JP2002171933A - Kimchi essence health food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new kimchi essence health food having stable quality and improving an inhibitory effect on cellular aging and carcinogenesis through identifying the lactic bacterium of kimchi produced according to a standardized recipe and easily making collagen effective also as the submaterial of kimchi using the lactic bacterium as the material therefor and owing to synergism each of the collagen, the lactic bacterium and the kimchi ingredient. SOLUTION: This kimchi essence health food is obtained by making kimchi according to a standardized recipe and doing identification of the lactic bacterium in the kimchi through using MRS agar medium and finding out GC content of the lactic bacterium in the medium by HPLC; wherein it is desirable that the lactic bacterium has high antimutagenic activity against a mutagenic substance and forms frora in the intestinal canal and also for this desire, it is important to determine the standardized recipe of the kimchi; and collagen is extracted through boiling e.g. pork with the bone, beef with the bone, pork skin, beef skin, and mixed with the kimchi ingredient, and the resultant product is frozen and dried followed by being crushed and mixed to be brought into e.g. a capsule-like product or a tablet-like product having high quality and rich preservability.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a kimchi extract health food, and more specifically, a specific amino acid assembly,
The present invention relates to a novel kimchi extract health food in which a specific lactic acid bacterium of the genus Lactobacillus and a lactic acid bacterium of the genus Lactococcus obtained from kimchi produced by a standardized recipe (recipe) are powdered and mixed.

[0002]

2. Description of the Related Art Recently, suppression of cell aging and canceration
Gen is drawing attention. Collagen is originally a collection of 18 amino acids, and one collagen molecule is composed of about 1000 amino acids. When it enters the body, it is broken down by stomach acid to almost amino acids.
In order to re-synthesize it into a complete collagen again, one has to start by making small chunks of amino acids. The degraded collagen is generally considered to have good absorption, but the collagen itself is absorbed even in the form of a macromolecule. In addition, it is more effective to take collagen together with ingredients that work effectively when it is resynthesized as collagen, rather than ingesting it as it is, so chondroitin or korea is a health food containing collagen. Ginseng, Tochu tea, and supplements effective for resynthesizing collagens such as hyaluronic acid and elastin and various vitamins are commercially available.

In the process of producing food collagen, efforts are being made to remove impurities and the like from natural raw materials and to extract and purify the protein without breaking the structure of the pure protein. It is manufactured through various processes.

(1) Raw material process Pig bone and pig skin and cow bone and cow skin are used. About 3/4 of the composition of pork bone and cow bone is minerals such as calcium phosphate,
This is first immersed in dilute hydrochloric acid to dissolve and remove inorganic substances (demineralization treatment), and the remaining part (ossein) is used as a raw material.

(2) Lime Pickling or Pickling Steps Pork bones and beef bones are removed from minerals to make ossein, and then immersed in a suspension of slaked lime. Pigskin and cowhide are cut to a suitable size, washed with water and then immersed in lime. Liming is usually carried out for 2 to 3 months. During this time, the collagen undergoes partial hydrolysis and the tissue becomes loose, and is easily solubilized in the subsequent extraction step. In addition, impurities such as heterologous proteins and lipids are removed, and the raw material is purified. In the case of pig skin, collagen tissue is originally in a coarse and easily solubilized state, so that it is soaked in diluted hydrochloric acid or diluted sulfuric acid for several tens of hours instead of lime.

(3) Rinse step The lime- or acid-picked raw material is sufficiently rinsed with a large amount of clear water to remove adhering impurities, lime, acid and the like. In addition, the pH of the raw material
6-8, the pickled one is adjusted to pH 4-5.

(4) Extraction Step If warm water is added to the raw material whose pH has been adjusted and the temperature is kept within a certain range (extraction temperature), the collagen is thermally hydrolyzed and dissolved. When the liquid thus extracted reaches a certain concentration, the liquid is withdrawn, and a cycle of newly adding warm water and heating is repeated several times.

(5) Filtration step The extracted liquid is filtered to remove impurities.

(6) Desalting Step Ionic impurities coexisting in the solution are removed by an ion exchange resin and desalted. At this time, some of the nonionic organic impurities are also removed.

(7) Concentration Step The extracted dilute liquid is concentrated under reduced pressure, and then filtered again.

(8) Sterilization Step Although the production process is closed, the growth of bacteria is suppressed by washing and temperature control, the concentrated liquid is completely sterilized by passing it through a heat sterilizer.

(9) Drying Step The concentrated liquid is cooled to form a noodle-like jelly, and the temperature,
It is continuously poured into a belt conveyor-type dryer passing through a zone where the humidity is adjusted, and is dried.

(10) Pulverizing Step After drying, the powder is formed into a block shape such as instant ramen.

Although the above-described complicated and long-lasting manufacturing process results in an expensive product, a powdery or granular food is produced.
Collagen-containing health foods to which various vitamins are added are not only suppression of cell aging and canceration, but also eternal themes such as prevention of constipation and decomposition of body fat by improving intestinal environment. It is starting to attract attention as a health supplement that maintains "beauty and youth."

This collagen is composed of 18 kinds of amino acids, and its composition is shown in Table 1. The physical and chemical properties of each amino acid in Table 1 have already been elucidated, and the effects and efficacy from the medical aspect are gradually being elucidated.

[0016]

[Table 1]

Next, the prior art of kimchi will be described.

[0018] Kimchi is a food product obtained by adding auxiliary materials and spices to vegetables such as Chinese cabbage and radish, adjusting the saltiness using salt and salted water, and then aging and fermenting. Kimchi is a good source of various vitamins and minerals along with various organic acids, amino acids, nucleic acids, etc. produced during ripening, and is rich in dietary fiber, which prevents constipation and is also effective in preventing adult diseases.

However, the process of pickling kimchi is complicated, and it is difficult to produce a real taste due to the lack of standardized recipes. However, various factors, such as scientific proof of kimchi's excellence, require that kimchi be produced industrially.

According to the conventional kimchi production method, it is difficult to guarantee uniform quality when kimchi is produced industrially, and the fermentation of microorganisms proceeds differently depending on the ripening conditions of the kimchi, and the quality deteriorates during the distribution period. This has caused problems such as causing kimchi, and it has been difficult to industrialize the production of kimchi.

Accordingly, as a part of solving such problems, methods for producing instant kimchi condiments in powder form have been disclosed. However, these methods do not depend on standardized recipes, and the type of fermentation microorganism is identified. Therefore, there is a problem that it is difficult to make the efficacy quality uniform.

Furthermore, an amino acid complex (herein, hereinafter, referred to as “kimchi”) which improves the synergistic effect of the components of kimchi and its fermentation microorganism.
Unless otherwise noted, the rationale is limited to collagen).

[0023]

SUMMARY OF THE INVENTION The first object of the present invention is to clarify the ingredients, effects and functions of kimchi produced by the standardized recipes of the present inventors, and identify the type of fermenting microorganisms to provide health foods. To make the quality uniform.

A second object of the present invention is to easily extract collagen, which has conventionally been complicated and expensive, and to produce it at low cost.

Further, a third object of the present invention is to form a collagen-containing kimchi powder or to prepare a collagen-containing kimchi sap based on the first and second objects of the present invention. It is an object of the present invention to mix and dry a dried product and a culture dried product obtained by purely culturing fermentative microorganisms obtained based on the first object of the present invention.

The third object of the present invention is intended to provide excellent storage and storage properties such as long-term storage and prevention of quality deterioration during the distribution process.

[0027] Overall, it is a major object of the present invention to obtain a novel kimchi extract health food which has never existed before due to the synergistic effect of kimchi components and collagen.

[0028]

Means for Solving the Problems The kimchi extract health food of the present invention is as follows in order to solve the above-mentioned problems.

(1) The first kimchi according to the standardized recipe contains various condiments, such as pepper powder, garlic, ginger, leek, carrot, onion, salted salt, salt, and sugar, as an auxiliary material and spice of the kimchi. After addition of oysters, shrimp, kelp, and the like, the broth obtained by simmering pork bones, beef bones, pig skin, and cow skin is cooled to about room temperature, and this is added.

(2) The second kimchi according to the standardized recipe contains various condiments such as pepper powder, garlic, ginger, leek, carrot, onion, salted salt, salt, sugar, etc., as an auxiliary material and spice of the kimchi. , Oysters, shrimp, kelp and the like.

Next, the vitamins and garlic components contained in the second kimchi are clarified, their usefulness as health foods is confirmed, and the type of fermented lactic acid bacteria of the second kimchi is identified.

Collagen is included in the first kimchi, but may be obtained by cooling a stew obtained by simmering pork bones, beef bones, pork skin or cowhide to room temperature.

The synergistic effect of mixing the kimchi component obtained as described above with several types of fermented lactic acid bacteria and collagen, which has been identified, improves the absorbability in the body and improves the uniformity of quality by specifying the fermented lactic acid bacteria. It becomes a health food that has excellent preservability due to powdering and granulation.

[0034]

BEST MODE FOR CARRYING OUT THE INVENTION The kimchi extract health food of the present invention will be specifically described as follows.

Table 2 shows vitamins contained in kimchi and their functions, and Table 3 shows main garlic active ingredients and their effects. Although the description of the active ingredients of garlic in Table 3 is omitted, vitamin B group, vitamin C, vitamin E and the like are also included.

[0036]

[Table 2]

[0037]

[Table 3]

Next, by identifying the fermentation bacteria in kimchi produced by the standardized recipe which is the basis of the present invention, a health food which is novel and has a clear effect can be obtained.

In identifying the fermentation bacteria, they were first isolated on an MRS agar medium. The medium composition is shown in Table 4.

[0040]

[Table 4]

The medium was sterilized in an autoclave at 121 ° C. for 15 minutes. The culturing temperature is 20 ° C. and the number of culturing days is 4 days. Thereafter, white or pale yellow colonies were ingested. Based on this colony, bacteria were identified by the following procedure.

Bacterial morphology is observed at a magnification of 1500 times using a differential interference microscope. Perform a Gram stain to confirm a positive reaction. The motility of the bacteria was measured using MRS semi-liquid agar medium (agar 0.15
%), And the presence or absence of motility is judged based on the growth of bacteria along the puncture line. (Mobility was not observed.) The fermentation bacteria were lactic acid bacteria as expected according to the above methods.

The lactic acid bacteria in the medium are checked by HPLC (high performance liquid chromatography). Catalase activity is measured and negative. Determine the fermentation format (homo-hetero type). Lactobacillus belonging to the genus Lactobacillus is 3
It was confirmed that there was only one kind of Lactococcus.

The GC content of the bacterium is determined using HPLC. As a result, the lactic acid bacteria of the genus Lactobacillus are lactobacillus brevis (Lactobacillus br.).
evis) and Lactobacillus alimentarius (La)
ctobacillus alimentarius)
And Lactobacillus amylophilus (Lactobac)
lactococcus lactis, and Lactococcus lactic acid bacteria were found to be Lactococcus lactis. However, just in case, each standard stock JCM105
9, JCM1095, JCM1125 and JCM580
As a result of performing the above-mentioned operations for No. 5, it was confirmed that the bacteria were the same as those described above.

The above three lactic acid bacteria of the genus Lactobacillus and 1
It has been confirmed that lactobacilli of the genus Lactococcus have high antimutagenic properties. That is, these lactic acid bacteria have the property of suppressing and attenuating the effect of the mutagen on the human body.

It is known that the mutagen is contained in many foods. For example, it is known that the scorched portion of meat and fish contains 3-amino-1-methyl-5H-pyrido [4,3-b] -indole, It is known that a nitroso compound is produced by eating together, and when mold grows on food, aflatoxins and the like are produced as metabolites thereof. Many of these mutagens have been found to be carcinogens, and from the viewpoint of mutation toxicity, it is said that they are closely related to aging and canceration of human body cells,
Removing or attenuating mutagens is required for health foods.

Further, of the three types of lactic acid bacteria belonging to the genus Lactobacillus, lactic acid bacteria other than Lactobacillus brevis and 1
Lactic acid bacteria of the genus Lactococcus have relatively high resistance to digestive enzymes and bile acids, including human stomach acid. It is a so-called lactic acid bacterium that can reach the intestinal tract. These lactobacilli become flora in the intestinal tract and are thought to effectively protect intestinal tissues from mutagenic substances that are said to be abundant in the intestinal tract. More preferred than lactic acid bacteria.

By the way, in pickles representative of Japan (takuan pickles, bran pickles, pickles) and western pickles (sawa-kraut, pickles), Lactobacillus alimentarius, Lactobacillus amylofilus, and Lactococcus lactis No lactic acid bacteria were detected [Shigeo Miyao: Handbook of Food Microbiology, edited by Hisao Yoshii et al.
Gihodo Shuppan, Tokyo (1995)]

Next, the synergistic effect of mixing the kimchi component produced by the standardized recipe according to the present invention with the above three kinds of Lactobacillus lactic acid bacteria, one kind of Lactococcus lactic acid bacteria, and collagen is described.

Various vitamins in the kimchi component and nutrient components contained in garlic (referred to as "sachivamine complex")
The synergistic effect of collagen and vitamin C and the sativamine complex is described in the fourth section.
In the 0th Annual Meeting of the Japan Society for Nutrition Improvement, it has been reported that in addition to suppressing cell aging and canceration, it has an effect of lowering plasma cholesterol and promoting recovery of liver function.

Therefore, by adding the three kinds of lactic acid bacteria of the genus Lactobacillus and one kind of lactic acid bacterium of the genus Lactococcus identified in the present invention, the effect of suppressing cell senescence and canceration can be further improved, and Of lactic acid bacteria in the intestinal tract take up various vitamins and collagens as flora in the intestinal tract to maintain absorption in the intestine (retained in the body)
And promote the improvement of the intestinal environment.

[0052]

Hereinafter, an example of the present invention will be described with reference to kimchi, a Chinese cabbage, but the present invention is not limited by the examples.

[0053]

Example 1 Carefully selected roots of Chinese cabbage, divided into four equal parts, soaked in a 15% salt solution for about 8 hours, washed three times with water, and then drained for 1-2 hours (hereinafter referred to as Called salted Chinese cabbage).

On the other hand, the following materials and spices are prepared. Garlic, ginger, leeks, onions, carrots, etc. are washed with water and sliced by a cutter or crushed to a suitable size by a crusher. Purchase a commercially available kelp of high quality, cut it into 5-6 cm pieces, rinse it with clean water, soak it in water for about 1 hour, then heat it and start boiling it. After the juice is boiled, the kelp and the remaining matter are filtered, and the filtered kelp juice is cooled. After washing pork bone and cow bone, or pig skin and cow skin cleanly with water,
Heat and remove boiling when it starts to boil, boil for about 1 day with tro fire, filter and cool the filtered pork or beef juice. The salted salt may be purchased and used for the salted juice, or the salted salt may be purchased and manufactured into the salted juice by a usual method. Clean seafood such as shrimp and oysters with water and remove foreign matter. Shrimp contains 25-30% by weight of a natural polymer compound chitin as an outer shell component, and also contains a large amount of calcium in the form of 40-50% by weight of calcium carbonate. Recently, chitin, a shrimp component, has been actively studied for its properties such as biodegradability and safety, and its effects have been proven as anticholesterol and anticancer agents. The addition of such shrimp prevents the tissue from softening during the process of calcium binding and ripening of the pectin of the plant cell stroma.
Calcium carbonate not only neutralizes the excess acid of kimchi and improves the preservability, but also binds to lactic acid bacteria produced during kimchi fermentation to form calcium lactate, thereby improving the calcium absorption rate. On the other hand, oysters are alkaline foods containing protein, vitamin A, calcium, etc., and are rich in nutrients and excellent in digestibility upon ingestion. Prepare sesame, sugar, salt and pepper powder as spices.

The above-mentioned auxiliary ingredients and spices are mixed and kneaded, and the mixture is pickled between the leaves of salted Chinese cabbage and pickled.
What has passed the ripening period (for example, 4 days) becomes pickled “kimchi”, but the above process is standardized. This is the kimchi according to the so-called standardized recipe, the amount of the auxiliary material, the amount of spices, and other additives to be added are the kimchi recipes produced by the inventors, and the fermentation bacteria that appeared during the fermentation process of the kimchi The lactic acid bacteria obtained by the identification are the basic components of the present invention.

After the kimchi is shredded, freeze-dried and then pulverized or granulated by a pulverizer to obtain a capsule-like product or a tablet-like product packed in a capsule.

[0057]

Example 2 Pure cultivation of the three lactic acid bacteria of the genus Lactobacillus and one lactic acid bacterium of the genus Lactococcus isolated in Example 1 was carried out, and the pure cultures obtained were washed with physiological saline and the like. , Freeze-dried or spray-dried (referred to as product A).

Next, the concentrate obtained by squeezing the kimchi obtained in Example 1 above is appropriately diluted, and the extract is filtered and purified, followed by lyophilization (hereinafter referred to as product B).

Thereafter, the product A and the product B are powdered or granulated and mixed to obtain a capsule-like product or a tablet-like product filled in a capsule.

In addition to the above embodiments, as a form of a health food, it is needless to say that a liquid product or a powder product may be used.

[0061]

The kimchi extract health food of the present invention has the following effects.

(1) Cellular aging and carcinogenesis inhibitory effects are significantly improved by the synergistic effect of lactic acid bacteria specified as collagen and kimchi components.

(2) The specified lactic acid bacteria take in various vitamins of the kimchi component, calcium and collagen as flora in the intestinal tract, thereby increasing absorption in the intestine and maintaining the effect. As a result, plasma cholesterol is lowered, blood circulation is improved, and hypertension and hypotension are normalized. In addition, it has remarkable effects on enhancing physical strength, promoting the recovery of liver function, increasing vitality, increasing blood pressure, retaining vitamins in the body, and the like.

(3) As a result of improving the intestinal environment,
It is also effective in preventing constipation (defecation effect) and preventing food poisoning.

As described above, the kimchi extract health food of the present invention has many effects which are ideal for maintaining human health.

 ──────────────────────────────────────────────────続 き Continuing from the front page (71) Applicant 500561470 Takashi Pei 30-1 Umezu Goto-cho, Ukyo-ku, Kyoto-shi, Kyoto (71) Applicant 500561481 Meika Pei 30-1 Umezu Goto-cho, Ukyo-ku, Kyoto-shi, Kyoto (72) Inventor Li Junshun 30-1 Umezu Goto-cho, Ukyo-ku, Kyoto-shi, Kyoto (72) Inventor Pei Jun Inventor 30-1 Umezu-Goto-cho, Ukyo-ku, Kyoto-shi, Kyoto (72) Inventor Pei Ko 30-1 Gotocho (72) Inventor Takashi Pei 30-1 Gotocho Umezu, Ukyo-ku, Kyoto-shi, Kyoto (72) Inventor Meika Pei 30-1 Gotocho, Umezu-cho, Ukyo-ku, Kyoto, Kyoto (72) Takago Inventor 174 Nonaka-cho, Shizu-shi, Sakyo-ku, Kyoto-shi, Kyoto, Japan (72) Inventor Takahiro Takahiro 174, Nonaka-cho, Shizu-shi, Kyoto, Kyoto, Japan E08 ME10 4B069 BA07 DA01 DA05 HA09

Claims (5)

[Claims] 1. A specific amino acid assembly having an inhibitory effect on cell aging and canceration and assisting in the absorption of nutrients such as lactic acid bacteria of the genus Lactobacillus and vitamins which lower the liver and serum cholesterol. Kimchi extract containing at least one lactic acid bacterium of the genus Lactococcus, and a kimchi extract obtained by freeze-drying the kimchi and then pulverizing the powdered product into a capsule or forming a tablet into a molded product. healthy food. 2. A specific amino acid assembly having an inhibitory effect on cell aging and canceration, and assists in the absorption of at least three kinds of lactobacilli belonging to the genus Lactobacillus and vitamins which lower the liver and serum cholesterol. A kimchi containing at least one lactic acid bacterium of the genus Lactococcus, a dried product A extracted and purified from the kimchi and freeze-dried to obtain a lactic acid bacterium of the genus Lactobacillus and a genus of Lactococcus contained in the kimchi Kimchi extract health food, characterized in that a pure culture obtained by purely culturing lactic acid bacteria is washed with physiological saline or the like and then freeze-dried to obtain a dried product B obtained in powder form and mixed. 3. The kimchi extract health food according to claim 1, wherein the specific amino acid aggregate is collagen. 4. The lactic acid bacterium of the genus Lactobacillus is Lactobacillus brevis (JCM1059), Lactobacillus alimentarius (JCM1095) and Lactobacillus amylophilus (JCM1125). Kimchi Extract Healthy Food 5. The kimchi extract health food according to claim 1, wherein the Lactococcus lactic acid bacterium is Lactococcus lactis (JCM5805).