JP2006067801A - Bone component-increasing composition composed of soybean germ-containing bean curd, and functional food containing the composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a bone component-increasing composition composed of soybean germ-containing bean curd comprising a bone mass-promoting composition obtained by using a well-flavored composition produced by processing natural and inexpensive raw material, positively promoting bone formation, and encouraging formation of developing human bones; and to provide functional food containing the composition. <P>SOLUTION: The bone component-increasing composition is produced based on the fact that administration of mixture extract liquid (1.0 ml/100 g of the body weight) comprising roasted bean curd and roasted soybean germs results in significantly increasing the amount of bone calcium of the organization of the shaft of bone part (the amount of the cortical) and the metaphysis part (cancellous bone) each of the thigh bone of a rat through short-period intake where water solution containing mixture of the roasted bean curd and the roasted soybean germs is given to the rat in its growing stage and its aging stage once a day for 7 days, in view of the variation in the bone components of the organization. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a bone weight enhancing composition containing a mixture of roasted okara and roasted soybean germ as an active ingredient and a functional food containing a bone weight enhancing composition.

  Generally, okara is a squeezed soybean meal that is ground to remove soy milk in the process of producing tofu, but its ingredients contain abundant nutrients. For example, a method for producing okara tea comprising a step of drying okara and a step of roasting okara after drying (see, for example, Patent Document 1), After adding water and stirring, the step of obtaining an extract by filtering or centrifuging, adding 0.3 to 10.0% by weight of saccharides to this extract, and adding PH to 3.5 to 8.0 A method for producing a lactic acid beverage using okara as a raw material (for example, a step of sterilizing the extract, and a step of stirring and culturing lactic acid bacteria in the extract (for example, , Patent Document 2), dry okara powder, carbohydrates, lipids, A dry okara consisting of a mixture of one, two or more of the five major nutrients of protein, minerals and vitamins, a seasoned powder and a powder of a substance that is easily soluble in water. Powdered beverages based on powder (for example, see Patent Document 3), (1) mechanically cut okara fibers, (2) water-soluble polysaccharides of interfiber substances in a matrix composed of okara fibers (3) one or more thickeners selected from the group consisting of agar, xanthan gum, gellan gum, glucomannan, alginic acid, guar gum, tara gum, carrageenan κ, carrageenan λ, soybean polysaccharide and curdlan, and (4) water Okara beverage (see, for example, Patent Document 4) containing oats, dried okara, and then once powdered into a fine powder, the fine powder is roasted The method of manufacturing okara powder tea (e.g., see Patent Document 5) are known, respectively.

  For food use, raw okara with a moisture content of 80% is dried in a large amount, and an electric heater is attached to a compression press and heated while compressing moisture as a conductive medium to evaporate the moisture, and then vacuumed. Quick drying in a vacuum dryer, using this powder as a base material, mix dried vegetables and spiral algae, and then add sweetener, green paste, pollen, rice noodles, gamma oil, true arc, pearl flour, yeast and yeast. Health foods, feed processed products, processed beverage products (for example, patent documents) processed by adding various kinds of tablets, pills, and granular powders after adding the added binder soda arginate and chitin chitosan acid solution and starch. 6), or a mixed raw material containing okara and one or more starchy materials, fermented by koji mold, and processed from okara (for example, see Patent Document 7), okara Plant cell wall degradation Lactic acid fermentation Okara obtained by lactic acid fermentation in the presence of oxygen (e.g., see Patent Document 8) have been known, respectively. Furthermore, okara tea containing roasted soybean hypocotyl and roasted okara (see, for example, Patent Document 9) is known.

  On the other hand, it is considered that various bone diseases occur due to a decrease in the amount of calcium in bone due to bone metabolism and bone dysplasia. Representative bone diseases include fractures, osteomalacia, osteopenia, osteoporosis, and back pain. Among these bone diseases, in particular, osteoporosis is caused by the loss of bone mass due to the relative dominance of bone resorption due to the imbalance between bone resorption and bone formation due to aging. It shows a pathological condition in which the strength of the bones decreases and fractures are likely to occur. Especially in women, bone loss rapidly occurs due to menopause and ovariectomy. Osteoporosis not only causes fractures and severe pain, but also causes bedridden elderly people in particular, so effective treatment is required from the viewpoint of improving the quality of life in an aging society. . Since osteoporosis is difficult to treat after it develops, it is important to try to prevent it, and it is essential to increase bone mass from a young age. It has become deeply recognized that foods that promote formation must be actively consumed. Currently, calcium, magnesium and vitamin D are mainly used as foods for strengthening bones. Casein phosphopeptides that promote absorption of calcium from the intestinal tract have also been used.

  As therapeutic agents for bone diseases such as osteoporosis, active vitamin D3, female hormone (estrogen), calcitonin, and ipriflavones are used clinically. Recently, osteoclasts of polyisoprenoid derivatives represented by vitamin K2 are used. An anti-osteoporosis agent (for example, see Patent Document 10) based on a formation inhibitory action has also been developed. Further, a bone strengthening and anti-osteoporosis composition comprising, as main active ingredients, a bone strengthening agent containing casein phosphopeptide and genistein as active ingredients (for example, refer to Patent Document 11), saponin, daidzin, daidzein, genistin and genistein (for example, , Refer to Patent Document 12), a bone mass promoting composition containing horseradish extract as an active ingredient and exhibiting an anti-osteoporosis effect (for example, refer to Patent Document 13), and a bone disease therapeutic agent containing zinc acetamate as an active ingredient (for example, Patent Document 14), a composition for promoting bone formation and preventing bone mineral loss (for example, Patent Document 15) containing isoflavone as a main active ingredient, and an anti-osteoporosis composition fortified with both vitamin K2 and zinc (for example, Patent Reference 16), a bone tissue restoration system, in order to promote skeletal and bone formation enhancement The first component consists of biologically active molecules is fixed to the framework and a system including a second component to promote the reduction of bone resorption (e.g., see Patent Document 17) it has been proposed like.

  On the other hand, it has not been known that roasted okara and roasted soybean germ mixture can be used for prevention and treatment of diseases that require bone mass enhancement.

Japanese Unexamined Patent Publication No. 63-074474 JP-A-63-192366 JP 09-051776 A JP 2002-051755 A JP 2003-116501 A JP-A-10-191929 JP 2003-000174 A JP 2004-154122 A JP 2003-210146 A JP-A-7-215849 JP 2001-302539 A JP 2000-191526 A JP-A-10-279492 JP-A-10-218767 Japanese Patent Laid-Open No. 10-114653 JP-A-10-36256 Special table 2003-513682

  An object of the present invention is to use a composition with good flavor obtained by processing an inexpensive raw material, and actively promote bone formation, so that human bones in the developmental stage An object of the present invention is to provide a bone mass enhancing composition that promotes formation and a functional food containing the composition.

  The present inventors have found that okara produced during the production of tofu is mostly used for feed in terms of its characteristic odor and taste despite containing various nutrients and physiologically active substances. In light of the current state of being discarded, the purpose of effective utilization from okara has been variously examined for the maintenance of human health or the prevention and treatment of diseases. It has been found that a mixture with roasted soybean germs has a remarkable bone mass promoting effect. That is, the femoral diaphysis (skin mass) of a rat femur obtained by short-term ingestion of an aqueous solution containing a mixture of roasted okara and roasted soybean germ once a day for 7 days to growing and aging rats ) And changes in bone components in the metaphyseal (cancellous bone) tissue, the administration of a mixture extract of roasted okara and roasted soybean germ (1.0 ml / 100 g body weight) significantly increased the amount of bone calcium. An increase was caused. On the other hand, a mixture of roasted okara and roasted soybean germ was recognized to have a bone promoting effect than roasted okara extract alone. The knowledge that such roasted okara and roasted soybean germ have an effect of increasing bone components has not been reported so far. In addition, the effect of confirming an increase in bone formation in rats has been empirically confirmed to be almost 100% effective in humans. The present invention has been completed based on these findings.

  That is, the present invention provides a bone mass enhancing composition characterized by comprising a mixture of roasted okara or its processed product and roasted soybean germ or its processed product, or a processed product thereof as an active ingredient (claim) Item 1), or roasted okara and roasted soybean germ are mixed in a ratio of 7: 3 to 9: 1. 2) or roasted okara obtained by drying the okara in hot air at 280 ° C to 320 ° C, drying the resulting dried okara at 220 ° C to 260 ° C and forcibly cooling it The bone mass enhancing composition according to claim 1 or 2 (claim 3) or the roasted soybean germ is processed by molting and de-embrying the dried soybean, And the germs are separated by a wind or roll sorter, 220-26 ℃ in bone enhancing composition according to any one of claims 1 to 3, characterized in that is obtained by drum drying about (claim 4).

  Further, the present invention is a mixture of roasted okara or processed product thereof and roasted soybean germ or processed product thereof, or a food or drink containing the processed product, and has a bone mass promoting action. Functional foods for prevention and treatment of diseases that require increased bone mass (claim 5), roasted okara or processed product thereof, roasted soybean germ or processed product thereof It is a food and drink containing a mixture of the above or a processed product thereof, characterized by having a bone mass promoting action, and a label indicating that it is used for the prevention and treatment of diseases requiring bone mass enhancement The functional food (Claim 6) or the mixture of roasted okara and roasted soybean germ is in a ratio of 7: 3 to 9: 1 between roasted okara and roasted soybean germ. 7. Functionality according to claim 5 or 6, characterized in that it is a mixture of Product (Claim 7) or roasted okara is dried in hot air at 280 ° C to 320 ° C, and the resulting dried okara is drum dried at 220 ° C to 260 ° C and forcedly cooled. A functional food product according to any one of claims 5 to 7 or a roasted soybean germ, which is obtained by subjecting dried soybeans to molting and de-embrying, and a sorter. According to any one of claims 5 to 7, characterized in that it is obtained by separating the skin / germ by using a wind or roll sorter and drum drying at 220 to 260 ° C. It relates to the functional food described in claim 9.

  Furthermore, in the present invention, the functional food according to any one of claims 5 to 9, wherein the food or drink is salmon, yogurt, drink yogurt, juice, milk, soy milk, liquor, or coffee (claim 10). And food and drinks such as sports drinks, baked confectionery such as pudding, cookies, bread, cakes, jellies, rice crackers, Japanese confectionery such as yokan, frozen confectionery, chewing gum and other bread and confectionery, udon and soba Noodles, fish paste products such as kamaboko, ham, fish sausage, seasonings such as miso, soy sauce, dressing, mayonnaise, sweeteners, dairy products such as cheese and butter, tofu, konjac, other boiled fish, dumplings, It is a croquette and a salad, It is related with the functional food (claim 11) in any one of Claims 5-9 characterized by the above-mentioned.

  The bone mass enhancement having a remarkable effect that the mixture of roasted okara and roasted soybean germ of the present invention can be used as an active ingredient, and bone mass can be actively promoted to prevent and treat bone diseases. A composition and a functional food containing the composition are provided.

  The bone mass enhancing composition of the present invention is a mixture of roasted okara or processed product thereof and roasted soybean germ or processed product thereof, or a composition containing the processed product as an active ingredient. The treated product is not limited, and examples of the treated product include a finely pulverized product, a granulated product, a suspension, an extract, an enzyme-treated product, a fermented product, and a frozen product.

  In order to use the roasted okara and roasted soybean germ used in the present invention as the bone mass enhancing composition, the okara and soybean germ have different physical properties, etc., and the maximum bone mass enhancing effect and optimal taste and Each must be roasted separately to obtain a flavor. The roasting treatment adds flavor to these foods, eliminates the soy odor, and doubles the taste and flavor. In addition, the flavor can be doubled visually by adding a burnt color.

  In the present invention, the blending ratio (weight) of roasted okara and roasted soybean germ is not particularly limited, but is preferably mixed at a ratio of 7: 3 to 9: 1.

  When the roasted germ is 10% or more of the mixture, the effect of promoting bone mass can be fully exerted. When the roasted germ is 30% or less, roasted soybean germ having excellent bone mass promoting effect and less supply source is effective. It can also be used for synergy with roasted okara.

  A method for producing roasted okara added with the roasted soybean germ of the present invention will be described with reference to FIG. First, raw okara, which is a raw material from roasted okara used in the present invention, is not particularly limited as long as it is okara that is a squeezed koji of soy milk when producing tofu. Okara usually contains about 80 to 85% of moisture, and since it contains a large amount of moisture in this way, it is first dried to a moisture content of 5 to 10% by drying means such as hot air drying. Enter (dried okara). In the drying step, in addition to hot air drying, drum drying, drying by microwave irradiation, roller-type heat drying, and the like can be adopted. In the present invention, hot air drying is particularly preferable. Although drying temperature and drying time vary depending on the type of drying method, when hot air drying is employed, drying is performed at a temperature of 280 ° C. to 320 ° C. until the weight reaches about 1/5. Okara containing 5-10% of moisture after drying is transferred to a roasting process (roasted okara). The roasting method in the present invention is not particularly limited, but in the roasting process, there are drum-type roasting, roasting by direct heating to the roasting pot, roasting by heating in the atmosphere in the oven, etc. These roasting methods can be employed as appropriate. In the present invention, drum-type roasting is preferable, and the roasting is preferably performed at a temperature of 220 to 260 ° C. The roasting time is preferably roasted in such a time that a characteristic odor is removed and there is no burning odor.

  The soybean germ used in the present invention is not particularly limited to the kind of soybean, and may be any soybean germ. The soybean is subjected to a drying process (dried soybean) and then selected for selection from congeners. Dry soybeans are obtained by sorting with a machine. Further, the dried soybeans are dehulled and de-embedded by the interaction of a plurality of rotating blades and a net-like drum to obtain skin and soybean germs. Thereafter, in order to separate the skin and soybean germ, the soybean germ can be obtained by sorting using a sorting machine such as wind and roll sorting. As a method for roasting the soy germ, any method may be used as long as the soy germ having a rich flavor is obtained with little burning odor by roasting. For example, drum roasting at 220 to 260 ° C. A method of roasting by a machine is preferred, and the roasting time is appropriately selected within the above temperature range, such as increasing the roasting time if the temperature is low and conversely shortening the roasting time if the temperature is high. Can do.

  The roasted okara obtained from the process using okara as a raw material and the roasted germ obtained from the process using dry soybean as a raw material are blended at an appropriate ratio by a mixer or the like. In this way, roasted germ-containing okara can be produced.

  The functional food or food material containing the mixture of roasted okara and roasted soybean germ having the bone mass promoting effect of the present invention is used as a part of the raw material for food and drink, or after the production process or production It can be obtained by adding and blending. Such functional food is not particularly limited, and various drinks such as yogurt, drink yogurt, juice, milk, soy milk, alcoholic beverages, coffee, tea, sencha, oolong tea, sports drinks, cookies, bread, cakes, rice crackers Baked confectionery such as confectionery such as ramune confectionery, Japanese confectionery such as mutton, frozen confectionery such as pudding, jelly and ice cream, confectionery such as chewing gum and candy, snacks such as crackers and chips, udon and soba Noodles such as kamaboko, ham, fish sausage, etc., dairy products such as cheese, butter, miso, soy sauce, dressing, mayonnaise, sprinkles, sweeteners, etc., tofu, konjac Specific examples include various side dishes such as dumplings, croquettes, salads, soups, stews, etc.For example, a mixture of roasted okara and roasted soybean germ can be made into a fine powder, and the fine powder can be tableted according to a conventional method to produce a tablet confection. In this case, after granulating such a fine powder Tableting is also possible. Preferably, the finely powdered product can be mixed in the manufacturing process of the koji, then used as koji, used as a raw material for koji, or used as a frozen confectionery material for an iced beverage. Moreover, it can be used for chewing gum to make okara gum, or it can be mixed with various cereals before making cereals. Furthermore, since okara contains a lot of dietary fiber and the mixture of the present invention also contains a lot of dietary fiber, it can be mixed in various foods and beverages as okara fiber.

(Method for producing a mixture of roasted okara and roasted soybean germ)
Okara produced as a by-product during the production of tofu was dried with hot air at 300 ° C. in a hot air chamber until it became about 1/5 of the original weight. That is, it was dried to a moisture content of 5 to 10%, and the dried okara was roasted with a drum-type heater at a temperature of 220 ° C. to 260 ° C. and forcedly cooled. The weight after roasting was about 5/6 of the weight before roasting.

  On the other hand, in the method for producing roasted soybean germs, in order to select dry soybeans from common substances, they are sorted by a sorting machine to obtain selected dried soybeans. Further, the selected dried soybeans are rotated with a plurality of rotating blades and a net-like drum. Dehulling and de-embrying treatment are performed by interacting with. Then, in order to isolate | separate a seed coat and soybean germ, it isolate | separated using the sorter by a wind force and roll selection, and obtained soybean germ. The soybean germ was roasted with a drum-type heater at a temperature of 220 ° C. to 260 ° C. and forcedly cooled. The weight after roasting was about 6/7 of the weight before roasting.

  The roasting mixture of the present invention was obtained by mixing the roasted okara obtained by the above production method and the roasted soybean germ in a ratio of 80:20.

Table 1 shows bioactive substances in 100 g of powdered roasted okara (100%) and roasted okara and roasted soybean germ, which were analyzed by the Japan Food Research Center. As for the amount of soybean saponin, soya saponin A and soya saponin B were used as standard products, and these were converted into soya saponin A ₁ and soya saponin I, respectively, and the total amount was taken as the amount of soybean saponin.

  According to Table 1, the mixture of powder roasted soybean germs in a ratio of 80:20 is 4 times for soybean saponin, 17 times for daidzin, 1.35 times for daidzein, and 1. Is 4.55 times greater than that of Genestein.

(experimental method)
Using roasted okara (100%) or a mixture of roasted okara (80%) and soybean germ (20%), add 1000 ml of water to 100 g of the mixture and extract by heating at 80-90 ° C. for 20 minutes. Tables 2 and 3 show the results of analysis by the Japan Food Research Center on the content of physiologically active ingredients contained in the liquid.

  From Tables 2 and 3, the mixture of roasted okara and roasted soybean germ extracted with boiling water was higher than that of roasted oat alone, soy saponin increased 4.84 times and was not detected Genestin was found to be 6.1 mg / 100 g and 1.0 mg / 100 g, respectively. These results are likely due to the mixing of roasted soybean germ.

  Using the above-mentioned roasted okara and a heated extract of a mixture of roasted okara and roasted soybean germ, 1.0 ml thereof was orally administered to a rat once a day using a gastric sonde, At 24 hours after the final administration, blood was collected by cardiac puncture under light ether anesthesia, followed by dissection and extraction of the femur. The rats used were obtained from Nippon SLC (Hamamatsu), and 4-week-old male rats weighing 90-100 g were used. Meanwhile, female aged (50 weeks old) rats were also used in the context of osteoporosis.

  The collected blood was centrifuged at 2000 rpm for 5 minutes, the supernatant (serum) was collected, and the calcium and inorganic phosphorus concentrations were measured.

  The femur removes muscles, and the bone marrow is washed and removed in cold 0.25M sucrose solution, divided into a diaphysis (cortical bone) and a metaphysis (cancellous bone), and its calcium content and alkalinity of bone mineralization promoting enzyme Used to measure the amount of DNA as an indicator of phosphatase activity and the number of cells in bone tissue.

  The obtained results were statistically processed using the Student'st test, and it was assumed that there was a significant difference when the risk rate was 0.05 or less.

(Measurement of bone calcium)
Concentrated nitric acid was added to the tissue pieces to make them incinerate at 120 ° C. for 12 hours, and the amount of bone calcium was quantified using an atomic absorption spectrophotometer (“Perkin Elmer 303” manufactured by Perkin Elmer).

(Measurement of alkaline phosphatase activity)
The amount of alkaline phosphatase, the most important enzyme for promoting bone mineralization, was investigated. Bone tissue pieces were washed with 0.25 M sucrose solution, crushed in 3 ml of 6.5 mM barbital buffer (pH 7.4), and sonicated. This solution was centrifuged, and the supernatant was measured as an enzyme solution according to the method of Walter and Schutt (in Method of Enzymatic Analysis, Vol1-2, p856, Academic Press, New York, 1965). Specifically, 0.05 ml of enzyme solution was added to 2 ml of diethanolamine buffer (pH 9.8) using p-nitrophenyl phosphate as a substrate, incubated at 37 ° C. for 30 minutes, and 10 ml of 0.05N NaOH was added. Absorbance (405 nm) was measured using a photometer, and the bone alkaline phosphatase activity of a therapeutic agent for bone and a compound known to act on bone was examined.

(Quantification of DNA content)
The bone tissue piece was washed with a 0.25M sucrose solution and the wet weight was measured. Then, it grind | pulverized in 4 ml of 0.1N NaOH, and it was made to osmose | permeate at 4 degreeC for 24 hours. This solution was centrifuged, and the supernatant was used as a sample for quantification according to the method of Ceriotti et al. (J. Biol. Chem., 241: 34-77, 1951). That is, 1 ml of concentrated hydrochloric acid and 1 ml of 0.04% indole solution were added to 2 ml of sample, heated to 100 ° C. in boiling water, rapidly cooled, extracted with 4 ml of chloroform, the chloroform layer was collected, and a spectrophotometer ( 490 nm) was used to measure the amount of DNA in the bone.

(Effects on growing rats)
Growth solution (male, 5 weeks old) of rat roasted oat and a mixture of roasted okara and roasted soybean germ heated and extracted 1.0 ml per 100 g rat weight once a day Oral administration was continued for 7 days. Changes in serum and bone components were examined. The results are shown in Tables 4 and 5.

  According to Table 4 above, administration of the extract of roast okara and a mixture of roast okara and roasted soybean germ did not cause significant changes in rat body weight and serum calcium and inorganic phosphorus concentrations. Therefore, it did not show a toxic effect.

  Rat femur tissue was divided into diaphyseal (cortical bone) and metaphyseal (cancellous) tissues, and the changes in each bone component were examined. As a result, as shown in Table 5, the amount of calcium in the diaphyseal part and metaphyseal part tissue was significantly increased in both roasted oat and administration of the extract of the roasted oat and roasted soybean germ mixture. It has been found to increase. The increase in the amount of calcium in the diaphysis was stronger when the extract of the mixture of roasted okara and roasted soybean germ was administered than the roasted oat extract.

  Alkaline phosphatase in bone tissue functions as a bone mineralization-promoting enzyme and is a marker enzyme for osteoblasts of osteoblasts. Alkaline phosphatase activity in the diaphyseal and metaphyseal tissues was significantly increased by administration of the extract from roasted oats and a mixture of roasted oats and roasted soy germs, but with the addition of roasted soy germs No effect was seen.

  The amount of DNA in bone tissue can be an indicator of the number of cells in bone tissue. The amount of DNA in the diaphyseal tissue did not increase significantly with the administration of roasted okara extract, but increased significantly when the extract of the mixture of roasted okara and roasted soybean germ was administered. As a result, the effect of adding roasted soybean germ was recognized.

  The DNA in the metaphyseal tissue was significantly increased by administration of roast okara extract and a mixture of roast okara and roasted soybean germ.

(Effects on aging rats)
Female aging (50 weeks old) rats were used as model animals for postmenopausal osteoporosis. An extract of roasted okara extract and a mixture of roasted okara and roasted soybean germ was orally administered at a rate of 1.0 ml per 100 g of rat body weight once a day for 7 days. Dissection was performed under light ether anesthesia 24 hours after the final administration. Rat body weight, serum calcium and inorganic phosphorus concentrations were measured. The results are shown in Table 6.

  Table 6 shows that rat body weight, serum calcium and inorganic phosphorous concentrations are all significant when roasted okara extract and the mixture of roasted okara and roasted soybean germ are administered. It did not fluctuate.

  Next, the variation of the bone component of the femoral tissue was examined. The results are shown in Table 7.

  From Table 7, although the amount of calcium in the diaphysis and metaphyseal tissue was significantly increased in the case of administering the roast okara extract and the mixture of roast okara and roasted soybean germ. The effect of roasted okara to which roasted soybean germ was added was stronger. On the other hand, the amount of alkaline phosphatase and DNA in the diaphysis and metaphyseal tissue did not increase significantly when the extract was administered from roasted oat, but the amount of the mixture of roasted okara and roasted soybean germ It was found that the dose of the extract was significantly increased.

  As described above, in Examples 3 and 4, each extract of roasted okara and a mixture of roasted okara and roasted soybean germ was orally administered to rats, and the effect on the bone component was examined. It was. As a result, it was found that when the extract from roasted oat was orally administered to rats for 7 days, the effect of increasing bone components was brought about. Furthermore, it was found that the effect was significantly enhanced in the case of administering an extract of a mixture of roasted okara and roasted soybean germ. In both extracts of roasted okara and a mixture of roasted okara and roasted soybean germ, Table 2 (100% roasted okara) and Table 3 (80% roasted okara and roasted roast) Table 2 contains soy saponin, no isoflavone is detected, and Table 3 contains soy saponin at a very high concentration and also contains isoflavone (Daidin, Genestein). From the above, it was clarified by an experiment using rats that administration of saponin causes an increase in bone component. Therefore, the bone component increase effect from roasted oats is mainly due to saponin, and the addition of roasted soybean germ results in an increase in isoflavones and further increases the amount of saponin. It seems that the increase of the component was demonstrated as the bone component promotion effect of the administration of the roasted soybean germ extract compared to the extract from the roasted oat.

  From the above, the roasted okara extract has the effect of increasing the bone component, and the extract of the mixture of roasted okara and roasted soybean germ of the present invention has a stronger bone effect. I understand. Similarly, a mixture of powdered roasted okara and roasted soybean germ has an effect of promoting bone components that is equal to or higher than that of the extract.

(Okara entered bowl)
20 g of water was added to and mixed with 64 g of sugar and 29 g of water candy, boiled to 150 ° C., the water was completely evaporated, then cooled to about 70 ° C., and 5 g of roasted soybean germ and 10 g of roasted rice were added and mixed. After that, 5 g was put into a 20 mmφ mold, shaped and cooled to obtain a bag.

(Okara drink with okara)
6 parts raw milk, 5 parts skim milk powder, 10 parts butter, 3 parts egg yolk, 14 parts granulated sugar in a mixing mixer, roasted okara mixture extract obtained by the above experimental method (containing 20% roasted soybean germ) ) 10 parts and 52 parts of water were added and mixed, and the powder was dissolved while heating to 30-50 ° C. to prepare an ice cream mix. The ice cream mix was homogenized using a homogenizer at a homogeneous pressure of 150 kg / cm ² , then heat sterilized using a batch sterilizer at 90 ° C. for 10 minutes, and cooled to 10 ° C. using a plate heat exchanger. . An iced beverage was produced by filling a 120 ml container.

(Okara-entered carrail)
Edible fats and oils 32 parts by weight, wheat flour 30 parts by weight, roasted okara mixture of the present invention (containing roasted soybean germ 20%) powder 6 parts, curry powder 9 parts, salt 11 parts, sugar 4 parts, seasoning (powder) Carreru was produced by a conventional method using 1.5 parts, 6.5 parts of seasoning (paste), and 0.3 part of emulsifier.

It is a figure which shows the manufacturing process from the roasted okara containing the roasted soybean germ of this invention.

Claims (11)

A bone mass-promoting composition comprising a mixture of roasted okara or a processed product thereof and roasted soybean germ or a processed product thereof, or a processed product thereof as an active ingredient. The composition for promoting bone mass according to claim 1, wherein roasted okara and roasted soybean germ are mixed in a ratio of 7: 3 to 9: 1. The roasted okara is obtained by drying the okara with hot air at 280 ° C. to 320 ° C., drying the resulting dried okara at 220 ° C. to 260 ° C., and forcibly cooling it. The bone mass enhancing composition according to claim 1 or 2, characterized in that By roasting soybean germ, dehulling and de-embrying dried soybean, separating the skin and germ with a sorter, separating the germ with a wind or roll sorter, and drum drying at 220-260 ° C The bone mass enhancing composition according to any one of claims 1 to 3, wherein the composition is obtained. A mixture of roasted okara or processed product thereof and roasted soybean germ or processed product thereof, or a food or drink containing the processed product, characterized by having a bone mass promoting effect Functional food for the prevention and treatment of diseases that need to be improved. A mixture of roasted okara or processed product thereof and roasted soybean germ or processed product thereof, or a food or drink containing the processed product, characterized by having a bone mass promoting effect, Functional food with a label indicating that it is used for the prevention and treatment of diseases that require further enhancement. The mixture of roasted okara and roasted soybean germ is characterized in that roasted okara and roasted soybean germ are mixed in a ratio of 7: 3 to 9: 1. The functional food according to claim 5 or 6. The roasted okara is obtained by drying the okara with hot air at 280 ° C. to 320 ° C., drying the resulting dried okara at 220 ° C. to 260 ° C., and forcibly cooling it. The functional food according to claim 5, wherein the functional food is characterized in that By roasting soybean germ, dehulling and de-embrying dried soybean, separating the skin and germ with a sorter, separating the germ with a wind or roll sorter, and drum drying at 220-260 ° C The functional food according to any one of claims 5 to 7, wherein the functional food is obtained. The functional food according to any one of claims 5 to 9, wherein the food or drink is koji, yogurt, drink yogurt, juice, milk, soy milk, liquor, or coffee. Foods and beverages include various beverages such as sports drinks, baked confectionery such as pudding, cookies, bread, cakes, jelly and rice crackers, Japanese confectionery such as sheep candy, bread and confectionery such as frozen confectionery, chewing gum, and noodles such as udon and soba And fish paste products such as kamaboko, ham, fish sausage, seasonings such as miso, soy sauce, dressing, mayonnaise, sweetener, dairy products such as cheese and butter, tofu, konjac, other boiled fish, dumplings, croquettes, It is a salad, The functional food in any one of Claims 5-9 characterized by the above-mentioned.