Procedure for the production of a food product or a precursor thereof, food product or precursor the

专利摘要:

公开号:ES2622115T9
申请号:ES15176511.2T
申请日:2015-07-13
公开日:2018-01-02
发明作者:Peter Liebert；Malaika Fischer；Klaus Pieczonka
申请人:Erdinger Weissbrau Werner Brombach & Co KG GmbH；
IPC主号:

专利说明:

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PROCEDURE FOR THE PRODUCTION OF A FOOD PRODUCT OR A PRECURSOR OF THE SAME, FOOD PRODUCT OR PRECURSOR OF THE SAME AND CORRESPONDING USES
DESCRIPTION
The present invention relates to a process for the production of a food product or a precursor thereof according to claim 1, a food product or a precursor thereof according to claim 9 as well as the uses according to claims 10 and 11 .
Vitamin B12 plays an essential role in cell division, hematopoiesis, nervous system function, in mental abilities as well as in the metabolization of carbohydrates, fats and proteins. Therefore, in the case of a vitamin B12 deficiency, considerable metabolic disorders or other bodily alterations can occur, such as a decreased energy metabolism or an altered immune system.
Therefore, a sufficient supply of the human or animal body with vitamin B12 represents an important requirement for health and functional capacity.
Definitions
The term "food product" or "food" means according to the invention all substances and products that the expert considers as such. Thus, "food product" may comprise all substances and products that are suitable for human and / or animal consumption, and preferably have a nutritional effect. In particular, the term "food product" in the context of this invention may comprise: a food product containing cereals, a bar containing cereals, a product of malt extract, breakfast cereals, a bakery and pastry product, a dairy product, a yogurt, a drink, a non-alcoholic beverage, a beer, a non-alcoholic beer, a wheat beer, a non-alcoholic wheat beer, a beverage mixed with beer, a fermented beverage with a yeast, a beverage not fermented with a yeast and / or concentrates of the previous food products. A precursor of the food product according to the invention, in particular of the beverage, may in particular be a sour matter, a macerated mixture and a must. In the context of this application, the term "non-fluid" in relation to a food product comprises a solid, pasty, paste-like, gel-like or similar consistency of a food product.
Vitamin B12 is a generic term for a series of structurally similar, water-soluble compounds, with biological effect, the so-called corrinoids. Due to the complexly bound cobalt atom they are called cobalamines. The expert considers as biologically active forms of vitamin B12: methylcobalamin, deoxyadenosylcobalamin, hydroxycobalamin and sulfitocobalamin. Of these, methylcobalamin and deoxyadenosylcobalamin are considered the most biologically effective or active forms. From this group, cyanocobalamin can only be obtained artificially, that is to say synthetic.
In addition to these active vitamin B12 forms there are also so-called inactive analogs. These are also called pseudovitamin B12, because although they have a chemical structure similar to that of true vitamin B12, they eventually do not display any vitamin effect for the human or animal body. They are not suitable to fulfill the physiological tasks of vitamin B12 in the body. They can also block the absorption and metabolization of biologically active vitamin B12.
By pseudovitamin B12 is understood in the context of this particular application 7-adenynyl-cyanocobamide.
In the context of this application, the definition of the term "vitamin B12" is limited to the active forms of vitamin B12 or its precursors in the human or animal organism. In addition, the term "vitamin B12" in the context of this application is limited to forms of vitamin B12, which can be generated microbiologically. Since the cyanocobalamin mentioned above can only be generated synthetically and therefore does not represent a "natural" vitamin B12, this form of vitamin B12 is not encompassed by the term "vitamin B12" in the context of this application.
Thus, the definition of the term "vitamin B12" in the context of this application is limited to the following species of vitamin B12: methylcobalamin, deoxyadenosylcobalamin, hydroxycobalamin and sulfitocobalamin.
The representatives of the group mentioned above are generally characterized by high bioavailability, so that they are suitable for better supply of the human or animal body with vitamin B12.
In the context of this application, the term "bioavailability" is understood as the resorption of the nutritive substance (vitamin B12) from the gastrointestinal tract to the blood, thereby reaching the systemic circulation and therefore being available to cells / organs. . Moreover, it refers to the definition of the term "bioavailable" or "bioavailability" in paragraph [0013] of the description of the publication for international patent application information WO 2012/109 324 A1. In this way reference is made in its entirety to the last mentioned document.
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For the determination of bioavailable vitamin B12 a detection analysis was used based on the so-called ADVIA system. This bioavailability detection is based on the so-called intrinsic factor (IF, Intrinsic Factor) and is used for example for the detection of bioavailable vitamin B12 in the blood. Vitamin B12 is absorbed in the last part of the small intestine (ileum) by means of intrinsic factor (IF = protein that is secreted in the parietal cells of the stomach mucosa). In the context of this test, vitamin B12 not bound to IF is defined as non-bioavailable, since it does not reach the bloodstream and along with this does not reach the corresponding tissue.
In this application, the ADVIA Centaur VB12 test (111659 Rev. N, 2008-09; VB12 2/12) was used to detect bioavailable vitamin B12. This is a competitive immunoassay that employs direct chemiluminescence technology. In this regard, vitamin B12 competes in the sample with vitamin B12 labeled with acridinium ester in a Lite reagent for a limited amount of purified IF, which is covalently bound to solid phase paramagnetic particles. In this test, the release agent (sodium hydroxide) and DTT are used to release vitamin B12 from endogenous binding proteins in the sample. The added cobinamide prevents a new binding after the addition of the solid phase to the sample.
To determine the (total) concentration of vitamin B12, which comprises all forms of vitamin B12, that is, bioavailable and non-bioavailable forms, the r-Biopharm AOAC-Methode n measurement method is used in the context of this application. 101002. Alternatively, the "Fresenius AOAC-Methode No. 952.20" method can be used to determine the total concentration.
In relation to a yeast product, according to the invention, the term "autolysate" means a mostly liquid nutritive substrate, which is obtained by dissolving the baker's yeast cells, fodder yeast (protein yeast) and / or in particular of brewer's yeast by enzymes of the cell itself.
In relation to a yeast product, according to the invention, the term "extract" means a powder, gel or paste product from yeast autolysing (generated by means of own yeast enzymes) or yeast hydrolyzate ( generated by foreign enzymes) with a high dry matter content of amino acids (for example from 30 to 50%), carbohydrates (for example from 20 to 30%) and vitamins (in particular: group B: thiamine, riboflavin , nicotinic acid). In general, a yeast extract is produced, at least partially releasing a yeast autolysate or hydrolyzate from the insoluble cellular components, concentrating it and, if necessary, drying it by spraying. Normally, a yeast extract has a dry substance content of 70 to 80% in the case of a paste-like consistency and 95 to 97% in the case of a powder consistency.
In relation to a yeast product, according to the invention, the term "dried form" means any form of a yeast, which has a water content of at most 5%, preferably at most 2%, in particular as 1% maximum In particular, this means a dried yeast in the form of flocks or powder or a lyophilized yeast.
The term "sour matter" is assigned in the context of this invention the usual definition, common in the field of beer manufacturing technology. This is understood in particular as a nutrient medium treated in a microbiological manner, preferably with lactic acid bacteria, for the decrease in pH, in particular a macerated mixture and / or must.
In the context of this application, the terms "macerated mixture", "must" and "last wash water" means substrates in particular, which the expert knows with this same designation of the brewing process. However, the terms are not necessarily limited according to the invention to this, but may also refer to similar substrates, that is to say precursors, as regards other beverages or other food products, such as for example macerated whiskey blends. In particular, according to the invention, the must can be produced from a macerated mixture according to the invention, as defined herein.
Preferably, the term "macerated mixture" may be limited according to the invention to a macerated mixture, which was produced using a substrate containing carbohydrates or a mixture of substrates containing carbohydrates. In this regard, the substrate containing carbohydrates or the mixture of substrates containing carbohydrates has a percentage of brewery malt of at least 80% by mass, preferably at least 90% by mass, preferably at least 95% by mass, preferably at least 98% by mass, preferably at least 99% by mass, in particular about 100% by mass.
In particular, the term "macerated mixture" may be limited according to the invention to a macerated mixture, which was produced using brewer's malt, in which the brewer's malt has a wheat malt percentage of at least 50% by mass, preferably at least 52% by mass, in particular at least 55% by mass. According to the invention, the term "brewer's malt" includes malts of one type and also mixtures of different types of malts.
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In addition, the term "must" may be limited according to the invention to a must, which was obtained from a macerated mixture, which was produced using brewer's malt with a percentage of wheat malt of at least 50% by mass, preferably at least 52% by mass, in particular at least 55% by mass.
The term "bitter substances of hops" in the context of this application means all bitter substances known to the expert of hops and hops resins. To these belong both soft resins and hard resins, including bitter acids, in particular acids a and p acids, and known derivatives of these resins and acids, in particular their oxidation products.
The term "free of bitter substances of hops" with respect to a medium (for example nutritive medium or yeast product) in the context of this application means the total absence of bitter substances of hops in this medium.
The term "essentially free of bitter hop substances" with respect to a first nutritive medium in the context of this application means a content of bitter hop substances of at most 15%, preferably at most 10%, preferably as maximum 5%, in particular maximum 2%, with respect to the content of bitter substances of hops, which presents a must of the beginning of the usual fermentation in the manufacture of beer for a fermentation with a yeast of low fermentation or high fermentation with bitterness units (EBC method) in the range of 15 to 38, preferably 20 to 35. In this regard, according to the invention, the above-mentioned percentage data can also be used for each individual substance in the group of substances bitter hops (for example humulona or lupulona).
The term "essentially free of bitter hop substances" with respect to a yeast product in the context of this application means a content of bitter hop substances of at most 20%, preferably at most 15%, preferably as maximum 10%, preferably a maximum of 5%, in particular a maximum of 2%, with respect to the content of bitter hops, which a low fermentation or high fermentation industrial yeast presents in a brewery, in particular a fresh harvest yeast of first, second or third phase, which was collected during a fermentation of a must in the manufacture of beer with bitterness units (EBC method) in the range of 15 to 38, preferably 20 to 35. In this regard, according to the invention, the above-mentioned percentage data can also be used for each individual substance in the group of bitter hop substances (for example humulona or lupulona).
Similarly to the above definitions, in the context of this application the term "bitter substances of hops ... eliminate totally or essentially totally ..." also has to be understood with respect to a yeast or a yeast product.
The object of the invention may refer to the production of alcoholic and non-alcoholic beverages in the brewery, in particular beer, and the corresponding products. In the context of this application, to the terms "first wort", "bake", "keep warm", "hot cloudy", "fermentation start temperature", "selected yeast", "harvest yeast", " washing of the yeast ”,“ process to give a drink ”,“ acidification of the must ”,“ acidification of the macerated mixture ”etc. They are then assigned in each case the meaning that an expert in the field of beverage production, particularly in the field of beer production, usually assigns to the respective technical term or activity. The analogue applies to the use of terms for objects or activities within this application, which refer to the production or treatment of solid or pasty or gel-like food products and the corresponding products.
By "treatment" or "treating" with lactic acid or yeast bacteria, in the context of this application it is understood each type of partial or complete metabolization of nutritional substances from a nutritional medium, in particular a partial or complete fermentation, by bacteria of lactic acid. In addition, "treating" can be any type of contact or contact of microorganisms, preferably lactic acid bacteria or yeast, in particular lactic acid bacteria and brewer's yeasts provided according to the invention in this application, with a nutrient medium .
The term "lactic acid bacteria" within the meaning of this application comprises each species and state of lactic acid bacteria, ie any species or subspecies or any strain, provided that it is not otherwise limited in this application. In addition, this term comprises live and / or dead bacterial cells, in particular live bacterial cells. The DSMZ numbers indicated in this application serve only for an unequivocal identification of the bacterial species or subspecies used according to the invention. However, the invention is not limited to the DSMZ as the sole reference source for these bacterial species or subspecies used according to the invention.
According to the invention, "wheat beer" means a high fermentation beer with a percentage of wheat malt of at least 50% by mass, preferably at least 52% by mass, in particular at least 55% by weight. mass, in bulk material or in the substrate containing carbohydrates.
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By the term "alcohol free" with respect to a food product, beverage or beer or other product mentioned in this application according to the invention is meant an ethanol content in the product of 0 to less than 1.2% by volume, preferably of 0 to less than 1.0% by volume, preferably 0 to less than 0.5% by volume, preferably 0 to less than 0.3% by volume, preferably 0 to less than 0.1% by volume, in particular about 0% by volume.
In the context of this application, the indication "approximately" or the like means a relative deviation from the respective reference value of a maximum of 10%, preferably a maximum of 5%, preferably a maximum of 3%, in particular 1% maximum
The volume or volume percentage data used in this application always refers to the temperature or temperatures, which an expert would normally assign to the fluid or mixture to which they refer for the respective purpose of use or in the respective process step, provided that a temperature is not explicitly indicated.
All the masses and mass concentrations indicated in the application refer in each case to the dry matter of the substance in question.
State of the art
EP 0 545 139 B1 discloses a malt beverage, which has an unfermented malt broth with a primitive content of between 2 and 15%. This malt beverage may be slightly hopped and has a cyanocobalamin content in the range of 5 to 30 micrograms per liter.
EP 824 152 B1 describes the production of natural vitamin B12 in relatively high concentrations (> 0.1% by weight) using Propionibacterium freudenreichii.
Similarly, GB 793 467 A refers to the production of preparations, which have a high activity of vitamin B12, in particular by the cultivation of a certain type of Propionibacterium, in particular P. freudenreichii or P. shermanii. In this sense, a process for producing a physiologically active preparation of vitamin B12, which is free of variants of inactive pseudovitamin B12 or inactive vitamin B12, is disclosed.
Similar lessons can be deduced in addition to documents GB 925 526 A and GB 1 007 972 A.
US 6 492 141 B1 refers to the industrial production of vitamin B12 using Propionibacterium.
US 2006/0 051323 A1 discloses a food, which has particles, which has a microbial biomass and a solid carrier, in which the biomass contains vitamin B12. In this regard, the biomass may comprise, for example, Propionibacterium, preferably P. freudenreichii. The biomass generated in this way can be used as a food additive in spray-dried form.
WO 2012/143 469 A1 discloses a food product in the form of a bar, containing solid particles, composed for example of cereal grains, as well as vitamin B12 in the form of different cobalamines.
WO 2009/124 529 A2 discloses a process for the production of a soft drink, which is achieved with microbiologically formed cobalamin by additional inoculation with a layer of microorganisms that synthesizes cobalamin. In this regard, as species of microorganisms that synthesize cobalamin, Torulopsis glabrata, Lactobacillus lactis (lactis) and Kluyveromyces lactis are especially preferred.
JP 5814629 2 A teaches the microbial generation of vitamin B12 in high yield using Propionibacterium freudenreichii and Propionibacterium shermanii.
Unpublished patent application DE 10 2013 100891.7 discloses a process for the production of sour matter, a macerated mixture, a must, a beverage, a food product, a soaking water and a malt and the corresponding products. In this regard, the products contain vitamin B12, which is bioavailable at least in a high percentage to the human and / or animal body.
The publication for patent application information EP 2 548 948 A1 discloses a product, which can be obtained by lactic fermentation of a substrate by a strain of the species Lactobacillus plantarum, in particular FERM ABP-11349 or FERM ABP-11350, which can reach a cell number of 108 KBE / g in an orange or pure grapefruit juice.
Publication for patent application information WO 2013/084 052 A1 discloses a product, which may
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Obtained by lactic fermentation of a substrate by a strain of the species Lactobacillus reuteri as a generator of vitamin B12, selected from the group consisting of DSM 23877, DSM 23878, DSM 23879 and DSM 23880.
The publication for patent application information WO 2014/118 191 A1 discloses a process for the production of a food product with the steps of providing a macerated mixture or a must or a final wash water as the first nutrient medium; and of treating the first nutritional medium with lactic acid bacteria of the Lactobacillus coryniformis species, of the Lactobacillus backii species (DSMZ No. 18080), of the Lactobacillus plantarum species or of the Lactobacillus fermentum species (DSMZ No. 20052) or with a mixture of lactic acid bacteria from at least two of these species.
However, it would be desirable that the amount or concentration of vitamin B12, which is contained in the products generated with the last mentioned procedure could be further increased.
Reference is hereby made in all its content to the unpublished patent application DE 10 2013 100891.7, so that all its disclosure, in particular the effects and the technical characteristics mentioned therein, becomes part of the disclosure of this application and the invention described herein.
Object of the invention
The objective of the present invention is to provide an improved process for the production of a food product or a precursor thereof, in particular of a sour matter, of a macerated mixture, of a must, of a beverage or of a non-food product. fluid, and the corresponding food product or a precursor thereof, in which this food product or already a precursor thereof is suitable for improving the supply of vitamin B12 from the human and / or animal body in the case of ingesting this food product or a precursor to it.
An aspect of the present invention is to provide a food product or a precursor thereof, which contains an increased amount or concentration of vitamin B12.
One aspect of the present invention is to provide a food product or a precursor thereof that has been produced naturally and / or whose raw materials are admissible according to the German purity law or correspond to the German purity law.
A further aspect of this invention is to implement the previously defined objective and / or at least one of the aspects defined above in a technically simple and economical manner, in particular with the equipment conventionally present in a brewery.
Summary of the invention
The object according to the invention is achieved by the objects of claims 1 to 13 as by the objectives defined below.
From the point of view of the technique of the process, the objective according to the invention is achieved by a process for the production of a food product or a precursor thereof according to claim 1. In this regard, the process has at least the following stages:
(a) providing a first nutritional medium, preferably a macerated mixture or a must, in particular a first must, or a last wash water; Y
(b) treating the first nutrient medium with lactic acid bacteria of the Lactobacillus coryniformis species, in particular of the Lactobacillus coryniformis subsp subspecies. coryniformis (DSMZ No. 20007), of the species Lactobacillus backii (DSMZ No. 18080), of the species Lactobacillus plantarum (preferably DSMZ No. 2601 or 2648 or 13273), in particular of the Lactobacillus plantarum subsp. plantarum (DSMZ No. 20174) or Lactobacillus plantarum subsp. argentoratensis (DSMZ No. 16365), or of the species Lactobacillus fermentum (DSMZ No. 20052) or with a mixture of lactic acid bacteria from at least two of these species or subspecies.
In this regard, the treatment according to step (b) takes place in the presence of a yeast product, in which the yeast product contains an extract, an autolysate and / or a dried form of a yeast or is composed of an extract , an autolysing and / or a dried form of a yeast. According to the invention, the yeast product can also be or contain any mixture of an extract, an autolysate and / or a dried form of a yeast. The yeast product is preferably present in a mass concentration in the range of> 0.2 and <20 g / l with respect to the first nutrient medium.
By means of the treatment of the first nutritional medium with the lactic acid bacteria mentioned above, a medium, in particular a sour matter, containing vitamin B12 is obtained.
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Surprisingly, by the presence of a yeast product or a combination of the yeast products described during the treatment of the first nutritive medium with lactic acid bacteria of said species, the amount and / or mass concentration of vitamin B12 generated in The first nutritive medium.
In particular, from an addition or mass concentration of the yeast product of approximately 0.2 g / l (with respect to the first nutritional medium) an increase in the amount generated and / or mass concentration of vitamin B12 can be observed, also when the yeast product does not contain vitamin B12 as such. In this regard, the additionally generated amount of vitamin B12 increases with the mass concentration of the yeast product present during the treatment at least over a certain concentration range in approximately linear fashion.
Beyond a mass concentration of the yeast product of approximately 20 g / l (with respect to the first nutritive medium) there is a strong formation of sediments in the reaction vessel, and quality depletions can occur in the food product (or a precursor thereof) generated in terms of smell and taste. This can allegedly be attributed to an excessive accumulation of cellular material and its degradation products.
When the yeast product is a dried yeast, in the case of high additions, in particular in the case of additions beyond 20 g / l, the development of an unpleasant odor may occur. This can allegedly be attributed to the enhanced release of fatty acids and / or their degradation products. In addition, the technical implementation of the claimed process in the case of using large amounts of yeast products, in particular in the case of mass concentrations beyond 20 g / l, becomes less and less profitable.
According to the invention, the first nutrient medium can be, for example, a nutrient broth, a macerated mixture, a must, preferably a first must, or a last wash water.
In particular, with the use of macerated mixture or must as the first nutritional medium, the applicant has surprisingly established that the lactic acid bacteria used according to the invention in such a medium and precisely in the presence of a yeast product generate vitamin B12 of increased manner and therefore are suitable for generating vitamin B12. Furthermore, it was established that vitamin B12 generated by means of the lactic acid bacteria used according to the invention is also bioavailable within the meaning of this application.
In the case of using the method according to the invention, an even greater generation can be achieved in terms of the amount of vitamin B12, in particular bioavailable vitamin B12, apparently without a "change" in the metabolism of lactic acid bacteria. provided according to the invention to the generation of unwanted substances. Such a change is known for example by lactic acid bacteria of other species, such as, for example, Lactobacillus reuterii.
Advantageous embodiments of the process according to the invention are the subject of the dependent claims.
Thus, the first nutritional medium may be free or essentially free of bitter substances of hops; and / or the yeast product be free or essentially free of bitter hop substances.
The first nutritive medium and / or the yeast product can be extracted from the brewing process. In particular, the first nutritive medium may be an extracted must or must from the beginning of fermentation. In addition, the yeast product may be a selected yeast, for example absorbed from hopped must, or a harvest yeast, for example from the first, second phase or later. For these cases, the inventors have discovered that in the first nutritional medium and / or in the yeast product it appears that inhibitory substances may be contained, which can be harmful to generate vitamin B12 by means of the proposed species of lactic acid bacteria. In this sense it is probably the bitter substances of hops.
According to the inventors' knowledge, for example, by individual or multiple washing of the yeast product with water, in particular drinking water or beer water, the bitter substances of hops can be completely or totally eliminated from the yeast product. The use of a yeast product of this type, released from bitter hop substances in the process according to the invention leads to an increase in the generation of vitamin B12.
Similarly, an at least partial inhibition of the generation of vitamin B12 could be established in the process according to the invention, when the first nutritive medium was not free or not essentially free of bitter hop substances. Therefore it is advantageous to use a macerated mixture or non-hopped must, for example of a first must or must extracted or at the beginning of the non-hopped fermentation, as the first nutritional medium, which are free of bitter substances of hops.
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In addition, the yeast product can be obtained from a high fermentation or low fermentation yeast of the Saccharomyces genus, in particular of the Saccharomyces cerevisiae species or of the Saccharomyces carlsbergensis species. In this regard, the yeast is preferably a selected yeast or a crop yeast of the brewing process. In addition, bitter hop substances are totally or essentially eliminated from the yeast or the yeast product, preferably by means of a single or multiple washing of the yeast or yeast product with water, in particular with drinking water or beer water. .
By obtaining the yeast product of a yeast of high fermentation or low fermentation common in the manufacture of beer, in particular of a harvest yeast, in the case of performing the process according to the invention in a brewery a source is available economical and in terms of the virtually unlimited quantity for the raw material of the yeast product.
In addition, studies have shown that a yeast product obtained using said yeasts has an especially positive effect on the generation of vitamin B12 according to the process according to the invention.
Additionally, the procedure may also present the steps of:
(e) providing a second nutritional medium, preferably a macerated mixture or a must, in particular an extracted must; Y
(f) mix the medium obtained in step (b) with the second nutritional medium.
By mixing the medium obtained in step (b) with a second nutritional medium, preferably with a macerated mixture or a must, a macerated mixture or biologically acidified must can be generated by a simple additional process step. The expert knows the technological advantages of the biological acidification of the macerated mixture or the must. Beyond the conventional advantages, the process according to the invention also allows obtaining a macerated mixture or must with an increased content of bioavailable vitamin B12.
When a macerated mixture or must is used as the second nutritional medium, it is advantageously achieved that the generated vitamin B12 is conserved essentially quantitatively and is not absorbed again or metabolized by lactic acid bacteria. In addition, vitamin B12 is still bioavailable in an essentially total manner or at least in a high percentage. Therefore a macerated mixture or must can be generated, which has a considerably increased vitamin B12 content with respect to the macerated mixtures or conventional musts, without being excessively acidified.
Thus, a macerated mixture generated according to the invention can have a pH value in the range of 4.5 to 5.7, preferably 4.9 to 5.3. A must generated according to the invention may have a pH value in the range of 4.2 to 5.7, preferably 4.6 to 5.0.
The adjustment of the pH value of the macerated mixture or must to the indicated values leads to technological advantages, such as, for example, better taste stability, foam stability and a lighter color of beer.
The procedure can also present the stages of:
(i) preferably clarifying the medium obtained in step (b) or (f),
(k) cook or keep warm and preferably add hops to the medium obtained in step (f) or (i);
(l) at least partially removing the hot turbid from the medium obtained in step (k); Y
(m) preferably adjust the temperature of the medium obtained in step (l) at a fermentation start temperature.
By using steps (i) to (m) the macerated mixture or biologically acidified must according to the invention can be further processed to give a must for the extraction and initiation of fermentable fermentation, which also has an increased content of bioavailable vitamin B12 .
Thus, the procedure can also present the stage of:
(p) process the medium obtained in one of the stages (b), (f), (k), (l) or (m) to give a beverage, preferably treating this medium with a yeast of the genus Saccharomyces, in particular with the Saccharomyces cerevisiae species or the Saccharomyces carlsbergensis species.
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The precursors obtained in the different process steps can be further processed according to the invention in a conventional manner, for example by alcoholic and non-alcoholic fermentation, to give a beverage, which also has an increased content of bioavailable vitamin B12. This beverage can be in particular: an alcohol-free beverage, a beer, in particular an alcohol-free beer, a wheat beer, in particular an alcohol-free wheat beer, a beer-containing beverage, in particular a beer-mixed beverage, a drink fermented with a yeast or unfermented with yeast. The beverage according to the invention has an increased content of bioavailable vitamin B12.
Despite the additionally increased content according to the invention of vitamin B12 in the finished beverage, according to the knowledge of the inventors there is essentially no or no damage to the bioavailability or impoverishment in the additional process steps until the finished beverage. Accordingly, the same advantages of the first nutrient medium treated according to the invention, in particular of the sour matter generated, also apply to the beverage produced according to the invention, in particular for a beer and a non-alcoholic beer.
The procedure may also present the stage of:
(q) process the medium obtained in one of the stages (b), (f), (k), (l) or (m) or the beverage obtained in step (p) to give a non-fluid food product, in particularly solid;
wherein the medium obtained in one of the stages (b), (f), (k), (l) or (m) or the beverage obtained in the stage (p) is mixed with a precursor of the non-fluid food product .
The precursors obtained in the different process steps or the beverage can be further processed according to the invention in a conventional manner, for example by concentration and / or mixing with other components, to give a non-fluid food product, which also has an increased vitamin content. B12 bioavailable. This food product may in particular be: a food product containing cereals, in particular a bar containing cereals, breakfast cereals, a malt extract product, a bakery and pastry product, a dairy product, in particular a yogurt .
Accordingly, the advantages of the beverage produced according to the invention are analogously applicable to the non-fluid food product according to the invention explained above.
The mass percentage of water in the medium, which was obtained in one of the stages (b), (f), (k), (l) or (m), in the beverage obtained in stage (p) or in The non-fluid food product obtained in step (q) can be adjusted to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%.
Percentages of water greater than those indicated above do not guarantee the microbiological stability of the food product generated by the process according to the invention or of a precursor thereof. If the water content is adjusted by dehydration, transport and storage costs for the concentrated medium are reduced due to the reduction in volume.
In addition, the concentrated medium can be prepared at any place and regardless of the place of production taken by reconstitution to the original concentration or a desired concentration.
In addition, the concentrated medium has an increased viscosity with respect to the starting substance, which is advantageous in the case of using the concentrated medium for the production of food products. Thus, the concentrated medium can serve, for example, as a binder for granulated or powdery food product components.
Furthermore, it is advantageous that the mass percentage of water in the medium or the beverage generated according to the invention be adjusted to more than 0%, in particular more than 5%.
By adjusting a defined residual water content, dust formation is avoided during the processing or handling of the food product or the precursors thereof.
The object according to the invention is further achieved by the object of product claim 9. In this case a food product or a precursor thereof is claimed, which is produced by a process according to one of claims 1 to 8.
In this regard, the advantages mentioned in the description of the production process according to the invention are analogously applicable to a food product generated by means of this process or a precursor thereof, in particular a sour matter, a macerated mixture, a must , a beverage or a non-fluid food product.
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The object according to the invention is further achieved by the object of claims 10 and 11.
In these, the use of a yeast product is claimed in a process for the production of a food product or a precursor thereof, preferably in a process according to one of claims 1 to 8. In this regard, the process has at least the stages of:
(a) providing a first nutritional medium, preferably a macerated mixture or a must, in particular a first must, or a last wash water; Y
(b) treating the first nutrient medium with lactic acid bacteria of the Lactobacillus coryniformis species, in particular of the Lactobacillus coryniformis subsp subspecies. coryniformis (DSMZ No. 20007), of the species Lactobacillus backii (DSMZ No. 18080), of the species Lactobacillus plantarum (preferably DSMZ No. 2601 or 2648 or 13273), in particular of the Lactobacillus plantarum subsp. plantarum (DSMZ No. 20174) or Lactobacillus plantarum subsp. argentoratensis (DSMZ No. 16365), or of the species Lactobacillus fermentum (DSMZ No. 20052) or with a mixture of lactic acid bacteria from at least two of these species or subspecies.
In this regard, the treatment of step (b) takes place in the presence of the yeast product. In addition, the yeast product contains an extract, an autolysate and / or a dried form of a yeast. The yeast product may also be composed of an extract, an autolysate and / or a dried form of a yeast.
Furthermore, the use of a process for the production of a food product or a precursor thereof according to one of claims 1 to 8 to increase the bioavailability and / or the amount generated and / or the mass concentration of vitamin B12 is claimed, preferably of bioavailable vitamin B12, in the food product or in the precursor thereof.
The advantages mentioned in the description of the production process according to the invention are analogously applicable to the uses according to the invention including its specified embodiments. In addition, all the features disclosed in relation to the process according to the invention can also be combined with the use according to the invention.
In this regard, the yeast product may be present in a mass concentration in the range of> 0.2 and <20 g / l with respect to the first nutritional medium.
In addition, the first nutritional medium may be free or essentially free of bitter hops. Additionally or alternatively, the yeast product may be free or essentially free of bitter hop substances.
Alternatives and further description of the invention
The invention is not limited to the use of Lactobacillus coryniformis, in particular Lactobacillus coryniformis subsp. coryniformis The production processes as well as the products described above can alternatively be carried out or produced also with lactic acid bacteria of the Lactobacillus backii, Lactobacillus plantarum or Lactobacillus fermentum species or with a mixture of lactic acid bacteria of at least two of these species or of the subspecies disclosed. In this way, the advantages and properties described above are similarly implemented.
According to the invention, the mass concentration or content of the yeast product with respect to the first nutritional medium may also be limited to the range of more than 0.2 to less than 10 g / l. By choosing the upper limit of 10 g / l, sediment formation in the reaction vessel is reliably avoided.
In addition, the mass concentration or content of the yeast product with respect to the first nutritional medium, in particular in the dried form of the yeast, may also be limited to the range of more than 5 to less than 10 g / l. In this concentration range, a large increase in the generation of vitamin B12 is achieved, in which the aforementioned disadvantages of increased yeast concentrations do not appear or only minimally.
If a yeast extract or a yeast autolysate is selected as a yeast product, then its mass concentration can be selected in the range of more than 3 to less than 15 g / l, to achieve a large increase in the generation of vitamin B12 and at the same time an acceptable quality of the resulting food product or its precursors.
In addition, in this case the mass concentration range can be limited to more than 0.2 to less than 4 g / l. In this concentration range there is already a significant increase in the generation of vitamin B12, in which the disadvantageous phenomena of the high mass concentration ranges are completely suppressed. In this interval the generation of vitamin B12 is also especially profitable.
On the other hand, for a yeast extract or a yeast autolysate, a range of
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mass concentration of more than 4 to less than 10 g / l. In this interval the increase in the generation of vitamin B12 is especially high, while the associated negative phenomena due to the high concentration of yeast product (if any) appear only minimally. Therefore, in this range a high yield of vitamin B12 can be achieved with an acceptable odor or taste quality of the resulting food product or its precursors.
Advantageously, a precursor of the yeast product, in particular a selected yeast or high fermentation or low fermentation crop yeast from the brewery, can be washed once or several times with water or other suitable substance. This takes place for example by suspending the yeast cells in the water and centrifuging. After discarding the supernatant, the washed yeast dough can be suspended again in water and then centrifuged again. The resuspend and centrifuge steps can be repeated as many times, until a desired degree of purity is achieved, in particular until the yeast is free or essentially free of bitter hop substances.
Advantageously, as the first nutritional medium, a first must is selected from the brewery, in which the first must in step (a) has an extract content in the range of 7 to 28%, preferably 10 to 22%, preferably from 12 to 19%, in particular from 14 to 16%.
The first must as the first nutritional medium is characterized by a high content of nutrients necessary for the lactic acid bacteria used in the process according to the invention. In addition, the first must is readily available and can be easily generated with the facilities of a conventional brewery.
In addition, a wide range of concentrations can be used in terms of the extract content of the first must, so that the procedure is flexible in its application.
The process according to the invention can also be used in the case of highly concentrated nutritional media, which are obtained, for example, in the high density process, obtaining the advantages associated with it, in particular a saving in volume and costs.
In an advantageous embodiment, the first nutrient medium is diluted with water, in particular beer water, before treatment with lactic acid bacteria such that the extract content of the resulting dilution is in the range of 5 to 10%, preferably 6 to 9%, in particular 7 to 8%.
By means of a dilution of the first nutrient medium, the optimum concentration of nutritional substances can be adjusted for the microorganisms used used in the process according to the invention.
In addition, the consumption of the first nutritional medium to be generated can be reduced.
The first nutrient medium can be inoculated with the lactic acid bacteria in an amount, so that the optical density (OD) of the first nutrient medium directly after inoculation is in the range of about 0.1 to 1.0 OD, preferably from 0.2 to 0.8, preferably from 0.3 to 0.7, preferably from 0.4 to 0.5 OD, in particular amounts to about 0.45 OD, in which the density measurement value Optics are measured at a wavelength of 620 nm and corrected for the influence of the first nutrient medium.
The inoculation of the first nutritional medium with the microorganisms used according to the invention in such a way that the aforementioned optical density (OD) or a corresponding cell density is adjusted at the beginning of the treatment, leads to a rapid conversion and therefore to a treatment time. advantageously short.
In addition, an optimal inoculation concentration of lactic acid bacteria leads to an optimal aroma profile with minimal concentrations of undesirable aromas or their total absence.
An optical density of the first nutrient medium directly after inoculation and, if necessary, homogenization of less than 0.4, preferably 0.3, preferably 0.2 and in particular 0.1 disadvantageously requires a too long duration of time until a high reaction rate of persecuted substances, of lactic acid bacteria is achieved.
On the contrary, an optical density of the first nutritive medium directly after inoculation and if necessary homogenization of more than 0.5, preferably 0.7, preferably 0.8, in particular 1.0 does not cause optimal growth conditions for lactic acid bacteria, for example due to retroinhibition.
Lactic acid bacteria can be found at the beginning of the treatment of the first nutritional medium, in particular during its addition to the first nutritional medium, according to step (b) in the log phase or growth phase.
An inoculation with microorganisms, which are in the log phase (logarithmic phase) or growth phase, advantageously leads due to the high activity of the microorganisms used to a rapid conversion of the
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First nutrient medium in sour matter.
The duration of the treatment according to step (b) can be between about 5 and 50 hours, preferably from 20 to 48, in particular from 30 to 44 hours, in particular from 36 to 42 hours.
The treatment time period provided according to the invention can be advantageously limited to the short durations indicated above. In this way, a first treated nutritive medium can be provided in the short term, in particular a sour matter. In particular, in the case of a treatment duration of less than 5 hours the yield of vitamin B12 and / or lactate is too low. On the contrary, in the case of a treatment duration of more than 50 hours, an additional increase in the bioavailable vitamin B12 generation is not achieved. In addition there is a danger of excessive acidification.
The treatment according to step (b) can be carried out at a temperature of the nutrient medium in the range of about 15 to 48 ° C, preferably 25 to 42 ° C, in particular 32 to 40 ° C, in particular 35 at 39 ° C, in particular from 36 to 38 ° C.
The treatment according to step (b) can advantageously take place over a wide temperature range. A choice of temperature between approximately 30 and 40 ° C creates optimal growth conditions for the microorganisms used, thereby shortening the necessary treatment time and obtaining an optimum quality of the resulting product.
The process may also have a stage, in which the first nutrient medium treated according to step (b) is sterilized.
By means of a final sterilization step it can be excluded that the lactic acid bacteria used according to the invention may have an undesired influence on the respective product in the case of additional use of the product, for example in the context of a production of food products or drinks, particularly in beer production.
Thus, in particular in the case of a use of yeast at a later procedural stage, their metabolic activities are not negatively influenced.
Accordingly, sterilization can take place with all means known to the expert. In this regard, the addition of sour matter to cooked or hot must is preferred.
The medium obtained in one of the stages (b), (f), (k), (l) or (m), the beverage obtained in stage (p) or the non-fluid food product obtained in stage (q) it can have a mass percentage of lactic acid in the range of about 0.1 to 1.0%, preferably 0.2 to 0.6%, preferably about 0.3 to 0.5%, in particular from about 0.35 to 0.45%.
By means of the presence of lactic acid in the indicated mass percentages, the medium generated according to the invention can be used, in particular sour matter, advantageously for the adjustment of a certain pH value, for example of macerated mixture or must. In this way, a pH value adjustment of corresponding food products or precursors thereof, in particular of macerated mixture or must, can be carried out naturally and in a manner corresponding to the purity law.
The second nutritional medium may have during the step (f) realization a temperature of at least 50 ° C, preferably at least 60 ° C, preferably at least 70 ° C, preferably at least 80 ° C, in particular at least 90 ° C, in particular at least 95 ° C.
By adding the medium obtained in step (b) to the second nutritional medium at an elevated temperature, an effective inactivation or sterilization of at least a part of the lactic acid bacteria in one stage is achieved. This eliminates a separate sterilization stage as well as the cost, time and energy effort associated with it.
The medium obtained in step (b) can be added in a volume percentage of 2 to 20%, preferably 5 to 15%, preferably 6 to 12%, preferably 7 to 11%, in particular 8 to 10% , with respect to the volume of the resulting mixture.
By adjusting a volume percentage of this type of sour matter in the resulting mixture an optimum pH value can be achieved for the macerated mixture or must, preferably a pH value of the resulting mixture in the range of 4.2 to 5.5, preferably 4.6 to 5.3.
The treatment of the first nutritional medium with lactic acid bacteria according to step (b) can take place under essentially anaerobic conditions, in particular under anaerobic conditions.
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Possibly, the choice of anaerobic conditions or essentially anaerobic conditions during the treatment of the nutrient medium with the lactic acid bacteria used according to the invention has a positive effect on the amount and / or bioavailability of the vitamin B12 generated.
Preferably anaerobic conditions occur by hermetic closure and / or gasification with CO2 or N2 or other known measures.
The food product generated according to the invention, in particular the beverage, may be in accordance with the German purity law or be produced exclusively from ingredients, which are authorized according to the German purity law for beer production. Thus, the raw materials of the food or beverage product according to the invention may be limited to the raw materials authorized according to the German purity law for the manufacture of beer, in particular barley malt, wheat malt and beer water as well as the microorganisms used according to the invention. Accordingly, according to the invention it is made possible for the first time to provide a food product, in particular a beverage, with available vitamin B12 in an increased mass concentration, which corresponds to the purity law.
The food product generated according to the invention may have a gel or paste consistency. A gel or paste consistency advantageously favors a faster or better resorption of the nutritional substances contained therein, in particular of vitamin B12, in the human or animal body. In addition, a gel or paste type consistency causes improved compatibility and an easy intake or handling capacity, for example during consumption during sports or leisure activities.
The food product generated according to the invention may have a mass percentage of vitamin B12 of at least 0.15 µg per serving, preferably at least 0.2 µg per serving, preferably at least 0.3 µg per serving, preferably at least 0.35 | ig per serving, preferably at least 0.4 | ig per serving, preferably at least 0.5 | ig per serving, preferably at least 0.6 | ig per serving, preferably at least 1.0 | ig per serving, in particular at least 1.5 | ig per serving of the food product, in which a portion of the food product has a mass of 20 g.
The higher the mass percentage of vitamin B12 in the food product according to the invention, the better the supply that can be obtained from the human or animal body with vitamin B12.
The food product generated according to the invention may have a mass ratio of glucose to fructose in the range of 1.7: 1 to 2.3: 1, preferably 1.8: 1 to 2.2: 1, preferably from 1.9: 1 to 2.1: 1, in particular about 2: 1. In this way the physiological effect is further improved.
The food product generated according to the invention may have a mass percentage of sodium ions of at least 20 mg per serving, preferably at least 25 mg per serving, preferably at least 30 mg per serving, preferably at least 40 mg per serving, in particular at least 50 mg per serving of the food product, in which a portion of the food product has a mass of 20 g.
The food product generated according to the invention may have a concentrated mass percentage of sodium ions in the range of 50 to 200 mg per serving, preferably 60 to 150 mg per serving, in particular 70 to 100 mg per serving, of the food product, in which a portion of the food product has a mass of 20 g.
By adjusting the mass percentage of sodium ions provided according to the invention the physiological effect of the food product is further improved, in particular the prevention of or the relief or reduction of muscle spasms, in particular in the case of the use of the food product according to the invention as sports food. Below the mass percentages of sodium ions indicated above its physiological effect is not sufficiently seen.
In this regard, a mass percentage of sodium ions of less than 200, preferably less than 55, in particular less than 50 mg per serving may, if necessary, have an insufficient physiological effect. On the contrary, a weight percentage of sodium ions of more than 100, preferably more than 120, in particular more than 135 mg per serving, has a laxative effect on the consumer.
P-glucan or additives containing p-glucan can be added to the food product according to the invention or to one of its precursors. The food product may have p-glucan in a mass percentage of at least 0.25 g per serving, preferably at least 0.3 g per serving, in particular at least 0.4 g per serving of the food product, in which a portion of the food product has a mass of 20 g.
The addition of p-glucan to the food product according to the invention causes due to its property as a food fiber an improvement in the physiological effects of the food product according to the invention, in particular for feeding in the case of an active way of life from the point of sporting sight.
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The food product generated according to the invention may contain cereal components, preferably malted and / or non-malted beer cereal, in particular barley malt and / or wheat malt.
In particular in the case of the use of macerated mixture or must as the first nutrient medium, the applicant has surprisingly established that the lactic acid bacteria used according to the invention generate vitamin B12 in such a medium and therefore are suitable for a generation of b12 vitamin. It was also surprisingly established that vitamin B12 generated by means of the lactic acid bacteria used according to the invention is also bioavailable within the meaning of this application at least in a high percentage. Also in the case of using the alternative method defined above, therefore, an active generation of bioavailable vitamin B12 can be achieved, obviously without a "change" in the metabolism of lactic acid bacteria provided according to the invention to the generation of vitamin B12. not bioavailable
The characteristics mentioned in relation to the invention described in this application represent, in the event that the opposite is not mentioned or is evident, optional features of advantageous embodiments, which can be combined in any way with the objects described herein. and with each other, provided that the expert does not see any obvious obstacles in it. Thus, in particular all the characteristics of the procedures indicated in this description can also be linked to the products described in this application, and vice versa. In particular, all the features mentioned in relation to a product according to the invention can be transferred to all additional products described in this application and linked to them. The analogue is applicable to all the procedures described in this application and their characteristics. The analogue is applicable for the effects and advantages achieved by means of the described characteristics.
Examples of realization
1. Yeast release of inhibitory substances, in particular of bitter hop substances, by washing
A selected yeast or high fermentation or low fermentation crop yeast is suspended with beer water in a ratio of 1: 9 (50 g of industrial yeast + 400 ml of water). The suspension generated is centrifuged for 5 min at 1000 G. The supernatant is then discarded and the yeast sediment is resuspended in 150 ml of beer water. The last two stages can be repeated two to three times.
The yeast presents a pure, fresh, fruity smell after washing. The bitter note originally present is missing. In the microscopic sample the yeast cells appear intact. Only in the case of low fermentation yeast appear individually damaged cells. The washed yeast cells have, in addition to a large round cell nucleus, a homogeneous plasma. No breakage of the cell membrane is observed. After vital staining the cells are also colorless (= alive).
2. Production of a yeast autolisado
The operation of the yeast autolysis is preferably initiated by breaking the cells. For this, yeasts are treated mechanically, thermally or chemically. The autolysis then proceeds during an incubation of several hours to several days of the yeast at 40 to 55 ° C and at a suitable pH value, preferably at a pH value in the range of 5 to 7.
A selected yeast or high fermentation or low fermentation harvest yeast is multiplied in extracted must. The yeast has a percentage of dry substance of approximately 16 to 17%. It is collected when fresh and washed according to the procedure described above.
Optionally, yeast cells can be pretreated for rupture by one or more of the following measures:
a) wet cell disruption by means of a high pressure homogenizer;
b) ultrasonic treatment (with and without glass spheres);
c) vortex agitation (with and without glass spheres); Y
d) addition of propionic acid.
Details of the individual pretreatment procedures are explained below.
The true autolysis of the yeast cells then takes place by incubating the yeast cells, if necessary, previously treated for 24 hours at approximately 53 ° C in the incubator (regulation range: 50 to 55 ° C) with permanent agitation of the basic mix. As a result, a
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liquid autolisado.
3. Production of a yeast extract
The liquid autolysing produced as described above is concentrated by dehydration. If necessary, it can be filtered and released from substances that alter the taste.
The main components of the yeast extract thus obtained are peptides and amino acids as a result of the degradation of proteins as well as purines and pyrimidines, which are produced during the enzymatic cleavage of nucleic acids.
4. Details of the previous treatment
a) Wet cell disruption by means of a high pressure homogenizer
The mechanical disruption of yeast cells was performed with the PANDA Plus 2000 high pressure homogenizer from the GEA Niro Soavi Germany company. Wet cell disruption by means of a high pressure homogenizer represents the preferred disruption procedure.
As a consequence of a special flow dynamics, a local static negative pressure (from 500 to 1,500 bar, preferably 800 to 1,200 bar) is produced in the homogenizer used. In this way, bubble formation occurs both within the yeast cell and on the boundary surface between the yeast cell wall and the surrounding medium (cavitation effect). If the negative pressure is subsequently reduced spontaneously in a pressure relief valve, then this leads to an implosion of the bubbles. This entails a punctual breakage of cell walls.
For the preparation of the yeast samples, the newly extracted industrial yeast is diluted with beer water (1: 2, v / v), decarbonated in the magnetic stirrer and then washed three times according to the procedure described above.
Each yeast sample goes through the disruption procedure described twice. The observation by optical microscopy of the cells treated in this way results in the cells no longer containing protoplasts after the use of the homogenizer and that only the cell envelopes remain in the preparation.
The yeast subjected to disruption in this manner is then incubated at approximately 53 ° C for approximately 24 hours in the incubator and subjected to autolysis by enzymes still intact. To stop the autolysis, the basic mixtures are cooked for approximately 30 min.
Alternatively, the following procedures can be used for cell disruption:
b) Ultrasound (with and without glass spheres)
The yeast sample is diluted with beer water (10:90, v / v) and then ultrasound is applied for 10 minutes (ultrasonic bath: MERCK eurolab USR 46 H).
To enhance the mechanical forces, small glass beads can be added to the yeast sample during the ultrasonic treatment (Prolabo / VWR company, diameter 2.5 to 3.5 mm).
c) Vortex agitation by means of agitator for test tubes (with and without glass spheres)
The yeast sample is diluted with beer water (10:90, v / v) and then shaken or stirred vigorously for one minute by means of a stirrer for test tubes (“vortex agitation”; Vortex Genie 2: Bender agitator & Hobein AG, stage 8).
To enhance the mechanical forces, small glass beads (Prolabo / VWR company, diameter 2.5 to 3.5 mm) can be added to the yeast sample during vortexing.
d) Addition of propionic acid
The yeast sample is mixed with propionic acid such that the percentage of the acid in the mixture is 5% by volume. The basic mixture is moved manually and then by means of a vortex shaker. The basic mixture is then stirred for 15 minutes upside down (TURBULA agitator). The samples are left for 2 hours at room temperature and moved again.
5. Production of dried yeast and yeast flocs
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The yeast suspension is sprayed with a percentage of dry substance of approximately 15% uniformly on a hot cylinder (cylinder dryer of VITAM GmbH, Hamelin). Upon contact with the surface of the cylinder, the yeast cells break. The cell wall and the contents of the cells are dried in the cylinder and at the latest after 3 seconds they are scraped off like flocs. 10 l of yeast suspension provide approximately 1.5 kg of flocs. Then the yeast flocs are crushed in the mortar.
6. Trials with commercially available yeast products
In the case of each basic mixture, 1 l of a first diluted must, produced on an industrial scale (50:50, v / v with beer water), 15 ml of a bacterial suspension (Lactobacillus coryniformis subsp. Coryniformis (DSMZ n. 20007), propagated in MRS broth (or, if indicated: a first must) and 4 g of a yeast product (if not otherwise indicated below) in a 1 L Schott bottle they were homogenized (mass concentration of the yeast product: approximately 4 g / l.) To the respective control was added the first diluted must and the bacterial suspension, but no yeast product (as long as it is not indicated otherwise). of the basic mixtures took place for 24 hours at 37 ° C. in the incubator All basic mixtures are based on double determinations and repeated several times.
The amounts of vitamin B12 formed in the basic mixtures described above (measured with the microbial method of r-Biopharm AOAC-Methode No. 101002) are set forth as mass concentrations in the following table:
 Basic mix  Commercial yeast product Vitamin B12 mass concentration
 (ug / 100 ml)
 0  control (without yeast product) 0.32
 one  Dry beer yeast (pills) 0.81
 2  dry brewer's yeast (flocs) 0.99
 3  dry molasses yeast (flocs) 1.28
 4  dry molasses yeast (flocs)> 1.80
 5  dry molasses yeast (flocs)> 1.80
 6  granulated yeast extract 2.56
All commercial yeast products induce enhanced vitamin B12 formation with respect to control, but also to a different extent. Thus, the generation of vitamin B12 in the presence of yeast products amounted to approximately two to eight times that of the control.
As a negative control, yeast products were checked as such: none of the yeast products had detectable amounts of vitamin B12.
7. Tests with commercially available yeast product (quantity variation)
In a series of additional tests the relationship between the amount of yeast product added and the content of vitamin B12 generated was studied. For this, the yeast extract of the basic mixture 6 (granulated yeast extract) of the above table was used as a yeast product. The remaining assay design and the method of determining vitamin B12 were identical to the series of assays described above.
 Mixture  Added amount of mass concentration of additional vitamin B12 generation
 basic  Vitamin B12 yeast product with respect to control
 (g / l) (ug / 100 ml) (ug / 100 ml) (%)
 0  0 (control) 0.37
 one  0.2 0.45 + 0.08 + 22%
 2  0.5 0.54 + 0.17 + 46%
 3  1.0 0.86 + 0.49 + 132%
 4  2.0 1.19 + 0.82 + 222%
 5  4.0 1.79 + 1.42 + 384%
As can be deduced from the table above, there is an increase in the generation of vitamin B12 with respect to the control of more than 20% and with an added amount of the yeast product of 0.2 g / l. The generation of vitamin B12 increases linearly with the added amount increasing at least in the range studied in this case (coefficient of determination R2 = 0.9854).
8. Trials with yeast floes of beer yeast
In an additional series of trials, an industrial yeast from a high fermentation and low fermentation brewery was studied. Freshly collected yeasts were released mostly from the bitter substances of
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hops according to the procedure described above by washing. The resulting yeast suspension, which had a percentage of dry substance of approximately 15%, was then dried by means of drying on a cylinder (maximum contact time of the yeast cells with the cylinder: 3 seconds). The dried yeast flocs were pulverized by mortars before being used as a yeast product. The remaining assay design and the method of determining vitamin B12 were identical to those in the series of assays described above.
 Basic mix  Yeast product from brewer's yeast (flocs; 4 g / l) Mass concentration of vitamin B12 Generation of additional vitamin B12 with respect to control
 (ug / 100 ml) (%)
 0  control (without yeast product) 0.29
 one  high fermentation yeast 0.39 + 34%
 2  fermentation bath yeast 0.54 + 86%
 3  high fermentation and low fermentation yeast mixture 0.51 + 76%
As can be deduced from the table above, the use of an industrial brewer's yeast also leads to a considerable increase in the generation of vitamin B12 by lactic acid bacteria. In particular, the presence of low fermentation yeast seems to have a positive effect on the generation of vitamin B12 by lactic acid bacteria.
9. Self-leavening trials of brewer's yeast
In a series of additional tests, a yeast autolysate was produced in each case according to the procedure described above from a low fermentation and a high fermentation brewery industrial yeast. For this, the freshly collected yeast cells were subjected to autolysis at 37 ° C for 24 hours in the incubator. In one part of the basic mixtures, the autolysis described without prior treatment was performed. In another part of the basic mixtures the cell walls were broken before the autolysis was carried out by means of the wet cell disruption described above by means of a high pressure homogenizer. The method of determining vitamin B12 was identical to the series of tests described above. The results are shown in the following table:
 Basic mix  Brewer's yeast autolysate Vitamin B12 mass concentration
 (ug / 100 ml)
 0  control (without yeast autolysis) 0.152
 one  high fermentation yeast autolysed 0.144
 no cell breakage
 2  low fermentation yeast autolysed 0.122
 no cell breakage
 3  high fermentation yeast autolysed 0.160
 with cell breakage
 4  low fermentation yeast autolysed 0.178
 with cell breakage
As can be deduced from the above tables, the mass concentration of vitamin B12 in the case of using an autolysate, which comes from an industrial yeast of high-fermentation or low-fermented unprocessed breweries, can be slightly increased in any case in the basic mixtures, in which the yeast cells were mechanically broken before autolysis. In the opinion of the inventors, this result can be attributed to the fact that the autolysing obtained from an industrial brewer's yeast contains substances, which prevent the increasing effect observed to date of yeast products on the generation of vitamin B12. Therefore, it could be that certain inhibitory substances, probably bitter hop substances, are present in the autolysate and effectively inhibit an induction of B12. These inhibitory substances probably come from the must of the beginning of the hopped fermentation, with which the yeast comes into contact during multiplication (selected yeast) and / or during fermentation.
A separate study of the autolysis showed that the mass concentrations of vitamin B12 of the autolysates themselves under the conditions of the basic mixtures were below the limit of determination (<0.030 | ig / 100 ml). With this, the autolisados themselves of the brewer's yeast do not contribute remarkable amounts of vitamin B12 to the basic mixtures.
Based on this knowledge, in a series of additional tests a low fermentation brewer's yeast was washed according to the procedure described above, to essentially release the yeast from substances
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Bitter hops. As in the previous basic mixture, the yeast cells were subjected to autolysis at 37 ° C for 24 hours in the incubator. The other conditions including the method of determining vitamin B12 are identical to those of the series of previous trials. The results are shown in the table below:
 Basic mix  Brewer's yeast autolysate Vitamin B12 mass concentration
 (ug / 100 ml)
 0  control 1 (without lactic acid bacteria and without yeast autolysing) 0.116
 one  control 2 (with lactic acid bacteria and without yeast autolysing) 0.182
 2  Baked fermentation yeast autolysate 0,368
The table above shows that by means of a treatment of the first must nutritive medium with lactic acid bacteria of the subspecies Lactobacillus coryniformis subsp. coryniformis in this test design a mass concentration of vitamin B12 can be achieved, which is approximately 57% above that of the control (without lactic acid bacteria) (see basic mixtures 0 and 1).
If the conversion of the same nutrient medium also takes place under the same conditions, but according to the invention in the presence of a washed fermentation yeast autolysate, then the mass concentration of vitamin B12 can approximately double with respect to the basic mixture without autolysing. of yeast (+ 102%; see basic mixtures 1 and 2).
10. Detection of bioavailable vitamin B12
In a series of additional tests, the mass concentration of bioavailable vitamin B12 bound to IF in a sourced matter according to the “ADVIA Centaur” (111659 Rev. N, 2008-09; VB12 2/12) was measured the invention (previous phase for foodstuff) in a manner analogous to point 6 above. The results are shown in the following table:
 Basic mix  Object Mass concentration of vitamin B12 (bioavailable) linked to IF
 (pg / ml)
 0  control 1 (water) 0.000
 one  control 2 (first must) 0.084
 2  sour matter (first must, converted with L. c., without yeast product) 0.166
 3  sour matter (first must, converted with L. c. in the presence of yeast extract, granulated, 4 g / l) 0.499
 L. c. = Lactobacillus coryniformis subsp. Coryniformis
The table above shows that by means of a treatment of the first half must with Lactobacillus coryniformis subsp. coryniformis can already achieve a high mass concentration of bioavailable vitamin B12 compared to the control.
The mass concentration of bioavailable vitamin B12 under otherwise identical test conditions is further increased by the presence of a yeast product. In one study, the basic mixture with granulated yeast extract reached approximately 3.5 times the mass concentration of the comparable basic control mixture without yeast product (both converted with lactic acid bacteria). With respect to the control without treatment with lactic acid bacteria (only first must), even the mass concentration of bioavailable vitamin B12 was achieved almost 6 times.
Comparison with the state of the art
Conventionally, for the acidification of the macerated mixture or the must, the species Lactobacillus amylovorus or Lactobacillus amylolyticus are used, which have demonstrated good results for a long time for the generation of corresponding sour materials and consequently macerated mixtures and acidified musts.
Thus, these species of lactic acid are characterized by a dominance of growth in beer must due to a rapid growth capacity. They also have a high acidification capacity due to a high lactate production. This can be attributed to its homofermentative metabolic character. These species grow at high temperatures (up to 52 ° C), so that high multiplication rates can be achieved.
In addition, these species can ferment dextrin and starch. They also generate a high percentage of L (+) - lactate. It is of considerable importance that such lactic acid bacteria are not harmful to beer, given
which are sensitive to hops and cannot grow at temperatures <30 ° C. In the scientific world, Lactobacillus amylovorus and Lactobacillus amylolyticus are also considered as suitable acidifying organisms, because they do not form amines (histamine) or other toxins. In addition, they do not form diacetyl or other disadvantageous substances for the taste and aroma of the resulting products. Finally, they are characterized by an easy handling capacity in practical use.
On the other hand, the Lactobacillus coryniformis species envisaged according to the invention is considered in the scientific world as harmful to beer. This species grows in slightly hopped beer and generates diacetyl, which leads to a disadvantageous flavor profile in the resulting food product or beverage, in particular in beer. 10 In addition, Lactobacillus coryniformis can grow at typical fermentation temperatures for beer, in particular for high fermentation beer, specifically in the temperature range of 15 to 48 ° C. In addition, Lactobacillus coryniformis has the disadvantage with respect to the conventional species Lactobacillus amylovorus and Lactobacillus amylolyticus, that this species is optionally heterofermentative, that is, its acidification capacity is reduced with respect to conventionally used species. Therefore, about twice the amount of sour matter has to be used compared to conventional species. This requires larger production facilities and increases the costs associated with acidification.
The plurality of disadvantages mentioned above as well as the disadvantages known in addition to the expert 20 of the species considered in this case Lactobacillus coryniformis, Lactobacillus backii, Lactobacillus plantarum and Lactobacillus fermentum have so far been an essential obstacle to the use of these species or subspecies corresponding in the industry of the production of beverages and food products, in particular in breweries and malterias.

权利要求:
Claims (10)
[1]
5
10
fifteen
twenty
[2]
2.
25
30
35
40
[3]
3.
Four. Five
fifty
[4]
Four.
55
60
[5]
5.
65
Procedure for the production of a food product or a precursor thereof, at least with the steps of:
(a) provide a macerated mixture or a must or a final wash water as the first nutrient medium; Y
(b) treat the first nutritional medium with lactic acid bacteria of the Lactobacillus coryniformis species, of the Lactobacillus backii species (DSMZ No. 18080), of the Lactobacillus plantarum species or of the Lactobacillus fermentum species (DSMZ No. 20052) or with a mixture of lactic acid bacteria of at least two of these species;
wherein the treatment according to step (b) takes place in the presence of a yeast product;
wherein the yeast product contains an extract, an autolysate and / or a dried form of a yeast; Y
wherein the yeast product is preferably present in a mass concentration in the range of> 0.2 and <20 g / l with respect to the first nutritional medium.
Method according to claim 1, characterized in that the first nutritive medium is free or essentially free of bitter hop substances; I
the yeast product is free or essentially free of bitter hop substances; in which "free of bitter substances of hops" with respect to the first nutritional medium means the total absence of bitter substances of hops in the first nutritional medium; in which "free of bitter hop substances" with respect to the yeast product means the total absence of bitter hop substances in the yeast product;
in which "essentially free of bitter substances of hops" with respect to the first nutritive medium means a content of bitter substances of hops in the first nutritive medium of a maximum of 15% with respect to the content of bitter substances of hops that a must has of initiation of the usual fermentation in the manufacture of beer for a fermentation with a yeast of low fermentation or high fermentation with bitterness units (EBC method) in the range of 15 to 38; and in which "essentially free of bitter substances of hops" with respect to the yeast product means a content of bitter substances of hops in the yeast product of at most 20% with respect to the content of bitter substances of hops, that a Low fermentation or high fermentation industrial yeast presented in a brewery, which was collected during a fermentation of a must in the brewing with bitter units (EBC method) in the range of 15 to 38.
Method according to claim 1 or 2, characterized in that the yeast product is obtained from a yeast of high fermentation or low fermentation of the Saccharomyces genus, in particular of the Saccharomyces cerevisiae species or of the Saccharomyces carlsbergensis species;
wherein the yeast is preferably a selected yeast or a crop yeast of the brewing process;
in which the bitter substances of hops are totally or essentially eliminated from the yeast or the yeast product, preferably by a single or multiple washing of the yeast or the yeast product with water, in particular with drinking water or water Brewery
Method according to one of claims 1 to 3, characterized in that the method also has the steps of:
(e) provide a macerated mixture or must as a second nutritional medium; Y
(f) mix the medium obtained in step (b) with the second nutritional medium.
Method according to one of claims 1 to 4, characterized in that the method also has the steps of:
(i) preferably clarifying the medium obtained in step (b) or (f),
(k) cook or keep warm and preferably add hops to the medium obtained in step (f) or (i);
[6]
6.
10
[7]
7.
fifteen
twenty
[8]
8.
25
30 9.
[10]
10.
35
40
Four. Five
50 11.
55
[12]
12.
60 13.
65
(l) at least partially removing the hot turbid from the medium obtained in step (k); Y
(m) preferably adjust the temperature of the medium obtained in step (l) to a fermentation start temperature.
Method according to one of claims 1 to 5, characterized in that the method also has the stage of:
(p) process the medium obtained in one of the stages (b), (f), (k), (l) or (m) to give a drink, preferably treating this medium with a yeast of the genus Saccharomyces.
Method according to one of claims 1 to 6, characterized in that the method also has the stage of:
(q) process the medium obtained in one of the steps (b), (f), (k), (l) or (m) or the beverage obtained in the step (p) to give a non-fluid food product;
wherein the medium obtained in one of the stages (b), (f), (k), (l) or (m) or the beverage obtained in the stage (p) is mixed with a precursor of the non-fluid food product .
Method according to one of claims 1 to 7, characterized in that the method also has the stage of:
(t) adjust the mass percentage of water in the medium, which was obtained in one of the stages (b), (f), (k), (l) or (m), the beverage obtained in the stage (p ) or the non-fluid food product obtained in step (q) at less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%; and preferably more than 0%, in particular more than 5%.
Food product or precursor thereof, produced with a process according to one of claims 1 to 8.
Use of a yeast product in a process for the production of a food product or a precursor thereof, preferably in a process according to one of claims 1 to 8, wherein the process has at least the steps of:
(a) provide a macerated mixture or a must or a final wash water as the first nutrient medium; Y
(b) treat the first nutritional medium with lactic acid bacteria of the Lactobacillus coryniformis species, of the Lactobacillus backii species (DSMZ No. 18080), of the Lactobacillus plantarum species or of the Lactobacillus fermentum species (DSMZ No. 20052) or with a mixture of lactic acid bacteria of at least two of these species;
wherein the treatment of step (b) takes place in the presence of the yeast product; Y
wherein the yeast product contains an extract, an autolysate and / or a dried form of a yeast.
Use of a process for the production of a food product or a precursor thereof according to one of claims 1 to 8 to increase the bioavailability and / or the amount generated and / or the mass concentration of vitamin B12 in the food product or in the forerunner thereof;
in which "vitamin B12" is limited to one species, selected from a group consisting of: methylcobalamin, deoxyadenosylcobalamin, hydroxycobalamin and sulfitocobalamin.
Use according to claim 10 or 11, characterized in that the yeast product is present in a mass concentration in the range of> 0.2 and <20 g / l with respect to the first nutritional medium.
Use according to one of claims 10 to 12, characterized in that the first nutritional medium is free or essentially free of bitter hop substances; I
the yeast product is free or essentially free of bitter hop substances; in which "free of bitter substances of hops" with respect to the first nutritional medium means the total absence of bitter substances of hops in the first nutritional medium; in which "free of bitter substances of hops" with respect to the yeast product means the total absence of bitter substances of hops in the
5
10
yeast product;
in which "essentially free of bitter substances of hops" with respect to the first nutritional medium means a content of bitter substances of hops in the first nutritive medium of at most 15% with respect to the content of bitter substances of hops, which has a usual fermentation start must in beer brewing for a fermentation with a low fermentation or high fermentation yeast with bitterness units (EBC method) in the range of 15 to 38; and in which "essentially free of bitter substances of hops" with respect to the yeast product means a content of bitter substances of hops in the yeast product of at most 20% with respect to the content of bitter substances of hops, that a Low fermentation or high fermentation industrial yeast presented in a brewery, which was collected during a fermentation of a must in the brewing with bitter units (EBC method) in the range of 15 to 38.

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同族专利:

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公开号 | 公开日

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DE102014110182A1|2016-01-21|

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EP2995204B9|2017-07-19|

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ES2622115T3|2017-07-05|

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DK2995204T3|2017-04-10|

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EP2995204A1|2016-03-16|

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EP2995204B1|2016-12-28|

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法律状态:

优先权:

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申请号 | 申请日 | 专利标题

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DE102014110182.0A|DE102014110182A1|2014-07-18|2014-07-18|Process for the preparation of a food or a precursor thereof, food or a precursor thereof and corresponding use|

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DE102014110182|2014-07-18|

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