JP2013074864A - Assured safe preservative using yttrium-containing mineral - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an assured safe preservative containing minerals, and a mineral supply source to compensate such present circumstances that recent farm products have less mineral contents and processed food made therefrom lacks minerals, and as a result, an effect as the preservative is decreased although focusing on the importance of vegetable minerals lower in toxicity than ions, having moderate stability and liposolubility and excellent antiseptic action because minerals hardly pass through biomembranes and are hardly taken into a living body due to most of minerals being inorganic salt.SOLUTION: The preservative contains (a) yttrium, or an yttrium oxide, carbide, chloride, sulphide, phosphide or chelate, and as at least minerals, (b) sulfur, or a sulfur oxide, carbide, chloride, sulphide, phosphide or chelate, (c) iron, or an iron oxide, carbide, chloride, sulphide, phosphide or chelate, (d) calcium, or a calcium oxide, carbide, chloride, sulphide, phosphide or chelate, and (e) magnesium, or a magnesium oxide, carbide, chloride, sulphide, phosphide or chelate.

Description

  The present invention provides a preservative based on a combination of minerals to provide a food excellent in food suitability for storage time, elasticity, shape retention, viscosity, crispness, crunchiness, improved texture, and improved texture. Is. Since most of the minerals are inorganic salts, it is difficult for the mineral to pass through the biological membrane and to be taken into the living body. Thus, the importance of plant minerals that are less toxic than ions, have good stability and fat solubility, and excellent antiseptic action has attracted attention. However, recent crops have a low mineral content, and the processed foods made with them are also mineral deficient, and the effect as preservatives is also decreasing accordingly. The object of the present invention is to provide a safe and safe preservative containing at least yttrium, sulfur, iron, magnesium and calcium and a food with high safety raw material using the same in order to compensate for the present situation. Is.

Preservatives are a type of food additive that inhibits the growth of bacteria mixed in food and prevents alteration and spoilage. Examples of food preservatives include sodium benzoate, ε-polylysine, shirako protein extract (protamine), potassium sorbate, sodium, sodium dehydroacetate, various esters of paraoxybenzoic acid, tsuyapricin (hinokitiol), and the like. There are some reports that these preservatives cause animal health problems such as carcinogenicity if they are ingested in animal experiments over a long period of time.
As methods for ingesting minerals, Patent Documents 1 to 5 and the like are methods utilizing yeast, and Patent Document 6 is a method utilizing brown saccharide. Patent Document 7 is a method of mixing freeze-dried dietary fiber and freeze-dried powder of vegetables, Patent Document 3 utilizes photosynthetic bacteria, and Patent Document 8 is a method using electrolytic reduced water. Discloses a method for producing vegetable minerals. In addition, methods of incorporating minerals in plants such as natural products, papaya, and markers, and yeasts such as baker's yeast and brewer's yeast, and methods using deep sea water have been reported. Furthermore, there are many literatures on concentrating crops such as soybeans, processing squid, and utilizing hot springs, but no preservatives containing minerals, especially yttrium, sulfur, iron, magnesium, and calcium, can be found. It was.

JP 2009-207473 A JP 2007-185176 A JP 2004-275084 A JP 2004-033207 A JP 2003-000198 A JP 2009-178084 JP 2007-224006 JP2011016101A Japanese Patent Laid-Open No. 7-313099

Since most of the minerals are inorganic salts, it is difficult for the mineral to pass through the biological membrane and to be taken into the living body. Thus, the importance of plant minerals that are less toxic than ions, have good stability and fat solubility, and excellent antiseptic action has attracted attention.
However, recent crops have a low mineral content, and the processed foods made with them are also mineral deficient, and the effect as preservatives is also decreasing accordingly. In view of the above circumstances, the present invention provides a preservative using a mineral.
The preservative is a safe and safe preservative containing at least yttrium, sulfur, iron, magnesium, and calcium, and further provides a safe food using the preservative.
That is, the present invention stays in various foods excellent in food suitability by using at least yttrium, sulfur, iron, magnesium, and calcium as food additives in various food materials, or by adding together with existing food additives. Therefore, the present invention intends to provide food additives useful for living bodies.
The present invention has been made in view of the above-described circumstances, and the object thereof is a short period of several days or several hours for foods with low storage stability such as udon, soba, pasta, bread, lunch boxes, side dishes, etc. This is the development of preservatives added for the purpose of suppressing spoilage and denaturation. Currently, for the purpose of improving shelf life, emulsifiers such as glycine, sodium acetate, a time adjusting agent, lysozyme, and medium-chain fatty acid polyglycerol ester are used. In the present invention, instead of them, an object is to provide a safe and safe preservative even when ingested in a large amount over a long period of time. Characterized by new development. Furthermore, it is providing various foodstuffs using the same.

In order to achieve the above object, at least 0.001 to 3.5% by mass of yttrium, and 18.0 to 99.969% by mass of sulfur, 0.01 to 15.0% by mass of iron, 0.01 to 15.0% by mass of magnesium, and 0.01 to 0.01% or more of calcium. It is characterized in that a preservative comprising 15.0% by mass and other minerals is added in a range of 0.000001% to 10% by mass in food. In addition, it can be applied to processed foods, seasonings, flavorings, tablets, etc. to prevent spoilage and at the same time to prevent excessive generation and accumulation of active oxygen and hyperlipids produced in the body. It is characterized by enhancing the activity of superoxide dismutase (SOD), particularly iron ions (FeSOD), which are removal enzymes.
As a result of earnest research in view of the above problems, the present inventors have also obtained the knowledge that at least yttrium, sulfur, iron, magnesium, and calcium are taken orally to solve poor physical condition. In addition, the present invention provides a combination of 0.001 to 3.5 mass% of yttrium, 0.001 to 3.5 mass%, sulfur 9.0 to 99.969 mass%, iron 0.01 to 20.0 mass%, calcium 0.01 to 20.0 mass%, and magnesium 0.01 to 20.0 mass%. It was found that antiseptic effects can also be obtained with foods containing at least 10%.

Yttrium is the 28th most common element in the crust. The amount is equivalent to 400 times that of silver. Potassium is found in soil at a concentration of 10 to 150 ppm (average 23 ppm on dry mass), and seawater contains about 9 ppm. Although its biological role is not clear, it is found in most organisms and tends to concentrate in the liver, kidneys, spleen, lungs, and bones in humans. The human body generally contains about 0.5 mg of yttrium, and breast milk also contains about 4 ppm. It is present in vegetables and crops at a concentration of about 20 to 100 ppm, and it is inseparable from daily life because it is the most abundant in cabbage and is a highly safe substance.
The highest concentration can be found in tree seeds, which contain more than 700 ppm, and yttrium may be involved in seed preservation.

  As used herein, food refers to everything you eat as a meal. Noodles such as udon, buckwheat, raw noodles, soft noodles, dumpling skin, pasta, etc., breads such as bread, sweet bread, croissants, sponge bread, pizza, cakes such as sponge cake, short cake, cream puff, donuts, grains Processed products such as cooked rice, takoyaki, okonomiyaki, rice crackers, rice cakes, fat and oil processed products such as butter, margarine, mayonnaise, dressing, soy processed products such as tofu, miso, natto Fish processed products such as processed fish eggs, kamaboko, bamboo rings, hanpen, fish sausage, etc., dairy products such as yogurt, butter, cheese, ice cream, soft cream, fruit processed products such as jam, processed vegetables As pickles, confectionery, chocolate, Packets, cookies, snacks, caramel, are included candy, candy, chewing gum, jelly, gummy, and such as rice crackers, tablets of health food, food of any form such as a tablet. In addition to foods in general, cola, juice, coffee, tea, green tea, oolong tea, carbonated drinks, sports drinks, milk, and other beverages, and seasonings such as soy sauce, sauces, taste phosphorus, salt, and pepper Spices such as herbs can also be included.

Minerals here refer to elements indispensable for living organisms other than elements (carbon, hydrogen, nitrogen, oxygen) contained in common organic substances in nutrition. Along with carbohydrates, lipids, proteins and vitamins, it is counted as one of the five major nutrients.
Necessary types and amounts differ depending on the type and sex of animals and the growth stage. In addition, not only deficiency but also hyperplasia can occur, so it is not just “you should take more”.
In Japan, the Ministry of Health, Labor and Welfare lists 12 ingredients (zinc, potassium, calcium, chromium, selenium, iron, copper, sodium, magnesium, manganese, iodine, and phosphorus) as minerals, which are the nutrition labeling standards for foods. However, yttrium is not included.
In general, considering the antiseptic ability and the flavor of food, it is desirable that the amount of yttrium, sulfur, iron, magnesium, and calcium added to the food is about 0.001% by mass to 10% by mass. However, when the amount is less than 0.001% by mass, the antiseptic effect may not be sufficiently exhibited. On the other hand, when the amount exceeds 10.0% by mass, a unique flavor may be impaired or a mineral odor may be felt depending on the food.
Moreover, it is desirable that the amount of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, silicon, and cobalt added to food is about 0.0001% by mass to 10% by mass. However, when the amount is less than 0.0001% by mass, the antiseptic effect may not be sufficiently exhibited. On the other hand, when the amount exceeds 10.0% by mass, some foods may have a unique flavor or a mineral odor.
The amount of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, silicon, cobalt, phosphorus, sodium, copper, chromium, and potassium added to the food is preferably about 0.000001% by mass to 10% by mass. . However, when the amount is less than 0.000001% by mass, the antiseptic effect may not be sufficiently exhibited. On the other hand, when the amount exceeds 10.0% by mass, there are cases where the food has a unique flavor or a mineral odor. When the number of minerals including yttrium was 15 or more, antibacterial activity was exhibited at a low concentration.

The method of adding yttrium, sulfur, iron, magnesium, and calcium can be added to the food material in advance, in the middle of production, or when the food is completed. May be selected as appropriate.
Specifically, it is used by dissolving it in processing water or sprinkling it on food. In addition, the freshness of the food can be maintained by a method such as indirect penetration into the pickles in a nuka floor.

As the preservative of the claim used here, a purified product obtained by purifying minerals from humus or grass charcoal containing organic matter of plants can be used as all or part of the raw material.
Moreover, this refined product is 0.001-3.5 mass% of yttrium, 51.50-99.969 mass% of sulfur, 0.01-15.0 mass% of iron, 0.01-15.0 mass% of magnesium, 0.01-15.0 mass% of calcium, 0.01% -7.00 mass% of manganese, zinc 0.01% to 7.00% by mass, nickel 0.01% to 7.00% by mass, silicon 0.01% to 7.00% by mass, cobalt 0.01% to 7.00% by mass, phosphorus 0.001% to 3.50% by mass, sodium 0.001% to 3.50% by mass, copper 0.001% When it does not contain ˜3.50 mass%, chromium 0.001% to 3.50 mass%, and potassium 0.001% to 3.50 mass%, it can be made into a material by supplementing the insufficient components.
Moreover, you may contain other mineral components, such as aluminum, strontium, and antimony.

The present invention provides a food with excellent food suitability for storage time, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, improved texture, and contains yttrium to compensate for the lack of minerals in modern people. , Providing a preservative characterized by comprising at least sulfur, iron, magnesium, calcium, and other mineral components, and can provide a highly safe food using the preservative.
According to the present invention, foods, in particular, processed foods, seasonings, fragrances, functional foods and health foods contain yttrium, which is one of the rare earth elements, in addition to sulfur, iron, magnesium, and manganese. It was confirmed that the antibacterial effect was obtained and the food texture was not affected so much by setting the content of to 0.001 mass% to 10 mass%.
However, at 0.0001% by mass, antiseptic properties were not exhibited, and at 11% or more, there were cases where the food texture was impaired in some foods, so these concentration ranges were excluded. Therefore, the yttrium, sulfur, iron, magnesium, and calcium contents are preferably in a concentration range of 0.001% by mass to 10.0% by mass.

  Similarly, it is desirable that the amount of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, silicon, and cobalt added to food is about 0.0001% by mass to 10% by mass. The amount of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, silicon, cobalt, phosphorus, sodium, copper, chromium, and potassium added to the food is preferably about 0.000001% by mass to 10% by mass. .

  Next, embodiments of the present invention will be described with reference to the drawings. However, the technical scope of the present invention is not limited by these embodiments, and various forms can be made without changing the gist of the invention. Can be implemented. Further, the technical scope of the present invention extends to an equivalent range.

  In addition, the content of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, nickel, silicon, cobalt, phosphorus, sodium, copper, chromium, and potassium is 0.000001 mass% to 10 mass%, and the active oxygen in the body and It is possible to increase the activity of enzymes that suppress the excessive generation of lipid peroxides and their accumulation, and at the same time, eliminate mineral deficiency and maintain the freshness of food.

Therefore, the following experiment was conducted in order to investigate the combination and amount that exert the preservation effect.
<Examples of determining preservatives 1, 2, 3, 4>
As the mineral A group, the effects of the contents of yttrium, sulfur, iron, magnesium and calcium on the growth of bacteria and human-derived cultured cells are described below.
Judgment criteria for the effective mass% of the above minerals are based on the measurement test of the minimum growth inhibitory concentration against Escherichia coli, which is a resident bacterium of the human body, the measurement of the minimum bactericidal concentration against Escherichia coli, the toxicity test on human-derived cultured cells (HeLa cells), and the concentration It was evaluated as a preservative by a taste test. Incidentally, the mineral group used is the above-mentioned mineral, and various mass% of the mineral are shown in Table 1 below.

<Control of Example 1> (Measurement test of minimum inhibitory concentration against E. coli)
As a control for the growth inhibition test of Escherichia coli, a Mueller-Hinton agar medium (manufactured by BBL) containing 2% agar (hereinafter abbreviated as MH liquid medium) was aseptically added to a petri dish to prepare an MH agar medium. This agar medium was inoculated with 10 μL of a bacterial solution adjusted to contain 10 ⁵ cells / mL of Escherichia coli per mL with Mueller-Hinton liquid medium (hereinafter abbreviated as MH liquid medium) and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually confirmed that colonies were generated on the surface of the agar medium.

<Example 1>
The examination of the ability to inhibit growth against E. coli was carried out using the same method as in the control experiment.
That is, the concentration of mineral A group (i) to (xi) in a sterilized MH agar medium containing 2% agar is 0.00000001%, 0.0000001%, 0.000001%, 0.00001%, 0.0001%, 0.001% 0.01% by mass, 0.1% by mass, and 1% by mass were added aseptically. In measuring the concentration of 1% by mass or more, the concentration was increased by 0.1% by mass, and finally an MH agar medium containing mineral A group (i) to (xi) was prepared up to 13% by mass. Each agar medium was inoculated with 10 μL of an Escherichia coli solution adjusted to a bacterial concentration of 10 ⁵ cells / mL per mL in an MH liquid medium, and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually observed whether or not colonies were generated on the surface of the agar medium.
As a result, in the mineral A groups (ii) to (xi), no colony growth was observed on the agar medium containing a concentration higher than 5.2% by mass.
In the mineral A group (i), no colony growth was observed at a concentration higher than 7.2% by mass. In addition, in the mineral A group (iii) excluding yttrium, the generation of colonies was inhibited by an agar medium containing 7.2% by mass, as in the mineral A group (i).
Therefore, the minimum growth inhibitory concentration for E. coli in the mineral A group (ii) to (xi) is 5.2% by mass, and the minimum growth inhibitory concentration of the mineral A group (i) and the mineral A group (iii) excluding yttrium is It was confirmed to be 7.2% by mass.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.
However, it is unclear whether this ability to inhibit colony growth is based on bactericidal action or bacteriostatic action.
Therefore, next, the minimum bactericidal concentration for E. coli was measured.

<Control of Example 2>
Measurement of Minimum Bactericidal Concentration of Mineral Group A against Escherichia coli The effect on the viable count of E. coli was examined from the change in the number of colonies. As a control, sterile MH liquid medium was dispensed into a test tube, added to this test tube so that the final number of E. coli cells was 10 ⁵ cells / mL, and cultured at 37 ° C. for 24 hours. After completion of the culture, 1 mL was taken from each medium, and 10-fold serial dilution was performed with sterile physiological saline. 20 μL from each dilution was smeared on fresh MH agar medium. This agar medium was cultured under the above conditions, and the number of colonies generated was counted.
Thus, the number of colonies generated when no mineral component was contained was used as a control.

<Example 2>
Next, the influence on the viable count of E. coli at each concentration of the mineral A groups (i) to (xi) was quantitatively measured by the same method.
A sterilized MH liquid medium was dispensed into a test tube, and a mineral A group was aseptically added thereto to prepare a liquid medium containing each concentration of the mineral A group. In addition, the addition density | concentration of the mineral A group was made into the completely same as said experiment.
Escherichia coli was added to each test tube so that the final cell count was 10 ⁵ cells / mL (1% V / V) and cultured at 37 ° C. for 24 hours.
After completion of the culture, 1 mL was taken from each medium, serially diluted 10-fold with sterile physiological saline, and 20 μL thereof was smeared on a fresh MH agar medium.
This agar medium was again cultured under the same conditions, and the number of colonies generated was counted.
As a result, the mineral A groups (ii) to (xi) decreased from 0.001% by mass depending on the concentration, and no colony was observed at 8.0% by mass. From this, it was revealed that the minimum bactericidal concentration for E. coli of mineral A group was 9.2% by mass.
In the mineral A group (i), the growth of colonies decreased from 0.1% by mass depending on the concentration, and disappeared at 12.8% by mass.
Therefore, the minimum bactericidal concentration was higher than the minimum growth inhibitory concentration, and the antibacterial action of the mineral group was considered to be bacteriostatic.
However, in the mineral A group (ii) to (xi), since the number of colonies decreases from 0.001% by mass in a concentration-dependent manner, it is expected to be useful as a preservative.
Next, the toxicity test by the density | concentration with respect to a human origin cultured cell was done.

<Control of Example 3>
Toxicity test for human-derived cultured cells Toxicity tests were conducted according to the concentration for human-derived cultured cells. As a control, HeLa cells were added to a petri dish containing Eagle's MEM medium so that there were about 500 HeLa cells per cm ^{2 and} cultured at 37 ° C. for 48 hours. After completion of the culture, the number of HeLa cells was counted and simultaneously the morphology of the cells was observed using a phase contrast microscope.

<Example 3>
By the same method, the toxicity test by the density | concentration with respect to the human origin cultured cell of the mineral A group was done.
Add approximately 500 HeLa cells to a petri dish containing Eagle's MEM medium per cm ² , and add mineral A to the same concentration as in the above experiment, and incubate at 37 ° C for 48 hours. did. After completion of the culture, the number of HeLa cells at each concentration was counted, and at the same time, the morphology of the cells was determined using a phase contrast microscope.
As a result, although the mineral A group (ii) to the A group (xi) concentration up to 2.8% by mass, the HeLa cell morphology was slightly changed depending on the concentration, but the cell number was not significantly changed. However, it was confirmed that the growth of HeLa cells was suppressed at higher concentrations.
However, in the mineral A group (i), the growth of HeLa cells was not affected up to 3.8% by mass. This result shows that the mineral A group (i) has low toxicity to HeLa cells, but also has the disadvantage that the antibacterial property is also low as in Example 2.
On the other hand, sodium chloride showed a change in HeLa cell morphology in a concentration-dependent manner up to 1.2% by mass, but no significant change was observed in the number of cells, but at higher concentrations, the growth of HeLa cells was suppressed. It was accepted. Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

<Control of Example 4>
Taste test based on the concentration of mineral A group Therefore, it is usual to use jelly sweet melon flavor (House Foods Co., Ltd.) that can be easily made with hot water (70 ° C) and pudding element pudding mix with milk powder (House Foods Co., Ltd.) Created by the operation of and tried the tasting.
The panelists cooperated with a total of 100 people: two men and women in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s and 20 in their 60s.

<Example 4>
Therefore, using the melon taste and pudding mix of jellyose and house mix (House Foods Co., Ltd.) in the same manner as the control of Example 4, the texture, taste and odor when minerals A group (i) to (xi) are added, A comparative experiment was conducted on the effects on viscoelasticity, smoothness, and sweetness.
As a result, 3 panelists said that there was a problem with texture, taste odor, viscoelasticity, smoothness, and sweetness when mineral A group (xi) was added at 10% by mass, and 78 people said that there were no problems. There are 19 panelists who do not know, 85 panelists who have problems with 11 mass%, 4 panelists who have no problems, 11 panelists who do not know well, 96 panelists who have problems with 12 mass% Three people pointed out that there were no problems, one who did not know well, and 93 persons at 13% by mass pointed out that there was a problem.
10% by mass of mineral A group (x) is 3 panelists who have problems with texture, taste smell, viscoelasticity, smoothness, sweetness, 90 people who have no problems, those who are not sure There were 7 panelists who said that there was a problem at 11% by mass, 91 who said there was no problem, and 2 who did not understand well.
When the texture, taste, smell, viscoelasticity, smoothness, and sweetness increased the most, 90 or more people reported 0.8 to 1% by mass.
Therefore, an appropriate concentration range for use in foods is considered to be within 11% by mass in the mineral A group (ii) to the mineral A group (x).
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

This suggests that yttrium is involved in the interaction of minerals with each other and a synergistic effect.
Therefore, 5, 6, 7 and 8 experiments were conducted in order to investigate combinations and amounts that exerted a preservative effect.
<Examples of determining preservatives 5, 6, 7, 8>
As the mineral group B, the influence of the contents of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, nickel, silicon, and cobalt on the growth of bacteria and human-derived cultured cells is described below.
Judgment criteria for the effective mass% of the above minerals are based on the measurement test of the minimum growth inhibitory concentration against Escherichia coli, which is a resident bacterium of the human body, the measurement of the minimum bactericidal concentration against Escherichia coli, the toxicity test on human-derived cultured cells (HeLa cells), and the concentration It was evaluated as a preservative by a taste test. Incidentally, the mineral group used is the above-mentioned mineral, and various mass% of the mineral are shown in Table 2 below.

<Control of Example 5>
Measurement test of minimum growth inhibitory concentration against E. coli Aseptic control of E. coli growth inhibition test, aseptically add Mueller Hinton agar medium (BBL) containing 2% agar (hereinafter abbreviated as MH liquid medium) to the petri dish MH agar medium was prepared. This agar medium was inoculated with 10 μL of a bacterial solution adjusted to contain 10 ⁵ cells / mL of Escherichia coli per mL with Mueller-Hinton liquid medium (hereinafter abbreviated as MH liquid medium) and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually confirmed that colonies were generated on the surface of the agar medium.

<Example 5>
The examination of the ability to inhibit growth against E. coli was carried out using the same method as in the control experiment.
That is, the concentration of mineral B group (i) to (xi) is 0.00000001 mass%, 0.0000001 mass%, 0.000001 mass%, 0.00001 mass%, 0.0001 mass%, 0.001 mass% in a sterilized MH agar medium containing 2% agar. 0.01% by mass, 0.1% by mass, and 1% by mass were added aseptically. In measuring the concentration of 1% by mass or more, an MH agar medium containing 0.1% by mass and finally containing up to 11% by mass of mineral group B (i) to (xi) was prepared. Each agar medium was inoculated with 10 μL of an Escherichia coli solution adjusted to a bacterial concentration of 10 ⁵ cells / mL per mL in an MH liquid medium, and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually observed whether or not colonies were generated on the surface of the agar medium.

As a result, in the mineral B groups (ii) to (xi), no colony growth was observed on the agar medium containing a concentration higher than 4.8% by mass.
In the mineral B group (i), no colony growth was observed at a concentration higher than 7.1% by mass.
In addition, in the mineral B group (iii) excluding yttrium, the generation of colonies was inhibited with an agar medium containing 7.1% by mass, as in the mineral B group (i).
Therefore, the minimum growth inhibitory concentration with respect to E. coli of the mineral B group (ii) to (xi) group is 4.7% by mass, and the minimum growth inhibitory concentration of the mineral B group (i) and the mineral B group (iii) excluding yttrium is It was confirmed that the amount was 6.7% by mass.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.
However, it is unclear whether this ability to inhibit colony growth is based on bactericidal action or bacteriostatic action.
Therefore, next, the minimum bactericidal concentration for E. coli was measured.

<Control of Example 6>
Measurement of Minimum Bactericidal Concentration of Mineral Group B against Escherichia coli The effect on the viable count of E. coli was examined from the change in the number of colonies. As a control, sterile MH liquid medium was dispensed into a test tube, added to this test tube so that the final number of E. coli cells was 10 ⁵ cells / mL, and cultured at 37 ° C. for 24 hours. After completion of the culture, 1 mL was taken from each medium, and 10-fold serial dilution was performed with sterile physiological saline. 20 μL from each dilution was smeared on fresh MH agar medium. This agar medium was cultured under the above conditions, and the number of colonies generated was counted.
Thus, the number of colonies generated when no mineral component was contained was used as a control.

<Example 6>
Next, the influence on the viable count of E. coli at each concentration of the mineral B groups (i) to (xi) was quantitatively measured by the same method.
A sterile MH liquid medium was dispensed into a test tube, and the mineral B group was aseptically added thereto to prepare a liquid medium containing each concentration of the mineral B group.
In addition, the addition density | concentration of the mineral B group was made into completely the same as said experiment.
Escherichia coli was added to each test tube so that the final cell count was 10 ⁵ cells / mL (1% V / V) and cultured at 37 ° C. for 24 hours.
After completion of the culture, 1 mL was taken from each medium, serially diluted 10-fold with sterile physiological saline, and 20 μL thereof was smeared on a fresh MH agar medium.
This agar medium was again cultured under the same conditions, and the number of colonies generated was counted.
As a result, in the mineral B groups (ii) to (xi), the concentration decreased from 0.0001% by mass depending on the concentration, and no colony was observed at 7.5% by mass.
From this, it was revealed that the minimum bactericidal concentration for E. coli of mineral B group was 7.5% by mass.
In the mineral B group (i), the growth of colonies decreased from 0.1% by mass depending on the concentration, and disappeared at 10.8% by mass.
Therefore, the minimum bactericidal concentration was higher than the minimum growth inhibitory concentration, and the antibacterial action of the mineral group was considered to be bacteriostatic.
However, in the mineral B group (ii) to (xi), the number of colonies decreases from 0.0001% by mass in a concentration-dependent manner, so that usefulness as a preservative is expected.
Next, the toxicity test by the density | concentration with respect to a human origin cultured cell was done.

<Control of Example 7>
Toxicity test for human-derived cultured cells Toxicity tests were conducted according to the concentration for human-derived cultured cells. As a control, HeLa cells were added to a petri dish containing Eagle's MEM medium so that there were about 500 HeLa cells per cm ^{2 and} cultured at 37 ° C. for 48 hours. After completion of the culture, the number of HeLa cells was counted and simultaneously the morphology of the cells was observed using a phase contrast microscope.

<Example 7>
By the same method, the toxicity test by the density | concentration with respect to the human origin cultured cell of the mineral B group was done.
Add approximately 500 HeLa cells to a petri dish containing Eagle's MEM medium per cm ² , and add mineral B to the same concentration as in the above experiment, and incubate at 37 ° C for 48 hours. did.
After completion of the culture, the number of HeLa cells at each concentration was counted, and at the same time, the morphology of the cells was determined using a phase contrast microscope.
As a result, although a slight change was observed in the morphology of HeLa cells in a concentration-dependent manner until the concentration of mineral B group (ii) to (xi) was 3.8% by mass, no significant change was observed in the number of cells. It was confirmed that at higher concentrations, the growth of HeLa cells was suppressed.
However, the mineral B group (i) did not affect the growth of HeLa cells up to 4.8% by mass. This result shows that the mineral B group (i) has low toxicity to HeLa cells, but also has the disadvantage that the antibacterial property is also low as in Example 2.
As described in Example 3, sodium chloride showed a change in HeLa cell morphology in a concentration-dependent manner up to 1.2% by mass, but no significant change was observed in the number of cells, but at a higher concentration, HeLa. Cell growth was found to be suppressed. Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

<Example 8 control>
Taste test by concentration of mineral B group Therefore, it is usually using jelly melon flavor (House Foods Co., Ltd.) that can be easily made with hot water (70 ° C) and pudding element pudding mix with milk powder (House Foods Co., Ltd.) Created by the operation of and tried the tasting. The panelists cooperated with a total of 100 people: two men and women in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s and 20 in their 60s.
<Example 8>
Therefore, using the melon taste and pudding mix of jellyose and house mix (House Foods Co., Ltd.) in the same manner as the control in Example 4, the texture, taste odor when adding mineral B group (i) to (xi), A comparative experiment was conducted on the effects on viscoelasticity, smoothness, and sweetness.
As a result, 5 panelists said that there was a problem with texture, taste odor, viscoelasticity, smoothness, and sweetness when mineral B group (xi) was added at 10% by mass, and 81 people said that there was no problem. There are 14 panelists who do not know, 82 panelists who have problems with 11 mass%, 4 panelists who have no problems, 11 panelists who do not know well, 96 panelists who have problems with 12 mass% Three people pointed out that there were no problems, one who did not know well, and 93 persons at 13% by mass pointed out that there was a problem.
10% by mass of mineral B group (x) is 3 panelists who have problems with texture, taste smell, viscoelasticity, smoothness, sweetness, 90 who have no problems, those who are not sure There were 7 panelists who said that there was a problem at 11% by mass, 91 who said there was no problem, and 2 who did not understand well.
When the texture, taste, smell, viscoelasticity, smoothness, and sweetness increased the most, 90 or more people reported 0.8 to 1% by mass.
Therefore, an appropriate concentration range for use in foods is considered to be within 11% by mass in the mineral B group (ii) to the mineral B group (x).
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.
In other words, it can be considered that yttrium is involved in the interaction of minerals with each other and providing a synergistic effect.

Therefore, the following experiment was conducted in order to investigate the combination and amount that exert the preservation effect.
<Examples 9, 10, 11, 12 for determining preservatives>
As mineral C group, the contents of yttrium, sulfur, iron, magnesium, calcium, manganese, zinc, nickel, silicon, cobalt, phosphorus, sodium, copper, chromium, and potassium affect the growth of bacteria and human-derived cultured cells The impact is described below.
Judgment criteria for the effective mass% of the above minerals are based on the measurement test of the minimum growth inhibitory concentration against Escherichia coli, which is a resident bacterium of the human body, the measurement of the minimum bactericidal concentration against Escherichia coli, the toxicity test on human-derived cultured cells (HeLa cells), and the concentration It was evaluated as a preservative by a taste test. Incidentally, the used mineral group is the above-mentioned mineral, and various mass% of the mineral are shown in Table 3 below.

<Control of Example 9>
Measurement test of minimum growth inhibitory concentration against E. coli Aseptic control of E. coli growth inhibition test, aseptically add Mueller Hinton agar medium (BBL) containing 2% agar (hereinafter abbreviated as MH liquid medium) to the petri dish MH agar medium was prepared. This agar medium was inoculated with 10 μL of a bacterial solution adjusted to contain 10 ⁵ cells / mL of Escherichia coli per mL with Mueller-Hinton liquid medium (hereinafter abbreviated as MH liquid medium) and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually confirmed that colonies were generated on the surface of the agar medium.

<Example 9>
The examination of the ability to inhibit growth against E. coli was carried out using the same method as in the control experiment.
That is, the concentration of mineral C group (i) to (xi) in a sterilized MH agar medium containing 2% agar is 0.00000001 mass%, 0.0000001 mass%, 0.000001 mass%, 0.00001 mass%, 0.0001 mass%, 0.001 mass% 0.01% by mass, 0.1% by mass, and 1% by mass were added aseptically. In measuring the concentration of 1% by mass or more, an MH agar medium containing 0.1% by mass and finally containing up to 11% by mass of mineral C group (i) to (xi) was prepared. Each agar medium was inoculated with 10 μL of an Escherichia coli solution adjusted to a bacterial concentration of 10 ⁵ cells / mL per mL in an MH liquid medium, and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually observed whether or not colonies were generated on the surface of the agar medium.
As a result, in the mineral C groups (ii) to (xi), no colony growth was observed on the agar medium containing a concentration higher than 4.5% by mass.
In the mineral C group (i), no colony growth was observed at a concentration higher than 7.0% by mass.
In addition, in the mineral C group (iii) excluding yttrium, the generation of colonies was inhibited by an agar medium containing 7.0% by mass, as in the mineral C group (i).
Therefore, the minimum inhibitory concentration for Escherichia coli in the mineral C group (ii) to (xi) group is 4.5% by mass, and the minimum inhibitory concentration of the mineral C group (i) and the mineral C group (iii) excluding yttrium is It was confirmed that the content was 7.0% by mass.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.
However, it is unclear whether this ability to inhibit colony growth is based on bactericidal action or bacteriostatic action.
Therefore, next, the minimum bactericidal concentration for E. coli was measured.

<Control of Example 10>
Measurement of Minimum Bactericidal Concentration of Mineral Group C against Escherichia coli The effect on the viable count of Escherichia coli was examined from changes in the number of colonies. As a control, sterile MH liquid medium was dispensed into a test tube, added to this test tube so that the final number of E. coli cells was 10 ⁵ cells / mL, and cultured at 37 ° C. for 24 hours. After completion of the culture, 1 mL was taken from each medium, and 10-fold serial dilution was performed with sterile physiological saline. 20 μL from each dilution was smeared on fresh MH agar medium. This agar medium was cultured under the above conditions, and the number of colonies generated was counted.
Thus, the number of colonies generated when no mineral component was contained was used as a control.

<Example 10>
Next, the influence on the viable cell count of Escherichia coli at each concentration of the mineral C groups (i) to (xi) was quantitatively measured by the same method.
A sterile MH liquid medium was dispensed into a test tube, and the mineral C group was aseptically added thereto to prepare a liquid medium containing each concentration of the mineral C group.
In addition, the addition density | concentration of the mineral C group was made exactly the same as said experiment.
Escherichia coli was added to each test tube so that the final cell count was 10 ⁵ cells / mL (1% V / V) and cultured at 37 ° C. for 24 hours.
After completion of the culture, 1 mL was taken from each medium, serially diluted 10-fold with sterile physiological saline, and 20 μL thereof was smeared on a fresh MH agar medium.
This agar medium was again cultured under the same conditions, and the number of colonies generated was counted.
As a result, in mineral C group (ii)-(xi), it decreased from 0.000001 mass% depending on the density | concentration, and generation | occurrence | production of the colony was not recognized by 5.3 mass%.
From this, it was revealed that the minimum bactericidal concentration of Escherichia coli for mineral C group was 5.3% by mass.
In the mineral C group (i), the growth of colonies decreased from 0.1% by mass depending on the concentration, and disappeared at 10.2% by mass.
Therefore, the minimum bactericidal concentration was higher than the minimum growth inhibitory concentration, and the antibacterial action of the mineral group was considered to be bacteriostatic.
However, since the number of colonies decreases from the mineral C group (ii) to (xi) 0.000001% by mass in a concentration-dependent manner, usefulness as a preservative is expected.
Next, the toxicity test by the density | concentration with respect to a human origin cultured cell was done.

<Control of Example 11>
Toxicity test for human-derived cultured cells Toxicity tests were conducted according to the concentration for human-derived cultured cells. As a control, HeLa cells were added to a petri dish containing Eagle's MEM medium so that there were about 500 HeLa cells per cm ^{2 and} cultured at 37 ° C. for 48 hours. After completion of the culture, the number of HeLa cells was counted and simultaneously the morphology of the cells was observed using a phase contrast microscope.

<Example 11>
In the same manner, a toxicity test was conducted according to the concentration of the mineral C group on human-derived cultured cells.
Add approximately 500 HeLa cells to a petri dish containing Eagle's MEM medium per cm ² , and add mineral C to the same concentration as in the above experiment, and incubate at 37 ° C for 48 hours. did.
After completion of the culture, the number of HeLa cells at each concentration was counted, and at the same time, the morphology of the cells was determined using a phase contrast microscope.
As a result, although the mineral C group (ii) to (xi) concentrations up to 3.8% by mass showed a slight change in the HeLa cell morphology in a concentration-dependent manner, no significant changes were observed in the number of cells. It was confirmed that at higher concentrations, the growth of HeLa cells was suppressed.
However, in the mineral C group (i), the growth of HeLa cells was not affected up to 5.7% by mass.
This result shows that the toxicity of the mineral C group (i) to HeLa cells is low, but also has the disadvantage that the antibacterial property is also low as in Example 2.
As described in Examples 3 and 7, up to this point, although the HeLa cell morphology was changed in a concentration-dependent manner, no significant change was observed in the number of cells. Suppressed.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

<Control of Example 12>
Taste test based on the concentration of mineral C group So, usually using jelly melon flavor (House Foods Co., Ltd.) that can be easily made with hot water (House Foods Co., Ltd.) and pudding elements containing milk powder Created by the operation of and tried the tasting. The panelists cooperated with a total of 100 people: two men and women in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s and 20 in their 60s.
<Example 12>
Thus, using the jelly flavor and purinix of jellyose and house mix (House Food Co., Ltd.) in the same manner as the control in Example 4, the texture, taste and odor when adding mineral C group (i) to (xi), A comparative experiment was conducted on the effects on viscoelasticity, smoothness, and sweetness.
As a result, 2 panelists said that there was a problem with texture, taste odor, viscoelasticity, smoothness, and sweetness when mineral C group (xi) was added at 10% by mass, and 81 people said that there were no problems. There are 17 panelists who do not know, 80 panelists who have problems with 11 mass%, 11 panelists who have no problems, 9 panelists who do not understand well, and 94 panelists who have problems with 12 mass% 5 people pointed out that there were no problems, 1 person who did not understand well, and 90 people at 13% by mass pointed out problems.
10% by mass of mineral C group (x) is 3 panelists who have problems with texture, odor, viscoelasticity, smoothness, sweetness, 90 who have no problems, those who are not sure There were 7 panelists who said that there was a problem at 11% by mass, 91 who said there was no problem, and 2 who did not understand well.
When the texture, taste, smell, viscoelasticity, smoothness, and sweetness increased the most, 90 or more people reported 0.8 to 1% by mass.
Therefore, an appropriate concentration range for use in foods is considered to be within 11% by mass in the mineral C group (ii) to the mineral C group (x).
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

As a result of the measurement of the minimum bactericidal concentration in Example 10, it was found that the mineral C group showed an effect from the concentration of 0.000001% by mass or more.
The results of Example 12 revealed that the mineral C group caused a change in flavor from a concentration of 11% by mass.
In sodium chloride, up to 1.2% by mass, the HeLa cell morphology was slightly changed in a concentration-dependent manner, but no significant change was observed in the number of cells, but at 2% by mass or more, the growth of HeLa cells was suppressed. It was recognized that
That is, the result of Example 12 was found to be less toxic to sodium-derived cultured cells of the mineral A group than sodium chloride.
From these results, the bactericidal properties of the mineral A group are exhibited from about 0.001% by mass, the bactericidal properties of the mineral B group are exhibited from about 0.0001% by mass, and the bactericidal properties of the mineral C group are exhibited from about 0.000001% by mass. Became clear.
This result suggests that minerals work with each other and have a synergistic effect.
The mineral may be an oxide or may be a carbide, chloride, sulfide, or chelate.
The mineral C group (iii) except yttrium was the same as the mineral C group (i).

これらのデータをまとめたものを表８に示した。 From the viewpoint of superoxide dismutase (SOD), it is an oxidoreductase that disproportionates superoxide anion (• O ₂ ⁻ ) into oxygen and hydrogen peroxide. CuSOD, an enzyme with a divalent or trivalent metal ion such as copper ion (CuSOD) and zinc ion (ZnSOD) or manganese ion (MnSOD) or iron ion (FeSOD) described above at the active center. ZnSOD is localized in the cytoplasm and MnSOD is localized in mitochondria. It plays a role in reducing oxidative stress. Recently, an enzyme with nickel (NiSOD) has also been discovered. In addition, active oxygen is frequently produced in cancer cells and may be sensitive to inhibition of SOD, and thus is being studied as a target for anticancer agents. Also from these viewpoints, supplementation with mineral components is important.
In other words, it can be considered that yttrium is involved in the interaction of minerals with each other and providing a synergistic effect.
Therefore, experiments 13, 13, 15, and 16 were similarly conducted using minerals A, B, C, and D purified from grass charcoal.
Tables 4 to 7 show the results of fluorescent X analysis of minerals A to D purified from grass charcoal at the Ceramic Industry Laboratory, Mie Prefectural Institute of Industrial Research.

A summary of these data is shown in Table 8.

<Examples for determining preservatives 13, 14, 15, 16>
The effects of mineral content purified from grass charcoal on the growth of bacteria and human-derived cultured cells are described below.
Judgment criteria for the effective mass% of the above minerals are based on the measurement test of the minimum growth inhibitory concentration against Escherichia coli, which is a resident bacterium of the human body, the measurement of the minimum bactericidal concentration against Escherichia coli, the toxicity test on human-derived cultured cells (HeLa cells), and the concentration It was evaluated as a preservative by a taste test.

In addition to pure substances, minerals are preservatives that are oxides, carbides, chlorides, sulfides, and chelates. This is because X-ray fluorescence analysis does not detect carbides. If S is contained in an amount of 70% or more, there is a high possibility of a mixture having a high ratio of sulfide.
In addition, the fact that Cl is 4.8626% in the grass charcoal refined mineral B includes chloride.
It is a well-known fact that if it is derived from grass charcoal, it is oxidized by the years and is derived from plants and chelated.

<Control of Example 13>
Measurement test of minimum growth inhibitory concentration against E. coli Aseptic control of E. coli growth inhibition test, aseptically add Mueller Hinton agar medium (BBL) containing 2% agar (hereinafter abbreviated as MH liquid medium) to the petri dish MH agar medium was prepared. This agar medium was inoculated with 10 μL of a bacterial solution adjusted to contain 10 ⁵ cells / mL of Escherichia coli per mL with Mueller-Hinton liquid medium (hereinafter abbreviated as MH liquid medium) and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually confirmed that colonies were generated on the surface of the agar medium.

<Example 13>
The examination of the ability to inhibit growth against E. coli was carried out using the same method as in the control experiment.
That is, the concentration of the pulverized charcoal refined minerals A, B, C, and D in the sterilized MH agar medium containing 2% agar is 0.00000001 mass%, 0.0000001 mass%, 0.000001 mass%, 0.00001 mass%, 0.0001 mass%, 0.001 mass% 0.01% by mass, 0.1% by mass, and 1% by mass were added aseptically. In the measurement of the concentration of 1% by mass or more, the concentration was increased by 0.1% by mass, and finally an MH agar medium containing grass charcoal refined minerals A, B, C, and D was prepared up to 10% by mass. Each agar medium was inoculated with 10 μL of an Escherichia coli solution adjusted to a bacterial concentration of 10 ⁵ cells / mL per mL in an MH liquid medium, and cultured at 37 ° C. for 24 hours. After completion of the culture, it was visually observed whether or not colonies were generated on the surface of the agar medium.
As a result, no growth of colonies was observed in the agar medium containing a concentration higher than 5.1% by mass in the equal mixture of the grass-charcoal refined minerals A, B and C, and the grass-charcoal refined minerals A and B.
In the case of grass mineral refined mineral D, colony growth was not observed at a concentration higher than 7.1% by mass.
In addition, the generation of colonies was prevented with an agar medium containing 7.1% by mass in the same manner as the mineral C group (i) containing no yttrium with the grass charcoal refined mineral D.
Therefore, it was confirmed that the minimum growth inhibitory concentration of Escherichia coli for the refined minerals A, B, and C was 5.2% by mass, and the minimum inhibitory concentration of the refined mineral D (not containing yttrium) was 7.1% by mass. It was.
Thus, it is considered that aluminum contained in a large amount of the grass charcoal refined minerals A, B, C and D and lead contained in the grass charcoal refined mineral C do not affect the minimum inhibitory concentration against Escherichia coli.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.
However, it is unclear whether this ability to inhibit colony growth is based on bactericidal action or bacteriostatic action.
Therefore, next, the minimum bactericidal concentration for E. coli was measured.

<Control of Example 14>
Measurement of minimum bactericidal concentration of purified charcoal for Escherichia coli The effect of E. coli on the number of viable bacteria was examined from the change in the number of colonies. As a control, sterile MH liquid medium was dispensed into a test tube, added to this test tube so that the final number of E. coli cells was 10 ⁵ cells / mL, and cultured at 37 ° C. for 24 hours. After completion of the culture, 1 mL was taken from each medium, and 10-fold serial dilution was performed with sterile physiological saline. 20 μL from each dilution was smeared on fresh MH agar medium. This agar medium was cultured under the above conditions, and the number of colonies generated was counted.
Thus, the number of colonies generated when no mineral component was contained was used as a control.

<Example 14>
Next, the influence with respect to the viable count of colon_bacillus | E._coli in each density | concentration of the equal mixture of grass charcoal refined mineral A, B, C, D, grass charcoal refined mineral A and B was quantitatively measured by the same method.
Sterilized MH liquid medium was dispensed into the test tube, and grass-cured refined mineral was aseptically added thereto to prepare a liquid medium containing each concentration of grass-cured refined mineral. In addition, the addition density | concentration of the grass charcoal refined mineral was made into the completely same as said experiment.
Escherichia coli was added to each test tube so that the final cell count was 10 ⁵ cells / mL (1% V / V) and cultured at 37 ° C. for 24 hours.
After completion of the culture, 1 mL was taken from each medium, serially diluted 10-fold with sterile physiological saline, and 20 μL thereof was smeared on a fresh MH agar medium.
This agar medium was again cultured under the same conditions, and the number of colonies generated was counted.
As a result, in the equal mixture of grass-charcoal refined minerals A, B, C and grass-charcoal refined minerals A and B, it decreased from 0.000001% by mass depending on the concentration, and no colony was observed at 8.1% by mass. From this, it was revealed that the minimum bactericidal concentration of refined mineral of grass charcoal with respect to Escherichia coli was 8.1% by mass.
Moreover, in the grass-charcoal refined mineral D, colony growth decreased from 0.1% by mass depending on the concentration, and disappeared at 10.8% by mass.
Therefore, the minimum bactericidal concentration was higher than the minimum growth inhibitory concentration, and the antibacterial action of the mineral group was considered to be bacteriostatic.
Based on these results, it is considered that aluminum contained in a large amount of the grass charcoal refined minerals A, B, C and D and lead contained in the grass charcoal refined minerals C do not affect the minimum bactericidal concentration for E. coli in 24 hours.
However, since the number of colonies decreases from 0.001% by mass in the refined minerals A, B, and C, the utility as a preservative is expected.
Next, the toxicity test by the density | concentration with respect to a human origin cultured cell was done.

<Control of Example 15>
Toxicity test for human-derived cultured cells Toxicity tests were conducted according to the concentration for human-derived cultured cells. As a control, HeLa cells were added to a petri dish containing Eagle's MEM medium so that there were about 500 HeLa cells per cm ^{2 and} cultured at 37 ° C. for 48 hours. After completion of the culture, the number of HeLa cells was counted and simultaneously the morphology of the cells was observed using a phase contrast microscope.

<Example 15>
In the same manner, a toxicity test was conducted according to the concentration of the purified charcoal mineral on human-derived cultured cells.
Add approximately 500 HeLa cells to a petri dish containing Eagle's MEM medium per cm ² , and add purified charcoal minerals to the same concentration as in the above experiment, and incubate at 37 ° C for 48 hours. did. After completion of the culture, the number of HeLa cells at each concentration was counted, and at the same time, the morphology of the cells was determined using a phase contrast microscope.
As a result, although there was a slight change in the morphology of HeLa cells depending on the concentration up to 3.8% by mass of the refined minerals A, B and C, no significant change was observed in the number of cells. It was confirmed that the growth of HeLa cells was suppressed at the concentration of 1.
Here, it is considered that the amount of lead contained in C does not affect the HeLa cells in 48 hours.
However, the grass refined mineral D did not affect the growth of HeLa cells up to 4.2% by mass. Although this result shows that the toxic properties of the grass refined mineral D to HeLa cells are low, the antibacterial property is also low as in Example 2.
This suggests that aluminum does not affect HeLa cells at 48 hours.
On the other hand, as described in Examples 3, 7 and 11, sodium chloride showed a change in HeLa cell morphology in a concentration-dependent manner up to 1.8% by mass, but no significant change was observed in the number of cells. It was confirmed that at higher concentrations, the growth of HeLa cells was suppressed.
Moreover, even if the said mineral component used the oxide, even if it used the carbide | carbonized_material, the chloride, the sulfide, and the chelate, the substantially same result was obtained.

<Control of Example 16>
Taste test based on the concentration of refined minerals A, B, and D. So, jelly melon flavor (House Foods Co., Ltd.) that can be easily made with hot water (70 ° C) and pudding with milk powder. ) Was prepared and sampled by normal operation. The panelists cooperated with a total of 100 people: two men and women in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s and 20 in their 60s.

<Example 16>
Therefore, the texture, taste odor, viscoelasticity when adding the crushed charcoal refined minerals A, B, and D using jelly flavor and purinix (House Foods Co., Ltd.) in the same manner as the control in Example 4. A comparative experiment was conducted on the effects on smoothness and sweetness.
Here, among the grass refined minerals A, B, C, and D, since C contains lead (Pb) which is a heavy metal, it was excluded from the tasting experiment. Grass refined minerals A, B and D were used.
As a result, 5 panelists said that there was a problem with the texture, taste, smell, viscoelasticity, smoothness, and sweetness, and 85 people who did not have any problems. There are 83 panelists who have problems with 11 people and 11% by mass, 5 who have no problems, 12 people who do not understand well, and 95 panelists who have problems with 12% by mass, Three people pointed out that there were no problems, two people did not know well, and 94 people pointed out that there was a problem with 13% by mass.

4 panelists said that there was a problem with texture, taste, smell, viscoelasticity, smoothness, and sweetness when 85% by weight of the refined mineral B was added. There are 82 panelists who have problems with 11% by mass, 6 who have no problems, 12 who do not understand well, 94 panelists who have problems with 12% by mass, no problems 2 people, 4 people did not know well, 95 people pointed out that there was a problem at 13% by mass.
Three panelists said that there was a problem with the texture, taste, smell, viscoelasticity, smoothness, and sweetness, and 87 that said there was no problem with the addition of 10% by mass of an equal mixture of grass and charcoal refined minerals A and B. There are 10 panelists who do not understand well, 83 panelists who have problems with 11% by mass, 7 panelists who have no problems, 10 panelists who do not know well, and panelists who have problems with 12% by mass Ninety five people pointed out that there were no problems, three people did not know well, and 96 people at 13% by mass pointed out problems.

When the texture, taste odor, viscoelasticity, smoothness, and sweetness increased the most, 90 or more people reported 0.4 to 0.8 mass%.
4 panelists said that there was a problem with texture, taste, smell, viscoelasticity, smoothness, and sweetness, 86 people said that there was no problem, and 10 people who did n’t understand well. There are 82 panelists who have problems with 11% by mass, 4 who have no problems, 14 who do not know well, 94 panelists who have problems with 12% by mass, no problems 3 people, 3 people who do not know well, 95 people pointed out that there was a problem at 13% by mass.
Therefore, the concentration range suitable for use in foods is considered to be within 11% by mass in the grass charcoal refined minerals A and B, an equal mixture of the grass charcoal refined minerals A and B, and D.

<Example 17>
A soup was used as a control.
Mineral group A, group B, group C, grass charcoal refined mineral A, grass charcoal refined mineral B, equal amount mixture of grass charcoal refined minerals A and B, each 10% by weight, mineral A group 0 people Panelists pointed out that there were 0 people in group B, 0 people in group C, and 2 people in refined mineral A.
When 11% by mass was added, 10 panelists pointed out that there were 10 people in the mineral A group, 12 people in the B group, 13 people in the C group, and 12 people in the refined mineral A.
When 15% by mass was added, there were 25 people in the mineral A group, 23 people in the B group, 25 people in the C group, and 26 people in the refined mineral A.
There were 50 people in the mineral A group, 52 people in the B group, 56 people in the C group, and 57 people in the grass refined mineral A when 20% by mass was added.
There were 80 people in the mineral A group, 82 people in the B group, 85 people in the C group, and 83 people in the grass refined mineral A when 25% by mass was added.
Up to 10% by weight of the soup of Nagatanien's matsutake mushrooms could be used.

<Example 18>
In addition, Nagatanien asage was used for control.
When Minami A group, B group, C group, and 10% by mass of refined charcoal refined minerals A, B, and D are added to the Nagatani garden asage, mineral A group, B group, C group, and refined minerals C, B, D There were 0 people who noticed, 0 people who noticed from 11% to 14% by weight, 0 people who noticed 15% by weight, 1 person in the mineral A group, 3 people in the B group, 3 people in the C group There were 5 people and 5 people with the refined mineral C. There were 5 people in the mineral A group, 8 people in the B group, 6 people in the C group, and 7 people in the purified charcoal mineral C when 20% by mass was added. 54 people in the mineral A group, 56 people in the B group, 59 people in the C group, and 58 people in the grass refined minerals A, B, and D were noticed when 25% by mass was added.
In Nagatani Asago, up to 15% by mass was usable.

<Example 19>
Sugakiya's Taiwan ramen was used for the control.
Minerals A, B, C, Minerals A, B, C, Minerals A, B, C, Minerals A, B, C, Minerals A, B, C, Minerals A, B 0 out of 100 people noticed B.
Even those with a high taste could be used without being noticed even at 25% by mass.

Minerals mentioned here exclude carbon, nitrogen, oxygen, hydrogen and heavy metals such as cadmium, lead, mercury, arsenic, uranium, protonium, and radioactive substances such as cesium, which are currently the topic, and are mainly essential. It refers to minerals and trace minerals.
Also, cadmium, lead, mercury, arsenic, as well as those containing radioactive materials such as uranium and protonium are out of the question, and grass charcoal refined mineral C contains 0.1001% lead and cannot be used.
As described in Example 13, the minimum growth inhibitory concentration for Escherichia coli of the grass charcoal refined minerals A, B, and C is 5.2% by mass, and in the case of the grass charcoal refined mineral D not containing yttrium, the minimum growth inhibitory concentration is It was confirmed to be 7.1% by mass. In other words, yttrium is more efficient for antibacterial action even in refined minerals of grass.
The antibacterial action of the present invention is to provide a preservative characterized by containing sulfur, iron, magnesium and calcium containing at least yttrium, and the interaction of yttrium is thought to increase the synergistic effect of minerals.

Using the results of Examples 1 to 19 as a guideline, comparative experiments were conducted on the storage time, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture of typical foods.
As a preventive measure to avoid biasing the taste, the panelists have 20 groups in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s, and 20 in their 60s. divided. In other words, in one comparative experiment, panelists were conducted with a total of 10 people: 2 men and women in their 20s, 2 in their 30s, 2 in their 40s, 2 in their 50s, and 2 in their 60s.

<Comparison Experiment Mineral Group A Udon>
Specifically, “Udon” was prepared in which Mineral A Group (iii) was mixed sequentially from 0.00000001% by mass.
The other is made with 100 “Udon” controls that are carried out according to normal procedures, and left in a room in the summer (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time, elasticity, and maintenance. A comparative experiment was conducted on shape, viscosity, crispness, crunchiness, taste, texture, and boiled time (minutes).
Comparative experiments 1 to 33 were conducted with one person being good +1, bad -1, and not being understood ± 0, and the results are shown in Table 9 below.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservative effect was recognized from 0.001% by mass in the mineral A group. In addition, at 0.001% by mass, no improvement in elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were observed. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became soft stool the next day at 21% by mass and two at 22% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Mineral B Group Udon>
Table 10 shows the results of preparing “Udon” in which the mineral B group (iii) was mixed sequentially from 0.00000001% by mass, and performing comparative experiments 34 to 66 in the same manner.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, in the mineral B group, a storage effect was recognized from 0.0001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool the next day at 20% by mass, and one paneler who had diarrhea the next day at 23% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Mineral C Group Udon>
In addition, Table 11 shows the results of making “Udon” in which the mineral C group (iii) was sequentially mixed from 0.00000001% by mass and performing Comparative Experiments 67 to 99 in the same manner.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservation effect was recognized from 0.000001% by mass in the mineral C group. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool at 18% by mass, and one paneler who had diarrhea the next day at 20% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Grass Charcoal Refined Mineral A Udon>
In addition, Table 12 shows the results of preparing “Udon” in which grass refined mineral A was mixed in an order of 0.00000001% by mass, and conducting comparative experiments 100 to 132 in the same manner.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, the preservation effect was observed from 0.000001% by mass of the refined mineral A. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became loose stool at 18% by mass, one panelist at 19% by mass, and one paneler who had diarrhea the next day at 20% by mass or more.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Grass Charcoal Refined Mineral B Udon>
Table 13 shows the results of making “Udon” mixed with 0.00000001% by mass of refined mineral B from grass and charcoal, and conducting comparative experiments 133 to 165 in the same manner.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, the preservation effect was recognized from 0.000001% by mass of the refined mineral B. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool the next day at 19% by mass, and one panelist who had diarrhea the next day at 21% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison experiment: Udon noodles with the same amount of refined minerals A and B>
In addition, “Udon” was prepared by adding the same amount of grass charcoal refined minerals A and B in equal amounts and the same mixture of grass charcoal refined minerals A and B from 0.00000001% by mass. Table 14 shows the results of enforcing.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, the preservation effect was recognized from 0.000001% by mass of the refined mineral B. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became loose stool the next day at 19% by mass, and one panelist who had diarrhea the next day at 21% by mass or more.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Grass Charcoal Refined Mineral D Udon>
In addition, Table 15 shows the results of making “Udon” in which grass refined mineral D was mixed sequentially from 0.00000001% by mass, and performing comparative experiments 199 to 231 in the same manner.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, the preservation effect was recognized from 0.1% by mass of the refined mineral D of grass charcoal. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, improvement in taste and other taste quality was seen from 0.1% by mass or more, but there was a tendency to decrease rather than 11% by mass. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became soft stool the next day at 18% or more, one panelist who was 19% by weight, and one panelist who had diarrhea the next day at 20% or more.
In addition, the boiling time was slightly delayed with the mineral group concentration.

Using the results of Examples 1 to 19 as a guideline, comparative experiments were conducted on the storage time, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture of typical foods.
As a preventive measure to avoid biasing the taste, the panelists have 20 groups in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s, and 20 in their 60s. divided. In other words, in one comparative experiment, panelists were conducted with a total of 10 people: 2 men and women in their 20s, 2 in their 30s, 2 in their 40s, 2 in their 50s, and 2 in their 60s.

A comparative experiment was conducted with Chinese noodles.
<Comparison experiment Mineral group A Chinese noodles>
Specifically, “Chinese noodles were prepared by mixing 0.00000001% by mass of mineral A group (iii) in succession. The other was made with 100 pieces of“ Chinese noodles ”that were controlled in the normal procedure. Comparison of storage time (storage effect), storage time, elasticity, shape retention, viscosity, crispness, crunchiness, taste and texture, leaving at room temperature 30 to 32 ° C and humidity 60 to 65% The experiment was conducted. Comparative experiments 232 to 264 were conducted with one person being good +1, bad -1, and not being understood ± 0, and the results are shown in Table 16.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservative effect was recognized from 0.001% by mass in the mineral A group. In addition, at 0.001% by mass, no improvement in elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were observed. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. On the other hand, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality and texture of Chinese noodles were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became loose stool the next day at 21% by mass, and one panelist who had diarrhea the next day at 22% by mass or more.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Mineral Group B Chinese Noodles>
In addition, “Chinese noodles” in which the mineral B group was sequentially mixed from 0.00000001% by mass were prepared. The other is made with 100 “Chinese noodles”, each of which is controlled by normal procedures, and left in the room (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time (storage effect). A comparative experiment was conducted on the waist, taste odor, viscoelasticity, smoothness, and boiled time (minutes). Comparative experiments 265 to 297 were conducted with one person being good +1, bad -1, and not being understood ± 0, and the results are shown in Table 17.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, in the mineral B group, a storage effect was recognized from 0.0001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. On the other hand, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality and texture of Chinese noodles were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool the next day at 20% by mass, one panelist at 21% by mass, and one paneler who became diarrhea at 23% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison experiment Mineral group C Chinese noodles>
In addition, “Chinese noodles” in which Mineral C Group (iii) was mixed sequentially from 0.00000001% by mass were prepared. The other is made with 100 “Chinese noodles”, each of which is controlled by normal procedures, and left in the room (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time (storage effect). A comparative experiment was conducted on the waist, taste odor, viscoelasticity, smoothness, and boiled time (minutes). Comparative experiments 298 to 330 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 18.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservation effect was recognized from 0.000001% by mass in the mineral C group. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. On the other hand, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality and texture of Chinese noodles were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became soft stool the next day at 18% by mass, one panelist at 19% by mass, and one panelist who had diarrhea at the next day at 21% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison Experiment Grass Charcoal Refined Mineral A Chinese Noodles>
In addition, “Chinese noodles” were prepared in which grass refined mineral A was mixed sequentially from 0.00000001% by mass. The other is made with 100 “Chinese noodles”, each of which is controlled by normal procedures, and left in the room (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time (storage effect). A comparative experiment was conducted on the waist, taste odor, viscoelasticity, smoothness, and boiled time (minutes). Comparative experiments 331 to 363 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 19.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, the preservation effect was observed from 0.000001% by mass of the refined mineral A. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. On the other hand, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality and texture of Chinese noodles were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became soft stool the next day at 18% by mass, two panelists at 19% by mass, and one paneler who had diarrhea at the next day at 20% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

<Comparison experiment Equal amount mixture of grass refined minerals A and B Chinese noodles>
In addition, “Chinese noodles” were prepared by mixing 0.00000001% by mass of a mixture of equal amounts of grass refined minerals A and B. The other is made with 100 “Chinese noodles”, each of which is controlled by normal procedures, and left in the room (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time (storage effect). A comparative experiment was conducted on the waist, taste odor, viscoelasticity, smoothness, and boiled time (minutes). Comparative experiments 364 to 396 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 20.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

From the above results, a preservative effect was recognized from an equal mixture of grass refined minerals A and B from 0.000001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. On the other hand, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality and texture of Chinese noodles were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became loose stool the next day at 19% by mass, one panelist at 20% by mass, and two panelists who had diarrhea the next day at 22% by mass.
In addition, the boiling time was slightly delayed with the mineral group concentration.

Using the results of Examples 1 to 19 as a guideline, comparative experiments were conducted on the storage time, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture of typical foods.
As a preventive measure to avoid biasing the taste, the panelists have 20 groups in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s, and 20 in their 60s. divided. In other words, in one comparative experiment, panelists were conducted with a total of 10 people: 2 men and women in their 20s, 2 in their 30s, 2 in their 40s, 2 in their 50s, and 2 in their 60s.

<Comparison experiment mineral A group croissant>
In detail, the croissant which mixed mineral A group (iii) sequentially from 0.00000001 mass% was created. The other is made with 100 control croissants, each of which is performed according to the normal procedure, and both are left indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%), and the storage time (preservation effect) croissant texture, A comparative experiment of taste odor, viscoelasticity, smoothness and baking time was conducted. The firing temperature at this time was 200 ° C.
Comparative experiments 397 to 429 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 21.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservative effect was recognized from 0.001% by mass in the mineral A group. In addition, at 0.001% by mass, no improvement in elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were observed. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of croissant were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool the next day at 20% by mass, and one paneler who had diarrhea the next day at 23% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparison experiment mineral B group croissant>
Moreover, the croissant which mixed mineral B group (iii) sequentially from 0.00000001 mass% was created. The other is a normal croissant with a control procedure of 50 mm each, and both are left indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%). Comparative experiments of taste, smell, viscoelasticity, smoothness and baking time were conducted. The firing temperature at this time was 200 ° C.
Comparative experiments 430 to 462 were conducted with one person being good +1, bad −1, and not being understood ± 0.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, in the mineral B group, a storage effect was recognized from 0.0001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of croissant were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, there was one paneler who became loose stool the next day at 20% by mass, and one paneler who had diarrhea the next day at 22% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparison Experiment Mineral C Group Croissant>
Moreover, the croissant which mixed mineral C group (iii) sequentially from 0.00000001 mass% was created. The other is made with 100 control croissants, each of which is performed according to the normal procedure, and both are left indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%), and the storage time (preservation effect) croissant texture, A comparative experiment of taste odor, viscoelasticity, smoothness and baking time was conducted. The firing temperature at this time was 200 ° C.
Comparative experiments 463 to 495 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 23.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservation effect was recognized from 0.000001% by mass in the mineral C group. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of croissant were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. In addition, one panelist who became soft stool the next day at 18% by mass, one panelist at 19% by mass, one panelist who had diarrhea the next day at 21% by mass, and one paneler at 23% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparison experiment croissant, mixture of equal amounts of refined minerals A and B>
Moreover, the croissant which mixed the same amount mixture of the grass charcoal refined mineral A and B sequentially from 0.00000001 mass% was created. The other is made with 100 control croissants, each of which is performed according to the normal procedure, and both are left indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%), and the storage time (preservation effect) croissant texture, A comparative experiment of taste odor, viscoelasticity, smoothness and baking time was conducted. The firing temperature at this time was 200 ° C.
Comparative experiments 496 to 528 were conducted with one person being good +1, bad −1, and not being understood ± 0, and the results are shown in Table 24.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

The above results showed that the same effect mixture of grass charcoal refined minerals A and B showed a storage effect from 0.000001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. However, from 0.1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 11% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of croissant were not observed. That is, 0.1% by mass or more and 11% by mass or less was related to improvement of taste quality such as elasticity, and was not related to storage time. Also, one panelist who became soft stool the next day at 18% by mass, one paneler who became soft stool at 19% by mass, one paneler who became loose stool at 20% by mass, 21% by mass, 1 person, 23 There was one panelist who had diarrhea on the next day at 24% by mass and 1 person at 24% by mass.
In addition, the firing time was slightly delayed with the concentration.

Using the results of Examples 1 to 19 as a guideline, comparative experiments were conducted on the storage time, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture of typical foods.
As a preventive measure to avoid biasing the taste, the panelists have 20 groups in their 20s, 20 in their 30s, 20 in their 40s, 20 in their 50s, and 20 in their 60s. divided. In other words, in one comparative experiment, panelists were conducted with a total of 10 people: 2 men and women in their 20s, 2 in their 30s, 2 in their 40s, 2 in their 50s, and 2 in their 60s.

A comparative experiment was conducted with bread.
<Comparison experiment Mineral group A bread>
In detail, the bread which mixed mineral A group (iii) sequentially from 0.00000001 mass% was created. On the other side, make 50 liters of control bread using the normal procedure, and leave it indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%) for storage time (preservation effect). A comparative experiment of feeling, taste odor, viscoelasticity, smoothness and baking time was conducted. The firing temperature at this time was 200 ° C.
Comparative experiments 529 to 561 were conducted with one person being good +1, bad -1, and not being understood ± 0, and the results are shown in Table 25.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, a preservative effect was recognized from 0.001% by mass in the mineral A group. In addition, at 0.001% by mass, no improvement in elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were observed. However, from 1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 16% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of bread were not improved. In other words, 1% to 16% by mass is related to the improvement of elasticity, shape retention, viscosity, crispness, texture, and taste, and storage time and elasticity, shape retention, viscosity, crispness, texture. Improvement in quality and taste was not relevant.
In addition, there were one paneler who became stool the next day at 18% by mass, two panelists who became stool at 19% by mass, and two panelists who had diarrhea the next day at 23% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparative Experiment Mineral B Group Bread>
Further, Comparative Experiments 562 to 594 were similarly conducted in the mineral B group (iii), and the results are shown in Table 26.

As a result, in the mineral B group, a storage effect was recognized from 0.0001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. From 1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 16% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of bread were not improved. In other words, 1% to 16% by mass is related to the improvement of elasticity, shape retention, viscosity, crispness, texture, and taste, and storage time and elasticity, shape retention, viscosity, crispness, texture. Improvement in quality and taste was not relevant. In addition, there were one paneler who became stool the next day at 18% by mass, two panelists who became stool at 19% by mass, and two panelists who had diarrhea the next day at 22% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparative Experiment Mineral C Group Bread>
In addition, Comparative Experiments 594_2 to 626 were similarly conducted in the mineral C group (iii), and the results are shown in Table 27.

As a result, a preservation effect was recognized from 0.000001% by mass in the mineral C group. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. From 1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 16% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of bread were not improved. In other words, 1% to 16% by mass is related to the improvement of elasticity, shape retention, viscosity, crispness, texture, and taste, and storage time and elasticity, shape retention, viscosity, crispness, texture. Improvement in quality and taste was not relevant. In addition, there were one paneler who became stool the next day at 18% by mass, two panelists who became stool at 19% by mass, and two panelists who had diarrhea the next day at 21% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparison Experiment Grass Charcoal Refined Mineral A Bread>
In addition, comparative experiments 627 to 659 were similarly conducted on grass refined mineral A, and the results are shown in Table 28.

From the above results, the preservation effect was observed from 0.000001% by mass of the refined mineral A. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. From 1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 16% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of bread were not improved. In other words, 1% to 16% by mass is related to the improvement of elasticity, shape retention, viscosity, crispness, texture, and taste, and storage time and elasticity, shape retention, viscosity, crispness, texture. Improvement in quality and taste was not relevant. In addition, there were one paneler who became loose stool the next day at 18% by mass, two panelists who became loose stool at 19% by mass, and two panelists who had diarrhea the next day at 20% by mass.
In addition, the firing time was slightly delayed with the concentration.

<Comparison experiment Peat charcoal refined mineral A and B equal amount mixture bread>
In addition, comparative experiments 660 to 692 were similarly performed with a mixture of the same amounts of the grass charcoal refined minerals A and B, and the results are shown in Table 29.

The above results showed that the same effect mixture of grass charcoal refined minerals A and B showed a storage effect from 0.000001% by mass. However, at 0.001% by mass, elasticity, shape retention, viscosity, crispness, crunchiness, taste, and texture were not improved. From 1% by mass or more, elasticity, shape retention, viscosity, crispness, crunchiness, improved taste, and improved texture were observed. In addition, when the content was 16% by mass or more, the elasticity, shape retention, viscosity, crispness, crunchiness, taste quality, and texture of bread were not improved. In other words, 1% to 16% by mass is related to the improvement of elasticity, shape retention, viscosity, crispness, texture, and taste, and storage time and elasticity, shape retention, viscosity, crispness, texture. Improvement in quality and taste was not relevant. In addition, there were one paneler who became loose stool the next day at 18% by mass, two panelists who became loose stool at 19% by mass, and two panelists who had diarrhea the next day at 20% by mass.
In addition, the firing time was slightly delayed with the concentration.
This result was almost the same as the mineral C group.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
Moreover, the same amount mixture of the grass charcoal refined minerals A and B was found to have a storage effect at 0.000001% by mass to 0.01% by mass in the same manner as in the group C (xi).
That is, when the mineral A group is 0.001 mass% or more, the mineral B group is 0.0001 mass% or more, the mineral C group, and the same amount of the mixture of the refined minerals A and B is 0.000001 mass%, the preservation effect is increased.
However, this concentration was unrelated to elasticity, shape retention, viscosity, crispness, crunchiness, taste and texture.

As a result of the mineral A group, B group, C group, grass charcoal refined minerals A, B, and D, the same amount of mixture of the grass charcoal refined minerals A and B, elasticity, shape retention, viscosity, crispness, crunch With regard to quality, taste, and texture, it was found that 0.1 to 10% by mass was an appropriate concentration regardless of the presence or absence of yttrium.
Therefore, preservation experiments were conducted on various foods.

<Comparison experiment Preservation time of rice by concentration of mineral A group, B group, C group, grass charcoal refined mineral A, D>
Specifically, Mineral Group A (i), Mineral Group A (iii), Group B (iii), Group C (iii), Grass Charcoal Refined Mineral A, and Grass Charcoal Refined Mineral D are put into rice sequentially from 0.00000001% by mass. After that, the sample was left in a room adjusted to a temperature of 32 ° C. to 35 ° C. and a humidity of 65% to 70%, and comparative experiments 693 to 725 of storage time (storage effect) were conducted. The results are shown in Table 30.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
That is, when the A group is 0.001% by mass or more, the B group is 0.0001% by mass or more, and the C group and the grass refined mineral A are 0.000001% by mass or more, the preservation effect is clearly increased.
The preservation effect of the grass refined mineral D was increased by 0.1% by mass or more. This was almost the same result as Group A (i). That is, the antibacterial effect is not provided unless the yttrium content is 0.0001% by mass or more.
However, in terms of taste, when group A, group B, group C, or grass refined mineral A is 11% by mass or more, the bitter taste or mineral odor remains and the taste is not preferred. However, an appropriate place that is substantially difficult to use is in the range of 0.00001 mass% to 10 mass%.

As a result of the mineral A group, B group, C group, grass charcoal refined minerals A, B, and D, the same amount of mixture of the grass charcoal refined minerals A and B, elasticity, shape retention, viscosity, crispness, crunch With regard to quality, taste, and texture, it was found that 0.1 to 10% by mass was an appropriate concentration regardless of the presence or absence of yttrium.
Therefore, preservation experiments were conducted on various foods.

<Comparison Experiment Mineral Group A, Group B, Group C, Paste Charcoal Refined Minerals A and B Equal Volume Mixture, Pasta Storage Time by D Concentration>
Preservation experiments were conducted with the pasta containing minerals A, B, C, a mixture of the same amounts of refined minerals A and B, and refined mineral D of grass.
In detail, mineral C group (i), mineral A group (iii), B group (iii), C group (iii), the same amount mixture of refined minerals A and B, refined mineral D from 0.00000001% by mass in order Made mixed pasta.
The other is to make pasta with a slightly harder control according to the normal procedure, and leave it indoors (temperature 30 ° C to 32 ° C, humidity 60% to 65%), and compare the storage time (storage effect) comparative experiments 726 to 758 The results are shown in Table 31.
There was a difference of about 8 hours between soft pasta and control.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result of carrying out a preservation experiment by putting various minerals in pasta, the preservation effect is recognized in the same amount mixture of mineral A group (iii), B group (iii), C group (iii), and refined minerals A and B. However, in the mineral C group (i) and the pulverized charcoal refined mineral D, up to 0.1 mass% was hardly recognized.
This is considered that yttrium is necessary for the preservation effect.

The rice crackers were mixed with minerals A, B, C, grass refined mineral A, and grass refined mineral D to conduct a preservation experiment.
<Comparison experiment Storage time of rice crackers depending on the concentrations of minerals A, B, C, grass refined minerals A and D>
Specifically, as a seasoning, add Mineral Group C (i), Mineral Group A (iii), Group B (iii), Group C (iii), Grass Charcoal Refined Mineral A, Grass Charcoal Refined Mineral D from 0.00000001% by mass as soy sauce. Then, it was applied to rice crackers and baked at 250 ° C.
The conditions for the storage experiment were strict, and the sample was left in a room adjusted to an air temperature of 35 ° C to 38 ° C and humidity of 90% to 95%. Comparison experiments for storage time (preservation effect) 759 to 791 were conducted, and the results are shown in Table 32. It was shown to.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
That is, when the A group is 0.001% by mass or more, the B group is 0.0001% by mass or more, and the C group and the grass refined mineral A are 0.000001% by mass or more, the preservation effect is clearly increased.
Grass refined mineral D was almost the same as Group A (i). That is, the antibacterial effect is not provided unless the yttrium content is 0.0001% by mass or more.
However, in terms of taste, when group A, group B, group C, grass charcoal refined mineral A, and grass charcoal refined mineral D are both 11% by mass or more, bitterness and mineral odor remain, and it is not preferable to preserve the taste. Although the effect of the property is high, an appropriate place which is substantially difficult to use is in the range of 0.00001 mass% to 10 mass%.

As a result of the mineral A group, B group, C group, grass charcoal refined minerals A, B, and D, the same amount of mixture of the grass charcoal refined minerals A and B, elasticity, shape retention, viscosity, crispness, crunch With regard to quality, taste, and texture, it was found that 0.1 to 10% by mass was an appropriate concentration.
Therefore, preservation experiments were conducted on various foods.

Preservation experiments were conducted by putting minerals A, B, C, a mixture of the same amounts of refined minerals A and D, and refined mineral D in the bamboo rings.
<Comparison Experiment Mineral Group A, Group B, Group C, Grass Charcoal Refined Mineral A, Equal Mixture of Grass Charcoal Refined Minerals A and D, and Storage Time of Bamboo Rings by Concentration of Grass Charcoal Refined Mineral D>
Specifically, Mineral C Group (i), Mineral A Group (iii), Mineral B Group (iii), Mineral C Group (iii), a mixture of the same amount of refined minerals A and D, 0.00000001% by mass of refined mineral D Bamboo rings mixed in order were created.
The other is to create a control bamboo ring that is carried out in the normal procedure, and leave it indoors (temperature 30 ° C to 32 ° C, humidity 65% to 70%), and conduct comparative experiments 792 to 824 for storage time (storage effect). The results are shown in Table 33.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

Bamboo ring mineral A group (iii), B group (iii), C group (iii), the same amount of mixture of grass refined minerals A and D showed preservation effect, but mineral C group (i) and grass charcoal refined Mineral D was hardly recognized up to 0.1% by mass.
This suggests that yttrium is necessary for the preservation effect.

As a seasoning, the mineral A group, the B group, the C group, and the grass charcoal refined mineral A were mixed in the salt, and the preservation experiment of grilled fish was conducted.
<Comparison Experiment Mineral Group A, Group B, Group C, Grass Charcoal Refined Mineral A, Equal Mixture of Grass Charcoal Refined Minerals A and D, and Preservation Time of Grilled Fish According to Concentration of Grass Charcoal Refined Mineral D>
Specifically, Mineral Group A (i), Mineral Group A (iii), Group B (iii), Group C (iii), Grass Charcoal Refined Mineral A, Grass Charcoal Refined Minerals A and D mixture, and Grass Charcoal Refined Mineral D. It was sprinkled on fish sequentially from 0.00000001% by mass.
Both were left indoors (temperature 30 ° C. to 32 ° C., humidity 65% to 70%) and subjected to comparative experiments 825 to 857 of storage time (storage effect). The results are shown in Table 34.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
That is, when the A group is 0.001% by mass or more, the B group is 0.0001% by mass or more, and the C group and the grass refined mineral A are 0.000001% by mass or more, the preservation effect is clearly increased.
The preservation effect of the grass refined mineral D was increased by 0.1% by mass or more. This was almost the same result as Group A (i). That is, the antibacterial effect is not provided unless the yttrium content is 0.0001% by mass or more.
However, in terms of taste, when group A, group B, group C, or grass refined mineral A is 11% by mass or more, the bitter taste or mineral odor remains and the taste is not preferred. However, an appropriate place that is substantially difficult to use is in the range of 0.00001 mass% to 10 mass%.

As a seasoning, a mineral A group, a B group, a C group, a grass charcoal refined mineral A, and a grass charcoal refined mineral D were mixed into the pepper, and a fried egg preservation experiment was conducted.
<Comparison Experiment Mineral Group A, Group B, Group C, Grass Charcoal Refined Mineral A, Equally Mixed Mixture of Grass Charcoal Refined Minerals A and B, and Storage Time of Egg Fried with Concentration of Grass Charcoal Refined Mineral D>
Specifically, mineral C group (i), mineral A group (iii), B group (iii), C group (iii), grass charcoal refined mineral A, the same amount mixture of grass charcoal refined mineral A and B, grass charcoal refined mineral D Sprinkled on fried eggs sequentially from 0.00000001% by mass.
Both were left indoors (temperature 30 ° C. to 32 ° C., humidity 60% to 65%), and comparative experiments 858 to 890 of storage time (storage effect) were conducted. The results are shown in Table 35.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
That is, the preservation effect increased when the group A was 0.001% by mass or more, the group B was 0.0001% by mass or more, and the group C and the grass refined mineral A were 0.000001% by mass or more.
Although the grass charcoal refined mineral D increased slightly by 1% by mass or more, the preservation effect was little, but there was almost no preservation effect. This was almost the same result as Group A (i). That is, the antibacterial effect is small unless the yttrium content is 0.0001% by mass or more.
However, in terms of taste, when Group A, Group B, Group C, Grass Charcoal Refined Mineral A, Grass Charcoal Refined Mineral B, and Grass Charcoal Refined Mineral D are all 11% by mass or more, bitterness or mineral odor remains and the taste drops. Since it is not preferable, the effect of preservability is high, but an appropriate place that is substantially difficult to use is in the range of 0.00001 mass% to 10 mass%.
It was also found that efficiency was poor when sprinkled.

Preservation experiments were conducted by spraying raw meat with minerals A, B, C, a mixture of the same amount of the refined minerals A and B, and the refined mineral D of grass.
<Comparison Experiment Mineral Group A, Group B, Group C, Raw Charcoal Refined Mineral A Concentration Mix of A and B, and Raw Meat Storage Time by Concentration of Grass Charcoal Refined Mineral D>
Specifically, mineral B group (i), mineral A group (iii), B group (iii), C group (iii), the same amount of mixture of refined minerals A and B, refined mineral D from 0.00000001% by mass , Dissolved in water and sprayed on raw meat. Both were left indoors (temperature 30 ° C. to 32 ° C., humidity 60% to 65%), comparative experiments 891 to 923 of storage time (storage effect) were conducted, and the results are shown in Table 36.
The storage time is rounded down for less than 30 minutes and rounded up for more than 30 minutes.

As a result, Group A (i) did not find an effect at 0.001% by mass, but Group A (ii) to Group A (xi) showed a storage effect at 0.001% by mass or more in a similar manner.
Similarly, in group B (i), no effect was found at 0.0001% by mass, but a preservative effect was found at 0.0001% by mass or more in the same manner as in groups B (ii) to B (xi).
Similarly, the effect of C group (i) was not found at 0.000001% by mass, but the preservation effect was found at 0.000001% by mass or more, almost the same as C group (ii) to C group (xi).
That is, when the A group was 0.001% by mass or more, the B group was 0.0001% by mass or more, and the C group was 0.000001% by mass or more, the storage effect was clearly increased.
The same amount of the mixture of the grass refined minerals A and B was found to have a preservation effect at 0.000001% by mass or more. However, the grass refined mineral D hardly found a preservation effect.
However, in terms of taste, when the group A, group B, and group C are over 11% by mass, the bitterness and mineral odor remain and the taste is unfavorable. Appropriate places that are difficult to use range from 0.00001 mass% to 10 mass%.

Also, strawberry jam mixed with minerals A, B, C, 0.5% by mass was ok after about 3 years and 2 months.
The mixture containing the same amount of grass charcoal refined minerals A and B and 0.5% by mass of grass charcoal refined minerals D was acceptable even after 3 years and 1 month.
Similarly, a tablet of health food mixed with 0.5% by mass of minerals A, B, and C was acceptable even after about 3 years and 1 month.
The mixture containing the same amount of the grass charcoal refined minerals A and B and 0.5% by mass of the grass charcoal refined minerals D was acceptable even after 3 years.
In addition, various beverages such as black tea, green tea, oolong tea, and milk, and those containing 0.5% by weight of soy sauce became mild. In a comparative experiment in terms of taste, 0.4% to 0.8% by mass was Merckmar that brought out the deliciousness.

<Comparison experiment Sponge cake is most delicious when the mass% of mineral C group (iii)>
Therefore, comparative experiments 924 to 964 were conducted to determine what mass% of the mineral C group (iii) in the sponge cake (15 cm round shape) was most delicious. The results are shown in Table 37.

From 0.4% to 0.5% by weight, it was found that the most delicious, such as elasticity, shape retention, viscosity, crispness, crunchiness, taste and texture.
In other words, it was suggested that 0.4 to 0.5% by mass is preferable to emphasize the most deliciousness of the cakes.
There was no significant difference in the firing time.

Next, an animal experiment of survival was performed.
<Comparison experiment New Zealand black mouse survival life>
37 mice, including controls, were bred at room temperature and room temperature, including New Zealand black mice with a relatively short life span, including Sjogren's syndrome, an autoimmune disease of salivary glands.
The New Zealand black mouse control diet was a diet free of minerals. Its lifetime was 657 days. A diet was prepared by adding 0.0000001 mass% to 5 mass% of mineral A group (iii), mineral B group (iii), and mineral C group (iii) to the diet, and the results of comparative experiments 965 to 976 for breeding were shown. It was shown in 38.

As a result, the daily effect is most effective at 1% by mass.
The best result is that taking 1% by weight of minerals seems to be good for your health.
In New Zealand black mice, it is rare to live for up to a month or more, and the elucidation of the mechanism is desired.
Moreover, it is thought that it works effectively with a living body in the order of mineral C group, mineral B group, and mineral A group.

Next, a comparative experiment for improving physical condition was conducted.
<Comparison experiment Tablets as health food>
Panelists have diabetes, indirect rheumatism, stiff shoulders, back pain, knee joint pain, migraine, blurred vision, head haze, etc.50 men and women in their 40s, 50s in their 50s, 50 in their 60s, 70 A total of 200 people in their 50s took each week for a week, and the next comparative experiment opened for a week and was taken again.
An exception was one who complained of decreased tumor markers. In addition, 9 people who complained of decreased rheumatoid factor and finger stiffness, and 21 who complained that diabetes was alleviated refused to leave one week and took one after another without opening one week. .
1 mg / 500 mg tablet containing 1 mg of mineral A group (iii) with 449 mg of 500 mg tablet as health food, sugar, 50 mg as lubricant and Mitsubishi Chemical Foods Ryoto Sugar Ester B-370F Created. When preparing tablets with a concentration of 1 mg or more, the concentration was increased by 1 mg, and finally 10 mg / 500 mg was prepared. Next, 20 mg / 500 mg, 30 mg / 500 mg, 40 mg / 500 mg, and 50 mg / 500 mg tablets were produced.
Similarly, tablets containing the same amount mixture of mineral B group (iii), mineral C group (iii), grass charcoal refined mineral A, and grass charcoal refined minerals A and D were similarly produced.
Comparative experiments 977-1027 were conducted using 100 males and 100 females, with 1 being good +1, bad -1 and not being ± 0. Table 39 shows the results after 1 week.
For example, for 12 mg, take 2 tablets of 10 mg / 500 mg and 2 mg / 500 mg. In the case of 17 mg, take 2 tablets of 10 mg / 500 mg and 7 mg / 500 mg. For 25 mg, take 2 tablets of 20 mg / 500 mg and 5 mg / 500 mg.

As a result of the above, the daily intake of the mineral A group is 33 mg, the mineral B group is 17 mg, the mineral C group is 11 mg, the grass charcoal refined mineral A is 12 mg, and an equal mixture of grass charcoal refined minerals A and D is 100 mg, He complained that his physical condition improved.
In particular, those who complained of stiff shoulders at 20 mg in the mineral C group, those who complained of increased energy at 30 mg, those who complained of stiff shoulders in the 50 mg intake of the mineral C group (iii), and tumor markers decreased. 8 persons, 18 persons complaining of decreased rheumatoid factor and finger stiffness, 8 persons complaining of improved menstrual irregularities, 16 persons complaining of improved energy, and 29 complaining that diabetes was reduced 30 people complaining that it was quick to grow their hair, 12 people complaining that knee pain was alleviated, and 6 people complaining that their eyes were clear. There were 10 people who complained that their eyes were not tired and 25 people who complained that their heads were clean.

In addition, 25 people complaining of stiff shoulders, 8 complaining of decreased tumor markers, and 18 complaining of decreased rheumatoid factor and finger stiffness after taking 50 mg of purified charcoal A. There were 18 people without change.
The number of people who complained that diabetes was reduced increased by 2 people, 31 people, 32 people complained that it was quick to grow hair, 15 people complained that knee pain was relieved, and 12 people complained that eyes were clear. There were 18 people who complained that their eyes were not tired and 25 people who complained that their heads were clean.

  30 people complaining of stiff shoulders, 8 complaining of decreased tumor markers, and complaining of decreased rheumatoid factor and finger stiffness after taking 50 mg of an equal mixture of herbal refined minerals A and B 18 people remained unchanged, 38 people complained that diabetes was alleviated, 40 people complained that it was quick to grow their hair, 16 people complained that knee pain was reduced, and eyes were clear 15 people sued. Twenty people who complained that their eyes were not tired and 26 who complained that their heads were clean were self-reported. (Duplicate answer)

Moreover, the reason why the life of New Zealand black mice starts to be shortened when 0.1% by mass or more of the comparative experiment 535 is considered is that the basal metabolism is excessively increased.
Although humans and New Zealand black mice are too different in weight, it cannot be said unconditionally, but in the mineral C group (iii), it is considered that metabolism increases from 11 mg per day in humans.
Thus, improvement of physical condition was recognized by replenishing the mineral.
As described above, according to the present embodiment, a food having excellent food suitability for storage time, elasticity, shape retention, viscosity, crispness, crunchiness, texture improvement, and texture improvement is provided. In order to make up for the shortage of minerals, a preservative characterized in that it contains yttrium and is composed of at least sulfur, iron, magnesium, calcium, and other mineral components can be provided. In addition, highly safe food using this preservative could be provided.

Claims (10)

(a) Yttrium, or oxide, carbide, chloride, sulfide, phosphide, or chelate of yttrium, and at least as mineral (b) Sulfur, or sulfur oxide, carbide, chloride, sulfide, phosphorus (C) Iron or iron oxide, carbide, chloride, sulfide, phosphide, or chelate, (d) Calcium or calcium oxide, carbide, chloride, sulfide A preservative, comprising: phosphides, phosphides, or chelates; and (e) magnesium, or oxides, carbides, chlorides, sulfides, phosphides, or chelates of magnesium. (a) Yttrium, or oxide, carbide, chloride, sulfide, phosphide, or chelate of yttrium, and at least as mineral (b) Sulfur, or sulfur oxide, carbide, chloride, sulfide, phosphorus (C) Iron or iron oxide, carbide, chloride, sulfide, phosphide, or chelate, (d) Calcium or calcium oxide, carbide, chloride, sulfide Phosphides or chelates, (e) magnesium or magnesium oxides, carbides, chlorides, sulfides, phosphides or chelates, (f) manganese or manganese oxides, carbides, chlorides, Sulfide, phosphide or chelate, (g) zinc or zinc oxide, carbide, chloride, sulfide, phosphide or chelate, (h) nickel Or oxides, carbides, chlorides, sulfides, phosphides, or chelates of nickel, or (i) potassium, or oxides, carbides, chlorides, sulfides, phosphides, or chelates of potassium, and (J) A preservative characterized by containing silicon or silicon oxide, carbide, chloride, sulfide, phosphide or chelate. (a) Yttrium, or oxides, carbides, chlorides, sulfides, phosphides, or chelates of yttrium, and at least as minerals (b) Sulfur, or oxides of sulfur, carbides, chlorides, sulfides, phosphorus (C) Iron or iron oxide, carbide, chloride, sulfide, phosphide, or chelate, (d) Calcium or calcium oxide, carbide, chloride, sulfide Phosphides or chelates, (e) magnesium or magnesium oxides, carbides, chlorides, sulfides, phosphides or chelates, (f) manganese or manganese oxides, carbides, chlorides, Sulfide, phosphide or chelate, (g) zinc or zinc oxide, carbide, chloride, sulfide, phosphide or chelate, (h) nickel Or oxides, carbides, chlorides, sulfides, phosphides or chelates of nickel, or (i) potassium or oxides, carbides, chlorides, sulfides, phosphides or chelates of potassium, ( j) silicon or silicon oxide, carbide, chloride, sulfide, phosphide or chelate, (k) copper or copper oxide, carbide, chloride, sulfide, phosphide or chelate, (L) cobalt or cobalt oxides, carbides, chlorides, sulfides, phosphides or chelates, (m) phosphorus or phosphorus oxides, carbides, chlorides, sulfides, phosphides or chelates, (N) sodium or sodium oxide, carbide, chloride, sulfide, phosphide, or chelate, and (o) chromium or chromium oxide, carbide, chloride Sulfide, preservatives, characterized in that it comprises a phosphide, or chelate thereof. A food comprising the preservative according to any one of claims 1 to 3. A seasoning comprising the preservative according to any one of claims 1 to 3. A fragrance comprising the preservative according to any one of claims 1 to 3. A tablet comprising the preservative according to any one of claims 1 to 3. The food, seasoning, flavor, or tablet satisfying any one of claims 4 to 7, wherein the content of the preservative according to any one of claims 1 to 3 is 0.000001 mass% to 10 mass%. It contains at least 0.001 to 3.5% by mass of yttrium, sulfur 9.0 to 99.969% by mass, iron 0.01 to 20.0% by mass, calcium 0.01 to 20.0% by mass, magnesium 0.01 to 20.0% by mass, manganese 0.01% to 5.00% by mass, zinc 0.01% to 5.00% by mass, nickel 0.01% to 5.00% by mass, potassium 0.01% to 5.00% by mass, silicon 0.01% to 5.00% by mass, copper 0.001% to 3.50% by mass, cobalt 0.001% to 3.50% by mass, phosphorus 0.001% to 3.50% by mass %, Sodium 0.001% to 3.50% by mass, and chromium 0.001% to 3.50% by mass. A preservative containing 0.000001% by mass to 10% by mass of the preservative according to any one of claims 1 to 3.