JP2020167947A - Method of producing health improving food and health improving food - Google Patents

Abstract

To provide a food that helps improve health and can be produced by a simple production method using plants available nearby.SOLUTION: A production method of this invention comprises: a steaming step of separately steaming thistle, Myoga (Japanese ginger), and dayflower; an agitation step of adding sodium bicarbonate to white liquor and agitating the mixture to obtain an astringency-removing solution; an astringency-removing step of spraying the astringency-removing solution obtained in the agitation step to the thistle, Myoga, and dayflower obtained in the steaming step; a drying step of sandwiching in a net and drying the thistle, Myoga, and dayflower obtained in the astringency-removing step; a pulverization step of pulverizing the thistle, Myoga, and dayflower obtained in the drying step; and a blending step of blending the thistle, Myoga, and dayflower obtained in the pulverization step.SELECTED DRAWING: Figure 1

Description

The present invention relates to a health-promoting food technology, and more particularly to a method for producing a health-promoting food and a technology for the food, which enables the provision of foods that contribute to human health by a simple method using familiar plants. is there.

In Japan, where the population is aging, there are many people who suffer from various physical abnormalities that develop as they get older, such as hypertension, dementia, obesity, and diabetes. In recent medical treatments in which pharmaceuticals have become more sophisticated, it is common to deal with the means of treatment by administering various drugs. However, these treatments tend to rely solely on drugs, and it is not healthy to continue to give artificial drugs to the body. If possible, it is desirable to bring out the natural healing power of the body.

Therefore, it would be very wonderful if we could bring out our own immunity and healing power from plants containing medicinal ingredients in the natural world. Plants biosynthesize a wide variety of organic compounds, and it is widely known in the world that there are many medicinal plants that have a positive effect on human disorders. Some of these medicinal plants have been used with proven efficacy, while others contain ingredients that have not been scientifically proven but actually have an effect on human health. Oriental medicine's Chinese medicine is a typical example, but many of these commercially available Chinese medicines are expensive because they add value by blending rare plants and using advanced manufacturing methods. , There is a problem that the financial burden is large to use. That is, there are very few Chinese herbs that are manufactured by a simple method using easily available plants such as those blooming in gardens and fields.

Therefore, focusing on familiar wildflowers, it is said that thistles have an antipyretic effect, Tsuyukusa has an effect of reducing the absorption of sugars from carbohydrates, and Myoga improves memory and immunity. It has long been known that mulberry leaves have abundant nutritional components and effects such as anti-obesity, anti-diabetic, anti-inflammatory, diuretic, antitussive, and sputum-removing effects. It has antipyretic, beneficial, antibacterial, lipid-lowering, antihypertensive, and anti-inflammatory effects, and it is said that the branches and leaves and stems of thistle have antihypertensive, diuretic, and antibacterial effects. These benefits are recognized for each plant. However, it is complicated, costly, and uneconomical to individually prepare Chinese herbs and the like made from these plants. In addition, as shown in the above example, the medicinal effects are often common to each other, and depending on the combination of medicinal plants, there may be a relationship in which the effects are mutually inhibited.

Therefore, if we can select a combination of only familiar medicinal plants that are easily available and manufacture health-promoting foods by a simple method, we can contribute to the health of many people. For example, in restaurants that accompany food and drink, providing tea with a high detoxification effect before meals is effective in preventing food poisoning, improving memory for students and researchers who work hard, and worrying about sugar absorption. It makes it easier to control blood sugar levels for people on a diet or those who have diabetes.

In view of such problems, various technical proposals have been made conventionally. For example, a technique in which the title of the invention is "cosmetic composition or food and drink composition" is disclosed (see Patent Document 1). The technology is "to give tension and luster to the skin and hair when used externally or internally, and it has a very good feel and feel on the skin and hair, such as moisturizing effect, whitening effect, and improvement of combing of hair. The subject is to "provide a cosmetic composition or a food or drink composition containing a substance", specifically, "sugar or saccharide extract, and further, liquor brewed lees or liquor brewed lees extract in combination. It is a cosmetic composition or a food or drink composition that gives tension and luster to the skin and hair and improves moisturizing effect, whitening effect, and combing of hair. " However, since the technique described in Patent Document 1 is based on containing one or more sugars or sugar extracts, the Commelina communis has the effect of inhibiting the action of a degrading enzyme that promotes the absorption of sugars. It can be said that Commelina communis is a plant unsuitable for use in the invention described in Patent Document 1, and it can be said that it is different from the present invention composed of this as the main material.

Further, a technique in which the title of the invention is "mineral absorption promoter" is disclosed (see Patent Document 2). Specifically, the problem is "to provide a mineral absorption promoter having a good flavor and excellent mineral absorption", and the solution is "for wild grasses, vegetables, fruits, mushrooms and seaweeds". A technique of "a mineral absorption promoter characterized by containing an extract or a squeezed solution as an active ingredient in a fermented product obtained by alcoholic fermentation and lactic acid fermentation" has become a publicly known technique. However, the technique described in Patent Document 2 contains a fermented product obtained by alcoholic fermentation and lactic acid fermentation of an extract or juice of wild grasses, vegetables, fruits, mushrooms, and seaweeds as an active ingredient. On the other hand, the present invention is different from the present invention in that it is composed only of wild plants and the production process is different in that it does not involve fermentation, and the medicinal effect is exhibited only by familiar wild plants.

Further, a technique in which the title of the invention is "plant growth promoting bacteria and usage method" is disclosed (see Patent Document 3). Specifically, "For a bacteriologically pure bacterial culture of a novel strain of a plant growth-promoting bacterium, and an inoculum containing the inoculum, a plant seed coated with the inoculum, a kit containing the inoculum. , And methods of stimulating plant growth by applying the biologically pure bacterial culture or inoculum to a plant, plant seed, or plant growth medium. " However, the technique described in Patent Document 3 is a biologically pure bacterial culture, and the bacteria in the culture are specified, whereas in the present invention, the culture of bacteria is involved. It differs in that it does not.

JP-A-2018-203628 JP 2012-12363 Special table 2016-591572

An object of the present invention is to provide a food manufacturing technique that contributes to the promotion of human health, which can be manufactured by a simple method using easily available familiar plants.

The present invention comprises a steaming step of separately steaming thistle, myoga, and tsuyukusa, a stirring step of an aqua-removing solution in which baking soda is added to white liquor and stirred, and the razor, myoga, and tsuyukusa obtained in the steaming step. , A spraying step of spraying the acrid solution obtained by the stirring step, a drying step of drying the azalea, myoga and tsuyukusa obtained in the spraying step, and crushing the azalea, myoga and tsuyukusa obtained in the drying step. A configuration is adopted which comprises a crushing step of crushing, and a blending step of blending the thistle, myoga, and tsuyukusa obtained in the crushing step in a predetermined blending ratio.

Further, the present invention can also adopt a configuration in which the blending ratio of thistle, Japanese ginger and Commelina communis is 4: 3: 3, respectively. When such a configuration is adopted, the detoxification effect is high, and it becomes possible to produce foods that are particularly useful for preventing food poisoning in restaurants and the like.

Further, the present invention can also adopt a configuration in which the blending ratio of thistle, Japanese ginger and Commelina communis is 3: 3: 4, respectively. If such a configuration is adopted, it is possible to produce foods that can contribute to people on a diet and people with diabetes because the absorption of sugar is suppressed.

Further, the present invention can also adopt a configuration in which the mixing ratio of thistle, Japanese ginger and Commelina communis is 3: 4: 3, respectively. When such a configuration is adopted, it has a high effect on memory and immunity, so that it is possible to produce foods suitable for men and women of all ages such as dementia and examinees.

In addition, the present invention can also adopt a configuration in which the lye removing solution used in the stirring step is 6 grams of baking soda with respect to 200 cc of white liquor.

According to the method for producing a health-promoting food according to the present invention and the food, by using a familiar plant that is easily available and processing it by a simple method, in particular, detoxification effect, memory improvement, immunity improvement, sugar It has the excellent effect of being able to provide foods that can contribute to the promotion of human health, such as suppressing absorption.

Further, according to the method for producing a health-promoting food and the food according to the present invention, since it contains anthocyanins and carotene, it exerts an excellent effect of contributing to the prevention of eyestrain and dementia.

Further, according to the method for producing a health-promoting food according to the present invention and the food, since it contains alpha pinene, myogaziar, and graniol, it improves blood circulation, has a sedative effect, a detoxifying effect, and has an antibacterial effect. , Exhibits excellent effects such as exerting anti-inflammatory action.

In addition, according to the method for producing health-promoting foods according to the present invention and the foods thereof, natural materials containing thistle, Commelina communis, and Japanese ginger as main components and no artificial substances are used in the manufacturing process. Therefore, it has an excellent effect that it can be used with peace of mind.

It is a process explanatory drawing which shows each process of the manufacturing method of the health-promoting food which concerns on this invention. It is a material explanatory drawing which shows the material of the familiar plant of the manufacturing method of the health promotion food which concerns on this invention. It is an execution result explanatory diagram which shows that the stabilization to the appropriate reference value of HbA1c was achieved by ingesting the health food obtained by the method for producing a health-promoting food according to the present invention. It is a reference table which shows the examination result of the health food ingestor obtained by the manufacturing method of the health promotion food which concerns on this invention.

The present invention can be produced by a simple method using familiar plants, and especially in food and drink providers such as restaurants, it prevents food poisoning, improves memory and immunity, and suppresses an increase in HbA1c, and is average. The challenge is to provide health foods that normalize blood glucose levels. Hereinafter, description will be given based on the drawings. However, the configuration is not limited to the configuration described in the drawings, and can be changed as long as the effect exerted as the creation of the technical idea of the present invention can be obtained.

FIG. 1 is a process explanatory view showing each process related to the method for producing a health-promoting food according to the present invention. The method for producing a health-promoting food according to the present invention comprises a steaming step A, a stirring step B, a spraying step C, a drying step D, a crushing step E, and a blending step F. Hereinafter, each step will be described.

The steaming step A is a step for steaming each of the thistle 10, the Japanese ginger 30, and the Commelina communis 20. Specifically, water is boiled in a pot or the like in advance to make steamed water, and a steamer containing thistle 10, myoga 30, and Commelina communis 20 to be heated on the pot or the like is used, and the temperature is higher than the upper surface of the hot water. Place it in a position, keep it covered and constantly fill it with steam, and steam it for about 10 minutes.

The stirring step B is a step of preparing a lye removing solution. Specifically, white liquor having a high alcohol content (35 degrees or more) and a strong bactericidal effect is used as a solvent, and 6 grams of baking soda is mixed per 200 CC and stirred.

The spraying step C is a step of spraying the lye-removing solution obtained in the stirring step B onto the lye 10, myoga 30, and tsuyukusa 20 obtained in the steaming step A to remove lye and sterilize. Specifically, the lye-removing solution obtained in the stirring step B is sufficiently sprayed on the surfaces of the thistle 10, the Japanese ginger 30, and the Commelina communis obtained in the steaming step A by spraying or the like.

The drying step D is a step of completely removing alcohol and removing water from the thistle 10, Japanese ginger 30, and Commelina communis obtained in the spraying step C. Specifically, it is wrapped in a net or the like and dried in the sun for about one week.

The crushing step E is a step of crushing each of the dried thistle 10, the Japanese ginger 30, and the Commelina communis 20 obtained in the drying step D. Specifically, it is pulverized into powder using a mill or the like. In particular, thistle 10 has sharp leaf tips and may be injured if it is touched directly by hand, so sufficient caution is required.

The blending step F is a step of blending each of the powdered thistle 10, the Japanese ginger 30, and the Commelina communis 20 obtained in the crushing step E in a predetermined blending ratio. Specifically, for example, thistle 10, Japanese ginger 30, and Commelina communis 20 are each set to a weight ratio of 4: 3: 3. In the formulation with such a ratio, the effect of preventing food poisoning can be obtained by adopting it for tea provided prior to eating and drinking in restaurants and the like. In addition, by setting the blending ratio to 3: 3: 4, it becomes possible to suppress an increase in blood glucose level for people with hyperglycemia, and it also suppresses absorption of sugar from carbohydrates and exerts a dieting effect. Furthermore, by setting the blending ratio to 3: 4: 3, it becomes possible to make the food particularly suitable for the elderly, such as immunity and memory improvement.

FIG. 2 is a material explanatory view showing a familiar plant material according to a method for producing a health-promoting food according to the present invention. FIG. 2 (a) shows the flowers, leaves, and stems of the dried Tsuyukusa 20 obtained in the drying step D, and FIG. 2 (b) shows the fruits of the dried myoga 30 obtained in the drying step D. 2 (c) shows the flowers, leaves, and stems of the thistle 10 obtained in the drying step D, and FIG. 2 (d) shows the flowers, leaves, and stems obtained in the drying step D. Shows the stems and leaves of dried Myoga 30.

As the main material according to the present invention, familiar plants such as thistle 10, Japanese ginger 30, and Commelina communis 20 are used. The characteristics of each plant will be described below.

Thistle (薊) 10 is a general term for the genus Cirsium of the Asteraceae family and similar plants, but in this document, it refers to the general thistle 10 that inhabits the mountains in Japan. It has sweet and cool properties (it becomes cool when eaten), and it is a plant rich in dietary fiber, containing medicinal ingredients such as alpha himacalene, beta carotene and chlorophyll in the leaves. It contains alpha himacalene and silymarin, which are a kind of monoterpene hydrocarbons, and alpha himacalene has antifungal action, antiviral action, analgesic action, anti-inflammatory action, congestion removal action, expectorant action, urinary tract infection analgesic action, etc. Sirimarin is famous for its effects on the liver, and is also known for its effects such as prevention and improvement of alcoholic liver damage and prevention of gastric mucosal damage.

(Carotene)
The green color of the leaves of thistle 10 contains carotene, which is a nutritional component that acts as vitamin A in the body and is involved in the growth and differentiation of epithelium, organs, and organs, so it is especially necessary for pregnant women and infants. Vitamin. If it is insufficient, mucosal dryness causes problems such as decreased digestive and absorptive capacity and decreased respiratory resistance. In addition, since it is also involved in the optic nerve, deficiency causes a decrease in the reactivity of dark adaptation (a phenomenon in which the eyes become accustomed to seeing things gradually when they are in a dark place for a long time).

(chlorophyll)
The green color of the leaves of thistle 10 is a greenish pigment called chlorophyll (chlorophyll), and because the molecular structure of chlorophyll is similar to blood, it is also called "plant blood". It has functions such as "increasing blood and cleaning blood", "strengthening the liver", and "repairing damaged tissue", and is an indispensable component for maintaining health.

(Experiment on detoxification effect of thistle 10)
A plurality of mice that were made to drink tea extracted from a food produced by the method for producing a health-promoting food according to the present invention, and a plurality of mice that were not allowed to drink were given poisonous baits for exterminating rats, and the mice were made to drink. The mice did not change, whereas the mice that did not drink tea died 6 hours later. In addition, there are cases in which only those who did not drink tea suffered food poisoning when they served it as tea when their relatives gathered at a memorial service. Therefore, if it is provided at restaurants, restaurants, etc., it will be effective in preventing food poisoning.

Commelina communis (Asiatic dayflower, scientific name: Commelina communis) is an annual plant of the genus Commelina communis in the family Commelina communis, and is a weed often found in the corners of fields and on the roadside. It is naturalized in East Asia, including all over Japan, and in the northeastern part of the United States. Commelinin, which is a blue pigment of flowers of Commelina communis, is an anthocyanin compound (metalloanthocyanin), and it is also edible when the blue flowers are in bloom. Anthocyanins have the effect of improving eyesight and helping the resynthesis of rhodopsin. Rhodopsin is a purple pigment in the retina of the eye that is recognized as "visible" by sending a signal to the brain when light hits rhodopsin.
In addition, Commelina communis 20 is said to have the effect of reducing the absorption of sugar from carbohydrates, exerts a dieting effect, and can suppress an increase in blood glucose level in a diabetic diet.

Most of the components of myoga 30 are water, but alpha pinene is contained and alpha pinene is a peculiar odor component, and it can be said that the excellent health effects and effects of myoga 30 are in alpha pinene. The alpha pinene is said to have the effect of promoting functions such as sweating, respiration, and blood circulation. In addition, myoga 30 contains myogazial and geraniol, which have the same effect as alpha pinene, myogazial has a blood circulation promoting effect, and geraniol is expected to have a sedative and detoxifying effect. .. Furthermore, ginger 30 contains camphene and is said to have antibacterial and anti-inflammatory effects. It is often said that eating myoga 30 makes forgetfulness worse, but there is no academic basis for the adverse effects of eating myoga 30 on memory, and nutritionally such components are not included. On the contrary, in recent years, data showing that Japanese ginger 30 improves memory and immunity have been shown, and has an effect on dementia. In addition, the scent component of Japanese ginger 30 is said to have the effect of increasing concentration.

Baking soda 40 has been found to have the effect of removing lye and adding sodium hydrogen carbonate (baking soda) as a pH adjuster. It has been pointed out that metabolic alkalosis causes a clear hypotensive effect. It has been pointed out that this action is a factor in the antihypertensive mechanism of thiazide antihypertensive agents.

Regarding the mixing ratio of the raw materials by the above plants, thistle 10, Japanese ginger 30, and Commelina communis 20 are each 4: 3: 3. It should be noted that the blending ratio is better than that of the present inventor based on his / her own diagnosis results (FIGS. 3 and 4) after long-term use. This is the result of devising ways to keep HbA1c below 6.5 at all times.

(HbA1c)
HbA1c (hemoglobin A1c), also known as glycated hemoglobin, is hemoglobin with glucose attached. Hemoglobin of red blood cells contained in blood is a pigment contained in red blood cells that carry oxygen in blood. This hemoglobin has the property that it easily sticks to glucose in the blood and does not separate once it sticks, and the HbA1c (hemoglobin A1c) test applies this property of hemoglobin to the test. If there is a high sugar content in the blood, the hemoglobin at that time contains a lot of glucose in the hemoglobin, and it is a mechanism to know the blood state by performing an HbA1c (hemoglobin A1c) test using this property. ..

Since HbA1c reflects the average blood glucose level for the past 1 to 1.5 months from the present time, it is an indispensable test for the quality of treatment control of diabetic patients. Unlike blood glucose, HbA1c is not affected by meals, so it can be tested at any time before or after meals. Therefore, even if a diabetic patient refrains from eating only before the test if he / she does not take a regular diet, this test can be used to grasp the daily non-pregnancy. The normal value is 4.4 to 5.8%, and if it is always properly controlled to 6.5 or less, complications due to diabetes such as retinopathy, arteriosclerosis, nephropathy, and peripheral neuropathy can be significantly prevented. .. That is, 6.5% is the primary goal of diabetes treatment. After achieving the first target, it is said that it is desirable to further reduce it to the standard value (5.8% or less).

There are two types of HbA1c, "JDS value" and "NGSP value". The JDS value is a measured value according to the conditions determined in Japan, and the NGSP value is a measured value mainly according to the conditions determined in the United States. The JDS value in Japan is about 0.4% lower than the NGSP value. In FIG. 3, the JDS value is replaced with the NGSP value on the way because the HbA1c (hemoglobin A1c) test in the specific medical examination / specific health guidance conducted from April 1, 2013 changed from the JDS value to the NGSP value. This is because the switch was made, and the result notification to the examinee and the result report to the insurer now clearly indicate that it is the NGSP value.

FIG. 3 is an explanatory diagram of implementation results showing stabilization of HbA1c to an appropriate reference value by ingesting a health food obtained by the method for producing a health-promoting food according to the present invention. FIG. 3 (a) is a table showing the change in the value of HbA1c from October 2006 to January 2008 when the physical condition was not good, and FIG. 3 (b) shows the change in HbA1c was remarkable in October 2006. The month to January 2008 is shown as a fold line graph, and FIG. 3 (c) shows the latest period from November 2017 to March 2019 as a fold line graph. The normal value of HbA1c is 4.4 to 5.8%, but the inventor had an extremely high HbA1c of 9.2 in 2006, and his physical condition was abnormal at this time. It is said that many were seen. I tried various things such as mulberry leaves, but there was no effect. Therefore, when the food obtained by the method for producing a health-promoting food according to the present invention was started to be ingested before meals from around the beginning of 2007, it decreased to the range of 5.8 to 6.1 in 2008. It decreased to 5.3 to 5.6 in 2010, and has been stable at around 5.5 since then (see Fig. 3). During that time, the data was based on the situation where he was drinking sake every day without any particular dietary restrictions.

FIG. 4 is a reference table showing the examination results of an ingestor (74 years old: male) of a health food obtained by the method for producing a health-promoting food according to the present invention. FIG. 4 (a) shows the examination results from October 2006 to May 2007, and FIG. 4 (b) shows the latest examination results from November 2017 to March 2019. As shown in Fig. 4, most of the items are in the proper range.

According to the method for producing a health-promoting food according to the present invention and the food, a health-promoting food that helps prevent food poisoning in the food and drink providing business, contributes to many people suffering from diet and diabetes, and contributes to the prevention of dementia. Since it can be provided, it is considered to have high industrial utility in many fields.

1 Health food manufacturing method 10 Zami 20 Tsuyukusa 30 Myoga 40 Baking soda A Steaming process B Stirring process C Spraying process D Drying process E Crushing process F Mixing process

Claims (3)

A steaming step (A) in which thistle (10), Japanese ginger (30), and Commelina communis (20) are steamed separately.
A stirring step (B) of a liquid for removing lye, in which baking soda (40) is added to white liquor and stirred,
A spraying step (C) of spraying the lye-removing solution obtained in the stirring step on the thistle (10), the Japanese ginger (30) and the Commelina communis (20) obtained in the steaming step.
A drying step (D) of drying the thistle (10), Japanese ginger (30), and Commelina communis (20) obtained in the spraying step (C), and
A crushing step (E) of crushing thistle (10), Japanese ginger (30) and Commelina communis (20) obtained in the drying step (D), and
A compounding step (F) in which the thistle (10), the Japanese ginger (30), and the Commelina communis (20) obtained in the pulverization (E) are blended in a predetermined blending ratio.
Manufacturing method of health food characterized by consisting of (1) The method for producing a health food according to claim 1, wherein the blending ratio of thistle (10), Japanese ginger (30), and Commelina communis (20) is 4: 3: 3, respectively. The method for producing a health food according to claim 1 or 2, wherein the lye-removing liquid used in the stirring step is 6 grams of baking soda with respect to 200 cc of white liquor (1).