CN1139389C - 食品及其制造方法 - Google Patents
食品及其制造方法 Download PDFInfo
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- CN1139389C CN1139389C CNB961967560A CN96196756A CN1139389C CN 1139389 C CN1139389 C CN 1139389C CN B961967560 A CNB961967560 A CN B961967560A CN 96196756 A CN96196756 A CN 96196756A CN 1139389 C CN1139389 C CN 1139389C
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
- A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明涉及一种食品,其包含:(i)微生物发酵层积岩和/或变形岩的产物;(ii)淀粉;和(iii)至少一种添加成分,其选自行气药、滋阴药、清热药、发汗药、解毒药和消渴药以及消积药、生精药、生血药、镇静药、润肺、补肾和保肝药、解痉药以及健胃药和微量营养。本发明还涉及该食品的制造方法。
Description
发明领域
本发明涉及一种源于微生物复合酶的食品,及其制造方法。特别地,它涉及一种对保持、促进和恢复健康功能独特的食品,以及一种制造方法,其中包括把微生物接种到天然石头上,并利用微生物中的酶发酵石头中的有机和无机营养,然后向微生物复合酶的酶反应产生的有机物中添加草药。
现有技术描述
酶是来自生物圈中的蛋白催化剂。
细胞通过酶作用顺利和例行地进行生物分子的合成。酶控制着生物体内几乎所有的化学反应,并调节生物化合物的合成,另外酶也可催化生物体外的化学反应。酶可从动物或植物中获得,但微生物是优选的酶的来源,这是因为微生物的培养可不受当地条件和气候变化的影响,在短期内即可获得大量所需的酶。
微生物可生产大量和多种的酶。用户不得不筛选一种具有活性所需酶的微生物菌株,同时还必须考虑微生物酶的性质,如最佳温度、最佳pH值和热稳定性等等。
由于酶重复催化反应,起作用的酶的摩尔浓度要比其作用的反应物的浓度小。酶不改变反应的平衡,一摩尔酶可易化多摩尔反应物向产物的转化。酶分子与反应活化复合物的吸引降低了反应的活化能。酶为结构上与其所催化的反应活化复合物互补的分子。
酶和底物的活性基团均具有特定的反应性。酶活性部位的精确形状允许底物的一部分与之牢固键合。从结构上讲,活性部位可为一凹槽,如胰凝乳蛋白酶中所见的那样。作为一个酶与底物特征反应的实例,胰凝乳蛋白酶为一分子量为25,000的蛋白质分子,其中包含约二百个氨基酸。作为酶,胰凝乳蛋白酶具有特定的水解蛋白分子的活性部位。具体而言,它水解苯丙氨酸、酪氨酸和色氨酶羧基构成的肽键。它对芳香氨基酸有特异的反应性。因此含芳香氨基酸的蛋白质底物键合到酶的活性部位上。不具有互补结构的蛋白质分子底物则不能与酶键合。
酶催化反应依赖于最佳温度已为人所熟知。例如,通过控制温度可调节啤酒的口味和香味,其中淀粉酶和蛋白酶各在65~70℃和40℃对糖化作用最有效。通常微生物繁殖的温度在-10℃至70℃,细菌的最佳生长温度在37℃左右。
酵母或霉菌的最佳繁殖温度在20~30℃,也有高温细菌,其在温度高于40℃时迅速繁殖。当温度条件高于最佳温度时,细菌则很难存活,由于蛋白变性使它们死亡(包括酶)。
酶反应已被运用到许多工业中,如食品工程、皮革、纺织、医药、化妆品和洗涤剂工业。还有一些扩展领域,如将酶反应应用到生物传感器、污染和垃圾处理、电池、燃料废弃物和多种其它的应用中。利用微生物的酶反应已被分别应用到食品生活中:如酒、奶酪、酸乳、豆腐乳和别的发酵食品。
发明简述
本发明利用微生物的发酵反应。尽管上述实例中采用特定的微生物,本发明可采用多种有利于人体健康的微生物,用以制造十分有效地保持、促进和恢复健康的食品。
本发明的一个目的是提供一种新型食品,它有利于保持,促进和恢复健康。
本发明的另一目的是提供一种食品,其是通过在天然石头上接种微生物,利用微生物的酶发酵石头中的有机和无机营养来制造。
本发明的又一目的是提供一种食品,其中通过利用天然石头上微生物复合酶的酶作用产生有机物,并向该有机物中添加草药制造该食品。
本发明的又一目的是提供一种食品,它非常有效地帮助从疲劳中恢复并改善食欲,防止皮肤老化,解酒以及治疗不治之症。发明详述
本发明采用微生物,如用于制造奶酪的青霉,用于制造面包和啤酒的酵母,用于制造酸奶酪、朝鲜泡菜(用白菜、萝卜、莴苣等制成的韩国传统发酵食品)以及抗生素的细菌,子囊菌(Ascomycetes),担子菌(Basidiomycota)和半知菌(Deuteromycotina)。
这些微生物需要氧气充足的环境进行呼吸。当在缺氧环境中时,则发生醇性发酵,把糖分解成乙醇和二氧化碳。在氧气充足的环境下,糖被用作微生物繁殖的能量源,并使大量细菌产生。
由于缺乏叶绿素本发明中采用的霉菌不能进行光合作用。因此霉菌用其水果状身体中的细而长的细胞寄生在动物或植物以及其他细菌体上,获得生长所需的能量和材料。
在这种条件下,蛋白质、纤维素或淀粉被分解成能量源。由于参与了糖的分解,酵母为代谢的初始分子物质。
微生物有它们自己的酶。由于东方式发酵(oriental fermentation)的曲霉菌作用,淀粉转化成糖,由于酵母的作用糖又转化成醇,接着在醋杆菌的作用下醇又转化成醋酸。
根据本发明,在沉积岩或变形岩上接种微生物。岩石中的有机和无机材料被用于微生物的繁殖,而微生物的酶催化反应生成一种新型的物质。接着加入乙醇凝聚并消毒蛋白分子,并加入天然或人造有机酸,如羧酸、磺酸、乙酸和酒石酸以熟化反应物,从而利用微生物复合酶的作用活化了离子化酸性有机物质的合成。离子化有机物质被称作酸性产物。用主要含碱性元素如钙等的碱性石头中和酸性产物,接着与对人体活力有效的草药(如行气药、滋阴药、清热药、汗药、解毒药和消渴药以及消积药)混合。
接着把混合物加热到70~80℃,然后慢慢冷至温度为30~40℃之间。维持温度在30~40℃,混合物在真空下浓缩除醇。浓缩物与淀粉和草药,如生精药、生血药、镇静药、润肺、补肾和保肝药、解痉药以及健胃药粉末混合,接着干燥并粉碎。
本发明食品的制造方法包括以下步骤:步骤1:
把沉积岩或变形岩洗净并浸入到恒温的泉水中。把微生物,如青霉、啤酒酵母、面包酵母和/或土壤细菌以预定量接种至石头上,每2~3小时搅拌一次把反应物搅拌约3天,接着每天搅拌2或3次搅拌约15天,调节温度和pH值至最佳繁殖状态。
在第一步中,微生物繁殖并且石头中的矿物质或有机/无机物被微生物产生的酶的催化反应离子化。
可用于接种步骤的微生物包括青霉中的棒青霉(penicilliumcorylophilum)、子囊菌中的啤酒糖酵母(saccharomyces cerevisiase)、内孢菌(endomyces)和毕赤氏酵母(pichia)、担子菌中的filobasidium和红冬孢(rhodospridium),半知菌中的真青霉(eupenicillium)、踝节菌(talaromyces)和carpenteles,红酵母,食用和药用酵母的假丝酵母属,和/或用于制造抗生素、酸乳酪和朝鲜泡菜的细菌。步骤2:
微生物在步骤1中迅速繁殖并且酶被活化。当有效物质的合成达最大时,加入预定量的乙醇和有机酸。加入乙醇和有机酸并经过几星期的熟化后,即可获得复合酶合成的离子化酸性有机化合物。
在该步骤中乙醇为70~90%的乙醇,有机酸包括天然羧酸和人造醋酸、酒石酸、磺酸、丁酸、乳酸等等。
此时,乙醇凝聚了蛋白分子。步骤3:
在步骤2中所得酸性产物的pH值约为2,把包含合成有机化合物和未反应酶的酸性产物置于装有碱性石头的发酵罐中,产物熟化约7天。产物的pH升至pH7.3,为弱碱性。碱性石头由碱性元素如钙组成,在本发明中是用来基本上中和酸性产物并在上述pH范围下活化未反应的酶。
虽然酸性有机物可逐渐地发酵成中性化合物,加入碱性石头可加速有机化合物的碱化,从而缩短了中和以及整个操作所需的时间。
把已中和的产物转移到浓缩器中。步骤4:
从下列各草药组中各选出一味草药,并且用量一致。
在提取器中把选自各组中的草药混合提取。接着在浓缩器中将所得提取物与已中和的产物混和。将浓缩器中的温度升至70-80℃,在该温度范围下利用被活化的酶发酵该混合物,并在30-40℃下保持约10小时,在该温度范围下利用被活化的酶发酵该混合物,然后在真空下浓缩该混和物。
在混和物的浓缩过程中,乙醇被分离出并使产物体积减小至原有体积的十分之一。
浓缩器中的湿度为50%。
草药
—行气(energy circulating)药:
莎草,川楝子,山楂
—滋阴药:
知母,钩藤,栝楼
—清热药:
海带,贝母
—发汗、解毒和消渴药:
肉桂,荆芥,紫苏,升麻,葛根(Radix peurariae)
—行气,消积(impurity purifying)药:
蓬莪术,未成熟的枸桔,枸桔步骤5
向步骤4的浓缩物中加入25重量%的淀粉并混和。
淀粉有助于颗粒的生成和在胃中的吸收。选自下述各草药组的草药粉末按特定量加入并搅拌。混合物干燥并粉碎成110目,制得最终产品,即保健食品。
—浓度:50wt%
—淀粉:25wt%
草药
—生精药:5wt%
黄芪,人参,白术
—生血药:2wt%
当归,牡丹,白勺(lactiflorae),地黄
—镇静药:3wt%
甘草
—润肺、补肾和保肝药:2wt%
沿阶草,天门冬,何首乌
—解痉药:1wt%
细叶藳本,铁线莲,天麻
—健胃药:4wt%
麦芽
—大豆和别的营养成分:8wt%
本发明优选实施方案
首先,把沉积岩洗净并浸入恒温泉水中。
微生物如棒青霉、啤酒糖酵母、filobasidium、真青霉、酵母和假丝酵母被接种至上述沉积岩上。反应物每2小时搅拌一次共3天,每天搅拌2至3次共十五天。接着向反应物中加入70%乙醇和羧酸并熟化三星期。熟化产生的有机酸性产物和在中性pH有活性的未反应酶被转移至含碱性石头的发酵罐中,在此用七天时间产物被中和并使在中性pH下有活性的酶熟化。
熟化的产物被转移至浓缩器中并混入等量的莎草、海带、知母、蓬莪术和肉桂的提取物。混合物被加热至70~80℃,接着在30~40℃下在真空浓缩器中浓缩10小时。
把乙醇从浓缩器中分离出来,浓缩器中的湿度为50%。
向浓缩器中加入250g淀粉、50g黄芪、20g当归、30g甘草、20g沿阶草、10g细叶藳本、40g麦芽和80g大豆(均为粉末),并搅拌一小时。混合物在电干燥器中干燥并粉碎成110目。
本发明优选实施方案的最终产物对二十个成人,即十男十女口服每天给药10g共一周。大多数研究对象感到其食欲得到改善,能迅速从疲劳中恢复并且皮肤变得有弹性。另外,本发明的产品对三个分别患有肾炎、支气管炎和慢性肝炎的人长时间口服给药,一天两次,每次13g共两周。患者的病情得以大大改善。
发明者们已发现结果是非常出色的,并且不论年龄、性别和病的种类均可使用本产品。
本发明的保健食品特别能显著使人体中的能量(翻译成东方术语为“Ki(气)”)循环和增强,生血,使内脏强健,排泄并纯化杂质并排泄多余营养物质,可非常有效地减轻疲劳,改善食欲,防止皮肤衰老,解酒并治疗不治之症。
本领域的技术人员在不严格按照此处描述的实施例并且在不违背本发明之在下列权利要求中提出的精神和范围的条件下,可作出多种改进和变化。
Claims (9)
1、一种食品包含:
(i)微生物发酵层积岩和/或变形岩的产物;
(ii)淀粉;和
(iii)至少一种添加成分,其选自行气药、滋阴药、清热药、发汗药、解毒药和消渴药以及消积药、生精药、生血药、镇静药、润肺、补肾和保肝药、解痉药以及健胃药和微量营养;
其中按重量比计,含有50%的浓缩物、25%的淀粉、5%生精药、2%生血药、3%镇静药、2%润肺、补肾和保肝药、1%解痉药、4%健胃药和8%微量营养。
2、如权利要求1所述的食品,其中用青霉、子囊菌、担子菌、半知菌、酵母、和/或用于制造抗生素、酸乳酪和朝鲜泡菜的细菌生产所述发酵产物。
3、如权利要求1所述的食品,其包含:
(i)一种浓缩物,其包含微生物发酵层积岩和/或变形岩的产物和至少一种的行气药、滋阴药、清热药、发汗、解毒和消渴药以及消积药;
(ii)淀粉;和
(iii)至少一种的生精药、生血药、镇静药、润肺、补肾和保肝药、解痉药以及健胃药和微量营养。
4、如权利要求1至3之一所述的食品,其中:
所述行气药为莎草、川楝或山楂子;
所述滋阴药为知母、钩藤或栝楼;
所述清热药为海带或贝母;
所述发汗药、解毒药和消渴药为肉桂、荆芥、紫苏、升麻和葛根;
所述消积药为蓬莪术、未成熟的枸桔或枸桔;
所述生精药为黄芪、人参、白术;
所述生血药为当归、牡丹、白勺、地黄;
所述镇静药为甘草;
所述润肺、补肾和保肝药为沿阶草、天门冬、何道乌;
所述解痉药为细叶藁木、铁线莲、天麻;
所述健胃药为麦芽;而且
所述微量营养源为大豆。
5、一种制造食品的方法,其包括:
(i)把沉积岩和/或变形岩浸入到恒温的泉水中;
(ii)在所述石头上接种微生物并搅拌;
(iii)加入70-90%乙醇和有机酸,并熟化2或3周;
(iv)通过加入到含碱性石头的发酵罐中中和步骤(iii)产生的酸性产物,并熟化已中和的产物约7天;
(v)把步骤(iv)的中和产物与行气药、滋阴药、清热药、发汗、解毒和消渴药以及消积药的提取物混合;
(vi)加热步骤(v)的混合物至70-80℃,接着在30-40℃下在真空浓缩器中浓缩10小时;
(vii)步骤(vi)的产物中混入淀粉和,生精药、生血药、镇静药、润肺、补肾和保肝药、解痉药以及健胃药和微量营养的粉末;
其中在步骤(vii)中混合50%步骤(vi)的浓缩物、25%的淀粉、5%生精药、2%生血红、3%镇静药、2%润肺、补肾和保肝药、1%解痉药、4%健胃药和8%微量营养。
6、如权利要求5所述的食品制造方法,其中所述微生物为青霉、子囊菌、担子菌、半知菌、酵母、和/或用于制造抗生素、酸乳酪和朝鲜泡菜的细菌。
7、如权利要求5所述的食品制造方法,其中有机酸为羧酸、乙酸、酒石酸、磺酸、丁酸或乳酸。
8、权利要求5至7之一的食品制造方法,其中在步骤(v)中的药剂为权利要求4所定义的,和/或在步骤(vii)中添加剂为权利要求4所定义的。
9、权利要求5至7之一的食品制造方法,其中接种在石头上的微生物被每2~3小时搅拌一次搅拌约3天,接着每天搅拌2至3次搅拌15天。
Applications Claiming Priority (2)
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KR1995/24357 | 1995-08-08 | ||
KR1019950024357A KR0149831B1 (ko) | 1995-08-08 | 1995-08-08 | 복합효소의 반응으로 생성되는 건강식품 및 그 제조방법 |
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CN1195292A CN1195292A (zh) | 1998-10-07 |
CN1139389C true CN1139389C (zh) | 2004-02-25 |
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JP (1) | JPH09168373A (zh) |
KR (1) | KR0149831B1 (zh) |
CN (1) | CN1139389C (zh) |
AU (1) | AU6533296A (zh) |
CA (1) | CA2228386A1 (zh) |
DE (1) | DE19681518T1 (zh) |
EG (1) | EG21160A (zh) |
GB (1) | GB2304049B (zh) |
MY (1) | MY122009A (zh) |
WO (1) | WO1997005888A1 (zh) |
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KR100377112B1 (ko) * | 2000-07-01 | 2003-03-26 | 오경희 | 건강음료의 제조방법 |
CN1278629C (zh) * | 2001-06-21 | 2006-10-11 | 协和发酵工业株式会社 | 含有植物体粉末的植物提取物的制造方法 |
KR20030044950A (ko) * | 2003-04-24 | 2003-06-09 | 심범만 | 석정수 목욕물 |
-
1995
- 1995-08-08 KR KR1019950024357A patent/KR0149831B1/ko not_active IP Right Cessation
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1996
- 1996-07-27 WO PCT/KR1996/000121 patent/WO1997005888A1/en active Application Filing
- 1996-07-27 DE DE19681518T patent/DE19681518T1/de not_active Ceased
- 1996-07-27 CA CA002228386A patent/CA2228386A1/en not_active Abandoned
- 1996-07-27 AU AU65332/96A patent/AU6533296A/en not_active Abandoned
- 1996-07-27 CN CNB961967560A patent/CN1139389C/zh not_active Expired - Fee Related
- 1996-07-31 GB GB9616093A patent/GB2304049B/en not_active Expired - Fee Related
- 1996-08-06 MY MYPI96003229A patent/MY122009A/en unknown
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EG21160A (en) | 2000-12-31 |
JPH09168373A (ja) | 1997-06-30 |
KR970010973A (ko) | 1997-03-27 |
GB9616093D0 (en) | 1996-09-11 |
DE19681518T1 (de) | 1999-01-28 |
CA2228386A1 (en) | 1997-02-20 |
CN1195292A (zh) | 1998-10-07 |
MY122009A (en) | 2006-03-31 |
AU6533296A (en) | 1997-03-05 |
GB2304049B (en) | 1999-08-18 |
GB2304049A (en) | 1997-03-12 |
WO1997005888A1 (en) | 1997-02-20 |
KR0149831B1 (ko) | 1998-09-15 |
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