JP4516045B2 - Plum extract for health food - Google Patents

Description

  The present invention is a health food that uses plums, in particular, health that can effectively prevent active oxygen (free radicals) that are generated in the body and cause cell destruction, aging and disease, and can prevent aging and disease. It relates to a plum extract for food.

Conventionally, various health foods using plums have been proposed.
However, focusing on active oxygen (free radicals) generated in the body, which is the cause of aging and disease, in particular, plum-related healthy food (health food) that takes the approach of promoting its health by doubling its trapping effect Has not been proposed.

Focusing on the fact that natural rock salt from Tibet has a reducing power unlike ordinary salts (synthetic salts, etc.) in this industry, alkaline healthy food using this rock salt has been proposed (see Patent Document 1). ). This is a simple pulverization process of the above-mentioned rock salt. In actual use, it is eaten in the mouth or dissolved in water. This healthy food is said to have a free radical scavenging effect.
JP2003-199540.

  The present invention pays attention to the fact that the plum itself contains a component having a free radical scavenging ability and abundantly contains other components that contribute to health promotion. It is intended to provide health foods using.

  In particular, the present invention is a specific salt having a reducing power as an extraction medium for extracting useful components of plum, more specifically, a reducing property showing a large negative value in an ORP / Oxidation-Reduction Potential measurement meter. Plum extract (plum vinegar) for health foods containing abundant other useful ingredients that contribute to health promotion along with ingredients that excel in free radical scavenging effects in collaboration with both plum and the extraction medium It is something to be offered.

Briefly describing the present invention, the present invention relates to a reduction for health food comprising an extract obtained by immersing natural plum and / or cultivated plum with a reducing salt having a negative oxidation-reduction potential for a predetermined period of time. It relates to powerful plum extract.
In particular, the present invention comprises an extract obtained by immersing natural plums and / or cultivated plums within 6 hours after harvesting with natural red salt (Himalayan rock salt) having a redox potential of -200 mV to -500 mV. It is related with the plum extract for health foods characterized by this .

  According to the plum extract of the present invention, a component that contributes to free radical scavenging and an active component that contributes to health promotion contained in the extract are contained in the extract by the cooperative action of plum and a specific reducing salt that is an extraction medium. Efficiently extracts and migrates and contains abundant components. Therefore, the plum extract of the present invention is extremely useful as a food for health promotion such as aging prevention and disease prevention.

  The technical configuration and embodiments of the present invention will be described in detail below.

First, the plum used for manufacture of the plum extract of this invention is demonstrated.
The plum used in the present invention may be natural plum or cultivated plum, or a mixture of both. Plums are generally harvested from Umezono from the end of May to the end of June.
In the present invention, ume must be soaked with the salt having a specific reducing power (hereinafter also referred to as a specific salt) after harvesting and before the oxidation proceeds and does not deteriorate. As a temporary measure in the present invention, ume should be soaked with a specific salt within 6 hours after harvesting.

  In order to prevent the deterioration and deterioration due to oxidation of ume as described above, the method of quickly pickling ume and then immersing it in a specific salt is very different from ordinary pickled ume pickles (pickled umeboshi).

In the case of the above-mentioned regular pickled plums (plum picking), the ume harvested by the producer (farmer) is generally collected once at the collection point and sorted into large, medium, small, defective products, etc. Shipped.
On the next day in the market, the ume that has been put on a bid and then dropped off is delivered to the store or processor in the evening or the next day. The delivered plums are washed with water and are soaked in water overnight.
After such a process, the ume pickling process is finally performed, but the ume picking process is performed three days after harvesting, usually about one week.
In such a method that requires a long period of time until the actual pickled ume, the harvested ume is oxidized rather than fresh and is transformed into ripe ume. It can be said that general pickled plums (plum pickles) are manufactured using ume that has undergone oxidative degradation.

In the production of the plum extract of the present invention, the plums are washed on the same day that they are harvested, drained, and without performing the lye draining process overnight with water like normal pickled ume, It should be soaked in a specific salt with reducing power, soaked in stages, and soaked in at least 6 hours after harvesting the plum. When 6 hours elapse, the plum is oxidized and deteriorated, and useful health promoting components contained in the plum deteriorate, which is not preferable.
The difference from general pickled ume is that it is important to complete harvesting → water washing → draining → pickling in one day. In addition, the salt is not a natural salt but a specific salt having a reducing power such as a Himalayan rock salt, and a refined to ultrafine salt is used. These requirements are to prevent the plum components from being altered or deteriorated and to extract many health promoting components.
In other words, it is important to soak in one day process so that antioxidant component SOD (superoxide dismutase) antioxidant enzyme, antioxidant vitamin C, phenolic antioxidant, etc. contained in plum fruit are not destroyed It is.
In order to obtain an effect of inhibiting lipid oxidation by ume fruit, it is important to harvest ume at an early stage, for example, harvest from the end of May to the end of June in the Nishimoru district of Miyazaki Prefecture and immerse it in that day.
The amygdalin component in the plum nucleus (ren) decreases as the plums ripen. For example, when harvested early and soaked immediately, the content of amygdalin is 3.0 to 3.3%, but detection cannot be confirmed from those soaked 3 to 5 days after harvest.
As mentioned above, the general plum is considered to be a process of making plum dried, so it is harvested after ripening, mediates shipping through the market, brokers, and pickled in ume. Since 10 days, a total of 17 days have passed, it is inevitable that the active ingredient is altered or deteriorated.

In the production of the plum extract of the present invention, the ratio of the specific salt having the reducing power to be used is preferably 15 to 20% with respect to the weight of the plum (150 g to 200 g with respect to 1 kg of plum).
In addition, in the production of the plum extract of the present invention, it is sufficient that the soaking period is 2 to 6 months.

Here, useful components contributing to health promotion contained in plums will be described.
Plum pulp and peel are rich in organic acids such as citric acid, malic acid, and succinic acid. Also included is a substance called lyoniresinol that scavenges active oxygen (free radicals).
Furthermore, there is a nin in the nuclei of the plum, and this nin contains amicdarin (vitamin B17) and hydrocyanic acid glycoside.
The content of these components is, for example, about 8.0% citric acid, 6.9% malic acid, and 3.2% amicdarin at the time of harvest.

The citric acid plays an important role in recovering from fatigue and improving health. In particular, after mineral and mineral components (calcium, magnesium, potassium, iron, copper, zinc, manganese, phosphorus, etc.) that are important and essential for the living body are taken into the body, citric acid is oxidized and deteriorated when these mineral components come into contact with oxygen. It has the property of being encapsulated by the chelating action and stabilizing.
In addition, although the plum extract of this invention is mentioned later in detail, the above-mentioned metal mineral component has the characteristics that it is supplied from the specific salt with a reducing power and is contained abundantly.
Citric acid directly attacks active oxygen (free radicals) generated in the body by its chelating action and efficiently traps free radicals.
Furthermore, organic acids such as citric acid (citric acid, succinic acid, malic acid, tartaric acid, etc.) are useful for suppressing the growth of food poisoning bacteria such as antiseptic and sterilization.

Lactic acid, which causes fatigue, is the residue of pyruvic acid that cannot be metabolized. If lactic acid accumulates in the muscle, the muscle hardens, stiff shoulders, stiff neck, neuralgia, rheumatism, and fifty shoulders.
In addition, accumulation of lactic acid in the blood causes aging of the cells, leading to arteriosclerosis and hypertension.
As is well known, it is the “citric acid cycle” that metabolizes lactic acid to carbohydrates. By this citric acid cycle, lactic acid is converted into energy to recover from fatigue.
The plum extract of the present invention has a strong citric acid circuit by supplementing minerals from citric acid and reducing salts of plum, and can enhance physical strength, vitality and resistance, and is weakly alkaline. As a result, blood flow can be improved and health can be improved.

  Amikudarin (hydrocyanic acid glycoside) contained in the nuclei of the plum is degraded by the enzyme emulmin and emulmin in the pulp, but the remaining amidarin increases the metabolic function of the cell, It is effective in preventing various diseases, especially cancer of the esophagus, stomach and intestines. Originally, hydrocyanic acid glycosides are toxic, but the venom controls the poison and becomes a drug, exerts the above-mentioned effects and has an analgesic effect.

In the production of the plum extract of the present invention, natural plums and / or cultivated plums are pickled together with shiso at the time of extraction under a specific salt having a reducing power in order to use active ingredients contained in shiso leaves. It may be included. For example, the plum extraction operation may be performed for a predetermined period, followed by sun drying for 2 to 3 days, and then pickled with shiso.
Shiso is described as “Murasaki” Su in an old book of Chinese medicinal herbs, and it is reported that the person who was drowned and caused drowning to eat Shiso revived.

Shiso contains a large amount of β-carotene. β-carotene changes into vitamin A when it enters the body and has the effect of bactericidal, antiseptic and immunity enhancement, and has the effect of suppressing allergies such as atopic dermatitis and hay fever and alleviating symptoms.
In addition to β-carotene, Shiso has vitamins B1, B2, B6, vitamin C, vitamin E, vitamin K, calcium, potassium, iron, zinc, etc., as well as niamine, anthocyanic pigments, and perylaldehyde (fragrance). Contains useful ingredients such as limonene pinene.

  In the production of the plum extract of the present invention, in order to sufficiently extract the active ingredients contained in plum and shiso under a specific salt, for example, the first few months are extracted and the latter months Can be pickled with shiso and extract both plum and shiso. In this case, the use rate of the specific salt having reducing power may be 15 to 20% by weight, and the extraction period may be about 6 months.

  Next, a specific salt having a reducing power used in the production of the plum extract of the present invention, that is, a reducing salt having a negative value for the oxidation-reduction potential (ORP) will be described.

  A typical example of the specific salt having a reducing power used in the production of the plum extract of the present invention is a natural red salt (natural rock salt from Himalayan, natural rock salt from Tibet).

The red salt is said to have been produced over hundreds of millions of years while burning in hot magma when the Himalayas rise from the seabed.
That is, the red salt has a magma temperature of 1100 ° C. to 1200 ° C., and many of the organic compounds and non-metallic compounds such as oxygen and nitrogen contained in the natural salt are vaporized over a long period of time. It is said that it became a salt of this compound. In addition, trace elements contained in the salt, that is, calcium, magnesium, sodium, potassium, iron, copper, zinc, phosphorus, manganese, sulfur, fluorine, silicon, chlorine are long time, high temperature and high pressure. It is said that it possesses electrons that bring about a reducing action due to being burned by. Demonstration data regarding this reducing power will be described later.
The red salt has been confirmed to contain strontium, barium, and cobalt by elemental analysis, and these are effective for gastrointestinal diseases, particularly gastric ulcer and duodenal ulcer.

In addition, as the specific salt having a reducing power, there is a salt produced from seawater by a “high temperature thermal baking method” in which salt is baked several times (for example, 5 times or more) in a kettle at a high heat of 1200 to 1300 ° C.
Furthermore, as a specific salt having a reducing power, there is a bamboo salt made in Korea. This bamboo salt is said to have been manufactured since 3000 years ago. For example, natural salt is packed in bamboo and baked in a furnace, then the baked salt is pulverized and packed again in bamboo. By baking and repeating this process (for example, 9 times), harmful substances and organic substances are vaporized to form a salt having the same reducing power as the red salt described above.

The reducing red salt (Himalayan rock salt) used in the production of the plum extract of the present invention shows a negative value when measured with an oxidation-reduction potential (ORP) measuring instrument (ORP meter). Shows a negative value of −200 mV to −500 mV, which indicates that this retains a strong reducing power.
Incidentally, the ORP values of other salt aqueous solutions are as follows. South Korea bamboo salt -218 mV, domestic natural salt from Okinawa +350 mV, Shikoku +380 mV, chemically refined salt +280 mV, imported natural salt (China) +715 mV, imported rock salt (Andes) +670 mV.
For reference, the ORP values of tap water in various locations are as follows. Miyazaki Prefecture Nojiri Town +680 mV, Miyazaki Prefecture Miyazaki City +713 mV, Tokyo Shinagawa Ward +678 mV, Osaka City Chuo Ward +750 mV, Hokkaido Sapporo City Nishi Ward +617 mV, Fukuoka Prefecture Iizuka City +535 mV, Oita Prefecture Tenryo Water +270 mV.

The main components and contents in 100 g of red salt are as follows. Na (38-39 g), Cl (60-61 g), S (0.3 g), K (160 mg), Fe (30 mg), P (8 mg), Ca (4 mg), F (1.5 mg), Mg ( 0.5 mg), Si (100 ppm), Zn (280 μg), Mn (170 μg), Cu (80 μg).
Moreover, when 1 g of the red salt is dissolved in 100 cc of water, the pH value is about 10 and shows alkalinity. Incidentally, the pH of the plum extract (plum vinegar) produced by the present invention is about 2.5.

The plum extract of the present invention has a high negative value as an oxidation-reduction potential (ORP) for a certain period after production, that is, high reducibility, but thereafter, the oxidation-reduction potential (ORP) tends to attenuate.
The plum extract of the present invention is effective even when the oxidation-reduction potential (ORP) value is attenuated, but it is preferable to take it while it has reducibility. Therefore, storage of plum extract should be taken into consideration so as to maintain a high negative value of the oxidation-reduction potential (ORP).

As a method of using the plum extract of the present invention, it is diluted with water (for example, 20 ml of plum extract per 1 liter of water) and used as healthy drinking water, or used as a dressing for vegetable salad, sashimi, pottery, etc. Alternatively, it may be used as a natto sauce (an alternative to soy sauce) or in any desired form.
The plum extract of the present invention has an antioxidative effect due to its reducing power, and is effective in preventing inflammation such as gastric ulcer, duodenal ulcer, abdominal pain, diarrhea, acute enteritis, anorexia, and throat.
The intake (dose) of the plum extract of the present invention may be determined as desired in consideration of the user's weakness and health condition. For example, a daily intake of 20-30 ml may be taken (taken), and this may be continued for 6 months.

  Hereinafter, the present invention will be described in more detail by way of embodiments.

(1). Using plastic tar (upper diameter: 50 cm, lower diameter: 40 cm), 30 kg of natural plum immediately after harvesting and 4.5 to 6.0 kg of red salt (Himalayan rock salt) are alternately tightened. Instead of 30 kg to 15 kg, it was soaked at room temperature for 3 months.
(2). The ORP value of the plum extract produced as described above is −280 mV, and its component composition is as follows per 100 g.
2.09 g of citric acid, 1.95 g of malic acid, 0.085 g of rioniresinol (this rioniresinol component has the property of eliminating active oxygen), 0.084 g of carotene; 1.13 mg of calcium as mineral components, 1.01 mg of potassium, Magnesium 0.31 mg, iron 1.28 mg, copper 0.008 mg, phosphorus 0.71 mg, zinc 125 μg, manganese 98 μg, chloride ion 757 mg, fluorine 0.097 mg.
(3). Effect:
The effects of ingesting the plum extract produced as described above (hereinafter also referred to as plum white vinegar) are as follows.

1). When five subjects with high cholesterol levels were allowed to drink 30 ml (net) per day, diluted with water for 1 month, the average cholesterol level for the five subjects was 231 mg / dl total cholesterol before drinking. 182 mg / dl, Hb cholesterol level before drinking, 38 mg / dl was 57.2 mg / dl after drinking, neutral fat (TG) was 150 mg / dl before drinking, and 78 mg / dl after drinking.
2). Plum white vinegar has a strong bactericidal action. To prove this, seven subjects who caught a cold were gargled with plum white vinegar, and all of them no longer had a sore throat and a voice, and they were completely cured without causing a cold. did. In addition, it was confirmed to be good for bronchial asthma and bronchitis.
3). If you knead natto with plum white vinegar, you will get the best bubbling natto and the odor of natto will be removed. When eight subjects with an average age of 53 years old had eaten natto with plum white vinegar for 50 days, all were tired, blood pressure was lowered, and all members were confirmed to have increased energy and constipation.
This is because the sulfur component contained in the Himalayan rock salt is effective in absorbing protein, the citric acid contained in plum is effective in relieving fatigue, plum white vinegar and natto dilate blood vessels, and blood It seems that improving the flow and lowering blood pressure have a major effect.
4). Plum white vinegar is effective in recovering fatigue, replenishing salt, and preventing summertime for forest workers. In the summer, 13 subjects who cut undergrowth in the afforestation area had drinking water of ume white vinegar, effective for salt replenishment, thirst prevention, good physical condition without feeling tired, even in summer Regardless of appetite, it was evaluated as effective in preventing summer.

(1). In the same manner as in Example 1, after pickling ume for 3 months, 3 kg of shiso (before being removed) is alternately laid on 1 kg of red salt (5-6 tiers), 30 kg Was pickled until it was filled with plum white vinegar, and then the weight was changed to 15 kg and soaked at room temperature for 3 months.
(2). The ORP value of the plum and shiso extract produced as described above (hereinafter also referred to as plum red vinegar because the color of the extract is red due to shiso) is -298 m, and its component composition per 100 g of leaves is as follows. (Unit is g).
Citric acid 1.95, malic acid 1.35, lyoniresinol 0.0865. In addition, the above-mentioned lyoniresino has an action of removing active oxygen, and citric acid and carotene have a strong antioxidant power and an anti-high cholesterol action.
(3). Effect:
The effect of the ume and Shiso extract (plum red vinegar) produced as described above was examined.
1). Six subjects suffering from hyperacidity, stomach ulcers, and duodenal ulcers were allowed to take ume red vinegar at a daily dose of 50 mg for 3 months. As a result, all of them got better and 4 of them were completely cured. Moreover, it is reported that everyone has become more comfortable and has a comfortable life every day. In Tibet, the production area of Himalayan red salt, Himalayan red salt is frequently used as a stomach and intestinal medicine, so the safety of the plum and shiso extract (plum red vinegar) of the present invention has been indirectly proven. be able to.
2). Five men (average age 31 years old) suffering from tonsillitis, bronchitis, and speech disorder are gargled with ume red vinegar several times a day (about 10-15 times) and finally ume red vinegar is used. A test to swallow was performed. Although tonsillitis is not completely cured, symptoms are lightened, and bronchitis and voice disturbance are almost completely cured. The test period is ongoing and is now in the fourth month.
3). When three people with atopic dermatitis dilute 50 ml of plum red vinegar daily with water for 4 months, the symptoms improved considerably. It has been reported that atopy improves when only Himalayan red salt is used for food or bath.

Claims (3)

It consists of an extract obtained by immersing natural plums and / or cultivated plums within 6 hours after harvesting with natural red salt (Himalayan rock salt) having a redox potential of -200 mV to -500 mV. Plum extract for food. The plum extract for health food according to claim 1, comprising an extract obtained by immersing natural plum and / or cultivated plum together with Shiso. The plum extract for health foods according to claim 1, wherein the amount of natural red salt (Himalayan rock salt) used is 15 to 20% based on the weight of natural plum and / or cultivated plum.