JP4074325B1 - Composition for suppressing hunger - Google Patents

Abstract

An appetite-suppressing composition capable of maintaining a feeling of fullness can be provided.
The invention relates to a gel composition based on agar, breaking strength at 20 ° C. is ^{250g / cm 2 ~1,000g / cm 2} , and breaking strain is adjusted to 0.15 to 0.50 is a further 37 ° C. population gastric rupture strength at 37 ° C. after 2 hours at (day first fluid station) 100g ^/ cm ² ~800g ^/ cm 2 in, and breaking strain 0.10 to 0.45 It is an appetite suppression composition characterized by being adjusted to.
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Description

  The present invention relates to an appetite suppressing composition that is a gel composition mainly composed of agar.

  In recent years, there has been a finding that lifestyle-related diseases such as obesity, hypertension, and diabetes are not caused by separate diseases, but are caused by obesity, particularly obesity with visceral fat accumulation (visceral obesity-type obesity). is there. Such a state in which various diseases are easily caused by visceral fat obesity is called metabolic syndrome (visceral fat syndrome), and it is said that about 30% of the nation applies to this, including the reserve army. If lifestyle-related diseases continue to increase, medical costs will increase, further increasing the current medical costs, and it will be necessary to reduce the number of patients with metabolic syndrome. Waist circumference is one of the criteria for determining metabolic syndrome. In other words, if the abdominal circumference is 85 cm or more for men and 90 cm or more for women, it is necessary to reduce the abdominal circumference because there are many ratios having two or more risks of blood lipid, blood pressure, and blood sugar. In order to reduce the waist circumference, it is necessary to prevent excessive intake of calories, consume fat attached to the internal organs, and prevent fat from adhering.

  On the other hand, many diet foods are sold with the desire to be slim apart from this concept. Since agar swells and gelates with water and the like, eating it gives a feeling of fullness, and since it has zero calories, it is also eaten as a diet food (see Patent Document 1).

JP 2005-341890 A

  However, when eating agar as a diet food, it is simply mixed with food and not specially devised, so it swells in the stomach and temporarily eliminates the feeling of hunger. However, since the hunger feeling is again given through the stomach in a short time, there is a problem that the state in which the hunger feeling is eliminated cannot be maintained for a long time.

  Then, an object of this invention is to provide the appetite suppression composition which can maintain the state which eliminated the hunger feeling for a long time.

In order to achieve the above object, as a result of intensive studies, the present inventors have improved the gel strength of agar at 20 ° C. and improved the gel strength of agar after being immersed in gastric juice for a certain period of time. It has been found that the appetite can be suppressed by maintaining a state in which the feeling of hunger is eliminated for a long time. That is, the present invention provides a gel composition based on agar, breaking strength at 20 ° C. is ^{250g / cm 2 ~1,000g / cm 2} , and breaking strain is 0.15 to 0.50 It is adjusted to a further 37 ° C. population gastric fluid (Japanese Pharmacopoeia first fluid) breaking strength at 37 ° C. after 2 hours at the 100g ^/ cm ² ~800g ^/ cm 2 in, and breaking strain from 0.10 to 0 The appetite-suppressing composition is adjusted to .45.

The appetite-suppressing composition according to the present invention increases the breaking strength and has a certain breaking strain, so that a certain number or more of chewing is required at the time of eating. In addition to being able to be applied, it is mainly composed of agar, a dietary fiber, and is hardly affected by digestive enzymes even after being immersed in gastric juice for a certain period of time. The gel state can be maintained for a long time, and therefore, a feeling of hunger is not given in a short time after eating, and excessive intake of calories can be prevented. Moreover, since the appetite suppression composition according to the present invention is mainly composed of agar with zero calories, the calorie itself can be kept low. On the other hand, if the breaking strength after being immersed in gastric juice for a certain time is smaller than the above value, the gel state cannot be maintained for a long time in the stomach, giving a feeling of hunger in a short time after eating, Further, if the breaking strength after being immersed in gastric juice for a certain period of time is larger than the above value, indigestion may occur and the stomach may be burdened. Furthermore, if the breaking strength of agar at 20 ° C. is larger than the above value, it becomes too hard and chewing becomes difficult, making it unsuitable as an edible gel. Furthermore, also the breaking strength at 37 ° C. after 2 hours at Population gastric fluid (first fluid Japanese Pharmacopoeia) at 37 ° C. is a ^{100g / cm 2 ~800g / cm 2} , a breaking strain from 0.10 to 0 If it is other than .45, the gel is too brittle or the viscoelasticity is too strong to achieve the expected effect.

  As mentioned above, according to this invention, the appetite suppression composition which can maintain the state which eliminated the feeling of hunger for a long time can be provided.

Appetite suppressant composition according to the present invention, breaking strength at 20 ° C. is ^{250g / cm 2 ~1,000g / cm 2} , and although breaking strain is adjusted to 0.15 to 0.50, the breaking strength it is preferable that in particular adjusted to ^{280g / cm 2 ~500g / cm 2} , breaking strain, it is preferably adjusted to particular 0.2 to 0.4. Moreover, appetite suppressants composition according to the present invention is a population gastric rupture strength at 37 ° C. after 2 hours at (day first fluid station) 100g ^/ cm ² ~800g ^/ cm 2 at 37 ° C., and has been adjusted to strain at break 0.10 to 0.45, the breaking strength ^is preferably from ^{150g / cm 2 ~400g / cm 2} , a breaking strain is a 0.15 to 0.35 It is preferable.

  The above-mentioned break strength and break strain adjustment at 20 ° C., and the break strength and break strain adjustment at 37 ° C. after treatment with artificial gastric juice (JP 1st liquid) at 37 ° C. for 2 hours, It can be done by adjusting. For example, agar with a relatively large average molecular weight can increase the breaking strength even with a relatively small amount, but agar with a relatively small average molecular weight does not contain a relatively large amount, thereby increasing the breaking strength. I can't make it bigger. On the other hand, in order to reduce the breaking strength, the content of these agars may be reduced.

  The appetite suppressing composition according to the present invention may contain components such as sugar, acidulant and flavor. For example, sugars include glucose, fructose, sucrose, maltose, lactose, trehalose, oligosaccharides, dextrin, syrup and the like, and are not particularly limited. In addition, use reducing sugars such as erythritol, sorbitol, mannitol, xylitol, maltitol, lactitol, palatinit, reduced water candy, etc., and use high sweeteners such as aspartame, stevia, sucralose, acesulfame K, glycyrrhizin, thaumatin, and rahan fruit. The calorie can be adjusted less.

  In addition, the appetite suppressing composition according to the present invention includes polydextrose, indigestible dextrin, inulin, low molecular guar gum, low molecular sodium alginate, gum arabic and arabino in addition to agar to enhance the effect of dietary fiber. Dietary fiber such as galactan may be included.

  Furthermore, the appetite suppressing composition according to the present invention may contain vitamins, minerals, peptides, amino acids, and the like that tend to be deficient during dieting.

  Still further, the appetite suppressing composition according to the present invention is a carrageenan, farseleran, alginic acid, alginate, fenugreek gum, guar gum, tara gum, locust bean gum, cassia gum, konjac flour, tamarind gum to adjust the breaking strength and breaking strain. One or more polysaccharides such as pectin, starch, modified starch, xanthan gum, gellan gum, native gellan gum, curdlan, gum arabic, cassia gum, tragacanth gum, cellulose and cellulose derivatives may be added.

  In addition, the appetite suppressing composition according to the present invention is preferably sterilized by heat sterilization in order to keep it for a long time.

  Next, Examples 1 to 7 of the appetite suppressing composition according to the present invention were prepared with the formulations shown in Table 1. The appetite-suppressing compositions according to Examples 1 to 7 are first prepared by dispersing agar and locust bean gum in water and dissolving them by heating. When the temperature reaches 80 ° C., the other ingredients are dissolved and filled in a container. It was prepared by cooling and gelling. Moreover, the gel composition which concerns on the comparative examples 1 thru | or 5 with the mixing | blending shown in Table 2 was produced similarly.

In order to measure the physical properties of the appetite-suppressing compositions according to Examples 1 to 7 and the gel compositions according to Comparative Examples 1 to 5, the solution-state materials before gelation were measured using a petri dish (diameter 40 mm, 15 mm) and gelled at 20 ° C., the breaking strength and breaking strain were measured using a rheometer (COMPAC-100 manufactured by Sun Scientific Co., Ltd.). The measurement conditions were a cylindrical plunger having a cross-sectional area of 1 cm ² and a measurement speed of 20 mm / min. These results are shown in Tables 3 and 4.

  Next, the appetite-suppressing composition according to Examples 1 to 7 and the gel composition according to Comparative Examples 1 to 5 were cut into 1 cm × 1 cm × 1 cm squares, and the 37 ° C. JP 1st liquid (artificial gastric juice) was obtained. It was immersed and a JP disintegration test (using an auxiliary cylinder) (JP disintegration tester: NT-20H manufactured by Toyama Sangyo Co., Ltd.) was conducted for 2 hours. These results are shown in Tables 5 and 6.

  As shown in Table 1, in the appetite suppressing compositions according to Examples 1 to 7, the gel did not break for 2 hours in the disintegration test in artificial gastric juice. This means that the appetite-suppressing composition according to Examples 1 to 7 maintains a gel state in the stomach even after 2 hours, and is a factor that reduces the feeling of hunger. It is thought that. On the other hand, the gel compositions according to Comparative Examples 1 and 3 are considered to give a feeling of hunger in a short time after eating because the gel disintegrates after 2 hours.

Next, in order to measure the physical properties of the appetite-suppressing compositions according to Examples 1 to 7 and the gel compositions according to Comparative Examples 1 to 5 after immersion in artificial gastric juice, the properties of these solutions before gelation are measured. For a petri dish (diameter 40 mm, height 15 mm) and gelled at 20 ° C., the gel was taken out so as not to break from the petri dish (manufactured by Toyama Sangyo Co., Ltd .: TMB-8, NTR- 1000), the gel was immersed for 2 hours at 800 mL of artificial gastric juice, 5 rpm paddle rotation, and 37 ° C. The soaked gel was returned to the petri dish so as not to break, and the breaking strength and breaking strain were measured using a rheometer (COMPAC-100 manufactured by Sun Scientific Co., Ltd.). The measurement conditions were a cylindrical plunger having a cross-sectional area of 1 cm ² and a measurement speed of 20 mm / min. These results are shown in Tables 7 and 8.

  Moreover, the appetite suppression composition according to Examples 1, 2, and 4 and the gel compositions according to Comparative Examples 1, 2, 4, and 5 were each eaten by 10 panelists instead of lunch, and the degree of hunger was determined. confirmed. As a result, the appetite-suppressing compositions according to Examples 1, 2, and 4 obtained the result that hunger was not given for 2 hours or more. On the other hand, the gel composition according to Comparative Example 1 was able to obtain a feeling of fullness after eating, but obtained a result that a feeling of hunger was given after about 10 minutes. Moreover, the gel composition which concerns on Comparative Examples 2, 4, and 5 obtained the result that the gel was too hard to eat and was inappropriate as an edible gel.

Claims (1)

A gel composition based on agar, breaking strength at 20 ° C. is ^{250g / cm 2 ~1,000g / cm 2} , and breaking strain is adjusted to 0.15 to 0.50, further 37 breaking strength at 37 ° C. after 2 hours at artificial gastric fluid (first fluid Japanese Pharmacopoeia) at ° C. is ^{100g / cm 2 ~800g / cm 2} , and is adjusted to strain at break 0.10 to 0.45 A composition for suppressing hunger sensation, comprising: