JPH08140640A - Food and drink - Google Patents

Abstract

PURPOSE: To obtain a food and drink capable of stimulating immunological competence by compounding a crossbred lavender produced from a genuine lavender as the mother and a spike lavender as the father. CONSTITUTION: This food and drink contains a crossbred lavender produced from a genuine lavender (Lavendula angustiforia) as the mother and a a spike lavender (Lavendula latiforia) as the father or its extract. Only oral taking of the food and drink can stimulate immunolgical competence.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to food and drink.

[0002]

2. Description of the Related Art Immunity is an important function of the human body to protect itself from infectious diseases, etc. When immunity decreases, fatal opportunistic infections, as seen in acquired immunodeficiency disease (AIDS). Is known to endanger life.

However, although immunostimulants such as krestin and picibanil have been developed, they are effective for treating cancer but ineffective against infectious diseases, and are expensive, and the route of administration is injection. It was a drug and could not be handled easily. Therefore, there is no means for enhancing immunity against infectious diseases.

On the other hand, lavender has been widely cultivated as a fragrance plant to obtain perfume oil and the like. Further, although it has been used as a spice or herbal tea as an herb, it has not been known that these have an effect of enhancing immunity. This is because conventionally known lavender has a small effect of enhancing immunity.

Further, no food or drink having an action of enhancing immunity has been known.

[0006]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a food and drink which can easily enhance the immunopotency.

[0007]

In view of such a situation, the present inventor has extensively screened for foods and drinks capable of enhancing immune function, and as a result, has true lavender (Lavandula angustifolia) as a mother, The inventors found that a hybrid lavender, which was created by using Spike lavender (Lavangula latifolia) as a father, contains a component that enhances immunocompetence and completed the invention.

Here, genuine lavender
A hybrid lavender (hereinafter referred to as improved lavender) created with Angustifolia as the mother and spike lavender (Lavantula latifolia) as the father.
Was produced as an improved variety having heat resistance and a good scent, but it has also been found that its fragrance enhances immunity. (Japanese Patent Application No. 5-178255) As a result of further studies, the present inventor has found that it has an action of similarly enhancing immunity even when it is orally administered, and it is safe even when it is orally administered. It was found that it has excellent properties and completed the invention.

A specific method for producing the improved lavender of the present invention is as follows. As described in Japanese Patent Application No. 5-178255, the unflowered true lavender is emasculated approximately 2-3 days before the scheduled mating date. After bagging, pick the stamens of spiked lavender with tweezers on the scheduled mating day, apply pollen to the female core of genuine lavender, obtain seeds from the pollinated flowers, germinate them, and grow them to produce plants. Obtained. Improved lavender can be obtained by selecting individuals having good growth and excellent flower color among these plants. At this time, the flower color should be selected based on the following. That is, the surface color of the upper flower color is 10.0 PB in the color table according to JISZ8721.
That is 5.0 / 9.0.

When the improved lavender is used as food and drink, only flowers may be used, but whole grass may be used. It is also possible to use a raw product, but it is better to carry out a pretreatment such as drying in consideration of storability. More preferably, the dried product is still under crushing treatment. The same effect can be obtained with essence extracted with water or an organic solvent. The essence includes not only the extract but also the one obtained by removing unnecessary parts by column chromatography.

The improved lavender, the processed product of the improved lavender, and the essence of the improved lavender thus obtained are
Although it can be made into food as it is, it can be made into processed food together with other food materials or food additives. Examples of food ingredients include sweets such as neat candy, chocolate, cake dough, and cookie dough,
Examples include processed meat products such as sausage. As food additives, herbs such as sage, parsley, rosemary, oregano, thyme, nutmeg, allspice,
Examples thereof include spices such as pepper, sweeteners such as sugar and fructose, acidulants such as citric acid, and salty agents such as salt.

[0012]

The present invention will be described in more detail below with reference to examples, but it goes without saying that the present invention is not limited to these examples.

Example 1 Production Example Only the flowers of the improved lavender that had bloomed were collected and air-dried to prepare dried flowers.

Example 2 Production Example The whole plant of the improved lavender with flowers was washed with water and air-dried,
It was cut into small pieces with a food processor to prepare a pulverized product of the dried product.

Example 3 Production Example 1 kg of whole plant of improved lavender with flowers was packed in a 20-liter round bottom flask, steam was blown into the flask to effect steam distillation, and the liquid was obtained by cooling. Of this liquid, the aqueous phase was discarded and the essential oil was collected to obtain 11 g of liquid essence.

Example 4 Production Example 1 kg of whole plant of improved lavender with flowers was packed in a 20 l round bottom flask, 5 l of ethanol was added thereto, and the mixture was heated under reflux for 4 hours, cooled, and insolubles were removed by filtration. After concentration under reduced pressure, 17 g of liquid essence was obtained.

Example 5 Production Example 1 kg of dried lavender flower dried product was packed in a 20 l round-bottomed flask, 5 l of chloroform was added thereto, and the mixture was heated under reflux for 4 hours, cooled, filtered to remove insoluble matter, and depressurized. Concentrated to obtain 13 g of liquid essence.

Example 6 Antibody production enhancing action The antibody production enhancing action of the processed lavender products and essences of Examples 2 to 5 was measured. The method for measuring the antibody production enhancing action is the hemolytic plaque method (Science, 140, 405, 1) developed by Jern et al.
According to 963), the number of antibody-producing cells of splenocytes was measured to perform the following. That is, 5 per group of 10
5 groups of week-old male ddY mice were used, and the first group was 1%
Tween 80 saline solution, the second group was a solution prepared by dispersing the processed product of Example 2 at a concentration of 5 g / ml in 1% Tween 80 saline solution, and the third group was the essence of Example 3. Was dispersed in a 1% Tween 80 physiological saline solution at a concentration of 5 g / ml, and for the fourth group, the essence of Example 4 was dispersed in a 1% Tween 80 physiological saline solution at a concentration of 5 g / ml. Example 5 was added to the 5th group.
The solution obtained by dispersing the essence of the above in a concentration of 5 g / ml in a 1% Tween 80 physiological saline solution was intraperitoneally administered in 0.5 ml increments. Then 4x1 for all mice
0 ⁸ / ml SRBC the (sheep red blood cells) were sensitized administered 0.25ml increments intraperitoneally. Day 1, 2 and 3 after sensitization
The test solution was similarly administered on the day. On day 5, the spleens of the mice in each group were taken out, and the antibody-producing cells in the splenocytes were detected and counted according to the method of Jern et al. The average value was calculated for each group, and the value obtained by dividing the average value of the second to fifth groups by the average value of the first group was defined as the antibody production enhancement rate. The results are shown in Table 1. From Table 1, it is clear that the processed products and essences of Examples 2 to 5 of the present invention have an excellent antibody production enhancing effect.

[0019]

[Table 1]

Example 7 Herb Tea Bag A nylon bag was packed with 10 g of the processed product of Example 1, sewn and thread was attached to form a tea bag.

Example 8 Herbal Tea Bag A nylon bag was packed with 10 g of the processed product of Example 2, sewn and thread was attached to prepare a tea bag.

Example 9 Candy A candy was prepared according to the following formulation. That is, A
Was heated and dissolved at 150 ° C., cooled to 120 ° C., added with B, kneaded well, and cooled to obtain a candy. (A) Sugar 60 starch syrup 30 (B) Essence 10 of Example 3

Example 10 Candy Candy was prepared according to the following formulation. That is, A
Was heated and dissolved at 150 ° C., cooled to 120 ° C., added with B, kneaded well, and cooled to obtain a candy. (A) Sugar 60 starch syrup 30 (B) Essence 10 of Example 4

Example 11 Candy A candy was prepared according to the following formulation. That is, A
Was heated and dissolved at 150 ° C., cooled to 120 ° C., added with B, kneaded well, and cooled to obtain a candy. (A) Sugar 60 starch syrup 30 (B) Essence 10 of Example 5

Example 12 Candy A candy was prepared according to the following formulation. That is, A
Was heated and dissolved at 150 ° C., cooled to 120 ° C., added with B, kneaded well, and cooled to obtain a candy. (A) Sugar 60 starch syrup 30 (B) Essence 5 of Example 3 Essence 5 of Example 5

Example 13 Gummies Gummies were prepared according to the following formulation. That is, A is 110
Heat to dissolve at ℃, swell, heat and dissolve B and add,
C was further added, and the mixture was stirred and mixed, poured into a mold, and after 1 day, removed from the mold to obtain a gummy. (A) Sugar 45 starch syrup 35 (B) gelatin 8 water 5 (C) citric acid 2 Essence 5 of Example 3

Example 14 Gummies Gummies were prepared according to the following formulation. That is, A is 110
Heat to dissolve at ℃, swell, heat and dissolve B and add,
C was further added, and the mixture was stirred and mixed, poured into a mold, and after 1 day, removed from the mold to obtain a gummy. (A) Sugar 45 Syrup 35 (B) Gelatin 8 Water 5 (C) Citric Acid 2 Essence 5 of Example 4

Example 14 Gummies Gummies were prepared according to the following formulation. That is, A is 110
Heat to dissolve at ℃, swell, heat and dissolve B and add,
C was further added, and the mixture was stirred and mixed, poured into a mold, and after 1 day, removed from the mold to obtain a gummy. (A) Sugar 45 starch syrup 35 (B) gelatin 8 water 5 (C) citric acid 2 essence 5 of Example 5

[0029]

EFFECTS OF THE INVENTION The food and drink of the present invention are very useful because they can easily improve the immune system.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Internal reference number FI Technical indication location A61K 35/78 ABD C 8217-4C (72) Inventor Chihoko Suga Takashimadai, Kanagawa-ku, Yokohama, Kanagawa Prefecture No. 27-1 Pola Chemical Industry Co., Ltd. Yokohama Research Center

Claims (2)

[Claims] 1. A food or drink containing a hybrid lavender produced by using genuine lavender (Lavandula angustifolia) as a mother and spike lavender (Lavandula latifolia) as a father. 2. A food or drink containing the essence of a hybrid lavender produced by using genuine lavender (Lavandula angustifolia) as a mother and spike lavender (Lavandula latifolia) as a father.