JP2010094085A - Food composition for dieting use - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition impairing no eating enjoyment at all, leading to no energy intake, and enabling a sense of fullness to be sustained. <P>SOLUTION: The food composition for dieting use includes edible phosphoprotein and a metal carbonate and/or bicarbonate. After intake, the food composition reacts with gastric acid to generate carbon dioxide, which is included by the edible phosphoprotein after denaturated by the gastric acid to form a water-insoluble voluminous carbon dioxide-included form, which irritates the stomach wall to develop a sense of fullness. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a food composition, and more particularly, to a food composition suitable for a food that is excellent in satiety after eating.

  In recent years, the number of people considered obese and overweight in countries with a westernization of food has increased dramatically over the past decade. Obesity and overweight increase the risk of suffering from heart disease, type II diabetes, hypertension, and atherosclerosis, especially in visceral fat obesity, two of hyperglycemia, hypertension, and hyperlipidemia. The merged state is called the metabolic syndrome, which has become one of the people's greatest concerns. This has created a demand for products that help reduce or control daily caloric intake and / or control body weight and / or body appearance, such as diet foods and health foods. Some solutions that help people to control their weight include anti-obesity agents containing, for example, hydroxyproline or N-acyl derivatives of hydroxyproline or salts thereof (see, for example, US Pat. Thereafter, a technique for providing a composition having a pharmacological action such as a food composition that stimulates the release of cholecystokinin, which is a peptide that induces satiety (see, for example, Patent Document 2) is already known. . These methods are considered to be highly effective because they act on the living body, but the possibility of side effects cannot be ruled out, and thus the homeostasis of the living body may be disturbed. Such a food composition that can be used with confidence has been desired.

  On the other hand, an edible composition that has a certain gel strength and enhances a feeling of satiety after meal is already known by containing a certain amount of protein and a biopolymer thickener (see, for example, Patent Document 3). However, in order to obtain a feeling of fullness with the food composition, it is necessary to ingest a large amount of food having a volume from the beginning, and it has been recognized that the consumer is painful.

  In addition, a technique for producing a foaming component by confining a gas in a protein is already known (see, for example, Patent Document 4). However, in this method, it is necessary to eat enough gas to get a feeling of fullness, this pain is not small, proteins with gas entrapment ability are extremely limited, and their taste is never It's not good. It can be said that this technique impairs an important element of eating behavior in order to obtain a feeling of fullness. That is, it can be said that development of a food composition that can suppress energy intake and create a feeling of fullness without impairing the enjoyment of food is desired.

  On the other hand, food compositions characterized by containing edible phosphoproteins and metal carbonates and / or bicarbonates have not been known at all. It was not known at all that a food product that could suppress energy intake and create a feeling of fullness without detracting from enjoyment was obtained.

Table 2004/087657 Special table 2003-523368 gazette Special table 2007-503823 JP 2005-536223 A

  The present invention has been made under such circumstances, and it is an object of the present invention to provide a food composition that creates a feeling of satiety without impairing the enjoyment of food and leading to energy intake.

In view of such circumstances, the present inventors have eagerly pursued research for food compositions that create a feeling of satiety that does not lead to energy intake without impairing the enjoyment of food. The present inventors have found that a food composition characterized by containing protein and metal carbonate and / or bicarbonate has such properties, and has completed the invention. That is, the present invention is as follows.
<1> A food composition comprising an edible phosphoprotein and a metal carbonate and / or bicarbonate, which swells in the stomach after ingestion and creates a feeling of fullness.
<2> The food composition according to <1>, wherein the edible phosphoprotein is a casein.
<3> The food composition according to <1> or <2>, wherein the content of the edible phosphoprotein is 3 to 80% by mass with respect to the total mass of the food composition.
<4> The metal carbonate and / or bicarbonate includes calcium bicarbonate, sodium carbonate, sodium bicarbonate, magnesium bicarbonate, magnesium carbonate, potassium bicarbonate, carbonated water, ammonium bicarbonate, calcium carbonate and the like. <1>-<3> The food composition according to any one of <1> to <3>, wherein the food composition is selected from a natural product as a source.
<5> Any of <1> to <4>, wherein the content of the metal carbonate and bicarbonate is 0.1 to 10% by mass with respect to the total mass of the food composition. The food composition according to item 1.
<6> The food composition according to any one of <1> to <5>, further comprising a thickener.
<7> The food composition according to any one of <1> to <6>, wherein the food composition is for diet.

  ADVANTAGE OF THE INVENTION According to this invention, the food composition which can suppress energy intake and creates a feeling of fullness without impairing eating pleasure can be provided.

(1) Protein which is an essential component of the food composition of the present invention The food composition of the present invention is characterized by containing edible phosphoprotein as an essential component. Here, the edible phosphoprotein is a generic term for phosphoproteins that have a dietary experience in humans and means a generic term for proteins that do not cause safety concerns due to eating. The edible phosphoprotein is preferably denatured by an acid, and the acid is more preferably denatured at a pH of 3 or less. Such edible phosphoprotein undergoes protein denaturation by gastric acid after meal, and forms an expanded body in the stomach by carbon dioxide generated by the reaction of carbonate and bicarbonate described later with stomach acid. Such inflatables stimulate the stomach wall and create a feeling of fullness. Specific examples of such proteins are preferably milk proteins and soy proteins collected from animal milk. Among these, specific examples of preferred ones include “caseins”. “Caseins” are proteins derived from animal milk that contain a phosphoprotein structure in the basic structure, and are casein, acid casein, sodium caseinate, lactate casein, α-casein, β-casein, κ- Casein and the like exist and are used as a general term for these. However, among these, casein, sodium caseinate, α-casein, β-casein, and κ-casein are preferable in the present invention. For these caseins, many methods are known for separating them in large quantities from the secretions of milk from mammals such as humans and cows. Those produced by using microorganisms, animal cells, transgenic animals, etc. using the above technique may be used. Some milk proteins containing such caseins are already on the market and can be purchased and used. An example of such a commercially available product is preferably “TMP-M” manufactured by Mirai. This commercial product contains about 65% by mass of casein. The preferred casein content in the food composition of the present invention is 3 to 80% by mass, more preferably 10 to 70% by mass, based on the total amount of the food composition. If the amount of this component is too small, there are cases where the stomach is denatured by gastric acid and there is no aggregation effect. In such a case, it is difficult to create a feeling of fullness. Moreover, it is because a taste will be impaired when there is too much.

(2) Carbonate and bicarbonate which are essential components of the food composition of the present invention The food composition of the present invention contains a metal carbonate and / or bicarbonate as an essential component. . As the metal carbonate and / or bicarbonate, carbonates and bicarbonates such as alkali metals, alkaline earth metals and transition metals are preferred, and more preferred are carbonates and bicarbonates of alkali metals and alkaline earth metals. An example is carbonate. Specifically, calcium bicarbonate, sodium carbonate, sodium bicarbonate, magnesium bicarbonate, magnesium carbonate, potassium bicarbonate, carbonated water, ammonium bicarbonate, calcium carbonate and the like can be preferably exemplified. Examples of these natural products include eggshell calcium, shellfish calcium, coral calcium, nacreous calcium, dolomite, and the like, and such raw materials can be used as they are as raw materials. The preferable content of carbonate and bicarbonate in the food composition of the present invention is 0.1 to 10% by mass, more preferably 1 to 8% by mass. This is because if the amount of this component is too small, the amount of carbon dioxide generated by gastric acid is not sufficient, and the edible phosphoprotein cannot be sufficiently conjugated with such carbon dioxide, thereby inhibiting the creation of a feeling of fullness.

(3) Food composition of the present invention The food composition of the present invention is characterized by containing the edible phosphoprotein and a metal carbonate and / or bicarbonate. By adopting such a structure, after feeding, it reacts with gastric acid to generate carbon dioxide, which is conjugated with edible phosphoprotein denatured by gastric acid to form a water-insoluble carbon dioxide conjugate with volume. Such conjugates stimulate the stomach wall and create a feeling of fullness. Since the gas is not conjugated beforehand, the volume at the time of eating is small, and it is hard to give physical pain at the time of eating. Moreover, since both the edible phosphoprotein and the carbonate and / or bicarbonate are easily masked by the taste-masking / flavoring agent, the enjoyment of eating is rarely taken. In addition, the processability is not impaired as long as the acidic component is not present at the same time, and it can be processed into a powder form or the like and poured into hot water for use.
The food composition of the present invention can contain a thickener in addition to the essential components. This is preferable because the interface between the edible phosphoprotein and carbon dioxide conjugate can be strengthened and the gas conjugation rate can be improved, so that the total volume of the conjugate increases and the satiety effect becomes significant.
Examples of such thickeners include carrageenan, xanthan gum, guar gum, sodium alginate, pectin, sodium carboxymethylcellulose, and the like, preferably one or more selected from carrageenan, xanthan gum and guar gum. It can be illustrated. The preferable content of the thickener in the food composition of the present invention is 0.1 to 10% by mass, more preferably 0.5 to 5% by mass. This is because if the amount of this component is too small, there may be cases where the interface strengthening effect cannot be obtained.

(4) Form of food composition of the present invention The food composition of the present invention is characterized by containing the essential components and capable of being administered orally. The form of the food of the present invention can be either liquid or solid, such as a liquid composition such as soup, a powder composition such as powder soup that is converted to an edible form by the liquid, a solid composition such as candy, an oil gel such as chocolate Any of the compositions can be used, but it is preferable to take a powder form, and a powder soup or the like in which a liquid such as hot water is added to convert it into a liquid composition is particularly preferable. This is because in such a form, a uniform and large-volume conjugate can be easily formed. Moreover, the form as a soup drink which diluted the food composition of this invention with water or hot water from the beginning may be sufficient.

  In the food composition of the present invention, in addition to the above essential components, the food material necessary for adding to the food, which is usually used in foods, is used within a range that does not impair the effects of the food composition of the present invention. An additive component can be contained. Such food materials include soup ingredients such as vegetable powder or paste, dairy products, vegetable / meat / yeast extracts, seasonings such as amino acids such as salt and glutamate, sucrose, etc. Sweeteners, spices such as spices and fragrances, and grains such as cocoa and cocoa butter, sugars such as sucrose, dairy products, and fragrances. However, since the food composition of the present invention is suitably applied for obesity prevention, in other words, for dieting, it has a high energy conversion efficiency and is a lipid of animal oils such as vegetable oils such as seeds and butter and beef tallow. It is preferable that sugars such as starch, sucrose, fructose, and glucose are not contained or the content is limited. In addition, dietary ingredients such as vitamins, minerals, amino acids and their salts, herbal medicines and herbal extracts, royal jelly, caffeine, collagen, sodium chondroitin sulfate, etc. Ingredients that further enhance the food function, not limited to the purpose, can also be blended within a range that does not impair the effects of the present invention.

  Furthermore, if necessary, other known additives such as antioxidants, coloring agents, fragrances, spices, flavoring agents, preservatives, pH adjusters, and other substances commonly used in food compositions may be added. it can. In addition, the powder soup containing the above additional components is marketed, and these can also be used. As such a commercially available product, “Kunol Cup Soup Potage” manufactured by Ajinomoto Co. is available as a potage type, and “Ajinomoto Consomme” manufactured by Ajinomoto Co. is available as a consommé type. “Kunol Cup Soup Potage” contains several mass% of casein, but “Ajinomoto Consomme” does not contain casein. Moreover, the drink composition of this invention can be prepared by a conventional method, and the method is not specifically limited.

  The food composition of the present invention has the above-mentioned characteristics and is characterized by having a diet effect by maintaining a feeling of fullness after ingestion. As a particularly preferred embodiment, it is preferable to present an indication to the effect that the feeling of fullness is maintained somewhere in the packaging form. Due to the presence of such a display, the effect can be fully exhibited by making the drinker understand the purpose of drinking clearly.

  Hereinafter, the present invention will be described in more detail with reference to examples, but it is needless to say that the present invention is not limited to such examples.

<Example 1>
A food composition 1 in the form of a powder soup, which is a food composition of the present invention, was produced according to the formulation shown below. As Comparative Example 1, “TMP-M” was replaced with “Paindex # 4” manufactured by Matsutani Chemical Co., Ltd., which is a commercial product of dextrin. As Comparative Example 2, Comparative Composition 2 containing no eggshell calcium was used. As Comparative Example 4, “TMP-M” was replaced with “Hiprotal 580” manufactured by Freezeland, which is a whey protein containing almost no casein (1% by mass or less). Comparative compositions 4 in which “TMP-M” was replaced with “Prolina 800”, which is a soy protein, were prepared.

<Example 2>
A food composition 2 as Example 2 was prepared by blending “Soagina MV320” manufactured by MRC polysaccharides, which is a commercially available product of carrageenan as a thickener, with the food composition of Example 1, according to the formulation shown below. A comparative composition 5 was prepared as a comparative example 5 containing no “TMP-M”.

<Test Example 1>
The food compositions 1-2 of the present invention and Comparative Examples 1-5 were dissolved in 100 ml of hot water to prepare a soup that was actually drunk. Assuming that 50 ml is poured into a 100 ml scale tall beaker and drinking into it, it is present in the stomach, so that the pH is 3 or less, 2.5 g corresponding to 5% by mass of the soup. The soup volume immediately after and after 2 hours was read with a beaker scale, and the volume ratio was calculated. In addition, after 2 hours, the solid content volume in the soup was read, and the ratio to the soup volume before the addition of citric acid was calculated.

  The results are shown in Table 1. The volume change rate is the ratio of the volume after adding the citric acid crystal to the volume before adding the citric acid crystal, and the solid volume ratio after 2 hours is the solid volume with respect to the soup volume before adding the citric acid crystal. It represents the ratio of the partial volume.

<Result 1>
After the addition of citric acid, the food composition 1 greatly increased in volume at the same time as protein aggregation, and the solid volume after 2 hours was also maintained.
On the other hand, although the volume of the comparative composition 1 changed immediately after the addition of citric acid, only bubbles were temporarily generated, and the bubbles disappeared quickly and the volume was restored. In Comparative Composition 2, since foaming did not occur, protein aggregation occurred, but the volume did not change at all.
Comparative compositions 3 and 4 had protein denaturation and volume increase, but did not change as much as food composition 1, and the volume increase was not maintained until 2 hours later.
In the food composition 2, the protein aggregation and volume increase are observed as in the food composition 1, and the thickener further enhances the retention of the denatured protein bubbles, and the solid volume ratio after 2 hours is the original. It was bigger than the soup volume.
Although Comparative Composition 5 temporarily retained air bubbles due to the effect of the thickener, its sustainability did not last until 2 hours later.

<Example 3>
In accordance with the formulation shown below, the food composition of the present invention as Example 3 and the food composition 3 in the form of a powder soup and Comparative Example 6 instead of the milk protein “TMP-M” in the dextrin “Paindex # 4” A replacement comparative composition 6 was made.
Both samples have an equivalent total energy of about 120 kilocalories.

<Test Example 2>
A drinking test was performed on the food composition 3 and the comparative composition 6. In other words, 5 subjects were divided into dates at lunch time after 4 hours or more after breakfast, and the food composition 3 or the comparative composition 6 was dissolved in 150 ml of hot water in a random order and taken instead of lunch. Subjects were asked to record a feeling of fullness 10 minutes after drinking and the time from immediately after drinking to feeling hungry.
Evaluation of satiety was carried out by five levels of self-evaluation: 5 = Yes, 4 = Somewhat 3 = Neither can be said, 2 = Somewhat not, 1 = None.

<Result 2>
The results are shown in Table 2. In all the subjects, it was confirmed that the food composition 3 has an excellent effect of improving a feeling of fullness after eating and a long-lasting effect compared to the comparative composition 6. In other words, it was judged that a feeling of fullness above a certain level was obtained even though the amount of energy was about 120 kilocalories, which was very small compared to a normal meal.

  The present invention provides a food composition for maintaining satiety.

Claims (7)

A food composition comprising an edible phosphoprotein and a metal carbonate and / or bicarbonate, which swells in the stomach after ingestion and creates a feeling of fullness. The food composition according to claim 1, wherein the edible phosphoprotein is a casein. The food composition according to claim 1 or 2, wherein the content of the edible phosphoprotein is 3 to 80% by mass with respect to the total mass of the food composition. The metal carbonates and / or bicarbonates originate from calcium bicarbonate, sodium carbonate, sodium bicarbonate, magnesium bicarbonate, magnesium carbonate, potassium bicarbonate, carbonated water, ammonium bicarbonate, calcium carbonate and the like. The food composition according to any one of claims 1 to 3, wherein the food composition is selected from natural products. The content of the metal carbonate and / or bicarbonate is 0.1 to 10% by mass with respect to the total mass of the food composition, according to any one of claims 1 to 4. The food composition described. The food composition according to any one of claims 1 to 5, further comprising a thickener. The food composition according to claim 1, wherein the food composition is for diet.