JP3487079B2 - Anti-obesity food - Google Patents

Description

Description TECHNICAL FIELD [0001] The present invention relates to an anti-obesity food. [0002] Obesity can be caused by various factors such as overeating, lack of exercise, metabolic disorders, and heredity. In many cases, overeating is directly caused. [0003] In general, the basis of the dietary treatment of obesity is limited energy intake. However, extreme energy restriction such as fasting has a problem that not only loss of body fat but also breakdown of body protein occurs at the same time. [0004] Low calorie diets, such as those often used in obesity diets, also lack protein. [0005] Therefore, it is preferable that the protein is not deficient even when the calories are restricted. [0006] However, according to the studies made by the present inventors, the maintenance of body protein is satisfactory even with a low-calorie diet in which the above-mentioned protein is not deficient. No results could be obtained. Means for Solving the Problems [0007] In studying foods that solve the above-mentioned problems, the present inventors have further increased the protein content in a protein-maintained diet, and have further improved the casein. By using soy protein in place of the above protein, it was found that the desired anti-obesity food could be obtained. In further research, soybean protein hydrolyzate with a hydrolysis rate of 30 to 80% was found to have more anti-obesity effect. The present invention has been completed based on excellent findings. That is, according to the present invention, soybean protein in dry solid content is 30 to 60% by weight as crude protein, and glyceride oil and fat is 2 to 60% by weight.
10% by weight, an anti-obesity food containing 27 to 60% of carbohydrates and vitamins and minerals, and a soy protein hydrolyzate having a hydrolysis rate of 30 to 80% is obtained by converting all or a part of soy protein ( About 20% or more). DETAILED DESCRIPTION OF THE INVENTION The anti-obesity food of the present invention has a soy protein content of 30 to 60%, preferably 35 to 45% as a crude protein in dry solids. That is, if the amount of the protein is lower than this, there is a possibility that the body protein may be destroyed, and if the amount is too high, a burden may be imposed on the kidney and liver. [0010] Compared with other proteins such as casein, soy protein has an excellent effect of reducing fat and reducing body weight. In particular,
When a soybean protein hydrolyzate having a specific hydrolysis rate (30 to 80%) is present, a more excellent weight loss effect is obtained. When the hydrolysis rate is 30% or more, the amount of the peptide having an anti-obesity effect is increased, and when the hydrolysis rate is 80% or less, the release of hydrophobic amino acids is preferably small. The hydrolysis rate is a value (%) obtained by dividing the final 0.22 mol of trichloroacetic acid-soluble nitrogen by total nitrogen and multiplying by 100. The glyceride fats and oils in the food of the present invention are preferably vegetable fats and fats, such as soybean oil, corn oil and rapeseed oil, which have a high linoleic acid content. The glyceride fat or oil in the food of the present invention is 2 to 1
0% by weight is suitable. If the amount is too small, the necessary essential fatty acids cannot be supplied. If the amount is too large, the calories of the food are increased and the anti-obesity effect is reduced. As the carbohydrate of the present invention, known substances such as polysaccharides such as starch, dextrin and dietary fiber, and other saccharides can be used, and the amount thereof is based on the total amount of protein, glyceride oil and fat, vitamins and minerals. An amount of 27 to 60% subtracted from 100% is appropriate. [0015] The anti-obesity food of the present invention contains vitamins and minerals in the nutritional requirements of the fifth revised Japanese nationals set by the Ministry of Health and Welfare. As vitamins, vitamin A, which is described in the 5th revision of the nutritional requirements of Japanese as defined by the Ministry of Health and Welfare,
It is standard to use vitamin B1, vitamin B2, niacin, vitamin C, vitamin D and vitamin E. Usually, 0.1% to 0.2% in the food of the present invention is appropriate. As for minerals, sodium described in the 5th revision of the nutritional requirements of Japanese as defined by the Ministry of Health and Welfare,
Calcium, magnesium and iron can be used.
Usually, 1.8 to 3.6% of the food of the present invention is appropriate. The mode of intake of the anti-obesity food of the present invention is as follows:
One adult can consume 1200 kcal per day when eating about 300 g of dry solids per day. Depending on age, weight, and gender, the anti-obesity food of the present invention is used for the purpose of anti-obesity effect at 1000 kcal to 1500 kcal per adult per day,
Preferably, it is appropriate to eat a quantity corresponding to 1100 kcal to 1300 kcal. When the anti-obesity food of the present invention is ingested, seasonings, water, kneading and kneading are carried out as needed to obtain baked confectionery such as biscuits in order to provide a form that is easy to eat and a variety so as not to get tired. They can be eaten by frying, hamburger-like, steaming to make a kneaded product, or using an extruder to expand under pressure and heat to make a snack. The embodiments of the present invention will be described below with reference to examples. Although the example is a rat experiment, in the case of humans, relatively small amounts of vitamins and minerals are required. Example 1 As a control, a commercial feed (manufactured by Oriental Yeast, "CRF-1") containing about 23% of crude protein was used. As a test, 39.1 parts by weight of casein (hereinafter referred to as "parts"), soybean protein ("Fujipro-R" manufactured by Fuji Oil Co., Ltd., crude protein 91) were prepared so that the crude protein per dry solid content of the diet was about 35%.
%) 41.1 parts, hydrolyzate of soybean protein having a hydrolysis rate of 75% (“High New Toe D1” manufactured by Fuji Oil Co., Ltd., crude protein 88%), 40.4 parts, α corn starch 34.9- 3
6.2 parts, sucrose 10 parts, soybean oil 5 parts, cellulose powder 5 parts, mineral mixture 3.5 parts, vitamin mixture 1 part, choline tartrate 0.2 parts The kneaded and molded dough was steamed with a steamer until the hardness became as high as possible, and the dough was solidified and administered as an anti-obesity food to diet-induced obese rats. Table 1 shows the nutritional composition of this anti-obesity food. The dose of the anti-obesity food administered to the rats was 12 g corresponding to 60% of the average intake (20 g / day) per rat bred on a commercial solid feed before the test.
(Calorie: 43.2 kcal / day) and administered. [Table 1] ------------------------------------------- --------------------- Commercial feed Casein diet Soy protein diet Soy protein hydrolyzate diet ---------------- ------------------------------------------------ protein( %) Crude protein 23.1 Casein 39.1 Soy protein 41.1 Soy hydrolyzate 40.4 Lipid (%) 5.9 5.0 5.0 5.0 Starch (%) 36.2 34.2 34 .9 Sugar (%) 10.0 10.0 10.0 Vitamin mix (%) 1.0 1.0 1.0 Mineral mix (%) 3.5 3.5 3.5 3.5 Fiber (%) 5.0 5.0 5.0 Choline (%) 0.2 0.2 0.2 ------------------------------- ---------------------------------- During the 4-week test period, after feeding on the diet shown in Table 1 and losing weight Table 2 shows the body composition of each rat. [Table 2] ------------------------------------------- ---------------------- Item Commercial feed Casein diet Soy protein diet Soy protein hydrolyzate diet -------------- -------------------------------------------------- -Weight loss (g) 57.2 54.8 62.0 62.8 Body composition (%) Body water 57.5 53.6 54.5 56.1 Body protein 16.8 18.6 19.1 19 .2 Body fat 22.3 24.4 21.7 19.4 ---------------------------------- ------------------------------- The numerical values indicate the average value of 8 animals per group. From the above, it has been found that soy protein and soy protein hydrolyzate have an effect of reducing body fat while maintaining body protein, as compared to casein. In particular, it was suggested that the soybean protein hydrolyzate was excellent in these effects. The anti-obesity food of the present invention is 60% (about 1200 kcal) of the general calorie intake (about 2000 kcal) per day.
al) By ingesting, necessary minerals, vitamins and essential fatty acids can be ingested, and body fat can be reduced and body weight can be reduced while maintaining body protein. .

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Seiji Takamatsu 1 Fujimi Sumiyoshi-cho, Izumisano-shi, Osaka Prefecture Inside the Hannan Plant of the formula company (72) Inventor Takashi Yamamoto 1st Fuji Oil Sumiyoshi-cho, Izumisano-shi, Osaka Inside the Hannan Plant of Shikisha Company (72) Inventor Masao Hashimoto No. 1 Fuji Oil Co., Ltd., Sumiyoshi-cho, Izumisano-shi, Osaka Inside the Hannan Plant of Shikisha Company (56) References JP-A-60-70042 (JP, A) JP 2000-505308 (JP, A) (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/29-1/308 A23J 3/16-3/34

Claims (1)

(57) [Claims] [Claim 1] Soy protein in dry solid content (soy protein is hydrolyzed
(Including a soybean protein hydrolyzate having a dissolution rate of 30 to 80%) is 30 to 60% by weight as crude protein, and glyceride fat is 2 to 10%.
An anti-obesity food comprising, by weight, 27-60% carbohydrates and vitamins and minerals.