DE4241872A1 - - Google Patents

Abstract

A supplementary foodstuff is prepared in steps: (a) preparing an aqueous substrate containing vegetable protein and vegetable lipid; (b) adding thereto lipase, proteinase and/or amylase; and (c) fermenting the aqueous substrate. Koji such as malted rice or malt can replace said lipase, proteinase and/or amylase. The fermented products improve immunity and can promote health.

Description

The invention relates to supplementary food (or Additives to foods). In particular, the Er supplemental foods that in excess nutrients such as saccharides, vitamins and sulfides of the amino acids and un contain saturated fatty acids, which are excellent for Ensure immunity.

There are a variety of complementary foods in the market, aimed at preserving and / or promoting the Health are addressed. Many of these supplementary foods contain various nutrients like amino acids, fatty acids, Vitamins and minerals. These foods provide for the those who take them for certain effects, such as For example, the blood pressure control by fatty acids such as Li nolic acid and vasodilation by amino acids.

The inventor has after intensive studies in the fermentation of substrates such as rice bran, wheat and soybeans in the over Shot contained vegetable protein and vegetable lipid, found that the sulfides of the amino acids and unsaturated Fatty acids in these substrates for an excellent Immunity, so that both for the human Kör are very useful.  

The invention is thus an ergän according to claim 1 food, which is a fermented product produced by Fermentation of an aqueous substrate at 30 ° C to 50 ° C over 8 to 15 hours, the vegetable protein and herbal Lipid and with a total amount of 0.01 to 0.1 wt .-% lipase and proteinase was obtained.

The invention of claim 2 is a supplement food containing a fermented product that he was maintained by fermentation of an aqueous substrate 30 ° C to 55 ° C for 8 to 15 hours, the vegetable protein and vegetable lipid and in a total amount of 0.01 to 0.1% by weight of lipase, proteinase and amylase.

The invention of claim 3 is a supplement food containing a fermented product containing by fermentation at 40 ° C to 50 ° C for 12 to 15 hours an aqueous substrate containing vegetable protein and vegetable lipid and 1 to 3 wt% koyi (or koji, a type of yeast) was obtained.

The inventive method for producing the supplement Food is specified in the claims 4 to 8 in more detail.

Substrates to be used in the invention are any that vegetable protein and vegetable lipid are included rice bran, sake (rice wine) dregs or waste, Wheat seedlings, wheat bran, buckwheat, farm millet, soy beans, bean curd (quark), soybean milk, adzuki beans, Soybean meal, yams (root), taros (Colocasia antiquarum), ground tea, honey, sesame, peanuts, lotus seeds, Ashita ba leaves, "beefsteak" plants (perilla frutescens crispa), Wakame (kelp and seaweed). Of these, especially rice bran, sake residue, wheat bran, ground coffee, wheat seedlings, sesame, bean curd, soybeans and Adzuki as  Substrates preferred for the present invention, since these Balanced Herbal Protein and Materials contain vegetable lipid.

Such a substrate is prepared using an enzyme fer which is capable of producing both the vegetable protein also to decompose the vegetable lipid in the substrate and / or using yeast. This enzyme includes lipase and proteinase, or lipase, proteinase and amylase. In the Yeast can be koyi or malted rice, the Li pase, proteinase, amylase and / or other different species of enzymes.

Particularly preferred is an alkaline proteinase is used (pH 9-13), for example, from Bacillus, Bacillus sub tillus, Bacillus licheniformis, Bacillus alkalophilus, Bacillus cereus and Bacillus mycoides can be obtained.

A preferred buffer solution contains urea, preferably 0.1 to 1.0 mol / l.

For example, if the alkali proteinase is new Tralised acidified papain can do this with one Proteinase obtained from Aspergillus mixed who the. A group of weak alkali-neutral proteinases (best Functionality at pH 6 to 8) which still has a reasonable stability at pH 9 (for example, neutral Pro Teinase from Streptomyces griseus can be used together with Alkalipro teinase be used. Such an alkaline proteinase can be mixed with animal proteinase. Pankreasproteinase, the best at a pH of 8 to 9 or below ar can be used, such as a pro teinase composition from Streptomyces griseus and an enzyme from Bacillus natto, Bacillus cereus or Bacillus mycoides, an enzyme from Asp. Orizae, Rhiz. Chinensis or Mucor. Pu sillus and plant proteinase, for example papain,  Ficin and Bromelain. It makes sense, the pH values at the ge called proteases to be adjusted so that they are at their largest Activity can be used. It can be urea or one Buffer solution of, for example, sodium bicarbonate or Potassium dihydrogen phosphate can be added to the pH adjust.

The lipase can be made up of different types of mold, Yeast, bacillii, body fluids or enzymes from internal Organs, such as pancreatic lipase, hepatic lipase, Tubercle bacterial lipase, FIB lipase (from bovine liver extracted lipase; Fibrinolysin) and Hima lipase. The polysaccharides contained in the substrates, in particular Disaccharides and trisaccharides possess excellent immunity nization effects and amylase can decompose saccharides.

In any case, it is necessary to know the pH value of the lipase and to adjust amylase to obtain a good decomposition. It may be a buffer solution of sodium bicarbonate Na triumcarbonate, borax sodium hydroxide, borax sodium carbonate, Sodium dihydrogen phosphate sodium hydroxide and sodium dihydro genphosphat sodium hydroxide can be used. It is possible, to use a variety of such buffer solutions.

The amount of enzyme to be used depends on the type of En zyms and its activity. In general, an area from 0.01 to 1.0% by weight is preferred. Usually the amount of lipase or amylase half the amount of proteinase. The Fermentation temperature is not essential for the present The present invention. This depends on the property of the enzyme, what the most suitable temperature and the area of stability. The temperature is in the all common in the range of 30 ° C to 55 ° C. The fermentation time is usually 8 to 15 hours. It is preferred before every fermentation to steer the substrate in an autoclave rilisieren.  

Koyi, as well as malted rice or malt containing the enzymes like Li pase, proteinase and amylase in organisms, can also be used for fermentation. The be preferred fermentation conditions in the case of Koyi are 1 to 3 wt .-% Koyi, 40 ° C to 50 ° C and 12 to 15 hours. If Koyi it is not used to decompose the substrate necessary to use specially prepared buffer solutions the.

A unit determined by the Anthon method is used to determine the activities of the enzymes. This unit will Called proteinase unit (hemoglobin) U. This method will often used to determine the activity of endopeptidases puts. In this case, for example, trichloroacetic acid of a ferment added, protein removed, not yet zymatically degraded, and in the supernatant the remaining Peptides analyzed quantitatively. Usually tyrosine and tryptophan. By reacting the amino acids with a color-forming reagent, such as. As Folin's Phenolreagenz to a colored substance, these colorimetrisch in bspw. 280 nm can be easily analyzed. The unit 1 U corresponds to the Amount of enzyme containing one micromole / min (at 40 ° C, 280 nm) tyrosine released from hemoglobin.

Fermented products are obtained by adding water to the Substrate is added, then the enzymes (lipase, proteinase and / or amylase) or koyi (malted rice and / or malt) aqueous substrate and then the liquid is fermented. The filtrate of a fermented product, by addition of enzyme or koyi to an aqueous sub strat, which vegetable protein and vegetable lipid ent was received, was analyzed by HPLC. The Ana The analysis was carried out using a detector (LC-9A, SHIMADZU SEISAKUSHO Company, Ltd., Japan), a column assembly (3 Me ter long) and the solvent acetonitrile as eluent under the conditions that the column temperature is 30 ° C and the Fluid flow rate 10 ml / min was, run leads. The following results were obtained.  

It was confirmed that the fermented filtrate fatty acids and myristic acid, palmitic acid, stearic acid, Arachic acid, behenic acid, lignin acid, lignoceric acid, Do decanoic acid, tetradecanoic acid, tetradecanedioic acid, pentad cyanic acid, hexadecanoic acid, oleic acid, linoleic acid, linolenic acid, Eicosaic acid, eicosadienoic acid, arachidonic acid, eicosatriene acid, dococenoic acid, oleic acid, and docosahexanoic acid. It was Furthermore, it was found that the filtrate moreover amino acids such as leucine, isoleucine, lysine, methionine, cysteine, Phenylallanine, tyrosine, threonine, tryptophan, valine, histidine, Arginine, aspartic acid, alanine, glutamic acid, glycine, proline and serine contained. In addition, saccharides, ashes, Calcium, phosphorus, carotene, vitamin B1, vitamin B2, vitamin B6, Pantothenic acid and nucleic acid detected in filtrate.

As can be seen from the analysis, this contains according to the invention Fermented product of many types of amino acids and fat acids. The sulfides of the amino acids and the unsaturated fat acids are essential for maintaining and Promoting immunity. What a fermented With regard to products obtained from an aqueous substrate, the proteinase, lipase and / or amylase or koyi, as well as malted rice or malt, was added to the Decomposes saccharides in the substrate and polysaccharides, such as Disaccharides and trisaccharides, obtained in which one It also assumes that they promote immunity.

A method for producing a Ergän invention Foodstuff is described below. It will be a prepared aqueous substrate, wherein vegetable protein and vegetable lipid are added. Then enzyme is added given. The decomposition of the substrate is proteinase, lipase and / or amylase and / or koyi containing a variety of enzymes used in organisms. The enzymes can be added together or separately. Other types of Enzymes can also be used. The preferred Fer mentation temperature in the case of the enzymes is between 30 ° C and 55 ° C. The preferred fermentation time with movement of the  Substrate is between 8 and 15 hours. The pH should be be adjusted according to the enzymes used. so far Koyi is used, lies the preferred fermentation temperature between 40 ° C and 50 ° C. The preferred fermenta tion time is then between 12 and 15 hours with stirring. The fermented products obtained in this way are fil trated.

The Er obtained by filtration of the fermented product Supplementary foods can be juices, sweets, soy sauces etc. be added.

Preferred embodiments of the invention Embodiment 1

Rice bran was heated for 30 minutes by hot steam (150 ° C to 180 ° C) heat treated in an autoclave. The heat-treated rice bran was then squeezed through a press until the moist Activity content 40 wt .-% was. Aspergillus orizae and Hanzenula Anorama were separately on MY media (mixture of polypeptone, Yeast extract, malt extract, glucose and water). Buzillus subtillus was cultured on broth medium. The Squeezed rice bran (10 kg) was sterilized and the three cultured substances were mixed with it. The mixture was stirred at 30 ° C. After 8 hours had passed, the temperature was raised to 45 ° C and it was for more Stirred for 5 hours. The fermented product thus obtained was filtered and 300 g of filtrate were obtained. The filtrate was then analyzed. The following is the result of Ana in detail.  

components Wt .-% water 8.5 amino acids 55.8 fatty acids 20.1 saccharides 2.5 ash 8.3 calcium 2.3 phosphorus 2.2 carotene 0.09 Vitamin B1 0.15 Vitamin B2 0.0005 Vitamin B6 0.0025 pantothenic 0.0058 nucleic acid .1160

Embodiment 2

Water wheat seedlings (40% by weight) were added and the aqueous substrate was then transferred to an autoclave Heat treated for 25 minutes. Aspergillus soy was on MY medium cultured. Saccharomyces subtillus was grown on a bouillon Medium cultivated. To the mixture of the two cultivated Papain, malted rice, kidney lipase and Added sodium bicarbonate and the resulting Mixture was mixed with the aqueous substrate (10 kg). The entire mixture was stirred at 45 ° C for 10 hours. The Fermented product was filtered off and it was 310 g Fil resigned. The filtrate was analyzed and found to be doing the following values:  

components Wt .-% saccharides 2.0 amino acids 65.5 fatty acids 25.5 ash 12.3 carotene 0.009 Vitamin B1 0,110 Vitamin B2 0.0005 Vitamin B6 0.0015 pantothenic 0.0038 nucleic acid 0,150

immunity test

The filtrates obtained in Embodiments 1 and 2 were examined with 20 mice, of which 10 were healthy taking the other 10 suffered from a cold. These were in turn divided into two groups, each 10, with 5 in each group were healthy. In each group were 2 healthy and a physiological saline solution (2 ml, two times a day). The other three each healthy and Diseased mice in each group received the respective filtrates according to embodiments 1 and 2 (2 ml, twice a day). The the following is the result after 30 days observation.

Healthy mice

There was no abnormality in the 4 mice in both groups observed receiving only physiological saline had.

There was no abnormality in the 6 mice in the two Observed groups receiving the filtrates had.  

Ill mice

In both groups, all four mice died, with only one physiological saline had received within 5 days.

All 6 mice in both groups, each containing the filtrates had survived the 30-day test. Thus, an immunizing effect of the filtrates was confirmed.

Embodiments illustrating the practical use of the filtrates of inventively fermented products are in the specified below.

Embodiment 3

Fully matured tomatoes (1 kg) were crushed with a blender stomps. The mashed paste became a Liebig cooler brought through the 90 ° C hot water, so that the oxidizing enzyme in the paste was destroyed. The paste was then processed and 7 g of salt and the after Ausgestal tion 1 filtrate (20 g) was added. The mixture became milled over 5 seconds. The milled paste was then vacuum-treated and sterilized at 120 ° C for two seconds. Then it was cooled and obtained from it tomato juice.

Embodiment 4

There were icing sugar (1 kg) and thickened malt syrup (500 g) with the filtrate of fermented according to the embodiment 1 Pro product (10 g). The mixture was in an aluminum pan heated to 120 ° C. The thickened syrup was dripping example in alcohol at temperatures below 0 ° C and it was wur get the drops from it.  

Embodiment 5

Natural chewing gum (20 g) became in the heat melted and it became the Filtrat of the configuration 1 (2 g) Calcium carbonate (2 g), powdered sugar (40 g), fructose (20 g), malt syrup (15 g) and flavorings (1 g). The Mi The mixture was kneaded well and expressed flat. To this Way, chewing gum was obtained.

Embodiment 6

Rice powder (100 g) and sugar (100 g) were added to a Be given container. Into the container was added dropwise water (80 ml). The ingredients were then mixed and extracted a filtrate of the embodiment 1 (10 g) was added. These Mixture was well kneaded. Then this was kneaded Mixture in a steamer treated with steam for 25 minutes. The steamed mixture was then put in a saucepan and it some salt was mixed in. The mixture became smaller Parts divided, each weighing 5 g and from it dumplings were obtained.

The enumerated embodiments show only a few of the many possible routes, the fermented produced according to the invention Use products. By consuming this food means that health is better maintained and / or promoted.

Claims (8)

1. Supplementary food, obtainable by the following steps:

• a) preparation of an aqueous substrate containing plant-specific protein and vegetable lipid;
• b) adding lipase and proteinase in a total amount of 0.01 to 0.1 wt .-% and
• c) fermentation of the aqueous substrate at 30 ° C to 55 ° C for 8 to 15 hours.

2. Supplementary food, obtainable through the following steps:

• a) preparation of an aqueous substrate containing plant-specific protein and vegetable lipid;
• b) adding lipase, proteinase and amylase in a total amount of 0.01 to 0.1 wt .-% and
• c) fermentation of the aqueous substrate at 30 ° C to 55 ° C for 8 to 15 hours.

3. Complementary foods available through the following steps:

• a) preparation of an aqueous substrate containing vegetable protein and vegetable lipid;
• b) addition of Koyi in an amount of 1 to 3 wt .-% and
• c) fermentation of the aqueous substrate at 40 ° C to 50 ° C for 12 to 15 hours.

4. A process for the preparation of a supplementary food, characterized in that

• a) first preparing an aqueous substrate containing vegetable protein and vegetable lipid;
• b) an enzymatically active substance is added, selected from the following list:
  • 1. lipase and proteinase,
  • 2. lipase, proteinase and amylase and
  • 3. Koyi
• and
• c) the aqueous substrate is fermented.

5. The method according to claim 4, characterized in that the fermentation the aqueous substrate at 30 ° C to 55 ° C for 8 to 15 hours is carried out.   6. The method according to claim 5, characterized in that lipase, proteinase and optionally amylase in a total amount of 0.01 to 0.1 wt .-% are added. 7. The method according to claim 4, characterized in that the aqueous sub strat at temperatures of 40 ° C to 50 ° C for 12 to 15 hours is fermented. 8. The method according to claim 7, characterized in that Koyi in one Amount of 1 to 3 wt .-% is added.