JPH01500268A - Nutritional tonics and drugs for treating systemic systems in humans and animals - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Nutritional tonics and drugs for treating systemic systems in humans and animals European Patent No. 0054122 describes a lactic acid-based nutritional drink. Are listed. This beverage is made by naturally fermenting sourdough bread in an aqueous medium, then produced by separating the liquid obtained from a fermentation chiller containing solid components in will be built. This new alcohol-free beverage, described as a “bread drink,” is available to people. It can be positioned as a nutritional tonic and drug for the treatment of systemic tissues in humans and animals. . Various disorders and disease conditions may be affected by the intake of this drug in terms of adjustment and treatment. It is clear that this is influenced by

German Patent Application No. 3.246.186 describes the use of microorganisms that can grow, especially in milk. A method for producing flour containing acid bacteria is described.

In this case, the method is to produce sourdough bread by natural fermentation and biological-dynamic cultivation. This sourdough bread is made from grains that are then added to water and allowed to ferment naturally. It is then characterized by removing the liquid, drying the remaining product and then grinding it.

According to the publication, this flour is used especially as a nutritional food for humans. can be used. There it is also used as a bank additive for humans, animals or plants. For use in treating trauma to the tissues of animals and as a nutritional supplement for animals. It is stated that it can be used with Natural fermentation of sourdough bread - fermentation slurry? Preliminary empirical reports on the effects of this preparation from Its common beneficial effects have been shown in chronic-inflammatory diseases of membranes and internal organs. .

Such a fermentation slurry can be grown under conditions that guarantee the viability of microbial cultures in the fermentation slurry. Drying lees is relatively expensive and consumes a particularly significant amount of energy. spend Unwanted control of processing may occur in an unintended direction. resulting in a loss of effectiveness.

The invention starts from the task of applying technical doctrine under the application of conventional knowledge. . Equivalent preparations are nutritional tonics for the treatment of systemic tissues in humans and animals. and drug classes. But in this case this production is then has relatively low energy consumption and is relatively unobstructed. Moreover, it is also the original It is considered to be particularly suitable as a drug or nutritional food whose function acts systemically. It is important to use materials that are

The subject of the invention is therefore a lactic acid bacteria-containing product obtained from fermenting bread in water. Nutritional tonics and drugs of the above type based on substances. At this time, this agent should be water With aqueous live lactic acid bacteria from natural fermentation of sourdough bread in and intermediate drying It is characterized by containing a fermentation slurry obtained without

The key point of the present invention is therefore that the fermentation slurry is Provided for the intended use in humans and animals without intermediate drying. That's true.

In a preferred embodiment of the invention, just this breakdown of the fermented slurry is carried out by It is considered to ensure that the fermentation process of the dough bread is particularly vigorously guided. . In this preferred embodiment, the fermentation slurry is at least sourdough bread in water. especially spontaneous fermentation lasting 20 days, and preferably at least 25 days. derived from. Regarding the time of this fermentation step, a period of about 25 to 40 days is particularly suitable. do. The temperature at which the desired natural lactic acid fermentation occurs without being disturbed as the temperature for this fermentation process. The range is appropriate. In particular, therefore, the temperature range extends from about room temperature to about 40°C. Long-lasting fermentations can be carried out particularly easily at room temperature within the above-mentioned times. .

The undried fermentation slurry obtained by fermenting sourdough bread in water is Extremely high value product with viable lactic acid bacteria and high concentration of degraded active substances It is. This product can be used undiluted for human or animal nutrition. It can be used for this purpose. However, the present invention further features a fermentation slurry. It is also contemplated to use it diluted with an aqueous phase. As such an aqueous phase, at least It is also possible to partially use the liquid phase obtained from the fermentation of sourdough bread. death Alternatively, in one example of this embodiment, all materials from the bread fermentation process may be added undiluted or is used, if desired, further diluted, especially with an aqueous phase.

The agent of the present invention is a fermentation slurry□, that is, water that can be separated from the sourdough bread fermentation process. Contains a solid phase □, usually in diluted form with an aqueous liquid. In this case the agent according to the invention The fermentation slurry content varies over a relatively wide range. For example, containing fermentation slurry It is reasonable for the proportion to range up to about 50% by weight.

Generally, the fermentation slurry content of the agents according to the invention is at least about 1% by weight. Departure Advantageously, the fermentation slurry has a residual moisture content of 60% or more.

The agent according to the present invention may be ingested or administered as it is or mixed with other foods. can be done.

Preferred agents are superior in the following analytical values: Copper ■/β 1.33 Iron 4.9 Manganese 2゜9 Zinc 5.3 Calcium 278 Magnesium〃83 Potassium〃322 P, OS〃287 Sodium ■/f 345 Chloride 833 Protein % 1.53 pH-4 direct 2.9 Acidity 18 Water % 86.0 Solid substance % 14.0 It is within the scope of the invention that the above values can vary within normal ranges. liquid The proportion of lactic acid in the body is small (both 50%).

Furthermore, the subject of the invention is a process for the preparation of the aforementioned agents. At this time, this method uses rye, challah, Biological power using sow, barley, wheat, millet, corn and/or rice Baking sourdough bread made from grains from cultivated areas and then watering the bread. In addition, a fermentation that naturally forms lactic acid bacteria is carried out, in which case this fermentation is carried out for at least 25 the fermentation slurry for a period of one day and then, if desired, substantially remove a portion of the fermentation slurry-free aqueous phase. The feature is that the wet fermentation slurry is divided into several parts and filled without intermediate drying. shall be.

The preparation of the agent according to the invention is detailed, for example, in the method detailed below: Water is added to fermented wholegrain sour dough bread of the type described above for fermentation.

The bread substance content in the charge is, for example, about 5 to 50% by weight bread substance, especially about 1 0 to 40 heavy economic bread substance.

The amount of bread used is the wet fermentation slurry itself, whatever the specific end use purpose. It is irrelevant whether it has to be added afterwards.

Aqueous bread suspensions are prepared in particular by so-called pan acids, i.e. preferably lactic acids and limited Natural, especially spontaneous fermentation under conditions that favor the formation of large amounts of acetic acid. Aiming for the desired fermentation a variant obtained from a prior spontaneous fermentation of the corresponding feedstock in order to guide the Fermented inocula can be used. Bring the bread/water mixture to the appropriate temperature to ferment. Range □ For example, up to about 40°C for about 20 to 40 days, preferably at least about Fermentation is allowed to occur for 25 days with the formation of the desired microbial population. proliferative, living milk A substance containing acid bacteria is formed, which can be separated from its liquid phase if desired. I can do it. Without drying the fermentation slurry fraction containing solid components, the obtained Feed the product into a container. However, as described, in special aqueous phases of the type described, or dilution with other ingredients suitable for human and animal nutrition. .

In human systemic treatment, approximately 50-200g of wet fermentation slurry is administered per day. It is appropriate to When using these as ingredients in animal feed, they should be administered separately. The amount must be adjusted to the size of the animal. Feed additives in cows and horses For example, a suitable addition amount is feed or wet fermentation slurry 100 to 20 per day. It is 0g. In pig treatment, the amount of fermented slurry is approximately half of the above value, i.e. It has been found that between about 50 and 100 g per day and per animal is sufficient.

The use of the drugs and tonics according to the invention is useful in connection with the nourishment of the tissues to be treated. However, it is not limited to the administration of External use of wet fermentation slurry provides excellent performance, especially for skin Indicated in the treatment of chronic inflammatory diseases of the skin, such as acne, soft stones, etc. Healing the body Activates and strengthens the healing process.

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Claims (1)

[Claims] 1. Humans based on lactic acid bacteria-containing materials obtained from fermenting bread in water. and in nutritional tonics and medicines for the treatment of the systemic tissues of animals, this is done in water. from the natural fermentation of sourdough bread with aqueous live lactic acid bacteria and intermediate drying. The nutritional tonic and drug described above, characterized in that they contain a fermented slurry obtained without . 2. The fermentation slurry is made by soaking sourdough bread in water for at least 20 days, preferably less. Claim 1 which continues for at least 25 days, especially derived from spontaneous fermentation. The agent listed. 3. Preferably it contains a fermentation slurry diluted with an aqueous phase, this phase being particularly Claims 1 and 2 are partially liquid phases obtained from the fermentation of sourdough bread. and the agent according to item 2. 4. The fermented slurry is claimed to have a residual moisture content from the bread fermentation process of 60% or more. The agent according to items 1 to 3 of the range. 5. Biology - Obtained from the natural fermentation of whole grain bread consisting of kinetically obtained mixed grains. An agent according to any one of the preceding claims. 6. The following composition: Copper　　　　　　　mg/l　　　　　　1.33 Iron 4.9 Manganese 2.9 Zinc 5.3 Calcium 278 Magnesium 278 Magnesium 83 Potassium 322P2O5 287 Sodium 287 Sodium 345 Chloride 833 Prote In 0% 1.53 pH-value 2.9 acidity 18 water 86.0 Solid substance 0% In any one of the preceding claims having 0% 14.0 Agents listed. 7. Use of rye, oats, barley, wheat, millet, corn and/or rice Baking sourdough bread made from grains especially from bio-dynamic cultivation areas, Water is then added to this bread to naturally ferment to form lactic acid bacteria, in this case this Fermentation is carried out for a period of at least 25 days, followed by a substantial fermentation slurry if desired. - remove part of the free aqueous phase and divide the wet fermentation slurry into several parts without intermediate drying A method for producing the agent according to claims 1 to 6, which comprises dividing and filling.