JP2007029020A - Black vinegar health food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a health food having supply actions on calcium and iron liable to be deficient in Japanese besides amelioration action on lipid metabolism, function amelioration action on erythrocyte deformability, antiallergic action, blood pressure regulation action, blood sugar regulation action, etc., of black vinegar. <P>SOLUTION: The health food of black vinegar comprises black vinegar essence, calcium and heme iron. The calcium used is especially eggshell calcium. The health food of black vinegar comprises 70-75 mass% of black vinegar essence, 20-25 mass% of eggshell calcium and 3-5 mass% of heme iron. The method for producing the same is provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a health food comprising black vinegar extract, calcium, and heme iron.

  Black vinegar was made about 200 years ago in the Fukuyama region of Kagoshima Prefecture, and is made using a traditional manufacturing method that goes through the three stages of saccharification, alcoholic fermentation, and acetic acid fermentation of rice, rice bran, and water in straw. Say what you are. This black vinegar is said to have a lipid metabolism improving effect, an erythrocyte deforming function improving effect, an antiallergic effect, a blood pressure regulating effect, a blood glucose regulating effect and the like (for example, see Non-Patent Document 1).

A blood fluidity improving composition using brown rice black vinegar extract and a method for producing the same have been filed as having health promoting action using black vinegar (see, for example, Patent Document 1).
This invention is a brown rice black vinegar extract to which an ume meat extract is added. Therefore, the mixture of the two is expected to improve blood fluidity.

  Black vinegar dried foods that have been dried by adding one or more dextrins selected from branched dextrin, soluble starch, maltodextrin, erythrodextrin or amylodextrin to black vinegar are registered (for example, patents) Reference 2). This black vinegar dried food can be used as an additive to powdered cheese, sprinkles, powdered seasonings, tablets, granular health foods and the like.

In addition, a health food containing black vinegar, glucosamine, chondroitin sulfate, and hyaluronic acid has been filed (for example, see Patent Document 3).
An object of the present invention is to provide a health food that can effectively alleviate symptoms such as joint pain and promote health.

  Furthermore, a tablet containing black vinegar moromi koji as an active ingredient has been filed (for example, see Patent Document 4). An object of the present invention is to effectively use black vinegar moromi koji, which has been used only for livestock feed, because black vinegar moromi koji can be expected to be effective as a dietary supplement.

JP 2003-73296 A JP 2000-152775 A, Patent 3579269 JP 2004-166616 A JP 2005-132814 A “Traditional foods in Kagoshima” Matsuo Sabae et al., March 2001

Various inventions utilizing the physiological activity of black vinegar have been published, but none have been aimed at making up for the lack of calcium and iron often seen in Japanese.
The present invention has been made by finding that black vinegar has an effect of promoting absorption of calcium and iron as a result of research. The present invention is supplemented with calcium and iron together with the original physiological activity of black vinegar. It was made to ensure that

(1) 1st of this invention is a black vinegar health food characterized by including a black vinegar extract, calcium, and heme iron. The black vinegar extract utilizes the fact that calcium and iron are absorbed in the body. The black vinegar extract is prepared by concentrating the brewed black vinegar under reduced pressure and freeze-drying and then pulverizing it, or concentrating under reduced pressure and spray-drying what is in a fluid state. In addition to eggshell calcium, calcium may be calcium lactate, milk calcium, or inorganic calcium compounds such as calcium carbonate.
When supplementing iron, chemical synthetic products such as ferrous sulfate are irritating, and because the absorption rate from the intestine is low, we decided to use heme iron, which is not irritating and has a high absorption rate.

(2) A second aspect of the present invention is the black vinegar health food according to item (1), wherein the calcium is eggshell calcium.
Conventional food additives such as calcium lactate and calcium chloride that have been used for calcium fortification have strong calcium-specific flavors, and therefore eggshell calcium with few such defects is used. It is also for the purpose of effectively utilizing the eggshell that is generally discarded.

(3) The third aspect of the present invention comprises the black vinegar extract 70 to 75% by mass, eggshell calcium 20 to 25% by mass, and heme iron 3 to 5% by mass (1) or (2) It is the black vinegar health food of description.
In order to fully demonstrate the effect of black vinegar, 70% by mass or more is necessary. If the amount of black vinegar exceeds 75% by mass, the compounding ratio of calcium and heme iron becomes too low, so the black vinegar compounding ratio is 75% by mass. %.
This is because the eggshell calcium content is at least 20% by mass or more in order to exhibit the effect of calcium, and if it exceeds 25% by mass, the proportion of black vinegar and heme iron may decrease too much.
Moreover, the mixing ratio of heme iron was set to 3 to 5% by mass because at least mass% is necessary for iron supplementation, and when exceeding 5% by mass, the mixing ratio of black vinegar and calcium may be too low. Because it occurs.

  (4) According to the fourth aspect of the present invention, black vinegar concentrated under reduced pressure is filtered, and rice flour is mixed, freeze-dried and pulverized, and then mixed with calcium and heme iron. It is the manufacturing method of the black vinegar health food characterized by the above-mentioned. Calcium is a food additive that has been used for calcium fortification, such as calcium lactate, calcium chloride, and the like, since the flavor peculiar to the calcium remains strong, it is preferable to use eggshell calcium with few such defects.

  According to the present invention, enhancement of calcium and iron supplementation can be expected in addition to the original lipid metabolism improving action, red blood cell deforming function improving action, antiallergic action, blood pressure regulating action and blood sugar regulating action.

The black vinegar extract which is the raw material of the black vinegar health food of the present invention is produced by the process shown in FIG.
In FIG. 1, the black vinegar raw material is produced in the Fukuyama region of Kagoshima Prefecture.
Concentration under reduced pressure is usually about 20 times. After filtration, rice flour is encapsulated, freeze-dried and pulverized to obtain a powdery black vinegar extract.

  FIG. 2 shows a manufacturing process of capsule-filled black vinegar health food. The composition of the capsule content raw material is as shown in Table 1.

カプセル被包材は、食品用ハードカプセルでプルランクリア２号（カプスケル社製）を用いた。

As the capsule encapsulating material, Pulllan Clear No. 2 (manufactured by Capsukel) was used as a food hard capsule.

  Next, Table 2, Table 3, Table 4, and Table 5 show the analysis results of the capsule contents by the Japan Food Analysis Center.

(Diet experiment with black vinegar health food)
In this experiment, the diet composition was determined in consideration of the nutrients of the sample during the preparation of the diet, and a diet experiment was conducted.
The experimental animals were obtained from normal rats of 5 weeks of age, and were bred under conditions of a light / dark cycle at a temperature of 24 ° C. and 12 hours. After preliminary breeding for 2 days, the animals were divided into groups according to their body weights, and each food was fed. A 30-day breeding experiment was conducted, and the body weight was measured every 5 days during the breeding period. At the end of the rearing period, dissection was performed to measure organ weight and blood properties.

(Feed composition)
The feed composition was a high-cholesterol diet in which cholesterol was added to normal diet. In the test group, black vinegar health food powder was added to 2.5% and 5%, respectively, for a total of 3 groups. Since black vinegar health foods contain protein, lipids, and sugars, they were converted and feeds were made to be the same as the controls. Table 6 shows the composition of the feed. (% Is% by mass, and so on)

Body weight was measured every 5 days from the start to the end of the experiment. A graph of the weight measurement results is shown in FIG.
Compared to the control group, the body weight decreased from the fifth day onward in the powder 2.5% and powder 5% groups.

FIG. 4 shows the total amount of food intake from the start to the end of the experiment.
The total food intake was almost the same in the control, powder 2.5%, and powder 5% sections.

FIG. 5 shows the results of dissection after completion of the experiment and measurement of the weight of each organ and the weight of adipose tissue.
Liver: An increasing trend was observed in the powder 5% section.
There were no changes in the spleen, kidney… control group and test group.
The caecum: a tendency to decrease in the order of 2.5% powder and 5% powder.
Lipid testicular lipids, kidney peripheral lipids ... Decrease in the powder group compared to the control group.

After the experiment was completed, blood was collected by cardiac blood collection. Serum was prepared from the obtained blood, and neutral fat and cholesterol were measured.
A graph of serum neutral fat is shown in FIG. A decrease in serum triglycerides was observed in the powder group compared to the control group.

FIG. 7 shows the amounts of HDL and LDL. HDL + LDL indicates total cholesterol. The total cholesterol content was significantly reduced in the 2.5% powder and 5% powder compared to the control. Among them, a decrease in LDL cholesterol was observed.
In summary, in the group to which black vinegar health food powder was added, the body weight decreased, the adipose tissue weight decreased, the total serum cholesterol level decreased (LDL cholesterol level), and the serum neutral fat level decreased compared to the control group. It was. From these experimental results, it was shown that black vinegar health foods tend to suppress the increase in cholesterol and the increase in neutral fat caused by high cholesterol intake.

(Questionnaire result)
A questionnaire was sent to those who were drinking black vinegar health food, and there were 1312 responses as of April 7, 2005.
(1) When asked about the daily dose, 639 were in 1 tablet, 418 in 2 tablets, 98 in 3 tablets, etc.
(2) Regarding the period in which changes in physical condition were realized, 132 people were less than 1 month, 216 people were 1 month or more, 254 people were 3 months or more, 151 people were 6 months or more, 125 people were 1 year or more, etc. became.
(3) Questions about changes in physical condition made it harder to catch a cold ... 415 people, less tired ... 405 people, health and wellness ... 218 people, stable blood pressure and blood sugar levels ... 131 people, weight Decreased ... 81 people, improvement of stiff shoulders / headaches ... 44 people, stabilization / decrease of cholesterol level ... 27 people, awakening improved ... 24 people, improvement of coldness ... 22 people, good physical condition ... 6 people, Skin condition improved ... 14 people, improvement of hay fever ... 9 people, hangover lightened ... 7 people, triglyceride decreased ... 7 people, no change ... 50 people answered.

It is a manufacture flow sheet of black vinegar extract. It is a manufacturing flow sheet of black vinegar health food. It is a figure which shows the weight change in the feed mixing | blending of black vinegar health food. It is a figure which shows the total intake in the feed mixing | blending of black vinegar health food. It is a figure which shows each organ weight and fat tissue weight in the feed mixing | blending of black vinegar health food. It is a figure which shows the serum neutral fat in the feed mixing | blending of black vinegar health food. It is a figure which shows serum HDL and LDL cholesterol in the feed mixing | blending of black vinegar health food.

Claims (4)

  A black vinegar health food comprising black vinegar extract, calcium and heme iron.   The black vinegar health food according to claim 1, wherein the calcium is eggshell calcium.   The black vinegar health food according to claim 1 or 2, comprising black vinegar extract 70 to 75 mass%, eggshell calcium 20 to 25 mass%, heme iron 3 to 5 mass%.   Black vinegar health food characterized by blending calcium and heme iron into black vinegar extract obtained by filtering the concentrated black vinegar under reduced pressure, wrapping rice flour, freeze-drying and pulverizing Manufacturing method.

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