JP2006149290A - Food mixed with placenta powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food mixed with placenta powder excellent in preservability through suppressing stiffening properties of placenta powder, having sufficiently expected action by placenta powder, for instance, physical condition adjusting action for menopausal disorders (menopause) and whitening action, even if supplied for eating through having placenta powder, as the main components, obtained by a method free from spoiling effective nutritional factor. <P>SOLUTION: This food mixed with placenta powder comprises 40-70 mass% of placenta powder, 20-50 mass% of beer yeast and 10-40 mass% of L-arginine salt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a food mainly composed of placenta powder and enclosed in a gelatin capsule.

  The mammalian maternal and fetal circulatory system is completely separated through the trophoblast layer in the placenta, and the physiological function of the placenta is the supply of oxygen and nutrition for the development of the fetus in the maternal body. Recently, it has been found that most nutritional factors such as nerve growth factor and hepatocyte growth factor are produced by this trophoblast, and it is attracting attention in the medical field.

  Placenta extract is extracted from placental tissue, its biological activity is not due to a single substance, various components act in various ways, connective tissue proliferation action, anti-aging action, anti-chronic ulcer action, Medical effects on diseases mainly having neurological symptoms, gynecological diseases such as menopause, and dermatological diseases have already been clarified by injections of human placenta extract. In recent years, it is becoming clear that a number of trophic factors produced by placental trophoblasts are central to these biological activities.

  Desirable active ingredients in placenta include nucleotide nucleosides, peptides containing free arginine and arginine, intermediate metabolites of steroid hormones, particularly C-21 steroids and C-19 steroids, mucopolysaccharides (hyaluronic acid, chondroitin sulfate), inositol Although inositol phospholipids are attracting attention, in order to use placenta, it is necessary to include all components contained in placental tissue.

  As a method that does not impair effective nutritional factors, Patent Document 1 discloses that a heat-stable neutral protein degrading enzyme selected from protease-S, papain W-40, protease-N, or protease-P is used as a normal delivery pig placenta. It describes how to use it to enzymatically digest to placenta extract powder. It can be packed in hard capsules to make placenta extract powder. In addition, the obtained placenta extract powder is mixed with nutrients such as L-arginine and garlic extract. [0023] It is described that the placenta extract can be administered not only as a pharmaceutical product but also as a dietary supplement. However, when the placenta is digested with a digestive enzyme, there is a problem that a peptide-based substance, which is a desirable active ingredient in placenta, is changed and altered. Further, it was found that the placenta extract powder has a problem of solidifying over time even when encapsulated.

  In addition, the normal placenta of pigs was refrigerated at 2-4 ° C for about 4 days, washed, finely sprinkled and homogenized with acetone, degreased and dried, and the dried product was made acidic with hydrochloric acid (pH 2.0). Digested overnight, centrifuged and collected the digested liquid, then added and heated with hydrochloric acid (5N) to hydrolyze the precipitate, and the hydrolyzed liquid was decolorized with activated carbon, filtered, and pepsin digested liquid There is also known a method in which hydrochloric acid is removed as much as possible with an anion exchange resin, pH is adjusted to 6.1 to 6.4 using caustic soda, and a placenta solution is obtained. However, when hydrolyzed with hydrochloric acid, nucleotides and nucleosides are hydrolyzed to nucleobases, and most of the constituent sugars of mucopolysaccharide, inositol phospholipids, etc. are decomposed, and a large amount of dark brown substance is produced to produce nutrient factors. There is a problem that decolorization is caused, and decolorization with activated carbon is necessary for the removal of the coloring substance, and the production method is very complicated.

  In addition, placenta extract is easily absorbed by the oral cavity in the form of a paste by adding additives such as food extract and sweetener to placenta extract because the amount absorbed by the body decreases due to degradation by stomach acid. Document 2) and a tablet made of sublingual tablets using chickenpox etc. (Patent Document 3) are known, respectively, but there is no description such as encapsulating for food.

Also, a food containing a placenta extract as a component of a skin whitening composition (Patent Document 4), and a food containing a placenta extract for the purpose of cell activation and hormone balance adjustment (Patent Document 4) 5) In addition, it is known that a placenta extract is contained for the purpose of breast augmentation (Patent Document 6). However, all of them have a low content of placenta extract and have a physical condition adjustment and whitening effect in menopause. There is a problem that it cannot be expected sufficiently.
JP200497033 JP 2000-245395 JP2002-20299 JP 2001-335498 A JP-A-9-252746 Japanese Patent Laid-Open No. 10-276717

  The present invention can provide a placenta powder-mixed food that suppresses the solidification of the placenta powder and has excellent storage stability, and is made edible by having as a main component a placenta powder obtained by a method that does not impair effective nutrient factors. However, an object of the present invention is to provide placenta powder-containing foods that can sufficiently expect the effects of placenta powder, such as physical condition adjustment and whitening in menopause (menopause).

  The placenta powder-containing food of the present invention is characterized by comprising placenta powder 40 to 70% by mass, brewer's yeast 20 to 50% by mass, and L-arginine salt 10 to 40% by mass.

  The above-mentioned placenta powder is obtained by freeze-drying the placenta that is delivered by normal delivery of pigs that do not have a specific disease cause, after converting it into a liquid substance through a protein coagulation step-mechanical crushing step by heating. Features.

  A food containing a placenta powder is enclosed in a gelatin capsule.

  The placenta powder-containing food of the present invention is excellent in preservability by containing brewer's yeast together with placenta powder, can also be expected to have a whitening effect, and can further enhance the action of placenta powder by blending L-arginine salt. It is possible to expect physical condition adjustment in menopause.

  The placenta (placenta) powder in the present invention is a protein coagulation produced by heating the placenta produced by normal delivery of pigs without specific disease causes (SPF pigs) under the conditions of 93 ° C. to 98 ° C. and 15 minutes to 40 minutes. After being subjected to the process, it is mechanically pulverized to make the placenta into a liquid material, freeze-dried at −50 ° C. to −40 ° C., pulverized, and powdered with a moisture content of 3% or less. The placenta powder is produced without performing the chemical treatment. Since the placenta powder in the present invention simply pulverizes the placenta, it does not impair effective nutrient factors. Moreover, it can be made a safer food ingredient by making the placenta used as a raw material the thing derived from SPF pig.

  The content of the placenta powder in the placenta powder-blended food can be set to 40 to 70% by mass, preferably 45 to 55% by mass, since the solidification of the placenta powder can be suppressed by blending beer yeast described later. A large amount can be contained. Therefore, as a food, a body whitening action based on the condition adjustment action in menopause and the antioxidant property of placenta powder can be expected. If the content is less than 40% by mass, the amount of placenta absorbed in the body is reduced, and the effect cannot be expected sufficiently. If the content is more than 70% by mass, the amount of other components added is reduced and solidification is suppressed. There is a problem that it cannot be performed and an effect of other components cannot be expected.

  The present invention has been found that when placenta powder and brewer's yeast are blended, solidification of placenta powder is suppressed, and brewer's yeast functions as a component for imparting solidification resistance to placenta powder, and as such, vitamins and minerals It contains a large amount of water and functions as a reinforcing agent for vitamins and minerals as nutritional foods. Among the vitamins, vitamins C and E are known to be antioxidants, but a whitening effect in cooperation with the placenta powder can be expected. The content of brewer's yeast is 20 to 50% by mass, preferably 25 to 35% by mass. However, if the content is less than 20% by mass, solidification of the placenta powder cannot be suppressed, and the action of reinforcing vitamins decreases. . From the viewpoint of suppressing the solidification of the placenta powder, it is not necessary to add more than 50% by mass.

  L-arginine salt is the only free amino acid that moves in the body and is involved in the substance cycle in metabolism in the body. For example, L-arginine salt is known as a precursor of creatinic acid that stores energy. The effect | action which makes the effect | action in the formation function of various trophic factors more effective can be expected. Examples of the L-arginine salt include hydrochloride and the like, and the content is 10 to 40% by mass, preferably 15 to 25% by mass.

  In addition to the above-mentioned components, the placenta powder-blended food of the present invention may appropriately contain additives such as preservatives and surfactants recognized as edible additives.

The placenta powder in the present invention is produced through the following steps (1) to (3).
(1) Placenta delivered by normal delivery of SPF pigs is subjected to a protein coagulation step by heating under conditions of 93 ° C. to 98 ° C. and 10 minutes to 40 minutes also serving as heat sterilization. By using this heating condition, the denaturation of the placenta due to heating can be prevented, and pulverization in a subsequent process is possible. If the temperature is lower than 93 ° C, the protein coagulation action is low, and there is a problem that the pulverization process becomes difficult in the mechanical pulverization process described later. There is a problem.
(2) Following the protein coagulation step, the placenta is sufficiently liquefied by mechanical pulverization using a commercial pulverizer.
(3) The liquid material is again heat sterilized (95 ° C., 30 minutes), freeze-dried at −50 ° C. to −40 ° C., and pulverized to obtain a placenta powder having a moisture content of 3% or less.
(4) The obtained placenta powder, beer yeast powder, and L-arginine salt powder are mixed at a predetermined ratio to obtain a placenta extract powder-containing food of the present invention.

  The product form of the placenta powder-containing food of the present invention may be in the form of granules or tablets, and may be stored under dry conditions, but preferably the granules are enclosed in gelatin capsules, Or it is good to enclose in a bottle to make a product form and can be stored for a long time without solidifying.

  In the following, in order to describe the examples of the present invention, the method for producing the placenta powder to be used will be described.

Placenta powder manufacturing method Placenta and umbilical cord 3000g delivered by normal delivery of SPF pigs were washed with tap water, cut into 3-5cm, and the adhering blood, blood clots, etc. were discarded, without adding water, 95 ° C, 15 minutes The mixture was sterilized and protein coagulated by heating, and pulverized and liquefied using a commercial pulverizer (Matsushita Electric Co., Ltd.). This liquid material is sterilized by heating again (95 ° C., 30 minutes), then 3 drops of hexanol is added as a preservative, freeze-dried (water content 3% or less), and further pulverized under aseptic conditions to obtain 60 g of placenta powder. It was.

The physical properties of the placenta powder are as follows.
Properties: ・ ・ Yellow brown to brownish brown solid with unique smell.
Confirmation test: (1) Ninhydrin reaction-Colored purple
(2) Sodium hydroxide test solution and copper sulfate solution test ··· Reddish purple to bluish purple color purity test: (1) Heavy metal · · 20ppm or less
(2) Arsenic ・ ・ 2 ppm or less ignition residue: ・ ・ 15.0% or less Loss on drying: ・ ・ 5.0% or less Nitrogen content: ・ 10.0 to 14.0%
Number of general bacteria (viable bacteria): ・ ・ 300 / g or less E. coli ・ Coliform bacteria: ・ ・ Negative fungi: ・ ・ Negative Staphylococcus aureus enterotoxins: ・ ・ Negative

-Placenta powder obtained by the above manufacturing method ... 50g
・ Beer yeast (Asahi Beer Co., Ltd.) 30g
・ L-arginine hydrochloride (manufactured by Tanabe Seiyaku Co., Ltd.) 20g
To obtain a placenta powder-containing food of the present invention.

The obtained food was stored in a container with a lid. However, even after 12 months, the stuffed state was maintained and did not solidify. In addition, 0.3 g of the obtained food was packed in gelatin capsules, encapsulated, and left in the room for 24 months in the autumn, but the contents in the capsules remained packed and did not solidify. Moreover, when the obtained capsule was preserve | saved in the bottle with a lid | cover, the contents in a capsule hold | maintained the packed state even after 24 months, and did not solidify.
(Comparative Example 1)
In the composition in Example 1, a placenta powder-mixed food was obtained in the same manner except that beer yeast was not blended.

When the obtained capsule was left indoors in the autumn, the contents in the capsule solidified after one month.
(Comparative Example 2)
In the composition in Example 1, a placenta-powder-blended food was obtained in the same manner except that 10 g of brewer's yeast was blended.

  When the obtained capsule was left indoors in the autumn, the contents in the capsule solidified after 6 months.

Claims (3)

A placenta powder-containing food comprising 40 to 70% by weight of placenta powder, 20 to 50% by weight of beer yeast, and 10 to 40% by weight of L-arginine salt. The placenta powder is obtained by freeze-drying a placenta delivered by normal delivery of pigs without any specific disease cause through a protein coagulation process by heating-a mechanical crushing process and then lyophilized. The placenta powder-containing food according to claim 1. The placenta powder-containing food according to claim 1 or 2, which is enclosed in a gelatin capsule.