CZ1876U1 - Dairy, fat, preservative, frozen and non-alcoholic or alcoholic beverage product - Google Patents

Description

The technical solution relates to a dairy, fat, canning, frozen and beverage non-alcoholic or alcoholic product containing fungal active substances.

BACKGROUND OF THE INVENTION

Nowadays, when human health is threatened by an ever-deteriorating environment caused by ecologically uncontrolled rapid technological advancement, and when humanity is exposed both physically and mentally to malignant agents whose effects may not have been addressed in the past, attention turns researchers, among others, fungi containing many active substances capable of at least partially eliminating the above-mentioned adverse effects. Numerous fungal species have played an important role in folk medicine, attracting the attention of numerous research institutions. These research activities resulted in drug formulations whose active substances were numerous pharmacologically active substances contained in fungi. At the same time, this has led to the intention to counteract some diseases preventively and systematically by using mushrooms to flavor ordinary foods. The amount of the fungal component in the foodstuff should be sufficient to enable the consumer to sense the fungal component in a sensory manner and to provide beneficial, health-promoting and disease-inhibiting effects of the active ingredients contained in said fungal component. That is why some types of mushrooms are already being added to dairy, fat and other food products such as cheese, pate, spreads and vegetable salads. However, fungi are still added to the food in the form of tiny particles of whole fruiting bodies, with the intention of creating for the consumer also a favorable optical perception of the product stemming from a mosaic made up of colored particles of fruiting bodies of used mushrooms. However, a serious drawback of adding dried or inadequately heat-treated mushrooms to food products, which subsequently fail to undergo sufficient heat treatment, is that the mushrooms thus used also introduce micro-organisms present on or in the products. These microorganisms shorten the shelf life of the fungus-enriched food and may even dangerously contaminate it. However, sterilization of the fungal material by chemical means, as well as heat sterilization, often changes the properties of the material. In addition, contamination of already sterilized sponge material may occur during storage.

The essence of the technical solution

The drawbacks of the above-mentioned prior art are largely overcome by the active ingredient-containing dairy, fat, canning, frozen and beverage non-alcoholic or alcoholic product containing mushrooms or water extract of fungi in an effective amount, i.e.. at least in an amount that is already sufficient to achieve the desired taste, aromatic, organism-enhancing or health-promoting or therapeutic effect. The new product thus comprises either said alcoholic or aqueous mushroom extract or dry extract thereof remaining in the product after evaporation of the liquid phase of said extract. This product generally contains about 0.0001 to 10% dry matter of the extracted active ingredients, based on the total weight of the product. The new technical solution relates in particular to fungi complying with ČSN 463195, although it is not limited to these fungi, since it is clear that even fungi which do not comply with the above-mentioned standard can extract active substances having the above described by suitable selection of extraction agents and conditions. beneficial effects.

Examples of technical solution

Example 1

This practical example of the application of the new technical solution relates to the production of yogurt containing mushroom extract. The production of this yoghurt is otherwise carried out according to the usual technological procedure, except that, at the stage when the milk is mixed after pasteurization and cooling to the inoculation temperature and after the addition of baking, 2% by weight of pasteurized sucrose solution and 2% by weight are added to the milk. alcohol extract here from the mushrooms Ptychoverpa bohemica, Sparassis crispa and Langermania gigantea. After mixing, the milk is fermented in the usual manner. The final product has all the characteristics of the original yoghurt, but has the distinctive taste and smell of the mushroom extract used. The yogurt thus acquired a new property which helps to improve or maintain the health of the consumer.

Example 2

To the digestive liquor is added 1% aqueous-alcoholic extract containing 1% dry matter from agaricus bisporus, which have been carefully washed before extraction and then dried at 60 ° C. This extract will alleviate the bitterness of the liqueur, overall soften its taste and, in addition, have a beneficial effect on the health of the consumer as described in the literature (M. Semerjieva, J. Veselsky; Medicinal mushrooms earlier and now, Academia Praha, 1986).

Example 3

To the Bílinská mineral water mineral water is added 1% water-alcoholic extract containing 1% dry matter from Calocybe gambosa, which is known to lower blood sugar levels in addition to antibacterial effects. The beverage obtained is therefore particularly suitable for diabetics.

Newly proposed addition of active fungal substances in the form of their extracts as defined above to the above specified

Food products have two significant advantages over the addition of dried or fresh mushrooms as such. A first advantage lies in the simple and problem-free sterilization of said mushroom extract prior to its addition to the product. Such a fungal extract is a well-defined liquid containing predominantly only the extracted active ingredients and, when appropriately selected, does not degrade said active ingredients by the action of other degraded constituents of the fungus present, as is the case with whole fungal fruiting bodies. In addition, sterilization techniques which cannot be used in the case of fungal sterilization can also be used. Such a sterilization technique is, for example, sterilization ultramicrofiltration. A second advantage of adding the active fungal substances in the form of their extract is that such an extract always contains a defined amount of the active compound (s), and by dispensing the extract into the product, the desired dosage of the active compounds is also achieved. In this way, it is thus possible to dispense the amounts of the active substances in accordance with the medical knowledge, so that the desired, in particular medicinal, effects are obtained after long-term consumption of said food product. The addition of the fungal extract also results in a substantially homogeneous distribution of the active fungal substances throughout the mass of the food product.

Industrial applicability

The technical solution according to the utility model represents a way out of the current state of limitation of the assortment of the mentioned food products and turns attention to another, practically inexhaustible source of natural taste, aromatic, color and medicinal substances contained in mushrooms. With these extracts it is possible to provide food not only with new sensory or dietetic, but above all healing properties, because their effectiveness consists in regular supply of small doses of active substances, which is just the consumption of food. The effect of these medicinal properties is further supported by the fact that the active substances administered in the form of sensitively attractive foods are accepted and used by the organism far more favorably than the same substances administered in different pharmaceutical forms, the application of which may cause undesired side reactions. In view of the above, the proposed technical solution can ideally be used in the context of the homeopathy approach currently being promoted so far to prevent or treat the human population.

Claims (1)

Milk, fat, canning, frozen and beverage non-alcoholic or alcoholic product containing fungal active substances, characterized in that it contains an effective amount of alcoholic and / or aqueous fungal extract or dry matter thereof remaining in the product after evaporation of the liquid phase of the extract. Represented by: