JP3628999B2 - Anonymous tea and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to bitter tea and a method for producing the same. More particularly, the present invention relates to a bitter tea that removes bitterness and blue odor peculiar to bitter melon by lactic acid fermentation, does not reduce the pharmacological effect of bitter melon, and imparts a pharmacological effect by lactic acid fermentation, and a method for producing the same.
[0002]
[Prior art]
In recent years, the number of patients with so-called lifestyle-related diseases such as diabetes, hyperlipidemia, and hypertension has increased in Japan with the westernization and upgrading of dietary habits, which has become a serious social problem. Yes. In addition, active oxygen is easily generated in the living body, which is said to further aggravate lifestyle-related diseases and cause aging and cancer. For this reason, the establishment of a preventive method and a therapeutic method for these is urgently required, and there is an increasing interest in foods that are highly effective for improving them.
[0003]
Under such circumstances, bitter melon is attracting attention as a preventive medicine food material. The bitter melon (Mordicica charantia Linn) is called Tsurureishi, and is a vine annual cucurbitaceae plant called bitter gourd in Okinawa.
[0004]
Long ago, agony has been widely used as a medicinal plant for immune diseases and infectious diseases in China and Southeast Asia. Also, in Latin America, Central America, Caribbean, etc., it is known as one of the private phytotherapy and used as a crude drug for liver disease, colitis, anemia, itching prevention, fever, diabetes, worm, and ulcer. . In particular, it has a strong role in lowering blood glucose levels, and it has been reported on the suppression of the progression of retinopathy associated with diabetes. In recent years, research has been carried out to scientifically prove its traditional effects, and a lot of knowledge is being accumulated. is there.
[0005]
For example, it has been reported that the ether extract component from bitter pulp has antimutant activity, and in particular, bitter seed extract has an inhibitory effect on protein synthesis including cancer cells and the growth of various viruses. It has been confirmed in an in vitro test that it exhibits an inhibitory action.
In addition, in addition to showing various actions such as immunosuppression and cancer cell growth inhibition, the research result that bitter melon seed extract shows a remarkable inhibitory effect on the replication activity in HIV-1 acute infection is also seen. .
[0006]
In addition, vitamin C, rich in bitter melon, is expected to have an effect on beauty, recovery from fatigue, and anti-stress because it is hard to break even when fried. In addition, the appetite increase, antipyretic, detoxification, and diuretic effects are expected due to the bitter ingredients. Has been.
However, bitter melon is a vegetable that is harvested only in summer and has a high water content and is difficult to preserve, so it cannot be easily consumed at any time.
Also, since bitter melon has bitterness, many of them refrain from taking it even though it has a high effect on health.
[0007]
Therefore, in order to solve such problems, Japanese Patent Publication No. 8-17672 discloses bitter tea by frying bitter pulp after drying and a method for producing the bitter tea.
This makes it easy to ingest bitter melons at any time, even if they refrain from bitter agonies.
[0008]
[Problems to be solved by the invention]
However, when the bitter flesh pieces are dried as they are, there is a problem that the active ingredients of bitter melon cannot be fully utilized.
In particular, it did not provide bitter tea that further enhances various pharmacological effects of bitter melon and incorporates the active ingredients of bitter melon seeds.
Therefore, the inventors of the present invention, as a result of diligent research, after imparting antioxidative ability and high pharmacological effect to bitter tea by carrying out fermentation treatment using lactic acid bacteria after partially drying bitter melon. The headline and the present invention were completed.
An object of this invention is to provide the bitter tea which added the lactic acid bacteria to the bitter melon, and was fermented, and its manufacturing method.
[0009]
[Means for Solving the Problems]
That is, the bitter tea of the present invention is characterized in that small pieces and seeds of bitter melon are dried and lactic acid fermented.
The bitter tea obtained in this way has its bitterness and blue odor peculiar to bitter melon removed by lactic acid fermentation. In addition to the pharmacological effects of bitter melon, the antioxidant ability, blood pressure lowering action, It will be given a descent action.
[0010]
Moreover, the method for producing bitter tea of the present invention is characterized in that bitter melon is cut and fermented by adding lactic acid bacteria.
Thus, by implementing the manufacturing method of bitter tea, antioxidant ability can be provided to this bitter tea by the action of lactic acid bacteria. That is, it is possible to provide bitter tea that can easily take in active oxygen and exhibit an excellent inhibitory effect on the active oxygen.
Moreover, as a pharmacological effect by lactic acid bacteria, a blood pressure suppressing action, a dieting effect, an intestinal regulating action and the like can be imparted. These effects are also effects of bitter melon itself, and higher effects can be obtained by lactic acid fermentation of bitter melon.
[0011]
Furthermore, phloridine present in bitter melon can be reduced by lactic acid fermentation of bitter melon.
Phloridin is a substance that causes experimental renal diabetes, and when ingested in large quantities, it effectively suppresses reabsorption of tubules and the like and causes diabetes (phloridin diabetes). For this reason, the reduction effect is effective for health.
[0012]
In addition, the essential oil component and other high-molecular substances (poorly water-soluble components) that are bitterness and blue odor components of bitter melon are efficiently decomposed to lower the molecular weight (water-solubilized), resulting in bitterness and blue odor. It is possible to provide an unsweetened bitter tea, and even those who have shunned bitterness due to bitterness and blue odor can easily take bitter tea.
[0013]
Moreover, when implementing the manufacturing method of the bitter melon tea of this invention, it is preferable that the bitter melon contains the seed. In addition to exhibiting various actions such as immunosuppression and suppression of cancer cell proliferation as described above, the seed extract of bitter melon exhibits a remarkable inhibitory effect on the replication activity in HIV-1 acute infection. By including bitter melon seeds as a raw material for bitter tea, it is possible to impart these medicinal effects to bitter tea.
[0014]
In carrying out the method for producing bitter tea of the present invention, it is preferable to dry the bitter melon to make the water content 3 to 70% by weight, and then add lactic acid bacteria and ferment. By adjusting the water content of the bitter melon that undergoes lactic acid fermentation in this way, lactic acid fermentation can be effectively carried out.
[0015]
Moreover, when implementing the manufacturing method of the bitter melon tea of this invention, it is preferable to dry, after cutting bitter melon into the magnitude | size of 10-40 mm. By performing drying after cutting the bitter melon into such a size, an appropriate drying effect can be obtained and lactic acid fermentation can be performed efficiently.
[0016]
In carrying out the method for producing bitter tea of the present invention, it is preferable that the lactic acid bacteria include Streptococcus faecalis, Lactobacillus plantarum, and Lactobacillus casei.
[0017]
By adjusting lactic acid bacteria in this way, bitter melon is rapidly lactically fermented by Streptococcus faecalis, a lactic acid cocci, and the lactate produced thereby reduces the pH, resulting in Growth of Lactobacillus casei and Lactobacillus casei is promoted, and an efficient lactic acid fermentation with minimal energy loss is realized.
[0018]
In carrying out the method for producing bitter tea of the present invention, it is preferable to perform fermentation with lactic acid bacteria at a pH of 4.2 or less. In the initial stage of lactic acid fermentation, lactic acid is produced by lactic acid cocci and the pH drops to around 5. As a result, the growth of lactobacilli is promoted, the growth of other types of bacteria is suppressed, lactic acid fermentation is stabilized in an environment of pH 4.2 or lower, and high-quality lactic acid fermentation of bitter melon is obtained.
[0019]
Moreover, in practicing the method for producing bitter tea of the present invention, it is preferable to powder after drying bitter melon. By pulverizing in this way, it is possible to easily dissolve the active ingredient of bitter melon in the bitter tea. In addition, by pulverizing bitter melon, this powder can be eaten together when drinking bitter melon tea, and the effect of taking the active ingredient of bitter melon can be further enhanced.
[0020]
Moreover, in carrying out the method for producing bitter tea of the present invention, it is preferable that the drying includes preparation of bitter melon. This preparation is to mix various herbs with bitter melon in order to prepare the taste of bitter melon tea. This can improve the taste of the bitter tea produced.
In carrying out the method for producing bitter tea according to the present invention, it is preferable that the drying includes roasting bitter melon. By this roasting, the flavor of bitter tea can be enhanced.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is bitter tea and a method for producing the same, characterized in that lactic acid bacteria are added to the bitter melon and the bitter melon is fermented. Hereinafter, embodiments of the present invention will be specifically described.
[0022]
(Anguish)
The bitter melon used in the present invention is not particularly limited, and is bitter melon which is an annual vine plant of Cucurbitaceae that is cultivated in Okinawa, Kyushu or Southeast Asia, Africa, China, Latin America, Central America, etc. As long as there are any, the kind may be sufficient.
[0023]
(Lactic acid bacteria)
The lactic acid bacterium used in the present invention is not particularly limited, but as described above, it is preferably one prepared by combining lactic acid cocci and lactobacilli. This is due to the action of lactic acid cocci to quickly start lactic acid fermentation of bitter melon, suppress the growth of other fungi, create an environment where Lactobacilli are easy to grow, and then effective lactic acid fermentation by Lactobacilli It is because it can be made to perform.
Furthermore, as a lactic acid bacterium, the homo-type lactic acid bacterium has the advantage of showing a high growth rate, but when the hetero-type lactic acid bacterium is used, the flavor of the material is reduced. Is preferred.
[0024]
More specific lactic acid bacteria include Streptococcus faecalis, Lactobacillus plantarum, Lactobacillus casei, and the like.
Streptococcus faecalis is a homolactococcal lactic acid bacterium and starts to grow rapidly after stuffing of materials and suppresses the growth of undesirable bacteria such as butyric acid bacteria.
[0025]
Lactobacillus lactic acid bacteria are homo-type lactobacilli and are present in high-quality silage. In particular, L. plantarum (L. plantarum) has attracted attention for a long time as an excellent bacterial species. Lactobacillus casei (L. casei) vigorously produces L-type lactic acid with a high utilization rate in rumen.
[0026]
(Sugar)
The saccharides used in the present invention are not particularly limited as long as they are monosaccharides and polysaccharides in carbohydrates, and examples thereof include glucose, fructose, sucrose, galactose, molasses and brown sugar. In addition, these saccharides can be used alone or in combination of two or more.
[0027]
(Production method)
Next, the manufacturing method of the bitter tea of this invention is demonstrated using FIG. This figure is a block diagram showing the steps of the method for producing bitter tea of the present invention.
The method for producing bitter tea of the present invention is not particularly limited as long as bitter can be subjected to lactic acid fermentation, but (A) pretreatment step, (B) mixing step, and (C) fermentation in FIG. It is preferable to include each process of a process, (D) drying process, and (E) powdering process.
Hereinafter, these steps will be described in order.
[0028]
(A) Pretreatment process
Wash raw bitter melon with water, remove dirt and cut into small pieces. The size of the small piece at this time is preferably 10 to 40 mm as described above. At this time, the seeds are not removed from the small pieces.
[0029]
Next, the cut pieces are partially dehydrated by using hot air or the like. This dehydration is preferably carried out until the water content of the bitter melon is in the range of 3 to 70% by weight.
When the water content of bitter melon is larger than this range, the possibility that lactic acid fermentation is suppressed by phage contamination increases, and when it is smaller than this range, sufficient lactic acid fermentation cannot be obtained.
Further, a moisture content of around 10% is particularly preferable because of the highest lactic acid fermentation efficiency.
[0030]
(B) Mixing process
Saccharides and lactic acid bacteria are added to the bitter melon that has undergone the pretreatment process and mixed uniformly by a blender or the like.
[0031]
(C) Fermentation process
The container is filled with bitter melon mixed with saccharides and lactic acid bacteria, and the container is degassed. Since lactic acid fermentation is anaerobic, it is preferable to perform deaeration in this manner in order to promote lactic acid fermentation.
[0032]
Here, although the lactic acid fermentation conditions of bitter melon are not specifically limited, it is preferable to ferment for 24 to 72 hours on 25-35 degreeC temperature conditions. By fermenting bitter melon under such conditions, lactic acid fermentation can be efficiently carried out, imparting various pharmacological effects such as antioxidant ability and blood pressure lowering action and blood sugar lowering action by lactic acid bacteria, and removal of bitter bitterness and blue odor Can be sure.
Moreover, in order to raise such an effect further, it is more preferable to ferment a bitter melon at the temperature conditions of 30-35 degreeC for 48 to 72 hours.
[0033]
Furthermore, it is preferable to perform fermentation at about pH 4.2 or less. By making the fermentation conditions in this way, lactic acid fermentation by Lactobacillus is sufficiently performed. In addition, the cell wall of bitter melon dissolves, and the bitter and blue odor components are decomposed into low molecules and become water-soluble.
[0034]
(D) Drying process
It is preferable to include a step of taking out the fermented bitter melon from the container after the fermentation step and drying it under conditions of a temperature of 50 to 80 ° C. and 12 to 48 hours.
Under such conditions, by drying after fermentation, the effects of lactic acid bacteria are added without lowering the various medicinal properties of bitter melon, and the bitter and blue odor components that have become water-soluble in the fermentation process can be easily added. Can be removed.
Moreover, in order to raise such an effect further, it is more preferable that the drying conditions after fermentation shall be the temperature of 65-75 degreeC, and 12 to 24 hours.
[0035]
Furthermore, after this drying, it is preferable to prepare the taste of bitter tea by mixing other herbs or the like with the bitter melon. Examples of the herbs include, but are not limited to, guava, pearl barley, and hub tea. Moreover, it is preferable that content of medicinal herbs etc. with respect to the mixture shall be 10 to 40 weight%.
And the bitter melon after this preparation is roasted.
[0036]
Note that 100% bitter melon tea may be used without mixing in the above preparation. It is also possible to omit roasting.
Thus, in the present invention, the drying process may include a preparation and roasting process.
[0037]
(E) Powdering process
After completion of the drying process, the obtained bitter melon is pulverized by a pulverizer to form a tea pack.
Thus, by pulverizing bitter melon, the active ingredient of bitter melon can be easily dissolved in bitter melon tea. Moreover, since this powder itself can be eaten when drinking bitter tea, the intake of the active ingredient can be performed more effectively.
From such a viewpoint, it is also preferable to provide bitter tea in the form of a powder without making it in the form of a tea pack.
[0038]
【Example】
(Example 1)
(1) Preparation of bitter tea
According to the following steps (A) to (E), bitter tea was prepared.
(A) Pretreatment process
The raw bitter melon was washed with water, cleaned, and sliced to a size of 10 to 40 mm. At this time, the seeds of bitter melon were not removed. Next, the sliced bitter melon was heated and dehydrated using hot air until the water content contained was about 3% by weight.
[0039]
(B) Mixing process
Next, the dehydrated bitter melon is cooled to room temperature, and 1.5 kg of brown sugar powder and 63 liters of water are added to 30 kg of the bitter melon with stirring. (Lactobacillus plantarum) and Lactobacillus casei (18 g) were added and mixed until uniform using a blender.
[0040]
(C) Fermentation process
Next, after the bitter melon absorbed moisture, it was packed into a 120-liter pail while stepping on, and the upper part was covered with a vinyl sheet and deaerated. And it fermented for 3 days at room temperature (about 30 degreeC).
[0041]
(D) Drying process
The obtained fermented bitter melon was dried with a dryer (temperature 70 to 80 ° C., 24 hours) to obtain about 32 kg of the raw material for bitter tea of the present invention.
Further, using a blender, guava, pearl barley, and hub tea were mixed so as to have a content of 30% by weight to prepare a taste, and then heated and roasted with a burner.
[0042]
(E) Powdering process
Finally, the raw material of the bitter melon tea produced was pulverized by a pulverizer to obtain a tea pack.
[0043]
(2) Evaluation of antioxidant capacity
The antioxidant ability of the obtained bitter tea was evaluated by the DPPH method. Then, the active oxygen of the bitter tea of the present invention was removed when the seeds were removed from the bitter melon and the active oxygen elimination rate of the bitter tea obtained from the conventional dry bitter melon was set to 100. The erase rate was calculated. The results are shown in FIG.
[0044]
(3) Evaluation A of blood pressure lowering (suppression) effect A
By measuring the angiotensin converting enzyme (hereinafter referred to as ACE) inhibitory activity, the blood pressure lowering effect of bitter tea was evaluated. It can be considered that the higher the ACE inhibitory activity, the higher the blood pressure lowering effect.
[0045]
Hereinafter, the measuring method of ACE inhibitory activity is demonstrated in detail.
(1) Preparation of sample
0.2 mg of bitter tea was dissolved in 1 ml of distilled water.
[0046]
(2) Activity measurement
The ACE inhibitory activity was performed according to a method improved by the method of Cushman & Cheung et al.
To 250 μl of the substrate Hippuryl-Histidyl-Leucine dissolved to 7.6 mM in a pH 8.3 borate buffer solution, 30 μl of the sample adjusted as described above and 100 μl of ACE (60 mU / ml) were added, and the mixture was incubated at 37 ° C. For 30 minutes. Also, compared with this Sample, a Blank adjusted in the same manner as above except that no sample was added and a Control adjusted in the same manner as above except that ACE was not added were prepared. This is shown in FIG.
[0047]
Next, 250 μl of 1N HCl is added, 100 μl of ACE is added to Blank, 30 μl of sample is added to Control, and 2 ml of ethyl acetate is added to extract Hippuric acid generated by ACE. Vortex for 15 seconds.
Further, centrifugation was performed at 3000 rpm for 12 minutes, 1 ml of the supernatant was transferred to another test tube, and ethyl acetate was removed by suction with a water flow aspirator.
[0048]
Next, 1 ml of distilled water was added and vortexed again for 15 seconds.
And with respect to the obtained substance, the light absorbency was measured at 228 nm using the spectrophotometer (SHIMADZU UV1240mini UV-Vis spectrophotometer, the same below), and this was made into ACE activity.
[0049]
The inhibitory activity was calculated as follows using the ACE activity decrease when the sample was added as the inhibition rate.
ACE activity (%) = (Sample-Blank / Control-Blank) × 100
ACE inhibitory activity (%) = 100-ACE activity
The result is shown in FIG.
[0050]
(4) Evaluation of blood pressure lowering effect B
In order to confirm the blood pressure lowering effect of the bitter melon tea obtained, an animal test using rats was conducted.
[0051]
Hereinafter, this animal test method will be described in detail.
(1) Test substance
Bitter tea
(2) Test animals
11-week-old male rat (SPF / VANCrj: Wistar)
280-298g weight when used
5 animals
[0052]
(3) Animal management
During the test period, the test animals had a polycarbonate gauge (W260 ×) in a breeding room set at a temperature of 23 ± 3 degrees, a humidity of 50 ± 15%, and an illumination time of 12 hours (lighting from 7: 00 to 19:00). D420 × H180 mm) and reared. The feed was a fixed feed MF for breeding rats, and the city water was freely consumed as drinking water.
[0053]
(4) Test method
Administration material: bitter tea
Dose: 150 mg / kg
Preparation of test substance: The test substance was suspended in 1% CMC so that the administration volume was 4.0 ml / kg.
Administration method: A single oral administration was performed forcibly using a rat sonde.
[0054]
(5) Blood pressure measurement method
The blood pressure was measured by the Tail-cuff method for noninvasively measuring the blood pressure of the tail artery, and a non-invasive automatic blood pressure monitor for small animals (BP-98A manufactured by Softron Co., Ltd.) was used as the measuring device. The measurement was carried out after the test animals were kept warm at 38 ° C. for about 10 minutes.
[0055]
(6) Observation items
Blood pressure was measured at 5 points before test substance administration (0 hour), 2, 4, 6 and 8 hours after administration, and blood pressure measurement at each point was performed 3 times, and the average value was measured. It was. In addition, the average value (0 hour) of the maximum blood pressure of the test animals was 217.2 mmHg. The results are shown in FIGS.
[0056]
(5) Evaluation of hypoglycemic effect
In order to confirm the hypoglycemic effect of the bitter melon tea obtained, an animal test using rats was conducted. Test substances, test animals, and animal management were performed in the same manner as in (4) Evaluation B of blood pressure lowering action. The test method was the same as the test method (4) except that the test animals were hyperglycemic rats as follows.
[0057]
(1) Streptozotocin treatment and test substance administration
Rats were treated with streptozotocin (hereinafter referred to as SZ), diabetic and observed. That is, SZ was dissolved at a concentration of 35 mg / μl in 50 mM citrate buffer (pH 4.5), and an amount of 70 mg / kg was injected from the rat tail vein. As a result of measuring the blood glucose level on the third day after the SZ treatment, all the rats were 200 mg / dl or more (average 512.2 mg / dl), so they were used as SZ-treated hyperglycemia rats in the test. The rats were administered the test substance after fasting for 12 hours.
[0058]
(2) Measurement of blood glucose level
Rats were placed in a fixator, and the tail vein was punctured with a 24G syringe needle to bleed (about 0.1 μl), serum was separated, and then glucose CII-Test Wako by mutarotase / GOD method (Wako Pure Chemical Industries, Ltd.) The absorbance was measured with a spectrophotometer (505 nm). The blood glucose level was measured at 4 points before administration of the test substance (0 hour), 5, 10 and 12 hours after administration.
The obtained blood glucose level was converted into percentage by setting the value before administration of each test substance (0 hour) as 100, and the conversion rate was determined. The results are shown in FIGS.
[0059]
(6) Evaluation of phlorizin removal effect
In order to confirm the phlorizin removal effect of the obtained bitter tea, the content of phlorizin contained in bitter tea was measured by column chromatography.
As a measuring device, UV SPD-10AV for UV spectrum, SCL-10A for HPLC, CTO-10A for column oven, SIL-10AD for injector, LC-10AD, DGU-12A for liquid feeding unit (all manufactured by SHIMADZU) ). The results are shown in FIG.
[0060]
(7) Evaluation of bitterness and blue odor removal effect
Tea was extracted by pouring 500 ml of hot water (100 ° C.) into the tea pack (2.0 g / pack) of the bitter tea obtained, and the bitterness / blue odor removal effect was evaluated according to the following criteria. The results are shown in FIG.
A: There is no smell of bitter melon.
○: The smell of bitter melon is slightly felt.
Δ: A bitter smell is felt.
X: The smell of agony is felt strongly.
[0061]
(Comparative Example 1)
(1) Preparation of bitter tea
The raw bitter melon was washed with water, and after removing the dirt, it was cut vertically to remove the internal seeds. Next, after cutting to about 5-8 mm, it was dried with a dryer. Then, guava, pearl barley, and hub tea were mixed to prepare a taste and roasted. Further, the obtained bitter melon was pulverized by a pulverizer to form a tea pack.
The details of drying conditions and preparation conditions other than those described above were the same as in Example 1.
[0062]
(2) Evaluation of antioxidant capacity
The antioxidant ability of the obtained bitter tea was measured in the same manner as in Example 1. Here, in order to calculate the antioxidant capacity of Example 1 against Comparative Example 1, the elimination rate of active oxygen by bitter tea of Comparative Example 1 was set to 100. The results are shown in FIG.
[0063]
(3) Evaluation A of blood pressure lowering effect
The blood pressure lowering effect of the obtained bitter tea was evaluated by measuring the ACE inhibitory activity in the same manner as in Example 1. The results are shown in FIG.
(4) Evaluation of blood pressure lowering effect B
The blood pressure lowering effect of the obtained bitter tea was evaluated by conducting an animal test using rats in the same manner as in Example 1. The results are shown in FIGS.
[0064]
(5) Evaluation of hypoglycemic effect
The hypoglycemic action of the obtained bitter tea was evaluated by conducting an animal test using rats in the same manner as in Example 1. The results are shown in FIGS.
(6) Evaluation of phlorizin removal effect
The phlorizin removal effect in the obtained bitter tea was evaluated by measuring the phlorizin content in the same manner as in Example 1. The results are shown in FIG.
[0065]
(7) Evaluation of bitterness and blue odor removal effect
Pour 500 ml of hot water (100 ° C.) into the tea pack (2.0 g / pack) of the obtained bitter tea, extract the tea, and evaluate the bitterness / blue odor removal effect in the same manner as in Example 1. It was. The results are shown in FIG.
[0066]
In FIG. 4 which shows the experiment result of the evaluation B of the blood pressure lowering action, the blood pressure transition by the bitter tea of Example 1 can be seen to have a blood pressure lowering action almost over time until 8 hours after administration.
On the other hand, according to the blood pressure transition by the bitter tea of Comparative Example 1, it can be seen that only a blood pressure lowering effect of 1/3 or less is obtained as compared with Example 1.
Therefore, it was confirmed that the bitter tea of the present invention has a greater blood pressure lowering effect than the conventional tea.
[0067]
Moreover, in FIG. 5 which shows the experimental result of the evaluation of the blood glucose lowering action, the change in the blood sugar level change rate by the bitter tea of Example 1 shows that the blood sugar level lowering action is observed over time until 12 hours after administration. Can do.
On the other hand, according to the transition of the change rate of the blood sugar level by the bitter tea of Comparative Example 1, it can be seen that the blood sugar level is increased and the blood glucose lowering effect is not recognized.
Therefore, although it is not possible to obtain a blood glucose lowering effect with conventional bitter tea, it was confirmed that the bitter tea of the present invention has an effective blood glucose lowering effect.
[0068]
【The invention's effect】
By adding lactic acid bacteria to bitter melon and subjecting it to lactic acid fermentation, the antioxidant ability of bitter melon tea can be increased without reducing the pharmacological effects peculiar to bitter melon.
In addition, it has become possible to provide bitter tea with further improved blood pressure lowering action and blood sugar lowering action of bitter melon by lactic acid fermentation.
[0069]
Furthermore, lactic acid fermentation can reduce the content of phlorizin contained in bitter melon and adversely affect the human body when ingested in large quantities, and can decompose and remove bitter melon bitterness and blue odor components. I can do it now.
In addition, dietary effects derived from lactic acid bacteria and pharmacological effects such as intestinal regulation can be imparted to bitter tea.
[Brief description of the drawings]
FIG. 1 is a block diagram showing steps of a method for producing bitter tea according to the present invention.
FIG. 2 is a diagram showing experimental results of an example of the present invention.
FIG. 3 is a diagram showing adjustment contents of a test object in measurement of blood pressure lowering effect of an example of the present invention.
FIG. 4 is a diagram showing an experimental result of evaluation B of blood pressure lowering action of an example of the present invention.
FIG. 5 is a diagram showing an experimental result of evaluation of a hypoglycemic effect of an example of the present invention.
[Explanation of symbols]
(A) Pretreatment process
(B) Mixing process
(C) Fermentation process
(D) Drying process
(E) Powdering process

Claims (10)

Bitter tea characterized by lactic acid fermentation and drying of partially dehydrated bitter melon pieces and seeds. A method for producing bitter tea characterized in that the bitter melon is cut, fermented with lactic acid bacteria, and then dried. The method for producing bitter tea according to claim 2, wherein the bitter melon contains seeds. The method for producing bitter tea according to claim 2 or 3, wherein the bitter tea is dehydrated to a moisture content of 3 to 70% by weight and then fermented by adding the lactic acid bacteria. The method for producing bitter tea according to claim 4, wherein the dehydration is performed after cutting the bitter melon into a size of 10 to 40 mm. The bitter tea according to any one of claims 2 to 5, wherein the lactic acid bacteria include Streptococcus faecalis, Lactobacillus plantarum, and Lactobacillus casei. Production method. The method for producing bitter tea according to any one of claims 2 to 6, wherein fermentation with the lactic acid bacteria is performed at a pH of 4.2 or less. The method for producing bitter tea according to claim 2, wherein the bitter tea is pulverized after being dried. The method for producing bitter tea according to any one of claims 2 to 8, wherein the drying includes preparation of the bitter melon. The method for producing bitter tea according to any one of claims 2 to 9, wherein the drying includes roasting the bitter melon.

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