JP4370196B2 - Health food manufacturing method - Google Patents

Description

  The present invention relates to a plant belonging to the genus Cericidae, or a plant belonging to the genus Kawarafufu, and in particular, a so-called mountain ginseng (hereinafter referred to as a mountain ginseng), in addition to a cypress such as Toki, Intochi and Hyugatouki. The present invention relates to a health food comprising a processed product of a kind as an active ingredient and a method for producing the same.

Ginseng has long been known as a medicinal plant and has been used in the manufacture of pharmaceuticals, cosmetics and health foods.
For example, Patent Document 1 discloses a pharmaceutical or pharmaceutical composition comprising an extract obtained by drying stems or roots of ginseng as a powder or extracting the stems and roots with ethyl acetate or the like as an active ingredient. Is disclosed.
Japanese Patent No. 1721544

Patent Document 2 discloses that isoepokine-buterixin contained in roots and stems of Japanese ginseng is extracted and further purified to obtain an antiallergic and antiinflammatory agent.
Japanese Patent Publication No. 5-48233

A health supplement containing a processed product of Hyugatouki as an active ingredient is disclosed, which uses flowers, roots, stems, leaves, branches and the like of Hyugatouki.
Japanese Patent Application No. 2000-580472

As described above, it has been disclosed to use flowers, roots, stems, leaves, branches and the like of ginseng, but it has not been known to use seeds.
The ginseng is generally a perennial herb, and it takes time and time to reproduce, especially when roots are used. However, if seeds, leaves, stems, etc. are used without using roots, raw materials can be secured efficiently.
The present invention focuses on the seeds of mountain ginseng and intends to provide a health food using leaves, stems and the like.

The present invention is an invention having the following features .
(1) A method for producing a health food comprising, as an active ingredient, seeds of plants belonging to the genus Ceramaceae or Kawarafufu, and processed products of leaves or stems . The seeds are dried , roasted at 50 to 60 ° C. for 10 to 15 minutes , subjected to primary sterilization, and then subjected to secondary sterilization treatment by ultraviolet irradiation and then pulverized to plants belonging to the genus Cericaceae or Kawarafufu after the leaves or stems was dried, in that it comprises the step of then 10-15 minutes roasted primary-sterilized at 50-60 ° C., and cut, to blend those milled with facilities secondary sterilized by ultraviolet irradiation A method for producing a health food comprising the processed product as an active ingredient , and
(2) The method for producing a health food according to the above (1) , wherein the plant belonging to the genus Cericaceae is any one of Toki, Inutouki or Hyugatouki.

The seeds and leaves or stems of plants belonging to the genus Cericidae or Kawarafufu are pulverized as they are in powder form, mixed with food or drink as appropriate, or filled into capsules to eat or drink. In order to produce capsules, the above powder is used with an excipient such as starch, sugar, gelatin or mannitol, a cellulose derivative such as carboxymethylcellulose, a binder such as alginate or polyvinylpyrrolidone, or a lubricant such as glycerin. Or a tablet or pill, and the powder can be extracted with an appropriate solvent to obtain an extract.
As described above, the health food of the present invention can be eaten or consumed as a powder or as a capsule, tablet, pill or extract.

Ginseng seeds have been discarded without being used in the past, but because they contain abundant minerals, health foods using seeds and leaves cannot be obtained with conventional roots and stems Nutrients and medicinal properties can be obtained.
In addition, roasting seeds, stems, and leaves creates a fragrant flavor, so that an excellent texture can be given.

  FIG. 1 shows a production flow of the health food of the present invention. The production flow is the flow of ginseng seeds and leaves, but stems may be used instead of leaves, or leaves and stems may be mixed. The collected ginseng seeds are first dried in the sun. Next, roasting is performed at 50 to 60 ° C. for 10 to 15 minutes to scent the aroma and perform primary sterilization. The reason why the temperature is set to 50 to 60 ° C. is to prevent destruction of nutrients and medicinal components contained in the raw material.

  The roasted raw material is then subjected to secondary sterilization treatment by ultraviolet irradiation and milling.

  The ginseng leaves or stems are roasted at 50-60 ° C. for 10-15 minutes after drying in the sun. What is sterilized by roasting is cut (cut) to a size of about 3 to 4 cm.

  The cut leaves or stems are irradiated with ultraviolet rays and subjected to secondary sterilization, followed by milling.

  Next, the milled seeds and leaves or stems are blended with each other, but the blending ratio is approximately 2: 8, but is not necessarily limited thereto.

After the mixed powder is subjected to general sterilization and coliform inspection, it is made into a product as it is, or filled into a capsule and shipped as a capsule product. In addition to capsules, tablets or pills can be used.
Alternatively, the powder can be extracted with a suitable solvent to obtain an extract.

  Table 1 shows the analysis results of seeds of Satsuma-san ginseng, which is a kind of ginseng.

  According to Table 1, the seed powder of Satsuma Ginseng contains abundant minerals such as calcium and iron, and can be expected to have nourishment / concentration and health promotion effects.

Table 2 shows the results of analysis of amino acids contained in the seeds and leaves of Satsuma-san ginseng. The measurement was performed on a sample hydrolyzed with hydrochloric acid after performing formic acid oxidation treatment.
Among various amino acids, tryptophan was measured by high performance liquid chromatography, while other amino acids were measured by amino acid automatic analysis. The content was expressed as mg in 100 g.

  According to Table 2, the Satsuma Ginseng leaves and seeds contain all nine essential amino acids valine, leucine, isoleucine, lysine, threonine, methionine, phenylalanine, tryptophan and histidine, and are lacking in plant foods. It is characterized by a relatively high content of gin that is easily processed.

Table 3 shows the results of measuring the content of isoepoxypterixin, which is a medicinal ingredient, in roots, leaves, stems, etc. of mountain ginseng produced in Miyazaki Prefecture.
The measurement was performed by high performance liquid chromatography (HPLC).
The HPLC conditions are as follows.
Column: TSKgel ODS-120TM (4.6 mm × 25 cm)
Solvent: 50% → 90% acetonitrile (containing 0.1% trifluoroacetic acid) 0 → 25 minutes gradient elution, 90% acetonitrile (containing 0.1% trifluoroacetic acid) 25 → 35 minutes Flow rate: 1.0 ml / min Temperature : 35 ° C

山人参および関連素材のＹＮ−１（イソエポキシプテリキシン）含量

Yin-1 (isoepoxypterixin) content of ginseng and related materials

Oita mountain ginseng root: Extract yield 35.8%, YN-1 content in extract 1.8%
(Report on October 18, 1993)

The extract yield and the content of YN-1 of the ginseng roots harvested this time from Miyazaki Prefecture were about half as low as those from Oita Prefecture. Comparing the separation patterns of HPLC, the content ratio of YN-1 is different between the two. YN-1 accounts for about 40% of all coumarins in Oita Prefecture, but it is about 25% in Miyazaki Prefecture. Was recognized.
Whether this is due to individual differences or due to the collection time needs further examination.
The YN-1 content of the ginseng leaf was almost the same as the analysis value examined in Oita Prefecture.

The health food according to the present invention is edible as a powder, and is eaten and consumed as capsules, tablets, and pills. It can also be used as a ginseng tea or ginseng liquor.
For ginseng tea, in addition to the ginseng seeds and leaf or stem powder, green tea, oolong tea, pearl barley tea, amacha tea, chuchu tea, cobb tea, etc. are added to improve taste. It is good to use for.
Ginseng liquor is prepared by adding ginseng seeds and leaf or stem powder to alcoholic beverages such as sake and shochu.

It is a figure which shows the manufacture flow of the health food based on this invention.

Claims (2)

A method for producing a health food comprising as an active ingredient a seed of a plant belonging to the genus Apiaceae or Kawarafufu, and a dried product of a plant belonging to the genus Siriodua or Araea And then sterilized by roasting at 50 to 60 ° C. for 10 to 15 minutes, and then subjected to secondary sterilization treatment by ultraviolet irradiation and then pulverized to leaves or stems of plants belonging to the genus Cericaceae or Kawarafufu after dried, 10 to 15 minutes roasted primary-sterilized at 50-60 ° C., was cut, characterized in that it comprises a step of blending those milled with facilities secondary sterilized by ultraviolet irradiation The manufacturing method of the health food which uses the said processed material as an active ingredient . Umbelliferae Angelica plants belonging to the genus Angelica, characterized in that either Inutouki or Corylopsis Radix Angelicae method for producing a health food according to claim 1, wherein.

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