JP2673992B2 - Food composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food composition. The food composition of the present invention is intended to reduce the feeling of hunger and to reduce the amount of food intake, for example, in addition to anti-medication therapy during obesity prevention and treatment, delay absorption of nutrients after eating and drinking. For the purpose of avoiding sudden changes in blood components and consequently improving glucose tolerance and suppressing insulin secretion, it is added to the diet of people with reduced glucose tolerance such as diabetics and those who want to prevent glucose tolerance. used.

[Problems to be solved by conventional technology and invention]

In today's era of satiety, the increase in obesity is becoming a serious social problem. Epidemiological studies have also reported that obese people have a high incidence of adult diseases such as diabetes, high blood pressure, and heart disease. Most obesity results from excessive calories. Therefore, the basis of its prevention and treatment is to reduce the calorie intake, that is, to carry out dietary therapy. The biggest obstacle in the implementation of anti-dietary therapy is the difficulty of continuation due to the strong hunger tube. Factors that cause a feeling of hunger include a decrease in blood sugar level,
There are elevated levels of free fatty acids and ketone bodies in the blood. It has also been empirically known for a long time that mechanical confidential stimulation of the stomach reduces the feeling of hunger. Utilizing this, for the purpose of reducing the feeling of hunger, various measures have been taken such as adding low bulk calorie and bulky dietary fiber to food. In order for dietary fiber to continuously reduce the feeling of hunger, it is necessary for the dietary fiber to stay in the stomach for a long time. It is said that the residence time of dietary fiber in the stomach is highly correlated with its viscosity.
Therefore, in order to enhance the effect of reducing the feeling of hunger, it is necessary to ingest a food of higher viscosity, which is difficult to taste.

Further, recent studies have also reported that dietary fiber has a lipid metabolism improving action and a glucose tolerance improving action. It is said that the glucose tolerance-improving action also has a high correlation with the viscosity, like the hunger reducing action. On the other hand, for a large intake of dietary fiber,
There are concerns about negative effects such as absorption inhibition of micronutrients such as minerals and vitamins. Therefore, how to reduce the feeling of hunger and improve glucose tolerance with a small amount of dietary fiber is the most important issue. A proposal based on such an idea has been made (JP-A-63-185339). This invention combines water-soluble dietary fiber that is reactive with proteins such as casein and carrageenan, and takes advantage of the fact that this composition forms a gel with a decrease in pH, and attempts to form a gel in the stomach. It is a thing. However, since this composition uses dietary fiber whose viscosity is highly temperature-dependent, the viscosity becomes high at low temperatures and the texture is significantly impaired. Therefore, the composition is limited in use to foods that are ingested at high temperatures, such as soups. Also, it has not been possible to process foods containing this composition under conditions such as high temperatures where casein is modified.

[Means for solving the problem]

The first object of the present invention is to significantly increase the residence time in the stomach,
To provide a food composition that is used for the treatment or prevention of obesity containing dietary fiber and calcium, which is not affected by the texture even at low temperatures, has excellent palatability, and is pointed out to be insufficiently taken. is there.

It is a second object of the present invention to provide a food composition that suppresses a rapid rise in blood glucose level of a person with impaired glucose tolerance and suppresses excessive secretion of insulin.

This object is achieved by the food composition of the present invention having the following constitution.

A composition containing (a) alginic acid or a salt thereof and (b) one or more calcium compounds selected from calcium carbonate, tribasic calcium phosphate, egg shell calcium, bovine bone calcium and fish bone calcium. 1. A food grade composition comprising: (a) alginic acid or a salt thereof and (b) a calcium compound in a weight ratio of 1: 0.5 to 1: 2.

 The food composition of the present invention will be described in detail below.

Alginic acid or a salt thereof used in the present invention, such as sodium alginate and potassium alginate, is a water-soluble dietary fiber. As the calcium compound, calcium carbonate, tricalcium phosphate, egg shell calcium, bovine bone calcium, fish bone calcium and the like are preferable, and these are used alone or in combination of two or more kinds. These calcium compounds are insoluble or almost insoluble in the neutral region and, therefore, do not gel at this point when mixed with the water-soluble dietary fiber under such conditions. Further, the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1: 0.5 to 1: 2. If the ratio of calcium in the calcium compound to the water-soluble dietary fiber is too low, sufficient gelation does not occur even if the calcium compound is completely dissolved by the gastric acid. On the other hand, if the weight of calcium in the calcium compound is too large with respect to the water-soluble dietary fiber, the calcium compound will have a rough feeling and the palatability will decrease.

Moreover, since the food composition of the present invention has a low taste, it can be incorporated into any food within the range not departing from the object of the present invention.

〔Example〕

Next, test examples and examples of the present invention will be shown, but the present invention is not limited thereto.

Test Example 1 Mixing of various water-soluble dietary fibers and various calcium compounds was compared for gel formation in a neutral region and an acidic region. That is, 500 mg each of sodium alginate, carrageenan, pectin, gum arabic, guar gum, carboxymethyl cellulose and xanthan gum was measured and dissolved in 50 ml of distilled water, and then 1N NaOH was added.
The pH of the solution was adjusted to 7.0, and distilled water was added to 100 ml.
5 ml of this solution was dispensed into test tubes. Calcium chloride, calcium carbonate, calcium citrate, calcium hydrogen phosphate, calcium lactate, tribasic calcium phosphate, egg shell calcium, beef bone calcium and fish bone calcium were added to this separated solution so as to give a calcium content of 25 mg. Suspended. The properties of the solution at this time were observed, and the results are shown in Table 1. Furthermore, 1 / 10N in this solution
200 μL of hydrochloric acid was added and stirred, and the properties were observed.
Table 2 shows the results. As shown in Table 1 and Table 2, pH of 7.
At 0, there was no change in the properties of the solution, and the only combination that formed a gel when hydrochloric acid was added was a combination of sodium alginate or gellan gum with calcium carbonate, calcium triphosphate, egg shell calcium, beef bone calcium or fish bone calcium. Pectin also formed a gel, but this gel was weak. Further, since tribasic calcium phosphate has a composition almost equal to that of bovine bone calcium and calcium carbonate has a composition similar to that of egg shell calcium, and also in this test example, the same action regarding gel formation is exhibited, the following examples show that water-soluble foods are used. Sodium alginate and gellan gum were used as fibers, and calcium carbonate and tricalcium phosphate were used as calcium compounds.

Test Example 2 The temperature dependence of viscosity was compared between a mixture of sodium alginate or gellan gum and calcium carbonate and a mixture of prior art carrageenan and sodium caseinate. In other words, prepare three beakers with a capacity of 50 ml.
250 mg sodium alginate and 250 calcium carbonate
250 mg gellan gum and calcium carbonate 2 for the second
To the remaining one, 250 mg of carrageenan and 125 mg of sodium caseinate were weighed and distilled water was added, and the mixture was dissolved in a constant temperature bath at 60 ° C while heating to make 50 ml. About these 3 kinds of solutions, 60 ℃, 50 ℃, 40 ℃, 30 ℃, 25 ℃ (room temperature), 20 ℃
The viscosity was measured at each temperature of ° C, 10 ° C and 4 ° C (refrigerating temperature). The viscosity was measured using a B-type rotational viscometer (manufactured by Tokyo Keiki Seisakusho Co., Ltd.). As shown in Fig. 1, the results showed that the solution of sodium alginate and calcium carbonate showed almost no increase in viscosity with decreasing temperature and was easy to take.

Example 1 Three 100-ml volumetric flasks were prepared. First, 500 mg of sodium alginate, 500 mg of calcium carbonate and 10 g of glucose were placed in a volumetric flask and dissolved in distilled water to make 100 ml. For the second bottle, 500 mg of sodium alginate and 10 g of glucose were placed in a volumetric flask and distilled water was added to dissolve the mixture to make 100 ml. For the third, take 10 g of glucose into a volumetric flask and add distilled water to dissolve it.
00 ml. Rats were administered to compare the gastric residence times of these three samples. Rats are SD males, weighing approximately 200g
One group consisted of 6 individuals, and a total of 18 were used.

First, rats were fasted for 24 hours, and the above-mentioned three kinds of samples were forcibly administered by a gastric sonde at a rate of 1 ml per 100 g of body weight.
Thirty minutes after the administration, the animals were sacrificed by decapitation, the abdomen was incised, the pyloric region of the stomach and the esophagus were occluded with a clamp, and the stomach was extracted. The content of the excised stomach was washed with distilled water so that the final amount was 10 ml, and then taken into a test tube. This solution was centrifuged at 3000 rpm for 10 minutes, and the resulting supernatant was measured for glucose by the mutarotase / GOD method to determine the gastric residual rate of each sample. The results are shown in FIG. As shown in FIG. 2, sodium alginate 0.5%, calcium carbonate 0.5% and glucose 10%.
The group to which% was administered showed a significantly higher survival rate than the other two groups. In addition, the group administered with sodium alginate 0.5%, calcium carbonate 0.5% and glucose 10%,
The administered sample formed a clear gel in the stomach.

Example 2 Two 100-ml volumetric flasks were prepared. First, 500 mg of sodium alginate, 500 mg of tricalcium phosphate and 10 g of glucose were placed in a volumetric flask and dissolved in distilled water to make 100 ml. For the second, 500 mg of sodium alginate and 10 g of glucose were placed in a volumetric flask and dissolved in distilled water to make 100 ml. Rats were administered to compare the glucose tolerance improving effects of these two types of samples. Rats with SD males and a body weight of about 200 g were divided into 6 groups, and a total of 12
Used.

First, rats were fasted for 24 hours, and the above-mentioned two kinds of samples were forcibly administered by a gastric sonde at a rate of 1 ml per 100 g of body weight.
Before administration, 15 minutes after administration, 30 minutes after administration, and 60 minutes after administration, 30 μm of blood was collected from the tail vein, and the blood glucose level was immediately measured by the glucose oxidase method. The results are shown in FIG. As shown in FIG. 3, sodium alginate
0.5%, tricalcium phosphate 0.5% and glucose 10%
The blood glucose level of the group administered with was lower than that of the group administered with 0.5% of sodium alginate and 10% of glucose at 15 minutes after administration, and slightly higher at 60 minutes after administration.
Therefore, a group administered with sodium alginate 0.5%, tricalcium phosphate 0.5% and glucose 10% suppresses a rapid rise in blood glucose level and allows slow sugar absorption.
That is, the effect of improving glucose tolerance was recognized.

Example 3 Three 100-ml volumetric flasks were prepared. First, 500 mg of sodium alginate and 500 mg of calcium carbonate were placed in a volumetric flask and dissolved in distilled water to make 100 ml. For the second bottle, 500 mg of sodium alginate was placed in a volumetric flask and distilled water was added to dissolve it to make 100 ml. On the third line, 500 mg of sodium alginate was placed in a volumetric flask and dissolved by adding distilled water to make 100 ml. The solution was transferred to a 100 ml beaker, and 500 mg of calcium chloride was added to form a gel. This gel was crushed with a mixer to obtain a test liquid. Rats were administered to compare the glucose tolerance improving effects of these three samples. The rats were SD males and weighed approximately 200 g, and each group consisted of 6 individuals, and a total of 24 rats were used.

First, rats are treated with streptozotocin at a dose of 55
A diabetic model rat was prepared by injecting at a ratio of mg from the tail vein, and used for the experiment after 2 weeks. The rats were fasted for 24 hours, and the above 3 kinds of samples were forcibly administered with a gastric sonde at a rate of 1 ml per 100 g of body weight, and immediately after that, 10% glucose solution 1 m
was forcibly administered with a gastric tube. In the control group, distilled water was forcibly administered with a gastric tube at a rate of 1 ml per 100 g of body weight, and immediately thereafter, 1 ml of a 10% glucose solution was forcibly administered with a gastric tube. Before administration, 15 minutes after administration, 30 minutes after administration, administration
Blood 30 m from the tail vein at 60 minutes and 120 minutes after administration
Blood was taken from l and the blood glucose level was immediately measured by the glucose oxidase method. The results are shown in FIG. As shown in FIG. 4, sodium alginate 0.5%, calcium carbonate 0.5
% And glucose 10%, the blood glucose level at 15 minutes after administration was lower and the blood glucose level was slightly higher at 60 minutes after administration than those of the other 3 groups. Even in such diabetic rats, the group to which sodium alginate 0.5%, calcium carbonate 0.5% and glucose 10% was administered suppresses the rapid increase in blood glucose level and allows the sugar to be absorbed slowly as compared with the other two groups. That is, the effect of improving glucose tolerance was recognized.

〔The invention's effect〕

As described above in detail, the food composition of the present invention contains a water-soluble dietary fiber and a calcium compound insoluble in the neutral region, and thus forms a gel upon contact with gastric acid in the stomach after ingestion. Although the gastric residence time of food varies depending on the components, the higher the viscosity of dietary fiber, the longer the gastric residence time. Therefore, when the food composition of the present invention is ingested, it has a low viscosity even at low temperature at the time of ingestion and is excellent in palatability, and gels within and stays in the stomach for a long time, thereby effectively suppressing the appetite. can do. Moreover, since glucose absorption is delayed, glucose tolerance is also improved. Further, by ingesting the present food composition, nutritional supplementation of dietary fiber and calcium, which has recently been pointed out to be insufficiently ingested, can be simultaneously performed. Further, it can be easily combined with casein phosphopeptide, which is known to promote calcium absorption, and the nutritional supplementation effect of calcium can be further enhanced. Further, the composition for food of the present invention, if the process is selected such that the pH does not become 3.5 or less during processing of the food, since the reaction between the water-soluble dietary fiber and the insoluble calcium compound in the neutral region does not occur, liquid, powder It is possible to select any form of food such as a solid form, a solid form, and since the water-soluble dietary fiber and the calcium compound insoluble in the neutral region are both tasteless and odorless, various flavoring is possible, It is extremely convenient when the food composition is ingested intermittently.

[Brief description of the drawings]

FIG. 1 is a temperature-viscosity correlation diagram of various dietary fiber-containing composition solutions, FIG. 2 is a diagram showing a residual amount of glucose in the stomach 30 minutes after administration in an animal experiment, and FIG. 3 is a normal rat. Fig. 4 is a diagram showing changes in blood glucose level (average value of 6 rats) in the test, and Fig. 4 is a diagram showing changes in blood glucose level (average value of 6 rats) in the test using diabetic rats.

Claims (1)

(57) [Claims] 1. (a) Alginic acid or a salt thereof, and (b)
A composition comprising one or more calcium compounds selected from calcium carbonate, tribasic calcium phosphate, egg shell calcium, bovine bone calcium and fish bone calcium, and (a) alginic acid or a salt thereof ( b) The weight ratio of calcium to the calcium compound is 1:
A composition for foods, which is 0.5 to 1: 2.