JP2001292728A - Obesity-preventive food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an obesity-preventive food having solved such problems that microorganisms dried by an ordinary drying method mostly die out during drying, or otherwise die out or weaken during distribution or preservation as well, and also die out in the strongly acidic digestive tracts such as the stomach, therefore even if such dried live microorganisms are orally administered, they cannot directly reach the intestine and cannot have sufficient effect. SOLUTION: This obesity-preventive food is such as to be formulated with a lipolytic enzyme formed by cocultivation of yeast and lactic acid bacteria served to food, enterobacteria, proliferable oligosaccharides and vegetable fiber.

Description

DETAILED DESCRIPTION OF THE INVENTION

TECHNICAL FIELD The present invention relates to a food product for preventing obesity.

2. Description of the Related Art Recently, it has become clear that lipolytic enzymes have a function of regulating living bodies, immunostimulating effects, reducing hypertension, eliminating intestinal fat, and decomposing intestinal carbohydrates. This has penetrated deeply among consumers and has recently begun to be consumed in Japan by health foods and the like. Is a lipolytic enzyme, for example, kefir bacteria and the like, fermented milk is prominent as a country of longevity from southern Russia, Turkey, native to the Caucasus region sandwiched between Iran, one of the strong fermented milk of health promotion function Have been. By the way, kefir, a lipolytic enzyme, is used as a starter by inoculating cauliflower-like particles called lipolytic enzyme grains (hereinafter referred to as lipolytic granules) into a medium mainly composed of milk, such as cows, goats and sheep, to produce lactic acid. It is fermented and alcohol-fermented, but is characterized by having a different flavor from yogurt produced only with lactic acid bacteria. It has been revealed that the major microorganisms that constitute lipolytic enzymes are complex symbiotic groups consisting of dozens of lactic acid bacteria and yeast, but the bacterial strains are extremely complex, and their symbiotic mechanisms and growth Factors and growth environment are not simple to elucidate. Lactic acid bacteria are mainly lactobacilli and lactococci, but the following microorganisms have been detected. Mesophilic lactic acid bacteria such as Streptococcus lactis, leuconostoc mesenteroids, aroma-forming lactococci that produce lipolytic enzyme granules, acetic acid bacteria such as Acetobacter acetyl, Candida, and lactose that produces lipolytic enzyme Fermentable yeasts, lactose non-fermentable yeasts such as Saccharomyces carlsbergensis, and high-temperature lactobacilli such as lactobacillus brevis have been detected. It is known that the action of the lipolytic enzyme improves the flavor of fermented milk in addition to the coagulation of milk, and in particular, efficiently decomposes excess fat. Yeast consists of lactose-fermenting yeast and lactose-non-fermenting yeast. Lactose-fermenting yeast degrades lactose (sugar) to produce alcohol and carbon dioxide gas. Most of the lipolytic enzyme lactic acid bacteria are said to be lactobacilli of the genus Lactobacillus, but recently a new lactobacillus has been isolated from the lipolytic enzyme granules and is named Lactobacillus kefiranofaciens. Have been. From this, it became clear that Lactobacillus kefiranofaciens was indispensable as the lactic acid bacteria constituting the lipolytic enzyme granules.

However, the bacterial species constituting the lipolytic enzyme have not been completely elucidated.
It is extremely difficult to elucidate why these cells form such a symbiotic relationship and what kind of nutrients and environment are suitable as conditions for growing these composite cells. The lipolytic enzyme is obtained by adding lipolytic enzyme grains (grain) to sterilized milk and fermenting for about 24 hours. First, alcoholic fermentation and then lactic acid fermentation proceed in parallel, and considerable carbon dioxide gas is generated. After cooling, the activity of lactic acid bacteria and yeast is suppressed to preserve or sulfurate, but it is impossible to completely suppress the generation of carbon dioxide gas. When the lipolytic enzyme is filled and sealed in a paper container or plastic container used for fermented milk fermented with only lactic acid bacteria, the container expands due to carbon dioxide generated during post-fermentation, storage or distribution process. Or rupture may occur. Even if it is mass-produced industrially, if you try to distribute it as a viable cell type without heat sterilization, alcohol secondary fermentation by yeast proceeds even after filling the container, causing deterioration of flavor and expansion of the container due to carbon dioxide gas There is fear. In particular, there is a fear that the container may expand due to the secondary fermentation, and the container cannot be put on the distribution process as a commercial product. Recently, there is a demand for the practical use of bacterial cell dried foods that can dry and eat lipolytic enzymes alive. However, many of the dried cells dried by these conventional drying methods die during drying, and die or weaken during distribution storage, and die even in strongly acidic digestive organs such as the stomach. Even if the bacterium is administered orally, it cannot reach the intestine alive and cannot exert a sufficient effect. In particular, it is said that the composition of the intestinal flora has a high ratio of so-called bad bacteria such as Escherichia coli to those who have some problems in the intestine that require lipolytic enzymes. There is a problem that the lactic acid bacteria and yeast which produce lipolytic enzymes in which the internal pH is inclined toward alkali are difficult to grow.

Means for Solving the Problems In order to solve the above problems, the present inventors have established a method for increasing the survival rate of viable bacteria by freeze-drying lipolytic enzymes, We searched for additives to grow actively in the intestine.
As a result, it was found that when the following substances were mixed with the dried lipolytic enzyme and fed to a human, the lipolytic enzyme began to proliferate actively in the intestinal tract of the human under any conditions, improving intestinal health. Was. This has been found to improve the intestinal environment, and in particular to efficiently digest and absorb and decompose excessive fats and carbohydrates, and to be a health maintenance food that enhances metabolism and enhances immunostimulatory activity. In other words, by linking lipolytic enzymes (lipases) produced by co-cultivating lactic acid bacteria and yeast to be used in food with intestinal bacteria, natural plants and fruits are subjected to oxygen treatment and then produced to contain this pectin. It has been found that the activity of the lipolytic enzyme is increased in the intestine by mixing the plant and fruit enzyme-treated powder to produce an ideal lipolytic enzyme food. In addition, in particular, plants, fruit enzyme-treated powders, oligosaccharides, casein phosphopeptides (CPPs), which associate lipolytic enzymes (lipases) produced by co-cultivating lactic acid bacteria and yeast provided in foods with enteric bacteria, ) Is added to the diet-enhancing diet, the effect of decomposing intestinal fat and the effect of decomposing intestinal carbohydrates are further enhanced.
In addition, by linking lipolytic enzymes (lipases) produced by co-cultivating lactic acid bacteria and yeast provided to food with intestinal bacteria, activation of lipolytic enzymes in the intestine and carbohydrate degradation The activation of cellulase, hemicellulase, pectinase, xylanase, galactopyranosidase, and one or two or more enzymes selected from arabinofuranosidase are used for the enzyme treatment, and lipolytic enzymes in the intestine are used. It could be verified that the activity was higher. From these results, the present invention has been completed. That is, the above-described problem is caused by the obesity obtained by blending lipolytic enzymes produced by co-culturing lactic acid bacteria and yeast provided for food, enterobacteria, proliferating oligosaccharides, and plant fibers. Solved by prevention food. The lipolytic enzyme used in the present invention may be any plant fiber degrading enzyme, such as cellulase, pectinase, xylanase,
One or more enzymes selected from mannanase, galactopyranosidase and arabinofuranosidase may be used. Preferably, the use of pectinase or xylanase further enhances the activity of the lipolytic enzyme in the intestine. When the enzyme used in the present invention is a natural extraction enzyme, those containing digestive enzymes such as amylase and protease as its accessory components can also be used. The amount of the enzyme used in the enzyme treatment of the present invention varies depending on the potency and the amount of the plant to be treated. The reaction is carried out at an enzyme reaction temperature of 5 ° C. to 50 ° C. for 10 minutes to 36 hours. Peptone, _{glucose, KH 2 PO 4, NaNO 3} , MgSO 4, PH6.
0 As the lipolytic enzyme used in the present invention, commercially available cellulase or the like can be used, but the plant to be treated with the enzyme in the present invention may be any one containing a plant fiber that promotes the activity of the lipolytic enzyme. Good examples are oranges,
Citrus family such as oranges, grape family, cucumber, melon etc., solanaceae family such as tomato and eggplant, persimmon family such as persimmon, rose family such as strawberry, apple, pear, buckthorn family such as jujube, radish, cabbage And plants selected from root crops such as rape, radish, carrot and burdock, potatoes such as sweet potato and yam, and grains such as rice and wheat. Plants containing plant fibers that promote the activity of the lipolytic enzyme of the present invention were selected by the following method for examining the lipolytic enzyme growth activity. The method is described below. 1000 kg of purified water is added to 10 kg of the plant to be investigated, and the mixture is thoroughly crushed with a homogenizer. 0.5 g of hemicerase is added to the plant juice and incubated at 40 ° C. for 3 hours. This is heat-treated at 100 ° C. for 30 minutes, and after cooling, the plant cellulase-treated solution and milk are mixed at a ratio of 1: 9 to obtain a lipolytic enzyme culture solution. Twenty grains of lipolytic enzyme having an average particle size of 1 mm are spread on a petri dish together with the lipolytic enzyme culture solution prepared above, and cultured at 20 ° C. for 5 days. At this time, the culture solution is changed every day. After the culture, the shape of the lipolytic enzyme granules is observed with a loupe, and the average particle size of the grown lipolytic enzyme granules is measured. As a control, the lipolytic enzyme particle size similarly cultured in the same milk diluted to 90% with purified water is measured, and after 5 days, the ratio of the particle size to the control is calculated. At this time, the ratio of the particle size to the control is 120%.
If so, the plant is to promote lipolytic enzyme activity. Plants used in the present invention are more preferably mature and softened as much as possible. First, a plant containing a plant fiber that promotes the growth of the lipolytic enzyme granules selected above is finely pulverized by a mixer into a juice. At this time, if necessary, purified water having a weight of 0.1 to 2 times may be added. Cellulase is added to the plant juice in an amount of 0.1% to 5% by weight based on the weight of the plant, and the mixture is reacted at a leap of 10 ° C to 50 ° C for 3 hours to 4 hours. next,
Heat treatment at a temperature of 60 ° C. to 130 ° C. for 3 seconds to 60 minutes. Thereafter, drying is performed until the water content becomes 5% or less. Drying conditions may be heat drying, freeze drying or vacuum drying,
There is no particular limitation. In the present invention, the cellulase-treated and heat-treated plant and fruit enzyme-treated powders are added to the diet-enhancing food powder in a range of 0.5 to 50% by weight. The plant and fruit enzyme-treated powder used in the present invention may be a plant fiber component such as pectin and its decomposed product, and in the case of pectin, either a purified product or a crude product can be used. Pectin produced from plant fiber. The reason is that cellulose obtained by hydrolyzing the plant selected in the present invention with cellulase has higher lipolytic enzyme activity than purified commercial pectin. However, if necessary, commercially available purified pectin can be added to increase the amount. The lipolytic enzyme used in the present invention has a cauliflower-like elasticity composed of a complex symbiotic group (known as lipolytic enzyme grains or lipolytic enzyme granules) composed of dozens of known lactic acid bacteria and yeast. It is obtained from a fermentation product produced by fermenting grains as a starter, and is qualitatively different from a normal fermented food to which lactic acid bacteria and yeast are added or mixed and a dried product thereof. In addition, as a characteristic of the lipolytic enzyme used in the present invention, it contains the following main bacterial species, undergoes lactic acid fermentation and alcoholic fermentation, and uses lipolytic enzyme grains that meet these conditions. I just need. The lipolytic enzyme used in the present invention may be any one containing at least the following bacterial species. That is, lactic acid bacteria include Lactobacillus, Streptococcus, Lactococcus, Leuconostocs, and yeasts such as Saccharomyces and Candida. Oligosaccharides to be added to the present invention may be oligosaccharides such as fructooligosaccharides, isomaltoligosaccharides, galactooligosaccharides (including raffinose and stachyose), balatinose, coupling sugars, pectin oligos and the like. Natural extracts, fermented products and Any of the chemically synthesized products can be used. Casein phosphopeptide (CPP) to be added to the present invention is a peptide generally produced by reacting an enzyme with a protein of milk, and is a food material for specified health use which is said to have a function of promoting calcium absorption. One. The casein phosphopeptide (CPP) used in the present invention may be a commercially available case, and the addition of a vegetable flavonoid to the diet-enhancing food of the present invention increases the lipolytic enzyme activity in the intestinal tract. This is presumed to be because the antioxidant property of the flavonoid enhances the preservability of the diet-enhancing cells, and the growth of bad bacteria such as Escherichia coli in the intestine is suppressed due to the antibacterial activity of the flavonoid. Flavonoids to be added to the present invention may be any edible and highly safe ones, but their availability is easy,
Flavonoids in which flavonoids are extracted from plants selected from grape, citrus, tea, and rose family are preferred from the viewpoint of low price and high effect. Next, an example of a method for producing a lipolytic enzyme that can be used in the present invention will be described. The method for producing a lipolytic enzyme that can be used in the present invention can use a general method for producing a lipolytic enzyme.For example, a lipolytic enzyme grain is added to a medium containing sterilized milk as a main component, and the fermentation temperature is reduced. It can also be produced by keeping at 15 to 25 ° C. and fermenting for about 24 hours. This is freeze-dried, and the FD lipolytic enzyme (Freeze
Dried lipolytic enzyme).

DESCRIPTION OF THE PREFERRED EMBODIMENTS Examples and comparative examples of the present invention will be described below.

Example 1 The following diet-enhancing food powders are FD
Lipolytic enzymes were used. First, after thoroughly washing 200 g of ripe and softened tomatoes, 200 g of apples, 200 g of cucumber, 200 g of radish, and 200 g of sweet potato, 0.2 L of purified water was added, and finely ground using a juicer.
Juicy. 1% of cellulase based on the plant weight was added to the plant juice and reacted at 35 ° C. for 10 hours. Next, the juice was boiled in an autoclave at 121 ° C. for 20 minutes to inactivate the enzyme activity and sterilize. Thereafter, the resultant was dried with a spray drier according to a standard method to obtain a vegetable fiber powder having a water content of 13.5%. After the plant powder is further pulverized by a ball mill, a powder of 80 mesh pass is passed through a stainless sieve, and the cellulase-treated and heat-treated plant and fruit enzyme-treated powder used in the present invention (hereinafter simply referred to as plant and fruit enzyme treatment) Powder).

Example 2 A powdery lipolytic enzyme food having the following composition was produced using the above-mentioned diet-enhancing food powder, plant and fruit enzyme-treated powder, and oligosaccharide mixture. In addition, the oligo-tang mixture used here contains 20% of fructooligosaccharides, 20% of isomaltoligosaccharides, 20% of galactooligosaccharides, 20% of palatinose, and 20% of coupling sugar. Diet-enhancing food powder 40% Plant and fruit enzyme-treated powder 30% Oligosaccharide mixture 30%

Example 3 A powdery lipolytic enzyme food having the following composition was produced using the above-mentioned dry lipolytic enzyme powder, plant and fruit enzyme-treated powder, fructooligosaccharide and casein phosphopeptide (CPP). Dry lipolytic enzyme powder 33% Plant and fruit enzyme-treated powder 33% Fructooligosaccharide mixture 20% Casein phosphopeptide (CPP) 10% Lactose

Example 4 A powdery lipolytic enzyme food having the following composition was produced by using the above-mentioned dried lipolytic enzyme powder, plant and fruit enzyme-treated powder, fructooligosaccharide and casein phosphopeptide (CPP). Dry lipolytic enzyme powder 30% Plant and fruit enzyme-treated powder 20% Fructooligosaccharide 20% Casein phosphopeptide (CPP) 20% Lactose

Example 5 A powdery lipolytic enzyme food having the following composition was produced using the above-mentioned dry lipolytic enzyme powder, plant and fruit enzyme-treated powder and a polyphenol mixture manufactured by Taiyo Kagaku. Dry lipolytic enzyme powder 30% Plant and fruit enzyme-treated powder 20% Fructooligosaccharide 20% Casein phosphopeptide (CPP) 20% Lactose 9% Polyphenol mixture 1% (Polyphenol mixture is grape extracted polyphenol 20%, mandarin extracted polyphenol 20 %, Tea extracted polyphenol 40%, apple extracted polyphenol 20%
Consist of weight. )

Example 6 100 men and women aged 25 to 55 years old who complain of intestinal upset were divided into 5 groups of 20 persons each, and 4 groups were divided into test group 1, test group 2, test group 3, test group The dried lipolytic enzyme food of the present invention shown in the following table was ingested as the section 4 and the remaining one group was ingested with the bifidobacteria-based food as the target section. As an ingestion method, 3 g was ingested three times a day before each meal. Three days later, the intestinal condition was scored by the questionnaire to the subjects according to the following criteria. When the total score of each test plot increased remarkably than that of the target plot, the effect of the dry lipolytic enzyme food of the present invention was proved. Was. In addition, the subjects in the control group showed indigestion symptoms and the intestinal environment was bad, whereas the test group showed no indigestion symptoms, suggesting that the intestinal environment was improved.

In the food of the present invention, microorganisms containing lipolytic enzymes are efficiently activated in the human intestine, and as a result, fats and carbohydrates that cause obesity are effectively metabolized. It was confirmed that the intestinal environment was remarkably improved, and that the energy necessary for the activation of human body cells was sufficiently obtained, and that digestion and absorption of food could be improved, health could be maintained, and diseases could be prevented.

Claims (3)

[Claims] Claims: 1. An anti-obesity food comprising a lipolytic enzyme produced by co-cultivating lactic acid bacteria and yeast provided in food, intestinal bacteria, proliferating oligosaccharides, and plant fiber. . 2. The lactic acid bacterium according to claim 1, wherein the lactic acid bacterium comprises Lactobacillus kefiranofeshens, Lactobacillus acidoferris,
2. The anti-obesity food according to claim 1, wherein the food is Lactobacillus famentum, Lactococcus lactis, Enterococcus faecalis, or Leuconococcus mescenteroides. 3. The yeast according to claim 1, wherein the yeast is Saccharomyces del Flicii, Saccharomyces? 2. The anti-obesity food according to claim 1, wherein the food is selected from the group consisting of Seleviche, Candida Holmy, Saccharomyces fragilis, Candida Kefir, and Aspergillus oryzae.