JP4574585B2 - Plum fine powder 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 fine plum powder 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.

  The present inventor previously shows a large negative value in a specific salt having a reducing power as an extraction medium for extracting useful components of plum, more specifically, a redox potential (ORP / Oxidation-Reduction Potential) meter. Utilizing a reducing salt, the plum extract for health foods containing abundant other useful ingredients that contribute to health promotion along with the ingredients that excel in free radical scavenging effect through the cooperation of plum and the extraction medium Proposed.

After the development of the proposed plum extract, the present inventor further researched the effective utilization of the solid content remaining after taking the plum extract as a product.
In the course of this research, the present inventor confirmed that in the extraction residue (solid content) of plum extract, the plum pulp and pericarp portion of the plum remain rich in ingredients that contribute to health promotion, and the plum nucleus and Jin also contains abundantly contributed to health promotion. Furthermore, the finding that reducing salt as an extraction medium enhances the ability of scavenging free radicals in the components contained in pulp, pericarp, nucleus and nin Got.

In addition, the present inventor does not simply eat the extraction residue (solid matter) of the ume extract, but can eat the extraction residue 100% effectively and improve health when eating finely pulverized ones. It was found that useful healthy food (health food) can be obtained.
The present invention has been created based on the above knowledge.

Generally stated out this invention, a natural plum and / or cultivated plum, after marinated predetermined period using the Benicio of naturally occurring redox potential -200mV~-500mV (Himalayan rock salt), an extract A health food comprising an extracted residue (plum flesh, pericarp, core, nin) obtained by removing the pulverized fine powder obtained by drying and finely pulverizing the extracted residue. It is related to plum fine powder for use.

  The ume fine powder for health food of the present invention produces an extract containing a component that contributes to free radical scavenging and an active component that contributes to health promotion by extracting ume with a specific reducing salt. Extraction residue (solid content) sometimes produced as a by-product is used, but since it contains abundant various components as described above, it 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.

In order to contribute to the understanding of the plum fine powder for health food of the present invention, it is explained how the extraction residue (solid content) produced as a by-product during the production of the plum extract as the raw material is produced. To do.
First, the plum used for manufacture of the said plum extract is demonstrated.

The plum used in the present invention may be natural plum or cultivated plum, or a mixture of both.
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 deterioration and alteration due to oxidation of ume as described above, the aspect in which ume is quickly soaked in a specific salt after harvesting is very different from ordinary umezuke (plum picking).

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 ume extract described above, plums are washed on the same day that they are harvested and drained. Sprinkle on a specific salt with salt and pickle it one step at a time, so that pickling should be completed within 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 ume extract described above, the use ratio of the specific salt having the reducing power used is preferably 15 to 20% with respect to the weight of ume (150 g to 200 g with respect to 1 kg of ume).
In addition, it is sufficient to look at the pickling period of plums from 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 nucleus of the plum (seed), 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 mentioned above in detail, the above-mentioned plum extract and extraction residue (solid content) have the characteristic that the above-mentioned metal mineral component 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 above-mentioned plum extract can make citric acid circuit strong by supplementing citric acid from plum and mineral salt with reducing power, strengthening physical strength, vitality, resistance, and weakly alkaline. Because of this, it can improve blood flow and contribute to health promotion.

  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 ume extract described above, natural plum and / or cultivated plum is pickled with shiso when extracted under a specific salt with reducing power in order to use active ingredients contained in shiso leaves. It may be rare. 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 ume extract described above, in order to sufficiently extract the active ingredients contained in plum and shiso under specific salt, for example, the first few months are extracted and only the second few months are extracted. Soaked in shiso and extracted 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 above-described plum extract, that is, a reducing salt having a redox potential (ORP) will be described.

  A typical example of the specific salt having a reducing power used in the production of the plum extract is natural red salt (natural rock salt from Himalaya, 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 red salt (Himalayan rock salt) having a reducing power used in the production of the ume extract described above shows a negative value when measured with an oxidation-reduction potential (ORP) measuring instrument (ORP meter). Indicates 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, as described above, the fine plum powder of the present invention is produced using the extraction residue (solid content) by-produced during the production of the plum extract as a starting material. It is.

The plum fine powder of the present invention utilizes an extractable residue (solid content) produced as a by-product during the production of the plum extract, that is, an active ingredient beneficial to health promotion contained in plum pulp, pericarp, core, kernel, etc. Is.
The extraction residue (solid content) contains an effective amount of various active ingredients that are beneficial to health promotion contained in the plum and shiso.

  The plum fine powder of the present invention can be produced by processing the extraction residue (solid content) produced as a by-product during the production of the above-described plum extract into a desired particle size and granular form so that it can be easily taken (taken). Good.

Hereinafter, the manufacturing method of the said plum extract and the manufacturing method of the plum fine powder of this invention are demonstrated.
(1). About the production method of plum extract:
The extraction residue (solid content) produced as a by-product during the production of the plum extract as a precursor of the plum fine powder of the present invention is produced by first producing the plum extract, then taking out the plum extract as a product, and an extraction residue as a by-product What is necessary is just to collect a thing (solid content).
For example, the plum extract is made by alternately alternating 30 kg of natural plum immediately after harvesting and 4.5 to 6.0 kg of red salt (Himalayan rock salt), and when the plum extract is raised, the weight is changed from 30 kg to 15 kg at room temperature. Just immerse it for 3 months.
In this invention, you may utilize the extraction residue (solid content) byproduced when the said plum extract is manufactured in presence of Shiso. In this case, as described above, ingredients effective for health promotion contained in Shiso can be used.
In order to produce plum extract in the presence of Shiso, for example, in the same manner as described above, after pickling the plum for 3 months, take out the plum and dry it in the sun. 1 kg of red salt and 1 kg of red salt alternately (5 to 6 steps), poured into plums until the plum extract is filled, then puts 15 kg of weight stones and soaks at room temperature for 3 months.

(2). About production method of plum fine powder:
After producing the ume extract as described above and taking it out as a product, the ume meat, core, and umejin, which are solids, are dried until they are completely dried, for example, sun-dried. In addition, when performing sun drying, what is necessary is just to dry for about one month in a vinyl house. At that time, in order to completely dry the plum seeds and plum seeds, it is preferable to grind and dry them with a grinder.
Next, for example, a fine powder of 100 to 150 mesh is pulverized so as to be easily taken (taken) to obtain a ume fine powder as a final product.
In the present invention, the plum fine powder may use other optional additives, granule assistants, and the like. As other additive components, there are fine powder of Rhodiola from Tibet, which is used as a health enhancer, a tonic and the like, or a concentrated extract powder thereof.

The ume fine powder of the present invention has a high negative value as the 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 fine plum powder of the present invention is effective even when the oxidation-reduction potential (ORP) value is attenuated, but it is preferably taken while it has reducibility. For this purpose, consideration should be given to the storage of plum fine powder so that the redox potential (ORP) value remains high.

The plum fine powder of the present invention is excellent in antioxidative action due to its reducing power, is effective in preventing / suppressing oxidation reaction (absorption of active oxygen) and preventing aging in vivo, and has a weak constitution. Improves alkali resistance by improving resistance to bacteria (improves immunity) and improves natural healing power against diseases.
Moreover, the plum fine powder of this invention is excellent in the purification | cleaning ability of the blood, for example, 15 to 20 tablets (1.3 to 1.5 g per tablet) per day, that is, about 25 g per day, orally. When ingested, it dissolves in saliva and the blood becomes smooth. The amount of blood that is filtered by the kidney per day is said to be 1,400 liters, and the effect of making the blood smooth will help strengthen the kidneys. In this connection, the effect of strengthening the kidneys is further improved by using the above-mentioned Hongjing celestial plant in combination.
Furthermore, the plum fine powder of the present invention is effective in reducing neutral fat and cholesterol, and is effective in the treatment of hypertension, arteriosclerosis and heart disease.
Moreover, the ume fine powder of the present invention contains amygdalin (hydrocyanic acid glycoside) (also known as vitamin 17), which is abundant in umejin, which is effective in suppressing cancer cells and also functions in the kidney. You can enjoy these effects to help blood purification, blood circulation.
In addition, the fine plum powder of the present invention is effective for treating food poisoning, diabetes and the like.
The intake (dose) of the fine plum powder of the present invention may be determined as desired in consideration of the user's weakness, health condition, and the like. For example, 15 to 20 tablets per day (1.3 g to 1.5 g per tablet), about 25 g may be taken (taken), and this may be continued for a desired period.

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

(1). Preparation method of plum fine powder:
Using plastic tar (upper diameter 50 cm, lower diameter 40 cm), 30 kg of natural plum immediately after harvest and 4.5-6 kg of red salt are laid alternately, and when the plum extract is raised, weigh 30-30 kg at room temperature. Below, the pickled plum extract was manufactured for 3 months.
Next, the ume extract was taken out of the tar and the ume was taken out, and the ume was sufficiently dried in the sun.
Next, 100 kg of Shiso and 30-49 g of red salt were alternately laid in the tall against 1 kg of sun-dried plum, and this was filled with the plum extract, filled with tar and weighed for about 3 months. .
Next, the ume that has been vividly dyed is taken out and dried in the sun until it is completely dry (for about one month). In addition, in order to completely dry plum seeds and plum seeds, coarse pulverization was performed by a pulverizer.
The product completely dried in this way was pulverized to a desired particle size (for example, 100 to 150 mesh) to obtain a final product.

(2). The ORP value of the plum fine powder produced as described above is −217 mV, and the composition of this component is as follows per 100 g.
Citric acid 0.8 g, malic acid 0.7 g, picric acid 0.41 g, amygdalin 0.011 g, β-carotene 0.08 mg; calcium as a mineral component 3.13 mg, potassium 57 mg, magnesium 0.51 mg, iron 4.28 mg, Copper 0.012 mg, phosphorus 1.11 mg, zinc 175 μg, manganese 108 μg, chloride ion 987 mg, fluorine 0.177 mg.

(3). Effect:
The effects of ingesting and taking the fine plum powder produced as described above are as follows.
1). Purifying effect of blood Eleven subjects (7 men, 4 women) were allowed to eat 20 g of ume powder for 1 month.
The blood flow situation of the subjects before meals was as follows: average cholesterol value of 2 people 138 mg / dl, good triglyceride (TG) 71 mg / dl, average cholesterol value 9 people 284 mg / dl, triglyceride (TG) 176 mg / dl dl and hemoglobin amount of 20 g / dl were bad.
After having been eaten 20 minutes before continuing for one month, the blood flow status of the subjects was examined. As a result, the average value of all the subjects was cholesterol value 135 mg / dl, triglyceride (TG) 118 mg / dl, hemoglobin amount It became 15g / dl, and the blood of all became smooth.
2). Elimination effect of constipation Thirteen subjects (2 men, 11 women) who were considered constipated were allowed to eat 35 g of ume powder for 1 month for 1 month.
As a result, there were 11 people (85%) whose constipation was resolved and 2 people (15%) who did not.
3). Therapeutic Effect of Diabetes For 6 subjects (5 men, 1 woman) who have been diagnosed as a diabetic reserve arm and who are not taking any special treatment, ume fine powder is 35g per day for 1 month. I had you take it before meals.
Among 6 subjects before taking, 5 had an average blood glucose level of 160 mg / dl, 1 had a blood glucose level of 177 mg / dl, and 6 had a mean value of triglyceride (TG) of 151 mg / dl.
The average blood glucose level of the 5 people after taking was 110 mg / dl, the blood glucose level of 1 person was 151 mg / dl, and the average value of triglyceride (TG) of 6 people was 71 mg / dl.
As described above, the average blood glucose level has been improved and all the neutral fat (TG) has returned to the normal level. Also, everyone reports that communication has improved.
4). Anti-alcohol effect For 10 men who like to drink, the intake of fine ume powder was set at 40 g per day, and of these, 15 to 20 g was taken for 1 month when drinking at night.
As a result, everyone reported that the hangover was gone. All reported that the gastrointestinal tract was improved, the stomach was clean, and heartburn was gone. In addition, people with diarrhea and constipation reported that these symptoms were completely cured.

Claims (3)

After harvesting, the natural plum and / or cultivation plum within 6 hours, after marinated predetermined period using the Benicio of naturally occurring redox potential -200mV~-500mV (Himalayan rock salt), the extract was removed to give Extracted residue (plum pulp, pericarp, core, vine), comprising a finely divided plum powder obtained by drying and finely pulverizing the extracted residue. .   The plum fine powder for health food according to claim 1, wherein natural plum and / or cultivated plum is pickled together with Shiso. By weight of the natural plum and / or cultivated plum, health food according to claim 1 proportion of Benicio naturally occurring redox potential -200mV~-500mV (Himalayan rock salt) is 15-20% For plum fine powder.