JP2003061612A - Fermented liquid for health food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain fermented liquid for a health food, utilizing β-glucan as a bioactive substance contained in Agaricus blazei Murill and medicinal virtues contained in plants, activating biological cell and blood circulation and useful for antitumor action and treatments of lifestyle diseases and external injuries. SOLUTION: This fermented liquid is obtained by formulating Agaricus blazei Murill, ginkgo nut, loquat, field horsetail, walnut, arrowroot leaves, mugwort, almond, arrowroot starch, sesame, chestnut leaves, zelkova leaves, Japanese oak leaves, Japanese beech leaves, persimmon leaves, mulberry, bamboo grass with rice Aspergillus oryjae, apple vinegar, brown rice vinegar and water, and fermenting the resultant product. The liquor has as the main material a bioactive substance containing β-glucan, protein, various vitamins, and various minerals such as calcium and iron.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented liquid for health foods, which contains agaricus mushrooms and a medicinal plant material as main components.

[0002]

[Conventional branch surgery] Agaricus BL
As for the health food made from AZEI), various products are being produced in various countries around the world as attention products as the physiologically active functions of the components of Agaricus edulis are revealed.
Extracted components such as plant protein and β-glucan contained in Agaricus edulis have been widely used by medical personnel. The method of using the mycelium obtained by culture is one example.

Since the end of the twentieth century, the emergence of resistant bacteria (MRS), lifestyle-related diseases (immune diseases, allergies, diabetes) and cancer diseases have been problematic. One reason is that, unlike the Taisho era, it is changing.

That is, in the Meiji and Taisho eras, miso, umeboshi, pickles, seaweed, raw vegetables, natto and other minerals, vitamins,
In contrast to the dietary form containing a large amount of enzymes, in the present age, processed foods such as meat and supermarkets are mainly used, and therefore the digestive enzymes contained in a large amount of raw foods tend to be insufficient. Therefore, the production of enzymes in the internal organs including the liver is burdened, more enzymes are distributed to digestive enzymes, and one of the major causes of the above-mentioned diseases is related to the problem of deterioration of functions related to metabolic enzymes. It is attracting attention as one.

[0005]

Therefore, as a result of many years of research, the present invention uses only agaricus mushrooms and medicinal plants as raw materials, and a fermentation method using rice koji mold, apple vinegar, brown rice vinegar and water. , Β-glucan, and protein (amino acid) digestive enzyme components are contained, and the potassium in plants promotes blood flow, supplements digestive enzymes, and efficiently absorbs them into the body to activate cells quickly. It is an object of the present invention to provide a fermented liquid for health foods containing agaricus mushrooms for improving functions related to metabolic enzymes and a medicinal plant material as main components, and a method for producing the same.

[0006]

Means for Solving the Problems The present invention has been made to solve the above problems, and the first invention is to provide agaricus mushroom, ginkgo, crispy, cedar, walnut, kuzuba, 蓬, almond, kudzu powder. , A sesame, chestnut leaf, zelkova leaf, oak leaf, beech leaf, persimmon leaf, mulberry, bamboo shoot and rice koji mold, apple vinegar, brown rice vinegar and water It is a fermented liquid for use.

A second aspect of the present invention is to combine medicinal plant materials such as Agaricus edulis, crisps, ginkgo and the like with koji mold, brown rice vinegar, apple vinegar and water, aging after fermentation by normal temperature fermentation, and then clarifying at room temperature. It is a method for producing a fermented liquid for health food, which comprises filtering after being allowed to stand.

The agaricus mushroom, which is the main component of the fermented liquid for health foods of the present invention, is a mushroom that grows naturally in the Pieder Mountains in the suburbs of Can Paul, Brazil, and is a mushroom-specific food that is noted for its strong antitumor effect and immune enhancing effect. It is rich in fiber and β-glucan, and its content is said to be the highest among the mushrooms. Proteins, various vitamins, various minerals such as calcium and iron, linoleic acid that has a decholesterolizing effect to prevent arteriosclerosis, and prevents aging. Contains phospholipids, atrophy and disappearance of cancer cells, lifestyle-related diseases, autonomic imbalance, irregular menstruation,
It is said to be effective for menopausal disorders, urinary system diseases, allergic diseases and the like.

[0009] Ginkgo is said to have furanodoid, ginkgolite, ginkeratin, isoginkeratin, vitamins, folic acid, and calcium as active ingredients, and has blood circulation improving and capillary enhancing effects.

[0010] Criticism is that vitamin A, carotene, β-glucan, vitamin B17 and beta glucotase are active ingredients, and they have diuresis, thirst and antitussive action, and gastrointestinal disease, liver disease, diabetes and hypertension due to the interaction of the ingredients. It is said that it has an effect of improving and preventing allergies.

[0011] Cedar, which contains phosphorus, potassium, magnesium, germanium, vitamins, folic acid, calcium, and furanovoid as active ingredients, has blood-lowering, hemostasis, and suppressive effects on rectifying tumors.

Walnuts are said to have nourishing and tonic effects, as well as beautiful skin and slimming effects. Linoleic acid, oleic acid, linolenic acid,
Glutelin, vitamin B1, vitamin B2, vitamin E
It is effective ingredient for strengthening internal function, preventing aging, preventing arteriosclerosis and hypertension, constipation, insomnia, skin diseases, etc.

Kuzuha has hemoglobin, magnesium, folic acid, vitamins, minerals and furanovoid as active ingredients, and has antipyretic, thirst, cold prevention and detoxification effects.

Hoho is a sugar, pectin, hemicellulose, vitamin B12, cineol, tsujyon, furanovoid,
Contains potassium and calcium as active ingredients and has a hematopoietic purifying effect.

Almond has protein, sugar, potassium, folic acid, vitamin E, magnesium, zinc, niacin, phosphorus and manganese as active ingredients, and prevents colds, prevents diarrhea,
Has an antitussive effect.

[0016] Kudzu powder has magnesium, hemoglobin, potassium, vitamins, phosphorus, magnesium, iron and sodium as active ingredients and has a cold prevention and hemoglobin enhancing action.

Sesame contains linoleic acid, calcium, amino acids, phosphorus, iron, sodium, phenylalanine, threnion, lysine, and sesaminol as active ingredients, and has an effect of suppressing cholesterol and preventing arteriosclerosis.

Chestnut leaves have sugar, potassium, vitamin B1, vitamin C and folic acid as active ingredients, and have strong and tonic actions.

Keyaki leaves have dietary fibers such as cellulose, pectin and lignin, vitamins, furanovoids and zinc as active ingredients, and have hematopoietic and skin strengthening effects.

Nara leaf contains proteins, vitamins, magnoclarin, furanovoids and medicinal acids (dietary fibers such as pectin, lignin and cellulose) as active ingredients, and has a cholesterol suppressing action.

Beech leaves contain minerals, chlorophyll, furanovoids, lysine, aspartic acid, pectin, lignin, and cellulose as active ingredients and have an antitussive action.

Persimmon leaves have vitamin A, vitamin C, furanodoid, lysine, sibuol, provitamin C, carotene, and dietary fiber as active ingredients, activate metabolic activity to enhance resistance to viral diseases, and improve visual acuity. It has the effect of recovery, prevention and improvement of lifestyle-related diseases such as arteriosclerosis and high blood pressure.

Mulberry is a mineral, amino acid, potassium, γ-
It contains amino acids, carotene, sterols, caproic acid and methyl salicylate as active ingredients, and has bactericidal and cholesterol level lowering effects.

Bamboo is a protein, calcium, vitamin, γ-
It contains amino acids, sterols, phosphorus, iron, panforin, vitamin B1 and vitamin B2 as active ingredients and is effective for diabetes and hypertension.

Aspergillus oryzae is a mineral, amino acid, maltase,
Amylase, trypsin, invertase, glutaion,
With catalase, lecithin and vitamin B1 as active ingredients,
Has metabolic and digestive effects.

Vinegar improves fatigue recovery, enhances appetite, purifies blood, lowers blood sugar level, lowers cholesterol and enhances liver function,
It has a strong bactericidal action to eliminate constipation and kill food poisoning bacteria such as Salmonella and Staphylococcus, which are due to the action of organic acids, sugars and amino acids.

[0027] The organic acids have the effect of smoothing metabolism and suppressing the production and accumulation of lactic acid and pyruvic acid, which are fatigue substances, and improving liver function, fatigue recovery, energy recovery, stiff shoulder relief, liver disease improvement, etc. Can be expected, the amino acid,
It has the effects of controlling metabolism, stabilizing nerves, making it difficult for fat to accumulate in fat cells, and preventing obesity.

Brown rice vinegar, however, contains more organic acids, sugars, amino acids, etc. than vinegar made from polished rice, contains protein, phosphorus, potassium, magnesium, vitamin B1 and pantothenic acid as active ingredients, and purifies blood. , Blood pressure regulation, growth promotion,
Has a fatigue recovery effect.

Apple cider vinegar contains organic acids such as acetic acid, malic acid, succinic acid and citric acid, amino acids of fermentation products, a large amount of potassium, protein, minerals, carotene, folic acid, vitamin C and dietary fiber as active ingredients, Potassium has an action of promoting blood metabolism, promoting the discharge of excess salt in the body, lowering blood pressure, and a blood purifying action.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of the present invention comprises the above-mentioned Agaricus edulis, crispy, Japanese cedar, walnut, kuzuha, 蓬, almond, kudzu powder, sesame, chestnut leaf, zelkova leaf, oak leaf and beech. Leaf, persimmon leaf, mulberry, bamboo shoot, koji mold, cider vinegar, brown rice vinegar and tap water are mixed at the following distribution ratios and fermented to obtain a desired fermented liquid for health food.

Agaricus mushroom 50%, Ginkgo 3%, Critical 3
%, Japanese cedar 3%, walnut 10%, kuzuha 1%, almond 1
0%, kudzu 10%, peony 2%, sesame 1%, chestnut leaf 1%, keyaki leaf 2%, oak leaf 1%, persimmon leaf 1%, mulberry 1%, bamboo 1% 2.8 kg of Aspergillus oryzae, 40 liters of cider vinegar, 20 liters of brown rice vinegar and 100 liters of tap water are added to the raw materials and mixed, fermented at room temperature 25 ° C for 10 days, then aged for 3 days and aged. After adding persimmon astringent, it is clarified at room temperature for 3 days and filtered to obtain a fermented liquid for health food (product).

The amino acid contained in the product obtained as described above was analyzed by the amino acid automatic analysis method, and the analysis results shown in Table 1 were obtained. However, tryptophan was analyzed by high performance liquid chromatography.

[0033]

[Table 1]

Among the above amino acids, arginine enhances immunity enhancement, lysine has calcium absorption action and fatigue recovery action, histidine promotes leukocyte production, stress reduction action, and phenylalanine has liver action enhancement action. , Tyrosine has a brain activation and memory enhancing effect, Leucine has a liver function enhancing action, Isoleucine has a growth promoting action and a nerve function improving action, Methionine has a wound healing promoting action, and valine has a growth and growth component regulating action. .

Further, alanine has a central nervous system-enhancing action of the brain, glycine has an antibacterial action and an antioxidant action, brolin has an action of promoting wound healing, and glutamic acid has an action of enhancing brain function and cell activating action. , Serine has a cholesterol-removing action, threonine has a suppressing action on growth fatty liver, aspartic acid has a capillary-enhancing and arteriosclerosis-preventing action, tryptophan has a nerve stabilizing action, and cystine has a detoxifying action.

The fermented liquid for health foods has anti-pathogenic effects such as anti-parasitic action, antiprotozoal action, antibacterial action, antiviral action, antifungal action, antiarteriosclerotic action and antitumor action. .

Thus, the fermented liquid for health foods according to the present invention is used as it is or after being diluted for drinking, added as a seasoning during cooking, or sprayed on food to prevent food oxidation, That is, it is used for preventing discoloration.

[0038]

EFFECTS OF THE INVENTION As is clear from the above description, the fermented liquor produced by the above-mentioned method for producing the plant raw material containing the above-mentioned active ingredient has the medicinal effect based on each of the above-mentioned plant raw materials, the effect by the following oral administration, and the external use effect. There is. 1) Synergistic effect of calcium in minerals contained in plants and potassium in apple cider vinegar keeps the body alkaline, promotes metabolism of blood, and leads to quick delivery of various components such as β-glucan to cells. It is expected to stay healthy. 2) Apple cider vinegar and pectin, a plant fiber contained in plant materials, activates the intestinal function. 3) The synergistic effect of the organic acids contained in apple cider vinegar, citric acid, and tartaric acid, and glucose contributes to fatigue recovery and tranquilization. 4) By spraying water diluted with 500 times as much as that of the example on the surface of peeled fruits such as apples, the antioxidant action works due to the action of potassium and the like to prevent discoloration. 5) When burned, by applying the fermentation broth over the area, plant enzymes, minerals and plant fiber pectin,
Lignin and cellulose act to activate cells in the burned area of the skin to prevent the progression of keloids. 6) By using it for simmered food, fried food, grilled food, etc., the ionization action works and the processing time is shortened, and moreover, it quickly penetrates completely to the center to bring out the taste of food and prevent fermentation and expansion. There is.

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Claims (2)

[Claims] 1. Agaricus mushrooms, ginkgo, crisps, cedar, walnuts, kuzuha, peony, almonds, kudzu, sesame, chestnut leaves, keyaki leaves, oak leaves, beech leaves, persimmon leaves, mulberry, bamboo shoots and A fermented liquid for health foods, which is produced by mixing rice koji mold, cider vinegar, brown rice vinegar and water and fermenting. 2. A medicinal plant material such as Agaricus edulis, clam, ginkgo, etc. is mixed with Aspergillus niger, brown rice vinegar, apple vinegar and water, fermented by normal temperature fermentation, aged, then clarified at room temperature and then filtered. A method for producing a fermented liquid for health food, comprising: