JP4302684B2 - Method for producing health food containing Kotara Hinbutu leaf extract - Google Patents

Description

The present invention relates to a manufacturing method of the health foods containing the Kotarahinbutsu leaf extract.

  Kotara Hinbutu (scientific name: Salacia reticulata) is a vine plant belonging to the genus Acephalaceae that grows in Sri Lanka and is known to have medicinal effects such as an inhibitory effect on blood glucose level increase, an obesity inhibitory effect, and a liver protective effect. .

  That is, Kotara Hinbutu contains various active ingredients such as salacinol, Kotalanol and polyphenols, and these active ingredients make it possible to suppress blood sugar level elevation, anti-obesity, liver protection, and antioxidant. , Effects such as anti-tumor action are demonstrated.

JP 2003-267881 A

  By the way, when taking this kotara humbutsu, usually extract the active ingredient to some extent by immersing the kotah hinbutsu in water, or extract the active ingredient to some extent by decocting kotara humbutsu, and take this (See Patent Document 1 above).

  However, it is difficult to say that the active ingredient in the kotara humbutsu can be sufficiently extracted just by immersing or decocting the kotara hinbutsu in the water. It is hard to say that it can be absorbed efficiently in the body.

  This is thought to be because the active ingredient present in the cells or cell membranes of Kotara Hinbutsu cannot be efficiently extracted simply by immersing or roasting the Kotara Hinbutu in water (for example, under atmospheric pressure). .

  In addition, it is considered that the active ingredient extracted to some extent from Kotara Hinbutu is in a polymer state, and therefore, even if the extract is drunk, it cannot be efficiently absorbed into the body, for example, from the intestinal tract.

  Therefore, in the past, excellent effects due to various active ingredients contained in Kotara Hinbutu have not been sufficiently exhibited.

  Furthermore, the conventional food using Kotara Hinbutsu used a portion (hereinafter referred to as Kotara Hinbutu log) excluding Kotara Hinbuts roots and leaves. That is, only Kotarahimbutsu log is considered to contain the above-mentioned active ingredient, and nothing other than Kotara Hinbutsu log was used.

The applicant has found that various active ingredients such as Salacinol and Kotalanol are also contained in Kotara Hinbutu leaves, and this Kotara Hinbuts leaves have catechins and polyphenols as compared to conventional Kotah Hinbuts logs. The present invention has been completed by paying attention to the fact that the content of pigment components such as these is high, and the present invention extracts these various active ingredients contained in Kotara Hinbutu leaves in a very efficient and large amount. In addition, since the extracted active ingredient can be very easily absorbed by the body, various excellent effects of the active ingredient contained in Kotara Hinbutu leaves, ie, blood glucose Inhibition of increased levels, anti-obesity, liver protection, antioxidant, anti-tumor, and bowel movements On, which is very good exhibit compared to Kotarahinbutsu not, the method of manufacturing the health foods containing the Kotarahinbutsu leaf extract ever before that it is also possible to effectively utilize the Kotarahinbutsu leaves that had been discarded without being noticed until now It is to provide.

  The gist of the present invention will be described.

Kotara Hinbutu leaves are fermented in a mixture of fungi containing yeast, lactic acid bacteria and filamentous fungi, and a fermented liquid obtained by adding sugar to vegetables and fruits and then fermented, and then the liquid containing Kotara Hinbutu leaves is filtered. The solid is separated into a solid and a filtrate, and then the filtrate is filtered again to obtain a first extract, and the solid is hydrolyzed and heated to extract with hot water, followed by solid-liquid separation . Kotara Hinbutu leaves characterized in that two extracts are obtained, and then the mixed extract obtained by mixing the first extract and the second extract is dried to obtain a dried product, and the dried product is used as a health food. in which according to the method of manufacturing health foods containing the extract.

In the method of producing health foods containing the Kotarahinbutsu leaf extract of claim 1, wherein the fermentation is characterized by performing 6-72 hours to adjust the water of the solution to approximately 20% to 70% in which according to the method of manufacturing health foods containing the Kotarahinbutsu leaf extract.

In the method of producing health foods containing the Kotarahinbutsu leaf extract of any one of claims 1, wherein the second extract, adding water to the solid at 75 to 95 ° C. under atmospheric pressure , in which according to the method of manufacturing health foods containing the Kotarahinbutsu leaf extract, characterized in that obtained by hot water extraction of heat about 1.5-2.5 hours.

In the method of producing health foods containing the Kotarahinbutsu leaf extract according to any one of claims 1 to 3, after mixing dextrin or cyclodextrin in the mixing extract component, and characterized by performing the spray drying Kotarahinbutsu leaf extract that is intended according to the method of manufacturing health foods containing the.

In the method of producing health foods containing the Kotarahinbutsu leaf extract according to any one of claims 1 to 4, wherein the health food, and wherein the pan, cooked rice, a rice snacks, frozen confections or beverage Kotarahinbutsu leaf extract that is intended according to the method of manufacturing health foods containing the.

Since the present invention is configured as described above, it is possible to extract a large amount of the effective ingredient contained in Kotara Hinbutu leaves from the Kotara Hinbutu leaves in an extremely efficient manner. Can be easily absorbed into the body, so that various excellent effects of the active ingredient contained in Kotara Hinbutu leaves, that is, blood glucose level increase inhibiting effect, anti-obesity effect, liver protecting effect, antioxidant effect, anti-tumor An unprecedented Kotara Hinbutu leaf extract that can effectively use Kotara Hinbutu leaves that have been discarded without attention until now, as well as its action, stool improvement, etc. a method of manufacturing health foods containing.

  Embodiments of the present invention considered suitable are described.

  Kotara Hinbutu leaves are fermented with yeast. By this fermentation, the cell wall or cell membrane of Kotara Hinbutu leaves is destroyed, so that the active ingredients contained in the cells or cell membranes of Kotah Hinbuts leaves are extracted to the outside.

That is, compared to the case where the Kotara Hinbutu leaves are simply impregnated with water or decocted without being fermented, a very large amount of active ingredients can be efficiently extracted from the Kotara Hinbuts leaves.

  In addition, the active ingredient in the cells or cell membranes of Kotara Hinbutu leaves is reduced in molecular weight (non-clustered) by the fermentation action, so that the active ingredient is efficiently absorbed into the body, for example, from the intestinal tract when taken. Will be.

  As a result, a large amount of the effective component of the Kotara Hinbutu leaf can be efficiently extracted from the Kotara Hinbutu leaf, and since the active component can be efficiently absorbed into the body, various excellent effects are exhibited extremely well.

  In addition, the extract of Kotara Hinbutu leaves is not fermented, but Kotara Hinbutu leaves themselves are fermented.

  Moreover, when lactic acid bacteria are also used for fermentation of Kotara Hinbutu leaves, it exerts the action of decomposing saccharides present in the intestine into lactic acid, thereby keeping the intestine weakly acidic, for example, pathogenic bacteria, spoilage bacteria, etc. Inhibits the growth of bad bacteria (such as Clostridium perfringens) and allows active bacteria (such as bifidobacteria) to be active, that is, the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria. Since the intestinal peristaltic movement can be activated, the active ingredient of Kotara Hinbutu leaves can be better absorbed.

  Therefore, a large amount of the active ingredient of Kotara Hinbutu leaves, which is in a low molecular state that is easily absorbed into the body, is absorbed into the body extremely efficiently from the intestine, for example, where the action of digestion and absorption has become very active.

  Furthermore, when filamentous fungi are also used for fermentation of Kotara Hinbutu leaves, the filamentous fungus decomposes fibrin such as cellulose of Kotara Hinbutu leaves into glucose, and yeast produces alcohol using this glucose as a substrate. Compared to the case, alcohol production in the liquid is promoted. And the extraction efficiency of the active ingredient contained in the cell or cell membrane of Kotara Hinbutu leaves can be further improved by the action of this alcohol.

In addition, it is preferable to make it contain about 2.5 to 3.0% of alcohol concentration in the liquid in this invention 72 hours after fermentation .

Since the present invention is configured as described above, the effects of Kotara Hinbutu leaves, that is, blood glucose by various active ingredients including catechins and polyphenols such as catechins and polyphenols, which are particularly abundant in Salacinol, Kotalanol and Kotara Hinbutu leaves. Excellent effects such as inhibitory action on increase in value, anti-obesity action, liver protection action, anti-oxidation action, anti-tumor action, and bowel movement improvement can be obtained extremely well, and Kotara Hinbutu leaves that have not been used so far are effectively used. It can also be a method for producing a health food product containing unprecedented Kotarahinbutsu leaf extract to.

  Examples of the present invention will be described.

  A Kotara Hinbutu leaf (for example, 1 kg) as a raw material and a liquid (eg, 3.46 L) for fermenting the Kotara Hinbutu leaf are mixed.

  In this example, Kotara Hinbutu leaves crushed so that one side is 1 cm or less were employed.

  By adopting pulverized Kotara Hinbutu leaves in this way, fermentation of Kotara Hinbutu leaves described later can be favorably promoted, and the extraction efficiency of active ingredients from Kotara Hinbutu leaves can be improved.

  This example employs a liquid containing at least yeast as a liquid for fermenting Kotara Hinbutu leaves. Specifically, a syrup culture solution obtained by mixing a lactic acid bacterium, a filamentous fungus, and an actinomycete together with a fermented solution of vegetables and fruits in the liquid containing the yeast is employed.

  First, the manufacturing process of the said fermentation liquid of vegetables and fruits is demonstrated.

  The fermented liquid of vegetables and fruits cuts vegetables and fruits into a predetermined size (as uniform as possible), mixes both, and at room temperature (about 20-30 ° C) for a predetermined period (about 2-3 weeks) put.

  As the vegetables, bean sprout, cucumber, carrot, cabbage, burdock, onion, lotus root, potato, radish, spinach, tomato, komatsuna, broccoli, parsley and the like are employed.

  As the fruits, pineapples, papayas, apples, lemons, oranges, kiwi fruits and other suitable fruits are adopted.

  By leaving the mixture for a predetermined period of time, in the mixture of vegetables and fruits, first, natural yeast that had adhered to the vegetables and fruits propagated and started yeast fermentation, and after a while, adhered to the vegetables and fruits. Natural lactic acid bacteria propagate and lactic acid fermentation proceeds simultaneously with yeast fermentation.

  This example is based on the propagation of natural yeast and lactic acid bacteria that are excellent in fermentation ability of vegetables and fruits originally attached to vegetables and fruits, for example, artificially cultured yeasts and lactic acid bacteria or in the air Compared with the case of performing yeast fermentation or lactic acid fermentation with yeast and lactic acid bacteria, the fermentation of vegetables and fruits can be favorably promoted.

  Moreover, in order to perform fermentation of this vegetable and fruit still more favorably, saccharide | sugar is mixed with the said vegetable and fruit.

  As the sugar, sucrose, oligotose, fructose, glucose, syrup, honey, brown sugar and the like are adopted.

  In addition, glucose, chickenpox, enzyme glucose that promotes the growth of lactic acid bacteria (enzyme-treated glucose), or the action of inhibiting the growth of lactic acid bacteria to an appropriate degree of proliferation and the oxidation of Kotara Hinbutu leaves mixed later It is more preferable to employ an enzyme varicella (enzyme-treated varicella) that exhibits the action of In order to reproduce lactic acid bacteria satisfactorily, it is preferable to use oligotose as a main component.

  Subsequently, the fermented vegetable and fruit mixture is subjected to press filtration to remove the solid content to obtain a liquid fermented liquid (vegetable and fruit fermented liquid).

  In addition, you may mix the extract of a wild grass with the fermented liquor of the said vegetables and fruits other than a present Example. In this case, wild grasses having medicinal properties, for example, Dokudami, psyllium, pigeons, cedar, habuso, mugwort, licorice, kumazasa, nindu, cucumber leaves, hypericum and the like are mainly employed.

  In addition, other wild grasses that have medicinal properties, Kawaketsumei, Kakidoushi, Kidachi Aloe, Cucumber, Cinnamon bark, Ezoukogi, Dandelion, Tsuyuxa, Tsuruna, Nanten leaves, Matsuba, Matabi (trees), mountain potatoes, okogi, turmeric, ginkgo biloba, akaza , Akamegasiwa, Amatazuru, Amadokoro, etc. can be mixed to produce various medicinal effects.

Extraction treatment can be done by boiling the wild grass in boiling water and extracting the medicinal ingredients contained in the wild grass in boiling water to obtain an extract, or by immersing the wild grass in a sugar solution and adding the medicinal ingredients contained in the wild grass. Any of osmotic pressure treatments for obtaining an extract by extraction into a sugar solution by osmotic pressure may be employed. Moreover, when boiled, it is better to mix saccharides in boiling water. The obtained liquid extract is mixed with the fermented liquor of the vegetables and fruits.

  In addition to wild grass extract, seaweed such as kelp, root kelp, seaweed and mushrooms such as shiitake and maitake are mixed with the vegetable and fruit fermentation liquids to add various other medicinal ingredients. The β-glucan contained in the mushrooms and the β-glucan produced by yeast fermentation of seaweed have various health improving effects.

  Next, the process of further mixing sugars, yeasts, lactic acid bacteria, filamentous fungi and actinomycetes into the vegetable and fruit fermentation broth will be described.

  As the saccharides, those similar to the above-described production process of the fermentation liquid for vegetables and fruits are employed.

  Moreover, saccharide is added so that it may become 35-55 degree | times in a liquid. By setting the sugar content to 35 to 55 degrees, fungi such as yeast and lactic acid bacteria can be easily activated.

  As said yeast, Saccharomyces cerevisiae and 3-5 types of commercially available yeast yeast are employ | adopted suitably.

  The yeast yeast acts as a fermentation starter to prevent contamination of bacteria in the liquid. That is, it is possible to prevent bacteria from growing in this liquid by assimilating the saccharides in the liquid with yeast yeast as a starter to produce weak alcohol in the liquid.

  As the lactic acid bacteria, sporic lactic acid bacteria such as plantarum, fecalis, bifidos, bulgaria, thermophilus, acidophilus, etc. are appropriately employed.

  As the filamentous fungus, a cellulase-producing fungus capable of degrading a cellulose such as cellulose of Kotara Hinbutu leaves into glucose, for example, a filamentous fungus such as Aspergillus or Trichoderma is appropriately employed.

  As the actinomycetes, cellulase-producing bacteria capable of degrading fibrin such as cellulose of Kotara Hinbutu leaves into glucose, for example, actinomycetes of the genus Streptomyces are appropriately employed.

  Furthermore, in this embodiment, useful fungi (for example, 52 kinds of useful fungi) including filamentous fungi, yeasts, lactic acid bacteria and actinomycetes obtained by separation from soil may be mixed in the liquid.

  In addition to this example, the liquid after adding the fungi is allowed to stand at room temperature (about 20 to 30 ° C.) for a predetermined period (6 to 8 months), and yeast, lactic acid bacteria, filamentous fungi, and actinomycetes. Culture (including yeast fermentation and lactic acid fermentation) is performed, and it may be a fermented and aged liquid. During this fermentation and aging, yeast fermentation starts first, and after this yeast fermentation proceeds to some extent, lactic acid fermentation begins. In addition, as described above, yeast fermentation also proceeds simultaneously with this lactic acid fermentation, and further, filamentous fungi and actinomycetes are cultured (reproduced) together with lactic acid fermentation and yeast fermentation.

  As lactic acid fermentation progresses, the pH is lowered by the lactic acid produced, and the progress rate of yeast fermentation gradually decreases. Moreover, sugar content also rises and becomes about 50-55 degree | times.

  Next, a Kotara Hinbutu leaf fermentation process in which the liquid and Kotah Hinbutu leaves are mixed to ferment Kotara Hinbutu leaves will be described.

  Kotara Hinbutu leaves are put into the liquid, and Kotara Hinbuts leaves are immersed in the liquid, and fermentation is performed at room temperature of about 16 to 28 ° C. for 6 to 72 hours.

  If the fermentation time in the liquid is shorter than 6 hours, it is not preferable because the active ingredient of Kotara Hinbutu leaves cannot be sufficiently extracted, and if the fermentation time in the liquid is longer than 72 hours, excessive decomposition (fibers) ), And microbial degradation of pigment components such as catechin occurs.

  During this fermentation, alcohol is produced in the liquid by the action of yeast and filamentous fungi. In the presence of this alcohol, active ingredients contained in the cells or cell membranes of Kotara Hinbutu leaves are efficiently extracted.

  The production | generation of this alcohol is good to make it become the range of about 2.5 to 3.0% in 72 hours after fermentation, for example.

  In addition, in the fermentation process of Kotara Hinbutu leaves, fermentation is carried out at a pH of about 2.5 to 4 in the liquid, thereby preventing fermentation inhibition due to propagation of bacteria or spoilage.

  Moreover, in the fermentation process of Kotara Hinbutu leaves, water may be appropriately added to the liquid. By performing fermentation of Kotara Hinbutu leaves in a liquid whose water content is adjusted to about 20 to 70%, fermentation of Kotara Hinbuts leaves proceeds well, and the active ingredient can be well eluted in this liquid.

  Further, by adding yeast yeast to the liquid into which Kotara Hinbutu leaves are added, Kotara Hinbutu leaves can be more efficiently fermented.

  Next, the process of extracting the extract by filtering the liquid containing Kotara Hinbutu leaves after fermentation will be described.

The liquid containing Kotara Hinbutu leaves after fermentation is separated into a solid and a filtrate by an appropriate separation means such as centrifugation or filtration .

Further, the filtrate is separated from the cells and other foreign matters by an appropriate separation means such as centrifugation or filtration to obtain the first extract.

Before SL solids includes a fermentation Kotarahinbutsu leaves after the main fermentation, subjected to hydrolysis of 3 to 4 times the weight of the solids, this is heated until 75 ° C. to 95 ° C. under atmospheric pressure Various active ingredients including minerals and water-soluble dietary fiber remaining in the fermented Kotara Hinbutu leaves are extracted by hot water extraction at a temperature of about 1.5 to 2.5 hours. At this time, it is most preferable to extract at 95 ° C. for 2 hours.

  The reason why hot water extraction is performed under atmospheric pressure is to efficiently extract various active ingredients while preventing the antioxidant enzyme contained in Kotara Hinbutu leaves from being destroyed or losing activity.

After the hot water extraction, by a suitable separation means such as centrifugation or filtration, further co Tarahinbutsu leaf residue and the second error Kiss minute (Kotarahinbutsu leaf extract min) and the solid-liquid separation.

Incidentally, in addition to this embodiment, it may be used alcohol instead of water when extracting the second d kiss min.

Obtaining a mixed extract component by mixing pre-SL and the first extracted component and a second extracted component.

  Next, the process of drying the mixed extract will be described.

  In this example, a cyclic oligosaccharide such as dextrin or cyclodextrin is mixed with the mixed extract and then spray-dried to obtain a dry product such as powder or granule.

  This cyclic oligosaccharide such as dextrin or cyclodextrin has the property of absorbing odor and confining it inside, thereby making it possible to confine the unique odor possessed by the first and second extracts and make it easy to take. .

  In addition, since the mixed extract is dried in a very short time by spray drying in this example, the dried extract is efficiently dried in a very short time, and there is no thermal denaturation of the dried product. Can be prevented as much as possible. In particular, according to this spray drying, the effect of suppressing decomposition of catechin pigments and the like is high.

  In addition, the dried product obtained by spray drying has a very fine particle size and a uniform particle shape, and is excellent in fluidity and dispersibility.

  In addition, a present Example is good also as a dried material, spraying cyclic oligosaccharides, such as dextrin or a cyclodextrin, simultaneously with the spray drying of a mixed extract.

  The dried product is sterilized by holding at 135 ° C. for 15 to 20 seconds to obtain a product.

  In addition, the dried product of this example may be granulated, tableted, or encapsulated using the above dextrin or cyclodextrin as an excipient, and in that case, the product can be easily taken.

Note that the present embodiment, the first extract fraction, the second extract fraction, young properly is separately spray dried and filtered solution containing the bacterial cells or other clamping miscellaneous product before obtaining the first error Kiss min To obtain a dry product, which may be mixed as appropriate.

  In this embodiment, instead of the spray drying, drying by air drying may be performed.

  Moreover, the solid before extracting said 1st extract part may be air-dried as it is by the said air drying, and it is good also as a dried material.

  In addition, the water content may be reduced to a predetermined amount by drying (hereinafter referred to as “fermentation drying”) while continuing fermentation of the liquid containing the fermented Kotara Hinbutu leaves after fermentation and the filtrate.

  Specifically, fermentation drying is performed until the water content of the liquid or the filtrate reaches approximately 5.0% (weight).

  This fermentation drying is performed at 25 ° C. to 35 ° C. for 6 hours to 38 hours by air drying or dehumidification drying.

  Fermentation drying is performed at 25 ° C. to 35 ° C. by air drying or dehumidification drying because fungi such as yeast and lactic acid bacteria are vulnerable to heat (if the drying temperature is high, fungi such as yeast and lactic acid bacteria are thermally decomposed. End up.) When air-drying, use low wind power.

  The fermented and dried liquid and filtrate are pulverized and sterilized.

  This sterilization treatment is performed by subjecting the powder to a high temperature and high pressure treatment within a range in which the active ingredient in the powder is not decomposed or loses its activity.

  In addition, if cyclic oligosaccharides, such as cyclodextrin, are added to the powder after sterilization and it commercializes, it will be in the state which is easy to take, confining the unique smell which Kotara Hinbutu leaves have. Further, the obtained powder may be granulated, tableted, or encapsulated.

Moreover, a present Example may ferment Kotara Hinbutu leaves using yeast independently, without using a sympathetic culture solution. In that case, Kotara Hinbutu leaves may be immersed in a solution obtained by suspending yeast and saccharides in water, and Kotara Hinbutu leaves may be fermented at room temperature of about 16 to 28 ° C. for 6 to 72 hours. As in this example, Saccharomyces cerevisiae and commercially available 3-5 types of yeast yeast are also used as appropriate in this case .

Further, in the present invention, the fermented liquid obtained by fermenting Kotara Hinbutu leaves in the liquid, the fermented Kotara Hinbuts leaves after fermentation or the extract extracted from the fermented Kotara Hinbuts leaves after fermentation, When the extract extracted from the fermented Kotara Hinbutu leaves is dried by spray drying, it becomes an efficient dried product in a very short time, and the dried product is not thermally denatured. Since it can prevent, it is preferable. In particular, according to this spray drying, the effect of suppressing the decomposition of pigments such as catechin contained in a lot of Kotara Hinbutu leaves is high.

In addition, the dried product obtained by spray drying in this way has an extremely fine particle size and a uniform particle shape, and is excellent in fluidity and dispersibility.

Moreover, it is preferable to air-dry the fermented Kotara Hinbutu leaves after the fermentation.

Further, before spray drying or air drying, the fermented liquid obtained by fermenting Kotara Hinbutu leaves in the liquid, the fermented Kotara Hinbuts leaves after fermentation, or the extract extracted from the fermented Kotara Hinbuts leaves after fermentation, dextrin or cyclo By mixing dextrin, it is possible to confine the unique odor of Kotara Hinbutu leaves and make it easy to take.

Further, by mixing dextrin or cyclodextrin, tableting by granulation or tableting can be easily performed using this dextrin or cyclodextrin as an excipient.

Moreover, in this invention, when the fermentation time in the said liquid shall be 6 to 72 hours, even if the active ingredient of this Kotara Hinbutu leaf is extracted well outside, this causes the cloudiness at the time of commercialization. This is preferable because excessive decomposition (fibrosis) of Kotara Hinbutu leaves can be prevented.

If the fermentation time in the liquid is shorter than 6 hours, it is not preferable because the active ingredient of Kotara Hinbutu leaves cannot be sufficiently extracted, and if the fermentation time in the liquid is longer than 72 hours, excessive decomposition of Kotara Hinbuts leaves is not preferable. (Fibrosis) occurs, and further, microbial degradation of pigment components such as catechin occurs, which is not preferable.

Below, diabetes of the present embodiment will describe a clinical example showing the specific actions and effects against hyperlipidemia.

  In addition, the clinical example shown below is a clinical example at the time of taking the health food of a present Example at least every morning and evening.

  A man in his 50s who is diabetic and hyperlipidemic had a fasting blood glucose level of 121 before taking (normal value is 60 to 110). Decreased to 113. Moreover, about the neutral fat, the numerical value which was 296 before taking (it is 40-150) fell to 232 two months later.

  In addition, when a woman in her twenties used both inoculation of insulin and taking the health food of this example, the fasting blood glucose level before taking was 106, but it was the same two months after taking It decreased to 68 under conditions.

  In addition, a male in his 60s who had diabetes had a fasting blood glucose level of 168 before taking it, but it dropped to 96 at the same fasting 2 months after taking. In addition, for neutral fat, the value that was 152 before taking dropped to 62 after 2 months.

  In addition, men in their 40s who are diabetic and hyperlipidemic had a fasting blood glucose level of 179 before taking it, but it dropped to 126 at the same fasting 2 months after taking. In addition, for neutral fat, the value of 155 before taking decreased to 136 in 2 months.

  In addition, a woman in her 70s with hypertension and hypercholesterolemia had a neutral fat value of 173 before taking it, but it decreased to 143 two months after taking it. In addition, the value of HbAlc before taking was 7 (normal value is 4.3 to 5.8), but after taking 2 months, it decreased to 6.2.

  From the above, it can be said that the blood sugar level can be lowered and the value of neutral fat can also be lowered by taking the health food of this example.

  When the health food of this example is mixed in bread or rice, foods such as bread and rice that are good for health and exhibit various effects of Kotara Hinbutu leaves can be obtained.

  First, as a food containing the above-described health food of the present embodiment, bread manufactured by a conventional method with 5 to 10% mixed with the weight of flour will be described.

  Conventionally, when eating bread or French bread, the blood sugar level rapidly increases, diabetics who need to suppress postprandial blood sugar levels can tolerate eating bread or eat only a small amount. Therefore, if the bread mixed with the health food of the present embodiment is used, it becomes a bread in which the blood sugar level hardly rises even if eaten.

  When a subject who has managed postprandial blood glucose levels eats bread containing the health food of this example, the blood glucose level of the subject does not increase rapidly before and after eating this bread. It was.

  Therefore, the effect which suppresses the raise of a blood glucose level was recognized by mixing the health food of a present Example with bread.

  Furthermore, according to the bread mixed with the health food of the present embodiment, a large amount of the active ingredient of Kotara Hinbutu leaves that are in a low molecular weight state that can be easily absorbed into the body can be efficiently absorbed into the body, resulting in an increase in blood sugar level. In addition to the inhibitory action, bread can be obtained with excellent effects such as anti-obesity action, liver protective action, antioxidant action, and anti-tumor action.

  Next, the health food of the present embodiment described above is mixed with the rice cooked by the ordinary method by mixing 5 to 10% of the health food of the embodiment described above with respect to the weight of the rice and the rice cooked by the ordinary method. The rice mixed with 5 to 10% will be described.

  Conventionally, when white rice is eaten, the blood sugar level rises rapidly, so that diabetics and the like who need to suppress postprandial blood sugar can endure eating rice or eat only a small amount. Therefore, when the rice mixed with the health food of the present embodiment is used, the blood sugar level hardly rises even if eaten.

  When the subject who was managing postprandial blood glucose level had the rice mixed with the health food of this example eaten, the subject's blood glucose level did not rise sharply before and after eating this rice. It was.

  Therefore, the effect which suppresses the raise of a blood glucose level was recognized by mixing the health food of a present Example with rice.

  Furthermore, according to the rice mixed with the health food of this example, a large amount of the active ingredient of Kotara Hinbutu leaves that are in a low molecular weight state that is easily absorbed into the body can be efficiently absorbed into the body, resulting in an increase in blood sugar level. In addition to the inhibitory action, the rice can be obtained with excellent effects such as anti-obesity action, liver protection action, antioxidant action, and anti-tumor action.

  In addition, the above-described health food of this embodiment can be appropriately mixed in rice confectionery, ice confectionery, beverages, etc., and in this case as well, a large amount of the active ingredient of Kotara Hinbutu leaves that have become a low molecular state that is easily absorbed into the body, Rice confectionery that can be efficiently absorbed into the body and has excellent effects such as anti-obesity action, liver protection action, anti-oxidation action, anti-tumor action, etc. in addition to the action to suppress the increase in blood glucose level, Can be made into ice confectionery or beverages.

Since this example is as described above, the efficacy of Kotara Hinbutu leaves, that is, blood glucose levels by various active ingredients including catechins and polyphenols and the like which are particularly abundant in Saracinol (Kotalanol) and Kotara Hinbutu leaves. Excellent effects such as a rise-inhibiting action, anti-obesity action, liver protection action, anti-oxidation action, anti-tumor action, and bowel movement improvement action are obtained very well, and Kotara Hinbutu leaves that have not been used so far are used effectively it can also be a method of manufacturing health foods containing the unprecedented Kotarahinbutsu leaf extract.

  That is, since the fiber element of Kotara Hinbutu leaves and the cell membrane and cell wall of the cells of Kotah Hinbutu leaves are softened or decomposed to some extent by the action of actinomycetes, filamentous fungi, etc., the active ingredient contained in the cells of Kotah Hinbutu leaves Is extracted in the liquid very efficiently and in large quantities, and the active ingredient extracted in the liquid is sufficiently fermented by fungi such as yeast and lactic acid bacteria in the liquid, and the molecular weight is reduced (non- Since it is clustered, it can be easily absorbed into the body.

  In addition, in this example, filamentous fungi and actinomycetes, such as cellulose of Kotara Hinbutu leaves, are well degraded to glucose, and the alcohol production of yeast using this glucose as a substrate is also promoted. In the presence, the extraction efficiency of the active ingredient contained in the cells or cell membranes of Kotara Hinbutu leaves is further improved.

  Moreover, since the present Example adds the fermented liquid of vegetables and fruits to the liquid, natural minerals derived from vegetables and fruits will be reinforced in the liquid, and yeast, lactic acid bacteria, etc. As a result, the activity (reproduction) of the fungi can be further increased, and the fermentation decomposition of Kotara Hinbutu leaves can be performed more satisfactorily.

  Moreover, a present Example can exhibit a further favorable health improvement effect | action when a useful enzyme is produced | generated in liquid by fungi, such as yeast and lactic acid bacteria.

  In addition, lactic acid bacteria exhibit an action of decomposing saccharides present in the intestine into lactic acid in the intestine, thereby keeping the intestine weakly acidic, for example, bad bacteria such as pathogenic bacteria and spoilage bacteria (Welsh bacteria, etc.) It prevents the growth of good bacteria (bifidobacteria, etc.) and can be active, that is, the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria. It becomes active and a state is created in which the active ingredient of Kotara Hinbutu leaves is better digested and absorbed.

  In addition, as a lactic acid bacterium, a spore that excels in the ability to survive in harsh environments such as dryness and strong acid, the spore bacterium is harder to die than stomach acid or bile acid, so it reaches the intestines reliably. As described above, the effect of adjusting the balance of intestinal bacteria can be more reliably and sufficiently exhibited.

  In addition, lactic acid bacteria are also said to have an effect of activating immune cells, thereby exhibiting superior effects such as an antioxidant action and an antitumor action.

  Further, in this example, Kotara Hinbutu leaves are fermented in a relatively short time of 6 to 72 hours in the liquid, and a dried product is obtained in a short time by spray drying. Therefore, a pigment component such as catechin contained in Kotara Hinbutu leaves. In addition, the active ingredient such as is not reduced by microbial decomposition or heat denaturation, and it is an excellent health food that has an extremely high effect of suppressing an increase in blood glucose level. Furthermore, the dried product obtained by fermenting in a relatively short time suppresses excessive decomposition of fibrin and becomes a high-quality health food that does not generate turbidity when suspended in water or the like.

  In addition, once Kotara Hinbutu is cut down, new trunks will not be regenerated from the remaining roots, so conventional health foods using Kotah Hinbutu logs have the problem of causing resource depletion and environmental destruction. there were. In this respect, the health food containing Kotara Hinbuts leaves of the present invention uses Kotara Hinbuts leaves that can be collected twice a year from Kotara Hinbuts without harvesting Kotah Hinbuts, so a large amount of Kotara Hinbuts is cut down. This can prevent resource depletion and contribute to the suppression of environmental destruction.

From the above, the present example absorbs a large amount of the active ingredient of Kotara Hinbutu leaves, which are in a low molecular weight state that is easily absorbed into the body, from the intestine where the action of digestion and absorption has become very active, for example, to the body very efficiently. Therefore, excellent effects such as an inhibitory effect on blood glucose level increase, anti-obesity effect, liver protection effect, antioxidant effect, anti-tumor effect, and bowel movement improvement effect can be obtained very well and used so far a method for producing a health food product containing unprecedented Kotarahinbutsu leaf extract can also be used effectively Kotarahinbutsu leaves that were not.

Claims (5)

Kotara Hinbutu leaves are fermented in a mixture of fungi containing yeast, lactic acid bacteria and filamentous fungi, and a fermented liquid obtained by adding sugar to vegetables and fruits and then fermented, and then the liquid containing Kotara Hinbutu leaves is filtered. The solid is separated into a solid and a filtrate, and then the filtrate is filtered again to obtain a first extract, and the solid is hydrolyzed and heated to extract with hot water, followed by solid-liquid separation . Kotara Hinbutu leaves characterized in that two extracts are obtained, and then the mixed extract obtained by mixing the first extract and the second extract is dried to obtain a dried product, and the dried product is used as a health food. method of manufacturing health foods containing the extract. In the method for manufacturing health foods containing the Kotarahinbutsu leaf extract of claim 1, wherein the fermentation is Kotarahinbutsu leaves and performing 6-72 hours to adjust the water of the solution to approximately 20% to 70% method of manufacturing health foods containing the extract. In the method for manufacturing health foods containing the Kotarahinbutsu leaf extract according to any one of claims 1, 2, in the second extract, adding water to the solids, 75 to 95 ° C. under atmospheric pressure, 1 method for producing a health food product containing Kotarahinbutsu leaf extract, characterized in that obtained by hot water extraction of heat about .5～2.5 hours. In the method for manufacturing health foods containing the Kotarahinbutsu leaf extract according to any one of claims 1 to 3, after mixing dextrin or cyclodextrin in the mixing extract component, and performing spray drying Kotarahinbutsu method of manufacturing health foods containing the leaf extract. In the method for manufacturing health foods containing the Kotarahinbutsu leaf extract according to any one of claims 1 to 4, wherein the health food is characterized in that pan, cooked rice, a rice snacks, frozen confections or beverage Kotarahinbutsu method of manufacturing health foods containing the leaf extract.