, specifically regarding the production of dairy products using microorganisms.

[0022] The present invention discloses a method for producing kefir snacks comprising fermenting milk with kefir, whey drainage and freeze-drying for processing snacks with various health benefits, ranging from antioxidant, anti-inflammatory, and anticancer effects to reducing the incidence of cardiovascular disease and osteoporosis. BRIEF DESCRIPTION OF THE FIGURES

[0023] The present invention may be better understood through the brief description in the following figure: Figure 1 illustrates the snack of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0024] The invention can be better understood through the following detailed description, in accordance with the attached figure.

[0025] The present invention describes a method for producing a kefir snack according to the following steps: (a) Make kefir; Petition 870250057253, dated 07 / 07 / 2025, page 11 / 31 9 / 11 (b) Fermenting milk with kefir; (c) Drain the whey from the fermented milk; (d) Add sweetener and optional ingredients; (e) Freeze-dry;

[0026] In step (a), kefir was prepared using a freeze-dried mixed kefir culture, composed of Lactococcus lactis ssp. cremoris, defined by SEQ ID NO: 1; Lactococcus lactis ssp. lactis, defined by SEQ ID NO: 2; Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus brevis, defined by SEQ ID NO: 3; Leuconostoc spp., defined by SEQ ID NO: 4 and the yeasts Kluiveromyces lactis and Saccharomyces cerevisiae. The culture was diluted in sterilized milk to achieve a microbial count between 107 and 108 CFU / mL.

[0027] In step (b), 10 to 20 mL of the solution containing mixed kefir culture were added to an amount of 500 to 1000 mL of milk. The mixture was incubated in an oven at a temperature between 37°C and 45°C for 12 to 18 hours for fermentation. After fermentation, the milk is drained for 22 to 26 hours under refrigeration between 4°C and 7°C [step (c)] using equipment such as a cheese draining filter, voile fabric strainer or similar filters.

[0028] In step (d) the whey-free product is enriched with 6.0 to 10.0% (w / v) sugar and homogenized with a mechanical stirrer, spoon, or spatula. Optionally, ingredients for flavor or functionality may be added, provided their concentration is between 1 and 3% of the kefir mass. Optional ingredients include natural or artificial sweeteners, plant extracts, fruit pulps, flavorings, colorings, and preservatives. Petition 870250057253, dated 07 / 07 / 2025, page 12 / 31 10 / 11

[0029] Finally, in step (e), the mixture is then packed into molds and subjected to lyophilization with the condensation chamber maintained at a temperature between -55 °C and -50 °C and vacuum with a pressure between 79 μHg and 85 μHg, for 20 to 21 hours.

[0030] The milks used are selected from milk UHT milk, pasteurized milk, whole milk, semi-skimmed or skimmed milk, cow's milk, goat's milk, buffalo milk, mare's milk, and sheep's milk.

[0031] The sweeteners used are selected from natural sweeteners, such as honey and high-fructose corn syrup, and artificial sweeteners, such as aspartame and sucralose.

[0032] After the freeze-drying process, the kefir snacks are unmolded, vacuum-packed, and stored at room temperature, ensuring product stability and preservation.

[0033] The invention will be illustrated by the following examples, without being limited to or by them. TESTS AND EXAMPLES TEST 1: Analysis of the viability of Kefir probiotics

[0034] The viability analysis of Kefir probiotics (bacteria and yeasts) in the product was performed by counting the cultures in dilutions of 10-5, 10-6 and 10-7, on the 1st day of storage, using Man, Rogosa and Sharpe (MRS) culture medium. In addition, moisture and ash analyses were performed in triplicate on the 1st day of storage.

[0035] The results indicated that the lactic acid bacteria and yeasts in the kefir snack remained viable on the first day of storage, with counts exceeding Petition 870250057253, dated 07 / 07 / 2025, page 13 / 31 11 / 11 at 107 CFU. Regarding the physicochemical parameters, the moisture content and ash content of the product presented values ​​of 10.48% and 2.69%, respectively. When compared to kefir not subjected to lyophilization (control), an 85% reduction in moisture content was observed, while the ash content was approximately 4 times higher.

[0036] The present invention has been disclosed in this descriptive report in terms of its preferred embodiment. However, other modifications and variations are possible from the present description, and are still within the scope of the invention disclosed herein.

Claims

CLAIMS 1. Method for producing kefir snacks CHARACTERIZED by comprising the steps (a) Making kefir; (b) Fermenting milk with kefir; (c) Draining the fermented milk; (d) Adding sweetener and optional ingredients; (e) Freeze-drying.

2. Method according to claim 1, CHARACTERIZED in that in step (a) a mixed kefir culture is diluted in sterilized milk to achieve a microbial count between 107 and 108 CFU / mL.

3. Method, according to one of claims 1 or 2, CHARACTERIZED in that the lyophilized mixed kefir culture comprises Lactococcus lactis ssp. cremoris, defined by SEQ ID NO: 1; Lactococcus lactis ssp. lactis, defined by SEQ ID NO: 2; Lactococcus lactis ssp. lactis biovar diacetylactis, Lactobacillus brevis, defined by SEQ ID NO: 3; Leuconostoc spp., defined by SEQ ID NO: 4; Kluiveromyces lactis and Saccharomyces cerevisiae.

4. Method, according to any one of claims 1 to 3, CHARACTERIZED in that in step (b), 10 to 20 mL of the solution containing mixed kefir culture is added to a quantity of 500 to 1000 mL of milk and the mixture is incubated in an oven at a temperature between 37°C and 45°C for 12 to 18 hours.

5. Method, according to any one of claims 1 to 4, CHARACTERIZED in that in step (c), the milk is drained for 22 to 26 hours under refrigeration between 4°C and 7°C. Petition 870250057253, dated 07 / 07 / 2025, page 15 / 31 2 / 2 6. Method, according to any one of claims 1 to 5, CHARACTERIZED in that in step (d), the whey-drained product is enriched with 6.0 to 10.0% (w / v) of sugar and homogenized with a mechanical stirrer, spoon or spatula, and in which, optionally, between 1 and 3% of flavoring ingredients may be added.

7. Method, according to any one of claims 1 to 6, CHARACTERIZED in that in step (e), the mixture is packed into molds and subjected to lyophilization with the condensation chamber maintained at a temperature between -55 °C and -50 °C and vacuum with a pressure between 79 μHg and 85 μHg, for 20 to 21 hours.

8. Method, according to any one of claims 1 to 7, CHARACTERIZED in that the milks used are selected from UHT milk, pasteurized milk, whole milk, semi-skimmed or skimmed milk, cow's milk, goat's milk, buffalo milk, mare's milk and sheep's milk; and the sweeteners used are selected from natural sweeteners, such as honey and high-fructose corn syrup, and artificial sweeteners, such as aspartame and sucralose; and the flavoring ingredients are selected from fruit extracts and pulps, essences and artificial flavorings.

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