• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
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  • 优先权
    • 专利摘要:
    Beer obtained by fermentation with saccharomyces boulardii. The invention is defined as a beverage with important contribution of probiotic microorganisms to the intestinal microflora. This drink is the result of alcoholic fermentation, by using the probiotic yeast species saccharomyces boulardii, from a must from barley malt, alone or mixed with other starchy products (wheat, rice, corn, etc.) transformable into sugars by enzymatic digestion, added with hops and/or their derivatives and subjected to a cooking process. The fermentation with s. Boulardii before and after bottling allows to obtain a beer with said probiotic microorganism in suspension at a concentration higher than 105 ufc/ml (viable cells) by means of the beer reference in its own packaging which in turn contributes the co2 responsible for the carbonation and the formation of the foam in this type of drinks. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2583178A1
    申请号:ES201500220
    申请日:2015-03-17
    公开日:2016-09-19
    发明作者:Fulgencio MARÍN INIESTA；Marta SÁNCHEZ RUBIO；Rita María CAVA RODA；Amaury TABOADA RODRÍGUEZ
    申请人:Universidad de Murcia；
    IPC主号:
    专利说明:

    DESCRIPTION
    Beer obtained by fermentation, with Saccharomyces boulardii.
    s Oblet of the invention
    10 15 The present invention refers to a new beer obtained from the fermentation of Saccharomyces bouJardii yeast (S. bouJardiJ) that allows producing a beer with an important supply of probiotic microorganisms to the consumer's microflora, as a result of the ferml! Alcoholic intake of a must from barley malt, alone or mixed with o, other starch products that can be transformed into sugars by enzymatic digestion, added with hops and / or its derivatives and subjected to a cooking process. Fermentation with S. boulardii before and after bottling makes it possible to obtain a beer with said probiotic microorganism in suspension by referencing the beer in its own container, which in turn provides the CO2 responsible for carbonation and foaming.
    Technical sector
    twenty The present invention falls within the field of fermented special beverages through the use of microorganisms, in particular through the use of beer yeasts.
    2S 30 3S State of the art Yeasts of the genus Saccharornyces are widely used in the agri-food industry, especially in those industries that produce fermented products. The manufacture of these products entails the use of strains and species that are used in a distinctive way in each CÉISO. S. cerevisiae is the characteristic species used to make bread. The species of S. cerevisiae, S. carlsbergensis or S. uvarum are used in the manufacture of. beers S. uvarum is also used in the production of cider. On the other hand S. cerevisiae varo ellipsoideus, S. belicus and S. bayanus are used in the fermentation of wine and S. rouxii is used in the manufacture of soy sauce and miso.
    s. boulardii is a yeast that was isolated from lychee fruits from Indochina
    approximately in 1920. Since 1962, S. boulardii has been used in Europe and others
    countries as a probiotic product or medicine, with proven antidiarrheal effect in
    Humans. Today, this microorganism is the active substance of the drug Ultra-
    S Levura, trade name of Biocodex Laboratories that produces it in capsules with
    high concentrations of this lyophilized microorganism inside.
    Many scientific articles and patents show that S. boulardii is a medicine
    Effective against many diseases, COITIO thus becomes clear in the patent
    10 US4595590 which refers to its effects on pseudomembranous colitis, and US4643897
    which refers to its effects on amoebia ~; is. In the scientific articles McFarland, L.V.
    2010. Systematic review and meta-analysis of Saccharomyces boulardii in adult patients.
    World Joumal 01 Gastroenterology 16 (18): 2; '02-222 and Czerucka, D. Piche, T. Rampal, P.
    2007. Review article: yeast as probiotics -Saccharomyces boulardiL Alimentary
    fifteen Phannacology and Therapeutics, it is revealed that S. boulardíi can be
    recommended for the prevention of diarrhea associated with taking antibiotics, to
    known as traveler's diarrhea, to enteric diarrhea associated with nutrition, in addition
    reduces symptoms related to the treatment of Helicobacter pilori, prevents
    recurrences of the disease of C / ostridium difficile, its efficacy has been observed in the
    twenty Treatment of irritable bowel syndrome, of acute customs diarrhea and have
    observed some evidence regarding the prevention of Crown's disease, the
    Giardiasis and diarrhea related to the human immunodeficiency virus.
    Different patents mention the use of S. boulardíi to produce products
    2S Fenned food. In this sense, US5639496 refers to the production
    of fenned foods that can be consumed directly or as ingredients of
    other dishes, through the fennentation of raw plant material which contains hydrates of
    carbon and proteins. On the other hand we find the patent ES2349951, referring to the
    use of S. boulardii and other lactic acid bacteria of the genus Lactobacillus for
    30 produce a probiotic drink from; wmo of pomegranate or juice drinks from
    pomegranate.
    Description of the invention
    35 This invention relates to a beer fEH'TT raised from strains of S. boulardii,
    probiotic microorganism with proven beneficial properties for the health of
    consumer. In order to obtain the beer object of the invention already known processes are carried out which are not subject to protection in this patent although they are widely set forth in the section of a preferred embodiment of the invention.
    The main feature of this invention is the production of a beer fermented with S. boulardii in such a way that it allows the contribution of said microorganism in very high concentrations at the time of its consumption. It also allows to obtain a beer whose alcohol content is lower than beers fermented with yeast S.
    cerevisiae
    With respect to other beers on the market, the one protected by the present invention offers proven beneficial properties for the health of consumers since ITS contribution of probiotic microorganisms (5. boulardil) in suspension is a characteristic of the product object of the present invention That sets it apart from other types of beer.
    The commercial products that are most commonly added: as regards the brewing process, to the beer object of the present invention, are those beers whose manufacture includes a process of referencing within the Package itself.
    Description of the globes or figures
    Figure 1. Flowchart describing the different stages and processes that take place during the manufacture of beer type ~ ale ~.
    Figure 2. Decimal log of the concentration of colony forming units for 7 days for each of the strains (primary fermentation), 5. boulardii T1 (o) and S. Cflf9V; S; afl Safbrew T58 (o).
    Figure 3. Evolution of the pH for 7 days for each of the strains (primary fermentation), S. bou / ardii T1 (o) and S. cerevisiae Safbrew T58 (o).
    Figure 4. Evolution of sugar content (OBrix) for 7 days (primary fermentation),
    S. bou / ardii T1 (o) and S. cerevisiae Safbrew T58 (o).
    Figure 5. Viability or survival of 5. bou / ardii T1 (o) and S. cerevisiae T58 (o) during tertiary fermentation (botleration or carbonation).
    Figure 6. Evolution of the pH during tertiary fermentation (refinancing in the bottle or carbonation) with S. bou / ardii T1 (o) and S. cerevisiae T58 (o).
    Figure 7. Evolution of sugar content (OBrix) during tertiary fermentation (bottle or carbonation) with S. bou / ardiiT1 (o) and S. cerevisíae T58 (o).
    Preferred embodiment of the Invlltnc! Ón
    A non-limiting example of embodiment of the present invention was carried out following the diagram shown in Figure 1. The materials used for the preparation of 23 liters of fennable must (approximately 20 liters of beer) were:
    - 1920 g of clear wheat malt. It is about d4 ~ another base malt for all wheat beers. It gives a greater herb aroma to the cervix and helps foam retention. It can be used up to 80%.
    - 1,920 grams of Mana Pale of barley. T: rat from a base malt to make beers type "Pale Alequot ;,
    - 160 grams of Mana CaraHell. This malt gives a fuller aroma, a softer flavor and a deeper color ..
    - 1.38 grams of calcium chloride (CaCI2) ••
    .. 0.62 grams of your calcium aloe (CaSO,) ..
    .. Phosphoric acid (H, PO,) until adjusting pH 5.2 ..5.25 ..
    - 32 grams of hops · Cascadequot ;.
    - 3 grams of lrish mosh seaweed.
    From the managed cereal, the molar is made. The ground cereal is mixed with water and the calcium salts and phosphoric acid are added. The must of this mixture is subjected to a process of maceration that is determined by stages where the temperature rises at a certain speed, and other sections where the temperature is
    keeps constant for a certain time.
    The heating rate of the must is 0.5 ° C / min and the plateaus and durations are as follows:
    • Enzyme activation ~ Iucanase and degradation of ~ -glucans, 43 ± 0.5 oC, 10 minutes.
    • Enzyme ~ -amylase activation and starch degradation, 65-68 oC, 60 minutes.
    • Activation of the enzyme a-amylase and starch degradation, 70 oC, 30 minutes.
    • Enzymatic inactivation, which is carried out by temperature increase until
    7S · C.
    At the end of the maceration process, the must (with a high concentration of maltose) is separated from the cereal by a process of grain sprinkling or sparging. The cereal is washed with water at a temperature of between 7 & 80 oC to recover the rest of the sugars that have adhered to the grain, using all the macerated cereal dough as a filter to obtain a clean must. The must is subjected to a cooking process for 90 minutes at 100 oC. At the beginning of this process, hops are incorporated in the following quantities and times: 14 grams when the must begins to boil, 10 grams at 60 minutes of boiling and 8 grams 10 minutes before the end of the cooking process. The irish moss is added 10 minutes before finishing the cooking process. After this process is finished, the must is cooled, leaving it to rest for a few minutes to favor the precipitation and sedimentation of suspended solids and then the must is transferred to the fermentation tank by means of heat exchanger systems that allow the must reach the fermentation tank at a temperature of approximately 20 oC.
    In the fermentation tank, S. boulardii is inoculated, which is added directly in the form of a pure initiation culture prepared previously in a must very similar to that described in this embodiment, as a culture medium for the growth of the inoculum In this example, it was prepared 8 hours before inoculation.
    After cooling the must, the inoculum or starter culture (starler) is added and the fermentation process begins which includes a primary fermentation, a secondary fermentation or maturation and a tertiary fermentation or re-fermentation in its own container.
    First, the primary fermentation takes place at 18 oC and for a period of 7 days, until the concentration of the a2: lJcares remains constant. The must is subsequently transferred to a secondary or ripening fermenter to achieve a
    optimal decantation During secondary fencing, beer is stored at 15 oC for 7 days.
    Subsequently the product is packaged in 330 ml glass bottles. previously sterilized, hermetically sealed with (: metallic hapas, to which the fermented must is added with viable yeasts in suspension and unfermented must of such form that increases 0.5 ° Brix the concentration of az: ucares of the liquid inside ; this allows the desired referencing in the package.
    During the primary fermentation processes: a, maturation or secondary fermentation and refermentation in the package itself, analytical determinations are carried out to monitor the production process of probiotic beer and check the concentration of viable cells of S. bou¡fardii During all the process. To have a comparison criterion, figures 2, 3, 4, 5, 6 and 7 reflect the determinations for two types of fermented beers in the same must but with different strains of yeasts, one with S. bou / ardii and the other with S. cerevisiae Safbrew T58 (Brewferm, Belgium). These determinations were made every 24 horals. The parameters analyzed and the methods used were the following:
    • PH determination, conditional on ISO, 1! L99. ISO 1842 Fruit and vegetable products -Determination of pH. The Intemational Organi; ¡: ation for Standardization.
    • Determination of the concentration of sugars, according to ISO, 2003. ISO 2173 Fruit and vegetable products. Detenmination of soluble solids. Relractometric method. The International Organization for Standardization.
    • Determination of must density, conditional on ISO, 1981. ISO 849-2 Laboratory glassware. Density hydrometers lor general purposes. Part 2: Test methods and use. The Intemational Organization for Standardization.
    • Plate count of S. bou / ardii, confomle to the procedure described by Toumas, V. M. (2001). Bacteriological Analytical Manual. Chquot; pter 18. BAM: Yeasts, Molds and Mycotoxins. Department 01 HeaHh & Human Services.
    In order to verify the contribution of probiotic microorganism ($. Bou / ardil) to the consumers of this product, it was also verified through the use of the methodology
    reported by Tournas et al. (2001) the viability of the microorganism (S. baulard ;,) at the temperature of consumption (5 ° C). This analysis offered as a result that the concentration of S. boulardii in beer at the temperature, at and at the optimum time of its consumption was 105 cfucl of beer.
    The following table shows the comparative evolution of different parameters during the maturation process of both types of beer, that is, the one used by S. baulardii yeast and the one containing S. cerevisiae Safbr, ew T58.
    Start Final
    pH S. boulardiiT1431 ± O 094.19 ± 0.03
    S. cerevisiae T58 400 ± 01438 ± 001
    ° Brix S. boulardii T1783 ± 012745 ± 007
    S. cerevisiae T58 6.43 ± 0 06645 ± 021
    Lag ufcJml S. baulardii T1515 ± 009587 ± 035
    S. cerevisiae T58 3.59 ± 0.063.99 ± 041
    权利要求:
    Claims (3)
    [1]
    one. Oblención procedure of a beer that includes the use of the yeast Saccharomyces bOU / 8rdii as the microorganism responsible for fermentation.
    [2]
    2. Beer produced according to claim 1.
    [3]
    3.-Beer according to previous claims characterized in that it is subjected to reference in the container that contains it.
    10. Beer according to previous claims characterized in that it has a suspension concentration of the microorganism Saccharomyces bou / ardii greater than 105
    ufcJml.
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    同族专利:
    公开号 | 公开日
    ES2583178B1|2017-07-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO1994006901A1|1992-09-14|1994-03-31|Paul Henri Lefebvre|Method of and containers for fermeting or refermenting foodstuffs and drinks|
    US20140322386A1|2013-04-24|2014-10-30|Northern Brewer Llc|Beer brewing additive and method|KR20210045170A|2019-10-16|2021-04-26|한국식품연구원|Novel Saccharomyces cerevisiae boulardii-03 strain having probiotic activities and use of the same|
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