JP2000253851A - Highly functional food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a highly functional food capable of simply inhibiting carcinogenesis only by being orally taken. SOLUTION: This is a highly functional food characterized by containing a mineral-enriched yeast, which is preferably originated from Saccharomyces cerevisiae. The mineral-enriched yeast is preferably a mineral-enriched yeast for breads. The content of the mineral-enriched yeast is preferably 0.1-10.0 wt.% converted into the dried product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly functional food having an anticancer action, and more particularly to a highly functional food having an action of suppressing colorectal cancer.

[0002]

2. Description of the Related Art The quality of food is evaluated mainly from both nutritional and taste aspects, and the nutritional function is said to be a primary function, and the taste function is referred to as a secondary function. The primary function is a function that a nutrient in food plays for a living body in a short term and a long term, and is essential for the maintenance of life. In the study of the primary function of foods, research is being promoted based on the basic concept that food components have a function of affecting the use of nutrients. Specifically, the analysis of food functions and their functions as information devices, the generation of functional molecules that become evident after eating, especially the generation of bioactive peptides from food proteins in the digestion process, and the setting of comprehensive criteria for food nutrition No.

[0003] The secondary function is a function in which the food appeals to the senses. In particular, the function relating to the taste and olfactory response most clearly expresses the characteristic of food. When evaluating how various foods work on human sensations, sensory elements that need to be addressed include not only taste and smell, but also temperature, touch, and texture (texture, tongue, texture, texture, etc.). External sensations such as sight (color, shape, size), sound and bone vibration when biting food, sensory information from inside the body due to stomach extension or contraction, and properties and metabolism of blood and body fluids There are built-in sensations such as hunger and satiety induced by activity.

[0004] However, food has not only the above primary and secondary functions but also a third function (tertiary function). The tertiary functions include bioregulatory functions related to host defense (mainly immunity), regulation of physical rhythm (hormonal system), mental uplifting (awakening) and sedation (sleeping). Foods that must be consumed daily often contain potent antigenic substances, nonspecific immune cell stimulants such as lectins, histamine releasing substances, and the like. On the one hand, the immune system is affected by the endocrine and nervous systems.For example, the onset of autoimmunity depends on the quantity and quality of lipids in foods. Is also shown. It is also known that the speed of food movement in the gastrointestinal tract and food components widely affect the defense function of living organisms.

[0005] Foods contain substances that potentially affect mental and nervous functions, and among these physiologically active peptides, opioid peptides and their antagonists have attracted attention. It is also necessary to consider the effects of dietary fiber and the like on the absorption of such an active substance and the expression of functions. Thus, today, various previously unknown tertiary functions of food have emerged.

[0006] Incidentally, yeast is a group of microorganisms which are extremely important in applied microbiology, and has many types having strong alcohol fermentation ability, and is generally used for brewing alcoholic beverages, alcohol production, bread making and the like. In addition, it has been proposed that certain components of the mineral-enhanced yeast have an effect of suppressing transplantation cancer, and have been tried at the level of experimental animals as oral ingestion or subcutaneous or injection for affected areas. Specifically,
No. -40126, Japanese Patent Publication No. 58-57153, Japanese Patent Publication No. 64-3479
And JP-A-8-242812. However, in order to produce an anticancer injection using these yeasts, it is necessary to fractionate and purify the active ingredient from yeast cells, which is very complicated in terms of steps and management. In addition, there has been no case in which colorectal carcinogenesis was suppressed using this injection for cancer control.

[0007]

An object of the present invention is to use the anticancer action of yeast as a tertiary function of food more easily than before.

[0008]

Means for Solving the Problems In view of the above-mentioned problems, as a result of intensive studies, the present inventors have found that if yeast is orally ingested as a highly functional food, it is not necessary to purify the cells, etc. The present inventor has found that the cancer function can be easily used and completed the present invention. That is, the present invention is a highly functional food characterized by containing a mineral-enhanced yeast, in particular, the mineral is magnesium or zinc, and the yeast is Saccharomyces cerevisiae (Saccharo).
myces cerevisiae) or a yeast for bread. The present invention is also a highly functional food, characterized in that the content of the mineral-enhanced yeast is 0.1 to 10.0% by weight in terms of dry matter.

Hereinafter, the present invention will be described in detail. Yeasts that can be used in the present invention are bacteriologically Saccharomyces, Kluyvermyce.
s) Saccharomyces cerevisiae (Saccharomyce) included in the genus Schizosacchromyces
s cerevisiae), Kluyverm
yces lactis), Kluberymes fragilis (Kluyve)
rmyces fragilis, Schizosaccharomyces pombe (Sc)
hizosacchromyces pombe, among which Saccharomyces cerevisiae
Is preferred.

[0010] Saccharomy (Saccharomy)
ces cerevisiae) include practically used baker's yeast, brewer's yeast, sake yeast, wine yeast, and the like. Culveromyces lactis includes milk yeast, and among them, baker's yeast is particularly preferred. The yeast may be cultured by a conventional method, and is not particularly limited. In addition, yeast, live bacteria,
It can be used in the state of so-called live yeast, or can be used as dead bacteria by heat treatment, high pressure treatment, or the like.
Further, these may be dried and used by a conventional method.

Next, as a method of enriching the yeast with minerals, for example, there is a method of culturing the yeast in a suspension state in a culture solution containing high minerals and then collecting the yeast. The mineral-enhanced yeast obtained by the above method is also a natural food material, like the baker's yeast having a conventional dietary experience.

In the present invention, a highly functional food is obtained by adding the above-mentioned mineral-enriched yeast to food or food ingredients. Foods here include noodles (udon, buckwheat, Chinese noodles, etc.), bread, cooked rice, processed grain products such as rice cakes, margarine,
Oil and fat processed products such as mayonnaise and dressing, processed soy products such as tofu, miso, natto, processed meat products such as ham, bacon, sausage, kamaboko, chikuwa, hampon, processed fish products such as fish sausage, processed fish eggs, Dairy products such as yogurt, butter, cheese, ice cream, processed fruits such as jam, processed vegetables such as pickles, chocolate, biscuits, cookies, snacks, cakes, caramel, candy, chewing gum, jelly, rice confectionery, etc. Foods of all forms, including foods. In addition, generally not only food, juice, coffee, black tea, green tea,
Various drinks such as oolong tea, carbonated drinks, sports drinks and milk, and seasonings such as soy sauce, sauces and mirin can also be included.

The amount of the mineral-enriched yeast added to the food is preferably 0.1 to 10.0% by weight in terms of dry matter.
If the amount is less than 0.1% by weight, the effect of suppressing carcinogenesis is not sufficiently obtained. Here, the dry matter conversion means the solid method or the liquid method in the yeast test method for bread (Japan East Industry Association Technical Report, No. 60, page 87, November 1990).
The water content is determined by measuring the water content according to (month) and converted to a weight excluding the water content. For example, the solid method is as follows. About 3 g of the sample was placed in a weighing bottle (preferably using a weighing bottle having a diameter of 5.5 cm, a diameter of 5 cm, and a depth of 2.5 cm) dried and weighed in advance, and dried in a 105 ° C air bath for 5 hours.
Cover the weighing bottle, transfer to a desiccator, allow to reach room temperature, and immediately weigh. The water content is calculated by the following equation.

Moisture (%) = (W ₁ −W ₂ ) × 100 / (W ₁ −W ₀ ) where W ₀ : weight of weighing bottle only W ₁ : weight of sample taken in weighing bottle W ₂ : Weight after drying for 5 hours The weight excluding water determined as described above is a value in terms of dry matter.

Regarding the method of adding the mineral-enhanced yeast,
Even if it is added to food ingredients in advance, or during manufacturing,
It may be added at the stage when the food is completed, and may be appropriately selected in consideration of workability. By orally ingesting the high-functional food of the present invention obtained as described above, carcinogenesis can be suppressed, and it is particularly effective in suppressing colon carcinogenesis.

[0016]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the scope of the present invention is not limited to these Examples. (Example 1) Using a 5-week-old male F344 rat, azoxymethane (AOM) 15 mg / kg was subcutaneously administered once a week for a total of three times to induce a precursor lesion (ACF) of colorectal cancer. Yeast was granulated in 5% and 10% of the composition of the MF feed (manufactured by Oriental Yeast Co., Ltd.) for breeding mice, rats, and hamsters.
0 ppm) and 5% zinc-enriched yeast (equivalent to 2500 ppm Zn). Then, the mixture was administered to the food for 5 weeks from 1 week before the start of the administration of azoxymethane (AOM). Experiment period is 5
The test was performed for a week and the frequency of occurrence of ACF was compared and examined. Table 1 summarizes the results.

[0017]

[Table 1]

As is apparent from Table 1, both the magnesium-enriched yeast and the zinc-enriched yeast suppress AOM-induced ACF generation. The suppression rate was 48.5% for magnesium-enriched yeast and 45.9% for zinc-enriched yeast. That is, it was found that the magnesium-enriched yeast and the zinc-enriched yeast suppressed the generation of ACF induced by AOM and were preventive substances for colon cancer. Then, next, this preventive substance magnesium-enriched yeast and zinc-enriched yeast, when added to food, the flavor, how the texture will be,
The sensory test results were determined according to the following examples.

(Example 2) High-functional food (bread) is manufactured using dead zinc-enriched yeast of Saccharomyces cerevisiae (manufactured by Oriental Yeast) under the mixing ratio shown in Table 2 and the conditions shown in Table 3. did.

[0020]

[Table 2]

[0021]

[Table 3]

The resulting highly functional food (bread) had better color in the external phase than ordinary bread, and when sliced and toasted, it was found to be much more flavorful than ordinary bread.

(Example 3) Saccharomyces cerevisiae dead zinc-enriched yeast (Oriental Yeast Co., Ltd.)
10 g (1% by weight in terms of dry matter) was added to 1 kg of wheat flour for noodles, then 340 ml of water and 8 g of Kansai (powder Kansai F, manufactured by Oriental Yeast Co.) were added, and the mixture was kneaded for 15 minutes with a mixer to form a soboro. did. This noodle band was made into a noodle band and aged at 25 ° C. and 70% RH for 30 minutes. After being stretched to a thickness of 1.0 mm by mechanical rolling, cut with a cutting blade # 30,
I got a noodle string. This was steamed until it was sufficiently turned into α, and then loosened while cooling with a fan. Next, the mixture was fried at 180 ° C. until it was browned, cooled, and subjected to a sensory test for flavor and the like. The resulting highly functional food (fried noodles)
Had a fragrant smell and had a crisp, soft texture.

(Example 4) High-functional food (mayonnaise) was produced at the compounding ratio shown in Table 4 using dead magnesium-enriched yeast of Saccharomyces cerevisiae (manufactured by Oriental Yeast). Specifically, after mixing all the raw materials except the soybean salad oil among the raw materials shown in Table 4 uniformly with a mixer, the soybean salad oil was dripped with stirring and coarsely emulsified. This coarse emulsion was further finely emulsified by passing through a colloid mill.

[0025]

[Table 4]

The obtained highly functional food (mayonnaise)
Both the flavor and the texture were good, and when the vegetable salad was tasted, the flavor was good without any discomfort. Further, 200 g of shredded boiled burdock was mixed with a mixture of 4 tablespoons of this highly functional food (mayonnaise) and 1 tablespoon of soy sauce, and then tasted. As a result, it became a more delicious side dish.

(Example 5) High-functional food (French dressing) using dead magnesium-enriched yeast of Saccharomyces cerevisiae manufactured by Oriental Yeast Co., Ltd.
Was manufactured. Specifically, 24 g of salt, 1 g of pepper, 4.35 g of dead bacterial dry magnesium enriched yeast and 600 g of vinegar were mixed with stirring in a mixer, and then 1,550 g of salad oil was added. The resulting highly functional food (French dressing) was gently stirred just before the taste and sprinkled on a vegetable salad, and the flavor was good.

Example 6 High-functional foods (bread chocolate cream) were produced at the compounding ratios shown in Table 5 using dead zinc-enriched yeast of Saccharomyces cerevisiae manufactured by Oriental Yeast Co., Ltd.

[0029]

[Table 5]

Specifically, the ingredients shown in Table 5 were mixed in advance in a preparatory tank, and the obtained cream ingredient solution was placed in a closed cylindrical continuous stirring heat exchanger under a pressure of 3.5 kg / cm ^2. And heat-treat to a product temperature of 95-100 ° C to reduce the starch to α.
Into a paste. Next, the product temperature was continuously
After cooling to 45 to 50 ° C., a highly functional food (chocolate cream for bread) was continuously obtained. The highly functional food (chocolate cream for bread) thus obtained had good color tone, mouthfeel when tasted, and flavor.

[0031]

According to the highly functional food of the present invention, colorectal cancer can be easily suppressed simply by ingestion.

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Claims (5)

[Claims] 1. A highly functional food comprising a mineral-enhanced yeast. 2. The highly functional food according to claim 1, wherein the mineral is magnesium or zinc. 3. The method according to claim 1, wherein the yeast is Saccharomyces cerevisiae (Sa).
The highly functional food according to claim 1 or 2, which is derived from ccharomyces cerevisiae). 4. The highly functional food according to claim 1, wherein the yeast is a baker's yeast. 5. The method according to claim 1, wherein the content of the mineral-enriched yeast is 0.1 to 10.0% by weight in terms of dry matter.
A high-functional food according to any one of claims 4 to 4.