WO2014118191A1

WO2014118191A1 - Method for producing a foodstuff and the thus produced foodstuff and use of lactic acid bacteria, acid malt, a mash, a wort, a drink or a concentrate

Info

Publication number: WO2014118191A1
Application number: PCT/EP2014/051648
Authority: WO
Inventors: Peter Liebert; Dr. Malaika FISCHER; Klaus Pieczonka
Original assignee: Erdinger Weissbräu Franz Brombach e.K.
Priority date: 2013-01-29
Filing date: 2014-01-28
Publication date: 2014-08-07
Also published as: DE102013008335A1; EP2950664A1

Abstract

The invention relates to a method for producing for producing a foodstuff, wherein an acid malt, a mash or a wort, a drink and/or a concentrate is added to the foodstuff or to one of the precursors; said acid malt is produced according to at least one of the following steps: (a) a first nutrient medium is prepared, and (b) said first nutrient medium is treated with lactic acid bacteria of type Lactobacillus coryniformis or the type Lactobacillus backii (DSMZ Nr. 18080) or with a mixture of lactic acid bacteria of said types; the mash or wort is produced according to at least the following steps: (o) a second nutrient medium is prepared; and (p) the acid malt is added to the second nutrient medium. The concentrate contains: the acid malt or the mash or the wort; the mass fraction of water in the concentrate is adjusted so that it is less than 35%; and the drink is produced using the acid malt, the mash, the wort and/or the concentrate.

Description

description

Process for the preparation of a food and the foodstuffs produced therewith and use of lactic acid bacteria, an acidic acid, a

Mash, a seasoning, a drink or a concentrate

The present invention relates to a process for producing an acidification product, an acidification product, a process for producing a mash or a wort, a mash and / or wort, a process for the preparation of a beverage, a beverage, a process for the preparation of a concentrate, a concentrate , a process for producing a food, a food, the use of lactic acid bacteria, the use of an acid, a mash, a wort or a concentrate, a process for producing a malt, and a process for producing a soft water.

Vitamin Bi ₂ plays an important role in cell division, blood formation, nervous system function, mental abilities and the metabolism of carbohydrates, fats and proteins. In the case of a deficiency of vitamin B ₂ , therefore, significant metabolic disorders or other physical impairments may occur.

An adequate supply of the human or animal body with Vitamin Bi ₂ is therefore an important prerequisite for health and performance.

definitions

Vitamin Bi ₂ is a collective term for a number of water-soluble, structurally similar compounds with biological activity, the so-called corrinoids. Due to the complexed cobalt atom, they are referred to as cobalamins. To the biocompatible vitamin Bi2 forms are those skilled in the art: methylcobalamin, deoxyadenosylcobalamin, hydroxycobalamin and sulfitcobalamin. Of these, methylcobalamin and deoxyadenosylcobalamin are considered to be the most biologically active forms.

Of this group cyanocobalamin is only artificial, i. accessible by synthetic means.

In addition to these active forms of vitamin Bi2, there are also so-called inactive analogues. These are also called pseudo-vitamin Bi ₂ because, although they have a similar chemical structure as the real vitamin Bi ₂ , but may develop no vitamin effect on the human or animal body. They are not suitable to fulfill physiological tasks of the vitamin Bi ₂ in the organism. Furthermore, they can block the uptake and metabolism of biologically active vitamin Bi2.

In the context of this application, pseudo-vitamin Bi ₂ is understood as meaning, in particular, 7-adeninyl cyanocobamide. In the context of this application, the definition of the term "Vitamin Bi ₂ " is restricted to the forms of the vitamin Bi ₂ or their precursors active in the human or animal organism.Furthermore, the term "Vitamin Bi ₂ " in the context of this application refers to forms of the vitamin Bi ₂ limited, which can be produced microbiologically. Since the above-mentioned cyanocobalamin can only be produced synthetically and therefore does not constitute a "natural" vitamin Bi ₂ , this form of vitamin Bi _{2 is not covered} by the term "vitamin Bi ₂ " in the context of this application.

Thus, the definition of the term "vitamin Bi ₂ " in the context of this application is limited to the following vitamin Bi ₂ species: methylcobalamin, deoxyadenosylcobalamin, hydroxycobalamin and sulfitcobalamin. As part of this application, the term "bioavailability" is defined as the absorption of the nutrient (vitamin B ₂₎ understood from the gastrointestinal tract into the blood, causing it reaches the systemic circulation and thus available to the cells / organs available. Furthermore, the definition of The term "bioavailable" or "bioavailability" is referred to paragraph [0013] of the specification of International Patent Publication WO 2012/109 324 AI, the content of which is hereby incorporated by reference.

The bioavailability of vitamin Bi ₂ can be determined by the so-called radio immunoassay / chemiluminescence test according to Geissei or by the method of Watanabe's bioautography. In the context of this application, the term "bioavailable" in connection with vitamin Bi _{2 is} understood as meaning the substance or those substances which are detected as bioavailable by means of the measuring method developed by Tanioka, Watanabe et al., In which the vitamin Bi ₂ The mixture is then concentrated by means of silica gel TLC and incubated with the vitamin Bi ₂ -dependent E. coli strain 215, before the samples are then visualized by 2,3,5-triphenyltetrazolium salt Tanioka Y. et al: Analysis of Vitamin Bi ₂ in Food by Silica Gel 60 TLC and Bioautography with Vitamin Bi ₂ Dependent Escherichia coli 215, Journal of Liquid Chromatography and Related Technologies, vol. 31 , No. 13, 2008, pages 1977 to 1985. In this measurement method, the bioavailable vitamin Bi _{2 has} an Rf value in the chromatogram of about 0.6, while the pseudo-vitamin Bi _{2 has} an Rf value of about 0.5.

The method described above or cited by Tanioka et al. was also used to demonstrate the bioavailability of Vitamin Bi ₂ in this application. For the determination of the total concentration of vitamin Bi ₂ , which detects all forms of the vitamin Bi ₂ , ie bioavailable and non-bioavailable forms, the measuring method r-Biopharm AOAC method no. 101002 used. Alternatively, the method "Fresenius AOAC Method No. 952.20" can be used to determine the total concentration.

For the purposes of the present invention, the term "sour" is understood to mean the customary definition familiar in the field of brewing technology, which is understood to mean in particular a nutrient medium, in particular a mash and / or wort, treated microbially to reduce the pH, preferably with lactic acid bacteria.

In the context of this application, the terms "mash" and "wort" are to be understood in particular as meaning the substrates which the person skilled in the art knows from the beer preparation process under the same name. However, according to the invention, the terms are not necessarily limited thereto, but may also refer to analogous substrates, ie precursors, with regard to other beverages or other foods, such as whiskey mashes.

According to the invention, the term "mash" may preferably be restricted to a mash which has been produced using a carbohydrate-containing substrate or a mixture of carbohydrate-containing substrates, in which case the carbohydrate-containing substrate or the mixture of carbohydrate-containing substrates has a brewing-stone content 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 According to the invention, the term "mash" may in particular be restricted to a mash which was prepared using brewing salt, the brewing salt having a content of wheat malt 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 "brewing salt" includes malt of one kind and also mixtures of different types of malt. Furthermore, according to the invention, the term "wort" can be restricted to a wort which has been obtained from a mash which is made using brewing salt with a proportion of wheat malt of at least 50% by mass, preferably at least 52% by mass, in particular at least 55% by mass. %, was produced.

For the purposes of this application, "treatment" or "treating" with lactic acid bacteria means any type of partial or complete metabolisation of nutrients originating from a nutrient medium, in particular a partial or complete fermentation by lactic acid bacteria. In addition, "treating" may be any mode of contacting microorganisms, preferably lactic acid bacteria, in particular with the lactic acid bacteria provided for in this application with a nutrient medium The term "lactic acid bacteria" for the purposes of this application encompasses any type and condition of lactic acid bacteria, i. any kind or subspecies or any strain, as far as this is not further limited in this application. Furthermore, this term encompasses living and / or dead bacterial cells, in particular living bacterial cells.

According to the invention, "wheat beer" is understood to mean a top-fermented beer having a wheat-malt content of at least 50% by mass, preferably at least 52% by mass, in particular at least 55% by mass, in the bed or in the carbohydrate-containing substrate.

The terms "food", "beverage", "beer" and "wheat beer" according to the invention may be limited in such a way that they do not contain beers of the varieties "Berliner Weiße", "Lambic", "Gueze", "Duvel" and / or Include "Belgian Whitbier".

The term "non-alcoholic" in relation to a food, beverage or beer or any other claimed in this application product according to the invention a content of ethanol in the product of 0 to less than 1.2% by volume, preferably from 0 to less than 1.0% by volume, preferably from 0 to less than 0.5% by volume), preferably from 0 to less than 0.3% by volume, preferably from 0 to less than 0.1% by volume, in particular about 0% by volume.

For the purposes of this application, the term "about", "about" or the like is understood to mean a relative deviation from the respective reference value of at most 10%, preferably at most 5%, preferably at most 3%, in particular at most 1%.

The volume or volume fractions used in this application always refer to the temperature or temperatures which a person skilled in the art typically would associate with the fluid or mixture related thereto for the particular use or process step, unless a temperature is explicitly stated.

State of the art

The document EP 0 545 139 Bl discloses a malt beverage which has an unfermented malt syrup with a wort 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.

The document EP 824 152 Bl describes the production of natural vitamin Bi ₂ in relatively high concentrations (> 0.1% by weight) using Propionibacterium freudenreichii.

Similarly, GB 793 467 A relates to the production of preparations having a high vitamin B ₂ - in particular exhibit activity by cultivation of a particular type of Propionibacterium, in particular P. freudenreichii shermanii or P.. Here, a method for producing a physiological active preparation of vitamin Bi ₂ , which is free of pseudo or inactive vitamin Bi ₂ variants.

Similar teachings can also be found in the documents GB 925 526 A and GB 1 007 972 A.

The document US 6 492 141 Bl deals with the industrial production of vitamin Bi ₂ using Propionibacterium. The document US 2006/0 051 323 Al discloses a foodstuff which

Particles comprising a microbial biomass and a solid support, wherein the biomass contains vitamin Bi ₂ . The biomass may include, for example, Propionibacterium, preferably P. freudenreichii. In spray-dried form, the biomass thus produced can be used as a food additive.

The document WO 2012/143 469 AI discloses a food product in bar form containing solid particles, for example consisting of cereal grains, as well as vitamin Bi ₂ in the form of various cobalamins. The document WO 2009/124 529 A2 discloses a process for producing a soft drink obtained with microbiologically formed cobalamin by the additional inoculation with a cobalamin synthesizing microorganism strain. Here are particularly preferred as cobalamin-synthesizing microorganism species such as Torulopsis glabrata, Lactobacillus lactis (lactis), Kluyveromyces lactis, Yarrowina lipolytica, Hansenula glucocyma, Saccharomyces italicus, Lactobacillus reuterii, Lactobacillus fermentum and / or Lactobacillus casei.

Document JP 5814629 2 A teaches the microbial production of vitamin Bi ₂ in high yield using Propionibacterium freudenreichii and Propionibacterium shermanii. Object of the invention

The object of the present invention is to provide an acid, a mash, a wort, a beverage, a concentrate, a food, a malt and / or a soft water, and the corresponding production processes and uses for these products, which products are suitable Vitamin B ₁₂ - to improve the supply of the human and / or animal body when these products or foods derived therefrom are consumed. It is an aspect of the present invention, foods or theirs

To provide precursors, in particular the above-mentioned products, which have been produced in a natural way and / or in particular comply with the German Purity Law. It is a further aspect of this invention to naturally improve the vitamin Bi ₂ supply to the human and / or animal body, ie without the use of synthetically produced vitamin Bi ₂ .

It is a further aspect of this invention to simultaneously improve the properties of the aforementioned products and / or to avoid (substantial) degradation of these properties. In this case, the properties preferably taste and smell, taste stability, physical stability or turbidity stability, foam stability and / or the biological or microbiological durability understood.

It is a further aspect of this invention to realize the above-defined object and / or at least one of the aspects defined above in a simple technical and cost-effective manner, in particular with the equipment conventionally present in a brewery.

Summary of the invention The object of the invention is achieved by the subject matters of claims 1 to 15 as well as by the objects defined below in accordance with the following numbers 1 to 180. 1. A process for producing a sour good, at least with the

steps:

(A) providing a first nutrient medium, preferably a nutrient broth, in particular an MRS medium, a mash and / or a wort, in particular a wort, or a smooth water; and

(B) treating the first nutrient medium with lactic acid bacteria of the species Lactobaciüus coryniformis, in particular the subspecies Lactobaciüus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobaciüus backii (DSMZ No. 18080) or with a mixture of lactic acid bacteria of these species. By treating the nutrient medium with the above

Lactic acid bacteria is obtained an acidity containing vitamin Bi ₂ , which is essentially completely or at least to a high proportion bio available, in particular for the human and / or animal body bio available or human bioavailable.

In the case of the preferred nutrient media mentioned in No. 1 above, in particular when using mash or wort as the first nutrient medium, the Applicant has surprisingly found that the lactic acid bacteria used according to the invention produce vitamin Bi ₂ in such a medium and thus produce vitamin Bi _{2 are} suitable. Furthermore, it was surprisingly found that the vitamin Bi ₂ produced by means of the lactic acid bacteria used according to the invention is also bioavailable in the meaning of this application.

If the preferred nutrient media, in particular a mash or wort, mentioned in point 1 above, are used as the first nutrient medium, it is advantageously achieved that, when the lactic acid bacteria provided according to the invention are used in the treatment step, the vitamin Bi _{2 produced} is substantially completely or at least to a high proportion of bio is available. According to the invention an active generation of bio available vitamin Bi ₂ reaches may when using the method according to the invention therefore be readily apparent that a "switching" the metabolism of the inventively provided lactic acid bacteria occurs on the production of non-bioavailable vitamin Bi. ₂ Such a switching is, for example, of lactic acid bacteria of other species, such as Lactobacillus reuterii.

2. Method according to the above number 1, characterized in that the first nutrient medium is a wort,

wherein the wort in step (a) has an extract content in the range of 8 to 28%, preferably 10 to 22%, in particular 12 to 19%, in particular 14 to 16%. Wort wort as a nutrient medium is characterized by a high content of nutrients required for the lactic acid bacteria used in the process according to the invention. In addition, wort is readily available and easy to produce with the facilities of a conventional brewery. In addition, a large concentration range in terms of the extract content of

Vorwürze be used, whereby the method is flexible in use.

The inventive method is also in highly concentrated culture media, which are obtained for example in the high-gravity process, while achieving the associated advantages, in particular volume and cost savings, applicable.

3. Method according to the above number 1 or 2, characterized in that the method further comprises the step of:

(c) after step (a) and before step (b), diluting the first nutrient medium with water, in particular brewing water, such that the extract content of the resulting Dilution in the range of 5 to 10%, preferably 6 to 9%, in particular 7 to 8%.

By diluting the nutrient medium, it is possible to set the optimum nutrient concentration for the microorganisms used in the process according to the invention.

In addition, the consumption of primarily to be produced nutrient medium can be reduced.

4. The method according to at least one of the preceding numbers 1 to 3, characterized in that in step (b) the first nutrient medium is inoculated with the lactic acid bacteria in an amount that the optical density (OD) of the first nutrient medium immediately after inoculation in the field from about 0.1 to 1.0 OD, preferably 0.2 to 0.8, preferably 0.3 to 0.7, preferably 0.4 to 0.5 OD, in particular about 0.45 OD, wherein the measured value of the optical density is measured at a wavelength of 620 nm and adjusted for the influence of the first nutrient medium. Inoculation of the first nutrient medium with the invention used

Microorganisms such that the above-mentioned optical density (OD) or a corresponding cell density is set at the beginning of the treatment leads to a rapid reaction and thus to an advantageous short treatment time. In addition, an optimal inoculum concentration of the lactic acid bacteria results in an optimal flavor profile with minimal levels of off-flavors or their complete absence.

An optical density of the first nutrient medium immediately after inoculation and, if appropriate, homogenization of less than 0.4, preferably 0.3, preferably 0.2 and in particular 0.1, disadvantageously requires too long a time until a desired, high metabolic rate of the lactic acid bacteria is reached , In contrast, an optical density of the first nutrient medium immediately after inoculation and optionally homogenization of more than 0.5, preferably 0.7, preferably 0.8, in particular 1.0 not optimal growth conditions for the lactic acid bacteria, for example, due to feedback inhibition.

5. The method according to at least one of the preceding numbers 1 to 4, characterized in that the method further comprises the steps:

(d) after step (b), enriching, preferably by partial or substantially complete or complete centrifuging, the lactic acid bacteria contained in the sourgut; and

(e) partially or substantially completely or completely separating the liquid phase or supernatant resulting from step (d).

By accumulating or concentrating the lactic acid bacteria in the sourgut and partially or completely or essentially completely separating the resulting supernatant or the liquid phase, it is possible to significantly increase the total concentration of vitamin Bi ₂ in the remaining, enriched sourgut. As a result, the vitamin Bi _{2 administration is} increased when using a homogeneous sourgum addition compared to a non-enriched sourdough.

At the same time, lactic acid bacteria enriched acidity is depleted in lactate, which can effectively prevent acidification when using the enriched sourdough. In other words, when adjusting a certain pH of a medium by means of the enriched sourgut relatively more lactic acid bacteria mass and thus more vitamin Bi ₂ and relatively less lactate is introduced.

However, the present invention is not limited to concentrating by centrifugation. Alternatively, each one can One skilled in the art and suitable enrichment, concentration or separation, such as filtration, sedimentation or thermal processes are used. 6. The method according to at least one of the preceding numbers 1 to 5, characterized in that the lactic acid bacteria are in their addition to the first nutrient medium according to step (b) in the log phase or growth phase.

Inoculation with microorganisms, which are in the log phase (logarithmic phase) or growth phase, advantageously leads to a rapid conversion of the first nutrient medium to the sourgut due to the high activity of the microorganisms used.

7. The method according to at least one of the preceding numbers 1 to 6, characterized in that the duration of the treatment according to step (b) between about 5 and 50 hours, preferably 20 to 48, in particular 30 to 44 hours, in particular 36 to 42 hours, is.

The treatment period provided according to the invention can advantageously be limited to the short periods of time specified above. As a result, a short-term provision of a sour good can be realized. In particular, at a treatment time of less than 5 hours, the yield of vitamin Bi ₂ and / or lactate is too low. In contrast, no further increase in the production of bioavailable vitamin Bi _{2 is} achieved with a treatment duration of more than 50 hours. There is also the danger of hyperacidity.

8. The method according to at least one of the preceding numbers 1 to 7, characterized in that the treatment according to step (b) 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 to 39 ° C, in particular 36 to 38 ° C, is performed. The treatment according to step (b) can advantageously take place in a wide temperature range. Selecting the temperature between about 30 and 40 ° C provides optimal growth conditions for the microorganisms used, thereby shortening the required treatment time and obtaining optimum quality of the resulting product.

9. The method according to at least one of the preceding numbers 1 to 8, characterized in that the method further comprises the step:

(e) after step (b), sterilizing the nutrient medium treated according to step (b).

By a final sterilization step can be ruled out that the lactic acid bacteria used in the invention may have an undesirable influence on the respective product in the further use of the acid, for example in the context of a food or beverage production, especially in beer production.

Thus, especially when using yeast in a later process step whose metabolic activities are not adversely affected.

Sterilization can thus take place with all means known to those skilled in the art. Preference is given to the addition of acidification to the boiling or hot wort.

10. The method according to at least one of the preceding numbers 1 to 9, characterized in that the method further comprises the step:

(f) adjusting the mass fraction of water in the sourgut to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%. Higher than the above water levels do not allow the

Ensuring the microbiological stability of the sourgut according to the invention. 11. The method according to number 10, characterized in that in step (f), the mass fraction of water in the sourgut to more than 0%, preferably more than 5%, is set. By setting a residual water content in the sourgut, dust formation during processing or handling of the sourgut is avoided.

12. The method according to at least one of the preceding numbers 1 to 1 1, characterized in that the treatment of the first nutrient medium with lactic acid bacteria under substantially anaerobic conditions, especially under anaerobic conditions, takes place.

Possibly, the choice of anaerobic conditions or substantially 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 quantity and / or bioavailability of the vitamin Bi _{2 produced} .

Anaerobic conditions are preferably prepared by air termination and / or gassing with C0 ₂ or N ₂ or other known measures.

20. An acidified product prepared by a process according to at least one of the preceding Nos. 1 to 12.

The above-mentioned advantages for the method apply analogously to the sourgut produced therewith.

21. sour good,

wherein the sourgut contains vitamin Bi ₂ ,

wherein from the vitamin Bi ₂ contained in the sourgut a mass fraction of at least 80%, preferably at least 90%, preferably at least 95%, preferably at least 98%, preferably at least 99%, in particular 100%, bioavailable, in particular bioavailable to the human or animal body.

The vitamin Bi ₂ contained in the sourgut according to the invention is completely or at least substantially bio available. The high bioavailability of the vitamin Bi ₂ in the acidified product according to the invention means that the acidified product claimed according to the invention is suitable for improving the vitamin B ₂ supply of humans and / or an animal. 22 sourgut according to the above number 21, characterized in that the vitamin Bi _{2 is} at least one compound which is selected from a group consisting of: methylcobalamin, Desoxyadenosylcobalamin, hydroxocobalamin and sulfitcobalamin, in particular methylcobalamin and Desoxyadenosylcobalamin.

The representatives of the aforementioned group are characterized by a high bioavailability, so that they are suitable to improve the supply of the human or animal body with vitamin Bi ₂ . 23. sour goods according to the above number 21 or 22, characterized in that the sourgut a content of vitamin Bi ₂ of at least 0.4 ug / liter, preferably at least 0.5 micrograms / liter, preferably at least 0.6 micrograms / liter, preferably at least 0.7 μg / liter, preferably at least 0.8 μg / liter, preferably at least 0.9 μg / liter, in particular at least 1.0 μg / liter, in particular at a temperature of the sourgut of 37 ° C.

24. sourgut according to at least one of the preceding numbers 21 to 23, characterized in that the sourgut has a mass fraction of vitamin Bi ₂ , by at least 20%, preferably at least 30%, in particular at least 50%, compared to conventional, in particular with Lactobacillus amylovorus or Lactobacillus amylolyticus produced, acidity is increased. Such a high mass fraction of vitamin Bi ₂ in the acidified product according to the invention means a significant increase in the vitamin Bi ₂ content compared to conventional sauerkraut. In addition to increasing the bioavailability, the supply of the human or animal body can be further improved by an increased concentration of the vitamin Bi ₂ in the sourgut.

25. sourgut according to at least one of the preceding numbers 21 to 24, characterized in that the sourgut lactobacilli of the species Lactobacillus coryniformis, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ No. 20007) or the species Lactobacillus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species.

26. sourgut according to at least one of the preceding numbers 21 to 25, characterized in that the sourgut has a mass fraction 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 about 0.35 to 0.45%.

Due to the presence of lactic acid in the sourgut in the stated proportions by mass, this can be used advantageously for setting a specific pH, for example of mash or wort. As a result, a pH value adjustment of foods or corresponding precursors thereof, in particular of mash, wort, malt or soft water, can be achieved naturally and in accordance with the purity requirement. 30. A process for producing a mash, preferably an acidified

Mash, and / or a wort, preferably an acidified wort, in particular a Anstellwürze, at least with the steps:

(O) providing a second nutrient medium, preferably a mash and / or a wort, in particular a wort wort; and

(p) adding an acidity according to at least one of the preceding Nos. 20 to 26 or an acidity, prepared according to a process according to at least one of the numbers 1 to 12, to the second nutrient medium. If the preferred nutrient media, in particular a mash or wort, mentioned in point 30 above are used as the second nutrient medium, it is advantageously achieved that, according to the invention, the produced vitamin Bi _{2 is} substantially quantitatively retained and is not taken up again or metabolized by the lactic acid bacteria. In addition, the vitamin Bi ₂ remains substantially completely or at least bioavailable to a large extent.

31. The method according to the above number 30, characterized in that the second nutrient medium when performing step (p) has 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, having.

By adding the sourgut to the second nutrient medium at a high temperature, effective inactivation or sterilization of at least part of the lactic acid bacteria is achieved in one step. This eliminates a separate sterilization step and the associated costs, time and energy.

32. The method according to the above number 30 or 31, characterized in that the acidity according to step (p) in a volume fraction of 2 to 20%, preferably from 5 to 15%, preferably 6 to 12%, preferably 7 to 1 1%, in particular 8 to 10%, based on the volume of the resulting mixture is added.

By adjusting such a volume fraction of the acidity in the resulting mixture, an optimum pH for the mash or wort, preferably a pH of the resulting mixture in the range of 4.2 to 5.5, preferably 4.6 to 5, 3, can be achieved.

33. The method according to at least one of the preceding numbers 30 to 32, characterized in that the method further comprises the step: (q) adjusting the mass fraction of water in the mash and / or wort to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%. Higher than the above water levels do not allow the

Ensuring the microbiological stability of the mash and / or wort according to the invention.

34. The method according to number 33, characterized in that in step (q) the mass fraction of water in the mash and / or wort to more than 0%, preferably more than 5%, is set.

By adjusting a residual water content in the mash and / or wort, dust formation during processing or handling of the same is avoided.

The advantages discussed for the above-described process for producing an acidifier and the sourdry produced therewith apply analogously to the process for producing a mash and / or wort and the mash and / or wort produced therewith, as well as to all other products produced therewith.

40. Mash, preferably beer mash, or wort, preferably wort, in particular a Anstellwürze, prepared by a method according to any one of the preceding Nos. 30 to 34. A mash or wort produced according to the invention has an over conventional mash or seasoning increased content of vitamin Bi ₂ , which is also bio available without being over acidified.

41. mash according to the above number 40, characterized in that the mash has a pH in the range of 4.5 to 5.5, preferably 4.9 to 5.3 ,. 42. Wort according to the above number 40, characterized in that the wort has a pH in the range of 4.2 to 5.4, preferably 4.6 to 5.0.

The adjustment of the pH of the mash or wort to the stated values leads to technological advantages, such as, for example, improved taste stability, foam stability and lighter beer color.

50. A method for producing a beverage, preferably a soft drink, or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a wheat beer alcohol-free, using an acid according to at least one of the preceding numbers 20 to 26 or an acid, prepared according to a method according to at least one of the numbers 1 to 12, and / or a mash according to at least one of the preceding Nos. 40 to 42, a wort according to at least one of the preceding Nos. 40 to 42 and / or a mash and / or wort, prepared according to one Method according to at least one of the numbers 30 to 34, and / or a concentrate according to at least one of the following numbers 80 to 85.

The advantages discussed above for the sourdough or mash or wort produced or produced according to the invention apply analogously to the process for producing a beverage and the beverage produced therewith.

In the method according to the invention for producing a beverage, the sourgut or the mash and / or wort produced according to the invention can be used in all ways known to the person skilled in the art for the production of a beverage. Thus, the acidification product according to the invention can be used for acidifying a mash and / or a seasoning. Furthermore, the mash according to the invention for producing a wort and the mash and / or wort produced according to the invention can be used to produce a beer, mixed beer beverage, non-alcoholic beer or for example fermented with a yeast or not fermented with yeast beverage of any kind. 51. The method according to the above number 50, characterized in that the method further comprises the step:

(a) adjusting the mass fraction of water in the beverage to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%.

The adjustment of the above water content allows an improvement in the microbiological stability of the beverage according to the invention. 52. The method according to item 51, characterized in that in step (a) the mass fraction of water in the beverage to more than 0%, preferably more than 5%, is set.

By adjusting a residual water content in the beverage, dust formation during processing or handling of the same is avoided.

60. A beverage, preferably a non-alcoholic beverage or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer, prepared according to the method according to at least one of the preceding Nos. 50 to 52.

61. beverage, preferably a non-alcoholic beverage or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer, produced using lactic acid bacteria of the species Lactobaciüus coryniformis, in particular the subspecies Lactobaciüus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobaciüus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species.

62. Drink, preferably a non-alcoholic beverage or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer, produced using a sour material according to one of above numbers 20 to 26, a mash according to any of the preceding Nos. 40 to 42 and / or wort according to any of the preceding Nos. 40 to 42.

63. beverage, preferably a non-alcoholic beverage or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer, containing

Vitamin Bi ₂ ,

wherein from the vitamin Bi contained in the beverage _2, a mass fraction of at least 80%, preferably at least 90%, preferably at least 95%, preferably at least 98%, preferably at least 99%, in particular 100%, bioavailable, especially bioavailable for the human or animal body , is.

64. Drink according to at least one of the preceding numbers 60 to 63, characterized in that the beverage has a mass fraction of vitamin Bi ₂ , by at least 20%, preferably at least 25%, preferably at least 30%, in particular at least 34%, compared to a analogously, in a conventional manner, in particular with Lactobacillus amylovorus or Lactobacillus amylolyticus, produced beverage is increased.

65. Drink according to at least one of the preceding Nos. 60 to 64, characterized in that the drink complies with the German purity requirement.

The advantages of the above-mentioned sourdough prepared according to the invention and of the corresponding production method apply analogously to a beverage produced by means of the acidification product or the mash or wort produced according to the invention.

In particular, the effect achieved according to the invention of the high bioavailability of the vitamin Bi ₂ produced with the sourgut and its mass concentration in the further production process of the beverage, in particular in the production of a beer, in particular of a non-alcoholic beer, remains intact. A Impairment of the bioavailability or a depletion in the further process steps up to the finished beverage does not take place according to the findings of the inventors or essentially does not take place. Thus, the same advantages of the sourdough produced according to the invention also apply analogously to the beverage produced according to the invention, in particular for the beer, in particular for the alcohol-free beer.

In addition, it is inventively possible for the first time to provide a beverage with bio available vitamin Bi ₂ in an increased concentration, which corresponds to the purity requirement.

70. A process for the preparation of a concentrate, at least with the steps:

(r) providing a substrate consisting of or containing

an acidified product according to at least one of the preceding Nos. 20 to 26; or an acidified product prepared according to a process according to any one of the numbers 1 to 12; or

a mash and / or seasoning according to at least one of the preceding Nos. 40 to 42; or

a mash and / or wort prepared according to a method according to at least one of the preceding Nos. 30 to 34; and

(S) adjusting the mass fraction of water in the substrate to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%.

Higher than the above water levels do not allow to ensure the microbiological stability of the concentrate according to the invention. As a substrate, for example, all the products mentioned in this description or their precursors are suitable. However, the substrate is not limited to this. 71. The method of 70 above, further comprising the step or steps:

(t) after step (r) and before step (s), adding a third nutrient medium, preferably a mash and / or wort, in particular a wort, to the substrate; and preferably

(u) homogenizing the resulting mixture.

72. Method according to the above number 71, characterized in that the third nutrient medium has an extract content in the range of about 8 to 28%, preferably 10 to 22%, in particular 12 to 19, in particular 14 to 16%;

73. The method according to the above number 71 or 72, characterized in that in step (t) the addition is carried out such that the substrate has a volume fraction of 2 to 8%, preferably 3 to 7%, in particular 3.5 to 6% to the volume of the mixture obtained in step (t).

74. The method according to at least one of the preceding Nos. 71 to 73, wherein the third nutrient medium is unhopped. By dispensing with hopping, a wider field of use opens up for the concentrate produced according to the invention, for example in all areas of the soft drinks.

80. A concentrate prepared according to a process according to at least one of the preceding Nos. 70 to 74.

81. Concentrate containing:

an acidified product according to at least one of the preceding Nos. 20 to 26; or an acidified product prepared according to a process according to any of the preceding Nos. 1 to 12; and or

a mash and / or seasoning according to at least one of the preceding Nos. 40 to 42; or a mash and / or wort prepared according to a method according to at least one of the preceding Nos. 30 to 34;

wherein the mass fraction of water in the concentrate to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%.

82. Concentrate according to the above number 80 or 81, characterized in that the concentrate further contains a mash, wort, in particular a wort, or a concentrate thereof.

83. Concentrate according to at least one of the preceding Nos. 80 to 82, characterized in that the concentrate has a gel or paste-like consistency. A gel or paste-like consistency of the concentrate advantageously promotes a faster or better absorption of the nutrients contained therein, in particular of the vitamin Bi ₂ , in the human or animal body.

84. Concentrate according to at least one of the preceding Nos. 80 to 83, characterized in that the concentrate has 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 1, 9: 1 to 2.1: 1, in particular about 2: 1, having.

The concentrate according to the invention may have the above-defined mass ratio of glucose to fructose, whereby the physiological action is further improved.

85. Concentrate according to at least one of the preceding Nos. 80 to 84, characterized in that the concentrate has a mass fraction of sodium ions in the range of 150 to 400 mg per portion, preferably 175 to 350 mg per portion, in particular 200 to 300 mg per portion of the concentrate wherein a portion of the concentrate has a mass in the range of 40 to 60 g. By adjusting the inventively provided mass fraction of sodium ions, the physiological effect of the concentrate, in particular the prevention or alleviation of muscle cramps, further improved.

In this case, a mass fraction of sodium ions of less than 200, preferably less than 175, in particular less than 150 mg per serving optionally have insufficient physiological activity. In contrast, a mass fraction of sodium ions of more than 300, preferably more than 350, in particular more than 400 mg per serving optionally has a laxative effect on the consumer.

In addition, the advantages of the above-mentioned sourdough prepared according to the invention and the corresponding production method apply analogously to the concentrate produced by means of the acidified product produced according to the invention.

In addition, the concentrate described above has a reduced water content in relation to the sourgut produced according to the invention or a mash produced therewith. Due to the associated reduction in volume, transport and storage costs for the concentrate are reduced. Because of the higher osmotic pressure of the concentrate, its susceptibility to microbial infection is reduced, thereby increasing its storage stability.

In addition, the concentrate can be made up everywhere and independently of the place of manufacture by re-dilution to the original concentration or a similar concentration.

Further, the concentrate has a higher viscosity compared to the starting material, which is advantageous in the use of the concentrate for the production of foodstuffs. For example, the concentrate may serve as a binder for granular or powdered food ingredients. 90. Use of an acid according to at least one of the preceding Nos. 20 to 26, a mash according to at least one of the preceding Nos. 40 to 42, a wort according to at least one of the preceding Nos. 40 to 42, a beverage according to at least one of the preceding Nos. 60 to 65 and / or a concentrate according to at least one of the preceding Nos. 80 to 85 for the preparation of a beverage, preferably a soft drink, preferably a beer, preferably a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer. 100. A process for producing a food, preferably a cereal-containing food, in particular a cereal bar, a malt extract product or breakfast cereals, a baked good, or a dairy product, in particular yoghurt, wherein the food or one of its precursors a sourgut according to at least one of the preceding numbers 20 to 26, a mash according to at least one of the preceding Nos. 40 to 42, a wort according to at least one of the preceding Nos. 40 to 42, a beverage according to at least one of the preceding Nos. 60 to 65 and / or a concentrate according to at least one of the above numbers 80 until 85 is added. The advantages of the above-mentioned sourdough prepared according to the invention and of the corresponding production method apply analogously to a food produced by means of the acidified product or another product according to the invention or its production process. 101. The method according to the above number 100, characterized in that the food or one of its precursors ß-glucan or ß-glucan-containing additives is added.

The addition of β-glucan to the food according to the invention causes, due to its property as a dietary fiber, an improvement in the physiological effects of the food according to the invention, in particular for the diet in a physically active way of life. 110. Food, preferably a cereal-containing foodstuff, in particular a cereal bar, a malt extract product or breakfast cereals, a baked good, or a dairy product, in particular yoghurt, prepared according to a method according to the above number 100 or 101.

111. foodstuffs, preferably a cereal-containing foodstuff, in particular a cereal-containing bar, a malt extract product or breakfast cereals, a baked good, or a milk product, in particular yoghurt; wherein the food contains vitamin Bi ₂ ;

wherein the vitamin Bi ₂ contained in the food contains a mass fraction of at least 80%, preferably at least 90%, preferably at least 95%, preferably at least 98%, preferably at least 99%, in particular 100% bioavailable, in particular bioavailable to the human or animal body , is.

112. Foodstuff according to the above number 110 or 111, characterized in that the vitamin Bi _{2 is} selected from a group consisting of: methylcobalamin, deoxyadenosylcobalamin, hydroxocobalamin and sulfitcobalamin, in particular methylcobalamin and deoxyadenosylcobalamin.

113. A food according to at least one of the preceding numbers 1 10 to 112, characterized in that the food has a mass fraction of vitamin Bi ₂ of at least 0.4 micrograms per serving, preferably at least 0.5 micrograms per serving, preferably at least 0.6 micrograms per serving, preferably at least 0.7 micrograms per serving, preferably at least 0.8 micrograms per serving, preferably at least 0.9 micrograms per serving, especially at least 1.0 micrograms per serving of the food, one serving of the food having a mass in the food Range of 40 to 60 g. The higher the mass fraction of vitamin Bi ₂ in the food according to the invention, the better the achievable supply of the human or animal body with vitamin Bi ₂ . 1 14. Foodstuffs according to at least one of the preceding numbers 1 10 to 1 13, characterized in that the food lactobacilli of the species Lactobaciüus coryniformis, in particular the subspecies Lactobaciüus coryniformis subsp. coryniformis (DSMZ No. 20007) or the species Lactobaciüus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species.

15. Food according to at least one of the preceding numbers 1 10 to 1 14, characterized in that the food has a mass fraction of vitamin Bi ₂ which by at least 20%, preferably at least 25%, preferably at least 30%, in particular at least 34% , compared to an analogous, in a conventional manner, in particular with Lactobaciüus amylovorus or Lactobaciüus amylolyticus, produced foods is increased.

1 16. A food according to at least one of the preceding numbers 1 10 to 1 15, characterized in that the food contains cereal components, preferably malted and / or unaltered brewing cereals, in particular barley malt and / or wheat malt.

1 17. Foodstuffs according to at least one of the preceding Nos. 1 10 to 1 16, characterized in that the food ß-glucan in a mass fraction of at least 0.8 g per portion, preferably at least 1, 0 g per portion, in particular at least 1, 2 g per portion of the food, wherein a portion of the food has a mass in the range of 40 to 60 g.

1 18. Foodstuffs according to at least one of the preceding numbers 1 10 to 1 17, characterized in that the food is the German

Reinheitsgebot corresponds or was made exclusively from ingredients, which are admitted after the German purity requirement for the production of beer. 1 19. Foodstuffs according to at least one of the preceding numbers 1 10 to 1 18, characterized in that the food has a gel or paste-like consistency.

A gel or paste-like consistency of the food favorably promotes a faster or better absorption of the nutrients contained therein, in particular of the vitamin Bi ₂ , in the human or animal body. By having a gel or pasty consistency, one can

Food or a concentrate can be provided, which is also characterized by an easy manageability or handling, for example during sports or leisure activities. 120. Foodstuffs according to at least one of the preceding Nos. 1 10 to 1 19, characterized in that the foodstuff has 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 1, 9: 1 to 2.1: 1, in particular about 2: 1, having. The food of the invention may be as defined above

Mass ratio of glucose to fructose, whereby the physiological effect is further improved.

121. Foodstuffs according to at least one of the preceding numbers 1 10 to 120, characterized in that the foodstuff has a mass fraction of sodium ions of at least 50 mg per serving, preferably at least 75 mg per serving, preferably at least 100 mg per serving, preferably at least 125 mg per serving Portion, in particular at least 150 mg per portion of the food, wherein a portion of the food has a mass in the range of 40 to 60 g. By adjusting the inventively provided mass fraction of sodium ions, the physiological effect of the food, in particular the prevention or alleviation or prevention of muscle cramps, especially when using the food according to the invention as a sports food, further improved. Below the above-stated mass proportions of sodium ions, their physiological action is not sufficiently appreciated.

130. Use of lactic acid bacteria of the species Lactobacillus coryniformis, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobacillus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species for the production of a sour good, a mash, a wort, a drink, preferably a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer; or a concentrate, a food, a malt or a soft water.

140. Use of an acid according to at least one of the preceding numbers 20 to 26, a mash according to at least one of the preceding Nos. 40 to 42, a wort according to at least one of the preceding Nos. 40 to 42, a beverage according to at least one of the preceding Nos. 60 to 65 and / or a concentrate according to at least one of the preceding Nos. 80 to 85 for the preparation of a foodstuff, preferably a cereal-containing foodstuff, in particular a cereal bar or breakfast cereals, a baked good, or a milk product, in particular yoghurt, or a drink, preferably a non-alcoholic beverage, a beer-containing beverage or a beer, in particular a non-alcoholic beer, in particular a wheat beer, in particular a non-alcoholic wheat beer.

The above-described advantages of the process for producing the acid or the beverage and the resulting acid or beverage apply to the production of the food according to the invention in an analogous manner. With the generation of the inventive food product claimed the benefit of the high concentration and can Bio availability of vitamin B ₂ can be realized for a plurality of solid foods.

In addition, the raw materials of the food or beverage according to the invention may be limited to the raw materials permitted for brewing beer, in particular barley malt, wheat malt and brewing water, and the microorganisms used according to the German Reinheitsgebot. As a result, the food produced according to the invention also corresponds at least analogously to the German Purity Law.

Another advantage is that the food produced according to the invention is not limited to the above-mentioned foods, but by using the acidification according to the invention, mash, wort or concentrate, the benefits achieved according to the invention can be transferred to a variety of foods.

Process for the preparation of a malt, at least comprising the steps of: providing a maltable or malted raw material, preferably a maltable or malted cereal, in particular an unmalted or malted barley or an unmalted or malted wheat;

Treating the raw material, in particular the unmalted or malted grain, with lactobacilli of the species Lactobacillus coryniformis, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobacillus backii (DSMZ No. 18080) or with a mixture of lactic acid bacteria of these species.

Process for producing a soft water, at least with the

Providing a suitable water for use in a malting process, preferably a soft water; and (Y) treating the water with lactic acid bacteria of the species Lactobacillus coryniformis, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobacillus backii (DSMZ No. 18080) or with a mixture of lactic acid bacteria of these species.

A malt produced by a method referred to in point 150 above or using a soft water, the soft water being prepared by the method referred to in point 160 above.

180. Use of lactic acid bacteria of the species Lactobacillus coryniformis, in particular the subspecies Lactobacillus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobacillus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species for the treatment of a cereal, in particular an unmalted or malted cereal, or for the production of a soft water, in particular for the production of a beer brewing suitable malt.

The advantages described above apply analogously to the malt prepared according to the invention and / or the soft water produced according to the invention.

EXAMPLES Example 1 Sourgut In a sterile, closed vessel without air intake, 100 hectoliters of unhopped wort are initially charged with a wort or extract content of 14.5 to 16%. The wort is diluted with about the same amount of brewing water. The homogenized, resulting mixture of wort and brewing water is inoculated with about 30 liters of stored sourgut. This sourgut contains as inoculum Lactobacillus coryniformis subsp. coryniformis. The inoculum was obtained by culturing lactic acid bacteria of the subspecies Lactobacillus coryniformis subsp. Coryniformis in Vorwürze according to a conventional Extracting process for lactic acid bacteria for the purpose of mash or wort acidification obtained in the brewery and stored at 5 ° C. At the time of inoculation of the diluted wort, the lactic acid bacteria in the inoculum are in the log phase. The inoculum has a lactic acid content of about 0.3% by mass. After inoculating the diluted first wort with the inoculum, the optical density is about 0.45 OD (corrected for the influence of the nutrient medium). Before filling the vessel with wort and the inoculum, the vessel was flushed with C0 ₂ . The treatment of the diluted wort with the inoculum, ie with the lactic acid bacteria, takes place at a temperature of 15 to 43 ° C, in particular at about 37 ° C. The duration of treatment may be 10 to 48 hours, especially about 40 hours. During this treatment, the lactic acid bacteria metabolise components of the nutrient medium, ie the diluted wort, and produce besides vitamin L and other metabolic products also vitamin Bi ₂ . At the end of the treatment period, the sourdough according to the invention now obtained has a lactic acid content of 0.2 to 0.6% by mass, in particular about 0.4% by mass. This freshly produced sourgut is then added to the wort acidification in a boiling rash wort until a predetermined target pH, for example 4.8, is reached. The addition of acidity to the wort takes place in about an amount of about 8 to 10% by volume of acidity, based on the resulting mixture of rash and sourdough. The resulting mixture is an edible wort which is acidified according to the invention. This can be used for beer production according to a conventional method, for example for the production of a non-alcoholic beer.

Since the species Lactobacillus coryniformis is facultatively heterofermentative, in this species due to the reduced lactate production about twice the amount of sourgoods is required, namely about 8 to 10% by volume.

Advantageously, the wort is gassed with the addition of the sourgut with C0 ₂ .

By adding the sourgut, which has been generated as described above, set to a desired pH Ausschlagwürze can one Hot trub deposition be subjected. After the subsequent cooling of the wort in the wort cooler and, if appropriate, aeration, the wort thus produced can be used as an adjusting wort. In a further method, a beer or a non-alcoholic beer can be produced from the setting wort produced according to the invention by the conventional methods.

Comparative Example 1

Comparative Example 1 represents an acidified product produced in a conventional manner. The process for producing this conventional acidulous product is identical to the process described above except for the following points:

The inoculum or inoculum contains instead of Lactobacillus coryniformis subsp. coryniformis Lactobacillus amylovorus. In addition, the lactic acid content of the inoculum is about 0.3% by mass. The treatment of the diluted wort with the lactic acid bacteria prepared in the same manner as described above takes place at 48 ° C for 24 hours. The resulting acidity has a lactic acid content of 0.8% by mass.

The addition of the produced acid to the wort to achieve a target pH of about 4.8, depending on the amount of lactate formed in Comparative Example 1 only about 2 to 4% by volume. A periodic C0 ₂ gassing in the recovery vessel is advantageous.

Bioavailability of vitamin B ^? in the sourgut

The chromatogram shown in FIG. 1 represents the results of a bioavailability study according to Tanioka et al. Tanioka Y. et al: Analysis of Vitamin Bi ₂ in Food by Silica Gel 60 TLC and Bioautography with Vitamin Bi ₂ Dependent Escherichia coli 215, Journal of Liquid Chromatography and Related Technologies, vol. No. 13, 2008, pages 1977 to 1985). The associated details for the extraction and purification of the analyte are given in FIG.

In Fig. 1, trace "B ₁₂ " indicates bioavailable, synthetically produced vitamin Bi2 as reference (Rf value: 0.6) .The trace labeled "pseudo-Bi ₂ " shows vitamin Bi ₂ which is not bioavailable and an Rf value of 0.5 and 0.51, respectively, as a reference. The marks labeled "S4", "S5" and "S6" represent the results for a conventional beer (S4) and two non-leavened comparative sausages (S5, S6) prepared by the conventional method as described above in Comparative Example 1 , have been produced.

The lane designated "S7" represents an acidity produced according to the invention with Lactobacillus coryniformis subsp. Coryniformis according to Example 1 above.

The lane marked "S9" represents a conventional sourgrowth in which a seasoning has been treated by means of the lactic acid bacterium Lactobacillus amylovorus according to the above Comparative Example 1. As can be seen from the chromatogram, in the lanes

The names "S4", "S5" and "S6" show no signals for vitamin Bi ₂ , even for non-bioavailable vitamin Bi _2. Consequently, the conventionally produced seasonings and the beer contain vitamin Bi ₂ at most in undetectable concentrations.

The conventionally produced acidity according to Comparative Example 1 (trace "S9") shows virtually no signal in the chromatogram, in any case there is no signal in the range of the bioavailable vitamin Bi ₂ (Rf = 0.6) .This acidification product therefore has no vitamin Bi ₂ , in particular no bioavailable vitamin bi ₂ , on.

In contrast, the sourgut produced according to the invention (lane "S7") has a single signal at an Rf value of 0.6, which with the signal of the bioavailable Vitamin Bi is identical ₂ (lane "B12"). From this it can be deduced that the at according to the invention produced Sauergut vitamin B ₂ in a detectable amount. Further, it can be concluded that the presence of vitamin Bi ₂ practically exclusively bio available vitamin Bi ₂ ,

Table 1: Comparison of vitamin B i ₂ contents in wort

As can be seen from Table 1, a wort that is enriched with the produced according to the invention according to Example 1 such that a pH of 4.8 is set, with respect to their vitamin B i ₂ content by at least 50% compared to one Enriched in accordance with Comparative Example 1 analog prepared Vorwürze (also pH 4.8). By using the acidification product according to the invention for the enrichment of a wort, consequently, a highly significant increase of the vitamin B i ₂ content in the resulting wort can be set. In addition, the technological goal of pH adjustment is on For example, 4.8 achieved in the same manner as in a conventional Sauer good use.

Further, as shown in Table 1, acidification of a wort by means of conventionally produced acidity using Lactobacillus amylovorus can not increase vitamin B 12 content in the resulting acidified wort. On the contrary, due to the metabolic activity of Lactobacillus amylovorus, the vitamin B 12 concentration contained in the untreated fore wort is reduced. In the process, the inventors have also found that prolonging acid fermentation with Lactobacillus amylovorus leads to the complete disappearance of the vitamin B12 contained in the wort.

In contrast, inactivation of the lactic acid bacteria of Lactobacillus amylovorus leads to no further degradation of vitamin Bi ₂ in the wort.

Table 2: Comparison of vitamin B i ₂ levels in beers

As can be seen from Table 2, the use of the invention leads with

Lactobacillus coryniformis subsp. coryniformis produced sourgut at the Production of a beer also increased vitamin Bi2 levels in the resulting beer. A beer produced using a Lactobacillus coryniformis subsp. coryniformis, but otherwise produced according to the conventional method, according to the illustrated example, has about a 34% higher vitamin B12 concentration than a beer produced by the analogous method, the sourdough used to produce it using Lactobacillus amylovorus has been produced.

In summary, it can be stated that the vitamin Bi2 content in an acidity is reduced by using Lactobacillus coryniformis subsp. Coryniformis compared to the conventional Lactobacillus amylovorus can be significantly increased. In addition, the inventors have found that the use of the acidification acid according to the invention for the acidification of a wort to a significant enrichment of vitamin Bi ₂ in the resulting wort, such as a Anstellwürze leads.

Moreover, further fermentation of the lactic acid bacteria in the acidified wort does not lead to complete degradation of the vitamin Bi ₂ originally contained in the wort. If the setting wort according to the invention is further processed to a beer, for example a non-alcoholic beer, by a known method, an increase in the vitamin Bi ₂ content in the finished beer can be achieved by about 34% according to the above example.

Experience has shown that the vitamin Bi ₂ content contained in the acidified seasoning or conditioning wort is little or not at all influenced during the subsequent process steps of fermentation, ripening, filtration and bottling.

In addition, the investigations of the inventors have shown that the vitamin Bi ₂ contained in the abovementioned acidification product according to the invention, the acidified wort or seasoning wort and the beer or beverage according to the invention is completely or at least substantially completely bio available according to the above-mentioned definition , Production of an acid concentrate

According to the invention, the acidity of the invention or else a wort or mash prepared therewith can be used for the preparation of a corresponding concentrate. In this case, the water content of the sourgut, the wort or the mash can be reduced by conventional methods, preferably the vacuum evaporation, to a desired consistency.

Such a concentrate has the advantage of being less mass to be stored or transported. In addition, the microbiological stability of the concentrate according to the invention over the non-concentrated starting liquid, such as the acidification product according to the invention, the mash or wort according to the invention, increased. According to the invention, it is further provided to produce a concentrate from the sourgut as well as from an acid-wort-wort mixture, in particular from a sour-sour wort mixture.

In this case, the wort used for the acidification of the concentrate may be unhopped. Furthermore, this wort may have an extract content in the range of 14.5 to 16%.

Example 2: Sourgut and Concentrate Therefrom About 215 liters of an initial wort with an extract content of 14.5 to 16% were inoculated with about 9.5 liters of the acidified product according to the invention, which was prepared according to example 1. After a treatment time of 42.7 hours at 37.5 ° C, the acidification product according to the invention was obtained. During the treatment, the headspace of the tank was filled with C0 ₂ . The resulting acidification product according to the invention was pasteurized at a wall temperature of 85.degree. The medium temperature was over 80 ° C for 27 minutes, maximum 81, 7 ° C. During the subsequent evaporation, a starting weight of 226.6 kg was assumed. The starting density at 71 ° C was 1,040.2 g / liter. During the evaporation, the wall temperature was 85 ° C, the medium temperature 71 ° C, and the evaporation rate was 23 kg / hour. After an evaporation time of 7 hours, 65 kg of concentrate and 156.4 kg of condensate were obtained. During the evaporation, there was an absolute pressure of 320 millibars absolute. The density of the concentrate obtained was 1177.8 g / liter at 71 ° C.

The concentrate according to the invention (referred to in the following description to Fig. 3 as "S2") thus has only about 28.7% of the mass compared to the starting Sauer well.

Due to the high extract content of the acidity or wort concentrate according to the invention, this has a sticky consistency. Due to its adhesive properties, the concentrate according to the invention is thus suitable as a natural "binder" for the production of, for example, cereal bars.

The chromatogram shown in FIG. 3 represents the results of a bioavailability study according to Tanioka et al. Tanioka Y. et al: Analysis of Vitamin Bi ₂ in Food by Silica Gel 60 TLC and Bioautography with Vitamin Bi ₂ Dependent Escherichia coli 215, Journal of Liquid Chromatography and Related Technologies, vol. No. 13, 2008, pages 1977 to 1985). The associated details for the extraction and purification of the analyte are given in FIG. In Fig. 3, the track "B ₁₂ " shows bioavailable, synthetically produced vitamin

Bi ₂ for reference (Rf value: 0.6). The lane labeled "Pseudo-Bi ₂ " shows Vitamin Bi ₂ , which is not bioavailable and has an Rf value of 0.5 and 0.51, respectively has, for reference. The track labeled "S2" represents the result for an acidified concentrate of the invention.

The acidity concentrate produced according to the invention (lane "S2") has as its sole signal one at an Rf value of 0.6, which is identical to the signal of the bioavailable vitamin Bi ₂ (lane "B ₁₂ "). From this it can be deduced that the concentrate according to the invention has produced vitamin B ₂ in a detectable amount. In particular, it can be concluded that the existing vitamin Bi _{2 is present} almost exclusively as bioavailable vitamin Bi ₂ .

Example 3: Sourmalt

According to the invention, lactic acid bacteria of the subspecies Lactobacillus coryniformis subsp. coryniformis already in the malting use to achieve the effects of the invention. Thus, according to the invention, for example, the soft water with a Lactobaciüus coryniformis subsp. Coryniformis containing inoculum are sprayed over. This treatment according to the invention preferably takes place at 37 ° C. for 48 hours. Thus, a sourmeal with a lactic acid content of 2 to 4% and increased levels of bioavailable vitamin Bi _{2 is} achieved. The aforementioned inoculum can be produced using wort or MRS medium.

Under the corresponding above-mentioned incubation conditions (37 ° C, 48 hours) there is a strong proliferation of lactic acid bacteria, which then increasingly adhere to the malt. Prolonged incubation presumably results in vitamin Bi _{2 being released} into the malt. The resulting lactic acid solution could be added to the mash or wort in the brewing process to lower the pH.

Example 4: sourgut

A nutrient medium, in particular an MRS nutrient medium, was inoculated with lactic acid bacteria (Lactobacillus coryniformis subsp. Coryniformis) and incubated at 37 ° C for about 40 hours to recover an inoculated nutrient medium (inoculum).

For sample recovery, 15 mL of the inoculated culture medium thus obtained was centrifuged at 14,000 revolutions per minute for 4 minutes before separating the resulting pellet from the supernatant. The supernatant was used directly for the total vitamin Bi ₂ and lactate determination (sample 1, see Table 3). The resulting pellet was resuspended in 15 mL of sterile water, and then the cell structures disrupted by sonication. The resulting suspension was also used for the total vitamin Bi ₂ and lactate determination (sample 2, see Table 3).

The inoculated nutrient medium obtained as described above was used for inoculating a first wort diluted with brewing water in a volume ratio of 1: 1 and incubated at 37 ° C for about 40 hours to produce an acidified product of the present invention.

For sample recovery, a sample of the sourgut was centrifuged under the same conditions and, analogously to the above samples 1 and 2, total vitamin Bi ₂ as well as lactate in the supernatant (sample 3, see Table 3) and in the resuspended pellet after its Ultrasound treatment determined (sample 4, see Table 3).

Table 3: Comparison of vitamin B i ₂ contents in wort

coryniformis subsp. coryniformis - pellet)

Sample 3 (Sauergut + L. coryniformis subsp. 0, 127 2.505 coryniformis supernatant)

Sample 4 (Sauergut + L. coryniformis subsp.> 0, 18 *) 381 coryniformis pellet)

*) Value higher than the upper detection limit of the measuring method used

In the context of Example 4, the total vitamin Bi2 concentration was determined by the method r-Biopharm AOAC method no. 101002. The lactic acid content was analyzed by HPLC, since the usual lactate

Measuring devices (Lactate Scout, Biosen S-Line) measure only the L-lactate and not the enantiomeric form D-lactate. The lactic acid bacteria, however, form both lactate forms, which can be measured by HPLC. For this purpose, the samples were first incubated for 60 seconds in an ultrasonic bath in order to destroy the cell structures (especially in the pellet). Subsequently, the suspension thus obtained was filtered through a tip filter (0.45 μιη) and then diluted in a volume ratio of 1: 3 (v / v).

The lactate analysis of these samples was performed isocratically under the following chromatographic conditions: Column: Amimex HPX-87H ion exclusion column (Biorad), eluent: 0.015 n H ₂ S0 ₄ , flow rate 0.6 mL / min, detection: RID, temperature: 65 ° C, injection volume 10 μί, retention time: 25 min.

Example 5: Soft water

Under laboratory conditions, 10 g of wheat malt and 10 g of barley malt in whole grains were mixed in 100 ml of soft water with a Lactobacillus coryniformis subsp. coryniformis-containing inoculum (1.5 ml MRS medium) for 24 hours at 37 ° C. Subsequently, the malt grains were separated by centrifugation. The supernatant (soft water) was used for the vitamin Bi ₂ analysis (r-Biopharm AOAC method no. 101002). The negative control used was the same approach each 10 g of barley or wheat malt, which was incubated in 100 ml of soft water without inoculum under identical conditions.

The results are summarized in Table 3 below.

Table 3: Infection of soft water with Lactobacillus coryniformis

As shown in Table 3, the soft water produced by using Lactobacillus coryniformis of Example 5 according to the present invention contains a significantly increased amount of Vitamin Bi ₂ . In contrast, a soft water which has been produced without Lactobacillus coryniformis, but otherwise the same way, no detectable amounts of vitamin Bi ₂ on.

Example 6: Muesli Bar

Granola bars are conventionally made from driers such as cereal products and a binder. According to the invention, a carbohydrate-based muesli bar is to be produced which consists essentially or exclusively of the ingredients used for the production of beer and / or its precursors or intermediates and is particularly suitable for athletes. Possibly sugar or a mixture of sugars may be added to the muesli bar. With regard to the general production process, which can in principle also be based on the preparation of the cereal bar according to the invention, reference is made to the process described in US Pat. No. 4,451,488.

An acidified product according to the invention produced according to Example 1 described above is concentrated, for example, in the manner described in Example 2. In parallel, a conventionally prepared wort is concentrated in the manner described in Example 2. Both concentrates can be used as such or together with a sugar solution as a binder for the granola bars.

Other dry ingredients for the cereal bar of the present invention may be any of the known cereal products, for example, wheat and / or barley based (e.g., wheat flakes or wheat crispies), especially as useful as beer-making ingredients. These are each mixed with one of the above-described concentrates as a binder and wheat germ oil (or other oil suitable as a food). The mass ratio of dry ingredients to binder is approximately in a range of 55:45 to 65:35.

The resulting mixture is rolled out after homogenization in large sheets to a carpet and then dried in a drying oven, for example, for 10 to 30 minutes at 60 to 130 ° C. During the oven passage, the moisture is removed from the binder to the extent that the ingredients adhere to each other and thus can be cut to the desired size and shape.

The binder is liquid at elevated temperatures and thus can be blended with the dry ingredients in a conventional homogenizer. After drying in the oven, a suitable binder is typically below about 40 ° C to prevent melting of the binder when holding the cereal bar in the hand of the consumer, storing at room temperature, or during transport. By using a concentrate of sour material according to the invention as it can be produced for example according to the above-mentioned Example 2, as a binder in a food such as a cereal bar, it is possible to introduce bio available vitamin B ₂ in significant quantities in the food.

Through a defined selection of sugars in the binder both an ideal carbohydrate pattern for an energy sports bar, as well as a perfectly matched glucose-fructose ratio of 2: 1 can be achieved. If wort is used to prepare the concentrate of the invention, the resultant food produced using the concentrate also contains polyphenols and other valuable seasoning ingredients in significant amounts. An analysis of the total vitamin Bi ₂ concentration in the cereal bar prepared according to the invention and in the comparative bar gave the following contents (measured by the microbial method of r-Biopharm AOAC method no. 101002): The cereal bar according to the invention had a total concentration of

1, 3 ug / 100 g a significantly higher content of vitamin Bi ₂ than the comparison bars (0.26 ug / 100 g).

Consequently, 52% of the recommended daily dose is consumed when eating a portion of each 100 g Müsliriegel Müsliriegel invention, while it is only 10.4% in the comparison bar.

Other Those features which in the above description the

Items of the above numbers 1, 20, 21, 30, 40, 50, 60, 61, 62, 63, 70, 80, 81, 90, 100, 1 10, 1 1 1, 130, 140, 150, 160, 170 and 180 are assigned, respectively the mandatory or essential features of the respective object. All features described in the other preceding numbers, however, are optional for the respective subject and define advantageous embodiments of the respective subject matter. The optional features as defined above may each be combined in any manner with all of the items illustrated in this specification.

The features mentioned in connection with the invention described in this application, unless otherwise stated or apparent, constitute optional features of advantageous embodiments which may be combined as desired with the objects described herein and among themselves, unless the skilled artisan sees any obvious obstacle therein. Thus, in particular all the features of the methods specified in this description can also be linked to the products described in this application, and vice versa. In particular, all features mentioned in connection with a product according to the invention are transferable to all other products described in this application and can be linked to them. The same applies to all methods described in this application and their features. The same applies to the effects and advantages achieved by means of the described features.

alternatives

The invention is not limited to the use of Lactobacillus coryniformis, in particular Lactobacillus coryniformis subsp. coryniformis, limited. Alternatively, the production methods and products described above can also be used or used with lactobacillus backu acid bacteria. As a result, the advantages and properties described above are realized in an analogous manner. Comparison to the prior art Conventionally, the types Lactobaciüus amylovorus or Lactobaciüus amylolyticus are used for the mash and wort acidification, which have proven to be suitable for the production of corresponding sourdoughs and thus acidified mashes and seasonings for many years.

Thus, these types of lactic acid are characterized by a growth dominance in wort for fast growing. Furthermore, they have a high Säuerungsvermögen due to high lactate production. This is due to their homofermentative metabolic character. These species grow at high temperatures (up to 52 ° C), so that high propagation rates can be achieved.

In addition, these species can ferment dextrin and starch. Furthermore, they produce a high proportion of L (+) - lactate. Of considerable importance is that the said lactic acid bacteria are not harmful to beer, as they are hops sensitive and can not grow at temperatures <30 ° C. Lactobacillus amylovorus and Lactobacillus amylolyticus are also considered suitable acidulants in the art because they do not form amines (histamine) or other toxins. In addition, they do not form diacetyl or other substances which are detrimental to the taste and aroma of the resulting products. Finally, they are characterized by easy handling in practical use.

In contrast, the inventively provided species Lactobaciüus coryniformis in the art as a beer pest. This species grows in poorly hopped beer and produces diacetyl, which leads to an adverse taste profile in the resulting food or drink, especially in beer. In addition, Lactobaciüus coryniformis is able to grow at the typical fermentation temperatures for beer, especially for top-fermented beer, namely in the temperature range of 15 to 48 ° C. Furthermore, Lactobaciüus coryniformis has the disadvantage over the conventional species Lactobacillus amylovorus and Lactobacillus amylolyticus that this species is optionally heterofermentative, ie, its acidification capacity is reduced compared to the conventionally used species. Consequently, in about twice the amount of sourgut compared to conventional Species are used. This will require larger production facilities and increase the costs associated with acidification.

The above-mentioned plurality of disadvantages as well as the disadvantages known to those skilled in the art of the species considered here Lactobacillus coryniformis and Lactobacillus backii represent a major obstacle to the use of these species or associated subspecies in the beverage and food manufacturing industry, especially in breweries and malting plants.

Claims

claims

A process for producing a foodstuff, preferably a cereal-containing foodstuff, in particular a cereal-containing bar, a malt extract product or breakfast cereals, a baked good, or a milk product, in particular yoghurt, wherein the foodstuff or one of its precursors is an acidifier, a mash, a seasoning, a drink and / or a concentrate is added;

wherein the sourdough is produced at least with the steps:

(A) providing a first nutrient medium, preferably a nutrient broth, in particular an MRS medium, a mash or a wort, in particular a wort, or a smooth water; and

(B) treating the first nutrient medium with lactic acid bacteria of the species Lactobaciüus coryniformis, in particular the subspecies Lactobaciüus coryniformis subsp. coryniformis (DSMZ No. 20007), or the species Lactobaciüus backii (DSMZ No. 18080) or with a mixture of lactic acid bacteria of these species;

wherein the mash or seasoning is prepared at least with the steps:

(O) providing a second nutrient medium, preferably a mash or a wort, in particular a wort wort; and

(p) adding the sourgut to the second nutrient medium;

the concentrate contains:

the sour dough or the mash or the wort;

wherein the mass fraction of water in the concentrate is adjusted to less than 35%, preferably less than 30%, preferably less than 25%, preferably less than 20%, in particular less than 15%; and

wherein the beverage has been prepared using the sourdough, the mash, the wort and / or the concentrate.

2. The method according to claim 1, characterized in that the food or one of its precursors ß-glucan or ß-glucan-containing additives is added.

3. Food, preferably a cereal-containing food, in particular a cereal-containing bar, a malt extract product or breakfast cereals, a baked good, or a milk product, in particular yogurt, prepared according to the method of claim 1 or 2.

4. Food according to claim 3, preferably a cereal-containing food, in particular a cereal-containing bar, a malt extract or breakfast cereals, a baked good, or a dairy product, in particular yogurt;

wherein the food contains vitamin Bi ₂ ;

5. Food according to claim 3 or 4, characterized in that the vitamin Bi _{2 is} selected from a group consisting of: methylcobalamin, deoxyadenosylcobalamin, hydroxocobalamin and sulfitcobalamin, especially methylcobalamin and deoxyadenosylcobalamin.

6. Food according to at least one of claims 3 to 5, characterized in that the food has a mass fraction of vitamin Bi ₂ of at least 0.4 micrograms per serving, preferably at least 0.5 micrograms per serving, preferably at least 0.6 micrograms per serving , preferably at least 0.7 μg per serving, preferably at least 0.8 μg per serving, preferably at least 0.9 μg per serving, in particular at least 1.0 μg per serving of the food, wherein one portion of the food has a mass in the range of 40 to 60 g.

7. Food according to at least one of claims 3 to 6, characterized in that the food lactobacilli of the species Lactobaciüus coryniformis, in particular the subspecies Lactobaciüus coryniformis subsp. coryniformis (DSMZ No. 20007) or the species Lactobaciüus backii (DSMZ No. 18080) or a mixture of lactic acid bacteria of these species.

8. Food according to at least one of claims 3 to 7, characterized in that the food has a mass fraction of vitamin Bi ₂ , by at least 20%, preferably at least 25%, preferably at least 30%, in particular at least 34%, compared to an analog , in a conventional manner, in particular with Lactobaciüus amylovorus or Lactobaciüus amylolyticus, produced foods is increased.

9. Food according to at least one of claims 3 to 8, characterized in that the food contains cereal components, preferably malted and / or unaltered brewing cereals, in particular barley malt and / or wheat malt.

10. Food according to at least one of claims 3 to 9, characterized in that the food ß-glucan in a mass fraction of at least 0.8 g per portion, preferably at least 1.0 g per portion, in particular at least 1.2 g per portion of the food, wherein a portion of the food has a mass in the range of 40 to 60 g.

11. Foodstuffs according to at least one of claims 3 to 10, characterized in that the food complies with the German Purity Law or was made exclusively from ingredients which are approved according to the German Purity Law for the production of beer.

12. Food according to at least one of claims 3 to 11, characterized in that the food has a gel or paste-like consistency.

13. Food according to at least one of claims 3 to 12, characterized in that the food has 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 1.9: 1 to 2.1: 1, in particular about 2: 1, having.

14. Food according to at least one of claims 3 to 13, characterized in that the food has a mass fraction of sodium ions of at least 50 mg per serving, preferably at least 75 mg per serving, preferably at least 100 mg per serving, preferably at least 125 mg per serving, in particular at least 150 mg per serving of the food, wherein a portion of the food has a mass in the range of 40 to 60 g. Use of an acid, a mash, a seasoning, a drink and / or a concentrate for producing a food, preferably a cereal-containing food, in particular a cereal-containing bar or breakfast cereals, a baked good, or a dairy product, in particular a yogurt.

wherein the sourdough is produced at least with the steps:

wherein the mash or seasoning is prepared at least with the steps:

(q) providing a second nutrient medium, preferably a mash or a wort, in particular a wort; and (r) adding the sourgut to the second nutrient medium;

the concentrate contains:

the sour dough or the mash or the wort;