JP2007143402A - Functional food and drink, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide functional food and drink having excellent effect effective for prevention and curing of diabetes and/or obesity, and also satisfactory in deliciousness. <P>SOLUTION: The functional food and drink contains chopped or powdery natural herbs (Palo azul belonging to oxeye) having α-glucosidase-inhibiting action, or its extract. When the functional food and drink is produced as baked confectionery, the powdery Palo azul and seed germs such as brown rice germs are admixed to confectionery dough. It seems that the stalks and leaves of the Palo azul contain α-glucosidase-inhibiting substance suppressing excessive energy supply, and thereby food material using the stalks and leaves of the Palo azul is effective on prevention and curing of diabetes and/or obesity. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a functional food and a functional drink using Palo azul, a perennial plant of the family Asteraceae native to the Republic of Paraguay in South America, and in particular, a functional food effective for the prevention and treatment of diabetes and obesity. It relates to functional beverages.

  In recent years, the number of people suffering from diabetes and obesity, which are thought to be mainly caused by overnutrition, is increasing in advanced countries such as Japan, Europe and the United States, and is expected to continue to increase in the future. . Dietary therapy and exercise therapy are generally used for the prevention and treatment of such diabetes and obesity. However, dietary therapy often involves physical and mental distress due to dietary restrictions, and also requires troublesome calorie calculations. I can say that.

  Therefore, in recent years, various low-calorie confectioneries such as strawberry jelly and diet cookies have been provided from the viewpoint of alleviating physical and mental pain in dietary therapy. However, in most cases, the ratio of sugars etc. is extremely reduced to reduce calories, or substitutes that are inferior in taste are used, so what is satisfactory in terms of taste I couldn't.

  Accordingly, in view of the above-described background, the object of the present invention is to provide a functional food, a functional beverage and a functional food that have an excellent diet effect effective for the prevention and treatment of diabetes and obesity, and that are also satisfactory in terms of taste. It is to provide a manufacturing method.

  Such an object is achieved by the present invention described in the following (1) to (11).

(1) A functional food or drink characterized by containing a natural herb shredded product, powder or extract thereof having an α-glucosidase inhibitory action.

(2) The functional food / beverage product according to (1) above, wherein the herb is Pyroasle (scientific name: Cyclolepis genistoides Don.) Of the Asteraceae plant.

(3) The functional food or drink according to (2) above, further comprising seed germ.

(4) The functional food or drink according to (2) or (3) above, wherein the functional food or drink is a confectionery.

(5) A functional food or drink comprising a mixture of shredded products or powder of Paloisul, which is a asteraceae plant, and tea leaves or powder of green tea.

(6) A tea beverage produced using the functional food or drink according to (5) above.

(7) The method for producing a functional beverage according to the above (2), which contains an extract of Paloastle, which is an Asteraceae plant, wherein the extraction is carried out using an extraction solvent heated to a temperature of about 140 ° C. A method for producing a functional beverage, comprising producing an extract of the above, and adding and mixing the extract to a liquid beverage.

(8) The production of the functional beverage according to (7) above, wherein the liquid beverage to which the extract is added and mixed is any one or a mixture of green tea, barley tea, roasted tea, and brown rice tea Method.

(9) The method for producing a functional food or drink according to (2) above, which contains an extract of Paloistle, which is an Asteraceae plant, wherein the extract is prepared by a supercritical extraction method using a supercritical fluid. A method for producing a functional food characterized by the above.

(10) The method for producing a functional food according to the above (4), which is a baked confectionery,
Shredded or pulverized dry matter of a predetermined part of Paloistle, which is a perennial plant of the Asteraceae family, is added to and mixed with baked confectionery dough, and seed germ is added and mixed, and the mixture is baked at a predetermined temperature. A method for producing a functional food.

(11) A method for producing a functional food according to the above (5), which is a tea agent,
A function characterized by chopping a dried portion of a predetermined part of Paloisul, which is a perennial plant of Asteraceae, and roasting the chopped product as it is or powdered and mixing with green tea leaves or powder thereof Method for producing foods.

Dietary therapy, exercise therapy, drug therapy, etc. have been proposed or implemented as methods for preventing and treating obesity and diabetes. The mechanism of occurrence of obesity is generally as follows.
Glucose produced by digesting carbohydrates in food is absorbed into the blood and the blood sugar level rises. The stimulation secretes insulin from the pancreas. Glucose taken into fat cells by the action of insulin is converted into fat. As a result, fat cells grow and fat accumulates, resulting in obesity. On the other hand, diabetes is caused by a long-lasting blood sugar level that rises after a meal due to insufficient insulin response.

  According to the research of the present inventor, a component derived from Cyclolepis genistoides Don. (Generic name: Palo azul), a perennial plant originating from the Republic of Paraguay in South America, has an α-glucosidase inhibitory action, It was confirmed that it has a function of suppressing carbohydrate absorption. In other words, it is considered that α-glucosidase inhibitor that suppresses the supply of excessive energy is contained in the branches and leaves of this Paloisul, and the ingredients using this are effective in the prevention and treatment of diabetes and obesity. It became clear.

Therefore, according to the functional food and drink of the present invention containing a Paloisul-derived component, the process in which sugars in foods such as confectionery are decomposed and absorbed into glucose is inhibited (that is, the function of α-glucosidase is reduced). Because it is blocked), a rapid rise in blood glucose level is suppressed. As a result, diabetics are also prevented from becoming hyperglycemic, and since the increase in blood glucose level is moderate, the amount of insulin secreted decreases, the amount of fat synthesized in fat cells decreases, and obesity is prevented or Can improve.
In addition, in order to maximize the improvement / prevention effect of the paloassle, it is preferable to take 1 to 1.5 g / day of the paloassle. Therefore, for example, it is preferable to prepare 1 to 1.5 g of tea leaves of Palo Aisle, and to drink tea boiled by blending this with green tea leaves in about one day.

  Further, the present invention does not achieve a diet effect from the viewpoint of “low calories” like conventional diet foods, but achieves a diet effect from the viewpoint of “suppression of sugar digestion / absorption”. It won't detract from the taste of food by, for example, extremely low sugar content. Therefore, it is possible to provide diet foods that satisfy both taste and quantity without sacrificing deliciousness for calorie reduction, thus improving diabetes and obesity that require long-term and continuous prevention and treatment. It is effective for.

  Moreover, since the Paloistle used in the present invention is a natural plant that grows naturally in the Republic of Paraguay in South America, it is safe for the human body. Although Paloisul has already been described in the literature as a crude drug, no report has been issued that calls attention to safety. In addition, toxicity tests using rats have already been carried out, but all have been reported to have confirmed safety.

  Moreover, since it can be easily ingested daily by mixing with confectionery or tea, it is possible to continuously suppress an increase in blood glucose level over a long period of time without particular awareness.

In addition, it has been clarified that polyphenols contained in green tea have a function of delaying sugar absorption and suppressing a rapid increase in blood sugar level. Therefore, by blending green tea leaves and powders into a new tea agent, the synergistic effect of green tea polyphenols and the α-glucosidase inhibitory action of the Paloisul component synergistically suppresses postprandial blood glucose rise Can be increased.
Moreover, tea that mainly contains only Paloisul ingredients (so-called Paloisul tea) is not difficult to drink, but lacks the deliciousness. However, in the present invention, by blending Paloisul with green tea, the flavor becomes richer and the taste is greatly increased. Improved. And if it is a rich drink, it can be drunk continuously over a long period of time, and as a result, an increase in blood sugar level can be suppressed.

  In addition, in the production of functional foods and drinks, when Paloasul is ground, it can be easily dispersed and mixed when added to other components. Alternatively, by extracting the extract from the Palo Aisle in advance, it can be easily dispersed and mixed when added to other components, and an extract with a desired concentration can be added to adjust the blood sugar level increase suppressing effect. .

  Hereinafter, embodiments of the health food according to the present invention will be described in detail.

[First Embodiment]
The functional food / functional beverage of the present invention is prepared by directly or after drying the leaves and leaves of Cyclolepis genistoides Don. (Generic name: Palo azul), a perennial plant of the family Asteraceae native to the Republic of Paraguay in South America. It contains the pulverized one.

  Moreover, the functional food / functional beverage of the present invention may contain a product obtained by pulverizing the leaves and the like of Paloisul in water to form a slurry.

  In addition, the functional food / functional beverage of the present invention can be obtained by subjecting an extract extracted with a solvent such as water, hot water, alcohol, etc., as it is or after drying the leaves and leaves of the Paloisul to crush or shred as necessary. It may be contained. As the alcohol used for the extraction operation, methanol, ethanol, propanol, butanol or the like can be used. Moreover, the liquid mixture which mixed these solvents by arbitrary ratios can also be used as a solvent. As the extraction method, extraction methods such as heat extraction, continuous extraction, immersion extraction, and supercritical extraction can be used. The extracted extract may be powdered by concentration and drying.

  In addition, when performing heat extraction, it is preferable to perform an extraction process at the temperature of about 140 degreeC. This makes it possible to improve the yield and improve the taste by removing the bitterness of the extract obtained, for example, as compared with the case of performing heat extraction at 120 ° C. or 160 ° C. become. Therefore, by performing the extraction process at a temperature of about 140 ° C., the manufacturing cost can be reduced and the taste of the final product (functional food or drink) can be improved. As a result, diet foods and health drinks that are satisfactory in terms of umami can be provided at low prices, which is effective in improving diabetes and obesity that require long-term and continuous prevention and treatment.

Next, an example of the extraction method will be specifically described.
For example, by pulverizing sun-dried Paloisul, immersing this powder in an equal weight of water and alcohol (water / alcohol weight ratio = 1/1), heating and boiling for 10 to 30 minutes The active ingredient can be extracted. Further, the Paloassul is immersed in an equal weight water and alcohol mixture (water / alcohol weight ratio = 1/1) and left at room temperature for 5 to 7 days, or at 40 to 60 ° C. for about 12 to 18 hours. The active ingredient can be extracted by heating.

  In addition, although the site | part of the Palo Aisle used as a raw material is specifically limited, For example, it is possible to use the branch-and-leaves part of an above-ground part.

The functional food or drink of the present invention can be formed by adding and mixing a pulverized product or extract of Paloisul to other food ingredients such as known food or drink.
Other ingredients include, for example, confectionery such as gum, candy, jelly, cookies, biscuits, chocolate, rice crackers and ice confectionery; tea leaves such as green tea, guava tea and olive tea; fluid sweetness such as syrup, honey and jam Food: Soy milk, fruit juice, vegetable juice, whey drink, soft drink, miso soup, soup, etc .; alcoholic beverages such as beer, shochu, awamori, sake, wine; Chinese noodles, udon, buckwheat noodles; sausage, ham, hampen Processed foods such as instant noodles; seasonings such as sauces, mayonnaise, ketchup, soy sauce, sugar, powdered candy, syrup, etc .; spices such as curry powder, mustard powder, pepper powder; dairy products such as cheese, butter, yogurt; In addition, general food and drinks such as nutritional supplements and health drinks can be listed.

  Moreover, when providing a healthy drink (diet drink) as the functional food and drink of the present invention, for example, the extract obtained by the above heat extraction is one or two of green tea, barley tea, hojicha, and brown rice tea. What was added and mixed with the above liquid mixture can also be provided as a health drink. Because such beverages are delicious and easy to drink, they can be taken continuously without getting tired, which can improve diabetes and obesity that require long-term and continuous prevention and treatment. It is valid.

[Second Embodiment]
Next, the manufacturing method of the functional food containing the extract of the Paloistle extracted by the supercritical extraction method will be described.

  In this embodiment, first, a dried product of branches and leaves of a Palo Aisle is prepared, the dried product is chopped, and far-infrared roasting is performed on the chopped product. Subsequently, the extract of the Palo Aisle contained in the roasted product of the Palo Ale obtained is extracted by a supercritical extraction method. In this case, as the supercritical extraction method, a commonly used supercritical extraction method can be employed without any particular limitation.

  Here, the supercritical extraction method is an extraction method performed using a solvent in a supercritical fluid state. The supercritical fluid used in this method is usually in a state where both temperature and pressure exceed critical values, and has an intermediate property between liquid and gas.

  Since the supercritical fluid is easier to diffuse in the substance than the liquid, it can easily penetrate into the inside of the raw material, and the substance that does not dissolve in the gas becomes soluble in the supercritical fluid. Further, since the density of the supercritical fluid is larger than that of the gas, the extraction amount per volume of the solvent is increased, and the amount of the solvent to be used can be reduced. Furthermore, the supercritical fluid has an advantage that the extraction speed is fast because physical properties such as viscosity and diffusion coefficient are close to those of gas.

The supercritical fluid that can be used in the supercritical extraction method of the present invention is not particularly limited. For example, carbon dioxide gas, nitrogen gas, water, dimethyl ether, methane, ethane, propane, ethylene, propylene, benzene, toluene, ammonia Nitrogen, nitrogen oxide, or the like can be used. Among these fluids, carbon dioxide gas has a relatively low critical point (75 kg / cm ² , 31 ° C.) and is highly safe, and it can efficiently contain components that are unstable to heat and highly volatile. This is preferable because it can be extracted and separated.

A supercritical extraction method using carbon dioxide gas as a supercritical fluid will be described.
In order to extract the target component from the raw Paloassule dried product, the pressure and temperature of carbon dioxide are set at a critical point or higher. For example, a supercritical extraction apparatus can be used under the conditions of a temperature in the extraction vessel of 30 to 70 ° C., a pressure of 75 to 300 kg / cm ² , and a flow rate of carbon dioxide of 0.5 to 5.0 dm ³ / min. Thereby, the extract (extract) of a Paloistle can be extracted efficiently.

  In the present invention, supercritical extraction is a separation method based on pressure change (supercritical fluid is depressurized and expanded under a constant temperature to reduce the density of solvent gas), and separation method based on temperature change (temperature rise under a constant pressure). Alternatively, the temperature can be lowered to separate the supercritical fluid and the solute), the adsorption separation method (filled with an adsorbent that adsorbs the extracted solute in the separation tank), etc. can be employed, and these can be used as a single operation or a combined operation. Thus, an extract having a high content of Paloisul component can be obtained without an advanced purification step.

  The extract extracted by the supercritical extraction method described above can be provided as a functional food in a state of being accommodated in a soft capsule, for example. Further, the extracted liquid extract can be concentrated and solidified and provided as a tablet-like functional food. Alternatively, the concentrated and solidified dried product may be processed into a powder and provided as a powdered functional food.

  We prepared a sun-dried branch and leaf of Palo Assul (thinned by Chaco, Republic of Paraguay) and pulverized it into a powder. A baked confectionery (cookie) was produced as an example of functional food and drink using the powder containing the branch and leaf components of this Palo Aisle.

  In the manufacture of baked confectionery, Paloassul powder and brown rice germ were added to and mixed with the baked confectionery dough. In preparing the baked confectionery dough, adjust the components such as sugar so that they have the same sweetness and umami as commercially available cookies, and do not adjust the components to reduce calories (such as reducing sugar). It was. This mixture was molded into a predetermined shape and size and baked in an oven.

When the completed baked confectionery was sampled by multiple people, all of them had a good taste without being inferior to those of commercially available baked confectioneries (non-diet foods), and no bitterness due to the paloassole was felt. The answer was obtained.
Moreover, when the blood glucose level of all the samplers was measured, it was confirmed that the rapid increase in blood glucose level after eating was suppressed. That is, according to this example, it was confirmed that the α-glucosidase inhibitory function of the Paloasul-derived component works to suppress carbohydrate absorption in the body.

  Therefore, according to the functional food and drink of the present invention, it is possible to provide a diet food satisfying both in taste and quantity, which is effective in improving diabetes and obesity requiring long-term and continuous prevention and treatment. is there.

  The leaves of Palo Aisul (those harvested in Chaco, Republic of Paraguay) were prepared by drying them in the sun, and they were chopped and roasted in the far infrared. This roast was added to and mixed with tea leaves of “green tea” to produce a tea preparation.

Several people tasted the tea boiled with the finished tea preparation, and the postprandial blood glucose level was measured. As a result, it was confirmed that the rapid increase in blood glucose level after meals was more effectively suppressed compared to the case of drinking green tea (containing only green tea components) and Paloasul tea (containing only Paloisul components). .
In addition, Paloassul tea was answered that it was not difficult to drink but it was not delicious, while the tea preparation of this example responded that it was very delicious and easy to drink with the same aroma and taste as green tea. was gotten.

In addition, it has been clarified that polyphenols contained in green tea have a function of delaying carbohydrate absorption and suppressing a rapid increase in blood sugar level. Therefore, by adding Paloisul powder to green tea leaves and powders to make a new tea agent, the increase in postprandial blood glucose is suppressed by the synergistic effect of green tea polyphenols and the α-glucosidase inhibitory action of Paloisul components. It can be considered that the action has increased synergistically.

Claims (11)

  A functional food or drink comprising a natural herb shredded product, powder or extract thereof having an α-glucosidase inhibitory action.   The functional food / beverage product according to claim 1, wherein the herb is a Pyroisle (scientific name: Cyclolepis genistoides Don.).   Furthermore, seed germ is mix | blended, The functional food-drinks of Claim 2 characterized by the above-mentioned.   The functional food / beverage product according to claim 2, wherein the functional food / beverage product is a confectionery.   A functional food or drink comprising a mixture of shredded or powdered Paloassul, a asteraceae plant, and tea leaves or powdered green tea.   A tea beverage produced using the functional food or drink according to claim 5. The method for producing a functional beverage according to claim 2, comprising an extract of Paloisul, which is a asteraceae plant,
A method for producing a functional beverage, characterized in that an extraction solvent heated to a temperature of about 140 ° C. is used for heat extraction to produce an extract of Palo Aisle, and the extract is added to and mixed with a liquid beverage.   The method for producing a functional beverage according to claim 7, wherein the liquid beverage to which the extract is added and mixed is one or a mixed solution of green tea, barley tea, hoji tea, and brown rice tea.   3. The method for producing a functional food or drink according to claim 2, which contains an extract of Paloastle, which is a asteraceae plant, wherein the extract is prepared by a supercritical extraction method using a supercritical fluid. A method for producing functional foods. The method for producing a functional food according to claim 4, which is a baked confectionery,
Shredded or pulverized dry matter of a predetermined part of Paloistle, which is a perennial plant of the Asteraceae family, is added to and mixed with baked confectionery dough, and seed germ is added and mixed, and the mixture is baked at a predetermined temperature. A method for producing a functional food. A method for producing a functional food according to claim 5, which is a tea agent,
A function characterized by chopping a dried portion of a predetermined part of Paloisul, which is a perennial plant of Asteraceae, and roasting the chopped product as it is or powdered and mixing with green tea leaves or powder thereof Method for producing foods.