LV14805B - Dried preparation for prevention and treatment or as a food additive and a method for making it - Google Patents

Abstract

The present invention relates to the sphere of dietary supplements. A therapeutic and prophylactic preparation or nutritional supplement is proposed containing an extract/decoction of herbal composition and sweetened black or green tea, fermented with natural or man-made associations of microorganisms, characterized in that the preparation is made from dehydrated components. There is also proposed a method for preparation of the dry therapeutic and prophylactic preparation or nutritional supplement which comprises the following sequential steps: (i) preparation of an extract/decoction of herbal composition; (ii) addition of a culture medium of black or sweetened green tea, fermented with natural or man-made associations of microorganisms to the cooled extract/decoction obtained in the previous step; (iii) lyophilization of the resulting mixture, where heat supplied is calculated so as the temperature at the end of the process does not exceed 45 ?C and a humidity of the dried product is not greater than 10%.

Description

DESCRIPTION OF THE INVENTION

Technical field

The invention relates to the fields of food technology, food biotechnology and pharmaceuticals.

State of the art

From ancient times, mankind has used a variety of medicinal herbs for medicinal purposes as well as for the improvement and strengthening of health. They have not lost their importance even today. On the contrary, their importance has grown, as consistent and poor nutrition, as well as sedentary lifestyles, tension, and environmental pollution contribute to the development of fatigue, depression, allergic diseases, which are difficult to treat with well-known but ineffective drugs. In the book "Medicinal Plants" [1], the author states that man intuitively strives to reconnect with nature, and therefore a wide variety of dietary supplements, food supplements, vitamin and mineral complexes, most often derived from plant-based raw materials, are gaining popularity.

Various recipes of herbal teas have been provided in the literature for the invention. Complex teas are formed as a blend by mixing different parts of herbs in a single blend.

Plant buds, bark, leaves, leaves, flowers, fruits, roots or rhizomes are used for mixing. These ingredients are mixed in certain proportions by volume.

Medicinal Plants [1] provides 82 recipes for the treatment of 24 different types of cataracts, including cardiovascular disease, gastric and duodenal ulcer, blood sugar lowering, acute and chronic bronchitis and bronchial asthma, and skin disease. other diseases.

Drug infusions / decoctions are used according to the prescription scheme. Recipes are made for small amounts of home-made tea. Ready teas are stored in the refrigerator for up to 2 days.

The beneficial effect of the fermented sweetened tea (black or green) cultivated by microorganisms (symbiotic associations) of Tea fungi on the human body is also known. Tea fungus can improve cancer resistance, inhibit the development of cancer cells in cell cultures, protect against cardiovascular disease, promote digestive function, stimulate immunity, reduce inflammation, etc. health problems [2; 6].

Since ancient times, Tea mushrooms have been used as a cure or prevention in many countries: China, Japan, Korea, India, later Russia and so on. Tea mushrooms are traditionally grown at home and the fermented liquid is used to maintain / improve health. 20-21. century, scientifically proven Tea mushroom's ability to influence physiological processes in the human body.

There is a book [3] which deals with the prevention and treatment of various diseases using the fermentation broth of Tea Mushroom. The book gives a number of recipes that are intended to be prepared from the extract of a mixture of medicinal herbs, i. E. Apply a certain amount of the herbal mixture with a certain amount of boiling water and allow to infuse for a certain amount of time. In order to enhance the healing effect of this extract / tea, its prescribed volume is mixed with the same volume of Tea Mushroom Culture Liquid. Allow the mixture to stand for 3 days. The reconstituted product should be used according to the prescription. The daily dose, frequency of administration and duration of administration are indicated. The resulting preparation - herbal tea / extract blend with Tea Mushroom Culture Liquid is liquid and can be taken orally or externally.

Herbal Tea / Extract and Tea Mushroom Culture Liquid are used in the treatment of stomatitis, paradontosis, diarrhea, hemorrhoids, overweight, hypertension, hypotonia, atherosclerosis, chronic heart failure, gout and some cosmetic procedures. The book [4] provides 116 recipes for the preparation of herbal remedies from herbal teas mixed with Tea mushroom culture liquid. These mixtures are also liquid and are used for the prevention and treatment of various diseases.

So, nowadays, non-prescription medication for prophylactic purposes is used in liquid preparations - mixtures: herbal tea / infusion and edible sugar (sucrose) sweetened black or green tea infusion fermented with the natural association of Tea mushroom zoogleja. Mixtures of herbal teas / infusions and Tea mushroom culture fluids are believed to have a mutually enhancing effect on therapeutic-prophylactic efficacy.

There are no reports of dry therapeutic / prophylactic preparations of this type.

The preparation of the following liquid preparations has a number of disadvantages: relatively long cooking time, short shelf life, risks of non-compliance with sanitary safety standards for fermentation and storage of liquids, unstable quality due to instability of the Natural Association of Tea Fungi and consequently both technological process and finished product. quality, chemical and microbiological composition variability.

The long cooking time is mainly due to the slow fermentation process of the Natural Tea Fungus Symbiotic Association, which ranges from 3 days to 14 days, not including the maturation time of the product.

The shelf-life of the finished liquid product is short, as the herbal tea component can be stored at + 4 ° C for up to 2 days without loss of activity, while the Tea Liquid Culture Component changes its quantitative composition due to the action of microorganisms. Thus, within a few days, the culture fluid component of the Tea Mushroom may not meet the prescription requirements of the preparation, i.e. ensure sufficient efficacy of the product.

These disadvantages can be overcome by dehydrating the liquid components to form dry preparations. Such concentrates are rehydrated by dissolving them in drinking water or other suitable liquid just before use. All operations of the technological process (dewatering, homogenization, packaging, etc.) must be carried out under industrial conditions. The user is able to store only dry formulations at home, which have a shelf life much longer than the liquid formulations, provide constant quality during the manufacturing process, significantly reduce health risks and increase safety.

Revelation of the Invention

The present invention relates to the preparation of a curative-preventive preparation from a mixture of fermented culture liquid of herbal teas and sweetened black or green tea.

In contrast to the known process for preparing mixtures of such liquids, the present invention provides for the mixture to be made up of dry components or to dewater the whole mixture.

For this purpose, herbal teas and fermented culture liquid of sweetened (sucrose 1-20%) black or green tea are intended to be dewatered. Liquids are dewatered using a spray or lyophilization chisel, bearing in mind that the latter dehydration method is more gentle in preserving biologically active and curative substances. Drying modes may be used as described in Invention P-13-62 [5]. Medicinal teas and culture fluid fermented with the Symbiotic Association of Tea Mushroom can be dewatered individually and form a mixture of the resulting powders.

Where a mixture of herbal teas and Tea mushroom cultures requires a post-ripening maturation period, the matured liquid must be dewatered.

Analysis of the state of the art shows that at present only the natural association of herbal tea is used for the preparation of herbal preparations containing herbal tea. However, other zoogleias, such as the Indian Sea Rice [7] and the Tibetan Milk Fungi, are also known to exist. 8], Kefir fungus zoogle [9], containing microorganisms and their associations, also produces preventive and therapeutically effective products.

The present invention also contemplates the use of these germs natural microorganisms or artificially selected other microorganisms used in food fermentation and their associations for the fermentation of sweetened herbal teas or herbal / fruit juices for the purpose of forming mixtures of fermented culture liquid and herbal teas.

Examples of realization of the invention

Basic recipes of the medicinal product are taken from sources [1] and [3]. All conversions are made in such a way that the proportions of the components of the herbal teas remain unchanged.

Example 1:

Preparation for the treatment of cardiovascular diseases

Prepare a mixture of herbs in the following ratios (Book [1], p. 334):

Lily of the valley leaves 2 parts - 5g

Hawthorn fruits 2 parts - lOg

Valerian root Part 1 - lOg

Shepherd's shoulder blades 2 parts - 1 Og parts - 35g

Take 5 volumes of this mixture and prepare the infusion by pouring the mixture on 1L of boiling water. After retraction, drain. To the chilled infusion add 1L of green tea culture medium fermented with natural microorganisms of Tea, Indian seaweed or milk mushroom. The resulting mixture is frozen to -20 ° C and placed in a lyophilization chamber for sublimation of existing ice. The working chamber pressure is maintained at a maximum of 12 Pa (92 mTorr). The heat to the drying product is added slowly, calculated so that at the end of the process the temperature of the preparation does not exceed + 45 ° C. The moisture content of the dried product must not exceed 10%. The resulting material is homogenized in a so-called hermetically sealed package. It can be tableted. The powder is used in 1 tablespoon with 1 glass of water - 2 times a day.

Example 2:

Preparation for the treatment of atherosclerosis

Prepare a mixture of herbs in the following ratios (Book [3], 136, Recipe 2)

Meadow clover flowers 2 parts - 5g

Mint leaves 2 parts - 5g

Healing Dandelion Root Part 1 - lOg

Veronica leaflets 1 part - 5g

Ornamental oregano leaves 1 part - 5g parts - 30g

Take 4 volumes of this mixture and pour over IL of boiling water. Allow to infuse for 1 hour and drain. This decoction is mixed with IL fermented culture fluid with Tea mushroom and left to stand for 3 days. The mixture is then frozen to -20 ° C and placed in a lyophilization chamber for ice sublimation at a pressure of 12 Pa (92 mTorr) or less. The heat to the drying object is supplied slowly by calculation so that at the end of the process the temperature of the preparation does not exceed + 45 ° C. The moisture content of the dried product is not more than 10%. The resulting material is homogenized and sealed. The product can be tableted. The preparation is used as follows: 1 teaspoon of powder 4 times a day. For preparation, drink 1 cup water.

Example 3:

Preparation for lowering blood sugar

Prepare a blend of herbs in the following ratios (book [1], p. 337): Green bean sprouts 2 parts - 10g part - 5g 1 part - 5g 1 part - 5g 1 part - 5g

Bark skin

J

Birch leaves Blueberry leaves Mint leaves - 30g

Take 25g of this mixture and make IL infusion / decoction. This infusion / decoction is cooled to -20 ° C and dried in a freeze-drying oven to a moisture content of not more than 10%. The resulting material is then homogenized and mixed with a powder obtained by lyophilizing green or black tea culture medium fermented with natural or artificial microorganisms. The herbal and sweet tea culture liquid lyophilized powders are mixed in a ratio of 1: 4. A mixture of these powders can be made into tablets. The powder should be taken with one tablespoon 3 times a day for 20 to 30 minutes before a meal.

Used sources

1. Rubīne H., Eniņa V. (2004) Medicinal plants. Riga, Zvaigzne ABC, page 344

2. Dufresne C., Famworth E. (2000) Tea, Kombucha and health: a review. Food Res Int, 33: 409-423.

3. HeyMtiBaKHH Η. Π. (2007) HafiHMH rpn6. ΠρΗροΑΗΒΐη ņenHTejiB - ΜηφΒΐ h peajīBHOCTB. CaHKT-IIeTep6ypr, KLa-bo 160 ετρ.

4. ΠοκροΒοκΗΗ E. (2007) TanHBin rpn6. 116 takesOB οτ Bcex 6ojie3Hefi. MocKBa, Fbnbo «Acc-IlehtHTp, 64 οτρ.

5. Semjonovs P., Daņļevičs A., Upīte D., Deniņa I., Auziņa L. LV patent application 10 "Process for the production of dry concentrates of fermented beverages", P-13-62, 14.05.2013.

6. She I., Semjonov P., Linde R., Denina I. (2013) Current evidence on the physiological activity of kombucha fermented beverages and expected health effects. J Med Food (in press).

7. Marsh A.J., O'Sullivan O., Hill C., Ross R.P., Cotter P.D. (2013) Sequence-based 15 analysis of microbial composition of water kefir from multiple sources. FEMS

Microbiol Lett, 348: 79-85.

8. Shao D., Yang B., Shi J., Wu R., Zhang, X. (2008) Mechanism of fermentation and antibacterial activity of 'Tibetan mushroom' milk. Trans Chin Soc Agrie Eng, 24: 269272.

9. Guzel-Seydim Z.B., Kok-Tas T., Greene A.K., Seydim A.C. (2011) Review: Functional properties of kefir. Crit Rev Food Sci Nutr, 51: 261-268.

Claims (5)

Claims A medicament-prophylactic preparation comprising an extract / decoction of a medicinal herb composition and black or green sweetened tea fermented with natural or artificial associations of microorganisms, characterized in that the preparation is dehydrated. Preparation according to claim 1, characterized in that it contains mixed dehydrated medicinal herb extracts / decoctions with fermented and dehydrated black or green tea culture liquid. A process for the preparation of a medicament-prophylactic preparation comprising the following sequential steps: (i) preparing infusions / concoctions of the herbal composition; (ii) addition of fermented sweetened black or green tea culture liquid with microorganisms or associations of microorganisms to the infusion / decoction obtained and cooled in the previous step; (iii) lyophilization of the resulting mixture to a moisture content of not more than 10% calculated. The method of claim 3, wherein the step of step (i) comprises the following sequential steps: (ii) cooling and drying the resulting infusion / decoction in a lyophilization dryer to a moisture content of not more than 10%; (iii) homogenising the resulting material and mixing with the powder obtained by lyophilization of a fermented green or black sweetened tea bovine liquid by natural or artificial association of micro-organisms. The method of claim 3 or 4, wherein the resulting mixture is tableted.