JP2016007209A - Black vinegar-containing product, and tablet or capsule including the component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a black vinegar-containing product with a further improved nutrition value, while conventional black vinegar-containing products have diluted nutrition effect due to use of a large amount of rice flour as filler or binder.SOLUTION: A black vinegar-containing product with a nutrition value increased to a high level is manufactured by a method using soybean peptide as binder for the black vinegar. A tablet in which the black vinegar-containing product is contained or a capsule in which the black vinegar-containing product is enclosed are also provided.

Description

  The present invention relates to a food containing black vinegar that promotes health and produces vitality, and a tablet containing the ingredients.

At present, in Japan's aging society, which has been greatly improved, interest in health is increasing.
As part of the 2014 government's growth strategy, the deregulation of food functionality labeling has been called out and has emerged as an urgent issue. The health food market in 2013 is estimated to be 1.5 trillion yen, and it is said that further growth is expected in the future.

On the other hand, there are calls for rising medical costs due to drugged medicine, side effects of drugs, and the dangers of food additives such as fast foods and processed foods.
In addition to the maintenance of health, diet, and lack of exercise, people are also interested in the prevention of diabetes, hypertension, hyperlipidemia, etc., which are lifestyle-related diseases due to aging, prevention of progression of dementia, anti-aging, etc. ing.

  The interest in health foods has greatly increased, and the idea of promoting a “health revolution”, aiming at a non-disease society from the viewpoint of preventive medicine to maintain health before getting sick, has greatly increased.

In response to such trends, high interest has been shown in foods containing black vinegar according to the present invention.
Black vinegar, which is mainly made from brown rice, has amino acids, organic acids, vitamins, minerals, etc. as nutrients, especially contains essential amino acids in a well-balanced manner and is nutritionally superior. It has also been used as a herbal medicine.
Recently, attention has also been focused on improving brain function against dementia, including fatigue recovery effect, diabetes and obesity prevention effect, blood pressure rise prevention effect, and aging prevention effect.

A method of making a powdery body and the like that makes use of the excellent efficacy of this black vinegar and makes it easy to inoculate is disclosed in Japanese Patent Application Laid-Open No. 2012-135229 by the same inventor.
This composition adds rice flour roasted as a binder to 100 parts by weight or more of black vinegar solids, and performs a drying process, and exhibits a relatively good effect. It was something to do.
However, in order to add the roasted rice flour to 30 parts by weight or more and 100 parts by weight or less, the amino acid amount of black vinegar has a drawback that it is diluted as a whole.
The present invention provides a food containing black vinegar whose nutritional value is further increased to a higher level by using roasted rice flour or rice flour and a specially processed special soybean peptide.

  It is known that soybean peptide is added to black vinegar as a content, and is described in, for example, “Patent Document 2” and Japanese Patent Application Laid-Open No. 2013-233112. It is regarded only as an auxiliary element for suppressing blood pressure elevation as type I.

In this invention, it exists in having discovered the outstanding synergistic effect by giving the function as a binder to black vinegar to a soybean peptide.
Hereinafter, it will be described in detail with reference to the drawings.

  Various kinds of black vinegar-containing products have been manufactured, and as an example, they have been manufactured as shown in “Patent Document 1”. In this configuration, a method of mixing roasted rice flour as a binder with black vinegar-containing products has been used.

An example of a conventional manufacturing method will be described with reference to FIG.
In the stage of (i), a large amount of water of 98.5 to 99% of the remaining amount is contained with respect to 100% of black vinegar liquid and 1.0 to 1.5% of black vinegar.
This is processed in the stage (b), but using a concentration method. As a result, for example, water containing about 1,573 to 1,581 mg per weight of 1,600 mg of the black vinegar liquid is removed, and reduced to 52 to 56 mg.
At this stage, a small amount of rice extract is added.
In the stage (c), 52 to 56 mg of roasted rice flour is added.
Next, in the step (2) by the drying method, the total amount of water of 52 to 56 mg is removed to obtain a conventional black vinegar-containing product.

JP 2012-135229 A

JP 2013-233112 A

  In the conventional black vinegar-containing product, in order to use a large amount of roasted rice flour as a binder, it has been strongly desired to dilute the nutritional value and further improve the nutritional value. The present invention provides an epoch-making food containing black vinegar whose nutritional value has been increased to a higher level by allowing the addition of a novel specially-treated soybean peptide.

  By using soybean peptide as a binder for black vinegar, a method for producing black vinegar-containing product A having a high nutritional value is provided.

  2. The black vinegar-containing product according to claim 1, wherein the water content in the black vinegar liquid B is reduced from 1/30 to 1/50 in the maximum by a concentration method. A manufacturing method of A is provided.

  The black vinegar-containing product A according to claim 1 or 2, wherein the nutritional value is increased to a high level by using soybean peptide as a binder.

  A tablet containing the black vinegar-containing product A according to claim 3 or an encapsulated capsule tablet is provided.

The present invention has the following many effects:
(1) Black vinegar has amino acids, organic salts, vitamins, minerals, and the like as nutrients, particularly contains essential amino acids in a well-balanced manner, and is nutritionally superior. In addition, recently, attention has also been focused on improving brain function against dementia, including fatigue recovery effect, diabetes and obesity prevention effect, blood pressure rise prevention effect, and anti-aging effect. (2) In the present invention, these In addition to the effect, the magnification of arginine, lysine and tryptophan is remarkably increased.
(3) Arginine is involved in growth hormone synthesis and is effective in enhancing immunity, promoting lipid metabolism, and strengthening muscles.
(4) Lysine is involved in carbohydrate metabolism and calcium absorption, and has effects such as growth promotion, liver function enhancement, and fatigue recovery.
(5) Tryptophan is used for the synthesis of niacin.
In the brain, it produces serotonin, which acts for analgesia and mental stability, melatonin, a rejuvenating hormone, and noradrenaline, which is expected to have an effect on depression.
(6) Glutamic acid containing 4,000 mg or more generally has effects such as activating the brain and increasing stress resistance.
(7) Aspartic acid containing 2,000 mg or more has a diuretic effect and is said to excrete harmful ammonia out of the body and protect the central nervous system.
As the amount of these amino acids increases, the function of each amino acid is expected to increase.
(8) Little attention has been paid to the shape and structure of tablets or capsule tablets, and in terms of dimensions, what is usually formulated in other countries including the United States is the Japanese body. There are cases where troubles such as “refilling” in the throat and overdose occur.
Therefore, the present invention is characterized in that it is formulated into a size that matches the Japanese physique.
(9) Furthermore, since it is still too large for elderly people and children accompanying aging, it is an extremely practical proposal to provide a fine-grained type that is easy to drink for the elderly and children.

It is explanatory drawing of the manufacturing process of a conventional product. It is explanatory drawing of the manufacturing process which shows an example of the manufacturing process of this invention. It is a contrast table of amino acid content. The comparison of amino acid content is displayed as a bar graph. It is a content ratio according to each amino acid of a black vinegar containing product A and a conventional product, and a comparative magnification table. “FIG. 5” is displayed as a bar graph. FIG. 6 is a pie chart. 1 is a perspective view of a cylindrical tablet 1. FIG. 2 is a perspective view of an elliptical tablet 2. FIG. 2 is a perspective view of an elliptical spherical tablet 3. FIG. It is a perspective view of the cylindrical tablet 4 which has a spherical end. It is a perspective view which shows the polygonal tablet 5. FIG. It is a partial cross section perspective view which shows an example of those internal structures. It is a whole section perspective view showing an example of those internal structures.

  In the present invention, instead of using roasted rice flour as a binder as described above in terms of the effects of the invention, the use of soy peptide that has been subjected to a very novel special treatment has improved the nutritional value to a higher level. An innovative food containing vinegar is provided.

The above and other objects and novel features of the present invention will become more fully apparent when the following description is read in conjunction with the accompanying drawings.
However, the drawings are for explanation only and do not limit the technical scope of the present invention.

FIG. 2 shows an example of the manufacturing process of the present invention.
The water removal amount is further increased from the black vinegar liquid B 100% by the concentration method. This is processed in the stage (b), but is reduced to 23.9 to 25.6 mg using a concentration method.
Do.
In the present invention, the water content in the black vinegar liquid B, which is one of the concentrating methods, is greatly reduced for the purpose of reducing the water content in the black vinegar liquid B from 1/30 times to 1/50 at the minimum. This is because if the water content is less than 1/30, the water content is too much, so that the binding power of soybean peptide is insufficient for the paste-like black vinegar intermediate. In addition, when the water reduction exceeds 1/50, the water content is too small, so that the paste-like black vinegar intermediate becomes crispy and the binding power of soybean peptide is reduced.

  In the example of FIG. 2, for example, black vinegar liquid B contains 844.1 to 846.0 mg of water with respect to a weight of 854.6 mg, but the water is removed and 23.9 to 25.6 mg. Reduced to This represents a reduction of 25.6 ÷ 844.1 = 1/33 when the water content of 844.1 to 846.0 mg in black vinegar liquid B is expressed as a reduction ratio, and the maximum is 23.9 ÷ 846 = 1/35. This is a 4-fold decrease. Therefore, it is within the range of 1/30 times the minimum to 1/50 times the target.

The soybean peptide as a binder in the present invention is an enzyme treatment for soybean peptide. As an example of an enzyme, natto bacteria are added and aged at 42 ± 8 ° C. for 3 to 20 hours, and then stirred. As a result, gamma-polyglutamic acid, which is a sticky component of natto, greatly increases the viscosity of the surface of the soybean peptide, which is a major feature of the present invention.
Furthermore, the nutritive value of natto is excellent, such as cerebral thrombosis, ischemic disease, senile dementia prevention effect by natto kinase, osteoporosis prevention by vitamin K, blood pressure lowering effect, bowel regulation effect, anti-arteriosclerosis effect, etc. It has been reported to be effective and adds additional nutritional value.
In addition, mucin may be added to enhance binding, and the viscosity of mucin contained in yam, taro, okra, moroheiya, or nameko may be used.
At this stage, 8.2 mg of rice extract is added.

In the stage of black vinegar intermediate (c), 15.2 to 16.8 mg of soybean peptide could be added. If soy peptide is added first, it will dissolve in black vinegar and the viscosity will be raised extremely. So, after adding 59.6-65.6 mg in advance, soy peptide is added.
Next, in the stage (2), roasted rice flour or 44.2 to 48.7 mg of rice flour is added.
Next, the total moisture is removed by a drying method, and the black vinegar-containing product A of the present invention is completed.
The concentration method and the drying method include a pressure-reduced concentration method, a freeze-dry method, an evaporation concentration method, a freeze concentration method, and a drying method, any of which may be used.
In this example, in the concentration method of “FIG. 2”, the pressure-reduced pressure concentration method was used, and a reduction of 1/50 to the maximum could be achieved from the intended minimum 1/30 times.
In the drying method, the freeze-drying method was used, and the total amount of water could be removed, and good results were obtained.
When the weight% of the structural component of the black vinegar-containing product A obtained in such a manufacturing process is shown as an average value,
Black vinegar + rice extract 22%, soy peptide 20%, the remaining rice flour is 58%.

The soy peptide is a small one that has been decomposed so as to easily absorb soybeans.
Soybeans are said to contain abundant proteins (aggregates of amino acids), and the content of amino acids in soybeans accounts for 30% to 40% of the total by weight. The soy peptide is produced by processing soy containing a lot of protein, and the amino acid content with respect to the soy peptide is 80% to 90% by weight. In the present invention, the black vinegar-containing product A produced using soybean peptide, which is said to contain a lot of amino acids, dramatically increased the amino acid content by 3.0 times as shown in FIG.
“FIG. 4” is a bar graph of “FIG. 3”.
“FIG. 5” is a table of comparative contents and the contents of various types of amino acids of the black vinegar-containing product A and the conventional product.
From this table, it can be understood that the magnification of arginine, lysine and tryptophan is remarkably increased.
Arginine is involved in growth hormone synthesis and is effective in enhancing immunity, promoting lipid metabolism, and strengthening muscles.
Lysine is involved in carbohydrate metabolism and calcium absorption, and has effects such as growth promotion, liver function enhancement and fatigue recovery.
Tryptophan is used for the synthesis of niacin.
In the brain, it produces serotonin, which acts for analgesia and mental stability, melatonin, a rejuvenating hormone, and noradrenaline, which is expected to have an effect on depression.
As the amount of these amino acids increases, the function of each amino acid is expected to increase.
“FIG. 6” is a display of “FIG. 5” as a bar graph.
“FIG. 7” represents “FIG. 6” as a pie chart.
Glutamic acid containing 4,000 mg or more generally has effects such as activating the brain and increasing stress resistance.
Aspartic acid containing about 2,000 mg has a diuretic effect and is said to excrete harmful ammonia out of the body and protect the central nervous system.

Next, the black vinegar-containing product A obtained by the above-described production method and configuration usually has a highly irritating taste, smell and flavor, so it is difficult to use it as it is.
Therefore, the following tableting or encapsulation means are provided as means for preventing this and making drinking cheaper.

With regard to the shape and structure of the tablet or capsule tablet, little attention has been paid to the past, and it shows a practical configuration which has been investigated by the present inventors' investigation and research.
FIG. 8 is a perspective view of the cylindrical tablet 1, and FIG. 9 is a perspective view of the elliptical tablet 2.
FIG. 10 is a perspective view of the oval spherical tablet 3.
FIG. 11 is a perspective view of a cylindrical tablet 4 having a spherical end.
FIG. 12 is a perspective view showing the polygonal tablet 5. In this case, the polygon can be freely selected as a 3 to 10 polygon.
FIG. 13 is a partial cross-sectional perspective view showing an example of the internal structure. FIG. 13 shows a type in which the black vinegar-containing product A is held and formed by the forming material B in each of the tablets. As the forming material B, a suitable material such as a saccharide or a candy may be freely selected so as to have a good mouthfeel.
FIG. 14 is an overall cross-sectional perspective view showing an example of the internal structure.
In the capsule tablet, a form in which the black vinegar-containing product A is hermetically enclosed by the water-soluble enclosure material C is shown.
The water-soluble enclosure material C may be any component as long as it can be taken from the mouth and can prevent the contents from eluting for a while.

In terms of dimensions, those that are usually formulated in the United States and other foreign countries do not fit the Japanese physique, and there are cases where troubles such as “swallowing” the throat and overdose have occurred. .
Therefore, the present invention is characterized in that it is formulated into a size that matches the Japanese physique.
Furthermore, since it is still too large for elderly people and children accompanying aging, it is an extremely practical proposal to provide a fine-grained type that is easy to drink for the elderly and children.

These dimensions are as follows: D1φ in FIG. 8 is 10.0 mm to 14.0 mm in foreign countries, while it is 8.0 mm to 12.0 mm or less for Japanese people. For the direction, it is considered to be 7.0 mm or more and 8.0 mm or less.
H1 is 5.0 mm to 5.4 mm or less in foreign countries,
It is considered to be 4.0 mm to 5.0 mm for the Japanese, and 3.5 mm to 4.5 mm for the elderly and children.

The dimension of FIG. 9 is that L1 is 12.0 mm to 16.0 mm in foreign countries.
It is considered to be 10.0 mm to 14.0 mm for Japanese people, and 7.0 mm to 10.0 mm for elderly people and children.
H2 is 4.5mm to 5.0mm in foreign countries,
It is considered to be 4.0 mm to 4.8 mm for Japanese people, and 3.5 mm to 4.5 mm for elderly people and children.

The dimension of FIG. 10 is that D3φ is 9.5 mm to 11.0 mm or less in foreign countries, while it is 7.0 mm to 9.0 mm or less for the Japanese, and for the elderly and children. Is considered to be 7.5 mm or more and 8.0 mm or less.
L2 is 15.0 mm to 16.0 mm in foreign countries,
For Japanese, 11.0 mm to 14.5 mm or less, and for the elderly and children, etc., 12.5 mm to 13.5 mm or less is considered.

The dimensions in FIG. 11 are that the diameter D4φ is 8.0 mm to 9.5 mm or less in foreign countries, while it is 6.5 mm to 7.5 mm or less for the Japanese, and for the elderly and children. Is considered to be 6.5 mm to 7.0 mm.
L3 is 23.0 mm to 25.0 mm in foreign countries,
For Japanese, 16.0 mm to 19.0 mm or less, and for the elderly or children, etc., 16.0 mm to 17.0 mm or less is considered.

In the dimensions of FIG. 12, the maximum part diameter D5φ is 12.0 mm to 16.0 mm and 1.0 mm to 1.4 mm in foreign countries, while 10.0 mm to 14. It is 0 mm or less, and for the elderly, children, etc., it is considered to be 7.0 mm to 10.0 mm.
H1 is 4.5mm to 5.0mm in foreign countries,
It is considered to be 4.0 mm to 4.8 mm for Japanese people, and 3.5 mm to 4.5 mm for elderly people and children.

  Next, the structure will be described. As shown in FIG. 13, each of the tablets shows a partial cross section, but contains a black vinegar-containing product A, and in this example, the forming material C has an overall tablet shape. Forming. Of course, the whole tablet shape may be formed with the black vinegar-containing product A.

In another structural example, as shown in FIG. 14, the entire cross section of each tablet is shown, but the water-soluble envelope material E is sealed and contains black vinegar-containing product A. Also in this example, the forming material C may be included as shown in FIG.
In addition, it goes without saying that the case where characters are printed on the tablet surface by various methods such as direct printing of a non-toxic dye, laser irradiation method, or the like, or irregularities are also included in the scope of the present invention.

  By promoting the “health revolution” aiming at a non-illnessed society from the viewpoint of preventive medicine, the economic effect of the spread of health foods and the effect of reducing medical expenses will contribute greatly to the great economic development and the promotion of public health. I can do it.

1, 2, 3, 4, 5 Tablets D1φ, D2φ, D3φ, D4φ, D5φ Diameter H1, H2, H3 Height L1, L2 Length A Black vinegar-containing product B Black vinegar liquid C Forming material E Water-soluble envelope

With regard to the shape and structure of the tablet or capsule tablet, little attention has been paid to the past, and it shows a practical configuration which has been investigated by the present inventors' investigation and research.
FIG. 8 is a perspective view of the cylindrical tablet 1, and FIG. 9 is a perspective view of the elliptical tablet 2.
FIG. 10 is a perspective view of the oval spherical tablet 3.
FIG. 11 is a perspective view of a cylindrical tablet 4 having a spherical end.
FIG. 12 is a perspective view showing the polygonal tablet 5. In this case, the polygon can be freely selected as a 3 to 10 polygon.
FIG. 13 is a partial cross-sectional perspective view showing an example of the internal structure. FIG. 13 shows a type in which the black vinegar-containing product A is held and formed by the forming material C in each of the tablets. As the forming material C, a suitable material such as a sugar or a candy may be freely selected so as to have a good mouthfeel.
FIG. 14 is an overall cross-sectional perspective view showing an example of the internal structure.
In the capsule tablet, a form in which the black vinegar-containing product A is hermetically enclosed by a water-soluble enclosure material E is shown.
The water-soluble wrapping material E may be any component as long as it can be taken from the mouth and serve to prevent the contents from eluting for a while .

The dimensions in FIG. 12 are that the maximum diameter D5φ is 12.0 mm to 16.0 mm in foreign countries, while it is 10.0 mm to 14.0 mm for Japanese people. For equality, consideration is given to a range of 7.0 mm to 10.0 mm.
H1 is 4.5mm to 5.0mm in foreign countries,
It is considered to be 4.0 mm to 4.8 mm for Japanese people, and 3.5 mm to 4.5 mm for elderly people and children.

Claims (4)

  The manufacturing method of the black vinegar containing goods A which raised the nutritive value to the high level by using soybean peptide as a binder with respect to black vinegar.   2. The black vinegar-containing product according to claim 1, wherein the water content in the black vinegar liquid B is reduced from 1/30 to 1/50 in the maximum by a concentration method. A manufacturing method of A.   The black vinegar-containing product A according to claim 1 or 2, wherein the nutritional value is increased to a high level by using soybean peptide as a binder.   A tablet containing the black vinegar-containing product A according to claim 3 or an encapsulated capsule tablet.