JP2000166467A - Health food containing fermented milk product and herbs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a health food of a new composition containing an effective components capable of generally improving hygienic effects to a human body without damaging a flavor of a fermented milk product by including herbs in the fermented milk product. SOLUTION: This health food is obtained by including at least one kind of a herb selected from a group consisting of preferably an evening primrose, perilla, echinacea, Hyperticum perforatum, Silybum marianum, ginkgo and chamomile and preferably further at least one more component selected from a group consisting of collagens, chondroitins, vitamins and glucosamines in a fermented milk product, preferably a yogurt or a kefir.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a health food which gives a human body a health effect. More specifically, the present invention relates to a health food having a novel composition containing an active ingredient that comprehensively improves the health effect on the human body without impairing the flavor of the fermented milk product. The present invention also relates to kefir using soymilk as a raw material.

[0002]

2. Description of the Related Art A variety of health foods have been developed and marketed reflecting the recent health food boom. For example, yogurt, which is a fermented product of animal milk, has been widely used in various households due to an increase in consumption and an increase in interest in the health effects of fermented milk. The present inventors have developed a freeze-dried yogurt having a physiological effect as a fermented product as a health food and having a health effect, and a method for producing the freeze-dried yogurt from milk and kefir bacteria. No. 83842. It is also known that kefir produced in this way has an antitumor activity, an antithrombotic effect and an initial immunostimulatory effect.

[0003] However, the health effect of such a milk fermentation product is often affected by fermentation products derived from bacteria used in the fermentation process in the production of this milk fermentation product.
There was a disadvantage that the effect was naturally limited to a specific effect. As a method of remedying this drawback, attempts have been made to add other components to the milk fermentation product to obtain a harmonious health food as a whole. For example, a product obtained by adding a calcium salt, an oligosaccharide and honey to a milk fermentation product (Japanese Patent Application Laid-Open No. 9-37711).
), And a product obtained by adding an auxiliary component such as a calcium salt, an oligosaccharide, a nucleic acid food, a shark cartilage, chlorella, and collagen to a fermented milk product (JP-A-9-191852). Attempts have been made to add the above-mentioned components to fermented milk products to provide a comprehensive health food, but the effect is not always sufficient, and it is difficult to obtain a sufficient effect with a small number of components. Met.

[0004]

SUMMARY OF THE INVENTION The present invention solves the above-mentioned drawbacks, and provides the human body with a health effect of the fermented milk product, which is higher than a conventional health food derived from the milk fermented product. The purpose is to provide health food that can be provided. In addition, herbs are strongly bitter when used alone, and it has been difficult to take them alone. Therefore, an object of the present invention is to improve the taste of herbs and to provide a herbs-containing composition that is easy to take.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a health food comprising a fermented milk product containing at least one herb. The health food of the present invention may further comprise at least one component selected from the group consisting of collagens, chondroitins, and glucosamines in addition to the herbs described above. The present invention also relates to an oral composition comprising herbs and milk fermented products, preferably kefir, having improved taste such as bitterness.

The fermented milk product in the health food of the present invention is yogurt, fermented milk or kefir which is a fermented product of animal milk or soy milk.
Examples include milk of horses, sheep, goats and the like, and examples of soy milk include emulsions such as soybeans. The method of producing a fermented product from these animal milk or soy milk is not particularly limited, for example, currently, yogurt using milk as a raw material,
A method for producing a fermented milk solution or kefir, or a method for producing fermented milk Coomas from horse milk performed in Eastern Europe and the like can be employed. However, kefir, which is a fermented milk product obtained by adding kefir bacterium to cow's milk or soybean milk and fermenting it, is preferably used. it can.

The present invention also relates to a soymilk kefir obtained by fermenting soymilk using kefir bacteria, a method for producing the same, and a health food containing the soymilk kefir. The soymilk kefir of the present invention can be produced by a similar method using soymilk as a raw material instead of using animal milk as a raw material. For example, a yogurt is produced by inoculating soy milk with an appropriate Kefir starter. Kefir bacteria behave biologically as one living organism, but are scientifically a natural symbiotic organism of various microorganisms. Kefir grains, which are aggregates of Kefir bacteria, are the size of red beans to small fingers, and the constituent bacteria are dormant. A kefir starter can be obtained by culturing the kefir grains in milk or the like at 20 to 25 ° C and activating the kefir grains (JP-A-62-83842). The activated kefir starter is added to the soymilk in an amount of 0.1 to 10%, preferably 0.5 to 5%.
%, More preferably 2 to 5%.
Incubate at 5 to 30C, preferably 18 to 25C for 10 to 35 hours, preferably 20 to 25 hours. When the lactic acid degree of the culture solution reaches 0.5 to 1.5%, preferably about 0.7 to 1.2%, the fermentation is stopped by cooling or the like, and a yogurt-like product can be obtained. This is appropriately dried, for example, by a freeze-drying method or the like, to obtain dried soymilk kefir. As the raw material soymilk, only soymilk may be used, but animal milk, such as milk, and other dairy products can be added to this as needed. The soymilk kefir of the present invention has characteristics of kefir, has little animal fat, and is excellent as a health food.

[0008] The form of the fermented milk product may be yogurt in the form of a milky white mud, or a powdery product obtained by subjecting the yogurt-like product to a drying treatment such as freeze-drying, or obtained by molding the powdery product. Granules, tablets, or
It may be a capsule or the like. Further, the milk fermented product may be processed into a liquid form suitable for drinking.

The health food of the present invention is obtained by adding a component comprising at least one herb as an active ingredient to a fermented milk product.

Herbs are used as an active ingredient of the health food of the present invention, and herbs which have been used in folk remedies for a long time, and also recently used as so-called alternative medicine (alternative therapy) of Western medicine. be able to. The herbs used in the present invention are not particularly limited, and one or two or more of those commonly used for food and drink, and those known as medicinal herbs can be used. Therefore, it is necessary to consider that the effects of the contained components do not diminish. In addition, when the flavor as it is is not suitable as a food depending on the component, the taste can be adjusted by adding a sweetener or a fruit.
In addition, the form of herbs can be used either dry (dry) or raw (fresh),
Dried herbs are preferred because they are generally easily available and easy to handle, store and process.

Preferred herbs for use in the present invention include, for example, evening primrose, various perillas, barrenwort (Echinacea), western hypericum, Maria thistle, yellow thistle, ginkgo biloba, chamomile (chamomile), horsetail,
Gymnema and the like, and more preferred herbs include evening primrose, perilla, barengiku, western hypericum,
Maria thistle, yellow flower thistle, ginkgo biloba and the like. The blending ratio is not particularly limited as long as there is no problem in efficacy and flavor, but is usually 5 to 100% by weight, preferably 10 to 80% by weight of the total weight of the dried milk fermented product and the dried herbs. Wt%, more preferably 15-50
% By weight.

The evening primrose, one of the herbs in the present invention, preferably includes seed oil of evening primrose. Evening primrose seed oil has been used as a folk medicine for a long time, and was also called "the king's panacea." Evening primrose seed oil contains γ-
It contains about 7-7.5% of linolenic acid and about 72% of linoleic acid, and since these fatty acids are involved in the prostaglandin biosynthesis pathway, many physiological factors involving prostaglandins are involved. Herbs that contribute to function.
In particular, the intake of γ-linolenic acid is indispensable for those whose conversion of linoleic acid from linoleic acid is inhibited. Furthermore, it has been reported that evening primrose seed oil has an antiallergic effect and an effect on atopic diseases.

As the perilla, preferably, dried red perilla leaves are used. Perilaldehyde in this is an essential oil component and also a fragrance component peculiar to perilla. The effects of perilla include sweating, gastric action such as promotion of gastric secretion and gastrointestinal peristalsis, diuretic action, antiallergic action and the like. Also, it is known that it has an excellent antiseptic effect since ancient times, and is considered to be effective in neutralizing food poisoning, fish poisoning and the like. Perilla leaves contain a lot of vitamin A, the content of which is 100
It is a very large amount of 4800 IU in g.

Valengus (Echinacea) is a plant of the family Asteraceae, and is also called echinacea or echinacea. In recent years, in the United States, attracted attention as an herb that has the effect of enhancing immunity. Interest is also growing in Japan. It is a commonly used herb in Europe, especially in Germany as a pharmaceutical. Other effects possessed by Valengus include a SOD-like action (active oxygen scavenging action), an allergy improving action, an anti-inflammatory action and the like. Currently known active ingredients include inulin, betaine, e-methyltetradecadiene, echinacein and echinakoside.

Western Hypericum is a herb that has been very well known in Europe and the United States since ancient times, and includes Western tumors and Japanese species. European and American folk remedies use decoction of seeds, diuresis, headache,
It is said to be effective against insomnia, gastrointestinal catarrh, etc. Japanese varieties are also used for heart disease, back pain, abdominal pain, and uterine bleeding by inoculating the whole plant. Both Western and Japanese species contain hypericin represented by the following formula (I) as an active ingredient. According to recent studies, hypericin is expected to have a tranquilizer, an antidepressant effect, an anti-stress effect, an autonomic nervous stabilizing effect, an effect of improving various symptoms of menopause, and the like. A synergistic effect can also be expected when used in combination with other tranquilizing herbs such as lavender.

[0016]

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[0017] Maria thistle has been widely used as a medicine for liver diseases in Europe since ancient times. This effect has been confirmed by recent studies. Vegetables called artichokes are also similar to thistles and are known to be good for the liver. The effect of Maria thistle is recognized for liver diseases, especially acute hepatitis, alcoholic hepatitis, viral hepatitis, chronic hepatitis, cirrhosis, ischemic liver injury, etc.
In folk remedies, the leaves are decocted to tonics, appetite enhancers, and antipyretics. In addition, it is known that juice in which seeds are decocted is effective in improving allergy. The active ingredients are silybin (refer to the following formula (II)) collectively called silmarin, and flavonolignans such as silidianin and silychristin.

[0018]

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Yellow thistle (Sunflower) is also a well-known herb in Europe and the United States as a member of the same thistle, but has an antipyretic effect, a diuretic effect, an appetite increasing effect and the like. Further, it is also known that Maria thistle has an SOD-like action similarly to the aforementioned valerian and ginkgo leaves.

Ginkgo biloba, in addition to the above-mentioned SOD-like action, has long been used as a herbal medicine together with seeds for lung diseases. In Germany, extracts have also been used as blood circulation improving drugs. This effect is thought to be due to about 20 flavonoids contained in ginkgo leaves. Flavonoids are found in all plants and seaweeds as regulators of seed germination and growth, but ginkgo biloba leaves have found double flavone, a unique component not found elsewhere in nature. Among them, it is known that a component called ginkgolide has a function of expanding peripheral blood vessels.

Camomile (chamomile) is the oldest known herb, and the broth using its flower head is excellent in sedative action and digestive action. The fragrance is so mild that it has been used in beverages as tea for many years, and it hardly negates the effects of other herbs.

In the present invention, in addition to the above, various kinds of herbs can be used. In particular, two or more kinds of herbs may be blended and used for improving flavor and synergistic effect. It is also possible to color the product using the pigments of the herbs.

The health food of the present invention may further contain at least one component selected from the group consisting of collagens, chondroitins, glucosamines and vitamins. Collagen is an elongated fibrous protein that accounts for one third of the human body's protein.
It is the main component of intercellular substances. Furthermore, it accounts for 70-80% of the skin tissue excluding water, and has been attracting attention as an effective moisturizing component of cosmetics. However, it is also present a lot in bones, joints, muscles and blood vessels, and plays an important role in its composition. Therefore, it can be used as an active ingredient of health foods. That is,
It is important in proliferation of cells and formation of organs such as bones, muscles and organs by connecting cell tissues.

Collagen is constantly produced in cells using amino acids as a raw material, secreted outside the cells, and acts throughout the body. If this generation is insufficient, cell proliferation and biological function decline, and it is likely to lead to various diseases. In addition, collagen has a low metabolic speed and is degraded by degradation due to aging before it is degraded, thereby causing a vicious cycle in which cell functions are reduced and metabolism is deteriorated. Therefore, it can be said that it is desirable to ingest an appropriate amount from functional foods and health foods in addition to ingestion from a normal diet. As the collagen of the present invention, those obtained by a usual method can be used.

Chondroitin, also called glycosaminoglycan, is a kind of mucopolysaccharide and is obtained by isolating it from the skin of squid or desulfating chondroitin sulfate having a repeating unit represented by the following general formula (III).
As described above, chondroitin has a repeating structure of a disaccharide composed of an amino sugar and uronic acid or galactose.In the human body, it is contained in a large amount in connective tissues such as bone, cornea, and blood vessel wall.
It is associated with proteins in tissues. It is also called a precursor in the biosynthesis of chondroitin sulfate. Chondroitin sulfate is animal-based and is found in cattle, shark cartilage, fish bones, and eyeballs. Its salt regulates water in the body, lubricates, prevents infection (enhances immunity), ossification, wound healing, and fat. Effects such as blood purification, maintenance of corneal transparency, and prevention of blood coagulation are known.

[0026]

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(In the formula, R represents a hydrogen atom or SO ₃ H.) Glucosamine is a kind of amino sugar in human and animal organisms, and is a component of viscous mucopolysaccharide and is used in many cartilage and connective tissues. It is an important component for existing chondrocyte formation. Glucosamine hydrochloride is hydrolyzed with hydrochloric acid. It is already known in Europe and the United States that it is effective for arthritis and joint pain. In addition to improving such joint disorders, it is known to increase calcium metabolism and cartilage tissue metabolism and to be produced in vivo by chondroitin and hyaluronic acid,
Health benefits for the elderly can be expected.

The amount of one or more of collagens, chondroitins, and glucosamines added as components of the present invention is 2 to 25% based on the weight of the fermented liquor fermented liquor itself. , Preferably 3 to
20%, more preferably 3 to 15%, more specifically 2 to 25% for collagens, preferably 2 to 1%.
0%, and in the case of chondroitins or glucosamines, it is 2 to 5%, preferably 2 to 4%.

The health food of the present invention may further comprise, if necessary, calcium salts, oligosaccharides, honey, dietary fiber, basic saccharides derived from crustaceans, carotenes, and fatty acids, in addition to the essential components described above. Bases and the like can be appropriately blended and added. The health food of the present invention may further include additives commonly used in foods for flavoring and flavoring.

The health food of the present invention may be in any form of powder, granule, tablet, or yogurt, and can be made into a product in an appropriate form according to each purpose. When commercialized in a yogurt-like form, if it is so dense that ingestion is inconvenient or inconvenient due to the ratio of each of the combined active ingredients or the ratio of the active ingredient to the auxiliary ingredient, water at an appropriate concentration may be used. Dilute to. In particular, in the summer season, the effect as a soft drink can be expected by actively diluting and cooling. Furthermore, the health food of the present invention can also be used as an additive to other foods such as confectionery, bread and the like. Therefore, the present invention also relates to foods containing the health food of the present invention.

[0031] The health food of the present invention is not only the intestinal effect of the fermented milk product, but also moderately harmonized with the mild bioactivity of herbs, and further has a different bioactivity. By blending collagens, chondroitins, vitamins and / or glucosamines, it is useful as a functional food that gives a living body a well-balanced physiological activity. In addition, undesired tastes such as bitterness of herbs can be remarkably improved by blending a fermented milk product, especially kefir, and the health food has improved taste of herbs.

Further, by blending the above-mentioned auxiliary ingredients in addition to these active ingredients, each of these active ingredients,
Alternatively, an excellent effect based on the synergistic action of the active ingredient and the auxiliary ingredient is exhibited. For example, herbs enhance the biological activity of the human body. This activating effect promotes intestinal regulation, immunostimulatory activity and antitumor activity by ingestion of milk fermentation products, and also enhances herb absorption efficiency and enhances herbal bioactivity. By such a synergistic action, the effects of herbs, collagens, chondroitins, vitamins and / or glucosamines and the effects of milk fermentation products can be further enhanced.

[0033]

EXAMPLES Hereinafter, the health food of the present invention and examples in which the health food of the present invention is added to other foods will be described in detail, but the present invention is not limited to these embodiments.

Example 1 (Method for producing kefir using soybean soy milk) [0034] The selected soybeans were washed, immersed in water, ground, steamed in a steaming pot, filtered to remove okara, and further sterilized. Cool to use as raw material for soymilk. On the other hand, a starter is prepared by cultivating and cultivating a culture medium (for example, milk or the like) containing nutrients necessary for culturing a specific kefir strain by sieving. An appropriate temperature soymilk which has been sterilized and cooled in advance is prepared (23 to 26 ° C.), and the kefir starter prepared above is mixed to a concentration of 3 to 5%, and the mixture is sufficiently stirred to start culture. The culture temperature is 18 to 28 ° C and the time is about 15 to 24 hours. If the required lactic acidity reaches 0.8 to 1.2%, the culture temperature is 5 to 2 ° C.
Cool to stop fermentation. This is used as a raw material in a liquid state or as a dry powder.

Example 2 Freeze-dried powder of kefir was used as a fermented milk product, evening primrose seed oil and perilla oil (egoma) were used as herbs as active ingredients, and various auxiliary components were used. Thorough mixing was performed to prepare a uniform mixed powder. Next, this mixed powder was molded to produce granular and tablet-shaped health foods.

Kefir 140.00 mg Evening primrose oil 50.00 mg Perilla oil (perilla) 10 mg Vitamin E 60% 10.00 mg Beeswax Suitable amount Fat Suitable amount

The obtained health food was a milk-like aromatic and delicious food possessed by freeze-dried kefir, and was a nutritious food with an excellent health effect.

Example 3 The powdery health food obtained in Example 2 was mixed with various foods at the following mixing ratio. The resulting foods are
In each case, health effects were imparted, and the effects as health foods were fully exhibited.

(A) Bread Strong powder: 390 g, skim milk: 8 g, sugar: 24
g, dry yeast: 4 g, butter: 15 g, water: 30
0 g, salt: 7 g, health food of Example 2: 10 g.

(B) Biscuit flour: 454 g, reduced maltose: 113 g, sugar: 11
3 g, skim milk: 17 g, egg: 28 g, baking powder: 4.5 g, flavor: 0.5 g, Example 2
Health food: 100 g, margarine: 170 g.

(C) Riki maboko surimi: 400 g, sodium glutamate: 6 g,
Water: 280 g, starch: 20 g, salt: 10 g, health food of Example 2: 10 g.

Example 4 (Example of Echinacea) Using Echinacea as herbs, a health food was obtained in the same manner as in Example 2. Kefir 70.00mg Echinacea 30.00mg Vitamin E 10.00mg Squalene 10.00mg Emulsifier etc.

Example 5 (Example of St. John's wort) Using St. John's wort as herbs, a health food was obtained in the same manner as in Example 2. Kefir 100.00mg St. John's wort 70.00mg Vitamin E 10.00mg Emulsifier etc.

Example 6 (Example of Ginkgo biloba) Ginkgo biloba was used as a herb, and a health food was obtained in the same manner as in Example 2. Kefir 100.00mg Ginkgo biloba 20.00mg Vitamin E 10.00mg Other appropriate amount

Test Example 1 Capsules containing evening primrose mixed with kefir were drunk by about 20 people suffering from atopic diseases for about 8 weeks. As a control group, about 20 people received kefir alone (powder). Table 1 shows the results.

[0046]

[Table 1]

As described above, when powder containing evening primrose added to kefir is drunk, the ratio of marked improvement is 2.5 times as much as when kefir alone is drunk, and the improvement is considerably 1.5 times as much as kefir alone. It is more useful than drinking in.

Test Example 2 Ginkgo biloba leaf was added to kefir and powdered, and the taste of ginkgo biloba alone was compared with the taste. We had ten people drink. Table 2 shows the results.

[0049]

[Table 2]

As described above, the taste was remarkably improved by adding ginkgo leaves to kefir as compared with only ginkgo leaves. Ginkgo biloba leaves are often bitter in nature and are often drunk in capsules, but by adding them to kefir, the refreshing taste and sourness of the fermented food masks the bitterness and makes it easier to drink.

[0051]

The health food of the present invention is obtained by blending one or more herbs with fermented milk products such as yogurt and kefir. In addition to the physiological action inherent to each component, the synergistic effect of these components is also obtained. As a result, it is a food that enhances the overall health effects on the human body and is excellent in taste. Furthermore, if collagens, chondroitins, vitamins and / or glucosamines are added to this, it can be provided as a health food having even more excellent health effects. The present invention also provides an herbs-containing composition that improves the bitterness and the like specific to herbs and is easy to take.

Claims (12)

[Claims] 1. A health food comprising a fermented milk product containing at least one herb. 2. Herbs such as evening primrose, perilla, barengiku (echinacea), western hypericum, mari thistle,
The health food according to claim 1, wherein the health food is at least one component selected from the group consisting of ginkgo leaves and chamomile (chamomile). 3. The composition according to claim 1, further comprising at least one component selected from the group consisting of collagens, chondroitins, vitamins, and glucosamines.
Or the health food according to 2. 4. The health food according to claim 1, wherein the fermented milk product is yogurt or kefir. 5. The health food according to claim 4, wherein the kefir is a fermentation product of animal milk. 6. The health food according to claim 4, wherein the kefir is a fermented product of soymilk. 7. A health food, comprising capsules, granules, tablets,
The health food according to any one of claims 1 to 6, which is in the form of a paste or a beverage. 8. A food comprising the health food according to claim 1 in other foods. 9. A soymilk kefir obtained by adding kefir bacteria to soymilk and fermenting it. 10. The soymilk kefir according to claim 9, wherein the soymilk kefir is solid. A health food comprising the soymilk kefir according to claim 9 or 10. 12. A method for producing soymilk kefir, comprising adding kefir bacterium to soymilk, fermenting the fermented product, and freeze-drying the fermentation product if desired.