CN1792231A - 混入从莲的花托和花梗中提取的提取物的加工食品 - Google Patents
混入从莲的花托和花梗中提取的提取物的加工食品 Download PDFInfo
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Abstract
目前，在为了收获莲藕和莲子而种植的莲中，着眼于从迄今为止被扔弃的莲的花托和花梗中含有大量作为眼睛的营养成分的花色苷，将其提取作为提取物，利用将其混入到各种食料用材料成为日常食用的加工食品，起到使眼睛恢复正常功能的作用。本发明的加工食品是以所需量混入从莲的花托和花梗中提取的提取物而得到的加工食品，作为该加工食品，例如可举出咸面包等各种面包类；日式糕点西式糕点等糕点类；豆酱、酱油、烤肉的料、调味汁、咖喱粉糊等调味料；拉面、切面、荞麦面条等面类，通过日常食用，即使是少量也可以每天摄取到眼睛的营养成分，因此作为健康食品可大大有助于维持眼睛健康。
Description
技术领域
本发明涉及一种加工食品，即从在池沼或水田中栽培并收获莲藕和莲子的“莲”(睡莲科的多年生草本植物)中，从收获的莲藕和莲子以外的部位、即莲的花托和花梗中提取提取物，制成粉末，使该提取物粉末混入其中得到的例如咸面包等各种面包类、豆酱、酱油、烤肉的作料、调味汁、咖喱粉糊等调味料、拉面、切面、荞麦面条等面类和其他各种加工食品。
背景技术
自古以来，莲就在中药中使用，特别是叶的部分作为茶饮用具有降糖、降压作用。再者，人们都知道藕和莲子可作为食用材料使用。但是，在莲的栽培中，人们收获藕和莲子，其余的部分全部被废弃。然而，人们已明了花托和花梗中含有大量眼睛的营养成分——花色苷。
而且，已知被称为“莲”的植物有很多，还已知从其中几种植物中提取的提取物例如具有降糖作用和促进胶原蛋白产生作用等，被用作药品、化妆品、或医疗或美容用饮食品的材料。
但即使被称为“莲”的植物也有很多种类，其称呼和分类(属)都不相同，必然含有成分也有所差异。而且，即使其种类是同种，有时由于根、茎、叶和花等部位不同，含有成分也不相同。
关于作为食用材料被利用的莲子，据说：将莲子磨成粉末作为第3成分以整体在中医理论中显示获得阴阳平衡的中性状的方式添加到以黑豆、黑芝麻、黑米等黑色食物粉末为主要成分的健康食品中，服用该健康食品可抑制产生血压上升、体温上升、发汗这样的副作用(参见特许文献1)。
再者，已知使用具有降糖作用的“石莲”和“钝叶石莲”的提取物的降糖剂和使用该降糖剂的降糖食品。而且具有清热解毒作用、止血·止泻作用的药效，而用于治疗咽喉肿痛、细菌性痢疾、子宫出血、便血。而且特别最优选使用花部和叶部(参见特许文献2)。
而且还已知使用具有促进胶原蛋白产生作用的“黄花倒水莲”和“莲子草”的提取物的胶原蛋白产生促进剂、皮肤化妆品和美容用饮食品。从这些植物中得到的提取物是指提取液、该提取液的稀释液或浓缩液、干燥该提取液而得到的干燥物、或它们的粗精制物或精制物的任一种，含有它们作为有效成分。而且，黄花倒水莲特别优选使用枝部作为提取原料，莲子草特别优选使用叶部作为提取原料(参照特许文献3)。
特许文献1：特开2000-66936号公报
特许文献2：特开2000-128797号公报
特许文献3：特开2003-212748号公报
发明内容
但是，上述特许文献1是将莲子磨成粉末来使用的，始终是作为相对于主成分的黑色食物粉末的副成分而添加的，是用于考虑中医理论中的阴阳平衡的中性化而使用的，莲子自身成分的功效并未达到所期望的程度。
再者，上述特许文献2的公知技术中的“石莲”和“钝叶石莲”属于景天科的二年生草本植物，生长在从低山到高山的岩石上；认为是与所谓在池沼或水田中栽培的“莲”(睡莲科的多年生草本植物)实质上不同的植物，其利用部位也优选使用花部和叶部，其成分、药效与莲也明显不同。
再者，上述特许文献3的公知技术中的黄花倒水莲属于远志科的灌木，而莲子草属于苋科的一年生草本植物，认为它们都是与所谓在池沼或水田中栽培的“莲”(睡莲科的多年草)实质上不同的植物，在其利用部位中，黄花倒水莲特别使用枝部作为提取原料，莲子草特别使用叶部作为提取原料，其成分、药效与莲也明显不同。
因此，在以往的莲的栽培中当然要收获藕和莲子，但除此之外，还有以下解决课题：从至今为止被废弃的莲的花托和花梗中提取眼睛的营养成分——花色苷，将该花色苷掺入到各种食用材料中并制成日常食用的加工食品，对恢复眼睛的正常功能发挥作用。
作为解决上述课题的具体手段的本发明的加工食品，其最主要的特征在于，混入所需量的从莲的花托和花梗中提取的提取物。
本发明包括如下附加必要条件：提取物是粉末状或液状；提取物的掺入量，相对于食用材料1重量份，在0.001～0.05重量份的范围内；和加工食品是咸面包等各种面包类、日式糕点西式糕点等糕点类、豆酱、酱油、烤肉的作料、调味汁、咖喱粉糊等调味料、拉面、切面、荞麦面条等面类。
发明效果
本发明的加工食品是掺入指定量的从莲的花托和花梗中提取的提取物的食品，由于该提取物含有大量的眼睛的营养成分——花色苷，通过将该提取物添加到日常经常食用的食用材料即咸面包等各种面包类、日式糕点西式糕点等糕点类、豆酱、酱油、烤肉的作料、调味汁、咖喱粉糊等调味料、拉面、切面、荞麦面条等面类中，即使是少量也可以每天摄取到眼睛的营养成分，因而作为健康食品发挥可以大大地有助于维持眼睛健康的优良效果。
具体实施方式
接着，基于具体实施方式详细说明本发明。
首先，关于掺入即添加或配合到本发明的加工食品中的莲的提取粉末，大致说明其莲的部位和提取方法，在莲田中进行莲的栽培，用通常的收获方法收获藕，但在收获藕之前，以带着花托的状态从根部割掉莲的花梗，水洗以洗掉付着的泥，使花梗变干净。割掉花梗后，从花托上取出莲子而采集。
取出莲子的花托和花梗细粉碎并放入水中，数(3～5)小时后，与水一起拧挤粉碎物，除去固体物。这时，将粉碎物投入水是因为欲提取的营养成分“花色苷”是水溶性的、通过粉碎后投入水中、使之在水中溶出可以在短时间内有效地提取花色苷。
然后，榨取固体物后的水通过静置而使细小的固体物进一步沉淀，利用适当的方法仅在上部澄清的部分除去水份，仅有花色苷根据需要作为提取物以粉末状态或以将大部分水份除去而以液状残留。作为该除去方法，例如既可以利用加热装置使水份蒸发，也可以利用冷冻(freezing)装置将除去水份。
此外，作为营养成分的花色苷的提取方法，可用醇等提取用溶剂。即使在此情况下，粉碎花托和花梗或者将其切为细小片状的方法可更有效地提取。此外，在使用醇等提取用溶剂的情况下，即使提取时间例如只有1～2小时左右也可有效进行提取。而且，将营养成分的花色苷和提取用溶剂分离的方法也变得容易。根据需要，提取营养成分(提取物)的方法，可以使用现有公知的方法进行。所得提取物即花色苷无论是粉末状还是液状均可，所得提取物整体上显现近似茶褐色且有苦味。
针对作为营养成分的花色苷含量多的莲的部位，发现如下分析结果如下述表1所示。
表1
| 莲的部位 | 花色苷[mg/g] |
| 莲子 | 0.10 |
| 莲的花托和花梗 | 22.73 |
| 莲的根(藕根) | 0.07 |
根据上表可以知道，在莲的花托和花梗中花色苷的含量明显比其它部位多，而且，可有效地利用为了收获莲藕和莲子而种植的莲的本来要直接扔弃的花托和花梗。此外，还知道是野生种的风铃草中的花色苷的含量(3.3mg/g)的大约7倍。
在此，对于本发明的实施方式中的加工食品，例如，可将所需量的分离提取物粉末添加到咸面包等面包类中。此时，也可以使之混合到搅拌面包面团前的面包面团用粉末中。而且，优选溶于为了搅拌面包面团而添加的水或温水中从而可使添加后的能有物质大致均匀地混合。在液状提取物的情况下，优选溶于水或者温水而使整体稀释使用。而且，作为添加量，相对于面包面团用粉末1重量份，大概在0.001～0.05重量份的范围。而且，在日式粒点西式糕点等糕点类中也用大致相同的方法添加相同的量即可。
分离提取物(粉末状或液状)的添加量如果比0.001少，作为健康食品的营养成分的效果小，另外，尽管添加量多于0.05也没有不良影响，但为了使之在体内更有效地摄取且不在意苦味，优选以0.05重量份作为上限。且花色苷与维生素不同，能耐热，即使加热或者烧制其功能也没有变化。
此外，作为其它加工食品，例如有以下对象：豆酱、酱油、烤肉的作料、调味汁、咖喱粉糊等调味料、拉面、切面、荞麦面条等面类，和其它各种加工食品，针对以上各种食品，优选所谓分离提取物的添加量在上述范围内适当选择添加。此外，也可添加到例如宠物用食用材料、宠物食品等中使用。
特别是，作为食品从视觉欣赏的角度优选不着色的情况下，例如在咸面包或者面条等中，可减少添加量，作为整体调整到不大变色即可。而且，对于豆酱、酱油等调味料，由于不太在乎变色和苦味等而能够添加，即使稍微增加其添加量(0.1重量份左右)也没有关系，作为调味料的使用量也少，因此食用材料的味道也不变，而且是水溶性的，所以既可以在制品制造工序中混入也可以在成品形成后再添加混合。
工业实用性
由于这种从莲的花托和花梗中提取的分离提取物(粉末状或液状)含有大量作为眼睛的营养成分的花色苷，通过将其以所需量添加到各种加工食品中并每日食用，即使每天摄取少量眼睛的营养成分，也大大地有助于维持眼睛的健康，而且即使少量添加也能期待大的效果，所以在广泛的食用材料中利用的可能性大。
Claims (4)
1.一种加工食品，其特征在于，混入所需量的从莲的花托和花梗中提取的提取物。
2.权利要求1所述的加工食品，其特征在于，提取物是粉末状或液状。
3.权利要求1或2所述的加工食品，其特征在于，提取物的混入量是相对于食用材料的1重量份以0.001～0.05重量份的范围混入。
4.权利要求1所述的加工食品，其特征在于，加工食品是咸面包等各种面包类；日式糕点西式糕点等糕点类；豆酱、酱油、烤肉的作料、调味汁、咖喱粉糊等调味料；和拉面、切面、荞麦面条等面类。
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| FR2924609A1 (fr) * | 2007-12-10 | 2009-06-12 | Lvmh Rech | Methode de soin cosmetique des peaux sensibles et compositions cosmetiques destinees au soin des peaux sensibles |
| KR101074428B1 (ko) | 2008-11-14 | 2011-10-18 | 대구광역시 | 연근의 열수추출물을 함유하는 샴푸와 린스 |
| KR101142276B1 (ko) | 2008-11-14 | 2012-05-07 | 대구광역시 | 연근(蓮根)의 추출액을 함유하는 음료의 제조방법 |
| US20100135944A1 (en) * | 2008-12-01 | 2010-06-03 | Nannan Chen | Methods for darkening the skin and/or hair |
| JP5633000B2 (ja) * | 2012-06-01 | 2014-12-03 | 株式会社Ｌｏｔｕｓｗｅｅｔｓ | レンコン焼菓子、蓮粉を用いた固形食品及びそれらの製造方法 |
| JP2014212750A (ja) * | 2013-04-26 | 2014-11-17 | キッコーマン株式会社 | にんにく含有調味料 |
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| JP2003048846A (ja) * | 2001-07-31 | 2003-02-21 | Koei Kogyo Kk | コラゲナーゼ阻害剤及び抗老化用化粧料 |
| JP2004307365A (ja) * | 2003-04-03 | 2004-11-04 | Kao Corp | 脂肪分解促進剤 |
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| WO2006067906A1 (ja) | 2006-06-29 |
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