JP2000232855A - Composition for intake of dietary fiber - Google Patents
Composition for intake of dietary fiberInfo
- Publication number
- JP2000232855A JP2000232855A JP11298103A JP29810399A JP2000232855A JP 2000232855 A JP2000232855 A JP 2000232855A JP 11298103 A JP11298103 A JP 11298103A JP 29810399 A JP29810399 A JP 29810399A JP 2000232855 A JP2000232855 A JP 2000232855A
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- water
- soluble
- composition
- fermentable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は便通改善用食品とし
て有用な食物繊維摂取用組成物に関する。The present invention relates to a dietary fiber intake composition useful as a food for improving bowel movement.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】食物繊
維の機能は、大別して保水性による糞便の骨格形成およ
び腸内細菌に利用され生成する短鎖脂肪酸による腸管へ
のエネルギー供給源であると言われているが、その機能
の内容・程度は、それぞれの食物繊維において必ずしも
同質ではない。従って、いろいろな食物繊維をいろいろ
な食品から摂取することが勧められているが、実際の食
生活の中で、バランス良く機能の内容・程度の異なる種
々の食物繊維を摂取することは困難であり、大腸の働き
を効果的にサポートできる食物繊維食品等の提案が望ま
れている。2. Description of the Related Art The function of dietary fiber can be roughly classified into a skeletal formation of feces by water retention and an energy source to the intestinal tract by short-chain fatty acids used and generated by intestinal bacteria. It is said that the content and degree of the function are not necessarily the same in each dietary fiber. Therefore, it is recommended that various dietary fibers be ingested from various foods, but it is difficult to ingest various dietary fibers with different functions and contents in a well-balanced manner in an actual diet. There is a need for a proposal of a dietary fiber food that can effectively support the function of the large intestine.
【０００３】複数の食物繊維を配合する便通改善食品と
して、難水溶性食物繊維と水溶性食物繊維を配合したも
のが知られているが（特公平７−１２２９４号）、セル
ロースを主体とする難水溶性食物繊維は、腸内細菌によ
り部分的に資化され食物繊維中に含まれる水溶性構造あ
るいは水溶性成分が露出することで保水力を増大し糞便
骨格形成に寄与する。しかし同時に共存する発酵性の食
物繊維の影響を受け易く、必ずしも目的とする保水力を
発現できるとは限らない上、セルロースを主体とする食
物繊維の糞便骨格形成に対する保水力は、難発酵性食物
繊維近傍での部分的なゲル化であるので十分とは言い難
い。加えて、最も摂取し易いと考えられる飲料形態で
は、難水溶性食物繊維を成分とする場合は配合上不利で
ある。[0003] As a defecation-improving food containing a plurality of dietary fibers, a mixture of a poorly water-soluble dietary fiber and a water-soluble dietary fiber is known (Japanese Patent Publication No. 7-12294). The water-soluble dietary fiber is partially assimilated by intestinal bacteria and exposes a water-soluble structure or a water-soluble component contained in the dietary fiber, thereby increasing water retention capacity and contributing to the formation of a fecal skeleton. However, it is easily affected by fermentable dietary fiber that coexists at the same time, and it is not always possible to achieve the intended water retention ability.In addition, the water retention ability of the dietary fiber mainly composed of cellulose against the formation of the fecal skeleton is poorly fermentable food. Since it is a partial gelation near the fiber, it is hard to say that it is sufficient. In addition, in the beverage form which is considered to be the most ingestible, the use of poorly water-soluble dietary fiber as a component is disadvantageous in formulation.
【０００４】[0004]
【課題を解決するための手段】そこで本発明者らは、保
水性により糞便の骨格を形成する食物繊維と腸内細菌に
より資化され生成する短鎖脂肪酸が腸管のエネルギー源
となる食物繊維との機能を完全に分離すること、および
摂取し易い飲料形態に対応できる水溶性食物繊維に着目
した。すなわち、糞便の骨格形成は、基本的にはゲル化
による保水力であるので、腸内細菌に資化されず大腸内
でも保水力が効果的に発揮できる水溶性かつ難発酵性食
物繊維と腸内細菌に資化され腸管のエネルギー源である
短鎖脂肪酸を生成する水溶性かつ発酵性食物繊維の２種
を利用することとした。そのまま、水溶性かつ難発酵性
食物繊維は、その保水性により効果的な糞便嵩増し作用
を示し、腸管へ物理的刺激をまた、水溶性かつ発酵性食
物繊維は腸内細菌に利用されることで短鎖脂肪酸を生成
し、腸管へ化学的刺激を与えることで、両面から腸管の
蠕動運動が促進され、高い便通改善作用が得られること
を見出した。Means for Solving the Problems Accordingly, the present inventors have developed a dietary fiber which forms the skeleton of feces by water retention, and a dietary fiber which is a short-chain fatty acid assimilated by intestinal bacteria and used as an energy source of the intestinal tract. We paid attention to water-soluble dietary fiber that completely separates the function of and that can cope with easily drinkable beverage forms. In other words, stool skeletal formation is basically water retention by gelation, so that water-soluble and hardly fermentable dietary fiber that can effectively exhibit water retention even in the large intestine without being assimilated by intestinal bacteria is used. Two types of water-soluble and fermentable dietary fiber, which are assimilated by endogenous bacteria and produce short-chain fatty acids that are an energy source of the intestinal tract, are used. As it is, the water-soluble and hardly fermentable dietary fiber shows an effective fecal bulking effect due to its water retention, physically stimulates the intestinal tract, and the water-soluble and fermentable dietary fiber is used for intestinal bacteria. It was found that by producing short-chain fatty acids and applying chemical stimulation to the intestinal tract, peristaltic movement of the intestinal tract was promoted from both sides, and a high effect of improving bowel movement was obtained.
【０００５】本発明は、水溶性かつ難発酵性食物繊維と
水溶性かつ発酵性食物繊維からなる食物繊維を全体の１
〜５０重量％含有し、該水溶性かつ難発酵性食物繊維１
重量部に対して水溶性かつ発酵性食物繊維を０．１〜３
重量部含む食物繊維摂取用組成物を提供するものであ
る。The present invention relates to a dietary fiber comprising a water-soluble and hardly fermentable dietary fiber and a water-soluble and fermentable dietary fiber as a whole.
Water-soluble and hardly fermentable dietary fiber 1
0.1-3 water-soluble and fermentable dietary fiber per part by weight
It is intended to provide a composition for dietary fiber intake containing parts by weight.
【０００６】[0006]
【発明の実施の形態】本発明組成物に用いられる水溶性
かつ難発酵性食物繊維としては、アルギン酸Ｎａ、低分
子化アルギン酸Ｎａ、カラギーナン、フコイダン、ラミ
ナラン、カルボキシメチルセルロースＮａ、ポリデキス
トロース、寒天等が挙げられる。このうち、低分子化ア
ルギン酸Ｎａ、ポリデキストロースが水溶液の粘度が低
く特に好ましい。DESCRIPTION OF THE PREFERRED EMBODIMENTS The water-soluble and hardly fermentable dietary fiber used in the composition of the present invention includes sodium alginate, low molecular weight sodium alginate, carrageenan, fucoidan, laminaran, carboxymethylcellulose Na, polydextrose, agar and the like. No. Of these, low molecular weight sodium alginate and polydextrose are particularly preferable because the viscosity of the aqueous solution is low.
【０００７】水溶性かつ発酵性食物繊維としては、ペク
チン、低分子化ペクチン、グアーガム、低分子化グアー
ガム、ヘミセルロース、アラビアガム、コンニャクマン
ナン、ローカストビーンガム、プルラン、カードラン、
キサンタンガム、ジェランガム等が挙げられる。このう
ち、低分子化ペクチン、低分子化グアーガム、ヘミセル
ロース、アラビアガム、プルランが、水溶液の粘度が低
く特に好ましい。ヘミセルロースは、小麦、大豆、トウ
モロコシ由来等のものが利用できるが、トウモロコシ由
来のものが原料に起因する異味、異臭が小さく好まし
い。また、サポニン等の夾雑物の混入が少なく、配合時
の泡立ち等の製造時の問題も少ないため好ましい。さら
には、低分子、特に平均分子量が１０万以下に調製され
たヘミセルロースが水溶液の粘度が低く好ましい。ヘミ
セルロースの平均分子量を１０万以下にするには、高分
子ヘミセルロースに酵素を作用させたり、熱分解、加圧
分解する等常法を用いて行えばよい。The water-soluble and fermentable dietary fiber includes pectin, low molecular weight pectin, guar gum, low molecular weight guar gum, hemicellulose, gum arabic, konjac mannan, locust bean gum, pullulan, curdlan,
Xanthan gum, gellan gum and the like can be mentioned. Of these, low molecular weight pectin, low molecular weight guar gum, hemicellulose, gum arabic, and pullulan are particularly preferable because the viscosity of the aqueous solution is low. As the hemicellulose, those derived from wheat, soybean, corn, and the like can be used, but those derived from corn are preferable because they have a small unpleasant taste and odor due to the raw materials. In addition, it is preferable because impurities such as saponin are less mixed and there are few problems during production such as foaming during compounding. Furthermore, low molecular weight, especially hemicellulose prepared to have an average molecular weight of 100,000 or less is preferable because the viscosity of the aqueous solution is low. In order to reduce the average molecular weight of hemicellulose to 100,000 or less, it is sufficient to use an ordinary method such as an enzyme acting on high molecular weight hemicellulose, thermal decomposition, or pressure decomposition.
【０００８】これらの食物繊維は、いずれも室温におけ
る粘度が５重量％水溶液で２０mPa・s 以下であるの
が、飲料として用いる場合に好ましい。Any of these dietary fibers preferably has a viscosity at room temperature of not more than 20 mPa · s in a 5% by weight aqueous solution when used as a beverage.
【０００９】本発明組成物には、上記水溶性かつ難発酵
性食物繊維と水溶性かつ発酵性食物繊維からなる食物繊
維が便通改善効果及び整腸効果の点から１〜５０重量％
配合されるが、２〜２０重量％がより好ましく、５〜１
０重量％が特に好ましい。The composition of the present invention contains 1 to 50% by weight of the above-mentioned water-soluble and hardly fermentable dietary fiber and the water-soluble and fermentable dietary fiber from the viewpoint of improving bowel movement and intestinal regulation.
The content is preferably 2 to 20% by weight, more preferably 5 to 1% by weight.
0% by weight is particularly preferred.
【００１０】また、前記食物繊維においては、便通改善
効果及び整腸効果の点から水溶性かつ難発酵性食物繊維
１重量部に対して水溶性かつ発酵性食物繊維０．１〜３
重量部（好ましくは０．３〜３重量部、特に好ましくは
０．５〜２重量部）配合される。The above-mentioned dietary fiber has a water-soluble and fermentable dietary fiber content of 0.1 to 3 parts by weight with respect to 1 part by weight of a water-soluble and hardly fermentable dietary fiber in view of the effect of improving bowel movement and the effect of intestinal regulation.
Parts by weight (preferably 0.3 to 3 parts by weight, particularly preferably 0.5 to 2 parts by weight).
【００１１】発酵性食物繊維より生成する短鎖脂肪酸
は、糞便の水分含量増加に関係し、糞便に柔らかさを付
与することにも寄与しているが、難発酵性食物繊維に対
し発酵性食物繊維の割合が３重量倍量を超過すると、保
水性により糞便骨格を形成する難発酵性食物繊維に比べ
生成する短鎖脂肪酸の割合が増加し、場合によっては軟
便化をもたらすので好ましくない。さらに、生成した短
鎖脂肪酸は大腸内で中和され、炭酸ガスを発生するの
で、発酵性食物繊維の割合が大きいと膨満感等の不快感
を生じ易く、かかる点からも好ましくない。[0011] Short-chain fatty acids produced from fermentable dietary fiber are related to an increase in the water content of feces and also contribute to imparting softness to feces. When the proportion of the fiber exceeds 3 times by weight, the proportion of the short-chain fatty acid produced increases as compared with the non-fermentable dietary fiber which forms the feces skeleton due to water retention, and in some cases, softening is caused, which is not preferable. Furthermore, the generated short-chain fatty acids are neutralized in the large intestine and generate carbon dioxide gas. Therefore, if the ratio of fermentable dietary fiber is large, discomfort such as bloating is likely to occur, which is not preferable from this point.
【００１２】本発明組成物の形態は、食物繊維を経口で
摂取できる形態であれば特に限定されず、機能性食品、
健康食品、スナック食品等の食品、医薬品等とすること
ができる。食品としては、クッキー状、フレーク状、ウ
ェハー状、錠剤、顆粒剤、スナック菓子等の他、飲料の
形態が挙げられるが、特に摂取のし易さの点から飲料の
形態が好ましい。The form of the composition of the present invention is not particularly limited as long as dietary fiber can be ingested orally.
Foods such as health foods and snack foods, and pharmaceuticals can be used. Examples of the food include cookies, flakes, wafers, tablets, granules, snacks, and the like, as well as drinks. In particular, drinks are preferred from the viewpoint of ease of ingestion.
【００１３】本発明組成物を食品等の形態にするには、
前記２種の食物繊維以外に、他の食物繊維、例えばデン
プン、デキストリン、ショ糖等の糖類；カゼイン、大豆
タンパク質、卵白等のタンパク質；炭酸カルシウム、乳
酸鉄等のミネラル類；ビタミンＡ、Ｂ1、Ｂ2、Ｂ12、Ｃ
等のビタミン類；米、大麦、小麦、大豆、とうもろこ
し、各種野菜、肉類、食用油、調味料、水等を適宜単独
または組み合わせて配合することができる。In order to make the composition of the present invention into the form of a food or the like,
In addition to the above two kinds of dietary fiber, other dietary fiber, for example, saccharides such as starch, dextrin, sucrose; proteins such as casein, soy protein, egg white; minerals such as calcium carbonate, iron lactate; vitamins A and B 1 , B 2 , B 12 , C
Vitamins such as rice, barley, wheat, soybeans, corn, various vegetables, meats, edible oils, seasonings, water and the like can be appropriately used alone or in combination.
【００１４】本発明組成物の摂取量は、１回（１食）当
たりの食物繊維量として１〜２０ｇとするのが好まし
い。[0014] The intake of the composition of the present invention is preferably 1 to 20 g as dietary fiber per serving (per meal).
【００１５】[0015]
【実施例】実施例１および２ 〔試験食の調製法〕表１の配合処方により、常法に従っ
てクッキーを調製し、それを試験食とした。焼成前のク
ッキー生地を１０ｇずつに取り分け、その焼成品を３個
摂取することで、以下に示す目標とする１日当たりに必
要な試験食物繊維量を満たすことができる。 （１日当たりに必要な試験食物繊維量） ・水溶性かつ難発酵性食物繊維・・・３ｇ ・水溶性かつ発酵性食物繊維・・・・３ｇEXAMPLES Examples 1 and 2 [Preparation of Test Meal] Cookies were prepared according to the formulation shown in Table 1 according to a conventional method, and used as test meals. By dividing the cookie dough before baking into 10 g pieces and ingesting three baking products, the target amount of test dietary fiber required per day shown below can be satisfied. (Amount of test dietary fiber required per day) ・ 3 g of water-soluble and hardly fermentable dietary fiber ・ ・ 3 g of water-soluble and fermentable dietary fiber
【００１６】[0016]
【表１】 [Table 1]
【００１７】〔試験方法〕便秘あるいは便秘傾向を意識
している被験者について、非摂取期間７日間続く摂取期
間７日間を設け、試験期間終了後、非摂取期間に対する
摂取期間の便通状態を以下のアンケート調査により比較
した。 （１）便通回数の改善効果：排便回数の改善に関する調
査（改善；増加；変化なし；増減なし；後退；減少） （２）お腹の調子の変化：排便回数の変化に加え、膨満
感や残便感等の不快感の因子を含めた総合評価（良くな
った；改善；変化なし；悪くなった；後退） （実施例１） 水溶性かつ難発酵性食物繊維・・・低分子化アルギン酸Ｎａ（５重量％水溶液 の粘度＝約１０mPa・s） 水溶性かつ発酵性食物繊維・・・・低分子化グアーガム（５重量％水溶液の粘 度＝約５mPa・s） （実施例２） 水溶性かつ難発酵性食物繊維・・・低分子化アルギン酸Ｎａ（実施例１使用品 と同じ） 水溶性かつ発酵性食物繊維・・・・ヘミセルロース（５重量％水溶液の粘度＝ 約１６mPa・s） （比較例） ・水溶性かつ難発酵性食物繊維のかわりに難水溶性食物繊維を使用した。 難水溶性食物繊維・・・・・・・キャベツ食物繊維 水溶性かつ発酵性食物繊維・・・低分子化グアーガム（実施例１使用品と同じ ） 結果を表２に示す。[Test Method] For subjects conscious of constipation or constipation tendency, a 7-day ingestion period is provided after a 7-day non-ingestion period. They were compared by survey. (1) Improving effect on the number of bowel movements: Investigation on the improvement in the number of bowel movements (improvement; increase; no change; no increase / decrease; no regression; decrease) Comprehensive evaluation including factors of discomfort such as stool (better; improved; no change; worse; receded) (Example 1) Water-soluble and hardly fermentable dietary fiber: low molecular weight sodium alginate (Viscosity of 5% by weight aqueous solution = about 10 mPa · s) Water-soluble and fermentable dietary fiber ··· low molecular weight guar gum (viscosity of 5% by weight aqueous solution = about 5 mPa · s) (Example 2) Non-fermentable dietary fiber: low molecular weight sodium alginate (same as used in Example 1) Water-soluble and fermentable dietary fiber: hemicellulose (viscosity of 5% by weight aqueous solution = about 16 mPa · s) (Comparative Example)・ Water-insoluble food instead of water-soluble and hardly fermentable dietary fiber Fiber was used. Poorly water-soluble dietary fiber: Cabbage dietary fiber Water-soluble and fermentable dietary fiber: Low molecular weight guar gum (same as the product used in Example 1) The results are shown in Table 2.
【００１８】[0018]
【表２】 [Table 2]
【００１９】表２の結果から明らかなように、水溶性か
つ難発酵性食物繊維と水溶性かつ発酵性食物繊維を組み
合わせた本発明組成物は、便通回数の改善効果だけでな
く、膨満感や残便感等の不快感の改善効果において、他
の食物繊維配合食品に比べて顕著に優れていることがわ
かる。As is evident from the results in Table 2, the composition of the present invention in which the water-soluble and hardly fermentable dietary fiber and the water-soluble and fermentable dietary fiber are combined not only has the effect of improving the number of bowel movements but also has a feeling of fullness and It can be seen that the effect of improving discomfort such as feeling of residual stool is significantly superior to other dietary fiber-containing foods.
【００２０】実施例３ 表３に示す処方により飲料を製造した。本飲料を１００
ml摂取することで１日当りに目標とする必要な食物繊維
量を満すことができる。Example 3 A beverage was produced according to the formulation shown in Table 3. 100 drinks
By ingesting ml, it is possible to meet the target amount of required dietary fiber per day.
【００２１】[0021]
【表３】 （成分） （重量％） 低分子化アルギン酸Ｎａ（実施例１使用品と同じ） ４ 低分子化グアーガム（実施例１使用品と同じ） ５ 還元麦芽糖水あめ ３ エリスリトール ６ 香料 ０．２ クエン酸 ０．３ 水 バランス １００（１００ml）[Table 3] (Components) (% by weight) Low molecular weight sodium alginate (same as used in Example 1) 4 Low molecular weight guar gum (same as used in Example 1) 5 Reduced maltose starch syrup 3 Erythritol 6 Fragrance 0.2 Citric acid 0.3 water balance 100 (100ml)
【００２２】表４に示す処方により飲料を製造した。本
飲料を１００ml摂取することで１日当りに目標とする必
要な食物繊維量を満たすことができる。A beverage was produced according to the formulation shown in Table 4. By ingesting 100 ml of this beverage, it is possible to meet the target required amount of dietary fiber per day.
【００２３】[0023]
【表４】 （成分） （重量％） 低分子化アルギン酸Ｎａ（実施例１使用品と同じ） ４ 低分子化ヘミセルロース （５重量％水溶液の粘度：約７mPa・s） ５ 還元麦芽糖水あめ ３ エリスリトール ６ 香料 ０．２ クエン酸 ０．３ 水 バランス １００（１００ml）(Components) (% by weight) Low molecular weight sodium alginate (same as used in Example 1) 4 Low molecular weight hemicellulose (viscosity of 5% by weight aqueous solution: about 7 mPa · s) 5 Reduced maltose starch syrup 3 Erythritol 6 Perfume 0.2 Citric acid 0.3 Water Balance 100 (100ml)
【００２４】[0024]
【発明の効果】本発明組成物は、便の骨格形成に寄与す
る水溶性かつ難発酵性食物繊維と、腸内細菌に資化さ
れ、主に大腸のエネルギー源である短鎖脂肪酸を生成す
る水溶性かつ発酵性食物繊維が組み合わせて配合してい
ることから、便通回数だけでなく膨満感や残便感等も顕
著に改善し、便通改善用食品として有用である。Industrial Applicability The composition of the present invention produces water-soluble and hardly fermentable dietary fiber which contributes to stool skeleton formation, and short-chain fatty acids which are assimilated by intestinal bacteria and are mainly energy sources of the large intestine. Since water-soluble and fermentable dietary fibers are combined and compounded, not only the number of bowel movements but also the feeling of fullness and residual stool are remarkably improved, which is useful as a food for improving bowel movements.
フロントページの続き (72)発明者 梶原 泰 東京都墨田区文花２−１−３ 花王株式会 社研究所内 (72)発明者 杉浦 陽子 東京都墨田区文花２−１−３ 花王株式会 社研究所内 (72)発明者 菅谷 博之 東京都墨田区文花２−１−３ 花王株式会 社研究所内 (72)発明者 樋口 ▲禎▼ 東京都墨田区文花２−１−３ 花王株式会 社研究所内 Ｆターム(参考） 4B017 LK13 4B018 LB01 LB08 MD47 ME11 ME14 4B032 DB21 DK16 DL20 4B041 LD10 LH11 LK33 Continued on the front page. (72) Inventor Yasushi Kajiwara 2-1-3 Bunka, Sumida-ku, Tokyo Inside Kao Corporation Research Laboratory (72) Inventor Yoko Sugiura 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation In the laboratory (72) Inventor Hiroyuki Sugaya 2-1-3 Bunka, Sumida-ku, Tokyo Kao Co., Ltd. Inside the laboratory (72) Inventor Higuchi Tadashi ▼ 2-1-3 Bunka, Sumida-ku, Tokyo Kao Corporation F-term in the laboratory (reference) 4B017 LK13 4B018 LB01 LB08 MD47 ME11 ME14 4B032 DB21 DK16 DL20 4B041 LD10 LH11 LK33
Claims (5)
つ発酵性食物繊維からなる食物繊維を全体の１〜５０重
量％含有し、該水溶性かつ難発酵性食物繊維１重量部に
対して水溶性かつ発酵性食物繊維を０．１〜３重量部含
む食物繊維摂取用組成物。1. A dietary fiber comprising water-soluble and hardly fermentable dietary fiber and water-soluble and fermentable dietary fiber in an amount of 1 to 50% by weight based on 1 part by weight of the water-soluble and hardly fermentable dietary fiber. A composition for ingesting dietary fiber, comprising 0.1 to 3 parts by weight of water-soluble and fermentable dietary fiber.
性かつ発酵性食物繊維の室温における粘度がそれぞれ５
重量％水溶液で２０mPa・s 以下である請求項１記載の
食物繊維摂取用組成物。2. The water-soluble and hardly fermentable dietary fiber and the water-soluble and fermentable dietary fiber each have a viscosity at room temperature of 5
The composition for ingesting dietary fiber according to claim 1, which has a weight-% aqueous solution of 20 mPa · s or less.
の食物繊維摂取用組成物。3. The composition for ingesting dietary fiber according to claim 1, wherein the composition is a food.
か１項記載の食物繊維摂取用組成物。4. The composition for dietary fiber intake according to claim 1, wherein the composition is a beverage.
ずれか１項記載の食物繊維摂取用組成物。5. The dietary fiber intake composition according to claim 1, which is a food for improving bowel movement.
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| JP29810399A JP3413134B2 (en) | 1998-12-18 | 1999-10-20 | Composition for dietary fiber intake |
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|---|---|---|---|
| JP10-360426 | 1998-12-18 | ||
| JP36042698 | 1998-12-18 | ||
| JP29810399A JP3413134B2 (en) | 1998-12-18 | 1999-10-20 | Composition for dietary fiber intake |
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|---|---|
| JP2000232855A true JP2000232855A (en) | 2000-08-29 |
| JP3413134B2 JP3413134B2 (en) | 2003-06-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29810399A Expired - Fee Related JP3413134B2 (en) | 1998-12-18 | 1999-10-20 | Composition for dietary fiber intake |
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| JP (1) | JP3413134B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002281889A (en) * | 2001-03-28 | 2002-10-02 | Ina Food Ind Co Ltd | Dough for baked cake, baked cake produced therefrom, and paste prepared for the dough |
| WO2003074040A1 (en) | 2002-03-05 | 2003-09-12 | Kao Corporation | Compositions for ameliorating fecal properties |
| JP2004208562A (en) * | 2002-12-27 | 2004-07-29 | Ina Food Ind Co Ltd | Thickening additive |
| JP2005013093A (en) * | 2003-06-26 | 2005-01-20 | Kao Corp | Composition for dietary fiber intake |
| WO2005056022A1 (en) * | 2003-12-12 | 2005-06-23 | Taiyo Kagaku Co., Ltd. | Enteropathy ameliorating composition |
| WO2008058698A1 (en) * | 2006-11-13 | 2008-05-22 | Grabherr, Helmut | Roughage |
| JP2008543322A (en) * | 2005-06-22 | 2008-12-04 | ロケット・フルーレ | Baked fiber reinforced product and method for producing the same |
| US7892586B2 (en) | 2001-02-22 | 2011-02-22 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| US8178150B2 (en) | 2000-02-22 | 2012-05-15 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| US8187624B1 (en) | 2000-06-14 | 2012-05-29 | Kao Corporation | Compositions for taking dietary fibers |
-
1999
- 1999-10-20 JP JP29810399A patent/JP3413134B2/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8178150B2 (en) | 2000-02-22 | 2012-05-15 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| US8663721B2 (en) | 2000-02-22 | 2014-03-04 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| US8257762B2 (en) | 2000-02-22 | 2012-09-04 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| US8187624B1 (en) | 2000-06-14 | 2012-05-29 | Kao Corporation | Compositions for taking dietary fibers |
| US7892586B2 (en) | 2001-02-22 | 2011-02-22 | Suzanne Jaffe Stillman | Water containing soluble fiber |
| JP2002281889A (en) * | 2001-03-28 | 2002-10-02 | Ina Food Ind Co Ltd | Dough for baked cake, baked cake produced therefrom, and paste prepared for the dough |
| WO2003074040A1 (en) | 2002-03-05 | 2003-09-12 | Kao Corporation | Compositions for ameliorating fecal properties |
| US7691828B2 (en) | 2002-03-05 | 2010-04-06 | Kao Corporation | Compositions for ameliorating fecal properties |
| JP2004208562A (en) * | 2002-12-27 | 2004-07-29 | Ina Food Ind Co Ltd | Thickening additive |
| JP2005013093A (en) * | 2003-06-26 | 2005-01-20 | Kao Corp | Composition for dietary fiber intake |
| US8148351B2 (en) | 2003-12-12 | 2012-04-03 | Taiyo Kagaku Co., Ltd. | Enteropathy ameliorating composition |
| WO2005056022A1 (en) * | 2003-12-12 | 2005-06-23 | Taiyo Kagaku Co., Ltd. | Enteropathy ameliorating composition |
| JP2008543322A (en) * | 2005-06-22 | 2008-12-04 | ロケット・フルーレ | Baked fiber reinforced product and method for producing the same |
| WO2008058698A1 (en) * | 2006-11-13 | 2008-05-22 | Grabherr, Helmut | Roughage |
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| Publication number | Publication date |
|---|---|
| JP3413134B2 (en) | 2003-06-03 |
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