JPS63279762A - Ginseng-containing food - Google Patents

Abstract

PURPOSE:To obtain the titled food having high nutritive value, edible without a feeling of resistance, free from characteristic bitterness and grassy-smelling of ginseng, containing ginseng, an eatable plant and a water-soluble high polymer. CONSTITUTION:The aimed food containing (A) ginseng [e.g. Panax ginseng C.A. Meyer, Panax japonicus C.A. Meyer, Panax quinquefolium L., Panax notoginseng (Burk). F.H. Chen or Eleutherococcus senticosus], (B) an eatable plant and (C) a water-soluble high polymer compound (preferably agar, carrageenan, locust bean gum, xanthan gum, guar gum and gelatin).

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to foods containing medicinal ginseng.

(Prior art) Medicinal ginseng 9 For example, Panax ginseng (Panax, LC08, Meyer), Panax ginseng (Panax)
American ginseng (Panax folium L), Panax noto 1nsen (B
urk) F, H, Chen), Siberian ginseng (E
leutherogoccus senticosus)
The roots are highly prized and widely used as a useful herbal medicine. Its medicinal properties have long been said to include tonicity and longevity, and its sedative, stimulant, and diuretic effects have now been revealed. The active ingredients of medicinal ginseng have been reported to include saponin, sapogenin, vitamin B group, β-sitosterol-D-0-glucoside, and among these, saponin and sabogenin have been shown to have particularly remarkable medicinal effects. There is. There are many types of saponin and sapogenin in medicinal ginseng. The saponins of medicinal ginseng are collectively known as ginsessides.
To date, Ginsesside Ro, Ginsesside R
a, Jinseside Rb, Jinseside Rc
, Ginsenoside 'Rd, Ginsenoside Re
, ginsesside Rf, ginsesside Rg and ginsesside Rh are known. Of these, ginsesside Rh has a sedative effect, and ginsesside Rg has a sedative effect.
has been reported to exhibit stimulatory effects (Pharmacological Journal 82
Volume 12, pages 1633-1634; Proteins, nucleic acids.

Enzyme Vol. 12, No. 1, pp. 32-38).

Medicinal ginseng, which contains many medicinal ingredients, is used as a raw material for pharmaceuticals, health foods, and additives for cosmetics. In particular, there are many types of health foods on the market that contain medicinal ginseng ingredients. These foods usually contain medicinal ginseng extract obtained by extracting medicinal ginseng with a solvent such as water or alcohol, or medicinal ginseng extract powder obtained by drying it. However, medicinal ginseng has a unique bitter taste and aroma, which makes it unsuitable for the tastes of young children and young people. Contains the medicinal ginseng ingredients listed above.

There is a need for foods that are less bitter, more palatable, and contain comprehensive nutritional value.

(Problem that the invention attempts to solve) The present invention solves the above-mentioned conventional drawbacks.

Its purpose is to contain medicinal ginseng ingredients.

To provide a medicinal food that is nutritionally balanced, has little bitterness, and is palatable.

Another object of the present invention is to provide a jelly-like medicinal food that has the above-mentioned characteristics and that meets the tastes of many people.

(Means and Effects for Solving the Problems) The medicinal food for humans of the present invention contains three edible plants of medicinal ginseng and a water-soluble polymer compound, thereby achieving the above object.

The types of medicinal ginseng used in the present invention include Panax ginseng,
Chikusetsu ginseng, American ginseng, and Sannan ginseng.

There are also Siberian ginseng. Instead of natural medicinal ginseng roots, a cell mass (callus) obtained by tissue culturing them may be used. To perform tissue culture of medicinal ginseng, first cut out the tissue of the medicinal ginseng.

Callus is generated using conventional plant tissue culture methods. Next, the obtained callus is subjected to static culture or liquid culture to grow. Liquid culture is particularly suitable. This callus can be grown indefinitely in culture. Culture conditions do not need to be particularly special.

The media used include Murashige-3koog's medium, White's medium, O,L, Gamborg's B5 medium, and Nitsch's B5 medium, which are commonly used for plant tissue culture. Medium, Heller (I)
It is possible to use a culture medium such as a culture medium such as a culture medium such as a culture medium such as a culture medium produced by a Japanese company, a culture medium produced by a company such as Nippon Shokubai, and a culture medium produced by Morel. to this.

If necessary, casein degrading enzyme, soybean flour, cornstarch liquor, vitamins, etc. may be added.

Callus obtained by liquid culture is collected by means such as filtration. These cells exist from single cells as the smallest unit to cell clusters as the largest unit. The cell mass does not become extremely large due to shaking or stirring in liquid culture, and the maximum diameter is about 1511 mm at most.

Medicinal ginseng root or callus can be used as food from which it is obtained (e.g.
0.5-10.0% by weight in jelly-like body, dry solid body)
(extract equivalent).

If it is too little, the various effects of medicinal ginseng cannot be obtained, and if it is too much, the unique bitterness of medicinal ginseng will become strong.

As the edible plants used in the medicinal food for humans of the present invention, any plants that are commonly eaten can be used. As edible plants, fruits of plants, leaves and stems of vegetables, storage roots and underground stems of root vegetables, etc. are used. The fruits of the above plants include apples and tangerines.

Fruits such as strawberries, bananas, pineapple, grapes, kiwi, and pears; Vegetable fruits such as tomatoes and capochas; soybeans (including black beans), and azuki beans.

Black-eyed peas, black-eyed peas (including red kidney beans and quail beans).

Rasokasei, green beans, and Japanese peas.

Examples include fruits (seeds) of legumes such as fava beans.

Examples of the leaves and stems of vegetables include Japanese cabbage and celery. Storage roots and underground stems of root vegetables include sweet potatoes, potatoes, and carrots.

As the water-soluble polymer compound contained in the medicinal food for human consumption of the present invention, any edible polymer that has the property of gelling in an aqueous solution may be used. A mixture of two or more of them may have the property of gelling. Examples of water-soluble polymer compounds include agar, carrageenan, locust bean gum, xanthan gum, guar gum, and gelatin. Among these compounds, agar, carrageenan and gelatin are commonly used. Agar is a polysaccharide mainly extracted from the seaweed Amanita genus.

It is mainly formed from agarose and agaropectin. Agar dissolves in hot water and forms a hydrophilic colloid. It has strong gelling power and can form a hard gel upon cooling if it is dissolved in water at a ratio of 1.0 to 1.5%. The freezing point is 23-45°C.

The melting point of the gel is 80-95°C. Strength of agar gel.

The viscoelasticity, freezing point, melting point, and degree of syneresis also vary depending on the content ratio of agarose and agaropectin.

Carrageenan is also a polytin extracted from seaweed and comes in three types: copper, iota, and lambda.

The copper type forms an agar-like gel (brittle with no viscoelasticity) and has a strong syneresis tendency. The iota type forms a gelatin-like viscoelastic gel and is difficult to synergate. In kappa-type and iota-type carrageenans, the strength of the gel formed is enhanced by calcium ions.

Since the lambda type does not have gelation ability, it is used in a mixed state with the above-mentioned copper type and oak type. The viscosity and gelling ability of carrageenan is enhanced by locust bean gum.

Gelatin is a water-soluble derived protein obtained by treating collagen, which constitutes animal skin and bones, with boiling water. 1%
The above aqueous solution has gelling ability.

Forms a highly viscoelastic gel.

The above-mentioned water-soluble polymer compound is contained in the formed medicated human food (jelly-like molded product) at a ratio of 0.1 to 10.0% by weight, preferably 0.5 to 10.0% by weight, either alone or as a mixture.
It is contained in a proportion of 2.0% by weight. If it is too little, no gel will be formed, and if it is too much, the gel strength will be too high and the jelly-like food will have a bad taste.

In addition to the above-mentioned three edible ginseng plants and water-soluble polymer compounds, various flavors, pigments, sweeteners, and other additives may be contained in order to improve the aroma, color, taste, etc. of the resulting food. . For example, sucrose, liquid sugar, etc. are used as sweeteners. To reduce the bitterness of medicinal ginseng,
It is also recommended to include cyclodextrin as an additive.

Although the method for producing the food of the present invention is not particularly limited, it may be prepared by, for example, the following method. First, medicinal ginseng root and/or medicinal ginseng callus are stirred and pulverized using a mixer or a pulverizer until they become liquid (slurry). If it is difficult to form a liquid, add an appropriate amount of water before stirring. Appropriate methods may be used, such as heating the tissue appropriately to soften it and then pulverizing it. The slurry of medicinal ginseng is filtered as necessary to remove fibrous substances.

In this way, in addition to the method of crushing medicinal ginseng roots and medicinal callus, a method of extracting the components from medicinal ginseng roots and medicinal callus using an appropriate solvent is also adopted. The medicinal ginseng roots and callus used for extraction may be fresh or dried.

Dried medicinal ginseng roots are white ginseng (raw medicinal ginseng that has been peeled and dried in the sun or heat) and red ginseng (raw medicinal ginseng that has been peeled and dried in the sun or heat after being treated with boiling water or steam). It is commercially available as a product. Dried callus can be obtained, for example, by gently drying it in the sun or under warm air at 30°C or higher, preferably under warm air at 50 to 80°C. An extraction solvent is added to the medicinal ginseng root or callus (both fresh or dried) to extract the medicinal ginseng component. In addition to water, the extraction solvent may be an alcoholic solvent or an organic solvent such as acetone. Considering that the resulting medicinal ginseng component will be added to foods, it is recommended to use water and/or ethanol as the extraction solvent.

The amount of extraction solvent is not particularly limited, but is usually 3 to 200 parts by volume per 1 part by weight of medicinal ginseng root or callus (both fresh or dried) used for extraction. Extraction temperature is usually 5-70°C, preferably 30-50°C
It is. Extraction is possible even at low temperatures below 5°C, although the extraction time will be longer. If the extraction temperature is extremely high, there is a risk that the contained ginsessides will decompose. It is well known that when the extraction temperature increases by 10°C, the extraction rate approximately doubles. In order to perform the extraction, in addition to the method of leaving the mixture still, a method of stirring or shaking the extraction solvent may be adopted as necessary.

The components of carrots extracted differ depending on the type of extraction solvent used. For example, ginsengside has an extraction solvent of 0 to 5
When the ethanol aqueous solution is 0%, a constant amount is extracted regardless of the ethanol concentration. When the ethanol concentration exceeds 50%, the amount of ginsicide extracted decreases, and the amount of extracted steroid-like substance, which is thought to be savogenin, increases. When water is used as an extraction solvent, steroid-like substances are not extracted, but B group vitamins are extracted. In this way, an extract containing medicinal ginseng components is obtained.

If it is an extract of an organic solvent such as ethanol outside the water, the solvent is usually distilled off and water is added to form an aqueous solution. By crushing or extracting medicinal ginseng roots and callus in this manner, a juice (slurry or aqueous solution) containing medicinal ginseng components can be obtained.

Next, one edible plant is crushed using a mixer or a crusher in the same manner as the medicinal ginseng described above to obtain juice. For example, apple,
Fruits and vegetables such as mandarin oranges and strawberries can be put directly in a blender to obtain juice. Legumes such as soybeans and azuki beans, chestnuts, etc. usually take a few hours or more.
By soaking it in water for about a day to absorb water and soften it.

Furthermore, by adding water as appropriate, it can be easily pulverized with a mixer. The obtained liquid pulverized material is filtered as necessary to remove fibrous substances. In some cases, mandarin oranges and pineapple pulls.

Fruits such as saffron bows and chestnuts can be used in the food of the present invention either as they are or in solid form cut into appropriate sizes.

Next, the medicinal ginseng juice (ground product and/or extract) 1. A juice containing edible plant ingredients.

The aqueous solution of the water-soluble polymer compound previously heated to 50 to 70° C. is mixed with a gel strength modifier (calcium ions, etc.), flavor, sweetener, two pigments, various additives, and the like, if necessary. Dispense this into a suitable container and immediately leave it at a low temperature to gel. To preserve this jelly-like food for a long time, it is recommended to heat and sterilize each ingredient.

A method of drying the obtained jelly-like food using a vacuum freeze dryer may also be adopted.

Food of the present invention obtained in this way (jelly-like food)
Because ginseng contains various edible plant ingredients, it reduces the bitterness and grassy odor characteristic of medicinal ginseng. Therefore, people of all ages, including children and young people, can ingest medicinal ginseng without hesitation. By appropriately selecting the edible plant components used in this food, components not contained in medicinal ginseng can be supplemented, and a food with comprehensively high nutritional value containing various vitamins, minerals, etc. can be obtained. moreover.

Two colors and scents available by selecting edible plant ingredients.

Foods with a wide variety of nutritional values can be produced.

(Example) The invention will be explained below with reference to examples.

Extracted the roots of Panax ginseng (dried product) on charcoal with ethanol (50℃
) The extracted liquid was dried in an evaporator.

An appropriate amount of water was added to this to make a 50% by weight aqueous solution.

50 g of fresh strawberry juice was added to 50 g of this aqueous solution of Panax ginseng extract, and an appropriate amount of strawberry flavor was added thereto and thoroughly stirred. The mixture was kept warm at 70"C.
After adding 400 g of wt% agar solution and mixing thoroughly,
It was stored in a refrigerator at ℃ to gel.

A delicious jelly-like food with reduced bitterness and grassy smell of medicinal ginseng was obtained.

Murashige-3koog
) liquid medium 1001 with a volume of 150 I! It was placed in a liquid culture tank and sterilized under high pressure. This was inoculated with 2 kg of callus that had been induced from the roots of Panax ginseng using Murashige-Skoog's solid medium and grown using a liquid medium.

The culture was carried out under agitation for two weeks with aeration. After the obtained cell mass was directly put into a mixer and made into a juice.

A filtrate was obtained by filtration through gauze. 50 g of this raw ginseng juice, 40 g of raw kiwi juice, and 10 g of finely shredded raw kiwi were mixed. to this.

400 g of a 1.0 wt % kappa-type carrageenan aqueous solution kept at 70° C. was added and mixed. Next, 20% by weight
Two to three drops of an aqueous calcium chloride solution were added, and after stirring quickly, the mixture was stored in a refrigerator at 5°C to form a gel.

A delicious jelly-like food with reduced bitterness and grassy smell of medicinal ginseng was obtained.

Tsune rattan opening 50 g of raw Panax ginseng juice obtained in Example 2.

20 g of soy milk, 30 g of fresh orange juice and 3-4 drops of orange flavor were mixed. To this, 400 g of a 1.2% by weight locust bean gum-xanthan gum (mixing ratio 2:1) aqueous solution kept at 80°C was added and mixed.
It was stored in a refrigerator at 5°C to form a gel. A delicious jelly-like food with reduced bitterness and grassy smell of medicinal ginseng was obtained.

Consolidated soil 50 g of raw Panax ginseng juice obtained in Example 2.

30g of fresh pineapple juice and 20g of finely chopped candied pineapple were mixed. To this was added 400 g of 1.2 wt% agar solution kept at 70"C and mixed thoroughly, and then stored in a refrigerator at 5°C to gel. This gel-like material was dried in a vacuum freeze dryer. A solid product was obtained by drying.This solid food can be stored for a long time.

(Effects of the Invention) According to the present invention, it is possible to obtain a medicinal food for humans that has very little bitterness and grassy odor characteristic of medicinal ginseng and has a well-balanced nutritional balance. Foods like this.

In addition to health foods, it can also be used as baby food.

that's all

Claims (1)

[Claims] 1. A medicinal human food containing medicinal ginseng, an edible plant, and a water-soluble polymer compound. 2. The food according to claim 1, wherein the medicinal ginseng is obtained by tissue culture. 3. The water-soluble polymer compound is agar, carrageenan,
The food according to claim 1, which is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, and gelatin. 4. The food according to claim 1, wherein the edible plant is a fruit of a plant. 5. The food according to claim 1, wherein the fruit of the plant is at least one of vegetable fruits, fruits, and plant seeds.