JP2007291136A - Body fat regulator containing reduced hard-digestive dextrin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide food and drink with health function imparted or improved and a method for imparting an improved health function to a wide range of foods. <P>SOLUTION: The food and drink with health function imparted or improved is provided which contains, as an effective component, a reduced hard digestive dextrin obtained by enzyme digestion of roasted dextrin, followed by hydrogenation. The method for imparting health function to food and drink and improving the health function of food and drink is also provided in which 3 g or more of the reduced hard-digestive dextrin in terms of a hard-digestive component per one meal or one day is added to food and drink, or replaced with at least a part of food and drink. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for imparting or enhancing a health function to a food by hydrogenating the indigestible dextrin and adding the reduced indigestible dextrin having a reduced carbonyl group to the food, or substituting part or all of the food ingredients. And a food or drink obtained by the method.

In recent years, lifestyle diseases such as diabetes, hyperlipidemia, hypertension, obesity and the like are increasing in Japan with westernization of eating habits and changes in lifestyle. The demand for various health foods including specific health foods is increasing for the purpose of preventing these diseases, and the physiological functions of foods are attracting attention. In particular, dietary fiber is known to have physiological effects such as intestinal regulation and postprandial blood glucose rise suppression, and is often used as a material that enhances food functions.
Dietary fiber is water-soluble and insoluble, each with different physical properties and physiological effects. Insoluble dietary fibers such as cellulose and hemicellulose are unlikely to be assimilated in the large intestine and are excreted in the stool containing water, and thus have physiological effects such as an increase in stool volume and a shortened transit time in the digestive tract. Water-soluble dietary fiber is classified into pectin, psyllium, guar gum, etc., which have high viscosity when dissolved in water, and indigestible dextrin, polydextrose, etc., which do not have viscosity even when dissolved in water. High-viscosity water-soluble dietary fiber forms a gel in the gastrointestinal tract, causing a delayed absorption of nutrients by inhibiting diffusion. For example, delayed absorption of sugar suppresses an increase in blood glucose level and, accordingly, exhibits an effect of suppressing excessive secretion of insulin. By controlling blood glucose level and insulin secretion after each meal, improvement of glucose tolerance and lipid metabolism are expected in the long term. In addition, delayed absorption of lipids inhibits postprandial neutral fat levels and affects lipid metabolism. In addition, bile acid excretion is promoted by shortening the passage time of the digestive tract and increasing the amount of defecation, reducing the amount of sterol groups in the body and lowering serum cholesterol. However, it is difficult to add an effective amount of high-viscosity dietary fiber to food because it affects the taste, texture, shape, etc. of the food, and the foods used are limited.

  On the other hand, as a water-soluble low-viscosity dietary fiber, an indigestible dextrin (dietary fiber-containing dextrin) produced using starch as a raw material is known. Patent Document 1 describes a method for producing an indigestible dextrin by allowing α-amylase to act on roasted dextrin. Furthermore, Patent Document 2 discloses a method for producing a dietary fiber-rich dextrin by allowing glucoamylase to act on roasted dextrin, followed by glucoamylase, and collecting high dietary fiber dextrin. Describes a method of increasing the content of dietary fiber by causing transglucosidase to act on the nucleoside. Indigestible dextrins are physical properties that are easy to add to foods, and are therefore used as dietary fiber materials in a wide range of foods. In addition, regarding physiological effects, intestinal regulation (see Patent Document 3), addition of food such as sugar to obesity and prevention of impaired glucose tolerance in food (see Patent Document 4), suppression of insulin secretion (Patent Document) 5), an action of lowering serum lipid components (see Patent Document 6), and an action of lowering hypertension (see Patent Document 7), which are also used for health foods including foods for specified health use.

However, although indigestible dextrin is colored by baking at a high temperature in the production process and decolorized in the purification process, it is difficult to completely remove the color, and the final product becomes a pale yellow powder. Therefore, when added to water, transparent soft drinks, cooked rice and other foods where coloring is a problem, the color is added and the commercial value is lowered, so the amount added is limited and an effective amount that can expect physiological function is added It was difficult. Foods that are already highly colored, such as tea beverages, soups, and miso soup, have no problem immediately after production, but have the disadvantage that the coloration increases due to browning over time and the appearance of the product is not stable. Furthermore, when used in combination with other sweeteners, there is a problem that browning is likely to occur during the production of food having a neutral pH, and scorching during boiling is also likely to occur.
On the other hand, in Patent Document 8, the indigestible starch syrup / or powder cake obtained by hydrolyzing roasted dextrin in the presence of an acid has a physiological effect and can be boiled and used for a wide range of foods. Are listed. However, indigestible starch syrup / powder contains many saccharides and has a high degree of sweetness, so it can be added to foods that use saccharides, but foods that do not contain saccharides or foods that do not want to be sweetened. Cannot be used.

In addition, since the increase in coloring degree and coloring over time, which is a problem with indigestible dextrins, is a Maillard reaction (browning), it is known to hydrogenate the reducing end as a method to improve it. . This is because when the reducing end is blocked, it cannot react with an amino acid, and the Maillard reaction does not occur. This technique is publicly known, and actually, a reduced dextrin hydrogenated with dextrin (see Patent Document 9), a reduced resistant starch syrup with hydrogenated indigestible chickenpox (see Patent Document 10), and the like are known. Reduced dextrin is reduced in calories and slows digestion and absorption by hydrogenation, but does not affect the digestion and absorption of other carbohydrates when ingested simultaneously with other carbohydrates. No further physiological function has been confirmed. In addition, non-cariogenic functions have been confirmed for indigestible chickenpox, but other physiological functions are unclear. Furthermore, it is known that the reduced indigestible dextrin obtained by hydrogenating indigestible dextrin in the same way has no color change with time and the taste is clear, but its health function is unknown. Yes (Patent Document 1 and Patent Document 2).
Therefore, the above-mentioned disadvantages of the indigestible dextrin are improved, can be added to any food, have no coloring problem, and have the same or more physiological functions than the various physiological functions of the indigestible dextrin. The development and commercialization of indigestible substances having a high concentration are expected.

JP-A-2-145169 JP-A-2-154664 Patent No. 2007645 JP-A-6-166622 Japanese Patent No. 2007644 Patent No. 2007646 Patent No. 2019839 JP 11-116602 A JP-A-5-214002 JP-A-10-150934

  An object of the present invention is to develop a food and drink having health functions such as an intestinal regulating action, a blood sugar level regulating action, a glucose tolerance maintenance improving action, a serum lipid regulating action, and a body fat regulating action. Furthermore, it aims at providing the method of providing or strengthening a health function to food-drinks.

The present inventors have reduced the digestible dextrin obtained by enzymatic digestion of roasted dextrin and then hydrogenation to at least a part of the constituents of the food and drink, so that the intestinal regulating action, the serum lipid regulating action, The present inventors have found that health functions such as a body fat adjusting action, a glucose tolerance maintaining / ameliorating action or a blood sugar level adjusting action can be imparted to food and drink, and the present invention has been completed.
That is, the first invention of the present invention relates to a food or drink with a health function added or enhanced, comprising as an active ingredient a reduced indigestible dextrin obtained by enzymatic digestion of roasted dextrin and then hydrogenation. . According to a second aspect of the present invention, the health function is at least one action selected from an intestinal regulating action, a postprandial blood glucose level rise inhibiting action, a glucose tolerance lowering inhibiting action, a body fat increase inhibiting action and a serum lipid increase inhibiting action. It is related with the food-drinks which gave or strengthened the health function of a certain 1st invention. In addition, the third invention of the present invention is a food grade intestinal preparation, a blood sugar level regulator for food and drink, a glucose tolerance maintenance improving agent for food and drink, and a body fat for food and drink containing the reduced indigestible dextrin as an active ingredient. The present invention relates to a regulator or a serum lipid regulator for food and drink. Further, the fourth invention of the present invention is to add 3 g or more of the reduced indigestible dextrin per food or per day in terms of indigestible components to food or replace at least a part of the food. The present invention relates to a method for imparting or enhancing health functions to foods and beverages.

  According to the present invention, since a health function can be imparted or enhanced to a food or drink without impairing the original properties and characteristics of the food, an extremely excellent health food can be provided. Furthermore, according to the present invention, a stable white powder or a colorless and transparent aqueous solution can be obtained that has various health functions, does not impart color when added to food, and does not brown over time. A food or drink containing an indigestible substance can be obtained.

  The health function in the present invention refers to a blood glucose level regulating action, a serum lipid regulating action, a body fat regulating action, a glucose tolerance maintenance improving action and a regulation when a food containing the reduced indigestible dextrin used in the present invention is ingested. It refers to showing at least one action of intestinal action. The blood sugar level adjusting action in the present invention refers to an action of suppressing an increase in postprandial blood sugar level or lowering a fasting high blood sugar level when a food containing carbohydrate is ingested. The serum lipid regulating action refers to an action that suppresses or raises serum lipids that are suppressed or increased when foods that increase serum cholesterol levels and serum triglyceride levels are repeatedly ingested by long-term intake. The body fat adjusting action refers to an action of suppressing or increasing the body fat value when the food that increases the body fat value by repeated intake is repeatedly ingested. Glucose tolerance maintenance improving action means the action of increasing glucose tolerance by suppressing or reducing the decrease in food intake that lowers glucose tolerance (function to maintain blood sugar level normally) by long-term intake. .

The reduced indigestible dextrin used in the present invention is a high-performance liquid chromatographic method (enzyme-HPLC) which is a dietary fiber analysis method described in Eshin No. 13 (about methods for analyzing nutrient components and the like in the nutrition labeling standards). Reduced indigestible dextrin having a content of indigestible component measured by the above method of 45% by weight or more, more preferably 60% by weight or more, and still more preferably 85 to 95% by weight in terms of solid content Generally, it can be obtained by reducing the digestible dextrin obtained by removing the digestible portion by enzymatic digestion of the roasted dextrin by hydrogenation.
The reduced indigestible dextrin can be produced by a known means, for example, by the method described in JP-A-2-154664. That is, starch can be heat-treated to form a roasted dextrin, which is hydrolyzed by the action of an enzyme, and then reduced by hydrogenation to obtain a reduced resistant digestible dextrin. Here, it is preferable that the starch is heated in the presence of an acid. To hydrolyze the obtained roasted dextrin, α-amylase can be used alone, or α-amylase and glucoamylase can be used in combination. When both are used together, it is preferable to use glucoamylase after α-amylase. In addition to these enzymes, β-amylase can also be used. β-amylase can be used alone or in combination with other enzymes. When two or three enzymes are used in combination, α-amylase is preferably used first, and then glucoamylase or β-amylase is preferably used. Most preferably, glucoamylase is used after α-amylase. Furthermore, the indigestible dextrin containing the indigestible component in an amount of preferably 45% by weight or more, more preferably 60% by weight or more, and further preferably 85 to 95% by weight per solid content can be preferably separated and purified. The number average molecular weight of the indigestible component of the indigestible dextrin obtained is preferably 1000 to 3000, more preferably 1300 to 2500, and most preferably 2000.
Although it does not specifically limit as starch which is a raw material of the reduction | restoration indigestible dextrin used for this invention, For example, starch, such as corn, waxy corn, potato, tapioca, sweet potato, sago palm, wheat, barley, rice, can be used. Hereinafter, the above method will be described in more detail.

Mineral acid (for example, hydrochloric acid, nitric acid), preferably hydrochloric acid is added to starch in an amount of 3 to 10% by weight, for example, as a 1% by weight hydrochloric acid aqueous solution to 100 parts by weight of starch, and is an intermediate substance. Obtain roasted dextrin. In order to uniformly mix the starch and mineral acid aqueous solution before the heat treatment, the mixture is stirred and aged in a suitable mixer, and then pre-dried at about 100 ° C. to 120 ° C. to remove moisture in the mixture. It is preferable to reduce to about 5% by weight. The heat treatment is different from the heating conditions of the acid roasted dextrin (white dextrin, yellow dextrin) of the prior art, and it is suitable at 140 to 200 ° C. for 0.2 to 120 minutes, preferably 20 to 120 minutes. . The higher the temperature of the heat treatment, the more the indigestible component content in the target product is increased. However, the coloring material is increased from around 180 ° C., so that the temperature is more preferably around 150 ° C.
Since it is possible to perform a reaction at a high temperature for a short time by selecting a heating device, for example, an apparatus that can perform a uniform reaction in a very short time, such as an extruder, can be efficiently heat-treated. be able to. In addition, since the reaction is in a powder state, in the case of large-scale production, it is necessary to change the heating conditions. Therefore, it is desirable to appropriately change the heating conditions after examining the quality of the product after the heat treatment.

The roasted dextrin is then dissolved in water to a concentration of 20-50% by weight and the pH is adjusted to 5.5-6.5, preferably 6.0 using a neutralizing agent such as sodium hydroxide. In addition, 0.05 to 0.2% by weight of liquefied α-amylase was added, and the hydrolysis temperature was usually about 1 hour at 80 to 95 ° C. which is the action temperature of α-amylase, and then the temperature was increased to 120 ° C. Raise the enzyme action of α-amylase. As the liquefied α-amylase, any commercially available product can be used, for example, Termamyl 120L (trade name: manufactured by Novozymes Japan).
If necessary, the liquid temperature is then lowered to 60 ° C., the pH is adjusted to 4 to 5, preferably 4.5, 0.05 to 0.4% by weight of glucoamylase is added, and 55 to 60 ° C. at 4 to 4 ° C. Hydrolysis is performed for 48 hours, and components other than indigestible components are decomposed into glucose, and then the temperature is raised to 80 ° C. to terminate the enzymatic action of glucoamylase. As this glucoamylase, any commercially available product can be used, for example, Gluczyme NL4.2 (trade name: manufactured by Amano Enzyme). Thereafter, normal activated carbon decolorization, filtration, desalting and decolorization with an ion exchange resin are performed, and the solution is concentrated to a concentration of about 50% by weight.

This liquid is passed through a strongly acidic cation exchange resin tower and separated into an indigestible dextrin and a glucose part by a chromatographic separation method, and the indigestible component is preferably 45% by weight or more per solid content, more preferably Indigestible dextrin containing 60% by weight or more, more preferably 85 to 95% by weight can be obtained.
In this case, a commercially available general acid cation exchange resin can be widely used. Preferred examples thereof include Amberlite IR-116, Amberlite IR-118, Amberlite IR-120B, XT-1022E, XT-471F (trade name: manufactured by Organo), Diaion SK-1B, Diaion SK102. Diaion SK104, Diaion SK106, Diaion SK110, Diaion SK112, Diaion SK116, Diaion FR01 (trade name: manufactured by Mitsubishi Kasei) XFS-43281.00, XFS-43280.00, XSF-43279.00 XSF-43278.00 (trade name: manufactured by Dow Chemical Japan Co., Ltd.). These resins are preferably used in an alkali metal type or an alkaline earth metal type before use. The flow rate is preferably in the range of SV = 0.1 to 0.6. Outside this flow velocity range, workability and separation tend to be poor. The temperature of the liquid during the passage is preferably 20 to 70 ° C. If the temperature is lower than this, separation may be worsened, and the viscosity of the liquid may increase, thereby impairing the resin. May deteriorate or cause deterioration of the resin.

Next, the indigestible dextrin is reduced. This reduction (hydrogenation) reaction is the same as that generally performed for starch saccharides. Usually, a conventional reduction catalyst such as Raney nickel, Raney cobalt, nickel diatomaceous earth is used. Then, hydrogenation is performed under ordinary conditions of a hydrogen pressure of 50 to 130 kg / cm ² and a temperature of about 50 to 150 ° C. Heating at this time is preferably performed after sufficiently dissolving hydrogen in the solution until it becomes saturated. On the other hand, when hydrogen supply is insufficient, undesirable side reactions such as oxidation and hydrolysis are caused. May occur. This hydrogenation is usually completed within 2 hours, although there are some differences depending on reaction conditions such as temperature and pressure. Thereafter, purification usually used, for example, after separation of the catalyst, activated carbon decolorization, filtration, desalting and decolorization with an ion exchange resin, and after concentration, it is powdered by spray drying or concentrated to about 70% by weight as final concentration. Use liquid products.

Hereinafter, a specific method for producing reduced resistant digestible dextrin will be described as a reference example. The quantification of indigestible components and the measurement of the number average molecular weight are as follows.
<Quantification method of indigestible components>
The quantification of indigestible components in the indigestible dextrin reduced product is a high performance liquid chromatographic method which is an analysis method of dietary fiber described in Eshin No. 13 (about analysis methods of nutritional components etc. in nutrition labeling standards). It was measured by (enzyme-HPLC method).
<Measurement of number average molecular weight>
High-performance liquid chromatography was performed under the following conditions, and the number average molecular weight was measured.
Column: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Corporation)
Detector: differential refractometer column temperature: 80 ° C.
Flow rate: 0.5 ml / min
Mobile phase: distilled water sample amount: 1% by weight, 100 μl
The molecular weight calculation is based on the following formula Mn = ΣHi / Σ (Hi / Mi) using a multi-station GPC-8020 (manufactured by Tosoh Corporation) from a calibration curve obtained from pullulan standard product (known molecular weight), maltotriose and glucose. × Number average molecular weight was determined by QF (Mn: number average molecular weight, Hi: peak height, Mi: molecular weight of pullulan, QF: Q factor (Mark-Houwink coefficient)).

[Reference example]
500 ppm hydrochloric acid is added to commercially available corn starch, pre-dried with a flash dryer until the water content is about 2 to 3% by weight, and then roasted at 140 to 145 ° C. for about 30 minutes using a rotary kiln. Dextrin was obtained. After adding water to this roasted dextrin to 30% by weight and adjusting the pH to 6 by adding sodium hydroxide, 0.2% by weight of Termamyl 120L (manufactured by Novozymes Japan) was added, and 95 ° C. The mixture was hydrolyzed for 30 minutes and then maintained at 130 ° C. for 15 minutes to complete the enzyme reaction. Next, after cooling the temperature to 60 ° C. and adjusting the pH to 4.5, 0.3% by weight of Gluczyme NL4.2 (manufactured by Amano Enzyme) was added and hydrolysis was performed at 60 ° C. for 12 hours. . After completion of the enzyme reaction by maintaining at 80 ° C. for 30 minutes, desalting and decolorization were performed by conventional methods, and the mixture was concentrated to 50% by weight. This solution was passed through a column packed with alkali metal type strongly acidic cation exchange resin XFS-43279.00 (manufactured by Dow Chemical Japan Co., Ltd.) at SV = 0.25, and then water was passed through to make it difficult to digest. Sex dextrin was isolated. After concentrating this solution to 60% by weight, it is placed in a reduction reaction vessel, Raney nickel R239 (trade name: manufactured by Nikko Rika Co., Ltd.) is added as a catalyst, and hydrogen gas is charged until a pressure of 100 kg / cm ² is reached, The reduction reaction was performed at 130 ° C. for 3 hours while stirring at 400 to 600 rpm. After filtration of the reduced product to separate the catalyst, decolorization filtration with activated carbon and desalting with an ion exchange resin, followed by concentration and pulverization by spray drying, 92% indigestible component, A reduced indigestible dextrin having a number average molecular weight of 2000 was obtained.

The reduced indigestible dextrin thus obtained has a sugar chain carbonyl group reduced and converted to a hydroxyl group, is not easily browned, and has excellent taste. Moreover, physicochemical stability and food safety are equivalent to non-reduced indigestible dextrin. The powder type “Fibersol 2H” (trade name) and the liquid type “Fibersol 2HL” (trade name) sold by Matsutani Chemical Industry Co., Ltd. are the reduced indigestible dextrin used in the present invention. Can be used as All of these commercially available reduced indigestible dextrins were obtained by digestion with α-amylase and subsequent digestion with glucoamylase, containing about 90% by weight of indigestible components per solid content, The number average molecular weight is about 2000 in all cases.
As described above, the present inventors have found that various foods and beverages to which reduced indigestible dextrin is added or foods and beverages in which a part of the food or beverage is replaced with reduced indigestible dextrin contribute to the prevention of lifestyle-related diseases. I found out that it works. These functions should be satisfactorily exhibited when the reduced indigestible dextrin content in food and drink is preferably 3 g or more, more preferably 4 g or more per serving or ingestion as an indigestible component. Can do. Although it varies depending on conditions such as the type and form of food and drink, age, sex, weight, etc., it is preferable that the daily intake of reduced indigestible dextrin is 3 g or more, more preferably 4 g or more.

There are no particular restrictions on the foods covered, solid or liquid soft drinks, alcoholic beverages, confectionery, oil confectionery, processed agricultural products, frozen desserts, bakery items, noodles, dairy products, pasta, chilled desserts, seasonings, Examples include retort pouches or canned foods, processed meat products, frozen processed products, processed fishery products, boiled rice cakes, rice crackers, snack foods, and fast foods. Moreover, the drinking water containing reduced indigestible dextrin is also contained in this invention. These exert the function of the present invention when ingested as food or drink. Furthermore, the function of the present invention can also be exhibited by ingesting the reduced indigestible dextrin of the present invention directly with food and drink.
As an active ingredient of the present invention, the content of an indigestible component obtained by enzymatic digestion of roasted dextrin by α-amylase and glucoamylase digestion and then hydrogenation is 85 to 95% by weight in terms of solid content. It is particularly preferable to use a reduced indigestible dextrin whose number average molecular weight of the indigestible component is 2000. In this invention, the functional food which gave the function as stated above to food-drinks can be obtained by adding the reduced indigestible dextrin obtained in this way to food-drinks. In the present invention, the active ingredient is also used as an intestinal adjuster for food and drink; a blood sugar level adjusting agent for food and drink; in particular, an inhibitor of postprandial blood glucose level elevation for food and drink; a glucose tolerance maintaining and improving agent for food and drink; Or it is preferable to utilize as a serum lipid regulator for food and drink. Of these, body fat regulators for food and drink are most preferred.
These functions can be evaluated by known methods. These will be described below by experimental examples.

[Experimental Example 1]
Postprandial blood glucose elevation inhibitory effect A dietary load test was conducted on 10 healthy adult men and women. First, the blood glucose level before the start of the test of subjects who fasted for 4 hours or more was measured using a self blood glucose measuring device (Dexter ZII: manufactured by Bayer Medical). Then, 211g of oyakodon (product of Ezaki Glico Co., Ltd., trade name: DONBURI Tei Kyoto Oyakodon, nutritional component: energy 150 kilocalories, protein 13.8g, fat 4.8g, carbohydrates 13.2g, sodium 1402mg) And 300 g of cooked rice (produced by Sato Food Industry Co., Ltd., trade name: sugar rice, nutritional component: energy 453 kilocalories, protein 6.9 g, lipid 1.8 g, carbohydrate 102 g, sodium 9 mg), shiba pickles 8 g ((stock) ) Nutritional ingredients: energy 4 kcal, protein 0.2 g, protein 0.1 g, fat 0.1 g, carbohydrates 0.6 g, sodium 0.152 mg) are taken together with the test substance in about 10 minutes, and after ingestion 30, 60, 120 The blood glucose level was measured after a minute. The test substances were (1) tea beverage (control), (2) tea beverage (reduced indigestible dextrin) containing 5 g of reduced indigestible dextrin as an indigestible component in control, and (3) not reduced in control. Three types of tea beverages (indigestible dextrin) to which 5 g of indigestible dextrin was added as an indigestible component were used. The order of ingestion was randomized and the ingestion test was performed at the crossover so that the subjects could not distinguish. All experimental results are shown as mean ± standard deviation, and the significant difference test was a t-test corresponding to the control, respectively, and the significance level was set to 5% by two-sided test.
As a result, in any test substance intake, the blood glucose level became the highest 30 minutes after the meal and then decreased, but it was reduced resistant to the average 30 minutes value of control intake 166.4 mg / dL. The average 30-minute value of dextrin intake is 153.2 mg / dL, and the average 30-minute value of indigestible dextrin-added tea drink is 155.1 mg / dL, which is significantly lower than the control intake, The postprandial blood glucose elevation inhibitory effect was confirmed (FIG. 1).

[Experimental example 2]
Intestinal regulating action, glucose tolerance maintenance improving action, body fat regulating action, serum lipid (serum total cholesterol, serum neutral fat) regulating action 3 weeks old Sprague-Dawley male rats (Jcl.SD: CLEA Japan) 18 animals Made from 64.75% sucrose, 25% casein, 5% corn oil, 4% mineral mixture (MM-2), 1% vitamin mixture (Haeper), 0.2% choline chloride and 0.05% vitamin E After pre-feeding for 2 weeks on a powdered feed (hereinafter abbreviated as “high sucrose diet”), each group was divided into 3 groups, with 6 animals in each group. A diet obtained by adding 5% each of a reduced resistant digestible dextrin and a resistant digestible dextrin to 95% of the sucrose diet (hereinafter referred to as a reduced resistant digestible dextrin group and a resistant digestible dextrin group) was given for 8 weeks. In addition, a normal diet group (6 animals) fed with solid feed for 8 weeks after preliminarily raised for 2 weeks on solid feed for long-term breeding (CE-2: Nippon Claire) from 3 weeks of age was used as a normal control.

After the end of the 8-week breeding period, all of the indigestible dextrins were evaluated for their intestinal regulation, glucose tolerance maintenance improvement, body fat regulation, and serum lipid (serum total cholesterol, serum neutral fat) regulation. The following measurements were performed on rats.
(1) All feces excreted in 2 days were collected, and the amount of feces in 2 days was measured.
(2) In order to evaluate glucose tolerance, after fasting for 16 hours or more, an oral glucose tolerance test was conducted in which 0.75 g of maltodextrin per kg body weight was orally administered as an aqueous solution. Before administration, 30 minutes, 60 minutes and 120 minutes after administration, blood was collected from the tail vein without anesthesia, and the blood glucose level was measured using a self-blood glucose measurement device (Dexter ZII, manufactured by Bayer Medical).
(3) Blood was sacrificed from the abdominal aorta under ether anesthesia, and fat around the testis, fat around the intestine, and fat in the abdominal cavity were measured.
(4) The blood collected from the abdominal aorta at the time of dissection was centrifuged, and the serum total cholesterol level and triglyceride level were measured.

Since the high sucrose diet does not contain dietary fiber in the feed, the amount of stool is reduced (average stool volume 0.9 g), and a significant decrease is observed compared to the average stool volume 9.2 g in the normal diet group. It was. The average stool volume of the reduced indigestible dextrin group was 2.8 g, which was inferior to that of the normal diet, but was higher than that of the high sucrose diet group, and an intestinal regulating effect could be expected (FIG. 2). .
In addition, high sucrose diet does not contain dietary fiber and is based on sucrose, which is a simple carbohydrate, as a main component, so when it is ingested for a long period of time, glucose tolerance deteriorates, serum lipid increases, and body fat accumulates. It has been reported that the disease state is close to a lifestyle-related disease caused by disordered eating habits. Also in this experiment, a marked deterioration in glucose tolerance, an increase in serum lipid level, and accumulation of body fat were observed in the high sucrose diet group compared to the normal diet group.

FIG. 3 shows blood glucose curves after carbohydrate loading in each group. The blood sugar curve of the high sucrose diet group (30 minute value 184) versus the blood sugar curve of the normal diet group (30 minute value 144.8 mg / dL, 60 minute value 142.1 mg / dL, 120 minute value 103.9 mg / dL) 3 mg / dL, 60 min value 165.9 mg / dL, 120 min value 117.1 mg / dL) were significantly higher in all measured values, and a marked deterioration in glucose tolerance was observed. On the other hand, the blood glucose level of the reduced resistant digestive dextrin group is 30 value 147.3 mg / dL, 60 minute value 149.8 mg / dL, 120 minute value 109.4 mg / dL, and the high sucrose diet group at any time The glucose tolerance was significantly lower than that of the normal diet group, and the difference in glucose tolerance from the normal diet group was not observed.
FIG. 4 shows the results of serum total cholesterol level (FIG. 4a) and neutral fat level (FIG. 4b). Regarding the serum lipid level, the serum lipid level (total cholesterol level: 91.3 mg / dL, triglyceride level: 144.3 mg / dL) in the high sucrose diet group is equal to the serum lipid level (total cholesterol level: 62 in the normal diet group). 4 mg / dL, triglyceride value: 63.1 mg / dL). However, the serum lipid level of the reduced indigestible dextrin group (total cholesterol level: 68.6 mg / dL, neutral fat level: 86.7 mg / dL) is significantly lower than the high sucrose diet, and the normal diet There was no significant difference.
As for the effects on body fat, as a result of measuring the amount of fat at three locations around the testis (Fig. 5a), around the intestinal tract (Fig. 5b), and intraperitoneally (Fig. 5c), it was compared with the normal diet group at any location The high sucrose diet group showed significantly high values, and accumulation of body fat was observed. On the other hand, the reduced indigestible dextrin group showed a significantly lower value compared to the high sucrose diet at any location, and the effect of suppressing the accumulation of body fat was recognized.
Next, the Example of the mixing | blending of the foodstuff which provided or strengthened the health function is shown. In addition, as a reduced indigestible dextrin, in Examples 2-11, Fiber Sol 2H was used, and in Examples 1 and 12, Fiber Sol 2HL was used.

  Carbonated beverages (5 servings) were produced according to the formulation in Table 1.

Jelly (2 servings) was produced according to the formulation in Table 2.

  In accordance with the formulation in Table 3, after adding water and heating and dissolving in powder agar, add sugar and reduced indigestible dextrin to dissolve and boil, add red raw sauce and boil to a predetermined amount, dispense 100 g and cool It was allowed to coagulate to produce a water sheep cake (one serving).

  According to the prescription in Table 4, cookies (5 to 10 servings) were produced by a conventional method.

  According to the prescription in Table 5, after whipping with egg white only, the remaining ingredients were added and mixed to make dough, which was baked in an oven at 180 ° C. for 50 minutes to produce castella (2-3 servings).

  In accordance with the prescription in Table 6, after dissolving bitter chocolate and cacao butter, kneading ingredients other than lecithin, refining with a roller mill, adding lecithin and tempering to make chocolate (2-3 servings) Manufactured.

  In accordance with the formulation shown in Table 7, all ingredients were mixed, stirred and sufficiently foamed, then placed in a cake mold and baked at 180 ° C. for 30 minutes to produce a sponge cake (2-3 servings).

  In accordance with the formulation shown in Table 8, sugar and reduced resistant digestible dextrin were dissolved in whole eggs, and then milk and flavor were added and stirred, and baked at 160 ° C. for 30 minutes to produce pudding (1 to 2 servings).

In accordance with the formulation shown in Table 9, the whole amount was mixed, dissolved by heating at 80 ° C., homogenized, aged for 24 hours, and cooled to −40 ° C. to produce ice cream (one serving).

  According to the prescription in Table 10, all raw materials were mixed, and strawberry jam (5 servings) was produced by simmering raw strawberries in an enamel pan at 82 ° C.

  Cooked rice was prepared according to the prescription in Table 11. Although the weight before cooking rice was 295.5 g, it became 264.59 g after cooking rice, and the reduced indigestible dextrin content per 180 g (one serving) of cooked rice was 5.094 wt%.

  Sweeteners (4-5 servings) were prepared according to the formulation in Table 12.

FIG. 1 is a graph comparing changes in postprandial blood glucose levels in healthy subjects with and without reduced indigestible dextrin during ingestion. FIG. 2 is a graph comparing the amount of defecation (2 days) of a rat bred with a high sucrose diet containing reduced indigestible dextrin for 8 weeks with a high sucrose diet alone or a normal diet. FIG. 3 shows the blood sugar level after sugar loading of a rat fasted for 16 hours after being fed on a high sucrose diet containing reduced indigestible dextrin for 16 weeks. It is the graph compared with the case where it breeds with food. FIG. 4 shows the serum total cholesterol level (FIG. 4a) and serum triglyceride level (FIG. 4b) of rats fed on a high sucrose diet containing reduced indigestible dextrin for 8 weeks without reducing reduced indigestible dextrin. It is the graph compared with the case where it breeds with a high sucrose diet or a normal diet. Fig. 5 shows the amount of fat around the testis (Fig. 5a), around the intestinal tract (Fig. 5b) and intraperitoneally (Fig. 5c) of rats fed on a high sucrose diet containing reduced indigestible dextrin for 8 weeks. It is the graph compared with the case where it breeds with the high sucrose diet which does not contain sex dextrin, or a normal diet.

Claims (6)

  A body fat adjuster containing, as an active ingredient, a reduced indigestible dextrin obtained by enzymatic digestion of roasted dextrin and then hydrogenation.   The body fat regulator according to claim 1, comprising the reduced indigestible dextrin in an amount of 3 g or more in terms of indigestible components per serving.   The body fat regulator according to claim 1 or 2, wherein the enzyme digestion is α-amylase digestion or α-amylase and glucoamylase digestion.   The body fat regulator according to any one of claims 1 to 3, wherein the content of the indigestible component is 45% by weight or more in terms of solid content based on the weight of the reduced indigestible dextrin.   The body fat regulator according to any one of claims 1 to 4, wherein the number average molecular weight of the indigestible component of the reduced indigestible dextrin is 1000 to 3000.   A glucose tolerance maintenance improving agent containing, as an active ingredient, a reduced indigestible dextrin obtained by enzymatic digestion of roasted dextrin and then hydrogenation.

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