JP2012039980A - Burdock tea leaf powder and method of manufacturing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a burdock tea leaf powder, easily taken and having high functionality, and a method of manufacturing the same.SOLUTION: This burdock tea powder is obtained by drying and grinding burdock. The average particle diameter of the burdock tea leaf powder is from 1 μm to 100 μm. This method of manufacturing the burdock tea powder includes: a pre-heat treatment process of heat-treating the burdock at a temperature ranging from 40°C to 70°C; a post-heat treatment process of heating and drying the burdock already subjected to the pre-heat treatment; and a roasting treatment process of making roasting treatment for the burdock already subjected to the post-heat treatment. The invention can provide the burdock tea powder which can be easily taken and has high functionality, and provide a method of manufacturing the same.

Description

  The present invention relates to burdock tea leaf powder and a method for producing the same.

  In response to consumer health orientation in recent years, there is an increasing need for functional foods aimed at improving consumer health. Various ingredients are used as raw materials for these functional foods. For example, burdock etc., which have been familiar in Japan for a long time and are rich in dietary fiber, are used. Specifically, for example, Patent Document 1 describes a functional food using burdock.

  Moreover, burdock is used for purposes other than food. For example, Patent Document 2 describes cosmetics using an extract (burdock extract) extracted from burdock.

Japanese Patent Laid-Open No. 2004-24124 JP 2010-13373 A

  For example, when burdock is used for food, burdock is strong in lye, so when using it as food, work such as lye removal may be necessary from the viewpoint of ease of eating. And when ash juice is removed from the burdock, for example, minerals (eg, magnesium, potassium, etc.) contained in the burdock may elute, and even if the burdock is taken orally (ie, magnesium or potassium). Even if you eat it, you may not be able to get enough of the minerals that burdock originally had.

  Further, for example, in cosmetics containing burdock extract, there is a problem that the extraction operation of burdock extract is complicated. In addition, since burdock extract is usually liquid, in order to preserve burdock extract after extraction, it may be necessary to add preservatives, etc. to prevent the burdock extract from deteriorating, which may increase production costs. Depending on the constitution, additives such as preservatives may cause skin allergies.

  The present invention has been made to solve the above problems, and an object of the present invention is to provide a highly functional burdock tea leaf powder that can be easily ingested and a method for producing the same.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors provide a highly functional burdock tea leaf powder that can be easily ingested and a method for producing the same by setting the average particle size of the burdock tea leaf powder within a specific range. The present invention has been completed.

  According to the present invention, a highly functional burdock tea leaf powder that can be easily ingested and a method for producing the same can be provided.

  Hereinafter, a mode for carrying out the present invention (hereinafter referred to as “the present embodiment” as appropriate) will be described in detail, but the present embodiment is not limited to the following contents and does not depart from the gist thereof. Any change can be made within the range.

[1. Burdock tea leaf powder]
The burdock tea leaf powder according to the present embodiment is a burdock tea leaf powder obtained by drying and grinding a burdock, and has an average particle size of 1 μm or more and 100 μm or less.

As described above, the average particle size of the burdock tea leaf powder according to the present embodiment is 1 μm or more and 100 μm or less, preferably 5 μm or more, more preferably 10 μm or more, and the upper limit thereof is preferably 75 μm or less. Preferably it is 60 micrometers or less, More preferably, it is 45 micrometers or less. When the average particle size of the burdock tea leaf powder is too small, the burdock tea leaf powder is taken up by the cells because it is a fine particle, which may increase cell accumulation, oxidative stress, etc., or affect the absorption efficiency. Moreover, when too large, the food texture at the time of oral ingestion may be uncomfortable.
The average particle size should be measured using a particle size (particle size) distribution measuring device (specifically, for example, Nikkiso Microtrac (laser diffraction / scattering particle size / particle size distribution measuring device)). Can do. However, the average particle diameter here is an average particle diameter represented by the median (median value), and is not an average particle diameter represented by an arithmetic average (average value).

  Moreover, the burdock tea leaf powder according to the present embodiment usually contains dietary fibers such as insoluble dietary fiber and soluble dietary fiber. The amount of dietary fiber contained is arbitrary as long as the effects of the present invention are not significantly impaired. For example, the amount of insoluble dietary fiber (specifically, dietary fiber insoluble or sparingly soluble in water) contained in the burdock tea leaf powder according to this embodiment is usually 10% by weight or more per 100 g of burdock tea leaf powder, preferably Is 20% by weight or more, and usually 40% by weight or less, preferably 30% by weight or less. Specific examples of such insoluble dietary fiber include hemicellulose, lignin and the like, and the above dietary fiber amount represents the total content thereof.

  Moreover, as dietary fiber, soluble dietary fiber (specifically, dietary fiber soluble in water, that is, water-soluble dietary fiber) is usually included. The content is arbitrary as long as the effect of the present invention is not significantly impaired, but is usually 25% by weight or more and 35% by weight or less per 100 g of burdock tea leaf powder. Specific examples of such soluble dietary fiber include inulin, pectin and the like.

  In addition, as for the dietary fiber contained, 1 type may be individual and 2 or more types may be contained by arbitrary ratios and combinations.

  Moreover, the burdock tea leaf powder according to the present embodiment has an advantage that it is easy to take orally because it contains a lot of sugar. There is no restriction | limiting in particular in the specific kind of sugar content, For example, polysaccharides, such as monosaccharides, such as fructose, sucrose, inulin, etc. are mentioned (inulin is mentioned later). Specifically, for example, the amount of fructose contained in the burdock tea leaf powder according to this embodiment is usually 29 mg or more per 1 g of burdock tea leaf powder, and the upper limit is usually 88 mg or less, preferably 45 mg or less. If the content of fructose is too high, the sweetness may be too strong, and if it is too low, the characteristic taste of burdock will be too strong and it may be difficult to take orally.

  The amount of sucrose contained in the burdock tea leaf powder according to this embodiment is usually 30 mg or more, preferably 40 mg or more, and the upper limit is usually 70 mg or less, preferably 60 mg or less, per 1 g of burdock tea leaf powder. If the sucrose content is too high, the sweetness may be too strong, and if it is too low, the burdock's peculiar taste becomes too strong and it may be difficult to take orally.

Furthermore, the burdock tea leaf powder according to the present embodiment is rich in potassium. On the other hand, the burdock tea leaf powder according to the present embodiment has a low sodium content.
Here, according to a report from the National Institutes of Health, as a countermeasure against high blood pressure, it is possible to take a diet that can ingest 4700 mg or more of potassium, 1250 mg or more of magnesium, 500 mg or more of calcium, and 30000 mg or more of dietary fiber per day. It is said to be preferable (so-called “DASH (Dietary Approaches to Stop Hypertension) meal”). However, according to the “Japanese dietary intake 2010 edition published by the Ministry of Health, Labor and Welfare”, it is clear that the daily potassium intake is about 2000 mg in a 30-49 year old man. This value is less than half of the amount of potassium contained in the DASH diet proposed by the National Institutes of Health, and foods that can further consume potassium are expected.

  Therefore, the burdock tea leaf powder according to this embodiment has been invented. As described above, the burdock tea leaf powder according to the present embodiment contains a large amount of potassium and contains a small amount of sodium. Therefore, as described above, according to the burdock tea leaf powder according to the present embodiment that is easily taken orally, it is possible to easily take potassium. Moreover, since there is little content of sodium, an increase in blood pressure can be suppressed.

  That is, when the burdock tea leaf powder according to the present embodiment is orally ingested, the ion pump mechanism such as sodium ion-potassium ion-ATPase existing in the body promotes the discharge of sodium ions from the body to the outside of the body. Hypertension caused by sodium ion concentration can be improved. In addition, the diuretic action due to the high potassium content also promotes sodium excretion. Therefore, according to the burdock tea leaf powder according to this embodiment that can be easily taken orally, hypertension can be easily improved.

The specific amount of potassium contained in the burdock tea leaf powder according to this embodiment is usually 1500 mg or more, preferably 1700 mg or more per 100 g of burdock tea leaf powder, and the upper limit is usually 2000 mg or less, preferably 1800 mg or less. . When there is too little content of potassium, the effect of this invention may not fully be exhibited. Moreover, when there is too much content of potassium, there exists a possibility that the intake of potassium may become excessive when burdock tea leaf powder is taken orally.
The potassium content can be measured by atomic absorption spectrometry.

  Moreover, it is preferable that the amount of sodium contained in the burdock tea leaf powder according to the present embodiment is as small as possible from the viewpoint of suppressing an increase in blood pressure as described above. Specifically, the content of sodium contained per 100 g of burdock tea leaf powder is usually 60 mg or less, preferably 50 mg or less, particularly preferably 45 mg or less. If the sodium content is too high, chronic overdose can occur and blood pressure can rise excessively. The sodium content can be measured by atomic absorption spectrometry.

  Furthermore, the amount of magnesium contained in the burdock tea leaf powder according to the present embodiment is arbitrary as long as the effects of the present invention are not significantly impaired, but is usually 150 mg or more, preferably 175 mg or more, more preferably per 100 g of burdock tea leaf powder. 200 mg or more, and the upper limit is usually 250 mg or less, preferably 225 mg or less, more preferably 210 mg or less.

  Further, the amount of calcium contained in the burdock tea leaf powder according to the present embodiment is arbitrary as long as the effects of the present invention are not significantly impaired, but usually 100 mg or more, preferably 150 mg or more, more preferably per 100 g of burdock tea leaf powder. 200 mg or more, and the upper limit is usually 300 mg or less, preferably 275 mg or less, more preferably 250 mg or less.

  Moreover, when the burdock tea leaf powder according to the present embodiment is orally ingested, in addition to the above-mentioned advantages, there is also an advantage that the water retention of the skin is improved. As in the technique described in Patent Document 2, it is known that the moisture of the skin is improved by, for example, directly applying a cosmetic containing burdock extract to the skin. However, as described above, for example, skin allergies may occur due to preservatives and the like that can be usually mixed in cosmetics. On the other hand, since the burdock tea leaf powder according to the present embodiment is produced by drying and pulverizing burdock, it can usually be stored for a long period of time without containing a preservative or the like. Therefore, since a preservative or the like is not usually required, there is very little possibility of causing food allergies. Therefore, the burdock tea leaf powder according to the present embodiment can have the advantage of improving the water retention of the skin in addition to the above-mentioned effect of improving hypertension by simply ingesting (that is, eating).

  The reason why the water retention of the skin is improved is considered that the intestinal environment is improved according to the study by the present inventors. That is, there is a close relationship between the intestinal environment and the skin. For example, by ingesting the burdock tea leaf powder according to this embodiment containing glycosphingolipid (ceramide), saponin, polyphenol, etc., the intestinal flora It is considered that (flora) was improved, and the barrier function of the skin was improved or the formation of the stratum corneum was promoted by reducing enterotoxins and improving immunity.

  As described above, according to the burdock tea leaf powder according to the present embodiment, Japanese can easily take in potassium that is apt to be deficient, further has an effect of improving hypertension, and has the advantage of improving the water retention of the skin. Obtainable.

[2. Use of burdock tea leaf powder]
The burdock tea leaf powder according to the present embodiment can be taken in any form. For example, burdock tea (burdock tea leaf powder extract) may be poured and consumed using a teapot or the like. However, as described above, the burdock tea leaf powder according to this embodiment is particularly preferably taken as it is from the viewpoint of being easily taken orally and easily taken.

  When ingesting the burdock tea leaf powder according to the present embodiment as it is, the specific form is not limited. For example, it can be ingested together with a beverage such as water in the form of a powder. However, from the viewpoint of being easier to ingest, it is preferable to mix with food such as cookies, chips, cakes, miso soup, and the like to ingest such food. By ingesting in such a form, the consumer can easily ingest every day without imposing an excessive burden on the consumer.

  In addition, when the burdock tea leaf powder according to this embodiment is orally ingested, there is no particular limitation on the amount of ingestion. However, it is desirable to ingest about 5 to 50 g of burdock tea leaf powder per day, preferably about 5 to 30 g. These amounts may be taken together at one time, or may be taken in multiple times.

[3. Method for producing burdock tea leaf powder]
The method for producing burdock tea leaf powder according to this embodiment (hereinafter referred to as “the production method according to this embodiment” as appropriate) is arbitrary as long as the effects of the present invention are not significantly impaired. However, as described above, the burdock tea leaf powder according to the present embodiment is obtained by drying and pulverizing the burdock.

  Hereinafter, the manufacturing method according to the present embodiment will be described with a specific example. However, the manufacturing method according to the present embodiment can be arbitrarily changed and implemented without departing from the gist of the present invention.

  The manufacturing method according to the present embodiment mainly includes (1) a pre-heat treatment step in which heat treatment is performed on the burdock at a temperature of 40 ° C. or higher and 70 ° C. or lower, and (2) heat drying on the burdock subjected to the pre-heat treatment step. A post-heat treatment step for performing the treatment, and (3) a roasting treatment step for performing the roasting treatment on the burdock that has undergone the post-heat treatment step. Moreover, (4) Other processes can also be included as needed. In the following, description will be made separately for each item.

(1) Pre-heat treatment process Although it does not restrict | limit especially as a burdock to use for a pre-heat treatment process, Usually, unnecessary substances, such as soil, are removed after collection, and the burdock after the said washing | cleaning is used. Moreover, you may use what was previously cut | disconnected to the desired magnitude | size. However, from the viewpoint of simplicity of the manufacturing process and prevention of loss of nutrient components, it is preferable to simply use burdock from which unnecessary substances such as soil after collection have been removed.

  As described above, a pre-heat treatment step is usually performed on the burdock from which unnecessary substances have been removed. As described above, the temperature of the preheat treatment step is usually 40 ° C. or higher, preferably 45 ° C. or higher, and the upper limit is usually 70 ° C. or lower, preferably 60 ° C. or lower, more preferably 55 ° C. or lower. If the temperature is too low, a blue odor may be felt when eating the burdock tea leaf powder after production. If the temperature is too high, the inulin-degrading enzyme contained in the burdock is deactivated and sugar (mainly fructose) Ceases to be produced, which may reduce the sweetness when eaten.

  In addition, the time for the pre-heat treatment process varies depending on the length and thickness of the burdock, so it cannot be said unconditionally. For example, when using a typical burdock sold in a supermarket, the temperature inside the burdock is 50 ° C. (ie In the state where the temperature of the burdock is 50 ° C.), it can be about 15 minutes. And by performing such a process, the blue smell which a burdock has can be reduced, and sweetness can be made to feel more when eating a burdock. In addition, polyphenol oxidase (optimum temperature is 30 ° C. to 40 ° C., usually inactivated at about 60 ° C.) can be deactivated to some extent by the pre-heat treatment step, and in the subsequent treatment, the enzymatic activity of polyphenol Less susceptible to oxidation.

  There is no restriction | limiting in particular in the specific method of heat processing. For example, a burdock can be placed in an incubator that has been set to a desired temperature in advance, and kept warm for a desired time. Further, for example, the burdock can be directly heated using, for example, an infrared heater while measuring the temperature inside the burdock. Furthermore, for example, the burdock can be heated by directly blowing hot air at a desired temperature onto the burdock.

According to the study by the present inventors, it is considered that the burdock tea leaf powder according to this embodiment is mainly based on the enzyme reaction performed in the pre-heat treatment step.
Burdock is rich in inulin with β-glycosidic bonds of many fructose (fructose). The specific amount varies depending on the harvest time and the production area, but cannot be generally stated, but is usually 2 to 6 g per 100 g of burdock. Inulin itself does not have sweetness, but burdock also has an inulin-degrading enzyme (the optimum temperature of burdock-derived inulin-degrading enzyme is usually about 45 ° C to 55 ° C and the optimum pH is about 6 to 8.5). Inulin oligosaccharides, fructooligosaccharides, fructose and the like are produced by inulin-degrading enzymes acting on inulin in the pre-heat treatment step. And it is thought that the burdock tea leaf powder according to the present embodiment has a sweetness due to the generated inooligosaccharide, fructooligosaccharide, fructose and the like.

(2) Post-heat treatment step The burdock subjected to the post-heat treatment step is usually cooled after the pre-heat treatment step. Thus, by once cooling after the said pre-heat treatment process, the advantage that the oxidation by high temperature, suppression of browning, a fall of taste, and the reduction | decrease of the total polyphenol amount can be suppressed is acquired.

  The temperature and time of the post heat treatment step are not particularly limited, and may be set to a temperature and time that can completely heat and dry the burdock that has undergone the pre heat treatment step. The temperature in the post heat treatment step can be set to, for example, around 50 ° C. Further, the time for the post heat treatment step varies depending on the length and thickness of the burdock and cannot be generally stated, but it may be set to a time at which it can be completely dried.

  Moreover, there is no restriction | limiting in particular in the specific method and apparatus of heat drying, What is necessary is just to apply the method and apparatus demonstrated in the said pre-heat treatment process.

(3) Roasting treatment process And a roasting treatment process is performed with respect to the burdock which passed through the said post heat treatment process. In the roasting process, aminocarbonyl reaction is performed on burdock. Then, by subjecting the burdock to a roasting treatment step, the burdock tea leaf powder finally obtained can be given a richness unique to the burdock. Although the roasting temperature and time are not particularly limited, for example, the roasting temperature and time can be about 10 to 15 minutes at 180 ° C.

(4) Other Steps In the manufacturing method according to the present embodiment, other steps are optional as long as the pre-heat treatment step, the post-heat treatment step, and the roasting treatment step are included. However, since the shape of the burdock tea leaf powder according to the present embodiment is powdery, it usually includes a pulverization step of pulverizing the burdock.

  Such a pulverization step can be performed at any time. For example, it may be performed before the pre-heat treatment step, may be performed between the pre-heat treatment step and the post-heat treatment step, or may be performed after the post-heat treatment step. However, since it turns black when pulverized in a state where the polyphenol oxidase is not inactivated, it is preferably performed at least after the pre-heat treatment step. Moreover, it is especially preferable to carry out after the roasting treatment step performed after the post heat treatment step from the viewpoint of easy pulverization.

  There is no particular limitation on the grinding method and apparatus in the grinding step. Therefore, the dried burdock tea leaves [1. The powder may be pulverized using any known apparatus so as to obtain a powder having the size described in [Burdock tea leaf powder]. As such an apparatus, for example, a ball mill or the like can be used.

  The degree and time of pulverization are not particularly limited, and the above [1. The pulverization conditions may be set to such an extent that the burdock tea leaf powder has the average particle size described in [Burdock tea leaf powder].

  In addition, from the viewpoint of facilitating pulverization, it is preferable to have a cutting step for cutting the burd into a size that facilitates pulverization before the pulverization step. Any known method or apparatus for cutting in the cutting process may be applied.

  Hereinafter, the present embodiment will be described in more detail with reference to examples. However, the present embodiment is not limited to the following examples, and may be arbitrarily modified without departing from the scope of the present invention. Can do.

[Production method of burdock tea leaf powder]
First, burdock (length 70-90cm, average thickness (diameter) 2cm) after washing with water in an incubator (Shinagawa Kogyo TA-3324) set at 50 ° C to remove unnecessary materials. First, pre-heat treatment was performed for 15 minutes after the temperature inside the burdock reached 50 ° C. The pre-heat treated burdock was cooled, the cooled burd was cut into a size of 2 mm in length, 2 mm in width and 20 mm in height, and the cut burd was completely dried at 50 ° C. Then, the dried burdock was roasted at 180 ° C. for 13 minutes to obtain “burdock tea leaves”.

  Using the obtained burdock tea leaves, hot water extraction was performed at 90 ° C. so that Brix would be 2.83%, and a burdock tea leaf extract (“burdock tea”) was obtained. As a reference example, hot water extraction was performed at 90 ° C. using commercially available barley tea (manufactured by ITO EN), 0.3% by weight of sucrose, 0.025% by weight of sodium chloride, burdock flavor (NP15021BK, manufactured by Nagaoka Fragrance Co., Ltd.) Each was mixed to 0.0125% by weight to obtain a simulated burdock tea leaf extract (“simulated burdock tea”).

  Further, the obtained burdock tea leaves were pulverized by using an airflow type pulverizer (Minacron Mini manufactured by Minami Sangyo Co., Ltd.) so that the average particle size was 20 μm. The average particle size was measured using a Nikkiso Microtrack (laser diffraction / scattering particle size / particle size distribution measuring device). Then, the ground burdock tea leaves were used as the “burdock tea leaf powder” for the following [evaluation test] together with the above burdock tea and simulated burdock tea.

  About the obtained burdock tea leaf powder, the amount of potassium, sodium, magnesium and calcium contained was measured. In addition, potassium and sodium are based on atomic absorption spectrometry (measurement apparatus: flame atomic absorption spectrophotometer AA 240FS manufactured by Varian Technologies Japan Limited), and magnesium and calcium are analyzed by ICP emission spectrometry (measurement apparatus: manufactured by Varian Technologies Japan Limited). Measurement was performed based on a high-frequency inductively coupled plasma emission spectrometer (Vista-Pro).

  As a result, per 100 g of burdock tea leaf powder, the content of potassium was 1740 mg, the content of sodium was 41.7 mg, the content of magnesium was 201 mg, and the content of calcium was 223 mg.

  The amount of dietary fiber contained in the obtained burdock tea leaf powder was 65.5 g per 100 g of burdock tea leaf powder.

Furthermore, as a result of measuring the content of fructose and sucrose using HPLC (high performance liquid chromatography) for the obtained burdock tea leaf powder, the fructose content was 40.5 mg per g of burdock tea leaf powder, and the sucrose content was 50. 0.6 mg. In addition, HPLC used for the measurement is as follows.
Measurement of fructose content Measuring device: LC-10ADvp manufactured by Shimadzu Corporation
Detector: Shimadzu Corporation fluorescence spectrophotometer RF-10AXL
Column: Wakosil 5NH2 φ (diameter) 4.6 × 250 mm manufactured by Wako Pure Chemical Industries, Ltd.
Measurement of sucrose content Measuring device: LC-10ADvp manufactured by Shimadzu Corporation
Detector: Shimadzu Corporation differential refractometer RID-10A
Column: Shodex Asahipak NH2P-50 4E φ (diameter) 4.6 × 250 mm manufactured by Showa Denko

〔Evaluation test〕
The evaluation test was performed according to the method described below.
Measurement of the subject's systolic blood pressure, skin moisture and white blood cell count was performed using the following apparatus.
-Maximum blood pressure It was measured using an oscillometric automatic sphygmomanometer BP-103iII manufactured by OMRON Colin.
・ Skin moisture (upper arm inner and outer corners)
Measurement was performed using MY-808S manufactured by Scalar.
-White blood cell count It measured using the apparatus of Sysmex Co., Ltd. multi-item automatic blood cell analyzer XE-5000.

  44 healthy subjects were orally ingested 500 ml of burdock tea and 500 ml of simulated burdock tea one by one daily for 2 weeks. In group A (22 persons), burdock tea was orally ingested first, and after a one week rest period, simulated burdock tea was orally consumed. In Group B (22 persons), simulated burdock tea was orally ingested first, and after a one week rest period, burdock tea was orally consumed. Thereafter, all groups A and B were allowed to ingest burdock tea leaf powder by 20 g per day for 2 consecutive weeks.

  Maximum blood pressure, skin moisture, and white blood cell count were measured before the start of the evaluation test (measurement stage I), after 2 weeks of continuous ingestion of simulated burdock tea (measurement stage II), after 2 weeks of continuous ingestion of burdock tea (measurement) Stage III), and 4 times after continuous ingestion of burdock tea leaf powder for 2 weeks (measurement stage IV).

Each measurement result is shown in Table 1. In addition, the result shown in Table 1 is an average value of 44 test subjects.

  As shown in Table 1 above, when the measurement stages I and IV were compared, the systolic blood pressure decreased and the skin moisture improved in the measurement stage IV.

  In addition, in the measurement stage IV, the white blood cell count was increased as compared with the measurement stage II. The reason for this is not clear, but it is considered that the amount of insoluble dietary fiber contained in the burdock tea leaf powder is large according to the study by the present inventors. Therefore, it is considered that such insoluble dietary fiber reaches the intestine without being digested after ingestion, and microorganisms such as bacteria capable of degrading the dietary fiber increase, resulting in a change in the intestinal flora.

  In addition, as described above, the reason why blood pressure decreases by ingesting burdock tea leaf powder is thought to be due to ion pumps, diuretic action, etc., but according to the study by the present inventors, angiotensin in the body. The effect of converting enzyme (ACE) inhibition is also thought to contribute to the reduction of blood pressure.

  ACE is an enzyme that converts angiotensin I to angiotensin II, and it is known that the produced angiotensin II promotes an increase in blood pressure. Therefore, in order to examine the reason for reducing the systolic blood pressure (ie, suppressing the increase in blood pressure) by orally ingesting the burdock tea leaf powder according to the present embodiment, the present inventors have studied the ACE contained in the burdock tea leaf powder. The activity inhibitory effect was examined.

According to the method described below, the activity of ACE contained in burdock tea leaf powder was measured.
First, about 1.0 g of burdock tea leaf powder measured according to the above production method was added with 20 mL of 50% by volume ethanol solution, and ultrasonically extracted while shaking at 20 ° C. for 10 minutes. After centrifugation, the precipitate was removed by filtration, and the obtained filtrate was diluted 10-fold with 0.1 M HEPES (4- (2-hydroxyethyl) -1-piperazine etheric acid) buffer (pH 8.3). The test solution was prepared. That is, 1 mL of the test solution contains an extract from about 5 mg of the above burdock tea leaf powder.

  The ACE activity was measured with respect to the obtained test solution. The ACE activity measurement method is described in Nakano et al. (Biosci. Biotechnol. Biochem., 70, pages 1118 to 1126 (2006)). That is, after the dipeptide (His-Leu) produced by decomposing by ACE from the substrate (tripeptide (Benzoyl-Gly-His-Leu)) is fluorescent with orthophthalaldehyde, the fluorescence intensity of the reaction product is measured, ACE activity was measured.

  A solution containing no test solution was used as a negative control, and the ACE inhibitory activity of the solution was defined as 100% (that is, the enzyme activity was 0%). Moreover, the test was implemented on the same conditions about the captopril solution (concentration 10 nmol / L) which is an angiotensin inhibitor, and it was set as the positive control. The relative ACE inhibitory activity for the test solution, negative control solution and positive control solution is shown in Table 2.

  As shown in Table 2, the test solution was found to have an ACE inhibitory effect. This result indicates that the burdock tea leaf powder according to the present embodiment contains a substance having an ACE inhibitory effect. Therefore, when the burdock tea leaf powder according to the present embodiment containing a substance having an ACE inhibitory effect is orally ingested, the substance suppresses the production of angiotensin II in the body, so that it is possible to suppress an increase in blood pressure. It is done.

Claims (4)

A burdock tea leaf powder obtained by drying and crushing burdock,
Burdock tea leaf powder having an average particle size of 1 μm or more and 100 μm or less. Including fructose,
2. The burdock tea leaf powder according to claim 1, wherein the fructose content is 29 mg or more and 88 mg or less per 1 g of the burdock tea leaf powder. The content of insoluble dietary fiber is 20 wt% or more and 30 wt% or less,
The burdock tea leaf powder according to claim 1 or 2, wherein the content of water-soluble dietary fiber is 25 wt% or more and 35 wt% or less. A method for producing burdock tea leaf powder according to any one of claims 1 to 3,
A pre-heat treatment step for heat-treating the burdock at a temperature of 40 ° C. to 70 ° C.
A post-heat treatment step of performing heat drying on the burdock that has undergone the pre-heat treatment step;
A roasting process for performing roasting on the burdock that has undergone the post-heat treatment process;
A method for producing burdock tea leaf powder, comprising: