JPS5918980B2 - Health food for liver diseases - Google Patents

Description

[Detailed description of the invention] The present invention relates to health foods for liver diseases.

Traditionally, if you suffer from liver disease, it is believed that eating clam juice will help you recover quickly.

This is because clams contain large amounts of taurine, vitamin B12, glycogen, etc. Of the taurine and glycogen that contain particularly high amounts, taurine activates liver function, exhibits detoxification and choleretic effects, and glycogen acts on blood in the heart. It is believed that this is due to its action of increasing circulatory movement and activating liver function, which in turn actively enhances the functions of each organ.

However, if you suffer from a liver disease, it is said that the effect will be weak unless you ingest one sho of freshwater clams a day for several dozen days to several months, depending on the severity of the disease. In this case, it becomes difficult to even obtain freshwater clams every day, and cooking and eating them becomes boring.

Among the four patients with liver disease, miso soup is eaten every morning and is easy to eat, so they would like to eat it regularly as shijimi miso soup. It is thought that the effect is weak because the salt intake amount significantly exceeds the tolerable salt intake, and the resultant combination is due to this.

The present invention focuses on the fact that the salt content of miso and shijimi is almost the same, and takes a high-purity extract from shijimi.On the other hand, by making low-salt miso and blending it, it improves the liver function. The purpose is to provide a novel health food that is particularly effective for people with ailments.

The present invention will be specifically explained below.

The health food of the present invention is prepared by mixing and kneading low-salt miso and high-purity shijimi extract in approximately equal weight ratios.

In the examples, as low-salt miso, salt is not specially added.
We use the well-known Hatcho miso (trade name), which is made by filling 100% soybeans in a wooden barrel and undergoing pure natural long-term fermentation (aging period of 36 months).

The analysis results of Hatcho miso by public institutions are as follows.

On the other hand, the freshwater clam extract is made by boiling a certain amount of freshwater clams.
R-filtered extract components are eluted and purified and concentrated by centrifugation or the like to obtain 9 to 10 grams of extract from approximately 1 liter of freshwater clams, which is used.

The analysis results of clam extract by a public institution (Japan Food Research Center) are as follows.

When equal weight ratios of the above-mentioned low-salt miso and shijimi extract were mixed and kneaded, the food contained about 10% of the salt contained in the shijimi extract, and the salt content of regular miso (12%).
%) and is effective as a health food.

Since the present invention is as described above, by dissolving the food of the present invention 237 in 450 cc of boiling water for one day, the soup has the same taste as miso soup and can be eaten and eaten deliciously.

In the case of liver disease patients, by eating and drinking the above amount of food, they will ingest 1.15f of freshwater clam extract, which is equivalent to more than 1 liter of freshwater clams, and the salt content will be approximately 2.31, which will meet the daily salt intake allowance. It is significantly lower than the capacity (approximately 87), and there is no co-location.

Therefore, by eating and drinking a certain amount of this product every day as a seasoning for miso soup, dengaku miso, or other seasonings as a liver patient, you can completely absorb taurine, vitamin B12, glycogen from the clam extract, and highly purified protein from miso ( It can be ingested and has the effect of achieving the purpose of the invention, such as being able to further enhance the functions of various organs including the liver.

Claims (1)

[Claims] 1. A health food for liver diseases characterized by blending and kneading low-salt miso and shimiji extract in approximately equal weight ratios.