JP2009291187A - Food composition for improving eating habit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition for improving eating habits, which is made by mixing a defatted rice bran obtained by compressing rice bran with a purified rice bran oil in a specific ratio. <P>SOLUTION: The food composition for improving eating habits comprises a defatted rice bran obtained by compressing rice bran and a purified rice bran oil in a weight ratio of both the contents of 85:15 to 60:40. Preferably the composition for improving eating habits comprises a rice bran-like composition composed of a weight ratio of a defatted rice bran to a purified rice bran oil of 85:15 to 60:40. Consequently, since excellent effects such as suppression of the increase of and reduction of, visceral fat, suppression of the increase of and reduction of, triglyceride in blood, suppression of the increase of and reduction of, blood sugar level, the effect of reducing oxidative damage of the living body, magnesium the effect of retaining in the body are obtained, the composition is used as foods for improving eating habits for the purpose of preventing and ameliorating obesity, diabetes, lipid abnormal disease, hypertension, arteriosclerosis, liver disease and respiratory disease, ameliorating insulin resistance, preventing aging and preventing a reduction in the adiponectin secretion amount. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a food composition for improving eating habits characterized by containing defatted rice bran obtained by pressing rice bran and refined rice bran oil in a specific weight ratio.

  Individual diseases are individually addressed to prevent and treat lifestyle-related diseases such as obesity, diabetes, dyslipidemia, hypertension, and arteriosclerosis. However, patients with these diseases are mostly suffering from multiple lifestyle-related diseases, and these diseases are becoming known to have a complex relationship with each other. Therefore, a sufficient therapeutic effect cannot be obtained by individual treatment for each disease.

  In recent years, the relationship between an increase in “visceral fat (hereinafter sometimes referred to as“ mesenteric fat ”)” and various lifestyle-related diseases is becoming clear. Therefore, a new concept called metabolic syndrome has been proposed that focuses on “visceral fat” and encompasses various lifestyle-related diseases.

  Metabolic syndrome is defined as a pathological condition with a high risk of arteriosclerosis by grasping the status of "blood sugar", "lipid metabolism" and "blood pressure" that have visceral fat accumulation as a risk factor in addition to "visceral fat accumulation" To do. According to this concept, it is possible to prevent and treat various lifestyle-related diseases by reducing “visceral fat”. In April 2008, a specific screening for the diagnosis of metabolic syndrome has been conducted in Japan. Attempts have been made to find out who may or may be affected by metabolic syndrome.

  As a countermeasure for the person found by the specific examination, dietary guidance and exercise guidance are performed, and medication treatment is avoided as much as possible. However, it is often difficult to observe the conventional dietary guidance and exercise guidance in real life. Therefore, the development of foods for improving dietary habits that can be taken comfortably in daily life and has the above effects has been promoted, but foods having sufficient effects have not yet been obtained, and early development is desired. .

On the other hand, rice bran is rice pericarp, seed coat, outer endosperm, paste layer, etc., and is contained in brown rice by about 10% by weight. It is known to be rich in oils, proteins, minerals, and vitamin B groups (especially B ₁ ). In addition to its use in feed and agriculture, it is used as a raw material for production of rice bran oil, phytic acid, inositol, etc. However, as an application to functional foods, only proposals have been made to process defatted rice bran, which is a residue after squeezing rice bran, into a powder form and use it as a food additive for enhancing nutrition. (For example, see Patent Document 1)
JP 2007-104962 A

  An object of the present invention is to provide a food composition for improving eating habits, characterized by blending defatted rice bran and refined rice bran oil in a specific ratio.

  The present inventor has proposed that a food composition for improving eating habits containing 85:15 to 60:40 in weight ratio of defatted rice bran obtained by squeezing rice bran by a pressing method and “refined rice bran oil” by weight ratio. The present inventors have found that it is excellent in “effect”, “effect of suppressing increase in visceral fat”, “effect of reducing serum triglyceride level” and “effect of suppressing increase in blood glucose level during fasting”, and completed the present invention.

That is, the present invention provides the following food composition for improving eating habits.
Item 1. A food composition for improving eating habits, comprising defatted rice bran obtained by pressing rice bran and refined rice bran oil so that each content is 85:15 to 60:40 by weight.
Item 2. The food composition for improving eating habits according to Item 1, which is used for prevention or improvement of metabolic syndrome.
Item 3. A rice bran-like composition containing a defatted rice bran and a refined rice bran oil in a weight ratio of 85:15 to 60:40 is produced, and the rice bran-like composition is blended. Item 3. A food composition for improving eating habits according to Item 1 or Item 2.

  The defatted rice bran used in the present invention is a residue having a lipid content of 5 to 12% by weight after lipase deactivation treatment and pressing treatment of rice bran (raw rice bran) obtained after milling. A defatted rice bran defatted using an organic solvent is not preferred because it is highly likely that useful components will be removed. The lipase inactivation treatment is usually performed for the purpose of preventing oxidative degradation of rice bran (raw rice bran) containing about 18 to 20% by weight of lipid. Usually, the raw rice bran is heated and roasted at about 70 to 130 ° C. Done. The pressing process is performed by pressing a rice bran that has been heated and roasted to about 100 to 115 ° C. with a low-temperature continuous pressing machine (for example, a miracle chamber sold by Techno-Sigma Co., Ltd.). Do. The pressing is performed until the lipid in the defatted rice bran after pressing is about 5 to 15% by weight. Moreover, you may perform the drying process which reduces the water content of the rice bran before a lipase inactivation process, and the defatted rice bran after oil extraction. Furthermore, the defatted rice bran is preferably pulverized and classified by a known method to form a powder. At this time, the average particle size of the powder is preferably 5 to 200 μm, more preferably 10 to 150 μm, and most preferably 40 to 100 μm. In addition, 5-20 weight% is preferable and, as for the lipid in defatted rice bran, 7-15 weight% is more preferable.

  The refined rice bran oil used in the present invention is a rice bran having a wax content of 0.5% by weight or less and a free fatty acid of 5% by weight or less after refining a rice bran crude oil obtained by a compression method using a known method. Oil, preferably refined rice bran oil having a wax content of 0.1% by weight or less and a free fatty acid of 1% by weight or less. The rice bran crude oil obtained by pressing usually contains about 3% by weight of wax and about 30% by weight of free fatty acid, and thus is refined using a known method. A purification method including a steam refining step is preferable.

  The food composition for improving eating habits of the present invention is produced by blending the defatted rice bran and purified rice bran oil in a specific weight ratio and using a known method. The content weight ratio of defatted rice bran and refined rice bran oil is 85: 15-60: 40 (defatted rice bran: refined rice bran oil), preferably 80: 20-70: 30. A preferred food composition for improving eating habits has a component content of 2 to 8% by weight of water, 30 to 40% by weight of lipid, 0.6% by weight or less of wax, and 0.5 to 3.5% by weight of free fatty acids. . The contents of defatted rice bran and refined rice bran oil in the food composition are 4 to 85% by weight and 1 to 40% by weight, respectively.

  Furthermore, it is preferable that the defatted rice bran and the refined rice bran oil are mixed in advance (hereinafter referred to as “rice bran-like composition”) and then blended into the food composition for improving eating habits. The content ratio of defatted rice bran and refined rice bran oil in the rice bran-like composition is 85: 15-60: 40, preferably 80: 20-70: 30, respectively. Furthermore, components other than defatted rice bran and refined rice bran oil may be mixed in the rice bran-like composition. Moreover, content of the rice bran-like composition in the food composition for improving eating habits is 5 to 100% by weight.

  The food composition for improving eating habits of the present invention is not particularly limited, but is used as a general food, a nutritional supplement, a functional food, a food for specified health use, a food for a sick person, and the like. Specifically, depending on the purpose of use, it can be made into dosage forms such as tablets, granules, fine granules, powders, tablets, capsules, liquids, pastes and gels. Specific examples include supplements, troches, beverages, rice cakes, gummi, cookies, rice cakes, cakes, bread, noodles, cereals, cereal bars, soups, retort foods, dressings, cooked rice additives, cooking ingredients, etc. .

  In Japan, in addition to “excessive visceral fat accumulation”, two or more of the three items of “fasting blood glucose level”, “serum triglyceride level or HDL cholesterol level”, and “blood pressure level” are specified values. If it is outside the range, it is diagnosed as metabolic syndrome. The food composition of the present invention includes, in addition to the “inhibitory effect on the increase in visceral fat”, the “inhibition effect on the increase in fasting blood glucose level”, the “lowering effect on serum triglyceride level”, and the “antioxidant effect in the body” For the purpose of obesity, diabetes, dyslipidemia, high blood pressure, arteriosclerosis, liver disease, respiratory disease, improvement of insulin resistance, prevention of aging, reduction of adiponectin secretion It can be used as a food for improving eating habits. In particular, since it has an excellent antioxidant effect in the body, it can be expected to be used for prevention or improvement of metabolic syndrome and arteriosclerosis.

  The food composition for improving dietary habits of the present invention includes a person concerned about blood neutral fat, a person concerned about blood cholesterol, a person concerned about blood glucose level, a person concerned about arteriosclerosis, liver Person who is worried about function, person who is worried about heart disease, person who is worried about abdominal obesity, person who smokes, person who tends to eat fat meal, person who eats a lot, person who eats many meat and dairy products Foods intended for people who eat a lot of processed foods, foods for improving eating habits for people with diabetes, hypertension, arteriosclerosis, dyslipidemia, obesity and those who are in their borders Can do.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail by a test example and an Example, this invention is not limited to these.

<Test Example 1; body fat content and blood triglyceride content of rats fed a high fat diet>
The effect of the intake of a high fat diet and the effect of the food composition for improving dietary habits of the present invention on the effect were tested in rats.
Four-week-old SD male rats were grouped into 6 test groups and subjected to the test.
The breeding environment was a stainless steel 6 gauge, temperature 24 ± 1 ° C., humidity 55 ± 5%, and lighting conditions for 12 hours from 8:00 to 20:00.
The feed is a standard diet (Cont.), High-fat polished rice (WR) (hereinafter also referred to as “refined rice”), high-fat brown rice (BR) (hereinafter referred to as “brown rice”). ), High-fat test meal (high-fat polished rice and rice bran-like composition produced by the process of FIG. 1 (weight ratio of defatted rice bran and refined rice bran oil 75:25)) (hereinafter also referred to as “test meal”) Say) (WR + RP).
In addition, feed other than the standard meal contains lard (pig back fat) instead of soybean oil of the standard meal, and instead of α corn starch, α refined rice powder, α brown rice powder, α refined rice powder and rice bran-like composition It is a high-fat meal in place of the product (weight ratio of polished rice and rice bran-like composition 9: 1).

  The analytical values (water content, crude protein content, crude fat content, carbohydrate content, crude ash content) of these nutritional components are shown in Table 2 below.

  The measurement results are shown in FIGS. Initial body weight (upper left of FIG. 2), final body weight (upper right of FIG. 2), feed intake (lower left of FIG. 2), total fat percentage (lower right of FIG. 2) body fat mass (mesentery (left of FIG. 3), retroabdominal wall ( Fig. 3 right)) Triglyceride level in blood (Fig. 4) Triglyceride level in CM (chylomicron) fraction (upper left in Fig. 5), Triglyceride level in VLDL fraction (upper right in Fig. 5), Triglyceride level in LDL fraction (Fig. 5 lower left), the amount of triglycerides in the HDL fraction (lower right of FIG. 5).

<Body fat content>
The test meal group (WR + RP) had significantly less mesenteric fat than the polished rice meal group (WR). The degree was clearly larger than that of the brown rice group (BR) and the same level as that of the standard group (Cont.).

<Blood triglyceride level>
The high-fat test meal group (WR + RP) is about a half of the standard meal group (Cont.) And the high-fat polished rice meal group (WR), compared with the high-fat brown rice meal group (BR). But it was much lower.

<Amount of neutral fat in each fraction>
The CM fraction and the VLDL fraction had the same tendency as the blood triglyceride amount, and the test meal group (WR + RP) was lower than the brown rice meal (BR) in any fraction.

<Test Example 2: Absorption and excretion dynamics of magnesium in rats fed a high fat diet>
The absorption and excretion kinetics of magnesium in each group of high-fat refined rice meal (WR), high-fat brown rice meal (BR), and high-fat test meal (WR + RP) in Test Example 1 were tested. A known method was used for the determination of magnesium. For each rat, accurately measure the amount of food consumed to determine the total amount of magnesium intake (M1), collect all excreta, and determine the amount of magnesium contained in urine and feces to determine the total amount of magnesium excreted. (M2) was calculated, and the in-vivo retention rate (M3) was calculated from these results according to the following formula 1, and each group was compared. The results are shown in Table 3.

  As shown in Table 3, when the high-fat test meal containing the same magnesium and the high-fat brown rice meal were compared, the high-fat test meal showed a superior magnesium retention rate.

<Test Example 3; blood glucose level and blood antioxidant index value in spontaneously diabetic mice>
The antidiabetic action of the food composition for improving dietary habits of the present invention on spontaneously diabetic mice was tested.
In the test, spontaneously diabetic mice (KKAt / TA) were preliminarily bred for 1 week on a standard diet, and then main bred for 4 weeks with each feed. In addition, feed was freely ingested and distilled water was freely ingested. The fasting blood glucose level was measured three times at the start of the test, at the time of breeding for 2 weeks, and at the end of the breeding (at the time of breeding for 4 weeks). For 8-OHdG and isoprostane as blood antioxidant indicators, The measurement was made twice at the start and at the end of breeding (at the time of breeding for 4 weeks), and other items were measured only at the end of the breeding (at the time of breeding for 4 weeks).
The feed is a standard diet (Cont.), A regular polished rice diet (WR2), a regular brown rice diet (BR2), a normal test diet (milled rice and a rice bran-like composition produced by the process of FIG. (Weight ratio of defatted rice bran and refined rice bran oil 75:25)) (WR2 + RP).

<Fast blood glucose level>
At the end of the breeding period (4 weeks of breeding), the normal test food group (WR2 + RP) was significantly lower than the standard food group (Cont.) And the normal polished rice food group (WR2), at the start of the test. And almost the same level.

<Antioxidation index value in blood>
The normal test food group (WR2 + RB) is the standard food group (Cont.) And the normal polished rice food group (WR2), both of which are isoprostan, which is an index of lipid peroxidation status, and 8-OHdG, which is an index of DNA oxidative damage. Compared with any of the normal brown rice group (BR2), the level was much lower than that at the start of the test.

  The measurement results are shown in FIGS. Initial body weight (upper left of FIG. 6), final body weight (upper right of FIG. 6), feed intake (lower left of FIG. 6), fasting blood glucose level (FIG. 7) 8-OHdG level in blood (right side of FIG. 8) isoproptan in blood Amount (Figure 8 left)

  From the above tests, the test food was able to confirm superior “effect of suppressing increase in visceral fat”, “effect of reducing blood triglyceride level”, and “magnesium retention rate” in comparison with other groups. In addition, it was confirmed that the normal test meal had an excellent “antioxidant effect in the body” and “an effect of suppressing an increase in fasting blood glucose level” compared to the normal meal, polished rice meal and brown rice meal. Since brown rice is comprised of polished rice and rice bran, it is considered that the food composition for improving dietary habits of the present invention used for the test meal has the above-described effects superior to rice bran. Therefore, dietary foods for the purpose of preventing or improving obesity, diabetes, dyslipidemia, hypertension, arteriosclerosis, liver disease, respiratory diseases, improving insulin resistance, preventing aging, and reducing adiponectin secretion Can be used as

  A food composition for improving eating habits was produced by the conventional method using the following raw materials. “%” Means “% by weight”.

Example 1
Granular food was produced according to the following.
1. A lipase deactivation treatment was performed by heating a defatted rice bran rice bran (raw rice bran) at about 70 to 130 ° C. Then, using a miracle chamber, low-temperature pressing treatment is performed until the lipid content of the defatted rice bran reaches about 10% by weight, and the obtained defatted rice bran is pulverized and classified to a powdery defatted powder having an average particle size of about 100 μm. Rice bran.
2. Refined rice bran oil After filtering the rice bran crude oil obtained above, it is refined by adding degumming, dewaxing, deoxidation, decolorization, and deodorizing treatment to a wax content of 0.1% by weight and a free fatty acid content of 0.9% by weight. % Refined rice bran oil.
3. Production of food composition for improving eating habits Powdered defatted rice bran 45% by weight, refined rice bran oil 15% by weight, powdered maltitol 20% by weight, indigestible dextrin 10% by weight, cocoa powder 9% by weight, powder A granular food composition for life improvement was produced by mixing 1% by weight of a fragrance and granulating it by a conventional method.

Example 2
According to a conventional method, the following brown rice sprinkles were produced.
Ingredient (wt%)
Rice bran-like composition (granule) 60%
(48% defatted rice bran)
(Refined rice bran oil 12%)
Red purple 25%
Black sesame paste (lipid 60%) 10%
Sodium glutamate 5%
Total 100%

Example 3
In accordance with a conventional method, the following powdered brown rice beverage was produced.
Ingredient (wt%)
Rice bran-like composition (granule) 30%
(21% defatted rice bran)
(Refined rice bran oil 9%)
Black sesame paste (60% fat) 15%
Soy powder 47%
Powdered brown sugar 8%
Total 100%

Example 4
The following tablets were produced according to a conventional method.
Ingredient (wt%)
Rice bran-like composition (powder) 20%
(17% defatted rice bran)
(Refined rice bran oil 3%)
Maltitol 38%
Lactose 30%
Sucrose fatty acid ester 5%
Calcium stearate 4%
Silicon dioxide 2%
Powder flavor 1%
Total 100%

Example 5
The following brown rice noodles were produced according to a conventional method.
Ingredient (wt%)
Degreased rice bran 10%
Refined rice bran oil 3%
60% flour
20% rice flour
7% salt
Total 100%

Example 6
According to a conventional method, the following cereals were produced.
Ingredient (wt%)
Rice bran-like composition (flakes) 60%
(36% defatted rice bran)
(Refined rice bran oil 24%)
30% dried fruit
10% mixed nuts
Total 100%

Example 7
In accordance with a conventional method, the following cooked rice additives were produced.
Ingredient (wt%)
Rice bran-like composition (granule) 80%
(60% defatted rice bran)
(Refined rice bran oil 20%)
Apple fiber 20%
Total 100%

Example 8
According to a conventional method, the following cookies were produced.
Ingredient (wt%)
15% defatted rice bran
Refined rice bran oil 5%
20% flour
Salted butter 25%
15% sugar
Chicken egg (whole egg) 15%
Tea leaf 5%
Total 100%

Example 9
According to a conventional method, the following granular food was produced.
Ingredient (wt%)
Rice bran-like composition (granule) 50%
(38% defatted rice bran)
(Refined rice bran oil 12%)
Powdered trehalose 20%
Indigestible dextrin 10%
Powdered tea 9%
Powder flavor 1%
Total 100%

The flowchart which shows the one aspect | mode of the manufacturing process of the defatted rice bran and refined rice bran oil in the rice bran-like composition of this invention is shown. It is a figure which shows the rat initial weight (upper left), rat final weight (upper right), feed intake (lower left), and total fat percentage (lower right) measured in Test Example 1. It is a figure which shows the mesenteric fat mass (left) and the retroabdominal wall fat mass (right) measured in Test Example 1. FIG. 3 is a diagram showing the amount of triglyceride in blood measured in Test Example 1. FIG. 4 is a diagram showing the amount of triglyceride in each fraction measured in Test Example 1. Each fraction is as follows. CM (chylomicron) fraction (upper left), VLDL fraction (upper right), LDL fraction (lower left), HDL fraction (lower right). It is a figure which shows the mouse | mouth initial body weight (upper left), mouse | mouth final body weight (upper right), and feed intake (lower left) measured in Test Example 3. FIG. FIG. 3 is a diagram showing fasting blood glucose levels measured in Test Example 1. It is a figure which shows the amount of 8-OHdG in blood (right) and the amount of isopropane in blood (left) measured in Test Example 1.

Claims (3)

  A food composition for improving eating habits, comprising defatted rice bran obtained by pressing rice bran and refined rice bran oil so that each content is 85:15 to 60:40 by weight.   The food composition for improving eating habits according to claim 1, which is used for prevention or improvement of metabolic syndrome.   2. A rice bran-like composition that is previously contained so that the weight ratio of defatted rice bran and refined rice bran oil is 85:15 to 60:40, and the rice bran-like composition is blended. 2. A food composition for improving eating habits according to 2.

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