JPH06153859A - Food containing large amount of fat and compounded with component of fomes japonicus - Google Patents

Abstract

PURPOSE:To provide a new health food capable of promoting the metabolism of fat in human body. CONSTITUTION:Fine powder, extracted liquid or dried powder of the extracted liquid of Fomes japonicus is compounded to a food having high fat content such as cheese and butter.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention comprises a fine powder of Ganoderma lucidum, an extract, or a powder obtained by drying the extract by a spray drying method into a food containing high lipids such as cheese and butter. Regarding a high-fat food, the present invention provides a new health food that utilizes various effects of well-known Ganoderma lucidum, in particular, effects of promoting metabolism of lipids in the body.

[0002]

2. Description of the Related Art As is well known, the common name "mannendake" is commonly referred to as "reishi" or "turfgrass". It is a mushroom belonging to the family Sarnopsis, widely distributed in the temperate zone of the northern hemisphere, and grows on the roots of broad-leaved trees. It has a reddish-brown or dark-brown lustrous appearance, and the umbrella is generally liver-shaped. It retains its original shape even when it is dried and does not rot, so it is named “mannentake”. Its efficacy has long been promoted, for example, the metabolism of lipids in the body. It is widely known as a folk medicine because of its actions, strong liver action, blood pressure lowering action, obesity, arteriosclerosis, hyperlipidemia and gout preventive action. In addition, Ganoderma lucidum has a unique mushroom odor and a sharp bitterness with good sharpness. It should be noted that most of the active ingredients of Ganoderma lucidum can be extracted by the hot water extraction method, and the hot water soluble component ratio is said to be about 7% of that of the drug substance.

The inventor of the present invention established an artificial cultivation method for mannambod mushrooms a dozen years ago and, since realizing a stable supply of mannambod mushrooms, studied the utilization method thereof, and, for example, foods and drinks containing mannamtake component (Japanese Patent No. 1554296). ) The invention which utilizes the ginseng mushroom, such as the method for producing beer (Japanese Patent Publication No. 4-3192), has been completed to this day. Further, the inventor
It has been empirically confirmed that the above-mentioned effects can be obtained when an adult ingests about 3 g of Ganoderma lucidum per day, and that there is no significant difference in the effect even if ingesting more than this amount.

[0004] Recently, health foods containing fine powder of Ganoderma lucidum or extracts (extracts) mixed in foods and drinks have been sold, but no health foods mixed with high-fat foods such as cheese and butter have been available. On the other hand, the demand for high-fat foods has been increasing year by year with the westernization of eating habits, and various diseases have been increasing accordingly.

[0005]

[Problems to be Solved by the Invention] In recent years, along with the economic development of Japan, dietary habits have become rich, and westernized dietary habits are advancing. In particular, the intake of high-fat foods such as cheese, butter, margarine, and meat has significantly increased, and diseases such as obesity, arteriosclerosis, high blood pressure, and gout have frequently occurred. Even more surprisingly, these diseases are increasing in children recently.

[0006] Therefore, the present inventor has studied and conducted experiments by repeating trial and error in order to provide a food containing high fat such as cheese and butter mixed with mannamoke. At one time
The present inventor was able to taste a very mysterious bitterness that felt sweetness and warmth, that is, a bitterness that leads to umami, when a little powder of mannamoke was added to the mouth after eating the spice.

Therefore, the inventors of the present invention have conducted repeated experiments to obtain a suitable amount of mannambod mushrooms by mixing fine powder of mannanthus, an extract, or a powder of the extract obtained by spray-drying method into cheese or butter. The present invention has been completed based on the remarkable finding that a unique mushroom odor and bitterness are changed to a moderate scent and bitterness such as spices, and to cheese and butter having a unique flavor with added sweetness and warmth. .

[0008]

[Means for Solving the Problems] That is, the present invention is a high-lipid content food containing a high-fat content containing a high-lipid content food, which is obtained by adding a fine powder of mannamtake, an extract, or a dry powder of the extract to a high-lipid content food.

The structure of the present invention will be described in more detail as follows. First, cheese, butter, margarine and the like are suitable as the high-fat foods targeted by the present invention.

Next, as the fine powder of Ganoderma lucidum used in the present invention, a powder obtained by pulverizing Ganoderma lucidum to a particle size of about 200 mesh by a well-known freeze pulverization method is suitable. Further, as the extract of Ganoderma lucidum used in the present invention, an extract obtained by extracting the soluble component from Ganoderma lucidum by a well-known extraction method is suitable. If hot water extraction is performed according to a conventional method, about 7% by weight of hot water soluble components can be obtained. Further, in the present invention, the hot water extract may be used as a dry fine powder by a well-known spray drying method.

When the fine powder of Ganoderma lucidum, the extract or the dry powder of the extract is blended with the above-mentioned food having a high lipid content, it is selected according to the flavor required for the blended food. The required amount can be blended. However, as mentioned above, about 3 g of Ganoderma lucidum is an average effective amount per day for an adult, so considering economic efficiency, the amount of Ginseng edible raw material in the daily intake of a high-fat food that is targeted is It is preferred to incorporate an amount corresponding to about 3 g of body.

It is not necessary to consider the water content in the target high-lipid content food when blending the fine powder of Ganoderma lucidum or the dry powder of the extract, but when blending the extract of Ganoderma lucidum, There is a risk that the water-soluble component and the fat-soluble component in the extract are separated during the blending process with the lipid-containing food, resulting in lack of uniformity. According to an experiment conducted by the present inventor, the water content in the high-fat food containing the extract of Ganoderma lucidum has a normal water content (for example, 15 to 40% by weight for cheese and 15 to 40% for butter). 16
It has been confirmed that it does not separate if it is (% by weight).

[0013]

First of all, the high-lipid content food containing mannamoke component according to the present invention naturally has the above-mentioned various effects of mannamoke. Next, unfortunately, the theoretical elucidation of the phenomenon that the mushroom odor and bitterness peculiar to Ganoderma lucidum in the present invention are changed to a moderate aroma and bitterness like spices, unfortunately, has not yet been performed, but the present inventor has found that high-fat foods It is presumed that one of the causes is that the mushroom odor and bitterness possessed by Ganoderma lucidum are mildened by the lipid content in the inside.

[0014]

EXAMPLES Next, examples will be given. Example 1 Processed cheese (moisture content 39.8%) was crushed by a freeze crushing method to obtain a raw Ganoderma lucidum particle size of about 20.
7.5% by weight of 0-mesh fine powder was added, heated, kneaded, molded, and cooled to obtain a product. Five of these obese panelists, who like cheese, tasted 40 g of this each day for 1 week, and the answers shown in Table 1 below were obtained. In this case, since 40 g of processed cheese is consumed per person per day, about 3 g of ginseng powder fine powder is consumed per day per person.

[0015]

[Table 1] As can be seen from Table 1, the average weight of the five people is 1.6 kg lower.

Example 2 0.75% by weight of a powder obtained by spray-drying a hot water extract of Ganoderma lucidum extract to butter (water content 15.5%) was added, heated, kneaded, and molded. The product was cooled. This butter was applied to a loaf of bread, and five adult panelists sampled 28 g daily for 5 days, and the answers shown in Table 2 were obtained. In this case, since 28 g of butter containing dried ginseng hot water extract powder butter is consumed per person per day, about 0.21 g of ginseng hot water extract dry powder is ingested per person per day, which means that It is equivalent to 3g.

[0017]

[Table 2]

[0018]

As described above, the high-fat foods such as cheese and butter containing the ginseng ingredient of the present invention utilize various excellent pharmacological and physiological effects of ginseng ingredient to make cheese and butter. It is effective in preventing the above-mentioned various diseases that are often suffered by people who prefer to take foods containing high lipids such as, and especially in dieting young women.

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Claims (2)

[Claims] 1. A high-fat food containing a mannamoke component, characterized in that a fine powder of mannamoke, an extract or a dry powder of the extract is mixed with a high-fat food. 2. The high-fat food containing a mannamoke component according to claim 1, wherein the high-fat food is cheese or butter.