JP2010017164A5 - - Google Patents
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- JP2010017164A5 JP2010017164A5 JP2008201229A JP2008201229A JP2010017164A5 JP 2010017164 A5 JP2010017164 A5 JP 2010017164A5 JP 2008201229 A JP2008201229 A JP 2008201229A JP 2008201229 A JP2008201229 A JP 2008201229A JP 2010017164 A5 JP2010017164 A5 JP 2010017164A5
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- diabetes
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Description
本発明は、糖尿病及び生活習慣病の改善・予防効果のある健康加工食品に係り、菊芋のイヌリンと味噌の栄養成分である大豆サポニン、大豆ペプチド及びメラノイジン等との相乗効果で血糖値の上昇を一層抑制させるようにし、また調理汎用性があって、いわゆる健康味噌として調味し得るようにした菊芋入り味噌及びその製造方法に関する。 The present invention relates to a health-processed food having an effect of improving / preventing diabetes and lifestyle-related diseases, and increases the blood sugar level by a synergistic effect of soy saponin, soy peptide, melanoidin, etc. The present invention relates to a miso containing chrysanthemums and a method for producing the same, which is further suppressed and has cooking versatility and can be seasoned as a so-called healthy miso.
厚生労働省の糖尿病実態調査によると、近年、糖尿病の罹患が強く疑われる人は約７４０万人、糖尿病になり得る、いわゆる糖尿病予備軍は約８８０万人であり、両者を合計すると約１，６２０万人となり、成人の６人に１人は糖尿病か、その予備軍であると言われる。その原因の多くは食生活に起因すると思われるところ、このような状況では、糖尿病を改善し、また、その予防を図るためには食生活を見直すことが効果的であるとされ、そのためにも安全な健康食品の需要が高まっている。 According to a survey of diabetes by the Ministry of Health, Labor and Welfare in recent years, there are approximately 7.4 million people who are strongly suspected of having diabetes, and there are approximately 8.8 million so-called diabetes reserves who can become diabetics. It is said that 1 in 6 adults is diabetic or a reserve army. Many of the causes are thought to be due to eating habits. In this situation, it is considered effective to review the eating habits in order to improve and prevent diabetes. There is a growing demand for safe health foods.
その一つとして、キク科ヒマワリ属の多年草である菊芋（学名：ヘリアンツスツベロスス）が近年注目されている。菊芋の主成分はデンプンではなく、体内でブドウ糖に分解されないイヌリンという多糖体であり、この多糖体は血糖値の上昇を抑える作用があると期待されている。 As one of them, Chrysanthemum moth (scientific name: Helianthus tuberos), a perennial plant belonging to the genus Sunflower, has attracted attention in recent years. The main component of chrysanthemums is not starch, but is a polysaccharide called inulin that is not broken down into glucose in the body, and this polysaccharide is expected to have an action of suppressing an increase in blood glucose level.
こうした観点から、従来から菊芋を使用した糖尿病の改善及び予防効果を目的としたいわゆる健康食品として例えばサプリメント態様と成る粉末・顆粒又は粒状にしたものが提供されてはいるが、生の菊芋を原料とした加工食品はないから、菊芋本来の自然な甘味・香り・歯ざわりを味わうことはできないのが現状である。また、糖尿病改善効果には、イヌリンが１日に約８〜１０ｇ程度が必要とされているが、従来の健康食品には、その単品で１日の必要量を摂取することはできないものであった。 From this point of view, so-called health foods that have been used for the purpose of improving and preventing diabetes using chrysanthemums have been provided as powders, granules, or granules in the form of supplements. Since there is no processed food, it is not possible to taste the natural sweetness, fragrance and texture of chrysanthemum. In addition, about 8 to 10 g of inulin per day is required for the diabetes improvement effect, but conventional health foods cannot take the daily required amount alone. It was.
また、糖尿病の改善及び予防にとって最も重要なことは血糖値のコントロールであるから、味噌の栄養成分である大豆サポニン、大豆ペプチド及び特にメラノイジン（活性酸素を除去し、強力な抗酸化作用がある）と菊芋との相乗効果によってそのコントロールを可能にし、糖尿病の改善及び予防効果があると考えられる。 In addition, since the most important thing for the improvement and prevention of diabetes is the control of blood sugar level, soybean saponin, soybean peptide and especially melanoidin, which are nutritional components of miso (removes active oxygen and has a strong antioxidant effect). It can be controlled by the synergistic effect of ginger and chrysanthemums, and is considered to have an effect of improving and preventing diabetes.
そこで本発明は叙上のような従来存した諸事情に鑑み創出されたもので、その目的は例えば味噌汁として食することで、１日に必要なイヌリン量を美味しく無理なく摂取可能にし、味噌の成分中の大豆サポニン、大豆ペプチド及び、特にメラノイジンと菊芋との相乗効果で、糖尿病の改善及び予防効果が得られるようにした菊芋入り味噌及びその製造方法を提供することにある。 Therefore, the present invention was created in view of various circumstances that existed in the past, and its purpose is, for example, by eating as miso soup, making it possible to ingest the amount of inulin necessary for a day deliciously and reasonably. It is an object of the present invention to provide a soybean paste containing chrysanthemum koji, which is capable of improving and preventing diabetes by the synergistic effect of soybean saponin, soybean peptide, and melanoidin in particular, and chrysanthemum koji.
上述した課題を解決するため本発明に係る菊芋入り味噌にあっては、みじん切りあるいは磨り潰した菊芋を味噌に含有して成ることを特徴とする。
また、菊芋入り味噌の製造方法にあっては、味噌の仕込み工程で、みじん切りあるいは磨り潰した菊芋を添加することを特徴とし、菊芋は、味噌の出来上がり量に対して１０〜２０％で添加することができる。
In order to solve the above-described problems, the miso with chrysanthemum according to the present invention is characterized in that the miso contains chopped or ground chrysanthemum.
Moreover, in the method for producing miso containing chrysanthemum, chopped or ground chrysanthemum koji is added in the preparation process of miso, and kikuchi is added in an amount of 10 to 20% with respect to the finished amount of miso. be able to.
以上のように構成された本発明に係る菊芋入り味噌及びその製造方法にあって、菊芋のイヌリンと、味噌となる大豆中に含まれる大豆サポニン、大豆ペプチド、メラノイジン等との相乗効果によって血糖値の上昇を抑え、糖尿病及び糖尿病に起因する各種の生活習慣病の改善・予防を図らせる。
菊芋は磨り潰された状態で仕込まれる場合には練り味噌形態となり、調味料として練り味噌形態であることで、各種具材を入れた味噌汁として朝・昼・夕に食させ、また各種料理の調味材として使用し、食させることでイヌリン、メラノイジン等を美味しく、無理なく摂取させる。
また、菊芋がみじん切りされた状態で仕込まれた場合には、菊芋自体の食感をも味あわせる。
In the miso containing chrysanthemum according to the present invention configured as described above and a method for producing the same, the blood sugar level is determined by the synergistic effect between the inulin of chrysanthemum and soy saponin, soy peptide, melanoidin, and the like contained in soybean serving as miso. To prevent diabetes and various lifestyle-related diseases caused by diabetes.
Kikuchi is in the form of kneaded miso when it is charged in the ground state, and it is in the form of kneaded miso as a seasoning, so it can be eaten in the morning, noon and evening as miso soup with various ingredients. Inulin, melanoidin, etc. are delicious and can be ingested without difficulty by using them as seasonings.
In addition, when the chrysanthemum mushroom is chopped, the texture of the chrysanthemum mushroom itself is also tasted.
本発明は、みじん切りあるいは磨り潰した菊芋を味噌に含有して成るから、例えば毎日の朝・昼・夕の味噌汁として、また菊芋入り味噌を調味料に使用した惣菜を食することで、イヌリンの必要量を摂取可能にする。また、菊芋はみじん切りあるいは磨り潰されて含有されているから、味噌と共に容易に摂取でき、しかも天然インシュリンと言われる菊芋のイヌリンと、味噌となる大豆中に含まれる大豆サポニン、大豆ペプチド、メラノイジン等との相乗効果によって血糖値の上昇を抑える作用が期待でき、これによって糖尿病及び糖尿病に起因する各種の生活習慣病の改善・予防に効果がある。 Since the present invention comprises chopped or ground chrysanthemum in miso, for example, as a miso soup for daily morning, noon and evening, and by eating a side dish using miso with chrysanthemum as a seasoning, Make the necessary amount available. In addition, chrysanthemums are chopped or crushed and contained, so they can be easily ingested with miso, and inulin of chrysanthemum koji, which is said to be natural insulin, and soy saponins, soy peptides, melanoidins, etc. contained in soybeans that become miso The effect of suppressing the increase in blood glucose level can be expected by the synergistic effect with the above, and this is effective in improving and preventing diabetes and various lifestyle-related diseases caused by diabetes.
また、磨り潰した菊芋が含有されている味噌形態としてあることで練り味噌状となり、各種の具材を入れた味噌汁として食することで必要量を簡単に摂取でき、そればかりでなく調味材として各種の惣菜に使用でき、調理汎用性があることとも相俟ち、糖尿病の予防に必要とされるイヌリン、大豆サポニン、大豆ペプチド、メラノイジン等の必要な所定量の摂取を容易にしている。 In addition, as a miso form containing ground chrysanthemums, it becomes kneaded miso-like, and you can easily take the necessary amount by eating it as miso soup with various ingredients, as well as a seasoning Combined with the versatility of cooking that can be used for various types of side dishes, it facilitates the intake of the necessary predetermined amounts of inulin, soy saponin, soy peptide, melanoidin and the like that are required for diabetes prevention.
みじん切りされた菊芋が含有されていることで、味噌汁として食する場合には具材として、あるいは各種の惣菜の調味材として食する場合でも食材として菊芋の食感を楽しむことができる。 By containing chopped chrysanthemum, the texture of chrysanthemum can be enjoyed as an ingredient when eating as miso soup or as a seasoning for various side dishes.
以下、本発明を実施するための一形態を説明すると、味噌の仕込み工程で大豆に併用して、菊芋のみじん切りしたもの、あるいは更にそれを磨り潰し処理した後に味噌の出来上がり量に対して重量比で１０〜２０％添加し、練り味噌状とするのである。 Hereinafter, one mode for carrying out the present invention will be described. Combined with soybeans in the miso preparation process, chopped chrysanthemum koji, or further weighted to the finished amount of miso after grinding. Add 10 to 20% to make a kneaded miso.
添加する菊芋は、生菊芋を洗浄した後に皮剥きし、砕分化するように例えばみじん切りし、更にはこれを蒸した後に磨り潰し、冷却保存しておくのが良く、冷却保存しておいたものの必要量を味噌製造工程中の大豆に添加して菊芋入り味噌とする。また、生菊芋を急速冷凍結させて保存しておくことで、それを味噌の仕込み工程、すなわち仕込み釜に投入し、蒸すことで菊芋は磨り潰された状態で添加されたものともなる。 The chrysanthemum mushrooms to be added are peeled off after washing the raw chrysanthemum mushrooms, chopped to crush and differentiate, for example, then steamed and then ground, cooled and stored well. Add the required amount to soybeans during the manufacturing process of miso to make miso with chrysanthemums. In addition, if the raw chrysanthemum koji is stored by rapid cooling and freezing, it is added to the miso charging process, that is, charged into the charging kettle and steamed so that the chrysanthemum koji is added in a crushed state.
また、味噌自体の製造は、従来と異なることはなく、含水させた大豆の圧潰、米麹との混合・攪拌、熟成、一定期間の放置の各工程を経て行われるのであり、みじん切りあるいは磨り潰された菊芋は、例えば米麹との混合・攪拌時に添加される。 In addition, the production of miso itself is not different from the conventional one, and it is carried out through each process of crushing the soy soaked water, mixing and stirring with rice bran, aging, and leaving for a certain period of time. The dried chrysanthemums are added, for example, when mixing and stirring with rice bran.
次にこれの実施例を説明すると以下の通りである。 Next, an example of this will be described as follows.
先ず、味噌原料となる生大豆７６０ｇを良く洗浄し、この生大豆の約２．５倍量の水に一晩浸漬し、水戻し後で１６７０ｇ（完成後の全体重量約５ｋｇに対する重量比で約３３．４％…以下同様）とする。
一方、生菊芋４５０ｇ（９．０％）を洗浄し、皮剥き後にみじん切りし、蒸してから冷却し、冷却された菊芋素材としておく。
また、米麹１８００ｇ（３６．０％）と塩４５０ｇ（９．０％）とを良く混ぜ合わせ、塩切り麹を作る。
上記の水に浸漬済み大豆を一度水切りし、たっぷりの水を加え大豆が指で潰れる位まで煮込む。
大豆が煮上がったら笊にあけて、煮汁（種水）６３０ｇ（１２．６％）を別に保管しておき、この保管した種水は後で使用する。
次いで、煮上がった大豆を冷めないうちにスリコギ等で磨り潰す。
磨り潰した大豆が人肌程度の熱さである約３５℃程度になったら、上記の塩切り麹と混ぜ合わす。
そして、これに、上記の菊芋素材を加えムラなく良く混ぜ合わせる。
良く混ぜ合わせると共に、上記の保管しておいた種水を加え、例えばハンバーグ生地程度の柔らかさになるようにする。
ここで、別に用意してあった仕込み用桶等の所定容器内に、団子状に丸めたものを隙間が生じないように隅々までしっかりと詰め込み、表面を平らにして例えばフィルム・シート等で覆う。
このフィルム・シートの上から適当な蓋材を被せ、上部空間をできるだけ少なくして一定期間放置することで熟成させ、菊芋入り味噌として完成させるのであり、約５ｋｇの菊芋入り味噌を得た。
First, 760 g of raw soybeans as a raw material for miso were washed well, immersed in water about 2.5 times the amount of raw soybeans overnight, and after reconstitution, 1670 g (about a weight ratio to the total weight of about 5 kg after completion). 33.4% ... the same applies hereinafter).
On the other hand, 450 g (9.0%) of raw chrysanthemum buds are washed, chopped after peeling, steamed and then cooled, and the chilled chrysanthemum crumbs are prepared.
Also, 1800 g (36.0%) of rice bran and 450 g (9.0%) of salt are mixed well to make a salt-cut koji.
Drain the soaked soybeans in the above water once, add plenty of water and simmer until the soybeans are crushed by the fingers.
When the soybeans are boiled, they are put in a bowl and 630 g (12.6%) of the broth (seed water) is stored separately, and the stored seed water is used later.
Next, the boiled soybeans are ground with sorghum before cooling.
When the ground soybeans reach a temperature of about 35 ° C, which is about the same level as human skin, mix with the salt-cut rice cake.
Then, add the above chrysanthemums material to this and mix well.
Mix well and add the above-stored seed water so that it is as soft as a hamburger dough.
Here, in a predetermined container such as a preparation basket prepared separately, the dumplings are packed tightly to the corners so that no gaps occur, and the surface is flattened with, for example, a film or sheet. cover.
The film / sheet was covered with a suitable lid, and allowed to stand for a certain period of time with the top space as small as possible to complete the miso with chrysanthemum. Thus, about 5 kg of chrysanthemum miso was obtained.
この実施例１によると、菊芋の添加量は、基本材料の１０％程度となる。 According to this Example 1, the amount of chrysanthemum added is about 10% of the basic material.
また、菊芋の添加量を基本材料の２０％程度となす場合、生大豆６０５ｇ／水戻し後１３３０ｇ（２６．６％）、米麹１８００ｇ（３６．０％）、生菊芋９００ｇ（１８．０％）、塩４５０ｇ（９．０％）、種水５２０ｇ（１０．４％）として実施例１と同様に製造するのであり、これの出来上がり重量は同様に約５ｋｇである。 When the added amount of chrysanthemums is about 20% of the basic material, 605 g of raw soybeans / 1330 g (26.6%) after reconstitution, 1800 g of rice bran (36.0%), 900 g of raw chrysanthemum (18.0%) ), 450 g (9.0%) of salt, and 520 g (10.4%) of seed water in the same manner as in Example 1, and the resulting weight is about 5 kg.
これらの実施例１、２による菊芋入り味噌は、塩分濃度が９％程度となる、いわゆる減塩タイプとしてあり、こうすることで毎日、食する場合でも塩分の摂取量を過剰にせずに済み、１日に必要なイヌリン、メラノイジン等を美味しく無理なく摂取することが可能である。もとより、一般的な味噌の塩分は１２％前後であるので、この１２％程度の塩分比となるようにして製造することも可能である。 Miso with chrysanthemum according to these Examples 1 and 2 is a so-called salt-reducing type in which the salt concentration is about 9%. By doing this, even if you eat every day, you do not have to take excessive salt intake, It is possible to take inulin, melanoidin, etc. necessary for a day deliciously and without difficulty. Of course, since the salt content of general miso is around 12%, it can also be produced with a salt content ratio of about 12%.
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| JPS61280245A (en) * | 1985-06-03 | 1986-12-10 | Kikkoman Corp | Production of blended miso (fermented soybean paste) |
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