JP2007262060A - Anorexigenic agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a substance having an anorexigenic activity. <P>SOLUTION: An anorexigenic agent comprising processed products of an Eucommia ulmoides Oliver leaf as an active ingredient is provided. In one embodiment, an anorexigenic agent in the form of foods and drinks, comprising processed products of an Eucommia ulmoides Oliver leaf as an active ingredient is provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an antifeedant, characterized in that it contains processed licorice leaf as an active ingredient.

  In general, appetite is controlled by the reciprocal action of the feeding center and satiety center in the hypothalamus, and stimulating the feeding center promotes eating behavior, and stimulating the satiety center suppresses eating behavior. It has been. As information related to appetite regulation of the human body, as an appetite regulating substance carried to the feeding center and satiety center in each process of digestion and absorption, peripheral secretion hormones such as glucose and other metabolites / insulin etc./catecholamine/serotonin/histamine Monoamines / brain peptides / cytokines / various growth factors are known. Recently, a mechanism in which leptin, an adipocyte-derived hormone, acts on the hypothalamus and suppresses food intake and weight gain is becoming clear.

  In recent years, the number of people who suffer from obesity has been increasing year by year, and the number of people who are on a diet such as reducing their intake for health or beauty reasons has increased. For this reason, many diet foods are distributed in the market. Yes. However, the food is often a low-calorie food or the like, and it has been difficult for consumers to obtain satisfaction. In addition, there are many people who fall into overeating behavior to avoid excessive stress, and appropriately controlling appetite is important in modern society.

Eucommia ulmoides oliver, on the other hand, is a deciduous woody tree that is classified as a genus of the family Euphoria from the central part of China. In the past, Tochu leaves, which are Tochu leaves, have been used to suppress hypertension (Non-patent document 1), suppress hyperlipidemia (Patent document 1), decrease serum VLDL, and reduce the incidence of cerebrovascular disorders (Non-patent document 2). Although actions such as improvement of diabetes (insulin-dependent diabetes) (Non-patent Document 3) are known, it has not been known to have an action of suppressing food intake.
Japanese Patent No. 3435415 Health Sciences 2005; vol.21, No.2: 198-210 Abstracts of Japanese Society of Nutrition and Food 52; 1998: 260 Diabetes Research and Clinical Practice 2005; 67: 22-28

  An object of the present invention is to provide an antifeedant.

  The inventors of the present invention have found that processed bamboo leaf processed products have an action of suppressing food intake. And based on the said knowledge, as a result of repeating earnest research in order to solve the said subject, it came to complete this invention.

That is, the present invention provides the following items:
Item 1. An antifeedant, characterized in that it contains processed licorice leaf as an active ingredient;
Item 2. Item 2. The feeding inhibitor according to Item 1, wherein the processed product of dried Nakanaka leaf is a dried product of dried Nakanaka leaf or a processed product of dried dried Nakanaka leaf;
Item 3. Item 2. The dried rice cake is a dried rice cake produced by a method comprising a step of steaming a dried leaf, a step of twisting the dried leaf, drying, and a step of roasting or irradiating far infrared rays. The eating inhibitor as described;
Item 4. The dried rice leaves are
The process of steaming the fresh green leaves at a temperature of 100 to 110 ° C. for 20 to 120 seconds, the process of twisting the steamed fresh green leaves, and the process of drying to 5% while aging for 4 to 5 days in the sun or using a dryer And a method including a step of roasting, or a step of steaming the cocoon leaves, a step of drying the cocoon leaves with stirring and / or pressure, and a method of irradiating the nakanaka leaves with far infrared rays The antifeedant according to Item 3, which is a dried product;
Item 5. Item 3. The feeding inhibitor according to Item 1 or 2, wherein the processed product of dried Nakanaka leaves is a pulverized product of dried dried Nakanaka leaf, a dried product of dried Nakanaka leaf or an extract of the ground product, or a dried product of the extract;
Item 6. The antifeedant according to any one of Items 1 to 5, which is an orally administrable form;
Item 7. The eating inhibitor as described in any one of claim | item 1 -6 which is the form of food-drinks;
Item 8. Item 8. The feeding inhibitor according to Item 7, which is in the form of a beverage.

  By using the present invention, an anti-feeding action can be brought about.

  The present invention is described in detail below.

(1) Feeding inhibitor The feeding inhibitor of the present invention is characterized in that it contains a processed licorice leaf as an active ingredient.

  Processed tochu-leaves used as an active ingredient of the antifeedant of the present invention include any tofu-leaves, and is not particularly limited. For example, dried tochu-leaves, further processed tochu-leaves And the like.

  There are no particular restrictions on the dried dried Nakanaka leaves, so long as the dried leaves are dried, for example, steamed, twisted dried Nakanaka leaves dried with a drier, then roasted or irradiated with far infrared rays. . As such a dried rice cake, a method described in Japanese Patent No. 3101901, more specifically, a step of steaming the dried green leaf at a temperature of 100 to 110 ° C. for 20 to 120 seconds, a step of twisting the steamed dried leaf A method including a step of drying to a moisture content of 5% and a step of roasting while aging in a sun for 4 to 5 days or using a dryer, and a method described in JP-A-2005-287469, more specifically The method includes the steps of steaming the cocoon leaves, drying the cocoon leaves with stirring and / or pressure, and drying the nakanaka leaves by irradiating them with far infrared rays. Leaf dried products are preferred.

  Examples of processed products of dried Nakanaka leaves include, for example, pulverized dried Nakanaka leaves, extracts of dried Nakanaka leaves or dried dried Nakanaka leaves, and dried powders of the extracts, but are not limited thereto. Not.

  The pulverized product of dried Nakanaka leaf may be any product obtained by pulverizing dried dried Nakanaka leaf. Examples thereof include those obtained by pulverizing dried dried Nakanaka leaf with a pulverizer known in the art such as a jet mill. The dried dried Nakanaka leaf used as a pulverized raw material may be any dried dried Nakanaka leaf. For example, dried dried Nakanaka leaf produced by the method described in Japanese Patent No. 3101901 or Japanese Patent Application Laid-Open No. 2005-287469. Things are preferred. As the pulverized product of the dried nakanaka leaf, the nakanaka leaf green powder described in JP-A-2005-287469 is preferable.

  The extract of dried chuchu leaves or dried crushed leaves of chunaka leaves only needs to be extracted from dried chuchu leaves or crushed dried leaves of nakanaka leaves. What extracted the component and further processed, such as cooling, filtration, a concentration process, is mentioned. Examples of such an extract include the Tochu Nakaba hot water extract described in JP-A-2005-289950. Further, dried dried Nakanaka leaves produced by the method described in Japanese Patent No. 3101901 or Japanese Patent Application Laid-Open No. 2005-287469, pulverized products of these dried dried Nakanaka leaves, etc., extracted by extraction methods known in the art Can also be used as a processed product.

  The dry powder of the extract is not limited as long as it is obtained by drying the extract from Fuchu leaves as described above. For example, the hot water extract of Fuchu leaves as described above is a method known in the art such as spray drying. May be dried. As a dried product of such a Nakanaka hot water extract, a dry powder of the Nakanaka hot water extract described in JP-A-2005-289950 is preferable.

  Below, the eating inhibitor of this invention is demonstrated by specific embodiment.

  In one embodiment, the processed licorice leaf processed product that is an active ingredient of the antifeedant of the present invention is obtained by the method described in Japanese Patent No. 3101901, more specifically, Steaming at a temperature of 100 to 110 ° C. for 20 to 120 seconds, twisting the steamed rice cake, drying for 4 to 5 days in the sun or aging with a dryer, and drying to a moisture content of 5% and roasting It is a dried rice cake produced by a method comprising the step of:

  In the present invention, the bamboo shoot leaves mean the bamboo shoot leaves after harvest and before drying, and may be produced by cultivation or collected from nature. For example, fresh leaves before the fall of the current year can be used, and fresh leaves from April to October, preferably from May to August, more preferably from July to August can be used. In the present invention, 用 い 中 生 葉 may be used as it is, or may be cut. For example, the green leaves may be cut into a width of about 5 to 30 mm, preferably about 10 to 20 mm. In the present invention, it is preferable to use unbroken cocoon leaves. By using uncut green leaves, it is possible to perform gentle drying in the subsequent drying step, and it is possible to suppress a decrease in yield due to the collapse of the leaves during drying and discoloration of the green leaves.

  The steaming of the green leaves is carried out using a known steaming machine, for example, a net-cylinder rotary steamer, a net-cylinder rotary stirring type steamer, an autoclave, a zonal steamer, or the like. The steamer is generally composed of a steam generator, a steamer, a leaf feeder, a cooler, and the like.

  The steaming conditions depend on the harvest time and size of the leaves, but in this embodiment, the temperature is 90 to 120 ° C. for 20 to 140 seconds, preferably the temperature 100 to 110 ° C. for 20 to 120 seconds. Selected. If the steaming time is too long, for example, the resulting extract of dried dried rice leaves becomes sweet and the aroma is reduced. On the other hand, if the steaming time is short, the tea leaves are not soft and supple, and subsequent twisting is difficult. Usually, steaming is performed at about 110 ° C. for about 90 seconds.

  The twisting after the steaming step is usually performed using a known twisting machine, but may be performed manually. The twisting machine is composed of, for example, a rotating container into which tea leaves are put together, a lid that can pressurize the tea leaves in the container, a ladle that receives the pressurized tea leaves, a power transmission mechanism, a tea leaf charging / discharging mechanism, and the like. ing.

  The conditions for aging and drying after the twisting step are appropriately selected in the range of 4 to 5 days in the sun (at the time of fine weather) or 3 to 10 hours at 60 to 100 ° C. using a dryer. In mechanical drying by a dryer, for example, when the temperature is 80 ° C., about 4 to 5 hours are preferable.

  Even if aging and drying are performed excessively, there are no particular problems in terms of color tone, taste, fragrance, etc., but the working time becomes longer and the cost increases. On the other hand, if aging and drying are not sufficient, the color and flavor after roasting and extraction tend to be weak. By drying, the water content of the tea leaves is preferably reduced to about 5% by weight.

  The dryer may be a known one, and for example, a shelf stationary air stirring type, a shelf moving air stirring type, an automatic (continuous) type, etc. can be used as appropriate.

  The roasting after the drying step is usually performed using a known fried leaf machine. Roasting with a fried leaf machine is appropriately selected at 100 to 140 ° C. for 30 to 50 minutes.

  In one embodiment, the processed products of Tochu leaves that are active ingredients of the antifeedant of the present invention are dried Tochu leaves and Tochu tea green powder produced by the method described in JP-A-2005-287469. .

  More specifically, in one embodiment, the processed product of Tochu Nakaba, which is an active ingredient of the antifeedant of the present invention, is a step of steaming the Tochu Nakayo leaf, and a step of drying the Tochu Naka leaf while stirring and / or under pressure. In addition, it is a dried nakanaka leaf product produced by a method including a step of drying the nakanaka leaf by irradiating far-infrared rays to the nakanaka leaf.

  Further, in another embodiment, a processed product of Tochu Nakaba, which is an active ingredient of the antifeedant of the present invention, is a step of steaming the Tochu leaf, a step of drying the Tochu leaf while stirring and / or under pressure,杜 中葉 produced by a method comprising the steps of homogenizing moisture, drying the nakanaka leaf, pulverizing the nakanaka leaf, and drying the nakanaka leaf by irradiating far infrared rays to the nakanaka leaf It is a dry product.

  In still another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the feeding inhibitor of the present invention, is a step of steaming the Tokunaka leaf, a step of drying the Tochu Naka leaf while stirring and / or pressing, The process of homogenizing moisture in the leaves, the process of drying while stirring and / or crushing the leaves, the process of drying the leaves, crushing the leaves, and irradiating the leaves with far infrared rays The dried Nakanaka leaf produced by the method comprising the step of drying the Nakanaka leaf.

  In still another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the feeding inhibitor of the present invention, is a step of steaming the Tokunaka leaf, a step of drying the Tochu Naka leaf while stirring and / or pressing, It is a green leaf green powder produced by a method comprising a step of drying a green leaf by irradiating far-infrared rays on the leaf, and a step of converting the green leaf to a powder having an average diameter of 3 to 14 μm by a jet mill.

  In still another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the feeding inhibitor of the present invention, is a step of steaming the Tokunaka leaf, a step of drying the Tochu Naka leaf while stirring and / or pressing, The process of homogenizing the moisture in the leaves, the process of drying the Nakanaka leaves, the process of crushing the Nakanaka leaves, the process of drying the Nakanaka leaves by irradiating far infrared rays to the Nakanaka leaves, and the Nakanaka leaves by a jet mill It is a green leaf green powder produced by a method including a step of forming a powder having an average diameter of 3 to 14 μm.

  In still another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the feeding inhibitor of the present invention, is a step of steaming the Tokunaka leaf, a step of drying the Tochu Naka leaf while stirring and / or pressing, The process of homogenizing moisture in the leaves, the process of drying while stirring and / or crushing the leaves, the process of drying the leaves, crushing the leaves, irradiating the leaves with far infrared rays This is a green powder of green leaves produced by a method comprising a step of drying the green leaves and a step of turning the green leaves into a powder having an average diameter of 3 to 14 μm by a jet mill.

  In still another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the antifeedant of the present invention, is converted into a jet mill in the step of converting the Tochu leaf into a powder having an average diameter of 3 to 14 μm by a jet mill. Compressed air to be fed is a hot green powder of 70 to 150 ° C. and produced by the above production method.

  In yet another embodiment of the present invention, the processed product of Tochu Nakaba, which is an active ingredient of the antifeedant of the present invention, is obtained by cutting the Toka Nakasei leaf used in the process of steaming the Tochu Nakasei leaf, It is a green leaf green powder produced by the production method.

  In these embodiments, the steaming process of the cocoon leaves can be carried out by a method usually performed in the technical field, using a known steaming machine as described above. For example, it is possible to heat-treat the green leaves by spreading the green leaves on a net conveyor and passing it through a processing chamber filled with non-pressure steam supplied from a boiler. For example, Miyamura Tekko Co., Ltd., a leaf feeder, a ground type 1500, a net conveyor, a belt feeding type 1000, etc. can be used. The steaming temperature can be appropriately selected within the range of, for example, 90 to 120 ° C., preferably 95 to 110 ° C., and more preferably 100 to 110 ° C., depending on the size of Tochu Nakaba. The steaming time can also be appropriately selected within the range of 10 to 240 seconds, preferably 20 to 180 seconds, more preferably 20 to 120 seconds. Moreover, the vapor | steam amount to be used can be suitably selected, for example in the range of 70-200 L / min, Preferably it is 100-170 L / min. The treatment amount of the steamed leaves can be appropriately selected within the range of, for example, 3 to 10 kg / min, preferably 4 to 8 kg / min, more preferably 5 to 7 kg / min, depending on the moisture content of the fresh leaves. This steaming process makes it easier to maintain the green color of the Tochu leaves by deactivating the enzyme that turns the Tochu leaves into brown; the softening of the Tochu leaves leaves the stirring and / or straw Implementation of the step of drying while pressing is facilitated; and effects such as prevention of prolonged drying time in the drying step described below are brought about.

  The steamed and heat-treated Nakanaka leaf can be used in the next step as it is, but can also be used in the next step after cooling. The cooling here can be performed by removing rough heat by blowing air or the like.

  In these embodiments, for example, the step of drying while stirring and / or crushing the bamboo leaves is performed by using, for example, a commercially available continuous leaf cutter, rotary leaf cutter, batch-type leaf cutter, or rough rice straw machine. It is performed by a method commonly used in the technical field, but may be performed manually. For example, as a commercially available leaf cutter, a leaf cutter (batch type) 60K, 90K, 120K, and 180K manufactured by Kawasaki Kiko Co., Ltd. can be used. For example, the crushing pressure in this step is performed by a “more hand” supported by a leaf spring having appropriate elasticity rotating in the leaf cutter and pressing the coral leaves against the wall of the processing cylinder. Further, the stirring in this step is performed by rotating a “leaf crust” attached to the leaf cutter. The dredging pressure in this step is preferably performed gently, for example, it may be performed only by rotating the leaf texture. The drying method is not particularly limited, but is preferably performed by sending hot air to Tochu Nakaba. Although the temperature of a hot air is not specifically limited here, For example, 70-120 degreeC, Preferably it can select from the range of 75-110 degreeC suitably. The time required for this step can be appropriately selected within the range of 10 to 60 minutes, preferably 15 to 50 minutes, more preferably 20 to 40 minutes. For example, this step can be performed at 100 ° C. for 20 to 30 minutes. By this step, the chunaka leaf is efficiently dried while keeping the moisture in each portion of the chunaka leaf uniform. Further, by stirring and / or under pressure in this step, viscous substances such as sugars and lipids contained in the chunaka leaf are separated from the chunaka leaf, and as a result, “gutty taste” and “blue odor” are reduced. This step is preferably performed so that the transpiration rate of moisture from the surface of the Nakanaka leaf and the moisture diffusion rate inside the Nakanaka leaf are balanced. Moreover, in order to reduce "Egu taste" and "Blue odor", it is preferable that the sealing performance in the leaf cutter is high. By carrying out while maintaining such conditions, the surface of the nakanaka leaf can be maintained, the surface temperature of the nakanaka leaf can be kept within a certain range, and it can be dried while suppressing discoloration of the nakanaka leaf. Become. Here, the surface temperature of the foliage at the time of drying in this step is, for example, 30 to 60 ° C, preferably 40 to 50 ° C. The water content of the Tochu leaves obtained through this step is, for example, 30 to 45%, preferably 30 to 40%, more preferably 30 to 35% on a dry basis.

  The step of homogenizing the moisture in the cocoon leaves can be carried out by a method usually performed in the technical field using, for example, a commercially available twister, coarser, or intermediater. For example, as a commercially available twister, it is possible to use a twister 60 kg type manufactured by Terada Manufacturing Co., Ltd. The homogenization of the water in the cocoon leaf in this step is performed, for example, by sandwiching the cocoon leaf between the turret and the rotating drum of the rivet and rotating the rotating drum at the same time as being pressed by the rotator. Is called. Since the bamboo leaf is dried in the order of mesophyll, vein, and leaf axis, for example, even when the dryness of the leaf meat is sufficient, excess moisture still remains on the leaf shaft. Therefore, according to this step, the moisture in the chunaka leaf is uniformly prepared, and powdering by partial drying is suppressed, and at the same time, the time required for drying can be shortened. Although this process can be performed under heating as necessary, it is preferably performed without heating. The time required for this step can be appropriately selected within the range of 10 to 80 minutes, preferably 20 to 60 minutes, more preferably 30 to 45 minutes. For example, this step can be performed at room temperature for 40 minutes. During this process, pressure is applied by a scissors, but the non-pressurization time at the start of the process can be appropriately selected within the range of 0 to 10 minutes, preferably 2 to 8 minutes, more preferably 4 to 5 minutes. . The moisture content of the Tochu Nakaba obtained through this step is, for example, 25 to 40%, preferably 25 to 35% on a dry basis.

  In producing the processed licorice leaf used in the present invention, after the step of homogenizing the moisture in the centrum leaf and before the step of drying the centrum leaf, additional “stirring and / or crushing the centrum leaf” is performed. It may include a step of “while drying” and “a step of homogenizing the water in the bamboo leaf”, or “a step of drying the bamboo leaf while stirring and / or under pressure”. By repeating these steps, it is possible to obtain a processed koji leaf product from which unnecessary lipids and the like are further removed.

  In the case of adding a “step of drying and stirring and / or pressing under pressure”, the step can be performed by the above-described method and conditions, and the temperature of the hot air is not particularly limited, for example, 50 to 110 ° C., Preferably, it can be appropriately selected from the range of 55 to 105 ° C. The time required for this step can be appropriately selected within the range of 5 to 45 minutes, preferably 10 to 40 minutes, more preferably 10 to 35 minutes. For example, it can be performed at 70 ° C. for 20 to 30 minutes.

  In the case of adding a “step for homogenizing moisture in Tochu-nakaba”, the step can be performed by the above-described method and conditions, and the time required for this step is 10 to 80 minutes, preferably 20 to 60 minutes. More preferably, it can be appropriately selected within a range of 30 to 45 minutes. For example, it can be performed at room temperature for 40 minutes.

  The step of drying the tochu-nakaba can be carried out, for example, by a method usually performed in the technical field using a commercially available dryer. Although the drying method in this process is not specifically limited, For example, it can carry out by moving the Tochu Nakaba on a conveyance conveyor in the high temperature drying chamber filled with the hot air by a hot air generator. For example, it can be performed by a dryer ND120 type manufactured by Terada Manufacturing Co., Ltd. Although the temperature of a hot air is not specifically limited here, For example, 70-100 degreeC, Preferably it can select from the range of 85-95 degreeC suitably. The time required for this step can be appropriately selected within a range of 5 to 80 minutes, preferably 10 to 80 minutes, more preferably 20 to 80 minutes. The water content of the chunaka leaf obtained through this step is, for example, 5% or less, preferably 3% or less, more preferably 2% or less.

  The step of pulverizing the Tochu Naka leaf is not particularly limited, but can be performed using, for example, a commercially available pulverizer. Although the grinding | pulverization method in this process is not specifically limited, For example, the product made by Horai Co., Ltd., UGC-280 type | mold etc. can be performed. The size of the Tochu Nakaba obtained through this step is, for example, 2.8 mm to 0.71 mm, preferably 2.8 mm to 1.4 mm. The color tone of Tochu Nakaba obtained in this step is not particularly limited, but the Tochu leaf obtained in this Step has an L value of −65 to −65, for example, as measured by a reflection type of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation. -72, a value is -1.5 to -3, b value is 7 to 12, preferably L value is -68 to -71.5, a value is -1.5 to -2.5, b value is 7-11, and more preferably, a tona-nakaba of a color tone having an L value of -69 to -71, an a value of -1.5 to -2, and a b value of 8 to 8.5. Tochu Nakaba obtained through this step can be used as “Tochu Aracha” to extract Tochu Tea.

  The step of drying the chunaka leaf by irradiating the chunaka leaf with a far infrared ray is not particularly limited, and can be performed using, for example, a commercially available far infrared heater. For example, it can be performed by a VR type manufactured by Yamamasu Seisakusho Co., Ltd. The wavelength of the far infrared rays irradiated here is suitably selected from the range of 1-1000 micrometers, for example, Preferably it is 2.5-50 micrometers, More preferably, it is 3-30 micrometers. The irradiation set temperature during drying can be appropriately selected from the range of, for example, 100 to 400 ° C, preferably 150 to 350 ° C, more preferably 200 to 300 ° C. Moreover, the time which this process requires can be suitably selected in the range of 30-60 seconds as an infrared lamp passage speed, Preferably it is 40-55 seconds, More preferably, it is 45-50 seconds. The water content of the chunaka leaf obtained through this step is, for example, 5% or less, preferably 3% or less, more preferably 2% or less. Tochu Nakaba obtained through this step can be used for extraction of Tochu tea as “Tochu Nakaba far-red roasted leaves”.

  The color tone of Tochu Nakaba obtained in this step is not particularly limited, but the Tochu Nakaba obtained in this Step has an L value of 24 when measured by a reflection type of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation, for example. 27, a value is -3.8 to -6, b value is 6.7 to 8.5, preferably L value is 25 to 26, a value is -4 to -5.5, b value is 7 to It includes 8.5, more preferably, Liaochuan leaves of a color tone having an L value of 25.5 to 26, an a value of -4.5 to -5, and a b value of 7.5 to 8. Moreover, the volume shape obtained at this process may be 300-360 mL / g, Preferably it is the range of 310-350 mL / g.

  By this step, so-called “hoji-sen”, which is preferable as the taste and / or fragrance characteristics of Tochu tea, can be imparted to Tochu tea leaves while suppressing discoloration of Tochu tea leaves. The “hoji feeling” obtained here is a flavor obtained by carbonizing a part of tea leaves by heating. Since the discoloration due to carbonization in this step is very slight, it is only slightly blackish visually.

  Tochu Nakaba dried by irradiating far infrared rays can be used as Tochu tea leaves. The green color of the Tochu tea leaves obtained in this way is maintained. The Tochu tea obtained by extracting 3 g of the Tochu tea leaves with 240 mL of hot water for 2 minutes is not particularly limited, but when the color tone is measured by a transmitted light method of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation, for example, L value is 33 to 42, a value is 0 to -9, b value is 10 to 21, preferably L value is 34 to 40, a value is -5.5 to -8, b value is 15 to 20, and more Preferably, the L value may be 36 to 38, the a value may be −6.5 to −7, and the b value may be 18 to 20.

  Although it is possible to subject the Nakanaka leaf after the far-infrared irradiation to a step of making a powder by a jet mill as it is, it may be temporarily pulverized before the step. Here, the method of temporary pulverization is not particularly limited, but for example, it can be performed using a commercially available pulverizer. The pulverization method in this step is not particularly limited. For example, the pulverization method may be carried out by Kono Sangyo Co., Ltd., Coroplex 250Z type or the like. The size of the chunaka leaf obtained through this step is, for example, 150 μm or less, preferably 100 μm or less, more preferably 75 μm or less.

  Although the process of making the said Nakanaka leaf into a powder having an average diameter of 3 to 14 μm by a jet mill is not particularly limited, it can be performed using, for example, a commercially available jet mill. Here, the compressed air used in the jet mill may be heated, and may be, for example, a temperature appropriately selected from the range of 70 to 150 ° C, preferably 90 to 150 ° C, more preferably 105 to 150 ° C. . When pulverization is performed by heating compressed air, there is an advantage that heat sterilization can be performed in this step, while discoloration after processing the powder from Tochu tea leaves is very slight. Furthermore, the uniformity of the powder particle size is improved. The resulting Tochu leaf powder has an average particle size in the range of 3 to 14 μm, preferably 4 to 8 μm, particularly preferably 4.5 to 6 μm, for example 5 μm. Moreover, the tsunaka leaf powder obtained at this process has a median diameter of 2-14 micrometers, for example, Preferably it is 2-8 micrometers, Most preferably, it is 4-5 micrometers, for example, is 5 micrometers. Moreover, the licorice leaf powder obtained in this step has a mode diameter in the range of, for example, 2 to 32 μm, preferably 2 to 9 μm, particularly preferably 4 to 6 μm, for example 5 μm.

The raw material supply amount to the pulverization chamber in this step is 1 to 12 kg / hour, preferably 1 to 8 kg / hour, more preferably when the input air volume is fixed at 5.5 m ³ / min and the pulverization pressure is fixed at 0.6 Mpa. It may be appropriately selected within the range of 1 to 6 kg / hour. The moisture content of the chunaka leaf obtained through this step is, for example, 6% or less, preferably 4% or less, more preferably 2% or less on a dry basis. The color tone of the nakanaka leaf obtained in this step is not particularly limited, but the nakanaka leaf obtained in this step has an L value when measured by, for example, the reflected light type of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation. -60 to -64, a value of -4 to -5, b value of 12 to 15, preferably L value of -60.5 to -62.5, a value of -4.5 to -4.8, Tone leaves with a color tone having a b value of 13.5 to 14.8, more preferably an L value of −61 to −62, an a value of −4.6 to −4.7, and a b value of 14 to 14.8. Is included.
By extracting and filtering the Tochu leaf obtained after irradiation with far infrared rays and the Tochu leaf powder obtained after pulverization with a jet mill, green-yellow Tochu tea can be obtained.

  For example, Tonaka tea obtained by extracting 0.5 g of Tochu leaf powder obtained after pulverization with a jet mill with 100 mL of hot water for 10 minutes and centrifuging at 1800 rpm for 10 minutes is not particularly limited. When the color tone is measured by the transmitted light method of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation, the L value is -57 to -62, the a value is -1.3 to -1.8, and the b value is 5.8 to 8 .5, preferably L value is -58 to -61, a value is -1.4 to -1.7, b value is 6 to 8, more preferably L value is -59 to -60, a value is- A greenish yellow color having 1.6 to -1.7 and b value of 7.2 to 8 is obtained. Here, the water temperature during extraction is, for example, in the range of 80 to 100 ° C., preferably 85 to 95 ° C., more preferably 90 to 95 ° C., and the extraction time is, for example, 5 to 20 minutes, preferably 5 to 15 minutes. Preferably, it can be appropriately selected from the range of 5 to 10 minutes. The extraction method may be a method using a tea bag, a method using an ordinary teapot, a pot or the like, or a method using an industrial scale. The resulting Tochu tea has little astringency, savory taste and blue odor, has a moderate feeling of hobby, and can be drunk without sacrificing palatability even if extracted by increasing the amount of powder compared to the conventional one. Has the advantage of being able to. Therefore, the ingredients of Tochu tea can be taken in a large amount and easily. Examples of the components here include pinoresinol, diglucoside, tannin, alkaloid, pectin, vitamin C, and tannin, as well as tochu-nakaba glycoside and its representative component, geniposide acid.

  A green beverage can be obtained by dispersing in water the mash powder obtained after pulverization with a jet mill. For example, Tonaka tea in which 0.5 g of Tochu leaf powder obtained after pulverization with a jet mill is dispersed in 100 mL of water is not particularly limited. For example, reflected light from a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation. When the color tone is measured by the equation, L value is -82 to -87, a value is -1 to -1.8, b value is 3.7 to 4.4, preferably L value is -83 to -86, a value. Is -1.4 to -1.7, b value is 3.8 to 4.2, more preferably L value is -84 to -85.6, a value is -1.5 to -1.6, b A green color having a value of 3.85 to 4.2 is obtained.

  In another embodiment, the processed product of Tochu leaf that is an active ingredient of the antifeedant of the present invention is the Tochu leaf hot water extract described in JP-A-2005-289950, and preferably the Tochu leaf hot water. It is a dry powder of the extract.

  More specifically, in one embodiment, the processed product of Tochu Nakaba, which is an active ingredient of the antifeedant of the present invention, is a step of steaming the Tochu leaf, a step of twisting the Tochu leaf, and a step of drying the Tochu leaf A hot water extract obtained from a hot water extract obtained by a production method comprising a step of roasting a hot spring leaf, a step of extracting hot water leaf with hot water, and a step of concentrating the extract.

  In one embodiment, the processed product of Tochu Nakaba, which is an active ingredient of the feeding inhibitor of the present invention, is a dried powder of Tochu Nakaba hot water extract obtained by drying the Tochu Nakaba hot water extract.

  In these embodiments, the definition of terms such as 杜中生 葉, the conditions of each step (temperature in the steaming step of 工程 中 生 葉) and the like are the same as those described in JP-A-2005-289950.

  Even if the antifeedant of the present invention consists only of the above-mentioned Tochu-Nakayo product, a solvent, a diluent, a fragrance, a stabilizer, a lubricant, a lubricant, a binder, a preservative, and a tablet disintegration that are commonly used in the field. Components such as agents may be included.

  When the antifeedant of the present invention contains components such as the above-mentioned solvent, for example, the content of the processed koji leaf product in the composition can be appropriately set within a range of 1 to 99%.

  The antifeedant of the present invention can take the form of powder, solution, suspension, tablet, pill, capsule, granule, emulsifier and the like.

  For example, in the case of using the processed food product of Tochu leaf processed into a tablet form as an antifeedant of the present invention, it can be produced by a granulation process, a tableting process and a coating process.

  The eating inhibitor of this invention is used with forms, such as food-drinks, a pharmaceutical, a feed, for example.

  In that case, the antifeedant of the present invention is usually about 0.005 to 1.5 g / kg body weight, preferably about 0.01 to 0.7 g / kg body weight in terms of dry weight of persimmon leaf per day. More preferably, about 0.03 to 0.3 g / kg body weight is administered.

  Here, “converted to the dry weight of Tochu Nakaba” means to convert to the dry weight of the raw material Tochu Nakaba.

  In addition, among the antifeedants of the present invention, preferred doses of those containing processed licorice leaf processed products produced by a specific processing method include, for example, As the amount of dried rice leaves, about 0.01 to 1.3 g / kg body weight / day, preferably about 0.03 to 0.7 g / kg body weight / day and more preferably about 0.07 to 0.3 g / day. kg body weight / day, and when the processed rice cake is a pulverized product of the dried nakanaka leaf product, the amount of the pulverized product is about 0.004 to 0.5 g / kg body weight / day, preferably about 0.00. 008 to 0.2 g / kg body weight / day, and more preferably about 0.02 to 0.08 g / kg body weight / day, and the processed koji leaf product is an extract of the dried koji leaf product or the dried kung leaf product. As the amount of the dried product of the extract, about 0.00 ～0.3G / kg body weight / day, preferably preferably from about 0.004～0.15G / kg body weight / day and about 0.01～0.06G / kg body weight / day.

  The mode of administration is not particularly limited, but oral administration is preferred.

  In one embodiment, the present invention provides an antifeedant comprising an iridoid glycoside such as geniposide acid.

  In this embodiment, the antifeedant of the present invention is composed of geniposide acid alone, but is usually a solvent, diluent, fragrance, stabilizer, lubricant, binder, preservative, tablet, which is usually used in the art. Components such as a disintegrant for use may be included.

  When the antifeedant of this invention contains components, such as the said solvent, content of the geniposide acid in a composition can be suitably set in the range of 1 to 99 weight%, for example.

  For example, the content ratio of geniposide acid in the processed koji leaf product manufactured by the above-described method is about 0.1 to 10% by weight in terms of dry weight of kung leaf.

  Therefore, the dosage amount of geniposide acid can be appropriately set from the above-mentioned dosage amount in terms of dry weight of Tochu leaf.

(2) Food intake food intake inhibitor In one embodiment, the present invention provides the above food intake suppressant in the form of food or drink.

  The food intake inhibitor of the present invention includes functional foods, health foods, general foods (juices, confectionery, processed foods, etc.), dietary supplements (nutrient drinks, etc.) that have an anti-feeding effect. It is. Preferably, the antifeedant of the present invention is in the form of a beverage such as a juice or an energy drink.

  In addition, the antifeedant of the present invention includes not only the above-described form, but also a form in which a tea leaf-like antifeedant is boiled in hot water and the active ingredient is boiled and drink, The form of pouring hot water, extracting active ingredients and drinking is also included.

  The food or beverage in the present specification is not limited, but in addition to the processed products of Tochu leaves, inorganic components such as iron and calcium, various vitamins, dietary fibers such as oligosaccharides and chitosan, and proteins such as soybean extract , Lipids such as lecithin, saccharides such as sucrose and lactose, sweeteners, colorants, antioxidants, emulsifiers, fragrances and the like.

  In the form of food and drink, the content and dose of active ingredients during suppression of eating can be set in the same manner as in (1) above.

(3) In another embodiment of an antifeedant in a pharmaceutical form , the present invention provides the above antifeedant in the form of a pharmaceutical.

  The form of the pharmaceutical product of the present invention is not particularly limited, but forms for oral administration such as powders, tablets, emulsions, capsules, granules, chewables, solutions, syrups, etc., or injections, drops, suppositories, Examples include forms for parenteral administration such as patches, creams, ointments, lotions (solutions). Oral administration is preferred.

  In addition, the antifeedant of the present invention includes not only the above-described form, but also a form in which a tea leaf-like antifeedant is boiled in hot water and the active ingredient is boiled and drink, The form of pouring hot water, extracting active ingredients and drinking is also included.

  In addition, the pharmaceutical product of the present invention includes, as optional components, a fragrance, a colorant, an excipient, a lubricant, a warm feeling, a thermal component, an extract, a surfactant, a solvent, a solubilizer, a pH adjuster, a buffer, Base, anti-packaging agent, emulsifier, suspending agent, softener, thickener, dispersant, excipient, lubricant, antioxidant, preservative, preservative, plasticizer, etc. good.

  In the form of food and drink, the content and dose of active ingredients during suppression of eating can be set in the same manner as in (1) above.

  Hereinafter, the present invention will be described with reference examples and examples, but the present invention is not limited to these examples. In this example, “%” means “% by weight” unless otherwise specified.

Example 1
Manufacture of nakanaka green powder Manufacture of nakanaka green powder was performed based on the description in Example 5 of JP-A-2005-287469.

  Specifically, 120 kg of Sakai Nakasei leaves were steam-heated in a zonal steamer under the conditions of a steam amount of 140 L / min, a steaming time of 80 seconds, and a steam temperature of 100 to 110 ° C. In the subsequent process, the sheet was dried with stirring and crushing at 100 ° C for 25 minutes, the second time at 60 ° C for 25 minutes, and the rotation speed of 36 rpm, and twisted with a twisting machine for 40 minutes. The water in the leaves was made uniform. Thereafter, it was further dried at 85 ° C. for 60 minutes while stirring and pressing with a leaf cutter.

  30 kg of Tochu Nakaba thus treated was pulverized to 2.8 mm to 1.4 mm using UGC-280 type manufactured by Horai Co., Ltd. Next, using a far-infrared roasting machine, a ceramic heater was irradiated with one lamp at each of the upper and lower stages at a passage speed of 45 seconds, and roasted at about 200 ° C. to obtain 26 kg of Tochu Nakaba far-red roasted leaves. . The color tone of the resulting Tochu Nakaba was L. value 25.89, a value −4.97, and b value 7.91, as measured by the reflection type of a spectral colorimeter CLR-7100F manufactured by Shimadzu Corporation. It was. The obtained 26 kg of Tochu Nakaba red roasted leaves were pulverized to 75 μm by Coroplex 250Z type manufactured by Hadano Sangyo Co., Ltd. Next, the pulverization pressure was fixed at 0.6 MPa with a jet mill, and the raw material supply amount was finely pulverized at 4 kg / hour. When pulverizing into this jet mill, compressed air was vented at an ambient temperature to obtain 25 kg of nakanaka green powder. Table 1 shows the results of analysis of the main components of the resulting nakanaka green powder. Gennakaside green powder contains geniposide acid as the main component.

Example 2
Manufacture of dry powder of hot water extract of Tochu Naka The manufacture of dry powder of hot water extract of Tochu Nakaha was performed based on the description in Example 1 of JP-A-2005-289950.

  Specifically, 5 kg of Tochu Nakasei leaves were steamed at 110 ° C. for 90 seconds with a zonal steamer for producing Japanese tea. Fresh leaves were put into the machine from the inlet of the zonal steamer, steam was applied from the upper and lower steam feeders while moving on the conveyor, and steamed at 110 ° C. for 90 seconds. By spreading the cocoon leaves on the net conveyor and passing them through a treatment chamber filled with non-pressure steam supplied from a boiler, the cocoon leaves can be steamed. For example, Miyamura Tekko Co., Ltd., a feeder, a ground type 1500, a net conveyor, and a banding type 1000 can be used.

  Next, after steaming, the steamed rice leaves were twisted for 30 minutes using a twisting machine, and the twisted material was dried using a dryer at 80 ° C. for 5 hours to a moisture content of 5%. The color of Tochu Nakaha, which was greenish brown after steaming, changed to greenish brown with drying. Then, it was roasted at 110 ° C. for 30 minutes using a fried leaf machine (IR-10SP type: Terada Seisakusho) to obtain 2 kg of Tochu dry sample. After 2 kg of dried Tochu Naka leaf treated in this way was extracted with 10 kg of hot water at 90 ° C. for 1 hour, it was filtered using a 150 mesh filter, the filtrate was cooled to 5 ° C. and allowed to stand overnight. Further filtration and reconcentration. The concentrated extract was dried by a spray drying method to obtain 360 g of a brown powder. Table 2 shows the results of analysis of the main components of the dried powder of dried Nakanaka hot water extract. The dried powder of Tochu Nakaba hot water contains geniposide acid as a main component.

Example 3
Food intake suppression test by administration of Tochu Nakaba processed products
SD-type female rats were fed with a diet containing processed licorice leaves, and the effect on food intake was examined.

  Specifically, randomly selected SD male mice (6 weeks old, body weight of about 165 g) were divided into 10 groups so that each group had 8 mice. As shown in Table 3, the green rice green leaf powder produced in Example 1 and the dry green leaf hot water extract powder produced in Example 2 were added to the feed and reared for 3 months. The base feed used was MF powdered feed (manufactured by Oriental Yeast Co., Ltd.) and high fat feed (HFD) in which 30% lard was added to MF powdered feed. During the breeding period, rats were allowed to freely consume food and water, and the amount of food consumed was measured over time. A result is shown in Table 4, Table 5, and FIGS. 1-4 as an average value of the quantity consumed on the 1st.

In the present specification and drawings, the abbreviations are as follows:
ND: MF (containing 5% lard) normal diet HFD: high fat diet containing MF plus 30% lard ELE: Tochu Nakaba hot water extract dry powder GP: Tochu Nakaba green powder FIG. It is the graph which showed the average of the amount of food intake for 1 to 2 months and for 2 to 3 months. It can be seen that when 3% or 9% green powder is added to the normal diet group and normal diet, the amount consumed is suppressed and the amount consumed is reduced depending on the concentration of the green powder. .

  FIG. 2 is a graph showing the average amount of food intake for 0 to 1 month, 1 to 2 months, and 2 to 3 months. When 3% or 9% hot water extract dry powder is added to the normal diet group and normal food, the amount consumed is controlled, and the amount consumed depends on the concentration of the hot water extract dry powder. It can be seen that it is decreasing.

  FIG. 3 is a graph showing the average amount of food intake during breeding 0 to 1 month, 1 to 2 months, and 2 to 3 months. When 3% and 9% green powder is added to the high fat diet group and the high fat diet, the amount consumed is suppressed and the amount consumed is decreased depending on the concentration of the green powder. Understandable.

  FIG. 4 is a graph showing the average amount of food intake during breeding 0 to 1 month, 1 to 2 months, and 2 to 3 months. When high-fat diet administered group and 3% or 9% hot water extract dry powder added to high fat diet, food intake is suppressed, and the food intake depends on the concentration of hot water extract dry powder And understand that it is decreasing.

From Tables 4 and 5 and FIGS. 1 to 4, it is understood that the amount of food intake is suppressed when ingested processed licorice leaf, and further, the amount consumed is reduced depending on the concentration of processed licorice leaf material. it can.
In the case of feeding a diet containing a kuninakaba processed product containing geniposide acid, it was possible to suppress the amount of food intake.

Example 4
Appetite suppression test using obese diseased rats Zucker Fatty Rat (male, 7 weeks old, 5-6 animals in each group) mixed with 2% of dried water of hot water extract of Tochu leaf extract (ELE) ("2 % ELE "group), 0.0125% of sibutramine hydrochloride monohydrate known as an appetite suppressant (" SIB "group) was given freely as drinking water, and only water (Cont. ), Water intake (FIG. 5) and food intake (FIG. 6) were compared. As the bait, an MF powder bait generally given as a normal bait was used.

  As is clear from FIGS. 5 and 6, the 2% ELE administration group showed an eating suppression effect comparable to that of sibutramine hydrochloride monohydrate. In addition, with the effect of suppressing feeding, the body weight also tended to be suppressed (FIG. 7). From this result, it can be seen that the processed licorice leaf containing geniposide acid has a feeding suppression effect and a body weight suppression effect.

Fig. 1 shows the average amount of food consumed in the normal diet group and the normal diet when 3% and 9% green powder was added and reared for 0 to 1 month, 1 to 2 months, and 2 to 3 months It is. Fig. 2 shows a normal diet administered group and 3% and 9% hot water extract dry powder added to a normal diet and reared for 0 to 1 month, 1 to 2 months, 2 to 3 months Is the average food intake. Fig. 3 shows the average of 0 to 1 month, 1 to 2 months, and 2 to 3 months when the high fat diet was administered and the high fat diet was supplemented with 3% and 9% green powder. It is the amount of food intake. FIG. 4 shows a high fat diet administration group, and 0 to 1 month of breeding, 1 to 2 months, 2 to 2 when fed with 3% and 9% hot water extract dry powder to the high fat diet. Average food intake over 3 months. FIG. 5 shows the water intake amount of Zucker Fatty Rat of each group in Example 4. FIG. 6 shows the amount of Zucker Fatty Rat for each group in Example 4. FIG. 7 shows weight gain of Zucker Fatty Rat of each group in Example 4.

Claims (8)

  An antifeedant characterized by containing a processed licorice leaf as an active ingredient.   The feeding inhibitor according to claim 1, wherein the processed product of dried Nakanaka leaf is a dried product of dried Nakanaka leaf or a processed product of dried dried Nakanaka leaf.   The dried nakanaka leaf product is a dried nakanaka leaf product produced by a method comprising a step of steaming a cocoon leaf, a step of twisting the steamed nakanaka leaf, a step of drying, and a step of roasting or irradiating far infrared rays. 2. The feeding inhibitor according to 2. The dried rice leaves are
The process of steaming the fresh green leaves at a temperature of 100 to 110 ° C. for 20 to 120 seconds, the process of twisting the steamed fresh green leaves, and the process of drying to 5% while aging for 4 to 5 days in the sun or using a dryer And a method including a step of roasting, or a step of steaming the cocoon leaves, a step of drying the cocoon leaves with stirring and / or pressure, and a method of irradiating the nakanaka leaves with far infrared rays The antifeedant according to claim 3, which is a dried product.   The feeding inhibitor according to claim 1 or 2, wherein the processed product of dried Nakanaka leaf is a pulverized product of dried dried Nakanaka leaf, a dried product of dried Nakanaka leaf or an extract of the ground product, or a dried product of the extract.   It is a form which can be administered orally, The antifeedant as described in any one of Claims 1-5.   It is a form of food / beverage products, The eating inhibitor as described in any one of Claims 1-6.   The antifeedant according to claim 7, which is in the form of a beverage.

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