JP3391875B2 - Salt damage prevention salt - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salt damage-preventing salt which is obtained from rice as a raw material and has an effect of preventing damage caused by salt or reduced salt.

[0002]

2. Description of the Related Art Conventionally, rice has been developed as a staple food, as well as sake, shochu, mirin, vinegar, koji, etc., and has long been indispensable for daily life. In addition to this, bran bags are known for cosmetic purposes. This may be due to the fact that rice was viewed as just a staple food, or at best, as a source of starch. In addition, even if the bran bag is said to be good for the skin, it was only used conventionally as it is, and there was no concept of an active ingredient, nor was there any idea of utilizing an active ingredient. In addition, edible salt is an essential part of diet.

However, people suffering from high blood pressure, stroke, gastric cancer, etc., which are one of the causes of salt damage, are incessant, and a method for preventing salt damage is now seriously considered. Currently, as a method to prevent the damage caused by salt, a diet with a reduced salt diet that limits the daily intake of salt is being used.
Due to the Japanese eating habits that prefer salty foods, it was not possible to do it thoroughly. Therefore, salt for preventing salt damage is required, but at the present time, no specific medicine has been found.

[0004]

At present, side effects of drugs on the human body have become a problem, and there are no side effects of natural products, and a salt having a salt damage prevention effect that is sufficiently safe even if it is regularly used as a preventive agent is desired. Is required. Therefore, instead of reducing the salt content of the diet, we developed a special effect substance that eliminates the etiology caused by salt by reducing the salt concentration in the blood. INDUSTRIAL APPLICABILITY The present invention provides an absolutely safe salt damage prevention salt from rice that is excellent in salt damage prevention effect, is safe and inexpensive even if it is used as a preventive measure, and has a stable supply of raw materials and can be processed into anything by brewing technology. The purpose is to do.

[0005]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, it has become clear that rice has a number of potential and benefits that were previously unpredictable. Therefore, we picked up rice, which is used as a staple food and proved to have the highest safety, as the theme,
I have conducted comprehensive utilization research on rice. As one of the themes, we have conducted intensive research on salt damage prevention salt from rice, and in the process, we found that rice and germinated rice contain components that have a salt damage prevention effect. The present invention has been completed.

[0006] In the present invention, the component having a salt damage preventing effect contained in rice and germinated rice has not yet been elucidated, but rice or germinated rice treated as described below is treated with salt or It was found that the effect of preventing salt damage was shown when orally added to the salt-reduced salt. In fact, it has been proved in animal experiments to prevent salt damage even at the genetic level. Grinded product of white rice or sprouted rice as it is or containing it. White rice or sprouted rice extract as it is,
Or containing this. A product obtained by enzymatically decomposing or hydrolyzing the hydrolyzed rice of white rice or sprouted rice, or containing it. When extracting white rice or sprouted rice, the one that has been subjected to enzymatic decomposition or koji before or at the same time as or after the extraction is used as it is or containing it. An extract of white rice or sprouted rice or a product of koji which has been subjected to alcohol fermentation or organic acid fermentation as it is or containing it.

The rice used in the present invention is Japonica,
Regardless of indica rice, it refers to non-glutinous rice, brown rice such as sticky rice, and white rice, regardless of variety and type. Further, 92% or more of red rice bran or 92% or less of white rice bran, which appears during whitening, may be used, which is inexpensive and economical. Also,
Germinated rice is used. In addition, since the active ingredient is stable to heat and light, the above raw materials are dipping, steaming, roasting (all sand roasting, net roasting, hot air roasting, etc.),
The raw material treatment such as steam roasting, surface modification such as freeze-drying, photo-modification such as UV irradiation, pressure roasting such as Patrice, and frying may be performed, and the effect was not changed.

Although the rice and germinated rice are effective as they are, they are preferably crushed and used from the viewpoint of practical use. In order to pulverize the rice and the sprouted rice into powder, a pulverizer or a rice mill may be used by a general method. When sprouting rice, germinated rice is soaked in water or sprayed with water to germinate. The temperature for germination is 5 to 70 ° C. However, the temperature and time do not matter as long as they germinate. Also, if there is a risk of water spoiling during germination, replace the water so that it does not decay, or
It is preferable to carry out some preservatives. Here, germination means
It refers to everything from just before germination to germinated ones. The germinated rice is washed well before use. At this time, it may be dried before use.

When rice or sprouted rice is extracted or subjected to enzymatic decomposition or koji, if the raw material rice is crushed into granules or powder, the surface area is increased and the efficiency is improved. You don't have to grind, but in this case,
It takes a long time to decompose and extract the rice tissue. When extracting rice or germinated rice with water, a high extraction temperature is effective, but sufficient extraction can be performed even at a low temperature.
However, in the case of a low temperature of 40 ° C. or lower, it is desirable to make PH acidic or alkaline, or add a preservative or alcohol to treat the rice so that it does not spoil.
The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined depending on the extraction temperature. The extraction may be carried out under pressure, at normal pressure, or under reduced pressure.

In the case of water extraction, the most problematic is the gelatinization phenomenon. If it becomes pasty, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, the reaction may be carried out by adding amylase or acidification may be carried out with hydrochloric acid or the like to cut the starch. By using this method, it can be sufficiently solved and there is no problem in practice.
Since the active ingredient in the extract is stable to acid and alkali, acid decomposition extraction or alkali decomposition extraction is also effective. In this case, neutralization and desalting are performed if necessary.

Also when extracting with an organic solvent, it is desirable to pulverize or pulverize rice as much as possible before extracting. The organic solvent may be a general organic solvent such as alcohol, acetone, n-hexane and methanol, but those harmful to the human body are preferably safe because it is necessary to completely remove the solvent after extraction. In addition, rice or germinated rice may be enzymatically decomposed or koji may be allowed to act. Enzymatic degradation here means starch degrading enzyme, proteolytic enzyme, lipolytic enzyme,
It refers to the action of one or more enzymes that act on rice, such as fiber degrading enzymes, lignin degrading enzymes, and pectin degrading enzymes. The type of koji mold and the variety and type of rice as koji do not matter.

Further, in carrying out the above-mentioned extraction, the above-mentioned enzymatic decomposition and koji may be applied before the extraction, at the same time as the extraction, or after the extraction. In the present invention, at the same time as or after the above treatment, alcohol fermentation or lactic acid fermentation, and organic acid fermentation such as acetic acid fermentation,
More effective. It has also been found that alcohol fermentation facilitates concentration of the active ingredient, facilitates concentration of the active ingredient, not only requires addition of a small amount, but also improves the flavor of food by removing salt sharpness. Further, when the red bran portion of 92% or more was examined, it was found that it was effective but weak.

The product obtained as described above is added as it is without separating the residue, or is squeezed and filtered to be added during the process of producing a salt or a reduced salt, and dried if necessary. At this time, the treated product of the above-mentioned rice or germinated rice may be dried in advance, pulverized and added and mixed. Next, the treated rice or the germinated rice obtained as described above is added to salt, and dried if necessary. The time of addition may be any time during the step of producing salt from seawater, or may be added to the salt itself.

When adding to the salt itself, 10% by weight in the case of the treated rice or sprouted rice of claim 1.
As described above, 1% by weight or more is added in the case of treated products of rice or sprouted rice according to claims 2 to 5. If the addition amount is increased, the effect is increased, but the balance with the salty taste cannot be ignored. Therefore, the upper limit of the addition amount is determined by the balance with the salty taste. After the addition, it is dried if necessary, but as a drying method, a general drying method such as vacuum drying can be adopted. When the added amount is 4% by weight or less, it is only necessary to add and not to dry. When it is desired to increase the amount added or decrease the amount of water added depending on the purpose, it is preferable to concentrate and use the treated product of rice or sprouted rice. Alternatively, the processed product of rice or sprouted rice may be freeze-dried or spray-dried to give a powder, which may be added to salt.

Next, in the case of obtaining a liquid salt, rice or a treated product of sprouted rice is added to brine. If the salt content drops due to this addition, the brine is concentrated or the treated product of rice or sprouted rice is concentrated. Further, the treated product of rice or sprouted rice may be dried in advance and powdered, but it is cheaper to add it to brine. When adding to low-salt salt, the same method as above is used. The term “reduced salt” as used herein refers to salt in which KCl or components of seawater bitter juice such as MgCl ₂ and MgSO ₄ are added to reduce the amount of NaCl. The addition amount may be determined according to the final salt concentration. In this way, salt or reduced salt having a remarkable effect of preventing damage by salt can be obtained by an extremely simple method of simply adding the rice or the processed product of sprouted rice to the salt (drying as necessary). can get.

The test results of the salt damage prevention effect of the product of the present invention will be described below. Gastric carcinogenic promoter preventive effect In order to see the gastric carcinogenic promoter preventive effect of the present invention,
The extent to which the promotion of replicative DNA synthesis by salt was suppressed was examined. The method was as follows: 1 group of 5 8-week-old F344 male rats was prepared with the product of the present invention and salt in a 15% aqueous solution and administered by 1 ml of a gastric tube. After 17 hours, the mucous membrane of the pyloric gland of the stomach was taken out, cut into small pieces, and cultured in the presence of ³ H thymidine for 2 hours. Then, DNA was extracted from the tissue, and the replicative DNA synthesis was quantified with a liquid scintillation counter and compared with a control group to which the present invention was administered. In the comparative control group, commercially available salt and commercially available reduced salt were compared. The results are shown in Table 1. In this experiment, administration of high concentration saline causes gastric damage.
The gastric mucosa immediately synthesizes DNA for repair, but the damage is so severe that abnormal DNA synthesis occurs, causing cancer as a mutation. If the damage to the gastric mucosa by salt is small, DN
Abnormal synthesis of A does not occur. That is, the greater the amount of inhibiting DNA synthesis, the less the damage of salt.

[0017]

[Table 1] From the above results, it can be said that the product of the present invention significantly inhibits DNA synthesis as compared with a commercially available salt, and thus prevents salt damage.

[0018]

【Example】

(Example 1) 500 g of brown rice was pulverized by a crusher to obtain 490 g of crushed brown rice. 10 g of this ground product was thoroughly mixed with 100 g of normal salt (95% or more of NaCl) to obtain 109 g of the product of the present invention. (Example 2) 1 kg of rice with an embryo attached was immersed in water at 25 ° C for 3 days to germinate rice. The germinated rice was thoroughly washed, dried at 50 ° C. for 24 hours, and then finely pulverized to obtain 990 g. 10 g of the crushed product of this sprouted rice was thoroughly mixed with 100 g of normal salt (95% or more of NaCl) to obtain 109 g of the product of the present invention.

Example 3 Brown rice was crushed to obtain 500 g of crushed brown rice. 1500 ml of water was added to this pulverized product, PH was dropped with hydrochloric acid, and the mixture was left for 10 days. afterwards,
Squeeze with a squeezing machine, neutralize the resulting clear liquid, and clear liquid 1200 m
l and 760 g of residue were obtained. 120 ml of this clear solution was concentrated under reduced pressure by an evaporator to obtain 40 ml of a 3-fold concentrated product. 2 ml of this 3-fold concentrated product was added to 100 g of a normal salt (95% or more of NaCl), and the mixture was stirred and vacuum dried at 80 ° C. to obtain 99.3 g of the product of the present invention. (Example 4) 500 of crushed sprouted rice obtained in Example 2
Using g, the same operation as in Example 3 was carried out to give the product of the present invention 9
9.6 g was obtained.

Example 5 Brown rice was crushed to obtain 500 g of crushed brown rice. Liquefaction enzyme 10g and water 1500ml were added to this ground product. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. Then, it was squeezed with a squeezing machine to obtain 1420 ml of a clear liquid and 560 g of a residue. Using 120 ml of this clarified liquid, Example 3 was mixed with salt in the same manner to obtain 100.2 g of the product of the present invention. (Example 6) 500 of crushed sprouted rice obtained in Example 2
Using g, the same operation as in Example 5 was carried out to give the product 1 of the present invention.
00.3 g was obtained.

(Example 7) Brown rice was crushed to obtain 500 g of crushed brown rice. 2N-NaOH1 was added to this pulverized product.
500 ml was added and left for 5 days. Then, it was squeezed with a squeezing machine to obtain 1350 ml of the clear liquid and 650 g of the residue. This clear solution was neutralized with 10 N HCl to neutralize the clear solution 1.
480 ml was obtained. Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to give 99.6 g of the product of the present invention.
Got (Example 8) 500 of crushed sprouted rice obtained in Example 2
Using g, the same operation as in Example 7 was carried out to give the product of the present invention 9
9.6 g was obtained.

Example 9 Brown rice was crushed to obtain 500 g of crushed brown rice. 1500 ml of 95% ethanol was added to this pulverized product and the mixture was left for 5 days. Then, it was squeezed with a squeezing machine to obtain 1300 ml of the clear liquid and 650 g of the residue.
2000 ml of water was added to this clarified liquid and concentrated by a rotary evaporator to obtain 1500 ml of the clarified liquid. 120 ml of this clarified liquid was mixed with salt in the same manner as in Example 3 to obtain 99.1 g of the product of the present invention. (Example 10) Ground product 50 of sprouted rice obtained in Example 2
The same operation as in Example 9 was carried out using 0 g to obtain 99.1 g of the product of the present invention.

(Example 11) Brown rice was crushed to obtain 500 g of crushed brown rice. 300 g of koji and 1500 ml of water were added to this pulverized product, and the mixture was left at 55 ° C. for 20 hours. After that, squeeze with a squeezing machine, 1230 ml of the clear liquid and 1000 of the residue.
g was obtained. 120 ml of this clarified liquid was mixed with salt in the same manner as in Example 3 to obtain 100.4 g of the product of the present invention. (Example 12) Grinded product 50 of germinated rice obtained in Example 2
The same operation as in Example 11 was carried out using 0 g to obtain 100.5 g of the product of the present invention.

Example 13 Brown rice was crushed to obtain 500 g of crushed brown rice. Proteolytic enzyme 2 in this crushed product
g and 1500 ml of water were added, and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1310 ml of the clear liquid and 670 g of the residue. Using 120 ml of this clarified solution, the salt was mixed in the same manner as in Example 13 to give 99.4 g of the product of the present invention.
Got (Example 14) Pulverized rice crushed product 50 obtained in Example 2
The same operation as in Example 13 was carried out using 0 g to obtain 99.6 g of the product of the present invention.

Example 15 Brown rice was crushed to obtain 500 g of crushed brown rice. Lipolytic enzyme 2 in this crushed product
g and 1500 ml of water were added, and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1290 ml of the clear liquid and 680 g of the residue. Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to obtain 99.4 g of the product of the present invention. (Example 16) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 15 was carried out using 0 g to obtain 99.6 g of the product of the present invention.

(Example 17) Brown rice was crushed to obtain 500 g of crushed brown rice. Fiber-degrading enzyme 2 in this crushed product
g and 1500 ml of water were added, and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1330 ml of the clear liquid and 650 g of a residue. Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to obtain 99.4 g of the product of the present invention. (Example 18) Pulverized rice crushed product 50 obtained in Example 2
The same operation as in Example 17 was carried out using 0 g to obtain 99.6 g of the product of the present invention.

Example 19 Brown rice was crushed to obtain 500 g of crushed brown rice. Starch-degrading enzyme 2
g and 1500 ml of water were added, and the mixture was left at 55 ° C. for 20 hours. Then, the solution was squeezed with a squeezing machine to obtain 1380 ml of the clear liquid and 600 g of the residue. 120 ml of this clarified liquid was mixed with salt in the same manner as in Example 3 to obtain 100.2 g of the product of the present invention.
Got (Example 20) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 19 was carried out using 0 g to obtain 100.6 g of the product of the present invention.

(Example 21) Brown rice was crushed to obtain 500 g of crushed brown rice. To this ground product, 2 g of pectin-degrading enzyme and 1500 ml of water were added, and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1320 ml of the clear liquid and 660 g of a residue. Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to give 99.4 g of the product of the present invention.
Got (Example 22) Pulverized rice crushed product 50 obtained in Example 2
The same operation as in Example 21 was carried out using 0 g to obtain 99.5 g of the product of the present invention.

(Example 23) Brown rice was crushed to obtain 500 g of crushed brown rice. Proteolytic enzyme 2 in this crushed product
g, lipolytic enzyme 2 g, fiber degrading enzyme 2 g, starch degrading enzyme 2 g, pectin degrading enzyme 2 g and 1500 ml of water were added, and the mixture was allowed to stand at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1420 ml of a clear liquid and 560 g of a residue. 120 ml of this clarified liquid was mixed with salt in the same manner as in Example 3 to obtain 100.4 g of the product of the present invention. (Example 24) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 23 was carried out using 0 g to obtain 100.6 g of the product of the present invention.

(Example 25) The same operation as in Example 23 was carried out to obtain 2000 g of an enzymatic decomposition product of rice. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled.
After that, squeeze with a squeezing machine, 1400 ml of clear liquid and 55 of residue
0 g was obtained. Example 3 was prepared using 120 ml of this clarified liquid.
By mixing with a salt in the same manner as in, 100.4 g of the product of the present invention was obtained. (Example 26) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 25 was carried out using 0 g to obtain 100.7 g of the product of the present invention.

(Example 27) Brown rice was crushed to obtain 500 g of crushed brown rice. Koji 300g and 4 in this crushed product
1500 ml of 0% ethanol was added, and the mixture was left at 55 ° C. for 48 hours. After that, squeeze with a squeezing machine, 1300 ml of clear liquid
And 850 g of residue was obtained. Then, add 1000 ml to the clear liquid
Was added to water and concentrated by a rotary evaporator to obtain 1300 ml of a clear liquid. Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to obtain the product 10 of the present invention.
0.3 g was obtained. (Example 28) Ground product 50 of germinated rice obtained in Example 2
The same operation as in Example 27 was carried out using 0 g to obtain 100.6 g of the product of the present invention.

(Example 29) In the same manner as in Example 5, 2000 g of a rice extract was obtained. To this extract, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme, 2 g of fiber degrading enzyme, 2 g of starch degrading enzyme, 2 g of pectin degrading enzyme were added, and the mixture was heated at 50 ° C for 2
It was left for 4 hours. After that, squeeze with a squeezing machine and clarified liquid 140
0 ml and 580 g of residue were obtained. 120 ml of this clarified liquid was mixed with salt in the same manner as in Example 3 to obtain 100.4 g of the product of the present invention. (Example 30) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 29 was carried out using 0 g to obtain 100.6 g of the product of the present invention.

(Example 31) In the same manner as in Example 25,
2000 g of enzymatically decomposed extract of rice was obtained. Yeast was added to this enzyme-decomposed extract, and alcoholic fermentation was carried out for 16 days. After that, squeeze with a squeezing machine, 1880 ml of clear fluid and 80 g of residue
Got Using 120 ml of this clarified liquid, the salt was mixed in the same manner as in Example 3 to obtain 99.4 g of the product of the present invention. (Example 32) Pulverized rice crushed product 50 obtained in Example 2
The same operation as in Example 31 was carried out using 0 g to obtain 99.4 g of the product of the present invention.

(Example 33) In the same manner as in Example 25,
2000 g of enzymatically decomposed extract of rice was obtained. The enzyme-decomposed extract was sterilized by boiling, cooled to 37 ° C., 200 ml of a starter in which lactic acid bacteria had been previously cultured was added, and the mixture was well stirred and sealed, and lactic acid fermentation was carried out at 37 ° C. for 2 days. After that, squeeze with a squeezing machine, 1380 ml of lactic acid fermentation liquor and 59 residues.
0 g was obtained. Using 120 ml of this lactic acid fermentation liquor, a salt was mixed in the same manner as in Example 3 to obtain 100.4 g of the product of the present invention.
Got (Example 34) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 33 was performed using 0 g to obtain 100.6 g of the product of the present invention.

Example 35 To 1000 ml of the product of the present invention obtained in Example 25, 80 ml of 95% ethanol was added, and acetic acid fermentation was carried out for 20 days. Then, filtration was performed to obtain 990 ml of an acetic acid fermentation liquid. 120 ml of this acetic acid fermentation liquid
Was mixed with salt in the same manner as in Example 3 to obtain 99.2 g of the product of the present invention. (Example 36) 50 of crushed sprouted rice obtained in Example 2
The same operation as in Example 35 was carried out using 0 g to obtain 99.4 g of the product of the present invention.

(Example 37) 1000 ml of the enzyme-decomposed extract of rice obtained in Example 25 was spray-dried using hot air at 160 to 180 ° C to give 240 g of a spray-dried product.
Got 1 g of this spray-dried product was added to normal salt (NaCl 9
(5% or more) 100 g was thoroughly mixed to obtain 100 g of the product of the present invention. (Example 38) 1 g of the spray-dried product obtained in Example 37 was added with 60 g of NaCl, 30 g of KCl, and MgSO ₄ 1.
0 g was added to and mixed with a well-mixed base of a reduced salt, to obtain 100 g of the product of the present invention. (Example 39) Example 5 with 790 ml of water in 200 g of normal salt
10 ml of the rice extract obtained in 1 above was added and dissolved by stirring well to obtain 1000 ml of the product of the present invention.

[0037]

INDUSTRIAL APPLICABILITY According to the present invention, an excellent salt damage-preventing salt is provided, which is made from rice or sprouted rice as a raw material and is completely safe and has the effect of preventing salt damage. Since rice has been the staple food until now, little has been developed about its manufacturing method and use in new fields other than food. The present invention not only found a salt damage inhibitor having a very excellent effect,
It is extremely meaningful to find new uses for rice, which is said to be overproduction of rice, and to increase consumption by improving the image of rice.

Claims (5)

(57) [Claims] 1. A salt damage-preventing salt comprising a crushed product of white rice or sprouted rice, or a mixture thereof, which is mixed with a salt or a reduced salt. 2. A salt damage-preventing salt characterized by comprising a salt or a reduced-salt salt of an extract of white rice or germinated rice, or an extract containing the same. 3. A salt damage, characterized in that a salt or a reduced salt is blended with a product obtained by enzymatically decomposing hydrolyzed white rice or sprouted rice, or by allowing koji to act, or a mixture containing the same. Prevent salt. 4. Extraction of white rice or sprouted rice is carried out before or at the same time as extraction, or after extraction with enzymatic decomposition or koji, or a salt containing a salt thereof or a salt-reduced salt thereof. Salt damage preventing salt characterized by being mixed with. 5. Salt or reduced salt of an extract of white rice or germinated rice or a product of enzymatic decomposition or koji which has been subjected to alcohol fermentation or organic acid fermentation or a product containing the same. Salt preventive salt characterized by being mixed with salt.