JPS62186741A - Health food - Google Patents
Health foodInfo
- Publication number
- JPS62186741A JPS62186741A JP61026671A JP2667186A JPS62186741A JP S62186741 A JPS62186741 A JP S62186741A JP 61026671 A JP61026671 A JP 61026671A JP 2667186 A JP2667186 A JP 2667186A JP S62186741 A JPS62186741 A JP S62186741A
- Authority
- JP
- Japan
- Prior art keywords
- freeze
- kefir
- dried
- weight
- health food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013402 health food Nutrition 0.000 title claims abstract description 24
- 235000015141 kefir Nutrition 0.000 claims abstract description 37
- 239000000546 pharmaceutical excipient Substances 0.000 claims abstract description 13
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 239000000284 extract Substances 0.000 abstract description 15
- 241001632410 Eleutherococcus senticosus Species 0.000 abstract description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 6
- 239000008101 lactose Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 230000037406 food intake Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 239000002671 adjuvant Substances 0.000 description 9
- 241000723343 Cichorium Species 0.000 description 8
- 235000007542 Cichorium intybus Nutrition 0.000 description 7
- 241000283011 Rangifer Species 0.000 description 7
- 239000008187 granular material Substances 0.000 description 7
- 230000003308 immunostimulating effect Effects 0.000 description 6
- 235000015140 cultured milk Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000002386 leaching Methods 0.000 description 5
- 230000001766 physiological effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 230000000259 anti-tumor effect Effects 0.000 description 4
- 210000003056 antler Anatomy 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 229930192392 Mitomycin Natural products 0.000 description 3
- NWIBSHFKIJFRCO-WUDYKRTCSA-N Mytomycin Chemical compound C1N2C(C(C(C)=C(N)C3=O)=O)=C3[C@@H](COC(N)=O)[C@@]2(OC)[C@@H]2[C@H]1N2 NWIBSHFKIJFRCO-WUDYKRTCSA-N 0.000 description 3
- 230000002785 anti-thrombosis Effects 0.000 description 3
- 239000012752 auxiliary agent Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229960004857 mitomycin Drugs 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- 241000208838 Asteraceae Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
（発明の技術分野〕
本発明は健康食品に関し、より詳細には凍結乾燥ケフィ
ア・ヨーグルトを有効主成分とする健康食品に関する。DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to a health food, and more particularly to a health food containing freeze-dried kefir/yoghurt as an active ingredient.
近年の健康食品ブームを反映して数多くの健康食品が市
販されている。Reflecting the recent health food boom, many health foods are now on the market.
しかしながら、これら健康食品の多くは植物性成分また
は動物性成分を有効成分とするものであり、発酵乳を有
効成分とする固体状の健康食品はほとんど知られていな
い。However, most of these health foods contain plant ingredients or animal ingredients as active ingredients, and solid health foods that use fermented milk as an active ingredient are hardly known.
一方、本発明者等は先に凍結乾燥ヨーグルトと、この凍
結乾燥ヨーグルトを発酵乳・ケフィアから製造する方法
について提案しく特願昭６０−２２３９８７号、昭和６
０年１０月８日）、この凍結乾燥ヨーグルトが抗ＩＩ！
瘍活性、抗血栓症作用および免疫賦活活性等の生理すＪ
果を有し、特にマイトマイシンに匹敵する抗腫瘍活性を
有することを明らかにした。On the other hand, the present inventors previously proposed a freeze-dried yogurt and a method for producing the freeze-dried yogurt from fermented milk and kefir.
(October 8, 0), this freeze-dried yogurt is anti-II!
Physiological factors such as tumor activity, antithrombotic activity, and immunostimulatory activity
In particular, it was revealed that it has antitumor activity comparable to mitomycin.
しかしながら、この凍結乾燥ヨーグルトは粉末状である
ために摂取の際に飛散したり、一定量を秤量するのに手
間がかかる等の問題点があった。However, since this freeze-dried yogurt is in powder form, there are problems such as it scattering when ingested and that it takes time and effort to weigh out a certain amount.
本発明は上記従来の欠点を解消すべくなされたものであ
り、先に提案した凍結乾燥ヨーグルトを有効主成分とし
、飛散することがな（、一定量を容易に摂取することが
できる健康食品を提供することを目的とするものである
。The present invention has been made to solve the above-mentioned conventional drawbacks, and uses the previously proposed freeze-dried yogurt as an active ingredient to create a health food that does not scatter (and can be easily ingested in a fixed amount). The purpose is to provide
上記目的を達成する本発明の健康食品は、凍結乾燥ケフ
ィア・ヨーグルト（以下、凍結乾燥ケフィアと略記する
）と補助剤および賦形剤とからなることを特徴とするも
のである。The health food of the present invention that achieves the above object is characterized by comprising freeze-dried kefir yogurt (hereinafter abbreviated as freeze-dried kefir), adjuvants, and excipients.
本発明において使用される凍結乾燥ケフィア（Ｋｅｆｉ
ｒ）は、乳状の芳香を有する白色〜乳白色の粉末状であ
り、牛乳にケフィア閑スターターを接種して発酵乳（ケ
フィア）を製造し、得られたケフィアを凍結乾燥するこ
とによって製造することができ、粉末状である。Freeze-dried kefir (Kefi) used in the present invention
r) is a white to milky white powder with a milky aroma, and can be produced by inoculating milk with kefir starter to produce fermented milk (kefir), and freeze-drying the obtained kefir. It is available in powder form.
また本発明における補助剤とは、を幼生成分である凍結
乾燥ケフィアが有する生理効果に、更に他の生理効果を
加えて健康食品としての汎用性を満足させることを目的
として添加されるものであり、従来、健康食品または漢
方薬品として市販されている動物性または植物性成分が
通常用いられる。In addition, the adjuvant in the present invention is added for the purpose of adding other physiological effects to the physiological effects of freeze-dried kefir, which is a young component, to satisfy its versatility as a health food. Conventionally, animal or vegetable ingredients that are commercially available as health foods or Chinese herbal medicines are usually used.
かかる補助剤の種類は特に限定されるものではないが、
例えばエゾウコギ・エキス、チコリ・エキスおよびトナ
カイ角粉末の使用が好ましい。The type of such adjuvant is not particularly limited, but
For example, preference is given to using eleuthero extract, chicory extract and reindeer horn powder.
これら補助剤は単一種類を添加しても良いし、複数種類
を使用することもできるが、これら３種の添加が好まし
い。These auxiliary agents may be added in a single type or in a plurality of types, but it is preferable to add these three types.
ここでエゾウコギ・エキスとは、面流を改善する効果を
有するとして古くかく使用されており、下記のようにし
てＩＭ造される。Here, Eleuthero extract has long been used as having the effect of improving surface flow, and is produced by IM as described below.
即ち、ウコギ科（Ａｒａ ｌ １ａｃｅａｅ）に属する
エゾウコギ〔八ｃａｎｔｈｏｐａｎａｘ ５ｅｎｔｉｃ
ｏｓｕｓ Ｉｌａｒｍｓ、（旧ａｕＬｈｅｒｏｃｏｃｕ
ｓ ５ｅｎＬｉｃｏｓｕｓ Ｍａｘｉｍ、）、シベリャ
および中国東北部に主として産する］の根および根茎を
粗細し、例えば、この粗細品１００ｈに水５００ａを加
え、９０〜１００℃で３時間浸出した後に濾過すると浸
出液約４００１が得られる。That is, canthopanax 5entic belongs to the family Araliaceae (Ara l 1aceae).
osus Iarms, (formerly auLherococu
Licosus Maxim, ), which mainly occurs in Siberia and northeastern China] are ground and rhizomes. For example, if you add 500 ml of water to 100 ml of this coarse product, leave it at 90 to 100°C for 3 hours, and then filter it, the leachate will be approximately 4001 is obtained.
一方、’（５出残留物に再び水３００ βを加え、９０
〜１００℃で１時間浸出し、濾過するとｌり：出液約３
００１が得られる。On the other hand, add 300 β of water again to the residue of '(5),
Leaching at ~100℃ for 1 hour and filtration results in 1 hour of leaching: approx. 3
001 is obtained.
両温出液を合併し、６０℃以下で約２０１まで減圧濃縮
し、濃縮液を噴霧乾燥し、乾燥物を篩過すると均一な粉
末約５Ｋｇが得られる。The two hot liquids are combined and concentrated under reduced pressure at a temperature below 60° C. to about 20%, the concentrated liquid is spray-dried, and the dried product is sieved to obtain about 5 kg of uniform powder.
また、トナカイ角粉末は従来から強壮作用を有するとさ
れており、主としてフィンランド産か・）輸入される角
を粗細し、更にハンマーミルで粉砕し、１００メツシユ
で篩過すると均一な粉末が得られる。なお、製造過程中
に適宜、殺菌工程が付加される。In addition, reindeer antler powder has traditionally been said to have a tonic effect, and a homogeneous powder can be obtained by grinding imported reindeer antler (mostly from Finland) into coarse pieces, then crushing it in a hammer mill, and passing it through a 100-mesh sieve. . Note that a sterilization step is added as appropriate during the manufacturing process.
更にチコリ・エキスとは、免疫賦活性を有するとして古
くから主としてヨーロッパで使用されており、次のよう
にして製造される。Furthermore, chicory extract has long been used mainly in Europe as having immunostimulatory activity, and is produced as follows.
即ち、キク科（Ｃｏｎｐｏｓ ｉ ｔａｅ）に屈するチ
コリ（Ｃｉｃｈｏｒｉｕｍ Ｉｎｔｙｌｏｕｓ Ｌ、、
主としてヨーロッパに産する）の葉および根を粗細し、
例えば、この粗細物１００Ｋｇに水８００１を加え、９
０〜１００℃で３時間浸出し、濾過すると浸出液約７０
０ ！！が得られる。That is, chicory (Cichorium Intyrous L), which succumbs to the Asteraceae (Compositae).
(mainly produced in Europe) leaves and roots are coarsely chopped,
For example, add 8001 kg of water to 100 kg of this coarse material,
Leaching at 0 to 100℃ for 3 hours and filtering produces approximately 70% of the leachate.
0! ! is obtained.
浸出残留物に再び水５００１を加え、９０〜１００°Ｃ
で１時間浸出し、濾過すると浸出液約４００１が得られ
る。Add water 5001 again to the leaching residue and heat at 90-100°C.
After leaching for 1 hour and filtering, approximately 4,001 leachate is obtained.
両温出液を合併し、６０℃以下で約３５Ｋｇまで減圧濃
縮するとシロップ状の軟エキスが得られる。The two hot extracts are combined and concentrated under reduced pressure at below 60°C to approximately 35 kg to obtain a syrup-like soft extract.
次に本発明における賦形剤としては、乳糖、澱オ））等
が挙げることができ、かかる賦形剤は単一、ｆＲまたは
複数種の併用で使用される。Next, excipients in the present invention include lactose, lees, etc., and such excipients may be used singly, fR, or in combination of multiple types.
本発明の健康食品における、これら凍結乾燥ケフィア、
補助剤および賦形剤の配合割合は下記第１表のとおりで
ある。These freeze-dried kefir in the health food of the present invention,
The blending ratios of adjuvants and excipients are shown in Table 1 below.
第１表
凍結乾燥ケフィア・・通常では３０〜５０重量％、好ま
しくは３５〜４５重量％
補助剤・・・・・・ 通常、７〜１５重里％、好まし
くは９〜１４重量％
賦形剤・・・ 通常では４０〜５５重量％、好ま
しくは４５〜５５重量％
そして、補助剤として、エゾウコギ・エキス、トナカイ
角粉末およびチコリ・エキスを用い、賦形剤として乳糖
および澱粉を使用した場合の、本発明の健康食品の配合
割合を、下記第２表に示す。Table 1 Freeze-dried kefir: Usually 30-50% by weight, preferably 35-45% by weight Auxiliary agents: Usually 7-15% by weight, preferably 9-14% Excipients ... usually 40 to 55% by weight, preferably 45 to 55% by weight, and when using eleuthero extract, reindeer horn powder and chicory extract as adjuvants, and lactose and starch as excipients, The blending ratio of the health food of the present invention is shown in Table 2 below.
（以下、本頁余白）
第２表
凍結乾燥ケフィア・・通常、３０〜５０重量％、好まし
くは３５〜４５重量％、
エゾウコギ・エキス・・通常では１．５〜４．０重量％
、好ましくは２．０〜３．５重量％、トナカイ角粉末・
・通常、０．３〜１．０重量％、好ましくは０．４〜０
．８重量％、
チコリ・エキス・・通常、５．５〜１０重量％、好まし
くは６．５〜９．５重量％、
乳糖・・・・・ 通常は３０〜３８重量％、好ましく
は３２〜３７重量％、
澱粉・・・・・ 通常、１０〜１８重量％、好ましく
は１２〜１７重量％
凍結乾燥ケフィアの配合量が３０重量％に満たないと、
この凍結乾燥ケフィアが本来有している抗腫瘍活性、抗
血栓症作用および免疫賦活効果等の生理効果が低下し、
また５０重量％を越えて添加しても添加量増加による上
記生理効果の増大が特に認められない。(Hereinafter, this page margin) Table 2 Freeze-dried kefir: Usually 30 to 50% by weight, preferably 35 to 45% by weight Eleuthero extract: Usually 1.5 to 4.0% by weight
, preferably 2.0 to 3.5% by weight, reindeer antler powder.
・Usually 0.3 to 1.0% by weight, preferably 0.4 to 0
．． 8% by weight, chicory extract: usually 5.5-10% by weight, preferably 6.5-9.5% by weight, lactose: usually 30-38% by weight, preferably 32-37% by weight Weight%, starch... Usually 10-18% by weight, preferably 12-17% by weight If the amount of freeze-dried kefir is less than 30% by weight,
Physiological effects such as antitumor activity, antithrombotic effect, and immunostimulatory effect that this freeze-dried kefir originally has are reduced,
Further, even when added in an amount exceeding 50% by weight, no increase in the above-mentioned physiological effects is observed due to an increase in the amount added.
エゾウコギ・エキスの添加量が１．５重量％未満では、
血流改善効果を期待すことができず、４．０重量％を越
えても効果の増大は特に見られない。If the amount of Eleuthero extract added is less than 1.5% by weight,
No effect on improving blood flow can be expected, and no increase in effect is observed even when the amount exceeds 4.0% by weight.
また、トナカイ角粉末の使用量が０．３重量％に満たな
いと、強壮作用が認められず、１．０重量％を越えて添
加しても特に顕著を効果上の差異は認められない。Furthermore, if the amount of reindeer antler powder used is less than 0.3% by weight, no tonic effect will be observed, and even if it is added in excess of 1.0% by weight, no particularly noticeable difference in effect will be observed.
更にチコリ・エキスの使用量が５．５重量％未満では、
免疫賦活性が劣り、１０重量％を越えて添加しても、特
に効果上の差異は認められない。Furthermore, if the amount of chicory extract used is less than 5.5% by weight,
It has poor immunostimulatory activity, and no particular difference in effectiveness is observed even when added in excess of 10% by weight.
更に乳糖の使用量が３０重量％に満たないと、後述する
ような顆粒や錠剤への賦形性が低下し、３８重量％を越
えて添加すると、凍結乾燥ケフィアや補助剤の増量過大
となる。Furthermore, if the amount of lactose used is less than 30% by weight, the ability to form into granules and tablets will decrease as described below, and if it is added in excess of 38% by weight, the amount of freeze-dried kefir and adjuvants will be increased too much. .
また、緻粉は、体内に摂取された他成分の溶解を促進°
する機能を有すると共に、増量、賦形剤として使用され
るものであり、その使用量が１０重量％未満では、増量
、賦形効果が低下し、１８重量％を越えて添加しても差
異は認められない。In addition, compacted powder promotes the dissolution of other ingredients ingested into the body.
It is used as a filler and excipient, and if the amount used is less than 10% by weight, the bulking and excipient effect will decrease, and even if it is added in excess of 18% by weight, there will be no difference. unacceptable.
更に本発明においては、砂糖等の甘味料、着色剤、保存
剤を適宜添加することもできる。Furthermore, in the present invention, sweeteners such as sugar, coloring agents, and preservatives may be added as appropriate.
次に、かかる本発明の健康食品の製造方法を顆粒状に成
形する場合を例に説明する。Next, the method for manufacturing the health food of the present invention will be explained using an example of forming the health food into granules.
まず、上記したような補助剤および賦形剤をそれぞれ秤
量し、混合すると共に水とエタノールを添加して練り合
せる。First, the above-mentioned auxiliary agents and excipients are weighed and mixed, and water and ethanol are added and kneaded.
この練り合せ物を１ｍｍφのスクリーンを通して造粒し
、造粒物を６０〜８０℃で１時間、乾燥する。得られた
乾燥物を１２メツシユのスクリーンで整粒し、更にＩ２
メツシュのスクリーンを篩過させる。This kneaded product is granulated through a 1 mmφ screen, and the granulated product is dried at 60 to 80° C. for 1 hour. The obtained dried product was sized with a 12-mesh screen, and further I2
Pass through the mesh screen.
一方、概要下記のようにして凍結乾燥ケフィアを製造す
る。Meanwhile, freeze-dried kefir is produced as outlined below.
すなわち、まず構成菌が休眠状態にあるケフィア粒を、
通常では牛乳中で２０〜２５℃で培養し、数回継代して
ケフィア粒を活性化する。In other words, first, kefir grains whose constituent bacteria are in a dormant state are
Usually, the kefir grains are cultured in milk at 20-25°C and passaged several times to activate the kefir grains.
次に活性化したケフィア粒からケフィア・スターターを
調整する。Next, prepare a kefir starter from the activated kefir grains.
この調整は、活性化したケフィア粒を生乳に入れて培養
し、篩で濾過する。篩下として得られた濾過液がケフィ
ア・スターターであり、このスターターを牛乳、生乳と
粉乳または練乳等の乳製品との混合孔に接種して培養す
ると発酵乳ケフィアが得られる。For this preparation, activated kefir grains are cultured in raw milk and filtered through a sieve. The filtrate obtained as a sieve is kefir starter, and fermented milk kefir is obtained by inoculating this starter into a mixing hole of milk, raw milk, and dairy products such as powdered milk or condensed milk and culturing it.
得られた発酵乳ケフィアを凍結乾燥すると、粉体状の凍
結乾燥ケフィアが得られ、これを更に顆粒状に成形する
。When the obtained fermented milk kefir is freeze-dried, powdered freeze-dried kefir is obtained, which is further shaped into granules.
この成形は、たとえば上記同様にして行うことができる
。This molding can be performed, for example, in the same manner as described above.
最後に上記のようにして顆粒状にそれぞれＨＩＭ整され
た凍結乾燥ケフィアおよび他の成分を、それぞれ秤量し
、混合すれば本発明の健康食品が得られる。Finally, the freeze-dried kefir granulated into HIM as described above and other ingredients are weighed and mixed to obtain the health food of the present invention.
また、大腸菌、一般生菌の検査が、適宜実施される。In addition, tests for E. coli and general viable bacteria will be conducted as appropriate.
更に必要に応じて一定量づつ秤量し、たとえばプラスチ
ックフィルム裂の袋に分包すれば、市販、摂取に好適を
製品形態とすることができる。Furthermore, if necessary, the product can be weighed out in fixed amounts and packaged in, for example, bags made of plastic film, making it suitable for commercial sale or consumption.
なお、上記製造方法の例では、製品形態が顆粒の場合に
ついて述べたが、本発明はこれに限定されるものではな
く、錠剤に成形しても良いし、或いは造粒工程を省略し
て粉体状とすることもできる。In addition, in the example of the above manufacturing method, the case where the product form is granules is described, but the present invention is not limited to this, and the product may be formed into a tablet, or the granulation step may be omitted and the product may be formed into a powder. It can also be a body shape.
本発明の健康食品の摂取量は、通常では２．５〜３．０
ｇ／日程度であり、上記のように顆粒状に調整し、分包
してあれば摂取の際に飛び散ることがないので好ましい
。The intake amount of the health food of the present invention is usually 2.5 to 3.0
g/day, and it is preferable if it is prepared into granules as described above and divided into packages so that it will not scatter when ingested.
或いは顆粒状の製品を瓶詰めとした場合には、計量スプ
ーン等によって一定量を摂取することもできる。Alternatively, if a granular product is bottled, a fixed amount can be taken using a measuring spoon or the like.
また、添加される補助剤の種類および量によっても異な
るが、灰白色〜灰褐色であり、乳状の芳香と風味を有し
ているので、抵抗感も少なく、かつ長期間の保存でも変
化は認められない。Although it varies depending on the type and amount of adjuvant added, it is grayish-white to grayish-brown in color and has a milky aroma and flavor, so it has little resistance and does not change even after long-term storage. do not have.
以上述べたように本発明の健康食品によれば、凍結乾燥
ケフィアが含有されているので、この凍結乾燥ケフィア
が本来有していた抗腫瘍活性、抗血栓症作用および免疫
賦活効果等の生理効果を、そのまま保持している。As described above, since the health food of the present invention contains freeze-dried kefir, the freeze-dried kefir inherently has physiological effects such as antitumor activity, antithrombotic action, and immunostimulatory effect. is kept as is.
これらの効果、特に抗腫瘍活性はマイトマイシンに匹敵
するものであり、注目に値し、しかも凍結乾燥ケフィア
は、ケフィア・ヨーグルトを凍結乾燥してものなので、
マイトマイシンのような副作用等を全く考慮する必要が
なく、従来の健康食品と同様に好適に使用することがで
きる。These effects, especially antitumor activity, are comparable to mitomycin and are worthy of attention.Moreover, freeze-dried kefir is made by freeze-drying kefir yogurt.
There is no need to consider side effects like mitomycin, and it can be used suitably in the same way as conventional health foods.
更に加えて本発明においては、凍結乾燥ケフィア以外に
補助剤が添加されているので、これら使用された補助剤
の種類に対応して血流改善効果、強壮効果、免疫賦活効
果等を期待することができる。Furthermore, in the present invention, adjuvants are added in addition to the freeze-dried kefir, so depending on the type of adjuvant used, blood flow improving effects, tonic effects, immunostimulating effects, etc. can be expected. I can do it.
しかも本発明の健康食品では、賦形剤の添加によって、
例えば顆粒状に成形することができ、凍結乾燥ケフィア
が有する乳状の芳香と味が保持されているので、おいし
く、所定の量を食することができる。Moreover, in the health food of the present invention, by adding excipients,
For example, it can be formed into granules and retains the milky aroma and taste of freeze-dried kefir, so it is delicious and can be eaten in a predetermined amount.
以下、本発明の実施例を磁べる。Examples of the present invention will be described below.
下記第３表に示す配合比率の顆粒状の健康食品を′Ｍ造
した。A granular health food with the compounding ratio shown in Table 3 below was prepared.
第３表
凍結乾燥ケフィア・・ １０００ｍｇエゾウ
コギ・エキス・・ ８１．９０ｍｇトナカイ
角粉末・・ Ｌ７．５５Ｉｌ１ｇチコリ
・エキス・・・ ２３４．００ｍｇ乳糖・
・ ８３３．２７５ｍｇ澱粉
・・ ３３３．２７５ｍｇ即
ち、この第３表の比率で各成分を混合し、十分に混合し
た後に顆粒状に成形した。Table 3 Freeze-dried kefir... 1000mg Eleuthero extract... 81.90mg Reindeer horn powder... L7.55Il1g Chicory extract... 234.00mg Lactose...
- 833.275 mg starch... 333.275 mg, that is, each component was mixed at the ratio shown in Table 3, and after thorough mixing, it was formed into granules.
得られたものは、淡褐色で乳状の香りと味を有していて
美味であり、抵抗感な（摂取することができた。The product obtained was light brown in color, had a milky aroma and taste, was delicious, and was easily ingested.
Claims (1)
からなることを特徴とする健康食品。A health food comprising freeze-dried kefir yogurt and auxiliaries and excipients.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61026671A JPH07121195B2 (en) | 1986-02-12 | 1986-02-12 | healthy food |
| US06/914,835 US4702923A (en) | 1985-10-08 | 1986-10-02 | Lyophilized kefir yoghurt health food |
| GB8624057A GB2184334B (en) | 1985-10-08 | 1986-10-07 | A process for the production of lyophilized kefir yoghurt,and health food containing the same as main ingredient |
| KR1019860008446A KR930002022B1 (en) | 1985-10-08 | 1986-10-08 | Process for the production of kefir yoghurt |
| US07/036,935 US4797290A (en) | 1985-10-08 | 1987-04-10 | Lyophilized process for the production of a kefir yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61026671A JPH07121195B2 (en) | 1986-02-12 | 1986-02-12 | healthy food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62186741A true JPS62186741A (en) | 1987-08-15 |
| JPH07121195B2 JPH07121195B2 (en) | 1995-12-25 |
Family
ID=12199861
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61026671A Expired - Fee Related JPH07121195B2 (en) | 1985-10-08 | 1986-02-12 | healthy food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07121195B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007117094A (en) * | 2007-01-15 | 2007-05-17 | Nippon Kefia Kk | Health food containing milk fermented product and herb |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129163A (en) * | 1978-03-28 | 1979-10-06 | Fujiya Kk | Production of instant yogurt powder |
| JPS55159752A (en) * | 1979-05-31 | 1980-12-12 | Morinaga & Co Ltd | Preparation of solid fermentation milk |
| JPH114222A (en) * | 1997-06-12 | 1999-01-06 | Nec Corp | Network management information collecting system |
-
1986
- 1986-02-12 JP JP61026671A patent/JPH07121195B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54129163A (en) * | 1978-03-28 | 1979-10-06 | Fujiya Kk | Production of instant yogurt powder |
| JPS55159752A (en) * | 1979-05-31 | 1980-12-12 | Morinaga & Co Ltd | Preparation of solid fermentation milk |
| JPH114222A (en) * | 1997-06-12 | 1999-01-06 | Nec Corp | Network management information collecting system |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007117094A (en) * | 2007-01-15 | 2007-05-17 | Nippon Kefia Kk | Health food containing milk fermented product and herb |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07121195B2 (en) | 1995-12-25 |
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