JP2012187015A - Rush processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rush processed food using dietary fiber contained in rush, and further effectively improving an intestinal environment.SOLUTION: The rush processed food includes rush powder, Lactobacillus sporogenes, papaya fermented extract, and natural oligosaccharide. The rush powder is obtained by soaking the rush in hot water followed by branching treatment, and hot air-drying the product followed by crushing to powder of a prescribed particle size. The papaya fermented extract is obtained by adding glucose and water to papaya fruit flesh followed by crushing, adding baker's yeast and lactic acid bacteria to the product followed by fermenting ripening for a fixed period, adjusting pH of the product to 3.0-3.8, filtering fermented and ripened solution thus obtained, further adding the lactic acid bacteria and the glucose to the filtered solution, and drying the product followed by processing to a granular state.

Description

  The present invention relates to a functional health food using a food raw material, and more particularly to a processed rush food (using edible rush) that is rich in dietary fiber and aims to improve the intestinal environment.

  The rush used as a raw material for tatami in Japan is a perennial plant classified as Juncus, and is also known as a herbal medicine called shinshinso. Rabbits are not toxic and are said to be effective as herbal medicines such as antibacterial drugs, diuretics, anti-inflammatory drugs, tranquilizers and insomnia drugs.

  The rush is rich in dietary fiber. It is known that dietary fiber has an effect of promoting defecation and an action of removing harmful substances. In order to ingest the dietary fiber contained in rush, there is a food in which rush is made into a dry powder (see, for example, Patent Document 1). The food described in Patent Document 1 is obtained by washing the rush with water, blanching the chopped chopped product, drying it, and then crushing it into a dry powder. Patent Document 1 discloses that this food is ingested by, for example, putting it in a bun, in a tempura melt, or in sencha.

Japanese Patent Laid-Open No. 7-8219

  Although the food of patent document 1 makes it easy to ingest the dietary fiber contained in a rush, the intestinal adjustment effect only by a dietary fiber tends to become a limited thing.

  This invention is made | formed in view of the above-mentioned point, and it aims at providing the rush processed food which can improve intestinal environment more effectively while using the dietary fiber contained in a rush.

In order to solve the above problems, the rush processed food according to the present invention includes rush powder, spore lactic acid bacteria, and papaya fermented extract,
The rush powder is a product that rushes the rush into hot water, blanches, dries it with hot air and pulverizes it into a powder of a predetermined particle size,
The papaya fermented extract is pulverized by adding dextrose and water to the papaya flesh, baked yeast and lactic acid bacteria, and fermented and aged for a certain period of time. In addition, it is characterized by being dried and processed into granules.

  Such rush processed foods have antibacterial and intestinal action against harmful bacteria caused by dietary fiber contained in rush powder, growth and activation of good bacteria in the intestine by spore lactic acid bacteria, and starch / The protein / lipid decomposition and removal action, the growth of good bacteria in the intestine and the strengthening of resistance to pathogens exert a synergistic effect, and show an excellent effect of improving the intestinal environment.

  Specifically, rush has excellent antibacterial properties and is relatively stable even in the alkaline region, but is particularly stable in the acidic region, and its antibacterial components are not lost in the stomach and reach the intestines. It exhibits antibacterial activity against bad bacteria in the intestine (mainly the large intestine but includes the small intestine), but not effective against good bacteria that work usefully for the human body. In other words, the rush exhibits antibacterial action against food poisoning bacteria (Salmorella, Staphylococcus, Escherichia coli O-157, etc.) and spoilage bacteria (Bacillus, Micrococcus, etc.). Etc.) are not effective. This effect is similar to the antibacterial spectrum of polyphenols from matcha tea. In addition, spores of lactic acid bacteria have a very high rate of reaching the intestine compared to normal lactic acid bacteria. It reaches the large intestine and becomes a nutrient source for resident bifidobacteria that mainly live in the intestine. Thereby, the good bacteria in the intestine are activated and proliferated, and the intestinal regulating action is promoted. At the same time, the fermented papaya extract activates digestive enzymes such as lipase, amylase, and protease, decomposes the residue (residual lipid, starch, protein, etc.) and then water-soluble (3.7%) of the rush honeycomb structure fiber Residual decomposition products are adsorbed and excreted by an adsorption action having a large area due to insolubility (59.3%). In this way, the intestinal good bacteria are smoothly propagated by removing the bad bacteria in the intestine and decomposing and removing the intestinal residue that is the source of the spoilage. As a result, good bacteria form an ideal intestinal environment (intestinal flora). The number of good bacteria increases, the intestinal environment is improved, and cellular air mucosa essential for absorption of nutrients and water in the intestine is activated. Moreover, although the excretion removal of a residue is accelerated | stimulated as mentioned above, specifically, it is clear from the number of defecations increasing and the amount of defecations increasing.

  First, the intestinal regulating action of rush powder will be described based on the general chemical composition of rush (Table 1 below). As can be seen from Table 1, the rush contains a high proportion of dietary fiber of 63%. This is 40 times the lettuce and 1.5 times the kale used in common green juice.

Here, a comparison between kale and rush, which is a common green juice raw material, is shown in Table 2 below.

Therefore, the rush processed food containing the rush powder has the effect of promoting defecation by this abundant dietary fiber. As a result of the promotion of defecation, the time for the carcinogen to contact the intestinal inner wall can be shortened, and an effect of suppressing the occurrence of colorectal cancer can be expected. The quality of the rush powder may be maintained by the blanching process and hot air drying, and the lye may be removed to make it easier to taste.

  In addition to such rush powder, the rush processed food contains sporic lactic acid bacteria. Spore lactic acid bacteria are encased in spores, etc., where the lactic acid bacteria are not soluble in stomach acid. Therefore, sporic lactic acid bacteria reach the intestines with high probability without being killed by gastric acid. Lactic acid bacteria that have reached the intestine proliferate and actively activate good bacteria (for example, bifidobacteria) that have useful functions in the intestine. As a result, it promotes vitamin synthesis, digestion and absorption in the intestines, and strengthens immunity, which is effective in preventing and eliminating many modern diseases. In addition, the spore lactic acid bacteria have a large stability when added to food. Therefore, rush processed foods containing such spore lactic acid bacteria have intestinal purification action, immune function activation, food nutrition absorption promotion action, etc. in addition to the stool promotion action by rush powder, It excels in functions to correct intestinal dysfunction and to improve the intestinal environment so that good bacteria in the intestine are dominant.

  Furthermore, since the papaya fermented extract contained in the processed rush food of the invention is a fermented food, it has the effect of enhancing enzyme activity, amylase activity, protease activity and lipase activity, and activating metabolism. High enzyme activity has the advantage that decomposition and removal of proteins, lipids and the like are promoted. Moreover, since lactic acid bacteria are used for fermentation, organic acids such as lactic acid and acetic acid are abundantly produced. This intestinal acid makes the intestine acidic, and intestinal peristaltic movement is activated to prevent deterioration of the intestinal environment due to constipation. Furthermore, lactic acid bacteria increase the number of good bacteria in the intestinal bacteria, and have the effect of strengthening the intestinal action and resistance to pathogenic bacteria. The rush processed foods containing such fermented papaya extract together with rush powder and spore lactic acid bacteria synergistically have their own intestinal regulating action and good bacteria growth action in the intestine, and have an excellent intestinal environment improving effect. Show.

  Since the above-mentioned processed rush food is processed into powder form, it can be easily ingested as a beverage by dissolving it in hot water. In addition, it can be taken everyday and continuously, so that the intestinal environment can always be kept in good condition.

  The rush processed food which concerns on Claim 2 contains the natural oligosaccharide as probiotic, It is characterized by the above-mentioned.

  Natural oligosaccharides reach the large intestine without being digested in the stomach and become a nutrient source for lactic acid bacteria. Therefore, the processed rush food containing the natural oligosaccharide serves as a nutrient source for the spore lactic acid bacteria that have reached the intestine, and can further effectively enhance the action of proliferating good bacteria in the intestine by the lactic acid bacteria. In addition, natural oligosaccharides are unlikely to cause dental caries and are low in calories, so that rush processed foods containing natural oligosaccharides will not cause caries or obesity even if taken daily. Examples of natural oligosaccharides include soybean oligosaccharide and raffinose.

  The processed rush food according to claim 3 further includes lactose.

  Lactose is fermented by lactic acid bacteria, so if you take this rush processed food, the spore lactic acid bacteria can ferment lactose in the intestine, further activate the good bacteria in the intestine, and further promote the improvement of the intestinal environment To do.

  In the processed rush food according to claim 4, the fermented papaya extract is pulverized by adding glucose and water to the papaya pulp, and fermented and matured for a certain period of time by adding baker's yeast and lactic acid bacteria, and has a pH of 3.0 to 3. After adjustment to 8, the resulting fermented and matured solution was filtered, and the filtrate was further added with lactic acid bacteria and glucose, and the filtrate: lactic acid bacteria: glucose was added at a weight ratio of 12: 1: 1, and dried to form granules. It is the thing processed into.

  Since the papaya fermented extract produced in this way is prepared and fermented in the above pH range, contamination (contamination) due to various bacteria can be prevented even at a fermentation temperature of about body temperature. In addition, such pH and fermentation temperature are most suitable as an environment in which baker's yeast secretes enzymes such as chymotrypsin and trypsin, can obtain a higher concentration of enzyme, and a papaya fermentation extract having an excellent digestion promoting effect can be obtained. can get. Moreover, since the fermentation is carried out at a temperature of about body temperature, papain, chymopapain, calpain, etc., which are proteolytic enzymes contained in raw papaya, do not lose their activity. Therefore, ingesting the rush processed food containing the papaya fermented extract produced in this way, in addition to the advantage that the intestinal environment and the growth of good bacteria in the intestine are promoted and the intestinal environment is improved, There is also an advantage that an effect of promoting digestion and absorption by high enzyme activity can be obtained. Among them, the proteolytic enzyme breaks down the protein contained in the rush powder and changes it into a size that can easily be absorbed by the body. Therefore, the rush processed food according to the present invention effectively uses the papaya fermented extract to improve the nutritional components of the rush powder. It can also be used.

  The rush processed food which concerns on Claim 5 contains matcha powder. Such processed rush foods are easy to take because of the umami and flavor of green tea. If taken habitually every day, there is an extremely high active oxygen scavenging function (see FIG. 1 Igusa Aojiru), and it can continue more reliably and improve the intestinal environment.

  As described above, according to the rush processed food according to the present invention, the bowel regulation action by promoting defecation, the growth promoting action of good bacteria in the intestine by lactic acid bacteria, and the degradation removal promoting action by enzymes (lipase, amylase, protease) And synergistically improve the intestinal environment and help maintain health.

It is a graph which shows the comparison with the active oxygen scavenging function of the igusa aojiru as an implementation article of the rush processed food of this invention, and the raw material edible rush and other vegetables. It is a graph which shows the comparison with the amount of dietary fiber of the edible rush which is a raw material of the rush processed food of this invention, and another vegetable. It is a graph which shows the defecation effect at the time of ingesting the rush processed food of this invention for 2 weeks.

  Hereinafter, although the embodiment of the rush processed food which concerns on this invention is described, this invention is not limited to this embodiment.

  In this embodiment, the rush processed food is a powdered green soup that can be taken by dissolving in water or hot water, and a tablet product that can be drunk with water or without water. It is hardened into tablets. Each product consists of rush powder, spore lactic acid bacteria, papaya fermentation extract, raffinose (natural oligosaccharide), lactose, matcha powder, and glucose.

  The rush powder is obtained by blanching edible rush (usually grown pesticide-free in the field and mainly grown using groundwater), dried with hot air and pulverized into a powder having a predetermined particle size. In the blanching process, the rush is passed through hot water at 100 ° C. for 8 minutes (may be about 7 to 9 minutes). Thereafter, the rush is dried with hot air at 55 ° C. for 5 hours. By these treatments, discoloration and denaturation of rush can be suppressed, and quality can be maintained over a long period of time. Moreover, since the lye which is an unnecessary component contained in the rush is removed, a powdered food in which only medicinal components are condensed can be obtained. The rush treated in this way is pulverized using a pulverizer in which a hammer fixed to a rotating disk rotates at high speed in the casing and performs impact pulverization until the average particle size becomes 20 μm or less.

  Spore lactic acid bacteria are encased in spores to ensure that the lactic acid bacteria reach the intestinal tract.

  The papaya fermented extract is produced by the following procedure. First, glucose and pure water are added to the papaya pulp and pulverized with a mixer. After grinding, appropriate amounts of baker's yeast (eg, Saccharomyces cerevisiae) and lactic acid bacteria that secrete chymotrypsin and trypsin at high concentrations are added. This mixed solution is fermented and matured at 32.5 to 37 ° C. for 1 to 10 days. At this time, if necessary, the pH of the mixed solution is adjusted to be in the range of 3.0 to 3.8. The fermentation broth thus obtained is filtered through a filter, and lactic acid bacteria and glucose are further added to the obtained filtrate. A filtrate: lactic acid bacteria: glucose is added at a weight ratio of approximately 12: 1: 1 and fermented at 25 ° C. for about one week to obtain a papaya fermented extract.

  The above rush powder, spore lactic acid bacteria and papaya fermented extract are mixed, this mixed solution is dried at low temperature and processed into granules, and raffinose, which is a natural oligosaccharide as probiotics, and lactose are added. Thereby, the function of lactic acid bacteria can be further activated. Furthermore, add appropriate amounts of Matcha powder and glucose to adjust the taste and make it easier to ingest.

  Table 3 below shows the nutritional components of the processed rush foods thus obtained.

Nutritional information (per 100g)
Fig. 1 shows the active oxygen scavenging function of Igusa Aojiru, which is an actual product of the processed rush processed food obtained in this way, but it shows an amazing number of 68,000 units per gram. Causes the active action of cellular air mucosa, which is essential for the absorption of nutrients and water in the intestines. In this example (Igusa Aojiru), the mixing ratio of the matcha powder is approximately 6: 4 (weight ratio) to the rush powder. In the whole processed rush food, the rush powder is adjusted in the range of 32 to 45% by weight, and the matcha powder is adjusted in the range of 20 to 32% by weight. In this case, the active oxygen elimination function is 40,000 to 68,000 units / g. Varies with range.

  As described above, the preferred embodiments of the present invention have been described, but various additions, modifications, or deletions can be made without departing from the spirit of the present invention. In particular, soybean oligosaccharide can be used as a natural oligosaccharide instead of raffinose. Therefore, such a thing is also included in the scope of the present invention.

Claims (5)

Rush powder, spore lactic acid bacteria, and papaya fermented extract,
The rush powder is obtained by immersing rush in hot water, blanching, pulverizing into powder of a predetermined particle size by drying with hot air,
The fermented papaya extract is pulverized by adding glucose and water to the papaya pulp, fermented and aged for a certain period of time by adding baker's yeast and lactic acid bacteria, and the resulting fermented and matured solution is filtered, and the lactic acid bacteria and glucose are further added to the filtrate. The processed rush food is characterized by being dried and processed into granules.   The rush processed food according to claim 1, comprising a natural oligosaccharide.   3. The processed rush food according to claim 1 or 2, comprising lactose.   The papaya fermented extract according to any one of claims 1 to 3, wherein the papaya ferment extract is pulverized by adding glucose and water to the papaya flesh, and baked and ripened for a certain period of time by adding baker's yeast and lactic acid bacteria, and the pH is 3. After adjusting to 0 to 3.8, the obtained fermentation ripening solution is filtered, and lactic acid bacteria and glucose are further added to the filtrate, and filtrate: lactic acid bacteria: glucose is added at a weight ratio of 12: 1: 1, and dried. Rush processed food characterized by being processed into granules.   The rush processed food according to any one of claims 1 to 4, comprising matcha powder.