JP2003169621A - Tea of momordica charantia and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tea of Momordica Charantia having pharmacological effects according to lactic acid fermentation imparted thereto by removing bitterness or grassy smell peculiar to the Momordica Charantia by the lactic acid fermentation without reducing the pharmacological effects possessed by the Momordica Charantia and a method for producing the tea. <P>SOLUTION: The Momordica Charantia is cut, dehydrated and regulated to 3-70 wt.% moisture content. Lactic acid bacteria are then added to carry out fermentation. After performing the lactic acid fermentation at pH≤4.2, the resultant material is dried, prepared, roasted and then powdered. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to bitter melon tea and a method for producing the same. More specifically, the present invention relates to bitter melon tea in which the bitterness and blue odor peculiar to bitter melon are removed by lactic acid fermentation, and the pharmacological effect of bitter melon is not reduced, and the pharmacological effect of lactic acid fermentation is imparted, and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, the number of patients with so-called lifestyle-related diseases such as diabetes, hyperlipidemia and hypertension has been increasing in Japan along with the westernization and higher quality of eating habits. It has become a social problem. In addition, it is said that active oxygen is likely to be generated in the living body, which not only worsens lifestyle-related diseases but also causes aging and cancer. Therefore, there is an urgent need to establish preventive and therapeutic methods for these, and interest in foods that are highly effective in improving these methods is increasing.

Under such circumstances, bitter melon is drawing attention as a food material for preventive medicine. Bitter melon
a charantia Linn) has a Japanese name of “Tsurureishi” and is a vine-like annual cucurbitaceae plant called bitter gourd in Okinawa.

[0004] Bitter melon has been widely used as a medicinal plant for treating immune diseases, infectious diseases and the like in ancient times in China and Southeast Asia. Also, Latin America, Central America,
In the Caribbean etc., it is known as one of the folk remedies of the folk, liver disease, colitis, anemia, itching prevention, fever,
It is used as a crude drug for diabetes, worms and ulcers. In particular, it has a strong function of lowering blood glucose level, and it has been reported that the progression of retinopathy associated with diabetes is suppressed. In recent years, studies have been scientifically proved for its traditional effects, and many findings have been accumulated. is there.

For example, it has been reported that an ether extract component from the flesh of bitter melon has antimutant activity.
In particular, it has been confirmed in an in vitro test that the bitter melon seed extract exhibits a protein synthesis inhibitory action including cancer cells and a growth inhibitory action against various viruses. In addition, research results show that bitter melon seed extract exhibits various effects such as immunosuppression and cancer cell growth suppression, as well as a remarkable suppressive effect on replication activity in HIV-1 acute infection. .

In addition, bitter melon contains abundant vitamin C
Since it is hard to break even if it is fried, it is expected to have effects on beauty, recovery from fatigue, and anti-stress, and it is also expected that its bitterness component enhances appetite, fever, detoxification, and diuresis. However, bitter melon is a vegetable that is harvested only in summer, and it has a high water content and is difficult to store. Therefore, bitter melon cannot be easily consumed at any time. In addition, bitter melon has bitterness, so many people refrain from taking it, although it has a high effect on health.

In order to solve such a problem, Japanese Patent Publication No. 8-17672 discloses bitter melon tea by drying and roasting the flesh of bitter melon and a method for producing the same. This has made it possible to easily ingest bitter melon, even if the bitter melon bites away from bitter melon.

[0008]

However, when the bitter melon pulp pieces are dried as they are, there is a problem that the active ingredient of the bitter melon cannot be fully utilized. In particular, it was not intended to provide bitter melon tea in which the various pharmacological effects of bitter melon are further enhanced and the active ingredient of the seed of bitter melon is also incorporated. Therefore, the inventors of the present invention, as a result of diligent study, after partially drying the bitter melon, by fermenting using lactic acid bacteria, to impart an antioxidant ability and a high pharmacological effect to the bitter melon tea. Heading, completed the present invention. An object of the present invention is to provide bitter melon tea prepared by adding lactic acid bacteria to bitter melon and fermenting it, and a method for producing the same.

[0009]

That is, the bitter melon tea of the present invention is characterized in that small pieces of bitter melon and seeds are dried and lactic acid fermented. The bitter melon tea obtained in this manner removes the bitterness and blue odor peculiar to bitter melon by lactic acid fermentation, and, in addition to the pharmacological effect of bitter melon, the antioxidative ability of lactic acid fermentation, blood pressure lowering action, and blood sugar. It is provided with a descent action.

The method for producing bitter melon tea of the present invention is characterized in that bitter melon is cut and fermented by adding lactic acid bacteria. By carrying out the method for producing bitter melon tea in this manner, the activity of lactic acid bacteria can impart an antioxidant ability to the bitter melon tea. That is, it is possible to provide bitter melon tea that can easily take in active oxygen and exhibit an excellent suppressing effect on this active oxygen. Moreover, as a pharmacological effect of lactic acid bacteria, a blood pressure suppressing effect, a diet effect, an intestinal regulating effect, etc. can be imparted. These effects are also the effects of bitter melon itself, and a higher effect can be obtained by lactic acid fermenting the bitter melon.

Further, by subjecting bitter melon to lactic acid fermentation, phloridine present in the bitter melon is found.
n) can be reduced. Floridin is a substance that causes experimental renal diabetes, and when taken in large amounts,
It has the effect of strongly suppressing reabsorption of the renal tubules and the like and causing diabetes (phlorizin diabetes). Therefore, its reducing effect is effective for health.

[0012] In addition, the essential oil component, which is the bitter and blue odor component of bitter melon, and other polymer substances (poorly water-soluble component)
It is possible to provide bitter melon tea without bitterness and blue odor by efficiently decomposing and reducing the molecular weight (solubilizing water), and even those who were shy of bitter melon due to bitterness and blue odor could Can be taken easily.

Further, in carrying out the method for producing bitter melon tea of the present invention, it is preferable that the bitter melon contains seeds.
The bitter melon seed extract exhibits various actions such as immunosuppression and cancer cell growth inhibition as described above, and exhibits a remarkable inhibitory effect on the replication activity in HIV-1 acute infection. By including bitter melon seeds as a raw material for bitter melon tea,
It becomes possible to impart these medicinal effects to bitter melon tea.

In carrying out the method for producing bitter melon tea of the present invention, it is preferable to dry the bitter melon to a water content of 3 to 70% by weight, and then add lactic acid bacteria to ferment it. By controlling the water content of the bitter melon to be lactic acid fermented in this way, lactic acid fermentation can be effectively performed.

In carrying out the method for producing bitter melon tea of the present invention, it is preferable to cut bitter melon into a size of 10 to 40 mm and then dry it. By drying the bitter melon after cutting it into such a size, an appropriate drying effect can be obtained and lactic acid fermentation can be efficiently performed.

In carrying out the method for producing bitter melon tea of the present invention, the lactic acid bacterium is Streptococcus faecalis,
Lactobacils plant term
P. us plantarum) and Lactobacillus casei.

By adjusting the lactic acid bacteria in this way,
Bitter melon is rapidly lactic acid-fermented by Streptococcus faecalis, which is a lactococcus, and the pH is lowered by the lactic acid produced by the lactobacillus Lactobacillus sp.
lantarum) and Lactobacillus casei (Lac
proliferation of Tobacillus casei is promoted,
Efficient lactic acid fermentation is realized with minimal energy loss.

In carrying out the method for producing bitter melon tea of the present invention, it is preferable to carry out fermentation with lactic acid bacteria at a pH of 4.2 or less. In the initial stage of lactic acid fermentation, lactic acid is produced by lactococcus and the pH drops to around 5. This promotes the growth of Lactobacillus, suppresses the growth of bacterial groups of other species, stabilizes the lactic acid fermentation in an environment of pH 4.2 or lower, and obtains high-quality lactic acid fermentation of bitter melon.

In carrying out the method for producing bitter melon tea of the present invention, it is preferable that the bitter melon is dried and then powdered. By powdering in this way, the active ingredient of bitter melon can be easily dissolved in bitter melon tea. Further, by powdering bitter melon, when powdered bitter melon tea is drunk, this powder can be eaten together, and the effect of ingesting the active ingredient of bitter melon can be further enhanced.

Further, in carrying out the method for producing bitter melon tea of the present invention, it is preferable to include the preparation of bitter melon in the drying. This preparation is to mix various herbs with bitter melon to prepare the taste of bitter melon tea. This makes it possible to improve the taste of the bitter melon tea produced. In carrying out the method for producing bitter melon tea of the present invention, it is preferable that roasting of bitter melon is included in the drying. This roasting can enhance the flavor of bitter melon tea.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to bitter melon tea and a method for producing the same, which is characterized by adding lactic acid bacteria to bitter melon and fermenting the bitter melon. Hereinafter, embodiments of the present invention will be specifically described.

(Bitter melon) The bitter melon used in the present invention is not particularly limited, and an annual vine of the Cucurbitaceae cultivated in Okinawa, Kyushu, Southeast Asia, Africa, China, Latin America, Central America and the like. Any bitter melon, which is a sex plant, may be of any variety.

(Lactic acid bacterium) Although the lactic acid bacterium used in the present invention is not particularly limited, it is preferably prepared by combining lactic acid cocci and lactobacillus as described above. This is because the action of lactococcus promptly initiates the lactic acid fermentation of bitter melon, suppresses the growth of other fungi, and creates an environment in which the lactic acid bacterium easily grows. This is because it can be performed. Furthermore, as lactic acid bacteria, homo-type lactic acid bacteria have the advantage of showing a high growth rate, whereas when hetero-type lactic acid bacteria are used, the flavor of the material is diminished, so the lactic acid bacteria used should be homo-type. Is preferred.

[0024] As a more specific lactic acid bacterium, Streptococcus faecalis (Streptococcus
s faecalis), Lactobacillus plantarum
And Lactobacillus casei
s casei) and the like. Streptococcus faeca
lis) is a homozygous lactococcus, which immediately starts to grow after the material is packed and suppresses the growth of undesirable bacteria such as butyric acid bacteria.

Lactobacillus
Lactobacillus of the genus us) is a homozygous lactobacillus and is present in good quality silage. In particular, Lactobacillus plantarum (L. plantarum) has been attracting attention as an excellent bacterial species for a long time. L. casei (L. casei) has a high utilization rate in the rumen.
Actively produces type lactic acid.

(Sugar) The saccharide used in the present invention is not particularly limited as long as it is a monosaccharide or a polysaccharide in carbohydrate, and examples thereof include glucose, fructose, sucrose, galactose, molasses and brown sugar. be able to. In addition, these saccharides may be used alone or in combination of two or more kinds.

(Manufacturing Method) Next, a method for manufacturing bitter melon tea of the present invention will be described with reference to FIG. The figure is a block diagram showing steps of the method for producing bitter melon tea of the present invention. The method for producing bitter melon tea of the present invention is not particularly limited as long as lactic acid fermentation of bitter melon can be carried out.
Pretreatment step, (B) mixing step, (C) fermentation step, (D)
It is preferable to include each of the drying step and the (E) powdering step. Hereinafter, each of these steps will be described in order.

(A) Pretreatment Step Raw bitter melon is washed with water to remove stains and then cut into small pieces. The size of the small pieces at this time is 10 to 4 as described above.
It is preferably 0 mm. At this time, the seeds are not removed from the small pieces.

Next, the cut small pieces are partially dehydrated by using hot air or the like. This dehydration is preferably performed until the water content of bitter melon falls within the range of 3 to 70% by weight. If the water content of bitter melon is higher than this range, the possibility of suppressing lactic acid fermentation due to phage contamination increases, and if it is lower than this range, sufficient lactic acid fermentation cannot be obtained. A water content of around 10% has the highest lactic acid fermentation efficiency, and is particularly preferable.

(B) Mixing step To the bitter melon that has undergone the pretreatment step, saccharides and lactic acid bacteria are added,
Mix evenly with a blender.

(C) Fermentation step Bitter melon mixed with sugar and lactic acid bacteria is packed in a container, and the container is deaerated. Since lactic acid fermentation is anaerobic, degassing in this manner is preferable for promoting lactic acid fermentation.

The lactic acid fermentation conditions for bitter melon are not particularly limited, but at a temperature of 25 to 35 ° C.,
It is preferable to ferment for 24-72 hours. By fermenting bitter melon under such conditions, lactic acid fermentation is efficiently performed, and various pharmacological effects such as antioxidative ability and hypotensive action and hypoglycemic action by lactic acid bacteria are imparted, and bitterness and blue odor of bitter melon are removed. You can be sure. In order to further enhance such effects, bitter melon is added at 30 to 35 ° C.
It is more preferable to ferment for 48 to 72 hours under the temperature condition of.

Further, it is preferable to carry out the fermentation at a pH of about 4.2 or less. By setting the fermentation conditions in this way, the lactic acid fermentation by the lactobacillus is sufficiently performed. Also,
This is because the cell wall of bitter melon dissolves, the components of bitterness and blue odor are decomposed into low-molecular weight molecules, and they become water-soluble.

(D) Drying step After the fermentation step is completed, it is preferable to include a step of taking out the fermented bitter melon from the container and drying it at a temperature of 50 to 80 ° C. for 12 to 48 hours. Under such conditions,
By performing a drying treatment after fermentation, the efficacy of lactic acid bacteria can be added without lowering the various medicinal components of bitter melon, and the bitterness and green odor components that have been solubilized in the fermentation process can be easily removed. . Further, in order to further enhance such effects, it is more preferable to set the drying condition after fermentation to a temperature of 65 to 75 ° C. for 12 to 24 hours.

Further, after the drying, it is preferable to adjust the taste of bitter melon tea by mixing bitter melon with other herbs. The herbs and the like are not particularly limited, and examples thereof include guava, pearl barley, hub tea and the like. The content of herbs and the like in the mixture is preferably 10 to 40% by weight. Then, the bitter melon thus prepared is roasted.

It should be noted that bitter melon tea of 100% bitter melon may be used without mixing in the above preparation. Also,
It is also possible to omit roasting. Thus, in the present invention, the drying step may include the steps of preparation and roasting.

(E) Pulverizing Step After the drying step, the obtained bitter melon is pulverized by a pulverizer and pulverized into a tea pack. By powdering the bitter melon in this manner, the active ingredient of the bitter melon can be easily dissolved in the bitter melon tea. Further, when the bitter melon tea is drunk, the powder itself can be eaten, so that the active ingredient can be more effectively taken. From this point of view, it is also preferable to provide the bitter melon tea in the form of powder, not in the form of a tea pack.

[0038]

Examples (Example 1) (1) Preparation of bitter melon tea Bitter melon tea was prepared according to the following steps (A) to (E). (A) Pretreatment process 10-40mm after washing raw bitter melon with water to remove dirt
Sliced to size. At this time, the bitter melon seeds were not removed. Next, the sliced bitter melon was heated and dehydrated using hot air until the contained water content was about 3% by weight.

(B) Mixing Step Next, the dehydrated bitter melon is cooled to room temperature, 1.5 kg of brown sugar powder and 63 liters of water are added to 30 kg of the bitter melon with stirring, and Streptococcus fuecaris (lactic acid bacterium) is added. Streptococcus f
aecalis), Lactobacillus plantum (La
ctobacillus plantarum) and Lactobacillus casei (Lactobacillus c)
18 g of asei) was added and mixed using a blender until uniform.

(C) Fermentation step Next, after the bitter melon absorbed water, it was stuffed into a pail for 120 liters while depressing, and the upper part was covered with a vinyl sheet for deaeration. And it fermented at room temperature (about 30 degreeC) for 3 days.

(D) Drying Step The obtained bitter melon fermented product is dried in a dryer (temperature 70 to 8).
(0 ° C., 24 hours), and the raw material of the bitter melon tea of the present invention is about 3
2 kg was obtained. Further, guava, pearl barley, and hub tea were mixed with a blender so as to have a content of 30% by weight to adjust the taste, and then heated with a burner and roasted.

(E) Powdering Step Finally, the produced raw material of bitter melon tea was pulverized by a pulverizer and pulverized into a tea pack.

(2) Evaluation of antioxidative ability The antioxidative ability of the obtained bitter melon tea was evaluated by the DPPH method. And, when the removal rate of active oxygen by the bitter melon tea obtained from the conventional dried bitter melon prepared by removing the seeds from the bitter melon is not subjected to the fermentation process, the active oxygen of the bitter melon tea of the present invention is The erasing rate was calculated. The result is shown in Figure 2.
Shown in.

(3) Evaluation of blood pressure lowering (suppressing) action A Angiotensin converting enzyme (hereinafter referred to as ACE)
The blood pressure-lowering effect of bitter melon tea was evaluated by measuring the inhibitory activity. It can be considered that the higher this ACE inhibitory activity is, the higher the blood pressure lowering effect is.

The method for measuring the ACE inhibitory activity will be described in detail below. Preparation of Sample 0.2 mg of bitter melon tea was dissolved in 1 ml of distilled water.

Measurement of activity The ACE inhibitory activity was measured according to a modified method of the method of Cushman & Cheung et al. Substrate Hi dissolved in borate buffer of pH 8.3 to 7.6 mM
purel-Histidyl-Leucine 2
50 μl of the sample prepared as described above was added to 30 μl of AC
Add 100 μl of E (60 mU / ml) and mix at 37 ° C for 3
Incubation was carried out for 0 minutes. Also, this Sam
Compared to ple, Blank prepared as above except that no sample was added, and Cont prepared as above except that ACE was not added.
roll was prepared. This is shown in FIG.

Next, 250 μl of 1N HCl was added, and for Blank, 100 μl of ACE,
For Control, add 30 μl of sample and
In order to extract the Hippuric acid produced by E, 2 ml of ethyl acetate was added and vortexing was performed for 15 seconds. Furthermore, centrifugation was performed at 3000 rpm for 12 minutes, 1 ml of the supernatant was transferred to another test tube, and ethyl acetate was removed by suction with a water aspirator.

Next, 1 ml of distilled water was added, and the mixture was vortexed again for 15 seconds. Then, for the obtained substance, a spectrophotometer (SHIMADZU UV1240mi
ni UV-Vis spectrophotomet
er, the same applies below), the absorbance was measured at 228 nm, and this was defined as the ACE activity.

The inhibitory activity was calculated as follows, with the inhibitory rate being the decrease in ACE activity when the sample was added. ACE activity (%) = (Sample-Blank / Co
ntrol-Blank) × 100 ACE inhibitory activity (%) = 100-ACE activity This result is shown in FIG.

(4) Evaluation of antihypertensive action B In order to confirm the antihypertensive action of the obtained bitter melon tea, an animal test using rats was conducted.

The animal test method will be described in detail below. Test substance Bitter melon tea test animal 11-week-old male rat (SPF / VANCrj: Wis
tar) Weight when using 280-298g 5 animals

Animal management: The test animals were kept at a temperature of 23 ± 3 degrees and a humidity of 50 during the test period.
± 15%, lighting time: 12 hours (7:00 to 19:00)
The animals were housed and raised in a polycarbonate gauge (W260 × D420 × H180 mm) in a breeding room set to (lighted). The fixed feed MF for breeding rats was freely ingested as feed, and city tap water was freely ingested as drinking water.

Test method Administration material: bitter melon Tea dosage: 150 mg / kg Preparation of test substance: Test substance has a dose volume of 4.0 ml / k
The suspension was adjusted with 1% CMC so as to obtain g. Administration method: A single oral dose was forcibly administered using a rat sonde.

Blood Pressure Measurement Method Blood pressure is measured by measuring blood pressure in the tail artery non-invasively.
It is performed by the l-cuff method, and the measuring device is a non-invasive automatic blood pressure monitor for small animals (BP-98A manufactured by Softlon Co., Ltd.)
It was used. In addition, the measurement was conducted at 38 ° C. for about 10
It was carried out after keeping it warm for a minute.

Observation items Blood pressure was measured before administration of the test substance (0 hour) and after administration of 2,4.
The measurement was performed at a total of 5 points for 6 and 8 hours, and the blood pressure measurement at each point was performed 3 times, and the average value thereof was used as the measured value. In addition, the average value (0 hour) of the systolic blood pressure of the test animals is
It was 217.2 mmHg. The results are shown in FIGS. 4 and 2.

(5) Evaluation of Hypoglycemic Action In order to confirm the hypoglycemic action of the obtained bitter melon tea, an animal test using rats was conducted. Test substances, test animals, and animal control were performed in the same manner as in (4) Evaluation B of blood pressure lowering action. The test method was the same as the test method in (4) above, except that the test animals were hyperglycemic rats as described below.

Streptozotocin (hereinafter referred to as SZ) was administered to rats treated with streptozotocin and administered with a test substance.
Treatment was performed, and it was made diabetic and observed. That is, 50m
35 mg / μ of SZ in M citrate buffer (pH 4.5)
It was dissolved at a concentration of 1 and injected in an amount of 70 mg / kg through the rat tail vein. As a result of measuring the blood glucose level on the third day after the SZ treatment, all rats were 200 mg / dl or more (average 512.
Since it was 2 mg / dl), it was used as an SZ-treated hyperglycemic rat in the test. The rats were fasted for 12 hours and then administered with the test substance.

Measurement of Blood Glucose Level Rats were placed in a fixture, the tail vein was punctured with a 24G syringe needle to cause bleeding (about 0.1 μl), and serum was separated.
Absorbance was measured with a spectrophotometer (505 nm) using glucose CII-Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.) by the mutarotase / GOD method. Blood glucose was measured before administration of the test substance (0 hours), 5, 10 and 12 after administration.
Conducted at 4 points in time. The obtained blood glucose level was converted into a percentage with the value before administration of each test substance (0 hour) as 100, and the conversion rate was obtained. The results are shown in FIGS. 5 and 2.

(6) Evaluation of phlorizin removal effect To confirm the phlorizin removal effect of the obtained bitter melon tea,
The content of phlorizin contained in bitter melon tea was measured by column chromatography. UV as a measuring device
Spectrum is UV SPD-10AV, HPLC is SC
L-10A, column oven CTO-10A, injector SIL-10AD, liquid transfer unit LC-10.
AD and DGU-12A were used (all SHIMADZ
Made by U). The results are shown in Figure 2.

(7) Evaluation of bitterness / blue odor removing effect 5 parts were added to the obtained bitter melon tea tea pack (2.0 g / pack).
Tea was extracted by pouring 00 ml of hot water (100 ° C), and the bitterness / blue odor removing effect was evaluated according to the following criteria. The result is shown in Figure 2.
Shown in. ⊚: No smell of bitter melon ○: The smell of bitter melon is slightly felt. Δ: The smell of bitter melon is slightly felt. X: The smell of bitter melon is strongly felt.

(Comparative Example 1) (1) Preparation of bitter melon tea Raw bitter melon is washed with water to remove stains and then split into vertical pieces,
The seeds inside were removed. Next, after being cut to about 5 to 8 mm, it was dried with a drier. Then, guava, pearl barley, and hub tea were mixed to adjust the taste and roasted. further,
The bitter melon thus obtained was crushed by a crusher to obtain a tea pack. The details of the drying conditions and preparation conditions other than the above were the same as in Example 1.

(2) Evaluation of Antioxidant Activity The antioxidative activity of the obtained bitter melon tea was measured in the same manner as in Example 1. Here, in order to calculate the antioxidant ability of Example 1 with respect to Comparative Example 1, the scavenging rate of active oxygen by bitter melon tea of Comparative Example 1 was set to 100. The results are shown in Figure 2.

(3) Evaluation of blood pressure lowering action A The blood pressure lowering action of the obtained bitter melon tea was evaluated by measuring the ACE inhibitory activity in the same manner as in Example 1. The results are shown in Figure 2. (4) Evaluation of blood pressure lowering action B The blood pressure lowering action of the obtained bitter melon tea was evaluated by conducting an animal test using rats in the same manner as in Example 1. The results are shown in FIGS. 4 and 2.

(5) Evaluation of Hypoglycemic Action The hypoglycemic action of the obtained bitter melon tea was evaluated by conducting an animal test using rats in the same manner as in Example 1. The results are shown in FIGS. 5 and 2. (6) Evaluation of phlorizin removal effect The phlorizin removal effect of the obtained bitter melon tea was evaluated by measuring the phlorizin content in the same manner as in Example 1. The results are shown in Figure 2.

(7) Evaluation of bitterness / blue odor removal effect 5 parts were added to the obtained bitter melon tea tea pack (2.0 g / pack).
Tea was extracted by pouring 00 ml of hot water (100 ° C.), and the bitterness / blue odor removing effect was evaluated in the same manner as in Example 1. The results are shown in Figure 2.

In FIG. 4 showing the experimental results of Evaluation B of the above-mentioned blood pressure lowering action, the blood pressure transition by the bitter melon tea of Example 1 is
A hypotensive effect can be observed almost 8 hours after administration. On the other hand, according to the blood pressure transition by the bitter melon tea of Comparative Example 1, it can be seen that only 1/3 or less of the blood pressure lowering effect is obtained as compared with Example 1. Therefore, it was confirmed that the bitter melon tea of the present invention has a larger blood pressure lowering action than the conventional one.

Further, in FIG. 5 showing the experimental results of the evaluation of the hypoglycemic effect, the change in the rate of change of the blood glucose level due to bitter melon tea of Example 1 shows that the blood glucose level lowering effect almost 12 hours after administration. Can be admitted. On the other hand, according to the transition of the rate of change in blood glucose level due to bitter melon tea in Comparative Example 1, it is found that the blood glucose level is increased and the hypoglycemic action is not recognized. Therefore, it was confirmed that the bitter melon tea of the present invention has an effective blood glucose lowering action, although the conventional bitter melon tea cannot obtain the blood glucose lowering action.

[0068]

EFFECTS OF THE INVENTION By adding lactic acid bacteria to bitter melon and performing lactic acid fermentation, it becomes possible to increase the antioxidant ability of bitter melon tea without reducing the pharmacological effect peculiar to bitter melon. In addition, lactic acid fermentation has made it possible to provide bitter melon tea with further improved blood pressure lowering action and blood glucose lowering action of bitter melon.

Further, by lactic acid fermentation, it is possible to reduce the content of phlorizin, which is contained in bitter melon and adversely affects the human body when ingested in large amounts, and decomposes and removes the bitter and bitter odor components of bitter melon. I was able to do it. It has also become possible to impart bitter melon tea with a diet effect derived from lactic acid bacteria and a pharmacological effect such as an intestinal regulating effect.

[Brief description of drawings]

FIG. 1 is a block diagram showing steps of a method for producing bitter melon tea according to the present invention.

FIG. 2 is a diagram showing an experimental result of an example of the present invention.

FIG. 3 is a diagram showing the adjustment contents of the test object in the measurement of the blood pressure lowering action of the example of the present invention.

FIG. 4 is a diagram showing an experimental result of evaluation B of the blood pressure lowering action of the example of the present invention.

FIG. 5 is a diagram showing experimental results for evaluation of a hypoglycemic action in Examples of the present invention.

[Explanation of symbols]

(A) Pretreatment process (B) Mixing process (C) Fermentation process (D) Drying process (E) Powdering process

Continued front page    F-term (reference) 4B016 LC02 LC07 LE02 LG05 LK18                       LP01 LP05 LP08 LP13                 4B017 LC02 LC03 LE01 LG06 LK21                       LP03 LP04 LP05 LP18                 4B018 LB08 LE03 MD53 MD86 ME02                       MF04 MF06 MF07 MF13

Claims (10)

[Claims] 1. A bitter melon tea, which is obtained by subjecting partially dehydrated pieces of bitter melon and seeds to lactic acid fermentation and drying. 2. A method for producing bitter melon tea, which comprises cutting bitter melon, adding lactic acid bacteria to fermenting, and then drying. 3. The method for producing bitter melon tea according to claim 2, wherein the bitter melon contains seeds. 4. The bitter melon is dehydrated to a water content of 3 to
The method for producing bitter melon tea according to claim 2 or 3, characterized in that the lactic acid bacterium is added and fermented after adjusting the amount to 70% by weight. 5. The dehydration is performed after cutting the bitter melon into a size of 10 to 40 mm.
The method for producing bitter melon tea according to 1. 6. The lactic acid bacterium is Streptococcus faecali (Streptococcus faecali)
s), lactobacill plant term (Lactobac)
illus plantarum) and Lactobacillus casei (Lactobacillus casei) are contained, The manufacturing method of the bitter melon tea in any one of Claims 2-5 characterized by the above-mentioned. 7. The method for producing bitter melon tea according to claim 2, wherein the fermentation with the lactic acid bacterium is performed at a pH of 4.2 or less. 8. The method for producing bitter melon tea according to claim 2, wherein the bitter melon is dried and then powdered. 9. The method for producing bitter melon tea according to claim 2, wherein the drying includes preparation of the bitter melon. 10. The method for producing bitter melon tea according to claim 2, wherein the drying includes roasting the bitter melon.