JP2002335888A - Processed healthy green rice, processed health food, beverage, feed and composite anticancer agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To effectively utilize long-stored raw rice (one or two years long) as a healthy food having balanced nutrients, and provide an anticancer agent and a feed. SOLUTION: A liquid produced by extracting bamboo or bamboo-grass leaf with an acidic or alkaline liquid is added to the long-stored raw rice to form green rice, which is cooked and formed in a rice ball. The rice ball enriched with amino acids and vitamins is produced by this process. An imitation laver is produced by mixing seasonings, spices, miso and soy sauce powder to non- chlorella, chlorella, enzyme, spore of Ganoderma lucidum, (fruit of Momordica grosvenori), fermented bean curd refuse, stevia tea powder, fermented ginkgo leaf, rhizome of Panax notiginseng and tea powder. The mixture is formed in a film by using a fermented starch as a base material. The rice ball is wrapped with the imitation laver to obtain a healthy food. A healthy drink, an anticancer agent or a feed can be produced by formulating the fruit of Momordica grosvenori and spore of Ganoderma lucidum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Industrial applications] Many government-purchased rice stocks increase year by year, new rice becomes old rice, and many remaining old rice are in stock. I have. Keeping the price as a high value-added old-fashioned rice will prevent tax reduction and also help develop new business. In particular, the demand for nigiri rice is the best-selling product because of its simplicity and low cost, but there is a shortage of vitamins and other nutrients due to its nutritional balance. Volumes have become scarce due to pollution and growing demand. Therefore, there is an urgent need to develop a non-chlorella as a substitute for laver that has a new regulation and nutritional balance. To process it into thin paper like laver, it is based on starch syrup intermediate containing enzymatic degradation, and to it is added green seaweed, seaweed laver, non-chlorella, okara flour, citrus flour, arhat fruit, noni fruit The resulting film is processed into a thin paper with the flavoring adjusted by adding a seasoning enzyme and dried to form a nori substitute. Next, this old rice is made of bamboo and bamboo wood with acid alkalinity.
When immersed in water, chlorophyll, folic acid,
Vitamin B ₁ B ₂ B ₆ B ₁₂ is eluted, so this is permeated into ancient rice, dehydrated and dried to make green rice, and nutrients are insufficient, so add non-chlorella powder as an additive. When boiling old rice at the time of use, you can make green rice with a flavor rich in chlorophyll and vitamins of green rice. And soybean powder and okara powder are fermented with Bacillus natto and Cocker's bacteria.Miso containing many essential amino acids and fermented products obtained by electrolytic desalting soy sauce are used as mineral powder and protein amino acid source. When mixed with a small amount of glue and added to substitute nori or nigiri rice, a nigiri rice with nutritionally balanced nori substitute is obtained. When this green rice is used as a livestock feed, if it is added as a nutrient additive to a compound feed together with an enzyme, the addition of 1% will not only result in near zero mortality, but also as a fish feed additive, salmon, yellowtail and tuna. It is used as feed for Thai, flatfish and flatfish, and by adding value, the productivity of old rice can be improved. In particular,
The flavor of Thai rice in foreign rice also increases in viscosity due to this green rice conversion, and when this is mixed with water and inland rice, the variation inherent in foreign rice is improved, so the amount of foreign rice added increases As a result, the production cost can be reduced and the nutrient source can be increased by adding non-chlorella and other additives. Since it is used as a raw material for confectionery and also as a raw material for ice cream, its use has wide advantages. In addition, as a means of preventing the increase in carcinogenicity that increases year by year by ingestion of pollution gas and instant foods, to prevent in health foods,
As a scavenger antioxidant, we developed foods containing Ganoderma spores, but the expensive production cost of Ganoderma spores was improved by combining arsenal containing terpene glycoside sugar, Tanana powder and tea powder. Add non-chlorella, green seaweed, seaweed laver, fermented okara flour, fermented ginkgo leaf flour and enzymes with high levels of antioxidant SOD enzymes to supplement and enhance scavengers. When making foods with enhanced scavengers, it is not only useful as a constitutionally improving food, because it can exert anticancer effects in daily life and exert atopic and hay fever dermatitis and other anti-inflammatory effects. Also as drinks, confectionery, bread and udon,
Its use in buckwheat is wide. And when it is used for livestock feed and fishery fish feed, it can reduce the mortality rate and also has high anticancer reishi spores, Arkan fruit powder and citrus powder, vanillin, bark, Since cancer is prevented by adding a small amount of an additive such as mentone or a pyrethroid enzyme, it is intended to prevent the occurrence of painful symptoms unique to cancer patients.

2. Description of the Related Art Nigiri rice, a health food, is made by boiling white rice with water to make cooked rice, weighing it into a mold, inserting it into a mold, pressing it into a triangular shape, processing it into a triangular shape, and filling it with seaweed paper. In general, the plastic film thus obtained is attached to the surface of a triangular nigiri rice and packaged. At the time of processing the triangular nigiri rice, health food is known in which kelp, umeboshi, mentaiko, bonito, kelp boiled are sealed inside the nigiri rice, but these do not contain vegetables. Nutrition was not balanced. Vegetables have a problem of preservability when put into them, and have a drawback that they rot quickly. They are often used in combination with vegetable juices, but vegetable juices contain a large amount of sugar and cause diabetes. Vitamin C is often deficient in people who regularly eat white rice, especially in ocean voyages, in desert areas, and in cold climates. Was. In recent years, single people and couples working together tend to consume simple instant foods, and general supermarkets have the highest demand for nigiri rice. Therefore, the fact is that if only conventional nigiri rice is eaten, the number of people suffering from nutritional balance breakdown due to vitamin deficiency or chlorophyll deficiency is gradually increasing. In order to solve this problem, when making white rice with a lot of vegetable ingredients, it is possible to balance nutrition and endure long-term storage by using it together with mentaiko and skipjack flour. Furthermore, the addition of wasabi powder, ginger powder, and Reishi spores, which are rich in vitamin 27, increases the preservability.

[Problems to be Solved by the Invention] (1) Establishment of a method for preventing the price reduction of government-purchased rice, especially old-fashioned rice stock, preventing long-term storage, and regenerating freshness. (2) Countermeasures for beriberi and other diseases due to lack of vitamin B ₁ B ₂ due to white rice diet. (3) Establishment of green rice processing of white rice, old rice, and foreign rice and green rice processing with additives. (4) Establishment of a processing method of substitute seaweed to reduce the amount of harvested natural seaweed every year, and establishment of packaging processing of the rice. (5) Development of cancer prevention food

[Means for Solving the Problems] A case where surplus white rice, especially old rice, purchased by the government increases year by year, and is sold at a price lower than the purchase price as a raw material for processing livestock feed and Senbei confectionery, thereby wasting tax. There were many. In order to solve this, it was necessary to improve the freshness of rice from ancient times, and it was necessary to further enhance the nutritional balance. Moreover, the processed rice had to be long-term storage. For this reason, when processing white rice, ancient rice, and foreign rice with water extract of bamboo and bamboo leaves to process white rice, ancient rice, and foreign rice, and produce green rice impregnated with it, vitamins A component rich in C and vitamins B ₁ B ₂ B ₆ B ₁₂ penetrates, and components such as chlorophyll, folic acid and essential amino acids also penetrate and are dried to produce green rice with high nutritional value. That is, in bamboo processing, bamboo is immersed in lime water as split bamboo, and then
It was left for three months, and the bamboo soaked out of the bamboo components was washed with water, bleached and processed as a raw material for bamboo baskets, and the extract was discarded, but this was a cause of pollution. This extract contained a large amount of B ₁ B ₂ B ₆ B ₁₂ including vitamin C, contained folic acid, silicic acid and amino acids of organic acids, and also contained a large amount of chlorophyll. When the pH is neutralized or weakly acidified by electrolytic dialysis to demineralize the pH, the flavor changes so as to be improved. When immersed in the liquid, brown rice with firgrass dissolves the tannin to produce tannin-colored brown rice, which is dried and polished to produce tannin-colored white rice. Green rice can be obtained by making a refined product. In addition, boiled and sterilized bamboo leaves are dried and pulverized into powder, which is known as bamboo powder of health food. The components of this bamboo flour are chlorophyll, folic acid, amino acids, vitamin C B ₁ B ₂ B ₆
B ₁₂ in many containing and those containing a large amount of fiber, and has been sold as a health food, there is a feeling that the silicate plant-specific be dry when boiling it as a by mixing Sasako to white rice cooked rice flavor But the bamboo leaf powder is acid, alkali,
Polished rice, outer rice,
When old rice is introduced, the extract of bamboo leaf penetrates into polished white rice and the like to form green rice. When dried and re-infiltrated with the extract, dark green rice is formed. This is dried to make green rice. Boiled rice cooked and boiled is processed into nigiri rice, and the surface is coated with seaweed substitute or known seaweed to produce healthy foods with high nutritional sources. In addition, those containing vitamins such as wasabi do not have steamy stuffiness. Bamboo vinegar, alcohol, and tar components are contained in the dry distillate produced when bamboo charcoal is made, but these are diluted as an immersion liquid, and when white rice is added to this, yellow-green to brown rice is formed, but smoked. Brown rice with odor is produced. In general, green rice colored by adding phthalocyanine copper complex salt powder to white rice has no flavour, even if it is nigiri rice, and those containing essential amino acids, folic acid, and organic vitamins such as bamboo juice and bamboo soup have high flavor. A healthy food with balanced nutrition can be obtained. It is common to attach laver to the surface of triangular rice, but this laver is also decreasing year by year due to marine pollution. Yellow-green rice is made as nori,
Vitamin B ₂ B ₂ Vitamin B ₆ B ₁₂ is not decomposed, chlorophyll is partially decomposed, essential amino acids are increased, and SOD enzyme is also increased. In general, green bamboo for bamboo work retains green color at the time of processing, but turns to yellow brown when left in sunlight and chlorophyll decomposes and loses green. When it is allowed to penetrate, it is colored green. Since non-chlorella and chlorella contain more essential amino acids and more vitamins than bamboo and bamboo grass, they are added to white rice in advance when boiling to make nigiri rice and boiled to give green rice and a sufficient nutritional balance. And, those which have a peculiar smell such as outer rice or those which are yellowed like old rice and processed into green rice by the above-mentioned method can regenerate freshness, remove odor and improve flavor. The eluted bamboo components penetrate into white rice, old rice, and foreign rice and are colored green.Vitamins, chlorophyll, folic acid, pentosan, essential amino acids are transferred, and green rice is produced. When doing so, stable green rice is obtained, and the storage stability is maintained. Also, when brown rice with peach seeds is immersed in this waste liquid, brown-yellow brown rice is obtained. If this is washed with water and dried, brown-yellow stable brown rice is obtained. Further, when the bamboo or bamboo leaves are immersed in water, an alkali or an acid solution together with the white rice, the white rice is changed to green rice by long-time immersion. In addition, white rice, ancient rice, and foreign rice are immersed in a solution obtained by heating a powdered bamboo leaf at 180 ° C. in an autoclave to extract polysaccharides and glycoproteins as an anticancer drug, and colored rice is formed. Green rice and yellowish yellow rice are produced instead of green rice. Since vitamin C and B are thermally decomposed, non-chlorella and chlorella are added to adjust nutritional balance, and at the same time, an anticancer agent such as Reishi spores is added to produce health foods and drinks for cancer prevention. In addition, bread, udon, buckwheat, dried bread, biscuits, somen sushi, ice cream, confectionery, ham,
It is intended to make sausages, health juices, health drinks and anticancer drugs.

[Action] White rice granules of vitamins containing B ₁ B _{2 and} others are added when boiling with water and boiled together to make nutritious rice rice, but only B ₁ B ₂ vitamins made separately Now it has a unique vitamin smell and taste is bad, so it is not used much now. Also, the bamboo bamboo used for bamboo work changes from green to brown-yellow when stored in the state of blue bamboo for a long period of time. Bamboo components such as chlorophyll, organic acid folic acid, essential amino acids and pentosan polysaccharides are eluted together with minerals by immersing in bamboo and alkaline water. When the bamboo was made, but the waste liquid of the bamboo was by-produced at this time, the river water was contaminated by the excess alkali liquid. When the neutralized and slightly acidified and decalcified liquid is directly or electrolytically purified and white rice or old rice or foreign rice is immersed in the waste liquid, the enzyme is added to the potato starch in the waste liquid and fermented. Made of starchy, not glucose, with chlorella or non-chlorella, seaweed or a small amount of rock laver, added with seasonings, spices or fermented okara fermented herbal medicine and dispersed. Is applied on a heating roll to form a film, and the dried laver is attached to the surface of triangular nigiri rice to produce a snack with an extremely high nutritional balance. Nori substitute, which is obtained by processing barley young leaves into fine powder, can be used to produce nutritious health foods. When germinated rice and Arkan fructose enzymes are added, SOD enzymes increase, active oxygen in the brain decreases, and spirits decrease. Those containing turf spores, Arkan fructose powder, and citrus powder are useful as anticancer preventive health foods. In particular, the recent development of the industrial production sector pollutes the air, pollutes the water quality, and because of the co-working of married couples, consumes a lot of ready-to-eat foods containing preservatives and pesticides, so there are many atopic dermatitis and allergic diseases, Cancer patients are increasing. In order to prevent this, it has been required to improve the quality of the instant food, that is, to supply an instant food with good nutritional balance. Therefore, it has been demanded to prepare a nutritional food that can prevent cancer by using a daily diet and further develop it into feed and beverages to prevent the disease.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to embodiments shown in the drawings.

FIG. 1 shows a process chart of green rice processing, in which bamboo is cut into a concrete water tank (1) (1 ′) (1 ″), and 50 cm to 70 cm.
Cut into a length of cm, knife ring on the split bamboo and make the split bamboo into a water tank and treat with alkaline solution.
After immersion for a few months, the alkali immersion liquid (4) is fed into the water tank (1 ') by the pipe (2), and filtered by the filter (3), and the immersion liquid (4') is stored in the water tank (1 '). The immersion liquid (4 ′) is neutralized by neutralizing the alkaline immersion liquid (4 ′) by dropping an acidic liquid from the hopper (5), electrolyzing the membrane with an electrolytic device, desalting the solution, and refining the electrolyzed liquid in the water tank (4 ″). Is fed and stored by a pump (7), the pH is adjusted and stored in a water tank (4 ′ ″) by a pump (8) through a pipe (9). Next, basket (10)
(10 ') White or old rice or foreign rice in net bag (11) (1)
The basket (10) (10 ') fitted in 1') is hung with a basket (12) (12 ') using a rope (13).
Suspended at (13 '), upper lift (14) (14')
Up and down, load on the rail (15), move by pulley and immerse the net bags (11) (11 ') in the immersion liquid (14'") to allow the bamboo eluate to permeate and green When this immersion is performed for 20 days, the liquid is continuously dewatered by a dehydrator (16), and the dehydrated filtrate is stored in a tank (17) and filtered from a pipe (18) through a filter (19). The water is returned to the original water tank (1) by the pump (20) .The green rice (A) continuously dehydrated from the dehydrator (16) is stored in the tank truck (21), moved and dried. The dried green rice (A) is introduced into a chamber (22) and blown dry, and the dried green rice (A) is sealed in a plastic bag (24) with a weighing and filling device (23).
Fill and seal. And it is conveyed by a conveyor (25), packed (26), and shipped.

FIG. 2 shows a process chart of the processing of seaweed substitute and the processing of nigiri rice. A stirrer (2a) is attached to the center of an autoclave (1a), a water liquid (3a) is put into the autoclave, and the hopper (4a) is stirred. From (4′a), an intermediate soluble starch solution is prepared by adding starch nutrients and enzyme nutrients and fermenting and decomposing at 25-30 ° C. for 5 hours. This is taken out by a pump (6a) through a pipe (5a), put into an autoclave (7a), and gently stirred by a stirrer (8a) with a hopper (9a) (9′a).
From non-chlorella, chlorella, barley grass powder, enzyme, wasabi powder, olicum powder, arkan fructose, reishi spores, green seaweed, rock seaweed and mixed and dispersed to form a viscous liquid for a coating machine (10a) It is introduced into a vat (10'a), a liquid is attached to a roll (10 "a), a thin film is applied to a coating dry (10 '" a), and a film is formed into a thin film with a drying dryer (11a). Scroll (12a)
(12'a) is made. The roll (12'a) is further clamped by rolls (13a) (13'a), and both edges are cut by reel cutters (14a) (14'a) to be processed to a constant width. Then, the film is transferred by being sandwiched by a substitute nori film roll cut to a fixed size with a cutter (15a) (15'a), and the polyethylene film winding (16a) (16'a) is rolled (17a) (17'a). Pack the both sides of the substitute seaweed while pinching and moving it with a cutter (18a) (18 '
While cutting in a), triangular shaped rice (19)
a) is stacked on this vinyl film (16 ″ a) and molded by a press (20a), and the conveyer (21 ′) is formed.
The process shifts to a), and is packed and shipped in a packaging box (22 '). This green rice is put into a rice cooker (23a) together with water, heated with non-chlorella put into it, and a rice-shaped triangular rice mold (24).
What was processed into triangular-shaped rice in step a) was packed by pressing with a press, and was conveyed by a conveyor (21'a) to be boxed (22 ').
Packaged in a) and shipped.

FIG. 3 shows an oblique front view of green rice nigiri rice (1b).

FIG. 4 shows an oblique front view of a packaged triangular nigri rice, with a laver film (2b) as a substitute for the content and laminated on both sides with polyethylene films (3b) (3′b) (3 ″ b) (3 ′ ″ b). And wrap the inside with green rice nigiri rice (1b).

FIG. 5 is a front view of a substitute nori film, on which a thin polyethylene film (1c) (1′c) is crimped, and a substitute nori (2C) is stacked in the middle portion to form a triangular rice (4c) is loaded and sealed and sealed with the polyethylene film (1c) (1′c) on the surface of the nori substitute (2c).

Fig. 6 shows a front view of a food bag with added furikake, and non-chlorella, seasonings, spices, enzymes, sprouted brown rice flour, arhat fructose flour, and a colloid powder of fragrance (2d) inside a plastic bag (1d). Is the one with This is attached to green rice as flour flour of green rice and boiled with green rice. And a method of flirting green rice with fluffy white rice is also used as a health food. This green rice is made by impregnating old rice and foreign rice with bamboo juice and bamboo soup, and impregnating the green rice restores the freshness of old rice and foreign rice, increases the amount of vitamins, and increases essential amino acids. , Chlorophyll, folic acid, etc. to help increase the immune antibody by increasing the vegetable effect to help impregnate it.

As shown in FIG. 6, good results can be obtained by adding non-chlorella, chlorella powder, enzymes and the like. An example of the formulation of this additive is as follows.

[Example 1] Non-chlorella powder for boiling green rice additive 10 g Enzyme 1 g Arkan fructose powder 4 g Olicum powder 1 g Reishi spore 0.3 g

[Example 2] Green rice cooker Non-chlorella 10 g Enzyme 0.1 g Arkan fructose powder 1 g Olicum powder 1 g Seasoning 0.1 g Spice 0.1 g Garlic powder 0.1 g Examples of other foods used as health food additives It is as follows.

[Example 3] Ice cream additive Non-chlorella powder or Chlorella powder 10 parts Arkan fructose powder 30 parts Reishi spore powder 1 part Fermented okara powder 5 parts Barley young leaf powder 1 part Green tea powder 1 part

[Example 4] Ice cream additive Fermented okara flour 10 parts Non-chlorella flour 10 parts Arkan fructose flour 10 parts Reishi spore flour 0.1 parts Tanashi flour 1 part

FIG. 7

FIG. 6 is a side view showing a tea bowl and a flicker container of the surface flicker food additive of the flicker health food product. That is, green rice or boiled rice (2e) is put into a bowl (1e), and a perforation (4) is made at the top of the plastic frying container (3e).
From (e), the additive (5e) is eaten on rice (2e) in a flickering manner, or is put in a tea ceremony.

FIG. 8 shows a side view of an ice cream container, wherein ice cream ice (2 ′) is placed in a glass container (1′e) in the same manner as described above.
e) with a spoon, and then put in a flicker container (3 ′
From the perforation (4'e) at the tip of e)

[Example 3]

Example 4 The fluffy food additive (5'e) shown in Example 4 was flickered on the surface of the ice cream to give a flavor and nutritionally balanced diet.

FIG. 9 shows a side view of the dry sausage and the intestinal tract (1).
One end (2F) of F) is fitted and sealed with a rubber tube (3F), and dried meat flour, fermented okara flour, fermented degraded starch seasoning, spices, arhat fructose are inserted into the tube from the inlet of the other end (2'F). powder,
Non-chlorella, green tea powder, enzymes, coloring and other powders (4
F), put the other end (2'F) in a rubber tube (3'F), and seal it. Then, at the time of use, insert the funnel (5F) into the other end (2'F), pour boiling water into the intestinal tract (1F), and fill the intestinal tract (1F). Then, the boiling water gradually dissolves and disperses the contents and hardens into a gel. And it is processed so that it can be eaten in a soft form like het cheese. This formulation example

This is shown in Example 5.

[Example 5] Dried sausage Dried meat flour 30 parts Fermented starch 10 parts Fermented dried okara powder 30 parts Non-chlorella powder 10 parts Enzyme 0.1 part Seasoning 3 parts Spice pepper and garlic 1 part Red pigment 0.1 part Part Reishi spores 0.1 part Tanashiko 0.1 parts Tea powder 0.1 parts

FIG. 10 shows a side view of a baked bread, which is mixed with yeast, salt and nutrients by mixing water with flour and masticating according to a conventional method, and put into a fermenter at about 30 ° C. for fermentation and maturation. The product is molded in a mold, placed in a baking oven, and brushed on the surface of the baking pan.

After applying the blended additive of Example 6, reburn, ripen and dry to make a bun.

[Example 6] Bread surface application paste Arkan fructose powder 30 parts Water 50 parts Non-chlorella powder 5 parts Reishi spore 0.1 part Enzyme 0.1 part Blue nori powder 1 part Tanana powder 0.2 parts Oikan powder 0. 2 copies

[Example 7] Surface sauce for oyster rice cake Fermented dried okara powder 30 parts Arkan fructose powder 30 parts Miso paste 5 parts Amino acid soy sauce 0.3 parts Non-chlorella powder 0.2 parts Enzyme 0.1 parts Seasonings 3 parts Spices 0.1 Part fermented starch or sodium alginate 1 part water 60 parts

FIG. 11 shows an oblique front view of the oyster mochi. This oyster mochi (11) processed according to a conventional method is expanded by firing on charcoal.

[Example 7] Lightly boiled and dipped in the sauce of charcoal fire, then add the sauce and bake and dry.
I) is applied to the surface of the oyster mochi (1I), processed and packaged.

FIG. 12 is an oblique front view of a drying pan for storage. This dry bread has the following formulation example

Example 8 shows.

[Example 8] Dry bread for preservation 100 parts of flour 100 parts of gluten 3 parts of water 150 parts Arkan fructose powder 30 parts Stevia powder 2 parts Reishi spore 1 part Olicum powder 1 part Noni juice 0.3 part Fermented dried okara powder 30 parts Enzyme 2 parts Flour 1 part Seasoning 1 part Flavor 0.1 part Non-chlorella powder 5 parts

FIG. 13 is a side view of a drink beverage container, and its composition is as follows. An example of the composition of the drink is as follows.

[Example 9] Drink (health food) Arkan fructose powder 3 g Stevia powder 0.1 g Reishi spore 0.1 g Non-chlorella 0.1 g Water 93 cc Ethyl alcohol 7 cc Oiran powder 0.1 g Sorbit yeast 0-0.01 g

[Example 10] Health food powder Lohan fructose powder 30g Stevia powder 0.3g Reishi spores 5g Non-chlorella powder 5g Enzyme 1g Noni juice 1g Fermented okara powder 10g Seasoning 1g Mentonvanillin 0.1g Rice field powder 1g Tea powder 1g

[Example 11] ~

[Example 14] shows a powdered health food mixed with powdered bifidobacteria containing aluminum stick. That is,

[Example 11] Health food containing powder sticks Bifidobacterium 1 g Oligosaccharide 1 g Reishi spore 1 g Lohanka 1 g Non-chlorella or Chlorella powder 0.1 g

[Example 12] Health food containing sticks Bifidobacterium 1 g Arkan fructose 2 g Reishi spores 0.5 g Non-chlorella 0.5 g

[Example 13] Health food containing sticks Bifidobacterium 1 g Arkan fructose 1 g Reishi spores 0.5 g Non-chlorella citrus powder 1 g Tea powder 1 g

[Example 14] Health food containing sticks Bifidobacterium 1 g Oligosaccharide 1 g Fermented okara 1 g Fermented ginkgo powder 1 g Arkan fructose powder 1 g Non-chlorella 1 g Enzyme 0.5 g Reishi spores 0.5 g Three years. Arkanka is a herbal medicine based on the fruit of the cucurbitaceae perennial herb perennial herb, cultivated in Guangxi, China. In addition to glycoside glycosides, it also contains vitamins and proteins, and its sweetness is said to be 400 times that of sugar and is used as soft drinks and seasonings. Generally, Arkan fructose containing 90% of 10% beet sugar in this Arkan fruct is used. This arhat flour is known as an anti-inflammatory agent for acute and chronic bronchitis, tonsillitis, gastritis, whooping cough, heat-dissipating large lung lung expectorant, cough medicine, etc. 11.
dipheuyl-2picrylhydrajyl
It has the effect of eliminating superoxide and hydroxyl radicals in a radical aqueous solution system in a concentration-dependent manner, and inhibiting the peroxidation of brain tissue induced by the iron ascorbic acid system. For brain tissue, F was added to the anesthetic solution of rat brain tissue.
Addition of e ² + ascorbic acid causes peroxidation due to free radicals. On the other hand, the maximum concentration (10%) of the arhat fruit water extract was 4
0% (100% is equivalent to 0.8 nMMPA) was suppressed.
this

FIG. 27 shows. As described above, the extract of Arhat fruit juice has the effect of scavenging free radicals and suppressing peroxidation. And may be 400 times as sweet as sugar. Also, the bioactive components (eg, flavonoids) are generally peroxidants, ie, the liquid is also an antioxidant that scavenges free radicals and prevents peroxidation. And it has the effect of preventing hypertensive arteriosclerosis. Recently, it has been revealed that these free radicals are closely related to inflammation and aging. And the arhat extract is 15 μM D
The PPH radical signal was eliminated in a concentration-dependent manner. From the 12.5% concentration, 9.50 × 15 Sping / m
1 DPPH radical was completely scavenged. And 50%
The concentration to be eliminated was 3% (0.7 mg / ml crude drug). Then, superoxide radicals generated in the poxanthine-xanthine oxidase system were eliminated in a concentration-dependent manner. The maximum concentration used (25%) is about 55% of this radical (3.10 × 1.016 Spins / ml).
% Was erased. The hydroxyl radical eliminated the hydroxyl radical generated by the Fenton reagent in a concentration-dependent manner. The maximum concentration used (25%) is based on this radical (2.
35 × 10 ⁷ Spins) was erased by about 65%. Outside of this, Arkan juice was used straight. This arhat fruit structure sapogenin (structureureof)
_sapo-genin) is _{C 30 H} 52 _{O 4} sweetness is _{C 60 H 102 O 29 2H 2} o. This molecular structure

FIG. 14

FIG.

FIG. 16 shows the molecular structures (1) to (10) of the polypeptide polysaccharide of Reishi spores. The molecular structure (1) to (9) of this reishi spore has a structure very similar to that of Arkan extract, and is clinically an anti-inflammatory agent for acute and chronic bronchitis, tonsillitis, gastritis, pertussis, etc. Is used as
Ganoderma spores also have this effect, and this terpene glycoside glycoside is particularly effective. And a fat-soluble 11-dip
Heuyl-2-picrylhydrazine radicals and water-soluble superoxide and hydroxyl radicals are eliminated in a concentration-dependent manner, and the peroxidation of brain tissue induced by iron ascorbic enzyme is suppressed. And, it seems that anti-tissue damage also depends on this free radical scavenging. next

FIG. 16: Trimethylene amide thiohistidine carboxylate of Reishi spores shown in FIG. Ginseng spores are present in trace amounts in many of the polypeptide polysaccharides, and when attacking bacterial or virulent bacteria, are components made to protect themselves due to the toxicity of this trimethyleneamide thiohistidine carboxylate. is there. It has the same action as penicillin G, but the molecular sequence is much shorter. Then, the toxicity is reduced by the addition of the terpene glycoside glycoside of Arhat fruit and the addition of the saponin glycoside of Tanenko. This is because trimethylene amide is converted to trimethyleneamine, which is decomposed by thiohistidine carboxylic acid by an enzyme and acts on bacteria. And it has the effect of promoting blood fluidity, exhibiting nerve stimulation and nerve action, and suppressing the growth of cancer cells. And
When combined with terpene glycoside glycosides, it not only suppresses the proliferation of cancer cells with anti-inflammatory drugs such as heat-dissipating broad lung, expectorant and cough medicines, but also suppresses active oxygen in the brain and disrupts the supply order to cancer cells effective. And it is necessary to reduce the cost by using it together with Arkan flour, which dilutes the expensive production cost of Reishi spores. Then, the polypeptide polysaccharide of Reishi spore becomes antibacterial when carboxylated. Next, there is non-chlorella as an additive. The non-chlorella and the enzyme have an effect of increasing brain SOD enzyme and eliminating brain active oxygen. In particular, folic acid, vitamin C, vitamin D, E and K in non-chlorella
And the presence of essential amino acids have the effect of balancing the hydrophobic and hydrophilic systems.

FIG. 18 shows the molecular structure of pyrethrin.
to this

FIG. 18 shows that addition of pyrethroids and menthone enhances lipophilicity and doubles the anti-cancer effect of thiohistidine carboxylic acid trimethyleneamide ester on lung cancer. The anti-cancer effect is doubled due to the low toxicity due to the small amount of added.

FIG. 19 is a molecular structure diagram of stevia. Addition of stevia reduces toxicity. The addition of pyrethroid to terpene glycoside glycosides has a weaker neurotoxic effect than thiohistidine trimethineamide carboxylic acid, which is a carcinostatic agent of Ganoderma spores, and facilitates blood flow and reduces toxicity. effective. Like this

FIG. 20 shows thiohistidine trimethylene amide carboxylate and

FIG. 21 shows a mixture with pyrethroid shown in FIG. 21 inhibits the growth of cancer cells in order to paralyze the action of the brain nerves to supply blood to the cancer cells. And the combination of delpen glycoside glycosides, reishi spores and alcoholic spirits enhances diffusion into capillary blood vessels, increases penetration and diffusion, enhances anticancer properties, and alleviates highly toxic basic dyes and sulfur dyes. . Also, when citrus flour is further added to this, the antibacterial nitro compound is retained in the citrus flour, Staphylococcus aureus, cocci, staphylococci,
It sterilizes streptococci, Escherichia coli and Klebsiella pneumoniae, and contains chlorophyll, folic acid, other organic acids and amino acids as nutrients, and vitamin C is contained in 200 mg / 100 g. Vitamin _B 1 _B 2 _B 6 _{B 12} many comprise If this is added wasabi powder _{B 27} increases, exerts healthier food effect. In addition, the addition of Tanoshimi powder contains a large amount of saponin, so it has the effect of lowering cholesterol and blood sugar levels in the blood. It is. or,
Chrysanthemum Stevia leaf powder is used for neurotoxic effects as an aid to pyrethroids. A mixture of fermented okara with non-chlorella and folic acid acts to increase the SOD enzyme in the brain, suppresses active oxygen, and has a similar effect in the body. In particular, green rice has the same effect of increasing the action of SOD enzymes when non-chlorella ingredients are added. Non-chlorella and green rice, which are rich in chlorophyll, folate vitamins and minerals, also prevent the shortage of vegetables and cause blood loss. It is useful as a health food for ocean voyages.

[Example 15] Anticancer agent Reishi spores 2 g Alligatorin 0.5 g Tanashimi powder 0.5 g Tea powder 0.5 g Olicum powder 1 g Lohan fruit powder 10 g Non-chlorella or chlorella 1 g

[Example 16] Anti-cancer drug Pyrethroid 0.3g Reishi spore 3g Vanillin 0.5g Tananakoro 2.5g Oikan powder 1g Arkan fructose 20g Non-chlorella 1g Enzyme 1g Fermented okara powder (fermented ingogo X) 1g Liver oil 1g Components of this non-chlorella Is protein 60-70% carbohydrate 16-20% fat 2-3% water 7-9% mineral zinc, magnesium, calcium, copper, manganese, phosphorus, sodium potassium 5-8% vitamin (B
₁ B ₆ B ₁₂ BE BK) β-carotene 110-200 mg / 100 g middle chlorophyll 1
2% Rutin 0.15-0.2% and essential amino acids FAO Non-chlorella l-leucine 4.2 4.1-4.5 Leucine 4.8 5.8-6.8 Lysine 4.2 4.4 of the present application -4.6 Phenylalanine 2.8 2.9-4.4 Methionine 2.2 1.8-2.4 Threonine 2.8 2.7-4.1 Tryptophan 1.4 1.1-1.6 Valine 4.2 4.8 to 6.5, which contains a large amount of flavonoids, a fermented okara bioactive ingredient, which is added thereto. In addition to Bacillus subtilis, pineapple root enzyme, Hapaya enzyme, Aspergillus, etc. are added to this fermented okara. Chlorella, blue laver, Asakusa nori, and seaweed flour are also used in place of non-chlorella. The analysis table of green rice is as follows. Carbohydrate 80-90% Protein 5-12% Fat 2-3% Water 7-9% Mineral component 5% Other vitamins are B ₁ B ₂ B ₆₆ B ₁₂ BE BK β
Carotene is 86-110mg in 100g Mineral components are zinc, iron, magnesium, calcium,
Copper, manganese, phosphorus, sodium and potassium are 3%. Essential amino acids contain 0.2% of 1-leucine, leucine, phenylalanine, methionine, lysine, threonine, tryptophan and vanillin. In addition, it contains 0.6% chlorophyll and 0.2% folic acid. Therefore,
In order to increase essential amino acids, okara flour is added to rice miso yeast and salt, and fermented by standing for 3 months according to the conventional method. When fermentation is performed by adding yeast yeasts and salt, and after 3 months, further adding okara flour and rice yeast yeast and fermenting for 3 months, methionine leucine alanine phenol alanine lipotrionine tryptophan doubles to increase the nutritional value. High amino acids can be made. When this is electrolytically desalted and mixed with non-chlorella as a health food additive, non-chlorella having a high amino acid can be obtained. The analysis table of Okara used here is as follows. Moisture 6.42 g / Okara 100 g Protein 15.96 g / Okara 100 g Lipid 9.48 g / Okara 100 g Fiber 7.38 g / Okara 100 g Ash 2.48 g / Okara 100 g Saccharide 18.96 g / Okara 100 g It has become. This okara contains 1.38% of plant fiber and is useful as a diet food, and is particularly used as a diet-adding bulking material for ice cream. Those containing the above fermented okara and desalted miso are useful as health foods for enhancing flavonoids. When the fermented okara is treated with ultra-short waves for 5 minutes, the fatty acids contained therein are prevented from being oxidized and do not form peroxidized fat, which has the advantage of reducing the addition of Arkan fruit juice. There is a promoting effect of reducing active oxygen. However

In the characteristics of FIG. 23, the terpene glycoside glycosides of Arkanka fruit alone cannot cure cancer patients as shown in (E), but the addition of Ganoderma spores inhibits the treatment as shown in the characteristics (C). Appears cancerous. And when the amount of terpene glycoside glycosides increased and the amount of Ganoderma spores decreased, the anticancer properties were non-chlorella, Ganoderma spores, Arhat fruit, Tanan powder,
The properties extend from properties (A) and (B) containing citrus powder, vanillin, and an enzyme, while property (F) is obtained by further adding spiroid and stevia powder, but the therapeutic effect is sufficiently exhibited.
And, it is not possible to cure completely with anti-cancer properties by using only rice flour with a lot of saponins and tea flour with a lot of catechins. There was. And the one using Amachazursaponin was not completely cured as well. Saponin naturally elutes hemoglobin from red blood cells even in dilute solutions, but is blocked by cholesterol and steroids. And since it is not absorbed from the digestive tract, it is orally low in toxicity. Even if spinach, soybeans and fish are eaten, there is no harm if the amount is small. However, if it enters a blood vessel, even a small amount is fatal. The digestibility of the saponin-added and saponin-free samples is shown, and the saponin-added one increases over time. This indicates that when saponins and arsenic terpene glycoside glycosides were ingested in the diet, absorption was large in the intestine. It shows that terpene glycoside glycosides and saponins are lipophilic and have high digestibility. Tanoshino saponin is also characterized by its high digestibility, enhanced digestive function in the kidney, and promotion of blood purification.

FIG. 18 shows the molecular structure of pyrethrin. The addition of a small amount of pyrethrin to Ganoderma spores and the addition of citrus flour, mushroom fungi, non-chlorella, and tree jellyfish caused lung cancer. The patient was obstructed by the pneumostoma in 20 days 4
It was completely cured in 0 days. Pyrethroids, in which chrysanthemic acid of pyrethrin porte was combined with ethyleneamine, were more effective.
In addition, those to which pyrethrosin was added had the same effect. This pyrethrosin was extracted from Rerobanum jojugiku. or,

FIG. 19 shows stevioside. It acts as a potent terpene glycoside glycoside of Arhat fruit, and contains 20% stevioside in the leaves and 12% stevioside in the branches of stevia grass. The effect is higher because folic acid and vitamins are contained together with minerals. This pyrethrin is insoluble in water, but is well absorbed by terpene glycoside glycosides and saponins of Tanana, emulsified and dispersed, and exhibits antioxidant properties and neurotoxic effects. Pyretonin is obtained by extracting a dried pyrethrum flower with hexane alcohol and purifying it. The effect is increased when mugwort leaf powder is used in combination with pyrethrin. And the anticancer agent of this reishi spore thiohistidine carboxylic acid trimethyleneamine ester and pyrethroid are easily soluble, and the neurotoxic effect is increased. For skin cancer and skin atopic disease, the addition of crocodile or citrus powder has strong antibacterial properties,
Healing rate is increased by 20%. When this was given to six lung cancer patients with a life expectancy of 3 to 6 months for 40 days, one died but the other was completely cured. 5 colorectal cancer patients and 5 laryngeal cancer
The patient, five breast cancer patients and five bladder cancer patients, took 40 days, but died in one person and one colorectal cancer (female, 65 years old) currently being treated.

FIG. 23 shows the relationship between the cure rate and time in lung cancer patients. In order to enhance immune antibodies, it is effective to take non-chlorella, chlorella, mushroom enzymes, fermented okara, fermented tea powder, and desalted miso powder. It is. In general, in order to enhance the flavor of foods, good results are obtained by adding stevia leaf powder or arhat flour, or adding 10% of terpene glycoside glycosides of arkan fruit to beet sugar, 85%, and 5% water. . In addition, fermented okara and ginkgo leaves become a health food and feed when used as a mixture of terpene glycoside glycosides and sugar beet sugar of Arhat fruit and stevia in an ice cream or drink solution containing a large amount of essential amino acids. Non-chlorella as a nori substitute contains a lot of essential amino acids and has a large amount of essential amino acids, but since the carotene content of vitamin A is low, adding vitamin 27 or a carotene solution further increases the nutritional value, so there is no problem with nutrition. In addition, seasonings and spices added with terpene glycoside glycosides of Arhat fruit will give a new flavor. Green rice processed nigiri rice itself is also useful as a health food. You can have a balanced diet. In addition, a combination of this and a mixture of Ganoderma spores having an anticancer effect is extremely healthy because the number of immunized antibodies is increased, and there is little illness. And this is also effective for treating AIDS. In particular, Ganoderma spores have no side effects even in large amounts.

FIG. 17 shows the relationship between food digestibility (%) and time with oxygen gas injection containing 89% of aerobic bacteria and 20% of anaerobic bacteria, and (a) containing 3% saponin. ) And without saponin are shown in (b). (D) shows the result of adding 3% of the terpene glycoside of Arkanka, and (c) shows the result using the polypeptide polysaccharide of Reishi spores. The curve to which oligosaccharide is added is very similar to (d). It can be seen from the characteristics that those without saponin are only 20% in 25 hours, while those with saponin have extremely high digestibility. The first rise in the curve is thought to be due to the fact that saponin dissolves and disperses the oily component, creates a hydrophilic exposed surface in part of the hydrophobic system of the oil and fat, and accelerates the hydrolysis. And
The degradation of this hydrolysis once at 10 hours is also a switching point at which the growth of aerobic bacteria is stopped by saponin and the growth of anaerobic bacteria is encouraged. Increases in a sharp curve.

FIG. 15 shows the molecular structure of the terpene glycoside polysaccharide of Arkanka and its structural change upon hydrolysis.

FIG. 16 shows the molecular structure of the polypeptide polysaccharide of Ganoderma spores. Both the saponins and the polypeptide polysaccharides of Ganoderma spores have similar structures.

FIG. 17 shows similar characteristics in the digestibility shown in FIG. Then, once again, the effect of the terpene glycoside polysaccharide of Arkanka on the human body is considered as follows.
Glycosides of terpene glycosides were discovered by Takemoto in 1983 and are 400 times sweeter than sugar.
It is a sugar that is almost non-caloric and almost excreted when ingested. Arkanka (Momordicaeg)
rosveri swingie) is a perennial crane plant of the Cucurbitaceae family. And it is produced in the Guangxi Autonomous Region of China, but in China, this arhat fruit is described in "China Medication Dictionary Guangxi Middle Yakushi" [The taste is refreshingly sweet and aromatic. Stops thirst and produces no saliva. It calms down, moisturizes the lungs, purifies blood, stops coughing, removes sputum, cools down heat and removes hot air. It lowers blood pressure, cures feces, and has effects such as stomach stomach and intestine.
Commonly used for chronic bronchitis, tonsillitis, gastritis and whooping cough]. And in other books, it works well for fever and intestinal upset fever of lung disease, restores blood pressure to normal and helps digestion,
Has the effect of expectorant. It is said that it has a positive effect on the liver and watermelon, restores blood pressure to normal, and is also effective for diabetes. Senescence is caused by mutations in mitochondria in cells, and mitochondria play a role in producing energy from food.However, active oxygen generated in the process of energy generation damages nucleic acids and mutates them. It is the nature of aging that the ability to generate energy decreases. Scavengers (cleaners) that work to remove active oxygen generated in the body that causes this aging are enzymes (such as SOD = superoxide dismutase) made in the body and non-enzymatic vitamins that are taken in from the outside through food Can be considered. To improve our health, we need to constantly reduce the amount of active oxygen generated in the body, so we need to consume a lot of scavenger substances, so we need to prevent the generation of excessive active oxygen In particular, minerals such as copper, zinc, and manganese are required. In addition, chlorophyll and flavonoids are required in addition to vitamins C and E, and plants containing green-yellow flavonoids are particularly required. This extract of Arhat fruit was added to the source of free radicals and tested.
It was found that each DPPH radical was eliminated as this free radical. It has also been confirmed that this suppresses the production of a thiobarbituric acid-reactive substance that is an indicator of cerebral peroxidation in rat cerebral tissues. That is, 40% of the thiobaviruturic acid reaction product was suppressed by the Rakan fruit juice having a concentration of 10%. It also suppressed free radicals. this is

FIG. 27 shows. As described above, the terpene glycoside polysaccharide of Arhat fruit has an effect of lowering the active oxygen in the body, while the polypeptide polysaccharide of Reishi spores acts neutrally, but also has an effect of lowering the active oxygen. Yes, it has weak anticancer properties.

Considering FIG. 17 again, when a plant progresses from the mouth to the intestine via the stomach, or enters the intestine at some point from an aerobic bacterium, the effect of the terpene glycoside polysaccharide is

[FIG. 17] Digestion is faster than in the absence state, but the characteristics are similar, but at that time, the presence of terpene glycoside polysaccharide or polypeptide polysaccharide prevents oxidation and allows anaerobic bacteria to grow. Works. In the action of the decomposed enzyme, highly toxic substances have an action of being discharged outside by the role of a pump. And
The separation of the undissolved colloid and the aqueous solution in the intestine is performed vigorously, thereby facilitating discharge from the intestinal tract. The cause of the decrease in aging is that in young people, the power to hydrolyze this food is strong and the separated water is clear, but in the elderly, saponins, terpene glycoside polysaccharides and polypeptide polysaccharides are added, so that colloid liquids are added. The clarity inside is hastened and acts to prevent aging. The aged intestine has poor elasticity and the intestinal membrane may become thin.In this case, if the membrane is leached out with some colloids not being sufficiently separated, the aging is accelerated and the kidney function is not sufficiently performed. Both insulin and hormones, which cause damage to thyroid, are similar in structure to terpene glycoside polysaccharides and behave similarly. However, in general, terpene glycoside polysaccharides, oligosaccharides and polypeptide polysaccharides have similarities and are excreted as non-caloric from the intestine. The use of flour and root vegetable soup, fermented ginkgo leaves, and fermented okara flavonoids has the effect of increasing higher SOD enzymes. Now, terpene glycoside polysaccharides and polypeptide polysaccharides have the property of reducing toxicity when mixed with toxic molecules. For example, considering the polypeptide polysaccharide of Ganoderma spores, vitamins and inorganic components are mixed in these spores to form spores.

FIG. 20 is a strongly basic structure of (10), which coexists with the polypeptide polysaccharide and actively reacts with the spore-growing enemy. The reason why this component was made is not clear yet, but it is thought to be to protect itself from external enemies by producing toxic effects due to the production of spores, which are wrapped in a large number of polypeptide polysaccharides. Low toxicity to itself. And while preventing the oxidation of trimethyleneamine thiohistidonic acid and slowly releasing this component from the polysaccharide, the spores themselves are less toxic,
For cancer cells, it binds to protein receptors such as α-helix, β-sheet and tar of the DNA. Then, the DNA of the cancer cells is destroyed. This means that when a small amount of penicillin or streptomycin is added to the spores, an anticancer effect with few side effects can be obtained. This is less toxic in the presence of a large amount of polypeptide polysaccharide, but the combined use of both is effective against resistant bacteria with high toxicity using penicillin alone. The same applies to the terpene glycoside polysaccharide of Arkanka. If the terpene glycoside polysaccharide is added in a large amount, the side effect of penicillin G is small. The molecular structures of penicillin and cephalosporin C are

FIG. 29 shows. When histidine is added to terpene glycoside polysaccharide and chlorella or non-chlorella and flavone are added and pepsin is added to decompose it, thiohistidine forms a long chain and is less toxic. In order to make this long chain, the addition of enzymes, pepsin, trypsin and the glycoside of terpene glycoside of Arhat fruit, etc. forms side chains and reduces toxicity. Now,

FIG. 28 shows that trimethyleneamine thiohistidine carboxylate formed during the growth of Reishi spores has extremely high toxicity.

[FIG. 16] The toxicity is suppressed because it is present in a large amount with the polypeptide polysaccharide of FIG.

FIG. 20 shows the conversion of methyleneamine and thiohistidine carboxylate into

FIG. 21 is less toxic than that bound with chrysanthemic acid as in FIG.

FIG. 20 is more effective when used in combination.

FIG. 22 shows the molecular structure of saponin. In this molecular structure, saponin is similar in activity to terpene glycosides of Arkanka and polypeptide polysaccharides enveloped in Reishi spores.

FIG. 17 is also clear.

Fig. 24 shows the combination of chrysanthemic acid and thiohistidine carboxylic acid with ethylenediamine.

FIG. 21

FIG. 22 is more toxic. In general, the lethal dose for pyrethrin is 80 g,

In FIG. 24, the weight is 40 g. Therefore, the latter has a strong ability to kill bacteria.

FIG. 24 (b) shows the toxicity of chrysanthemic acid combined with ethylenediamine and thiohistidinecarboxylic acid with an enzyme.

FIG. 25 shows a mixture of athenin, hypoxane, and terpene glycoside glycosides, which is less toxic than the one alone.

FIG. 26 shows the molecular structures of histidine and vinylatamine,

FIG. 27 shows the characteristics of terpene glycoside glycosides that eliminate active oxygen. It is taken with reduced toxicity by mixing it with terpene glycoside glycosides of Arhat fruit, but requires a combination of enzymes and aging. Squalene is abundantly contained in deep-sea shark oil and also contains vitamin B and vitamin K. Therefore, it is effective to use a small amount of squalene in combination. In general, taking the dye eosin or prondozil and excreting it, the excretion is completed in 8 hours for a 20-year-old boy. Excretion does not end after a short time, but terpene glycoside glycosides, Ganoderma spores and saponins were not significantly affected by eosin and prontozil. The figure below shows the molecular structure of penicillin G. Generally, penicillin G is often used. Penicillin (F) Is the molecular structure of In this penicillin G, by the action of an enzyme Makes cancer more effective If it is made, an anticancer effect will be exerted. Now,

FIG. 29 shows the three-dimensional structure of blue mold (Penicillium).

FIG. 30 shows the structure of the bacterial cell wall. As can be seen from this figure, this penicillin has a five-membered thiazolidine ring and a four-membered β-lactam ring and is condensed. And penicillin is made from the amino acids cysteine and valine. So, bacteria must survive under harsh conditions, so a robust cell wall is needed. Since this cell wall is not present in animal cells and is useful in exhibiting selective toxicity, it is a good attack control for antimicrobial agents and forms a network of peptide glycine that forms the cell wall. And one of them is to convert NP into thioglucosamine (NAG) and N
-Acetylmuramic acid (NAM). This chemical structure

FIG. 31 shows. This sugar is long connected sideways.

FIG. 32 shows the structure of the bacterial cell wall. NAM
Produces peptidoglycine and DP alanine. And furthermore, it is connected in the vertical direction to the bond between the sugars,
It is an enzyme called transpeptidase (DD peptidase) that forms a network structure as a whole and reinforces the wall.

As shown in FIG. 32, this enzyme connects between P-Ala and the adjacent Gly in the peptide containing under NAM. If you think about this a little now

FIG. 33 shows that the second Ala from the end is caught by the enzyme, and the bond connecting the second and first Ala is broken. Gly of the adjacent peptide chain binds to the cut portion. The part sewn by the enzyme moves away from the enzyme. On the other hand, polypeptides can also be cleaved at the β-lactam ring of penicillin.
However, since the β-lactam ring is cyclic, even if the peptide bond is broken, the molecule is found and remains bound to the enzyme without being separated. Thus, the remaining portion interferes with the enzyme without bringing the Gly of the adjacent strand together.
Since the osmotic pressure of the cells, which cannot be strengthened by the mesh in the peptidoglycan and becomes full of gaps, is high, the cytoplasm is pushed out from the gaps and the bacterial cells are destroyed. Penicillin has a four-membered β-lactam ring, and cephalosporin is an antibacterial substance having this β-lactam ring and is known to have basically the same action as penicillin. The chemical structure of the compound cephalosporin C is

FIG. 34 is shown in FIG. The cephalosporin skeleton is also synthesized in bacteria using the amino acids cysteine and valine. Although cephalosporin C itself is actually weak in toxicity but weak in antibacterial action, it is a compound with a low shadow as an antibacterial compound. Next, an antibacterial agent having a β-lactam ring, such as penicillin or cephalosporin, is referred to as a β-lactam-based agent. In addition, D obtained from a kind of bacteria called actinomycetes R61 having an antibacterial effect called cephataoxime.
-D peptidase is well captured by X-ray analysis where this cephataoxime inhibits.

FIG. 35 shows the main structure of cefarosporin. And many effective antimicrobial agents are made from the cephalosporin skeleton and are currently in clinical use. An antibacterial agent having a β-lactam ring such as penicillin or cellopharosporin
-Referred to as lactams. In addition, X-ray analysis was performed on the appearance of this cefataxime inhibited by DD peptidase from a kind of bacteria called actinomycetes R61.

FIG. 34 is shown in FIG.

FIG. 35 shows the main structure of lactoferrin. The cephataxime S62 which binds to the DD peptidase is obtained by expressing the 62nd serine of the enzyme.

FIG. 36 (B) shows (A) a spore of trimethyleneamine thiohistidinecarboxylate.

FIG. 37 (B) shows a description of thiohistidinecarboxylic acid trimethyleneamine ester which plays an essential role of DD peptidase.

FIG. 39 shows the main structure of cefataxime bound to DD peptidase.

FIG. 40 shows the main structure of lactoferrin, and the large gray circles in the figure show iron ions. Β of this four-membered ring
-The lactam ring also has two four-membered rings, which are made by natural eye fermentation, and have high antibacterial properties and use this eye dye to prevent floor displacement. When this is used in combination with saponin, the effect is exhibited even when the amount is small when taken.

FIG. 37 shows a molecular structure diagram of a azo dye, a sulfur dye and a phosphoric acid compound. These are control agents considered as antibacterial agents against resistant bacteria, ie, methicillin-resistant Staphylococcus aureus (MRSA), but because of their high toxicity, buffers need to be developed. In the past, we have taken countermeasures against scab in Hokkaido, but the cause of this scab is a disease caused by abnormal occurrence of streptomycin. When this happens, all of the tea, carrot and kobo are blackened and rot. To prevent this, chitosan was applied to the soil to prevent it, but this is also the effect of continuous cropping and embeds highly toxic amine groups in chitosan. Most of the toxic amine groups do not go outside in the blocked chitosan membrane, so the streptomycin enzyme cannivores to degrade carbohydrates in the body and self-destruct. As an aside, it is necessary to use a azo dye or a sulfur dye which has a large number of OH groups which weaken the dyeing property by mixing saponin, arhat fruit, hormones, polysaccharides and the like. The parakeet made by fermenting the eyes in the dye is less toxic and has a higher potential for bacterial antibacterial activity. When considering basic dyes and sulfur dyes, basic dyes dissolve in alkalis and sulfur dyes dissolve in acids, so when these basic dyes and sulfur dyes are mixed in minute amounts and come into contact with bacterial cells, the carboxylic acid Since the sulfur dye is dissolved in the group and the basic dye is not dissolved, only the sulfur dye remains as it flows. However, when polysaccharides or sugars enter the dye solution in an aqueous solution state in the bacterial cells, coloring of the sulfur dye becomes difficult even if acidic, if hydrogen bonding is performed via water molecules. In the base-rich alkaline domain of the bacterial cells, the basic dye dissolves into the solution and combines with the free carboxylic acids of the cells to color. This also results in poor binding when sugar solutions are present. When these dye solutions completely occupy and color the cells, the activity of the cells is extremely high, and therefore, as in rocket dyeing, When a substance which rotates in a hydrophobic system is present, that is, when colored, this portion does not color the dye even in the presence of an acid group or an alkali group. In particular, when menthol, menthol or pyrethroid are used in combination, the dye cannot enter the receptor for DD peptase, and when the sugar enters the receptor first, the dye molecules that enter the receptor later form hydrogen bonds, so the coloring property is weak. Become. In the case of penicillin G, the portion that cannot be accommodated in the receptor is cut, so that the portion that goes out of the receptor is cleaved, and the effect is weakened. Becomes intense and creates a tendency to jump out of the receptor. Thus, in order to reduce toxicity by successfully combining a basic dye and a sulfur dye, the coloring of the dye becomes difficult if catechinic acid or tannic acid is present in combination with saponin or polysaccharide, and the water often flows into water. Become. However, if a part to be colored is made in advance, toxicity is constituted by the fixed part, so that dyes will be useful in the future development of anticancer drugs. However, the combined use of penicillin G and Reishi spores is less toxic than taking penicillin G alone by taking penicillin G alone, so that the addition of Arhat fruit, saponin polysaccharide, or citrus powder is more safe. And a phosphoric acid compound also obtains a good result. Sulfur dyes and azo dyes, especially indigo dyes, are produced by fermenting natural eyes. It is used together because it is suppressed. DOA includes hematoxylin as a dye, and pepsin and other enzymatically decomposed products of these with the terpene glycoside polysaccharides and Reishi spores of Arkanka are less toxic. Lactoferrin digested with a digestive enzyme in this way has an antimicrobial property with a peptide having a molecular weight of 3000 in which amino acids are arranged in a range of 25 to 2.6, but the combined use of Ganoderma lucidum enhances the effect of lactoferrin. Although the antibacterial property of penicillin has been described earlier, penicillin and thiohistidine carboxylic acid trimethyleneamide ester in Ganoderma spores have a structure similar to that of penicillin.
The three-membered thiazolidine and thiohistidine form the same five-membered ring, and the four-membered ring of penicillin (β-lactam) is absent in Reishi spores. this

[FIG. 33] The original function of DD peptidase and penicillin which hinders its function are found in Reishi spores.

FIG. 38 shows that the peptide is connected to DD peptidase by a carboxylic acid. Since the trimethylene group of trimethyleneamine is always rotating, it is on the upper surface, and the second ALa from the end is captured by the enzyme, and the bond connecting the second and first ALa is broken. When suturing with an enzyme that bonds GLY of the adjacent peptide chain to the cut portion is completed, the sewn portion is separated from the enzyme. However, the β-lactam ring of penicillin has a peptide bond, but if revolving vigorously in Reishi spores, the whole trimethyleneamine rises and carboxylic acid binds to DD peptidase. Without keeping the GLy of the chains closer, trimethyleneamine is more likely to be decomposed by the action of enzymes. Then, the bacterial cells are destroyed. This reishi spore reacts a little mildly in toxicity because it has less entanglement like penicillin because it has a closer molecular bond than penicillin, but it easily enters bacteria. Therefore, as β-lactam ring of penicillin,

FIG. 20 shows the molecular structure of thiacystidine carboxylic acid trimethyleneamine ester obtained by diluting thioinchigo corresponding to a β-lactam ring in water, impregnating it with rice powder, and then drying it to form Reishi spores. A mixture of terpene glycoside glycosides was used, and the antibacterial activity was increased as in the case of the β-lactam ring. This thioinchigo has a toxic effect even when used alone with the inchigo, and has antibacterial properties against Staphylococcus aureus, Staphylococcus and Escherichia coli. The Inchigo used was an eyeball made by fermentation from a natural eye of a plant, further fermented, mixed with pepsin, and allowed to stand. Cefataxime, which binds to DD peptidase by penicillin, binds and interferes with the function of the enzyme

FIG. 34 is an enlarged view of FIG.

FIG. 35 shows that the replacement of Reishi spores with thiohistidine carboxyl trimethyleneamine ester

FIG. 36 shows A. To compare this with penicillin, β was viewed side by side.

FIG. 36 shows that the terminal of the short Ganoderma spores has a trimethylene group in the direction opposite to that of penicillin, as indicated by A in FIG. Therefore, there is little entanglement with DD peptidase. next

FIG. 18 shows the molecular structure of pyrethroid shown in FIG. 18, which contains a lot of chrysanthemic acid ester, which was mixed with steroid saponin or terpene glycoside of Reishi spore and mixed with liver oil containing vitamin 6 and vitamin 12 When taken, it is effective against lung cancer. Pyrethrone, which is similar to the 5-membered ring of thiohistidine of Reishi spores, is bound to chrysanthemic acid. When this is mixed with Reishi spores, the immediate effect increases, and the medical treatment time is as fast as 10 days. The pyrethroid chrysanthemic acid linked to ethylenediamine to form a pyrethrolone 5-membered ring is more toxic,

FIG. 18 is twice as toxic to pyrethroids and becomes antibacterial. This does not bind to the DD peptidase and creates a lid on the top of the receiver.

FIG. 24B is a compound in which a 5-membered ring of thiohistidine is bonded to chrysanthemic acid and has high toxicity.

FIG. 26 is an antimicrobial potentiator. Now, Ganoderma spores have an anticancer effect on histidine carboxylic acid trimethylamine ester. In addition to this component, there are a large number of terpene glycoside glycosides, polypeptide steroid saponins, and other polypeptide glycosides. The terpene glycoside glycoside of Arkanka added to this is

FIG. 14

FIG.

FIG. 16 shows the molecular structures of polypeptide steroid saponins and polypeptide polysaccharides contained in Ganoderma spores. It is a figure, but in this

FIG. 22: 8% of aerobic bacteria and 2% in an aquarium to test how foods eat when digested with a mixture of saponins, pineapple root saponins and steroid saponins
0% anaerobic bacteria are added, vegetables, meat, and marine products are added and the decomposition rate is measured.

FIG. 27 is shown. Both aerobic and anaerobic bacteria degrade slowly and those containing saponin degrade quickly, as described above. Most of this saponin is excreted without being absorbed from the intestine, but when mixed with liver oil, vitamin E,
Some may be absorbed by the elderly with K, but may be added when adding pyrethroid or dissolving menthol pyrethroid to liver oil, especially when drinking alcohol. In general, insulin similar to saponin is produced in the body and diffuses into the capillaries so that it has the effect of removing sugar in the blood.Saponin, oligosaccharides, terpene glycoside glycosides and polypeptide steroids When it is decomposed by carbon dioxide, it is carbonized by dehydrogenation and excreted, and most of it is excreted directly from the body by defecation. Therefore, this carbide absorbs toxic substances and softens the toxicity. In the bacterial cell wall, the space between NAG and NAM is unstable. Particularly in the case of bacteria with high mobility, a stable molecular structure is necessary, and the following molecular structure diagram, in which water shrinkage is always sandwiched and stabilized as a cushioning material, shows the structure of the cell wall,

FIG. 31 shows a structure obtained by X-ray analysis. Six molecules of water are sandwiched between the bacterial cell wall structures. In the case of cancer, the middle 6 molecular water is 4
When it is changed to molecular water, a gap is formed between NAG and NAM, and abnormalities occur. In a young cell in which the water molecule in the cell is activated, the water molecule has a large amount of six molecular water, but the cancer patient has a large amount of four molecular water. This is because when bacterial cells also change to four-molecule water due to a change in the cell water of the human body, the molecular structure of water in the bacterial cells also changes. X-ray analysis of water is not possible, but in the past, Kim published the structure of water, and it became clear that the water molecular structure of normal cells of people with cancer changed. Considering how bacteria defend against counterattacks, they are very active in dividing cells, especially where they are suitable for growth, such as the human body. Cell division progresses by copying genes, but mistakes can occur in the course of making too many copies, which are not always perfect. It happens to be resistant to the antimicrobial agent in this mistake, but when it appears it may survive and multiply. The mistake in this copy is called a mutation.
It is a tactic that does not give bacteria a chance to survive due to mutation by administering antibacterial agents continuously for a year, but mutations do not give the bacteria a chance to survive. Gives a chance. The first drug is useless for bacteria that have once survived the drug. The bacterium is at least armed with drugs. Of course, mutations are not only drugs, but bacteria continue to proliferate without doing anything. Fortunately, the number of bacteria whose properties change due to mutation is extremely small at first, but bacteria infest us, but some organisms infest them. The bacteriophage watches the bacteria and, unfortunately, scatters the genes (plasmids) associated with this resistance one after another. As a result, many previously unresistant bacteria become resistant. Antibiotics are now being applied not only to humans, but also to livestock and farmed fish, where surviving operations of bacteria exposed to the antimicrobials result in bacteria that are worse for humans. For example, nosocomial infections, which have become a bacterial problem, are one of the patients and doctors, for example. But,
It's also a great place for them to be resistant. Now, what exactly is bacterial resistance?
Considering the sulfa drug, if the substance B becomes insufficient from the substance A, the bacteria will increase the amount of the raw material A and secure the required amount of B. This is excellent resistance. Here, as another example, considering the resistance to penicillin, Staphylococcus aureus, in which penicillin G does not work, has become a problem since the 1960s. Already during this period, the majority of the Staphylococcus aureus infections in hospitals were resistant to penicillin. Examination of the resistant bacteria revealed that they had the enzyme β-lactamase. This enzyme converts penicillin

FIG. 46 shows an excellent disassembly as in (1). Once this enzyme is obtained by bacteria, no matter how much penicillin is used, bacteria will cut penicillin. In order for the β-lactamase ring to be cleaved by the β-lactamase, it must first be linked to this enzyme from the β-lactamase ring in order to reach the next step for the bacterial so-called king. It is only necessary that the -lactam ring cannot bind to the enzyme. We believe that if there is a limit on the size of the concave part on the enzyme to which the β-lactam ring is attached, a large substituent will prevent it from being attached thereto. (FIG. 46- (2)) For that reason, thiohistidine carboxylic acid trimethyleneamine ester of Ganoderma spores having a small molecular sequence and no β-lactam ring is effective against this resistant bacterium. Olive powder was used for strengthening. This citrus flour contains terpene glycoside glycoside glycosides, saponin and vitamin C B ₁
B ₂ B ₆ B ₁₂ and nitro compounds β- pinene, those containing an organic acid folic sugar, the nitro compound has antibacterial properties as the Pikurun acids, have a vascular expansion agent Staphylococcus aureus, Since it has the effect of killing Escherichia coli, the present application prevented the formation of resistant bacteria. Now back to the beginning, the number of bacteria whose properties change due to mutation is extremely small at first, but some organisms infest bacteria but others infest bacteria. It was a parasite such as a bacteriophage. So, an organic chemist has begun work to buy the chemical structure of penicillin β
-The lactam ring is the part where penicillin acts, so proceed with this policy untouched. A methicillin having this principle and a penicillin G having two bulky substituents —OCH _{3 on} the benzene ring.

FIG. 42 shows a compound produced. This compound saved the tolerable situation as intended. This methicillin is still used as an effective antibacterial agent against resistant staphylococci. However, this methicillin is weak to stomach acid and cannot be used as a oral preparation.

FIG. 42 shows a resistant staphylococcal penicillin that can be taken internally as shown in FIG. The effectiveness of penicillin for these resistance measures is not so high for bacteria that are not resistant, but it is extremely important to select penicillin based on whether or not the currently infected bacteria are resistant. In the case of MRSA, which is a serious problem among bacteria in hospital-acquired infections, the above-mentioned methylesiline does not work. The bacterium itself is perfectly fine in weak and healthy people, but when it infects people with weak immune ties, such as the elderly, the sick, those without physical strength, and those who have just undergone a major surgery, Serious consequences due to the ineffectiveness of antimicrobial agents. We are weak in every world, but we can grow to the extent that we take advantage of the weaknesses of others. It is used. When the molecular mechanism of resistance becomes clearer, the countermeasures will be taken concretely. β-
Lactamase destroys the β-lactam ring as previously found and wastes its efficacy. Therefore, if the action of β-lactamase is contained, penicillin should be effective again. In the structure of β-lactamase, Kelly succeeded in X-ray analysis of β-lactamase in 1986.

However, its main structure is very similar to the main structure of DD peptidase, which is the original partner to which penicillin works. This is because both enzymes recognize penicillin. This means that squares do not fit in molds made for spherical ones, but they do fit in spherical ones. In this figure, β-
A type of drug is attached that interferes with the function of lactamase. A tactic of fighting resistant bacteria by administering penicillin while suppressing the action of β-lactamase with such drugs is actually used. Research on the main structure of β-lactamase has continued to find one drug that does both, but there is currently no effort. However, as in the present invention, the generation of β-lactamase is not started in the thiohistidine carboxylate trimethyleneamine ester of Ganoderma spores. Shiba spores alone do not cause the adverse effects of penicillin. However, when this penicillin G is used in combination with a terpene glycoside glycoside, saponin, steroid saponin, or insulin, the adverse effects of the side effects are reduced, and thiohistidine carboxylic acid trimethyleneamine ester of Reishi spores is used as a β-lactamase container. Even so, it is large enough to enter easily, and the β-lactam ring is cleaved by β-lactamase like penicillin, and there is no need to enter the container (β-lactamase). In particular, impregnation of tofu with a fermented intigo resembling a β-lactam ring has antibacterial properties equivalent to the β-lactam ring of penicillin, and exists in a state of being cut from the beginning. The antibacterial properties are exhibited even if the toxicity is reduced by the enzyme. Here, considering the effect of using non-chlorella, that is, spiral algae, as in chlorella, there are many chlorophylls, many folic acids, essential amino acids,
It is a water algae that is rich in minerals. This has the effect of proliferating immune antibodies and increasing red blood cells. In particular, the reason why folic acid-rich additives are added is that folic acid plays an important role and is a kind of vitamin and is essential for life activity. This folic acid is also a raw material for making tetrahydrofolic acid,

FIG. 45 illustrates this. This tetrohydrofolate leads to nucleic acid synthesis, and sulfa drugs do not kill bacterial cells directly, but rather prevent the cells from dividing and spreading. Therefore, while preventing it, it restores human strength and destroys bacteria with its own healing power. Some antibacterial substances have a bactericidal and bacteriostatic action, but general sulfa drugs clearly have a bacteriostatic action, and penicillin has a bactericidal action. Therefore, penicillin cannot substitute for the action of sulfa drugs. There is also a reason why sulfa drugs are difficult to obtain antibacterial substances. Sulfites such as pronsil are rapidly metabolized when they enter the human body,

FIG. 42. The compound that actually shows antibacterial activity is this sulfamine

When folic acid is synthesized in bacteria as shown in Fig. 43, the synthesis in which para-aminobenzoic acid is usually used as a raw material is very similar in chemical structure to para-aminobenzoic acid, which is a dihydroproteinate synthase. I have. This enzyme mistakenly incorporates the sulfa drug as a raw material. As a result, the original raw material, para-aminobenzoic acid, is no longer bound to the enzyme, so if folic acid can no longer be produced, bacteria will not be able to produce folic acid, and will mistakenly believe that the amount of para-aminobenzoic acid will be reduced. It will start to increase production. Therefore, if this is increased, the folic acid necessary for the survival of the bacteria is secured. The resistance of the surviving bacteria to this sulfa drug. This is called bacterial resistance to the drug. When this resistance appears, the dosage of sulfa drugs must be increased. Folic acid is a necessary vitamin for bacteria but also for humans. In this way, sulfa drugs have succeeded in selectively killing bacteria by taking advantage of the difference in the mechanism of metabolism of human and bacteria against folic acid.

As shown in FIG. 2-4, it is considered that the sulfa drug interrupts the site of the enzyme to which para-aminobenzoic acid binds and interferes with the synthesis of folate. At that time, it is considered that the amino group in the sulfa drug forms a hydrogen bond with the amino acid of the enzyme, the benzene ring is likely to have an interaction due to van der Waals force, and the sulfone group has a hydrogen bond or an electrostatic interaction. In this way, the sulfa drug exerts its drug action without easily leaving the enzyme because it is firmly bound to the enzyme with several hands. In the future, sulfa drugs

50. Even if weight loss is used along the flow of this, it is a regret to the bacterium that the result is a very different molecule from folic acid. Given the strengths of this sulfa drug, there is no doubt that it will have valuable strength in the battle between humans and bacteria. Now, regarding methyleneamine thiohistidinecarboxylate of Reishi spores,

FIG. 20 shows the molecular structure shown in FIG.

FIG. 24: As shown in FIG. 24 (b), ethylene diamine is bonded to thiohistidine carboxylic acid, and further, a long molecular structure in which chrysanthemic acid and an amine of ethylene diamine are bonded cannot be accommodated in a DD peptidase container. The lid is placed on the upper surface of the peptide, and it is difficult to bond with the peptide chain. Toxicity is more toxic than Reishi spores. And

As shown in (a) of FIG. 24, pyrethronine-bound compounds also have long molecules and do not bind because DD-peptidase containers do not enter, but are more toxic than pyrethrin. or,
The enzyme used is papaya enzyme, this mushroom enzyme, Trichodema fungus enzyme, pepsin, etc.The enzyme that decomposes protein is summer grass in the winter. In addition to the enzymes, some mushrooms of matsutake fungi have tyfuzolidine with a five-membered ring, and many are antibacterial, including terpene glycoside glycosides and saponins, but the strongest proteinase is beef fly. Is a digestive enzyme. It has 70 times the proteolytic power of pepsin. The reason for this addition is to reduce toxicity and enhance antibacterial properties. And
The combined use of tree jellyfish has the power to clinically block lung cancer in lung cancer patients.

FIG. 28 is a graph showing PT. No. 5,346,890 is the molecular structure of the antibacterial agent of Mr. Yoshihide Hagiwara, which is a sugar that has a regulating function to loosen the bond between the amino acid group and the carboxylic acid group of the protein. Adjustments are being made. or,

FIG. 48 shows the molecular structure of streptomycin,

FIG. 49 shows the molecular structures of adenine (A), thymine (T), guanine (G), and cytosine (C). Recently, lactocreatin (see below) cisplatin as a cancer treatment Lactoferrin is used as a cleaning agent when free carboxylic acids and free amino acids of sometimes wasted parts are released because metal complex salts of iron citrate and calcium amino acid are used to combine from amino acids to form huge proteins. Work as

FIG. 40 shows that lactoferrin exists in a round inversion, but these exist as iron hydroxides, which move hand in hand with water and condensed water and, when they happen to come close to the amino acid, bind to the amino group to bind to the amino acid. Becomes iron. Alternatively, it is presumed that it condenses with a nearby carboxylic acid and exists as an iron carboxylate complex. At this time

When the molecule OH group of FIG. 28 approaches, unnecessary amino groups and carboxylic acid groups which are released are delayed in bonding in a state where they are far apart. It seems that the buffer effect is high by doing in this way. Thus, the feature of the present invention is to extract the components of the same silicate plant, bamboo and bamboo grass, impregnate white rice, old rice, old rice, and foreign rice, dry them, and maintain the freshness of green rice as a health food and It was developed for the purpose of developing healthy nigiri rice, bread, udon, buckwheat, tofu, sausage, ice cream, confectionery, health drinks, health sticks, and anticancer drugs. The main reason for this is that many patients die from the fact that their hair disappears due to the side effects of the medicine, they do not accept food, and they often recur after surgery for about five years. In particular, air pollution, water pollution, food preservatives are likely to produce more carcinogens, and were developed for the reason that daily health care would not reduce the number of cancer patients at all, especially The development of resistant bacteria that cannot be cured by penicillin G alone is still a major problem in the difficulty of treating cancer. However, it is important for long-lasting health that cancer cells are caused by the same mutations as normal cells, and it is important to establish long-term prevention. The reason is that cancer is more likely to occur over a long period of time, and it is important for elderly people without physical resistance to take regular health care. Is crucial in terms of time and quantity. For that purpose, it is necessary to devise a condition that can be taken by anyone at any time, such as Toyama's medicine, without side effects, especially if you can maintain health with a health food even in daily meals, you will get more happiness thinking. However, many cancer treatments are difficult to drink and have side effects and have safety problems. To solve these problems, a Chinese medicine mainly composed of Ganoderma spores is premixed in food and meals without resistance are taken. When the recuperation is mixed with other foods, such as confectionery, bread, udon, buckwheat, ice cream, kamaboko, sake or drink, feed, and eats a small amount, the result is similar to long-term recuperation. There are many advantages of not getting too late cancer, and it is possible to achieve the effect immediately by making an anticancer material separately. In the past case, 80% of cancer patients were cured. ing. A similar effect is seen in laryngeal cancer, lymph cancer, bladder cancer, maxillary cancer, and tongue cancer other than lung cancer. It is also useful for treating cancer-resistant bacteria. The features of the present invention are mainly the Chinese herbal medicine Reishi spores and the non-chlorella (helical algae), chlorella, blue seaweed and catechin to steroid saponins taken from pineapple root to amachazur saponin which has saponin quality of rice flour. A health food having an anticancer effect is to be prepared using a herbal medicine obtained by adding pyrethroid, stevia tea powder, and crocodile to a mixture of a large amount of tea flour, a protease, an enzyme, Aspergillus, and the like. Therefore, I would like to explain why this anticancer effect is achieved.
For that reason, let's first consider penicillin G. 18
In 1977, at the Institute of Pasteur, we discovered that there is a by-product that suppresses the growth of sonobacteria when making mold.
In 1928, Fleming discovered a substance that strongly inhibits various bacteria in the culture medium of blue mold, and found that it had low toxicity to the human body. However, a stable substance was not obtained. Since 1938, Fleury and Chain have been manufactured using freeze-drying methods. This therapeutic trial began in 1941, and the chemical structure of penicillin was elucidated around 1964 by Ms. Dorsey Bonkin.

FIG. 43 shows the main structure of penicillin G. The structure of penicillin joins a five-membered thiazolidine and a four-membered β-lactam, and they are bonded to each other. General students initially expected a six-membered benzene ring. Was surprised that it was a mistake. It is said that 80% of the water occupies the human body composition. A structure that runs stably and parallel to the movement between fluids always flows parallel to the flow of water. Downward, the other side rises. And considering the case of making a single crystal like naphthalene, this penicillin, which makes a large crystal with a benzene ring, is made from cysteine and valine, which are the enoic acids in blue mold, and overcomes other bacteria and enzymes of the blue mold. A powerful weapon to survive. How penicillin kills other bacteria requires the bacteria to survive in harsh conditions, which requires its robust cell walls. Its cell wall has something that animal cells do not have, and it has a self-selective toxicity because it is a nice and sophisticated target of antibacterial agents. Generally, this cell wall

FIG. 30 has a structure as shown in FIG. 30 and is mainly made of peptidoglycan, which comprises a peptide as a sugar. These sugars include N-acetyl glucosamine (NAG) and N-acetyl muramic acid (NAM).

FIG. 31 shows. this is

FIG. 30 is connected sideways as in FIG. 30 to form the outer wall of the cell wall. In other words, in NAM, peptides are linked vertically and the wall is weak as it is, so that D of glycine and D-alanine is not a misprint, and the amino acids that make us are all L-type, but some bacteria have this type of Many of them make D-type amino acids. These are connected to each other and connected perpendicularly to the connection between the sugars, thereby forming a network structure as a whole, and firmly reinforcing the wall so that the contents in the cells do not leak out. This worker is transpeptidase (DD peptidase).

FIG. 32: The second DA from the terminal part called DALa-D-AL in the peptide chain attached under NAM as shown in FIG.
The enzyme connects La to the squad Gly. If you look at this a little now

FIG. 33: The second ALa from the end is captured by the enzyme and
The bond connecting the first and the first ALa is broken. GLy of the adjacent peptide chain binds to the cut portion. When the suturing with the enzyme is completed, the sewn portion moves away from the enzyme. On the other hand, since the penicillin β-lactam ring has a peptide bond, this enzyme can also cleave this peptide. However, since the β-lactam ring has a peptide bond, it leaves this enzyme. Also, since the β-lactam ring of penicillin has a peptide bond, this enzyme can also cleave this peptide, but since the β-lactam ring has a peptide bond, this enzyme can also cleave this peptide. However, since the β-lactam ring is cyclic, even if the peptide bond is broken, the molecule remains bound to the enzyme without splitting into two. Therefore, the remaining portion does not disturb the adjacent chain GLy. That is, it interferes with the function of this enzyme. As a result, the mesh in the peptidoglycan cannot be reinforced, and gaps are formed. Since the osmotic pressure in the cell is high, the cytoplasm is pushed out from this gap, and the bacterial cell is destroyed. Penicillin has a four-membered β-lactam ring, but cephalosporins.

FIG. 42 is also an antibacterial substance having this β-lactam ring, and has basically the same action as penicillin. This compound, cephalosporin C, took 10 years to determine its chemical structure, similar to penicillin found in a fungus found in the sewage of Sardinia in 1948.
Discovered in the year. this is

FIG. 42 shows a structure similar to that of Ms. Hodgkin's X
Line analysis revealed this.

FIG. 44 is very similar to penicillin, but with a 6-membered dihydrothiazine ring on the β-lactam ring. This 6
The compound has been stabilized because the member rings have been bonded, but it is still highly reactive. The skeleton of cephalosporin is also synthesized in bacteria using the amino acids cysteine and valine as in penicillin. In addition, cephalosporin C itself was an antibacterial compound although it was actually less toxic. This is effective for bacteria that penicillin does not work,
Since it is possible to make various compounds starting from this compound by a chemical synthesis technique, many effective antibacterial agents are formed on the cephalosporin skeleton and are still used frequently. An antibacterial agent having a β-lactam ring like penicillin or cephalosporin is called a β-lactam-based agent. And cephalosporin from cephataxin in the 1980s

FIG. 42 shows the presence of the antibacterial agent, but it shows strong antibacterial activity against resistant bacteria. Successfully taken by X-ray analysis

FIG. 34 First, the overall structure of the enzyme is roughly divided into two parts. The upper part of the molecule is an α-helix region, and the lower part is an antiparallel β sheet surrounded by helices on both sides. Takes shape. In the center of the figure, the part where cefataxime is bound

FIG. 35 is enlarged. Serine 62 is truncated on the side of the β-lactam ring (which has already been cleaved by the enzyme).

In FIG. 33, the portion where the DH group shown and bound on the enzyme side is an approximately positively charged region.

FIG. 29 shows an extracted structure of cefataxime bound to the enzyme. Compared with the structure of cephalosporin C, especially for the β-lactam ring, the two are clearly different. However, if cefataxime binds to DD peptidase, the β-lactam ring of cephataxime is cleaved as described above. Should be. The results of the X-ray analysis capture the situation brilliantly. Cefataoxime then binds to the enzyme, interfering with the synthesis of peptidoglycan and killing bacteria. The mechanism at the molecular level is X
It was clearly shown by line analysis. And Cefataxim is half-disassembled himself and savagely hates and plays a mission to destroy the shield without leaving the center of the defense mechanism of Pacteria. Penicillin with β-lactam may be considered to interfere with DD peptidase in exactly the same way.

[Effect of the present invention] Reishi spores with high anticancer effect currently cost 1,000 yen per gram, but the production cost is inevitably high because it requires a large place, a lot of manpower, and a large greenhouse. . In order to conserve and use the same effect, when mixing saponin of ginseng and terpene glycoside glycoside of Arhat fruit has the effect of increasing antioxidant properties, it is necessary to eliminate active oxygen. Scavenger substances are required to eliminate oxygen production. To deal with this, non-chlorella, chlorella, fermented okara powder, fermented tea powder,
It is necessary to add citrus flour, fermented ginkgo biloba, desalted miso and soy sauce powder to increase immune antibodies. Further, it is necessary to increase the immediate effect by adding pyrethroid or vanillin which further enhances the anticancer effect. This is because cancer does not occur overnight, and is often caused by long-term disability.If cancer develops, it is often too late. Prevention of production and coexistence with good tumors. Therefore, when the present invention is added to bread, udon and buckwheat, confectionery, milk, dairy products, sausage and kamaboko that are eaten daily, and when added as feed for livestock and farmed fish, the mortality of livestock and farmed fish is In addition, white rice, which is a normal diet, especially old rice and foreign rice, is cough-treated with an aqueous extract of bamboo and bamboo, dried green rice, yellow-green rice, and brown rice retain their freshness and flavor. Improved nutritive value, antioxidant SO
Because the food that enhances D action is obtained, the nigiri rice made from this is processed into nigiri rice with good nutritional value and balance, and when it is eaten regularly, it has the effect of preventing cancer and increasing immune antibodies, As a beverage as well as a health food,
Its use as feed is wide.

[Brief description of the drawings]

Fig. 1 Green rice processing process diagram

[Fig. 2] Process diagram of substitute laver processing and nigiri rice processing

Fig. 3 Oblique front view of green rice nigiri rice

Fig. 4 Oblique front view of wrapped triangular rice

FIG. 5 is a front view of a substitute laver film.

FIG. 6 is a front view of a food bag with a furikake addition.

FIG. 7

FIG. 6 is a side view showing a tea bowl and a flicker container of the surface flicker food additive of the flicker health food product of FIG.

FIG. 8 is a side view of an ice cream container.

FIG. 9 is a side view of the dry sausage.

FIG. 10 is a side view of a baking pan.

FIG. 11 is an oblique front view of oyster mochi

FIG. 12 is an oblique front view of a dry pan for storage.

FIG. 13 is a side view of a drink container.

FIG. 14 is a molecular structural diagram of the change of Arhat fruit

FIG. 15 is a molecular structural diagram of the change of Arhat fruit

FIG. 16: Molecular structure of Reishi spore polypeptide polysaccharide

FIG. 17: Characteristics of digestion vehicles and time

FIG. 18 is a molecular structural diagram of pyrethrin

FIG. 19 is a molecular structure diagram of Stevia.

FIG. 20 is a molecular structural diagram of thiohistidinecarboxylic acid trimethyleneamine ester.

FIG. 21 is a diagram showing the molecular structure of thiohistidine carboxylate

FIG. 22: Molecular structure of saponin

FIG. 23: Characteristics of lung cancer cure rate and time

FIG. 24 is a molecular structural diagram of pyrethroid.

FIG. 25: Molecular structure of histidines

FIG. 26: Molecular structure of various additives

FIG. 27: Characteristics of active oxygen suppression of Arhat fruit

FIG. 28: Molecular structure of a synthetic new drug

FIG. 29. Molecular structure of cefataxime bound to DD peptidase

FIG. 30: Structure of bacterial cell wall

FIG. 31 is a structural diagram of a bacterial cell wall.

FIG. 32 is a structural diagram of a bacterial cell wall.

FIG. 33 is an illustration of penicillin that interferes with the action of DD peptidase

FIG. 34 is an illustration of cefataxime binding to DD peptidase

FIG. 35 is an explanatory diagram of cefataxime binding to DD peptidase

FIG. 36: Illustration of Reishi spores and cefataxime

FIG. 37: Molecular structure of azo dye, sulfur dye and phosphoric acid compound

FIG. 38 is an explanatory diagram of thiohistidinecarboxylic acid trimethyleneamine ester

FIG. 39 is a diagram showing the molecular structure of cefataxime in which the β-lactam ring has been cleaved.

FIG. 40 is a diagram showing the molecular structure of lactoferrin

FIG. 41. Composition table of Tanashichi

FIG. 42 is a molecular structural diagram of penicillin

FIG. 43 is a molecular structural diagram of penicillin G.

FIG. 44 is a diagram showing the three-dimensional structure of cephalosporin C

FIG. 45: Metabolic diagram of nucleic acids and amino acids

FIG. 46: Exploded view of penicillin by lactamase

FIG. 47 is a diagram showing the main structure of lactamase

FIG. 48 is a molecular structural diagram of streptomycin.

FIG. 49: Hydrogen condensation diagram of wadenine, thymine, guanine and cytosine

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[Procedure amendment]

[Submission date] August 1, 2001 (2001.8.1)

[Procedure amendment 1]

[Document name to be amended] Drawing

[Correction target item name] All figures

[Correction method] Change

[Correction contents]

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[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] Detailed description of the invention

[Correction method] Change

[Correction contents]

DETAILED DESCRIPTION OF THE INVENTION

[Industrial applications] Many government-purchased rice stocks increase year by year, new rice becomes old rice, and many remaining old rice are in stock. I have. Keeping the price as a high value-added old-fashioned rice will prevent tax reduction and help develop the business of a new company. In particular, the demand for nigiri rice is the best-selling product because of its simplicity and low cost, but there is a shortage of vitamins and other nutrients due to its nutritional balance. Volumes have become scarce due to pollution and growing demand. Therefore, there is an urgent need to develop a non-chlorella as a substitute for this nori that has a balance between novelty and nutrition. To process it into thin paper like laver, it is based on starch syrup intermediate containing enzymatic degradation, and to it is added green seaweed, seaweed laver, non-chlorella, okara flour, citrus flour, arhat fruit, noni fruit The resulting film is processed into a thin paper with the flavoring adjusted by adding a seasoning enzyme and dried to form a nori substitute. Next, this old rice is made of bamboo and bamboo wood with acid alkalinity.
When immersed in water, chlorophyll, folic acid,
Vitamin B ₁ B ₂ B ₆ B ₁₂ is eluted, so this is permeated into ancient rice, dehydrated and dried to make green rice, and nutrients are insufficient, so add non-chlorella powder as an additive. When boiling old rice at the time of use, you can make green rice with a flavor rich in chlorophyll and vitamins of green rice. And soybean powder and okara powder are fermented with Bacillus natto and Cocker's bacteria.Miso containing many essential amino acids and fermented products obtained by electrolytic desalting soy sauce are used as mineral powder and protein amino acid source, and as non-chlorella powder, green paste and dried powder. When mixed with a small amount of nori and added to the nori substitute or the nigiri rice, a nigiri rice with a nori balance that is nutritionally balanced can be made. When this green rice is used for livestock feed, if it is added as a nutrient additive to the compound feed together with the enzyme, the addition of 1% will not only achieve a mortality rate close to 〇, but it will also serve as a fish feed additive for salmon, yellowtail and tuna. It is used as feed for Thai, flatfish and flatfish, and by adding value, the productivity of old rice can be improved. In particular,
The flavor of Thai rice in foreign rice also increases in viscosity due to this green rice conversion, and when this is mixed with water and inland rice, the variation inherent in foreign rice is improved, so the amount of foreign rice added increases As a result, the production cost can be reduced and the nutrient source can be increased by adding non-chlorella and other additives. Since it is used as a raw material for confectionery and also as a raw material for ice cream, its use has wide advantages. In addition, as a means of preventing the increase in carcinogenicity that increases year by year by ingestion of pollution gas and instant foods, to prevent in health foods,
As a scavenger antioxidant, we developed foods containing Ganoderma spores, but the expensive production cost of Ganoderma spores was improved by combining arsenal containing terpene glycoside sugar, Tanana powder and tea powder. Add non-chlorella, green seaweed, seaweed laver, fermented okara flour, fermented ginkgo leaf flour and enzymes with high levels of antioxidant SOD enzymes to supplement and enhance scavengers. When making foods with enhanced scavengers, it is not only useful as a constitutionally improving food, because it can exert anticancer effects in daily life and exert atopic and hay fever dermatitis and other anti-inflammatory effects. Also as drinks, confectionery, bread and udon,
Its use in buckwheat is wide. And when it is used for livestock feed and fishery fish feed, it can reduce the mortality rate and also has high anticancer reishi spores, Arkan fruit powder and citrus powder, vanillin, bark, Since cancer is prevented by adding a small amount of an additive such as mentone or a pyrethroid enzyme, it is intended to prevent the occurrence of painful symptoms unique to cancer patients.

2. Description of the Related Art Nigiri rice, a health food, is made by boiling white rice with water to make cooked rice, weighing it into a mold, inserting it into a mold, pressing it into a triangular shape, processing it into a triangular shape, and filling it with seaweed paper. In general, the plastic film thus obtained is attached to the surface of a triangular nigiri rice and packaged. At the time of processing the triangular nigiri rice, health food is known in which kelp, umeboshi, mentaiko, bonito, kelp boiled are sealed inside the nigiri rice, but these do not contain vegetables. Nutrition was not balanced. Vegetables have a problem of preservability when put into them, and have a drawback that they rot quickly. They are often used in combination with vegetable juices, but vegetable juices contain a large amount of sugar and cause diabetes. Vitamin C is often deficient in people who regularly eat white rice, especially in ocean voyages, in desert areas, and in cold climates. Was. In recent years, single people and couples working together tend to consume simple instant foods, and general supermarkets have the highest demand for nigiri rice. Therefore, the fact is that if only conventional nigiri rice is eaten, the number of people suffering from nutritional balance breakdown due to vitamin deficiency or chlorophyll deficiency is gradually increasing. In order to solve this problem, when making white rice with a lot of vegetable ingredients, it is possible to balance nutrition and endure long-term storage by using it together with mentaiko and skipjack flour. Furthermore, the addition of wasabi powder, ginger powder, and Reishi spores, which are rich in vitamin 27, increases the preservability.

[Problems to be solved by the present invention] (1) Establishment of a method for preventing the price reduction of stocks of government-purchased rice, especially old-age rice, withstanding long-term storage, and regenerating freshness. (2) Countermeasures for beriberi and other diseases due to lack of vitamin B ₁ B ₂ due to white rice diet. (3) Establishment of green rice processing of white rice, old rice, and foreign rice and green rice processing with additives. (4) Establishment of a processing method of substitute seaweed to reduce the amount of harvested natural seaweed every year, and establishment of packaging processing of the rice. (5) Development of cancer prevention food

[Means for Solving the Problems] A case where surplus white rice, especially old rice, purchased by the government increases year by year, and is sold at a price lower than the purchase price as a raw material for processing livestock feed and Senbei confectionery, thereby wasting tax. There were many. In order to solve this, it was necessary to improve the freshness of rice from ancient times, and it was necessary to further enhance the nutritional balance. Moreover, the processed rice had to be long-term storage. For this reason, when processing white rice, ancient rice, and foreign rice with water extract of bamboo and bamboo leaves to process white rice, ancient rice, and foreign rice, and produce green rice impregnated with it, vitamins A component rich in C and vitamins B ₁ B ₂ B ₆ B ₁₂ penetrates, and components such as chlorophyll, folic acid and essential amino acids also penetrate and are dried to produce green rice with high nutritional value. That is, in bamboo processing, bamboo is immersed in lime water as split bamboo, and then
It was left for three months, and the bamboo soaked out of the bamboo components was washed with water, bleached and processed as a raw material for bamboo baskets, and the extract was discarded, but this was a cause of pollution. This extract contained a large amount of B ₁ B ₂ B ₆ B ₁₂ including vitamin C, contained folic acid, silicic acid and amino acids of organic acids, and also contained a large amount of chlorophyll. When the pH is neutralized or weakly acidified by electrolytic dialysis to demineralize the pH, the flavor changes so as to be improved. When immersed in the liquid, brown rice with firgrass dissolves the tannin to produce tannin-colored brown rice, which is dried and polished to produce tannin-colored white rice. Green rice can be obtained by making a refined product. In addition, boiled and sterilized bamboo leaves are dried and pulverized into powder, which is known as bamboo powder of health food. The components of this bamboo flour are chlorophyll, folic acid, amino acids, vitamin C B ₁ B ₂ B ₆
B ₁₂ in many containing and those containing a large amount of fiber, and has been sold as a health food, there is a feeling that the silicate plant-specific be dry when boiling it as a by mixing Sasako to white rice cooked rice flavor But the bamboo leaf powder is acid, alkali,
Polished rice, outer rice,
When old rice is introduced, the extract of bamboo leaf penetrates into polished white rice and the like to form green rice. When dried and re-infiltrated with the extract, dark green rice is formed. This is dried to make green rice. Boiled rice cooked and boiled is processed into nigiri rice, and the surface is coated with seaweed substitute or known seaweed to produce healthy foods with high nutritional sources. In addition, those containing vitamins such as wasabi do not have steamy stuffiness. Bamboo vinegar, alcohol, and tar components are contained in the dry distillate produced when bamboo charcoal is made, but these are diluted as an immersion liquid, and when white rice is added to this, yellow-green to brown rice is formed, but smoked. Brown rice with odor is produced. In general, green rice colored by adding phthalocyanine copper complex salt powder to white rice has no flavour, even if it is nigiri rice, and those containing essential amino acids, folic acid, and organic vitamins such as bamboo juice and bamboo soup have high flavor. A healthy food with balanced nutrition can be obtained. It is common to attach laver to the surface of triangular rice, but this laver is also decreasing year by year due to marine pollution. Yellow-green rice is made as nori,
Vitamin B ₂ B ₂ Vitamin B ₆ B ₁₂ is not decomposed, chlorophyll is partially decomposed, essential amino acids are increased, and SOD enzyme is also increased. In general, green bamboo for bamboo work retains green color at the time of processing, but turns to yellow brown when left in sunlight and chlorophyll decomposes and loses green. When it is allowed to penetrate, it is colored green. Since non-chlorella and chlorella contain more essential amino acids and more vitamins than bamboo and bamboo grass, they are added to white rice in advance when boiling to make nigiri rice and boiled to give green rice and a sufficient nutritional balance. And, those which have a peculiar smell such as outer rice or those which are yellowed like old rice and processed into green rice by the above-mentioned method can regenerate freshness, remove odor and improve flavor. The eluted bamboo components penetrate into white rice, old rice, and foreign rice and are colored green.Vitamins, chlorophyll, folic acid, pentosan, essential amino acids are transferred, and green rice is produced. When doing so, stable green rice is obtained, and the storage stability is maintained. Also, when brown rice with peach seeds is immersed in this waste liquid, brown-yellow brown rice is obtained. If this is washed with water and dried, brown-yellow stable brown rice is obtained. Further, when the bamboo or bamboo leaves are immersed in water, an alkali or an acid solution together with the white rice, the white rice is changed to green rice by long-time immersion. In addition, white rice, ancient rice, and foreign rice are immersed in a solution obtained by heating a powdered bamboo leaf at 180 ° C. in an autoclave to extract polysaccharides and glycoproteins as an anticancer drug, and colored rice is formed. Green rice and yellowish yellow rice are produced instead of green rice. Since vitamin C and B are thermally decomposed, non-chlorella and chlorella are added to adjust nutritional balance, and at the same time, an anticancer agent such as Reishi spores is added to produce health foods and drinks for cancer prevention. In addition, bread, udon, buckwheat, dried bread, biscuits, somen sushi, ice cream, confectionery, ham,
It is intended to make sausages, health juices, health drinks and anticancer drugs.

[Action] White rice granules of vitamins containing B ₁ B _{2 and} others are added when boiling with water and boiled together to make nutritious rice rice, but only B ₁ B ₂ vitamins made separately Now it has a unique vitamin smell and taste is bad, so it is not used much now. Also, the bamboo bamboo used for bamboo work changes from green to brown-yellow when stored in the state of blue bamboo for a long period of time. Bamboo components such as chlorophyll, organic acid folic acid, essential amino acids and pentosan polysaccharides are eluted together with minerals by immersing in bamboo and alkaline water. When the bamboo was made, but the waste liquid of the bamboo was by-produced at this time, the river water was contaminated by the excess alkali liquid. When the neutralized and slightly acidified and decalcified liquid is directly or electrolytically purified and white rice or old rice or foreign rice is immersed in the waste liquid, the enzyme is added to the potato starch in the waste liquid and fermented. Made of starchy, not glucose, with chlorella or non-chlorella, seaweed or a small amount of rock laver, added with seasonings, spices or fermented okara fermented herbal medicine and dispersed. Is applied on a heating roll to form a film, and the dried laver is attached to the surface of triangular nigiri rice to produce a snack with an extremely high nutritional balance. Nori substitute, which is obtained by processing barley young leaves into fine powder, can be used to produce nutritious health foods. When germinated rice and Arkan fructose enzymes are added, SOD enzymes increase, active oxygen in the brain decreases, and spirits decrease. Those containing turf spores, Arkan fructose powder, and citrus powder are useful as anticancer preventive health foods. In particular, the recent development of the industrial production sector pollutes the air, pollutes the water quality, and because of the co-working of married couples, consumes a lot of ready-to-eat foods containing preservatives and pesticides, so there are many atopic dermatitis and allergic diseases, Cancer patients are increasing. In order to prevent this, it has been required to improve the quality of the instant food, that is, to supply an instant food with good nutritional balance. Therefore, it has been demanded to prepare a nutritional food that can prevent cancer by using a daily diet and further develop it into feed and beverages to prevent the disease.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to embodiments shown in the drawings. [Fig.1] shows the process diagram of green rice processing, concrete water tank (1)
(1 ') (1 ") The bamboo was cut down, cut to a length of 50 cm to 70 cm, cut into a bamboo bamboo, and cut into bamboo. After immersion for 3 months, the alkaline immersion liquid (4) is fed into the water tank (1 ') by the pipe (2), filtered by the filter (3), and the immersion liquid (4') is stored in the water tank (1 '). The solution (4 ′) is neutralized by neutralizing the alkaline immersion solution (4 ′) by dropping an acidic solution from the hopper (5), electrolyzing the membrane with an electrolytic device, desalting the solution, and pumping the electrolytic purified solution into the water tank (4 ″). It is sent and stored in (7), the pH is adjusted, and stored in a water tank (4 ′ ″) through a pipe (9) with a pump (8).
(10 ') White or old rice or foreign rice in net bag (11) (1)
The basket (10) (10 ') fitted in 1') is hung with a basket (12) (12 ') using a rope (13).
Suspended at (13 '), upper lift (14) (14')
Up and down, load on the rail (15), move by pulley and immerse the net bags (11) (11 ') in the immersion liquid (14'") to allow the bamboo eluate to permeate and green When this immersion is performed for 20 days, the liquid is continuously dewatered by a dehydrator (16), and the dehydrated filtrate is stored in a tank (17) and filtered from a pipe (18) through a filter (19). The water is returned to the original water tank (1) by the pump (20) .The green rice (A) continuously dehydrated from the dehydrator (16) is stored in the tank truck (21), moved and dried. The dried green rice (A) is introduced into a chamber (22) and blown dry, and the dried green rice (A) is sealed in a plastic bag (24) with a weighing and filling device (23).
Fill and seal. And it is conveyed by a conveyor (25), packed (26), and shipped. [Fig.2]
Shows a process chart of the processing of seaweed substitute and the processing of nigiri rice. The stirrer (2a) is attached to the center of the autoclave (1a), the water liquid (3a) is put into the autoclave, and the hopper (4a) is stirred.
(4'a) from 25 to 25 to add starch nutrients and enzyme nutrients
Make an intermediate soluble starch solution fermented at 30 ° C. for 5 hours. This is taken out by a pump (6a) by a pipe (5a), put into an autoclave (7a), and gently stirred by a stirrer (8a).
Then, non-chlorella, chlorella, barley grass powder, enzyme, wasabi powder, olicum powder, aragon fructose, reishi spores, green laver, and laver are mixed and dispersed from the hopper (9a) (9'a) with stirring. The viscous liquid was introduced into the vat (10'a) of the coating machine (10a), and the liquid was adhered to the roll (10 "a) to perform coating drying (1).
0 '"a) is coated with a thin film and dried with a dryer (11a)
A film is formed in a thin film shape with the rolls (12a) (12 ′).
Make a). This roll (12′a) is further rolled (13 ′).
a) Reel cutter (14a) sandwiched between (13'a)
At (14'a), both edges are cut and processed to a constant width. Then, the film is pinched and transferred by a substitute nori film roll cut to a fixed size by a cutter (15a) (15'a), and the polyethylene film rolls (16a) (16'a) are rolled (17).
a) Wrap both sides of the nori substitute while pinching and moving it with (17'a), cut it with cutters (18a) and (18'a), and cut the triangular shaped lined rice (19a) of nigiri rice into this vinyl film ( 16 "a) and press on a press (20
The product molded in a) is transferred by a conveyor (21'a) and put in a packaging box (22 ') for packaging and shipping. This green rice is put into a rice cooker (23a) together with water, non-chlorella is put into the rice cooker, heated, and processed into a triangular rice with a triangular rice triangular mold (24a). 21'a), transported in a box (22'a), packed and shipped. FIG. 3 shows an oblique front view of green rice nigiri rice (1b). [FIG. 4] shows an oblique front view of the packaged triangular nigiri rice, with a laver film (2b) as a substitute for the content and polyethylene films on both sides (3b) (3′b) (3 ″ b)
(3 '"b), and wraps the inside and green rice nigiri rice (1b). [FIG. 5] shows a front view of a substitute laver film, and a thin polyethylene film (1c) ) (1′c) is crimped, the nori substitute (2C) is piled in the center, and the triangular nigiri rice (4c) is loaded onto the polyethylene film (1c) on the surface of the nori substitute (2c).
c) Seal the package in (1'c). [FIG. 6] shows a front view of a food bag with added frizz, and a plastic bag (1d)
Contains a mixed powder (2d) of non-chlorella, seasonings, spices, enzymes, germinated brown rice powder, Arkan fructose powder, and fragrance. This is attached to green rice as flour flour of green rice and boiled with green rice. And a method of flirting green rice with fluffy white rice is also used as a health food. This green rice is made by impregnating old rice and foreign rice with bamboo juice and bamboo soup, and impregnating the green rice restores the freshness of old rice and foreign rice, increases the amount of vitamins, and produces essential amino acids. , Chlorophyll, folic acid, etc. to enhance the vegetable effect and help to increase the immune antibody. To further enhance the immune antibody, use non-chlorella, chlorella powder, enzymes, etc. as shown in [Fig. 6]. Good results are obtained with the addition. An example of the formulation of this additive is as follows. [Example 1] Non-chlorella powder for boiling green rice additive 10g Enzyme 1g Arkan fructose powder 4g Oiran powder 1g Ganoderma spore 0.3g [Example 2] Green rice flour-curing agent Non-chlorella 10g Enzyme 0.1g Arkan fructose powder 1g Orikan powder 1 g Seasoning 0.1 g Spice 0.1 g Garlic powder 0.1 g Examples of blending of other foods used as health food additives are as follows. [Example 3] Ice cream additive Non-chlorella powder or Chlorella powder 10 parts Arkan fructose powder 30 parts Reishi spore powder 1 part Fermented okara powder 5 parts Barley young leaf powder 1 part Green tea powder 1 part [Example 4] Ice cream additive Fermented okara flour 10 parts Non-chlorella flour 10 parts Lohan fructose flour 10 parts Reishi spore powder 0.1 part Tanashimi flour 1 part [Fig. 7] is a bowl of the surface flickering food additive of the flickering health food of [Fig. 6]. And a side view showing the flicker container. That is, green rice or white rice (2e) is put into a bowl (1e), and the additive (5e) is eaten on the cooked rice (2e) from above through the perforation (4e) at the tip of the plastic frying container (3e). Or, put the tea ceremony and eat. [FIG. 8] shows a side view of the ice cream container. After the ice cream ice (2'e) is put into the glass container (1'e) with a spoon, a tip end of the freezing container (3'e) is made. From the perforations (4'e), the fluffy food additive (5'e) shown in [Example 3] or [Example 4] is flickered on the surface of the ice cream to give a flavor and nutritionally balanced diet. [FIG. 9] shows a side view of the dry sausage,
One end (2F) of the intestinal tract (1F) is fitted and sealed with a rubber tube (3F), and dried meat flour, fermented okara flour, fermented decomposed starch seasoning, spice, Put arhat fructose powder, non-chlorella, green tea powder, enzymes, coloring and other powders (4F) and put the other end (2 ') in a rubber tube (3'F).
F) is sealed. At the time of use, insert the funnel (5F) into the other end (2'F) and pour boiling water into the intestinal tract (1F).
After filling the inside, the funnel (5F) is removed, sealed and well rubbed from the outside, and the hot water gradually dissolves and disperses the contents and hardens into a gel. And it is processed so that it can be eaten in a soft form like het cheese. This formulation example is shown in [Example 5]. [Example 5] Dry sausage Dry meat flour 30 parts Fermented starch 10 parts Fermented dried okara powder 30 parts Non-chlorella powder 10 parts Enzyme 0.1 parts Seasoning 3 parts Spice pepper, garlic 1 part Red pigment 0.1 part Arhat fructose powder 3 Part Reishi spores 0.1 part Tanoshimi flour 0.1 part Tea powder 0.1 part [Fig. 10] shows a side view of a baked bread. Is mixed and masticated, put in a fermentation tank at about 30 ° C., fermented and aged, molded into a mold, placed in a firing furnace, and foamed on the surface of a baking pan using a brush to obtain [Example 6]. After applying the blended additives, reburn, ripen and dry to make a bun. [Example 6] Bread surface coating paste Arkan fructose powder 30 parts Water 50 parts Non-chlorella powder 5 parts Reishi spore 0.1 part Enzyme 0.1 part Blue nori powder 1 part Tanana powder 0.2 parts Oikan powder 0. 2 parts [Example 7] Surface sauce for oyster rice cake Fermented and dried okara powder 30 parts Arkan fructose powder 30 parts Miso paste 5 parts Amino acid soy sauce 0.3 parts Non-chlorella powder 0.2 parts Enzyme 0.1 parts Seasoning 3 parts Spices 0 .1 part Fermented starch or sodium alginate 1 part Water 60 parts [FIG. 11] shows an oblique front view of oyster mochi. This oyster mochi (1I) processed according to a conventional method is baked on charcoal and expanded. What was done, immersed in the sauce of [Example 7] and pulled up, lightly baked over a charcoal fire, further baked with sauce and dried.
The substitute grilled laver (2I) is attached to the surface of the oyster mochi (1I), processed and packaged.

FIG. 12 is an oblique front view of a drying pan for storage. This dry bread is shown in the following formulation example [Example 8]. [Example 8] Dry bread for preservation 100 parts of flour 100 parts of gluten 3 parts of water 150 parts Arkan fructose powder 30 parts Stevia powder 2 parts Reishi spore 1 part Olicum powder 1 part Noni juice 0.3 part Fermented dried okara powder 30 parts Enzyme 2 parts Powder 1 part Seasoning 1 part Flavor 0.1 part Non-chlorella powder 5 parts [FIG. 13] shows a side view of a drink beverage container, and the composition example is as follows. An example of the composition of the drink is as follows. [Example 9] Drink preparation (healthy food) Arkan fructose powder 3 g Stevia powder 0.1 g Reishi spore 0.1 g Non-chlorella 0.1 g Water 93 cc Ethyl alcohol 7 cc Oiran powder 0.1 g Sorbit yeast 0-0.01 g [Example 10] Health food powder Arkan fructose powder 30 g Stevia powder 0.3 g Reishi spores 5 g Non-chlorella powder 5 g Enzyme 1 g Noni juice 1 g Fermented okara powder 10 g Seasoning 1 g Mentonvanillin 0.1 g Rice field powder 1 g Tea powder 1 g [Example 11] ] To [Example 14] show powdered health foods mixed with powdered bifidobacteria containing aluminum stick. That is, [Example 11] Healthy food containing powdered sticks Bifidobacterium 1 g Oligosaccharide 1 g Reishi spores 1 g Arkanka 1 g Non-chlorella or chlorella powder 0.1 g [Example 12] Healthy food containing sticks Bifidobacterium 1 g Lohan fructose 2 g Reishi spores 5 g Non-chlorella 0.5 g [Example 13] Healthy food with sticks Bifidobacterium 1 g Arkan fructose 1 g Reishi spore 0.5 g Non-chlorella citrus powder 1 g Tea powder 1 g [Example 14] Healthy food with sticks Bifidobacterium 1 g Oligosaccharide 1 g Fermented okara 1 g Fermented ginkgo flour 1 g Arkan fructose flour 1 g Non-chlorella 1 g Enzyme 0.5 g Reishi spore 0.5 g Both contain a stick filled with nitrogen gas and are stored for 3 years. Arkanka is a herbal medicine based on the fruit of the cucurbitaceae perennial herb perennial herb, cultivated in Guangxi, China. In addition to glycoside glycosides, it also contains vitamins and proteins, and its sweetness is said to be 400 times that of sugar and is used as soft drinks and seasonings. Generally, Arkan fructose containing 90% of 10% beet sugar in this Arkan fruct is used. This arhat flour is known as an anti-inflammatory agent such as acute and chronic bronchitis, tonsillitis, gastritis, pertussis, heat-dissipating, widespread lung and expectorant cough. . di
It has the effect of eliminating superoxide and hydroxyl radicals in a pheuyl-2picrylhydrayl radical aqueous solution system in a concentration-dependent manner, and has an effect of suppressing peroxidation of brain tissue induced by iron ascorbic acid system. or,
For brain tissue, peroxidation due to free radicals occurs when Fe ² + ascorbic acid is added to an anesthetic solution of rat brain tissue. On the other hand, the extract of Arkan fruit water was 40% (1%) at the maximum concentration (10%) which was used in a concentration- and time-dependent manner.
00% was equivalent to 0.8 nMMPA). This is shown in FIG. As described above, the extract of Arhat fruit juice has the effect of scavenging free radicals and suppressing peroxidation. And may be 400 times as sweet as sugar. Also, the biologically active ingredient (eg, flavonoid) is generally a peroxidant, ie, the liquid is also an antioxidant that scavenges free radicals and prevents peroxidation. And it has the effect of preventing hypertensive arteriosclerosis. Recently, it has been revealed that these free radicals are closely related to inflammation and aging. And the arhat extract is 15 μM D
The PPH radical signal was eliminated in a concentration-dependent manner. From the 12.5% concentration, 9.50 × 15 Sping / m
1 DPPH radical was completely scavenged. And 50%
The concentration to be eliminated was 3% (0.7 mg / ml crude drug). Then, superoxide radicals generated in the poxanthine-xanthine oxidase system were eliminated in a concentration-dependent manner. The maximum concentration used (25%) is about 55% of this radical (3.10 × 1.016 Spins / ml).
% Was erased. The hydroxyl radical eliminated the hydroxyl radical generated by the Fenton reagent in a concentration-dependent manner. The maximum concentration used (25%) is based on this radical (2.
35 × 10 ⁷ Spins) was erased by about 65%. Outside of this, Arkan juice was used straight. This arhat fruit structure sapogenin (structureureof)
_sapo-genin) is _{C 30 H} 52 _{O 4} sweetness is _{C 60 H 102 O 29 2H 2} o. This molecular structure is shown in FIG. 14 and FIG. [FIG. 16] shows the molecular structures (1) to (10) of the polypeptide polysaccharide of Reishi spores
It is shown. Molecular structure of this reishi spore (1)
(9) has a structure very similar to that of Arkan extract, and is clinically used as an anti-inflammatory agent for acute and chronic bronchitis, tonsillitis, gastritis, pertussis, etc. In particular, this terpene glycoside glycoside has a high effect. And a fat-soluble 11-dipheuyl-2
-Eliminates picrhydrhydryl radicals and water-soluble superoxide and hydroxyl radicals in a concentration-dependent manner, and suppresses peroxidation of brain tissue induced by iron ascorbic enzyme. And, it seems that anti-tissue damage also depends on this free radical scavenging. Next, trimethylene amide thiohistidine carboxylate of Reishi spores shown in FIG. 16 is shown. Ginseng spores are present in trace amounts in many of the polypeptide polysaccharides, and when attacking bacterial or virulent bacteria, are components made to protect themselves due to the toxicity of this trimethyleneamide thiohistidine carboxylate. is there. It has the same action as penicillin G, but the molecular sequence is much shorter. Then, the toxicity is reduced by the addition of the terpene glycoside glycoside of Arhat fruit and the addition of the saponin glycoside of Tanenko. This is because trimethylene amide is converted to trimethyleneamine, which is decomposed by thiohistidine carboxylic acid by an enzyme and acts on bacteria. And it has the effect of promoting blood fluidity, exhibiting nerve stimulation and nerve action, and suppressing the growth of cancer cells. And
When combined with terpene glycoside glycosides, it not only suppresses the proliferation of cancer cells with anti-inflammatory drugs such as heat-dissipating broad lung, expectorant and cough medicines, but also suppresses active oxygen in the brain and disrupts the supply order to cancer cells effective. And it is necessary to reduce the cost by using it together with Arkan flour, which dilutes the expensive production cost of Reishi spores. Then, the polypeptide polysaccharide of Reishi spore becomes antibacterial when carboxylated. Next, there is non-chlorella as an additive. The non-chlorella and the enzyme have an effect of increasing brain SOD enzyme and eliminating brain active oxygen. In particular, folic acid, vitamin C, vitamin D, E and K in non-chlorella
And the presence of essential amino acids have the effect of balancing the hydrophobic and hydrophilic systems. FIG. 18 shows the molecular structure of pyrethrin. Addition of the pyrethroid and menthone of [FIG. 18] enhances the lipophilicity and doubles the anticancer effect of thiohistidine carboxylic acid trimethyleneamide ester on lung cancer. Since the amount of turf spores added is small and the toxicity is low, the anticancer effect is doubled. [FIG. 19] shows the molecular structure of stevia. Toxicity is reduced when stevia is added. The addition of pyrethroid to terpene glycoside glycosides has a weaker neurotoxic effect than thiohistidine trimethineamide carboxylic acid, which is a carcinostatic agent of Ganoderma spores, and facilitates blood flow and reduces toxicity. effective. Thus, the mixture of thiohistidine trimethylene amide carboxylate shown in [FIG. 20] and pyrethroid shown in [FIG. 21] can reduce the effect of instructing the brain cells on blood supply to the cancer cells to paralyze the action of cancer cells. Inhibits proliferation. And the combination of delpen glycoside glycosides, reishi spores and alcoholic spirits enhances diffusion into capillary blood vessels, increases penetration and diffusion, enhances anticancer properties, and alleviates highly toxic basic dyes and sulfur dyes. . In addition, when citrus flour is further added thereto, the antibacterial nitro compound is retained in the citrus flour, Staphylococcus aureus, cocci, staphylococci, streptococci,
It kills Escherichia coli and Klebsiella pneumoniae, and contains chlorophyll, folic acid, other organic acids, and amino acids as nutrients.
Is contained in 200 mg / 100 g. Vitamin B
₁ B ₂ B ₆ B ₁₂ many comprise If this is added wasabi powder _{B 27} increases, exerts healthier food effect.
In addition, the addition of Tanoshimi powder contains a large amount of saponin, so it has the effect of lowering cholesterol and blood sugar levels in the blood. It is. In addition, Stevia leaf powder of the Chrysanthemum family is used for neurotoxic effects as an auxiliary for pyrethroids. A mixture of fermented okara with non-chlorella and folic acid acts to increase the SOD enzyme in the brain, suppresses active oxygen, and has a similar effect in the body. In particular, green rice has the same effect of increasing the action of SOD enzymes when non-chlorella ingredients are added. Non-chlorella and green rice, which are rich in chlorophyll, folate vitamins and minerals, also prevent the shortage of vegetables and cause blood loss. It is useful as a health food for ocean voyages. [Example 15] Anticancer agent Reishi spores 2 g Alligatorin 0.5 g Tanoshimi powder 0.5 g Tea powder 0.5 g Oilan powder 1 g Arkan flour 10 g Non-chlorella or chlorella 1 g [Example 16] Anticancer agent Pyrethroid 0.3 g Reishi spore 3 g Vanillin 0 0.5 g Tanoshimi flour 2.5 g Olicum powder 1 g Arkan fructose 20 g Non-chlorella 1 g Enzyme 1 g Fermented okara flour (fermented Inchigo X) 1 g Liver oil 1 g The components of this non-chlorella are protein 60-70% carbohydrate 16-20% fat 2-3 % Moisture 7-9%, mineral zinc, magnesium, calcium, copper, manganese, phosphorus, sodium potassium 5-8% Vitamin (B
₁ B ₆ B ₁₂ BE BK) β-carotene 110-200 m
g / 100 g Middle chlorophyll 1-2% rutin 0.15-0.
2% and essential amino acids FAO Non-chlorella 1-leucine 4.2 4.1-4.5 leucine 4.8 5.8-6.8 lysine 4.2 4.4-4.6 phenylalanine of the present application 8 2.9-4.4 Methionine 2.2 1.8-2.4 Threonine 2.8 2.7-4.1 Tryptophan 1.4 1.1-1.6 Valine 4.2 4.8-6 It contains a large amount of flavonoids, a bioactive component of fermented okara added thereto. In addition to Bacillus subtilis, pineapple root enzyme, Hapaya enzyme, Aspergillus, etc. are added to this fermented okara. Chlorella, blue laver, Asakusa nori, and seaweed flour are also used in place of non-chlorella. The analysis table of green rice is as follows. Carbohydrate 80-90% Protein 5-12% Fat 2-3% Water 7-9% Mineral component 5% Other vitamins are B ₁ B ₂ B ₆₆ B ₁₂ BE BK β
Carotene is 86-110mg in 100g Mineral components are zinc, iron, magnesium, calcium,
Copper, manganese, phosphorus, sodium and potassium are 3%. Essential amino acids contain 0.2% of 1-leucine, leucine, phenylalanine, methionine, lysine, threonine, tryptophan and vanillin. In addition, it contains 0.6% chlorophyll and 0.2% folic acid. Therefore,
To increase the essential amino acids, add raw rice koji mold and salt to raw miso made in the usual way to increase the essential amino acids, leave it for 3 months according to the usual method, and ferment it. When fermentation is carried out by adding yeast yeasts and salt, and after 3 months, further fermentation is carried out for 3 months by adding okara flour and rice yeast yeasts, methionine leucine alanine phenolalanine lidine trionine tryptophan is increased by a factor of two, and amino acids having high nutritional value are added. Can be done. When this is electrolytically desalted and mixed with non-chlorella as a health food additive, non-chlorella having a high amino acid can be obtained. The analysis table of Okara used here is as follows. Moisture 6.42 g / Okara 100 g Protein 15.96 g / Okara 100 g Lipid 9.48 g / Okara 100 g Fiber 7.38 g / Okara 100 g Ash 2.48 g / Okara 100 g Saccharide 18.96 g / Okara 100 g It has become. This okara contains 1.38% of plant fiber and is useful as a diet food, and is particularly used as a diet-adding bulking material for ice cream. Those containing the above fermented okara and desalted miso are useful as health foods for enhancing flavonoids. When the fermented okara is treated with ultra-short waves for 5 minutes, the fatty acids contained therein are prevented from being oxidized and do not form peroxidized fat, which has the advantage of reducing the addition of Arkan fruit juice. There is a promoting effect of reducing active oxygen. However, in the characteristics of FIG. 23, as shown in (E), the terpene glycoside glycoside of Arkanka cannot cure cancer patients completely, but when reishi spores are added, as shown in characteristics (C). Appears carcinogenic. And when the amount of terpene glycoside glycosides increased and the amount of Ganoderma spores decreased, the anticancer properties were non-chlorella, Ganoderma spores, Arhat fruit, Tanan powder,
The properties extend from properties (A) and (B) containing citrus powder, vanillin, and an enzyme, while property (F) is obtained by further adding spiroid and stevia powder, but the therapeutic effect is sufficiently exhibited.
And, it is not possible to cure completely with anti-cancer properties by using only rice flour with a lot of saponins and tea flour with a lot of catechins. There was. And the one using Amachazursaponin was not completely cured as well. Saponin naturally elutes hemoglobin from red blood cells even in dilute solutions, but is blocked by cholesterol and steroids. And since it is not absorbed from the digestive tract, it is orally low in toxicity. Even if spinach, soybeans and fish are eaten, there is no harm if the amount is small. However, if it enters a blood vessel, even a small amount is fatal. The digestibility of the saponin-added and saponin-free samples is shown, and the saponin-added one increases over time. This indicates that when saponins and arsenic terpene glycoside glycosides were ingested in the diet, absorption was large in the intestine. It shows that terpene glycoside glycosides and saponins are lipophilic and have high digestibility. Tanoshino saponin is also characterized by its high digestibility, enhanced digestive function in the kidney, and promotion of blood purification. [FIG. 18] shows the molecular structure of pyrethrin, which was obtained by adding a small amount of pyrethrin to Ganoderma spores and adding citrus flour, mushroom fungi, non-chlorella and tree jellyfish to lung cancer. The patient closed the pneumostoma in 20 days and healed completely in 40 days. Pyrethroids, in which chrysanthemic acid of pyrethrin porte was combined with ethyleneamine, were more effective. In addition, those to which pyrethrosin was added had the same effect. This pyrethrosin was extracted from Rerobanum jojugiku. Also, [FIG.
9] is stevioside. It acts as a potent terpene glycoside glycoside of Arhat fruit, and contains 20% stevioside in the leaves and 12% stevioside in the branches of stevia grass. The effect is higher because folic acid and vitamins are contained together with minerals. This pyrethrin is insoluble in water, but is well absorbed by terpene glycoside glycosides and saponins of Tanana, emulsified and dispersed, and exhibits antioxidant properties and neurotoxic effects. Pyretonin is obtained by extracting a dried pyrethrum flower with hexane alcohol and purifying it. The effect is increased when mugwort leaf powder is used in combination with pyrethrin. And the anticancer agent of this reishi spore thiohistidine carboxylic acid trimethyleneamine ester and pyrethroid are easily soluble, and the neurotoxic effect is increased. For skin cancer and skin atopic disease, the addition of crocodile or olive powder has a strong antibacterial property, and the cure rate is increased by 20%. When this was given to six lung cancer patients with a life expectancy of 3 to 6 months for 40 days, one died but the other was completely cured. Five colorectal cancer patients, five laryngeal cancers, five breast cancers and five bladder cancers were taken for 40 days, but one died and one colon cancer (female, 65 years old) currently being treated.
[FIG. 23] shows the relationship between the cure rate and time in lung cancer patients. In order to enhance immune antibodies, it is effective to take non-chlorella, chlorella, mushroom enzymes, fermented okara, fermented tea powder, and desalted miso powder. It is. In general, in order to enhance the flavor of foods, good results are obtained by adding stevia leaf powder or arhat flour, or adding 10% of terpene glycoside glycosides of arkan fruit to beet sugar, 85%, and 5% water. . In addition, fermented okara and ginkgo leaves become a health food and feed when used as a mixture of terpene glycoside glycosides and sugar beet sugar of Arhat fruit and stevia in an ice cream or drink solution containing a large amount of essential amino acids. Non-chlorella as a substitute for seaweed contains many essential amino acids and has a large amount of essential amino acids, but since the carotene content of vitamin A is low, adding vitamin 27 or a carotene solution further increases the nutritional value, so there is no nutritional problem. In addition, seasonings and spices to which terpene glycoside glycosides of desert fruit are added can be flavored with a new flavor. Green rice processed nigiri rice itself is also useful as a health food. You can have a balanced diet. In addition, a combination of this and a mixture of Ganoderma spores having an anticancer effect is extremely healthy because the number of immunized antibodies is increased, and there is little illness. And this is also effective for treating AIDS. In particular, Ganoderma spores have no side effects even in large amounts. [FIG.
[7] shows the relationship between food digestibility (%) and time by blowing oxygen gas mixed with aerobic bacteria 89% and anaerobic bacteria 20%, and 3% saponin was added to (a). (B) without adding saponin.
(D) shows the result of adding 3% of the terpene glycoside of Arkanka, and (c) shows the result using the polypeptide polysaccharide of Reishi spores. What added oligosaccharide is (d)
It is a curve very similar to. It can be seen from the characteristics that those without saponin are only 20% in 25 hours, while those with saponin have extremely high digestibility. The first rise of the curve creates a hydrophilic exposed surface in part of the hydrophobic system of fats and oils because saponin dissolves and disperses the oily component,
It seems that hydrolysis was accelerated. And, once this hydrolysis is reduced for 10 hours, it is also a switching point where the propagation of aerobic bacteria is stopped by the saponin and the propagation of anaerobic bacteria is encouraged, and the anaerobic bacteria are propagated thereafter. Hydrolysis increases with a sharp curve. FIG. 15 shows the molecular structure of the terpene glycoside polysaccharide of Arkanka and its structural change upon hydrolysis. FIG. 16 shows the molecular structure of the polypeptide polysaccharide of Ganoderma spores. Both the saponins and the polypeptide polysaccharides of Ganoderma spores have similar structures, and are shown in FIG. Similar characteristics are shown in digestibility. Then, once again, the effect of the terpene glycoside polysaccharide of Arkanka on the human body is considered as follows. Glycoside of terpene glycoside is 1
Discovered by Takemoto in 983, the sugar 40
Although it is 0 times sweeter, it is almost non-caloric and is mostly excreted when ingested. Arkanka (Mo
modicae grosveri swingi
e) is a perennial vine plant of the Cucurbitaceae family. And
It is produced in the Guangxi Autonomous Region of China, but in China, this arhat fruit is listed in the "China Medication Dictionary Guangxi Middle Yakushi" with a taste that is refreshingly sweet and aromatic. Stops thirst and produces no saliva. It calms down, moisturizes the lungs, purifies blood, stops coughing, removes sputum, cools down heat and removes hot air. It lowers blood pressure, cures fecal stool, has effects such as stomachic control, and is clinically used for acute and chronic bronchitis, tonsillitis, gastritis and whooping cough.] And other books have good effect on fever and intestinal upset fever of lung disease, return blood pressure to normal, help digestion, have antipyretic and expectorant effect. It is said that it has a positive effect on the liver and watermelon, restores blood pressure to normal, and is also effective for diabetes. Senescence is caused by mutations in mitochondria in cells, and mitochondria play a role in producing energy from food.However, active oxygen generated in the process of energy generation damages nucleic acids and mutates them. It is the nature of aging that the ability to generate energy decreases. Scavengers (cleaners) that work to remove active oxygen generated in the body that causes this aging are enzymes (such as SOD = superoxide dismutase) made in the body and non-enzymatic vitamins that are taken in from the outside through food Can be considered. In order to improve our health, we need to constantly reduce the amount of active oxygen generated in the body, so we need to take a lot of scavenger substances, so we need to prevent the generation of excessive active oxygen And especially copper,
Minerals such as zinc and manganese are required, and in addition, chlorophyll and flavonoids are required in addition to vitamins C and E, and plants containing green-yellow flavonoids are particularly necessary. This extract of Arhat fruit was added to the source of free radicals and tested.
It was found that each PH radical was eliminated. It has also been confirmed that this suppresses the production of a thiobarbituric acid-reactive substance that is an indicator of cerebral peroxidation in rat cerebral tissues. That is, 40% of the thiobaviruturic acid reaction product was suppressed by the Rakan fruit juice having a concentration of 10%. It also suppressed free radicals. This is shown in FIG. As described above, the terpene glycoside polysaccharide of Arhat fruit has an effect of lowering the active oxygen in the body, while the polypeptide polysaccharide of Reishi spores acts neutrally, but also has an effect of lowering the active oxygen. Yes, it has weak anticancer properties. [FIG.
[7], when terpene glycoside polysaccharides are used, when plants go from the mouth to the intestine via the stomach and enter the intestine at some point from the aerobic bacteria, the effect is [FIG. 17].
Although it is digested more quickly than in the absence of terpenoids, its characteristics make a similar curve, but the presence of terpene glycoside polysaccharides and polypeptide polysaccharides at the same time prevents oxidation and acts to increase anaerobic bacteria. In the action of the decomposed enzyme, highly toxic substances have an action of being discharged outside by the role of a pump. Then, the undissolved colloid and the aqueous solution are vigorously separated in the intestine, thereby facilitating discharge from the intestinal tract. The cause of the decrease in aging is that in young people, the power to hydrolyze this food is strong and the separated water is clear, but in the elderly, saponins, terpene glycoside polysaccharides and polypeptide polysaccharides are added, so that colloid liquids are added. The clarity inside is hastened and acts to prevent aging. The aged intestine has poor elasticity and the intestinal membrane may become thin.In this case, if the membrane is leached out with some colloids not being sufficiently separated, the aging is accelerated and the kidney function is not sufficiently performed. Both insulin and hormones, which cause damage to thyroid, are similar in structure to terpene glycoside polysaccharides and behave similarly. However, in general, terpene glycoside polysaccharides, oligosaccharides and polypeptide polysaccharides have similarities and are excreted as non-caloric from the intestine. The use of flour and root vegetable soup, fermented ginkgo leaves, and fermented okara flavonoids has the effect of increasing higher SOD enzymes. Now, terpene glycoside polysaccharides and polypeptide polysaccharides have the property of reducing toxicity when mixed with toxic molecules. For example, considering the polypeptide polysaccharide of Ganoderma spores, vitamins and inorganic components are mixed in these spores to form spores. [FIG.
The [10] trimethyleneamine thiohistidine carboxylate of [10] is a strongly basic structure which coexists with the polypeptide polysaccharide and actively reacts with the enemy in which spores grow. The reason why this component was made is not clear yet, but it is thought to be to protect itself from external enemies by producing toxic effects due to the production of spores, which are wrapped in a large number of polypeptide polysaccharides. Low toxicity to itself. The spores themselves are less toxic because they prevent the oxidation of trimethyleneamine thiohistidonic acid and release this component slowly from the polysaccharide, but the cancer cells have α-helix, β-sheet and tar of DNA. Conjugates to protein receptors. Then, the DNA of the cancer cells is destroyed. This means that when a small amount of penicillin or streptomycin is added to the spores, an anticancer effect with few side effects can be obtained. This is less toxic in the presence of a large amount of polypeptide polysaccharide, but the combined use of both is effective against resistant bacteria with high toxicity using penicillin alone.
The same applies to the terpene glycoside polysaccharide of Arkanka. If the terpene glycoside polysaccharide is added in a large amount, the side effect of penicillin G is small. The molecular structures of penicillin and cephalosporin C are shown in FIG. When histidine is added to terpene glycoside polysaccharide and chlorella or non-chlorella and flavone are added and pepsin is added to decompose it, thiohistidine forms a long chain and is less toxic. In order to make this long chain, the addition of enzymes, pepsin, trypsin and the glycoside of terpene glycoside of Arhat fruit, etc. forms side chains and reduces toxicity. The trimethyleneamine thiohistidine carboxylate formed during the growth of Reishi spores shown in FIG. 28 has extremely high toxicity, but fortunately, it is difficult to cope with the polypeptide polysaccharide shown in FIG. Its toxicity is suppressed because it is present in large quantities. Since the methyleneamine and thiohistidine carboxylate of [FIG. 20] are less toxic than those to which chrysanthemic acid is bound as in [FIG. 21], they are more effective when used in combination with those of [FIG. 20]. [FIG. 22] shows the molecular structure of saponin. In this molecular structure, saponin has similarity to the terpene glycoside of Arkanka and the polypeptide polysaccharides enveloped in Reishi spores. 17]
It is clear also in. As shown in FIG. 24, those in which chrysanthemic acid and ethylenediamine are bonded to thiohistidine carboxylic acid are more toxic than those in FIGS. 21 and 22.
Generally, the lethal dose in the case of pyrethrin is 80 g, whereas that in FIG. 24 is 40 g. Therefore, the latter has a strong ability to kill bacteria. [FIG. 24] FIG. 24 (b) shows the toxicity of chrysanthemic acid bound to ethylenediamine and thiohistidinecarboxylic acid with an enzyme. [FIG.
5] has a lower toxicity than that of a mixture of athenin, hypoxane and terpene glycoside glycosides alone.
[FIG. 26] shows the molecular structures of histidine and vinylitamine, and [FIG. 27] shows the terpene glycoside glycoside elimination characteristics of active oxygen. It is taken with reduced toxicity by mixing it with terpene glycoside glycosides of Arhat fruit, but requires a combination of enzymes and aging. Squalene is abundantly contained in deep-sea shark oil and also contains vitamin B and vitamin K. Therefore, it is effective to use a small amount of squalene in combination. In general, when taking the dyes eosin and prondozil and examining the excretion time, a 20-year-old boy finishes excretion in 8 hours. Excretion does not end unless time passes,
Terpene glycoside glycosides, Ganoderma spores and saponins were not significantly affected by eosin and prontozil drinking. The figure below shows the molecular structure of penicillin G. Generally, penicillin G is often used. Is the molecular structure of In this penicillin G, by the action of an enzyme Makes cancer more effective If it is made, an anticancer effect will be exerted. Now, [Fig.
9] shows the three-dimensional structure of blue mold (Penicillium). FIG. 30 shows the structure of the bacterial cell wall. As can be seen from this figure, this penicillin has a five-membered thiazolidine ring and a four-membered β-lactam ring and is condensed. And penicillin is made from the amino acids cysteine and valine. So, bacteria must survive under harsh conditions, so a robust cell wall is needed. Since this cell wall is not present in animal cells and is useful in exhibiting selective toxicity, it is a good attack control for antimicrobial agents and forms a network of peptide glycine that forms the cell wall.
And one of them is to convert NP to thioglucosamine (NAG)
And N-acetylmuramic acid (NAM). This chemical structure is shown in FIG. This sugar is long connected sideways. FIG. 32 shows the structure of the bacterial cell wall. NAM produces peptide glycine and DP alanine. Further, the enzyme is a transpeptidase (DD peptidase) which is connected to the bond between the sugars in the vertical direction and forms a network structure as a whole to reinforce the wall. As shown in FIG. 32, this enzyme connects between P-Ala and the adjacent Gly in the peptide containing under NAM. If you think about this a little now [Fig. 33]
The second Ala from the end is caught by the enzyme, and the bond connecting the second and first Ala is broken. Gly of the adjacent peptide chain binds to the cut portion. The part sewn by the enzyme moves away from the enzyme. On the other hand, polypeptides can also be cleaved at the β-lactam ring of penicillin. However, β-
The lactam ring is cyclic, so even if the peptide bond breaks, the molecule remains attached to the enzyme without being found and separated.
Therefore, the remaining portions are combined to show the Gly of the next strand.
Block this enzyme without bringing it in close proximity. Since the osmotic pressure of the cells, which cannot be strengthened by the mesh in the peptidoglycan and becomes full of gaps, is high, the cytoplasm is pushed out from the gaps and the bacterial cells are destroyed. Penicillin has a four-membered β-lactam ring, and cephalosporin is an antibacterial substance having this β-lactam ring and is known to have basically the same action as penicillin. or,
The chemical structure of the compound cephalosporin C is shown in FIG.
4]. The cephalosporin skeleton is also synthesized in bacteria using the amino acids cysteine and valine. Although cephalosporin C itself is actually weak in toxicity but weak in antibacterial action, it is a compound with a low shadow as an antibacterial compound. Next, β like penicillin or cephalosporin
-An antibacterial agent having a lactam ring is referred to as a β-lactam-based agent. Also, DD peptidase taken from a kind of bacteria called actinomycetes R61 having an antibacterial effect called cephataoxime has been successfully captured by X-ray analysis in which this cephataoxime inhibits. FIG. 35 shows the main structure of cefarosporin. And many effective antimicrobial agents are made from the cephalosporin skeleton and are currently in clinical use. Β- like penicillin and cellopharosporin
Antibacterial agents having a lactam ring are called β-lactam-based agents. X-ray analysis shows the inhibition of cefataxime on DD peptidase from a species of bacteria called actinomycete R61 (FIG. 34). FIG. 35 shows the main structure of lactoferrin. This D-
Cephataxime S62 which binds to D peptidase is shown as (B) in FIG.
(A) shows the spore trimethyleneamine thiohistidinecarboxylate. (FIG. 37B)
Shows a description of thiohistidine carboxylic acid trimethyleneamine ester which interferes with the original function of DD peptidase. FIG. 39 shows the main structure of cefataxime bound to DD peptidase. [FIG.
0] indicates the main structure of lactoferrin, and the large gray circles in the figure indicate iron ions. This four-membered β-lactam ring has two-membered ring,
It has high antibacterial properties and is coated with this eye dye to prevent floor displacement. When this is used in combination with saponin, the effect is exhibited even when the amount is small when taken. FIG. 37 shows the molecular structure of the azo dye, the sulfur dye and the phosphoric acid compound. These are control agents considered as antibacterial agents against resistant bacteria, ie, methicillin-resistant Staphylococcus aureus (MRSA), but because of their high toxicity, buffers need to be developed. In the past, we have taken countermeasures against scab in Hokkaido, but the cause of this scab is a disease caused by abnormal occurrence of streptomycin. When this happens, all of the tea, carrot and kobo are blackened and rot. To prevent this, chitosan was applied to the soil to prevent it, but this is also the effect of continuous cropping and embeds highly toxic amine groups in chitosan. Most of the toxic amine groups do not go outside in the blocked chitosan membrane, so the streptomycin enzyme cannivores to degrade carbohydrates in the body and self-destruct. As an aside, it is necessary to use a azo dye or a sulfur dye which has a large number of OH groups which weaken the dyeing property by mixing saponin, arhat fruit, hormones, polysaccharides and the like. The parakeet made by fermenting the eyes in the dye is less toxic and has a higher potential for bacterial antibacterial activity. When considering basic dyes and sulfur dyes, basic dyes dissolve in alkalis and sulfur dyes dissolve in acids, so when these basic dyes and sulfur dyes are mixed in minute amounts and come into contact with bacterial cells, the carboxylic acid Since the sulfur dye is dissolved in the group and the basic dye is not dissolved, only the sulfur dye remains as it flows. However, when polysaccharides or sugars enter the dye solution in an aqueous solution state in the bacterial cells, coloring of the sulfur dye becomes difficult even if acidic, if hydrogen bonding is performed via water molecules. In the base-rich alkaline domain of the bacterial cells, the basic dye dissolves into the solution and combines with the free carboxylic acids of the cells to color. This also results in poor binding when sugar solutions are present. When these dye solutions completely occupy and color the cells, the activity of the cells is extremely high, and therefore, as in rocket dyeing, When a substance which rotates in a hydrophobic system is present, that is, when colored, this portion does not color the dye even in the presence of an acid group or an alkali group. In particular, when menthol, menthol or pyrethroid are used in combination, the dye cannot enter the receptor for DD peptase, and when the sugar enters the receptor first, the dye molecules that enter the receptor later form hydrogen bonds, so the coloring property is weak. Become. In the case of penicillin G, the portion that cannot be accommodated in the receptor is cut, so that the portion that goes out of the receptor is cleaved, and the effect is weakened. Becomes intense and creates a tendency to jump out of the receptor. Thus, in order to reduce toxicity by successfully combining a basic dye and a sulfur dye, the coloring of the dye becomes difficult if catechinic acid or tannic acid is present in combination with saponin or polysaccharide, and the water often flows into water. Become. However, if a part to be colored is made in advance, toxicity is constituted by the fixed part, so that dyes will be useful in the future development of anticancer drugs. However, the combined use of penicillin G and Reishi spores is less toxic than taking penicillin G alone by taking penicillin G alone, so that the addition of Arhat fruit, saponin polysaccharide, or citrus powder is more safe. And a phosphoric acid compound also obtains a good result. Sulfur dyes and azo dyes, especially indigo dyes, are produced by fermenting natural eyes. It is used together because it is suppressed. DOA includes hematoxylin as a dye, and pepsin and other enzymatically decomposed products of these with the terpene glycoside polysaccharides and Reishi spores of Arkanka are less toxic. Lactoferrin digested with a digestive enzyme in this way has an antimicrobial property with a peptide having a molecular weight of 3000 in which amino acids are arranged in a range of 25 to 2.6, but the combined use of Ganoderma lucidum enhances the effect of lactoferrin. Although the antibacterial property of penicillin has been described earlier, penicillin and thiohistidine carboxylic acid trimethyleneamide ester in Ganoderma spores have a structure similar to that of penicillin.
The three-membered thiazolidine and thiohistidine form the same five-membered ring, and the four-membered ring of penicillin (β-lactam) is absent in Reishi spores. Penicillin, which interferes with the original function of DD peptidase in [FIG. 33] and the function thereof, is connected to DD peptidase in carboxylate in reishi spores as shown in [FIG. 38]. The trimethylene group of trimethyleneamine is always rotating, so it is on the upper surface, and the second ALa from the end is captured by the enzyme.
The bond connecting the first and the first ALa is broken. When suturing with an enzyme that bonds GLY of the adjacent peptide chain to the cut portion is completed, the sewn portion is separated from the enzyme. However, the β-lactam ring of penicillin has a peptide bond, but if revolving vigorously in Reishi spores, the whole trimethyleneamine rises and carboxylic acid binds to DD peptidase. Without keeping the GLy of the chains closer, trimethyleneamine is more likely to be decomposed by the action of enzymes. Then, the bacterial cells are destroyed. This reishi spore reacts a little mildly in toxicity because it has less entanglement like penicillin because it has a closer molecular bond than penicillin, but it easily enters bacteria. Therefore, as a β-lactam ring of penicillin, a reishi spore is prepared by diluting thiointagigo corresponding to the β-lactam ring in water with a molecular structure of trimethyleneamine thiacystin carboxylate [FIG. The dried and dried mixture was mixed with Ganoderma spores, and the mixture of terpene glycoside glycosides was used. The antibacterial activity was increased as in the case of the β-lactam ring. This thioinchigo has a toxic effect even when used alone with the inchigo, and has antibacterial properties against Staphylococcus aureus, Staphylococcus and Escherichia coli. The Inchigo used was an eyeball made by fermentation from a natural eye of a plant, further fermented, mixed with pepsin, and allowed to stand. D by penicillin
FIG. 3 is an enlarged view of FIG. 34 in which cefataxime binding to -D peptidase binds and interferes with the function of the enzyme.
When [5] is replaced with thiohistidinecarboxylic acid trimethyleneamine ester of Reishi spores, it becomes as shown in A of [FIG. 36]. To compare this with penicillin, β was viewed side by side. As shown in A of FIG. 36, the terminal of the short Ganoderma spore is thought to have a trimethylene group oriented in the opposite direction to penicillin from the molecular sequence. Therefore, there is little entanglement with DD peptidase. Next, the molecular structure of pyrethroid shown in [FIG. 18] is shown. Since this is rich in chrysanthemic acid ester, it is mixed with steroid saponin or terpene glycoside of Reishi spore and mixed with liver oil containing vitamin 6 vitamin 12 Taking the mixture is effective for lung cancer. Pyrethrone, which is similar to the 5-membered ring of thiohistidine of Reishi spores, is bound to chrysanthemic acid. When this is mixed with Reishi spores, the immediate effect increases, and the medical treatment time is as fast as 10 days. The pyrethroids of which chrysanthemic acid is bound to ethylene-amine to form a pyrethrone five-membered ring are more toxic, and are twice as toxic to the pyrethroids of FIG. 18 as antibacterial. This does not bind to the DD peptidase and creates a lid on the top of the receiver. B in [FIG. 24] is a compound in which the 5-membered ring of thiohistidine is bonded to chrysanthemic acid, and is highly toxic. Now, Ganoderma spores have an anticancer effect on histidine carboxylic acid trimethylamine ester. In addition to this component, there are a large number of terpene glycoside glycosides, polypeptide steroid saponins, and other polypeptide glycosides.
The terpene glycoside glycosides of Arkanka added to this are shown in [FIG. 14] and [FIG. 15], and in [FIG. 16], “-” indicates the molecular structure of the polypeptide steroid saponin and the polypeptide polysaccharide contained in Reishi spores. (10) (1
1) is a structural diagram of the thiohistidine carboxylic acid trimethyleneamine ester as an antibacterial agent. When the saponin, pineapple root saponin and steroid saponin shown in [Fig. 8% aerobic bacteria and 20% anaerobic bacteria in the aquarium to test for vegetables, meat, and marine products,
FIG. 27 shows the result of measurement of the decomposition rate. Both aerobic and anaerobic bacteria degrade slowly and those containing saponin degrade quickly, as described above. Most of this saponin is excreted without being absorbed from the intestine, but when it is mixed with liver oil, some of it is absorbed along with vitamins E and K when it is aged. Add pyrethroid or menthol to this. It may enter when dissolving pyrethroid in liver oil, especially when drinking alcohol. In general, insulin similar to saponin is produced in the body and may diffuse into capillaries so as to remove sugar in blood. When saponins, oligosaccharides, terpene glycoside glycosides, and polypeptide steroid saponin sugars are decomposed by enzymes, they are carbonized by dehydrogenation and excreted, and most of them are excreted directly from the body by defecation. Softens toxicity. In the bacterial cell wall, the space between NAG and NAM is unstable. In particular, bacteria with high mobility require a stable molecular structure, and the water is always stabilized by pinching water as a cushion material. The following molecular structure diagram shows the structure of the cell wall. 31] shows a structure by X-ray analysis. Six molecules of water are sandwiched between the bacterial cell wall structures. In the case of cancer, the middle 6 molecular water is 4
When it is changed to molecular water, a gap is formed between NAG and NAM, and abnormalities occur. In a young cell in which the water molecule in the cell is activated, the water molecule has a large amount of six molecular water, but the cancer patient has a large amount of four molecular water. This is because when bacterial cells also change to four-molecule water due to a change in the cell water of the human body, the molecular structure of water in the bacterial cells also changes. X-ray analysis of water is not possible, but in the past, Kim published the structure of water, and it became clear that the water molecular structure of normal cells of people with cancer changed. Considering how bacteria defend against counterattacks, they are very active in dividing cells, especially where they are suitable for growth, such as the human body. Cell division progresses by copying genes, but mistakes can occur in the course of making too many copies, which are not always perfect. It happens to be resistant to the antimicrobial agent in this mistake, but when it appears it may survive and multiply. The mistake in this copy is called a mutation.
It is a tactic that does not give bacteria a chance to survive due to mutation by administering antibacterial agents continuously for a year, but mutations do not give the bacteria a chance to survive. Gives a chance. The first drug is useless for bacteria that have once survived the drug. The bacterium is at least armed with drugs. Of course, mutations are not only drugs, but bacteria continue to proliferate without doing anything. Fortunately, the number of bacteria whose properties change due to mutation is extremely small at first, but bacteria infest us, but some organisms infest them. The bacteriophage watches the bacteria and, unfortunately, scatters the genes (plasmids) associated with this resistance one after another. As a result, many previously unresistant bacteria become resistant. Antibiotics are now being applied not only to humans, but also to livestock and farmed fish, where surviving operations of bacteria exposed to the antimicrobials result in bacteria that are worse for humans. For example, nosocomial infections, which have become a bacterial problem, are one of the patients and doctors, for example. But,
It's also a great place for them to be resistant. Now, what exactly is bacterial resistance?
Considering the sulfa drug, if the substance B becomes insufficient from the substance A, the bacteria will increase the amount of the raw material A and secure the required amount of B. This is excellent resistance. Here, as another example, considering the resistance to penicillin, Staphylococcus aureus, in which penicillin G does not work, has become a problem since the 1960s. Already during this period, the majority of the Staphylococcus aureus infections in hospitals were resistant to penicillin. Examination of the resistant bacteria revealed that they had the enzyme β-lactamase. This enzyme converts penicillin

FIG. 46 shows an excellent disassembly as in (1). Once this enzyme is obtained by bacteria, no matter how much penicillin is used, bacteria will cut penicillin. In order for the β-lactamase ring to be cleaved by the β-lactamase, it must first be linked to this enzyme from the β-lactamase ring in order to reach the next step for the bacterial so-called king. It is only necessary that the -lactam ring cannot bind to the enzyme. We believe that if there is a limit on the size of the concave part on the enzyme to which the β-lactam ring is attached, a large substituent will prevent it from being attached thereto. [FIG. 46] (2)) For that reason, trimethyleneamine thiohistidine carboxylate of Ganoderma spores having a small molecular sequence and no β-lactam ring is effective against this resistant bacterium. Olive powder was used for strengthening. This olive powder contains terpene glycoside glycoside glycosides, saponin, vitamins CB ₁ B ₂ B ₆ B ₁₂ and nitro compound β-pinene, and organic acids of folate sugar.
Since this nitro compound has antibacterial properties like picuric acid, has a vasodilating effect and has an effect of killing S. aureus and Escherichia coli, the present application has prevented the formation of resistant bacteria by this . Now back to the beginning, the number of bacteria whose properties change due to mutation is extremely small at first, but some organisms infest bacteria but others infest bacteria. It was a parasite such as a bacteriophage. Therefore, the β-lactam ring, in which an organic chemist has begun work to purchase the chemical structure of penicillin, is a part on which penicillin acts, so we proceed with a policy of not touching this part. A compound with this principle and a methicillin [FIG. 42] in which two bulky substituents —OCH ₃ are attached to the benzene ring of penicillin G are produced. This compound saved the tolerable situation as intended. This methicillin is still used as an effective antibacterial agent against resistant staphylococci. However, since this methicillin is weak against gastric acid and cannot be used as a oral preparation, a resistant staphylococcal penicillin which can be further administered and can be taken internally like flocroosacillin (FIG. 42) is currently used. The effectiveness of penicillin for these resistance measures is not so high for bacteria that are not resistant, but it is extremely important to select penicillin based on whether or not the currently infected bacteria are resistant. In the case of MRSA, which is a serious problem among bacteria in hospital-acquired infections, the above-mentioned methylesiline does not work. The bacterium itself is perfectly fine in weak and healthy people, but when it infects people with weak immune ties, such as the elderly, the sick, those without physical strength, and those who have just undergone a major surgery, Serious consequences due to the ineffectiveness of antimicrobial agents. I am weak in every world, but if I take advantage of the weaknesses of others, it will grow forever.
Although research on antibacterial agents against RSA has not progressed much, antibiotics other than penicillin, such as alverkacin and vicomycin, are currently used. When the molecular mechanism of resistance becomes clearer, the countermeasures will be taken concretely. Beta-lactamases destroy the beta-lactam ring as previously found and waste drug efficacy. Therefore, if the action of β-lactamase is contained, penicillin should be effective again. Then, Kelly succeeded in X-ray analysis of β-lactamase in 1986 [FIG. 47], but the main structure of this β-lactamase was very similar to the main structure of DD peptidase which is the original partner to which penicillin works. It's similar to. This is because both enzymes recognize penicillin. This means that squares do not fit in molds made for spherical ones, but they do fit in spherical ones. In this figure, a drug that interferes with the function of β-lactamase is bound. A tactic of fighting resistant bacteria by administering penicillin while suppressing the action of β-lactamase with such drugs is actually used. Research on the main structure of β-lactamase has continued to find one drug that does both, but there is currently no effort. However, as in the present invention, the generation of β-lactamase is not started in the thiohistidine carboxylate trimethyleneamine ester of Ganoderma spores. Shiba spores alone do not cause the adverse effects of penicillin. However, when this penicillin G is used in combination with a terpene glycoside glycoside, saponin, steroid saponin, or insulin, the adverse effects of the side effects are reduced, and the thiohistidine carboxylic acid trimethyleneamine ester of Reishi spores has β
-The size of a lactamase container is large enough to easily fit into it, and β-lactamase, like penicillin,
The lactam ring is broken and there is no need to enter the container (β-lactamase). In particular, impregnation of tofu with a fermented intigo that resembles a β-lactam ring results in the penicillin β-lactam ring.
It has an antibacterial property equivalent to a lactam ring and exists in a state of being cut from the beginning. The antibacterial properties are exhibited even if the toxicity is reduced by the enzyme. Here, considering the effect of using non-chlorella, that is, spiral algae,
Like Chlorella, it is a water algae that has a lot of chlorophyll, a lot of folic acid, a lot of essential amino acids and minerals. This has the effect of proliferating immune antibodies and increasing red blood cells. In particular, the reason why folic acid-rich additives are added is that folic acid plays an important role and is a kind of vitamin and is essential for life activity.
This folic acid is also a raw material for producing tetrahydrofolic acid, which is shown in FIG. This tetrohydrofolate leads to nucleic acid synthesis, and sulfa drugs do not kill bacterial cells directly, but rather prevent the cells from dividing and spreading. Therefore, while preventing it, it restores human strength and destroys bacteria with its own healing power. Some antibacterial substances have a bactericidal and bacteriostatic action, but general sulfa drugs clearly have a bacteriostatic action, and penicillin has a bactericidal action. Therefore, penicillin cannot substitute for the action of sulfa drugs. There is also a reason why sulfa drugs are difficult to obtain antibacterial substances. Sulfites, such as pronsil, are metabolized as soon as they enter the human body and are converted to a compound called sulfamine [Figure 42]. In fact, a compound exhibiting an antibacterial effect is a compound in which paraaminobenzoic acid is usually used as a raw material when folic acid is synthesized in bacteria as shown by this sulfamine [FIG. 43]. The chemical structure is very similar to para-aminobenzoic acid. This enzyme mistakenly incorporates the sulfa drug as a raw material. As a result, the original raw material, para-aminobenzoic acid, is no longer bound to the enzyme, so if folic acid can no longer be produced, bacteria will not be able to produce folic acid, and will mistakenly believe that the amount of para-aminobenzoic acid will be reduced. It will start to increase production. Therefore, if this is increased, the folic acid necessary for the survival of the bacteria is secured. The resistance of the surviving bacteria to this sulfa drug. This is called bacterial resistance to the drug. When this resistance appears, the dosage of sulfa drugs must be increased. Folic acid is a necessary vitamin for bacteria but also for humans.
In this way, sulfa drugs have succeeded in selectively killing bacteria by taking advantage of the difference in the mechanism of metabolism of human and bacteria against folic acid. It is considered that the sulfa drug interrupts the site of the enzyme to which para-aminobenzoic acid binds as shown in FIG. 45, and interferes with the synthesis of folate. At that time, it is considered that the amino group in the sulfa drug forms a hydrogen bond with the amino acid of the enzyme, the benzene ring is likely to have an interaction due to van der Waals force, and the sulfone group has a hydrogen bond or an electrostatic interaction. In this way, the sulfa drug exerts its drug action without easily leaving the enzyme because it is firmly bound to the enzyme with several hands. In the future, even if the sulfa drug is used to reduce the weight according to the flow of FIG. 50, the result will be a molecule completely different from folic acid, and this is a regret for bacteria. Given the strengths of this sulfa drug, there is no doubt that it will have valuable strength in the battle between humans and bacteria. Now, the methyleneamine thiohistidinecarboxylate of Reishi spores has the molecular structure shown in FIG. 20.
[FIG. 24] As shown in (b), ethylene diamine is bonded to thiohistidine carboxylic acid, and further, a long molecular structure in which chrysanthemic acid and an amine of ethylene diamine are bonded cannot be accommodated in a DD peptidase container. The lid is put on the upper surface of the peptide, and it is difficult to bond with the peptide chain. Toxicity is more toxic than Reishi spores. And as shown in (a) of FIG. 24, pyrethronin-bound molecules also have long molecules and do not bind because they do not enter DD peptidase containers, but are more toxic than pyrethrin. The enzyme used is papaya enzyme, wood mushroom enzyme, trichodema fungus enzyme, pepsin, etc.The enzyme that decomposes protein is winter summer grass, but wood mushroom agaricus, shiitake mushroom, Enoki mushrooms,
Some mushrooms of matsutake fungi have tyfuzolidine with a five-membered ring in addition to the enzyme, and many are antibacterial, including terpene glycoside glycosides and saponins, but the strongest proteinase is beef fly. Digestive enzymes. It has 70 times the proteolytic power of pepsin. The reason for this addition is to reduce toxicity and enhance antibacterial properties. When used together with wood jellyfish, it has the power to clinically block lung cancer perforation in lung cancer patients. [FIG. 28] is a diagram of PT. No. 5,346,890 is the molecular structure of the antibacterial agent of Mr. Yoshihide Hagiwara, which is a sugar that has a regulating function to loosen the bond between the amino acid group and the carboxylic acid group of the protein. Adjustments are being made. FIG. 48 shows the molecular structure of streptomycin, and FIG. 49 shows adenine (A), thymine (T), guanine (G), and cytosine (C).
1 shows the molecular structure of Recently, lactocreatin (see below) cisplatin as a cancer treatment Lactoferrin is used as a cleaning agent when free carboxylic acids and free amino acids of sometimes wasted parts are released because metal complex salts of iron citrate and calcium amino acid are used to combine from amino acids to form huge proteins. Work as Although lactoferrin in FIG. 40 exists in a round inverted form, these are present as iron hydroxides, which move hand in hand with water and condensed water, and if they happen to come close to the amino acid, bind to the amino group to form the amino acid. Becomes iron. Alternatively, it is presumed that it condenses with a nearby carboxylic acid and exists as an iron carboxylate complex. At this time [FIG. 28]
When the molecule OH group approaches, the released unnecessary amino group or carboxylic acid group is delayed in the bond in a state of being far away. It seems that the buffer effect is high by doing in this way. Thus, the feature of the present invention is to extract the components of the same silicate plant, bamboo and bamboo grass, impregnate white rice, old rice, old rice, and foreign rice, dry them, and maintain the freshness of green rice as a health food and It was developed for the purpose of developing healthy nigiri rice, bread, udon, buckwheat, tofu, sausage, ice cream, confectionery, health drinks, health sticks, and anticancer drugs. The main reason for this is that many patients die from the fact that their hair disappears due to the side effects of the medicine, they do not accept food, and they often recur after surgery for about five years. In particular, air pollution, water pollution, food preservatives are likely to produce more carcinogens, and were developed for the reason that daily health care would not reduce the number of cancer patients at all, especially The development of resistant bacteria that cannot be cured by penicillin G alone is still a major problem in the difficulty of treating cancer. However, it is important for long-lasting health that cancer cells are caused by the same mutations as normal cells, and it is important to establish long-term prevention. The reason is that cancer is more likely to occur over a long period of time, and it is important for elderly people without physical resistance to take regular health care. Is crucial in terms of time and quantity. For that purpose, it is necessary to devise a condition that can be taken by anyone at any time like side effects of Toyama, without side effects.
Especially in daily meals, we believe that if we can maintain good health with health food, we will be more happy. However, many cancer treatments are difficult to drink and have side effects and have safety problems. To solve these problems, a Chinese medicine mainly composed of Ganoderma spores is premixed in food and meals without resistance are taken. When the recuperation is mixed with other foods, such as confectionery, bread, udon, buckwheat, ice cream, kamaboko, sake or drink, feed, and eats a small amount, the result is similar to long-term recuperation. However, there are many advantages that do not cause late cancer, and in order to improve the effect immediately, it is possible to achieve the purpose by making a separate anticancer material.
% Of cancer patients are cured. A similar effect is seen in laryngeal cancer, lymph cancer, bladder cancer, maxillary cancer, and tongue cancer other than lung cancer. It is also useful for treating cancer-resistant bacteria. The features of the present invention are mainly the Chinese herbal medicine Reishi spores and the non-chlorella (helical algae), chlorella, blue seaweed and catechin to steroid saponins taken from pineapple root to amachazur saponin which has saponin quality of rice flour. A health food having an anticancer effect is to be prepared using a herbal medicine obtained by adding pyrethroid, stevia tea powder, and crocodile to a mixture of a large amount of tea flour, a protease, an enzyme, Aspergillus, and the like. Therefore, I would like to explain why this anticancer effect is achieved. For that reason, let's first consider penicillin G. In 1877, at the Pasteur Institute, he discovered that there were by-products that inhibited the growth of bacteria when mold was made.
Fleming found a substance that strongly inhibited bacteria in the culture medium of blue mold in 1980, and found that it had low toxicity to the human body. However, a stable substance was not obtained. Years later, Fleury and Chain were made using freeze-drying methods. This therapeutic trial began in 1941, and the chemical structure of penicillin was elucidated around 1964 by Ms. Dorsey Bonkin. [FIG. 43] shows the main structure of penicillin G. The structure of penicillin joins a five-membered thiazolidine and a four-membered β-lactam, and they are bonded to each other. General students initially expected a six-membered benzene ring. Was surprised that it was a mistake.
It is said that 80% of the water occupies the human body composition. A structure that runs stably and parallel to the movement between fluids always flows parallel to the flow of water. Downward, the other side rises. And considering the case of making a single crystal like naphthalene, this penicillin, which makes a large crystal with a benzene ring, is made from cysteine and valine, which are the enoic acids in blue mold, and overcomes other bacteria and enzymes of the blue mold. A powerful weapon to survive. How penicillin kills other bacteria requires the bacteria to survive in harsh conditions, which requires its robust cell walls. Its cell wall has something that animal cells do not have, and it has a self-selective toxicity because it is a nice and sophisticated target of antibacterial agents.
Generally, this cell wall has a structure as shown in FIG. 30 and is mainly made of peptidoglycan, which consists of a peptide as a sugar. The sugar is N-acetylglycosamine (NAG) and N-acetylmuramic acid (NAM), which is shown in FIG. 31. This is connected sideways as in [FIG. 30] to make up the outer wall of the cell wall. In other words, in NAM, peptides are linked vertically and the wall is weak as it is, so that D of glycine and D-alanine is not a misprint, and the amino acids that make us are all L-type, but some bacteria have this type of Many of them make D-type amino acids. These are connected to each other and connected perpendicularly to the connection between the sugars, thereby forming a network structure as a whole, and firmly reinforcing the wall so that the contents in the cells do not leak out. This worker is transpeptidase (DD peptidase). [FIG.
DAL of the peptide chain attached under NAM as in [2]
This enzyme connects between D-ALa, which is the second from the terminal part called a-D-AL, and GLy of the squad. Looking at this a little now [FIG. 33], the second ALa from the end is captured by the enzyme and the bond connecting the second and first ALa is broken. GLy of the adjacent peptide chain binds to the cut portion. When the suturing with the enzyme is completed, the sewn portion moves away from the enzyme. On the other hand, since the penicillin β-lactam ring has a peptide bond, this enzyme can also cleave this peptide.
However, since there is a peptide bond in the β-lactam ring,
Get away from this enzyme. Also, since the β-lactam ring of penicillin has a peptide bond, this enzyme can also cleave this peptide, but since the β-lactam ring has a peptide bond, this enzyme can also cleave this peptide. However, since the β-lactam ring is cyclic, even if the peptide bond is broken, the molecule remains bound to the enzyme without splitting into two. Therefore, the remaining portion does not disturb the adjacent chain GLy. That is, it interferes with the function of this enzyme. As a result, the mesh in the peptidoglycan cannot be reinforced, and gaps are formed. Since the osmotic pressure in the cell is high, the cytoplasm is pushed out from this gap, and the bacterial cell is destroyed. Penicillin has a four-membered β-lactam ring, and cephalosporin (FIG. 42) is an antibacterial substance having this β-lactam ring and has basically the same action as penicillin. This compound, cephalosporin C, took 10 years to determine its chemical structure, as did penicillin, which was found in a fungus found in the sewers of Sardinia in 1948.
Discovered in 961. It was revealed by X-ray analysis by Ms. Hodgkin that this structure was as shown in FIG. FIG. 44 is very similar to penicillin, but with a 6-membered dihydrothiazine ring on the β-lactam ring. Although the six-membered ring has been bonded, the compound has been stabilized to a large extent, but still has high reactivity. The skeleton of cephalosporin is also synthesized in bacteria using the amino acids cysteine and valine as in penicillin. In addition, cephalosporin C itself was an antibacterial compound although it was actually less toxic. This is effective against bacteria that penicillin does not work, and it is possible to make various compounds starting from this compound by chemical synthesis, so many effective antibacterial agents are formed on the cephalosporin skeleton. It is still widely used today. An antibacterial agent having a β-lactam ring like penicillin or cephalosporin is called a β-lactam-based agent. In the 1980's, cephalosporin showed an antibacterial agent called cephataxin [Fig. 42], but showed strong antibacterial activity against resistant bacteria.
The cephataxime inhibited DD peptidase from a kind of bacteria called X-ray analysis. [Fig. 34] The structure of this enzyme consists of two major parts. The upper part of the molecule is in the form of an α-helix, and the lower part is an anti-parallel β-sheet in which both sides are surrounded by helices. The part where cefataxime is bound at the center of the figure is enlarged to [FIG. 35]. Serine 62 is truncated on the side of the β-lactam ring (already cleaved by the enzyme), which is indicated by the DH shown on the enzyme side in the structural diagram [FIG. 33].
The part where the group is exposed and bonded is approximately a positively charged region. [FIG. 29] shows the structure of cefataxime itself bound to the enzyme. Compared with the structure of cephalosporin C, especially for the β-lactam ring, the two are clearly different. However, if cefataxime binds to DD peptidase, the β-lactam ring of cephataxime is cleaved as described above. Should be. The results of the X-ray analysis capture the situation brilliantly. Cefataoxime then binds to the enzyme, interfering with the synthesis of peptidoglycan and killing bacteria. The mechanism at the molecular level was clearly shown by X-ray analysis. And Cefataxim is half-disassembled himself and savagely hates and plays a mission to destroy the shield without leaving the center of the defense mechanism of Pacteria. Penicillin with β-lactam may be considered to interfere with DD peptidase in exactly the same way.

[Effect of the present invention] Reishi spores with high anticancer effect currently cost 1,000 yen per gram, but the production cost is inevitably high because it requires a large place, a lot of manpower, and a large greenhouse. . In order to achieve the same effect by saving this, when mixing saponin of ginseng and terpene glycoside glycoside of Arhat fruit has the effect of increasing antioxidant properties, it is necessary to eliminate active oxygen, Scavenger materials are needed to eliminate oxygen. To deal with this, non-chlorella, chlorella, fermented okara powder, fermented tea powder,
It is necessary to add citrus flour, fermented ginkgo biloba, desalted miso and soy sauce powder to increase immune antibodies. Further, it is necessary to increase the immediate effect by adding pyrethroid or vanillin which further enhances the anticancer effect. This is because cancer does not occur overnight, and is often caused by long-term disability.If cancer develops, it is often too late. Prevention of production and coexistence with good tumors. Therefore, when the present invention is added to bread, udon, buckwheat, confectionery, milk, dairy products, sausage and kamaboko, which are eaten on a daily basis, and when added as feed for livestock and farmed fish, the mortality of livestock and farmed fish is It is reduced. or,
White rice, which is a normal diet, especially old-age rice and foreign rice, is coughed with an aqueous extract of bamboo and bamboo, and dried green rice, yellow-green rice, and brown rice maintain their freshness, and have improved flavor and nutritional value. High, antioxidant S
Since the food that enhances the OD action is obtained, the nigiri rice made from this is processed into nigiri rice with good nutritional value and balance, and when it is eaten regularly, it has the effect of preventing cancer and increasing immune antibodies, Its application is wide as not only health food but also beverage and feed.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] Brief description of drawings

[Correction method] Change

[Correction contents]

[Brief description of the drawings]

Fig. 1 Green rice processing process diagram

[Fig. 2] Process diagram of substitute laver processing and nigiri rice processing

Fig. 3 Oblique front view of green rice nigiri rice

Fig. 4 Oblique front view of wrapped triangular rice

FIG. 5 is a front view of a substitute laver film.

FIG. 6 is a front view of a food bag with a furikake addition.

FIG. 7

FIG. 6 is a side view showing a tea bowl and a flicker container of the surface flicker food additive of the flicker health food product of FIG.

FIG. 8 is a side view of an ice cream container.

FIG. 9 is a side view of the dry sausage.

FIG. 10 is a side view of a baking pan.

FIG. 11 is an oblique front view of oyster mochi

FIG. 12 is an oblique front view of a dry pan for storage.

FIG. 13 is a side view of a drink container.

FIG. 14 is a molecular structural diagram of the change of Arhat fruit

FIG. 15 is a molecular structural diagram of the change of Arhat fruit

FIG. 16: Molecular structure of Reishi spore polypeptide polysaccharide

FIG. 17: Characteristics of digestibility and time

FIG. 18 is a molecular structural diagram of pyrethrin

FIG. 19 is a molecular structure diagram of Stevia.

FIG. 20 is a molecular structural diagram of thiohistidinecarboxylic acid trimethyleneamine ester.

FIG. 21 is a diagram showing the molecular structure of thiohistidine carboxylate

FIG. 22: Molecular structure of saponin

FIG. 23: Characteristics of lung cancer cure rate and time

FIG. 24 is a molecular structural diagram of pyrethroid.

FIG. 25: Molecular structure of histidines

FIG. 26: Molecular structure of various additives

FIG. 27: Characteristics of active oxygen suppression of Arhat fruit

FIG. 28: Molecular structure of a synthetic new drug

FIG. 29. Molecular structure of cefataxime bound to DD peptidase

FIG. 30: Structure of bacterial cell wall

FIG. 31 is a structural diagram of a bacterial cell wall.

FIG. 32 is a structural diagram of a bacterial cell wall.

FIG. 33 is an illustration of penicillin that interferes with the action of DD peptidase

FIG. 34 is an illustration of cefataxime binding to DD peptidase

FIG. 35 is an explanatory diagram of cefataxime binding to DD peptidase

FIG. 36: Illustration of Reishi spores and cefataxime

FIG. 37: Molecular structure of azo dye, sulfur dye and phosphoric acid compound

FIG. 38 is an explanatory diagram of thiohistidinecarboxylic acid trimethyleneamine ester

FIG. 39 is a diagram showing the molecular structure of cefataxime in which the β-lactam ring has been cleaved.

FIG. 40 is a diagram showing the molecular structure of lactoferrin

FIG. 41. Composition table of Tanashichi

FIG. 42 is a molecular structural diagram of penicillin

FIG. 43 is a molecular structural diagram of penicillin G.

FIG. 44 is a diagram showing the three-dimensional structure of cephalosporin C

FIG. 45: Metabolic diagram of nucleic acids and amino acids

FIG. 46: Exploded view of penicillin by lactamase

FIG. 47 is a diagram showing the main structure of lactamase

FIG. 48 is a molecular structural diagram of streptomycin.

FIG. 49: Hydrogen condensation diagram of wadenine, thymine, guanine and cytosine

[Procedure amendment]

[Submission Date] January 21, 2002 (2002.1.2
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction contents]

[Document Name] Statement

Title of the Invention Healthy green rice processing, health processed foods, beverages and feeds, and combined anticancer agents

[Claims]

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[Industrial applications] Many government-purchased rice stocks increase year by year, new rice becomes old rice, and a large number of remaining old rice are in stock. Keeping the price as a high value-added old-fashioned rice will prevent tax reduction and also help develop new business. In particular, the demand for nigiri rice is the best-selling product because of its simplicity and low cost, but there is a shortage of vitamins and other nutrients due to its nutritional balance. Volumes have become scarce due to pollution and growing demand. Therefore, there is an urgent need to develop a non-chlorella as a substitute for this nori with a balance of novelty and nutrition. To process it into thin paper like laver, it is based on starch syrup intermediate containing enzymatic degradation, and to it is added green seaweed, seaweed laver, non-chlorella, okara flour, citrus flour, arhat fruit, noni fruit The resulting film is processed into a thin paper with the flavoring adjusted by adding a seasoning enzyme and dried to form a nori substitute. Next, this old rice is made of bamboo and bamboo wood with acid alkalinity.
When immersed in water, chlorophyll, folic acid,
Vitamin B ₁ B ₂ B ₆ B ₁₂ is eluted, so this is permeated into ancient rice, dehydrated and dried to make green rice, and nutrients are insufficient, so add non-chlorella powder as an additive. When boiling old rice at the time of use, you can make green rice with a flavor rich in chlorophyll and vitamins of green rice. And soybean powder and okara powder are fermented with Bacillus natto and Cocker's bacteria.Miso containing many essential amino acids and fermented products obtained by electrolytic desalting soy sauce are used as mineral powder and protein amino acid source. When mixed with a small amount of glue and added to substitute nori or nigiri rice, a nigiri rice with nutritionally balanced nori substitute is obtained. When this green rice is used as a livestock feed, if it is added as a nutritional additive together with the enzyme to a compound feed, the addition of 1% will not only result in near zero mortality, but also as a fish feed additive, salmon, yellowtail and tuna. It is used for the feed of Thai, flatfish, and flounder, and the productivity of old rice can be improved by increasing the added value. In particular, the flavor of Thai rice of foreign rice also increases in viscosity due to this green rice conversion, and when this is mixed and boiled with water and inland rice, the unevenness peculiar to foreign rice is improved. As it can be increased, the production cost can be reduced and the nutrient source can be increased by adding non-chlorella and other additives.
Since it is used as a raw material for confectionery and also as a raw material for ice cream, its use has wide advantages. In addition, as a means of preventing the increase in carcinogenicity, which is increasing yearly due to the consumption of pollutant gases and instant foods, and preventing it in health foods, we develop foods containing Reishi spores as antioxidants for scavengers. However, the expensive production cost of Ganoderma spores is supplemented with the combination of arkanka, tanpaku powder, and tea powder containing terpene glycoside sugar, and non-chlorella, which is rich in vitamins and minerals, and blue paste, to enhance the scavenger. ,
When making foods with seaweed laver, fermented okara flour, fermented ginkgo biloba powder, and enzymes that increase the antioxidant SOD enzyme to enhance the scavenging, daily anticancer effects can be achieved. It can be used in atopic and hay fever dermatitis and other anti-inflammatory effects, so it is useful not only as a constitutionally improving food but also as a drink, and added to confectionery, bread, udon, and buckwheat. wide. And when this is also used for livestock feed and fishery fish feed, it can reduce the mortality rate and also have high anticancer ganoderma spores, Arkan flour, citrus flour, yangyang flour, Cancer is prevented by adding a small amount of an additive such as vanillin, bark, mentone, or pyrethroid enzyme, so that the occurrence of painful symptoms unique to cancer patients is prevented.

[0002]

2. Description of the Related Art Nigiri rice, a health food, is boiled with white rice and water to make cooked rice, weighed in a mold, fitted and fitted, pressed, processed into a triangular shape, and filled with laver paper. Generally, a plastic film is packaged by sticking it to the surface of a triangular rice meal. At the time of processing the triangular nigiri rice, health food is known in which kelp, umeboshi, mentaiko, bonito, kelp boiled are sealed inside the nigiri rice, but these do not contain vegetables. Nutrition was not balanced. Vegetables have a drawback in that they have problems with preservability and rot quickly, and are often used in combination with vegetable juices, but vegetable juices contain a large amount of sugar and cause diabetes. Vitamin C is often deficient in people who regularly eat white rice, especially in ocean voyages, in desert areas, and in cold climates. Was. In recent years, single people and couples working together tend to consume simple instant foods, and general supermarkets have the highest demand for nigiri rice. Therefore, the fact is that when only conventional nigiri rice is eaten, the number of people suffering from nutritional balance breakdown due to vitamin deficiency, chlorophyll and folate deficiency is gradually increasing. In order to solve this problem, when making white rice with a lot of vegetable ingredients, it is possible to balance nutrition and endure long-term storage by using it together with mentaiko and skipjack flour. In addition, vitamin 2
Addition of wasabi powder, ginger powder, and Reishi spores, which have a large amount of 7, has high antiseptic properties.

[0003]

[Problems to be solved by the present invention] (1) Establishment of a method for preventing the price reduction of stocks of government-purchased rice, especially old-age rice, withstanding long-term storage, and regenerating freshness. (2) Countermeasures for beriberi and other diseases due to lack of vitamin B ₁ B ₂ due to white rice diet. (3) Establishment of green rice processing of white rice, old rice, and foreign rice and green rice processing with additives. (4) Establishment of a processing method of substitute seaweed to reduce the amount of harvested natural seaweed every year, and establishment of packaging processing of the rice. (5) Development of cancer prevention food

[0004]

[Means for Solving the Problems] A case where surplus white rice, especially old rice, purchased by the government increases year by year, and is sold at a price lower than the purchase price as a raw material for processing livestock feed and Senbei confectionery, thereby wasting tax. There were many. In order to solve this, it was necessary to improve the freshness of rice from ancient times, and it was necessary to further enhance the nutritional balance. Moreover, the processed rice had to be long-term storage. For this reason, when processing white rice, ancient rice, and foreign rice with water extract of bamboo and bamboo leaves to process white rice, ancient rice, and foreign rice, and produce green rice impregnated with it, vitamins A component rich in C and vitamins B ₁ B ₂ B ₆ B ₁₂ penetrates, and components such as chlorophyll, folic acid and essential amino acids also penetrate and are dried to produce green rice with high nutritional value. That is, in bamboo processing, bamboo is immersed in lime water as split bamboo, and then
It was left for three months, and the bamboo soaked out of the bamboo components was washed with water, bleached and processed as a raw material for bamboo baskets, and the extract was discarded, but this was a cause of pollution. This extract contained a large amount of B ₁ B ₂ B ₆ B ₁₂ including vitamin C, contained folic acid, silicic acid and amino acids of organic acids, and also contained a large amount of chlorophyll. When the pH is neutralized or weakly acidified by electrolytic dialysis to demineralize the pH, the flavor changes so as to be improved. When immersed in brown rice with firgrass immersed in the liquid, the tannins are dissolved to produce brown rice with a tannin color, and dried and polished to produce white rice with a tannin color. Green rice can be obtained by making refined white rice. In addition, boiled and sterilized bamboo leaves are dried and pulverized into powder, which is known as bamboo powder of health food. The components of this bamboo flour are chlorophyll, folic acid, amino acids, vitamin C, B ₁ B ₂ B ₆
B ₁₂ has been sold as many content and health food but containing a large amount of fiber. However, flavor there is a feeling that the silicate plant-specific be dry when boiling it as a by mixing Sasako to white rice cooked rice Although impaired, when pouring polished rice, foreign rice, or ancient rice into an extract obtained by immersing bamboo leaf powder in acid, alkali, or enzyme water for a long time, the extract of bamboo leaf penetrates into the polished rice, etc. To form green rice. When dried and re-infiltrated with the extract, dark green rice is formed. This is dried to make green rice. Rice cooked in water and boiled is processed into nigiri rice, and the surface is stuck with seaweed substitute or known seaweed seaweed to produce a health food with a high nutritional source. In addition, those containing vitamins such as wasabi do not have steamy stuffiness. Bamboo vinegar, alcohol, and tar components are contained in the dry distillate produced when bamboo charcoal is made, but these are diluted as an immersion liquid, and when white rice is added to this, yellow-green to brown rice is formed, but smoked. Brown rice with odor is produced. In general, green rice colored by adding phthalocyanine copper complex salt powder to white rice has no flavour, even if it is nigiri rice, and those containing essential amino acids, folic acid, and organic vitamins such as bamboo juice and bamboo soup have high flavor. A healthy food with balanced nutrition can be obtained. It is common to attach laver to the surface of triangular rice, but this laver is also decreasing year by year due to marine pollution. Yellow-green rice is made as artificial nori,
Vitamin B ₁ B ₂ Vitamin B ₆ B ₁₂ is not decomposed, but chlorophyll is partially decomposed, essential amino acids are increased, and SOD enzyme is also increased. In general, green bamboo for bamboo work retains green color at the time of processing, but turns to yellow brown when left in sunlight and chlorophyll decomposes and loses green. When it is allowed to penetrate, it is colored green. Since non-chlorella and chlorella contain more essential amino acids and more vitamins than bamboo and bamboo grass, they are added to white rice in advance when boiling to make nigiri rice, and boiled to make dark green rice, and the nutritional balance is sufficiently replenished. And, those which have a peculiar smell such as outer rice or those which are yellowed like old rice and processed into green rice by the above-mentioned method can regenerate freshness, remove odor and improve flavor. The eluted bamboo components penetrate into white rice, old rice, and foreign rice and are colored green.Vitamins, chlorophyll, folic acid, pentosan, essential amino acids are transferred, and green rice is produced. When this is done, stable green rice is obtained and the shelf life is maintained. Also, when brown rice with peach seeds is immersed in this waste liquid, brown-yellow brown rice is obtained. If this is washed with water and dried, brown-yellow stable brown rice is obtained. Further, when the bamboo or bamboo leaves are immersed in water, an alkali or an acid solution together with the white rice, the white rice is changed to green rice by long-time immersion. In addition, colored rice can be obtained by immersing white rice, old rice, and foreign rice in a liquid obtained by heating a powdered bamboo leaf at 180 ° C. in an ohetclave to extract polysaccharides and glycoproteins as anticancer agents, Green rice and yellowish yellow rice are produced instead of green rice. Since vitamin C and B are thermally decomposed, non-chlorella and chlorella are added to adjust nutritional balance, and at the same time, an anticancer agent such as Reishi spores is added to produce health foods and drinks for cancer prevention. Bread, udon, buckwheat, dried bread, biscuits, somen, sushi, ice cream, confectionery, ham, sausage mixed with the liquid extracted from this bamboo or bamboo and Reishi spore saponin, non-chlorella, arhat fructose, etc. It is intended to make healthy juices, healthy drinks and anticancer drugs.

[0005]

[Action] White rice granules of vitamins containing B ₁ B _{2 and} others are added when boiling with water and boiled together to make nutritious rice rice, but only B ₁ B ₂ vitamins made separately Now it has a unique vitamin smell and taste is bad, so it is not used much now. Also, the bamboo bamboo used for bamboo work changes from green to brown-yellow when stored for a long time in the state of blue bamboo, and the freshness and appearance of the bamboo bamboo are reduced and the stiffness is strong and requires more labor for work. It is immersed in alkaline water to elute chlorophyll, organic acid folic acid, essential amino acids and pentosan polysaccharides along with minerals from bamboo components. When bamboo was made, the waste liquid of the split bamboo produced as a by-product at this time was directly contaminated with the river water due to the excess alkali liquid. When immersing white rice, old rice or foreign rice in waste liquid by neutralizing and slightly acidifying and decalcifying the liquid as it is or by electrolytic purification. The enzyme is added to the potato starch in the waste liquid and fermented to produce a starch-rich product instead of glucose, to which chlorella or non-chlorella, seaweed and a small amount of seaweed are added, and seasonings and spices are added. A fermented product of okara or a herbal medicine that has been dispersed and applied to a heating roll and then applied to a heating roll and pasted on a surface of triangular nigiri rice is a snack with an extremely high nutritional balance. it can. Nori substitute, which is obtained by processing barley young leaves into fine powder, can be used to produce nutritious health foods. When germinated rice and Arkan fructose enzymes are added, SOD enzymes increase, active oxygen in the brain decreases, and spirits decrease. Those containing turf spores, Arkan fructose, and citrus powder are useful as anti-cancer health foods. In particular, the recent development of the industrial production sector pollutes the air, pollutes the water quality, and because of the co-working of married couples, consumes a lot of ready-to-eat foods containing preservatives and pesticides, so there are many atopic dermatitis and allergic diseases, Cancer patients are increasing. In order to prevent this, it has been required to improve the quality of the instant food, that is, to supply an instant food with good nutritional balance. Therefore, it has been demanded to prepare a nutritional food that can prevent cancer by using a daily diet and further develop it into feed and beverages to prevent the disease.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail with reference to embodiments shown in the drawings. [Fig.1] shows the process diagram of green rice processing, concrete water tank (1)
(1 ') (1 ") Bamboo was cut down, cut to a length of 50cm to 70cm, knife-ringed to split bamboo and cut into bamboo. After immersion for a few months, alkali immersion liquid (4) with pipe (2)
Is sent to a water tank (1 '), filtered by a filter (3), and the immersion liquid (4') is stored in the water tank (1 '). The immersion liquid (4 ′) is neutralized by neutralizing the alkaline immersion liquid (4 ′) by dropping an acidic liquid from the hopper (5), electrolyzing the membrane with an electrolytic device, desalting the solution, and refining the electrolyzed liquid in the water tank (4 ″). Is fed and stored by a pump (7), the pH is adjusted and stored in a water tank (4 ′ ″) by a pump (8) through a pipe (9). Next, basket (10) (1
0 ') with white rice, old-fashioned rice and foreign rice in net bags (11) (11')
Basket (10) (10 ') which was inserted into
Hanging in a basket at (12 ') and rope (13) (13')
, Lifted up and down by the upper lifts (14) (14 '), loaded on the roll (15), moved by pulleys, and
1) (11 ′) is immersed in the immersion liquid (14 ′ ″) to allow the bamboo eluate to penetrate and turn green. After this immersion has been performed for 20 days, the dehydrator (16) continuously dehydrates. The dehydrated filtrate is stored in a tank (17), and the filtrate filtered from a pipe (18) through a filter (19) is pumped (20).
Return the liquid to the original water tank (1). The green rice (A) continuously dehydrated from the dehydrator (16) is stored in a tank truck (21), moves, is introduced into a drying chamber (22), and is blown and dried. The dried green rice (A) is filled and sealed by a weighing and filling device (23) by a sealing device (24 ') of a plastic bag (25). And it is conveyed by a conveyor (25), packed (26), and shipped. [FIG. 2] shows a process diagram of the substitute laver processing and the nigiri rice processing.
In a), a stirrer (2a) is attached to the center of the stirrer (2a),
Add a), stir, and add starch nutrients and enzyme nutrients from the hoppers (4a) and (4'a) to produce an intermediate soluble starch fermented at 25-30 ° C for 5 hours. This is a pipe (5
a) is removed by a pump () and autoclaved (7).
a) into the hopper (9a) (9'a) while gently stirring with a stirrer (8a).
A bat (10'a) of a coating machine (10a) is obtained by adding and dispersing a barley grass powder, an enzyme, a wasabi powder, an olive powder, arkan fructose, a Reishi spore, a green seaweed, and a rock seaweed into a viscous liquid. To the roll (10 "a), apply a liquid to the roll (10" a), apply a thin film on the coating dry (10 '"a), form a film into a thin film with a drying dryer (11a), and form a roll (12'a). (12'a) is made. The reel cutter (1) is sandwiched between the scrolls (13a) and (13'a).
4a) Both edges are cut at (14'a) and processed to a constant width. Then, it is sandwiched and transferred by a substitute nori film roll cut to a fixed size by the cutter (15a) (15'a),
While the polyethylene film winding (16a) (16'a) is pinched and moved by the rolls (17a) (17'a), both sides of the nori substitute are packaged, and the cutters (18a) (18'a)
The triangular shaped rice (19a) of nigiri rice is piled on this vinyl film (16 "a) while being cut with a press (20a) and transferred by a conveyor (21'a) into a packaging box ( This green rice is put into a rice cooker (23a) together with water, heated with non-chlorella, heated, and then cooked in a triangular rice form with a triangular rice triangular mold (24a). Is crimped and packed with a press machine,
It is conveyed by a conveyor (21'a), packed in a box (22'a), packed and shipped. [Fig.3] is green rice nigiri rice (1
The oblique front view of b) is shown. [FIG. 4] shows an oblique front view of packaged triangular rice, and the both sides are polyethylene film (3b) (3′b) (3 ″)
b) Laminated with (3 '"b), enclosing the inside and green rice nigiri rice (1b). [Fig. 5] shows a front view of a substitute nori film, and a thin polyethylene film on its surface (1c) (1'c) is crimped, and a substitute nori (2c) is stacked in the middle part thereof, and a triangular nigiri rice (4c) is loaded onto the polyethylene film (1c) on the surface of the substitute nori (2c).
c) Seal the package in (1'c). [FIG. 6] shows a front view of a food bag with added frizz, and a plastic bag (1d)
Non-chlorella and seasonings inside. It contains mixed powder (2d) of spices, enzymes, germinated brown rice flour, Arkan fructose, and fragrance. This is added to green rice as green rice flour flour and boiled with green rice. And a method of flirting green rice with fluffy white rice is also used as a health food. This green rice is made by impregnating old rice and foreign rice with bamboo juice and bamboo soup, and impregnating the green rice restores the freshness of old rice and foreign rice, increases the amount of vitamins, and produces essential amino acids. , Chlorophyll, folic acid, etc., to enhance the vegetable effect to help increase immune antibodies, but to further enhance this immune antibody [Fig. 6]
A good result can be obtained by adding non-chlorella, chlorella powder, enzymes and the like.

The following is an example of the composition of this additive. [Example 1] Non-chlorella for boiling green rice additive 10g Enzyme 1g Arkan fructose 4g Oilan powder 1g Ganoderma spore 0.3g [Example 2] Green rice flour-curing agent Non-chlorella 10g Enzyme 0.1g Arkan fructose 1g Orikan flour 1g Seasoning 0.1 g Spice 0.1 g Garlic powder 0.1 g Royal jelly powder 0.1 g [Example 3] Ice cream additive Non-chlorella powder or Chlorella powder 10 parts Arkan fructose 30 parts Reishi spore powder 1 part Fermented okara powder 5 parts Barley young leaf Flour 1 part Green tea powder 1 part [Example 4] Ice cream additive Fermented okara powder 10 parts Non-chlorella powder 10 parts Arkan fructose 10 parts Reishi spore powder 0.1 parts Tanana powder 1 part Royal jelly powder 0.1 parts [ [FIG. 7] is a side view showing a tea bowl and a flicker container of the surface flicker food additive of the flicker health food of [FIG. 6].
That is, green rice or white rice (2e) is put in a bowl (1e), and the additive (5e) is eaten on the cooked rice (2e) from above through a perforation (4e) at the tip of a plastic frying container (3e). Or, put the tea ceremony and eat. [FIG. 8] shows a side view of the ice cream container. After the ice cream ice (2'e) is put into the glass container (1'e) with a spoon in the same manner as described above, the tip of the freezing container (3'e) is placed. The fluffy food additive (5'e) shown in [Example 3] or [Example 4] is provided from the perforation (4'e) to give the flavor and nutritionally balanced diet to the surface of the ice cream by flickering.

[Example 9] shows a side view of dry sausage, in which one end (2F) of the intestinal tract (1F) is sandwiched and sealed with a rubber tube (3F), and the inside of the tube is inserted from the inlet at the other end (2'F). Put the dried meat flour, fermented okara flour, fermented decomposed starch seasoning, spices, Lohan fructose flour, non-chlorella, green tea flour, enzymes, coloring and other powders (4F) into a rubber tube (3'F) and the other end (2 ') '
F) is fitted and sealed. At the time of use, insert the filter (5F) into the other end (2'F) and pour boiling water into the intestinal tract (1).
After filling the inside of F), the filter funnel (5F) is removed, sealed and well rubbed from the outside, and the hot water gradually dissolves and disperses the contents, and hardens into a gel. And it is processed so that it can be eaten in a soft form like het cheese.
This formulation example is shown in [Example 5]. [Example 5] Dry sausage Dry meat flour 30 parts Fermented starch 10 parts Fermented dried okara powder 30 parts Non-chlorella powder 10 parts Enzyme 0.1 parts Seasoning 3 parts Spice pepper, garlic 1 part Red pigment 0.1 part Arhat fructose powder 3 Part Reishi spores 0.1 part Tanashiko 0.1 parts Tea powder 0.1 parts

[Example 10] shows a side view of a baked bread, in which water is mixed with flour, yeast, salt and nutrients are mixed and masticated according to a conventional method, and the mixture is put into a fermentation layer at about 30 ° C. The fermented and aged product was molded in a mold, placed in a baking oven, and the additive blended in [Example 6] was applied to the surface of the foamed baking pan with a brush, then rebaked, aged and dried. Make bread. [Example 6] Bread surface coating paste Arkan fructose content 30 parts Water 50 parts Non-chlorella powder 5 parts Reishi spore 0.1 part Enzyme 0.1 part Blue laver powder 1 part Tanana powder 0.2 parts Oikan powder 0.2 parts Royal jelly 0.1 part [Example 7] Surface sauce for oyster rice cake Fermented and dried okara powder 30 parts Arkan fructose 30 parts Miso paste 5 parts Amino acid soy sauce 0.3 part Non-chlorella powder 0.2 parts Enzyme 0.1 part Seasoning agent 3 parts Spice 0.1 part Fermented starch or sodium alginate 1 part Water 60 parts Chain positive powder 0.1 part [FIG. 11] shows an oblique front view of oyster mochi, and this oyster mochi is also processed according to a conventional method (1I). ) Was baked on charcoal and expanded, then immersed in the sauce of [Example 7] and pulled up, lightly baked on a charcoal fire, baked with sauce and dried.
The substitute grilled laver (2I) is attached to the surface of the oyster mochi (1I), processed and packaged.

FIG. 12 is an oblique front view of a storage pan. This dry bread is shown in the following formulation example [Example 8]. [Example 8] Dry bread for preservation Wheat flour 100 parts Gluten 3 parts Water 150 parts Arkan fructose 30 parts Stevia flour 2 parts Reishi spore 1 part Oikan powder 1 part Noni juice 0.3 part Fermented dried okara powder 30 parts Enzyme 2 parts Artemisia flour Or powdered powder 1 part Seasoning 1 part Flavor 0.1 part Non-chlorella powder 5 parts Royal jelly 0.1 part

FIG. 13 shows a side view of a drink beverage container, and its composition is as follows. An example of the composition of the drink is as follows. [Example 9] Drink preparation (health food) Arkan fructose 3g Stevia flour 0.1g Reishi spore 0.1g Non-chlorella 0.1g Water 93cc Ethyl alcohol 7cc Oilan powder 0.1g Sorbit yeast 0-0.01g Sonoyo soup 0 .1g Royal jelly 0.2g

Examples 11 to 14 show health food powders mixed with powdered bifidobacteria containing aluminum stick. That is, [Example 11] Healthy food containing powder stick, Bifidobacterium 1g Oligosaccharide 1g Reishi spore 1g Arkan fructose 1g Non-chlorella or chlorella powder 0.1g Royal jelly 0.1g [Example 12] Healthy food containing stick, Bifidobacterium 1g Rakan fructose 2g Reishi spores 0.5 g Non-chlorella powder 0.5 g [Example 13] Health foods with sticks V. bacillus 1 g Lohan fructose 1: Chest powder 1 2 g Reishi spores 0.5 g Non-chlorella or citrus powder 1 g Tea powder 1 g Royal jelly 0. 2 g [Example 14] Healthy food with sticks Bifidobacterium 1 g Oligosaccharide 1 g Fermented okara 1 g Fermented ginkgo flour 1 g Arkan fructose 1 g Non-chlorella 1 g Enzyme 0.5 g Reishi spores 0.5 g Royal jelly 0.2 g All sticks containing nitrogen gas It has been stored for three years. Arkanka is a herbal medicine based on the fruit of the cucurbitaceae perennial herb perennial herb, cultivated in Guangxi, China. In addition to glycoside glycosides, it also contains vitamins and proteins. Its sweetness is said to be 400 times that of sugar and is used as soft drinks and seasonings. Generally, Arkan fructose containing 90% of 10% beet sugar in this Arkan fruct is used. This arhat flour is known as an anti-inflammatory drug for acute and chronic bronchitis, tonsillitis, gastritis, whooping cough, heat-dissipating lungs, expectorant, cough, etc. 11. di
pheuyl-2picrylhydrajyl has an effect of eliminating superoxide and hydroxyl radical in an aqueous radical system in a concentration-dependent manner, and has an effect of suppressing peroxidation of brain tissue induced by an iron ascorbic acid system.

[0013] In addition, when Fe ² + ascorbic acid is added to an anesthetic solution of rat brain tissue, peroxidation due to free radicals occurs in the brain tissue. On the other hand, the Arkan fruit water extract was used at the maximum concentration (10
%) Suppressed 40% (100% is equivalent to 0.8 nMMPA). This is shown in FIG. As described above, the extract of Arhat fruit has the effect of scavenging free radicals and suppressing peroxidation. And may be 400 times as sweet as sugar. Also, the biologically active ingredient (eg, flavonoid) is generally a peroxidant, ie, the liquid is also an antioxidant that scavenges free radicals and prevents peroxidation.
And it has the effect of preventing hypertensive arteriosclerosis. Recently, it has been revealed that these free radicals are closely related to inflammation and aging. Then, the Arhat fruit extract eliminated the DPPH radical signal of 15 μM in a concentration-dependent manner. From the 12.5% concentration, 9.50 × 15
The DPPH radical of Spins / ml was completely eliminated. The concentration for erasing 50% is 3% (0.7 mg / m
1 crude drug). Then, superoxide radicals generated in the poxanthine-xanthine oxidase system were eliminated in a concentration-dependent manner. The maximum concentration used (25
%) Is the radical (3.10 × 1.016 Spins)
/ Ml) was erased. The hydroxyl radical eliminated the hydroxyl radical generated by the Fenton reagent in a concentration-dependent manner. The maximum concentration used (25%) is that this radical (2.35 × 10 ⁷ Spins) is about 65%
Erased. Arkan fruit juice was used in a straight line. This arhat structure sapogenin (struc
_{tureofsapo-genin) C 30 H 52} O 4
And the sweetness is C ₆₀ H ₁₀₂ O ₂₉ H ₂ o. This molecular structure is shown in FIG. 14 and FIG. [FIG.
6] is the molecular structure of the polypeptide polysaccharide of Reishi spores (1)
13 to (10).

The molecular structure (1) to (9) of this reishi spore has a structure very similar to that of Arkan extract, and is clinically acute, chronic bronchitis, tonsillitis, gastritis, pertussis, etc. Is used as an anti-inflammatory agent, but Reishi spores also have this effect, and this terpene glycoside glycoside is particularly effective. And a fat-soluble 11-dipheuyl-2-picrylhy
It eliminates dragyl radicals, water-soluble superoxide and hydroxyl radicals in a concentration-dependent manner, and suppresses peroxidation of brain tissue induced by iron ascorbic enzyme.
And, it seems that anti-tissue damage also depends on this free radical scavenging. Next, the structure of trimethyleneamidothiohistidinecarboxylic acid of Ganoderma spores shown in FIG. 16 is as follows. Reishi spores are present in trace amounts in many of the polypeptide polysaccharides, and when attacking bacterial or virulent bacteria, are components made to protect themselves by the toxicity of this trimethyleneamide thiohistidine carboxylic acid compound. is there. Since natural reishi spores have a hard shell, it was necessary to decompose the shell by an enzyme to promote the elution of various components inside.
It has the same action as penicillin G, but the molecular sequence is much shorter. Then, the toxicity is reduced by the addition of the terpene glycoside glycoside of Arhat fruit and the addition of the saponin glycoside of Tanenko. This is because trimethylene amide is converted to trimethyleneamine, which is decomposed by thiohistidine carboxylic acid by an enzyme and acts on bacteria. And it has the effect of promoting blood fluidity, exhibiting nerve stimulation and nerve action, and suppressing the growth of cancer cells. When used in combination with terpene glycoside glycosides, it not only suppresses the growth of cancer cells with anti-inflammatory drugs such as heat-dissipating lungs, expectorant, and cough, but also suppresses active oxygen in the brain and issues a replenishment order to cancer cells. Has a confusing effect. And it is necessary to reduce the cost by using it together with Arkan flour, which dilutes the expensive production cost of Reishi spores. Then, the polypeptide polysaccharide of Reishi spore becomes antibacterial when carboxylated. Next, there is non-chlorella as an additive.
It has the effect of increasing D enzyme and eliminating active oxygen in the brain. In particular, the presence of folic acid, vitamin C, vitamin D, E, K, and essential amino acids in non-chlorella has an effect of balancing hydrophobic and hydrophilic systems. FIG. 18 shows the molecular structure of pyrethrin. Addition of the pyrethroids and menthone of FIG. 18 enhances the lipophilicity and doubles the anticancer effect of the thiohistidinecarboxylic acid trimethyleneamide compound on lung cancer. Since the amount of turf spores added is small and the toxicity is low, the anticancer effect is doubled. [FIG. 19]
In the molecular structure diagram of Stevia, the toxicity is reduced when Stevia is added. And the terpene glycoside glycoside added with virethroid has a weaker neurotoxic effect than thiohistidine trimethineamide carboxylic acid, which is a carcinostatic agent of Ganoderma spores, making it easier for blood to flow and reducing toxicity. effective. Thus, the mixture of thiohistidine trimethylene amide carboxylic acid shown in FIG. 20 and pyrethroid shown in FIG. 21 can reduce the effect of instructing the cranial nerves to supply blood to the cancer cells to paralyze the action of the cancer cells. Inhibits proliferation. The combination of terpene glycoside glycosides, Ganoderma spores and alcoholic spirit enhances diffusion into capillary blood vessels to increase permeation and diffusion, thereby enhancing anticancer properties, and also alleviates highly toxic basic dyes and sulfur dyes. In addition, when citrus flour is further added thereto, the antibacterial nitro compound is retained in the citrus flour, Staphylococcus aureus, cocci, staphylococci, streptococci,
Escherichia coli and Klebsiella pneumoniae are sterilized and contain nutrients such as chlorophyll, folic acid, other organic acids, and amino acids.
Is contained in 200 mg / 100 g. Vitamin B
₁ B ₂ B ₆ B ₁₂ many comprise If this is added wasabi powder _{B 27} increases, exerts healthier food effect.
In addition, the addition of Tanoshimi powder contains a large amount of saponin, so it has the effect of lowering cholesterol and blood sugar levels in the blood, and the catechin component of tea powder is effective for colorectal cancer and is useful as a health food for preventing cancer. is there. In addition, Stevia leaf powder of the Chrysanthemum family is used for neurotoxic effects as an auxiliary for pyrethroids. A mixture of fermented okara with non-chlorella and folic acid acts to increase the SOD enzyme in the brain, suppresses active oxygen, and has a similar effect in the body. In particular, green rice has the same effect of increasing the action of SOD enzymes when non-chlorella ingredients are added. Non-chlorella and green rice, which are rich in chlorophyll, folate vitamins and minerals, also prevent the shortage of vegetables and cause blood loss. It is useful as a health food especially for ocean routes.

[Example 15] Anticancer agent Reishi spores 2 g Alligatorin 0.5 g Tanashimi powder 0.5 g Tea powder 0.5 g Olicum powder or chain powder 1 g Lohan flour 10 g Non-chlorella or chlorella 1 g Royal jelly 0.2 g [Example 16] Anti-cancer agent Pyrethroid 0.3 g Reishi spore 3 g Alligatorin 0.5 g Tanoshimi powder 2.5 g Olivine powder or chain positive powder 1 g 20% Arkan fructose 20 g Non-chlorella 1 g Enzyme 1 g Fermented okara (fermented ingogo X) 1 g Liver oil pyrethroid 1 g Royal jelly (bee) 0.2g) The ingredients of this non-chlorella are protein 60-70% carbohydrate 16-20% fat 2-3% moisture 7-9% and mineral zinc, magnesium, calcium, steel, manganese, phosphorus, sodium, potassium 5 ８8% vitamin (B ₁ B ₆ B ₁₂ BE BK) β-carotene 110-200 mg / 100g middle chlorophyll 1
2% Rutin 0.15-0.2% and essential amino acids FAO Non-chlorella l-leucine 4.2 4.1-4.5 Leucine 4.8 5.8-6.8 Lysine 4.2 4.4 of the present application -4.6 Phenylalanine 2.8 2.9-4.4 Methionine 2.2 1.8-2.4 Threonine 2.8 2.7-4.1 Tryptophan 1.4 1.1-1.6 Valine 4.2 4.8 to 6.5, which contains a large amount of flavonoids, a fermented okara bioactive ingredient, which is added thereto. In addition to Bacillus subtilis, pineapple root enzyme, papaya enzyme, Aspergillus, etc. are added to this fermented okara. Chlorella, blue laver, Asakusa nori, and seaweed flour are also used in place of non-chlorella.

The analysis table of green rice is as follows. 80-90% carbohydrate protein 5-12% Fat 2-3% moisture content 7-9% minerals 5% other vitamin _{B 1 B 2 B 6 B 12} BE BK β -carotene 86~110mg minerals in 100g zinc, iron , Magnesium, calcium,
Copper, manganese, phosphorus sodium and potassium are 3%. Essential amino acids contain 0.1% of 1-leucine, leucine, phenylalanine, methionine lysine, threonine, tryptophan and vanillin. In addition, it contains 0.6% chlorophyll and 0.2% folic acid. Therefore, okara flour is added to rice miso yeast and salt in a conventional manner to increase the essential amino acids, and fermented by allowing it to stand for 3 months in accordance with the conventional method. Fermented after adding rice yeast and koji mold and salt, and after 3 months, further adding okara flour and rice yeast koji mold and fermenting for 3 months, the methionine leucine alanine phenol alanine lipontrionine tryptophan doubled, Highly valuable amino acids are produced. When this is electrolytically desalted and mixed with non-chlorella as a health food additive, non-chlorella having a high amino acid can be obtained. The Okara analysis table used here is as follows. Moisture 6.42 g / Okara 100 g Protein 15.96 g / Okara 100 g Lipid 9.48 g / Okara 100 g Fiber 7.38 g / Okara 100 g Ash 2.48 g / Okara 100 g Saccharide 18.96 g / Okara 100 g It has become. This okara contains 1.38% of vegetable fiber and is useful as a diet food, and is especially used as a diet additive for ice cream. Those containing the above fermented okara and desalted miso are useful as health foods for enhancing flavonoids. When the fermented okara is treated with ultra-short waves for 5 minutes, the fatty acids contained therein are prevented from being oxidized and do not form peroxidized fat, which has the advantage of reducing the addition of Arkan fruit juice. There is a promoting effect of reducing active oxygen.

However, as shown in FIG. 23 (E), the terpene glycoside glycoside of Arkanka fruit alone does not cure cancer patients completely, as shown in FIG. Then, as shown in the characteristic (C), anticancer properties appear. And when the amount of terpene glycoside glycosides increased and the amount of Lingzhi spores decreased, the anti-cancer property was that the healing time was non-chlorella, Lingzhi spores, Arkanka, Tanoshiko powder, Okan powder, vanillin, enzymes Although the properties (A) and (B) are longer than those of the properties (A) and (B), the properties (F) are obtained by further adding pyrethroid and stevia powder, but the therapeutic effect is sufficiently exhibited. And, it is not possible to cure completely with anti-cancer properties by using only rice flour with a lot of saponins and tea flour with a lot of catechins. There was. And the one using Amachazursaponin was not completely cured as well. Saponin originally elutes hemoglobin from red blood cells even in a dilute solution, but is blocked by cholesterol and steroids. And since it is not absorbed from the digestive tract, it is orally low in toxicity. Even if spinach, soybeans and fish are eaten, there is no harm if the amount is small. However, if it enters a blood vessel, even a small amount is fatal. FIG. 17 shows the characteristics of digestibility and time, showing the digestibility of saponin-added and non-saponin-added ones, with the saponin-added increasing over time. This indicates that when saponins and arsenic terpene glycoside glycosides were ingested in the diet, absorption was large in the intestine. It shows that terpene glycoside glycosides and saponins are lipophilic and have high digestibility. Tanoshino saponin is also characterized by its high digestibility, enhanced digestive function in the kidney, and promotion of blood purification. FIG. 18 shows the molecular structure of pyrethrin, which was obtained by adding a small amount of pyrethrin to Reishi spores,
When the patient was added with mushroom fungi, non-chlorella, and tree jellyfish, the lung cancer patient was blocked in 20 days and the pneumostoma was completely cured in 40 days. Pyrethroids, in which chrysanthemic acid of pyrethrin porte was combined with ethyleneamine, were more effective. In addition, those to which pyrethrosin was added had the same effect. This pyrethrosin was extracted from Rerobanum jojugiku.

FIG. 19 shows stevioside. It acts as a potent terpene glycoside glycoside of Arhat fruit. Stevia grass contains 20% stevioside in the leaves and 12% stevioside in the branches. The effect is higher because vitamins are contained together with minerals. This pyrethrin is insoluble in water, but is well absorbed by terpene glycoside glycosides and saponins of Tanana, emulsified and dispersed, and exhibits antioxidant properties and neurotoxic effects. The pyrethrin is obtained by extracting a dried pyrethrum flower with hexane alcohol and purifying it. The effect is increased when mugwort leaf powder is used in combination with pyrethrin. The antibacterial agent of trimethyleneamine thiohistidinecarboxylate of this reishi spore and pyrethroid are solution-soluble, and the neurotoxic effect increases. For skin cancer and skin atopic disease, the addition of crocodile or olive powder has a strong antibacterial property, and the cure rate is increased by 20%. When combined with a chain positive powder, each kidney is strengthened and its antibacterial property is increased. When this was given to six lung cancer patients with three to six months of life expectancy for 40 days,
One died but the other was cured. Five colorectal cancer patients, 5 laryngeal cancers, 5 breast cancers, and 5 bladder cancers were taken for 40 days, but only one died and currently undergoing treatment for colorectal cancer (65-year-old female)
Is one person.

FIG. 23 shows the relationship between the cure rate and time in lung cancer patients. In order to increase the immune antibody, ingestion of non-chlorella, chlorella, mushroom enzymes, fermented okara, fermented tea powder, and desalted miso powder. Is effective. In general, in order to enhance the flavor of foods, good results are obtained by adding stevia leaf powder or arhat flour, or adding 10% of terpene glycoside glycosides of arkan fruit to beet sugar, 85%, and 5% water. However, those with 100% terpene glycoside glycosides were more effective. Fermented okara and ginkgo leaves can be used as a health food or feed when used as a mixture of terpene glycoside glycosides and sugar beet of arhat fruit and beet sugar, and as an ice cream or drink containing many essential amino acids. Non-chlorella as a nori substitute contains a lot of essential amino acids and has a large amount of essential amino acids, but since the carotene content of vitamin A is low, adding vitamin 27 or a carotene solution further increases the nutritional value, so there is no problem with nutrition. In addition, seasonings and spices added with terpene glycoside glycosides of Arhat fruit will give a new flavor. Green rice processed nigiri rice itself is also useful as a health food. You can have a balanced diet. In addition, the combination of the Ganoderma spore mixture with the anticancer effect and Seiyo increases the number of immune antibodies, and is extremely healthy without causing illness. And this is also effective for treating AIDS. In particular, Ganoderma spores have no side effects even in large amounts.

[FIG. 17] shows 89% aerobic bacteria and 20 anaerobic bacteria.
% Shows the relationship between the food digestibility (%) and the time by injecting oxygen gas into which oxygen gas is mixed, and the one in which 3% saponin is added is shown in (a), and the one in which no saponin is added is shown in (b). Indicated. (D) shows the addition of 3% arsenic terpene glycoside glycoside. (C) shows the case using the Reishi spore polypeptide polysaccharide. The curve to which oligosaccharide is added is very similar to (d). Looking at this characteristic, those without saponin are 20% in 25 hours
However, those containing saponins have extremely high digestibility. The first rise in the curve is thought to be due to the fact that saponin dissolves and disperses the oily component, creates a hydrophilic exposed surface in part of the hydrophobic system of the oil and fat, and accelerates the hydrolysis. And, once this hydrolysis is reduced for 10 hours, it is also a switching point where the propagation of aerobic bacteria is stopped by the saponin and the propagation of anaerobic bacteria is encouraged, and the anaerobic bacteria are propagated thereafter. Hydrolysis increases with a sharp curve. FIG. 15 shows the molecular structure of the terpene glycoside glycoside of Arkanka and its structural change upon hydrolysis. [FIG. 16] shows the molecular structure of the polypeptide polysaccharide of Ganoderma spores. Both the saponin and the polypeptide polysaccharide of Ganoderma spores have similar structures, and FIG. 17 shows that. Similar characteristics are shown in digestibility. Therefore, once again, the effect of the terpene glycoside glycoside of Arkanka on the human body is considered as follows. Glycosides of terpene glycosides were discovered by Takemoto in 1983 and have 400 times the sweetness of sugar, but are almost non-caloric and are mostly excreted when ingested. Arkanka (Momordicae gr
osveri swingie) is a perennial vine of the Cucurbitaceae family. And it is produced in Guangxi Autonomous Region of China, but in China, this arhat fruit is described in "China Dictionary of Guangxi Middle Yakushi". Stop thirst and produce saliva. It calms down, moisturizes the lungs, purifies blood, stops coughing, removes sputum, cools down heat and removes hot air. It lowers blood pressure, cures feces, and has effects such as stomach stomach and intestine.
Commonly used for chronic bronchitis, tonsillitis, gastritis and whooping cough]. And in other books, it works well for fever and intestinal upset fever of lung disease, restores blood pressure to normal and helps digestion,
Has the effect of expectorant. It says that it has a positive effect on the liver and pancreas, restores blood pressure to normal, and is also effective for diabetes. Senescence is caused by mutations in mitochondria in cells, and mitochondria play a role in producing energy from food.However, active oxygen generated during the process of energy generation damages nucleic acids and mutates them, so if they overlap, It is the nature of aging that the ability to generate energy decreases. Scavengers (sweepers) that work to remove active oxygen generated in the body that causes this aging are composed of enzymes (such as SOD = superoxide dismutase) made in the body and non-enzymatic vitamins that are taken from outside the body by eating. Conceivable.

In order to improve our health, we need to suppress the active oxygen generated in the body at all times, so we need to consume a lot of scavenger substances, so that we need to reduce the generation of excess active oxygen. It is necessary to prevent this, especially minerals such as copper, zinc and manganese are required. In addition, vitamin C and E, chlorophyll and flavonoids are required, and food containing green-yellow flavonoids is particularly necessary. A test was performed by adding this extract of Arhat fruit to a source of free radicals, and it was found that DPPH radicals were eliminated as free radicals. It has also been confirmed that this suppresses the production of a thiobarbituric acid-reactive substance that is an indicator of cerebral peroxidation in rat cerebral tissues. That is, 40% of the thiobarbituric acid reaction product was suppressed with 10% concentration of Arkan fruit juice. It also suppressed free radicals. This is shown in FIG. In this way, the terpene glycoside polysaccharide of Arhat fruit has the effect of lowering the active oxygen in the body, while the polypeptide polysaccharide of Reishi spores acts neutrally, but also has the effect of lowering the active oxygen, As such, it has weak anticancer properties. [FIG.
7], when food goes from the mouth to the intestine via the stomach, and enters the intestine at some point from aerobic bacteria, its effect is seen when terpene glycoside polysaccharides are used [FIG. 17].
Although it is digested more quickly than in the absence of terpenoids, its characteristics make a similar curve, but the presence of terpene glycoside polysaccharides and polypeptide polysaccharides at the same time prevents oxidation and acts to increase anaerobic bacteria. In the action of the decomposed enzyme, highly toxic substances have an action of being discharged outside by the role of a pump. Then, the undissolved colloidal enrichment solution in the intestine is vigorously separated to facilitate discharge from the intestinal tract. The cause of the decrease in aging is that young people have a strong power to hydrolyze this food and their separated clarity, but in elderly people, the addition of saponins, terpene glycoside polysaccharides and polypeptide polysaccharides causes Clarity is hastened and acts to prevent aging. And this aged intestine has poor elasticity and the intestinal membrane may be thin, and in this case, if the membrane is leached out with some colloids not being sufficiently separated, aging is accelerated and the function of the kidney is not sufficiently performed, Both insulin and hormones that cause various disorders have similarities in structure to terpene glycoside polysaccharides and make similar behaviors. However, in general, terpene glycoside polysaccharides, oligosaccharides and polypeptide polysaccharides have similarities and are excreted from the intestine as non-caloric, so they not only have no side effects, but also act as scavengers, which promotes tea flour. When combined with flavonoids of soup, root vegetable soup, fermented ginkgo biloba, and fermented okara, there is an effect of increasing higher SOD enzymes. Now, terpene glycoside polysaccharides and polypeptide polysaccharides have the property of reducing toxicity when mixed with toxic molecules. For example, considering the polypeptide polysaccharide of Ganoderma spores, vitamins and inorganic components are mixed in these spores to form spores.

The trimethyleneamine thiohistidine carboxylic acid (10) in FIG. 20 coexists with the polypeptide polysaccharide and is a strongly basic structure that actively reacts with the enemy of spore growth. . The reason why this component was made is not clear yet, but it is thought to be to protect itself from external enemies by generating toxic effects due to spore formation, which is wrapped in a large number of polypeptide polysaccharides Less toxic to the spores themselves. The spores themselves are less toxic because they prevent the oxidation of trimethyleneamine thiohistidonic acid and release this component slowly from the polysaccharide. Joins the receptor. And
It destroys the DNA of cancer cells. This means that when a small amount of penicillin or streptomycin is added to the spores, an anticancer effect with few side effects can be obtained. This is less toxic in the presence of a large amount of polypeptide polysaccharide, but the combined use of both is effective against resistant bacteria with high toxicity using penicillin alone. The same applies to the terpene glycoside polysaccharide of Arkanka. If the terpene glycoside polysaccharide is added in a large amount, the side effect of penicillin G is small. The molecular structures of penicillin and cephalosporin C are shown in FIG. When histidine is added to terpene glycoside polysaccharide and chlorella or non-chlorella and flavone are added and pepsin is added to decompose it, thiohistidine forms a long chain and is less toxic. In order to make this long chain, the addition of enzymes, glycosides of pepsin, trypsin and terpene glycoside of Arhat fruit, etc., forms side chains and reduces toxicity.

Now, trimethyleneamine thiohistidine carboxylic acid produced during the growth process of Ganoderma spores shown in FIG. 23 has extremely high toxicity, but fortunately, FIG.
6], its toxicity is suppressed because it is present in a large amount with the polypeptide polysaccharide. Since the toxicity of the methyleneamine and thiohistidinecarboxylic acid of [FIG. 20] is less than that of chrysanthemic acid as shown in [FIG. 21], it is more effective if used in combination with that of [FIG. 20]. This is O type and L
It has a type of optically active substance. [FIG. 22] shows the molecular structure of saponin. In this molecular structure, saponin is similar in activity to the terpene glycoside of Arkanka and the polypeptide polysaccharide wrapped in Reishi spores.
It is clear in FIG. As shown in FIG. 24, those in which chrysanthemic acid and ethylenediamine are bonded to thiohistidine carboxylic acid are more toxic than those in FIGS. 21 and 22. Generally, the lethal dose in the case of pyrethrin is 80 g, whereas that in FIG. 24 is 40 g. Therefore, the latter has a strong ability to kill bacteria. [FIG.
4] (b) is that in which chrysanthemic acid is combined with ethylenediamine and thiohistidinecarboxylic acid with an enzyme, the toxicity is further enhanced. [FIG. 25] shows that the toxicity of a mixture of athenin, hypoxane and terpene glycoside glycosides is weaker than that of a simple one. FIG. 26 shows the molecular structures of histidine and vinylatamine. FIG. 27 shows the characteristics of terpene glycoside glycosides that eliminate active oxygen. It is taken with reduced toxicity by mixing it with terpene glycoside glycosides of Arhat fruit, but requires a combination of enzymes and aging. Squalene is abundantly contained in deep-sea shark oil and also contains vitamin B and vitamin K. Therefore, it is effective to use a small amount of squalene in combination. In general, taking a dye eosin or prondozil and excreting it takes 8 hours for a 20-year-old boy, but 10 to 12 hours for an old man, and 30 hours for atypical ones. Without excretion, excretion did not end, but terpene glycoside glycosides, ganoderma spores and saponins were not significantly affected by eosin and prontozil.

The lower figure shows the molecular structure of penicillin G. Generally, many penicillins G are used. Is the molecular structure of In this penicillin G, by the action of an enzyme Makes cancer control more and more If it is made, an anticancer effect will be exerted.

Now, FIG. 25 shows that blue mold (Penic)
(Illium) shows the three-dimensional structure. FIG. 30 shows the structure of the bacterial cell wall. As can be seen from this figure, this penicillin has a five-membered thiazolidine ring and a four-membered β-lactam ring and is linked. And penicillin is made from the amino acids cysteine and valine. So, bacteria must survive under harsh conditions, so a robust cell wall is needed. Since this cell wall is not present in animal cells and is useful in exhibiting selective toxicity, it is a good attack control for antimicrobial agents and forms a network of peptide glycine that forms the cell wall. One of the NPs is thioglucosamine (NAG) and N-acetylmuramic acid (NAM). This chemical structure is shown in FIG. This sugar is long connected sideways. FIG. 32 shows the structure of the bacterial cell wall. NAM produces peptide glycine and DP alanine. Further, the enzyme is a transpeptidase (DD peptidase) which is connected to the bond between the sugars in the vertical direction and forms a network structure as a whole to reinforce the wall. [FIG. 32]
P-Al containing peptide attached under NAM as in
This enzyme connects between a and the adjacent Gly. Considering this now, the second Ala from the end of FIG. 33 is captured by the enzyme, and the bond connecting the second and first Ala is broken. Gly of the adjacent peptide chain binds to the cut portion.
The part sewn by the enzyme moves away from the enzyme. On the other hand, polypeptides can also be cleaved at the β-lactam ring of penicillin. However, since the β-lactam ring is cyclic, even if the peptide bond is broken, the molecule remains bound to an enzyme that can be found and separated. Thus, the remaining portion interferes with the enzyme without bringing the Gly of the adjacent strand together. Since the osmotic pressure of cells that cannot be reinforced in the peptidoglycan and becomes full of gaps is high, the cytoplasm is extruded out of the gaps and bacterial cells are destroyed. Penicillin has a four-membered β-lactam ring, and cephalosporin is an antibacterial substance having this β-lactam ring and is known to have basically the same action as penicillin. The chemical structure of the compound cephalosporin C is shown in FIG. The cephalosporin skeleton is also synthesized in bacteria using the amino acids cysteine and valine. Cephalosporin C itself is weak in toxicity but weak in antibacterial action in fact, and is a compound with little shadow as an antibacterial compound. Next, an antibacterial agent having a β-lactam ring, such as penicillin or cephalosporin, is referred to as a β-lactam-based agent. Also, a DD peptidase from an actinomycete R61 bacterium having an antibacterial agent cefataxime has been successfully captured by X-ray analysis in which this cefataxime inhibits. FIG. 35 shows the main structure of cephalosporin. And many effective antimicrobial agents are made from the cephalosporin skeleton and are currently in clinical use. Antibacterial agents having a β-lactam ring, such as penicillin and cephalosporin, are referred to as β-lactam-based agents. X-ray analysis of D-D peptidase taken from a kind of bacteria called actinomycete R61 is shown in FIG. 34 by X-ray analysis. Cephataxime S6 binding to this DD peptase
2 shows the 62nd serine of the enzyme [Fig. 36].
(B) and (A) show spores of trimethyleneamine thiohistidinecarboxylate. [FIG. 38]
(B) is an illustration of trimethyleneamine thiohistidinecarboxylate which interferes with the original function of DD peptidase. FIG. 39 shows the main structure of cefataxime bound to DD peptidase. [FIG. 40]
Indicates the main structure of lactoferrin, and the large gray circles in the figure indicate iron ions. This four-membered β-lactam ring has a two-membered ring formed by fermentation of natural eye.
This eye dye has high antibacterial properties and is used to prevent floor displacement. When this is used in combination with saponin, the effect is exhibited even when the amount is small when taken. This is a method in which, in general, colored and dried rice fields are taken, and those given to animals and chickens as feed are taken as processed foods.

FIG. 37 shows the molecular structure of the thiazo dye, sulfur dye and phosphoric acid compound. These are control agents considered as antibacterial agents against resistant bacteria, ie, methicillin-resistant Staphylococcus aureus (MRSA), but because of their high toxicity, buffers need to be developed. In the past, we have taken countermeasures against scab in Hokkaido, but the cause of this scab is a disease caused by abnormal occurrence of streptomycin. When this happens, all of the tea, carrot and kobo are blackened and rot. To prevent this, chitosan was applied to the soil to prevent this, but this is also an effect of continuous cropping failure, and toxic amine groups are embedded in chitosan. Most of the toxic amine groups do not go outside in the blocked chitosan membrane, so the streptomycin enzyme cannivores to degrade carbohydrates in the body and self-destruct. As an aside,
OH that weakens the dyeability by mixing this thiazo dye or sulfur dye with saponin, arhat fruit, hormones, polysaccharides, etc.
You need something with a lot of groups. Inchigo, made by fermenting eye in dye, is less toxic and more likely to have bacterial antimicrobial properties. When considering basic dyes and sulfur dyes, basic dyes dissolve in alkalis and sulfur dyes dissolve in acids, so when these basic dyes and sulfur dyes are mixed in minute amounts and come into contact with bacterial cells, the carboxylic acid Since the sulfur dye is dissolved in the group and the basic dye is not dissolved, only the sulfur dye remains as it flows. However, if polysaccharides or sugars enter the dye solution in an aqueous solution state in the bacterial cells, coloring of the sulfur dye becomes difficult even when acidic, if hydrogen integration is carried out via water molecules. In the base-rich alkaline domain of the bacterial cells, the basic dye dissolves into the solution and combines with the free carboxylic acids of the cells to color. This also results in poor binding when sugar solutions are present. When these dye solutions completely occupy and color the cells, the activity of the cells is extremely high, and therefore, as in rocket dyeing, When there is a substance that rotates in a hydrophobic system, that is, when colored, this portion does not color the dye in the presence of an acid group or an alkali group. In particular, when menthol, menthol or pyrethroid are used in combination, the dye cannot enter the receptor for DD peptase, and when the sugar enters the receptor first, the dye molecules that enter the receptor later form hydrogen bonds, so the coloring property is weak. Become. In the case of penicillin G, the portion that cannot be accommodated in the receptor is cut, so that the portion that goes out of the receptor is cleaved, and the effect is weakened. Becomes intense and creates a tendency to jump out of the receptor. Thus, in order to reduce toxicity by successfully combining a basic dye and a sulfur dye, the coloring of the dye becomes difficult if catechinic acid or tannic acid is used in combination with saponin or polysaccharide, and furthermore, tea powder,
It often flows into the water. However, if a part to be colored is made in advance, toxicity is constituted by the fixed part, so that dyes will be useful in the future development of anticancer drugs. In addition, the combined use of penicillin G and Reishi spores has less toxicity than simply taking penicillin G alone, so that the addition of Arhat fruit, saponin polysaccharide, or citrus powder is more safe. And a phosphoric acid compound also obtains a good result. Sulfur dyes and thiazo dyes, especially Inchigo dyes, are made by fermenting the natural eye.However, a fully fermented dye solution is mixed with ochara powder, rice powder, tea powder and dried to obtain the digestive enzyme pepsin. Addition and digestion suppresses toxicity and are used together. DOA includes hematoxylin as a dye, and pepsin or other enzymatically decomposed products of these with the terpene glycoside polysaccharides and Reishi spores of Arkanka are less toxic. Lactoferrin digested with a digestive enzyme in this way has a 3000 molecular weight peptide in which amino acids are arranged in a range of 25 to 26, and is antibacterial.

Although the antibacterial activity of penicillin has been described above, this penicillin and thiohistidinecarboxylic acid trimethyleneamide in Reishi spores have a very similar structure, and the five-membered ring of penicillin Forms the same five-membered ring with thiazolidine and thiohistidine, and the four-membered ring of penicillin (β
-Lactam) is not found in Reishi spores. Penicillin, which interferes with the original function of DD peptidase in [Fig. 33] and the function thereof, is linked to the DD peptidase and carboxylic acid in the reishi spores as shown in [Fig. 38]. The trimethylene group of trimethyleneamine is always rotating, so it is on the top surface, and the second Ala
Is caught by the enzyme, and the bond connecting the second and first Ala is broken. Gly of the peptide chain next to the cut part
When the suturing by the enzyme that binds to is completed, the sewn portion is separated from the enzyme. However, although the β-lactam ring of penicillin has a peptide bond, if the rotation of the reishi spores is too strong, the whole trimethyleneamine will float and the carboxylic acid will bind to the DD peptidase, so that it will Trimethyleneamine is easily decomposed by the power of the enzyme without bringing Gly of the chain closer. Then, the bacterial cells are destroyed. This reishi spore reacts a little mildly in toxicity because it has less entanglement like penicillin because it has a closer molecular bond than penicillin, but it easily enters bacteria. Therefore, as a β-lactam ring of penicillin, in Reishi spores, the molecular structure of trimethineamine thiohistidine carboxylate [FIG. 20] was diluted with water, and thioinchigo corresponding to the β-lactam ring was diluted with water and impregnated with rice powder. The dried product was mixed with Reishi spores, and the mixture of terpene glycoside glycosides was used. As a result, the antibacterial activity increased as in the case of the β-lactam ring. This thioinchigo has a toxic effect even when used alone with the inchigo, and has antibacterial properties against Staphylococcus aureus, Staphylococcus and Escherichia coli. The Inchigo used was an eyeball made by fermentation from a natural eye of a plant, further fermented, mixed with pepsin, and allowed to stand. When the cephataxime bound to DD peptidase by penicillin binds and hinders the function of the enzyme [Fig. 34], the enlarged view [Fig. 35] can be replaced with the trimethyleneamine thiohistidine carboxylate of Ganoderma spore [Fig. 36] (A). (B) was arranged to compare this with penicillin. As shown in (A) of [FIG. 36], the terminal of the short reishi spore seems to have the trimethylene group oriented in the opposite direction to penicillin from the molecular sequence. Therefore,
There is little entanglement with DD peptidase. Next, [Fig.
8] shows the molecular structure of pyrethroid, which contains many chrysanthemic esters, and is mixed with steroid saponins and terpene glycosides of Reishi spores to give vitamin 6
Taking a mixture of liver oil containing vitamin 12 has an effect on liver cancer. Pyrethrone, which is similar to the 5-membered ring of thiohistidine of Reishi spores, is bound to chrysanthemic acid. When this is mixed with Reishi spores, the immediate effect increases, and the medical treatment time is as fast as 10 days. The pyrethroid, which is obtained by bonding pyrethroid to the 5-membered ring of pyrrethrone by bonding ethylenediamine to chrysanthemic acid, is twice as toxic as pyrethroid of FIG. 18 and has antibacterial properties. This is D-
Make the lid on the top of the receiver without binding to D-peptidase. (B) of [FIG. 24] is a compound in which a five-membered ring of diahistidine carboxylic acid is bonded to chrysanthemic acid, and has high toxicity.

FIG. 26 shows an antibacterial potentiator. Now, although Trimethyleneamine histidine carboxylate has a carcinostatic effect on Ganoderma spores, there are many terpene glycoside glycosides, polypeptide steroid saponins and other polypeptide glycosides in addition to this component. . The terpene glycoside glycosides of Arkanka added to this are shown in [FIG. 14] and [FIG. 15], and in FIG. 16 are the molecular structures of the polypeptide steroid saponin and the polypeptide polysaccharide contained in Reishi spores. (10) and (11) are structural diagrams of trimethyleneamine thiohistidinecarboxylate as an antibacterial agent.
In order to test how the digestion of the foods eaten when the saponin, pineapple root saponin and steroid saponin shown in [Fig. 22] are mixed, 8% of aerobic bacteria and 20% of anaerobic bacteria are put in an aquarium. The vegetables, meats, and marine products were put in and the decomposition rate was measured.
Is shown in Both aerobic and anaerobic bacteria alone degrade slowly, and those containing saponin degrade quickly. This has already been mentioned. Most of this saponin is excreted without being absorbed from the intestine, but when it is mixed with liver oil, some of it is absorbed along with vitamins E and K when aged, but pyrethroid is added to this or menthol is added. This may occur when pyrethroids are dissolved in liver oil, especially when drinking alcohol.
In general, insulin similar to saponin is produced in the body and may diffuse into capillaries so as to remove sugar in blood. When saponins, oligosaccharides, terpene glycoside glycosides, and polypeptide saponin sugars are decomposed with enzymes, they are carbonized by dehydrogenation and excreted, and most are excreted directly from the body by defecation, and this carbide absorbs toxic substances. Softens toxicity.

In the bacterial cell wall, NAG and N
It is unstable in the space with AM. Particularly in the case of bacteria with high mobility, a stable molecular structure is necessary, and the following molecular structure diagram, in which shrinkage is always sandwiched and stabilized as a cushion material, shows the structure of the cell wall,
[FIG. 31] shows a structure obtained by X-ray analysis. Six molecules of water are sandwiched between the bacterial cell wall structures. In the case of cancer, the middle 6 molecular water is 4
When it is changed to molecular water, a gap is formed between NAG and NAM, and abnormalities occur. In a young cell in which the water molecule in the cell is activated, the water molecule has a large amount of six molecular water, but the cancer patient has a large amount of four molecular water. This is because when a bacterial cell also changes to four-molecule water due to a change in the cell water of the human body, the molecular structure of the water in the bacterial cell also changes. X-ray analysis of water is not possible, but in the past, Kim published the structure of water, and it became clear that the water molecular structure of normal cells of people with cancer changed. Considering how bacteria defend their counterattacks, they are very active in cell division,
This is especially true in places where growth is possible, such as the human body. Cell division proceeds by copying genes, but copying is always incomplete. If something happens to be resistant to the antimicrobial agent in this mistake, it is likely that it will survive and proliferate. This mistake in copying is called a mutation, and it is a tactic that does not give a chance for bacteria to survive due to the mutation given to a doctor from a doctor for 5 consecutive years by administering an antibacterial agent and thoroughly hitting the bacteria. Stopping the drug halfway down just because it goes down gives you a chance to fight back against bacteria. Once a bacterium has gained a chance to survive from the drug, the first drug is ineffective. The bacterium is at least armed with drugs.
Of course, mutations are not only drugs, but bacteria continue to proliferate without doing anything. Fortunately, the number of bacteria whose properties change due to mutation is extremely small at first, but bacteria infest us but some organisms infest them. The bacteriophage infects the bacteria and unfortunately spreads the genes (plasmids) associated with this resistance one after the other. As a result, many previously unresistant bacteria become resistant. Until now, antibacterial agents have been administered not only to humans but also to livestock and farmed fish, where surviving operations of bacteria exposed to antibacterial agents result in bacteria that are worse for humans. For example, hospital-acquired infections, which have recently become a problem, are one example, and patients and physicians are shambles. However, they are a great place to be resistant. Now, what exactly is bacterial resistance?
Considering the sulfa drug, if the substance B becomes insufficient from the substance A, the bacteria will increase the amount of the raw material A to secure the required amount of B. This is excellent resistance. Here, as another example, considering the resistance to penicillin, Staphylococcus aureus, in which penicillin G does not work, has become a problem since the 1960s. Already during this period, the majority of the Staphylococcus aureus infections in hospitals were resistant to penicillin. Examination of the resistant bacteria revealed that they had the enzyme β-lactamase. This enzyme decomposes penicillin as shown in (1) of FIG. 46. Once bacteria acquire this enzyme, no matter how much penicillin is used, the bacteria will cut penicillin. In order for the β-lactamase ring to be broken by β-lactamase, the next step to the so-called king of the bacterium,
First, the enzyme must be linked from the β-lactam ring. It is only necessary that the β-lactam ring cannot bind to the enzyme. We believe that if there is a limit on the size of the concave part on the enzyme to which the β-lactam ring is attached, a large substituent will prevent it from being attached thereto.
([2] of [FIG. 46]) For that reason, trimethyleneamine thiohistidinecarboxylate, a ginseng spore with a small molecular sequence and no β-lactam ring, is effective against this resistant bacterium. Olive powder was used for strengthening. In addition to terpene glycoside glycosides, saponin, vitamin C B ₁ B ₂ B
₆ B ₁₂ and nitro compounds β- pinene, those containing an organic acid folic acid, the nitro compound has antibacterial properties as picric acid, have a blood vessel expansion effect sterilization Staphylococcus aureus, Escherichia coli Therefore, the present application prevented the formation of resistant bacteria. Now back to the beginning, the number of bacteria whose properties change due to mutation is extremely small at first, but some organisms infest bacteria but others infest bacteria. It was a parasite such as a bacteriophage. Therefore, the β-lactam ring, which the organic chemist has started to change the chemical structure of penicillin, is a part on which penicillin acts, so we proceed with a policy of not touching this part. A compound with this principle and a methicillin [FIG. 42] in which two bulky substituents —OCH ₃ are attached to the benzene ring of penicillin G are produced. This compound saved the tolerable situation as intended. This methicillin is still used as an effective antibacterial agent against resistant staphylococci. However, since methicillin is susceptible to gastric acid and cannot be used as an oral preparation, resistant staphylococcal penicillin, which can be further improved and can be taken internally like flocroosacillin (FIG. 42), is currently used. The effectiveness of penicillin for these resistance measures is not so high for bacteria that are not resistant, but it is extremely demanding to select penicillin from the current determination as to whether or not the infected bacteria are resistant. In the case of MRSA, which is a major problem among bacteria in hospital-acquired infections, methicillin also does not work. Although the bacteria itself is not a problem for weak and healthy people, it can infect people with weaker immunity, such as the elderly, the sick, those without physical strength, and those who have just undergone major surgery. This has serious consequences because the antibacterial agent is not effective. We are weak in ourselves everywhere, but we can grow to the extent that we take advantage of others' weaknesses.However, research on antibacterial agents against MRSA is not very advanced, but antibacterial agents other than penicillin, such as alverkacin, bicomycin, tungstic acid, and molybdate. Antibiotics such as soda complex are currently used. If the molecular mechanism of resistance becomes clearer, the countermeasures will be taken concretely. Beta-lactamases destroy the beta-lactam ring and waste drug efficacy, as already seen. Therefore, if the action of β-lactamase is contained, penicillin should be effective again. Then, Kelly succeeded in X-ray analysis of β-lactamase in 1986 [FIG. 47], but the main structure of this β-lactamase was very similar to the main structure of DD peptidase which is the original partner to which penicillin works. It's similar to. This is because both enzymes recognize penicillin. This is because squares do not fit in molds made for spherical ones, but are easy for spherical ones. In this figure, a drug that interferes with the function of β-lactamase is bound. A tactic of fighting resistant bacteria by administering penicillin while suppressing the action of β-lactamase with such drugs is actually used. We have been trying to find a single drug that works both from the study of the main structure of β-lactamase, but there is currently no effort. However, in the case of the trimethyleneamine thiohistidinecarboxylate compound of Ganoderma spores as in the present invention, the generation of β-lactamase does not start, and it is better to suppress the generation of resistant bacteria in combination with penicillin. Shiba spores alone do not cause the adverse effects of penicillin. However, when this penicillin G is used in combination with a terpene glycoside glycoside, saponin, steroid saponin, or insulin, the adverse effects of the side effects are reduced, and the thiohistidine carboxylic acid trimethyleneamine compound of Reishi spores is contained in a β-lactamase container. Even so, it is large enough to enter easily, and the β-lactam ring is cleaved by β-lamatamase like penicillin, and there is no need to enter the container (β-lactamase). In particular, impregnation of tofu with a fermented intigo resembling a β-lactam ring has the antibacterial properties equivalent to the β-lactam ring of penicillin, and is present in a cut state from the beginning. The antibacterial properties are exhibited even if the toxicity is reduced by the enzyme. Here, considering the effect of using non-chlorella, that is, spiral algae, it is a water algae that has a lot of chlorophyll, a lot of folic acid, a lot of essential amino acids, and a lot of minerals like chlorella. This has the effect of proliferating immune antibodies and increasing red blood cells. In particular, the reason why folic acid-rich additives are added is that folic acid plays an important role and is a kind of vitamin and is essential for life activity. This folic acid is also a raw material for producing tetrahydrofolic acid, which is shown in FIG. This tetrohydrofolate leads to nucleic acid synthesis, and sulfa drugs do not kill bacterial cells directly, but rather prevent the cells from dividing and spreading.

Therefore, the human body recovers its physical strength while preventing it, and destroys bacteria with its own healing power. Antibacterial substances have a bactericidal and bacteriostatic action, but ordinary sulfa drugs clearly have a bacteriostatic action, and penicillin has a bactericidal action. Therefore, penicillin cannot substitute for the action of sulfa drugs. There is also a reason why sulfa drugs are difficult to obtain antibacterial substances. Sulfite drugs such as prontoyl are metabolized as soon as they enter the human body and are converted into a compound called sulfamine [Figure 42].
It is faster if amine tungstate is present.
In fact, a compound having an antibacterial action is a compound in which paraaminobenzoic acid is usually used as a raw material when folic acid is synthesized in bacteria as shown by this sulfamine [FIG. 43]. It has a very similar chemical structure to palaaminobenzoic acid. This enzyme mistakenly incorporates a sulfa drug as a raw material.
The result is that the original raw material, para-aminobenzoic acid, can no longer bind to the enzyme, so if folic acid can no longer be made, some bacteria will not be able to make folic acid, and they will misunderstand that the raw material para-amino acid benzoic acid is low and work hard. The production of this raw material will increase. Therefore, if this is increased, the folic acid necessary for the survival of the bacteria is secured. The resistance of the surviving bacteria to this sulfa drug. This is called bacterial resistance to the drug. When this resistance appears, the dosage of sulfa drugs must be increased. And it is necessary to add amine tungstate. Folic acid is necessary for bacteria,
It is a necessary vitamin for humans. In this way, sulfa drugs have succeeded in selectively killing bacteria by taking advantage of the difference in the mechanism of metabolism of human and bacteria against folic acid. It is considered that the sulfa drug interrupts the site of the enzyme to which para-aminobenzoic acid binds as shown in FIG. 42 and hinders the synthesis of folate. At that time, it is considered that the amino group in the sulfa drug forms a hydrogen bond with the amino acid of the enzyme, the benzene ring is likely to have an interaction due to van der Waals force, and the sulfone group has a hydrogen bond or an electrostatic interaction. In this way, the sulfa drug exerts its medicinal action without leaving the lie easily because it is firmly bound to the enzyme by several hands.

Even if the sulfa drug is used as a raw material in accordance with the flow of FIG. 45 in the future, it will be a nuisance to bacteria because the resulting product is a molecule completely different from folic acid. Given the strengths of this sulfa drug, there must be a valuable force in the fight between humans and bacteria in the future. Now, the methyleneamine thiohistidinecarboxylate compound of Reishi spores has the molecular structure shown in FIG. 20. As shown in FIG. 24B, ethylenediamine is bonded to thiohistidinecarboxylic acid. In addition, a long molecular structure in which chrysanthemic acid and an amine of ethylenediamine are combined cannot be accommodated in the DD peptidase container, so that the lid is placed on the upper surface of the container, and the peptide chain is hardly bound. Toxicity is stronger than Reishi spores. And [Figure 2
As shown in (a) of [4], the compound to which pyrethronin is bound also has a long molecule and does not enter the DD peptidase container and thus does not bind, but is more toxic than pyrethrin. In addition, this enzyme is the enzyme of papaya, the enzyme of mushroom, the enzyme of Trichoderma,
Pepsin etc. are used, and the enzyme that decomposes protein is summer grass in the winter, but it has a five-membered thiazolidine in addition to decomposing enzymes of agaricus, mushrooms, enoki mushrooms, and matsutake fungi. Some of them are antibacterial, including terpene glycoside glycosides and saponins, but the strongest proteolytic enzyme is cow's digestive enzyme. It has 70 times the proteolytic power of pepsin. The reason for this addition is to reduce toxicity and enhance antibacterial properties. When used together with wood jellyfish, it has the power to clinically block lung cancer perforation in lung cancer patients.

[FIG. 28] is a diagram of PT. 53468
No. 90 is the molecular structure of Hagiwara Yoshihide's antibacterial agent, which is a sugar with a regulating function that loosens the bond between the amino acid group and the carboxylic acid group of the protein, but has the toxicity of terpene glycoside glycosides and saponins. Adjustments are being made. Also, [FIG.
8] shows the molecular structure of streptomycin, [FIG.
9] is adenine (A), thymine (T) and guanine (G)
1 shows the molecular structure of cytosine (C).

Recently, lactofurietin (described below) cisplatin was used as a therapeutic agent. Metal complex salts of iron citrate and amino acid calcium are used to bind from amino acids and make up a huge protein,
Lactoferrin acts as a cleaner when the free carboxylic acid and free amino acids of the wasted parts are released. Although the lactoferrin in FIG. 40 is present with a round inversion. These are present as iron hydroxides, which move hand in hand with water and condensed water and, if they happen to approach an amino acid, bind to an amino group to become the amino acid iron. Alternatively, it is presumed that it condenses with a nearby carboxylic acid and exists as an iron carboxylate complex. At this time, the molecule O in FIG.
When the H group approaches, the bond of the released unnecessary amino group or carboxylic acid group is delayed while being far away. It seems that the buffer effect is high by doing in this way.

As described above, the feature of the present invention is to extract the components of bamboo and bamboo, which are the same silicate plants, impregnate white rice, old rice, old rice, and foreign rice, and dry the green rice to maintain its freshness. It was developed for the purpose of developing healthy foods, healthy rice, bread, udon, buckwheat, tofu, sausage, ice cream, confectionery, health drinks, health sticks, and anticancer drugs. The main reason for this is that many patients die of cancer patients because their hair disappears due to the side effects of the medicine, they do not accept food, and they often recur after surgery for about five years. In particular, air pollution, water pollution, food preservatives are likely to produce more carcinogens, and were developed for the reason that daily health care will not reduce the number of cancer patients at all, especially The emergence of resistant bacteria that cannot be treated with penicillin G alone, and the difficulty of treating cancer is still a major problem today. However, it is important for long-lasting health that cancer cells are caused by mutations of the same as normal cells, and it is important to establish long-term prevention. The reason is that cancer is more likely to occur over a long period of time, and it is important for elderly people without physical resistance to take regular health care. Is crucial in terms of time and quantity. For that purpose, it is necessary to devise a condition that can be taken by anyone at any time, such as Toyama's medicine, without side effects, especially if you can maintain health with a health food even in daily meals, you will get more happiness thinking. However, many cancer treatments are difficult to drink and have side effects and safety problems. To solve these problems, a Chinese medicine mainly composed of Reishi spores is premixed with food and meals without resistance are taken. When a healthy treatment is mixed with other foods, such as confectionery, bread, udon, buckwheat, ice cream, kamaboko, sake or beverage, feed and eats a small amount, the result is the same as a long treatment. There are many advantages that do not cause late onset cancer, and it is possible to achieve the effect immediately by making a separate anticancer drug, and in the past cases, 80% of cancer patients have been cured . In addition, there is an effect that it is difficult to generate laryngeal cancer, lymph cancer, bladder cancer, maxillary cancer, and tongue cancer other than lung cancer. It is also useful for treating cancer-resistant bacteria.

The feature of the present invention is mainly that of the Chinese medicine, Reishi spores, and the steroid saponins obtained from pineapple roots on the saponin of Amanazuru saponin with non-chlora (spiral alga), chlorella, blue seaweed, catechin It is intended to produce a health food having an anticancer effect by using a herbal medicine obtained by adding pyrethroid, stevia tea powder, and crocodile to a mixture of tea powder, protease, enzyme, Aspergillus fungi, etc., which are frequently contained. Therefore, I would like to explain why this anticancer effect is achieved. For that reason, first consider penicillin G. In 1877, at the Pasteur Institute, mold was discovered, and by-products were found to inhibit the growth of the bacteria. In 1928, Fleming strongly inhibited bacteria in and around the mold of blue mold. He discovered the substance and found it to be less toxic to the human body, but did not find one that was stable, but since 1938 Fleury and Chain had used a freeze-drying process to manufacture it. It came to be made. This therapeutic trial began in 1941, and the chemical structure of penicillin was elucidated around 1964 by Ms. Dorsey Bonkin. [FIG. 43] shows the main structure of penicillin G. The structure of penicillin joins a five-membered thiazolidine and a four-membered β-lactam, and they are bonded together.General students initially expected a six-membered benzene ring. I was surprised that it was a mistake. It is said that 80% of the water occupies the human body composition. A structure that runs stably and parallel to the movement between fluids always flows parallel to the flow of water. Downward, the other side rises. And considering the case of making a single crystal like naphthalene, this penicillin, which makes a large crystal with a benzene ring, is made from cysteine and valine, which are the amino acids in blue mold, and overcomes other bacteria and enzymes of the blue mold. A powerful weapon to survive. How penicillin kills other bacteria requires the bacteria to survive in harsh conditions, which requires its robust cell walls. Its cell wall has something that animal cells do not have, and it has its own selective toxicity because it is a good attack target of antibacterial agents. Generally, this cell wall has a structure shown in FIG. 30 and is mainly made of peptidoglycan, which is composed of a peptide and a sugar. The saccharide is N-acetylglocomisan (NAG) and N-acetylmuramic acid (NAM), which is shown in FIG. 31. This is connected sideways as in [FIG. 30] to make up the outer wall of the cell wall. In other words, in NAM, peptides are linked vertically and the wall is weak as it is, so that D of glycine and D-alanine is not a misprint, and the amino acids that make us are all L-type, but some bacteria have this type of Many of them make D-type amino acids. These are connected and connected perpendicularly to the connection between the sugars to form a network structure as a whole, so that the walls are firmly reinforced and the contents in the cells are prevented from leaking out. This worker is transpeptidase (DD peptidase). [FIG.
DAL of the peptide chain attached under NAM as in [2]
a-D-ALa This enzyme connects between D-ALa, the second terminal from the terminal, and the GLy of the squad. Looking at this a little now [FIG. 33], the second ALa from the end is captured by the enzyme and the bond connecting the second and first ALa is broken. The GLy of the adjacent peptide chain binds to the warped portion. When the suturing with the enzyme is completed, the sewn portion moves away from the enzyme. On the other hand, since the penicillin β-lactam ring has a peptide bond, this enzyme can also cleave peptides. However, since the β-lactam ring has a peptide bond, it leaves this enzyme. In addition, since the β-lactam ring of penicillin has a peptide bond, this enzyme can also cleave this peptide, but since the β-lactam ring has a peptide bond, this enzyme can also cleave this peptide. However, since the β-lactam ring is cyclic, even if the peptide bond is broken, the molecule remains bound to the enzyme without splitting into two. Therefore, the remaining portion does not disturb the adjacent chain GLy. That is, it interferes with the function of this enzyme. As a result, the mesh in the peptidoglycan cannot be reinforced, and gaps are formed. Since the osmotic pressure in the cell is high, the cytoplasm is pushed out from this gap, and the bacterial cell is destroyed. And, although it has a four-membered β-lactam ring of penicillin, cephalosporin [FIG. 42] is an antibacterial substance having this β-lactam ring and basically has the same action as penicillin. This compound, cephalosporin C, took 10 years to determine its chemical formula, as did penicillin, found in a fungus found in the sewers of Sardinia in 1948.
Discovered in 61. It was revealed by X-ray analysis by Ms. Hodgkin that this structure was as shown in FIG.
FIG. 44 is very similar to penicillin, except that a five-membered dihydrothiazine ring is attached to the β-lactam ring. This five-membered ring has been bonded, and the compound has been stabilized, but is still highly reactive. The skeleton of cephalosporin is also synthesized in bacteria using the amino acids cysteine and valine as in penicillin. In addition, cephalosporin C itself was an antibacterial compound although it was actually less toxic. It is effective against bacteria that penicillin does not work, and it is possible to make various compounds starting from this compound by chemical synthesis, so it is made from many effective antibacterial cephalosporin skeletons, Many are used. Pile fungicides having a β-lactam ring like penicillin and cephalosporin are called β-lactam-based agents. In the 1980's, cephalosporin has an antibacterial agent called cephataxin [Fig. 42], which has a strong antibacterial activity against resistant bacteria, and Kelly et al. X-ray analysis shows that cefataxime inhibits
[4]. First, when we look at the overall structure of this enzyme, it consists of two main parts, the upper part of which is α
In the helix region, the lower side has an antiparallel β sheet surrounded by helices on both sides. The part where cefataxime is bound is shown in the center of the figure [Fig.
5]. Serine 62 is cut on the side of the β-lactam ring (already cleaved by the enzyme). This is due to the fact that the DH group shown on the enzyme side in the structural diagram [Fig. Area.

FIG. 29 shows the structure of cefataxime itself bound to the enzyme. Cephalosporin C
In particular, the β-lactam ring is clearly different from the structure of the above, but if cefataxime binds to DD peptidase as described above, the β-lactam ring of cefataxime should be cleaved. . The results of the X-ray analysis capture the situation brilliantly. And
Cefataxime binds to enzymes and interferes with the synthesis of peptidoglycan to kill bacteria. The mechanism at the molecular level was clearly shown by X-ray analysis. And Cefataxime is half-degraded and stubbornly hates and plays a mission to destroy the shield without leaving the center of bacterial defense. Penicillin with β-lactam may be considered to interfere with DD peptidase in exactly the same way. Here, the royal jelly of honey is D. penicillin having a β-lactam ring. D.
More disrupts the action of peptiters. The active ingredient of this royal jelly is However, those obtained by adding pyrethrin (chrysanthemic acid ester) thereto have higher anticancer properties. And easy to mix. It also has a synergistic effect with Arkan juice.

Next, the toxicity test of the Ganoderma spore mixture using an anticancer drug in an animal experiment is as follows. We have been researching this feed additive for the past 25 years, but we feel that general feed has become too economical and has been running at low cost. Therefore, it cannot be said that the formula maintains nutritional balance like humans. Therefore, sudden death often occurs when raising animals,
In many cases, antibiotics are used, and this is a problem because it affects the human body. The feed additive developed by the present invention has been developed with the task of adding a small amount of, for example, 1% of the main ingredient to general feed for piglets to obtain a greater nutritional balance. Therefore, in addition to the taste, feel, color, and fragrance of piglets, in addition to additives that increase natural immunity antibodies that contain a lot of vegetable vegetables, all of them were formulated as feed additives with hydrous carbon. The results show that when rearing piglets, only general feed is used,
Although the weight was 00 kg, the diet to which 1% of this additive was added not only had the same body weight in 4 and a half months, but the sudden death rate of 30% was 0% in the diet with the additive compared to 30% in the diet with the general diet. It was This increases not only feed but also the amount of recycle in the breeding ground due to the expansion of the growth rate, and creates a factory with the same number of production managers as the productivity, and even if only the breeding allowance is calculated, 1000 offspring are bred. Was a result of saving about 1 million yen breeding fee. Also, in raising broiler chickens in poultry farms, the weight of chickens raised in 3 months of breeding increased to the same 1 kg in 2 months, and the number of sudden deaths was 5 The percentage average was 0. In addition, the mortality rate is 5 for eel farming (silver fry).
What was 0-80% was less than 3% when 10% was added to the raw pickpocket diet. The results were the same for other farmed fish, but due to the declining live food and the seawater pollution, the average mortality rate of 50% for hamachi was lost, and it was no longer a job suitable for the economy. Today, we have developed a feed additive with the hope of helping society at all. This feed additive is the same when used in other animals, and it is certain that the mortality will be reduced when used in pet dogs, cats and birds. I explained that the new feed additive is effective in this way, but I would like to contribute to society by developing future research. Humans consume vegetables and other foods that contain a wide variety of amino acid vitamins and folic acid fiber pigments as a source of nutrition.
It is for balance and growth of physical condition. An unbalanced diet that continues to eat only the food of your choice will lead to a loss of nutritional balance, eventually leading to illness and early death. In general, when handling Chinese herbal medicines, there are many cases where only a single Chinese herbal medicine is taken and there is little medicinal effect, so there are many composite medicines. This is very similar to those who eat the variety of foods mentioned above and those who eat unevenly. At the beginning, there was a time when Reishi spores cost as much as 10,000 yen per gram, and this Reishi spore is said to be effective for lung cancer, and lung cancer patients took only Reishi spores, but only after drinking 2 kg, it was effective Was demonstrated. The cancer patient was fortunately rich and could be taken, so it was expensive and out of reach for the general public. Therefore, the results of heating by other lung cancer patients were that 1.5 kg of hot water was added and dispersed as a hot water solution, and the results were as good as the spores of the spores. This is a result of the increase in spore polypeptide saponin and leaching components of thiohistidine carboxylic acid trimethyleneamine compound by warm water. However, it goes without saying that taking this large amount of spores is an expensive burden. Therefore, development research was conducted to increase the medicinal effect by adding other inexpensive anther products to lower prices. Therefore, it is necessary to soften the outer shell of the spore because it is hard and to increase digestion and absorption of enzymes, yeasts with many Aspergillus bacteria, enzymes of papaya protease and mushrooms, enzymes collected from pineapple roots, and animal pepsin enzyme. When the added spores were aged in hot water, the anticancer effect was quickly achieved. However, the cure rate was 48% and the period of administration was abnormal for 3 months. Then, when I took this spore, enzyme, non-chlorella, and citrus flour, Immune antibodies increased, but the mortality was about 50%. Therefore, when he added a lot of saponin rice paddy powder and tea powder and took it, the intestinal digestion was promoted, the blood was purified, the healing rate was further increased, the healing rate was increased to 60%, and the healing time was shortened. . The cure rate increased to 65% with a mixture of sulfamine, crocodile and cinnamic acid, which have a bactericidal effect. Therefore, the addition of neurotoxic pyrethroids and chrysanthemic acid closed the pulmonary tract of lung cancer and further increased the cure rate to 70-80%, making it immediately effective.
The addition of Kikushina stevia increases the sweetness, and the addition of Arkanka increases the sweetness. As a result, the amount of spores when taking only spores reached 2 kg, but in these complexes only 60 to 100 g was required. And the dose of this mixture was 2g to 3g a day. In this way, cancer cannot be cured only by taking Ganoderma spores, rice powder, orcane, non-chlorella, or catechin-rich tea powder alone. In particular, taking large amounts of Reishi spores alone could cause the skin color of the elderly to become brownish and warp, causing side effects. Therefore, it is described as an animal feed additive. This formulation example was made with 5 g of Reishi spores, 50 g of perilla powder, 60 g of non-chlorella, 50 g of rice powder, 50 g of enzyme, 1 g of white jellyfish powder, 0.2 g of royal jelly, and 30 g of okara powder. The details of this test are as follows. Drinking ganoderma spores or agaricus mushrooms alone does not completely cure the cancer, and even Tanashichi alone does not completely cure the cancer. The healing rate was not perfect, and the combination drug with Ganoderma spores reduced the healing time and the dosage. We have been testing the feed additive for feeds of pigs, cows, chickens, fish, etc., and I am honored to be able to make an interim report on the growth in six months. In conclusion, the growth of 1000 piglets with 1% of this additive added to a commonly used diet was tested for 30% growth. This piglet does not use any antibiotics and has no sudden death
was. The results show that the effect of a feed additive made in consideration of the nutritional balance of the feed as well as humans resulted in more than 70 sudden deaths in general target piglets. Add this for 6 months, and then for 6 months.
In order to reach a weight of 100 to 110 kg, it takes about 6 months on average for general feed, but the weight increases as early as 40 days, and it has been extremely smooth. The feeder will then perform a test to reduce this feed addition to 0.5%. I disagree with this practice, but the traders are thinking about reselling the piglets six months after they have grown and weighed 100-110 kg. If you keep feeding and breeding, it will be 150 kg,
I found that I could see the growth of healthy piglets.
And I am convinced that there are more benefits when breeding and using it for childbirth.

Table I shows an example of the composition of this feed additive during rearing. The formulation example of this feed additive is as described above.

I would like to talk a bit about feed additives in chicken farming and the benefits of additives in the past. Broiler chickens, which have been tested with additives for the past 20 years or more, weigh an average of 1 kg in three months on regular poultry feed, but 0.1% of additives
With the added one, the body weight becomes 1kg on average for about two months,
Sudden mortality was 3% in general and 1 on average
%. (2000-Hanesha test) However, the mortality rate was 0 when 1% of this feed additive was mixed,
Your health will make your feet thick and torso long, not nervous. The result was that the excrement was less odorous. The above additives have been put to practical use for the past 25 years and continue to be used. They are also used in cattle and pigs and in fish farming. And the use of more nutritionally balanced feed additives always resulted in a mortality rate of at least 0. Next, the test results of the additive as a feed for fish farming showed that the average mortality was less than 3% in the breeding of eel-raised Shirasu fish. This general feed is the result of feeding a 0.8% feed additive to raw sardine meat. The results show that the growth of shirasu fish also requires a nutritional balance, and 30% of ordinary raw sardine meat has died. In general feed breeding of hamachi farmed fish, 50% died suddenly even when not affected by the red tide, but when mixed with 1: 1 feed additive, the mortality was less than 1%. In this way, it goes without saying that the use of this feed additive will develop as an alternative nutritionally balanced diet today, as sardines are no longer available in the waters near Japan. It is also an issue that will attract attention as a way to utilize resources in the future. The feed additive is mainly composed of hydrated carbon including dried vegetables, tea powder and plant fiber powder.
%, And a mixture of powdery feed additives containing water and other components in a 1: 1 ratio of general feed (third grade) to a 1: 1 mixture of okara flour in general feed (third grade). Tested in mixed proportions. The test situation is described below. This feed additive was No. 14 on July 14 shown in Table I. No. 1 group entered 330 animals on July 21. 2 groups 330
No. 28 July 28 Three groups of 340 animals were housed, and this feed additive and okara flour were mixed 1: 1 with 2 ton 3 ton 3 ton of commercially available 3rd grade feed.
No. 20 kg and 3 ton 30 kg, and No. 28 30kg was added to 3 tons of feed for 3 groups. And 18 to the second month
180 kg for n, 210 kg for 21 ton in the third month, 300 kg for 30 ton in the fourth month, and 4 kg for 45 ton in the fifth month.
Add 50 kg, 900 for 90 tons in the sixth month
kg was added. The results show that the weight of a piglet growing up to 100 kg in weight was 6 months when a third-class commercial feed was used, and that the average weight in 5 months was 100 kg,
The illness of the conventional feed was 30% on average and the disease was 0. This mortality occurred from the second month in the case of the conventional feed grade 3 product. In the sixth month, 300 out of 1,000 sick and 70 died in the 6th month. Grade feed is made by adding a lot of fish bone meal to lower the price. This feed additive has no antibiotics, but it has been said that it is common to add antibiotics to conventional feeds. Six months later, a follow-up survey revealed that pigs for ham factories sold 150-160 kg, but no mortality. And the fat percentage was relatively low and the meat quality was high.

The economic effects of this feed additive are shown in Table II below. General pig raising is 10,000
0 animals are raised, but 100
A breeding test was conducted on 0 piglets and their growth results were examined. Table II Economical feed effect of feed additives Relationship between body weight and feed of 1,000 piglets when using general feed The market price of general feed is 1 ton of the first grade, $ 15,0002 grade, and 1 ton of the 12,0002 grade. Article 1 ton 10,000 yen
is. This time I used a 3rd grade feed. If you consume 210 tons of the 3rd grade of general feed (for 6 months), 210 tons ＠ ￥ 10,000 × 210 = １０2,10
It will be 0000. The average death was 70 when the average body weight was 100 kg / head. However, as a result of breeding with 1% of this additive added to the third grade of this feed, the breeding days reached 100 kg of the weight of the piglets was four and a half months. . Therefore, its commercial consumption is 96
Because it is ton, the feed consumes 96 ton x $ 10,000 = $ 960,000 and the consumption of this feed additive is 1.03 ton. 1.03 ton x $ 1,000,000 = $ 1,03
It will be 0000. So when we add this up It becomes. The feed cost for raising for 6 months using this general feed (first grade) is $ 15,000 / t.
If it is set to on, the consumed feed will be ¥ 31.5 million / 6 months, so compared to the cost of general consumption feed ¥ 31.5 million, ¥ 31.50000 / 6 months-¥ 1,990,000
/ 4 months = $ 1,160,000. Furthermore, the mortality rate that occurred during 6 months of breeding a general piglet was 0 with 1% additive and 1 okara powder 1 in the third grade of this commercial feed, compared to 70 mortality in the case of general commercial paint alone. Therefore, since the mortality rate of adding feed to a general feed was 0, if one piglet died $ 50,000, 70 pigs x $ 50,000 = $ 3,500,000 / death The profit feed is $ 1,160,
000 + death ￥ 35,000,000,000 = ￥ 4,660,
In addition to making a profit in raising 000 / 10,000 heads, the turnover of the breeding ground increases by 0.8 times. Therefore, the annual profit is approximately 10 million yen for 10,000 breeding. And the reason why this disease does not occur is evident when adding additives during the process of piglets weighing 10kg to 100kg. In addition, in raising chicken broilers other than pig raising, 3
From week one, you will be in good health and your mortality will be less than one-fifth. Another cause of this poultry breeding mortality is that better mortality can be reduced to 0.1% by improving the management of unsanitary waste on the house floor. Thus, it is the result of adding 1% of this feed additive to general feed. In this test, when only 50 g of the enzyme was added to 1 ton of the feed, the fat content was low and the mortality was 5%. It is effective, but the mortality is not 0, but the mortality is 0 with the additive of the present invention. When only non-chlorella is added, the mortality rate is further reduced to 10%,
Addition of rice powder and tea powder to this will drop to 3%, and the blend of spores will show a dramatic effect. The effect is increased especially for those who are younger than those for aging. To explain about the feed for broiler chicken, to increase the growth, the feed added with 0.1% of the enzyme is 3kg for 3 months and the average body weight is 1kg.
The mortality was 5%, but 3% when the enzyme was added, 1% when the rice powder and tea powder were added, and the SOD increased with the addition of Reishi spores and non-chlorella powder, and the mortality was 0%.
Has dropped to And in two months I had weighed 1kg. In particular, mortality was less than 0.1% when fed to chicks one week after birth. In addition, young chickens with low fat, thick legs and large body length are raised.

In the treatment of cancer, treatment with only antibacterial citrus seed powder did not completely cure the cancer even after 6 months. Then, when I added the citrus spores, enzymes and non-chlorella to this citrus flour to a cancer patient, the treatment time was further shortened and healed in about 2.5 months. So, adding vanillin cinnamate with higher antibacterial properties healed in 2 months. The antibacterial properties of vanillin are as follows, but taking vanillin alone to a cancer patient causes gastrointestinal disorders, and vanillin with the addition of Tanoshimi powder makes gastrointestinal disorders less likely to occur. When these mixtures were taken for lung cancer patients, the pneumostoma did not close even after 2 months. When I was given royal jelly and pyrethroid with added vinamin, the pneumostoma disappeared in two months. The doctor in charge at this time suspected that the lung hole was a misdiagnosis,
The first thing I learned from looking at the X-ray pictures. This pinamine has a five-membered ring like penicillin or thiohistidine of Ganoderma spore on the head, to which chrysanthemic acid is bound. Chrysanthemic acid is D. D. Deep into peptase and carboxylic acid It binds to the OH group of D peptase and behaves in a stable state.
And pinamine acts on nerve cells to paralyze cancer cells, which slows down the growth of cancer cells. And since it is permeable and the lethal dose for humans is considered to be 100g units, taking 1g units for 20 days does not cause any problems, and even those containing the action of saponin from ginseng will reduce the toxicity. This is because when the white jellyfish is further added, the pneumostoma is rapidly closed, and the pneumostoma is closed as early as 20 days and as late as 30 days. In the case of lymphoma, reishi spores alone do not cure even if 1 g is taken daily for 20 days, but a mixture of 10 g of Reishi spores, 50 g of olive powder, 50 g of nonchlorella, 30 g of rice paddy powder, 30 g of enzyme, 30 g of white jellyfish powder, and 20 g for 20 days The fever will be normal depending on your taking. However, when the amount of spores added in this formulation is 0, no effect is observed, and the healing time will be longer if spores alone are not used and other additives are not added. There is an example in which a 30-year-old man who scattered an enzyme in which papaya enzyme or a protease collected from Trichoderma was grown in soy sauce as an enzyme and ate it as sauce for tuna cuts had a hole in the stomach in a three month bag. did. Mixing this enzyme of chicken and pig with Tanashichi and mixing with non-chlorella and tea powder will not cause a hole in the stomach. When taking a mixture of spores and Tanoshimi powder, even when Lingzhi spores alone were taken, the cure rate for cancer treatment was around 30% in 6 months, but the cure rate was 35% in 4 months. . Therefore, non-chlorella to which Reishi spores and Tanoshimi powder were added resulted in a rapid increase in immune antibodies in cancer patients. Non-chlorella powder contains a large amount of folic acid of vitamins, contains a large amount of chlorophyll and amino acids vitamin A and B ₁ B ₂ B ₆ B ₁₂ C, has an effect of increasing immune antibodies, and has a function of increasing spore thiohistidine trimethyleneamine compound. When used in combination with an anticancer drug, it easily enters the lymph and increases immune antibodies. There are cases where spores were mixed with mushroom enzymes at a 6-fold ratio, and treatment was performed in 4 months.
I hear that many people take more than a month to withstand continuous pain in cancer patients. Then, when the citrus fruit powder was added, the person who had a cure for cancer in 4 months healed in 3 months, and the immune antibodies grew to about 4700 for those about 680. It is important to use Tanashichi, which has a lot of saponins, because the rate of enzyme proteolysis is reduced by mixing Tanashichi, which has a lot of saponins, and Arkanka, a terpene glycoside glycoside. The enzyme, when mixed with spores, promotes its spread to lymphocytes. In addition, 80% of spores, 2% of spores, 1% of musk, 1% of non-chlorella, and 1% of enzyme have an anticancer effect, which helps to reduce the amount of spores used. Healing is less effective for those who are declared dead after ~ 6 months, but can be healing under initial conditions. Therefore, in the case of terminal stage cancer, the immune antibody is raised from 600 to 270 in 20 to 40 days after taking the same.
It is important to recover from 0 to 4200 units, and those with the addition of pyrethroids have 15 days and 2
It is important to reach 400. Those using royal jelly increased to 2600. In ulcers such as maxillary cancer, tongue cancer, laryngeal cancer, bladder cancer, uterine cancer, and breast cancer, spores alone are not curable.In this case, bacteria and recent bacteria need to be killed. Using citrus flour by adding an antibacterial component against staphylococci, streptococci and Escherichia coli by adding citrus powder exhibits the same effect as using sulfamine and procodozil in combination. And as we have already mentioned, Tanana Saponin, which purifies blood, enhances digestive ability of the stomach and intestines, especially the intestines. And it is antibacterial. The effect of saponin on digestion increases rapidly after 4 hours in the presence of peptase, clarifying intestinal colloids and enhancing digestion and absorption. Needless to say, this enhances the effect of helping kidney and liver function. It has the characteristic that cancer can be controlled in 30 to 40 days by these combinations. This is the most correct and ideal treatment to treat cancer in a short time, in a small amount and at a low cost, and the product of the present invention corresponds to this. With this formulation, even patients with fever of 39 ° C due to pneumonia return to normal fever after taking 2-3 days, the occurrence of pus in the lungs is controlled, and there are therapeutic effects other than cancer. In addition, there is no chronic toxicity when using the product of the present invention for cancer patients. The effect of the application can be exerted by ingesting without injection like penicillin. D-peptase contains extremely stable Ganoderma spores without decomposing, so that it is quickly diffused and absorbed into the body. In human tests, 15 out of 250 people with terminal cancer who were taken by cancer patients died, but others have recovered. It has a combination of Wolframite. In the treatment of cancer patients as it is now,
Hair loss and reduction of immune antibodies do not occur with this method. And I use it myself for 10 years and have no side effects. Even in animal experiments, taking many kinds of crude drugs prevents toxicity and is used for confectionery and coffee as a cancer prevention, it is effective for early cancer treatment, and there are few things that are too late. As described above, Ganoderma spores cannot be completely cured by the anticancer drug penicillin alone, but they are one of the factors that cause cancer cells when used in combination with sulfamine.Vitamins important by killing bacteria, bacteria, and virus. Similarly, it is necessary to stop the generation of folic acid, the effect of the combination of the less toxic than penicillin, that is, the binding of the highly toxic four-membered β-lactam ring with the five-membered thiazolidine that is the head of penicillin, In other words, it is composed of thiazolidine contained in spores to which β-lactam does not bind. It is an antibacterial agent that is added to citrus flour, vanillin and ganoderma spores in place of sulfamid and protodil to improve antibacterial properties. Trimethyleneamine histidine carboxylate and antibacterial vanillin or perilla powder were used in combination to replace penicillin. This compound was obtained from D.I. It has the advantage that it does not decompose into D peptase, but it has the advantage of adding saponin-rich antibacterial agent to alleviate the toxicity of vanillin, which has high antibacterial properties. It is. Increased immune antibodies. D. Non-chlorella and blue paste were used together to increase the O enzyme. In addition, by reducing the number of treatment days for cancer patients by increasing the combined effect of maintaining health by promoting growth by the addition of enzymes, and reducing the amount of medicine, reducing the economic burden by performing short-term healing. It is an invention that is effective in industrial hygiene because it reduces pain.

[0041]

[Effect of the present invention] Reishi spores having a high anticancer effect currently cost 1,000 yen per gram, but the production cost is inevitably increased due to the necessity of a large place, a lot of manpower and a large greenhouse. It is effective to increase antioxidant when mixing saponin of other ginseng, terpene glycoside glycoside of arhat fruit, royal jelly and red keiten in order to obtain an effect similar to saving by using this, active oxygen in the brain Need to be eliminated, and scavenging substances are required to eliminate the confined oxygen. To deal with this, non-chlorella, chlorella, fermented okara flour, fermented tea flour, olive flour, fermented ginkgo biloba,
It is necessary to increase the immune antibodies by adding desalted miso or soy sauce. Further, in order to enhance the anticancer effect, it is necessary to increase the immediate effect by adding pyrethroid, vanillin, and royal jelly. This does not occur as a cancer, and it is often caused by a long-term disorder.If cancer develops, it is often too late. Is prevented, and coexistence with good ulcer is measured. Therefore, when the present invention is added to bread, udon, buckwheat, confectionery, milk, dairy products, sausage and kamaboko, which are eaten on a daily basis, and when added as feed for livestock and farmed fish, the mortality of livestock and farmed fish is It is reduced. In addition, white rice, which is a normal diet, especially old-fashioned rice and outer rice, is immersed in an aqueous extract of bamboo and bamboo grass, and dried green rice, yellow-green rice, and brown rice maintain their freshness, and have improved flavor and nutrition. High value, antioxidant S. O. Since the food that enhances the D action is obtained, the nigiri rice made from this is processed into the nigiri rice that is balanced with the nutritional value, and when it is eaten regularly, it has the effect of preventing cancer and increasing immune antibodies, Its application is wide as not only health food but also beverage and feed.

[0042]

[Brief description of the drawings]

Fig. 1 Green rice processing process diagram

[Fig. 2] Process diagram of substitute laver processing and nigiri rice processing

Fig. 3 Oblique front view of green rice nigiri rice

Fig. 4 Oblique front view of wrapped triangular rice

FIG. 5 is a front view of a substitute laver film.

FIG. 6 is a front view of a food bag with a furikake addition.

FIG. 7

FIG. 6 is a side view showing a tea bowl and a container of a flickering food additive on the surface of the flickering health food of FIG.

FIG. 8 is a side view of an ice cream container.

FIG. 9 is a side view of the dry sausage.

FIG. 10 is a side view of a baking pan.

FIG. 11 is an oblique front view of oyster mochi

FIG. 12 is an oblique front view of a dry pan for storage.

FIG. 13 is a side view of a drink container.

FIG. 14 is a molecular structural diagram of the change of Arhat fruit

FIG. 15 is a molecular structural diagram of the change of Arhat fruit

FIG. 16: Molecular structure of Reishi spore polypeptide polysaccharide

FIG. 17: Characteristics of digestibility and time

FIG. 18 is a molecular structural diagram of pyrethrin

FIG. 19 is a molecular structure diagram of Stevia.

FIG. 20 is a diagram showing the molecular structure of trimethyleneamine thiohistidinecarboxylate.

FIG. 21 is a diagram showing the molecular structure of thiohistidine carboxylate

FIG. 22: Molecular structure of saponin

FIG. 23: Characteristics of lung cancer cure rate and time

FIG. 24 is a molecular structural diagram of pyrethroid.

FIG. 25: Molecular structure of histidines

FIG. 26 is a molecular structure diagram of various additives.

FIG. 27: Characteristics of active oxygen suppression of Arhat fruit

FIG. 28: Molecular structure of a synthetic new drug

FIG. 29. Molecular structure of cefataxime bound to DD peptidase

FIG. 30: Structure of bacterial cell wall

FIG. 31 is a structural diagram of a bacterial cell wall.

FIG. 32 is a structural diagram of a bacterial cell wall.

FIG. 33 is an illustration of penicillin that interferes with the action of DD peptidase

FIG. 34 is an illustration of cefataxime binding to DD peptidase

FIG. 35 is an explanatory diagram of cefataxime binding to DD peptidase

FIG. 36: Illustration of Reishi spores and cefataxime

FIG. 37 is a molecular structure diagram of a thiazo dye, a sulfur dye and a phosphoric acid compound.

FIG. 38 is an explanatory view of trimethyleneamine thiohistidinecarboxylate

FIG. 39 is a diagram showing the molecular structure of cefataxime in which the β-lactam ring has been cleaved.

FIG. 40 is a diagram showing the molecular structure of lactoferrin

FIG. 41. Composition table of Tanashichi

FIG. 42 is a molecular structural diagram of penicillin

FIG. 43 is a molecular structural diagram of penicillin G.

FIG. 44 is a diagram showing the three-dimensional structure of cephalosporin C

FIG. 45: Metabolic diagram of nucleic acids and amino acids

FIG. 46: Exploded view of penicillin by lactamase

FIG. 47 is a diagram showing the main structure of lactamase

FIG. 48 is a molecular structural diagram of streptomycin.

FIG. 49: Hydrogen condensation diagram of wadenine, thymine, guanine and cytosine

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/38 A23L 2/38 J 2/52 A61K 35/78 W A61K 35/78 35/80 Z 35 / 80 35/84 A 35/84 A61P 35/00 A61P 35/00 A23L 2/00 FF term (reference) 2B150 AA01 AA08 AB03 AD01 AE09 AE34 AE41 BB01 CE12 CJ02 DA43 DD42 DD48 DE01 4B017 LC03 LG09 LG15 LG18 LP01 LP03 4B018 LB01 LB02 LB08 MD49 MD50 MD61 MD67 MD82 MD84 MD89 MD90 ME08 MF01 MF06 4B023 LC09 LE04 LE14 LG01 LG02 LG03 LK12 LK17 LK18 LP05 LP10 LP14 4C088 AA06 AA16 AB13 AB19 AB45 AB61 MA08 MA52 NA14 ZB26

Claims (3)

[Claims] 1. Bamboo and bamboo leaf are immersed in acid-alkali water to collect and neutralize the eluted bamboo and bamboo leaf components, neutralized, filtered and immersed in white rice, brown rice, ancient rice and foreign rice. The green rice that is piled up, adjusted the pH and infiltrated is dried to obtain nutritionally balanced rice, and if necessary, non-chlorella, arhat fructose enzyme, and reishi spores are added as scavengers to add vitamins and essential amino acids. Add to the boiled rice processed by boiling and add fermented starch to non-chlorella, chlora, seaweed, iwa nori, green seaweed,
Green tea powder, arhat fructose powder, spices, seasonings, spices, fermented okara, those containing essential amino acids, processed into thin paper-like film, and pasted with processed seaweed like nigiri rice instead of seaweed Rice and health food, health drinks, health confectionery, health drinks and feed. 2. A compound anticancer agent comprising Reishi spores containing Tanashina saponin, tea catechin, non-chlorella, and Arkan fructose with citrus powder, pyrethroid fermented okara powder, and flavor. 3. A health food to which vitamins and essential amino acids are added by adding non-chlorella, Arkan fructose and Reishi spores as in claim 1.