DE2117295A1 - Plant extracts prepn - by fermentation of plant mash with lactic acid bacteria and extn - Google Patents

Abstract

Prepn. of alcoholic, aqueous and oily extracts from plant material by (a) purifying, mechanically comminuting and mashing the raw product, opt. with addn. of H2O, (b) adding a mixed culture of lactic acid bacteria and fermenting at 37-44 degrees C under anaerobic condns. until a previously specified pH is reached and the process is terminated, (c) extracting the constituents soluble in ethanol, water or edible oil.

Description

Process for the production of alcoholic, aqueous and oily extracts made from plant-based material organically For the production of certain spirits and drugs have long been alcoholic, aqueous, or oily Extracts of raw vegetable products are used.

Such extracts are added to the products to be manufactured, to improve their taste qualities, to improve their color are consistency to influence and to s-own their dietary value.

For the beneficial health of the human organism draws from such additives, the decisive factor is to what extent physiologically effective Components of the vegetable rob products can be detected by the extraction. If there are undestroyed cells in the plant substrate, the extractive substances can only get into the extract by diffusion. However, this diffusion is specific Substances, primarily of inorganic or low molecular weight, are restricted.

In particular, high molecular weight substances such as enzymes are not recorded and ferments, so that in many of the previously used processes a large and important part of the physiologically active components with the insoluble components is separated and discarded.

According to the invention it is therefore proposed that the extraction process a fermentation process precedes the biological digestion of vegetable Zelles causes.

The invention relates to a process for the production of aqueous, alcoholic and oily extracts from metabolic material on organic Ways in which the vegetable raw products after appropriate cleaning and crushing processes be subjected to a regulated lactic acid fermentation.

It should be possible to include the whole fruit in each case processed from skins, casings and the like, i.e. subjected to the fermentation process will.

The invention relates to a process for the production of alcoholic, aqueous and oily extracts of plant material by biological means that is characterized by the fact that raw vegetable products after cleaning, more mechanical Comminution and mashing, if necessary with the addition of water, by adding of mixed cultures of certain lactic acid bacteria during lactic acid fermentation at approx 370 C to 440 C are subjected to the exclusion of air until a predetermined pH lert reached and the fermentation process has come to a standstill, and that the in ethyl alcohol, Water or cooking oil soluble components are then separated by extraction will.

The raw vegetable products are placed before the fermentation process begins as mashing before. In this state, several raw products can be mixed together and taste, color, consistency, nutritional value, etc.

of the extract in the desired way.

The lactic acid fermentation is, if necessary with the addition of cooking or Sea salt, initiated by inoculating the mash with milk cultures of lactic acid bacteria.

To get a high yield of dextrorotatory L (+) - lactic acid, try one if possible to achieve rapid and complete fermentation and a low final pH value, the choice of the bacterial species to be used is of crucial importance. at The experiments carried out have shown that two particular mixed cultures are special proven to be beneficial to achieve all sub-goals in an optimal way. These were under the strain numbers CS 263.71 (mixed culture 1) and CBS 264.71 (MlechkWltur 2) as lyophilic cultures at Centralbureau ooor Schimmelcultures, Baarn, Netherlands deposited. All of the examples described below relate to these two mixed cultures.

After inoculation of the mash, fermentation takes place at temperatures between 37 ° C and 44 ° C. The incubation temperature depends on the type of food used Mixed culture and is preferably at 440 C for culture 1 and preferably for culture 2 at 370 C. The duration of the fermentation is depending on the type of herbal Matarial between 15 and 22 hours. The final pH value then fluctuates between pH 3.5 and pH 5.8, with values from pH 4.o to pH 4.5 being the rule. The pH measurements relate, of course, to the aqueous phase of the fermentation mass.

After completion of fermentation, the fermentation mass is with a predetermined Amount of ethyl alcohol, water or cooking oil added and the insoluble components separated by filtering or centrifugation. The extract obtained is the one you want End product.

The method according to the invention has the advantage over conventional methods several benefits, mostly related to the dietary value of the extracts. The cells of the raw vegetable products are produced by the method according to the invention Biologically open-minded.

Heating or other, especially chemical processes that are a part the physiologically active components or destroy the health value that would affect the extracts are therefore superfluous.

Furthermore, the method according to the invention allows the use of raw vegetable products such as vegetables of all kinds, herbs, berries, fruits and the like, which have hitherto been used for the production of alcoholic, aqueous or oily Extracts have not been taken into account.

The development of new raw products, which are primarily in terms of their biochemical composition, e.g.

on the basis of their mineral and vitamin content, their content of certain Colorants such as anthocyanins, etc., for the human organism are of great importance is possible with the aid of the method according to the invention.

In addition, the extracts produced according to the invention have Because of their lactic acid content, in particular because of their L (+) - ilchic acid content, are ideally suited for special dietetic and therapeutic purposes. It is known that substances that are difficult to digest are caused by the addition of lactic acid can be improved in their digestibility, in the process according to the invention However, this lactic acid content is generated from the vegetable substrate itself and does not have to be achieved by artificial additives.

By applying the method of the invention to herbs and Aromatic plants, berries, and certain fruits rich in esters of fruit acids can thus use extracts for the preparation of liqueurs and herbal liqueurs, bitters and other alcoholic beverages, as well as for the preparation of Fillings for pralines and other sweets, lemonades and other non-alcoholic products Beverages and the like are produced.

Furthermore, there are very many possible uses of the invention produced extracts in food production, e.g. in the preparation of lactic or vinegar pickled vegetables and fruits, salad dressings and -creams and the like.

In all cases there are important physiologically active components of the raw products processed with the aid of the method according to the invention into the up to now often dietetic one-sided end products have been introduced and these are thus in improved and refined in many ways or, if necessary, even made possible in the first place, e.g. with certain new types of liqueur.

The invention is illustrated by the following examples.

Example 1 5 kg of pears were after removing the stems and core not crushed and mashed in a star mix.

The mash was made with 600 g of the milk-based culture 2 and incubated for 15 hours at 370 ° C. in the absence of air. The final pH was 3.9. After adding 1 @ water, the insolubles were through The aqueous phase is filtered off with suction.

The end product (approx. 3.7 l) was very pleasantly sour and aromatic taste.

Example 2 4.6 kg of red grapes (without stems) were used in the star mix mashed and, after the addition of 650 g of culture 2, fermented at 370 ° with the exclusion of air. The fermentation time was 15 hours, the final pH 3.8. The fermentation mass was with o.8 1 95% ethyl alcohol is added and the liquid phase is sucked off. There was a highly aromatic, intensely colored and tasting extract.

Example 3 4 kg of peeled hazelnuts were chopped up in a cutter, mixed with 800 8 of culture 2 and 1.5 1 of water and at 370 C for 2c hours Air exclusion hidden. The final pH was 5.7. This was followed by 2.5 l of sunflower oil added and the insoluble constituents separated by centrifugation. Of the obtained oily extract tasted slightly sour and is suitable excellent for preparing salsten, mayonnaise and pastes. The sour nut taste In these preparations it proved to be an excellent means of suppressing the oily character of food and food additives.

Example 4 8 kg of sloes (Prunus spinosa) were comminuted in a cutter and after adding 1.6 kg of culture 2, fermented at 370 ° C. in the absence of air. To The pII value was 3.4 for 22 hours. Then 1.2 1 were 95% ethyl alcohol added and sucked off. The extract was suitable for filling pralines, whereby the sour character the sugar sweetness of the praline mass in a more pleasant taste Way compensated.

Example 5 Hawthorn leaves and flowers (Crataegus) were washed, Mashed in the cutter and with the addition of 21 water and 3 kg of culture 2 at 370 C fermented in the absence of air for 21 hours. The final pH was 4.1. After that were 4.5 1 95% i £ rer ethyl alcohol added and filtered. The final product was used for preparation of a wholesome herbal liqueur.

Example 6 12 kg of cherries were in the star mix after the stones had been removed mashed and with the addition of 2.4. kg of culture 1 at 440 ° C. in the absence of air fermented. After 18 hours the pH had dropped to 3.6. Thereafter, 41 was 95% Ethyl alcohol added and suction filtered.

The end product was a liqueur-like, very tasty extract, which is used for filling pralines and for producing a new type of cherry liqueur suitable.

Claims (5)

P A T E N T A N S P R Ü C H E 1. Process for the preparation of alcoholic, aqueous and oily Extracts of vegetable material on organic advertising, characterized in that that vegetable raw products after cleaning, mechanical crushing and mashing, optionally with the addition of water, by adding mixed cultures of certain lactic acid bacteria subjected to lactic acid fermentation at about 37 ° C to 44 ° C in the absence of air until a predetermined pH value is reached and the fermentation process comes to a standstill has come, and that the components soluble in ethyl alcohol, water or cooking oil are then separated by extraction. 2. The method according to claim 1, characterized in that the pH after fermentation is between 4.0 and 4.5. 3. The method according to claim 1 or 2, characterized in that one Mixed bacteria are also used for lactic acid fermentation, which are listed under the numbers CBS 263.71 and CBS 264.71 at Centraalbureau voor Schimmelcultures in Baarn, Netherlands, have been deposited. 4. Process according to claims 1-3, characterized in that in addition to the lactic acid bacteria, table salt or sea salt is added. 5. Process according to claims 1-4, characterized in that vegetables are used as the starting material.