Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Patent
1992-04-06
1993-11-23
Rollins, John W.
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
4241951, 426 52, 426655, 435139, A61K 3170, A61K 3578, A23B 710
Patent
active
052644219
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a food composition prepared from a lactic acid fermented aqueous liquorice extract.
TECHNICAL BACKGROUND
Liquorice described in the Japanese Pharmacopoeia (glycyrrhiza; National Formulary, Liquirtitiae Radix in the European Pharmacopoeia) long been used as a flavoring or medicinal. In particular, its main component, glycyrrhizin, is 150 times sweeter than sucrose, and liquorice is being widely used as a sweetener even today.
On the other hand, liquorice extract is known to have pharmacological effects such as an antiulceration effect (Takagi, K., Ishii, Y., Arzein Forsch. 17, 1544 (1967)) and a protection effect against hepatopathy.
Since liquorice extract contains a relatively large amount of glycyrrhizin, its sweetness is very high. For this reason, the use of liquorice as a food composition is limited. As a result, it has been very difficult to take full advantage of health and therapeutic effects of liquorice extract.
An object of the present invention is to provide health food and therapeutic compositions containing liquorice extract.
DISCLOSURE OF THE INVENTION
The present inventors have found that a specific treatment of a liquorice extract makes it possible to take full advantage of the health and therapeutic effects inherent to the liquorice extract and provides palatable food compositions containing this extract.
BRIEF DESCRIPTION OF DRAWINGS
FIG. 1 shows the absorption spectrum of one embodiment of a composition of the present invention for a food product in visible and ultraviolet regions.
FIG. 2 shows the absorption spectrum of other embodiment of the composition of the present invention for a functional food in visible and ultraviolet regions.
PREFERRED EMBODIMENTS OF THE INVENTION
Food compositions of the present invention contain an extract obtained from a plant of the liquorice genus (Glycyrrhiza genus) used as a raw material. An aqueous liquorice extract solution (an aqueous solution obtained by extracting a liquorice with water) is particularly preferred. The "liquorice" refers to liquorice conventionally used as a sweetener, an excipient, a drug of Chinese medicine, etc. Examples thereof include the following plants.
The aqueous liquorice extract solution of any one of these liquorice plants is obtained by adding to water liquorice in an amount of 1 to 1,000 times the amount of the liquorice (w/w), and subjecting the mixture to heat treatment at 5.degree. to 140.degree. C. for 0.1 to 72 hours. When the liquorice extract aqueous solution is prepared, raw liquorice may be used as it is, while the use of dry liquorice is particularly preferred. When raw liquorice or dry liquorice is used, the whole plant or partial plant (root, stolon, etc.) thereof may be used, while a dry root from which the skin is removed and a dry stolon from which the skin is removed are particularly preferred. A liquorice is used preferably in a powder form. One may also use a solution prepared by dissolving a conventional liquorice extract used in Chinese medicine in water 1 to 1,000 times (w/w) the amount of the liquorice extract or a solution prepared by suspending a crude liquorice extract in water 1 to 1,000 times (w/w) the amount of the crude liquorice extract. The aqueous liquorice extract solution of the present invention also includes these solutions.
Food compositions of the present invention are produced by the lactic acid fermentation of an extract obtained from a plant of the liquorice genus (Glycyrrhiza genus) as described above. When the above liquorice extract aqueous solution is used as an extract, the composition of the present invention for a food comprises a fermentation liquid obtained by lactic acid fermentation of the liquorice extract aqueous solution (the fermentation liquid is sometimes referred to as "composition I for a food" hereinafter). Further, the composition of the present invention may comprise a semisolid or solid substance obtained by removing water from the above fermentation liquid (this substance is sometimes referr
REFERENCES:
patent: 3364034 (1968-01-01), Hoersch et al.
patent: 4056637 (1977-11-01), Hagiwara et al.
O'Brien Nabors et al "Alternative Sweeteners" 1986 Marcel Dekker pp. 3, 311-313.
Furia Fenaroli's Handbook of Flavor Ingredients 1971, Chemical Rubber Cleveland pp. 152-153 "Licorice".
World Patents Index Latest Section Ch, Week 8723 Derwent Class D, AN 87-161144 and KR-B-8 602 155 (Yuhan) Dec., 1986 Abstract.
Patent Abstracts of Japan vol. 4, No. 73 (C-032) Nov. 1980.
Lewis, Medical Rotary, Wiley & Sons, NY, 1977, p. 275.
Kakegawa Hisao
Matsumoto Hitoshi
Miki Tokutaro
Niiro Yasunori
Satoh Toshio
Nippon Hypox Laboratories Incorporated
Rollins John W.
LandOfFree
Food composition does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Food composition, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Food composition will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1848965