Kombuchal Patent 1927
the original German patent
I wish to personally thank all those that helped in this endeavor. Total 'strangers' I met on the internet helped me to obtain copies of the patent and then helped with the translation. Harald Tietz (whom I never met before) even called me from Australia to offer his help. It is my hope that this contributes to our understanding of kombucha and through that to the ability to regain our own health - naturally - without the reliance upon chemicals and surgery. That we save the hospitals for those times when they are truly needed. For those wishing to contribute I will add any and all comments and credits at the end. Please email me directly at eddy@Happyherbalist.com
The first reference to the production of Kombucha in a concentrated form comes from Wiechowski (1928) and Hermann (1929). Hermann regarded it as essential to have a preparation made up according to the principles of the cultivation of pure cultures, and of unvarying composition, so as to be able to draw comparisons. The Norgine pharmaceutical works in Prague-Aussig declared themselves willing to produce an experimental preparation made up to Hermann's prescription. This preparation was then distributed to chemists' shops under the name "Kombuchal". "Kombuchal" (German Reichspatent 538 028) was made from a culture liquid that was fermented to a specific degree of acidity and reduced to a specific concentration by means of vacuum distillation. It contained all the substances produced by the Kombucha culture except for acetic acid and alcohol, which no doubt evaporated as easily liquefied component elements together with the aqueous part. Hermann and a series of doctors at the "Clinic for Internal Medicine", in Prague all worked with this preparation. Hermann writes that the doctors at the clinic commented on the extraordinarily favorable effects, but adds: "Although all those who tested it, be they clinicians or general practitioners, can testify to rally favorable effects on symptoms of senility and on arteriosclerosis and the symptoms connected with it, they nevertheless hesitate to publish, just because folk remedy is encumbered with a certain prejudice."
The HappyHerbalist mico-pharmacy continues this process in their KOMBUCHAL.
The Kombucha drops available commercially today are described by the manufacturers either as elixir or as pressed extract. The latter term gives a clue as to the manufacturing process. Apart from that, the manufacturers pursue an information policy of great reticence about the way their preparations are made. The idea of pressing the Kombucha culture seems to stem from Dr. Sklenar. He used the expressions "Kombucha mother tincture" and Kombucha drops D1. D1 in the homeopathic sense means that one part of medicinal preparation has been diluted with 9 parts of solvent. Dr. Sklenar prepared the drops himself and gave them to his patients. He obtained astonishing therapeutic results with them. The drops obtained by pressing the culture are consequently not a fermented product, but are made from the Kombucha culture itself. Obviously, there are other different component substances contained in the drops and in altered quantities. I have here recipes which say that you should press nice young Kombucha cultures. If you are going into production on a small scale, you can use a garlic press lined with a bit of muslin. That's very laborious. It's easier if you use a pharmaceutical press, which can be obtained for around 600 DM from a firm supplying laboratory equipment. In order to preserve it, the pressed juice is mixed in the ratio 1:1 with 70 to 90% alcohol. In general the recommended dose is 15 drops 3 x a day in a glass of water. According to Lueck (1988), alcohol has a preservative effect in concentrations upwards of 18%, and according to Zettkin-Schaldach (1985, Vol. 1, p. 644), it has bactericidal properties (= it kills bacteria). Dittrich (1975, p. 74) mentions that yeast can continue to grow and ferment in 15% alcohol solution, but will be killed in a 25% alcohol solution. Professor Henneberg (1926, Handbuch der Gaerungsbakteriologie, Vol. 1, p. 350) writes about experiments in which culture yeasts washed in 25% alcohol were killed in 39 minutes. Acetic bacteria were killed in 15 minutes by a 25% alcohol volume. Because drops prepared according to the above-mentioned recipe with 70% alcohol consequently have a 35% alcohol content, the bacteria as well as the yeasts of the Kombucha culture will accordingly be killed. The micro- organisms of the Kombucha culture can therefore hardly be the active substances of the drops. I suspect that the glucuronic acid contained in the mucilaginous matter, viz. the jelly-like part of the Kombucha culture, is the significant substance. Perhaps there's also something in the possibility of the polysaccharides coming into play here, which Dr. Schuitemaker (1988) wrote about and which have been obtained from fungi by scientific research in Japan and Korea. Schuitemaker writes that the polysaccharides in Ganoderma lucidum and japonicum (Kombucha) have a special structure which in comparison to other medicinal plants possesses considerable biological activity. It is said to induce the immune system to seek identical structures on the surface of pathogenic bacteria, yeast plants and viruses. The author considers it very likely indeed "that the polysaccharides, for instance in Kombucha, are capable of moderating this immunological response and of building up resistance to these diseases." Independent of their active effect, a wide range of effectiveness in all kinds of illnesses is ascribed to Kombucha drops. I know of naturopaths who report good results with these drops and who describe them as a concentrated form of Kombucha therapy which works more deeply and can accelerate the process of healing. (Guenther Frank)
for manufacturing of therapeutically useful medicals with the help of Kombucha
Japan a pleasant tasting beverage for healing purposes is produced by the Japanese
people, by letting the so called Kombucha grow on sweetened tea. For that
purpose a piece of this plant (this plant being comparable to a jellyfish with
regard to what/how it looks like) is cut and placed on the surface of sweetened
tea which has room temperature. In a few days a layer getting thicker and
thicker has formed and while this is happening the tea is getting very/strongly
sour and takes on/picks up a pleasant sour-aromatic fragrance/aroma.
tea, changed this way, is drunk to a higher amount and the withdrawn liquid is
replaced by fresh sweetened tea.
the war Kombucha became known in Europe also. Here it is also used for
production of a soured/acid (slightly acid) beverage from sweetened tea brew,
which is used as household remedy for/against various illnesses.
was already discovered further that
other raw materials than tea brew, like coffee, malt extract etc. can be used
for the same purpose.
experiments have proven, that this in this way soured tea actually/in fact has
valuable therapeutical properties. Against the use of this folk medicine is to
say that the tea changes progressive under the influence/influx of the cultures
und that -beyond that- mixed/hybrid infections can happen, which have unwanted,
yes even damaging effects, due to eventually letting happen the most different
kinds of fermentation. Further there is the important/essential obstacle, that
just/right with those diseases, this tea (which has been changed through
the cultures) seems to be suitable/good for fighting against or relieving them
(signs of old age, illnesses of metabolism), the intake of high amounts of
fluids is not allowed.
aim of the here presented invention is to win/produce/obtain those products
(which are available through the biological influence/effects of the mentioned
cultures) in a most possible concentrated, safely dosable and unchangeable form.
was found first that tea sweetened with cane sugar and after being influenced by
microorganisms is composed of: a watery solution of Glukonsäure, Essigsäure (= acetic acid) and rest-sugar [translator: I don't know how to translate "Gluconsäure" C6H10O7.
There is also Glucoronsäure C6H12O7 probably
called glucoronic acid in English. Both are said to be found.]
this solution also contains "Gerbstoffe" [translator:
no translation found in my dictionary] (which can be found in the tea) and caffeine, but no increase in
caffeine has happened/taken place. Other acids, especially Milchsäure (=lactat)
can not be found in the solution. If one takes a "Aufkochung" [translator: no translation found in my dictionary; description:
something which was brought to boil] of 0,5% Russian tea, which includes 7,5% cane sugar, and lets the
process happen so far that 10cm3 of the solution are neutralized by
7cm3n/2 Natronlauge (= sodium lye ???), we get 1,606g acetic acid
and 2,51g Glukonsäure in/on 100cm3 of the soured tea. Does
one give Fruktose (Lävulose) [Fruktose = fruit sugar] to the tea one gets only
acetic acid while a strong skin/membrane production takes place. But in the case
of in tea soluted Glukose one exclusively gets Glukonsäure and that without the
developement of skin/membrane. In case of technical Glukose [???] we also find
acetic acid, even so in a far less amount compared to taking Saccharose, and
after a while (a lot later compared to Saccharose-including solutions) there can
be found skin/membrane developement. Does one use sugar solutions with pepton-"rich"
[translator: "rich" in the sense of "containing"]
substances or even just anorganic ones, the biological change of the sugar
happens in the same way. Depending on the used kind of sugar of a acid/acids
only acetic acid or exclusively Glukonsäure or, in the case of taking
Saccharose as starting substance, a mix of both of these acids are produced.
the here presented invention those Glukose-or Saccharose-"rich" "Nährlösungen"
[translator: might be
translated as: "fertile solutions"]
are soured up to a certain level of acidity with the help of from the
Japanese Kombucha won/developed cultures. After that –at best/if need be after
neutralization of the acids- they are thickend until we get a "haltbaren"
[=well keeping/durable] syrup. The grade of acidity has an upper limit (if the
acid is not become dulled) in the way that very sour products have an unpleasant
taste and are not agreed with positively in the end [translator: in the sense of '"eggs don't agree
with me"]. It is
advisable to make Calciumsalt from the Glukonsäure, doing this with the help of
CalciumOxid or chalk. In the case of starting from Glukose this happens by the
produced Glukonsäure slowly becoming dulled in the moment of its
emergence/production or after the stopping of the Säuerung (souring process).
In the case of processing Saccharose, acetic acid emerges also and can be
removed before the neutralization of Glukonsäure which can be done most easiest
with the method of "Abdampfen"
steam???] of the
solution or by blowing steam or air through it. The syrup, being produced in one
way or the other, is constant in its effect, even though a crystall
mush/paste/porridge can form spontaneously through the spontaneous
crystallization of glucon-sour Calcium. But the preparation can also be brought
into a solid state. This is done by letting the free Glukonsäure, which the
syrup contains, become Lakton. Does one place the syrup above substances, like
concentrated sulfuric acid, which are known to withdraw/extract water, the syrup
gets solid after several days. This process is done best in a
vacuum-container/cupboard. The strong sour flavor/taste has become sweet. The
produced/developed Lakton does very quickly transform back into the free Glukonsäure
if brought into contact with water. By/through traces of miniral-acids this
process is accelerated.
this way one can produce tablets, dragees etc. which seem to always have/be
composed of the same amount of therapeutically effective substances, if the
process is stopped/interrupted at a specific acid-level.
one wish to get rid of the Glukonsäure-component, the syrup is freed from the
Glukonsäure to a part or completely by letting the glucon-soured Calcium
crystallize. At most it is further constricted or "eingedampft" [steemed
until thick] until being dry.
the cultures degenerate, a regeneration of the cultures can be achieved by
filtration of the solutions. External signs of degeneration are that the
tough/glutinous skins break and get brown (those skins developed during the
biological change of glucose- or
saccharose"rich" solutions) and that in the whole liquid/fluid there
are brown shreds swimming around. Pouring the solutions through paper filter,
for example, they get back their normal look after a short time and their normal
production of therapeutically effective preparations by souring sugar-containing
fertile solutions with Kombucha. This method is characterized by souring
glucose- or saccharose-containing fertile solutions up to a certain grade of
acidity with the help of fungal cooperatives/cultures and thickening them until
a well keeping syrup is developed. At most there is a neutralisation-process of
the developed acids before the process of thickening.
according to claim 1 [translator: in the sense of
characterized by letting the Glukonsäure, which developed during the process of
biological oxidation of glucose-"rich" fertile solutions, become the
Calciumsalt (this is already done while Glukonsäure develops or after ending
the process of souring). Afterwards the solution is thickened until a well
keeping syrup is the result.
according to claim 1 is characterized by the process of removing acetic acid
from the solution after the process of souring. Acetic Acid develops during the
process of biological oxidation of saccharose-"rich" fertile
solutions. Removal/Elimination is done by "Abdampfen" or blowing steam
or air through the solution. After that the Glukonsäure is"made into"
the Calciumsalt and the solution thickened until a well keeping syrup is the
Implementation according to claim 2 and 3 characterized by letting the syrup
take solid form. In order to do that Glukonsäure is made to take the form of
Way of Implementation according to claim 2 and 3 characterized by freeing the syrup from Glukonsäure to a part or completely by letting glucon-sour Calcium crystallize. At most it is further constricted or steamed until dry.
comments regarding this
For all natural vacuum distilled KOMBUCHAL
Presently with the hope this helps to understand kombucha,
your comments are welcomed.
Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist
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