JP2002186452A - Antihypertensive food containing kale processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food material excellent in antihypertensive effect. SOLUTION: The objective antihypertensive food comprises an antihypertensive composition containing a kale processed product and raw materials having diuretic effect.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to γ-aminobutyric acid,
The present invention relates to a novel food material containing a kale processed product containing a high concentration of vitamins, minerals, dietary fiber, and the like.

[0002]

2. Description of the Related Art Food ingredients having an antihypertensive effect include:
γ-aminobutyric acid (hereinafter referred to as GABA
There is). GABA is a kind of amino acid produced in vivo by decarboxylation of glutamic acid. GA
BA is known to exist in the brain and spinal cord of mammals and to act as a neurotransmitter of the inhibitory system. GABA is also present in plants, and germ rice, green tea, etc.
Contains ABA. GABA improves the blood flow of the brain, increases oxygen supply, and enhances brain metabolism. It is used for

[0003] As a food which pays attention to GABA, for example, so-called GABARON tea is known, in which a plucked tea leaf is placed under anaerobic conditions in a tea manufacturing process, and a large amount of GABA is accumulated in the tea leaf. JP-A-8-173111 discloses that
It is described that coffee leaf tea having a high GABA concentration was obtained by a method of treating coffee leaf tea in an anoxic condition, followed by heat treatment at a high temperature of 110 ° C. or higher and drying treatment. Further, Japanese Patent Application Laid-Open No. 9-205989 discloses that the tea leaves are irradiated with infrared rays to improve the content of GABA.

[0004]

By combining a food material containing GABA having an antihypertensive effect with a material having a diuretic effect, it is expected that a food having an excellent antihypertensive effect can be obtained.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on the anti-hypertensive effect of food using a processed kale product, and found that natural kale contains GABA and that the processed kale product has a diuretic effect. The antihypertensive effect is synergistically enhanced by the combination with the material having the above, and the antihypertensive effect is further enhanced by using the kale processed product prepared to retain or enrich the kale GABA. The inventors have found that the present invention has been completed.

The present invention relates to an anti-hypertensive composition comprising a processed kale product and a material having a diuretic effect.

[0007] Preferably, the kale processed product is GAB.
It is a workpiece obtained using the kale that has been subjected to the A-enrichment treatment.

Preferably, the material having a diuretic effect is selected from the group consisting of persimmon leaves, wolfberry, tomorrow leaves, mulberry leaves, dokudami, mugwort, green tea, oolong tea, hub, psyllium, adlay, and green asparagus. You.

[0009] The present invention also relates to a food containing the above composition.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a processed kale product means a dried kale powder, a fragment of kale and its dried powder, a juice of kale and its dried powder, an extract of kale and its dried powder.

As the raw material of the processed kale product of the present invention, for example, various types of kale such as kitchen kale, tree kale, bush kale, mallow kale, collard and green leaf perilla can be used. Preferably, these kales are treated immediately after harvest. When a long time is required for the treatment, the kale is preferably stored by a storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of the kale.

Further, in the present invention, any of the leaves and stems of kale can be applied.

After harvesting, kale is washed with water and the like, drained and treated as it is, or cut to an appropriate length (for example, 5 cm) and used.

The kale may be fragmented. The shredding can be performed by a method commonly used by those skilled in the art, such as slicing or shredding, to shred a plant. Shredding also includes slurrying. Slurry is performed by a mixer, juicer, blender, etc., and the kale becomes a thick porridge (a suspension of liquid and solid). Kale juice obtained by squeezing after shredding can also be used. Squeezing can be performed by centrifuging and / or filtering the flaked kale.

In a preferred embodiment of the present invention, the kale and the kale processed as described above are treated to increase the GABA contained therein.

The method for GABA-enriched kale includes:
For example, a method including an anaerobic treatment or a heat retention treatment may be mentioned. The GABA enrichment treatment may be performed before the washing.

The anaerobic treatment refers to the treatment in an anaerobic state, and refers to the treatment with a gas containing almost no or no oxygen. Including vacuum conditions. As a gas,
Carbon dioxide gas and nitrogen gas are preferably used.

[0018] The method of the heat retaining treatment is not particularly limited. Warm water treatment, infrared irradiation treatment, warm air treatment, incubator treatment and the like can be mentioned.

The time for the anaerobic treatment and / or the heat-retention treatment can be usually 30 minutes to 24 hours. Preferably,
1 hour to 6 hours. The temperature of the anaerobic treatment and / or the heat retention treatment is preferably about 25 to 50 ° C, and about 30 to 45 ° C.
C is more preferable, and about 40C is most preferable. 25 ° C
If it is less than 50 ° C. or exceeds 50 ° C., the content of GABA is hard to increase.

Also, the kale is heated to a certain temperature (for example, 2
GABA can also be stored and stored in a constant temperature room (5-50 ° C).
Included in processing.

The anaerobic treatment and / or the heat retention treatment are preferably carried out under such conditions that the kale is not dried, but may be carried out under such a condition that the kale is dried.

The kale obtained in this way has a higher GABA content than the untreated kale,
It is increased by a factor of at least 3, preferably at least 3 times, more preferably at least 5 times.

In addition to the above GABA enrichment treatment, GABA can also be enriched by immersing kale in a glutamic acid solution or by adding glutamic acid to a solution of kale fragments or squeezed juice. it can. This is because glutamic acid changes to GABA and the GABA content increases due to the action of an enzyme inherent in the kale-derived substance.

The glutamic acid solution can be prepared using not only glutamic acid but also a glutamic acid salt such as sodium glutamate, potassium glutamate and calcium glutamate. A glutamic acid solution can also be prepared from a food material containing glutamic acid and / or a salt thereof.

Examples of food materials containing glutamic acid and / or a salt thereof include seaweeds such as kelp and seaweed, mushrooms such as shiitake and maitake, fish such as bonito (including bonito), sardines and the like, clams and sea cucumber. Shellfish, rice, wheat, soybeans (including these germs), tea leaves, mulberry leaves, vegetables (eg, tomatoes), citrus fruits (mesocarp,
And the like). Thus, a food material containing glutamic acid and / or a salt thereof at a relatively high concentration is preferably used. Such food ingredients include:
Also included are those obtained by subjecting edible proteins to enzyme treatment, heat treatment, or the like to release or generate glutamic acid.

The food material containing glutamic acid and / or a salt thereof may be added as it is to a flaked product of kale or a juice or a solution in which kale is immersed, and if necessary, flaked. Alternatively, the food material may be added as a squeezed or aqueous solution to the kale flakes or squeezed or dipped solution. Also, the dry powder of these food materials may be added to flakes of kale or juice or dipping solution.

Further, the glutamic acid component contained in these food materials may be eluted by heating if necessary. Alternatively, the dry powder of the eluted components may be added to kale shreds or juice or dipping solution.
For example, GABA can be efficiently increased by shredding dried kelp and adding it to kale shredder or squeezed juice or immersion solution and stirring.

The temperature of the kale flakes, juice or immersion solution during the GABA enrichment treatment with glutamic acid is preferably performed within a range that does not deactivate the enzyme that catalyzes the conversion of glutamic acid to GABA. The reaction is carried out at 20 to 50C, more preferably 25 to 40C.

During the GABA enrichment treatment with glutamic acid, the pH of the flakes, juice or immersion solution may be adjusted as appropriate. Adjustment of the pH is performed for the purpose of promoting the GABA enrichment treatment and for the purpose of making the color of the product bright green. The method of adjusting the pH may be a method using a pH adjuster, usually 3.5 to 9.0, preferably 4.0 to 7.0,
More preferably, it is 5.0 to 6.0. Further, when the pH is adjusted to an alkaline side, the kale exhibits a brighter green color as compared with the case where the kale is treated with an acid and the case where the kale is not treated. When the treatment is performed under the condition that the pH is 4 or less, GA
It is not preferable because the BA enrichment efficiency is sometimes lowered and the kale becomes brown.

The time for the GABA enrichment treatment with glutamic acid is preferably 10 minutes to 24 hours. If performed for more than 30 minutes, the GABA content will increase dramatically.

The amount of glutamic acid used for the enrichment treatment of GABA with glutamic acid depends on the amount of GAB to be enriched.
What is necessary is just to adjust suitably according to the quantity of A. Normally, glutamic acid or a salt thereof is added in an amount of 0.01 to 40% by weight, preferably 0.2 to 20% by weight, more preferably 0.5 to 10% by weight of flakes of kale or squeezed juice. Good.

The GABA enrichment efficiency can be increased by adding an inorganic chloride such as pyridoxal phosphoric acid or salt to the glutamic acid solution or by removing an inhibitor such as an organic acid or ATP from the reaction system.

When kale is used as a food material,
Processing (branching processing) for preventing deterioration (including discoloration such as fading) of the food is performed. Various methods are used for the blanching process depending on the form to be processed, and examples thereof include a hot water process and a steaming process. By this treatment, the kale processed product does not cause fading or change in flavor. However, in conventional hot water treatment, GA
Since BA is lost, a process such as microwave processing in which GABA is retained is preferable.

The microwave treatment may be performed within a range in which the enzyme involved in the fading of the kale is inactivated and the green color of the kale is not lost by heating. Such a range can be appropriately adjusted by the output of the microwave irradiation device, the wavelength of the microwave, the irradiation time, and the like. By microwave treatment, decomposition and elution of vitamins and minerals in kale are prevented, and a dry powder can be obtained by drying at a relatively low temperature.

The hot water treatment is performed, for example, by immersing kale in hot water containing sodium chloride and sodium bicarbonate. During the hot water treatment, by adding an appropriate amount of sodium chloride and sodium bicarbonate alone or in combination,
It is possible to obtain a kale processed product in which the green color is kept vivid.

In one embodiment, the kale shreds, juice and extract are treated at normal pressure or at elevated or reduced pressure at 80-150 ° C. for 2-180 seconds.

The processed product of kale thus obtained may be used as it is, or may be further cut into pieces, squeezed and extracted to obtain a food material, or may be further dried and powdered to obtain a food material.

[0038] Dry powdering is performed so that the water content is 10% or less, preferably 5% or less. If necessary, the powder can be further pulverized to obtain a dry powder.

As a drying method, any drying method such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, spray drying and the like can be used. Drying is preferably performed at a temperature as low as possible. Even when heating and drying, for example, 30 to
It is preferably carried out at 60C, preferably at 40-55C.
After adding excipients such as dextrin, cyclodextrin, starch, maltose and the like, spray drying or freeze drying can also be performed.

The pulverization can be carried out according to a method commonly used by those skilled in the art, for example, using a crusher, mill, blender, millstone or the like.

The kale obtained as described above can be further sterilized, if necessary, by any technique known to those skilled in the art, for example, microwave treatment, heat treatment and the like.

The kale dry powder is obtained by making kale into a dry powder without subjecting the kale to fragmentation and extraction.

Kale squeezed juice is squeezed at an arbitrary stage of preparing a processed kale product, and the dried and powdered product is kale squeezed powder.

The kale extract may be added with an extraction solvent commonly used by those skilled in the art, such as water or an ethanol solution, to the kale at any stage after the GABA enrichment treatment or without the GABA enrichment treatment. Extracted by heating with heating, including concentrated ones. The kale extract powder is obtained by dry-pulverizing the kale extract.

In the present specification, a kale processed product prepared so as to retain GABA refers to a kale processed product processed so that GABA is not lost.

In the present specification, the GABA-enriched kale-processed product refers to a kale-derived food material that has been GABA-enriched and processed to retain the increased GABA.

Originally, about 30 mg / l of fresh kale leaves
Although it contains 00 g of GABA, if the blanching treatment for maintaining green color, which is currently performed as a normal technology, is performed, GABA is eluted into hot water, and the content of GABA is greatly reduced. Resulting in. However, the GA of the present invention
By performing the BA enrichment process, the target GABA amount can be left in the kale processed product even when the blanching process is performed.

For example, at least 10 mg / 100 g or more, preferably 100 mg / 100 g or more, more preferably 200 mg / 100 g or more, still more preferably 500 mg / 100 g or more, and still more preferably 1000 mg / 100 g or more of GABA remains. Can be done. The upper limit of the GABA content is not specified, but the concentration of glutamic acid or the like in the GABA enrichment treatment, the immersion time, the temperature of the solution, the pH of the solution, the microwave irradiation treatment described above, the infrared treatment, the anaerobic treatment, etc. may be used alone or in combination. 300 by combining processes
It can be enriched to about 0 mg / 100 g.

The processed kale product obtained as described above can be used for eating and drinking as it is. However, excipients, extenders, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, Mix with seasonings, etc., powder, granules,
It can be formed into a form such as a tablet, and further, can be blended with various foods and drinks and provided for eating and drinking.

The processed kale is used as a raw material for health food in combination with other materials. In particular, a combination with a food material having a diuretic effect is very effective. Such materials are selected from tea leaves, seeds, vegetables and the like. Preferably, tea leaves such as persimmon leaves, wolfberry, tomorrow leaves, tea leaves, dokudami, mugwort, green tea, oolong tea, hub and the like; seeds such as psyllium and barley; and vegetables such as green asparagus are used.

The form of the raw material to be used is not particularly limited, and any of raw leaves, raw leaves dried in the sun, roasted, fermented, and extracts thereof can be used. Is also good.

When these food materials are formulated in combination with a processed kale product, the components naturally contained and the vitamins, minerals, dietary fiber, GA
An unprecedented food material can be provided by an additive effect and / or a synergistic effect with components such as BA. Other materials, such as those described above, to be combined with the kalework are generally commercially available and readily available.

As the food material to be combined with the processed kale product, at least one food material is selected from the above-mentioned food materials as needed and prescribed in combination. In the processed kale, vitamins, minerals, dietary fiber, and the like contained in natural kale are mixed with at least one selected food material in an amount sufficient to exert their functions. The present inventors have found that a combination of a processed kale product and a material having a diuretic effect enhances the anti-hypertensive effect of the processed kale product. While not intending to be bound by any particular theory, it is believed that the diuretic material activated kidney function.

The at least one food material selected is:
It is mixed with the kale product in a form known to those skilled in the art, usually in powder form. Royal jelly, vitamins, protein,
Calcium, chitosan, lecithin and the like are blended, and the taste can be adjusted by adding a sugar solution and a seasoning. These can be provided as liquid foods depending on the application or preference. Or a hard capsule,
It can be formed into capsules such as soft capsules, tablets or pills, or into shapes such as powder, granules, tea, tea bags or candy. These may be eaten as is, depending on their shape or preference,
Alternatively, it may be dissolved in water, hot water, milk, or the like, or may be leached out of the ingredients before drinking. The mixing ratio of the processed kale and the selected food material is usually
1: 9 to 9: 1 (weight ratio), preferably 1: 4
４4: 1 (weight ratio).

[0055]

EXAMPLES The present invention will be described below with reference to examples.
It goes without saying that the present invention is not limited by this embodiment.

1. Kale dry powder used in the present invention preparation of kale processed product, kale juice powder was prepared as follows,
The GABA content contained in each was measured under the following conditions using an automatic amino acid analyzer.

(Operation conditions of automatic amino acid analyzer) Model: JLC-500 / V (JEOL Ltd.) Column: LCR-6, 4 mm × 90 mm (JEOL Ltd.) Mobile phase: lithium citrate buffer (JEOL Ltd.) Company) P-21 (pH 2.98, Li 0.105 mol / l) 0 → 16.3 min P-12 (pH 3.28, Li 0.26 mol / l) 16.3 → 36.1 min P-13 (pH 3.46, Li 0.80 mol / l) 36.1 → 56.0 min P-14 (pH 2.83, Li 1.54 mol / l) 56.0 → 63.4 min P-15 (pH 3.65, Li 1.54 mol / l) 63.4 → 80.0 min Reaction solution: Ninhydrin / hydridantine TS (Wako Pure Chemical Industries, Ltd.) Company) Temperature: Column 35 ℃ (0 → 16.3min), 64 ℃ (16.3 → 31.0)
Min) 44 ° C (31.0 → 44.4 min), 72 ° C (63.4 → 80.0 min) Reaction vessel 135 ° C Flow rate: mobile phase 0.50 ml / min Reaction liquid 0.30 ml / min Measurement wavelength: 570 nm

(Processing Example 1) Fresh leaves of kale were picked, washed with water, drained, and cut into pieces of about 3 cm square. Part 1
00g was put in a plastic bag, air was evacuated, and then filled with nitrogen. This was placed in an incubator at 40 ° C. for 6 hours and subjected to anaerobic treatment (GABA enrichment treatment). Next, the GABA-enriched kale was subjected to microwave irradiation with a 2450 MHz, 500 W output device (microwave oven, RE-121 manufactured by Sharp) for 60 seconds so as to retain GABA. Then, it was immediately transferred to 5 ° C. cold water, immersed for about 5 minutes, and cooled. Using a drier (manufactured by Sanyo, MOV-112S), the mixture was dried at 60 ° C. for 6 hours and pulverized by a blender so that 90% of 200 mesh passed through to obtain kale powder. The water content was less than 5%.

The kale that had not been subjected to the GABA enrichment treatment was similarly treated to obtain a kale dry powder. The obtained kale dry powder contained 171 mg per 100 g of those not subjected to the GABA enrichment treatment (Processing Example 1).
a), those subjected to GABA enrichment treatment contained 1416 mg of GABA per 100 g (Processing Example 1)
b).

(Processing Example 2) As in Processing Example 1, GABA
Kale leaves, with or without enrichment, were harvested with GA
Microwave treatment was performed so that BA was retained. Next, the mixture was pulverized with a mixer, further centrifuged, and filtered to obtain a squeezed juice from which the fiber content was removed. This juice was freeze-dried to obtain a juice powder. GABA was added to the obtained kale juice powder.
24% for 100g without enrichment
2 mg (Processing Example 2a), which had been subjected to the GABA enrichment treatment, contained 1590 mg of GABA per 100 g (Processing Example 2b).

(Processing Example 3) 100 g of shredded kale
5 ° C, put into 1L hot water, hold for 3 minutes, immediately 5 ° C
And immersed for about 5 minutes to cool. After cooling, spin-dry with a centrifuge for about 45 seconds, and dry it (Made by Sanyo, M
OV-112S), dried at 60 ° C. for 10 hours, and pulverized with a blender to obtain a kale dry powder. The water content was less than 5%. The resulting dried kale powder contains G
Those without the ABA enrichment treatment contained 5.8 mg of GABA per 100 g (Processing Example 3a), and those with the GABA enrichment treatment contained 56 mg of GABA per 100 g (Processing Example 3b).

(Processing Example 4) 100 g of shredded kale was
The mixture was poured into 1 L of hot water at 95 ° C. containing 7.5 g of sodium chloride and 7.5 g of sodium bicarbonate, dried and dehydrated in the same manner as in Comparative Example 1. Next, the mixture was pulverized with a mixer, further centrifuged, and filtered to obtain a squeezed juice from which the fiber content was removed. This juice was freeze-dried to obtain a juice powder. The obtained kale juice powder had a GABA enrichment treatment of 7.1 g / 100 g.
mg (Processing Example 4a), which had been subjected to the GABA enrichment treatment, contained 73 mg of GABA per 100 g (Processing Example 4b).

2. Preparation of a material having a diuretic action (Preparation of tea leaf extract) A tea leaf extract was prepared as follows. Persimmon leaf tea, tomorrow leaf tea, dokudami tea, mugwort tea,
And green tea leaves (all commercially available) were dried at 60 ° C. for 6 hours to reduce the water content to 5% or less. 100 g of the obtained dried tea leaves were put into 500 ml of distilled water and heated at 100 ° C. for 30 minutes. After allowing to cool, the tea leaves were removed by filtration, and the filtrate was freeze-dried and blended into the feed as a tea leaf extract.

(Preparation of Barley Tea Extract) Commercialized barley tea was dried at 60 ° C. for 6 hours to reduce the water content to 5% or less, and then pulverized. 100 g of powdered adlay is put into 500 ml of distilled water,
The mixture was heated to 80 ° C. and extracted for 15 minutes. The powder was removed by filtration, and the filtrate was mixed with the feed as an adlay tea extract.

(Preparation of Asparagus Powder) Green asparagus was cut into pieces having a size of about 3 mm. About 20
0 g of green asparagus fragments were washed with about 1 liter of hot water. The washed green asparagus fragments
After dehydration by centrifugation (1200 rpm, about 45 seconds), the mixture was pulverized and squeezed with a mixer (manufactured by Miyako Bussan Co., Ltd.), and further filtered to remove the fiber content. The obtained juice was freeze-dried and blended into feed as green asparagus powder.

3. Antihypertensive test using spontaneously hypertensive rats (SHR) Tables 1 and 2 show the kale dry powder or kale juice powder prepared as described above and the diuretic material prepared as described above. Suspended in a solution of 0.5% methylcellulol in the composition (weight ratio) to be prepared were used as feeds 1 to 28, respectively. The units of the numerical values shown in Tables 1 and 2 are% by weight.

Feeds 29 to 40 shown in Table 2 include kale dry powder (Processing Example 1b and Processing Example 3a), kale juice powder (Processing Example 2b and Processing Example 4a), persimmon leaf extract,
Asuka tea extract, dokudami tea extract, mugwort tea extract,
It is a comparative example containing a green tea extract, a barley tea extract, and a green asparagus powder alone.

[0068]

[Table 1]

[0069]

[Table 2]

These diets were orally administered to 9-week-old spontaneously hypertensive rats (SHR) consisting of 6 rats at 10 ml / Kg body weight using a gastric probe, and blood pressure and urine volume were measured 5 hours later. . Table 3 shows the results of the blood pressure difference and urine volume at the start of feed administration and 5 hours after the start of feed administration for each group. Table 3
In, the blood pressure at the time of the test, the average value of the blood pressure measured for each group 6 animals at the start of the feed administration, 5 hours after the blood pressure,
The average value of the blood pressure measured for 6 animals in each group 5 hours after the administration of the feed, and the difference in blood pressure of each group is the difference between the average value of the blood pressure at the start of the test and the average value of the blood pressure 5 hours after the administration of the diet. The urine volume after 5 hours is an average value of the urine volume (the amount of excreted urine converted to the amount excreted per 100 g of rat body weight) measured for 6 animals in each group 5 hours after administration of the feed. . The urine volume was measured using a metabolic cage according to a conventional method.

[0071]

[Table 3]

As shown in Table 3, feed containing a combination of kale dry powder (Processing Example 1b and Processing Example 3a) or kale juice powder (Processing Example 2b and Processing Example 4a) and a material having a diuretic action was used. In the group to which the substance was administered, the decrease in blood pressure was greater than that in the group to which the feed containing each material alone was administered. Urine volume increased almost in proportion to the blood pressure lowering effect.

This result indicates that feed containing a combination of the kale processed product and another material having a diuretic effect is more excellent in anti-hypertensive effect than containing each material alone. It is shown to be enhanced by preparing GABA to retain or be enriched. That is, it shows that a synergistic antihypertensive effect was obtained by the combination of the processed kale product of the present invention and a material having a diuretic effect.

[0074]

According to the present invention, there is provided a novel food material containing high concentrations of γ-aminobutyric acid, vitamins, minerals, dietary fiber and the like, and having an excellent antihypertensive effect.

Claims (4)

[Claims] 1. An anti-hypertensive composition comprising a processed product of kale and a material having a diuretic effect. 2. The work product obtained by using kale that has been subjected to GABA-enriched treatment, wherein the kale work product is obtained.
A composition according to claim 1. 3. The material having a diuretic action is persimmon leaf,
The composition according to claim 1 or 2, wherein the composition is at least one selected from the group consisting of wolfberry, tomorrow leaf, mulberry leaf, dokudami, mugwort, green tea, oolong tea, hub, psyllium, adlay, and green asparagus. 4. A food comprising the composition according to any one of claims 1 to 3.