JPS6152666B2 - - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for manufacturing a health food.

Health foods are expected to have health-maintaining effects through folklore and customs, and have been widely used in the diet. There are many mineral sources that are no different from ordinary vegetables and fruits.

Physiologically active substances effective for health include fat-soluble substances such as carotene and vitamin E, low-molecular polysaccharides bound to nitrogen compounds contained in the cell walls of microorganisms, nucleic acid-related substances, They are broadly classified into water-soluble glycosides, saponins, and polyamine sugars. These water-soluble substances are not just nutrients, but also physiologically active ingredients, and are highly valuable active ingredients that can quickly respond to the diversification of nutrition.

Traditionally, it has been done to obtain a decoction by adding 20 to 30 times the volume of cold water to chopped shade-dried plants and heating them over an open flame for about 15 minutes to an hour to reduce the volume by half, for example.
It is known for its Chinese herbal medicine formulation, and it is also known that Chlorella algae is subjected to conventional heat extraction treatment at a temperature of 80 to 100°C for about 15 to 20 minutes, but It was not possible to extract the physiologically active ingredients.

In addition, in food and drink products that utilize fungi belonging to Corsiella versicolor and chlorella algae, it is possible to use products obtained by culturing Corsiella versicolor in a liquid medium to which chlorella or a hot water extract of Chlorella has been added, and to use products obtained by culturing Corsiella versicolor in a liquid medium to which chlorella or a hot water extract of Chlorella has been added. When producing oil, palm water produced as a waste byproduct is used, and the palm water is mixed with shredded edible mushrooms such as shiitake, enokitake, and wood ear mushrooms in a specific ratio, and then heat-treated. It is conventionally known that a coconut water extract containing edible mushroom components can be made into a beverage.

In order to produce foods and drinks suitable for maintaining health using Chlorella algae, the present inventors cultured bacteria belonging to C. versicolor in a liquid medium containing Chlorella, which is well known to have the effect of promoting the growth of microorganisms. This is different from using the product obtained by doing this or extracting the active ingredients of edible mushrooms into coconut water, and using the nutritionally active ingredients of edible mushrooms and coconut water as health drink ingredients. The present invention was achieved as a result of research into health foods and drinks that contain physiologically active substances from photosynthetic Chlorella algae as a main ingredient.

The object of the present invention is to provide a method for producing a health food containing a large number of useful ingredients having different physiologically active effects, rather than containing a single component useful for health, that is, a physiologically active substance.

The present invention involves mixing outdoor-cultured photosynthetic chlorella with edible mushrooms, seaweed, and other food materials, adding water to this, slowly heat-treating the mixture at a temperature of 45 to 100°C for a long time, and simultaneously extracting it. This is a method for producing a health food, which is characterized by carrying out a drying treatment after filtration and concentration treatment, or without concentration treatment.

Photosynthetic chlorella in the present invention refers to freshwater unicellular algae such as Chlorella pyrenoidosa, Chlorella vulgaris, and Chlorella ellipsodeacenedesmus, which are suitable for outdoor mass cultivation.
Particularly preferably, it means Chlorella pyrenoidosa, and the food materials that are mixed with the photosynthetic chlorella and extracted at the same time include edible mushrooms such as shiitake mushrooms and Sarunokoshi mushrooms, ginseng, garlic, seaweed such as kelp and wakame, and pickled plums. , meaning brewer's yeast, baker's yeast, etc. Moreover, it is preferable to use dried materials for chlorella and other raw materials, and it is preferable to use roasted materials such as garlic. The amount of water added to these raw materials is preferably 5 to 10 times the amount (weight) of the raw materials.

The extraction process in the present invention is performed by slowly heating at a temperature of 45 to 100°C for a long time, preferably 5 to 7 hours, and the concentration process is performed at a temperature of 80°C or lower to remove moisture.
It is preferable to concentrate it to 15%, and for drying, air drying, freezing, spraying, or other drying methods are used as appropriate. In addition, the drying treatment can also be performed by performing extraction and filtration and then concentrating the extracted product, or drying and powdering the extracted product without concentrating. Furthermore, when the extraction process is performed with a relatively small amount of water added to the raw materials,
Water can also be added as appropriate during the filtration process.

In the present invention, the amount of food materials mixed with photosynthetic chlorella and extracted at the same time is beer yeast, baker's yeast, seaweed such as kelp or wakame, per 10 parts (weight) of dry photosynthetic chlorella algae. , Korean ginseng etc. 4-6 parts by weight (dry matter), shiitake mushrooms 4-10 parts by weight (dry matter), pickled plums 5-80 parts by weight
Parts by weight are 0.5 to 2 parts by weight of Sarunokoshikake, 9 to 11 parts by weight of makomo powder, and 4 to 6 parts by weight of garlic as a roasted product. These mixing ratios are
The active ingredient in the extract from photosynthetic chlorella, i.e., the β-1,3 glugan bonded to the nitrogen compound containing proline, is contained in the extract. Preferably, it is determined by the content of extracted eridatenin.

Next, embodiments of the invention will be described.

Example 1 Chlorella algae (Chlorella pyrenoidosa) powder 100g, beer yeast 45g, dried shiitake mushrooms 50 pieces
2000 cc of water was added to 45 g of dried kelp, 40 g of shredded Korean carrots, 45 g of roasted garlic, 60 g of pickled plums, and 10 g of crushed Sarunokoshikake mushrooms, heat-treated at 75℃ for about 7 hours, and then 1000 cc of water was added. An extract was obtained by filtration. The obtained extract was concentrated at a temperature of 80°C to a moisture content of 15% or less, dried with ventilation at 60°C for 30 minutes, and further powdered indoors at a temperature of 30°C or lower to obtain a product.

Example 2 200g of dried chlorella (Chlorella pyrenoidosa) algae, 200g of dried shiitake mushrooms (Donko) and water
After adding 4000 cc, the mixture was extracted and filtered in the same manner as in Example 1, and then spray-dried to obtain a powder product.

According to the present invention, photosynthetic chlorella is heat-treated at a temperature of 45 to 100°C for a long time as described above, so that β-1,3 glucan combined with a nitrogen compound containing proline extracted from the cell wall is produced. Ingredients useful to the human body (physiologically active) such as saponin, elidatenin, scordinin A and B, minerals, iodocitric acid, picric acid, Sarunokoshikake active ingredient (PS-K), yeast cell wall crican, etc., extracted from food materials that are extracted at the same time as photosynthetic chlorella. This results in a water-soluble powder composition containing a suitable amount of the above substances.

The powder product obtained by the present invention can be used as it is as a health food, as a food compounded for health food, or in the form of a tablet or the like. In addition, the liquid obtained by the extraction treatment and filtration treatment in the method of the present invention can also be preferably concentrated and used as a material for a health drink.

Claims (1)

[Claims] 1. Photosynthetic chlorella, seaweed, yeast, shiitake mushrooms,
A health food product that is made by mixing edible materials such as Sarunokoshika mushroom, garlic, pickled plums, and Korean ginseng, adding water, and subjecting the mixture to slow heat treatment at a temperature of 45 to 100 degrees Celsius for a long time to obtain an extract, which is then dried. Manufacturing method.