JPH06500553A - Methods and products for eliminating undesirable side effects of eating vegetables such as onions or garlic - 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] Eliminating unwanted side effects of eating vegetables such as onions or garlic Background of the invention The present invention aims to improve the desirability of eating certain vegetables (e.g. onions and garlic). Not related to how to eliminate side effects.

People who eat certain vegetables, such as onions and garlic, experience foul-smelling breath and foul-smelling breath within a few hours. Commonly indicates sweat. These and other vegetables, such as cabbage, cucumbers, and radish The digestive effects of beans and beans can cause digestive distress, including belching and flatus. )cause. Low odor and sweat can be reduced by sulfur-containing compounds, such as dimethyl sulfur. tend to be caused by hydrogen sulfide, methyl mercaptan and hydrogen sulfide. intestinal pain Pain results from the accumulation of these and other gases (including carbon dioxide and methane) in the intestines. Jiru.

Gas leakage in the intestines causes burping and flatus. through the intestinal lining and into the bloodstream, As such sulfur-containing compounds pass through, they are exhaled through the lungs, sweat, Secreted in saliva and other body fluids.

Various techniques have been used to alleviate certain undesirable side effects.

Generally, these techniques are used as cosmetics and to mask bad odors and other fragrances. or by chemical products such as chlorophyll-containing products to remove them from the mouth. including Furthermore, the accumulation of intestinal gas is reduced by promoting the excretion of microbubbles. It will be cut. These approaches are performed without altering the underlying digestive process.

U.S. Pat. No. 4,634,588 describes alcoholic extraction of wine or fermentation residues. The residue created by removing water and alcohol from objects produces a garlic odor. is disclosed to reduce malodor side effects including. The extraction method was intense. Therefore, if active enzymes or live yeast were present, their activity would be very low. In addition, if a living enzyme or If yeast enzymes are present, they reduce the acidic and proteolytic activity of the stomach and upper intestines. will not be protected from sex.

Grape juice that ferments at a pl of about 3.2 to 3.6, resulting in the growth of certain wine yeasts. has been sold. However, if such products are not protected, they may become inactive. It will pass from the stomach through the mid and back part of the intestine.

Various forms of yeast have also been sold as dietary supplements. For example, beer Yeast has been sold in health food stores for that purpose. However, it is above the stomach and intestines. under adverse conditions (e.g., alcohol) that do not protect it from the acidic and proteolytic activity of (potash washing, solvent extraction and drying) to cause inertness.

(Gerald Reed and Henry J, Peppler, Y east Technology, WestportSC Shishishi B Avi Publishing Co., Inc., 1973, specifically , Chapters 5-1I and references contained herein).

Summary of the invention According to the present invention, activated yeast can be used to reduce and eliminate the above-mentioned undesirable side effects. It was found that it can be used. Specifically, people who eat vegetables have Ingestion of a sufficient amount of dry active yeast in a form that substantially retains enzymatic activity while present. Undesirable side effects commonly caused by eating vegetables when will significantly reduce or eliminate In a preferred embodiment, the active yeast is dried protected by an enteric coating.

Detailed description of preferred embodiments As used herein, the term "dry active yeast" refers to a viable yeast containing the desired enzymes. Refers to dry active yeast or yeast products that do not grow but contain active yeast enzymes.

yeast activity that significantly reduces or eliminates the side effects of eating certain vegetables Measured by enzyme capacity. Specifically, such activity is associated with garlic or tartar. Eating green onions can significantly reduce or eliminate bad odors that affect your breath, sweat, and saliva. That's enough to get rid of.

As used herein, the term "active" refers to the amount of yeast that is activated by using 0.5 g of dry yeast. and average weight adults consuming 30 g of spring onions and 15 g of garlic. means the ability to provide the stated benefit. The activity is garlic, onion, and cabbage. Unpleasant side effects on the gastrointestinal tract caused by consuming cucumbers, lab isosh or beans Significantly reduces or eliminates symptoms (including coughing, burping and flatus) It is sufficient.

The term “tamaner” as used herein refers to spring onions, fresh or dried onions, Onions, including leaks and chives.

The term “cabbage” used here refers to cabbage, Brussels sprouts, and cauliflower. and cabbages including broccoli.

Yeast activity begins after the yeast passes through the acidic and proteolytic conditions of the stomach and upper intestine. It is expressed in This is because during general digestion, yeast enzymes produce bad odors and other undesirable Determining the fate of digestion of the parent compounds that produce unpleasant digestive gases, believed to convert these parent compounds into other odors and other undesirable digestive gases. This is because it is

There are many factors that are important in determining the activity of dry yeast. yeast harvest and drying conditions, suitable strains of yeast and enteric coatings.

Drying and extraction conditions are such that they do not inactivate the yeast or enzymes involved. There must be. Here, active dry yeast typically contains 7.5-8.3% moisture content and must not be exposed to temperatures above about 45°C.

Conversely, brewer's yeast sold in health food stores as a food supplement typically , have been processed under substantially worse conditions. Without a protective coating, such yeast found that the stomach and upper intestines would be inadequately protected to survive in the conditions. It was.

Although not essential, yeast thrives in the low pH conditions of the stomach and upper intestines. It is preferable to be nurtured. wherein preferred yeasts have l)H lower than about 3.2 It will grow. Otherwise, it may be necessary to apply an enteric coating. .

The most effective type of yeast, so-called wine yeast, is an active dry yeast. dry), and by the universal foot, Montrachet and P It is sold as a strain designated as a5teur Champagne yeast.

The yeast is grown at a temperature substantially above room temperature and/or in the presence of and/or excess oxygen. The upper part of the stomach and intestines is effective without enteric coating unless exposed to humidity for an extended period of time. It was found that it can survive under these conditions.

Active dry baker's yeast is another suitable type of yeast. Preferably the upper part of the stomach and intestines should be coated with an enteric coating to protect against harsh conditions. suitable pa Yeast was produced by Universal Food and Fleisman. It is sold as activated dry.

Brewer's yeast is also an effective form of active dry yeast. Again, without enteric coating It is valid.

A preferred form of the active dry yeast product of the present invention is enteric coated.

This suggests that a wide range of yeast strains can be kept active during their passage through the stomach and upper intestines. can. Any known enteric coating can be used in accordance with the present invention. concrete In general, such coatings can protect yeast during passage through the stomach and upper intestines. , and can release yeast as it passes through the middle and lower parts of the intestine. suitable intestine Soluble coatings are available from the International Encyclopedia of Medicine and Therapeutics 39B. “Phanmcology of Industrial Absorptio n of Drugs” Vol, l, W, Fort■■v.

Rus+el (editor), Pergamon Press, New Yor k 1975. It is described on page 385-6.

Suitable coatings include vegetable oils, mineral oils, waxes, esters. , polymers, pH-dependent coatings or pharmaceutical shellac. .

Other forms of active dry yeast can also be used, especially wine yeast types. can do. That is, the product can be sprinkled on the food in powder form, or can be compressed into pill form, encapsulated in gelatin capsules, or in pellet form, tabs. It can be formed into a let shape or a lozenge shape. Also, yeast and in candy or other edible materials as long as they are in a form that survives the conditions of the upper intestine. Can be formed.

The dosage of yeast depends on the digestive characteristics of the food you eat, as well as the odor and digestibility of the vegetables you eat. Depends on the amount of vegetables digested in relation to the possibility of suffering. For example, at least about 0 ．． 5g dosage of wine yeast (active dry Pa5teur Champagne fermentation) Mother) was diagnosed with malodorous 30g of spring onions and 15g of garlic consumed in the same meal. Provides protection against possible gastrointestinal distress. Similarly, i, o g wine yeast 150g of baked beans, 200g of cucumber and cabbage consumed in the same meal Provides protection against 200g of potential gastrointestinal distress. Preferred dosage of active dry yeast The amount given should be small (approximately 0.25 g, approximately 0.25 to 5.0 g per meal). The amount is preferably 0.5 to 1.0 g.

The timing of consumption of the active dry yeast product of the invention is preferably during or as part of a meal. It was less than an hour ago. Also, a little after the meal is finished, for example, within 15 minutes. It is within.

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Claims (10)

[Claims] 1. Consisting of garlic, onions, cabbage, cucumbers, radishes and beans This is an undesirable side effect of eating vegetables selected from the group, which can cause irritation to breath, sweat, and saliva. gastrointestinal discomfort side effects, including unpleasant odors or gas pain, belching, and flatus. 1. A method of reducing or eliminating gastric and active drying in a form that retains substantial enzymatic activity under the conditions present in the intestinal tract. comprising ingesting yeast, wherein the ingested yeast is associated with the consumption of the vegetable; sufficient to sufficiently reduce or eliminate the normal undesirable side effects caused by The above method is a reasonable amount. 2. During ingestion, the active yeast is in a dry state and during its passage through the stomach and upper intestines the yeast can protect and release the active yeast as it passes through the rest of the intestine 2. The method of claim 1, wherein the method is protected by an enteric coating that can be used as a coating. 3. Enteric coating, vegetable oil, mineral oil, wax, ester , polymers, pH-dependent coatings and pharmaceutical shellacs. The method described in 1. 4. 2. The method of claim 1, wherein said active dry yeast is grown at a pH of 3.2 or less. 5. The active dry yeast is selected from the group consisting of baker's yeast, beer yeast and wine yeast. The method according to claim 1, wherein the method is disclosed. 6. The active dry yeast is subjected to a treatment that destroys its viability or enzymatic activity. 2. The method according to claim 1, wherein the method does not include. 7. The active dry yeast can be used in pills, gelatin capsules, caplets, tablets, and lozenges. contained in a vehicle selected from the group consisting of candy, candy and gum. The method according to claim 1. 8. The active dry yeast is ingested in a dosage of at least about 0.5 gm/meal. The method described in claim 1. 9. The vegetable is garlic or onion, and the side effect or at least one odor is present. 2. The method of claim 1, comprising: 10. From garlic, onions, cabbage, cucumbers, radishes and legumes. An undesirable side effect of eating vegetables selected from the group consisting of breath, sweat and saliva. Gastrointestinal discomfort side effects including odor or gas pain, belching and flatus enteric-coated active dry yeast suitable for reducing or eliminating gastric and intestinal tract in a dry form that retains substantial enzymatic activity under the conditions present; The coating can protect the yeast from inactivation while passing through the stomach and upper part of the intestine; It is capable of releasing the active yeast as it passes through the rest of the intestine. Enteric-coated active dry yeast characterized by: