CN1984570B - 保健食品 - Google Patents
保健食品 Download PDFInfo
- Publication number
- CN1984570B CN1984570B CN2005800235345A CN200580023534A CN1984570B CN 1984570 B CN1984570 B CN 1984570B CN 2005800235345 A CN2005800235345 A CN 2005800235345A CN 200580023534 A CN200580023534 A CN 200580023534A CN 1984570 B CN1984570 B CN 1984570B
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- vegetables
- health food
- fruit
- rice
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Abstract
生吃由适当土壤栽培好的食物。本发明提供一种保健食品的构成,所述保健食品食用将带壳或无壳米类、麦类的谷类、杂粮类、豆类、薯芋类、叶菜类、果菜类、根叶类、根菜类、柑橘类、果实类、水果类、海藻类、苔藓类等直接食用或将这些物质的粉末原样或浸于水进行不破坏细胞的程度的加工(或即使破坏了细胞,也可以将叶菜类的根、茎、叶整体或部分食用,例如汁等)而食用,或不施行加热、水煮、蒸等加工处理而食用,或将这些谷类、杂粮类或豆类浸于水在发芽状态、发芽前后不施行加热、水煮、蒸等加工处理而食用。
Description
技术领域
本发明涉及改善身体的疾病、营造健康的身体的保健食品。特别是涉及抑制糖尿病等疑难病的营造身体的保健食品。
背景技术
目前,作为保健食品,提出了各种物质。例如在专利第3019261号公报“生蔬菜保健食品”(专利文献1)中公开有使生蔬菜和生糙米组合,添加食盐的保健食品。
另外,特别是被看作是疑难病的糖尿病大多会引起动脉硬化性血管障碍等并发症,在糖尿病的治疗中,需要维持良好的营养状态和健康状态,增加对各种病的抵抗力。作为这样的保健食品,最近提出了如下的物质。
例如,特开2003-189803号公报(专利文献2)的记载中提出了,在糙米等的表面涂敷有具有药效成分的保健药剂的药膳米,将其用通常的方法煮熟了的饭。另外,在特开平9-40566号公报(专利文献3)中,已知由米糠、糙米的粉末的混合物得到的乳酸菌发酵物。作为专利文献4,已知有以糙米的胚芽为基质,在其中混合灵芝进行加热处理,加入菌种进行培养的物质。
专利文献1:专利第3019261号公报第1页
专利文献2:特开2003-189803号公报第1页
专利文献3:特开平9-40566号公报第1页
专利文献4:特开2002-29994号公报第1页
发明内容
专利文献1,是食用在普通的土壤中通常栽培的生蔬菜或糙米, 但不能充分摄取从土壤吸收的氮成分。
专利文献2的药膳米是在糙米等的表面涂敷保健成分而煮熟食用的物质,因此糙米的加工烦琐。另外,专利文献3所述的物质是在糙米等米中添加有乳酸菌发酵物的物质,是关于免疫增强剂的物质。而且,专利文献4是将糙米等蒸、在其中添加种菌、混合灵芝等的物质,是将糙米等进行加工的物质。
本发明提供改良目前成问题的、对人体带来不良影响的谷类等食品,营造健康身体的食品。
特别是本发明提供一种保健食品,其首要目的在于,不对米类(糙米、水稻、旱稻、紫米、香米等)、麦类(小麦、大麦、燕麦等)等谷类或小米、黄米、荞麦、玉蜀黍、稗子、玉米、甜玉米等杂粮类或芝麻、大豆、黑豆、小豆、云豆等豆类、甘薯、马铃薯、菊芋、青芋、山药、芋头、日本芋、白甘薯等薯芋类、根叶类、水果类、果菜类、根菜类、柑橘类、果实类等的表面进行加工处理,不对其进行蒸或加热而食用。
本发明的其他的课题在于,提供一种保健食品,所述保健食品重要的是,不是在小肠内消化吸收,而是在小肠内消化的物质在大肠内被分解,在身体内被吸收。
本发明的课题在于,提供一种适合于身体的保健食品,特别是提供一种最适合于糖尿病的保健食品,所述保健食品不经过将生的谷类、杂粮类、豆类或无壳的这些食品等加热或蒸煮的工序。
为了完成以上的课题,本发明的构成如下。
一种保健食品的构成,其将米类、谷类、杂粮类、豆类、薯芋类、叶菜类、果菜类、柑橘类、水果类、果实类、根叶类、根菜类或带壳或无壳的米类、谷类、杂粮类、豆类保持原样或者它们干燥后的形式、或者粉末,而且,将其不进行浸于水加热、水煮、蒸等加工处理而整体食用;或将其干燥后做成粉末食用;或将上述谷类、杂粮类或豆类在浸于水发芽状态或发芽前后不施行加热、水煮、蒸等加工处理而食用。
本发明的上述课题,可以通过如下构成的保健食品来完成:将上 述谷类、杂粮类、豆类、薯芋类、果菜类、叶菜类、种子类、柑橘类、果实类、蔬菜类或根菜类的颗粒或保持原样、或粉粒,其大小没有限定,以适于食用的大小,食用这些粒子的一粒或其以上的2~3种;或者以β-淀粉的状态食用上述谷类、杂粮类及豆类,在食道、胃及小肠中通过消化液进行分解,在大肠内利用肠内细菌类发酵分解、消化吸收。
而且,本发明的上述课题通过如下构成的保健食品来完成:用杀虫剂、杀菌剂、抗生素等农药类或合成食品、合成添加物、化学肥料等无机物的合成物质残留少的土壤作成基本上没有残留的土壤,用菌类、微生物类、昆虫类作成可以与食物链共存的土壤,利用没有使用上述农药类等的添加了有机肥料的土壤进行生产,将生产的带壳或无壳米类、麦类等谷类、或杂粮类、或芝麻、大豆、黑豆、小豆、云豆等豆类、甘薯、马铃薯、菊芋、青芋等薯芋类、果菜类或根菜类保持原样,或将这些食物的粉末浸于水来食用或整体食用、或干燥后做成粉末食用,或将上述谷类、杂粮类及/或豆类在浸于水的发芽状态或发芽前后食用。
本发明的保健食品是大幅度地改变了目前对于食品的观点的食品。即,是可健康维持利用少量的食品就具有对病原菌的抵抗力的身体的保健食品。特别是,原样生吃,在小肠内消化,在大肠内被分解吸收是重要的。
在本发明中,所谓整体食用是指,在蔬菜类的情况下,食用叶部自不必说,还食用包含茎部、根部的整体。例如,在茄子的情况下,食用蔓、蒂实的整体。通过食用其整体,可以摄取平衡好的营养成分。
利用不使用无机农药等的土壤,在自然界的状态下生产栽培谷类、杂粮类、豆类、薯芋类、柑橘类、果实类、水果类、叶菜类、果菜类、根菜类等是最低条件。
已熟知将生的谷类、杂粮类、豆类以原样的颗粒状态食用,通过在口中良好的咀嚼,使颚变得坚固,使大脑灵活。另外,通常认为,在食用发芽前后的谷类、杂粮类的情况下,γ-氨基丁酸(γ-氨酪酸) 增加,有利于形成健康的身体。
在不可以生吃本发明的上述谷类、豆类、蔬菜类、柑橘类、果实类、水果类、叶菜类、果菜类、根菜类等情况下,可以做成粉末分散到水中食用。另外,做成杂粮汁或汤,不限于一种,将多种谷类等混合食用,可以美味地食用。
可以用于本发明的保健食品的食品,不限于上述水稻、旱稻、紫米、香米等米类及小麦、大麦、燕麦等麦类这样的谷类、或小米、黄米、荞麦、玉米、稗子等杂粮类或芝麻、大豆、黑豆、小豆、云豆等豆类、甘薯、马铃薯、菊芋、青芋等薯芋类、柑橘类、果实类、水果类、叶菜类、果菜类或根菜类,可以使用很多食品。
例如,上述水稻、旱稻、紫米、香米等米类或小麦、大麦、燕麦等麦类这样的谷类中的带壳、无壳的谷类;
小米、稗子、黄米、荞麦、玉蜀黍、玉米、甜玉米等杂粮类或种子类的核桃、芝麻、大豆、黑豆、小豆、云豆、青豌豆、蚕豆等豆类;
甘薯、马铃薯、菊芋、青芋、山药、日本芋、白甘薯、芋头等薯芋类;
作为蔬菜类,葱、蕨菜、紫苏、绿色芦笋、西芹、艾蒿嫩叶、油菜、肉桂等;
青梗菜、小松菜、韭菜、菠菜、モロヘア、莴苣、白菜、甘蓝等叶菜类;
萝卜、藕、芜菁、洋葱、牛蒡、日本姜、甜菜、胡萝卜、火葱、山萮菜等根菜类;
南瓜、瓜、黄瓜、茄子等果菜类;
苹果、枇杷、桃、柿子、葡萄等果实类;
橘子、金桔、柠檬、カボス(cabos)等柑橘类;
西瓜、香瓜、甜瓜等水果类;
地衣类、地耳类、苔藓类等苔藓;
昆布、羊栖菜等海藻类;
如果将这些蔬菜不限于1种而将数种与上述食物混合而生吃,显 现出良好的结果。
本发明的保健食品,可以直接食用谷类、杂粮、豆类等,不习惯的人,可以做成粉末分散到水中而食用。这些谷类等如果进行加热,维生素、酶遭到破坏,蛋白质改性,脂肪被氧化,在小肠内分解成葡萄糖,被体内吸收,故成为发胖的原因。
如果以发芽状态或发芽前后的状态食用上述谷类等,在身体内的发芽糙米的分解循环如图1所示,淀粉、半纤维素等成为己糖→丙酮酸,在大肠内被肠内细菌分解而成为身体的营养成分。
利用大肠内的酶或细菌进行发酵分解,分解成短链脂肪酸。对于该工序,根据甲田光雄氏的学说,可以如图1所示。
短链脂肪酸的流动,谷类等的淀粉、纤维素、半纤维素成为己糖、戊糖,经过丙酮酸成为醋酸、丁酸、丙酸、戊酸等短链脂肪酸,有利于肠内细菌丛的发育。在大肠中被吸收成为能量。吲哚、3-甲基吲哚由大便中排出。另一方面,产生的氢气、甲烷气体、二氧化碳气体被排泄,但一部分被吸收到血液中,通过呼吸排出。这样,如果成为短链脂肪酸,由于在体内产生能量,故体力得以大幅保持。
本发明的保健食品,食用8分饱或6分饱即可。在空腹时,如果使肠内的蠕动运动活跃,胃动素(motilin)之类的消化激素作为用于排泄肠的内容物的激素在空腹时产生,使肠的蠕动活动变得活跃,通过促进肠内的内容物及宿便的排泄,显著降低癌的发生率。
依据本发明的保健食品,吃过饭后,一般在体内有增加倾向的血糖值及胰岛素的量,通过食用含有糙米的本发明的保健食品,和时间的推移一起,有使血糖值下降的倾向(特别是解除宿便。)。
通过由此对糖尿病患者给与本发明的保健食品,没有看到血糖值的升高。
一般来讲,杂粮类在或加热或蒸或煮时,会从β-淀粉转化为α-淀粉(α化),在小肠内被吸收。
但是,来自这些的食物在大肠吸收,是健康的。β-淀粉在小肠内不被分解,在大肠中被消化液分解,利用肠内的细菌类进行发酵分解。 据推定,该发酵分解利用后述的短链脂肪酸的循环来进行。
本发明的保健食品,不能利用现有的土壤进行生产栽培。即,在利用通常的土壤生产的食物中,不适合进行如图1所示的残留氮的循环。
与此相对应,栽培本发明的保健食品的土壤是如表3所示的成分,因此,残留氮的含量减半,是优选的。
残留氮 残留氮
小松菜 超市购入 150mg 本发明的土壤栽培 75mg
菠菜 同上 750mg 同上 300mg
白菜 同上 750mg 同上 300mg
关于该残留氮量计量方法:
将叶子5g研碎,加入蒸馏水145cc充分地搅拌混合。将其用滤纸过滤,在得到的滤液中浸泡试纸,经过1秒钟后,用测定器进行测定。将计量值设为3倍,成为100g中的残留氮量。
以前,作为肥料使用的物质,对于谷类等植物是不恰当的,过于追求美味,制造对身体有害的谷类。特别是通过加热或水煮等加工处理,摄取α-淀粉。
另外,使用的肥料、农药、抗生素、用于驱除病虫害的化合物,对人体带来不良影响,形成对疾病没有抵抗力的身体。
栽培本发明的保健食品的土壤,具有如表3所示的条件。特别是越接近于中心值越优选。
即,用杀虫剂、杀菌剂、抗生素等农药类或合成食品、合成添加物、化学肥料等无机物的合成物质的残留少的土壤制成基本上没有残留的土壤,用菌类、微生物类、昆虫类制成可以与食物链共存的土壤,是不使用上述农药类等的添加有有机肥料的土壤。
因化学肥料、农药而没有发芽的杂粮类,其DNA遭到破坏、死亡了的物质即酸性高的自身免疫力高的植物,其氨基酸浓度升高,形成抗虫害强的植物。
将作为有机肥料的光合细菌混入土壤中是更有效果的。通过添加 该光合细菌,抑制稻子栽培等中的作为病原菌的线状菌的繁殖,增殖放线菌,该放线菌有杀灭线状菌的作用。
在本发明的保健食品中使用的糙米等,通过使用植物活性酶“アクアゲン”(日本パツク株式会社的商标),可以制造更优选的糙米。该“アクアゲン”是以天然原材料为基础开发的植物发酵调味液,用曲菌(koji菌)使其发酵的植物引出本来具有的力,当使其“进一步激活光合作用”时,提高植物的免疫力,氨基酸浓度升高,植物本来的味道得以显现。如果提高免疫力,植物的抗虫害能力变强,再生细胞也得以强化,即使植物被虫吃掉,该部分也会再生。
另外,甲壳质通过植物的细胞壁结合在特异蛋白质上,被传递到核DNA,休眠中的DNA工作,mRNA·RNA、蛋白质的合成增多,免疫力提高,即使病原菌、害虫接触,其也会分泌用于保卫细胞的甲壳质酶,免疫细胞能防止从外部的侵入。
而且,如果变换成DNA,从植物摄取免疫力的物质,成为昆虫类可以共有,且病毒不能进入植物的体质的植物。因此,可以不使用现有的农药或化学肥料,栽培适宜的植物。
这样,预计会增进植物的光合作用,增收高品质的植物。
在本发明的保健食品中使用的米麦等谷类或杂粮类等是利用含有高浓度氨基酸的土壤栽培的,如果在这些植物的生长发育中散布壳聚糖,其对虫害的抵抗力升高,而且,再生效率也好。
另外,作为散布于土壤中的水,优选强电解水。该强电解水的杀菌效果优良。该强电解水是在水中添加食盐或钾并将该食盐水电解,从阳极电极侧采集强酸性电解水,另一方面,从阴极侧生成强碱性水。
该强电解水有强酸性水pH为3以下(实质上为2.7以下)、强碱性水pH为11.5(实质上为12以上),这些强电解水不是作为杀菌剂的农药替代品。不管从哪一方面来讲都是预防药,在病害发生时无效。
地球上的水稻栽培区域的情况是,温度为一定温度以上,大体上3个月以上为36℃,降水量多的地域。该地域的植物吸收水70%左右,与人体的水分70%相适应。与此相对应,欧洲等麦栽培区域的温度和 降水量低于稻文化圈,据说该麦栽培区域的植物的水分为30%。该地域的植物与该自然现象相适应。因此,人类有与植物相适应的当地的饮食文化。另外,如果食物没有必要的水,则不能进行光合作用,因此,无法培育好的食物。因此,免疫力降低,抗虫害能力差。
依据本发明的保健食品,由于生吃谷类、杂粮类等,故为了容易食用、容易消化而做成粉末,由于可以生吃,故可以简易地供于餐用。另外,可以将该谷类等的粉末分散于水中,做成汁、汤食用。
通过生吃,在大肠内利用肠内细菌被发酵分解、吸收。
附图说明
[图1]是体内短链脂肪酸的循环的说明图。
[图2]是从蔬菜等摄取的残留氮的循环的说明图。
[图3]是醛糖还原酶(AR)抑制活性的对照比较图表。
具体实施方式
对本发明的保健食品进行说明。
在本发明的保健食品中使用的谷类、杂粮类、豆类、薯芋类、叶菜类、果菜类、柑橘类、水果类、果实类、根叶类、根菜类、海藻类、种子类或苔藓,是用杀虫剂、杀菌剂、抗生素等农药类或合成食品、合成添加物、化学肥料等无机物的合成物质的残留少的土壤制成基本上没有残留的土壤,用菌类、微生物类、昆虫类制成可以与食物链共存的土壤,使用没有使用上述农药类等的有机肥料进行栽培而成的。
特别是在本发明的保健食品的谷类、杂粮类、豆类、薯芋类、叶菜类、果菜类、柑橘类、水果类、果实类、根叶类、根菜类、苔藓、海藻类或种子类的栽培中使用的土壤,优选以自然界的腐叶土为主要成分的土壤。在这种土壤中生长发育的谷类等含有的淀粉等与现有的淀粉不同,体内的糖分解优良。
由于没有进行加热加工等的谷类、杂粮类、豆类中含有的淀粉是β-淀粉,故在大肠中被肠内细菌分解,成为丁酸、戊酸等短链脂肪酸 而被吸收,成为能量源。例如如图1所示。
对于在这种土壤中栽培的ぁきたこまち(米的商品名)的发芽糙米,利用现有方法测定发芽糙米的发育程度,结果示于下面的表1。
该表1是利用现有的土壤时,ぁきたこまち在发芽糙米器(水温32℃)中没有发芽的粒数,即使经过72小时,也是21粒。
与此相对,当利用本发明的表3所示的土壤成分时,在ひとめぼれ(米的商品名)的情况,相同的发芽糙米器(水温32℃)中的结果是,经过72小时时,没有发芽的粒1个也没有。即全部糙米都发芽了。
[表1-1]
①2003年产/柿崎/秋田/ぁきたこまち/发芽糙米器(在水温32℃下发芽)
[表1-2]
①2003年度产/佐佐木/宫城/ひとめぼれ/发芽糙米器(在水温32℃下发芽)
如该表1-1及表1-2所示表明,与利用现有的土壤进行栽培相比,栽培本发明的保健食品的土壤栽培抗病虫害强的稻子。
另外,对一般的精米、发芽糙米和利用本发明的土壤的发芽糙米的成分的分析结果(据财团法人日本食品分析中心)如下所示。
[表2]
分析项目 | 本发明发芽糙米含量 | 一般发芽糙米含量 | 精米含量 |
铁 钙 钾 镁 锌 肌醇 食物纤维 植酸(肌醇六磷酸) 游离γ-氨基酸 总阿魏酸 | 1.64mg/100g 15.6mg/100 163mg/100 137mg/100 1.91mg/100 211mg/100 2.8g/100 840mg/100 13mg/100 24mg/100 | 1.56mg/100 17.7mg/100 135mg/100 132mg/100 2.06mg/100 212mg/100 2.7g/100 831mg/100 24mg/100 23mg/100 | 1.15mg/100g 8.1mg/100 11.2mg/100 12.5mg/100 1.23mg/100 12mg/100 0.5g/100 未检出 未检出 5.4mg/100 |
注·对于测定方法
铁:邻菲咯啉吸光光度法
钙:ICP发光分析法
钾、镁、锌:原子吸光光度法
肌醇:微生物定量法
食物纤维:酶-重量法
植酸:钒钼酸吸光光度法
游离γ-氨基酸:氨基酸自动分析法
总阿魏酸:高效液相色谱法
栽培本发明的保健食品的谷类等的土壤,发挥的是现有的土壤不可期待的作用。
该土壤的养分的适宜区域的成分的范围(土壤100g)如下。
[表3]
通过利用含有该表3所示的成分的土壤栽培本发明的谷类等,可以摄取保健食品。
在利用本发明的土壤栽培的谷类的叶中,残留氮在300mg以内为正常。
但是,利用现有的方法在使用了无机化学肥料、农药的土壤中进行栽培时,菠菜的残留氮为800~1600mg。
据说残留氮给人体造成不良影响,越少越好。植物的叶的残留氮变成硝酸盐,在人的口中成为亚硝酸(致癌性物质),在胃中成为亚硝胺(致癌性物质),如果该亚硝胺被吸收至血液中,成为高铁血红蛋白、 结合到红血球上,不能进行氧的运输。胰岛素的生成受到抑制,容易变成为糖尿病。如果因红血球导致氧的运输减少、变成缺氧状态,儿童的嘴唇变成紫色。
该残留氮量的测定方法如下进行。
将叶子5克研碎,加入蒸馏水145cc,将其用滤纸过滤,在滤液中浸泡试纸1秒钟,将用色谱法测定出的数字变成3倍,设定为100克中的残留氮量。
在本发明的谷类中,对发芽糙米进行说明,利用如上所述的土壤栽培,用天然有机物作为核酸基质,用阳光通过光合作用强化氨基酸,激活休眠的酶,在发了芽的部分蓄积γ-氨基酸(GABA),糙米的有效成分增加,比没有发芽的糙米含有营养。已知该GABA有促进血液的流动、促进代谢功能的作用。
生糙米等可以利用混合机做成粉末而食用,也可以每次吃1~4粒粒状糙米。如果习惯于粒状的饭食,也可以缓慢地增加,一日吃一餐生糙米。
实施例1
测定食用由糙米和生糙米作成的米饭和现有的精米的米饭时的血糖值的增加。
作为比较实验,在上午10点钟的空腹时测定食用精米饭、糙米饭及生糙米饭100克后的血糖值、胰岛素。对经过数10分钟时的变化进行测定的结果如下。
[表4]
这样可见,当食用生糙米时,血糖值降低。
食用生糙米时几乎看不到血糖值的增加、胰岛素的显著增加。
实施例2
将生发芽糙米100g加入混合机中做成粉末,原样食用或用盐调味后食用。
实施例3
当栽培用于本发明的保健食品的糙米等食物时,进行了如下比较实验:利用现有的使用有化学肥料、有机肥料的土壤的栽培和利用使用有上述アクアゲン种子(日本パツク株式会社商标)的土壤的栽培。
例1
用散布有通常的植物所需要的化学肥料及农药的土壤,种植每坪65株左右的稻秧,一边施行暂时的病害对策一边栽培。
由于密植而导致光合作用不充分,容易出现パラ米。其结果,当食用该米时,需要平衡良好的饮食。
例2
使用氨基酸浓度高的高品质的アクアゲン种子,在有植物的生长发育所需要程度的有机肥料、无农药栽培的土壤中种植每坪30~40株左右的幼苗,光合作用变得活跃,难以出现パラ米,难以遭受病虫害。以土壤中的需氧发酵微生物(细菌、放线菌、酵母菌、线状菌)为主体,产生乳酸菌等,酵母菌增多,生成高级醇,吸收低分子化营养成分,氨基酸浓度增加。栽培了残留氮为300mg以下的植物。
例3
使用作为种菌的“强力醪糟(キアサ)”制造了如下的试样的曲。
萃取倍数(V/W)
鹿角灵芝 12
紫米 6
本发明的米 6
对将这些试样放入培养容器中而发酵了的曲对糖尿病并发症(糖尿病性视网膜症、糖尿病性肾病、神经障碍等)的预防活性进行了实验。作为预防活性,测定醛糖×还原酶(AR)的抑制活性度。
作为上述试样的萃取溶剂,准备了4种。
A:磷酸缓冲液
B:乙醇
C:甲醇
D:加入磷酸缓冲液后,在沸腾浴中处理5分钟
使用这些萃取溶剂,各上述试样的AR抑制活性度示于表5。
抑制活性率(%)=[1-(A0-A1)/(C0-C1)]×100
(A0:酶反应开始前的吸光度,A1:反应后的吸光度,C0:对照的酶反应开始前的吸光度,C1:对照的反应后的吸光度,)
由该数据表明,在鹿角灵芝的乙醇萃取液中AR抑制活性高,但这是因为萃取浓度是成倍的。在其他的试样中不高。与此相对应,表明由本发明的土壤制造的米(アクアゲン米)的情况比其他的米显示出非常高的抑制活性。特别是判明,利用磷酸缓冲液萃取的溶剂特别有AR活性效果。
关于“醛糖×还原酶(AR)-抗癌效果”的实验
将试样浸渍在水中放置1昼夜,将其蒸发,在温度110℃下处理40分钟,使用种曲醪糟菌发酵45小时,然后在低温下干燥、保存。
将该保存好的试样使用磷酸缓冲液(磷酸钾),在4℃冷库中保管,用缓冲液稀释→2倍→5倍。使用过滤器将酶分离,使其通过透析膜,将分子变小做成细的物质。通过蛋白质→离子化膜。得到分子量500~1000的蛋白质。
α-A G-A A-P ACP
アクアゲン米(本发明)1941 207 10034 15647
紫米 286 28 4161 4088
蘑菇片 364 20 422 770
α-A:α-淀粉酶(液化力)(将淀粉切断的能力)
G-A:葡糖淀粉酶量(糖化力)
A-P:酸性蛋白酶(氨基酸蛋白质分解酶)
ACP:酸性羧肽酶量(缩小氨基酸)
正如该实验所示的那样,利用本发明的土壤的アクアゲン米的情况含有很多的酶。
本发明的保健食品,不需要光热费用,不将谷类、杂粮类等进行加工处理,由于生吃,故不费蒸煮的工夫。直接生吃困难时,可以做成粉末,与水混合,做成汁、汤状简易地食用。
Claims (19)
1.保健食品,其特征在于,其将在每100g土壤中含0.02~50mg氨基酸态氮(A-N)、0.02~70mg硝酸态氮(N-N)、2~400mg可获得的磷酸、1~300mg可交换的钾、50~1000mg可交换的石灰、5~400mg可交换的苦土、0.5~70ppm可获得的锰、1.5~300ppm可获得的铁、0.1~30ppm可获得的铜、1.5~80ppm可获得的锌、0.5~30ppm硼、0.002~2ppm钼、1.0~9.0%腐殖质,且磷酸吸收系数为40~3000mg、碱基交换容量为5~40mg、酸度[pH]为3.2~7.5、导电率为0.02~5mS/CM的土壤中生产的米类、杂粮类、叶菜类、果菜类、果实类、根叶类或根菜类保持原样或将这些物质进行干燥或作成粉末而整体食用,或不进行加热、水煮、蒸这样的加工处理而浸于水中整体食用。
2.权利要求1的保健食品,其中的米类是谷类;杂粮类是豆类、薯芋类;果实类是柑橘类。
3.权利要求1的保健食品,其中的果菜类是水果类。
4.权利要求1的保健食品,其特征在于,以β-淀粉的状态食用上述谷类、杂粮类或豆类,并在食道、胃及小肠中被消化液分解,在大肠内通过肠内细菌类来进行发酵分解,被消化吸收。
5.权利要求1的保健食品,其特征在于,所述土壤无杀虫剂、杀菌剂、抗生素这样的农药类或合成食品、合成添加物、化学肥料等无机物的合成物质的残留,能由菌类、微生物类、昆虫类形成食物链,且是添加了没有使用上述农药类等的有机肥料的土壤。
6.权利要求1的保健食品,其特征在于,所述米类、杂粮类、叶菜类、果菜类、果实类、根叶类或根菜类在其生长发育中照射远红外线或撒播电气石、镁或壳聚糖的粉末、或撒播熟化好的发酵的有机物。
7.权利要求1的保健食品,其特征在于,其在米类、杂粮类、叶菜类、果菜类、果实类、根叶类或根菜类的粉末中添加混合蔬菜类、果实类、蘑菇类、曲菌类、种曲菌、乳酸菌类、纳豆菌类、海藻类、苔藓类、野菜类、茶叶、柿叶、小鱼或发酵食品类。
8.权利要求7的保健食品,其特征在于,将所述蔬菜类、果实类、蘑菇类、曲菌类、种曲菌、乳酸菌类、纳豆菌类、海藻类、苔藓类、野菜类、茶叶、柿叶、枇杷叶、花卉、种子、小鱼或发酵食品类利用食盐调味,或向其添加混合蜂蜜、红糖、从自然植物中提取的糖类的固体或液体。
9.权利要求1的保健食品,其特征在于,将所述米类、杂粮类、叶菜类、果菜类、果实类、根叶类或根菜类利用紫外线处理进行杀菌、利用紫外线进行维生素D强化等加工,微量的放射线照射处理、氧压或氮压的压力处理,在5~10℃的土壤中保存或在5~10℃的水中保存的温度处理,在摄取的植物的细胞不被破坏的程度上进行热传导处理、细菌杀菌处理、发酵处理、生物处理、固体处理、液体处理、气体处理或超临界处理等加工处理。
10.权利要求6、7或9的保健食品,其中的米类是谷类;杂粮类是豆类、薯芋类;果实类是柑橘类。
11.权利要求6、7或9的保健食品,其中的果菜类是水果类。
12.权利要求1的保健食品在制备用于改善疾病和营造健康身体的食品中的用途。
13.权利要求5的保健食品在制备用于改善疾病和营造健康身体的食品中的用途。
14.权利要求6的保健食品在制备用于改善疾病和营造健康身体的食品中的用途。
15.权利要求7的保健食品在制备用于改善疾病和营造健康身体的食品中的用途。
16.生产保健食品的方法,其特征在于包括下列步骤:
在每100g土壤中含0.02~50mg氨基酸态氮(A-N)、0.02~70mg硝酸态氮(N-N)、2~400mg可获得的磷酸、1~300mg可交换的钾、50~1000mg可交换的石灰、5~400mg可交换的苦土、0.5~70ppm可获得的锰、1.5~300ppm可获得的铁、0.1~30ppm可获得的铜、1.5~80ppm可获得的锌、0.5~30ppm硼、0.002~2ppm钼、1.0~9.0%腐殖质,且磷酸吸收系数为40~3000mg、碱基交换容量为5~40mg、酸度[pH]为3.2~7.5、导电率为0.02~5mS/CM的无农药类残留,能由菌类、微生物类以及昆虫类形成食物链存,以及添加了有机肥料的土壤中种植选自米类、杂粮类、叶菜类、果菜类、果实类、根叶类或根菜类中的1种;和
在作物的生长发育中通过照射远红外线、或散播电气石、镁或壳聚糖的粉末、或者散播熟化好的发酵的有机物。
17.权利要求16的方法,其中的米类是谷类;杂粮类是豆类、薯芋类;果实类是柑橘类。
18.权利要求16的方法,其中的果菜类是水果类。
19.权利要求16的方法,其中,进一步包含向土壤中散布pH为3以下的电解酸性水、或者pH为11.5以上的电解碱性水。
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JP2009268474A (ja) * | 2009-08-17 | 2009-11-19 | Nippon Pack Kk | 健康食 |
JP2012029700A (ja) * | 2011-11-17 | 2012-02-16 | Nippon Pack Kk | 健康食 |
CN102763799A (zh) * | 2012-08-06 | 2012-11-07 | 宁波御坊堂生物科技有限公司 | 一种营养平衡素食及其制备方法 |
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US20160106121A1 (en) | 2014-10-20 | 2016-04-21 | Sweet Earth Natural Foods | Seitan Bacon Product |
CN107156752A (zh) * | 2017-07-07 | 2017-09-15 | 济源王屋山品牌文化发展有限公司 | 一种含有中药成分的愚婆汤及其制作方法 |
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