JP2018057297A - Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same - Google Patents
Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same Download PDFInfo
- Publication number
- JP2018057297A JP2018057297A JP2016195986A JP2016195986A JP2018057297A JP 2018057297 A JP2018057297 A JP 2018057297A JP 2016195986 A JP2016195986 A JP 2016195986A JP 2016195986 A JP2016195986 A JP 2016195986A JP 2018057297 A JP2018057297 A JP 2018057297A
- Authority
- JP
- Japan
- Prior art keywords
- food composition
- cocoa
- food
- hydrogen production
- enhancing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
本発明は、水素産生増強用食品組成物、抗酸化用食品組成物、及びそれらを含む食品に関する。 The present invention relates to a food composition for enhancing hydrogen production, a food composition for antioxidants, and a food containing the same.
水素ガスは抗酸化作用を有することが知られている（非特許文献１及び２参照）。腸では、難消化性の食物繊維およびまたは糖質などが、腸内バクテリアに分解され水素ガスの発生を促進する（非特許文献３参照）。この腸内の水素ガスの生理的な役割は解明されていないが、αグルコシダーゼ阻害剤であるアカルボースが腸内の水素ガス産生を劇的に増加することから、抗酸化作用による心血管イベントの予防に役立つことが報告されている（非特許文献４参照）。また、腸内の水素ガスは、腸内の炎症を抑制することができることが明らかにされている（非特許文献５及び６参照）。 Hydrogen gas is known to have an antioxidant effect (see Non-Patent Documents 1 and 2). In the intestine, indigestible dietary fiber and / or sugar are decomposed into intestinal bacteria and promote the generation of hydrogen gas (see Non-Patent Document 3). The physiological role of intestinal hydrogen gas has not been elucidated, but acarbose, an α-glucosidase inhibitor, dramatically increases intestinal hydrogen gas production, preventing antioxidant cardiovascular events. Has been reported to be useful (see Non-Patent Document 4). Moreover, it has been clarified that hydrogen gas in the intestine can suppress inflammation in the intestine (see Non-Patent Documents 5 and 6).
本発明は、水素産生増強用食品組成物、抗酸化用食品組成物、及びそれらを含む食品を提供することを目的とする。 An object of this invention is to provide the food composition for hydrogen production enhancement, the food composition for antioxidant, and the foodstuff containing them.
本発明者らは、ココアに、腸における水素産生を増強する役割があることを見出し、本発明の完成に至った。 The present inventors have found that cocoa has a role to enhance hydrogen production in the intestine, and have completed the present invention.
本発明の一実施形態は、カカオ豆を有効成分とする水素産生増強用食品組成物または抗酸化用食品組成物である。前記カカオ豆がココアであってもよい。 One embodiment of the present invention is a food composition for enhancing hydrogen production or a food composition for antioxidants containing cocoa beans as an active ingredient. The cocoa beans may be cocoa.
本発明の他の一実施形態は、上記いずれかに記載の食品組成物を含有する食品である。この食品が乳または乳製品を含んでもよい。 Another embodiment of the present invention is a food containing any one of the food compositions described above. The food product may include milk or a dairy product.
本発明によって、水素産生増強用食品組成物、抗酸化用食品組成物、及びそれらを含む食品を提供することができるようになった。 According to the present invention, it has become possible to provide a food composition for enhancing hydrogen production, a food composition for antioxidants, and a food containing them.
本発明の目的、特徴、利点、及びそのアイデアは、本明細書の記載により、当業者には明らかであり、本明細書の記載から、当業者であれば、容易に本発明を再現できる。以下に記載された発明の実施の形態及び具体的に実施例などは、本発明の好ましい実施態様を示すものであり、例示又は説明のために示されているのであって、本発明をそれらに限定するものではない。本明細書で開示されている本発明の意図並びに範囲内で、本明細書の記載に基づき、様々な改変並びに修飾ができることは、当業者にとって明らかである。 The objects, features, advantages, and ideas of the present invention will be apparent to those skilled in the art from the description of the present specification, and those skilled in the art can easily reproduce the present invention from the description of the present specification. The embodiments and specific examples of the invention described below show preferred embodiments of the present invention, and are shown for illustration or explanation. It is not limited. It will be apparent to those skilled in the art that various modifications and variations can be made based on the description of the present specification within the spirit and scope of the present invention disclosed herein.
＝＝食品組成物＝＝
本発明の一実施形態における食品組成物は、カカオ（学名：Theobroma cacao）豆を有効成分とする水素産生増強用食品組成物または抗酸化用食品組成物である。
== Food composition ==
The food composition in one embodiment of the present invention is a food composition for enhancing hydrogen production or a food composition for antioxidants, which contains cacao (scientific name: Theobroma cacao) beans as an active ingredient.
カカオ豆は、腸、特に大腸または結腸において、水素産生を増強することができる。 Cocoa beans can enhance hydrogen production in the intestine, especially in the large intestine or colon.
カカオ豆の形態は特に限定されず、粉砕、発酵、焙煎、脱脂などの処理をしただけのものや、カカオペースト、カカオマス、カカオニブ、チョコレートドゥ、ココアパウダーやチョコレートにされたものであってもよい。また、形状は、固体状であっても、粉末状であってもよく、チョコレートソース、チョコレートシロップ、ココア、ホット・チョコレートなどのように、高温で融解したり、水や湯に溶解させたりした液体状であってもよい。 The form of the cocoa beans is not particularly limited, even if the cocoa beans are just crushed, fermented, roasted, degreased, cocoa paste, cocoa mass, cocoa nibs, chocolate dough, cocoa powder or chocolate Good. In addition, the shape may be solid or powder, and melted at a high temperature or dissolved in water or hot water, such as chocolate sauce, chocolate syrup, cocoa, hot chocolate, etc. It may be liquid.
＝＝カカオ豆製品＝＝
これらカカオ豆を含む製品の製造方法は特に限定されない。例えば、ココアの場合、カカオ豆を発酵させ、破砕した後、種皮と胚芽を除去し、カカオニブを製造する。そして、カカオニブを焙煎した後、すり潰してカカオマスを製造する。そこからココアバターを搾油して得られるココアパウダーが得られる。このココアパウダーを水または湯に溶かして、ココアを作ることができる。チョコレートの場合、カカオマスにココアバター、砂糖、ミルクなどを混合し、チョコレートドゥと呼ばれるチョコレートの元を作る。このチョコレートドゥを摩砕し、精錬した後、冷却してチョコレートにする。
== Cacao Bean Products ==
The manufacturing method of the product containing these cocoa beans is not particularly limited. For example, in the case of cocoa, cocoa beans are fermented and crushed, and then the seed coat and germ are removed to produce cocoa nibs. And after roasting cacao nibs, it crushes and manufactures cacao mass. From there, cocoa powder obtained by squeezing cocoa butter is obtained. This cocoa powder can be dissolved in water or hot water to make cocoa. In the case of chocolate, cocoa mass is mixed with cocoa butter, sugar, milk, etc. to make a chocolate base called chocolate dough. This chocolate dough is ground and refined, and then cooled to chocolate.
こうしたカカオ豆製品は、そのまま食品として用いてもよく、食品組成物としてさらに加工して食品を製造してもよい。 Such cocoa bean products may be used as food as they are, or may be further processed as a food composition to produce food.
＝＝カカオ豆製品を含む食品＝＝
本明細書において、食品とは、飲料を含むものとする。
== Food containing cocoa bean products ==
In this specification, food shall include a drink.
カカオ豆を有効成分とする水素産生増強用食品組成物または抗酸化用食品組成物を含む食品は、チョコレートやココアの入った飲食物（ドリンク、ケーキ、菓子など）が例示できる。 Examples of the food containing the food composition for enhancing hydrogen production or the food composition for antioxidant containing cocoa beans as active ingredients include foods and drinks (drinks, cakes, confectionery, etc.) containing chocolate and cocoa.
これらの食品を飲んだり食べたりすることによって、水素産生効果を増強する効果が生じる。 Drinking and eating these foods has the effect of enhancing the hydrogen production effect.
＝＝カカオ豆以外の食品組成物を含有する食品＝＝
さらに、カカオ豆を有効成分とする食品組成物は、難消化性デンプン（ベータデンプン：レジスタントスターチ）、難消化性オリゴ糖、難消化性糖アルコール、食物繊維、乳糖などの難消化吸収性糖質などの水素産生効果を有する食品組成物を含有してもよい。特に、乳または乳製品を含有することが好ましい。ここで、乳製品とは、動物の乳（とくに牛乳）を加工して製造される食品組成物または食品を意味し、ヨーグルト、クリームなどが代表例として挙げられるが、これらに限定されるものではない。
== Food containing a food composition other than cacao beans ==
In addition, food compositions containing cocoa beans as active ingredients are resistant to digestible sugars such as resistant starch (beta starch: resistant starch), resistant oligosaccharides, resistant sugar alcohol, dietary fiber, and lactose. You may contain the food composition which has hydrogen production effects, such as quality. In particular, it is preferable to contain milk or a dairy product. Here, the dairy product means a food composition or food produced by processing animal milk (especially milk), and examples thereof include yogurt and cream, but are not limited thereto. Absent.
具体的な食品の例としては、オリゴ糖入りココアや食物繊維入りココアや、ココア牛乳などが挙げられるが、本発明の食品はこれらに限定されない。 Specific examples of the food include cocoa containing oligosaccharide, cocoa containing dietary fiber, and cocoa milk, but the food of the present invention is not limited thereto.
本実施例では、ココアの摂取によって、腸における水素発生が増大することを示す。 This example shows that ingestion of cocoa increases hydrogen generation in the intestine.
１２名の健常者（男性６名、女性６名、２１〜４９歳）である被験者について、以下の試験を行った。被験者に、試験飲料を摂取前と、摂取後１５分間隔で２５５分まで、呼気水素濃度を測定した。なお、被験者が摂取した試験飲料は、以下のとおりであり、なお、各個人は、１週間間隔をあけて、両方の試験を行った。 The following tests were conducted on subjects who were 12 healthy individuals (6 men, 6 women, 21-49 years old). Exhaled hydrogen concentration was measured for subjects before ingesting the test beverage and up to 255 minutes at 15 minute intervals after ingestion. The test drinks ingested by the subjects were as follows, and each individual conducted both tests at intervals of one week.
Ａ：水（１２０ｍＬ）
Ｂ：ココア（純ココア１０ｇを水１２０ｍＬで溶解したもの）
呼気水素濃度測定は、半導体センサー型水素測定器（HYDlyzer mBA-31、株式会社タイヨウ製）を用い、終末呼気中の水素濃度を測定することによって行った（図１）。水を摂取した場合は、時間がたつにつれて呼気水素濃度は減少した（一個体の例として図１Ａ参照のこと）。そこで、水を摂取した被験者の結果をベースライン（Y=b× 0.996x）として、Ｂ群の結果を標準化した（一個体の例として図１Ｂ参照のこと）。同様にして、全体の平均値を標準化し、図２に示した。
A: Water (120 mL)
B: Cocoa (10 g of pure cocoa dissolved in 120 mL of water)
The breath hydrogen concentration was measured by measuring the hydrogen concentration in the terminal breath using a semiconductor sensor type hydrogen meter (HYDlyzer mBA-31, manufactured by Taiyo Co., Ltd.) (FIG. 1). When water was ingested, the expiratory hydrogen concentration decreased over time (see FIG. 1A for an example of an individual). Therefore, the results of the group B were standardized using the results of the subjects who took water as the baseline (Y = b × 0.996 × ) (see FIG. 1B as an example of one individual). Similarly, the average value of the whole was standardized and shown in FIG.
図２に示すように、ココアを摂取すると、呼気水素濃度が増加した。このように、ココアは、水素産生増強用食品組成物として有効である。 As shown in FIG. 2, the breath hydrogen concentration increased when cocoa was ingested. Thus, cocoa is effective as a food composition for enhancing hydrogen production.
Claims (6)
6. A food product according to claim 5, comprising milk or a dairy product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016195986A JP2018057297A (en) | 2016-10-03 | 2016-10-03 | Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016195986A JP2018057297A (en) | 2016-10-03 | 2016-10-03 | Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2018057297A true JP2018057297A (en) | 2018-04-12 |
Family
ID=61907485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016195986A Pending JP2018057297A (en) | 2016-10-03 | 2016-10-03 | Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2018057297A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09234018A (en) * | 1996-03-01 | 1997-09-09 | Meiji Seika Kaisha Ltd | Beverage and food product having preventing action on diabetic complication |
| JP2011502541A (en) * | 2007-11-19 | 2011-01-27 | ザ ハーシー カンパニー | Red cocoa ingredient, red chocolate, and food preparation method |
-
2016
- 2016-10-03 JP JP2016195986A patent/JP2018057297A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09234018A (en) * | 1996-03-01 | 1997-09-09 | Meiji Seika Kaisha Ltd | Beverage and food product having preventing action on diabetic complication |
| JP2011502541A (en) * | 2007-11-19 | 2011-01-27 | ザ ハーシー カンパニー | Red cocoa ingredient, red chocolate, and food preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 「NEWS RELEASE」、森永製菓株式会社、[ONLINE]、2016年6月8日、[2020年7月21日検索]、インターネット＜HT, JPN7020002228, ISSN: 0004315405 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10021893B2 (en) | Chocolate food product | |
| US20220346403A1 (en) | Composition and method for producing the same | |
| Pandey et al. | Development and storage study of reduced sugar soy containing compound chocolate | |
| WO2016120228A1 (en) | A natural sweetening composition of luo han guo and apple | |
| CN105076624A (en) | Vegetable chocolate | |
| US20170273333A1 (en) | Heat-resistant chocolate and method for manufacturing the same | |
| Aranceta et al. | Nut consumption in Spain and other countries | |
| JP5931350B2 (en) | Baked confectionery having sleep improving action and premix for the baked confectionery | |
| US20200113216A1 (en) | Taste improver | |
| JP5094150B2 (en) | Blood sugar level rise inhibitor | |
| Afyounizadeh Esfahani et al. | The effect of Stevioside‐Isomalt, whey protein concentrate, and Bacillus coagulans on the physicochemical and sensory properties of Iranian probiotic Masghati sweet | |
| KR101732934B1 (en) | Preparation method of jujube paste and food using the same | |
| JP2018057297A (en) | Hydrogen production-enhancing food composition, anti-oxidation food composition, and food containing the same | |
| JP7042055B2 (en) | Oily confectionery with improved flavor | |
| KR20180019612A (en) | Lactic acid bacterium-containing fat or oil composition and method for manufacturing same | |
| KR101968892B1 (en) | Baked confectionery and method for manufacturing same | |
| WO2018016912A1 (en) | Nutritional component-enhanced cereal bar for inhibiting rise in blood glucose level | |
| KR20190050118A (en) | Ginger extract candy with Salicornia herbacea L. for Pregnant Women and peparation method threreof | |
| RU2719779C1 (en) | Candy filling | |
| JP7360811B2 (en) | Composition for food and drink, method for producing the same, and food and drink | |
| JP2020124123A (en) | Cacao pulp juice dried powder, foods blended with the powder, and methods for producing them | |
| Scortegagna et al. | Evaluation and acceptability of alternative food recipes for patients with phenylketonuria. | |
| KR102523295B1 (en) | Ready-to-eat cookie cream and manufacturing method thereof | |
| EP4349180A1 (en) | Cacao fruit pulverized article, and method for producing same | |
| RU2721859C1 (en) | Sherbet with herbal additives and a method for production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A80 | Written request to apply exceptions to lack of novelty of invention |
Free format text: JAPANESE INTERMEDIATE CODE: A80 Effective date: 20161026 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20190919 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200722 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20200804 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20210216 |