JP2747569B2 - Health drink - Google Patents
Health drinkInfo
- Publication number
- JP2747569B2 JP2747569B2 JP1166336A JP16633689A JP2747569B2 JP 2747569 B2 JP2747569 B2 JP 2747569B2 JP 1166336 A JP1166336 A JP 1166336A JP 16633689 A JP16633689 A JP 16633689A JP 2747569 B2 JP2747569 B2 JP 2747569B2
- Authority
- JP
- Japan
- Prior art keywords
- group
- rice
- moromi
- present
- extract
- 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.)
- Expired - Fee Related
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Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 [産業上の利用分野] この発明は、米の酢酸発酵で得られた発酵生産物を原
料とする健康飲料に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a health drink using a fermentation product obtained by acetic acid fermentation of rice as a raw material.
[従来の技術] 米酢の飲用が健康に資することは古来知られている。
しかし、酢の強い酸味のため、その飲用は容易でない。
そこで、この酸味を僅かでも和らげるため、米酢に果糖
を加え、さらに水で希釈することが提案された(特開昭
56−64770号)。しかし、この方法では酸自体に手が加
えられないので依然として相当強い酸味が存在するほ
か、水の添加により量が増大し、飲用に関する努力を要
求し、希薄化により相対的効力が低下するという欠点が
あった。別の試みとして、米酢のもろみを圧搾し、かす
を中和、水洗して酸を除き、乾燥したものを健康食品と
することが提案された(特開昭59−135866号)。この方
法によるときは、確かに酸味は除去されるが、中和後の
水洗によりアミノ酸およびそのほかの有機酸(くえん
酸、りんご酸、こはく酸、酒石酸、グルコン酸等)が除
去されてしまうため、残るのは種皮、果皮等の栄養分を
含まない廃物が主となり、また乾燥により吸収が悪くな
り、有効性が低いという欠点があった。[Prior Art] It has long been known that drinking rice vinegar contributes to health.
However, it is not easy to drink because of the strong acidity of vinegar.
Therefore, it has been proposed to add fructose to rice vinegar and further dilute it with water in order to soften this sourness even slightly (Japanese Unexamined Patent Publication No.
No. 56-64770). However, in this method, the acid itself is not modified, so that there is still a considerably strong acidity, and the addition of water increases the amount, requires drinking effort, and reduces the relative efficacy due to dilution. was there. As another attempt, it has been proposed to compress rice vinegar moromi, neutralize the residue, remove the acid by washing with water, and dry the resulting product as a health food (Japanese Patent Laid-Open No. 59-135866). When this method is used, acidity is surely removed, but washing with water after neutralization removes amino acids and other organic acids (citric acid, malic acid, succinic acid, tartaric acid, gluconic acid, etc.). What remains is mainly wastes that do not contain nutrients, such as seed coat and pericarp, and also have the drawback of poor absorption due to drying and low effectiveness.
[発明が解決しようとする課題] それ故、米酢の有効性を失なわず、しかも飲用が容易
な健康飲料または健康食品の出現が望まれていた。[Problems to be Solved by the Invention] Therefore, the emergence of a health drink or a health food that is easy to drink without losing the effectiveness of rice vinegar has been desired.
[課題を解決するための手段] この発明者は、上記の要望に応えるべく種々研究を重
ねた結果、米酢の有効成分は上清ともろみの両方に存在
するが、もろみの中では比較的軽質固形物中に多いこと
を見出した。また、有効成分中にはアミノ酸、有機酸等
が特殊な割合で存在しているが、これらは遊離酸の形で
存在する必要はなく、塩の形になっても有効性が失われ
ないことを見出した。この発明は、このような知見に基
づいてなされたものである。[Means for Solving the Problems] As a result of conducting various studies to meet the above demand, the present inventor found that the active ingredient of rice vinegar was present in both the supernatant and the mash, but was relatively low in the mash. It was found to be high in light solids. In addition, amino acids, organic acids, and the like are present in the active ingredient in a special ratio, but they do not need to be present in the form of the free acid, and the effectiveness is not lost even if it is in the form of a salt. Was found. The present invention has been made based on such findings.
すなわち、この発明は、米酢のもろみと上清を混合
し、当初に沈降する重質固形物を除去し、軽質固形物を
浮遊したまま残し、酸を中和してなる、健康飲料を提供
するものである。That is, the present invention provides a health drink comprising mixing a mash of rice vinegar and a supernatant, removing heavy solids that initially settle out, leaving light solids floating, and neutralizing acid. Is what you do.
[好ましい実施態様] この発明で用いる米酢のもろみと上清は、通常行なわ
れている米の酢酸発酵で得られる。米の酢酸発酵を行な
うには、まず米から米こうじを作り、これをアルコール
発酵させ、ついで酢酸発酵させる。[Preferred Embodiment] The mash and supernatant of rice vinegar used in the present invention can be obtained by conventional acetic acid fermentation of rice. To carry out acetic acid fermentation of rice, rice koji is first made from rice, which is fermented with alcohol, and then acetic acid fermentation.
米としては、内地米の白米、七分づき米、玄米、砕
米、白糠のほか、外米も用いられるが、玄米が好まし
い。As the rice, in addition to domestic rice such as white rice, seven-minute rice, brown rice, broken rice, and white rice bran, outer rice is also used, but brown rice is preferred.
こうじを作るには、蒸米に黄色こうじ菌を植えつけ、
こうじむろ中で培養する。培養温度は40−60℃の比較的
高温が好ましく、期間は酒造用のこうじよりもやや延長
して、ひねこうじにするのがよい。こうして得られたこ
うじを大量の蒸米に加えて糠化させ、ついで酵母菌を植
えつけてアルコール発酵させる。その末期に温度を30−
35℃に上げ、酢酸菌(混合菌)または種酢を加え、約1
−3か月発酵させる。通常用いられる酢酸菌は、アセト
バクテル・アセチ(Acetobacter aceti HansenまたはBe
ijerinck)、アセトバクテル・アセトスム(A.acetosum
Henneberg)、アセトバクテル・ビニ・アセタチ(A.vi
ni acetati Henneberg)等である。その後2−3か月熟
成させる。発酵容量にさつま焼がめを用い、植えにこう
じと下こうじを使用してアルコール発酵と酢酸発酵を同
時進行させる方法では、かめの陶土中の鉄分が出て黒色
を帯びるので、黒酢と称される米酢が得られるが、これ
はこの発明で用いるのに好ましいものの1つである。To make koji, inoculate steamed rice with yellow koji,
Culture in Kojiro. The cultivation temperature is preferably a relatively high temperature of 40-60 ° C., and the period is preferably slightly longer than that for sake brewing, and is preferably turned. The koji thus obtained is added to a large amount of steamed rice to convert it to bran, and then yeast is planted and alcohol fermented. At the end of that period,
Raise to 35 ° C, add acetic acid bacteria (mixed bacteria) or seed vinegar and add about 1
Ferment for 3 months. The commonly used acetic acid bacteria are Acetobacter aceti Hansen or Becetobacter aceti.
ijerinck), Acetobacter acetosum (A.acetosum)
Henneberg), Acetobacter Bini Acetachi (A.vi)
ni acetati Henneberg). Then aged for 2-3 months. In the method of using alcoholic fermentation and acetic acid fermentation at the same time by using Satsuma pottery for fermentation capacity and using koji and lower koji for planting, iron in the kame pottery clay comes out and takes on a black color, so it is called black vinegar Rice vinegar is obtained, which is one of the preferred ones for use in the present invention.
このようにして得られた酢酸発酵生成物は、通常静置
してあったため上清と沈降物(もろみ)に分離してい
る。この発明では、これを、撹拌等により一旦混合する
が、運送等の過程で揺動され沈降物が浮き上っている場
合には、特に撹拌する必要はない。また、撹拌する場合
にも、沈降物が重いものから層状に沈降している場合に
は、全部を撹拌する必要はなく、軽いものだけを浮遊さ
せればよい。The acetic acid fermentation product obtained in this manner is separated into a supernatant and a sediment (moromi) because it is usually left still. In the present invention, the mixture is once mixed by stirring or the like. However, if the sediment floats due to rocking in the course of transportation or the like, there is no particular need to stir. Also, in the case of stirring, when the sediment is sedimenting in a layered manner from the heavy one, it is not necessary to stir the whole, and only the light one may be floated.
次に、こうして混合したものを静置すると、初めに比
較的大粒の重質固形物が沈降する。その沈降時間は、全
体の液量によって異なるが、ほぼ3−35分であり、通常
5−15分である。Next, when the mixture thus obtained is allowed to stand, first, a relatively large heavy solid precipitates. The settling time varies depending on the whole liquid volume, but is approximately 3-35 minutes, usually 5-15 minutes.
このとき、微細な軽質固形物はまだ浮遊しており、さ
らに静置すればこれも沈降するが、この発明ではこれを
浮遊させたまま、沈降物から液状部分を分離する。分離
は傾斜、吸引等により行なう。At this time, the fine light solids are still floating, and if they are allowed to stand still, they will also settle. However, in the present invention, the liquid part is separated from the sediment while keeping them floating. Separation is performed by inclination, suction, or the like.
次に、酸を中和する。中和は、水酸化ナトリウム、水
酸化カルシウム、炭酸ナトリウム、炭酸水素ナトリウ
ム、炭酸カリウム、炭酸カルシウム等のアルカリまたは
炭酸アルカリによって行なうことができる。中和後のpH
は、完全中性(7)である必要はなく、弱酸性(4−
6)までで充分である。Next, the acid is neutralized. Neutralization can be performed with an alkali or an alkali carbonate such as sodium hydroxide, calcium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, calcium carbonate and the like. PH after neutralization
Does not need to be completely neutral (7), but is slightly acidic (4-
Up to 6) is sufficient.
こうして得られたものを、適当な容器、例えばガラス
びん、プラスチックボトル、かん等に充填する。The thus obtained product is filled in a suitable container, for example, a glass bottle, a plastic bottle, a can, and the like.
なお、所望により、はつみつ、例えば100分の1〜5
分の1量)ステビオサイド等の甘味料、果汁、フレーバ
ー等を添加することができる。また、濃縮、噴霧乾燥し
てインスタント飲料にすることができ、さらに賦形剤を
加えて、ふりかけ、まぜごはんの素等にすることもでき
る。If desired, honey, for example, 1/100 to 5
Sweeteners such as stevioside, fruit juices, flavors and the like can be added. It can also be concentrated and spray-dried to make an instant beverage. Further, excipients can be added, sprinkled, and mixed rice can be used.
[効果] この発明の健康飲料は、米酢の全成分と、もろみの中
で栄養価が高い軽質浮遊物の成分を併せて含んでいるの
で、アミノ酸として、ロイシン、バリン、イソロイシン
等の抗肥満アミノ酸と称されるアミノ酸を大きな比率で
含み、またくえん酸、りんご酸、こはく酸、グルコン
酸、酒石酸等の有機酸および多糖類を含んでおり、脂肪
の沈着、 乳酸の除去等、従来から米酢の効用として知られている
作用を全て有し、しかもその程度が米酢自体またはもろ
みの洗浄乾燥物よりすぐれている。[Effect] Since the health drink of the present invention contains all the components of rice vinegar and the components of light suspended matter having high nutritional value in moromi, anti-obesity such as leucine, valine, isoleucine and the like as amino acids. Contains a large proportion of amino acids called amino acids, and also contains organic acids and polysaccharides such as citric acid, malic acid, succinic acid, gluconic acid, tartaric acid, fat deposition, It has all the effects of rice vinegar, such as the removal of lactic acid, which are conventionally known as the effects of rice vinegar, and is more excellent than the rice vinegar itself or the washed and dried moromi.
またこの発明の健康飲料は、酸が中和され、粗大重質
な固形物が除かれているから、異味(酸味)、違和感が
なく、飲用が容易であり、飲用回数および量を増すこと
に対して抵抗が少ない。さらに、粗大重質固形物が含ま
れないから、吸収がよい。したがって、この発明の健康
飲料は従来の米酢製品より大きな効果をもたらし得るも
のである。In addition, the health drink of the present invention is neutralized with acid and has no coarse or heavy solids removed, so that it has no unpleasant taste (acidity) and unpleasant sensation, is easy to drink, and increases the number and amount of drinks. Low resistance. Furthermore, since it does not contain coarse and heavy solids, it absorbs well. Therefore, the health drink of the present invention can provide a greater effect than conventional rice vinegar products.
[実施例] 以下、この発明を実施例によりさらに詳細に説明し、
試験例によりその効果を明らかにする。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples.
The effect is clarified by test examples.
実施例1 黒酢(もろみを含む)約10リットルを混合し、約5〜
15分間静置した後、傾斜して沈降物を除いた。次に、炭
酸カルシウムを、泡が出なくなるまで加えて中和した。
このときのpHは3.3〜4.3であった。これに、はちみつ20
0gを加えて溶解し、100mlづつプラスチックボトルに充
填した。Example 1 About 10 liters of black vinegar (including moromi) are mixed, and
After standing for 15 minutes, the sediment was removed by tilting. Next, calcium carbonate was added to neutralize until no bubbles appeared.
The pH at this time was 3.3 to 4.3. To this, honey 20
0 g was added and dissolved, and 100 ml each was filled into a plastic bottle.
試験例1 (方法) 体重35gのICR系雄性マウスを24℃、湿度65%
の人工照明(午前7時から午後7時)空調室で数日間飼
育観察のうえ、体重kgあたり0.6gのゴロール・チオグル
コース(Golol Thioglucose、シグマ・ケミカル、カン
パニー)(以下、GTと略記)を腹腔内に注射した。注射
後2週間の観察期間中一定の体重増加を示さない動物を
除外し、4群にかけて以下の組成の固型飼料で飼育し
た。Test Example 1 (Method) Male ICR mice weighing 35 g at 24 ° C and 65% humidity
After breeding and observation for several days in an air-conditioned room with artificial lighting (7:00 am to 7:00 pm), 0.6 g of Golol Thioglucose (hereinafter abbreviated as GT) per kilogram of body weight was obtained. Injected intraperitoneally. Animals that did not show a constant weight gain during the observation period of 2 weeks after injection were excluded, and four groups were raised on a solid feed having the following composition.
1.標準固型飼料(日本クレアー、CE−2)……(対照食
群と略称) 2.上記飼料に3%実施例1の製品濃縮エキスを添加した
固型飼料……(この発明品群と略称) 3.上記飼料に3%黒酢もろみ乾燥物を添加した固型飼料
……(もろみ群と略称) 4.上記飼料に3%黒酢(上清)濃縮エキスを添加した固
型飼料……(エキス群と略称) 無処置対照マウスには日本クレアー、CE−2の標準飼
料を投与した。1. Standard solid feed (Clear Japan, CE-2) ... (abbreviated as the control diet group) 2. Solid feed obtained by adding the product concentrate of 3% of Example 1 to the above feed ... (this invention product group) 3. Solid feed with 3% black vinegar moromi dried matter added to the above feed ... (abbreviated as moromi group) 4. Solid feed with 3% black vinegar (supernatant) concentrated extract added to the above feed ... (Abbreviated as extract group) Untreated control mice were administered a standard diet of Clea Japan, CE-2.
体重の増加と飼料の消費量を測定し、6週間上記飼料
で飼育後、マウスは断頭採血し、腸管等の内臓、頭部を
除いた体部の脂肪および肝脂質の定量を行った。The weight gain and feed consumption were measured, and after breeding on the above-mentioned feed for 6 weeks, the mice were decapitated and blood-collected, and the fat and hepatic lipids of the body except the internal organs such as the intestinal tract and the head were determined.
血清のぶどう糖、総コレステロール、トリグリセリ
ド、燐脂質、遊離脂肪酸は酵素法で測定し、血清高比重
リポ蛋白(HDL)コレステロールは燐タングステン酸、
一塩化マグネシウムで超低比重及び低比重リポ蛋白(VL
DL、LDL)を沈澱除去した後、上清画分中のコレステロ
ールを酵素法で定量した。Serum glucose, total cholesterol, triglycerides, phospholipids, and free fatty acids are measured by an enzymatic method. Serum high density lipoprotein (HDL) cholesterol is phosphotungstic acid,
Ultra-low density and low density lipoprotein (VL) with magnesium monochloride
DL, LDL), and cholesterol in the supernatant fraction was quantified by an enzymatic method.
肝は1gをクロロホルム、メタノール(2:1、V/V)でホ
モジナイズし、ホルク法により洗浄して窒素気流中で乾
固した。乾固後総脂質を秤量し、一定量のクロロホルム
・メタノールに再溶解して、その1/50を用い酵素法によ
りコレステロール、トリグリセリドを測定した。燐脂質
はヘフルマイヤー・フリードの方法に従って灰化し、モ
リブデンブルー法により定量した。1 g of the liver was homogenized with chloroform and methanol (2: 1, V / V), washed by the Holk method, and dried in a stream of nitrogen. After drying, the total lipid was weighed, redissolved in a fixed amount of chloroform / methanol, and cholesterol and triglyceride were measured by enzymatic method using 1/50 of the total lipid. Phospholipids were ashed according to the method of Heflumeyer-Fried and quantified by the molybdenum blue method.
体脂肪はクロロホルム・メタノールでホモジナイズし
て抽出し、その一部をホルク法で洗浄後乾固し、秤量に
よって値をえた。Body fat was extracted by homogenizing with chloroform / methanol, and a part thereof was washed by a fork method, dried to dryness, and measured by weighing.
(結果) 無処置対照群の体重は観察期間中初めはほヾ
一定の割合で増加したが、5週以降は体重増加が停止
し、一定となった。(Results) The body weight of the untreated control group increased at a substantially constant rate at the beginning of the observation period, but after 5 weeks, the weight gain stopped and became constant.
GT投与マウスでは処置後体重増加は常に無処置対照群
より大であり、5週以降にもなお増加の傾向を示した。
GT投与群のうち、エキス群では対照食群より体重の増加
は著しかったがもろみ群では体重の増加はやゝ少ない傾
向であり、この発明品群では対照食群より体重の増加は
有意に低値であった。マウス1匹あたりの飼料の1日平
均消費量は対照食群6.6±0.14g、この発明品群6.4±0.2
5g、もろみ群6.2±0.16g、エキス6.9±1.6gであり、エ
キス群で摂取量がやや多く、体重増加が顕著であったの
もこのためと考えられる。しかし前三者では飼料摂取量
に有意の差はなく、体重の増加の差は餌の摂取量の差に
よるものでないといいうる。In the GT-administered mice, the weight gain after treatment was always greater than that in the untreated control group, and showed a tendency to increase even after 5 weeks.
Among the GT administration groups, the extract group showed a significant increase in body weight compared to the control diet group, but the moromi group tended to gain slightly less weight, and the invention group showed significantly less weight gain than the control diet group. Value. The average daily consumption of feed per mouse was 6.6 ± 0.14 g for the control group and 6.4 ± 0.2 for the group of the present invention.
The extract was 5 g, the moromi group was 6.2 ± 0.16 g, and the extract was 6.9 ± 1.6 g. This is probably because the extract group had a slightly higher intake and a significant increase in weight. However, there was no significant difference in feed intake between the former three, and it can be said that the difference in weight gain was not due to differences in food intake.
実験食投与前後の体重と肝重量を第1表に示す。無処
置対照群の実験期間中の体重増加と較べると、対照食
群、この発明品群、もろみ群、エキス群の対照の増加は
それぞれ3.0、1.7、2.1、3.6倍となった。肝重量は体重
の増加と同様に、無処置対照群<この発明品群<対照食
群≦もろみ群<エキス群の順に増加がみられた。体重に
対する肝重量比は黒酢エキス群を除き著しい差はなかっ
た。Table 1 shows the body weight and liver weight before and after administration of the experimental diet. Compared with the body weight gain of the untreated control group during the experimental period, the increase of the control in the control diet group, the present product group, the moromi group, and the extract group was 3.0, 1.7, 2.1, and 3.6 times, respectively. Similar to the increase in body weight, the liver weight increased in the order of untreated control group <this invention group <control diet group ≦ moromi group <extract group. There was no significant difference in liver weight ratio to body weight except for the black vinegar extract group.
血清成分のうち、血糖は第2表のようにいずれも無処
置群にくらべ増加しており、とくにエキス群では無処置
群の2.2倍に上昇していた。血清総コレステロール値は
この発明品群<無処置対照群<対照食群≦もろみ群<エ
キス群の順で増加し、この発明品群とエキス群の間には
有意の差が認められた。とくにこの発明品群の血清総コ
レステロール値は、無処置対照群よりかえって低い傾向
を示した。血清トリグリセリド濃度は無処置対照群、対
照食群の間でいずれも差はなかったが、この発明品群で
低い傾向を示した。血清遊離脂肪酸およびHDLコレステ
ロール濃度にはいずれの群間にも有意差は無かったが、
総コレステロールよりHDLコレステロールを差し引いたV
LDL−LDLコレステロールは総コレステロールと同様にこ
の発明品群≦無処置対照群<対照食群<もろみ群<エキ
ス群の順になり、この発明品群とエキス群の間には有意
の差があり、無処置対照群より低い水準を示した。 Among the serum components, blood glucose increased as compared to the non-treated group as shown in Table 2, and the blood glucose level of the extract group was 2.2 times higher than that of the untreated group. The serum total cholesterol level increased in the order of the present invention group <untreated control group <control diet group <moromi group <extract group, and a significant difference was observed between the present invention group and the extract group. In particular, the serum total cholesterol level of this invention group tended to be lower than that of the untreated control group. The serum triglyceride concentration did not differ between the untreated control group and the control diet group, but the present invention group showed a lower tendency. There were no significant differences in serum free fatty acid and HDL cholesterol levels between any groups,
V minus HDL cholesterol from total cholesterol
LDL-LDL cholesterol is the same as total cholesterol in the order of the present invention group ≦ untreated control group <control diet group <moromi group <extract group, there is a significant difference between this invention product group and the extract group, It showed lower levels than the untreated control group.
肝総脂質は第3表のように、単位重量あたり、またマ
ウス一匹あたりで表しても無処置対照群に較べるといず
れも有意に増加していた。この発明品投与群<対照食群
<もろみ群<エキス群の順に増加する傾向を示した。 As shown in Table 3, the total liver lipid significantly increased per unit weight and per mouse as compared to the untreated control group. There was a tendency to increase in the order of this invention product administration group <control diet group <moromi group <extract group.
体脂肪は体重の変化とほぼ同じ傾向であり、対照食群
では無処置対照群の約7倍に増加していた。これに対し
この発明品群では対脂肪の増加をほぼ1/2に低下させる
ことができた。Body fat tended to be almost the same as the change in body weight, and increased about 7 times in the control diet group compared to the untreated control group. On the other hand, in the present invention group, the increase in fat was able to be reduced to almost half.
体脂肪と体重の比をとると対照食群では著しく増加し
ており、体重に占める脂肪の割合が増加することが示さ
れる。もろみ群やエキス群ではこの比率は変化がなかっ
たが、この発明品群はこれらの比を低下させる傾向があ
った。The ratio of body fat to body weight was significantly increased in the control diet group, indicating that the proportion of fat in the body weight was increased. In the moromi group and the extract group, this ratio did not change, but this invention product group tended to lower these ratios.
体脂肪と肝脂質の比は無処置対照群と比較するといず
れも増加し、体部への脂質沈着が著しいことを示す。こ
の発明品群≦エキス群<もろみ群<対照食群の順に増加
する傾向を示し、脂肪の体内分配に関し、製品間になん
らかの差があることも考えられる。The ratio of body fat to hepatic lipid increased in all cases as compared to the untreated control group, indicating that lipid deposition to the body was significant. This invention product group ≤ extract group <moromi group <control diet group shows a tendency to increase in the order, and there may be some difference between products with respect to fat distribution in the body.
第4表に肝のコレステロール、トリグリセリド、燐脂
質量およびその比率を示す。肝コレステロール量は、GT
の投与した4群で無処置対照群より高価であった。一匹
あたりの肝コレステロールについてみると、無処置対照
群に対しエキス群では有意に高値となった。 Table 4 shows the amounts of cholesterol, triglycerides, and phospholipids in the liver and their ratios. Liver cholesterol level is GT
Were more expensive than the untreated control group. As for the hepatic cholesterol per animal, the extract group was significantly higher than the untreated control group.
肝トリグリセリド量はこの発明品群を除き、無処置対
照群に比し、すべて有意に増加していた。GT投与群の間
ではこの発明品群<もろみ群<対照食群<エキス群の順
に増加した。一方肝燐脂質は単位重量あたりでは対照食
群とこの発明品群では無処置対照群と差はなかったが、
もろみ群およびエキス群では低下傾向を示した。これを
動物一匹あたりの肝燐脂質であらわすと前者では増加、
後者では不変という結果となった。Except for this invention product group, the liver triglyceride amount was all significantly increased as compared to the untreated control group. Among the GT administration groups, the number increased in the order of the invention product group <moromi group <control diet group <extract group. On the other hand, hepatic phospholipids per unit weight did not differ from the control diet group and the untreated control group in the present invention group,
The moromi group and the extract group showed a decreasing tendency. When this is expressed in hepatic phospholipids per animal, the former increases,
The latter resulted in no change.
したがって肝におけるトリグリセリドの割合はGT投与
によって増加するとともに燐脂質は減少し、コレステロ
ールも減少する傾向となる。もろみの投与ではこのよう
な変化に対してほとんど影響はないが、エキスの投与で
は効果が増強される結果となった。これに対しこの発明
品の投与によりトリグリセリド増加と燐脂質減少効果が
抑制された。Therefore, the proportion of triglycerides in the liver increases with the administration of GT, and phospholipids decrease, and cholesterol also tends to decrease. Administration of moromi has little effect on such changes, whereas administration of extract resulted in enhanced effects. In contrast, administration of the product of the present invention suppressed the effects of increasing triglycerides and decreasing phospholipids.
Claims (1)
〜35分間に沈降する重質固形物を除去し、軽質固形物を
浮遊したまま残し、酸を中和してなる、健康飲料。1. The mash of rice vinegar and the supernatant are mixed, and then about 3
A health drink that removes heavy solids that settle out for ~ 35 minutes, leaves light solids floating, and neutralizes acid.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1166336A JP2747569B2 (en) | 1989-06-28 | 1989-06-28 | Health drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1166336A JP2747569B2 (en) | 1989-06-28 | 1989-06-28 | Health drink |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0330654A JPH0330654A (en) | 1991-02-08 |
JP2747569B2 true JP2747569B2 (en) | 1998-05-06 |
Family
ID=15829478
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1166336A Expired - Fee Related JP2747569B2 (en) | 1989-06-28 | 1989-06-28 | Health drink |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2747569B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH07138965A (en) * | 1993-11-16 | 1995-05-30 | Ask Kenkyusho:Kk | Method of reinforcing ground directly under existing underground structure |
WO2013058400A1 (en) | 2011-10-21 | 2013-04-25 | 中央発條株式会社 | End support device for control cable |
-
1989
- 1989-06-28 JP JP1166336A patent/JP2747569B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH0330654A (en) | 1991-02-08 |
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