JPH1094383A - Preparation of healthy food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a healthy food effective in enriching nutrition and promoting the absorption by pulverizing respective powdery materials, controlling the particle sizes, mixing the resultant dried powder of an alga belonging to the genus Spirulina with the prepared oyster shell powder, the obtained acerola powder and the resultant dried seaweed powder, then a brewer's yeast or a lactic acid bacterium thereto and forming the prepared mixture into a granular shape. SOLUTION: This healthy food is prepared by passing respective powdery materials as raw materials through pulverizing and controlling steps for pulverizing the raw materials and controlling the particle sizes, mixing 1500-2500 pts.wt. of the resultant dried powder of an alga belonging to the genus Spirulina with 300-600 pts.wt. of the prepared dried oyster shell powder, 300-500 pts.wt. of the obtained acerola powder and 100-500 pts.wt. of the resultant Wakame seaweed or the dried sea tangle powder, then adding about 600 pts.wt. of an aqueous solution prepared by combining and dissolving an adequate amount of one to several kinds of effective enterobacteria such as a brewer's yeast or a lactic acid bacterium thereto or further adding about 600 pts.wt. of water, subsequently combining the one to several kinds of the effective enterobacteria such as the brewer's yeast or lactic acid bacterium, sufficiently mixing the effective enterobacteria, stirring and kneading the enterobacteria, forming a graular or a tabletlike particulate material and vacuum-drying the resultant material at normal temperatures.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The object of the present invention is to belong to blue-green algae among algae,
Regarding the production method of health foods based on spirulina, which is one of the taxonomic primitive algae, health foods that further enhance and enhance excellent nutritional components unique to spirulina,
It is intended to provide a novel manufacturing method which can be obtained as safe and economical, and to achieve the daily health care of human beings very easily.

[0002]

2. Description of the Related Art Spirulina (prokaryotes belonging to the order Cyprididae Spirulina, a cyanobacterium) was first started by a French biologist in 1962 to begin ecological research, and was introduced to the world. Although it has become an algae, it has evolved little since 35 million years ago, when it was said that living things were born on the earth, and continued to survive in a corner of the earth in a very primitive form from the viewpoint of biological evolution theory Therefore, compared to Chlorella (a eukaryote belonging to the phylum Algae), which is well known as the same algae family, it is about
It is considered to have occurred hundred million years ago, and about 35 species of Spirulina algae have already been identified, including those distributed in the temperate and temperate regions. However, about 0.5 mm) is tropical spirulina that grows naturally in saltwater lakes in Africa and Central and South America, and because of its strong growth potential and high protein value,
In the surrounding areas such as Lake Chad (Republic of Chad), Lake Alangandi (Ethiopia), Lake Elementa (Kenya) and Lake Tesco (Mexico), it has been a natural source of protein since ancient times.

[0003] Spirulina is one of the few unique microalgae among the many microalgae that live on the earth, because they cannot grow unless they are grown in seawater that has the same mineral components as the amniotic fluid in the mother's body fluid, plasma, and the fetus where the fetus grows. In addition to the need for a growth environment, the fact that in a highly alkaline (pH 8-11; almost the same as seawater) salt water, the cell membrane does not have a cell wall as in human somatic cells, and only the cell membrane develops life activity. Focusing on the features of the living body, the following can be found.

[0004] Unlike other cyanobacteria, spirulina alone does not contain any sticky substances on the cell surface, and grows in strong alkaline salt water, so that bacteria hardly adhere to it. The cell membrane is made of pectin, the starchy substance of waxy rice (80
%, Cellulose 20%), unlike Chlorella, which consists of a hard shell made of cellulose only, is easily digested and absorbed in the stomach. Despite being a photosynthetic plant, it performs photosynthesis with chlorophyll a and phycocyanin (a blue pigment) instead of photosynthesis with chlorophyll a and chlorophyll b like chlorella. This protein phycocyanin is the same as bile pigment in humans and animals. It functions to help digest fat. Whereas starch is the storage nutrient from photosynthesis in other plants, that of spirulina is glycogen,
Therefore, it does not require the burden of digesting starch into glycogen in the body and can be consumed as a fast-acting energy source. The protein yield is about 10 times or more that of soybean and 1.2 to 1.4 times that of chlorella. Spirulina contains 60-70% of protein (18 kinds of amino acids), 7-20% of carbohydrate, 3
In addition to ９9% and cellulose 1５5%, nutrients of 13 kinds of vitamins and 13 kinds of minerals are evenly contained.

According to the present invention, spirulina is an almost ideal food for predicting the tightness of the food situation in the future and coping with a severe living environment that is increasingly artificial due to the above unique characteristics. We have been aware of the importance of this food, and have been searching for various ingredients that can reinforce and enhance its effectiveness over the years. It has been concluded that shells of oyster shells with shells are significant in terms of their affinity for human organisms, and the addition of useful intestinal bacteria to enhance their digestion and absorption is also excellent. Thus, a novel manufacturing method that enables efficient production of health foods has been completed, and the structure thereof will be described in detail below along with some examples representing the present invention. I will go.

[0006]

The gist of the health food manufacturing method of the present invention is basically as follows. That is, the particle size is adjusted by crushing each powder body as a raw material, and 300 to 600 parts by weight of the oyster shell powder and 300 to 600 parts by weight of the acerola are added to 1500 to 2500 parts by weight of spirulina dry powder that has undergone the crushing adjustment step. 300 to 50 powder
0 parts by weight, 100% to 5% of the same wakame or kelp dry powder
Add about 600 parts by weight of an aqueous solution in which one or more intestinal effective bacteria such as brewer's yeast and lactic acid bacteria are mixed and dissolved in an appropriate amount, or add about 600 parts by weight of water first. Add one or more intestinal effective bacteria such as brewer's yeast and lactic acid bacteria, and mix and stir well afterwards to form granules or tablets, and then vacuum dry at room temperature. This is a method for producing a health food which is made into a health food.

The method for producing a health food of the present invention having the above-described basic structure includes adjusting the particle size by pulverizing each powder as a raw material, and then drying the spirulina dried through the pulverization adjusting step. Powder 1500-2
300 parts to 600 parts by weight of the oyster shell powder, 300 parts to 500 parts by weight of the acerola powder, and 100 parts to 500 parts by weight of the dried wakame or kelp powder with respect to 500 parts by weight. About 600 parts by weight of an aqueous solution to which a suitable amount of each of a variety of vitamins, shiitake mushroom extract and the like, vegetable edible oils and fats, and tonic herbaceous plant extracts, or those appropriately selected from them, is added in small amounts. First, add about 600 parts by weight of water, and later add intestinal active bacteria and various vitamins, flavors such as shiitake mushroom extract, vegetable edible oils and fats, and all plant extracts for tonics, or those appropriately selected from them. After adding an appropriate amount in small amounts, mix well, stir and knead to form granules or tablets, and vacuum dry at room temperature to obtain health food. Also encompasses a method of manufacturing a health food that was so.

[0008] Spirulina is a genus of Spirulina belonging to the genus Spirulina belonging to the genus Spirulina and the genus Arthrospira, which belongs to the genus Arthrospira belonging to the large edible genus Spirulina. In addition to Maxima and Arthrospira platensis,
Naturally, new varieties that will be newly discovered or created in the future can be naturally adopted, and pure spirulina dried powder that is efficiently cultured and produced and distributed will be adopted.

This spirulina must be contained in an amount of about 60 to 75% by weight of the whole health food to be produced. However, in the present invention, chlorella dry powder that has already been mass-cultured and used for various foods, even though it is the same algal companion, basically has a different biological mechanism and is inferior in almost all components. In addition, it is not possible to substitute the spirulina of the present invention for reasons such as its digestion and absorption are far inferior, etc. No.

[0010] Oyster shell powder maintains and forms the skeleton,
Spirulina is a material that plays a role in reinforcing and enhancing calcium as an important mineral that has a great influence on human physiology and the nervous system, and has a sufficient balance of various minerals. However, as a source of calcium supplements, especially for Japanese, whose intake is low, trying to bear it with spirulina alone causes inefficiencies that naturally increase the proportion of useful components that are not required at the same rate. Therefore, in order to realize an economical and effective health food that requires only the minimum necessary spirulina considering the supply rate of other nutrients, this oyster shell powder is At least about 14% by weight (more precisely, Spirulina dry powder 1500
300-600 parts by weight for ２2500 parts by weight).

The oyster shell powder as a calcium supplement source is rich in shells, is easily available, is economical, is representative of shells, and is used in an environment containing minerals similar to spirulina. It grows and accumulates abundant calcium, and it is possible to supplement calcium with affinity in the human body. From the viewpoint of the function, that is, the reinforcement and enhancement of calcium content, naturally, various materials provided as other known calcium supplement sources, which do not hinder mixing with spirulina and granulation. Needless to say, it can be a material that can be substituted for the oyster shell powder of the present invention.

Acerola powder is obtained by drying and powdering acerola, which is a natural fruit, and contains about 20 parts of lemon juice.
It has about twice the amount of vitamin C, and in addition to the function of enhancing vitamin C, prevents the oxidation of spirulina and performs the function of stabilizing its components for a long time. To be precise, Spirulina dry powder 1500
300 to 500 parts by weight for ２2500 parts by weight).

[0013] The dried seaweed or kelp powder is remarkably rich in alkaline inorganic substances (various minerals including calcium) and contains a large amount of iodine which is extremely digestible and easily absorbed. In addition to sharing the role of strengthening, the slime substance (alginic acid) functions properly as an adhesive in the granulation stage, and is 100 to 500 parts by weight with respect to 1500 to 2500 parts by weight of spirulina dry powder. An appropriate value may be determined from the appropriate range according to the purpose and taste (mainly the amount of seaweed odor). In addition, each of the above-mentioned materials, that is, spirulina dry powder, oyster husk powder, acerola powder, wakame or kelp dry powder, has a variation in powder particle size as it is as raw materials, and hinders uniform mixing, digestion, and absorption. For this reason, each must be crushed in advance and adjusted in particle size to obtain a homogeneous fine powder.

The intestinal effective bacteria play a function of effectively and quickly digesting and absorbing nutrients of each material constituting the main material, and include various lactic acid bacteria such as Bifidobacterium and beer. Various yeasts including yeast are used alone or in combination of several kinds. In addition, in addition to the effective intestinal bacteria, the human body tends to be deficient and if only spirulina is used as a supplemental source, various vitamins such as vitamin D3, which become inefficient similarly to the case of calcium, alone or It may be added in combination of several types, or may be a flavor such as shiitake mushroom extract, vegetable edible oils and fats such as sunflower oil, sesame oil, soybean oil, etc. which are rich in unsaturated fatty acids such as linoleic acid and vitamin E, and garlic extract or the like. Plant extracts for tonics and the like typified by powders, etc., are all convenient, if they are appropriately selected and added in an appropriate amount.

About 20% by weight of water is added to a mixture of spirulina dry powder as described above, oyster shell powder, acerola powder, wakame or kelp dry powder in advance, and the mixture is kneaded. Efficient bacteria and various vitamins, flavors such as shiitake mushroom extract, plant edible oils and fats, plant extract for tonics, etc. All kinds of vitamins, flavors such as shiitake mushroom extract, vegetable edible oils and fats, plant extract for tonics, etc. or an appropriate amount selected from them are mixed in advance in an aqueous solution of about 20.
About% by weight is added to a mixture of oyster hull powder, acerola powder, wakame or kelp dry powder, mainly composed of spirulina dry powder, and kneaded well. Tablets of edible size can be obtained by using a pan-type granulator or extrusion-type granulator if granulating into products, or by stirring granulation if manufacturing into granules. Granulated into a shape or granule,
They are formed, dried in a vacuum at room temperature, and divided or packed in appropriate quantities or volumes. Hereinafter, the production method of the present invention will be specifically described.

[0016]

EXAMPLE 1 As shown in the process diagram of FIG. 1, each powder used as a raw material was crushed to adjust the particle size, and then 2,000 parts by weight of the spirulina dry powder that had undergone the crushing and adjusting steps were used. 100 parts by weight of the same wakame or kelp dry powder, 400 parts by weight of the oyster shell powder, and 350 parts by weight of the acerola powder were mixed with about 600 parts by weight of water. Lactic acid bacteria and one of them, bifidobacteria, are about 100m in total
g, kneading and stirring well, then granulating into a tablet having a diameter of about 8 mm by a pan-type granulator, and vacuum drying at room temperature. After passing through a sizing step of removing, the health food of the present invention is manufactured by dividing into a predetermined number of pieces. The manufactured health food has a dark green color with a slight seaweed odor, and when chewed, the seagrass odor is slightly felt, resulting in a granular health food with a somewhat sticky feel to the teeth.

[0017]

Embodiment 2 In this embodiment, a process for producing a granular health food will be described. Basically, the same manufacturing process as in the above-described embodiment 1 is performed. Spirulina dry powder 18 whose particle size is adjusted through
3 parts per 100 parts by weight of dried wakame or kelp dry powder
00 parts by weight, 450 parts by weight of the oyster shell powder, and 350 parts by weight of the acerola powder were mixed with about 50 mg of bifidobacteria, about 50 mg of lactic acid bacteria, and vitamin D
About 600 parts by weight of an aqueous solution containing about 5 mg of No. 3 was added, and while mixing well, about 50 mg of sunflower oil was further added, stirred, kneaded, and formed into granules having a diameter of about 1 to 3 mm by a stirring granulation method. Then, after vacuum drying at room temperature, after passing through a sieving process of removing the portion that has been powdered by sieving, it is divided into predetermined amounts to produce the granular health food of the present invention It is. The granular health food produced by this production method also has a dark green color with a slight seaweed odor, and when chewed, the seagrass odor is slightly felt, resulting in a health food with a slightly sticky feel to the teeth.

[0018]

The method for producing a health food of the present invention having the above constitution is an extremely primitive biological mechanism, and has a crucial difference in the cell membrane of Chlorella, a green algae of the same algal family, Not only the amount of active ingredients, but also excellent in digestion and absorption power in the human body, and highly alkaline seawater with the same mineral components as human body fluids, plasma, and amniotic fluid in the mother's womb where the fetus grows Only survive and thrive in lakes or culture tanks with similar environment,
In the salt water, it is the oldest algae that does not have cell walls like human somatic cells and develops life activities only with cell membranes, so active ingredients such as various nutrients required for the survival of organisms are very important. Spirulina powder contained in a well-balanced and large amount is crushed again in advance to adjust the particle size.

On the other hand, if only spirulina is used as a replenishing source, calcium and vitamin D become inefficient.
Oyster shell powder or acerola powder, which is a material for achieving the purpose of reinforcing and enhancing various vitamins or nutrients such as unsaturated fatty acids centering on linoleic acid,
Wakame or kelp dry powder is also ground in advance to adjust the particle size in the same manner, and then mixed with spirulina that has been previously adjusted in particle size at a predetermined ratio so that it is almost ideally distributed. Since water equivalent to about 20% of the weight of the raw materials is added and sufficiently kneaded, homogenization between the raw materials can be achieved very easily, and furthermore, these are adjusted. Each material having a particle size is extremely convenient in that it is effectively and rapidly absorbed and digested in the body, and useful intestinal bacteria added in an appropriate amount in advance further accelerates its action. The manufacturing method will ensure that large quantities and reliable health foods that are easy to eat on a daily basis are provided.

As described above, it is believed that the method for producing a health food of the present invention will be greatly useful as a means of countermeasures against the food crisis, which is now a global problem, and that the method for producing a sophisticated food is complicated. Due to the various circumstances that may be brought by the transition to the environment, excellent health foods that are indispensable for maintaining a normal and healthy life for many people who may lose nutritional balance increasingly Can be assured to be produced extremely efficiently and in large quantities and provided as inexpensively as possible. Therefore, the production method of the present invention has been highly evaluated not only in Japan but also on a global scale. Is convinced that something should be done.

[Brief description of the drawings]

FIG. 1 is a process chart showing a method for producing a health food of the present invention.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // A61K 35/80 A61K 35/80 Z

Claims (2)

[Claims] The oyster husk powder is added to 300 to 600 parts by weight based on 1500 to 2500 parts by weight of the spirulina dry powder that has been subjected to the pulverization adjustment step. 300 to 500 parts by weight of the same acerola powder and 100 to 500 parts by weight of the same wakame or kelp dry powder, and one or more intestinal effective bacteria such as brewer's yeast and lactic acid bacteria are dissolved in an appropriate amount. About 600
Or about 600 parts by weight of water, and then one or more intestinal active bacteria such as brewer's yeast and lactic acid bacteria are combined and mixed well.
A method for producing a health food, characterized by stirring and kneading to form a granule or tablet-like granule and vacuum-drying at room temperature to obtain a health food. 2. The oyster shell powder is adjusted to 300 to 600 parts by weight with respect to 1500 to 2500 parts by weight of the dried spirulina powder that has been subjected to the pulverization adjustment step after the respective powders as raw materials are crushed to adjust the particle size. Acerola powder is mixed at a ratio of 300 to 500 parts by weight, wakame or kelp dry powder is mixed at a ratio of 100 to 500 parts by weight, effective intestinal bacteria and various vitamins, flavors such as shiitake mushroom extract, vegetable edible oils and fats, Add about 600 parts by weight of an aqueous solution in which all of the tonic medicinal plant extracts or those appropriately selected from them are added in small amounts, respectively, or add about 600 parts by weight of water first and then enter the intestine Effective bacteria, various vitamins, flavors such as shiitake mushroom extract, vegetable edible oils and fats, all plant extracts for tonics, or those appropriately selected from them Are added in small amounts in a small amount, mixed well, stirred and kneaded to form granules or tablets, and dried at room temperature under vacuum to obtain health foods. Manufacturing method.