JP4126053B2 - Method for producing health food containing Kazuno Reishi - Google Patents
Method for producing health food containing Kazuno Reishi Download PDFInfo
- Publication number
- JP4126053B2 JP4126053B2 JP2005128014A JP2005128014A JP4126053B2 JP 4126053 B2 JP4126053 B2 JP 4126053B2 JP 2005128014 A JP2005128014 A JP 2005128014A JP 2005128014 A JP2005128014 A JP 2005128014A JP 4126053 B2 JP4126053 B2 JP 4126053B2
- Authority
- JP
- Japan
- Prior art keywords
- fermented
- health food
- reishi
- food containing
- producing
- 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.)
- Active
Links
- 235000013402 health food Nutrition 0.000 title claims description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 54
- 241000894006 Bacteria Species 0.000 claims description 35
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 33
- 235000009467 Carica papaya Nutrition 0.000 claims description 31
- 241000219173 Carica Species 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 30
- 241000222336 Ganoderma Species 0.000 claims description 28
- 240000008397 Ganoderma lucidum Species 0.000 claims description 27
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 27
- 235000014655 lactic acid Nutrition 0.000 claims description 27
- 239000004310 lactic acid Substances 0.000 claims description 27
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 241000282994 Cervidae Species 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 241000289692 Myrmecophagidae Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- OOYGSFOGFJDDHP-KMCOLRRFSA-N kanamycin A sulfate Chemical group OS(O)(=O)=O.O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N OOYGSFOGFJDDHP-KMCOLRRFSA-N 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000007791 dehumidification Methods 0.000 claims description 3
- 235000014676 Phragmites communis Nutrition 0.000 claims 1
- 210000003056 antler Anatomy 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 32
- 239000004480 active ingredient Substances 0.000 description 30
- 230000000694 effects Effects 0.000 description 25
- 230000009471 action Effects 0.000 description 16
- 201000010099 disease Diseases 0.000 description 16
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 16
- 210000004027 cell Anatomy 0.000 description 11
- 210000000170 cell membrane Anatomy 0.000 description 11
- 210000000936 intestine Anatomy 0.000 description 10
- 230000006872 improvement Effects 0.000 description 9
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 8
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 7
- 206010028980 Neoplasm Diseases 0.000 description 7
- 201000011510 cancer Diseases 0.000 description 7
- 210000004185 liver Anatomy 0.000 description 7
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 229920002498 Beta-glucan Polymers 0.000 description 6
- 206010020751 Hypersensitivity Diseases 0.000 description 6
- 230000007815 allergy Effects 0.000 description 6
- 206010012601 diabetes mellitus Diseases 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 4
- 229960005305 adenosine Drugs 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 210000001035 gastrointestinal tract Anatomy 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000004913 activation Effects 0.000 description 3
- 230000003266 anti-allergic effect Effects 0.000 description 3
- 208000026106 cerebrovascular disease Diseases 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 229910052732 germanium Inorganic materials 0.000 description 3
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 230000002572 peristaltic effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 2
- 241000193468 Clostridium perfringens Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 206010039897 Sedation Diseases 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 230000000259 anti-tumor effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 206010008118 cerebral infarction Diseases 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 210000004211 gastric acid Anatomy 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002917 insecticide Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000036280 sedation Effects 0.000 description 2
- 230000001624 sedative effect Effects 0.000 description 2
- -1 tridelpen Inorganic materials 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 241000222518 Agaricus Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000219172 Caricaceae Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 241000194032 Enterococcus faecalis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010061459 Gastrointestinal ulcer Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 102100029677 Trehalase Human genes 0.000 description 1
- 108010087472 Trehalase Proteins 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 102000023732 binding proteins Human genes 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 230000020411 cell activation Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 125000000082 organogermanium group Chemical group 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、鹿角霊芝を含有した健康食品の製造方法に関するものである。 The present invention relates to a manufacturing method of the health foods containing the Kazuno Reishi.
鹿角霊芝には、キチン質やβ−グルカン等の多糖類をはじめ、アデノシン、有機ゲルマニュウム、トリデルペン、LPS、オリゴグルカンをはじめとする人体に有効な成分が多量に含まれ、これらの有効成分により抗癌,制癌,抗腫瘍,鎮痛,鎮静,抗酸性、免疫抵抗力向上、抗アレルギー等の種々の効果が得られることが知られている。 Kazuno Ganoderma contains a large amount of ingredients effective for the human body including polysaccharides such as chitin and β-glucan, adenosine, organic germanium, tridelpen, LPS, oligoglucan, etc. It is known that various effects such as anti-cancer, anti-cancer, anti-tumor, analgesia, sedation, acid resistance, immune resistance enhancement, anti-allergy and the like can be obtained.
特に鹿角霊芝には、免疫力を高めて秀れた抗癌効果,制癌効果を発揮し得るβ−グルカンが多量に含有されており、その量はアガリクスに含まれるβ−グルカンのおよそ3倍以上である。 In particular, Kazuno Ganoderma contains a large amount of β-glucan that enhances immunity and can exhibit excellent anticancer and anticancer effects, and the amount is about 3 of β-glucan contained in Agaricus. It is more than double.
ところで、この鹿角霊芝を服用する場合には、通常、鹿角霊芝を水に浸漬して有効成分をある程度抽出し、若しくは鹿角霊芝を煎じて有効成分をある程度抽出し、この抽出液を飲用している。 By the way, when you take this kakukaku reishi, you usually soak the kakukaku reishi and extract some of the active ingredients, or decoct the kakukaku reishi and extract some of the effective ingredients, and drink this extract is doing.
しかしながら、鹿角霊芝を単に水に浸漬したり煎じたりするだけでは、鹿角霊芝等のキノコ類の細胞膜は硬い為、細胞内若しくは細胞膜内に含有されている有効成分を効率良く多量に抽出することができず、よって、該鹿角霊芝中の有効成分を十分に抽出できているとは言い難い。 However, by simply immersing or decocting Kakuno Ganoderma in the water, the cell membrane of mushrooms such as Kakuno Ganoderma is stiff , so it can efficiently extract large amounts of active ingredients contained in cells or cell membranes. Therefore, it cannot be said that the active ingredient in the kakukaku reishi is sufficiently extracted.
また、前述の抽出液を服用しても、鹿角霊芝から抽出された前記有効成分は高分子状態となっている為、例えば腸管から体内に有効成分が効率良く吸収されているとは言い難い。 In addition, even if the above-mentioned extract is taken, the active ingredient extracted from Kakuno Ganoderma is in a polymer state, so it is difficult to say that the active ingredient is efficiently absorbed into the body from the intestinal tract, for example. .
従って、従来では、鹿角霊芝に含有される種々の有効成分による秀れた効能が十分に発揮されていないと言わざるを得ない。 Therefore, in the past, it must be said that the excellent effects of the various active ingredients contained in Kakuno Reishi are not fully exhibited.
本発明は、鹿角霊芝に含有される有効成分を該鹿角霊芝から非常に効率良く多量に抽出することが可能であり、その上、抽出された有効成分は体内に非常に吸収され易い状態とできる為、鹿角霊芝に含有される有効成分による種々の秀れた効能、即ち、例えば難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)をはじめとする様々な疾病に対しての秀れた効果を十分に発揮し得る健康食品の製造方法を提供するものである。 The present invention is capable of extracting a large amount of effective components contained in Kakuno Ganoderma from the Kakuno Ganoderma very efficiently, and in addition, the extracted active components are very easily absorbed by the body. Therefore, various excellent effects of active ingredients contained in Kakuno Reishi, such as intractable diseases (cancer, allergies, etc.) and lifestyle-related diseases (liver protection, hypertension, diabetes, etc.) It is an object of the present invention to provide a method for producing a health food that can sufficiently exert excellent effects on various diseases.
本発明の要旨を説明する。 The gist of the present invention will be described.
鹿角霊芝から抽出した鹿角霊芝エキスに糖を加えて所定時間放置し、続いて、パパイヤを酵母菌及び乳酸菌により発酵して形成した発酵パパイヤ液と共に、更に鹿角霊芝を加えて水分が40%〜60%(重量)となるように発酵させることで第一発酵液を得、続いて、この第一発酵液に水分が40%〜60%(重量)となるようにブドウ糖及び澱粉を加えて発酵させることで第二発酵液を得、続いて、この第二発酵液を水分が7%〜8%(重量)となるように発酵乾燥させて第三発酵物を得、続いて、この第三発酵物を粉砕することを特徴とする鹿角霊芝を含有した健康食品の製造方法に係るものである。 Sugar is added to kakukaku reishi extract extracted from kakukaku reishi and left for a predetermined period of time . Subsequently, papaya is fermented with yeast and lactic acid bacteria and fermented papaya liquid is added, and kakukaku reishi is added to add moisture. % To 60% (weight) is obtained by fermentation to obtain the first fermented liquid, and then glucose and starch are added to the first fermented liquid so that the water content is 40% to 60% (weight). To obtain a second fermented liquid, and then fermented and dried the second fermented liquid so that the water content becomes 7% to 8% (by weight) to obtain a third fermented product. The present invention relates to a method for producing a health food containing deer anteater characterized by pulverizing a third fermented product .
また、請求項1記載の鹿角霊芝を含有した健康食品の製造方法において、前記鹿角霊芝エキスの抽出は、煮沸抽出であることを特徴とする鹿角霊芝を含有した健康食品の製造方法に係るものである。 The method for producing a health food containing deer antaceae according to claim 1, wherein the extraction of the deer anteater extract is boiled extraction. It is concerned.
また、請求項1,2いずれか1項に記載の鹿角霊芝を含有した健康食品の製造方法において、前記鹿角霊芝エキスに糖を加えて行う放置時間は、9〜14時間であることを特徴とする鹿角霊芝を含有した健康食品の製造方法に係るものである。 Moreover, in the manufacturing method of the health food containing the kakukaku reishi in any one of Claims 1 and 2, the leaving time performed by adding sugar to the kakukaku reishi extract is that it is 9 to 14 hours. The present invention relates to a method for producing a health food containing the characteristic Kakuno Reishi.
また、請求項1〜3いずれか1項に記載の鹿角霊芝を含有した健康食品の製造方法において、前記第一発酵液を得る発酵は、48〜72日程度行うことを特徴とする鹿角霊芝を含有した健康食品の製造方法に係るものである。 Moreover, the manufacturing method of the health food containing the kakukaku reishi of any one of Claims 1-3 WHEREIN: Fermentation which obtains said 1st fermentation liquid is performed for about 48 to 72 days, The kakukaku spirit The present invention relates to a method for producing a health food containing turf.
また、請求項1〜4いずれか1項に記載の鹿角霊芝を含有した健康食品の製造方法において、前記第三発酵液を得る発酵乾燥は、風乾若しくは除湿乾燥で25〜35℃,6〜8日程度行うことを特徴とする鹿角霊芝を含有した健康食品の製造方法に係るものである。 Moreover, in the manufacturing method of the health food containing the kakukaku reishi in any one of Claims 1-4, fermentation drying which obtains said 3rd fermented liquid is 25-35 degreeC, 6 ~ The present invention relates to a method for producing a health food containing deer anteater which is performed for about 8 days .
本発明は上述のようにしたから、鹿角霊芝に含有される有効成分を該鹿角霊芝から非常に効率良く多量に抽出することが可能であり、その上、抽出された有効成分は体内に非常に吸収され易い状態となっている為、鹿角霊芝に含有される有効成分による種々の秀れた効能、即ち、例えば難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)をはじめとする様々な疾病に対しての秀れた効果が効率的に発揮されることになる。 Since the present invention has been as described above, it is possible to very efficiently a large amount of extract the active ingredient contained in Kazuno Reishi from該鹿angle reishi, Moreover, effective component extracted in the body Because it is in a state that is very easily absorbed, various excellent effects of active ingredients contained in Kano ganshi, such as intractable diseases (cancer, allergies, etc.) and lifestyle-related diseases (liver protection, hypertension) Excellent effects on various diseases such as diabetes, etc.) can be efficiently exhibited.
鹿角霊芝を発酵させると、該鹿角霊芝の細胞膜が溶解され、該鹿角霊芝の細胞内若しくは細胞膜内に含有されている有効成分が外部に抽出される。 When fermenting deer Sumireishiba, dissolved cell membranes該鹿angle ganoderma, the active ingredient contained in the該鹿angle intracellular ganoderma or the cell membrane is extracted to the outside.
即ち、鹿角霊芝を単に水に含浸したり煎じたりする場合に比して、非常に多量の有効成を効率良く前記鹿角霊芝から抽出することができる。 In other words, a very large amount of effective composition can be efficiently extracted from the kakukaku reishi as compared with the case where the kakaku reishi is simply impregnated with water or decocted.
その上、鹿角霊芝の細胞内若しくは細胞膜内から抽出された有効成分は、前記発酵によって低分子化(非クラスタ化)され、これにより、該有効成分は服用することで例えば腸管から効率良く体内に吸収されることになる。 In addition, the active ingredient extracted from the cells or cell membranes of Kakuno Ganoderma is reduced in molecular weight (non-clustered) by the fermentation, whereby the active ingredient can be efficiently taken from the intestinal tract by taking the active ingredient. Will be absorbed.
これにより、鹿角霊芝から有効成分を効率良く多量に抽出することができ、更に該有効成分を体内に効率良く吸収できることで該有効成分による秀れた種々の効能が極めて良好に発揮される。 As a result, it is possible to efficiently extract a large amount of effective components from Kakuno Ganoderma and to absorb the effective components efficiently in the body, thereby exhibiting various excellent effects due to the effective components very well.
鹿角霊芝には、β−グルカン,アデノシン,有機ゲルマニウム,トリデルペンをはじめとする種々の秀れた有効成分が含有されている。例えばβ−グルカンは免疫力を高める作用を有し、アデノシンは血液をサラサラにする作用を有し、有機ゲルマニウムは鎮痛,鎮静作用を有し、トリデルペンは抗アレルギー作用を有する。従って、これらの有効成分によって難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)に対する治癒力の向上、脳梗塞や脳溢血の発生の予防、鎮痛,鎮静効果、抗アレルギー効果をはじめとする秀れた効能が発揮される。 Kazuno Ganoderma contains various excellent active ingredients including β-glucan, adenosine, organic germanium, and tridelpen. For example, β-glucan has an action of enhancing immunity, adenosine has an action of making blood smooth, organogermanium has analgesic and sedative actions, and tridelpen has an antiallergic action. Therefore, these active ingredients improve the healing power for intractable diseases (cancer, allergies, etc.) and lifestyle-related diseases (liver protection, hypertension, diabetes, etc.), prevent the occurrence of cerebral infarction and cerebral hyperemia, analgesia, sedation, Excellent efficacy, including allergic effects.
しかも、鹿角霊芝の発酵を乳酸菌により行った場合には、該乳酸菌は、腸内において該腸内に存在する糖類を乳酸に分解する作用を発揮し、これにより、腸内を弱酸性に保って例えば病原菌や腐敗菌等の悪玉菌(ウェルシュ菌等)の増殖を抑えて善玉菌(ビフィズス菌等)が活発に活動できる状態となる為、一層効果的である。即ち、乳酸菌によって腸内に作り出された乳酸や酢酸等の有機酸により腸が刺激されて該腸のぜん動運動が活発となり、鹿角霊芝の有効成分が一層良好に消化吸収される状態が作出され、これにより、体内に吸収され易い低分子(非クラスタ化)状態の多量の鹿角霊芝の有効成分が、消化吸収の働きが非常に活発となった腸から極めて効率良く体内へ吸収され、上述の効果が一層良好に発揮される。 In addition, when the koji ganshiki is fermented with lactic acid bacteria, the lactic acid bacteria exert an action of decomposing sugars present in the intestine into lactic acid, thereby keeping the intestine weakly acidic. For example, it is more effective because good bacteria (such as bifidobacteria) can be actively activated while suppressing the growth of bad bacteria (such as Clostridium perfringens) such as pathogenic bacteria and spoilage bacteria. In other words, the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria, and the intestinal peristaltic movement becomes active, and a state in which the active ingredient of deer antaceae is digested and absorbed better is created. As a result, a large amount of low-molecular-weight (non-clustered) active ingredients of deer antlerum that are easily absorbed by the body are absorbed into the body very efficiently from the intestine where the action of digestion and absorption has become very active. The effect of is exhibited more satisfactorily.
本発明の実施例を説明する。 Examples of the present invention will be described.
原料となる鹿角霊芝(例えば20kg)を荒粉砕する。 Roshikaku Reishi (for example, 20 kg) as raw material is roughly crushed.
鹿角霊芝とは、薬用キノコである霊芝(マンネンタケ科マンネンタケ属)の変異体であり、鹿角の形状を有していることから「鹿角霊芝」と呼ばれている。 Kazuno Ganoderma is a variant of Ganoderma (Ganoderma genus), which is a medicinal mushroom, and is called “Kakuno Ganoderma” because it has the shape of Kano.
荒粉砕した鹿角霊芝の一部(例えば18kg)に水(例えば300リットル)を加えて煮沸抽出する。この煮沸抽出は、95℃〜100℃の状態で45分間〜60分間行う。 Some of the rough ground Kazuno Reishi (e.g. 18 kg) extract boiled water (for example, 300 liters). Boiling extraction This is performed 45 to 60 minutes in the state of 95 ° C. to 100 ° C..
煮沸抽出後、鹿角霊芝を濾過等により取り除き、鹿角霊芝エキス(例えば200リットル)を得る。 After boiling extraction, the kakukaku reishi is removed by filtration or the like to obtain a kakukaku reishi extract (for example, 200 liters).
鹿角霊芝エキスに糖(例えば130kg)を加えて所定時間、例えば9時間〜14時間放置する。 Kazuno Reishi extract a predetermined time by adding a sugar (e.g., 130 kg), the nine hours to 14 o'clock Maho location if example embodiment.
この糖としてはブドウ糖が採用されている。 Glucose is adopted as this sugar.
所定時間放置後、発酵パパイヤ液(例えば36kg)を加える。 After leaving for a predetermined time, fermented papaya liquid (for example, 36 kg) is added.
発酵パパイヤ液とは、本発明者が既に取得済みの特許第3370302号(発明の名称:パパイヤを用いた健康食品の製造方法)により製造されるものが採用されている。 The fermented papaya liquid, the present inventors have already acquired the Japanese Patent No. 3370302: those prepared is adopted by (entitled health food production how using papaya).
この発酵パパイヤ液について説明すると、パパイヤをスライス若しくはミンチにより細分化し、続いて、糖類を加えて浸透圧によりパパイヤ細胞中のエキスをパパイヤ細胞外に抽出し、続いて、イースト菌やブドウ酒酵母菌等の酵母菌を加え毎日1回以上撹拌操作して該酵母菌及びパパイヤに元々付着している野生酵母菌を6乃至8日間発酵繁殖させ、続いて、乳酸菌を加えpHを3.5乃至4.0に保持しつつ10乃至15日間前記酵母菌,野生酵母菌及び乳酸菌を共生培養し、続いて、プレスにより液分を区分し、該液分に更にイースト菌やブドウ酒酵母菌等の酵母菌及び乳酸菌を加えつつ20乃至60日の発酵熟成を行うことで形成されるものを採用している。 Explaining this fermented papaya liquid, the papaya is subdivided into slices or mince, followed by adding sugars and extracting the extract in the papaya cells by osmotic pressure, followed by yeast, wine yeast, etc. The yeast and the wild yeast originally adhering to the papaya are fermented and propagated for 6 to 8 days, followed by the addition of lactic acid and the pH is adjusted to 3.5 to 4. The yeast, wild yeast and lactic acid bacterium are co-cultivated for 10 to 15 days while maintaining 0, and then the liquid is separated by pressing, and further yeast, such as yeast and wine yeast, and What is formed by performing fermentation ripening for 20 to 60 days while adding lactic acid bacteria is adopted.
具体的には、原料となるパパイヤとして国産品のパパイヤを採用する。輸入品の場合、パパイヤに多量の防腐剤や殺虫剤が使用されており、これら防腐剤や殺虫剤は健康食品を製造する上で好ましくない。また、無農薬品であることが望ましい。 Specifically, domestic papaya is adopted as the raw material. In the case of imported products, a large amount of preservatives and insecticides are used in papaya, and these preservatives and insecticides are not preferable for producing health foods. Moreover, it is desirable that it is an agrochemical-free product.
このパパイヤをスライス若しくはミンチにより細分化し、続いて、糖類を加えて浸透圧を変化せしめ、パパイヤ細胞中のエキスをパパイヤ細胞外に抽出する。 This papaya is subdivided by slicing or mincing, and then sugars are added to change the osmotic pressure, and the extract in the papaya cells is extracted out of the papaya cells.
尚、エキス中には、パパイン酵素及び多種多様の酵素(カタラーゼ,アミラーゼ,リパーゼ,プロテアーゼ,トレハラーゼ等),アミノ酸(必須アミノ酸各種),ビタミン(ビタミンC,ビタミンE,ベータカロチン等),ミネラル(必須ミネラル各種)その他栄養素(カテキン,フラボノイド,尿酸,金属結合タンパク質)が含まれる。 In addition, in the extract, papain enzyme and various enzymes (catalase, amylase, lipase, protease, trehalase, etc.), amino acids (various essential amino acids), vitamins (vitamin C, vitamin E, beta carotene, etc.), minerals (essential) Contains various minerals and other nutrients (catechins, flavonoids, uric acid, metal binding proteins).
また、パパイヤの細分化物と糖類とを少しづつ交互に加え、パパイヤ細胞に可及的に均一に浸透圧を加えるようにすると良い。 It is also preferable to add papaya subdivisions and sugars alternately little by little to apply osmotic pressure to papaya cells as uniformly as possible.
また、糖類としては、ブドウ糖を使用すると良い。ブドウ糖は、パパイヤの酸化を防止する作用を発揮し、しかも、カロリーが少なく、体内で直ぐにエネルギー源となる等の長所を有する。 Moreover, it is good to use glucose as saccharides. Glucose has an advantage of preventing the oxidation of papaya, and has fewer calories and immediately becomes an energy source in the body.
続いて、イースト菌やブドウ酒酵母菌等の酵母菌を加え毎日1回以上撹拌操作して該酵母菌及びパパイヤに元々付着している野生酵母菌を6乃至8日間発酵繁殖する。この発酵繁殖により、パパイヤに元々付着している野生酵母菌と加えられた前記酵母菌とがなじむ。 Subsequently, yeasts such as yeast and wine yeast are added and stirred once or more every day, and the wild yeasts originally attached to the yeasts and papayas are fermented and propagated for 6 to 8 days. By this fermentative reproduction, the wild yeast originally attached to the papaya and the added yeast are compatible.
続いて、乳酸菌を加えpH3.5乃至4.0に保持しつつ10乃至15日間前記酵母菌,野生酵母菌及び乳酸菌を共生培養する。 Subsequently, the yeast, wild yeast and lactic acid bacteria are co-cultivated for 10 to 15 days while adding lactic acid bacteria and maintaining the pH at 3.5 to 4.0.
乳酸菌は乳酸を生成してpHを下げる性質を有するが、pHを上記数値に保持する為、酸成分を可及的に生成しない乳酸菌を使用すると良い。 Lactic acid bacteria have the property of producing lactic acid and lowering the pH, but in order to maintain the pH at the above value, it is preferable to use a lactic acid bacterium that does not produce as much acid component as possible.
尚、共生培養を行う期間は、パパイヤ細胞中のエキスがパパイヤ細胞外に70%程度抽出される時期(設備等により異なる為、予備実験しておくと良い。)とすると良い。 The period of co-cultivation is preferably a period when about 70% of the extract in the papaya cell is extracted outside the papaya cell (it may be preliminarily experimented because it varies depending on the equipment).
また、ここでいう酵母菌は、イースト菌,ブドウ酒酵母菌,アルコール酵母菌,ビール酵母菌等、一般的な酵母菌を示す。また、乳酸菌は、有胞子菌、例えばプランタルム,フェカリス,ビフィズス,ブルガリア及びサーモフィラスを採用している。 In addition, the yeast referred to here indicates general yeasts such as yeast, wine yeast, alcohol yeast, and brewer's yeast . Moreover, lactic acid bacteria, spore bacteria such plantarum, E. faecalis, Bifidobacterium employs Bulgaria and thermophilus.
続いて、プレスにより果肉分と液分とを区分する。 Subsequently, the pulp and liquid are separated by pressing.
続いて、液分を発酵タンクに移し、適時においてイースト菌やブドウ酒酵母菌等の酵母菌及び乳酸菌を加えつつ20乃至60日の発酵熟成を行い、SOD(スーパーオキシドディスムターゼ)作用の強い液分として前記発酵パパイヤ液を形成する。 Subsequently, the liquid is transferred to a fermentation tank, and fermented and matured for 20 to 60 days while adding yeast and lactic acid bacteria such as yeast and wine yeast at an appropriate time, as a liquid with strong SOD (superoxide dismutase) action. Forming the fermented papaya liquor.
この発酵パパイヤ液は、体内摂取すると、腸内細菌のバランス、即ち、善玉細菌(代表的なものは乳酸菌)と悪玉細菌(代表的なものはウェルシュ菌)とのバランスを整える作用を有し、具体的な効果として確認されているものは、血液の浄化、細胞の活性化、血液循環の改善、動脈硬化の予防、消化吸収代謝の向上(即ち、栄養循環の向上)、病原菌,有害菌の増殖抑制及び感染抑制、免疫系の賦活、ホルモン,ビタミンの生産増大、有害物質,発ガン物質の分解及び***促進、腸内pHの安定、腸活動の活発化、脂質代謝、糖代赭の改善、肝腎機能の活性化及び保全等が挙げられる。 When ingested in the body, this fermented papaya liquid has the action of adjusting the balance of enteric bacteria, that is, the balance between good bacteria (typically lactic acid bacteria) and bad bacteria (typically Clostridium perfringens), Specific effects that have been confirmed include blood purification, cell activation, improvement of blood circulation, prevention of arteriosclerosis, improvement of digestion and absorption metabolism (ie, improvement of nutrient circulation), pathogenic bacteria, harmful bacteria Suppression of growth and infection, activation of immune system, increased production of hormones and vitamins, decomposition of harmful substances and carcinogens, promotion of excretion, stabilization of intestinal pH, activation of intestinal activity, lipid metabolism, improvement of sugar substitutes, Examples include activation and maintenance of liver and kidney function.
鹿角霊芝にこの発酵パパイヤ液を加えた後、荒粉砕した鹿角霊芝の残り(例えば2kg)を混合して発酵させ第一発酵液を得る。 After adding this fermented papaya liquid to Kazuno Ganoderma, the remainder (for example, 2 kg) of coarsely ground Kano Kakureishi is mixed and fermented to obtain a first fermentation liquor.
この鹿角霊芝に発酵パパイヤ液を加えた後の発酵は、およそ48日間〜72日間行う。 Fermentation after adding the fermented papaya liquid to the kakukaku Reishi is performed for approximately 48 days to 72 days.
また、前記発酵は、第一発酵液の水分がおよそ40%〜60%(重量)となるように行われる。 Moreover, the said fermentation is performed so that the water | moisture content of a 1st fermentation liquid may be about 40%-60% (weight) .
第一発酵液にブドウ糖(例えば4kg)及び澱粉(例えば30kg)を加えて第二発酵液を得る。 Glucose (for example, 4 kg) and starch (for example, 30 kg) are added to the first fermentation broth to obtain a second fermentation broth.
この第一発酵液へのブドウ糖及び澱粉の入れ込みは撹拌しながら行う。 The glucose and starch are introduced into the first fermentation broth while stirring.
このブドウ糖及び澱粉の入れ込みは、第二発酵液の水分がおよそ40%〜60%(重量)となるように行われる。 The glucose and starch are introduced so that the water content of the second fermentation broth is approximately 40% to 60% (weight) .
第二発酵液を発酵乾燥させて第三発酵物を得る。 The second fermented liquor is fermented and dried to obtain a third fermented product.
この発酵乾燥は、25℃〜35℃で風乾や除湿乾燥等によりおよそ6日間〜8日間行う。発酵乾燥を25℃〜35℃で風乾や除湿乾燥により行うのは、酵母菌や乳酸菌等の菌類が熱に弱いからである(乾燥温度が高いと、酵母菌や乳酸菌等の菌類が熱分解されてしまう。)。また、風乾する場合には、低風力で行う。 This fermentation and drying is performed at 25 ° C. to 35 ° C. by air drying or dehumidification drying for about 6 to 8 days. Fermentation drying is performed at 25 ° C. to 35 ° C. by air drying or dehumidification drying because fungi such as yeast and lactic acid bacteria are vulnerable to heat (if the drying temperature is high, fungi such as yeast and lactic acid bacteria are thermally decomposed. End up.) When air-drying, use low wind power.
第三発酵物を粉砕(荒粉砕,本粉砕)して製品化する。 The third fermented product is pulverized (rough pulverization, main pulverization) to produce a product.
尚、製品化された健康食品は、水分がおよそ7%〜8%の状態となる。 In addition, the commercialized health food has a water content of approximately 7% to 8%.
本実施例は上述のようにするから、鹿角霊芝に含有される有効成分を該鹿角霊芝から非常に効率良く多量に抽出することが可能であり、その上、抽出された有効成分は体内に非常に吸収され易い状態となっている為、鹿角霊芝に含有される有効成分による種々の秀れた効能、即ち、例えば難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)をはじめとする様々な疾病に対して秀れた効果が良好に発揮される。 Since the present embodiment is as described above, it is possible to extract a large amount of the effective ingredient contained in Kakuno Ganoderma from the Kakuno Ganoderma very efficiently, and the extracted active ingredient is in the body. Since it is in a state that is very easily absorbed, various excellent effects due to the active ingredients contained in Kakuno Reishi, such as intractable diseases (cancer, allergies, etc.) and lifestyle-related diseases (liver protection, Excellent effect on various diseases including high blood pressure, diabetes, etc.).
即ち、鹿角霊芝エキスに含まれる有効成分は、酵母菌及び乳酸菌等の共生培養によって十分に発酵され、該発酵作用によって分子量6000以下に低分子化(非クラスタ化)される為、該有効成分は服用することで例えば腸管等から非常に効率良く体内に吸収される。 In other words, the active ingredient contained in Kakuno Reishi extract is sufficiently fermented by symbiotic culture of yeast, lactic acid bacteria, etc., and is reduced to a molecular weight of 6000 or less (non-clustered) by the fermentation action. Can be absorbed into the body very efficiently, for example, from the intestinal tract.
しかも、鹿角霊芝を発酵させる発酵パパイヤ液は、腸内細菌のバランス、即ち、善玉細菌(代表的なものはビフィズス菌)と悪玉細菌(代表的なものはウェルシュ菌)とのバランスを整える作用を有し、該作用により消化吸収性が高まり、また、乳酸菌によって腸内に作り出された乳酸や酢酸等の有機酸により腸が刺激されて該腸のぜん動運動が活発となって、鹿角霊芝の有効成分が一層良好に消化吸収される状態が作出される。 Moreover, the fermented papaya liquid that ferments kakushi ganoderma mosquitoes balances the intestinal bacteria, that is, the balance between good bacteria (typically bifidobacteria) and bad bacteria (typically welsh bacteria). And the action increases the digestibility and absorption, and the intestine is stimulated by organic acids such as lactic acid and acetic acid produced in the intestine by lactic acid bacteria, and the peristaltic movement of the intestine is activated, A state in which the active ingredient is digested and absorbed better is created.
また、乳酸菌として、乾燥や強酸等厳しい環境下において生き延びる能力に秀れた有胞子菌を使用する。ことで、この有胞子菌は、胃酸や胆汁酸より死滅しにくい為、腸内まで確実に達し、前述したような、腸内細菌のバランスを整える効果がより確実且つ十分に発揮される。 In addition, as a lactic acid bacterium, a spore bacterium having an excellent ability to survive in a severe environment such as dryness or strong acid is used. Thus, since the spores are more difficult to kill than gastric acid and bile acids, the spores are surely reached into the intestine, and the effect of adjusting the balance of intestinal bacteria as described above is more reliably and sufficiently exhibited.
また、乳酸菌は、免疫細胞を活性化する効果を有するともいわれており、これにより、より一層抗酸化作用,抗腫瘍作用等の秀れた効能が発揮される。 In addition, lactic acid bacteria are also said to have an effect of activating immune cells, thereby exhibiting superior effects such as an antioxidant action and an antitumor action.
以上から、本実施例は、体内に吸収され易い低分子状態となった多量の鹿角霊芝の有効成分が、消化吸収の働きが非常に活発となった例えば腸から極めて効率良く体内へ吸収され、また、乳酸等の発酵によって産出される有効成分をも体内に吸収されることとなり、これにより、難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)に対する治癒力の向上、脳梗塞や脳溢血の発生の予防、鎮痛,鎮静効果、抗アレルギー効果をはじめとする秀れた効能が得られる健康食品の製造方法となる。 From the above, in this example, a large amount of the active ingredient of deer antaceae in a low molecular weight state that is easily absorbed into the body is absorbed into the body very efficiently from the intestine, for example, where the action of digestion and absorption is very active. In addition, active ingredients produced by fermentation such as lactic acid will be absorbed into the body, which will cure intractable diseases (cancer, allergies, etc.) and lifestyle-related diseases (liver protection, hypertension, diabetes, etc.). improvement of force, prevention of the occurrence of cerebral infarction and cerebral hemorrhage, analgesic, sedative effect, Xiu the efficacy including antiallergic effect is the production method of the health food product obtained.
即ち、鹿角霊芝を単に水に浸漬したり煎じたりするだけでは、鹿角霊芝の細胞膜が硬い為、細胞内若しくは細胞膜内に含有されているキチン質やβ−グルカン等の多糖類をはじめ、アデノシン、有機ゲルマニュウム、トリデルペン、LPS、オリゴグルカンをはじめとする有効成分を37%程度しか抽出することができないが、本実施例においては、鹿角霊芝を発酵させることにより、該鹿角霊芝の細胞膜を溶解できるので、該鹿角霊芝の細胞内若しくは細胞膜内に含有されている有効成分のおよそ80%以上を引き出すことができることを実験により確認している。 In other words, simply immersing or decocting Kakuno Ganoderma in the water, the cell membrane of Kakuno Ganoderma is stiff, so it contains chitin and polysaccharides such as β-glucan contained in the cell membrane, Although only about 37% of active ingredients such as adenosine, organic germanium, tridelpen, LPS, oligoglucan can be extracted, in this embodiment, the cell membrane of the deer anteater is fermented by fermentation. As a result, it has been confirmed by experiments that approximately 80% or more of the active ingredient contained in the cells or cell membranes of the deer antaceae can be extracted.
また、鹿角霊芝を単に水に浸漬したり煎じたりするだけでは、該鹿角霊芝から抽出された有効成分の25%程度しか吸収できないが、本実施例においては、鹿角霊芝の細胞内若しくは細胞膜内から抽出された有効成分を前記発酵によって腸等から吸収できる程度に低分子化(非クラスタ化)させるため、鹿角霊芝から引き出した有効成分のおよそ90%以上を体内に吸収できることも実験により確認している。 In addition, only about 25% of the active ingredient extracted from the Kakuno Ganoderma is absorbed by simply immersing or decocting the Kakuno Ganoderma in the present embodiment. Since the active ingredient extracted from the cell membrane is reduced to a low molecular weight (non-clustered) by the fermentation, it can be absorbed into the body by about 90% or more of the active ingredient drawn from Kakuno Reishi. It is confirmed by.
次に、本実施例の健康食品を服用することで得られる効能について説明する。 Next, the effects obtained by taking the health food of this example will be described.
本実施例の健康食品は、鹿角霊芝が免疫機能を強化する作用を有する為、癌になりにくい体質をつくる効能がある。 The health food of this example has the effect of making a constitution that is unlikely to cause cancer, because Kakuno Ganoderma has the effect of enhancing immune function.
また、本実施例の健康食品は、血液を改善する作用を有する為、水晶体への老廃物の沈着を防止して白内障を防ぐことができる。 Moreover, since the health food of a present Example has the effect | action which improves the blood, it can prevent the deposition of the waste material to a lens and can prevent a cataract.
また、本実施例の健康食品は、血流改善作用及び解毒作用を有する為、種々の肝障害を防ぐことができる。 Moreover, since the health food of a present Example has a blood-flow improvement effect and a detoxification effect, it can prevent various liver disorders.
また、本実施例の健康食品は、血流改善作用を有する為、膵臓を正常に働かせて血糖の上昇を防ぐことができる。 Moreover, since the health food of a present Example has a blood-flow improvement effect, it can work the pancreas normally and can prevent the raise of a blood glucose.
また、本実施例の健康食品は、血中LDL(悪玉コレステロール)値を低下させ、HDL(善玉コレステロール)を増加させる作用を有する為、高脂血症となることを防ぐことができる。 Moreover, since the health food of a present Example has the effect | action which reduces LDL (bad cholesterol) level in blood and increases HDL (good cholesterol), it can prevent becoming hyperlipidemia.
また、本実施例の健康食品は、血液改善作用を有する為、心臓の冠血管が詰まることを防止でき、これにより高血圧となることを防ぐことができる。 Moreover, since the health food of a present Example has a blood improvement effect | action, it can prevent that the coronary blood vessel of a heart is blocked and it can prevent becoming hypertension by this.
また、本実施例の健康食品は、血液改善作用を有する為、脳血管が詰まることを防止でき、これにより脳卒中や頭痛の発生を防ぐことができる。 Moreover, since the health food of the present embodiment has a blood improving action, it can prevent cerebrovascular clogging, thereby preventing the occurrence of stroke and headache.
また、本実施例の健康食品は、血液改善作用及びアミノ酸の補給作用を有する為、胃酸に負けない胃腸作りが行え、これにより胃腸潰瘍の発生を防ぐことができる。 In addition, since the health food of this example has a blood improving action and an amino acid replenishing action, it can produce a gastrointestine that is not inferior to gastric acid, thereby preventing the occurrence of gastrointestinal ulcers.
また、本実施例の健康食品は、血流改善作用を有する為、腸管を正常に働かせて下痢(水分吸収の低下)及び便秘(蠕動運動の低下)を防ぐことができる。 In addition, since the health food of this example has a blood flow improving action, the intestinal tract can be normally operated to prevent diarrhea (reduction in water absorption) and constipation (reduction in peristaltic movement).
本実施例の健康食品を被験者に1日5〜8g程度、10〜14日間摂取してもらったところ、鹿角霊芝に含有される有効成分による種々の優れた効能、即ち、例えば難治性疾患(ガン,アレルギー等)や生活習慣病(肝臓庇護,高血圧,糖尿病等)をはじめとする様々な疾病に対して改善効果が得られることを確認した。 When the subject ingested the health food of this example for about 5 to 8 g per day for 10 to 14 days, various excellent effects due to the active ingredient contained in Kano ganshi, for example, intractable diseases ( It was confirmed that an improvement effect was obtained for various diseases including cancer, allergy, etc.) and lifestyle-related diseases (liver protection, hypertension, diabetes, etc.).
尚、本実施例では、鹿角霊芝エキスを発酵させて得られる発酵液を粉末化して製品化することとしたが、発酵液の状態で製品化しても良い。即ち、発酵液に発酵乾燥処理を施さず、若しくは、発酵液が乾燥固化しない程度まで発酵乾燥させることで得られる発酵液を製品化しても良い。 In this embodiment, the fermented liquor obtained by fermenting the kakukaku reishi extract is pulverized into a product. However, the fermented liquor may be commercialized in the state of the fermented solution. That is, you may commercialize the fermented liquor obtained by not fermenting and drying a fermented liquor, or fermenting and drying to such an extent that a fermented liquid does not dry and solidify.
また、本実施例では、鹿角霊芝エキスに発酵パパイヤ液を加えて発酵させることとしたが、鹿角霊芝に直接発酵パパイヤ液を加えて発酵させても良い。即ち、鹿角霊芝に酵母菌及び乳酸菌を含有した発酵パパイヤ液を加えて発酵させることで、該鹿角霊芝の細胞壁や細胞膜が破壊され、これにより、該細胞内や細胞膜内に含有されている有効成分をより一層多量に外部へ効率良く抽出することができる。 Further, in this embodiment, fermented papaya liquid is added to the kakukaku reishi extract and fermented. However, the fermented papaya liquid may be directly added to the kakukaku reishi and fermented. That is, by adding fermented papaya liquid containing yeast and lactic acid bacteria to Kakuno Ganoderma and fermenting it, the cell wall and cell membrane of Kano Ganoderma are destroyed, thereby being contained in the cell and cell membrane. A larger amount of the active ingredient can be efficiently extracted to the outside.
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005128014A JP4126053B2 (en) | 2004-05-06 | 2005-04-26 | Method for producing health food containing Kazuno Reishi |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004137520 | 2004-05-06 | ||
JP2005128014A JP4126053B2 (en) | 2004-05-06 | 2005-04-26 | Method for producing health food containing Kazuno Reishi |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2005341964A JP2005341964A (en) | 2005-12-15 |
JP4126053B2 true JP4126053B2 (en) | 2008-07-30 |
Family
ID=35494891
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005128014A Active JP4126053B2 (en) | 2004-05-06 | 2005-04-26 | Method for producing health food containing Kazuno Reishi |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4126053B2 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007077606A1 (en) * | 2005-12-28 | 2007-07-12 | Ahc Co., Ltd | Efficacy enhancer for alternative therapeutic agent and anticancer preparation making use of the same |
CN102670765A (en) * | 2012-05-28 | 2012-09-19 | 北京师范大学 | Traditional Chinese medicine composition for treating cancer pain |
CN104427981B (en) * | 2012-07-05 | 2018-05-25 | 纽崔玛氏科技有限责任公司 | Include sulforaphane or sulforaphane precursor and the composition of mushroom extract or powder |
WO2016027333A1 (en) * | 2014-08-20 | 2016-02-25 | 株式会社大里インターナショナル | Atp production promoter, mitochondrial activity promoter and immunopotentiator |
JP7515817B2 (en) | 2018-11-14 | 2024-07-16 | 株式会社テクノスルガ・ラボ | Composition for promoting male hormone secretion |
-
2005
- 2005-04-26 JP JP2005128014A patent/JP4126053B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2005341964A (en) | 2005-12-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104824548B (en) | Matrimony vine compound health ferment and preparation method thereof | |
JP4521447B2 (en) | Method for producing enzyme-containing health food and health food | |
KR101486648B1 (en) | Fermented Sparassis crispa and method for preparing the same | |
KR101439321B1 (en) | Functional pear fermented liquid using by-product of pear processing and its application method | |
JP4126053B2 (en) | Method for producing health food containing Kazuno Reishi | |
KR100821713B1 (en) | Makgeolli with chaga(inonotus obliquus) and method for manufacturing thereof | |
JP4302684B2 (en) | Method for producing health food containing Kotara Hinbutu leaf extract | |
CN105265969A (en) | Polyphyletic enzyme beverage and preparation method thereof | |
KR101697107B1 (en) | Method for Preparing of Beverage Fermented by Lactic Acid Bacteria using Grain Syrup and Beverage Fermented by Lactic Acid Bacteria thereof | |
JP3370302B2 (en) | Manufacturing method of health food using papaya | |
KR101663379B1 (en) | MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
KR20150105700A (en) | a food additive process using mushroom and containing food additive dough | |
CN110089651A (en) | A kind of production method of capsicum leaf enzyme beverage | |
KR101177786B1 (en) | Method for producing health food containing honeybee pollen fermented solution, propolis, honey and royal jelly | |
JP2007097500A (en) | Method for producing salacia reticulata-containing health food | |
KR20160126591A (en) | Method of producing ginseng fermented extract, Ginseng fermented extract produced by the same and Health functional foods comprising the same | |
JP2008266177A (en) | Brain-protective agent | |
JP2012158536A (en) | Antidepressant | |
KR20190071017A (en) | Manufacturing method of Health Food using honeybee pollen | |
KR101089291B1 (en) | Method for producing mushroom-fermented dietary fiber | |
JP3762364B2 (en) | Health food production method using earthworms and ants | |
KR101925124B1 (en) | Manufacturing method for fermented drink using vegetable sourse | |
JP2006265142A (en) | Body fat accumulation inhibiting or decreasing agent | |
JP4790996B2 (en) | Method for producing functional material from brewing by-products and functional material obtained thereby | |
KR102685024B1 (en) | Method for manufacturing coffee with acer mono sap and coffee with acer mono sap produced thereby |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060421 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080110 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080131 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080327 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20080421 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20080509 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4126053 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110516 Year of fee payment: 3 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120516 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130516 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |