JP2014187938A - Food composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food composition which imparts the feeling of fullness in a short time from the start of eating and allows the feeling of fullness to be sustained.SOLUTION: The food composition includes glucomannan and inulin. In particular, the glucomannan is treated with polysaccharide which is decomposed by α-amylase, for the prevention of water swelling.

Description

  The present invention relates to a food composition containing glucomannan and inulin. The present invention relates to a food composition that can easily control the amount of meal because a satiety feeling in which dietary fibers composed of glucomannan and inulin having different actions are mixed is easily obtained.

  There is a high need for limiting the calorie intake, such as improving the quality of life of arthritic patients, dieting for cosmetic purposes, and dietary restrictions for those with abnormal sugar metabolism such as diabetes. However, it usually takes a relatively long time to get full after the meal starts, so when the target amount of meal is finished, the feeling of hunger cannot be resolved and it is necessary to suppress the desire to “eat more”. Or because of the suppression of calorie intake, there is a short period of time to feel hungry even if a feeling of fullness is obtained by meals, so it is necessary to put up with a strong hunger feeling that occurs during snacking There was a problem that caloric intake exceeded the target by overeating and snacking without being able to endure those mental pains.

  In response to these issues, technological development is underway to shorten the time from the start of meals until the feeling of hunger is resolved and the feeling of fullness is shortened, and the time until feeling of hunger is increased. Proposals have been made. For example, by devising the physical action and composition of the food material, the solid volume of food intake is increased in the stomach and physical stimulation is given to the stomach to make it feel full, or food intake in the stomach There has been proposed a technique for improving the sustainability of a feeling of fullness by increasing the gastric residence time of food intake by reducing the fluidity of the food. More specifically, beet pulp (Patent Document 1), ultrafine dietary fiber (Patent Document 2), water-soluble polysaccharide (Patent Document) as a method of utilizing a food material that swells by absorbing water in the stomach 3), bentonite (Patent Document 4) and the like, and as a method for holding the generated gas in the stomach, a combination of phosphorous protein and metal carbonate (Patent Document 5) can be cited, and the stomach As a method for changing the fluidity and increasing the gastric residence time in the inside, there is the use of a thickening agent that is acidic and gelled (Patent Document 6), and in addition, a method of using indigestible dextrin and hydrocolloid together ( Patent Document 7) has been proposed. However, it does not give a sufficient effect such as giving a feeling of discomfort such as fullness or residual feeling of the stomach or not feeling fullness when the stomach is filled with food. Issues such as changes remain, and it is not a fully satisfactory solution.

JP 2003-104900 A JP 2005-058093 A JP 2007-053929 A JP 2007-306902 A JP 2010-094085 A JP 2011-147444 A JP 2012-213394 A

  This invention makes it a subject to provide the food composition which provides a feeling of fullness in a short time from the start of eating, and maintains a feeling of fullness.

  As a result of intensive studies in view of such circumstances, the inventors of the present application have found that by using inulin and glucomannan in combination, it is possible to feel a feeling of sustained satiety early after the start of a meal. It came to be completed.

That is, this invention provides the composition of the following items 1-5 especially.
Item 1.
A food composition containing glucomannan and inulin.
Item 2.
Item 2. The food composition according to Item 1, wherein the glucomannan is a glucomannan that has been treated to prevent water swelling with a polysaccharide.
Item 3. Item 3. The food composition according to Item 2, wherein the polysaccharide is a polysaccharide that is degraded by α-amylase.
Item 4.
Item 4. The food composition according to any one of Items 1 to 3, wherein the mixing ratio of glucomannan and inulin is glucomannan: inulin 1: 200 to 1: 3 in terms of dry mass.
Item 5.
Item 5. The food composition according to any one of Items 1 to 4, which is a powdery, granular or liquid beverage.

  The present invention makes it possible to provide a food composition that can give a feeling of satiety and suppress the amount of meal, is easy to ingest, and has high palatability.

As a result of dietary effect (1) As a result of suppression effect (2) of meal quantity

  The glucomannan used in the present invention is a polysaccharide mainly composed of glucose and mannose present in konjac potato tubers, and is present in approximately 8% in konjac potato. The glucomannan used in the present application is preferably powdered or granular. Further, it is more preferable that the glucomannan is treated with a polysaccharide so that the glucomannan does not absorb water and swell even when mixed with water. The processing method is not particularly limited, and for example, a method described in JP-A-2004-222562 can be used. In particular, it is most preferable to use a polysaccharide that can be degraded by α-amylase. The food composition of the present invention can usually be ingested in an amount of 0.05 to 1 g as untreated glucomannan, more preferably 0.1 to 0.5 g, more preferably 0.2 to 0. It is most preferable to take 5 g.

  The inulin used in the present invention is a polysaccharide having a fructose carbohydrate structure in which a fructose molecule or a fructose molecule having β (2,1) bond is α (1,2) bonded to the fructose side of sucrose. In the natural world, contained in tubers and roots of asteraceae plants such as chicory, burdock, antichok and chrysanthemum, lily family plants such as onion, garlic, leek and asparagus, and agave plants such as blue agave It is known that the amount is large. A method for industrial synthesis using an enzyme (flucotosyltransferase) has also been developed. The food composition of the present invention can usually take 3 to 10 g at a time, and more preferably 4 to 8 g. The inulin includes, for example, “Orafuti series” (manufactured by Beneo, chicory-derived natural inulin), “Fuji FF series” (manufactured by Fuji Nippon Seika Co., Ltd., enzyme synthesis method), “Agabeinulin” (manufactured by IDEA, Agave-derived natural inulin).

  The food composition of the present invention contains the glucomannan and inulin. Each blending ratio is preferably glucomannan: inulin = 1: 200 to 1: 3 in terms of dry mass, more preferably 1:80 to 1: 8.

  The food composition of the present invention can suppress feelings of hunger or maintain a feeling of fullness by ingesting anywhere and anytime. By taking between meals, snacking can be suppressed. Furthermore, the amount of meal can be effectively suppressed when ingested before meals. It is particularly preferable to take 15 minutes to 1 hour before meals.

  The food composition of the present invention is not limited in dosage form, and any dosage form can be adopted as long as it is easy to ingest. In particular, drinks are preferred because they are easy to ingest. As the beverage composition, a dosage form such as a powder form, a granule form, a disintegrating tablet form, or the like that can be used after being dispersed or dissolved in a liquid such as water can be used. The solid dosage form is convenient for carrying, but the liquid dosage form is convenient in that it does not take time to drink.

  In addition to the above compounds, the food composition of the present invention may further contain other components as long as the effects of the present invention are not impaired. For example, other known food additives such as emulsifiers, sweeteners, antioxidants, colorants, seasonings, vitamins, minerals, fragrances, colorants, thickening polysaccharides, etc. Ingredients (including food additives as well as food additives) may be included.

  As emulsifiers, sugar fatty acid esters such as sucrose fatty acid ester, maltose fatty acid ester, lactose fatty acid ester, sorbitan fatty acid ester, fatty acid monoglyceride, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene sorbit fatty acid ester, Surfactant such as polyethylene sterol, alkyl glucoside, phospholipid; starch solution, gelatin solution, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxyethylcellulose, crystalline cellulose, powdered cellulose, carboxymethylcellulose, methylcellulose, ethylcellulose, gum arabic powder, pullulan, Pectin, dextrin, corn starch, pregelatinized den Emissions, gelatin, xanthan gum, gellan gum, carrageenan, tragacanth, powdered tragacanth, include polymers such as macrogol. These can be blended alone or in combination of two or more.

  Examples of the sweetener include saccharin, saccharin sodium, acesulfame potassium, stevia extract, stevioside, sucralose, neohesperidyl dihydrochalcone, glycyrrhizin, perilartin, saumatine, aspartylphenylalanine methyl ester, methoxycinnamic aldehyde, trehalose, erythritol, sorbitol, palatinose. , Palatinit, xylitol, maltose, lactitol, fructose, reduced palatinose, glucose, sugar, tri-temperature sugar, purified honey, unpurified honey, reduced starch syrup, starch syrup, isomerized sugar (glucose fructose liquid sugar, fructose glucose liquid sugar, etc.) Is mentioned. These sweeteners can be used alone or in combination of two or more.

  Hereinafter, the present invention will be specifically described, but the present invention is not limited to the following examples. In the following, “%” means “mass%” unless otherwise specified.

Inhibitory effect of meal volume (1)
The following tests were conducted on 10 healthy adults (5 men and 5 women). In the test, the amount of meal was measured when an aqueous solution in which the following test substance was dissolved in 150 ml of water was drunk 30 minutes before the meal. Meals were carried out by eating sushi that was placed twice on one dish until fullness was obtained, and the amount of meal was evaluated by the number of dishes that were completed. The test was performed for each sample, and each test was provided with an interval of one week. The types of sushi and the order of eating were standardized for each subject. The total count results are shown in Table 1 and FIG. 1, and the total count results for women only are shown in Table 2 and FIG.

Subject A Maltodextrin 8g
Subject B Inulin (Agabeinulin) 8g
Subject C Inulin (Agabeinulin) 6g
+ Glucomannan water swelling prevention treatment 2g
(Glucomannan 0.2g + dextrin 1.8g:
Product name Propole Phoenix 2A)

  As shown in FIG. 1, inulin alone had the same effect as the control maltodextrin, but when inulin and glucomannan were used in combination, the results showed a reduction in food intake. In particular, as shown in FIG. 2, the effect was prominent in women.

Inhibitory effect of meal volume (2)
A test similar to the previous test was performed on three healthy adult women (30 to 32 years old). The test substances are shown below. The results are shown in Table 2 and FIG.

Subject D Maltodextrin 8g
Subject E Inulin (Agabeinulin) 8g
Subject F Glucomannan water swelling prevention treatment 8g
Subject G Inulin (Agabeinulin) 6g
+ Glucomannan water swelling prevention treatment 2g
(Glucomannan 0.2g + dextrin 1.8g:
Product name Propole Phoenix 2A)

  As shown in FIG. 3, inulin and glucomannan alone reduced the amount of food consumption slightly compared to the target maltodextrin, but when inulin and glucomannan were used in combination, the amount of food intake was significantly reduced. I showed the result to suppress.

Formulation Example 1 Beverage

Ingredients Amount
Glucomannan water swelling prevention treatment 2
Inulin 6
Erythritol 5
Citric acid appropriate amount Perfume appropriate amount
Purified water balance 100

Formulation Example 2 Beverage

Ingredients Amount
Glucomannan water swelling prevention treatment 2
Inulin 6
Vitamin C 0.5
Perfume appropriate amount
Hojicha extract remaining balance 100

Formulation Example 3 Powdered beverage

Ingredients Amount
Glucomannan water swelling prevention treatment 2
Inulin 6
Oolong tea extraction powder 2
Indigestible dextrin remaining balance 100

As a result of dietary effect (1) As a result of dietary effect (1) As a result of suppression effect (2) of meal quantity

Claims (5)

  A food composition containing glucomannan and inulin.   The food composition according to claim 1, wherein the glucomannan is a glucomannan treated with a polysaccharide to prevent water swelling. The food composition according to claim 2, wherein the polysaccharide is a polysaccharide that is degraded by α-amylase.   The food composition according to any one of claims 1 to 3, wherein a mixing ratio of glucomannan and inulin is glucomannan: inulin 1: 200-1: 3 in terms of dry mass.   The food composition according to any one of claims 1 to 4, which is a powdery, granular or liquid beverage.

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