JP4339868B2 - Method for producing health food containing Kotara Hinbutu ingredients - Google Patents

Description

The present invention relates to a manufacturing method of health food containing the Kotarahinbu tool component.

Kotarahinbu tree (scientific name: Salacia reticulata (Salacia reticulata)) in Aesculus climbing plants vegetation Sri Lanka, blood glucose increase inhibitory effect, obesity effect, known to have medicinal effects such as liver protective action Yes.

That is, Kotarahinbu tool is salacinol (Salacinol), it contains a variety of active ingredients, including kotalanol (Kotalanol) and polyphenols, these active ingredients, increase in blood glucose level inhibitory effect, anti-obesity effect, hepatoprotective effect, antioxidant effect In addition, efficacy such as antitumor action is exhibited.

Conventionally, when taking this Kotarahinbu tool to some extent or to extract the active ingredient by immersing the Kotarahinbutsu wood in water, and to obtain an extract solution or to some extent extract the active ingredient infusion of Kotarahinbutsu wood, taking this (See Patent Document 1).

  However, it is difficult to say that the active ingredient in Kotara Hinbutu logs can be extracted enough by just immersing or roasting Kotah Hinbuts log in water. It was difficult to say that the components could be absorbed efficiently in the body.

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

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

  Therefore, since the excellent efficacy of various active ingredients contained in Kotara Hinbutu logs has not been sufficiently exhibited, the applicant has proposed a health food obtained by fermenting Kotara Hinbutu logs (Patent Documents 2 and 2). (See Patent Document 3).

  According to Patent Document 2 and Patent Document 3, it is possible to extract a large amount of effective components contained in Kotara Hinbutu logs from the Kotara Hinbutu logs in a very efficient manner. Since it can be easily absorbed, various excellent effects of the active ingredient contained in Kotara Hinbutu log, namely, blood glucose level increase inhibiting effect, anti-obesity effect, liver protecting effect, antioxidant effect, Tumor action etc. will be exhibited very well compared with the conventional unfermented Kotara Hinbutu logs.

JP 2003-267881 A JP 2005-323581 A JP 2006-042623 A

However, when the health food obtained by the above-mentioned Patent Document 2 and Patent Document 3 is mixed in the food, the food originally has a wine-red color due to the pigment contained in the Kotah Hinbutu log (the Kotara Hinbutu leaves are in the food) The color which becomes an obstacle is not attached.), The appearance of the foodstuff may be deteriorated. Therefore, it is desirable not to reduce the appearance of the food in order to use the health food derived from Kotarahinbutsu original tree to a more wide range of cooking applications.

In the present invention, various excellent effects due to the active ingredients contained in Kotara Hinbutu logs will be exhibited very well as compared to conventional unfermented Kotara Hinbutu logs, and coloring problems that occur when mixed in foodstuffs etc. can be eliminated, in which to complete the method for manufacturing a health food containing a very high Kotarahinbu tool component utility value.

  The gist of the present invention will be described with reference to the accompanying drawings.

Health the Kotarahinbutsu timber, containing at least low-temperature, medium-temperature or low-medium temperature fermentation type yeast fermented at 30 ° C. or less in a liquid containing, Kotarahinbu tool component, characterized in that the fermentation liquor health food obtained by this It relates to a method for producing food.

Further, Kotara Himbutsu is fermented at 30 ° C. or less in a liquid containing at least low temperature, medium temperature or low / medium temperature fermenting yeast, and the fermented Kotah Hinbutu log obtained thereby is used as a health food. The present invention relates to a method for producing a health food containing an ingredient .

Further, Kotara Hinbutu logs are fermented at 30 ° C. or lower in a liquid containing at least a low temperature, medium temperature or low / medium temperature fermenting yeast, and the extract extracted from the fermented Kotara Hinbuts logs after fermentation is used as a health food. it relates to a method for producing a health food containing the Kotarahinbu tool component according to claim.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 3, wherein the fermentation solution, fermentation Kotarahinbutsu timber or extracts from fermented Kotarahinbutsu timber after fermentation after fermentation the fermented dry, it relates to a method for producing a health food containing the Kotarahinbu tool component, characterized in that the health food to reduce the moisture content to a predetermined amount.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 3, wherein the fermentation solution, fermentation Kotarahinbutsu timber or extracts from fermented Kotarahinbutsu timber after fermentation after fermentation the dried in spray dried or air into a powder-like or dried product of the granular or the like, and relates to a manufacturing method of a health food containing the Kotarahinbu tool component, characterized in that the dried product and health food.

In the method of health food containing the Kotarahinbu tool component according to claim 5, wherein prior to spray drying or air drying, health food containing the Kotarahinbu tool component, which comprises mixing dextrin or cyclodextrin production It concerns the method.

Further, Kotara Hinbutu logs are fermented at a temperature of 30 ° C. or less in a liquid containing at least low temperature, medium temperature or low / medium temperature fermented yeast. From the fermented liquid obtained by this fermentation, the fermented Kotara Hinbuts log after fermentation and the fermented Kotara Hinbuts log those pertaining to any two or manufacturing method of health food containing the Kotarahinbu tool component, characterized in that the health food a mixture prepared by mixing all of the extracted extract.

In the method of health food containing the Kotarahinbu tool component according to claim 7, the mixture is fermented dry, to reduce the moisture content to a predetermined amount of Kotarahinbu tool component, characterized in that the health food It relates to a method for producing the contained health food.

In the method of health food containing the Kotarahinbu tool component according to claim 7, in that the mixture is dried spray dried or air and powder or granular form, such as dried product, the dried product and health food those relating to the manufacturing method of the health food containing the Kotarahinbu tool components characterized.

In the method of health food containing the Kotarahinbu tool component according to claim 9, the method of manufacturing health food containing the Kotarahinbu tool component, which comprises mixing dextrin or cyclodextrin before the spray-drying or air drying It is related to.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 10, contains lactic acid bacteria in the liquid in said containing at least low-temperature, medium-temperature or low-medium temperature fermentation type yeast it relates to a method for producing a health food containing the Kotarahinbu tool component according to claim.

In the method of health food containing the Kotarahinbu tool component according to claim 11, wherein at least the low temperature, the Kotarahinbu tool component liquid containing the medium temperature or low-medium temperature fermentation type yeast is characterized by a Force culture It relates to a method for producing the contained health food.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 12, wherein at least a low temperature, contains a filamentous fungus in the liquid containing the medium temperature or low-medium temperature fermentation type yeast it relates to a method for producing a health food containing the Kotarahinbu tool component, characterized in that there.

Also, solid and Kotarahinbutsu wood, low temperature, fermented at below 30 ° C. in a solution containing a medium-temperature or low-medium temperature fermentation type yeast, followed by appropriate separation means a liquid containing a fermentation co Tarahinbutsu timber after fermentation of this Then, the liquid is separated again into a solid and a first extract by an appropriate separation means, and the solid is separated from the solid and the second extract by an appropriate separation means. separated into preparative followed by a Kotarahinbu tool component the second extract component and drying the mixed extract component obtained by mixing the first extract fraction to a dry matter, characterized in that the dried product and health food It relates to a method for producing the contained health food.

In the method of health food containing the Kotarahinbu tool component according to claim 14, wherein the second extract fraction after hydrolysis the solids, heated to about 75 to 95 ° C. under atmospheric pressure, 1-3 those relating to the manufacturing method of the health food containing the Kotarahinbu tool component, characterized in that is obtained by the hot water extraction and appropriate separation means for holding about time.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 14 and 15, after mixing dextrin or cyclodextrin in the mixing extract component, and carrying out drying Kotarahinbu The present invention relates to a method for producing a health food containing an ingredient .

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 16, wherein said at least low temperature fermentation in a liquid containing medium temperature or low-medium temperature fermentation type yeast is 18 ° C. ~ those relating to the manufacturing method of the health food containing the Kotarahinbu tool components and performing at 20 ° C..

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 17, wherein the fermentation in a liquid containing at least a low temperature, medium temperature or a low-medium temperature fermentation type yeast 6 to 72 those relating to the manufacturing method of the health food containing the Kotarahinbu tool components and performs time.

In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 18, wherein at least the low temperature, the moisture in the liquid containing the medium temperature or low-medium temperature fermentation type yeast 20% to 70% those relating to the manufacturing method of the health food containing the Kotarahinbu tool component, characterized in that fermentation is carried out by adjusting the extent (by weight).

Also includes the method for producing a health food containing the Kotarahinbu tool component according to any one of claims 1 to 19, wherein the low temperature, as the intermediate temperature or the low-medium temperature fermentation type yeast, the medium-temperature or low-medium temperature fermentation type yeast with mother liquor, it relates to a method for producing a health food containing the Kotarahinbu tool component, characterized in that both the medium-temperature or low-medium temperature drying of the fermentation-type yeast or liquid matter or dry matter and liquid matter is employed is there.

The method for producing a health food according to any one of claims 1 to 20, wherein the health food is bread, cooked rice, rice confectionery, western confectionery, kneaded product, ice confectionery, beverage or liquor. those relating to the manufacturing method of the health food containing the Kotarahinbu tool component.

Since the present invention has been described above, it is possible to extract a large amount of the effective ingredient contained in the Kotara Hinbutu log from the Kotara Hinbutu log in a very efficient manner. Since it can be easily absorbed, various excellent effects by active ingredients contained in Kotara Hinbutu logs, namely, blood glucose level increase inhibitory action, anti-obesity action, liver protection action, antioxidant action, anti-tumor action etc. can be exhibited satisfactorily Te Similarly pole Me and Patent Document 2 and Patent Document 3, moreover, unlike Patent Document 2 and Patent Document 3, the present invention since the dye Kotarahinbutsu timber is decomposed, mixed into food utility value without coloration occurs when you have a method for producing a health food containing a very high Kotarahinbu tool component.

  Embodiments of the present invention considered suitable are described.

  Kotara Hinbutu logs are fermented at 30 ° C. or lower in a liquid containing low-temperature, medium-temperature, or low / medium-temperature fermented yeast.

  Low temperature, medium temperature, or low / medium temperature fermentation yeast is yeast that undergoes alcohol fermentation at 10 to 30 ° C.

  By this fermentation, the cell wall or cell membrane of Kotara Hinbutu raw wood is destroyed, so that the active ingredients contained in the cells or cell membrane of Kotara Hinbutu raw wood are extracted to the outside.

  In other words, compared to the case where the Kotara Hinbutsu log is simply impregnated with water or roasted without being fermented, a very large amount of active ingredients can be extracted from the Kotara Hinbutu log efficiently.

  In addition, the active ingredient in the cell or cell membrane of the Kotara Hinbutu raw wood 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, it is possible to efficiently extract a large amount of the active ingredient of the kotara hinbutsu log from the kotah hinbutsu log, and further to effectively absorb the active ingredient into the body, so that various excellent effects are exhibited very well. Become.

  In addition, the extract of Kotara Hinbutu is not fermented, but Kotara Hinbutu is itself fermented.

  In addition, the pigment of Kotara Hinbutu raw wood is decomposed by the fermenting action of low temperature, medium temperature or low / medium temperature fermentation type yeast.

  In order to decompose the pigment of Kotara Hinbutu raw wood, the fermentation temperature is preferably set to 30 ° C. or lower, specifically 10 to 30 ° C.

  If the fermentation temperature is other than this, the color of the pigment of Kotara Hinbutu will not be satisfactorily performed. This is because if the fermentation temperature is lower than 10 ° C., the amount of cell growth and the amount of alcohol produced are insufficient, so that the pigment of Kotara Hinbutu raw wood is sufficiently extracted into alcohol, or the pigment is sufficiently decomposed by the cell. It is speculated that this is not possible. On the other hand, if the fermentation temperature is higher than 30 ° C., the amount of cell growth increases, but the amount of alcohol produced becomes insufficient, so that the color of Kotara Hinbutu can not be sufficiently extracted into alcohol. It is presumed that the decomposition of is not sufficiently performed.

  Moreover, in order to decompose | disassemble the pigment | dye of Kotara Hinbutu raw wood, the fermentation time in the said liquid shall be 6 to 72 hours.

  If the fermentation time is shorter than 6 hours, the extraction of the active ingredients of Kotara Hinbutu raw wood will not be sufficient, and the pigment will not be sufficiently decomposed, and if the fermentation time is longer than 72 hours, the pigment will be decomposed. Since excessive decomposition (fibrosis) of Kotara Hinbutu wood also occurs, there is a concern that problems such as white turbidity may occur when dissolved in water.

  In the present invention, when lactic acid bacteria are also used for fermentation of Kotara Hinbutu raw wood, the intestine can be stimulated by organic acids such as lactic acid and acetic acid produced by lactic acid bacteria, and the peristaltic movement of the intestine can be activated. The active ingredients of the raw wood will be absorbed better.

  Therefore, a large amount of the active ingredient of Kotara Hinbutu raw wood that has become a low molecular weight state that can be easily absorbed into the body is absorbed into the body very efficiently from the intestine, for example, where the action of digestion and absorption has become very active.

Examples of the present invention will be described. Incidentally, FIG. 1 is a procedure Furochi chart of this embodiment.

  The raw Kotara Hinbutsu log (for example, 1 kg) and a liquid for fermenting the Kotara Hinbutu log (for example, 5.0 L) are mixed.

  The raw Kotara Hinbutu log is the portion of Kotara Hinbutu excluding the roots and leaves.

  In this example, Kotara Hinbutsu log was pulverized so that one side was 1 cm or less.

  In this way, by employing the crushed Kotah Hinbutsu log, fermentation of Kotara Hinbutu log, which will be described later, can be promoted well, and the extraction efficiency of the active ingredient from the Kotah Hinbutu log can be improved.

  The liquid for fermenting Kotara Hinbutu logs is low temperature fermentable yeast (yeast that is fermented at low temperature), medium temperature fermentable yeast (yeast that is fermented at medium temperature), or low / medium temperature fermentable yeast (low temperature fermented yeast) Yeast that is fermented vigorously at both low and medium temperatures).

  As the yeast, sake mother 1118 (manufactured by Lalman) or sake mother 71B (manufactured by Lalman) containing a large amount of yeast or pure yeast for wine brewing is used.

  The yeast is suitable as a fermentation starter because it has a relatively fast rise during fermentation.

  Moreover, the liquor contains a large amount of pure yeast and also contains a large amount of lactic acid, and is therefore suitable for continuing good fermentation while preventing contamination with bacteria and a decrease in fermentation power and fermentation rate. The liquor may be appropriately employed as long as it is a liquor exhibiting the same effect other than the wine production of this embodiment.

  In this example, the yeast and liquor are used in combination. Specifically, first, yeast is mixed with a nutrient and a small amount of warm water, and fermented for about 30 minutes in advance to obtain bacterial water.

  As yeast, dry yeast or fresh yeast or both are used.

  Subsequently, water (for example, 4.5 L) and saccharides (one kind or two or more kinds of anhydrous crystalline glucose, hydrated glucose, and white sugar) are further mixed with this bacterial water to obtain a liquid.

  The saccharide is added to the liquid at 35 to 55 degrees. By setting the sugar content to 35 to 55 degrees, it is possible to make yeasts and fungi such as lactic acid bacteria described later easily active.

  In the present embodiment, lactic acid bacteria, filamentous fungi, and actinomycetes may be further mixed with the liquid to form a syrup medium.

  In this case, as the lactic acid bacteria, sporic lactic acid bacteria such as plantarum, fecalis, bifidos, bulgaria, thermophilus and acidophilus are appropriately employed.

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

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

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

  Next, Kotara Hinbutsu log is fermented in the liquid.

  In this example, in order to continue the fermentation satisfactorily while preventing contamination with bacteria and a decrease in fermentation power / fermentation speed, the above-mentioned liquor mother is further added to the liquid after the Kotara Hinbutu log is mixed.

  Addition of this liquor makes it possible to prevent contamination with bacteria and a decline in fermentation power and fermentation rate over the entire fermentation period.

  The temperature during the fermentation is preferably 30 ° C. or less, specifically 10 to 30 ° C.

  In this embodiment, the temperature is set in the range of 18 to 20 ° C.

  When the fermentation temperature is other than 10 to 30 ° C., the color of the pigment of Kotara Hinbutu is not favorably removed. This is because if the fermentation temperature is lower than 10 ° C., the amount of cell growth and the amount of alcohol produced are insufficient, so that the pigment of Kotara Hinbutu raw wood is sufficiently extracted into alcohol, or the pigment is sufficiently decomposed by the cell. It is speculated that this is not possible. On the other hand, if the fermentation temperature is higher than 30 ° C., the amount of growth of the cells increases, but the amount of alcohol produced becomes insufficient, so that the pigment of Kotara Hinbutu can not be sufficiently extracted into the alcohol. It is presumed that the dye is not sufficiently decomposed.

  In addition, it has also been confirmed that even if high-temperature fermentation is performed using a high-temperature yeast that ferments at a high temperature of about 40 ° C., decolorization of Kotara Hinbutu raw wood is not performed well.

  The fermentation time is 6 to 72 hours.

  If the fermentation time is shorter than 6 hours, the extraction of the active ingredients of Kotara Hinbutu raw wood will not be sufficient, and the pigment will not be sufficiently decomposed, and if the fermentation time is longer than 72 hours, the pigment will be decomposed. In addition, excessive decomposition (fibrosis) of Kotara Hinbutu raw wood also occurs, which is not preferable because problems such as white turbidity occurring when dissolved in water are feared.

  In this example, alcohol is generated in the liquid. In the presence of this alcohol, the active ingredient contained in the cells or cell membranes of Kotara Hinbutu raw wood is efficiently extracted.

  The production | generation of this alcohol is good to make it contain about 2.5-3.0% (weight) in the liquid 72 hours after fermentation, for example.

  It should be noted that by adjusting the pH to about 2.5 to 4 in the fermentation process of Kotara Hinbutu raw wood, it is possible to prevent the inhibition of fermentation due to the propagation of bacteria and spoilage.

  In addition, by adjusting the water content in the liquid to about 20-70% (weight) in the fermentation process of Kotara Hinbutu wood, fermentation of Kotara Hinbutu wood progresses well, and the active ingredients of Kotara Hinbutu wood are well eluted in this liquid. Can be made.

  Next, the liquid containing the fermented Kotara Hinbutsu log after fermentation is separated into a solid content and a liquid content by appropriate separation means such as centrifugation or filtration. Specifically, the liquid containing this fermented Kotara Hinbutsu log is filtered to extract the extract.

  Next, 3-4 times the weight of the solid content is added to the solid content containing the fermented Kotara Hinbutsu log and heated to 75 ° C. to 95 ° C. under atmospheric pressure to bring this temperature to about 1.5 ° C. Various active ingredients such as minerals and water-soluble dietary fiber remaining in the fermented Kotara Hinbutu logs are extracted by hot water extraction that is maintained for 2.5 hours. At this time, it is most preferable to extract at 95 ° C. for 2 hours.

Perform hot water extraction under atmospheric pressure, while preventing the antioxidant enzyme contained in the fermentation co Tarahinbutsu timber loses or activity or destroyed, is to efficiently extract various active ingredients.

Next, after hot water extraction, by a suitable separation means such as centrifugation or filtration, further solid-liquid separation in the fermentation co Tarahinbutsu wood residue and a second extract fraction (Kotarahinbutsu timber extract fraction).

  In addition, although the present Example uses warm water when extracting said 2nd extract part, you may use alcohol.

  Next, let the said liquid part (filtrate) be the 1st extract part isolate | separated from the microbial cell and the other foreign material by appropriate separation means, such as centrifugation and filtration.

  Next, the first extract and the second extract are mixed to obtain a mixed extract.

  Next, the mixed extract is dried.

  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 material. Can be prevented as much as possible.

  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.

  Next, the dried product is sterilized to obtain a product.

  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.

  Specifically, it sterilizes by holding at 120 to 135 ° C. for 15 to 20 seconds.

  By the sterilization treatment, it is possible to sterilize fungi such as heat-resistant Bacillus bacteria and sprouts and improve the safety of the product. Furthermore, by killing fungi such as heat-resistant Bacillus by the sterilization treatment, it is possible to prevent the growth of fungi in the dried product and the decomposition of the dried product by the fungus, so when the product is suspended in water, etc. The problem of turbidity can also be reliably prevented.

  The sterilization treatment may be performed on the mixed extract before spray drying.

  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.

  In this example, the second extract, the first extract or the filtrate containing the cells before obtaining the first extract is spray-dried separately to obtain a dried product, You may mix this suitably.

  Moreover, although the said Example employ | adopted the said spray drying, you may dry simply by air drying. In addition, the solid before extracting the second extract may be air-dried as it is to obtain a dry product.

Furthermore, the liquid and containing a fermentation Kotarahinbutsu timber, the drying while continuing the fermentation filtrate (hereinafter, referred to as fermented dry.) Is allowed may be reduced the moisture content to the predetermined amounts.

  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. by air drying, dehumidification drying or the like, for example, in the case of fermentation for 72 hours, of which 24 hours to 38 hours.

  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 sterilized in the same manner as the dried product described above to obtain a product.

  Needless to say, the fermented dried product may be made into a product by adding a cyclic oligosaccharide such as cyclodextrin as in the above-described dried product.

  When the IC50 value, which is an index of the glycolysis inhibiting effect of the obtained health food, was measured, the IC50 value was the same as or lower than that of the conventional health foods of Patent Document 2 and Patent Document 3. Therefore, it was confirmed that at least the same effect as the conventional one can be obtained.

  The obtained health food can be mixed into various foods and beverages. For example, when it is mixed into bread, cooked rice, rice crackers, ice confectionery, pastry products, kneaded products (such as rice cakes), beverages or alcoholic beverages, No change in color was observed when the health foods of Patent Literature 2 and Patent Literature 3 were mixed.

Since the present example was as described above, the effect of Kotara Hinbutu wood, that is, the inhibitory effect on blood glucose level, anti-obesity effect, liver protection by various active ingredients including salacinol, Kotalanol and polyphenol Excellent efficacy such as action, antioxidant effect, antitumor effect, etc. is obtained very well, and the color of Kotara Hinbutu raw wood is well decomposed and there is no coloring when mixed in foodstuffs, so the utility value is extremely a method for producing a health food containing high ever such had bleached co Tarahinbu tool component.

  That is, the active ingredients contained in the cells of Kotara Hinbutu raw wood by alcohol fermentation are extracted very efficiently and in large quantities, and the active ingredients extracted in the liquid include yeast and lactic acid bacteria in the liquid. Since it is sufficiently fermented by fungi and is reduced in molecular weight (non-clustered) by the fermentation action, it can be easily absorbed into the body.

  In this example, when filamentous fungi or actinomycetes are used for fermentation of Kotara Hinbutu raw wood, fiber such as cellulose of Kotara Hinbutu raw wood is satisfactorily decomposed to glucose, and alcohol production of yeast using this glucose as a substrate is also promoted. However, in the presence of this alcohol, the extraction efficiency of the active ingredient contained in the cells or cell membranes of Kotara Hinbutsu logs is further improved.

  In addition, when a fermented liquid of vegetables and fruits is added to the liquid in this example, natural minerals derived from vegetables and fruits are reinforced in the liquid, and the fungal activity ( (Reproduction) can be further increased, and the fermentative decomposition of Kotara Hinbutu raw wood will be performed better.

  Moreover, a present Example can exhibit a much better health improvement effect | action by producing a useful enzyme in a liquid by the said fungi.

  In addition, when lactic acid bacteria are used, the intestines are stimulated by organic acids such as lactic acid and acetic acid produced by lactic acid bacteria, and the peristaltic movement of the intestines becomes active, so that the active ingredients of Kotara Hinbutu raw wood are better digested and absorbed. A state to be created is created.

  In addition, since the present example obtains a dried product in a short time by spray drying, the active ingredient contained in Kotara Hinbutu logs does not decrease due to microbial degradation or heat denaturation, and has an effect of suppressing an increase in blood sugar level. Extremely high.

  Moreover, the dried product obtained by fermenting in a relatively short time suppresses the excessive decomposition of fibrin and becomes a high quality product that does not generate turbidity when suspended in water or the like.

  Furthermore, the sterilization treatment of the dried product can also prevent the growth of fungi in the dried product and the decomposition of the dried product by the fungus, thereby ensuring the problem of turbidity when the product is suspended in water or the like. Can be prevented.

It is a procedure flowchart of a present Example.

Claims (21)

Health the Kotarahinbutsu timber, containing at least low-temperature, medium-temperature or low-medium temperature fermentation type yeast fermented at 30 ° C. or less in a liquid containing, Kotarahinbu tool component, characterized in that the fermentation liquor health food obtained by this A method for producing food. The Kotarahinbutsu wood, Kotarahinbu tool component at least a low temperature, 30 ° C. in a solution containing a medium-temperature or low-medium temperature fermentation type yeast fermented below, characterized in that the health food fermentation Kotarahinbutsu wood after fermentation was obtained by this A method for producing a health food containing sucrose. Kotara humbutsu log is fermented at a temperature of 30 ° C. or less in a liquid containing at least low temperature, medium temperature or low / medium temperature fermenting yeast, and the extract extracted from the fermented Kotara humbutsu log after fermentation is used as a health food. method for producing a health food containing the Kotarahinbu tool components characterized. Fermentation method of manufacturing a health food containing the Kotarahinbu tool component according to any one of claims 1 to 3, wherein the fermentation broth, the fermentation Kotarahinbutsu wood or extract extracted from the fermentation Kotarahinbutsu timber after fermentation after fermentation dried, Kotarahinbu tool manufacturing method of health food containing components, characterized in that the water content of the health food is reduced to a predetermined amount. Spray method of manufacturing a health food containing the Kotarahinbu tool component according to any one of claims 1 to 3, wherein the fermentation broth, the fermentation Kotarahinbutsu wood or extract extracted from the fermentation Kotarahinbutsu timber after fermentation after fermentation dried or air dried and powdered or dried product of the granular and the like, a manufacturing method of health food containing the Kotarahinbu tool component, characterized in that the dried product and health food. In the method of health food containing the Kotarahinbu tool component according to claim 5, wherein the spray-drying or before air drying, dextrin or method for producing a health food containing the Kotarahinbu tool component, which comprises mixing the cyclodextrin. Kotara Hinbutu logs are fermented at 30 ° C or lower in a liquid containing at least low temperature, medium temperature or low / medium temperature fermented yeast, and extracted from the fermented liquid obtained by this fermentation, the fermented Kotara Hinbuts log and the fermented Kotara Hinbuts log any two or manufacturing method of health food containing the Kotarahinbu tool component, characterized in that the health food a mixture prepared by mixing all the extracts. In the method of health food containing the Kotarahinbu tool component according to claim 7, containing Kotarahinbu tool component, wherein the mixture is fermented dry, and health foods to reduce the moisture content to a predetermined amount Health food manufacturing method. In the method of health food containing the Kotarahinbu tool component according to claim 7, wherein the mixture is dried spray dried or air into a powder-like or dried product of the granular and the like, and characterized in that the dried product and health food method for producing a health food containing the Kotarahinbu tool components. In the method of health food containing the Kotarahinbu tool component according to claim 9, the manufacturing method of health food containing the Kotarahinbu tool component, which comprises mixing dextrin or cyclodextrin before the spray-drying or air drying. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 10, wherein at least a low temperature, that it contains lactic acid bacteria in a liquid containing a medium temperature or low-medium temperature fermentation type yeast method for producing a health food containing the Kotarahinbu tool components characterized. In the method of health food containing the Kotarahinbu tool component according to claim 11, wherein at least the low temperature, medium temperature or a liquid containing a low-medium temperature fermentation type yeast contained the Kotarahinbu tool component which is a Force culture Health food manufacturing method. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 12, it contains the filamentous fungus in the liquid in said containing at least low-temperature, medium-temperature or low-medium temperature fermentation type yeast method for producing a health food containing the Kotarahinbu tool component according to claim. The Kotarahinbutsu wood, low temperature, fermented in a liquid at 30 ° C. or less, including a medium-temperature or low-medium temperature fermentation type yeast, followed by a solid by a suitable separation means a liquid containing a fermentation co Tarahinbutsu timber after fermentation of this Then, the liquid is separated again into a solid and a first extract by an appropriate separation means, and the solid is separated into a solid and a second extract by an appropriate separation means. separated, subsequently, a mixed extract component obtained by mixing the second extract fraction and the first extract fraction and dried to dried product contained Kotarahinbu tool component, characterized in that the dried product and health food Health food manufacturing method. In the method of health food containing the Kotarahinbu tool component according to claim 14, wherein the second extract fraction after hydrolysis the solids, heated to about 75 to 95 ° C. under atmospheric pressure, about 1 to 3 hours method for producing a health food containing the Kotarahinbu tool component, characterized in that is obtained by the hot water extraction and appropriate separation means for holding. In the method of health food containing the Kotarahinbu tool component according to any one of claims 14 and 15, Kotarahinbu tool component according to claim After mixing dextrin or cyclodextrin in the mixing extract component, to perform a dry A method for producing a health food containing sucrose. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 16, wherein said at least low temperature fermentation in a liquid containing medium temperature or low-medium temperature fermentation type yeast is 18 ° C. to 20 ° C. method for producing a health food containing the Kotarahinbu tool components and performing at. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 17, carried out at least low temperature, the fermentation in a liquid containing medium temperature or low-medium temperature fermentation type yeast 6 to 72 hours the method of manufacturing health food containing the Kotarahinbu tool component, characterized in that. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 18, wherein at least the low temperature, the moisture in the liquid containing the medium temperature or low-medium temperature fermentation type yeast 20% to 70% (wt Kotarahinbu tool manufacturing method of health food containing the ingredients) to adjust the degree and carrying out fermentation. In the method of health food containing the Kotarahinbu tool component according to any one of claims 1 to 19, wherein the low temperature, as the intermediate temperature or the low-medium temperature fermentation type yeast, together with the mother liquor containing the medium temperature or low-medium temperature fermentation type yeast the method of manufacturing health food containing the Kotarahinbu tool component, characterized in that both the dry matter or liquid matter or dry matter and liquid matter mesophilic or low-medium temperature fermentation type yeast is employed. The method of manufacturing a health food according to any one of claims 1 to 20, wherein the health food, Kotarahinbu tool, characterized pan, cooked rice, rice snacks, confectionery, jelly products, frozen dessert, that it is a beverage or liquor A method for producing a health food containing ingredients .

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