JP6681496B1 - Method for producing health promoting food and food thereof - Google Patents

Abstract

An object of the present invention is to provide a food product that contributes to health, which can be produced by a simple production method using readily available and familiar plants. SOLUTION: The present invention comprises a steaming step of separately steaming a thistle, a ginger, and a compost, a stirring step of a liquid for removing an agitating mixture of baking soda to white liquor, and a thistle obtained in the steaming step. And the ginger and communis, the succulent removing step of spraying the scent removing solution obtained in the stirring step, the drying step of sandwiching and drying the thistle, ginger and communis obtained in the sac removing step, and the drying step. A constitution comprising a crushing step of crushing the thistle, ginger and communis obtained in (3) and a compounding step of mixing the thistle, ginger and communis obtained in the crushing step was adopted. [Selection diagram] Figure 1

Description

  The present invention relates to a health-promoting food technology, and more specifically, to a method for producing a health-promoting food and a food technology thereof, which makes it possible to provide a food that contributes to human health by a simple method using familiar plants. is there.

  In Japan, where the aging is progressing, there are many people who suffer from various abnormalities of the body such as hypertension, dementia, obesity, diabetes, etc. that develop as they get older. In recent medical treatments in which the sophistication of pharmaceuticals has been advanced, it is general to manage the means of treatment by administering various drugs. However, these treatments tend to rely only on drugs, and it is hard to say that it is healthy to continue giving artificial drugs to the body. If possible, it is desirable to bring out the natural healing power of the body.

  Therefore, it would be very wonderful if we could derive our own immunity and healing power from plants and the like containing medicinal components in nature. BACKGROUND ART It is widely known in the world that plants biosynthesize a wide variety of organic compounds, and in particular, there are many medicinal plants that have good effects on human health. Some of these medicinal plants have been proven to have actual effects before being used, while others have not been scientifically verified but contain components that actually act effectively on human health. It can be said that oriental medicine herbal medicines are representative, but many of these over-the-counter herbal medicines are expensive due to their high value added by blending rare plants and using advanced manufacturing methods. However, there is a problem that the economic burden is large to use. In other words, there are very few Chinese herbal medicines that are produced by a simple method using readily available plants that bloom in the garden or in the fields.

  Therefore, focusing on familiar wild grasses, it is said that especially thistle has a detoxifying effect, and it is said that Commelina communis has the effect of reducing the absorption of sugars from carbohydrates, and that mioga has improved memory and immunity. It is said that mulberry leaves have abundant nutritional components and anti-obesity, anti-diabetic, anti-inflammatory, diuretic, antitussive, expectorant effects, etc. since ancient times. It has an antipyretic action, a sharing action, an antibacterial action, a lipid lowering action, an antihypertensive action, and an antiinflammatory action, and it is said that the branches and leaves of mistletoe have antihypertensive action, diuretic action, and antibacterial action. These benefits are recognized by each plant. However, it is cumbersome to separately prepare Chinese herbs and the like using these plants as raw materials, and the cost is high, which is uneconomical. In addition, as shown in the above example, the medicinal effects are often common to each other, and depending on the combination of medicinal plants, there is a case where the effects may mutually interfere.

  Therefore, if a health-promoting food can be produced by a simple method by properly selecting only combinations of medicinal plants that are familiar and easy to obtain, it will contribute to the health of many people. For example, by providing tea with a high detoxifying effect before meals in restaurants, etc. that accompany eating and drinking, it is effective in preventing food poisoning, and students and researchers who work hard improve memory and are concerned about sugar absorption. This makes it easier to control the blood sugar level of people on a diet or who have diabetes.

  In view of such problems, various technical proposals have been made in the past. For example, a technique in which the name of the invention is “cosmetic composition or food / beverage composition” is disclosed (see Patent Document 1). The technology is "to give the skin and hair tension and luster when used externally or internally, and to improve the moisturizing effect, whitening effect, improvement of the combing of the hair, etc., and the feel and feel on the skin and hair will be very good. The object is to provide a cosmetic composition or a food and drink composition containing a substance, specifically, `` a sugar or a sugar extract, further using an alcoholic brewed lees or an alcoholic brewed lees extract in combination, A cosmetic composition or a food / beverage composition that imparts tension and luster to skin and hair, and improves moisturizing effect, whitening effect, and combing of hair. " However, the technique described in Patent Document 1 has a basic structure of containing one or more saccharides or saccharide extracts, and therefore, the effect of inhibiting the action of a degrading enzyme that promotes the absorption of sugars in Commelina communis Therefore, it can be said that the Commelina communis is a plant which is not suitable for use in the invention described in Patent Document 1, and is different from the invention of the present application which is composed mainly of the plant.

  Further, a technique in which the name of the invention is “mineral absorption promoter” is disclosed (see Patent Document 2). Specifically, the objective is to "provide a mineral absorption enhancer having a good flavor and excellent absorbability of minerals", and the solution is to "reduce wildflowers, vegetables, fruits, mushrooms and seaweeds. The technology of "Mineral absorption promoter characterized by containing, as an active ingredient, a fermented product obtained by alcoholic fermentation and lactic acid fermentation of an extract or a juice". However, the technique described in Patent Document 2 includes a fermented product obtained by alcoholic fermentation and lactic acid fermentation of an extract or squeezed juice of wild grasses, vegetables, fruits, mushrooms, and seaweeds as an active ingredient. On the other hand, the present invention is composed only of wild grasses, and the manufacturing process is different in that fermentation is not involved, and is different from the present invention in which medicinal effects are exhibited only by familiar wild grasses.

  Further, a technology in which the title of the invention is “plant growth promoting bacterium and method of use” is disclosed (see Patent Document 3). Specifically, "a bacteriologically pure bacterial culture of a novel strain of a plant growth promoting bacterium, and an inoculum containing the same, a seed of a plant coated with the inoculum, a kit containing the inoculum" , And a method of stimulating plant growth by applying the biologically pure bacterial culture or inoculum to plants, plant seeds, or plant growth media. " However, the technique described in Patent Document 3 is a biologically pure bacterial culture, and the bacteria in the culture are specified, whereas the present invention involves bacterial culture. The difference is that there is no point.

JP-A-2018-203628 JP2012-12363A Special table 2016-519572

  An object of the present invention is to provide a food manufacturing technique that contributes to the promotion of human health by using a readily available and familiar plant and by a simple method.

  The present invention, a thistle, a mung bean, and a steaming step of separately steaming communis, a stirring step of an ak removal solution that stirs by adding baking soda to white liquor, and a thistle and a ginger and communis obtained in the steaming step. A spraying step of spraying the stripping solution obtained by the stirring step, a drying step of drying the thistle, ginger and communis obtained in the spraying step, and a crushing of thistle, ginger and communis obtained in the drying step And a mixing step of mixing the thistle, the ginger, and the Commelina communis obtained in the crushing step at a predetermined mixing ratio.

  Further, the present invention can also adopt a configuration in which the mixing ratio of thistle, ginger and communis is 4: 3: 3, respectively. When such a configuration is adopted, the detoxification effect is high, and it becomes possible to manufacture foods that are particularly useful for preventing food poisoning in restaurants and the like.

Further, the present invention can also adopt a constitution in which the mixing ratio of thistle, ginger and communis is 3: 3: 4, respectively. When such a configuration is adopted, since the absorption of sugar is suppressed, it becomes possible to manufacture foods that can contribute to people on a diet and people with diabetes.

Further, the present invention can also adopt a configuration in which the mixing ratio of thistle, ginger and communis is 3: 4: 3, respectively. When such a configuration is adopted, since it has a high effect on memory and immunity, it is possible to manufacture food suitable for men and women of all ages, such as dementia and examinees.

  In addition, the present invention can also employ a configuration in which the solution for removing an activator used in the stirring step is 6 g of baking soda per 200 cc of white liquor.

  According to the method for producing a health-promoting food and the food thereof according to the present invention, by using a readily available plant, by applying a process by a simple method, in particular, detoxification effect, memory improvement, immunity improvement, sugar It exerts an excellent effect that it can provide foods that contribute to the promotion of human health, such as suppression of absorption.

  Further, according to the method for producing a health promoting food and the food thereof according to the present invention, since they contain anthocyanin and carotene, they exert an excellent effect of contributing to the prevention of eye strain and dementia.

  Further, according to the method for producing a health-promoting food and the food according to the present invention, since it contains alpha-pinene, myogadiard, and graniol, it improves blood circulation, sedative action, detoxification action, antibacterial action. , Exerts excellent effects such as exerting anti-inflammatory effect.

  Further, according to the method for producing a health-promoting food and the food thereof according to the present invention, thistle, communis, and ginger are used as main components, and a natural material that does not use any artificial substances in the manufacturing process is used. Therefore, it has an excellent effect that it can be used with confidence.

It is process explanatory drawing which shows each process of the manufacturing method of the health promotion foodstuff which concerns on this invention. It is a material explanatory view showing materials of a familiar plant of the manufacturing method of the health promotion food concerning the present invention. It is an implementation result explanatory view showing that stabilization of HbA1c to a proper standard value was achieved by ingesting a health food obtained by the method for producing a health promoting food according to the present invention. 4 is a reference table showing the results of medical examination of health food consumers obtained by the method for producing a health promoting food according to the present invention.

  INDUSTRIAL APPLICABILITY The present invention can be produced by a simple method using familiar plants, and particularly in food and drink providing businesses such as restaurants, prevention of food poisoning, improvement of memory and immunity, and suppression of increase in HbA1c, and an average value. It is an object to provide a health food for normalizing a normal blood glucose level. Hereinafter, description will be given based on the drawings. However, the configuration is not limited to the configuration shown in the drawings, and may be changed within a range in which the effect exerted as the creation of the technical idea of the present invention can be obtained.

  FIG. 1 is a process explanatory view showing each process involved in the method for producing a health promoting food according to the present invention. The method for producing a health promoting food according to the present invention includes a steaming step A, a stirring step B, a spraying step C, a drying step D, a pulverizing step E, and a blending step F. Hereinafter, each step will be described.

  The steaming step A is a step for steaming each of the thistle 10, the ginger 30, and the Commelina communis 20. Specifically, it is higher than the upper surface of the hot water, which is prepared by boiling water in a pot or the like in advance to prepare steamed water, and using a steamer or the like containing thistle 10, mioga 30 and communis 20 to heat the pot. Place it in the position and keep steaming for 10 minutes with the lid on.

  The stirring step B is a step of preparing an acid removing solution. Specifically, using 6 gram of baking soda per 200 CC as a solvent, white liquor having a high alcohol content (35 degrees or more) and a strong bactericidal effect is mixed and stirred.

  The spraying step C is a step of spraying the acme removing solution obtained in the stirring step B onto the thistles 10, the ginger 30, and the Commelina communis 20 obtained in the steaming step A to remove the acne and sterilize. Specifically, the scent removal solution obtained in the stirring step B is sufficiently sprayed onto the surfaces of the thistles 10, the ginger 30, and the Commelina 20 obtained in the steaming step A by spraying or the like.

  The drying step D is a step of completely removing alcohol and removing water from the thistle 10, the ginger 30, and the Commelina 20 obtained in the spraying step C. Specifically, it is wrapped in a net and dried in the sun for about a week.

  The crushing step E is a step of crushing each of the dried thistle 10, the ginger 30, and the Commelina communis 20 obtained in the drying step D. Specifically, it is pulverized into powder using a mill or the like. In particular, thistle 10 has a sharp leaf tip and may be injured if it is directly touched with a hand, so it is necessary to exercise caution.

  The blending step F is a step of blending the powdery thistle 10, the ginger 30, and the Commelina communis 20 obtained in the crushing step E at a predetermined blending ratio. Specifically, for example, the weight ratio of the thistle 10, the ginger 30, and the Commelina communis 20 is set to 4: 3: 3. With such a ratio, the effect of preventing food poisoning can be obtained by using it in tea provided before eating and drinking in restaurants and the like. Further, by setting the blending ratio to 3: 3: 4, it becomes possible to suppress an increase in blood sugar level in a person with high blood sugar, and at the same time, suppress the absorption of sugar from carbohydrates and exert a diet effect. Furthermore, by setting the compounding ratio to 3: 4: 3, it becomes possible to provide food that is particularly suitable for the elderly, such as improving immunity and memory.

  FIG. 2 is a material explanatory view showing materials of familiar plants according to the method for producing a health promoting food of the present invention. FIG. 2 (a) shows the dried flowers, leaves and stems of Commelina communis 20 obtained in the drying step D, and FIG. 2 (b) shows the fruit of the dried mioga 30 obtained in the drying step D. 2 (c) shows flowers, leaves, and stems of thistle 10 obtained in drying step D, showing flowers, leaves, and stems, and FIG. 2 (d) obtained in drying step D. 1 shows the stems and leaves of dried mioga 30.

  As the main materials according to the present invention, familiar plants such as thistle 10, mioga 30, and communis 20 are used. The features of each plant will be described below.

  Thistle 10 is a general term for the genus Cirsium of the family Asteraceae (Cirsium) and similar plants, but in this document, this refers to a general thistle 10 that lives in the mountains of Japan. It has sweetness and coolness (it becomes cool when eaten), it contains medicinal ingredients such as alpha himacarene, leaves contain beta-carotene and chlorophyll, and it is a plant rich in dietary fiber. Contains alpha-himacarene and silymarin, which are one of the monoterpene hydrocarbons, and alpha-himacarene has antifungal action, antiviral action, analgesic action, anti-inflammatory action, decongestion action, expectorant action, analgesic action for urinary tract infection, etc. Silymarin is well known for its effect on the liver, and is also known to prevent and improve alcoholic liver damage and prevent gastric mucosal damage.

(Carotene)
The green color of the leaves of thistle 10 contains carotene. Carotene is a nutritional component that acts as vitamin A in the body and is involved in the growth and differentiation of epithelium, organs and organs, so it is necessary especially for pregnant women and infants. It is a good vitamin. If insufficient, mucous membrane dryness causes a decrease in digestive and absorption ability and a decrease in respiratory resistance. In addition, because it is involved in the optic nerve, lack of it causes a dark responsiveness (a phenomenon in which the eyes become accustomed to seeing things in the dark for a long time), resulting in decreased reactivity.

(chlorophyll)
The green color of the leaves of thistle 10 is a green pigment called chlorophyll (chlorophyll). Since the molecular structure of chlorophyll is similar to blood, it is also called "plant blood". It has the functions of "blood boosting and cleansing blood,""strengthening the liver," and "repairing damaged tissue" and is an essential ingredient for maintaining good health.

(Experiment on the detoxification effect of thistle 10)
A plurality of mice that were allowed to drink tea extracted from the food produced by the method for producing a health-promoting food according to the present invention, and mice that were not allowed to drink were given poison baits for exterminating mice, and a plurality of teas were allowed to drink. Mice did not change, whereas mice that did not drink tea died 6 hours later. There are also cases where relatives gathered by law and served as tea, but only those who did not drink tea caused food poisoning. Therefore, it is effective in preventing food poisoning if it is provided in restaurants or restaurants.

Commelina communis (combina communis) is an annual plant of the family Commelina genus, which is often found in the corners of fields and roadsides. The area of origin is East Asia, which includes all of Japan, and it has been naturalized in the northeastern United States. Commelinine, which is a blue pigment of flowers of Commelina communis, is an anthocyanin-based compound (metal complex type anthocyanin) and is edible when the blue flowers are in bloom. As an effect of anthocyanin, there is an effect of improving visual acuity and an effect of assisting resynthesis of rhodopsin. Rhodopsin is a purple pigment in the retina of the eye, which is recognized as "visible" by sending a signal to the brain when light is applied to rhodopsin.
In addition, it is said that the Commelina communis 20 has an effect of reducing absorption of carbohydrates from carbohydrates, exerts a diet effect, and can suppress an increase in blood sugar level in diet therapy for people with diabetes.

  Almost all of the components of the mioga 30 are water, but the alpha pinene is included, and the alpha pinene is a unique odor component, and it can be said that the excellent health effect and efficacy of the mioga 30 is in the alpha pinene. It is said that such alpha pinene has an action of promoting functions such as sweating, breathing, and blood circulation. In addition, Myoga 30 contains Myogadiar and geraniol that have the same effect as alphapinene, and Myogadiar has a blood circulation promoting action, and geraniol is expected to have a sedative action and a detoxifying action. . Furthermore, the mioga 30 contains camphene and is said to have an antibacterial action and an anti-inflammatory action. Although it is often said that eating Myoga 30 makes forgetfulness worse, there is no academic basis for the adverse effects on memory caused by eating Myoga 30, and nutritionally no such ingredient is included. On the contrary, in recent years, data showing that the mioga 30 has improved memory and immunity has been shown to have an effect on dementia. In addition, it is said that the scent component of mioga 30 has an effect of increasing concentration.

  Baking soda 40 has been confirmed to have the effect of removing sodium chloride and adding sodium hydrogen carbonate (baking soda) as a pH adjusting agent. It has been pointed out that metabolic alkalosis causes a clear hypotensive effect. It has been pointed out that this effect is one factor of the antihypertensive mechanism of thiazide antihypertensive agents.

  Regarding the blending ratio of the raw materials of the above-mentioned plants, thistle 10, mioga 30, and tcommunis 20 are 4: 3: 3, respectively. It should be noted that the above blending ratio is one that the present inventor has made a better blending based on his / her own diagnostic results (FIGS. 3 and 4) after long-term use. This is the result of devising such that HbA1c is always kept at 6.5 or less.

(HbA1c)
HbA1c (hemoglobin A1c) is also known as glycated hemoglobin, which is a mixture of hemoglobin and glucose. The hemoglobin of red blood cells contained in blood is a pigment contained in red blood cells that carry oxygen in the blood. This hemoglobin has a property that it easily sticks to glucose in blood and does not separate once it sticks, and the HbA1c (hemoglobin A1c) test applies this property of hemoglobin to the test. If there is a high sugar content in the blood, hemoglobin at that time contains a large amount of glucose in the hemoglobin, and it is a mechanism to know the blood condition by conducting an HbA1c (hemoglobin A1c) test using this property. .

  Since HbA1c reflects the average blood glucose level for the past 1 to 1.5 months from the present time, it is an indispensable test for the treatment control of diabetic patients. Unlike blood sugar, HbA1c is not affected by food, so it can be tested before or after meals at any time. Therefore, even if a diabetic patient does not eat on a regular basis, even if he / she refrains from eating only before the test, he / she can understand his / her non-dairy condition by this test. The normal value is 4.4 to 5.8%, and if properly controlled to be 6.5 or less, complications due to diabetes such as retinopathy, arteriosclerosis, nephropathy, and peripheral neuropathy can be considerably prevented. . That is, 6.5% is the first goal of diabetes treatment. It is said that it is desirable to further reduce to the standard value (5.8% or less) after the first target is achieved.

HbA1c has two values, "JDS value" and "NGSP value". The JDS value is the measured value according to the conditions determined in Japan, and the NGSP value is the measured value mainly according to the conditions determined in the United States. The JDS value in Japan is about 0.4% lower than the NGSP value. In Fig. 3, the JDS value is changed to the NGSP value on the way because the HbA1c (hemoglobin A1c) test in the specific health checkup and specific health guidance conducted from April 1, 2013 changed from the JDS value to the NGSP value. This is due to the switching, and the result notification to the examinee and the result report to the insurer now clearly show the NGSP value.

  FIG. 3 is an explanatory view of the results of implementation showing the stabilization of HbA1c to an appropriate reference value by ingesting a health food obtained by the method for producing a health promotion food according to the present invention. FIG. 3 (a) is a table showing changes in the value of HbA1c from October 2006 to January 2008 when the physical condition was not excellent, and FIG. 3 (b) shows that changes in HbA1c were remarkable. The line graph shows the months from January to 2008, and FIG. 3C shows the line graph from November 2017 to March 2019, which is the latest. The proper standard value of HbA1c is 4.4 to 5.8%, but the present inventor showed that HbA1c had an extremely high value of 9.2 in 2006, and the physical condition was abnormal at this time. Was often seen. I tried various kinds of mulberry leaves, but there was no effect. Therefore, when beginning to take the food obtained by the method for producing a health-promoting food according to the present invention before the meal from around the beginning of 2007, it decreased to the range of 5.8 to 6.1 in 2008, It decreased to 5.3 to 5.6 in 2010, and has been stable at around 5.5 after that (see FIG. 3). During that time, the data was obtained under the condition that he was drinking sake every day without any special dietary restrictions.

  FIG. 4 is a reference table showing the results of medical examination of a person (74 years old: male) who ingests the health food obtained by the method for producing a health promoting food according to the present invention. FIG. 4A shows the medical examination result from October 2006 to May 2007, and FIG. 4B shows the latest medical examination result from November 2017 to March 2019. As shown in Fig. 4, most of the items are within the proper range.

According to the method for producing a health-promoting food and the food according to the present invention, it is useful for preventing food poisoning in a food and drink providing business, can contribute to many suffering from diet and diabetes, and contributes to the prevention of dementia. Since it can be provided, it is considered to have high industrial applicability in various fields.

1 Manufacturing Method of Healthy Food 10 Thistle 20 Commelina 30 Mingou 40 Baking Soda A Steaming Process B Stirring Process C Spraying Process D Drying Process E Grinding Process F Blending Process

Claims (3)

A steaming step (A) of separately steaming thistle (10), ginger (30) and communis (20),
A stirring step (B) of a liquid for removing an agitating agent in which baking soda (40) is added to the white liquor and stirred;
A spraying step (C) of spraying the acetic acid removing solution obtained in the stirring step onto the thistle (10), the ginger (30) and the Commelina communis (20) obtained in the steaming step;
A drying step (D) for drying the thistle (10), the ginger (30) and the Commelina (20) obtained in the spraying step (C);
A crushing step (E) for crushing the thistle (10), the ginger (30) and the Commelina communis (20) obtained in the drying step (D);
A blending step (F) of blending the thistle (10) obtained in the pulverization (E), the ginger (30) and the Commelina (20) at a predetermined blending ratio;
A method for producing a health food characterized by comprising (1) The method for producing a health food according to claim 1, wherein the mixing ratio of thistle (10), ginger (30) and communis (20) is 4: 3: 3, respectively. The method for producing a health food according to claim 1 or 2, characterized in that the liquid for removing an activator used in the stirring step is 6 g of baking soda per 200 cc of white liquor.