JP2008247871A - Visceral fat accumulation inhibitory composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a useful visceral fat accumulation inhibitory composition for health maintenance enabling safe and smooth daily ingestion in general dietary life and is excellent for inhibition of visceral fat accumulation which has been recently focused by attention for health maintenance and enhancement, prevention and treatment of diseases with increasing number of studies on the relationships of fat, obesity and lifestyle diseases, because fat is an important nutritional element together with proteins and carbohydrates, especially useful as an energy source with high calories (9 kcal/g) promoting obesity and causing troubles such as lifestyle diseases. <P>SOLUTION: The useful visceral fat accumulation inhibitory composition for health maintenance comprises fruits and fruit juice of amla (Emblica officinalis Gaertn.) or their extract. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a visceral fat accumulation inhibitory composition useful for maintaining health.

  Fat is an important nutrient together with protein and sugar, and is particularly useful as an energy source and is high in calories (9 Kcal / g), promotes obesity and causes problems such as lifestyle-related diseases. Diets that use a lot of fat are delicious, and modern people are accustomed to such diets, and this is a national problem in advanced countries that are in a fed state, coupled with an increase in medical expenses. . Against this background, in recent years, interest in maintenance and promotion of health and prevention and treatment of diseases has increased, and many studies have been conducted on the relationship between fat and obesity and lifestyle-related diseases.

  Obesity is induced when the amount of energy consumed exceeds the amount of energy consumed. Using fat substitutes and non-absorbable fats and fats to suppress the amount of fat absorbed, that is, to reduce the amount of energy intake, the addition of the third component promotes the metabolism of fat inherent in the body. Some try to prevent obesity. For example, in the former, a method for suppressing the amount of fat absorption using an oil / fat substitute or a non-absorbable oil / fat has been attempted (for example, see Patent Document 1), but anal leakage, absorption inhibition of fat-soluble and fat-soluble vitamins, etc. There are concerns about safety issues. In the latter, Oolong tea polyphenol, capsaicin, hydroxycitric acid contained in Garcinia, etc. are known. Oolong tea polyphenols, when given to high-fat diet rats, increase fat excretion, together with the activation of lipolytic enzyme lipase, capsaicin works on the brain, promotes the secretion of adrenaline from the adrenal glands, Hydroxycitric acid is also said to inhibit fat synthesis. It has been suggested that plant-derived components such as capsaicin and caffeine promote fat metabolism and promote fat degradation (see, for example, Non-Patent Documents 1 and 2).

  Lifestyle-related diseases are said to be a group of diseases in which lifestyle habits such as eating habits, exercise habits, rest, smoking, and alcohol consumption are involved in the onset and progression. With lifestyles such as high-fat diet and lack of exercise, the increase in lifestyle-related diseases such as diabetes, hypertension and hyperlipidemia (lipid metabolism abnormality) has become one of the major social problems.

Diseases related to lifestyle such as diabetes (adult type), obesity, hyperlipidemia, hyperuricemia, cardiovascular disease, colon cancer, periodontal disease, etc. Diseases such as diabetes (adult type), obesity, hyperlipidemia, and hypertension are related to smoking, and heart cancer such as lung bronchitis, chronic bronchitis, emphysema, angina and myocardial infarction is related to smoking. Diseases such as cardiovascular disease including periodontal disease and periodontal disease, and liver diseases such as alcoholic liver disease have been pointed out in relation to drinking habits.

  There are several risk factors for the promotion of arteriosclerosis such as obesity, diabetes, hypertension, dyslipidemia, myocardial infarction, etc., so in the clinical field, let's consider these as a single syndrome (Multiple risk factor syndrome). Following this movement, in 1998, the WHO (World Health Organization) proposed that the syndrome be named as Metabolic Syndrome (Metabolic Syndrome). According to the proposal of WHO, patients with type 2 diabetes or impaired glucose tolerance (insulin resistance) are further affected by two or more risk factors among obesity, particularly visceral obesity (abdomen), lipid metabolism abnormality, hypertension, and microalbuminuria. It is decided to call it a metabolic disorder syndrome.

  The components of the metabolic syndrome can be broadly classified into “background factors” that serve as the basis of the onset and the resulting arteriosclerosis-promoting metabolic disorders, ie, “vascular disorder factors”. Background factors include lack of exercise, overnutrition, genetic predisposition, aging and obesity, especially visceral fat accumulation.

  The basic strategy for the treatment of metabolic syndrome is to eliminate the background factors that cause the disease state. Because interventions for genetic predisposition and aging are currently not possible, the main focus of treatment is to reduce visceral fat accumulation by correcting lack of exercise and excessive nutrition.

  In Europe and the United States, it is recommended that daily calorie intake be reduced by 500 to 1,000 kcal, and that weight loss of 0.5 to 1 kg should be used as a guideline to achieve a weight loss of 7 to 10% within a period of about one year. . On the other hand, in the case of Japanese people, there are many cases in which the degree of obesity is not remarkable compared with Westerners, and in addition to body weight or BMI (body mass index), the waist circumference is decreased (that is, the visceral fat is decreased). The focused lifestyle guidance may be successful. With regard to exercise, it has been reported that all risk factors of metabolic syndrome can be improved by regularly continuing 20-30 minutes daily at moderate intensity.

However, since it is difficult to incorporate appropriate exercise in daily life, it is important to reduce visceral fat by eating.

U.S. Pat. No. 3,600,196 Yoshida et al. Nutr. Sci. Vitaminol 1988 Dec. 34 (6) 587-594 Yoshioka et al. Nutr. Sci. Vitaminol 1990 Apr. 36 (2) 173-178

  An object of the present invention is to provide a visceral fat accumulation-suppressing composition that is excellent in visceral fat accumulation-suppressing action, can be continuously consumed with peace of mind every day in a normal diet, and is useful for maintaining health. .

  The present inventor has found that Amla fruit, fruit juice or extracts thereof have an effect of suppressing visceral fat accumulation.

  The present invention provides a visceral fat accumulation-suppressing composition comprising Amla fruit, fruit juice, or an extract thereof. The present invention also provides a visceral fat accumulation-reducing beverage comprising Amla fruit, fruit juice, or an extract thereof.

  The visceral fat accumulation-suppressing composition in the present invention is Amla fruit, fruit juice, or an extract thereof, and has an effect of suppressing visceral fat accumulation resulting from the extract, and can improve metabolic syndrome.

  The visceral fat accumulation inhibitory effect in the present invention refers to an effect of inhibiting fat accumulation by inhibiting adipose tissue differentiation, triglyceride accumulation, and the like. The present invention is particularly effective for suppressing accumulation of lower abdominal fat, visceral fat and perirenal fat.

  The “Amula” used in the visceral fat accumulation-suppressing composition of the present invention is a plant having the scientific name of Emblica officinal or Philanthus embrica. Amla are deciduous sub-trees belonging to the genus Euphorbiaceae, distributed from India to Malaysia and southern China, and India is considered the origin. In addition, Amla has a unique name depending on each region or language, for example, citrus, oil sweets, Satsuma mushrooms, Emblic Mirobaran, Armaraki, Malacca, Malacca Tree, Indian Gooseberry, Aronra, Amira. , Amiraki, Amira Cattra, Nerikai, Neruri, Tasha, Kayuraka, Kemuraka, Nakhon Pong and others.

  In the traditional Indian medicine “Ayurveda”, Amla is listed as one of the three best fruits to prevent and treat all diseases. However, there has never been a specific report regarding the fact that Amla has an inhibitory effect on visceral fat accumulation, and the present inventor has newly discovered this time after earnest research.

  As the site of Amla used in the visceral fat accumulation-suppressing composition, fruits, fruit juices or extracts thereof are preferable. The form of Amla fruit is not particularly limited, and any of immature fruit, fully ripe fruit, dried fruit and the like may be used. The form of the fruit juice is not particularly limited, and may be either liquid or powder. The merit of using fruit juice is that it can be used as it is because the content of the water-insoluble component is small, and the step of removing the component can be omitted. The form of the extract is not particularly limited, and may be either liquid or powder. As an advantage of using an extract, it is possible to make an extract in which a specific component is concentrated.

  When using fresh fruits, after removing the seeds in advance, extraction is performed after adding water as necessary. In addition, in order to improve extraction efficiency, it is preferable to use what was crushed and homogenized with a mixer etc. as an extraction raw material. The same can be said basically for the case of using dried fruits, but in order to increase the extraction efficiency, it is preferable to grind the particles so as to have a particle size of 40 mesh or less. Fruit juice is also preferably used as an extraction raw material.

  The solvent and temperature conditions used for extraction are not particularly limited, and can be arbitrarily selected and set. As the extraction solvent, a non-organic solvent such as water, alkali, acid or the like, a hydrophilic solvent, organic solvent such as acetone or the like can be selected. As the hydrophilic solvent, at least one selected from the group of lower alcohols consisting of methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol and butyl alcohol is preferable from the viewpoint of operability and extraction efficiency. However, extraction with a non-organic solvent is preferable rather than extraction with an organic solvent, and among these, water, alkali, or acid may be selected.

  When acid or alkali is used as the extraction solvent, it is preferable to neutralize the extract. The salt produced by the neutralization reaction can be removed by a known method such as dialysis or gel filtration. However, when water is used as the extraction solvent, the neutralization reaction as described above is not necessary, and it is not necessary to remove the generated salt. Therefore, it is most preferable to use water from the viewpoint of reducing man-hours and cost.

  The acid used at this time is not particularly limited, and most of the acid can be used. However, from the viewpoint of easy availability and operability, the use of hydrochloric acid or sulfuric acid, or the combined use of hydrochloric acid and sulfuric acid is preferred.

  Moreover, it does not specifically limit as an alkali, Most alkalis can be used. However, the use of sodium hydroxide or potassium hydroxide or the combined use of sodium hydroxide and potassium hydroxide is preferred from the viewpoint of availability and operability.

  The concentration of the acid or alkali used for the extraction is not particularly limited before or after the extract is treated with the enzyme. Although it changes depending on the strength of the acid or alkali, it is preferable to use an acid or alkali having a concentration of 0.01 to 0.5 mol from the viewpoint of operability and extraction efficiency.

  In the above extraction, it is preferable to use an enzyme treatment together, and according to this treatment, the yield and flavor can be improved, and a component having a high visceral fat accumulation suppressing effect can be obtained. The enzyme treatment may be performed before extraction or at the time of extraction. The pH at the time of enzyme treatment can be appropriately set using the optimum pH and pH stability of the enzyme to be used as indicators. Also, the temperature at which the enzyme treatment is performed can be appropriately set using the optimum temperature and temperature stability of the enzyme to be used as an index.

  The enzyme used for the enzyme treatment of the present invention is not particularly limited, but is preferably a hydrolase often used in the food industry. This is because this type of enzyme has been used and is preferable from the viewpoint of safety and the like. Specific examples of the enzyme include hydrolytic enzymes such as pectinase, amylase, protease, lipase, tannase, dextranase, cellulase, hemicellulase, trypsin, and papain. Among these, it is preferable to use one kind selected from pectinase, protease, tannase and cellulase, or to use two or more kinds in combination. According to this, the extraction efficiency can be further improved. In addition, you may perform an enzyme process with respect to an amla fruit or an amla fruit juice.

  The pectinase used in the present invention is not particularly limited, but an α1 → 4 galacturonyl bond such as pectinic acid, pectin and pectinic acid having an enzyme number (EC Number) of EC 3.2.1.15 is water. It refers to an enzyme that degrades, and mold, bacteria, yeast, higher plants and snails and those produced by genetic recombination techniques can be used, and its origin is not limited, but from the viewpoint of commercial use, preferably It is derived from mold and yeast. For example, Aspergillus niger, Aspergillus pulverulentus, Aspergillus japonicus can be used as mold, and Trichoderma viridi can be used as yeast.

  Further, in the above extraction, it is preferable to repeat the extraction step once or more for the extraction residue. According to this method, the extraction efficiency can be improved. The solvent used for extraction in this case may be the same or different.

  The above extract can be used as it is, but it is more preferable to remove insoluble substances and solvents by performing treatments such as filtration, centrifugation and fractional distillation. By performing such a process, the visceral fat accumulation suppressing effect is enhanced and the application range is widened.

  After removing the insoluble substances and the solvent, the fruit juice or the extract is directly or after concentration, and then distributed using an organic solvent to obtain each solvent-soluble fraction. These solvent-soluble fractions are preferable because the visceral fat accumulation suppressing effect is further enhanced. Examples of the organic solvent include lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, and butyl alcohol, ethyl acetate, butyl acetate, diethyl ether, methyl ether, methyl isobutyl ketone, hexane, acetone, and chloroform. Can be used. In order to increase the purity of the soluble fraction, distribution with other hydrophobic solvents can be combined, but in this case, use of ethyl alcohol is preferred. The concentration of these solvents is not particularly limited, but from the viewpoint of yield and effect, the final concentration is preferably 20% to 80% (v / v), and 20% to 60% (v / v). Further preferred.

  In order to further increase the purity, for example, purification by chromatography or column using a hydrophobic resin based on phenol, styrene, acrylic acid, epoxyamine, pyridine, methacryl or the like may be performed. . In that case, as an eluent after resin adsorption, for example, lower alcohols such as methyl alcohol, ethyl alcohol, n-propyl alcohol, isopropyl alcohol, butyl alcohol, and acetone can be used alone or as an aqueous solution.

  The extract and fraction can be used as they are, but if necessary, they can be used after being dried and powdered by means such as spray drying or freeze drying.

  The visceral fat accumulation-suppressing composition of the present invention can be widely applied to foods and drinks, feeds, quasi-drugs, pharmaceuticals and the like, but is particularly preferably applied to foods and drinks that can be easily consumed by humans.

  In this invention, when processing into a visceral fat accumulation suppression composition or the food-drinks containing it, various nutrient components can be strengthened.

Nutritional ingredients that can be enhanced include vitamins such as vitamin A, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin C, vitamin D, vitamin E, niacin (nicotinic acid), pantothenic acid, folic acid, Essential amino acids such as lysine, threonine, tryptophan, minerals such as calcium, magnesium, iron, zinc, copper, and, for example, α-linolenic acid, EPA, DHA, evening primrose oil, octacosanol, casein phosphopeptide (CPP) 1 or 2 of substances that contribute to human health such as casein calcium peptide (CCP), water-soluble dietary fiber, water-insoluble dietary fiber, oligosaccharide, and other useful substances approved as foods and food additives More than species can be used.

  The food / beverage products in the present invention are not particularly limited as long as they can be taken orally, such as solutions, suspensions, powders, solid moldings and the like. Specific examples of food and drink include, for example, instant noodles, retort foods, canned foods, microwave foods, instant soups and miso soups, freeze-dried foods, soft drinks, fruit juice drinks, vegetable drinks, soy milk drinks, coffee Beverages, tea beverages, powdered beverages, beverages such as concentrated beverages, nutritional beverages, alcoholic beverages, bread products such as bread, pasta, noodles, cake mixes, fried flour, bread crumbs, rice cakes, caramel, chewing gum, chocolate, cookies, Seasonings such as biscuits, cakes, pie, snacks, crackers, Japanese confectionery, dessert confectionery, sauces, tomato processed seasonings, flavor seasonings, cooking mixes, sauces, dressings, soups, curry stew , Processed fats and oils, butter, margarine, mayonnaise and other fats, milk beverages, yogurts, lactic acid bacteria beverages, ice cream Milk products, creams and other dairy products, frozen foods, processed fish products such as fish ham and sausages, fish paste products, livestock processed products such as livestock ham and sausages, canned agricultural products, jams and marmalades, pickles, boiled beans, cereals And other processed agricultural products, nutritional foods, tablets, capsules and the like.

  The daily dose for adults to exert the visceral fat accumulation-suppressing effect of the present invention is 50 to 3000 mg, preferably 100 to 1500 mg, more preferably 200 to 1000 mg as a visceral fat accumulation-inhibiting composition. The food and drink can be taken in one to several times a day depending on the state of the disease and the form of the food.

  The content of the visceral fat accumulation-inhibiting composition in the beverage is 0.05 to 10.0% by weight, preferably 0.1 to 7.5% by weight, and more preferably 0.15 to 5.0% by weight. Moreover, when it is 1.0% by weight or more, a large amount of Amla can be easily taken, but a taste with an effect when drinking is preferable.

  The pH of the beverage is preferably 3 to 7, preferably 3 to 6, particularly preferably 3 to 5, at 25 ° C. in terms of taste and chemical stability.

  By combining these visceral fat accumulation-suppressing compositions with other beverages such as fruit juices / fruit beverages, tea beverages, vegetable beverages, etc., it is possible to provide a wide range of Amla beverages. For example, it can be appropriately added to carbonated beverages, beverages containing fruit extracts, juices containing vegetable extracts, near water, sports beverages, diet beverages, and the like, which are soft drinks.

  In the case of using a sweetener, it is preferable to use a low-calorie artificial sweetener.

  In beverages, in addition to the visceral fat accumulation-suppressing composition, as ingredients that may be added in the formulation, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, pigments, Additives such as emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters and quality stabilizers may be used alone or in combination.

  When a beverage is made into a packaged beverage, the container used is a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage. It can be provided in a normal form such as a bottle. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.

  Container-packed beverages are stipulated in the Food Sanitation Law if they can be sterilized by heating after filling the container completely with liquid, such as metal cans, or after deaeration and / or nitrogen replacement. Manufactured under the specified sterilization conditions. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time using a plate heat exchanger, etc. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

  As the drinking period necessary for suppressing visceral fat accumulation, it is preferable to exceed 4 weeks.

  The feed in the present invention refers to food for feeding to organisms other than humans, and the form thereof is not particularly limited. The organism to which the feed can be applied is not particularly limited, and examples thereof include farmed animals and pet animals. Examples of farmed animals include domestic animals such as horses, cows, bras, sheep, goats, camels and llamas, laboratory animals such as mice, rats, guinea pigs and rabbits, and poultry such as chickens, ducks, turkeys and ostriches. is there. Examples of pet animals include dogs and cats.

  The quasi-drugs and pharmaceuticals in the present invention refer to those prepared as oral preparations or injections according to conventional methods using excipients and other additives suitable for oral or parenteral administration. Preferred quasi-drug and pharmaceutical embodiments are oral formulations, most preferred are oral solid formulations. This is because oral solid preparations can be easily taken and are convenient to store and carry.

  Examples of oral solid preparations include tablets, powders, fine granules, granules, capsules, pills, sustained release agents and the like. The oral solid preparation of the present invention comprises an appropriate pharmacologically acceptable carrier, excipient (eg starch, lactose, sucrose, calcium carbonate, calcium phosphate etc.), binder (eg starch, gum arabic, carboxymethylcellulose, Inhibition of visceral fat accumulation with hydroxypropylcellulose, crystalline cellulose, alginic acid, gelatin, polyvinylpyrrolidone, etc.), lubricants (eg, stearic acid, magnesium stearate, calcium stearate), disintegrating agents (eg, carboxymethylcellulose, talc, etc.) It is obtained by mixing with a composition and solidifying.

  In addition, oral liquid preparations include pharmaceutically acceptable emulsions, solutions, suspensions, syrups, elixirs, etc., and generally used inert diluents such as purified water, The thing containing ethyl alcohol. In addition to the visceral fat accumulation-suppressing composition and diluent, the oral liquid preparation of the present invention further contains adjuvants such as wetting agents and suspending agents, sweeteners, flavors, fragrances, preservatives and the like. May be.

  Injectables suitable for parenteral administration include sterile aqueous or non-aqueous solutions, suspensions, emulsions and the like. Examples of the aqueous solution and suspension diluent include distilled water for injection and physiological saline. Examples of diluents for water-insoluble solutions and suspensions include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, alcohols such as ethyl alcohol, polysorbate 80, and the like. The injection may further contain adjuvants such as preservatives, wetting agents, emulsifiers, dispersants, stabilizers (for example, lactose), and solubilizing agents (for example, glutamic acid and aspartic acid). These are sterilized by, for example, filtration through a bacteria storage filter, blending with a bactericide or irradiation. These can also be used by producing a sterile solid composition and dissolving it in sterile water or a sterile solvent for injection before use.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, a following example does not limit the scope of the present invention.

Example 1
Visceral fat accumulation inhibitory action of Amla (1) Animals used: Wistar male rats (Japan Claire Co., Ltd.), 7 weeks old, weighing 167.7 ± 0.76 g
(2) Rearing: Room temperature 23 ± 2 ° C., humidity 55 ± 10%, lighting 8-20 o'clock, drinking water was freely given tap water.
(3) Feed: Content of each component in 100 g (g)

(4) Amla extract used: 1 g of distilled water and 0.90 g of Sumiteam AP-2 (manufactured by Shin Nippon Chemical Industry Co., Ltd., Aspergillus, 12000 U / mL) were added to 300 g of dried Amla fruit, and 4 hours at 60 ° C. Extracted. Thereafter, the enzyme was inactivated at 90 ° C. for 30 minutes. Thereafter, the mixture was filtered, the Brix of the filtrate was measured, and after adding a paindex equivalent to the solid content of the Amla extract, spray drying was performed to obtain 200 g of the visceral fat accumulation-suppressing composition of the present invention.
(5) Administration method: Rats were divided into 3 groups (5 animals / group), and the feed having the above composition was freely consumed for 5 weeks, and deionized water was freely given as drinking water. Rats were divided into an amla extract administration group and a tap water administration group, and amla powder was dissolved in tap water and orally administered as 50 mg / kg BW using a metal stomach sonde without anesthesia.
(6) Collection of total adipose tissue: Mice fasted for 12 hours one month after the start of breeding were immediately opened under ether anesthesia, and total adipose tissue (lower abdominal adipose tissue, visceral adipose tissue, perirenal adipose tissue) was collected. The sample was collected and weighed.
(7) Statistical test method: The obtained numerical value is shown as an average value ± standard deviation, ANOVA was used for analysis of variance, and Tukey's multiple comparison significant difference test was performed for those in which a difference was observed. Note that p <0.05 was considered significant.

  Table 2 shows the measurement results.

Change in body weight As shown in FIG. 1, there was no significant difference in dietary calories between the high fat diet group and the high fat diet + Amla group. As shown in FIG. 2, in the high fat diet + Amla group, the body weight after the end of the test was less than when the normal diet was given, and the anti-obesity effect of Amla was recognized.

  Table 3 shows the measurement results of visceral fat weight.

Visceral fat weight As shown in FIG. 3, the visceral fat weight of the high fat diet + Amla group was significantly lower than that of the high fat diet group.

  Ingestion of Amla extract showed an inhibitory effect on visceral fat accumulation.

Example 2
Preparation of Visceral Fat Accumulation Inhibiting Composition-Containing Food (Tablet Confectionery) 5 g of Visceral Fat Accumulation Inhibiting Composition Obtained in Example 1, 30 g of Lactose, DHA-Containing Powdered Oil (Suncoat DY-5; Taiyo Kagaku Co., Ltd.) 12 g , 4 g of sucrose fatty acid ester and 4 g of yoghurt flavor were mixed, and this mixture was pressure-molded using a rotary tableting machine, and 1 tablet was 300 mg of the visceral fat accumulation-suppressing composition-containing food / beverage product of the present invention (tablet confectionery) ) Moreover, as a comparative example to this, food and drink (tablets) containing other components such as lactose were obtained by the same method, while not containing only the visceral fat accumulation-suppressing composition.

  And as a result of performing a sensory test by these five kinds of tablet confectionery by five panelists, no significant difference was recognized in both color, smell and taste. In addition, when these two types of tablet confectionery were stored at room temperature for a long time (1 month, 3 months, 6 months), neither of them showed any noticeable changes in color, smell or taste, and both were stored. It was excellent in nature.

Example 3
Preparation of beverage containing visceral fat accumulation inhibiting composition 5 g of visceral fat accumulation inhibiting composition obtained in Example 1, 2.1 g of 1/5 concentrated grapefruit clear juice, 30 g of erythritol, 2.5 g of citric acid crystals, trisodium citrate 0.5 g, L-ascorbic acid 0.5 g, calcium lactate 1.93 g, CCP 0.15 g, and grapefruit flavor 1.0 were mixed and dissolved in water to make a total volume of 1000 mL. After filling it into a 100 mL bottle and sealing with a cap, it was sterilized by heating at 90 ° C. for 30 minutes to obtain a food / beverage product (beverage) containing the visceral fat accumulation-suppressing composition of the present invention. Moreover, as a comparative example to this, although not containing only the visceral fat accumulation-suppressing composition, a food or drink (beverage) containing other components was obtained by the same method.

  And as a result of performing a sensory test by these five kinds of beverages with respect to these two kinds of beverages, no significant difference was observed in any of color, smell and taste. In addition, when these two types of beverages were stored in a refrigerator for a long time (1 month, 3 months, 6 months), no significant changes were observed in color, smell, and taste in either of them, and all of them were preserved. It was excellent.

Example 4
Preparation of Visceral Fat Accumulation Inhibition Composition-Containing Beverage (Vegetable Fruit Juice Mixed Beverage) Commercially available 0.2 g of the visceral fat accumulation inhibition composition obtained in Example 1 and 3 g of guar gum degradation product (Sunfiber R; manufactured by Taiyo Chemical Co., Ltd.) Was added to, mixed and dissolved in 100 mL of the vegetable juice mixed beverage to obtain a food / beverage product (vegetable juice mixed beverage) containing the visceral fat accumulation-suppressing composition of the present invention. Moreover, the food / beverage products (vegetable juice mixed drink) which do not contain a visceral fat accumulation suppression composition but contain a guar gum decomposition product as a comparative example with respect to this were obtained by the same method.

  And as a result of performing the sensory test by these five kinds of vegetable juice mixed drinks by five panelists, no significant difference was recognized in any of color, smell and taste. In addition, when these two types of beverages were stored in a refrigerator for one month, no noticeable changes in color, smell, and taste were observed in either of them, and all were excellent in storage stability.

Example 5
Preparation of Visceral Fat Accumulation Inhibiting Composition-Containing Cookie After putting 4 g of the visceral fat accumulation inhibiting composition obtained in Example 1 and 200 g of commercially available cake mix powder into a container, 35 g of butter was added and mixed with wooden coconut. 25g of beaten egg was added to it and kneaded well until it became a smooth dough. The dough is taken out on a table on which the flour has been shaken, and further, the flour is shaken and stretched to a thickness of 5 mm with a rolling pin, extracted in a round shape, and baked in an oven at 170 ° C. for 10 minutes. Obtained a cookie containing visceral fat accumulation inhibiting composition.

Example 6
Preparation of visceral fat accumulation-suppressing composition-containing yogurt 1 g of visceral fat accumulation-suppressing composition obtained in Example 1, 95 g of commercially available skim milk (manufactured by Meiji Dairies, protein content 34%), and commercially available unsalted butter (Snow Brand) 35 g) (manufactured by Dairy Co., Ltd.) was dissolved in 0.8 L of warm water, homogenized, and the total amount was adjusted to 1 L. Next, this was sterilized by heating at 90 ° C. for 15 minutes, then cooled and inoculated with 3 g of a commercially available lactic acid bacteria starter (manufactured by Hansen) (2 g of Streptococcus thermophilus and 1 g of Lactobacillus bulgaricus). Furthermore, after mixing this uniformly, dispensing and filling into a 100 mL container, sealing, fermenting at 37 ° C. for 20 hours, and then cooling, the visceral fat accumulation-suppressing composition-containing yogurt of the present invention is obtained. Obtained.

Example 7
Preparation of oral liquid food containing visceral fat accumulation inhibitory composition 50 g sodium caseinate (manufactured by DMV), 42.5 g egg white enzyme degradation product (manufactured by Taiyo Chemical Co., Ltd.), and 100 g dextrin (manufactured by Matsutani Chemical Co., Ltd.) are dissolved in 1 liter of water. An aqueous phase was prepared in the tank. Separately, 45 g of MCT (manufactured by Kao Corporation), 17.5 g of palm oil (manufactured by Fuji Oil Co., Ltd.), 35 g of safflower oil (manufactured by Taiyo Oil & Fats Co., Ltd.), 0.7 g of lecithin (manufactured by Taiyo Kagaku Co., Ltd.), defoaming 1 g of an agent (manufactured by Taiyo Kagaku Co.) was mixed and dissolved to prepare an oil phase. The oil phase was added to the aqueous phase in the tank, mixed by stirring, then heated to 70 ° C., and further homogenized at a pressure of 14.7 MPa by a homogenizer. Next, the mixture was sterilized at 90 ° C. for 10 minutes, concentrated, and spray-dried to prepare about 260 g of an intermediate product powder. 200 g of this intermediate product powder, 4 g of visceral fat accumulation inhibiting composition obtained in Example 1, 156 g of dextrin (manufactured by Matsutani Chemical Co., Ltd.), 18 g of guar gum degradation product (Sunfiber R; manufactured by Taiyo Chemical Co., Ltd.), a small amount Vitamins and minerals and powdered flavors were added and mixed uniformly to obtain about 380 g of an oral liquid food containing a visceral fat accumulation-inhibiting composition.

Example 8
Preparation of visceral fat accumulation-inhibiting composition-containing tablet 10 g of visceral fat accumulation-inhibiting composition obtained in Example 1, 5 g of crystalline cellulose, 13.8 g of corn starch, 32.5 g of lactose, 3.3 g of hydroxypropylcellulose, Granulated. By adding 1.0 g of magnesium stearate to the granulated product and mixing it uniformly, and pressing this mixture with a rotary tableting machine, one tablet is 130 mg of the visceral fat accumulation-inhibiting composition-containing tablet of the present invention. Got.

Example 9
Preparation of a visceral fat accumulation-inhibiting composition-containing drink The 55 g of visceral fat accumulation-inhibiting composition obtained in Example 1 was mixed with 528 g of glucose, 85.4 g of fructose, 15.8 g of powdered citric acid, 11.2 g of sodium citrate, and lactic acid. 1.3 g of calcium, 1.3 g of magnesium chloride, 13.2 g of natural powdered fragrance and vitamin C were added, and water was added to make 11 liters. This liquid was filled in a dry heat sterilized 110 ml brown bottle, sealed with an aluminum cap, and then sterilized at 120 ° C. for 30 minutes to obtain 100 drinks.

Example 10
Preparation of capsule containing visceral fat accumulation-suppressing composition After adding 50 g of visceral fat accumulation-suppressing composition obtained in Example 1 to 1 g of copper chlorophyllate and heat sterilizing it, it is made into a Japanese pharmacy capsule (# 1). 0.4 g per capsule was filled to obtain 100 capsules.

Example 11
Preparation of Visceral Fat Accumulation Inhibiting Composition-Containing Pig Breeding Feed For 5 parts by weight of the visceral fat accumulation inhibiting composition obtained in Example 1, 40.0 parts by weight of corn, 28.0 parts by weight of milo, and soybean oil residue 11 1.0 part by weight, 6.0 parts by weight of bran, 5.0 parts by weight of fish meal, 2.0 parts by weight of animal fats and oils, and 3.0 parts by weight of vitamins and minerals were prepared to prepare 1 kg of pig breeding feed. .

It is a graph which shows the intake calorie comparison of the rat in a test example. It is a graph which shows the body weight comparison of the rat in a test example. It is a graph which shows the visceral fat weight comparison of the rat in a test example. It is a graph which shows the rat lower abdominal fat weight comparison in a test example. It is a graph which shows the rat perirenal fat weight comparison in a test example. It is a graph which shows the total fat weight comparison of the rat in a test example.

Claims (1)

Visceral fat accumulation inhibiting composition characterized by containing Amla fruit, fruit juice or extracts thereof

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