JP6455150B2 - Antihypertensive agent - Google Patents

Description

  The present invention relates to an antihypertensive agent.

  Miso is known to have a long production period. In recent years, working hours have been shortened and holidays have increased, and it is desired to develop efficient manufacturing methods at production sites. The fermentation bottleneck is the biggest bottleneck for efficient production development without capital investment. The effect of shortening the fermentation process on the entire process in terms of shortening the production period is significant. In addition, the conventional fermentation process is performed at a low temperature for a long time so as not to inactivate koji mold, and since the production process is long, salt and alcohol should be added to prevent miscellaneous bacteria during the production process. There are many.

  On the other hand, it is said that a large amount of miso containing salt contributes to the development of hypertension, and a miso with reduced salt is desired. For this reason, low salt miso with added alcohol is known, but unsalted miso has not been put to practical use. Furthermore, although salt-free miso is good for health, there is a problem that the taste and flavor (soybean flavor) are insufficient, and it does not meet consumer preferences.

JP-A 64-4743

  This invention is made | formed in view of the said situation, and it aims at providing the hypertension improving agent using the salt-free miso obtained by a predetermined method.

  As a result of intensive studies to achieve the above object, the present inventors have made steamed soybeans as a raw material, and reacting the steamed soybeans and koji under pressure and heating, so that the salt-free miso has good taste and flavor. And that the manufacturing process can be shortened. Furthermore, it has been found that the obtained salt-free miso has excellent antihypertensive and preventive effects, and has led to the present invention.

Therefore, the present invention provides the following antihypertensive agent.
[1] Contains salt-free miso obtained as an active ingredient by fermenting steamed soybeans and koji under a pressure of 40-100 MPa and a temperature of 40-70 ° C. in a fermentation process not exceeding 7 days An antihypertensive agent.
[2] The hypertension improving agent according to [1], wherein the conditions under pressure and heating are a pressure of 50 to 80 MPa, a temperature of 50 to 60 ° C., and a fermentation step of 1 to 5 days .

  The antihypertensive agent of the present invention has an excellent antihypertensive and preventive effect.

3 is a graph showing the blood pressure measurement result of Example 1. 3 is a graph showing the result of weight change in Example 1.

  The salt-free miso contained in the antihypertensive agent of the present invention is obtained by reacting steamed soybeans and koji under pressure and heating. In general, the definition of “miso” includes soybeans, koji, and salt. However, in the present invention, those that do not contain salt and contain soy and koji are referred to as “salt-free miso”. .

[Steamed soybeans]
The salt-free miso is made from steamed soybeans. If boiled soybeans are used, the flavor is impaired and the desired flavor cannot be obtained. Soybean is not particularly limited, and commercially available soybeans can be used.

  Soak soybeans in water before steaming. Immersion is not particularly limited as long as water is sufficiently contained in soybean. The soaking may be performed so that the soybean is completely immersed in water, and is immersed at a temperature of 10 to 30 ° C. for 5 to 20 hours, preferably 10 to 12 hours.

  The steaming method is not particularly limited, and steamed soybeans can be obtained by steaming for 0.5 to 2 hours using a steamer.

[Reaction between steamed soybeans and koji under pressure and heating (fermentation process)]
In the present invention, it is important to perform the reaction between steamed soybeans and koji under pressure and heating. Even if the soybean before the fermentation process is pressurized and heated, or the soybean after the fermentation process is pressurized and heated, the manufacturing process cannot be shortened as in the present invention, and the taste and flavor are good. You can't get salty miso.

  Prior to the fermentation step, the steamed soybean is preferably pulverized. For the pulverization, a known pulverizer such as a mixer or a chopper can be used. The pulverization time and the like are selected as appropriate, but it is desirable that the steamed soybean after pulverization is pulverized to a state where some beans are present, for example, minced.

  The pressure and warming conditions are preferably a pressure of 40 to 100 MPa, and more preferably 50 to 80 MPa. Moreover, it can be set as 50-70 MPa. The temperature is preferably 40 to 70 ° C, more preferably 50 to 60 ° C. In this way, by adjusting the pressure and temperature in the fermentation process, the fermentation process is accelerated without inactivating the koji mold, and even if it is a salt-free miso, the taste and flavor are good and the manufacturing process is shortened. be able to.

  The koji mold is not particularly limited, and koji derived from grains such as rice koji, wheat koji, and soybean koji can be used, and one kind alone or two or more kinds can be appropriately selected and used.

  According to the present invention, the fermentation process can be shortened, but the fermentation process is preferably 1 day or more, preferably 2 days or more, 3 days or more, and more preferably 1 to 5 days. The reaction can be sufficiently advanced by setting it to 1 day or more, and if it exceeds 7 days, the miso may be browned.

[Unsalted miso]
According to the above production method, a salt-free miso with good taste and flavor can be obtained without blending salt, and there is no harmful bacteria count, so there is no need to blend salt or ethanol for the purpose of preserving. The salt content may be appropriately blended according to the consumer's preference, and may be unblended.

[High blood pressure improving agent]
The salt-free miso is effective as an antihypertensive agent as shown in the examples described later. The antihypertensive agent of the present invention can be used not only for improving hypertension but also for preventing hypertension.

  The intake of salt-free miso is preferably 0.01 to 10 g per day per adult, more preferably 0.1 to 5 g. An effect can be exhibited more by setting it as this range. The amount of salt-free miso in the antihypertensive agent is appropriately selected from the range of 0.1 to 10% by mass so as to achieve the above intake.

  The antihypertensive agent of the present invention can be made into a functional food, a food for specified health use, a quasi-drug, a pharmaceutical product and the like. The method of ingestion (administration) is not particularly limited, and includes oral and other internal use, external use, etc., but oral ingestion is preferred. The ingestion method is not particularly limited, and examples thereof include before and after meals and before going to bed. The dosage form is not particularly limited, and examples thereof include internal preparations such as granules, fine granules, powders, tablets, capsules, liquids, emulsions and suspensions, and external preparations such as lotions, ointments and poultices. The antihypertensive agent of the present invention can be blended in a normal amount with optional components that are usually used in the above dosage forms as long as the effects of the present invention are not impaired.

  EXAMPLES Hereinafter, although a preparation example and an Example are shown and this invention is demonstrated concretely, this invention is not limited to the following Example.

[Preparation Example 1]
Water was added so that the soybeans were completely immersed in 500 g of soybeans, and immersed overnight at room temperature (20 ° C.). Thereafter, the steamed soybean obtained was steamed with a steamer for 1 hour, and the steamed soybean obtained was pulverized with a chopper to obtain a minced granular shape. To this, rice bran was added at a ratio of soybean: rice bran = 1: 1, and pressure heating treatment was performed at 80 MPa and 50 ° C. for 1 day. The amount of the obtained unsalted miso to make a normal miso soup was added, and sodium chloride was added so that the salt concentration of the miso soup would be 0.8% by mass. Comparison was made between this miso soup and a comparative miso soup (adjusted to a salt concentration of 0.8% by mass) using a miso obtained from a commercial miso (manufactured by Masayamiso Co., Ltd.). As a result, a taste equivalent to that of the comparative miso soup was obtained, and the flavor was superior to that of the comparative miso soup. Therefore, it became clear that it was completed as miso.

[Example 1]
(1) Test substance: unsalted miso obtained in Preparation Example (2) Test animal Purchase 20 male SHR / Izm rats (Shimizu Experimental Materials Co., Ltd., Kyoto City), 11 weeks old, and habituate well After that, the general state was observed and the body weight was measured, and animals with good health were selected and used at 12 weeks of age.
(3) Breeding conditions Temperature: 22 ± 3 ° C, Humidity: 55 ± 15%, Ventilation: Always fresh, lighting 12 hours / day (6am to 6pm), 3 for plastic breeding gauge Housed one by one.
(4) Feed and drinking water Formula feed was used as feed. The composition is shown in Table 1 below. All drinking water was freely taken from Fukuyama City tap water using an automatic water supply system.

(5) Administration method After acclimatization to quarantine, 20 animals were divided into 2 groups, which were a control group (10 animals) and a salt-free miso-administered group (10 animals). This was continued for 11 weeks with free intake. The amount of food intake is shown below.
(Eating amount)
The feed was restricted. Table 2 below shows the food restriction.

(6) Blood pressure measurement Blood pressure was measured from the tail artery using an unheated rat non-invasive blood pressure monitor MK-2000 (Muromachi Kikai Co., Ltd.). The blood pressure measurement in the continuous administration test was performed every Monday at noon, and the rat fixator was heated before the measurement, and the measurement was performed without applying stress.

  The blood pressure measurement results are shown in FIG. As is clear from these results, compared to the control group, the salt-free miso-administered group was confirmed to have a decreased blood pressure and an effect of improving hypertension. Moreover, although a weight change is shown in FIG. 2, since there is no difference in a control group and a salt-free miso administration group, it is thought that there is no influence regarding growth. In FIG. 1 and FIG. 2, “number of days 0” indicates before administration of the test substance.

Claims (2)

Improvement of hypertension containing salt-free miso obtained as an active ingredient by fermenting steamed soybeans and koji under a pressure of 40-100 MPa and a temperature of 40-70 ° C. in a fermentation process not exceeding 7 days Agent. The hypertension-improving agent according to claim 1, wherein the conditions under pressure and warming are a pressure of 50 to 80 MPa, a temperature of 50 to 60 ° C, and a fermentation step of 1 to 5 days .

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