DE102018125145A1 - Process for the production of natural folic acid and product, comprising an increased content of natural folic acid - Google Patents

Abstract

The invention relates to a process for the production of natural folic acid and a product having an increased content of natural folic acid, produced by the process according to the invention for the production of natural folic acid. It is therefore an object of the invention to eliminate the disadvantages of the prior art and to provide a process by means of which natural folic acid, so-called folate, is obtained. It is also an object for the production of natural folic acid to dispense with animal carcasses. The object is achieved by means of a process for the production of natural folic acid. The object is also achieved by means of a product enriched with natural folic acid, which is produced by the process according to the invention.

Description

The invention relates to a process for the production of natural folic acid and a product having an increased content of natural folic acid, produced by the process for the production of natural folic acid according to the invention.

Folic acid is called folic acid when the naturally occurring vitamin B9 called folate is synthetically produced. However, the name folic acid has become common, so that the term folic acid is used in the following, a distinction being made between natural folic acid and synthetically produced folic acid. Folic acid is a water-soluble, heat and light sensitive vitamin from the B complex. The vitamin B group is a collective name for water-soluble vitamins with different chemical compositions. Naturally occurring folic acid, the folate, consists of 50 percent “free”, easily absorbable folic acid and the other 50 percent a complex molecule in which the actual folic acid is bound with several chemical components. The name folic acid comes from the Latin term folium (leaf), based on the four tons of spinach leaves from which this vitamin was first isolated in 1941.

Folic acid is chemically composed of a pteridine derivative, para-aminobenzoic acid and L-glutamic acid.

Folic acid is essential for the human organism and cannot be produced by it itself. That is why folic acid has to be ingested with food. However, most people do not get enough folic acid from their diet. On the one hand, this is due to the fact that most foods have a low folic acid content and, on the other hand, that the transportation, storage and preparation of the foods can further reduce the folic acid content.

For these reasons, many parts of the population suffer from a folic acid deficiency, which is one of the most common undersupply in the industrialized countries. The consequences of a lack of folic acid can be complex and manifest itself in various ways, for example, from infertility, impotence, cell degeneration, mood swings to depression, cardiovascular diseases, premature aging and loss of performance and much more.

In most cases, an increase in folic acid intake is necessary to remedy a lack of folic acid. This can be achieved through nutrition, but also with folic acid supplements.

Folic acid is synthetically produced for the production of folic acid preparations. The basic substance of the vitamin are the so-called pteridines. The industry is mostly forced to use animal carcass material for their manufacture. For example, ox frog skin cooked together with water gives a porridge that is homogenized and then treated with alcohol and ether. The pteridines for the folic acid can be isolated by means of chromatography. The pteridines obtained can be used to produce synthetic folic acid.

The synthetically produced folic acid can be taken bound in preparations to counteract the lack of folic acid. In some countries, such as the United States, the synthetically produced folic acid is also added to foods such as bread.

A production of natural folic acid has already been achieved by pressing parsley root, but the resulting juice gels after a short period of time, so that the juice is not suitable for drinking. Addition in liquids, e.g. other types of drinks, e.g. Beer, water, etc. is therefore also excluded.

There are no long-term studies on the influence of chemically produced folic acid on the human body. Thus, no statement can yet be made as to whether the synthetically produced folic acid could have negative effects on the organism.

In order to avoid the use of dead animals for the production of folic acid and / or to prevent any long-term consequences of synthetically produced folic acid, it is desirable to obtain natural folic acid which can be added to the food instead of the synthetically produced folic acid.

Presentation of the invention

It is therefore an object of the invention to eliminate the disadvantages of the prior art and to provide a method by means of which natural folic acid, so-called folate, is obtained. It is also a task for the production of natural folic acid to avoid animal carcasses.

Furthermore, it is an object of the invention to provide a product, in particular a liquid product, which has an increased content of natural folic acid, this product should be suitable for being introduced into foods, in particular beverages, wherein gel formation of the product is to be avoided.

This object is achieved by the features of claims 1 and 6 listed in the claims.

The object is achieved by means of a process for the production of natural folic acid. For this purpose, the method has the following method steps, it being conceivable to carry out the method in a sequence other than that described below.

• - Zugabe von Vegetabilien in Wasser, wobei ein Wasser-Vegetabilien-Gemisch gebildet wird. Das Wasser weist hierbei eine Temperatur T1 auf. Diese kann auf einen bestimmten Wert erhitzt werden, beispielsweise 48°. Die Vegetabilien können jedoch auch in Wasser mit einer kälteren Temperatur hinzugegeben werden. Bevorzugt werden Vegetabilien verwendet, welche einen erhöhten Folsäuregehalt aufweisen, diese können insbesondere sein: Petersilienwurzel, Ingwer, Pastinake und/oder Getreide. Eine Verwendung weiterer Arten von vegetabilen Lebensmitteln ist denkbar. Die Vegetabilien sollten für die Verwendung in dem erfindungsgemäßen Verfahren möglichst gereinigt und zerkleinert sein, bevor diese dem Wasser hinzugefügt werden.
• - Erhitzen des Wasser-Vegetabilien-Gemischs auf eine zweite Temperatur T2
• - Warmhalten des Wasser-Vegetabilien-Gemischs bei T2 für einen Zeitraum von 25-30 Minuten
• - weiteres Erhitzen des Wasser-Vegetabilien-Gemisches auf eine dritte Temperatur T3, wobei die Erwärmung des Gemisches auf T3 bevorzugt sehr schnell vorgenommen werden sollte, so dass ein Temperaturanstieg von ca. 1°C/Min erreicht wird.
• - Warmhalten des Wasser-Petersilienwurzel-Gemischs bei T3 für einen Zeitraum von mindestens 20 Minuten
• - weiteres Erhitzen des Wasser-Petersilienwurzel-Gemisches auf eine vierte Temperatur T4
• - Warmhalten des Wasser-Petersilienwurzel-Gemischs bei T4 für einen Zeitraum von 10 min
• - Trennen des mit natürlicher Folsäure angereicherten Wassers und der ausgekochten Petersilienwurzel

wobei die erste Temperatur T1 niedriger ist als die zweite Temperatur T2 und wobei die zweite Temperatur T2 niedriger ist als die dritte Temperatur T3 und wobei die dritte Temperatur T3 niedriger ist als die vierte Temperatur T4.In the process for obtaining natural folic acid, water is enriched with natural folic acid using vegetables according to the following process steps:

• - Adding vegetables in water, whereby a water-vegetable mixture is formed. The water here has a temperature T1. This can be heated to a certain value, for example 48 °. However, the vegetables can also be added in water at a colder temperature. Vegetables which have an increased folic acid content are preferably used; these can in particular be: parsley root, ginger, parsnip and / or cereals. The use of other types of vegetable food is conceivable. For use in the method according to the invention, the vegetables should be cleaned and comminuted as much as possible before they are added to the water.
• - heating the water-vegetable mixture to a second temperature T2
• - Keeping the water-vegetable mix at T2 warm for a period of 25-30 minutes
• - Further heating of the water-vegetable mixture to a third temperature T3, the heating of the mixture to T3 should preferably be carried out very quickly, so that a temperature increase of approximately 1 ° C./min is achieved.
• - Keep the water-parsley root mixture warm at T3 for a period of at least 20 minutes
• - Further heating of the water-parsley root mixture to a fourth temperature T4
• - Keeping the water and parsley root mixture warm at T4 for a period of 10 min
• - Separate the water enriched with natural folic acid and the boiled parsley root

wherein the first temperature T1 is lower than the second temperature T2 and the second temperature T2 is lower than the third temperature T3 and the third temperature T3 is lower than the fourth temperature T4.

Furthermore, the method can have a further method step in which the water obtained, which is enriched with natural folic acid, is sterilized. For this purpose, the water enriched with natural folic acid can be boiled over a certain period of time, for example 40 minutes.

According to various exemplary embodiments, the second temperature T2 has a value of 58-62 ° C., the third temperature T3 has a value of 72 ° C. and the fourth temperature T4 has a value of at least 80 ° C. Other temperatures are conceivable, whereby a particularly high content of folic acid in the water is achieved by means of the selected values.

According to various configurations, further ingredients can be added to the water-vegetable mixture in one or more of the process steps in the process described above. These further ingredients can be, for example, yeast, malt, hops, aroma, water, vegetables and / or emulsifiers. Other ingredients which, for example, change the taste of the water enriched with natural folic acid and / or achieve a longer shelf life for the water enriched with natural folic acid are conceivable. A longer shelf life can be achieved, for example, by adding hops and / or sugar. Spices such as hibiscus, orange peel and / or chilli can also be added.

According to various embodiments of the method, a subsequent evaporation of excess water is conceivable, so that a concentrate of folic acid is formed.

It is also conceivable to embed the process for obtaining natural folic acid in a process for producing a food, for example in a beer brewing process. This takes advantage of the fact that the food, for example the beer, is produced / brewed by heating water with certain ingredients. These warm periods can be used for the production of natural folic acid and a food product, for example beer, with an increased content of natural folic acid is produced.

The object is also achieved by means of a product enriched with natural folic acid, which is produced by the process described above.

The advantages of the invention are the provision of a process for the production of natural folic acid. This can reduce the use of chemically produced folic acid. This can also reduce the use of dead animals for the production of chemically produced folic acid.

The method enables the production of a product with an increased content of natural folic acid made from natural foods, which can easily be added to foods. It is possible, for example, to add mineral water, cola, lemonade or other drinks, taking into account the flavor components. The process can also be integrated into the production of other foods, such as beer.

It is also conceivable to incorporate the product according to the invention in other types of food than beverages, for example in pasta, braid, fish, sausages. In this case, the product according to the invention can be introduced into the foods already produced or during the production of these foods.

• Physikalische Verfahren, welche mit Kälte oder Hitze (Thermisch: Pasteurisieren, Sterilisieren, Kühlen, Gefrieren), mit Wasserentzug oder mit Bestrahlung arbeiten (Trocknen, Gefriertrocknen) oder Bestrahlung (UV-, Beta- oder Gamma-Strahlung);
• Chemische Verfahren, welche durch den Zusatz von bestimmten Substanzen (z. B. Zucker, Salz, Malz, Konservierungsstoffe) Mikroorganismen in ihrer Entwicklung hemmen oder diese abtöten.
• Biologische Verfahren, welche das Wachstum von Mikroorganismen hemmen, indem der pH-Wert gesenkt und Sauerstoff verdrängt wird, beispielsweise mittels Alkoholischer Gärung;
• Eine Veränderung der Gasatmosphäre durch Evakuieren oder Begasen mit Schutzgasen wie Kohlendioxid oder Stickstoff, was den Verderb hemmt, beispielsweise mittels Schutzgas und/oder Vakuumverpackung.

The product according to the invention can also be taken neat. It is drinkable. It is also possible to make the product durable. Various methods of preservation are conceivable here, for example:

• Physical processes that work with cold or heat (thermal: pasteurizing, sterilizing, cooling, freezing), with dehydration or with radiation (drying, freeze-drying) or radiation (UV, beta or gamma radiation);
• Chemical processes that inhibit or kill microorganisms in their development through the addition of certain substances (e.g. sugar, salt, malt, preservatives).
• Biological processes which inhibit the growth of microorganisms by lowering the pH and displacing oxygen, for example by means of alcoholic fermentation;
• A change in the gas atmosphere by evacuation or gassing with protective gases such as carbon dioxide or nitrogen, which inhibits spoilage, for example by means of protective gas and / or vacuum packaging.

The mixing ratio of the water-vegetable mixture depends on the taste of the respective food product and / or the desired folic acid content of the food product.

A gel-like formation of natural folic acid is avoided by means of the method according to the invention.

Implementation of the invention

The invention is explained in more detail using an exemplary embodiment.

The process according to the invention for the production of natural folic acid is described here using the example of beer, the process according to the invention being integrated into the beer production process. Parsley root is used here as a food containing folic acid. However, the use of other vegetables that have an increased folic acid content is conceivable.

The parsley root is first cleaned and crushed and water is added, the water having a first temperature T1. In this exemplary embodiment, the water is heated to a first temperature T1, which should have a value of approximately 48 ° C. When the temperature T1 is reached, the mashing process begins and the water is cleaned with parsley root and malt. The parsley root should be chopped as much as possible in order to achieve the largest possible surface. An enlarged surface ensures the highest possible release of the valuable ingredients of the parsley root, especially their high content of folic acid, to the water.

In a further process step, the water-malt-parsley root mixture is heated to a second temperature T2, which should preferably have a value of 58-62 ° C. Furthermore, the water-malt-parsley root mixture is kept warm at the temperature T2 for a period of 25-30 minutes.

The water-malt-parsley root mixture is then heated to a third temperature T3, T3 should have a temperature value of preferably 72 ° C. Furthermore, this heating process should preferably take place very quickly, so that a temperature rise of ideally 1 ° C. per minute is achieved. The water-malt-parsley root mixture is now kept at the third temperature T3 for a period of at least 20 minutes.

In a further process step, the water-parsley root mixture is further heated to a fourth temperature T4 of preferably 80 ° C. and the water-malt-parsley root mixture is kept warm at the fourth temperature T4 for a preferred period of 10 minutes.

Then the so-called purification takes place. The solids are separated from the liquids. Solids are the undissolved substances of the malt and parsley root. It may be necessary to add water because the malt binds a lot of water. With the replenishment, the separated solids can be poured over again in order to release the last ingredients from them. The replenishment should also have a temperature of T4. The liquid obtained is rich in folic acid and is called wort in the following.

Then the cooking begins. The wort can be sterilized by means of the boil. In addition, parsley root can be added again during cooking, as well as hops and / or other ingredients. For a gentler treatment, the boil can also take place at temperature T4. The wort is then clarified using a mechanical process (rolling off). The queuing follows shortly thereafter. For this, the wort is cooled down to a low temperature. This temperature should be in a range between 9 and 14 ° C. Cooling is preferably carried out using a plate heat exchanger. During this process, the wort is mixed with yeast. Fermentation should begin again as soon as possible to avoid the formation of any fermentation by-products or beer pests. The fermentation is preferably completed after 4-7 days. The resulting product is now stored in storage tanks. After about 14 days, secondary fermentation and protein precipitation should be completed. The beer product produced by this process has a significantly higher folic acid content than conventional beer, which means that this beer can certainly be called health-promoting.

Water, malt, hops, yeast and, as an essential component, parsley root are used as raw materials. First the parsley root is washed and crushed. The water is then heated. When the water temperature reaches 48 ° C, the parsley root and malt are added to the water.

A further embodiment of the method is the production of water enriched with folic acid, which can be introduced into other foods. The process follows the following process steps:

Process for the production of natural folic acid, whereby parsley root is boiled out according to the following process steps and water is enriched with natural folic acid:

Adding folic acid-containing vegetables, such as vegetables or fruits or cereals in water in water with a temperature T1, whereby a water-vegetable mixture is formed. According to various embodiments, parsley root is preferably used for this, so that a water-parsley root mixture is formed. Heating the water-vegetable mixture to a second temperature T2, keeping the water-vegetable mixture warm at T2 for a preferred period of 25-30 minutes, further heating the water-vegetable mixture to a third temperature T3, preferably a temperature rise of 1 ° C per minute should be reached in order to keep the process of folic acid production stable and not to interrupt it. This is followed by keeping the water-vegetable mixture warm at T3 for at least 20 minutes, further heating the water-vegetable mixture to a fourth temperature T4, keeping the water-vegetable mixture warm at T4 for a period of 10 minutes, Separation of liquids and solids from the water-vegetable mixture, whereby a product is obtained which contains water enriched with natural folic acid. The product can then be sterilized, for example by boiling at a temperature of T4 or a higher temperature. With this type of cooking, it is conceivable to add vegetable with an increased folic acid content to the product, which must then be separated from the liquid again. It is also conceivable to repeat the process at least once. These two measures can contribute to increasing the folic acid content of the product.

In the method according to the invention, the first temperature T1 is lower than the second temperature T2, the second temperature T2 lower than the third temperature T3 and the third temperature T3 lower than the fourth temperature T4.

Here, the second temperature T2 is preferably 58-62 ° C, the third temperature T3 preferably 72 ° C and the fourth temperature T4 at least 80 ° C.

Reference list

T1

first temperature

T2

second temperature

T3

third temperature

T4

fourth temperature

Claims (7)

Process for obtaining a food product which has an increased content of natural folic acid: Adding vegetable food in water, the water having a temperature T1, whereby a water-vegetable mixture is formed, - heating the water-vegetable mixture to a second temperature T2, - keeping the water-vegetable mixture warm at T2 for a period of 25-30 minutes, - further heating of the water-vegetable mixture to a third temperature T3, - keeping the water-vegetable mixture warm at T3 for a period of at least 20 minutes, - further heating of the water-vegetable mixture to a fourth temperature T4, - separation of liquids and solids from the water-vegetable mix - whereby a product is obtained which contains water enriched with natural folic acid, the first temperature T1 being lower than the second temperature T2 and the second Temperature T2 is lower than the third temperature T3 and the third temperature T3 is lower than the fourth temperature T4. Procedure according to Claim 1 , characterized in that the second temperature T2 = 58-62 ° C, the third temperature T3 = 72 ° C and the fourth temperature T4 is at least 80 ° C. Procedure according to Claim 1 , characterized in that the first temperature T1 = 48 ° C. Procedure according to Claim 1 , 2nd or 3rd , characterized in that further ingredients are added to the water-vegetable mixture in one or more of the process steps. Procedure according to Claim 4 , characterized in that the further ingredients are yeast, malt, hops, aroma, water, vegetables and / or emulsifiers. Procedure according to Claim 1 , characterized in that the process steps are integrated in a beer brewing process. Food product with an increased content of natural folic acid, produced by the process according to Claim 1 .