JP2007097500A - Method for producing salacia reticulata-containing health food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an unconventional Salacia reticulata-containing health food extremely excellently demonstrating various great effects by active ingredients contained Salacia reticulata, that is, blood glucose level increase suppressing action, antiobestic action, liver protection action, antioxidative effect and antitumor action, compared to conventional unfermented Salacia reticulata, because a large amount of the active ingredients contained Salacia reticulata can be greatly efficiently extracted from the Salacia reticulata, and also the extracted active ingredients can be brought to a state allowing greatly easy absorption in the body, and to provide a method for producing the Salacia reticulata-containing health food. <P>SOLUTION: This method for producing the Salacia reticulata-containing health food comprises fermenting Salacia reticulata in a liquid containing at least yeast fungus and bringing the fermented liquid thus obtained to a health food. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a health food containing Kotara Hinbutu and a method for producing a health food containing Kotara Hinbutu.

  Kotara Hinbutu (scientific name: Salacia reticulata) is a vine plant belonging to the genus Acephalaceae that grows in Sri Lanka and is known to have medicinal properties such as an inhibitory effect on blood glucose level increase, an obesity inhibitory effect, and a liver protective effect. .

  That is, Kotara Himbuts contains various active ingredients such as Salacinol, Kotalanol and polyphenol, and these active ingredients are used to suppress the increase in blood glucose level, anti-obesity action, liver protection action, antioxidant action, Efficacy such as antitumor action is exhibited.

JP 2003-267881 A

  By the way, when taking this kotara humbutsu, usually extract the active ingredient to some extent by immersing it in water, or extract the active ingredient to some extent by decocting kotara humbutsu to obtain an extract and take this (See Patent Document 1 above).

  However, it is difficult to say that the active ingredient in the kotara humbutsu can be sufficiently extracted just by immersing or decocting the kotara hinbutsu in the water. It is hard to say that it can be absorbed efficiently in the body.

  This is thought to be because the active ingredient present in the cells or cell membranes of Kotara Hinbutsu cannot be efficiently extracted simply by immersing or roasting the Kotara Hinbutu in water (for example, under atmospheric pressure). .

  In addition, it is considered that the active ingredient extracted to some extent from Kotara Hinbutu is in a polymer state, and therefore, even if the extract is drunk, it cannot be efficiently absorbed into the body, for example, from the intestinal tract.

  Therefore, in the past, excellent effects due to various active ingredients contained in Kotara Hinbutu have not been sufficiently exhibited.

  The present invention can extract a large amount of the active ingredient contained in Kotara Hinbutsu very efficiently from the Kotara Hinbutu, and in addition, the extracted active ingredient can be very easily absorbed by the body. Therefore, various excellent effects of the active ingredient contained in Kotara Hinbutu, that is, blood glucose level increase inhibiting action, anti-obesity action, liver protecting action, antioxidant action, anti-tumor action, etc. are compared with the conventional unfermented Kotara Hinbutu. However, the present invention provides a method for producing a health food containing Kotara Hinbuts that has never been exhibited.

  The gist of the present invention will be described.

  The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that Kotara Hinbutu is fermented in a liquid containing at least yeast, and the fermented liquid obtained thereby is used as a health food.

  Further, the present invention relates to a method for producing a health food containing Kotara Hinbutu, wherein the Kotara Hinbutu is fermented in a liquid containing at least yeast, and the fermented Kotara Hinbutu obtained as a result of the fermentation is used as a health food.

  Further, a method for producing a health food containing kotara hinbutsu, characterized in that kotara hinbutu is fermented in a liquid containing at least a yeast, and an extract extracted from the fermented kotara humbutsu after fermentation is used as a health food. It is related to.

  Moreover, in the manufacturing method of the health food containing Kotahhimbutsu of any one of Claims 1-3, the extract extracted from the said fermented liquid, fermented Kotara Hinbutu after fermentation, or fermented Kotara Hinbutu after fermentation is fermented and dried. The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that the moisture content is reduced to a predetermined amount to obtain a health food.

  Moreover, in the manufacturing method of the health food containing the kotara humbutsu of any one of Claims 1-3, spray-dried the extract extracted from the said fermented liquid, the fermented kotara hinbutu after fermentation, or the fermented kotara humbu after fermentation. The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that it is air-dried to obtain a dry product such as powder or granule, and the dried product such as powder or granule is used as a health food.

  Also, Kotara Hinbuts is fermented in a liquid containing at least yeast, and any two or all of the fermented liquid obtained thereby, the fermented Kotara Hinbuts after fermentation, and the extract extracted from the fermented Kotara Hinbuts after fermentation are mixed. The present invention relates to a method for producing a health food containing Kotara Hinbutu, which is characterized by being a health food.

  Moreover, in the manufacturing method of the health food containing Kotara Hinbutsu of Claim 6, the extract extracted from the said fermented liquid, the fermented Kotara Hinbutu after fermentation, or the fermented Kotara Hinbutu after fermentation is fermented and dried, and water content is predetermined amount. The present invention relates to a method for producing a health food containing Kotara Hinbutu, which is reduced to a health food.

  The method for producing a health food containing kotara hinbutsu according to claim 6, wherein the fermented liquid, the fermented kotara hinbutu after fermentation or the extract extracted from the fermented kotara humbutsu is spray dried or air dried to form powder or granules. The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that the dried product in the form of powder or granules is used as a health food.

  In addition, in the method for producing a health food containing Kotara Hinbutsu according to any one of Claims 5 and 8, dextrin or cyclohexane is added to the fermented liquid, the fermented Kotara Hinbutu after fermentation or the extract extracted from the fermented Kotara Hinbutu after fermentation. The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that after dextrin is mixed, spray drying or air drying is performed.

  Moreover, in the manufacturing method of the health food containing Kotara Hinbutsu of any one of Claims 1-9, lactic acid bacteria are contained in the said liquid, The manufacturing method of the health food containing Kotara Hinbutu characterized by the above-mentioned It is concerned.

  The method for producing a health food containing kotara humbutsu according to claim 10, wherein the liquid is a co-cultured broth.

  The method for producing a health food containing Kotara Hinbuts according to any one of claims 1 to 11, wherein the liquid contains fungi in the liquid. It is related to.

  Moreover, in the manufacturing method of the health food containing Kotara Hinbutsu of any one of Claims 1-12, it concerns on the manufacturing method of the health food characterized by mixing the fermented liquor of vegetables and fruits in the said liquid. Is.

  In addition, Kotara Hinbutu is fermented in a mixed solution of fungi containing yeast, lactic acid bacteria and filamentous fungi, and a fermentation solution of vegetables and fruits, and then the solution containing Kotara Hinbutu is filtered to obtain a solid and a filtrate. Subsequently, the filtrate is filtered again to obtain a first extract, and the extract is extracted from the solid to obtain a second extract. Subsequently, the second extract and the first extract are obtained. The present invention relates to a method for producing a health food containing Kotara Hinbutu, characterized in that a dried extract is obtained by spray drying a mixed extract containing the saponin, and the dried product is used as a health food.

  The method for producing a health food containing Kotara Hinbuts according to claim 14, wherein the second extract is added to the solid and then heated to about 75 to 95 ° C under atmospheric pressure, The present invention relates to a method for producing a health food containing Kotara Hinbutu, which is obtained by hot water extraction that is maintained for about 5 hours.

  The method for producing a health food containing Kotara Hinbuts according to any one of claims 14 and 15, wherein the mixed extract is mixed with dextrin or cyclodextrin and then spray-dried. It relates to a method for producing the contained health food.

  Moreover, in the manufacturing method of the health food containing Kotara Hinbutsu of any one of Claims 1-16, fermentation in the said liquid is performed for 24 to 72 hours, Manufacturing of the health food containing Kotara Hinbutu characterized by the above-mentioned. It concerns the method.

  Moreover, in the manufacturing method of the health food containing the kotara humbutsu of any one of Claims 1-17, it adjusts the water | moisture content in the said liquid to about 20-70%, and ferments the kotara humbutsu characterized by the above-mentioned. It relates to a method for producing the contained health food.

  The health food production method according to any one of claims 1 to 18, wherein the health food is bread, cooked rice, rice cracker, ice confectionery, or a beverage. This relates to the manufacturing method.

  Since the present invention is configured as described above, it is possible to extract a large amount of the active ingredient contained in Kotara Hinbutsu from the Kotara Hinbutu very efficiently, and the extracted active ingredient is very absorbed in the body. Since it can be easily treated, various excellent effects of the active ingredient contained in Kotara Hinbutu, such as blood glucose level increase inhibiting action, anti-obesity action, liver protecting action, antioxidant action, anti-tumor action, etc. This is a method for producing a health food containing an unprecedented Kotara Hinbutu that can be demonstrated very well compared to conventional non-fermented Kotara Hinbutu.

  Embodiments of the present invention considered suitable are described.

  Kotara Hinbutu is fermented with yeast. By this fermentation, the cell wall or cell membrane of Kotara Hinbutsu is destroyed, so that the active ingredient contained in the cell or cell membrane of Kotara Hinbutu is extracted to the outside.

  That is, compared with the case where the kotara humbutsu is simply impregnated with water or decocted without being fermented, a very large amount of effective composition can be efficiently extracted from the kotara humbutsu.

  In addition, the active ingredient in the cell or cell membrane of Kotara Hinbutsu is reduced in molecular weight (non-clustered) by the fermentation action, so that the active ingredient is efficiently absorbed into the body, for example, from the intestinal tract when taken. It will be.

  This makes it possible to efficiently extract a large amount of the effective component of Kotara Hinbutu from Kotara Hinbutu and to absorb the active component efficiently into the body, thereby exhibiting various excellent effects very well.

  In addition, the extract of Kotara Hinbutu is not fermented, but Kotara Hinbutu itself is fermented.

  Moreover, when lactic acid bacteria are also used for the fermentation of Kotara Hinbutsu, it exerts the action of decomposing saccharides present in the intestine into lactic acid, thereby keeping the intestine weakly acidic, such as pathogenic bacteria and spoilage bacteria. Suppresses the growth of bad bacteria (such as Clostridium perfringens) and allows active bacteria (such as bifidobacteria) to be active, that is, the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria. Since an intestinal peristaltic movement can be created, the active ingredient of Kotara Hinbutu is better absorbed.

  Therefore, a large amount of the active ingredient of Kotara Hinbutsu that has become a low molecular weight state that is easily absorbed into the body is absorbed into the body extremely efficiently from the intestine, for example, where the action of digestion and absorption has become very active.

  Furthermore, when filamentous fungi are used for the fermentation of Kotara Hinbutsu, the filamentous fungus decomposes fiber such as cellulose of Kotara Hinbutu into glucose, and yeast produces alcohol using this glucose as a substrate. In comparison, alcohol production in the liquid is promoted. And the extraction efficiency of the active ingredient contained in the cell or cell membrane of Kotara Hinbutsu can be further improved by the action of this alcohol.

  In addition, it is preferable to make it contain about 2.5 to 3.0% of alcohol concentration in the liquid in this invention 72 hours after fermentation.

  Further, in the present invention, from the fermented liquid obtained by fermenting Kotah Hinbutus in the liquid, the fermented Kotara Hinbutu after fermentation or the extract extracted from the fermented Kotara Hinbutu after fermentation, from the fermented liquid and the fermented Kotara Hinbutu after fermentation When the extracted extract is dried by spray drying, the dried product is efficiently dried in a very short time, and the dried product is not thermally denatured. Therefore, it is preferable because decomposition of the active ingredient of Kotara Hinbutu can be prevented as much as possible. In particular, according to this spray drying, the effect of suppressing the decomposition of pigments such as polyphenols contained in a large amount in Kotara Hinbutu is high.

  In addition, the dried product obtained by spray drying in this way has an extremely fine particle size and a uniform particle shape, and is excellent in fluidity and dispersibility.

  Moreover, it is preferable to air-dry the fermented Kotara Hinbutsu after the said fermentation.

  Furthermore, before spray drying or air drying, dextrin or cyclodextrin is mixed with the fermented liquid obtained by fermenting kotara hinbutsu in the liquid, the fermented kotara humps after fermentation or the extract extracted from the fermented kotahhimbutu after fermentation. By doing so, it is possible to confine the unique smell of Kotara Hinbutu and make it easy to take.

  Further, by mixing dextrin or cyclodextrin, tableting by granulation or tableting can be easily performed using this dextrin or cyclodextrin as an excipient.

  Further, in the present invention, when the fermentation time in the liquid is 24 to 72 hours, the kotara hints that cause turbidity when commercialized are obtained regardless of whether the active ingredient of the kotara hints is well extracted to the outside. It is preferable because excessive decomposition (fibrosis) can be prevented.

  If the fermentation time in the liquid is shorter than 24 hours, it is not preferable because the active ingredient of Kotara Hinbutu cannot be sufficiently extracted, and if the fermentation time in the liquid is longer than 72 hours, excessive decomposition (fiber) ), And microbial degradation of pigment components such as polyphenol occurs, which is not preferable.

  Since the present invention is configured as described above, the efficacy of Kotara Hinbutu, that is, the inhibitory effect on blood glucose level increase by various active ingredients including pigments such as polyphenol and the like that are particularly common in Salacinol, Kotalanol, and Kotara Hinbutu, This is a method for producing a health food containing an unprecedented kotara hinbutsu that exhibits anti-obesity action, liver protecting action, anti-oxidation action, anti-tumor action, etc. much better than conventional unfermented kotah hinbutu.

  Examples of the present invention will be described.

  Kotara Hinbutu (for example, 1 kg) serving as a raw material and a liquid (for example, 3.46 L) for fermenting this Kotara Hinbutu are mixed.

  Kotara Hinbuts as a raw material is a part (so-called Kotara Hinbuts log) excluding Kotara Hinbuts roots and leaves.

  In this example, Kotara Hinbuts crushed so that one side is 1 cm or less was employed.

  By adopting pulverized Kotara Hinbuts in this way, fermentation of Kotara Hinbuts described later can be favorably promoted, and the extraction efficiency of active ingredients from the Kotara Hinbuts can be improved.

  This example employs a liquid containing at least yeast as a liquid for fermenting Kotara Hinbutu. Specifically, a syrup culture solution obtained by mixing a lactic acid bacterium, a filamentous fungus, and an actinomycete together with a fermented solution of vegetables and fruits in the liquid containing the yeast is employed.

  First, the manufacturing process of the said fermentation liquid of vegetables and fruits is demonstrated.

  The fermented liquid of vegetables and fruits cuts vegetables and fruits into a predetermined size (as uniform as possible), mixes both, and at room temperature (about 20-30 ° C) for a predetermined period (about 2-3 weeks) put.

  As the vegetables, bean sprout, cucumber, carrot, cabbage, burdock, onion, lotus root, potato, radish, spinach, tomato, komatsuna, broccoli, parsley and the like are employed.

  As the fruits, pineapples, papayas, apples, lemons, oranges, kiwi fruits and other suitable fruits are adopted.

  By leaving the mixture for a predetermined period of time, in the mixture of vegetables and fruits, first, natural yeast that had adhered to the vegetables and fruits propagated and started yeast fermentation, and after a while, adhered to the vegetables and fruits. Natural lactic acid bacteria propagate and lactic acid fermentation proceeds simultaneously with yeast fermentation.

  This example is based on the propagation of natural yeast and lactic acid bacteria that are excellent in fermentation ability of vegetables and fruits originally attached to vegetables and fruits, for example, artificially cultured yeasts and lactic acid bacteria or in the air Compared with the case of performing yeast fermentation or lactic acid fermentation with yeast and lactic acid bacteria, the fermentation of vegetables and fruits can be favorably promoted.

  Moreover, in order to perform fermentation of this vegetable and fruit still more favorably, saccharide | sugar is mixed with the said vegetable and fruit.

  As the sugar, sucrose, oligotose, fructose, glucose, syrup, honey, brown sugar and the like are adopted.

  It also prevents the oxidation of glucose, chickenpox, enzyme glucose (enzyme-treated glucose) that promotes the growth of lactic acid bacteria, or the action of inhibiting the growth of lactic acid bacteria to an appropriate degree of propagation and Kotara Hinbutu mixed later. It is more preferable to employ an enzyme varicella (enzyme-treated varicella) that exhibits an action. In order to reproduce lactic acid bacteria satisfactorily, it is preferable to use oligotose as a main component.

  Subsequently, the fermented vegetable and fruit mixture is subjected to press filtration to remove the solid content to obtain a liquid fermented liquid (vegetable and fruit fermented liquid).

  In addition, you may mix the extract of a wild grass with the fermented liquor of the said vegetables and fruits other than a present Example. In this case, wild grasses having medicinal properties, for example, Dokudami, psyllium, pigeons, cedar, habuso, mugwort, licorice, kumazasa, nindu, cucumber leaves, hypericum and the like are mainly employed.

  In addition, other wild grasses that have medicinal properties, Kawaketsumei, Kakidoushi, Kidachi Aloe, Cucumber, Cinnamon bark, Ezoukogi, Dandelion, Tsuyuxa, Tsuruna, Nanten leaves, Matsuba, Matabi (trees), mountain potatoes, okogi, turmeric, ginkgo biloba, akaza , Akamegasiwa, Amatazuru, Amadokoro, etc. can be mixed to produce various medicinal effects.

  Extraction treatment can be done by boiling the wild grass in boiling water and extracting the medicinal ingredients contained in the wild grass in boiling water to obtain an extract, or by immersing the wild grass in a sugar solution and adding the medicinal ingredients contained in the wild grass. Any of the saccharification pressure treatments for obtaining an extract by extraction into a saccharide solution by osmotic pressure may be employed. Moreover, when boiled, it is better to mix saccharides in boiling water. The obtained liquid extract is mixed with the fermented liquor of the vegetables and fruits.

  In addition to wild grass extract, seaweed such as kelp, root kelp, seaweed and mushrooms such as shiitake and maitake are mixed with the vegetable and fruit fermentation liquids to add various other medicinal ingredients. The β-glucan contained in the mushrooms and the β-glucan produced by yeast fermentation of seaweed have various health improving effects.

  Next, the process of further mixing sugars, yeasts, lactic acid bacteria, filamentous fungi and actinomycetes into the vegetable and fruit fermentation broth will be described.

  As the saccharides, those similar to the above-described production process of the fermentation liquid for vegetables and fruits are employed.

  Moreover, saccharide is added so that it may become 35-55 degree | times in a liquid. By setting the sugar content to 35 to 55 degrees, fungi such as yeast and lactic acid bacteria can be easily activated.

  As said yeast, Saccharomyces cerevisiae and 3-5 types of commercially available yeast yeast are employ | adopted suitably.

  The yeast yeast acts as a fermentation starter to prevent contamination of bacteria in the liquid. That is, it is possible to prevent bacteria from growing in this liquid by assimilating the saccharides in the liquid with yeast yeast as a starter to produce weak alcohol in the liquid.

  As the lactic acid bacteria, sporic lactic acid bacteria such as plantarum, fecalis, bifidos, bulgaria, thermophilus, acidophilus, etc. are appropriately employed.

  As the filamentous fungus, a cellulase-producing fungus capable of degrading a cellulose such as cellulose of Kotara Hinbutu leaves into glucose, for example, a filamentous fungus such as Aspergillus or Trichoderma is appropriately employed.

  As the actinomycetes, cellulase-producing bacteria capable of degrading fibrin such as cellulose of Kotara Hinbutu leaves into glucose, for example, actinomycetes of the genus Streptomyces are appropriately employed.

  Furthermore, in this embodiment, useful fungi (for example, 52 kinds of useful fungi) including filamentous fungi, yeasts, lactic acid bacteria and actinomycetes obtained by separation from soil may be mixed in the liquid.

  In addition to this example, the liquid after adding the fungi is allowed to stand at room temperature (about 20 to 30 ° C.) for a predetermined period (6 to 8 months), and yeast, lactic acid bacteria, filamentous fungi, and actinomycetes. Culture (including yeast fermentation and lactic acid fermentation) is performed, and it may be a fermented and aged liquid. During this fermentation and aging, yeast fermentation starts first, and after this yeast fermentation proceeds to some extent, lactic acid fermentation begins. In addition, as described above, yeast fermentation also proceeds simultaneously with this lactic acid fermentation, and further, filamentous fungi and actinomycetes are cultured (reproduced) together with lactic acid fermentation and yeast fermentation.

  As lactic acid fermentation progresses, the pH is lowered by the lactic acid produced, and the progress rate of yeast fermentation gradually decreases. Moreover, sugar content also rises and becomes about 50-55 degree | times.

  Next, a Kotara Hinbuts fermentation process in which the liquid and Kotah Hinbuts are mixed to ferment Kotara Hinbuts will be described.

  Kotara Hinbuts is put into the liquid so that Kotara Hinbuts is immersed in the liquid, and fermentation is performed at room temperature of about 16 to 28 ° C. for 24 to 72 hours.

  In addition, if the fermentation time in the liquid is shorter than 24 hours, it is not preferable because the active ingredient of Kotara Hinbuts cannot be sufficiently extracted, and if the fermentation time in the liquid is longer than 72 hours, excessive decomposition (fibrosis) of Kotara Hinbuts is not preferable. And microbial degradation of pigment components such as polyphenol occurs.

  During this fermentation, alcohol is produced in the liquid by the action of yeast and filamentous fungi. In the presence of this alcohol, active ingredients contained in the cells or cell membranes of Kotara Hinbutsu are efficiently extracted.

  The production | generation of this alcohol is good to make it become the range of about 2.5 to 3.0% in 72 hours after fermentation, for example.

  In addition, in the fermentation process of Kotara Hinbutsu, fermentation is carried out at a pH of about 2.5 to 4 in the liquid, whereby inhibition of fermentation due to propagation of bacteria and spoilage can be prevented.

  Moreover, you may add water to the said liquid suitably in the fermentation process of Kotara Hinbutu. By performing the fermentation of Kotara Hinbuts in a liquid whose water content is adjusted to about 20 to 70%, the Kotara Hinbuts fermentation proceeds well, and the active ingredient can be eluted well in this liquid.

  Moreover, the fermentation of Kotara Hinbutus can be performed more efficiently by adding yeast yeast further to the liquid into which Kotara Hinbutu is added.

  Next, the process of extracting the extract by filtering the liquid containing Kotara Hinbutu after fermentation will be described.

  The fermented Kotara Hinbutsu-containing liquid is separated into a solid and a filtrate by appropriate separation means such as centrifugation or filtration.

  The solid contains mainly fermented Kotara Hinbutu after fermentation, and the solid is added 3 to 4 times the weight and heated to 75 ° C to 95 ° C under atmospheric pressure. Various active ingredients including minerals and water-soluble dietary fiber remaining in the fermented Kotara Hinbutu are extracted by hot water extraction that is maintained for about 1.5 to 2.5 hours. At this time, it is most preferable to extract at 95 ° C. for 2 hours.

  The reason for performing hot water extraction under atmospheric pressure is to efficiently extract various active ingredients while preventing the antioxidant enzymes contained in Kotara Hinbutu from being destroyed or losing activity.

  After the hot water extraction, the extracted Kotara Hinbutu residue and the first extract (Kotara Hinbutu extract extract) are further solid-liquid separated by an appropriate separating means such as centrifugation or filtration.

  In addition to this example, alcohol may be used in place of water when extracting the first extract.

  Further, the filtrate is a second extract obtained by separating the cells and other contaminants by appropriate separation means such as centrifugation and filtration.

  The first extract and the second extract are mixed to obtain a mixed extract.

  Next, the process of drying the mixed extract will be described.

  In this example, a cyclic oligosaccharide such as dextrin or cyclodextrin is mixed with the mixed extract and then spray-dried to obtain a dry product such as powder or granule.

  This cyclic oligosaccharide such as dextrin or cyclodextrin has the property of absorbing odor and confining it inside, thereby making it possible to confine the unique odor possessed by the first and second extracts and make it easy to take. .

  Also, in this example, the mixed extract is dried in a very short time by spray drying, so that the dried product is efficiently dried in a very short time, and there is no thermal denaturation of the dried product. It can be prevented as much as possible. In particular, according to this spray drying, the effect of suppressing decomposition of polyphenol pigments and the like is high, and a bright wine red dried product can be obtained.

  In addition, the dried product obtained by spray drying has a very fine particle size and a uniform particle shape, and is excellent in fluidity and dispersibility.

  In addition, a present Example is good also as a dried material, spraying cyclic oligosaccharides, such as dextrin or a cyclodextrin, simultaneously with the spray drying of a mixed extract.

  The dried product is sterilized by holding at 135 ° C. for 15 to 20 seconds to obtain a product.

  In addition, the dried product of this example may be granulated, tableted, or encapsulated using the above dextrin or cyclodextrin as an excipient, and in that case, the product can be easily taken.

  In this example, the first extract, the second extract, or the filtrate containing the cells before obtaining the second extract is spray-dried separately and dried. May be mixed as appropriate.

  In this embodiment, instead of the spray drying, drying by air drying may be performed.

  Moreover, the solid before extracting said 1st extract part may be air-dried as it is by the said air drying, and it is good also as a dried material.

  Moreover, you may make it dry (henceforth fermentation drying), continuing the fermentation of the said liquid containing the fermentation Kotara Hinbutsu after fermentation, and the said filtrate, and reducing a water content to a predetermined amount.

  Specifically, fermentation drying is performed until the water content of the liquid or the filtrate reaches approximately 5.0% (weight).

  This fermentation drying is performed at 25 ° C. to 35 ° C. for 24 hours to 38 hours by air drying, dehumidification drying, or the like.

  Fermentation drying is performed at 25 ° C. to 35 ° C. by air drying or dehumidification drying because fungi such as yeast and lactic acid bacteria are vulnerable to heat (if the drying temperature is high, fungi such as yeast and lactic acid bacteria are thermally decomposed. End up.) When air-drying, use low wind power.

  The fermented and dried liquid and filtrate are pulverized and sterilized.

  This sterilization treatment is performed by subjecting the powder to a high temperature and high pressure treatment within a range in which the active ingredient in the powder is not decomposed or loses its activity.

  In addition, when cyclic oligosaccharides, such as cyclodextrin, are added to the powder after sterilization and it commercializes, it will be in the state which is easy to take, confining the unique smell which Kotara Hinbutu has. Further, the obtained powder may be granulated, tableted, or encapsulated.

  Further, in this example, Kotara Hinbutus may be fermented using yeast alone without using the cultivated broth. In that case, you may immerse Kotara Hinbutsu in the liquid obtained by suspending yeast and saccharides in water, and perform Kotara Hinbutu fermentation at room temperature of about 16-28 degreeC for 24 to 72 hours. As in this example, Saccharomyces cerevisiae and commercially available 3 to 5 types of yeast yeast are also appropriately employed in this case.

Hereinafter, clinical examples showing specific effects of the present embodiment will be described.
(Clinical example 1) Effect of health food of the present example on blood glucose level of mice Mice (6 weeks old female) were orally administered with 8 g of health food (granule) of the present example per kg body weight, and monosaccharides 5 minutes later (Glucose) and a group that conducts a sugar tolerance test of a small sugar (maltose) (administration group in the figure), and a group that conducts a similar sugar tolerance test without administering the health food of this example (non-administration group in the figure) The effect of the health food of this example on the blood glucose level of mice was confirmed.

  In the glucose tolerance test, 1.5 g glucose or 250 mg maltose per kg body weight of mice was orally administered, blood was collected after 30, 60, 90, 120, and 180 minutes, and blood glucose level was measured by whole blood using the hexokinase method. .

  The measurement results are shown in Tables 1 and 2 (test: Student's t-test (both sides): * p> 0.05 in the figure, ** p> 0.01 in the figure, *** p> 0.005 in the figure) .

According to Tables 1 and 2, the mice in the group that were orally administered the health food of this example were compared with the mice in the group that was not administered, in both glucose and glucose tests for monosaccharides and small sugars. The rise of was suppressed. Therefore, it can be said that an increase in blood glucose level can be suppressed by taking the health food of this example.
(Clinical example 2) Effect of health food of this example on human blood glucose level and insulin level 19 subjects were given sugar load (sucrose 50 g) without ingesting health food of this example. The blood glucose level and insulin level after 30, 60 and 120 minutes were measured (non-intake period in the figure). Then, one week later, the same 19 subjects were ingested with 800 mg of the health food (granule) of this example, and then 30, 60, when sugar load (sucrose 50 g) was given. The blood glucose level and insulin level after 120 minutes were measured (intake period in the figure).

The measurement results are shown in Tables 3 and 4 (test: Student's t-test (both sides): * p> 0.05, ** p> 0.001 with respect to the non-intake period, and there is a significant difference).

According to Tables 3 and 4, the subjects who ingested the health food of this example were suppressed from increasing the blood glucose level and insulin level as compared to the case of not ingesting. Therefore, it can be said that the increase in blood glucose level and insulin level can be suppressed by taking the health food of this example.
(Clinical example 3) Influence of health food of this example on human blood glucose level and insulin level 10 males and 7 females, a total of 17 persons, were randomly selected and divided into 2 groups, double blind cross 30 when the health food of this example (fermented Kotara Hinbutu (dried product) 150 mg + cyclodextrin 650 mg: test meal in the figure) and the control food (caramel pigment 10 mg + cyclodextrin 790 mg: placebo meal in the figure) were obtained by the over test. Blood glucose level and insulin level were measured after 60, 120 minutes.

  The measurement results are shown in Tables 5 and 6 (test: Student's t-test (both sides): * p> 0.05 and ** p> 0.005 with respect to the placebo diet group).

  According to Tables 5 and 6, in the subject who took the health food of this example, the increase in blood glucose level and insulin level was suppressed as compared with the case where the placebo diet was taken. Therefore, it can be said that the increase in blood glucose level and insulin level can be suppressed by taking the health food of this example.

  In addition, when the health food of the present example is mixed in bread or rice, a health-friendly food that exhibits various effects of Kotara Hinbutu can be obtained.

  First, the bread manufactured by the conventional method in which the health food of the above-described embodiment is mixed with 5 to 10% based on the weight of the flour will be described.

  Conventionally, when eating bread or French bread, the blood sugar level rapidly increases, diabetics who need to suppress postprandial blood sugar levels can tolerate eating bread or eat only a small amount. Therefore, if the bread mixed with the health food of the present embodiment is used, it becomes a bread whose blood sugar level is unlikely to rise even if it is eaten.

  When a subject who has managed postprandial blood glucose levels eats bread containing the health food of this example, the blood glucose level of the subject does not increase rapidly before and after eating this bread. It was.

  Therefore, the effect which suppresses the raise of a blood glucose level was recognized by mixing the health food of a present Example with bread.

  Furthermore, according to the bread mixed with the health food of this example, it is possible to efficiently absorb a large amount of the active ingredient of Kotara Hinbutu which has become a low molecular weight state that is easily absorbed into the body, and suppress an increase in blood sugar level. In addition to the action, the bread can be obtained with excellent effects such as anti-obesity action, liver protection action, antioxidant action, and anti-tumor action.

  Next, the health food of the present embodiment described above is mixed with the rice cooked by the ordinary method by mixing 5 to 10% of the health food of the embodiment described above with respect to the weight of the rice and the rice cooked by the ordinary method. The rice mixed with 5 to 10% will be described.

  Conventionally, when white rice is eaten, the blood sugar level rises rapidly, so that diabetics and the like who need to suppress postprandial blood sugar can endure eating rice or eat only a small amount. Therefore, when the rice mixed with the health food of the present embodiment is used, the blood sugar level hardly rises even if eaten.

  When the subject who was managing postprandial blood glucose level had the rice mixed with the health food of this example eaten, the subject's blood glucose level did not rise sharply before and after eating this rice. It was.

  Therefore, the effect which suppresses the raise of a blood glucose level was recognized by mixing the health food of a present Example with rice.

  Furthermore, according to the rice mixed with the health food of the present example, a large amount of the active ingredient of Kotara Hinbutu which has become a low molecular weight state that is easily absorbed into the body can be efficiently absorbed into the body, and the increase in blood sugar level is suppressed. In addition to the action, the rice can be obtained with excellent effects such as anti-obesity action, liver protection action, antioxidant action, and anti-tumor action.

  In addition, the health food of the above-described embodiment can be appropriately mixed in rice confectionery, ice confectionery, beverages, etc., and in this case as well, a large amount of the active ingredient of Kotara Hinbutsu that has become a low-molecular state that is easily absorbed by the body, Rice confectionery and ice confectionery that can be absorbed well into the body and have excellent effects such as anti-obesity action, liver protection action, antioxidant action, anti-tumor action, etc. in addition to the action to suppress the increase in blood glucose level Or it can be a beverage.

  Since the present Example is as described above, the effect of Kotara Hinbutu, that is, the blood glucose level increase inhibitory action, anti-obesity action, liver protective action by various active ingredients such as salacinol, Kotalanol and polyphenol , Antioxidative action, antitumor action, etc. excellent health benefits can be obtained very well, and Kotara Hinbutu that has not been used so far can be used effectively. It becomes.

  In other words, the fiber element of Kotara Hinbutsu and the cell membrane and cell wall of the cell of Kotara Hinbutu are softened or decomposed to some extent by the action of actinomycetes, filamentous fungi, etc. In addition, the active ingredients extracted in the liquid are sufficiently fermented by fungi such as yeast and lactic acid bacteria in the liquid, and the molecular weight is reduced (non-clustered) by the fermentation action. Therefore, it can be in a state of being easily absorbed into the body.

  In addition, in this example, filamentous fungi and actinomycetes, such as cellulose of Kotara Hinbutu, is well decomposed to glucose, and the alcohol production of yeast using this glucose as a substrate is promoted. Below, the extraction efficiency of the active ingredient contained in the cell or cell membrane of Kotara Hinbutsu is further improved.

  Moreover, since the present Example adds the fermented liquid of vegetables and fruits to the liquid, natural minerals derived from vegetables and fruits will be reinforced in the liquid, and yeast, lactic acid bacteria, etc. The activity (reproduction) of the fungi can be further increased, and the fermentation decomposition of Kotara Hinbutus can be performed more satisfactorily.

  Moreover, a present Example can exhibit a further favorable health improvement effect | action when a useful enzyme is produced | generated in liquid by fungi, such as yeast and lactic acid bacteria.

  In addition, lactic acid bacteria exhibit an action of decomposing saccharides present in the intestine into lactic acid in the intestine, thereby keeping the intestine weakly acidic, for example, bad bacteria such as pathogenic bacteria and spoilage bacteria (Welsh bacteria, etc.) It prevents the growth of good bacteria (bifidobacteria, etc.) and can be active, that is, the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria. Actively, a state is created in which the active ingredient of Kotara Hinbutu is better digested and absorbed.

  In addition, as a lactic acid bacterium, a spore that excels in the ability to survive in harsh environments such as dryness and strong acid, the spore bacterium is harder to die than stomach acid or bile acid, so it reaches the intestines reliably. As described above, the effect of adjusting the balance of intestinal bacteria can be more reliably and sufficiently exhibited.

  In addition, lactic acid bacteria are also said to have an effect of activating immune cells, thereby exhibiting superior effects such as an antioxidant action and an antitumor action.

  In addition, in this example, in order to ferment Kotara Hinbutus in a liquid in a relatively short time of 24 to 72 hours and to obtain a dried product in a short time by spray drying, a coloring component such as polyphenol contained in Kotara Hinbutu is used. The active ingredient is not reduced by microbial decomposition or heat denaturation, and it is an excellent health food that has an extremely high effect of suppressing an increase in blood glucose level. Furthermore, the dried product obtained by fermenting in a relatively short time suppresses excessive decomposition of fibrin and becomes a high-quality health food that does not generate turbidity when suspended in water or the like.

From the above, this example can absorb a large amount of the active ingredient of Kotara Hinbutsu that has become a low-molecular state that is easily absorbed into the body, for example, from the intestine where the action of digestion and absorption has become very active, to the body very efficiently. Therefore, it becomes a method for producing a health food containing Kotara Hinbutu that can provide excellent effects such as an increase in blood glucose level, an anti-obesity effect, a liver protecting effect, an antioxidant effect, and an anti-tumor effect.

Claims (19)

  A method for producing a health food containing Kotara Hinbutu, characterized in that Kotara Hinbutu is fermented in a liquid containing at least yeast, and the fermented liquid obtained thereby is used as a health food.   A method for producing a health food containing Kotara Hinbutu, characterized in that Kotara Hinbutu is fermented in a liquid containing at least a yeast, and the fermented Kotara Hinbutu after fermentation is used as a health food.   A method for producing a health food containing Kotara Hinbutu, characterized in that Kotara Hinbutu is fermented in a liquid containing at least a yeast, and an extract extracted from the fermented Kotara Hinbutu after fermentation is used as a health food.   In the manufacturing method of the health food containing Kotara Hinbutsu of any one of Claims 1-3, the extract extracted from the said fermented liquid, the fermented Kotara Hinbutu after fermentation, or the fermented Kotara Hinbutu after fermentation is fermented and dried, A method for producing a health food containing Kotara Hinbutu, wherein the amount is reduced to a predetermined amount to obtain a health food.   In the manufacturing method of the health food containing Kotara Hinbutsu of any one of Claims 1-3, the extract extracted from the said fermented liquid, the fermented Kotara Hinbutu after fermentation, or the fermented Kotara Hinbutu after fermentation is spray-dried or air-dried. A method for producing a health food containing Kotara Hinbutu, characterized in that the dried product such as powder or granules is used as a health food.   Kotara Hinbutsu is fermented in a liquid containing at least yeast, and any two or all of the fermented liquid obtained thereby, the fermented Kotara Hinbutu after fermentation, and the extract extracted from the fermented Kotara Hinbutu after mixing are mixed. The manufacturing method of the health food containing Kotara Hinbutu characterized by making it into health food.   In the manufacturing method of the health food containing Kotara Hinbutsu of Claim 6, the extract extracted from the said fermented liquid, the fermented Kotara Hinbutu after fermentation, or the fermented Kotara Hinbutu after fermentation is fermented and dried, and a moisture content is reduced to predetermined amount. A method for producing a health food containing Kotara Hinbutu, characterized in that the health food is made into a healthy food.   7. The method for producing a health food containing kotara humbutsu according to claim 6, wherein the fermented liquid, the fermented kotara hinbutu after fermentation or the extract extracted from the fermented kotara humbutsu is spray-dried or air-dried to form a powder or granules, etc. A method for producing a health food containing Kotara Hinbutu, characterized in that the dried product in the form of powder or granules is used as a health food.   The method for producing a health food containing Kotara Hinbutsu according to any one of claims 5 and 8, wherein dextrin or cyclodextrin is added to the fermented liquid, the fermented Kotara Hinbutu after fermentation, or an extract extracted from the fermented Kotara Hinbutu after fermentation. After mixing, spray-drying or air-drying is performed, The manufacturing method of the health food containing Kotara Hinbutu characterized by the above-mentioned.   The method for producing a health food containing Kotara Hinbuts according to any one of claims 1 to 9, wherein the liquid contains lactic acid bacteria.   The method for producing a health food containing kotara humbutsu according to claim 10, wherein the liquid is a co-cultivation liquid.   The method for producing a health food containing Kotara Hinbuts according to any one of claims 1 to 11, wherein a filamentous fungus is contained in the liquid.   The method for producing a health food according to any one of claims 1 to 12, wherein a fermented liquid of vegetables and fruits is mixed in the liquid.   Kotara humbutsu is fermented in a mixed solution of fungi containing yeast, lactic acid bacteria and filamentous fungi and a fermentation solution of vegetables and fruits, followed by filtering the liquid containing kotara humbutsu to obtain a solid and a filtrate, Subsequently, the filtrate is filtered again to obtain the first extract, and the extract is extracted from the solid matter to obtain the second extract. Subsequently, the second extract and the first extract are mixed. A method for producing a health food containing Kotara Hinbutu characterized in that the dried extract is spray-dried to obtain a dried product, and the dried product is used as a health food.   15. The method for producing a health food containing Kotara Hinbutsu according to claim 14, wherein the second extract is hydrated into the solid, heated to about 75 to 95 ° C. under atmospheric pressure, and 1.5 to 2.5. A method for producing a health food containing Kotara Hinbutu, which is obtained by hot water extraction that is maintained for about an hour.   The method for producing a health food containing Kotara Hinbutsu according to any one of claims 14 and 15, wherein Kodala Hinbutu is characterized in that dextrin or cyclodextrin is mixed into the mixed extract and then spray-dried. Health food manufacturing method.   The method for producing a health food containing Kotara Hinbuts according to any one of claims 1 to 16, wherein fermentation in the liquid is performed for 24 to 72 hours.   In the manufacturing method of the health food containing the kotara humbutsu of any one of Claims 1-17, the water | moisture content in the said liquid was adjusted to about 20 to 70%, and the kotara humbutsu characterized by performing fermentation Health food manufacturing method. The method for producing a health food according to any one of claims 1 to 18, wherein the health food is bread, cooked rice, rice cracker, ice confectionery, or a beverage. Method.