EP0858267A1 - Probiotically acting formulations - Google Patents

Probiotically acting formulations

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Publication number
EP0858267A1
EP0858267A1 EP96934180A EP96934180A EP0858267A1 EP 0858267 A1 EP0858267 A1 EP 0858267A1 EP 96934180 A EP96934180 A EP 96934180A EP 96934180 A EP96934180 A EP 96934180A EP 0858267 A1 EP0858267 A1 EP 0858267A1
Authority
EP
European Patent Office
Prior art keywords
weight
formulation according
chocolate
microorganisms
lactobacillus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP96934180A
Other languages
German (de)
French (fr)
Inventor
Wolfgang Kneifel
Josef Raffalt
Helmut Viernstein
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ed Haas Nahrmittel GmbH
Original Assignee
Ed Haas Nahrmittel GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ed Haas Nahrmittel GmbH filed Critical Ed Haas Nahrmittel GmbH
Publication of EP0858267A1 publication Critical patent/EP0858267A1/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/366Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/122Coated, filled, multilayered or hollow ready-to-eat cereals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66Microorganisms or materials therefrom
    • A61K35/74Bacteria
    • A61K35/741Probiotics
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66Microorganisms or materials therefrom
    • A61K35/74Bacteria
    • A61K35/741Probiotics
    • A61K35/744Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66Microorganisms or materials therefrom
    • A61K35/74Bacteria
    • A61K35/741Probiotics
    • A61K35/744Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/745Bifidobacteria
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66Microorganisms or materials therefrom
    • A61K35/74Bacteria
    • A61K35/741Probiotics
    • A61K35/744Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/747Lactobacilli, e.g. L. acidophilus or L. brevis

Definitions

  • the invention relates to probiotically active formulations, in particular for use in the field of food technology.
  • probiotics According to a modern definition (Havenaar et al., "Probiotics: A General View” in: “The Lactic Acid Baceria, Volume 1", BJB Wood Ed. (1992), Elsevier Applied Science, 155 / 156) denotes monocultures or mixed cultures of living microorganisms which are applied to animals and humans and which advantageously influence the host by improving the properties of the naturally present microflora.
  • probiotics only applies to products that contain living microorganisms (eg as freeze-dried cells or in fermented products), improve the health status of humans and animals, the effect in the mouth, the gastrointestinal tract, the above respiratory tract or the urogenital tract can unfold.
  • lactic acid bacteria encompasses a category of microorganisms which, due to their human-specific and food-technological properties, have become the focus of scientific interest in recent years and are increasingly being used in probiotic compositions.
  • Taxonomically the spectrum of lactic acid bacteria currently essentially includes the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, Bifidobacterium, Carnobacterium and Sporolactobacillus (Bergey's Manual of Systematic Bacteriology, IX. Ed.). Some of these representatives (Lactobacillus, Bifidobacterium and Enterococcus) are considered natural and useful intestinal dwellers of humans (and also of animals) and occur there - depending on the intestinal segment, age and dietary habits - in different numbers of germs. The effect of lactic acid bacteria is generally divided into four main effects: 1. Biochemical (including improvement of nutrient utilization)
  • Antimicrobial e.g. repressive growth inhibition of pathogenic germs
  • Bacteria For the functionality of viable or living lactic acid Bacteria is crucial that they are ingested in a sufficiently high germ density, since the natural barriers permanently kill microorganisms.
  • Living microorganisms are difficult to stabilize, so they are usually in dried form in preparations.
  • the representation can be carried out by different drying processes, such as lyophilization, spray drying, etc.
  • the object of the present invention is therefore to provide a probiotic formulation which has a high degree of gastric juice resistance, is easy to administer and process as a food additive and can also be produced and used in a reproducible manner on an industrial scale can.
  • these formulations should have a long shelf life, which is particularly important in the case of such sensitive products.
  • a probiotically active formulation comprising microorganisms stabilized by lyophilization and a food-borne carrier and coating material which allows the microorganisms stabilized by lyophilization to pass through gastric juice in at least ten times the number of germs compared to the pure number , dried microorganism preparation, the microorganisms stabilized by lyophilization being melted in the carrier or - in the case of liquid or pulpy consistency of the carrier - suspended in this carrier.
  • the special feature of the present invention is that a microorganism-containing formulation is produced which has a high degree of gastric juice resistance and is easy to process.
  • the production can also be carried out on an industrial scale with high reproducibility; the formulations obtained are outstandingly suitable as an additive to foods and luxury foods.
  • Vegetable fats or vegetable fat products are particularly preferred food-processing vehicles and auxiliaries. According to the invention, these include in particular: liquid vegetable oils based on natural substances with small proportions (below 3%) of unsaturated fatty acids (including commercially available partially hydrogenated oils which are intended for normal consumption), solid vegetable fats such as cocoa butter, coconut fat or other fats of vegetable origin with partial or in particular those with complete hydrogenation, or other cocoa products, such as in particular chocolate.
  • the carriers and auxiliaries according to the invention are largely free from water, ie their water content is below 0.5%, preferably below 0.01%, in particular below 0.001%. These carriers and envelopes provide efficient protection not only against moisture during storage, but also during gastric passage.
  • the simple way of processing greatly facilitates the technological implementation of finished food and beverages.
  • the carrier and shell material can be applied directly as a melt and adheres to the surface of the food or luxury food after cooling.
  • the further processing is made considerably easier by the fact that it is in the melted or suspended form, since the carrier material also offers this protective cover to the sensitive microorganisms.
  • the preparations according to the invention can be incorporated into complex foods in a simple manner.
  • the chocolate into which the lyophilized microorganisms have been melted can easily be used to produce a dietetically valuable muesli, chocolate bar or cocoa drink.
  • Suitable solid carriers are therefore substances which can be at least partially liquefied even at temperatures below 60 ° C., preferably below 50 ° C. or - more preferably - at a maximum of 40 ° C. Larger temperature gradients are avoided in the melting process, so that the microorganisms are incorporated into the carrier as gently as possible.
  • lyophilizates After the freeze-drying process, lyophilizates have a w values in the Range from 0.1 to 0.15. They are able to quickly absorb large quantities of water from the surrounding area. Since nutrient residues are contained in every lactic acid bacterial lyophilisate, an initialization of the life processes in the microorganisms is brought about by the water absorption.
  • lyophilized microorganisms are used, these preferably having a residual nutrient or other admixture of less than 10%, particularly preferably less than 5%, usually by 3%.
  • the lyophilized microorganisms are introduced directly (for example, melted) into the suitable carrier substances and enveloping substances, as a result of which these substances can immediately develop their protective effect and contact with the ambient air (and the moisture contained therein) is largely avoided.
  • the carriers and auxiliaries according to the invention thus enable the lyophilized microorganisms to be embedded in an airtight and water-repellent manner, as a result of which the storage stability of the formulations obtained is decisively improved compared to the preparations previously used in food technology.
  • the probiotic formulations of lyophilized microorganisms and carrier and coating material according to the invention therefore have an a w value of less than 0.1, preferably between 0.05 and 0.1. These values are determined by measuring the ErH ("Equilibrum relative Humidity") over the formulations in a calibrated moisture measuring cell.
  • these carriers also have an effect on the microorganisms that confers resistance to gastric juice.
  • These carriers obviously enable an efficient protective cover which is not or only slightly affected by the gastric juices. is grasped around the bacteria so that they can enter the intestine in high numbers of germs.
  • strains from the families Lactobacteriaceae preferably from the genera Streptococcus, Lactobacillus, Enterococcus and Bifidobacterium, and Enterobacteriaceae, preferably from the genera Enterobacter and Escherichia, are used as lyophilized microorganisms in the formulations according to the invention, the types lactobac . bulgaricus, Lactobacillus acidophilus, Lactobacillus casei subsp. casei, lactobacillus helveticus, lactobacillus lactis, lactobacillus salivarius, lactobacillus plantarum, streptococcus salivarius subsp.
  • thermophilus Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum (and other Bifidobacterium species) and physiological Escherichia coli and mixtures of these microorganisms are particularly preferred.
  • the formulation according to the invention advantageously further comprises formulation auxiliaries or technically necessary adjuvant components such as emulsifiers (e.g. egg and soy lecithin) and antioxidants (e.g. ascorbyl palmitate and various tocopherols).
  • emulsifiers e.g. egg and soy lecithin
  • antioxidants e.g. ascorbyl palmitate and various tocopherols.
  • concentration of these substances used depends on the quantities that are common in food technology.
  • the probiotic formulation according to the invention generally comprises
  • Lyophilization stabilized microorganisms - 10 to 99 wt .-%, preferably 70 to 90 wt .-%, food processing and bulking agents and 0 to 50 wt .-%, preferably 1 to 5 wt .-%, auxiliaries
  • a particularly preferred probiotic formulation comprises microorganisms of the Lactob species stabilized by lyophilization. acillus acidophilus and chocolate.
  • Formulations which contain 10 to 25, in particular 15 to 23% by weight, of lyophilized microorganisms are particularly preferred.
  • the invention naturally also relates to foods of all types which comprise a probiotic formulation according to the invention, in particular reform products which must be particularly valuable in terms of diet. Muesli products, muesli bars, fiber products, soy products and particularly demanding confectionery products are particularly preferred.
  • the present invention relates to the use of the probiotically active formulations according to the invention as additives for foods or medicaments, in particular for the production of a preparation or a food for supporting the treatment of disorders of the intestinal flora.
  • probiotic formulation 1 to 10% by weight, preferably 2 to 5% by weight, probiotic formulation according to the invention
  • Oat flakes and wheat flakes are mainly used as cereal flakes, but rye, soy, barley and corn products and the like can also be used. Like. Be used. All edible varieties can be used as nuts, preferably of course hazelnuts, walnuts, coconuts, almonds, pecans and peanuts.
  • the muesli according to the invention can additionally contain fruits of all kinds, preferably dried fruits. Preferred are raisins, dried or powdered peaches, apricots, oranges, lemons, apples and pears.
  • the muesli can also contain suitable ingredients, e.g. Flavorings, sweeteners, other fiber, vitamins, minerals, extruded cereal products.
  • suitable ingredients e.g. Flavorings, sweeteners, other fiber, vitamins, minerals, extruded cereal products.
  • Another preferred cereal according to the present invention contains:
  • Chocolate components are, for example, milk chocolate, cooked chocolate, cocoa, extruded chocolate, bitter chocolate, chocolate flakes or scattered egg, but also suitable chocolate substitutes, such as e.g. Carobin, and of course a pro-biotically effective preparation according to the invention, in which the microorganisms stabilized by drying are melted into chocolate.
  • Another special muesli according to the invention contains:
  • the muesli according to the invention has a coordinated composition of the components which particularly supports a good probiotic effect of the formulation according to the invention.
  • the muesli is preferably formulated as a snack product, with sugar syrups serving as binders for agglomeration of the muesli components and a baking process giving the muesli itself a typical taste and the required low residual water content, thus low water activity (a w value ⁇ 0.3).
  • the cereal described can correspond to that according to the prior art for the production of breakfast cereals, it being possible for the formulation according to the invention to be applied separately to the syrup-bound cereal.
  • the preparation of the probiotically active formulations according to the invention is preferably carried out in such a way that the microorganisms stabilized by lyophilization are melted into the carrier or, in the case of a liquid or pulpy consistency of the carrier, are suspended in this carrier and then the carrier containing microorganisms is mixed (preferably granulated) with the other components of the formulation and optionally processed and / or packaged.
  • a chocolate cereal of the following composition was prepared by mixing the specified components in a cube mixer (Erweka):
  • the microbial count was determined using the Koch plate method.
  • the live bacterial content of Lactobacillus acidophilus was determined on Rogosa agar by plating various dilutions of the starting material. The plates were incubated for 72 hours at 37 ° C. in an anaerobic environment and the colonies obtained were counted.
  • the chocolate cereal with the probiotic formulation according to the invention was presented to a group of six test persons in a blind test for tasting.
  • the standard product "Haas chocolate muesli” from Haas served as a comparative product. Loading The sensory properties of the products were assessed. Particular attention was paid to the examination for any presence of foreign taste in the muesli. For the tasting, 50 g of muesli were mixed with 100 ml of tempered milk (approx. 25 ° C).
  • the chocolate muesli with the probiotically active formulations according to the invention was evaluated positively by all testers. It was judged to be sufficient and pleasant tasting of chocolate and was unanimously called "chocolate muesli". A disturbing foreign taste was not found by any of the test subjects.
  • the comparative product Haas-chocolate muesli in its existing form was characterized by the testers as a typical muesli, without pronounced or deviating taste properties.
  • a live germ count after gastric passage which according to the present invention is at least 10 times, preferably at least 100 times, in particular at least 1000 times, higher than that of the pure, dried microorganism preparation readily achievable with the formulations according to the invention.
  • a lyophilisate from Lactobacillus acidophilus (L.acidophilus 74-2, Wiesby) with a guaranteed germ density of 1.0 x 10 11 CFU / g was in an amount of 500 g in a carrier and Hüllstoff ⁇ melt consisting of 2500 g CEBES (Laurian cocoa butter substitute, Aarhus Olie, DK) and 25 g of Ronoxan TM (Hoffmann-LaRoche, CH) were introduced and mixed at a melt temperature of 40 ° C.
  • CEBES Laurian cocoa butter substitute, Aarhus Olie, DK
  • Ronoxan TM Hoffmann-LaRoche, CH
  • Example 6 45.5 kg of dry muesli (from Haas, AT) was coated in a drawer with the formulation obtained in Example 6. This partial batch was made up to a total of 1000 kg with untreated muesli, mixed back and packed.
  • the bacterial counts of Lactobacillus were determined on Rogosa agar Plate casting process determined from various dilution levels of the starting material. The plates were incubated for 72 h at 37 ° C. in an anaerobic environment and the colonies obtained were evaluated.
  • the finished muesli was indistinguishable from the preliminary product (Haas-Müsli, company Haas, AT) in terms of sensors and showed its aroma and textural peculiarities.

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  • Microbiology (AREA)
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  • Nutrition Science (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Polymers & Plastics (AREA)
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  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

The invention relates to a probiotically acting formulation which contains micro-organisms stabilised by lyophilisation, and a food carrier which allows the lyophilisated micro-organisms to pass through the gastric juice in a higher germination index. The lyophilisated micro-organisms in the carrier are melted. The invention also relates to the use of said formulation as a food additive and food, in particular muesli, containing this formulation.

Description

Probiotisch wirksame Formulierungen Probiotic formulations
Die Erfindung betrifft probiotisch wirksame Formulierungen, ins¬ besondere zur Anwendung im Bereich der Lebensmitteltechnologie.The invention relates to probiotically active formulations, in particular for use in the field of food technology.
Als "Probiotika" werden nach einer modernen Definition (Havenaar et al., "Probiotics: A General View" in: "The Lactic Acid Bacte- ria, Volume 1", B.J.B. Wood Ed. (1992), Elsevier Applied Science, 155/156) Mono- oder Mischkulturen lebender Mikroorganismen be¬ zeichnet, die an Tier und Mensch angewendet werden und den Wirt durch die Verbesserung der Eigenschaften der natürlich vorhandenen Mikroflora vorteilhaft beeinflussen. Das bedeutet, daß der Begriff Probiotika nur auf Produkte zutrifft, die lebende Mikroorganismen enthalten (z.B. als gefriergetrock¬ nete Zellen oder in fermentierten Produkten), den Gesundheitsstatus von Mensch und Tier verbessern, die Wirkung im Mund, dem gastrointestinalen Trakt, dem obe¬ ren respiratorischen Trakt oder dem Urogenitaltrakt entfal¬ ten können.According to a modern definition (Havenaar et al., "Probiotics: A General View" in: "The Lactic Acid Baceria, Volume 1", BJB Wood Ed. (1992), Elsevier Applied Science, 155 / 156) denotes monocultures or mixed cultures of living microorganisms which are applied to animals and humans and which advantageously influence the host by improving the properties of the naturally present microflora. This means that the term probiotics only applies to products that contain living microorganisms (eg as freeze-dried cells or in fermented products), improve the health status of humans and animals, the effect in the mouth, the gastrointestinal tract, the above respiratory tract or the urogenital tract can unfold.
Der Begriff "Milchsäurebakterien" (MSB) umfaßt eine Kategorie von Mikroorganismen, die in den letzten Jahren, bedingt durch ihre humanspezifischen und lebensmitteltechnologischen Eigenschaften, in den Mittelpunkt des wissenschaftlichen Interesses gerückt sind und in zunehmenden Ausmaß in probiotischen Zusammensetzungen vor¬ gesehen werden.The term "lactic acid bacteria" (MSB) encompasses a category of microorganisms which, due to their human-specific and food-technological properties, have become the focus of scientific interest in recent years and are increasingly being used in probiotic compositions.
Taxonomisch beinhaltet das Spektrum der Milchsäurebakterien der¬ zeit im wesentlichen die Gattungen Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, Bifidobacterium, Carno- bacterium und Sporolactobacillus (Bergey's Manual of Systematic Bacteriology, IX. Aufl. ). Einige dieser Vertreter (Lactobacillus, Bifidobacterium und Enterococcus) gelten als natürliche und nütz¬ liche Darmbewohner des Menschen (und auch der Tiere) und treten dort - in Abhängigkeit vom Darmabschnitt, Lebensalter und Ernäh¬ rungsgewohnheiten - in unterschiedlich hohen Keimzahlen auf. All¬ gemein wird die Wirkung der Milchsäurebakterien in vier Haupt¬ effekte unterteilt: 1. Biochemische (u.a. Verbesserung der NährstoffVerwertung)Taxonomically, the spectrum of lactic acid bacteria currently essentially includes the genera Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, Bifidobacterium, Carnobacterium and Sporolactobacillus (Bergey's Manual of Systematic Bacteriology, IX. Ed.). Some of these representatives (Lactobacillus, Bifidobacterium and Enterococcus) are considered natural and useful intestinal dwellers of humans (and also of animals) and occur there - depending on the intestinal segment, age and dietary habits - in different numbers of germs. The effect of lactic acid bacteria is generally divided into four main effects: 1. Biochemical (including improvement of nutrient utilization)
2. Physiologische (u.a. Stimulierung der Darmperistaltik)2. Physiological (including stimulation of intestinal peristalsis)
3. Antimikrobielle (z.B. repressive Wachstumshemmung pathogener Keime)3.Antimicrobial (e.g. repressive growth inhibition of pathogenic germs)
4. Kompetitive (z.B. Inaktivierung von Enterotoxinen) .4. Competitive (e.g. inactivation of enterotoxins).
Die Erhaltung einer ausgewogenen Mikroflora des Darmes durch die Applikation bestimmter MSB über den Nahrungsmittelweg erscheint daher aus den obgenannten Gründen als zielführend. Im Vordergrund stehen heute diätetische, prophylaktische und therapeutische Indi¬ kationen, wie u.a. bei Reisediarrhoe, Behandlung von Obstipatio¬ nen, Restitution einer gestörten Darmflora nach Antibiotikaein¬ nahme, regulierende Funktion bei Stress-Situationen, Erniedrigung des Cholesterinspiegels, Krebstherapie, Zahnfleischentzündungen, Vaginitis, bei diversen Diätformen, etc..The maintenance of a balanced microflora of the intestine through the application of certain MSB via the food route therefore appears to be expedient for the reasons mentioned above. The focus today is on dietary, prophylactic and therapeutic indications, such as in travel diarrhea, treatment of obstipations, restitution of a disturbed intestinal flora after taking antibiotics, regulating function in stressful situations, lowering the cholesterol level, cancer therapy, gingivitis, vaginitis, with various diets, etc.
Menschen auf der ganzen Erde haben mit MSB fermentierte Milchpro¬ dukte (fMP) als gesunde Nahrung seit sehr langer Zeit zu sich ge¬ nommen. Seit 1966 wird die Konsumation von fMP von der Internatio¬ nal Dairy Federation erfaßt und aufgezeichnet. Die Konsumation von Yogurth hat z.B. beträchtlich zugenommen, vermutlich wegen dem wahrnehmbaren gesundheitlichen Nutzen (pro Kopf-Konsumation 1987 in Österreich: 7 kg; in Deutschland (West): 9,7 kg; Spanien: 7,3 kg; Schweiz: 16,5 kg; Fernandes et al., "Fermented Dairy Products and Health" in: "The Lactic Acid Bacteria, Volume 1", B.J. Wood Ed. (1992), Elsevier Applied Science, 298). Diese herkömmlichen Lebensmittel enthaltende lebende Mikroorganismen jedoch in zu niedriger Konzentration und erfüllen nicht die notwendigen Voraus¬ setzungen, um die für eine effiziente Wirkung unbedingt notwendige hohe Konzentration der Mikroorganismen in den Darm gelangen zu lassen (Laulund, "Commercial Aspects of Formulation, Production and Marketing of Probiotic Products" in: "Human Health: The Con- tribution of Microorganisms", S.A.W. Gibson Ed. (1994), Springer Verlag, 160).People all over the world have eaten milk products fermented with MSB (fMP) as healthy food for a very long time. The consumption of fMP has been recorded and recorded by the International Dairy Federation since 1966. The consumption of Yogurth has e.g. considerably increased, presumably because of the perceptible health benefit (per capita consumption 1987 in Austria: 7 kg; in Germany (West): 9.7 kg; Spain: 7.3 kg; Switzerland: 16.5 kg; Fernandes et al. , "Fermented Dairy Products and Health" in: "The Lactic Acid Bacteria, Volume 1", BJ Wood Ed. (1992), Elsevier Applied Science, 298). However, these living microorganisms containing conventional foods in too low a concentration and do not meet the necessary requirements to allow the high concentration of the microorganisms which is absolutely necessary for an efficient effect to get into the intestine (Laulund, "Commercial Aspects of Formulation, Production and Marketing of Probiotic Products "in:" Human Health: The Constitution of Microorganisms ", SAW Gibson Ed. (1994), Springer Verlag, 160).
Für die Funktionalität lebensfähigen bzw. lebender Milchsäure- bakterien ist entscheidend, daß sie in genügend hoher Keimdichte aufgenommen werden, da durch die natürlichen Barrieren ständig die Abtötung von Mikroorganismen erfolgt.For the functionality of viable or living lactic acid Bacteria is crucial that they are ingested in a sufficiently high germ density, since the natural barriers permanently kill microorganisms.
Insbesondere bei der direkten peroralen Verabreichungsform lebens¬ fähiger Mikroorganismen ist zu beachten, daß je nach Gattung bzw. Stamm der größte Teil der Bakterien bereits im Magen aufgrund des dort vorherrschenden sauren Millieus zerstört wird.In the case of direct oral administration of viable microorganisms in particular, it should be noted that, depending on the genus or strain, the majority of the bacteria are already destroyed in the stomach due to the acidic environment prevailing there.
Lebende Mikroorganismen sind schwer stabilisierbar, in Praparatio¬ nen liegen sie daher meist in getrockneter Form vor. Die Darstel¬ lung kann durch unterschiedliche Trocknungsprozesse, wie Lyophili- sation, Sprühtrocknung, etc. erfolgen.Living microorganisms are difficult to stabilize, so they are usually in dried form in preparations. The representation can be carried out by different drying processes, such as lyophilization, spray drying, etc.
Die Verarbeitung zu Tabletten mit magensaftresistenten Filmüberzü¬ gen ist problematisch: einerseits ist das Überzugsmaterial (z.B. Eudragit ) für Lebensmittelprodukte nicht zugelassen, andererseits wird die Anzahl der lebensfähigen Mikroorganismen durch den Tablettiervorgang aufgrund der einwirkenden Scherkräfte meist stark reduziert. Eine Verabreichung in magensaftresistenten Hart¬ gelatinekapseln bleibt wegen der speziellen und teuren Technologie auf den pharmazeutischen Bereich beschränkt.Processing into tablets with enteric film coatings is problematic: on the one hand, the coating material (e.g. Eudragit) is not approved for food products, on the other hand, the number of viable microorganisms is usually greatly reduced by the tabletting process due to the shear forces acting on it. Because of the special and expensive technology, administration in gastric juice-resistant hard gelatin capsules remains limited to the pharmaceutical sector.
Schließlich sind bei vielen auf dem Markt befindlichen Produkten erhebliche Qualitätsschwankungen festzustellen. Das liegt haupt¬ sächlich daran, daß die großtechnische Herstellung und Verarbei¬ tung von probiotisch wirksamen Formulierungen aufgrund ihrer bio¬ logischen Natur heikel und nur schwer reproduzierbar ist (Brennan et al., J.Food Prot. 46 (1983), 887-892).Finally, there are significant fluctuations in quality in many of the products on the market. This is mainly due to the fact that the large-scale production and processing of probiotic formulations is delicate and difficult to reproduce due to their biological nature (Brennan et al., J. Food Prot. 46 (1983), 887-892 ).
Die Aufgabe der vorliegenden Erfindung besteht daher darin, eine probiotisch wirksame Formulierung zur Verfügung zu stellen, welche einen hohen Grad an Magensaftresistenz aufweist, einfach als Le¬ bensmittel-Zusatzstoff zu verabreichen und verarbeiten ist und in reproduzierbarer Weise auch großtechnisch hergestellt und verwen¬ det werden kann. Darüberhinaus sollten diese Formulierungen eine hohe Lagerstabilität aufweisen, was insbesondere bei derart emp¬ findlichen Produkten von großer Bedeutung ist. Diese Aufgabe wird erfindungsgemäß gelöst durch eine probiotisch wirksame Formulierung umfassend durch Lyophilisierung stabilisier¬ te Mikroorganismen und einen lebensmitteltechnischen Träger- und Hüllstoff, welcher den durch Lyophilisierung stabilisierten Mikro¬ organismen einen Magensaft-Durchtritt in einer mindestens um das Zehnfache höherer Keimzahl, verglichen mit der reinen, getrockne¬ ten Mikroorganismen-Präparation, ermöglicht, wobei die durch Lyophilisierung stabilisierten Mikroorganismen im Trägerstoff ein¬ geschmolzen oder - im Falle von flüssiger oder breiiger Konsistenz des Trägerstoffes - in diesem Trägerstoff suspendiert ist.The object of the present invention is therefore to provide a probiotic formulation which has a high degree of gastric juice resistance, is easy to administer and process as a food additive and can also be produced and used in a reproducible manner on an industrial scale can. In addition, these formulations should have a long shelf life, which is particularly important in the case of such sensitive products. This object is achieved according to the invention by a probiotically active formulation comprising microorganisms stabilized by lyophilization and a food-borne carrier and coating material which allows the microorganisms stabilized by lyophilization to pass through gastric juice in at least ten times the number of germs compared to the pure number , dried microorganism preparation, the microorganisms stabilized by lyophilization being melted in the carrier or - in the case of liquid or pulpy consistency of the carrier - suspended in this carrier.
Die Besonderheit der vorliegenden Erfindung besteht darin, daß ei¬ ne mikroorganismenhältige Formulierung hergestellt wird, die einen hohen Grad an Magensaftresistenz aufweist und einfach zu verarbei¬ ten ist. Die Herstellung kann mit hoher Reproduzierbarkeit auch großtechnisch durchgeführt werden; die erhaltenen Formulierungen eignen sich hervorragend als Zusatz zu Lebens- und Genußmitteln.The special feature of the present invention is that a microorganism-containing formulation is produced which has a high degree of gastric juice resistance and is easy to process. The production can also be carried out on an industrial scale with high reproducibility; the formulations obtained are outstandingly suitable as an additive to foods and luxury foods.
Erst die Einbettung in geeignete lebensmitteltechnische Träger¬ stoffe ermöglicht, daß eine überraschend hohe Anzahl von lebenden Zellen in den Darm gelangen können. Die bisher verwendeten magen- saftresistenten Lacke wie Eudragit sind nur zur Verabreichung von äußerst limitierten Mengen erlaubt, sie sind aber nicht Lebens¬ mittel-tauglich und insbesondere ungeeignet bei den Mengen an pro¬ biotisch wirksamen Formulierungen, welche zwangsläufig beim Ver¬ zehr eingenommen werden.It is only by embedding it in suitable food-grade carriers that a surprisingly large number of living cells can get into the intestine. The gastric juice-resistant varnishes used to date, such as Eudragit, are only permitted for the administration of extremely limited amounts, but they are not suitable for use with food and are particularly unsuitable for the amounts of pro-biotically active formulations which are inevitably ingested.
Besonders bevorzugte lebensmitteltechnische Träger- und Hilfs¬ stoffe sind Pflanzenfette bzw. Pflanzenfett-Produkte. Dazu sind erfindungsgemäß besonders zu zählen: flüssige Pflanzenöle auf Basis von Naturstoffen mit geringen Anteilen (unter 3 %) von unge¬ sättigten Fettsäuren (incl. handelsübliche teilhydrierte Öle, die für den normalen Verzehr bestimmt sind), feste pflanzliche Fette, wie Kakaobutter, Kokosfett oder sonstige Fette pflanzlichen Ur¬ sprungs mit teilweiser oder insbesondere jene mit vollständiger Hydrierung, oder andere Kakao-Produkte, wie insbesondere Schokola¬ de. Die erfindungsgemäßen Träger- und Hilfsstoffe zeichnen sich durch weitgehende Wasserfreiheit aus, i.e. ihr Wassergehalt liegt unter 0,5 %, vorzugsweise unter 0,01%, insbesondere unter 0,001 %. Diese Träger- und Hüllstoffe bilden einen effizienten Schutz nicht nur gegen Feuchtigkeit bei der Lagerung, sondern auch bei der Magen-Passage. Weiters wird durch die einfache Möglichkeit der Verarbeitung (Einschmelzug, Suspension) die technologische Um¬ setzung zu fertigen Lebens- und Genußmitteln sehr erleichtert. Der Träger- und Hüllstoff kann im einfachsten Anwendungsfall direkt als Schmelze appliziert werden und haftet nach dem Erkalten auf dem Lebens- bzw. Genußmittel an dessen Oberfläche an. Weiters wird durch das Vorliegen in eingeschmolzener bzw. suspendierter Form die weitere Verarbeitung erheblich erleichtert, da auch hierbei der Trägerstoff den empfindlichen Mikroorganismen diese Schutz¬ hülle bietet.Vegetable fats or vegetable fat products are particularly preferred food-processing vehicles and auxiliaries. According to the invention, these include in particular: liquid vegetable oils based on natural substances with small proportions (below 3%) of unsaturated fatty acids (including commercially available partially hydrogenated oils which are intended for normal consumption), solid vegetable fats such as cocoa butter, coconut fat or other fats of vegetable origin with partial or in particular those with complete hydrogenation, or other cocoa products, such as in particular chocolate. The carriers and auxiliaries according to the invention are largely free from water, ie their water content is below 0.5%, preferably below 0.01%, in particular below 0.001%. These carriers and envelopes provide efficient protection not only against moisture during storage, but also during gastric passage. Furthermore, the simple way of processing (melt-down, suspension) greatly facilitates the technological implementation of finished food and beverages. In the simplest application, the carrier and shell material can be applied directly as a melt and adheres to the surface of the food or luxury food after cooling. Furthermore, the further processing is made considerably easier by the fact that it is in the melted or suspended form, since the carrier material also offers this protective cover to the sensitive microorganisms.
Die erfindungsgemäßen Praparationen können in einfacher Weise in komplexere Lebensmittel eingearbeitet werden. So kann die Schoko¬ lade, in welche die lyophilisierten Mikroorganismen eingeschmolzen worden sind, leicht zur Herstellung eines diätetisch wertvollen Müesli, Schokoriegel oder Kakaogetränk verwendet werden. Dies gilt natürlich auch für die anderen Pflanzenfette, insbesondere die vollständig hydrierten Pflanzenfette, wobei in diesem Fall das An¬ wendungsspektrum noch erheblich größer ist. Diese können bei¬ spielsweise für Konditoreiwaren oder Füllungen aller Art in der Lebensmittelindustrie Anwendung finden.The preparations according to the invention can be incorporated into complex foods in a simple manner. The chocolate into which the lyophilized microorganisms have been melted can easily be used to produce a dietetically valuable muesli, chocolate bar or cocoa drink. This naturally also applies to the other vegetable fats, in particular the fully hydrogenated vegetable fats, in which case the range of applications is still considerably larger. These can be used, for example, for confectionery or fillings of all kinds in the food industry.
Die Einbringung der Mikroorganismen in den Trägerstoff kann ins¬ besondere zwei Probleme aufwerfen. Bedingt durch die Schmelzwärme können lyophilisierte Michsäurebakterien geschädigt werden. Es sollten daher nicht allzu hohe Temperaturen bei der Herstellung angewendet werden dürfen. Als feste Trägerstoffe kommen daher sol¬ che Stoffe in Betracht, welche sich schon bei Temperaturen unter 60°C, vorzugsweise unter 50°C oder - noch bevorzugter - bei maxi¬ mal 40°C, zumindest teilweise verflüssigen lassen. Beim Ein¬ schmelzprozeß werden nach Möglichkeit größere Temperaturgradienten vermieden, so daß die Mikroorganismen so schonend wie möglich in den Trägerstoff eingearbeitet werden.The introduction of the microorganisms into the carrier substance can pose two problems in particular. Due to the heat of fusion, lyophilized microfluoric acid bacteria can be damaged. Therefore, not too high temperatures should be used in the production. Suitable solid carriers are therefore substances which can be at least partially liquefied even at temperatures below 60 ° C., preferably below 50 ° C. or - more preferably - at a maximum of 40 ° C. Larger temperature gradients are avoided in the melting process, so that the microorganisms are incorporated into the carrier as gently as possible.
Das zweite große Problem bei der Verarbeitung liegt in den nach¬ teiligen hygroskopischen Eigenschaften des Lyophilisats selbst. Lyophilisate weisen nach dem Gefriertrocknungsprozeß aw-Werte im Bereich von 0,1 bis 0,15 auf. Sie sind befähigt, aus der Umgebung Wasser rasch in großer Menge aufzunehmen. Da in jedem Milchsäurebakterien-Lyophilisat Nährbodenreste enthalten sind, wird durch die Wasseraufnahme unmittelbar eine Initialisierung der Lebensvorgänge in den Mikroorganismen herbeigeführt. Dies gilt selbstverständlich noch mehr für Bakterien-Präparate, welche nicht als Lyophilisate vorliegen, sondern beispielsweise als sprüh- oder wärmegetrocknete Joghurt-, Voll- oder Magermilchkulturen, da jene noch einen viel höheren Gehalt an Nährstoffen aufweisen und daher eine Initialisierung der Lebensvorgänge bei der lebensmittel¬ technologischen Verarbeitung dieser Praparationen nicht verhindert werden kann.The second major problem in processing lies in the disadvantageous hygroscopic properties of the lyophilizate itself. After the freeze-drying process, lyophilizates have a w values in the Range from 0.1 to 0.15. They are able to quickly absorb large quantities of water from the surrounding area. Since nutrient residues are contained in every lactic acid bacterial lyophilisate, an initialization of the life processes in the microorganisms is brought about by the water absorption. Of course, this applies even more to bacterial preparations that are not available as lyophilisates, but rather, for example, as spray or heat-dried yoghurt, whole or skim milk cultures, since they still have a much higher nutrient content and therefore an initialization of life processes in the food ¬ technological processing of these preparations cannot be prevented.
Erfindungsgemäß werden daher ausschließlich lyophilisierte Mikroorganismen verwendet, wobei diese vorzugsweise einen Rest¬ gehalt an Nährstoffen oder anderen Beimengungen von weniger als 10 %, besonders bevorzugt weniger als 5 %, meist um 3 % auf.According to the invention, therefore, only lyophilized microorganisms are used, these preferably having a residual nutrient or other admixture of less than 10%, particularly preferably less than 5%, usually by 3%.
Gemäß der vorliegenden Erfindung werden die lyophilisierten Mikroorganismen direkt in die geeigneten Träger- und Hüllstoffe eingebracht (z.B. eingeschmolzen), wodurch diese Stoffe sofort ihre Schutzwirkung entfalten können und ein Kontakt zur Umgebungs¬ luft (und der darin enthaltenen Feuchtigkeit) weitgehend vermieden wird. Durch die erfindungsgemäßen Träger- und Hilfsstoffe wird also eine luftdichte und wasserabstoßende Einbettung der lyophili¬ sierten Mikroorganismen ermöglicht, wodurch die Lagerstabilität der gewonnenen Formulierungen gegenüber den bisher in der Lebensmitteltechnologie verwendeten Präparaten entscheidend ver¬ bessert wird. Die erfindungsgemäßen probiotischen Formulierungen aus lyophilisierten Mikroorganismen und Träger- und Hüllstoff wei¬ sen daher einen aw-Wert von unter 0,1, vorzugsweise zwischen 0,05 und 0,1, auf. Ermittelt werden diese Werte durch Messung der ErH ( "Equilibrum relative Humidity" ) über den Formulierungen in einer kalibrierten Feuchtmeßzelle.According to the present invention, the lyophilized microorganisms are introduced directly (for example, melted) into the suitable carrier substances and enveloping substances, as a result of which these substances can immediately develop their protective effect and contact with the ambient air (and the moisture contained therein) is largely avoided. The carriers and auxiliaries according to the invention thus enable the lyophilized microorganisms to be embedded in an airtight and water-repellent manner, as a result of which the storage stability of the formulations obtained is decisively improved compared to the preparations previously used in food technology. The probiotic formulations of lyophilized microorganisms and carrier and coating material according to the invention therefore have an a w value of less than 0.1, preferably between 0.05 and 0.1. These values are determined by measuring the ErH ("Equilibrum relative Humidity") over the formulations in a calibrated moisture measuring cell.
Überraschenderweise haben diese Trägerstoffe auch einen Magensaftresistenz-verleihenden Effekt auf die Mikroorganismen. Diese Trägerstoffe ermöglichen offensichtlich eine effiziente Schutzhülle, welche durch die Magensäfte nicht oder nur leicht an- gegriffen wird, um die Bakterien, sodaß diese in hoher Keimzahl in den Darm gelangen können.Surprisingly, these carriers also have an effect on the microorganisms that confers resistance to gastric juice. These carriers obviously enable an efficient protective cover which is not or only slightly affected by the gastric juices. is grasped around the bacteria so that they can enter the intestine in high numbers of germs.
Als lyophilisierte Mikroorganismen werden im besonderen Stämme aus den Familien Lactobacteriaceae, vorzugsweise aus den Gattungen Streptococcus, Lactobacillus, Enterococcus und Bifidobacterium, und Enterobacteriaceae, vorzugsweise aus den Gattungen Enterob- acter und Escherichia in den erfindungsgemaßen Formulierungen ver¬ wendet, wobei die Arten Lactobacillus delbruckii subsp. bulga- ricus, Lactobacillus acidophilus, Lactobacillus casei subsp. casei, Lactobacillus helveticus, Lactobacillus lactis, Lactob¬ acillus salivarius, Lactobacillus plantarum, Streptococcus sali- varius subsp. thermophilus, Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum (sowie weitere Bifidobakterium-Arten) und physiologische Escherichia coli sowie Mischungen dieser Mikroorganismen besonders bevorzugt sind.In particular, strains from the families Lactobacteriaceae, preferably from the genera Streptococcus, Lactobacillus, Enterococcus and Bifidobacterium, and Enterobacteriaceae, preferably from the genera Enterobacter and Escherichia, are used as lyophilized microorganisms in the formulations according to the invention, the types lactobac . bulgaricus, Lactobacillus acidophilus, Lactobacillus casei subsp. casei, lactobacillus helveticus, lactobacillus lactis, lactobacillus salivarius, lactobacillus plantarum, streptococcus salivarius subsp. thermophilus, Enterococcus faecium, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum (and other Bifidobacterium species) and physiological Escherichia coli and mixtures of these microorganisms are particularly preferred.
Bei den erwähnten Arten ist ihre physiologisch bedeutsame probio- tische Wirkung schon hinlänglich beschrieben worden; ihre lebensmitteltechnisch große Bedeutung macht sie zu bevorzugten Mikroorganismen im Rahmen der vorliegenden Erfindung.The physiologically significant probiotic effects of the species mentioned have already been described sufficiently; their importance in terms of food technology makes them preferred microorganisms in the context of the present invention.
Die erfindungsgemaße Formulierung umfaßt gunstigerweise weiters Formulierungshilfsstoffe oder technisch notwendige Hilfsstoffkom- ponenten, wie Emulgatoren (z.B. Ei- und Soja-Lecithin) und Antioxidantien (z.B. Ascorbylpalmitat und div. Tocopherole) . Die eingesetzte Konzentration dieser Stoffe richtet sich nach den lebensmitteltechnologisch gangigen Mengen.The formulation according to the invention advantageously further comprises formulation auxiliaries or technically necessary adjuvant components such as emulsifiers (e.g. egg and soy lecithin) and antioxidants (e.g. ascorbyl palmitate and various tocopherols). The concentration of these substances used depends on the quantities that are common in food technology.
Die erfindungsgemaße probiotisch wirksame Formulierung umfaßt in der RegelThe probiotic formulation according to the invention generally comprises
1 bis 90 Gew.-%, vorzugsweise 1 bis 30 Gew.-%, durch1 to 90% by weight, preferably 1 to 30% by weight
Lyophilisation stabilisierte Mikroorganismen, - 10 bis 99 Gew.-%, vorzugsweise 70 bis 90 Gew.-%, lebens¬ mitteltechnische Träger- und Hullstoffe und 0 bis 50 Gew.-%, vorzugsweise 1 bis 5 Gew.-%, HilfsstoffeLyophilization stabilized microorganisms, - 10 to 99 wt .-%, preferably 70 to 90 wt .-%, food processing and bulking agents and 0 to 50 wt .-%, preferably 1 to 5 wt .-%, auxiliaries
Eine besonders bevorzugte probiotisch wirksame Formulierung umfaßt durch Lyophilisieren stabilisierte Mikroorganismen der Art Lactob- acillus acidophilus und Schokolade.A particularly preferred probiotic formulation comprises microorganisms of the Lactob species stabilized by lyophilization. acillus acidophilus and chocolate.
Besonders bevorzugt sind Formulierungen, welche 10 bis 25, insbe¬ sondere 15 bis 23 Gew.-%, an lyophilisierten Mikroorganismen aufweisen.Formulations which contain 10 to 25, in particular 15 to 23% by weight, of lyophilized microorganisms are particularly preferred.
Die Erfindung betrifft selbstverständlich auch Lebensmittel aller Art, welche eine erfindungsgemäße probiotisch wirksame Formulierung umfassen, insbesondere Reformprodukte, welche diäte¬ tisch besonders wertvoll sein müssen. Besonders bevorzugt sind Müsliprodukte, Müsliriegel, Ballaststoffprodukte, Sojaprodukte und diätetisch besonders anspruchsvolle Konditor-Waren.The invention naturally also relates to foods of all types which comprise a probiotic formulation according to the invention, in particular reform products which must be particularly valuable in terms of diet. Muesli products, muesli bars, fiber products, soy products and particularly demanding confectionery products are particularly preferred.
Gemäß einem weiteren Aspekt betrifft die vorliegende Erfindung die Verwendung der erfindungsgemäßen probiotisch wirksamen Formulie¬ rungen als Zusatzstoffe für Lebensmittel oder Arzneimittel, insbe¬ sondere zur Herstellung einer Praparation oder eines Lebensmittels zur Unterstützung der Behandlung von Störungen der Darmflora.According to a further aspect, the present invention relates to the use of the probiotically active formulations according to the invention as additives for foods or medicaments, in particular for the production of a preparation or a food for supporting the treatment of disorders of the intestinal flora.
Eine ganz besonders bevorzugte Ausführungsform der vorliegenden Erfindung betrifft ein Schokomüsli, welches die folgende Zusam¬ mensetzung aufweist:A very particularly preferred embodiment of the present invention relates to a chocolate muesli which has the following composition:
70 bis 90 Gew.-% Getreideflocken70 to 90% by weight of cereal flakes
1 bis 15 Gew.-% Nüsse und Trockenfrüchte,1 to 15% by weight of nuts and dried fruit,
1 bis 10 Gew.-% Kohlehydrate, vorzugsweise umfassend Sirupe als Bindemittel,1 to 10% by weight of carbohydrates, preferably comprising syrups as binders,
1 bis 10 Gew.-%, vorzugsweise 2 bis 5 Gew.-%, erfindungsge¬ mäße probiotische Formulierung1 to 10% by weight, preferably 2 to 5% by weight, probiotic formulation according to the invention
0 bis 1 Gew.-%, Aromen0 to 1% by weight, flavors
0 bis 0,01 Gew.-% Antioxidantien0 to 0.01% by weight of antioxidants
Als Getreideflocken werden hauptsächlich Haferflocken und Weizen¬ flocken eingesetzt, jedoch können auch Roggen-, Soja-, Gersten- und Maisprodukte u. dgl. verwendet werden. Als Nüsse können sämt¬ liche genießbare Sorten verwendet werden, vorzugsweise natürlich Haselnüsse, Walnüsse, Kokosnüsse, Mandeln, Pecannüsse und Erd¬ nüsse. Das erfindungsgemäße Müsli kann zusätzlich Früchte aller Art, vor¬ zugsweise getrocknete Früchte, enthalten. Bevorzugt sind dabei Ro¬ sinen, getrocknete bzw. gepulverte Pfirsiche, Marillen, Orangen, Zitronen, Äpfel und Birnen.Oat flakes and wheat flakes are mainly used as cereal flakes, but rye, soy, barley and corn products and the like can also be used. Like. Be used. All edible varieties can be used as nuts, preferably of course hazelnuts, walnuts, coconuts, almonds, pecans and peanuts. The muesli according to the invention can additionally contain fruits of all kinds, preferably dried fruits. Preferred are raisins, dried or powdered peaches, apricots, oranges, lemons, apples and pears.
Das Müsli kann zusätzlich noch geeignete Bestandteile, wie z.B. Aromastoffe, Süßstoffe, weitere Ballaststoffe, Vitamine, Mineral- Stoffe, extrudierte Cerealien-Produkte, enthalten.The muesli can also contain suitable ingredients, e.g. Flavorings, sweeteners, other fiber, vitamins, minerals, extruded cereal products.
Ein weiters bevorzugtes Müsli gemäß der vorliegenden Erfindung enthält:Another preferred cereal according to the present invention contains:
30 bis 90 Gew.-% Haferflocken und Nüsse30 to 90% by weight of oatmeal and nuts
1 bis 70 Gew.-%, vorzugsweise 1 bis 20 Gew.-%, Schokolade¬ komponenten, wobei diese zumindest 1 Gew.-% einer pro¬ biotisch wirksamen Formulierung mit Schokolade als Träger- und Hüllstoff enthalten,1 to 70% by weight, preferably 1 to 20% by weight, of chocolate components, these containing at least 1% by weight of a pro-biotically active formulation with chocolate as carrier and coating material,
0 bis 69 Gew.-%, vorzugsweise 1 bis 30 Gew.-% Fruchtanteile0 to 69% by weight, preferably 1 to 30% by weight of fruit
0 bis 20 Gew.-% Zucker und0 to 20% by weight of sugar and
0 bis 20 Gew.-% sonstige Bestandteile.0 to 20% by weight of other ingredients.
Schokoladekomponenten sind beispielsweise Milchschokolade, Koch¬ schokolade, Kakao, extrudierte Schokolade, Bitterschokolade, Scho¬ koflocken oder -streusei, aber auch geeignete Schokolade-Ersatz¬ stoffe, wie z.B. Carobin, und natürlich eine erfindungsgemäße pro¬ biotisch wirksame Praparation, bei welcher die durch Trocknung stabilisierten Mikroorganismen in Schokolade eingeschmolzen sind.Chocolate components are, for example, milk chocolate, cooked chocolate, cocoa, extruded chocolate, bitter chocolate, chocolate flakes or scattered egg, but also suitable chocolate substitutes, such as e.g. Carobin, and of course a pro-biotically effective preparation according to the invention, in which the microorganisms stabilized by drying are melted into chocolate.
Ein weiteres spezielles erfindungsgemäßes Müsli enthält:Another special muesli according to the invention contains:
50 bis 70 Gew.-% Getreideflocken und Nüsse50 to 70% by weight of cereal flakes and nuts
1 bis 40 Gew.-%, vorzugsweise 10 bis 20 Gew.-%, Schokolade¬ komponenten, wobei diese jedenfalls zumindest 1 Gew.-% einer erfindungsgemäßen probiotisch wirksamen Formulie¬ rung mit Schokolade als Träger-und Hilfsstoff enthalten,1 to 40% by weight, preferably 10 to 20% by weight, of chocolate components, these in any case containing at least 1% by weight of a probiotic formulation according to the invention with chocolate as carrier and auxiliary,
2 bis 15 Gew.-% Fruchtanteile 0 bis 10 Gew.-% Zucker und2 to 15 wt .-% fruit fractions 0 to 10 wt .-% sugar and
0 bis 10 Gew.-% sonstige Bestandteile. Das erfindungsgemäße Müsli weist eine abgestimmte Komposition der Bestandteile auf, welche eine gute probiotische Wirkung der er¬ findungsgemäßen Formulierung besonders unterstützt.0 to 10% by weight of other ingredients. The muesli according to the invention has a coordinated composition of the components which particularly supports a good probiotic effect of the formulation according to the invention.
Vorzugsweise ist das Müsli als Knabberprodukt formuliert, wobei Zuckersirupe als Bindemittel zur Agglomeration der Müslibestand¬ teile dienen und ein Backprozeß dem Müsli selbst einen typischen Geschmack und den erforderlichen niedrigen Restwassergehalt, somit niedrige Wasseraktivität (aw-Wert<0,3) verleiht. Das beschriebene Müsli kann demjenigen gemäß dem Stand der Technik zur Herstellung von Frühstückscerealien entsprechen, wobei die Aufbringung der erfindungsgemäßen Formulierung auf das Sirup-gebundene Müsli ge¬ sondert erfolgen kann.The muesli is preferably formulated as a snack product, with sugar syrups serving as binders for agglomeration of the muesli components and a baking process giving the muesli itself a typical taste and the required low residual water content, thus low water activity (a w value <0.3). The cereal described can correspond to that according to the prior art for the production of breakfast cereals, it being possible for the formulation according to the invention to be applied separately to the syrup-bound cereal.
Die Herstellung der erfindungsgemäßen probiotisch wirksamen Formu¬ lierungen erfolgt vorzugsweise derart, daß die durch Lyophilisie¬ rung stabilisierten Mikroorganismen in den Trägerstoff ein¬ geschmolzen bzw. im Falle von flüssiger oder breiiger Konsistenz des Trägerstoffes, in diesem Trägerstoff suspendiert werden und anschließend der Mikroorganismen enthaltende Trägerstoff mit den übrigen Komponenten der Formulierung gemischt (vorzugsweise granuliert) und gegebenenfalls verarbeitet und/oder verpackt wird.The preparation of the probiotically active formulations according to the invention is preferably carried out in such a way that the microorganisms stabilized by lyophilization are melted into the carrier or, in the case of a liquid or pulpy consistency of the carrier, are suspended in this carrier and then the carrier containing microorganisms is mixed (preferably granulated) with the other components of the formulation and optionally processed and / or packaged.
Die Erfindung wird anhand der nachfolgende Beispiele, auf die sie jedoch nicht beschränkt sein soll, noch weiter erläutert.The invention is explained in more detail with reference to the following examples, to which, however, it should not be restricted.
Beispiele:Examples:
1.: Herstellung der probiotisch wirksamen Schokolade-Präparation:1 .: Production of the probiotic chocolate preparation:
Ein L.acidophilus-Lyophilisat mit einem Lebendkeimgehalt von ca. 6,6 x 109 KbE (KbE= Kolonie-bildende Einheiten) pro Gramm wurde mit geriebener Schokolade im Verhältnis von 1 zu 6 vermengt, das Gemisch vorsichtig in einem Wasserbad auf eine Temperatur von 40"C erwärmt und gerührt. Nach Erstarren der probiotisch wirksamen For¬ mulierung wurde diese mittels Hobel zerkleinert (Partikelgröße: 0,5 - 5,0 mm) . 2.: Herstellung eines erfindungsgemäßen Schoko-MüsliA L.acidophilus lyophilisate with a live bacterial content of approx. 6.6 x 10 9 CFU (CFU = colony-forming units) per gram was mixed with grated chocolate in a ratio of 1 to 6, the mixture carefully in a water bath at a temperature heated and stirred from 40 ° C. After the probiotic formulation had solidified, it was comminuted using a planer (particle size: 0.5-5.0 mm). 2 .: Production of a chocolate muesli according to the invention
Ein Schokomüsli der folgenden Zusammensetzung wurde durch Mischung der angegebenen Komponenten in einem Kubusmischer (Fa. Erweka) hergestellt:A chocolate cereal of the following composition was prepared by mixing the specified components in a cube mixer (Erweka):
Bestandteile: Gew. -%Components:% by weight
Getreideflocken und Nüsse 63Cereal flakes and nuts 63
Rosinen 5Raisins 5
Milchschokolade 2, 5 extrudierte Schokolade 1,5Milk chocolate 2, 5 extruded chocolate 1.5
Kochschokolade 7Cooking chocolate 7
Schokolade mit L.acidophilus 18Chocolate with L.acidophilus 18
Kakao 1Cocoa 1
Zucker 2Sugar 2
Gesamt 100Total 100
3.: Keimgehalte im fertigen Acidophilus-Schokomüsli:3 .: Germ levels in the finished Acidophilus chocolate muesli:
Die Bestimmung der Keimzahl erfolgte nach dem Koch'sehen Platten¬ verfahren.The microbial count was determined using the Koch plate method.
Der Lebendkeimgehalt an Lactobacillus acidophilus wurde auf Rogosa-Agar mittels Plattierung verschiedener Verdünnungen des Ausgangsmaterials bestimmt. Die Platten wurden für 72 h bei 37CC im anaeroben Milieu inkubiert und die erhaltenen Kolonien gezählt.The live bacterial content of Lactobacillus acidophilus was determined on Rogosa agar by plating various dilutions of the starting material. The plates were incubated for 72 hours at 37 ° C. in an anaerobic environment and the colonies obtained were counted.
Ergebnis:Result:
Lebendkeimzahl in KbE/gNumber of live bacteria in CFU / g
L.acidophilus 2,0 - 5,0 x 107 L.acidophilus 2.0 - 5.0 x 10 7
4.: Sensorische Beurteilung:4 .: Sensory assessment:
Das Schokomüsli mit der erfindungsgemäßen probiotisch wirksamen Formulierung wurde einer Gruppe von sechs Testpersonen in einem Blindversuch zur Verkostung vorgelegt. Als Vergleichsprodukt dien¬ te das Standard-Produkt "Haas-Schokomüsli" der Firma Haas. Be- urteilt wurden die sensorischen Eigenschaften der Produkte. Beson¬ dere Beachtung wurde auf die Untersuchung nach etwaigem Vorhanden¬ sein von Fremdgeschmack im Müsli gelegt. Für die Verkostung wurden jeweils 50 g Müsli mit 100 ml temperierter Milch (ca. 25°C) ge¬ mischt.The chocolate cereal with the probiotic formulation according to the invention was presented to a group of six test persons in a blind test for tasting. The standard product "Haas chocolate muesli" from Haas served as a comparative product. Loading The sensory properties of the products were assessed. Particular attention was paid to the examination for any presence of foreign taste in the muesli. For the tasting, 50 g of muesli were mixed with 100 ml of tempered milk (approx. 25 ° C).
Von allen Testern wurde das Schokomüsli mit den erfindungsgemäßen probiotisch wirksamen Formulierungen positiv bewertet. Es wurde als ausreichend und angenehm nach Schokolade schmeckend beurteilt und einhellig als "Schokomüsli" bezeichnet. Ein störender Fremd¬ geschmack wurde von keiner der Testpersonen festgestellt.The chocolate muesli with the probiotically active formulations according to the invention was evaluated positively by all testers. It was judged to be sufficient and pleasant tasting of chocolate and was unanimously called "chocolate muesli". A disturbing foreign taste was not found by any of the test subjects.
Das Vergleichsprodukt Haas-Schokomüsli in bestehender Form wurde von den Testern als typisches Müsli, ohne ausgeprägte oder abwei¬ chende Geschmackseigenschaften, charakterisiert.The comparative product Haas-chocolate muesli in its existing form was characterized by the testers as a typical muesli, without pronounced or deviating taste properties.
5.: Untersuchungen zur Magensaftresistenz der erfindungsgemäßen Schokomüsli:5 .: Investigations of the gastric juice resistance of the chocolate muesli according to the invention:
Bestimmung der Überlebenskeimzahl nach Inkubation in 0,1 N HClDetermination of the survival germ count after incubation in 0.1 N HCl
Zur Simulation einer Magenpassage wird 1,00 g der Müsli-Probe mit 94,0 ml 0,1 N HCl versetzt und 1 h am Schüttelwasserbad (Firma GFL, Type: 1083) bei 37°C inkubiert. Anschließend wird mit 2 ml 5 N NaOH und 3 ml einer wäßrigen 1 M Na2HP04-Lösung neutralisiert (ca. pH 7-10). Die Bestimmung der Überlebenskeimzahl erfolgte gleichfalls auf Rogosa-Agar (anaerobes Milieu, 72 h, 37°C).To simulate a gastric passage, 94.0 ml of 0.1 N HCl are added to 1.00 g of the muesli sample and incubated for 1 h at 37 ° C. in a shaking water bath (company GFL, type: 1083). It is then neutralized with 2 ml of 5N NaOH and 3 ml of an aqueous 1M Na 2 HP0 4 solution (approx. PH 7-10). The number of survival germs was also determined on Rogosa agar (anaerobic environment, 72 h, 37 ° C.).
ErgebnisseResults
KeimzahlbestimmungGerm count determination
Lyophilisat 6,6 x 109/g nach Magenpassage negativ in 0,1 gLyophilisate 6.6 x 10 9 / g after gastric passage negative in 0.1 g
Probiotisch wirksame Schokolade ~4,0 x 108/gProbiotic chocolate ~ 4.0 x 10 8 / g
-Praparation nach Magenpassage 1,0 x 105/g- Preparation after gastric passage 1.0 x 10 5 / g
Schoko-Müsli mit prob, wirks. Schoko-Präp. ~3,0 x 107/g nach Magenpassage "1,0 x 104/gChocolate muesli with prob, effective. Chocolate prep ~ 3.0 x 10 7 / g after gastric passage " 1.0 x 10 4 / g
Schoko-Müsli mit Lyophilisat 9,0 x 10β/g nach Magenpassage negativ in 0,1 g Die Ergebnisse zeigen deutlich, daß mit der erfindungsgemäßen pro¬ biotisch wirksamen Schoko-Formulierung eine erheblich größere Lebendkeimzahl nach der Magenpassage erreicht werden kann und die in Schokolade eingeschmolzenen Bakterien gegen 0,1 N HCl geschützt sind.Chocolate muesli with lyophilisate 9.0 x 10 β / g after gastric passage negative in 0.1 g The results clearly show that with the pro-biotically active chocolate formulation according to the invention, a considerably larger number of live germs can be achieved after passage through the stomach and that the bacteria melted in chocolate are protected against 0.1 N HCl.
Eine Lebendkeimzahl nach der Magenpassage, welche gemäß der vor¬ liegenden Erfindung um das mindestens 10-fache, vorzugsweise um das mindestens 100-fache, insbesondere um das mindestens 1000- fache, über den mit der reinen, getrockneten Mikroorganismen- Präparation liegt, ist also ohne weiteres mit den erfindungs¬ gemäßen Formulierungen erzielbar.A live germ count after gastric passage, which according to the present invention is at least 10 times, preferably at least 100 times, in particular at least 1000 times, higher than that of the pure, dried microorganism preparation readily achievable with the formulations according to the invention.
6.: Herstellung einer probiotisch wirksamen Träger- und Hüllstof- formulierung mit L. acidophilus und CEBES6 .: Production of a probiotic carrier and coating formulation with L. acidophilus and CEBES
Ein Lyophilisat von Lactobacillus acidophilus (L.acidophilus 74-2, Wiesby) mit einer garantierten Keimdichte von 1,0 x 1011 KbE/g wurde in einer Menge von 500 g in einer Träger- und Hüllstoff¬ schmelze, bestehend aus 2500 g CEBES ( laurischer Kakaobuttersub- stitut, Aarhus Olie, DK) und 25 g Ronoxan™ (Hoffmann-LaRoche, CH) bei einer Temperatur der Schmelze von 40°C eingebracht und ge¬ mischt.A lyophilisate from Lactobacillus acidophilus (L.acidophilus 74-2, Wiesby) with a guaranteed germ density of 1.0 x 10 11 CFU / g was in an amount of 500 g in a carrier and Hüllstoff¬ melt consisting of 2500 g CEBES (Laurian cocoa butter substitute, Aarhus Olie, DK) and 25 g of Ronoxan ™ (Hoffmann-LaRoche, CH) were introduced and mixed at a melt temperature of 40 ° C.
7.: Herstellung eines erfindungsgemäßen Müsli mit L. acidophilus7 .: Production of a cereal according to the invention with L. acidophilus
45,5 kg trockenes Kuspermüsli (Firma Haas, AT) wurde in einem Dra¬ gierkessel mit der in Beipiel 6 erhaltenen Formulierung überzogen. Diese Teil-Charge wurde auf 1000 kg Gesamtmenge mit unbehandeltem Müsli ergänzt, rückgemischt und verpackt.45.5 kg of dry muesli (from Haas, AT) was coated in a drawer with the formulation obtained in Example 6. This partial batch was made up to a total of 1000 kg with untreated muesli, mixed back and packed.
8.: Keimzahl-Monitoring8 .: Germ count monitoring
In Reihenfolge enthielten:In order included:
- Formulierung gemäß Beispiel 6: 4,0 x 1010 KbE/g- Formulation according to Example 6: 4.0 x 10 10 CFU / g
- Teilcharge gemäß Beispiel 7: 3,8 x 109 KbE/g- Partial batch according to Example 7: 3.8 x 10 9 CFU / g
- Fertigprodukt gemäß Beispiel 7: 1,2 x 108 KbE/g- Finished product according to Example 7: 1.2 x 10 8 CFU / g
Die Keimzahlen von Lactobacillus wurden auf Rogosa-Agar mittels Piattengußverfahren aus verschiedenen Verdünnungsstufen des Aus- gangsmaterials bestimmt. Die Platten wurden für 72 h bei 37°C im anaeroben Millieu inkubiert und die erhaltenen Kolonien ausgewer¬ tet.The bacterial counts of Lactobacillus were determined on Rogosa agar Plate casting process determined from various dilution levels of the starting material. The plates were incubated for 72 h at 37 ° C. in an anaerobic environment and the colonies obtained were evaluated.
9. : Sensorik:9.: Sensor technology:
Sensorisch war das fertige Müsli vom Vorprodukt (Haas-Müsli, Firma Haas, AT) nicht zu unterscheiden und wies dessen Aroma sowie texturellen Eigenheiten auf. The finished muesli was indistinguishable from the preliminary product (Haas-Müsli, company Haas, AT) in terms of sensors and showed its aroma and textural peculiarities.

Claims

A n s p r ü c h e : Expectations :
1. Probiotisch wirksame Formulierung enthaltend durch Lyophili¬ sierung stabilisierte Mikroorganismen und lebensmitteltechni¬ sche Träger- oder Hüllstoffe, welche den lyophilisierten Mikroorganismen einen Magensaft-Durchtritt in einer zumindest um das Zehnfache höheren Keimzahl, verglichen mit der reinen, getrockneten Praparation, ermöglichen, wobei die lyophilisier¬ ten Mikroorganismen in den Träger- oder Hüllstoffen einge¬ schmolzen oder, im Falle von flüssiger oder breiiger Konsi¬ stenz der Träger- oder Hüllstoffe, in diesen Träger- oder Hüllstoffen suspendiert sind.1. A probiotic active formulation comprising microorganisms stabilized by lyophilization and food-technological carriers or envelopes which enable the lyophilized microorganisms to pass through gastric juice in at least ten times the number of germs compared to the pure, dried preparation, the lyophilized microorganisms are melted into the carriers or envelopes or, in the case of liquid or mushy consistency of the carriers or envelopes, are suspended in these carriers or envelopes.
2. Probiotisch wirksame Formulierung nach Anspruch 1, dadurch gekennzeichnet, daß sie Pflanzenfette bzw. Pflanzenfett¬ produkte als Träger- oder Hüllstoff enthalten2. A probiotic formulation according to claim 1, characterized in that it contains vegetable fats or vegetable fat products as a carrier or coating
3. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 oder 2, dadurch gekennzeichnet, daß die lyophilisierten Mikroorganismen ausgewählt sind aus den Familien Lactobacte- riaceae, vorzugsweise aus den Gattungen Streptococcus, Lactobacillus, Enterococcus und/oder Bifidobacterium, und Ent- erobacteriaceae, vorzugsweise aus den Gattungen Enterobacter und/oder Escherichia.3. Probiologically active formulation according to one of claims 1 or 2, characterized in that the lyophilized microorganisms are selected from the families Lactobacte- riaceae, preferably from the genera Streptococcus, Lactobacillus, Enterococcus and / or Bifidobacterium, and Enterobacteriaceae, preferably from the genera Enterobacter and / or Escherichia.
4. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die lyophilisierten Mikroorganismen ausgewählt sind aus den Arten Lactobacillus delbrückii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus subsp. casei, Lactobacillus helveticus, Lactob¬ acillus lactis, Lactobacillus salivarius, Lactobacillus plan- tarum, Streptococcus salivarius subsp. thermophilus, Entero¬ coccus faecium, Bifidobacterium bifidum, Bifidobacterium in- fantis, Bifidobacterium longum und physiologische Escherichia coli sowie Mischungen dieser Arten.4. Probiologically active formulation according to one of claims 1 to 3, characterized in that the lyophilized microorganisms are selected from the species Lactobacillus delbrückii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus subsp. casei, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus salivarius, Lactobacillus planarum, Streptococcus salivarius subsp. thermophilus, Entero coccus faecium, Bifidobacterium bifidum, Bifidobacterium in fantis, Bifidobacterium longum and physiological Escherichia coli and mixtures of these species.
5. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 4, umfassend5. A probiotic formulation according to any one of claims 1 to 4, comprising
1 bis 90 Gew.-%, vorzugsweise 1 bis 30 Gew.-%, durch Lyophilisation stabilisierte Mikroorganismen, - 10 bis 99 Gew.-%, vorzugsweise 70 bis 90 Gew.-%, lebens¬ mitteltechnische Träger- und Hüllstoffe und 0 bis 50 Gew.-%, vorzugsweise 1 bis 5 Gew.-%, Hilfsstoffe1 to 90% by weight, preferably 1 to 30% by weight Lyophilization stabilized microorganisms, - 10 to 99 wt .-%, preferably 70 to 90 wt .-%, food technology carrier and coating materials and 0 to 50 wt .-%, preferably 1 to 5 wt .-%, auxiliaries
6. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, sie als Träger- oder Hüllstoffe vollständig hydrierte und wasserfreie Pflanzenfette umfaßt.6. Probiologically active formulation according to one of claims 1 to 5, characterized in that it comprises completely hydrogenated and anhydrous vegetable fats as carriers or coating materials.
7. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, sie als Träger- oder Hüllstoffe Kakao-Produkte, insbesondere Kakabutter oder Schokolade, umfaßt.7. Probiologically active formulation according to one of claims 1 to 6, characterized in that it comprises cocoa products, in particular cocoa butter or chocolate, as carriers or coating materials.
8. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß sie lyophilisierte Mikroorganismen der Art Lactobacillus acidophilus und Schokolade umfaßt.8. Probiologically active formulation according to one of claims 1 to 7, characterized in that it comprises lyophilized microorganisms of the species Lactobacillus acidophilus and chocolate.
9. Probiotisch wirksame Formulierung nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß sie lyophilisierte Mikroorganismen der Art Lactobacillus acidophilus, vollständig hy¬ drierte, wasserfreie Pflanzenfette und gegebenenfalls Antioxidan¬ tien und Emulgatoren umfaßt.9. Probiologically active formulation according to one of claims 1 to 7, characterized in that it comprises lyophilized microorganisms of the species Lactobacillus acidophilus, completely hydrated, anhydrous vegetable fats and optionally antioxidants and emulsifiers.
10. Verwendung von probiotisch wirksamen Formulierungen nach einem der Ansprüche 1 bis 9 als Zusatzstoffe für Lebensmittel.10. Use of probiotically active formulations according to one of claims 1 to 9 as additives for food.
11. Lebensmittel und Genußmittel, insbesondere Reformprodukte, welche eine probiotisch wirksame Formulierung nach einem der An¬ sprüche 1 bis 9 umfassen.11. Food and stimulants, in particular reform products, which comprise a probiotic formulation according to one of claims 1 to 9.
12. Müsli, umfassend:12. Muesli, including:
70 bis 90 Gew.-% Getreideflocken 1 bis 15 Gew.-% Nüsse und Trockenfrüchte, 1 bis 10 Gew.-% Kohlehydrate, vorzugsweise umfassend von70 to 90% by weight of cereal flakes 1 to 15% by weight of nuts and dried fruit, 1 to 10% by weight of carbohydrates, preferably comprising
Sirupen als Bindemittel, 1 bis 10 Gew.-%, vorzugsweise 2 bis 5 Gew.-%, probiotische Formulierung nach einem der Ansprüche 1 bis 9, 0 bis 1 Gew . -% , AromenSyrups as binders, 1 to 10% by weight, preferably 2 to 5% by weight, probiotic formulation according to one of Claims 1 to 9, 0 to 1 wt. -%, flavors
0 bis 0,01Gew.-% Antioxidantien0 to 0.01% by weight of antioxidants
13. Schokomüsli, welches die folgende Zusammensetzung aufweist: 30 bis 90 Gew.-% Haferflocken und Nüsse13. Chocolate muesli, which has the following composition: 30 to 90% by weight of oatmeal and nuts
1 bis 70 Gew.-%, vorzugsweise 1 bis 20 Gew.-%, Schokolade¬ komponenten, wobei diese zumindest 1 Gew.-% einer pro¬ biotisch wirksamen Formulierung nach einem der Ansprüche 1 bis 9 enthalten,1 to 70% by weight, preferably 1 to 20% by weight, of chocolate components, these containing at least 1% by weight of a pro-biotically active formulation according to one of Claims 1 to 9,
0 bis 69 Gew.-%, vorzugsweise 1 bis 30 Gew.-% Fruchtanteile0 to 69% by weight, preferably 1 to 30% by weight of fruit
0 bis 20 Gew.-% Zucker und0 to 20% by weight of sugar and
0 bis 20 Gew.-% sonstige Bestandteile.0 to 20% by weight of other ingredients.
14. Schokomüsli, welches die folgende Zusammensetzung aufweist: 50 bis 70 Gew.-% Haferflocken und Nüsse14. Chocolate muesli, which has the following composition: 50 to 70 wt .-% oatmeal and nuts
1 bis 40 Gew.-%, vorzugsweise 10 bis 20 Gew.-%, Schokolade¬ komponenten, wobei diese zumindest 1 Gew.-% einer pro¬ biotisch wirksamen Formulierung nach einem der Ansprüche 1 bis 9 enthalten,1 to 40% by weight, preferably 10 to 20% by weight, of chocolate components, these containing at least 1% by weight of a pro-biotically active formulation according to one of Claims 1 to 9,
2 bis 15 Gew.-% Fruchtanteile 0 bis 10 Gew.-% Zucker und2 to 15 wt .-% fruit fractions 0 to 10 wt .-% sugar and
0 bis 10 Gew.-% sonstige Bestandteile. 0 to 10% by weight of other ingredients.
EP96934180A 1995-11-02 1996-11-04 Probiotically acting formulations Withdrawn EP0858267A1 (en)

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AT180995 1995-11-02
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