JP2017043592A - Composition comprising garlic or the like and low-salinity miso - Google Patents
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Abstract
Description
本発明は、ニンニク粉末又はニンニク熱処理加工物、及びＮａ含有量が２．０ｗｔ％以下である大豆発酵物からなる組成物に関するものである。 The present invention relates to a composition comprising garlic powder or a garlic heat-treated product, and a soybean fermented product having a Na content of 2.0 wt% or less.
ニンニクには、風味向上効果や薬効があることが知られており、西洋料理や中華料理等の多くの料理に利用されている。また、食生活や生活環境の変化による成人病、高齢化社会の到来に伴う高齢者の健康問題が社会問題化してくるにしたがって、健康食品に対する関心は高まり、ニンニクの薬効に関する研究も進んでいる。 Garlic is known to have a flavor-improving effect and a medicinal effect, and is used in many dishes such as Western and Chinese dishes. In addition, as the health problems of the elderly with the advent of an aging society and adult diseases due to changes in eating habits and living environment, interest in health foods has increased, and research on the medicinal effects of garlic is also progressing. .
特に、ニンニクの有効成分の一つとしてアリシンが知られており、疲労回復、血流促進等の効果を奏する。本効果については諸説ある。生ニンニク細胞内にはアリインとして存在し、ニンニクの細胞を破壊した際に、アリナーゼによってアリシンが生成される。さらに、アリシンは、ビタミンＢ１と結合することにより、アリチアミンを生成させ、該アリチアミンは腸管吸収及び組織移行性を示し、体内持続性がよく、かつ生体内で容易にビタミンＢ１に戻り、血中のビタミンＢ１を長時間維持し、代謝系で有用な働きを示す。 In particular, allicin is known as one of the active ingredients of garlic, and has effects such as fatigue recovery and blood flow promotion. There are various theories about this effect. It exists as alliin in raw garlic cells, and allicin is produced by allinase when garlic cells are destroyed. In addition, allicin binds to vitamin B1 to produce alliamine, which exhibits intestinal absorption and tissue transfer, is well sustained in the body, and easily returns to vitamin B1 in the living body. Vitamin B1 is maintained for a long time and shows useful work in the metabolic system.
一方、味噌は米と共に古くから食されてきた日本の伝統的食物であるが、近年、生活の洋風化や核家族化が進み、朝食においても米飯食からパン食に移行するに従って、味噌汁から洋風のスープへとその消費が変化している。その中でも特に若い世代では、味噌ばなれの傾向が一段と強くなっている。よって、健康食としての味噌の需要を喚起する意味からも、現代社会にマッチした味噌を利用した食品の開発が望まれている。しかしながら、味噌は調味料であり、味噌を多く摂取すると塩分の取り過ぎにつながるという概念が強く、味噌の需要はあまり伸びていないのが現状である。 On the other hand, miso is a traditional Japanese food that has been eaten with rice for a long time, but in recent years, Western lifestyles and nuclear families have progressed, and breakfast has shifted from cooked rice to bread. Its consumption has changed to soup. Among them, especially in the younger generation, the tendency to become miso is getting stronger. Therefore, the development of foods using miso that matches modern society is also desired in order to stimulate demand for miso as a healthy food. However, miso is a seasoning and has a strong concept that excessive intake of miso leads to excessive salt content, and the demand for miso is not growing so much.
味噌の有効成分に対して様々な臨床データが発表され、例えば抗ガン性、抗高脂血症、抗コレステロール、抗高血圧症、抗糖尿病などの効果が確認されている。 Various clinical data have been published on the active ingredients of miso, and the effects of anticancer, antihyperlipidemia, anticholesterol, antihypertension, antidiabetic, etc. have been confirmed.
塩分の取り過ぎを控えるため、無塩味噌を主成分とした機能性組成物が、特許文献１で開示されている。
In order to refrain from taking too much salt, a functional composition based on salt-free miso is disclosed in
最近では、ニンニクと味噌を組み合わせた調味料が市販されており、その製造方法は、特許文献２に示されている。調味料の味覚を向上させたものであるが、味噌中には通常１０〜３０ｗｔ％の食塩が含有されており、同様に塩分の取りすぎにつながるという概念が強く、栄養補助食品としての需要はなかった。
Recently, seasonings combining garlic and miso are commercially available, and the production method is disclosed in
ニンニクは、滋養強壮効果を有する食材として利用されてきたが、ヒトに対する疲労予防効果、血圧上昇予防効果は充分には実感できるものとは言い難かった。また、それはニンニク又は味噌と、他の滋養強壮効果を有する食材又は生薬を併用した場合についても同様であった。 Garlic has been used as a food having nourishing and tonic effects, but it was difficult to say that the fatigue prevention effect and blood pressure elevation prevention effect for humans could be fully realized. The same was true when garlic or miso was used in combination with other foods or herbal medicines having nourishing tonic effects.
解決しようとする問題点は、ニンニクを主材とし、塩分濃度が低い味噌と、ニンニクまたは熱処をしたニンニクを組み合わせてなる組成物により、塩分の摂取を極力控えた上で、相乗的に疲労予防、血圧上昇予防効果促進をする点である。 The problem to be solved is synergistic fatigue after refraining from taking salt as much as possible with a composition consisting of garlic as the main ingredient, miso with low salinity, and garlic or heat-treated garlic. It is a point that promotes prevention and prevention of blood pressure rise.
本発明は、疲労予防、血圧上昇要望効果を促進するため、ニンニク又はニンニク熱処理加工物、及びＮａ含有量が２．０ｗｔ％以下である大豆発酵物からなる組成物を提供することを最も主要な特徴とする。 The present invention mainly provides a composition comprising garlic or a garlic heat-treated product and a soybean fermented product having a Na content of 2.0 wt% or less in order to promote fatigue prevention and the effect of increasing blood pressure. Features.
具体的に、本発明は、ニンニク又はニンニク熱処理加工物、及びＮａ含有量が２．０ｗｔ％以下である大豆発酵物からなる組成物に関する。 Specifically, the present invention relates to a composition comprising garlic or a garlic heat-treated product and a soybean fermented product having a Na content of 2.0 wt% or less.
ニンニク、ニンニク熱加工物を含む健康食品や医薬品等、またニンニク、ニンニク熱加工物と食塩の高い味噌を組み合わせた調味料は存在するが、本発明の組成物は塩分濃度が極めて低い大豆発酵物を組み合わせてなる組成物であり、通常のニンニク等と味噌との組み合わせにない、高い疲労予防効果（滋養強壮効果）及び血圧上昇予防効果を有するものである。 Garlic, health foods and pharmaceuticals containing garlic heat-processed products, etc., and garlic, garlic heat-processed products and seasonings that combine high salt with miso exist, but the composition of the present invention is a fermented soybean with a very low salt The composition is a combination of garlic and the like, and has a high fatigue prevention effect (nutrition tonic effect) and a blood pressure increase prevention effect not found in the combination of normal garlic or the like and miso.
ニンニク熱処理加工物は、生ニンニクを自己発酵させて製造した黒ニンニクを使用することが好ましい。黒ニンニクは、生ニンニクを皮付きで３０℃〜７５℃の温度範囲かつ湿度を制御した上で５〜４０日間温蔵してから取り出して常温に戻し製造する。血栓予防効果を有するシクロアリイン及び／又はＳ−アリルシステインを高濃度に蓄積することが知られているためである。 As the garlic heat-treated product, black garlic produced by subjecting raw garlic to self-fermentation is preferably used. Black garlic is produced by putting raw garlic with a skin in a temperature range of 30 ° C. to 75 ° C. and controlling the humidity for 5 to 40 days, taking it out and returning it to room temperature. This is because it is known to accumulate cycloaliin and / or S-allylcysteine having a thrombus preventing effect at a high concentration.
また、加熱処理を長期間することで臭い成分が揮発し、摂食後の吐息にニンニク臭を発生させない上で、エチケット上も望ましい。 In addition, it is desirable from the viewpoint of etiquette because the odor component is volatilized by the heat treatment for a long time and the garlic odor is not generated in the breath after eating.
大豆発酵物が大豆と麹を合わせて発酵させた味噌を含む組成物が好ましい。ただし、味噌中のＮａ濃度が４．０％以下であることが好ましい。味噌は、大豆と比較すると、麹菌を入れて発酵させた結果、アミノ酸含量が数倍に増加し、またタンパク質の加水分解も進み、体内に吸収されやすくなる。一方、塩分濃度が高い味噌を摂取し過ぎると、高血圧化や腎臓系の疾患を生じさせるリスクが生じる。なお通常の原料大豆１００ｇ中のＮａ含量は２ｍｇであり、Ｎａはほとんど含まれていない。 A composition containing miso soy bean fermented with soybean and koji is preferred. However, the Na concentration in miso is preferably 4.0% or less. Compared with soybeans, miso is fermented with koji mold and as a result, the amino acid content increases several times, and the hydrolysis of the protein also proceeds, making it easier to be absorbed in the body. On the other hand, if you take too much miso with a high salinity, there is a risk of causing hypertension and kidney disease. In addition, Na content in 100g of normal raw material soybeans is 2mg, and Na is hardly contained.
大豆発酵物は、食塩濃度４．０ｗｔ％以下である味噌（減塩味噌）を含む組成物であることが好ましい。市販の赤みそは食塩濃度が味噌中で２４ｗｔ％であり、減塩味噌でも１２ｗｔ％前後である。塩分を添加せずに味噌を製造すると雑菌の繁殖の恐れがある。一方で前述した通り、人体には高い塩濃度の味噌は健康に悪影響を与えることもある。本発明の効果を生じさせ、また味噌の製造の利便性を考慮した上で、食塩濃度４．０ｗｔ％以下であることが望ましい。 The fermented soybean product is preferably a composition containing miso (reduced salt miso) having a salt concentration of 4.0 wt% or less. Commercially available red miso has a salt concentration of 24 wt% in miso, and a reduced salt miso has a concentration of around 12 wt%. If miso is produced without adding salt, there is a risk of propagation of miscellaneous bacteria. On the other hand, as mentioned above, miso with a high salt concentration may adversely affect the health of the human body. It is desirable that the salt concentration is 4.0 wt% or less in consideration of the effects of the present invention and the convenience of manufacturing miso.
減塩味噌は、大豆と麹を１：０．１〜１０の割合で混合した後、塩分が４．０ｗｔ％ 以下となるように、４〜８０℃で３０分〜１２０日間発酵又は分解させることにより得ることができる。 Low-salt miso is fermented or decomposed at 4-80 ° C. for 30 minutes to 120 days so that soybeans and koji are mixed at a ratio of 1: 0.1 to 10 and the salinity is 4.0 wt% or less. Can be obtained.
大豆発酵物が食塩を外添することなく製造した味噌（無塩味噌）を含む組成物であることが好ましい。現在の食生活は、外食、外販弁当、惣菜には、塩分が多く含み、健康食品を摂取する場合は塩分濃度がゼロであることがより好ましいためである。 The fermented soybean product is preferably a composition containing miso (non-salt miso) produced without externally adding salt. This is because, in the current eating habits, eating out, outside sales lunches, and side dishes contain a large amount of salt, and it is more preferable that the concentration of salt is zero when taking healthy food.
無塩味噌は、大豆と麹を１：０．１〜１０の割合で混合した後、４〜８０℃で３０分〜１２０日間発酵又は分解させることにより得ることができる。 The salt-free miso can be obtained by mixing soybeans and koji at a ratio of 1: 0.1 to 10, followed by fermentation or decomposition at 4 to 80 ° C. for 30 minutes to 120 days.
本発明の組成物においては、本発明の効果を損なわない範囲で任意の配合割合とする事ができるが、ニンニク又はニンニク熱処理加工物と、大豆発酵物との各配合比率が、重量比で２０：１〜１：２であることが好ましい。 In the composition of the present invention, any blending ratio can be used as long as the effects of the present invention are not impaired, but each blending ratio of garlic or garlic heat-treated product and soybean fermented product is 20 by weight. : It is preferable that it is 1-1: 2.
なお、本発明の組成物においては、ニンニク又はニンニク熱処理加工物と、大豆発酵物との配合割合が、重量比で１０：１〜１：１であることがさらに好ましい。大豆発酵物の重量配合比がニンニク又はニンニク熱処理加工物の１／１０以上では両者の相乗的な疲労予防効果（滋養強壮効果）又は血圧上昇予防効果がより顕著に発揮される。ただし、大豆発酵物が、ニンニク又はニンニク熱処理加工物との配合割合を超えると疲労予防効果（滋養強壮効果）又は血圧上昇予防効果が発揮されにくくなる。 In addition, in the composition of this invention, it is more preferable that the mixture ratio of a garlic or a garlic heat-processed material and a soybean fermented product is 10: 1 to 1: 1 by weight ratio. When the weight blending ratio of the fermented soybeans is 1/10 or more of garlic or garlic heat-treated product, the synergistic fatigue prevention effect (nourishing tonic effect) or blood pressure rise prevention effect of both is more prominently exhibited. However, if the fermented soybean product exceeds the blending ratio with garlic or a garlic heat-treated product, the fatigue prevention effect (nutrition tonic effect) or the blood pressure increase prevention effect is hardly exhibited.
なお、配合割合の重合比率は、ニンニク、ニンニク熱処理加工物、及び大豆発酵物を風乾又は凍結乾燥しにより、試料中の含水率を１０％以下とした上での比率で算出するのが好ましい。 The polymerization ratio of the blending ratio is preferably calculated as a ratio after the garlic, the garlic heat-treated product, and the soybean fermented product are air-dried or freeze-dried so that the moisture content in the sample is 10% or less.
本発明の組成物においては、ニンニク、ニンニク熱処理加工物、及び大豆発酵物が風乾粉末又は凍結乾燥粉末であることが好ましい。健康食品としてもちいる場合は、ハードカプセル化又はソフトカプセル化することが一般的であり、一粒に含有させる組成物量を多くするため、水分を極力減らすのが好ましい。また粉末としているほうがハードカプセルへの充填がし易く、さらにソフトカプセル化する際に使用するオイルへの溶解・分散が容易となる。 In the composition of the present invention, the garlic, the heat-treated garlic product, and the fermented soybean product are preferably air-dried powder or freeze-dried powder. When used as a health food, it is common to encapsulate in hard capsules or soft capsules, and in order to increase the amount of the composition contained in one grain, it is preferable to reduce moisture as much as possible. Moreover, the powder is easier to fill into the hard capsule, and further, it is easier to dissolve and disperse in the oil used for soft encapsulation.
本発明の組成物においては、特に凍結乾燥粉末であることが好ましい。凍結乾燥はニンニク、ニンニク熱処理加工物、及び大豆発酵物の化合物、タンパク質、ペプチド等の栄養成分や有効成分を保持させやすく、さらに高温としないことで熱による変性も受けにくいためである。 In the composition of the present invention, a lyophilized powder is particularly preferable. This is because freeze-drying easily retains nutrients and active ingredients such as garlic, garlic heat-treated products, fermented soybeans, proteins, peptides, and the like, and is not subject to heat denaturation by not using high temperatures.
本発明の組成物は、１日当たりの経口投与量が０．３ｍｇ／体重ｋｇ以上５００ｍｇ／体重ｋｇ以下であることが好ましい。ニンニクの最大許容摂取量は健常人で１５ｇ／日程度と考えられ、本発明において大豆発酵物の配合比率は重量比で、ニンニク又はニンニク加熱処理加工物を超えないことが好ましい。すなわち、両者併せて３０ｇ／日となり、健常人の体重を６０ｋｇと仮定すると５００ｍｇ／体重ｋｇとなる。 The composition of the present invention preferably has an oral dose of 0.3 mg / kg to 500 mg / kg of body weight per day. The maximum permissible intake of garlic is considered to be about 15 g / day for a healthy person, and in the present invention, the blending ratio of the fermented soybeans is preferably not more than garlic or garlic heat-treated product by weight. That is, both are 30 g / day, and assuming that the weight of a healthy person is 60 kg, 500 mg / kg body weight.
また、１日当たり１５ｍｇ程度以上本発明の疲労予防用内服用組成物を摂食することで、本発明でいう疲労予防効果（滋養強壮効果）がより顕著に現れ始める。健常人の体重を５０ｋｇと仮定すると０．３ｍｇ／体重ｋｇとなる。 Further, by eating the composition for internal use for preventing fatigue of the present invention of about 15 mg or more per day, the fatigue preventive effect (nutrition tonic effect) referred to in the present invention starts to appear more prominently. Assuming that the weight of a healthy person is 50 kg, the weight is 0.3 mg / kg body weight.
従って、本発明の組成物の１日当たりの経口投与量は、０．３ｍｇ／体重ｋｇ以上５００ｍｇ／体重ｋｇ以下とすることが好ましい。なお、長期服用時の有効性及び安全性、並びに高麗人参のコストを考慮すると、１日当たりの経口投与量は、７．０ｍｇ／体重ｋｇ以上１５０ｍｇ／体重ｋｇ以下であることがより好ましい。 Therefore, the daily oral dose of the composition of the present invention is preferably 0.3 mg / kg to 500 mg / kg of body weight. In consideration of the efficacy and safety at the time of long-term use and the cost of ginseng, the oral dose per day is more preferably 7.0 mg / kg body weight to 150 mg / kg body weight.
本発明の組成物は、機能性食品として使用できるほか、医薬部外品、飲食物等の成分、食品添加物等としても使用することができる。なお、本発明の内服用組成物には、機能性飲料等の液体飲料も含まれる。 The composition of the present invention can be used as a functional food, and can also be used as a quasi-drug, a component of food and drink, a food additive, and the like. In addition, liquid drinks, such as a functional drink, are also contained in the composition for internal use of this invention.
本発明の組成物は、特には疲労予防用又は血圧上昇予防用で用いることが好ましく、さらには疲労予防用製剤又は血圧上昇予防用内服用製剤で用いることが好ましい。 The composition of the present invention is particularly preferably used for preventing fatigue or preventing blood pressure rise, and more preferably used for a preparation for preventing fatigue or a preparation for internal use for preventing blood pressure rise.
本発明の疲労予防用内服用製剤又は血圧上昇予防用の剤形は、カプセル剤、錠剤、散剤、顆粒剤、丸剤又はドリンク剤であることが好ましい。なお、適宜溶剤、賦形剤、崩壊剤、滑沢剤等の添加剤を使用してもよい。 The internal preparation for fatigue prevention or the dosage form for preventing blood pressure elevation of the present invention is preferably a capsule, tablet, powder, granule, pill or drink. In addition, additives such as a solvent, an excipient, a disintegrant, and a lubricant may be used as appropriate.
なお、本発明の製剤の例としては、機能性食品、健康食品、一般食品（ジュース、菓子、加工食品等）、栄養補助食品（栄養ドリンク等）等が含まれ、特に健康食品又は医薬品とすることが好ましい。 Examples of the preparation of the present invention include functional foods, health foods, general foods (juices, confectionery, processed foods, etc.), dietary supplements (nutrition drinks, etc.), and particularly health foods or pharmaceuticals. It is preferable.
本発明の組成物は、疲労予防、血圧上昇予防効果を促し、さらに不足する栄養を摂取できる利点がある。 The composition of the present invention has the advantage of promoting fatigue prevention and the effect of preventing blood pressure elevation, and ingesting insufficient nutrition.
以下、本発明の実施の形態について説明する。なお、本発明は下記に限定されるものではない。 Embodiments of the present invention will be described below. The present invention is not limited to the following.
（白ニンニク粉末の調整）
市販ニンニク（生ニンニク）の鱗片を、凍結乾燥（バーチス１０１−ＳＲＣ−４Ｘ）で乾燥し、水分率６％の乾燥ニンニクとした。この乾燥ニンニクを、家庭用粗粉砕器によって粉砕し、粉末とした。この粉末を白ニンニク粉末と呼ぶ。
(Adjustment of white garlic powder)
Scales of commercially available garlic (raw garlic) were dried by freeze-drying (Birtis 101-SRC-4X) to obtain dried garlic with a moisture content of 6%. The dried garlic was pulverized by a household coarse pulverizer to obtain a powder. This powder is called white garlic powder.
（蒸し白ニンニク粉末の調整）
市販ニンニク（生ニンニク）の鱗片を、家庭用の蒸し器で蒸し、圧力調整器が動いてから、５分後に加熱を終了し、圧力が下がってからニンニクを取り出した。同様に凍結乾燥（バーチス１０１−ＳＲＣ−４Ｘ）によって乾燥し、水分率５％の乾燥ニンニクとした。この乾燥ニンニクを、家庭用粗粉砕器によって粉砕し、粉末とした。この粉末を蒸し白ニンニク粉末と呼ぶ。
(Adjustment of steamed white garlic powder)
The scale of commercially available garlic (raw garlic) was steamed with a domestic steamer, and after the pressure regulator moved, heating was terminated after 5 minutes, and the garlic was taken out after the pressure dropped. Similarly, it was dried by freeze-drying (Birtis 101-SRC-4X) to obtain dried garlic having a moisture content of 5%. The dried garlic was pulverized by a household coarse pulverizer to obtain a powder. This powder is called steamed white garlic powder.
（黒ニンニク粉末の調整）
市販ニンニク（生ニンニク）を５０〜６５℃、及び湿度を７０〜９０％に保った状態で、加熱処理を行い、発酵させた黒ニンニク（新青森青果製）とした。この黒ニンニクの鱗片を、上記と同様の方法で乾燥及び粉砕し、粉末とした。この粉末を黒ニンニク粉末と呼ぶ。
(Adjustment of black garlic powder)
A commercially available garlic (raw garlic) was heat-treated in a state where the temperature was kept at 50 to 65 ° C. and humidity of 70 to 90%, and fermented black garlic (manufactured by Shin-Aomori Fruit and Vegetables). The black garlic scale pieces were dried and pulverized in the same manner as described above to obtain powder. This powder is called black garlic powder.
なお上記の白ニンニク粉末、蒸し白ニンニク粉末、及び黒ニンニク粉末は、青森県内で栽培された福地ホワイトと呼ばれる品種のニンニクを使用し製造した。 In addition, said white garlic powder, steamed white garlic powder, and black garlic powder were manufactured using the garlic of the kind called Fukuchi White cultivated in Aomori Prefecture.
（味噌粉末の調整）
原料大豆５ｋｇから、蒸煮大豆約９ｋｇを製造し、一方、原料米８ｋｇから出麹米約８．２ｋｇを製造し、これらと食塩３．４ｋｇを混合し、４０日間発酵熟成させてペースト状味噌原料とした。上記と同様の方法で乾燥及び粉砕し、粉末とした。この粉末を味噌粉末と呼ぶ。本生味噌の状態で塩分濃度は１８％、味噌粉末の状態では塩分濃度３７％（Ｎａ濃度換算で１４．８％）であった。
(Miso powder adjustment)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice, and these are mixed with 3.4 kg of salt, fermented and matured for 40 days, and pasty miso raw material It was. The powder was dried and pulverized in the same manner as described above to obtain a powder. This powder is called miso powder. In the state of this raw miso, the salt concentration was 18%, and in the state of the miso powder, the salt concentration was 37% (14.8% in terms of Na concentration).
（減塩味噌粉末の調整）
原料大豆５ｋｇから、蒸煮大豆約９ｋｇを製造し、一方、原料米８ｋｇから出麹米約８．２ｋｇを製造し、これらと食塩０．４６ｋｇを混合し、４０日間発酵熟成させてペースト状味噌原料とした。上記と同様の方法で乾燥及び粉砕し、粉末とした。この粉末を減塩味噌粉末と呼ぶ。本生味噌の状態で塩分濃度は２．２％、味噌粉末の状態では塩分濃度４．５％（Ｎａ濃度換算で１．８％）であった。
(Adjustment of reduced salt miso powder)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice. These are mixed with 0.46 kg of salt and fermented and matured for 40 days to produce paste-like miso ingredients. It was. The powder was dried and pulverized in the same manner as described above to obtain a powder. This powder is called reduced salt miso powder. In the state of this raw miso, the salt concentration was 2.2%, and in the state of the miso powder, the salt concentration was 4.5% (1.8% in terms of Na concentration).
（無塩味噌粉末の調整）
原料大豆５ｋｇから、蒸煮大豆約９ｋｇを製造し、一方、原料米８ｋｇから出麹米約８．２ｋｇを製造し、これらと食塩を外添せずに混合し、４０日間発酵熟成させてペースト状味噌原料とした。上記と同様の方法で乾燥及び粉砕し、粉末とした。この粉末を無塩味噌粉末と呼ぶ。本生味噌の状態で塩分濃度は０．０２％、味噌粉末の状態では塩分濃度０．０２％（Ｎａ濃度換算で０．０１８％）であった。
(Adjustment of salt-free miso powder)
About 9 kg of steamed soybeans are produced from 5 kg of raw material soybeans, while about 8.2 kg of brewed rice is produced from 8 kg of raw material rice, these are mixed with no external addition, fermented and matured for 40 days, and pasted. Miso raw material. The powder was dried and pulverized in the same manner as described above to obtain a powder. This powder is called unsalted miso powder. In the state of this raw miso, the salt concentration was 0.02%, and in the state of the miso powder, the salt concentration was 0.02% (0.018% in terms of Na concentration).
（混合粉末の調整の調整）
白ニンニク粉末、蒸し白ニンニク粉末または黒ニンニク粉末のいずれか１つと、味噌粉末、減塩味噌粉末または無塩味噌粉末のいずれか１つを重量比率８５：１５で配合した混合粉末を準備した。
(Adjustment of adjustment of mixed powder)
A mixed powder was prepared by blending any one of white garlic powder, steamed white garlic powder or black garlic powder and any one of miso powder, reduced salt miso powder or unsalted miso powder in a weight ratio of 85:15.
（予備的検討・疲労予防効果）
白ニンニク粉末、蒸し白ニンニク粉末、黒ニンニク粉末、味噌粉末、減塩味噌粉末、及び無塩味噌粉末の有する疲労予防効果（滋養強壮効果）を確認するため、ラットに上記粉末を各々経口投与し、疲労予防効果（滋養強壮効果）を比較検討した。
(Preliminary examination and fatigue prevention effect)
In order to confirm the fatigue prevention effect (nourishing tonic effect) of white garlic powder, steamed white garlic powder, black garlic powder, miso powder, low-salt miso powder, and salt-free miso powder, each of the above powders was orally administered to rats. The fatigue prevention effect (nourishing tonic effect) was compared.
ＷＩＳＴＡＲ系雄性ラット（５週齢、日本クレア製）を体重の平均値が各群等しくなるように５匹ずつ６群に分けた。そして、各々の粉末を、毎日定時に胃ゾンデを用いて強制的に摂食させた（各群１日当たり各粉末１ｇ／１匹）。なおゾンデで投与する際に、滅菌水４ｍＬで懸濁させた。対照群にはこれらは摂食させなかった。なお、６群とも給餌は普通飼料（日本クレア製）を使用し、水と共に自由摂取させた。 WISTAR male rats (5 weeks old, manufactured by CLEA Japan, Inc.) were divided into 6 groups of 5 animals so that the average body weight was equal in each group. Each powder was forcibly ingested using a gastric sonde at a fixed time every day (1 g of powder per day per group). When administered with a sonde, it was suspended in 4 mL of sterile water. These were not fed to the control group. In addition, in the 6 groups, a normal feed (manufactured by CLEA Japan) was used for feeding, and it was ingested freely with water.
摂食開始から隔週に、強制的摂食前にラット運動試験器（株式会社シナノ製作所製）７０回転させたローターに１匹ずつ乗せ、ローターから落下するまでの持続時間を測定した。各群の平均値を算出し、その結果を、表１及び図１に示す。 Two weeks after the start of feeding, one rat was placed on a rotor rotated 70 times by a rat motion tester (manufactured by Shinano Manufacturing Co., Ltd.) before forced feeding, and the duration until dropping from the rotor was measured. The average value of each group was calculated, and the results are shown in Table 1 and FIG.
対照群と比較すると白ニンニク粉末、蒸し白ニンニク粉末、及び黒ニンニク粉末を摂食させた群は、運動持続時間が有意に延長し、疲労予防効果（滋養強壮効果）があることが確認できた。今回の実験からは、白ニンニク粉末、蒸し白ニンニク粉末及び黒ニンニク粉末との間に疲労予防効果（滋養強壮効果）に差が認められなかった。また減塩味噌粉末、及び無塩味噌粉末を摂取させた群は、運動継続時間が対象群と比較し有意な差はなかった。一方、味噌粉末を投与させた群は、運動継続時間が対象群と比較し、短くなった。これは投与させている食塩量が一日あたり３７０ｍｇであり、ラットの体内の浸透圧調整機能や腎臓機能に悪影響を与えた可能性が示唆される。 Compared to the control group, the group fed with white garlic powder, steamed white garlic powder, and black garlic powder significantly increased exercise duration and confirmed fatigue prevention effect (nourishing tonic effect) . From this experiment, there was no difference in fatigue prevention effect (nourishing tonic effect) among white garlic powder, steamed white garlic powder and black garlic powder. In addition, the group ingested the reduced-salt miso powder and the unsalted miso powder had no significant difference in exercise duration compared to the subject group. On the other hand, in the group to which miso powder was administered, the exercise duration time was shorter than that in the subject group. This suggests that the amount of salt administered is 370 mg per day, which may have adversely affected the osmotic pressure regulating function and kidney function in the body of the rat.
（動物を用いた疲労予防効果）
次に、白ニンニク粉末、黒ニンニク粉末、白ニンニク粉末／味噌粉末、白ニンニク粉末／減塩味噌粉末、白ニンニク粉末／無塩味噌粉末、黒ニンニク粉末／味噌粉末、黒ニンニク粉末／減塩味噌粉末、及び黒ニンニク粉末／無塩味噌粉末の有する疲労予防効果（滋養強壮効果）を確認するため、ラットに上記粉末を各々経口投与し、疲労予防効果（滋養強壮効果）を比較検討した。
(Anti-fatigue effects using animals)
Next, white garlic powder, black garlic powder, white garlic powder / miso powder, white garlic powder / reduced salted miso powder, white garlic powder / unsalted miso powder, black garlic powder / miso powder, black garlic powder / reduced salted miso In order to confirm the fatigue prevention effect (nourishing tonic effect) of the powder and black garlic powder / salt-free miso powder, each of the above powders was orally administered to rats, and the fatigue preventing effect (nourishing tonic effect) was compared.
ＷＩＳＴＡＲ系雄性ラット（５週齢、日本クレア製）を体重の平均値が各群等しくなるように５匹ずつ８群に分けた。そして、各々の粉末を、毎日定時に胃ゾンデを用いて強制的に摂食させた（各群１日当たり各粉末１ｇ／１匹）。なおゾンデで投与する際に、滅菌水４ｍＬで懸濁させた。対照群にはこれらは摂食させなかった。なお、８群とも給餌は普通飼料（日本クレア製）を使用し、水と共に自由摂取させた。 WISTAR male rats (5 weeks old, manufactured by CLEA Japan, Inc.) were divided into 8 groups of 5 animals so that the average body weight was equal in each group. Each powder was forcibly ingested using a gastric sonde at a fixed time every day (1 g of powder per day per group). When administered with a sonde, it was suspended in 4 mL of sterile water. These were not fed to the control group. In addition, in the 8 groups, a normal feed (manufactured by CLEA Japan) was used for feeding, and was freely ingested with water.
摂食開始から隔週に、強制的摂食前にラット運動試験器（株式会社シナノ製作所製）７０回転させたローターに１匹ずつ乗せ、ローターから落下するまでの持続時間を測定した。各群の平均値を算出し、その結果を、表２及び図２に示す。 Two weeks after the start of feeding, one rat was placed on a rotor rotated 70 times by a rat motion tester (manufactured by Shinano Manufacturing Co., Ltd.) before forced feeding, and the duration until dropping from the rotor was measured. The average value of each group was calculated, and the results are shown in Table 2 and FIG.
白ニンニク粉末、黒ニンニク粉末を摂取させた群と比較し、減塩味噌粉末を混合または無塩味噌粉末を混合し摂取させた群は、運動継続時間が有意に延長し、疲労予防効果（滋養強壮効果）があることが確認できた。一方、味噌粉末を混合し摂取させた群は、運動継続時間での延長は認められなかった。 Compared with the group ingested white garlic powder and black garlic powder, the group ingested mixed with low-salt miso powder or mixed with unsalted miso powder significantly prolonged exercise duration and prevented fatigue. Tonic effect). On the other hand, in the group in which miso powder was mixed and ingested, there was no extension in the exercise duration.
（予備的検討・血圧上昇予防効果）
白ニンニク粉末、蒸し白ニンニク粉末、黒ニンニク粉末、味噌粉末、減塩味噌粉末、無塩味噌粉末、白ニンニク粉末／味噌粉末、白ニンニク粉末／減塩味噌粉末、白ニンニク粉末／無塩味噌粉末、蒸し白ニンニク粉末／味噌粉末、蒸し白ニンニク粉末／減塩味噌粉末、蒸し白ニンニク粉末／無塩味噌粉末、黒ニンニク粉末／味噌粉末、黒ニンニク粉末／減塩味噌粉末、及び黒ニンニク粉末／無塩味噌粉末の有する血圧上昇予防効果を確認するため、ラットに上記粉末を各々経口投与し比較検討した。
(Preliminary examination / blood pressure prevention effect)
White garlic powder, Steamed white garlic powder, Black garlic powder, Miso powder, Reduced salted miso powder, Unsalted miso powder, White garlic powder / Miso powder, White garlic powder / Reduced salted miso powder, White garlic powder / Unsalted miso powder Steamed white garlic powder / miso powder, steamed white garlic powder / reduced salted miso powder, steamed white garlic powder / salted miso powder, black garlic powder / miso powder, black garlic powder / reduced salted miso powder, and black garlic powder / In order to confirm the antihypertensive effect of unsalted miso powder, each of the above powders was orally administered to rats and compared.
７週齢の雄性ＳＨＲラット（日本エスエルシー株式会社製） を使用した。ラットには、市販固形飼料（日本クレア株式会社製） 及び上水道水を自由に摂取させた。 Seven-week-old male SHR rats (manufactured by Nippon SLC Co., Ltd.) were used. Rats were given free access to commercial solid feed (manufactured by CLEA Japan, Inc.) and tap water.
収縮期血圧の測定
ラットの収縮期血圧は、非観血式自動血圧計（ＢＰ−９８Ａ−Ｌ、株式会社日本ソフトロン）により、テイルカッフ法で測定した。収縮期血圧は、個体毎にそれぞれ３ 回測定し、その平均値を収縮期血圧とした。
Measurement of systolic blood pressure The systolic blood pressure of the rat was measured by a tail cuff method using a non-invasive automatic sphygmomanometer (BP-98A-L, Nippon Softron Co., Ltd.). Systolic blood pressure was measured three times for each individual, and the average value was taken as systolic blood pressure.
ラットの血圧を測定し、収縮期血圧の平均値をもとに完全無作為抽出法により、ラットを７ 群に５ 匹ずつ群分けした。各々の粉末を、毎日定時に胃ゾンデを用いて強制的に摂食させた（各群１日当たり各粉末１ｇ／１匹）。なおゾンデで投与する際に、滅菌水４ｍＬで懸濁させた。対照群にはこれらは摂食させなかった。摂食開始から隔週に、それぞれラットの血圧を、摂食後９０分後に測定した。測定値は各群にて行い、平均値を求めた。また標準偏差を算出したがいずれも±３以下であった。 The blood pressure of the rats was measured, and 5 rats were divided into 7 groups by a complete random sampling method based on the mean value of the systolic blood pressure. Each powder was forcibly fed on a daily basis using a gastric sonde (1 g / powder per day per group). When administered with a sonde, it was suspended in 4 mL of sterile water. These were not fed to the control group. The blood pressure of each rat was measured 90 minutes after feeding every other week from the start of feeding. The measured value was measured for each group, and the average value was obtained. The standard deviations were calculated but all were ± 3 or less.
結果を表３に示す。 The results are shown in Table 3.
対照群と比較すると白ニンニク粉末、蒸し白ニンニク粉末、及び黒ニンニク粉末を摂食させた群は、いずれも収縮期血圧が下がる傾向がみられた。また減塩味噌粉末、及び無塩味噌粉末を摂取させた群は、収縮期血圧が対象群と比較し有意な差はなかった。一方、味噌粉末を投与させた群は、収縮期血圧が対象群と比較し、高くなった。これは投与させている食塩量が一日あたり３７０ｍｇであり、ラットの体内の浸透圧調整機能や腎臓機能に悪影響を与えた可能性が示唆される。 Compared with the control group, the groups fed white garlic powder, steamed white garlic powder, and black garlic powder all had a tendency to lower systolic blood pressure. In addition, the group ingested the low-salt miso powder and the unsalted miso powder had no significant difference in systolic blood pressure compared to the subject group. On the other hand, in the group to which miso powder was administered, the systolic blood pressure was higher than that in the subject group. This suggests that the amount of salt administered is 370 mg per day, which may have adversely affected the osmotic pressure regulating function and kidney function in the body of the rat.
白ニンニク粉末、蒸し白ニンニク粉末、黒ニンニク粉末を摂取させた群と比較し、減塩味噌粉末を混合または無塩味噌粉末を混合し摂取させた群は、収縮期血圧が下がる傾向が見られ、血圧上昇予防効果があることが確認できた。一方、味噌粉末を混合し摂取させた群は、血圧上昇が起きる傾向が確認された。これは投与させている食塩量が一日あたり５６ｍｇであり、ラットの体内の浸透圧調整機能や腎臓機能に悪影響を与えた可能性が示唆される。 Compared with the group ingested white garlic powder, steamed white garlic powder, and black garlic powder, the group ingested with low-salt miso powder or mixed with unsalted miso powder had a tendency to lower systolic blood pressure It was confirmed that there was an effect of preventing blood pressure rise. On the other hand, the group in which miso powder was mixed and ingested was confirmed to have a tendency to increase blood pressure. This suggests that the amount of salt administered is 56 mg per day, which may have adversely affected the osmotic pressure regulating function and kidney function in the body of rats.
（考察）
ニンニクの効用については種々にメカニズムが知られている。ニンニクの有効成分の１つとしてアリシンがある。生ニンニク中には、アリインが含有されており、ニンニクを刻むとアリナーゼの働きによってアリシンへと変化する。さらに、アリシンは、ビタミンＢ１と結合することにより、アリチアミンを生成させ、該アリチアミンは腸管吸収及び組織移行性を示し、体内持続性がよく、かつ生体内で容易にビタミンＢ１に戻り、血中のビタミンＢ１を長時間維持し、代謝系で有用な働きを示す。ニンニク中のアリシンは熱をかけることで、アリルペルトリスルフィドに変化する。アリイン、アリシン、アリルペルトリスルフィドはいずれも血管を拡張させて血圧を下げる効果が知られている。またニンニクを長時間加熱処理した黒ニンニクには、Ｓ−アリルシステインという水溶性アミノ酸が多く含有することが知られている。Ｓ−アリルシステインは、血圧を下げる働きに加え、コレステロールを低減させる効果も知られている。
(Discussion)
Various mechanisms are known for the effect of garlic. Allicin is one of the active ingredients of garlic. Raw garlic contains alliin, and when garlic is chopped, it changes to allicin by the action of allinase. In addition, allicin binds to vitamin B1 to produce alliamine, which exhibits intestinal absorption and tissue transfer, is well sustained in the body, and easily returns to vitamin B1 in the living body. Vitamin B1 is maintained for a long time and shows useful work in the metabolic system. Allicin in garlic changes to allyl pertrisulfide when heated. Alliin, allicin, and allyl pertrisulfide are known to alleviate blood pressure by dilating blood vessels. Moreover, it is known that black garlic obtained by heat-treating garlic for a long time contains a large amount of a water-soluble amino acid called S-allylcysteine. S-allylcysteine is also known to reduce cholesterol in addition to lowering blood pressure.
このように種々のメカニズムが知られているが、ニンニクは自然物由来であり、また生体内での酵素による化学変化、また糖やタンパク質の結合により、各種有効成分の活性化も変化することが予想される。例えば、黒ニンニク中のＳ−アリルシステインがアリナーゼ等の酵素によりアリシンへと変化し、ビタミンＢ１と体内で結合しアリチアミンとなるルートも考えられる。さらに黒ニンニク中に多く含まれるアリルペルトリスルフィドがそのままビタミンＢ１と結合し、アリチアミン誘導体となるルート、またはアリルペルドリスルフォドのスルフィド結合が切れ、アリシンとなりビタミンＢ１と結合し、アリチアミンとなるルートも考えられる。 Although various mechanisms are known in this way, garlic is derived from natural products, and it is expected that the activation of various active ingredients will also change due to chemical changes by enzymes in the living body and the binding of sugars and proteins. Is done. For example, a route in which S-allyl cysteine in black garlic is changed to allicin by an enzyme such as allinase and binds to vitamin B1 in the body to become alliamine is also considered. In addition, allyl pertrisulfide contained in large amounts in black garlic binds to vitamin B1 as it is to form an alliamine derivative, or the allyl perdosulfide sulfide bond breaks to form allicin and binds to vitamin B1 to form alithiamine. Is also possible.
味噌には、システイン等の様々なアミノ酸が含有されることが、また黒ニンニク中には、Ｓ−アリルシステインが多く含有することが知られている。味噌と黒ニンニクを同時に摂取することで、システインの存在により、システインとＳ−アリルシステインとの可逆的に存在し、結果としてＳ−アリルシステインとしての持続的に生体内で保持され、血圧を下げる働きを生じ易くする仮説が考えられる。さらにニンニクには存在しなかったアミノ酸等の栄養成分を補い、疲労予防効果、血圧上昇予防効果を示す仮説も考えされる。 It is known that miso contains various amino acids such as cysteine, and black garlic contains a large amount of S-allylcysteine. By simultaneously ingesting miso and black garlic, cysteine and S-allylcysteine are reversibly present due to the presence of cysteine. As a result, S-allylcysteine is continuously maintained in vivo and lowers blood pressure. Hypotheses that make it easier to work can be considered. Furthermore, the hypothesis which supplements nutrient components, such as an amino acid which did not exist in garlic, and shows the fatigue prevention effect and the blood pressure rise prevention effect is also considered.
本発明の疲労予防用内服用組成物及び疲労予防用内服用製剤は、健康食品分野又は医薬品分野において有用である。 The composition for internal use for preventing fatigue and the preparation for internal use for preventing fatigue of the present invention are useful in the field of health foods or pharmaceuticals.
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