JPS62146590A - Edible vinegar - Google Patents
Edible vinegarInfo
- Publication number
- JPS62146590A JPS62146590A JP60286467A JP28646785A JPS62146590A JP S62146590 A JPS62146590 A JP S62146590A JP 60286467 A JP60286467 A JP 60286467A JP 28646785 A JP28646785 A JP 28646785A JP S62146590 A JPS62146590 A JP S62146590A
- Authority
- JP
- Japan
- Prior art keywords
- coral sand
- vinegar
- edible vinegar
- human body
- coral
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、食酢に関するものであり、特に食酢に浸漬し
ておくことにより、食酢のアルカリ化を増進させ、人体
のurJlに資することを目的としたコーラルサンドを
添加した食酢に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to vinegar, and in particular, the purpose is to increase the alkalization of vinegar by soaking it in vinegar, thereby contributing to the urJl of the human body. Regarding vinegar added with coral sand.
(従来の技術およびその問題点)
水道水はその残留塩素によって微酸性を有するが、近年
食生活の向上により食肉等のいわゆる酸性食品の摂取量
が増加し、その弊害が指摘されている。また、幼児や児
童は者しい体格向上にも拘わらず、カルシュワム分の不
足等によって虫歯が増加し、又骨折しやすい脆弱な体質
者が多いことが懸念されている。(Prior art and its problems) Tap water has slightly acidic properties due to its residual chlorine, but in recent years, as dietary habits have improved, the intake of so-called acidic foods such as meat has increased, and its harmful effects have been pointed out. In addition, although infants and children have significantly improved their physiques, there are concerns that their cavities are increasing due to a lack of Kalshwam, and many of them have fragile constitutions that are prone to fractures.
一方、成人にはn凝りや高血圧等の現代病に悩む人も多
くなり、社会の複雑化、国民の老齢化に伴いその数は年
々増大しているが、これらを治癒する為に各種の薬剤が
用いられ、いわゆるクスリづけの弊害が指摘されている
。On the other hand, many adults are suffering from modern diseases such as stiffness and high blood pressure, and the number is increasing year by year as society becomes more complex and the population ages. has been used, and the harmful effects of so-called drug application have been pointed out.
このような事情の下、近年我が国においては健康食品ブ
ームが起き、各種の健康食品が世に出廻っているが、そ
の中でも最近注目を浴びているものの一つとして食酢が
ある。Under these circumstances, a health food boom has occurred in Japan in recent years, and various health foods have been introduced into the world, and one of them that has recently been attracting attention is vinegar.
即ち、食酢の中にふくまれている酢酸が、人間の体液を
アルカリ性に傾け、疲れを消し、血液を正常にして、直
接自然治癒力を活発化し肩凝りや、高血圧を治癒すると
いうものである。In other words, the acetic acid contained in vinegar makes human body fluids alkaline, eliminates fatigue, normalizes blood, and directly activates natural healing power, curing stiff shoulders and high blood pressure. .
本発明の目的は、上記食酢に天然のコーラルサンドを添
加することにより、食酢のアルカリ化を増進し、より健
康に資する食酢を提供することにある。An object of the present invention is to provide vinegar that improves the alkalization of vinegar by adding natural coral sand to the vinegar, thereby contributing to better health.
(問題点を解決するだめの手段)
本発明者は、種々実験の結果、食酢に造礁サンゴの生骨
格から得られるコーラルサンドを添加した場合、コーラ
ルサンドが溶解性に富み良質のアルカリ性に富む食酢を
生成することを見い出し本発明を完成するに至った。(Unsuitable Means to Solve the Problem) As a result of various experiments, the present inventor found that when coral sand obtained from the living skeletons of reef-building corals is added to vinegar, the coral sand has high solubility and is rich in high quality alkalinity. They discovered that vinegar can be produced and completed the present invention.
本発明にいうコーラルサンドとは、造礁サンゴの生骨格
から得られるコーラルサンドであり、表1に示すごとく
、炭酸カルシウム(CaCo3、約95%)を主成分と
して重要な生体成分であるマグネシウム、ストロンチウ
ム、ナトリウム、カリウム、リン、塩素をはじめ微量の
i、m、亜鉛、マンガン、コバルト、クロム等の必須無
機ビタミン元素を含有している。The coral sand referred to in the present invention is coral sand obtained from the living skeleton of reef-building coral, and as shown in Table 1, the main component is calcium carbonate (CaCo3, about 95%), magnesium, which is an important biological component, It contains essential inorganic vitamin elements such as strontium, sodium, potassium, phosphorus, chlorine, and trace amounts of i, m, zinc, manganese, cobalt, and chromium.
これらの元素は腔腸動物である造礁サンゴの生命活動に
よって?ffff化されたものである。Are these elements produced by the life activities of reef-building corals, which are coelenterates? It has been converted into ffff.
従って、化学的処理によって得られる他の添加剤とは異
なり、生態学的化学M織を有しており、人体に安全で、
しかも炭酸カルシウムを主成分とするので、食酢のアル
カリ化を促進する効果を有し、たとえばこれを直接試食
しても人体には何等害を及ぼさないものである。人体に
害を及ぼさないことについては添付の社団法人東京都食
品衛生協会の昭和57年10月1日付の試験検査成vt
書に示す通りである。Therefore, unlike other additives obtained through chemical processing, it has an ecological chemical texture and is safe for the human body.
Moreover, since it has calcium carbonate as its main component, it has the effect of accelerating the alkalization of table vinegar, and for example, it does not cause any harm to the human body even if it is directly sampled. Regarding the fact that it does not cause any harm to the human body, the attached test and inspection certificate of the Tokyo Food Sanitation Association dated October 1, 1980
As shown in the book.
次にこの発明における食酢中に添加するコーラルサンド
の製造方法について説明すれば、まず天然に得られるコ
ーラルサンドを洗浄して塩分を除去した後、80〜15
0 ’Cで熱消毒及び乾燥し、常温で150〜500メ
、シェに粉砕するが、粉砕は窒素雰囲気中−180〜−
200℃で凍結乾燥して行うこともでき、また海水もし
くは泉水と練成状でも可能である。Next, to explain the method for producing coral sand to be added to vinegar according to the present invention, first, naturally obtained coral sand is washed to remove salt, and then 80 to 15%
Heat sterilize and dry at 0'C, then grind to 150 to 500 mm at room temperature, and grind to -180 to -1 in nitrogen atmosphere.
It can also be carried out by freeze-drying at 200°C, or by kneading it with seawater or spring water.
このようにして得られる微粉末状のコーラルサンドは極
めて細孔性で可溶性が高く、食酢に対するコーラルサン
ドの可溶性の高さについては添付の社団法人東京都食品
衛生協会の昭和60年10月24日付の試験戊wttに
示す通りである。The finely powdered coral sand obtained in this way is extremely porous and highly soluble, and the high solubility of coral sand in vinegar is published in the attached Tokyo Food Sanitation Association's October 24, 1985 publication. The test results are as shown in the test.
(発明の効果)
この発明によるコーラルサンドを添加した食酢は、コー
ラルサンドが炭酸カルシウムを主成分とし人体に必要な
種々の無機物を生態学的組成で含有するものであるから
、酸性食品に傾きやすい食生活を改善し、幼児、児童に
不足しがちなカルシウム分を自然に補給するし無機ビタ
ミン元素を同時に摂取することになるほか、食酢のもつ
現代病たる高血圧、眉凝り等に対する効果と相まって、
人々の健康増進に資することができるものである。(Effect of the invention) The vinegar added with coral sand according to the present invention tends to be an acidic food because coral sand contains calcium carbonate as its main component and various inorganic substances necessary for the human body in an ecological composition. In addition to improving your eating habits and naturally replenishing calcium, which is often lacking in infants and children, and ingesting inorganic vitamin elements at the same time, it also has the effect of vinegar on modern diseases such as high blood pressure and stiff eyebrows.
It can contribute to improving people's health.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60286467A JPH069499B2 (en) | 1985-12-19 | 1985-12-19 | Vinegar |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60286467A JPH069499B2 (en) | 1985-12-19 | 1985-12-19 | Vinegar |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62146590A true JPS62146590A (en) | 1987-06-30 |
JPH069499B2 JPH069499B2 (en) | 1994-02-09 |
Family
ID=17704765
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60286467A Expired - Lifetime JPH069499B2 (en) | 1985-12-19 | 1985-12-19 | Vinegar |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH069499B2 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62262984A (en) * | 1986-05-08 | 1987-11-16 | Tome Nakajima | Production of health vinegar |
JPH0191765A (en) * | 1987-10-01 | 1989-04-11 | Kikkoman Corp | Preservative for food and drink |
JPH02268671A (en) * | 1989-04-10 | 1990-11-02 | Nissho:Kk | Calcium beverage |
JP2001139478A (en) * | 1999-11-16 | 2001-05-22 | Marine Bio Kk | Extracted compound containing small amount mineral component from coral sand |
WO2008136059A1 (en) * | 2007-04-19 | 2008-11-13 | Mizkan Group Corporation | Composition for improving vascular endothelial function |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5763077A (en) * | 1980-09-01 | 1982-04-16 | Tokuda Aiko | Preparation of health drink |
JPS58114787A (en) * | 1981-12-29 | 1983-07-08 | Someya Hideo | Antiseptic for potable water or the like |
-
1985
- 1985-12-19 JP JP60286467A patent/JPH069499B2/en not_active Expired - Lifetime
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5763077A (en) * | 1980-09-01 | 1982-04-16 | Tokuda Aiko | Preparation of health drink |
JPS58114787A (en) * | 1981-12-29 | 1983-07-08 | Someya Hideo | Antiseptic for potable water or the like |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS62262984A (en) * | 1986-05-08 | 1987-11-16 | Tome Nakajima | Production of health vinegar |
JPH0191765A (en) * | 1987-10-01 | 1989-04-11 | Kikkoman Corp | Preservative for food and drink |
JPH0560348B2 (en) * | 1987-10-01 | 1993-09-02 | Kikkoman Corp | |
JPH02268671A (en) * | 1989-04-10 | 1990-11-02 | Nissho:Kk | Calcium beverage |
JP2001139478A (en) * | 1999-11-16 | 2001-05-22 | Marine Bio Kk | Extracted compound containing small amount mineral component from coral sand |
WO2008136059A1 (en) * | 2007-04-19 | 2008-11-13 | Mizkan Group Corporation | Composition for improving vascular endothelial function |
Also Published As
Publication number | Publication date |
---|---|
JPH069499B2 (en) | 1994-02-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |