JP3193134U - Soft capsule health food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a health food having various health maintenance effects, which is easier to control the intake amount than beverages, powders, granules and the like, and which is easy to swallow, and which has a shape suitable for continuous intake using black vinegar. In addition, we provide health foods that are more effective than black vinegar alone. SOLUTION: The content liquid 2 containing black vinegar concentrated powder, black garlic powder, corn peptide and rice germ oil, and the skin 1 mainly containing gelatin containing the content liquid 2 are provided and short. A soft capsule-shaped health food characterized by having a drop shape having a diameter a6 to 9 mm and a major axis b14 to 18 mm. [Selection diagram] Fig. 2

Description

  The present invention relates to a health food in the form of a soft capsule using black vinegar.

  Black vinegar is considered to be particularly good for health among brewed vinegar, and is widely consumed for the purpose of health management and recovery from fatigue. For example, Patent Document 1 discloses black vinegar containing a food raw material component having a medicinal effect. By combining a food raw material component having a medicinal action with black vinegar, black having excellent medicinal effect and flavor. Techniques for providing vinegar are disclosed.

  On the other hand, garlic has been used as a component of energy drinks and health foods, beyond the mere ingredients. Furthermore, it is considered to use not only raw garlic processed by pulverization but also processing and using black garlic fermented with raw garlic. For example, Patent Document 2 discloses a fermented black garlic extract or powder and a method for producing them. Patent Document 3 discloses a composition for internal use for fatigue prevention containing black garlic and ginseng as active ingredients.

JP 2004-290005 A Japanese Patent No. 4080507 JP 2008-44885 A

  As disclosed in Patent Document 1, black vinegar is an excellent health food ingredient that has the potential to be further mixed with various ingredients, but the effect varies depending on the ingredients that are combined. There are enormous possibilities for the effects that can be obtained in combination with this, and there is much room for consideration. Patent Document 2 discloses an extract or powder of fermented black garlic, which is intended to concentrate the active ingredients of raw garlic and reduce the smell of raw garlic. There is no disclosure of a specific method for combining ingredients and making them easily ingested. Patent Document 3 only discloses that combining black garlic and ginseng provides an excellent fatigue prevention effect.

  As described above, although black vinegar and garlic are each considered to be good for health, they are both difficult to ingest continuously due to their odor and peculiar taste. Moreover, although black garlic partially reduces the smell of raw garlic, the active ingredient is concentrated, so there is a risk of overdose problems if the intake is not properly controlled. Furthermore, what paid attention to the effectiveness at the time of combining black vinegar and black garlic has not been sufficiently studied.

  As a result of intensive studies to solve the above problems, the present inventor has found that the following device meets the above purpose, and has reached the present device. That is, the present invention relates to the following devices.

  The present invention has a content liquid containing black vinegar concentrated powder, fermented black garlic powder, peanut peptide, and rice germ oil, and a skin consisting mainly of gelatin containing the content liquid, It is a soft capsule-like health food characterized by a drop shape of 6 to 9 mm and a major axis of 14 to 18 mm. By setting it as such an aspect, it becomes easy to ingest continuously, without feeling the smell, taste, etc. peculiar to vinegar or a garlic. Furthermore, since it becomes easy to control the amount of active ingredients per grain by making it into a capsule shape, it becomes easy to take an appropriate amount of active ingredients. Moreover, by these combinations, various effects which cannot be obtained by black vinegar alone or black garlic alone can be obtained.

  More specifically, black vinegar is effective for dyslipidemia, hypertension, obesity, and the like, but contributes to lowering blood pressure by enhancing erythrocyte deformability. In addition, the peptide and fermented black garlic powder blended together work to create a healthy constitution and body composition, and have a superior blood pressure lowering effect and anti-fatigue effect due to a synergistic effect with the action of the organic acid contained in black vinegar. Become.

  Black vinegar concentrated powder is used in the present invention. First, black vinegar is vinegar that is fermented and matured from rice. This black vinegar is characterized by being black due to a pigment formed by the reaction of sugar and amino acid. Black vinegar that can be used in the present invention is one that is naturally browned by aging using 180g or more of raw material per liter specified by the 2003 JAS "Vinegar Quality Labeling Standard" ) As long as it satisfies the criteria of being. It includes not only black vinegar produced by the traditional traditional brewing method “making koji” but also black vinegar produced in a relatively short time (about 24 to 48 hours) by a fermentation method called a continuous method. In addition, the raw material of black vinegar is basically rice (brown rice, white rice, etc.) and water, but with wheat, barley, brown wheat, millet, millet, millet, soybeans, yeast, koji, rice vinegar, etc. It may be used.

  Moreover, in this invention, the black vinegar concentrated powder of the aspect which contains the active ingredient of the black vinegar mentioned above in high concentration is used. This black vinegar concentrated powder is a powder obtained by concentrating black vinegar under heating or reduced pressure and then drying it by spray drying or the like. Moreover, when obtaining black vinegar concentrated powder, it can also obtain by mixing rice flour with the concentrated liquid of black vinegar and drying. Black vinegar concentrated powder obtained using rice flour can be obtained more efficiently than black vinegar alone to obtain black vinegar concentrated powder, and the quality is also stable. In the case of using rice flour, the quality becomes more stable when manufactured using roasted rice flour (about 80 to 140 ° C.). This concentrated black vinegar powder contains a large amount of organic acids such as citric acid and succinic acid, vitamins, and minerals in addition to amino acids, as compared with general vinegar. Further, by concentrating and pulverizing black vinegar, it is possible to efficiently ingest an active ingredient having a health effect in a smaller amount than ingesting liquid black vinegar as it is.

  Black garlic powder is used in the present invention. Black garlic powder is obtained by pulverizing and pulverizing black garlic. Garlic is a perennial plant belonging to the genus Allium and has the scientific name Allium sativum, and this bulb part is used as a raw material for black garlic. Black garlic is a black garlic (bulb part) colored by self-fermenting. This color is said to have been colored by Maillard reaction between garlic sugar and amino acids. For this self-fermentation, the temperature and humidity of the environment in which garlic is fermented are controlled. As specific management, for example, fermentation and aging are performed for about 1 to 6 weeks in an environment where the temperature is 50 to 80 ° C. and the relative humidity is 75 to 95%. The black garlic obtained in this way is not only colored black, but the odor of the garlic is largely reduced because sulfur compounds which are the main cause of the garlic odor are greatly reduced. On the other hand, health-effective ingredients such as polyphenols are concentrated.

  This black garlic is generally produced by fermentation in a state of being wrapped in the garlic skin, and the shape of the base before fermentation is substantially maintained after fermentation. In order to pulverize this black garlic, it is possible to remove excess water by performing dry heat drying, freeze drying, or the like, and pulverize to obtain black garlic powder. Black garlic is preferably dried at room temperature to 65 ° C. over 4 to 6 weeks. Even if black garlic is pulverized, the active ingredient of black garlic is maintained almost as it is. Moreover, when adding to the content liquid of this invention, dispersibility improves by being pulverized, and a desired quantity can be managed and added to the content liquid.

  In the present invention, pea peptides are used. First, peas are one and two annual grasses of the legume family, and the scientific name Pisum sativum L. In the present invention, the seed generally used for food is called peas. Examples of cultivated varieties in Japan include Usui pea, Kinusaya pea, and Dutch pea. The peas contain about 5-7% protein in the raw state. The pea peptide is obtained by subjecting the pea protein to enzymatic degradation or the like to reduce the molecular weight to an oligopeptide. Many of the peptides that are generally used are derived from soybeans and milk, and this milk and soybeans have allergic problems, but pea peptides can also reduce the risk of developing allergies.

  Rice germ oil is used in the present invention. Rice germ oil is oil extracted from rice germ. This rice germ oil has excellent oxidation stability, and the stability of the blended material can be enhanced by using it in the content liquid of the present invention.

  In the present invention, a mixture of these black vinegar concentrated powder, fermented black garlic powder, pea peptide, rice germ oil and the like is used as the content liquid. A soft capsule can be obtained by coating the content liquid with a coating mainly composed of gelatin. Soft encapsulation makes it easy to swallow and easy to adjust the intake. Furthermore, since the active ingredient is uniformly mixed in the content liquid, it is easy to produce the synergistic effect when ingested.

  As other components, other vegetable oil components such as sesame oil, safflower oil, rapeseed oil, black vinegar mash powder and the like may be added to the content liquid of the present invention. The fat and oil components are mixed mainly in order to adjust the concentration of the components in the content liquid, improve the stirring ability, and make a homogeneous liquid. Moreover, black vinegar mash powder contains abundant nutrients such as minerals in addition to amino acids and vitamin B group, and has an auxiliary effect of black vinegar concentrated powder.

  In the content liquid of the health food of the present invention, as long as the purpose of the present invention is not impaired, the flavor, sweetener, pigment, excipient, stabilizer, flavoring agent, diluent, surfactant, emulsifier, Solubilizers, absorption promoters, bulking agents, preservatives and the like may be added.

  The content of each component in the content liquid of the present invention is 20 to 30% by weight of black vinegar concentrated powder, 0.5 to 3% by weight of black garlic, and 20 to 30% of pea bean peptide with respect to the total content of the content liquid. %, And rice germ oil is preferably contained in an amount of 10 to 40% by weight. In addition, when adjusting a content liquid by the weight ratio mentioned above, what was illustrated as another component etc. can be added suitably, More specifically, it can prepare using the fats and oils mentioned above as a remainder. In addition, in order to improve the homogeneity and stability of the content liquid, the remainder may be prepared with an emulsifier such as glycerin fatty acid ester or beeswax.

  The health food of the present invention has a skin mainly composed of gelatin containing the content liquid having the above-described configuration. The coating film is a film of a soft capsule. By sealing the content liquid with the coating film, the content liquid has an ability to maintain quality such as oxidation prevention of the content liquid, and can be molded as a soft capsule. The main component of the coating is gelatin, and glycerin, sorbitol, a pigment, and the like are appropriately added thereto, and a solvent such as water may be added to facilitate molding. In this molding, a capsule is generally prepared by simultaneously filling a film with a coating such as gelatin and molding the film and forming the film. Examples of this forming method include a rotary method and a double nozzle method. Soft capsules are easy to swallow compared to powders and granules because of their high specific gravity.

  In the health food of the present invention, the soft capsule has a drop shape with a minor axis of 6 to 9 mm and a major axis of 14 to 18 mm. As for this magnitude | size, it is preferable that a minor axis is 6.5-8.5 mm and a major axis is 15-17 mm. By making such a drop-shaped soft capsule, it becomes very easy to swallow. In addition, it is easy to handle because it is less likely to roll than spherical or elliptical spheres.

  The soft capsule-shaped health food of the present invention is in the form of a soft capsule, so that it is easy to swallow an appropriate amount compared to beverages, powders and granules. In particular, it becomes easier to swallow because it has a drop-like shape. In addition to the effects of improving dyslipidemia, hypertension and obesity caused by black vinegar, in combination with black garlic and peanut peptides that have a synergistic effect with them, blood pressure lowering effect (blood pressure increase suppressing effect) is even better. And anti-fatigue effect can be obtained.

It is a front view of the drop-shaped soft capsule which concerns on embodiment of this invention. It is sectional drawing of the drop-shaped soft capsule which concerns on embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described in detail with specific examples. As a first embodiment of the present invention, a front view of a schematic diagram of a drop-shaped soft capsule is shown in FIG. 1, and a sectional view thereof is shown in FIG. The health food of the present invention can be a drop-shaped soft capsule as shown in FIG. Since the soft capsule 10 of the embodiment shown in FIG. 1 has a drop shape as described above, the plan view also appears in the same manner as in FIG. 1, and the side view is circular (not shown). The soft capsule 10 is one in which the content liquid 2 is contained in the skin 1 as shown in the schematic diagram of FIG. The soft capsule 10 has a short diameter a and a long diameter b in a certain range. Specifically, the short diameter a is 7.5 mm (error is about 1 mm) and the long diameter b is 16 mm. It can be designed to be 0.0 mm (error is about 1 mm).

[Molding of soft capsule (A)]
Content liquid (a): The ratio of each material in the total content liquid is 23.2% by weight of black vinegar concentrated powder, 1.4% by weight of fermented black garlic powder, 22.3% by weight of peas peptide, The content liquid (a) was prepared using rice germ oil at 21.4% by weight and safflower oil as the balance.
Sheet for coating (a): As a solid content, 68 parts by weight of gelatin, 24 parts by weight of glycerin, 7 parts by weight of beeswax, and 1 part by weight of colorant are mixed, and water is added so as to obtain a viscosity suitable for sheet molding. A coating sheet (a) was formed using the coating solution prepared by dilution with 1.
Molding: A soft capsule (A) having the shape shown in FIG. 1 and FIG. 2 was molded by including the above-mentioned content liquid (a) in a total amount of 345 mg by a known rotary method using the coating sheet (a). . The thickness of the coating sheet (a) at the time of molding was about 800 μm, and was dried at room temperature after molding to remove excess water. The average weight of one soft capsule (A) was 560 mg.

  The soft capsule (A) was very easy to swallow and did not feel the smell or acidity peculiar to the contents such as black vinegar. Furthermore, there was no onset of soy allergy in the intake person, and it was easier to feel the constitution improvement effect than the case of black vinegar alone.

1 coating 10 soft capsule 2 content liquid a short diameter b long diameter

Claims (3)

A content liquid containing black vinegar concentrated powder, fermented black garlic powder, pea peptide and rice germ oil,
A soft capsule-like health food comprising a gelatin-based coating containing the content liquid and having a drop shape with a minor axis of 6 to 9 mm and a major axis of 14 to 18 mm.   The content liquid is 20% by weight to 30% by weight of black vinegar concentrated powder, 0.5% by weight to 3% by weight of fermented black garlic powder, and 20% by weight or more of peas peptide based on the total content The soft capsule-shaped health food according to claim 1, which is a liquid containing 30% by weight or less and rice germ oil in an amount of 10% by weight to 40% by weight.   3. The soft capsule health food according to claim 1 or 2, wherein the drop shape is a drop shape having a minor axis of 6.5 to 8.5 mm and a major axis of 15 to 17 mm.