JP4671450B1 - Diet food - Google Patents

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JP4671450B1
JP4671450B1 JP2010236023A JP2010236023A JP4671450B1 JP 4671450 B1 JP4671450 B1 JP 4671450B1 JP 2010236023 A JP2010236023 A JP 2010236023A JP 2010236023 A JP2010236023 A JP 2010236023A JP 4671450 B1 JP4671450 B1 JP 4671450B1
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mushroom
diet food
fermented
amylase
extract
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JP2012085591A (en
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源一郎 杣
泰孝 鹿島
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株式会社ミオナ
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Abstract

The present invention provides a diet food that has a cholesterol adsorption effect as well as a known diet food such as chitosan and also has a neutral fat adsorption action.
[MEANS FOR SOLVING PROBLEMS] A mushroom chlorella extract obtained by subjecting a mixture of pulverized edible mushrooms and chlorella powder to a degradation treatment with a fiber degrading enzyme and a proteolytic treatment with a proteolytic enzyme, at least barley and ginseng. , Fermented with a plant fermented product obtained by fermenting a plurality of edible plant materials containing aloe, mugwort, kumazasa, moon peach leaf, karin, and flour amylase-treated liquid obtained by treating wheat flour with amylase, At the same time, a fermented wheat extract obtained by culturing the pantoea agglomerans was mixed and expanded with an extruder to realize a diet food that solves the problem.
[Selection figure] None

Description

  The present invention relates to a diet food that produces a diet effect by adsorbing cholesterol and neutral fat and allowing them to be excreted as they are.

  Along with changes in dietary habits, there are now over 20 million people in obese and hide obese body types in Japan, and about half of them are complicated with lifestyle-related diseases such as diabetes. Yes. As a result, more and more people are seeking diet not only for beauty, but also for the prevention and improvement of lifestyle-related diseases. And many of them want a simple diet without dietary restrictions.

  For this reason, diet foods that do not require dietary restriction using chitosan, which is known to have an action of adsorbing cholesterol and excreting it as it is, have been proposed (Patent Documents 1 to 3).

  However, in the diet, it is very important not only to suppress the absorption of cholesterol but also to suppress the absorption of neutral fat. For this reason, development of a safe and effective diet food having an action of adsorbing cholesterol and neutral fat and excreting it as it is has been strongly desired.

JP-A-11-346714 JP-A-11-147828 JP-A-6-7117

  This invention is made | formed in view of such a situation, and it aims at providing the diet food which has a neutral fat adsorption | suction effect | action while having a cholesterol adsorption effect. Further, in the diet, since it is also important to suppress the absorption of carbohydrates, still another object of the present invention is to provide a diet food having a carbohydrate adsorption action.

In the diet food of the invention according to claim 1 , a mushroom chlorella extract obtained by subjecting a mixture of edible mushroom pulverized product and chlorella powder to a decomposition treatment with a fiber degrading enzyme and a proteolytic treatment with a proteolytic enzyme Pantoea is a plant fermented product obtained by fermenting multiple edible plant materials including at least barley, ginseng, aloe, mugwort, kumazasa, moon peach leaf, and karin, and a flour amylase-treated solution obtained by treating flour with amylase. -It is characterized by being fermented with agglomerans and simultaneously mixed with a fermented wheat extract obtained by cultivating pantoea agglomerans and puffed with an extruder.

The diet food of the invention according to claim 2, in diet food according to claim 1, the edible mushroom, Pleurotus eryngii, Sparassis crispa, Himalayan Pleurotus, Agaricus, Lentinus edodes, Flammulina velutipes, contains at least one kind of Bunashimeji It is characterized by being.

  The diet food of the present invention has an excellent cholesterol adsorbing effect and also has a neutral fat adsorbing effect. Thereby, cholesterol and neutral fat adsorbed in the body can be excreted out of the body as they are. The diet food of the present invention also has a carbohydrate adsorption action. Thereby, the carbohydrate adsorb | sucked inside the body can be excreted as it is outside the body.

In the following description, the percentage display is a value by mass unless otherwise specified. Diet products of the present invention, a mushroom chlorella extract and fermented plant product and wheat fermented extracts were combined, obtained by puffing in an extruder.

First, the mushroom chlorella extract will be described. As an example, this mushroom chlorella extract
(1) a hydration step of adding water to a mixture of edible mushroom pulverized product and chlorella powder;
(2) A fiber decomposition treatment step of adjusting to a pH value suitable for the fiber-degrading enzyme to be used, adding the fiber-degrading enzyme, and holding it at a temperature suitable for the fiber-degrading enzyme for a timely time (for example, 1 to 2 hours)
(3) a proteolytic treatment step of adjusting the pH value suitable for the proteolytic enzyme to be used, adding the proteolytic enzyme, and holding it at a temperature suitable for the proteolytic enzyme for a timely period (for example, 1 to 2 hours);
(4) Enzyme deactivation process of increasing both product temperature and deactivating both enzymes,
(5) a filtration step to remove solids;
(6) the final step of concentrating the filtrate and making it into a powder form by lyophilization;
It is manufactured through.

  The edible mushrooms are preferably eringi, hanabiratake, Himalaya oyster mushroom, agaricus, shiitake mushroom, enokitake, and bunashimeji, but are not limited to these and can be used at least unless they are poisonous mushrooms. The reason why edible mushrooms are pulverized is to efficiently perform a fiber degradation treatment with a fiber degrading enzyme and a protein degradation treatment with a proteolytic enzyme. The same applies to chlorella powder. In addition, as a commercially available mushroom chlorella extract applicable to this, the mushrooms (trademark) by ASP Co., Ltd. etc. are mentioned, for example.

  In the fiber decomposition treatment step, the fiber-degrading enzyme exhibits activity, and fibers such as cell walls of edible mushroom pulverized products and chlorella powder are decomposed to produce β-glucan and the like. In the proteolytic treatment step, the proteolytic enzyme exhibits activity, and the edible mushroom pulverized product and the chlorella powder are decomposed to produce peptides and amino acids. It is possible to obtain a mushroom chlorella extract even if the order of the fiber degradation treatment with the fiber degradation enzyme and the protein degradation treatment with the proteolytic enzyme is changed, but it is better to precede the fiber degradation treatment. A known fiber-degrading enzyme may be used, and a proteolytic enzyme is also the same.

Next, a description attached to the plant fermented product. This plant fermented product is, for example,
(1) a water adding step of adding water to the plant material and mixing,
(2) a heating step for steaming the raw material;
(3) a fermentation step of cooling to a temperature suitable for seed cutting and inoculating a fermenting bacterium, and then holding it at a suitable temperature for a suitable time (for example, 1 to 3 days);
(4) a sterilization process for heating for sterilization;
(5) a classification step of drying, pulverizing and sieving;
(6) a sterilization step;
It is manufactured through.

  An edible plant material is a pulverized product, dried product, extract or dried powder (extract powder) of edible parts such as roots, trunks, leaves, flowers, and fruits of edible plants. May be used. The edible plants to be used are barley, ginseng, aloe, mugwort, kumazasa, moon peach leaf, quince, and when adding edible plant materials to other edible plants, awa, koe, acne, pimple, purple black rice, rice flour , Wakame, wild grape, turmeric, etc. are preferred, but not limited thereto. Moreover, you may use the fermented material derived from a plant.

Fermenting bacteria used in the fermentation step is Aspergillus is preferred, but is not limited thereto. The sieve used in the classification step is not particularly limited as long as the pulverized product is refined, and the 30 mesh pass is preferably 95% or more.

Next, a description attached to the wheat fermentation extract. As an example, this wheat fermented extract
(1) a hydration step of suspending flour in water to a concentration of 0.05 to 10%;
(2) an amylase treatment step of adding 10 to 50000 unit amylase per liter and incubating at 10 ° C. to 80 ° C. for 1 to 24 hours to partially digest wheat starch;
(3) A medium preparation step of mixing an appropriate amount of a mixed inorganic salt solution, a magnesium chloride solution, and a calcium chloride solution, adding water, and making a suspension containing 0.1 to 5% flour;
(4) a fermentation process in which pantoea agglomerans isolated in advance is added and fermented at 1 to 40 ° C. for 6 hours to 1 week;
(5) A recovery step of terminating fermentation and recovering solid content as a precipitate by an operation such as centrifugation (1000 to 5000 rpm, 10 to 60 minutes), etc.
(6) A heating extraction step of suspending the collected precipitate in water or a salt buffer, etc., holding it at 80 to 140 ° C. for 10 to 6 hours and extracting it by heating, and then removing the solid content by centrifugation or filtration When,
(7) the final step of concentrating the filtrate and then powdering it by freeze-drying;
It is manufactured through.

  In the hydration step, it is preferable to sterilize the flour by suspending the flour in water and then autoclaving.

  The inorganic salt mixed solution in the medium preparation step is 0.5 to 10% disodium phosphate, 0.05 to 5% monopotassium phosphate, 0.05 to 5% sodium chloride, and 0. Adjust with 05-5% ammonium chloride. The magnesium chloride solution is adjusted to 0.2-3 mol. The calcium chloride solution is adjusted to 0.2 to 3 mol. In place of the inorganic salt mixed solution, 0.05 to 5% sodium chloride and 0.005 to 1 mol phosphate buffer may be used. These solutions are preferably sterilized by autoclaving or the like. The prepared suspension is preferably neutralized by adding an alkali solution or an acidic solution.

  Pantoea agglomerans used in the fermentation process can be isolated from wheat flour by the following method. When wheat flour is suspended in water and the supernatant is spread on an L broth agar medium and cultured, microorganism colonies appear. These colonies are identified by microorganisms by a conventional method. For example, colonies that are negative for Gram staining, positive for anaerobic metabolic reaction of glucose, and negative for oxidase activity are selected, and further, using ID test EB-20 (Nissui Pharmaceutical) etc., the same properties as standard pantoea agglomerans Choose one. The standard Pantoea agglomerans can be obtained from the Microbiology Preservation Facility, RIKEN Biotechnology Research Institute. Once isolated and identified, this bacterium can be stored in 50% glycerol or the like.

  In a fermentation process, you may stand still or shake in some cases. Moreover, it is good also to stir every several hours. It is also possible to add an alkali solution as appropriate during the fermentation to make the pH neutral, or to add a flour suspension or an inorganic salt mixed solution.

  A simpler purification may be added after the heat extraction step. Specifically, a salt such as sodium chloride is added to the heat-extracted extract to a final concentration of 0.05 to 1 mol / l, and then a solvent such as ethanol is added to 1 to 3 times the amount of the extract to precipitate. Occurs. This is recovered by a centrifuge or the like. This precipitate may be further washed with a solvent such as ethanol. If this precipitate is dried, it can also be made into a powder.

  The mixing ratio of the mushroom chlorella extract, the plant fermented product, and the wheat fermented extract is not particularly limited, but the dry mass ratio of the mushroom chlorella extract 29-37%, the plant fermented product 29-37%, and the wheat fermented extract 26- 42% is preferred, 33% mushroom chlorella extract, 33% plant fermentation, 33% wheat fermentation extract, ie 1: 1: 1 is more preferred.

Next, the expansion by the extruder will be described. The extruder may be a uniaxial type or a biaxial type, but a biaxial type is preferred. For example, the expansion process using an extruder includes a step of adding a mixture of a mushroom chlorella extract , a plant fermentation product, and a wheat fermentation extract to the extruder, and humidifying, heating, and pressurizing while stirring, and heating, pressurizing, etc. It consists of a step of extruding the processed material from a hole called a die, a step of granulating the material extruded from the die with a cutter and drying, and a step of grinding after drying.

  In the expansion process, humidification is essential. This is because the presence of an appropriate amount of water allows the water to be sufficiently expanded by water vapor when pushed out of the die. The amount of water is not particularly limited as long as it is sufficiently expanded, but is preferably 1 to 50%, more preferably 8 to 12%. In addition, drying after extrusion is not essential. This is because it can be miniaturized even in a wet state. In the case of drying, a hot air drying method is usually used.

  The conditions for the expansion treatment are not particularly limited as long as they are sufficiently expanded, but a screw rotation speed of 50 to 300 rpm, a barrel temperature of 50 to 200 ° C., and a pressing force of 0.5 to 30 MPa are preferable.

  The pulverization is usually performed using a pulverizer. The pulverized product may be made finer, and the particle size is not particularly limited, but it is preferably at least 200 mesh pass (aperture 75 μm) 95% in view of improving versatility, particularly beverages.

  The diet food of the present invention may be added as it is or if necessary, various additives usually used for food. Examples of such additives include excipients, extenders, binders, thickeners, emulsifiers, colorants, fragrances, food additives, and the like. For example, as a nutritional supplement, royal jelly, vitamins, protein, lecithin and the like may be added, and a sugar solution and seasoning may be further added to adjust the taste. These are formed into capsules such as hard capsules and soft capsules, tablets, or pills according to need, or can be in the form of powder, granules, bowls, gels, liquids, etc. . Moreover, you may mix | blend suitably and use for various foodstuffs, for example, you may mix | blend with a biscuit etc.

  Although the daily intake of the diet food of this invention is not specifically limited, 20-300 mg is preferable and 60-120 mg is more preferable. You may take this in several times. The intake time is preferably 30 minutes before meal to 30 minutes after meal, and more preferably 30 minutes before meal.

Hereinafter, the present invention will be described in more detail with reference examples, examples, and comparative examples. However, the technical scope of the present invention is not limited thereto.

( Reference Example 1)
The diet food of Reference Example 1 was produced as follows (mushroom chlorella extract expanded product).
(1) Hydrolysis step 15 kg of a mixed pulverized product of 90% eringi, 6% Hanabira bamboo, and 4% Himalayan bamboo and 15 kg chlorella powder were mixed and heated by adding water. When the product temperature reached 90 ° C., the heating was terminated, and then kept at 40 ° C.
(2) Fiber degradation treatment process The pH adjustment for the fiber degradation enzyme was performed. Here, since cellulase is used as the fiber-degrading enzyme, the pH was adjusted to 4.5. Subsequently, 1.7 kg of cellulase A (11.4% of chlorella powder) was added. Thereafter, the product temperature was kept at 40 ° C. and waited for 2 hours to elapse.
(3) Proteolytic treatment step The pH was adjusted for the proteolytic enzyme. Here, since pancreatin is used as a proteolytic enzyme, the pH was adjusted to 8.0. Subsequently, 1.7 kg of pancreatin F (11.4% of chlorella powder) was added. Thereafter, the product temperature was kept at 45 ° C. and waited for 2 hours to elapse.
(4) Enzyme deactivation process The enzyme was deactivated by heating until the product temperature reached 80 ° C.
(5) Filtration process Solid content was removed by diatomaceous earth filtration.
(6) Final step The filtrate was concentrated under reduced pressure, sterilized by heating, and freeze-dried to obtain a mushroom chlorella extract.
(7) Expansion process The expansion process was performed with the biaxial extruder (made by Suehiro EPM). The mushroom chlorella extract was fed at a pressure of 10 kg / hour, the amount of water added was 1 kg / hour, the screw speed was 100 rpm, and the pressure was 1.3 MPa. At this time, the intermediate barrel temperature was 80 ° C., the tip barrel temperature was 100 ° C., and the die plate temperature was 100 ° C. After expanding by extruding from a die, it was dried and pulverized to 200 mesh pass 95% or more to obtain a diet food.

( Reference Example 2)
The diet food of Reference Example 2 was produced as follows (expanded product of plant fermented product).
(1) Hydration process Barley 84.5%, Wow 2.5%, Mille 2.5%, Acne 2.5%, Takibi 1.5%, Purple Black Rice 1.5%, Rice Flour 1%, Ginseng Extract 0.5%, Aloe extract 0.5%, Artemisia extract 0.5%, Kumazasa extract 0.5%, Moon peach leaf extract 0.5%, Karin extract 0.5%, No grape extract 0.5%, Turmeric extract 10 kg of water was added to 30 kg of 0.5% plant material and mixed.
(2) Heating step In order to steam the raw material, the product temperature was heated to 120 degrees and held for 60 minutes.
(3) Fermentation process It cooled to 40 degreeC and inoculated 3g of koji molds. After that, the product temperature was kept at 40 ° C. and waited for 2 days.
(4) Sterilization process The product temperature was heated to 120 degrees for sterilization and held for 60 minutes.
(5) Classification process After drying for one day in a drying chamber (40 ° C.), the mixture was pulverized by a tornado type pulverizer and sieved to 50 mesh pass or more 95%.
(6) Sterilization process It sterilized for 18 hours with the dryer (110 degreeC), and the plant fermented material was obtained.
(7) Expansion process
Since it is the same as that of the reference example 1, it abbreviate | omits.

(Example 1 )
The diet food of Example 1 was produced as follows (expanded product of a mixture of mushroom chlorella extract, plant fermented product, and wheat fermented extract). About manufacture of a mushroom chlorella extract and a plant fermented product, and expansion processing, since it is the same as that of the reference example 1 and the reference example 2, only manufacture of wheat fermented extract is demonstrated.
(A) Preparation of inoculum (A-1) 5 ml of distilled water was added to 0.5 g of wheat flour to suspend it, and 0.1 ml of the supernatant was added to L broth agar and cultured at 37 ° C. overnight.
(A-2) A yellow colony was isolated, bacteria were identified by a usual method, Pantoea agglomerans was isolated, suspended in a 50% glycerol solution, and stored in a freezer. A part of this stock was taken up in LB agar medium and allowed to stand at 37 ° C. to produce independent colonies of Pantoea agglomerans.
(A-3) One pantoea agglomerans colony isolated from the flour in (A-2) was added to 10 ml of the flour medium prepared in advance with the same composition as (C-3) at 37 ° C. Gently stirred overnight (12 to 15 hours) and fermented to prepare an inoculum for flour fermentation.
(B) Preparation of solution (B-1) In a 2 liter Erlenmeyer flask, 64 g of dibasic sodium phosphate · 7 crystal water, 15 g of potassium monobasic phosphate, 2.5 g of sodium chloride and 5 g of ammonium chloride were taken. The total amount was 1 liter (inorganic salt mixed solution).
(B-2) 13.1 g of magnesium chloride-2 crystal water was taken and purified water was added to make up a total volume of 100 ml (magnesium chloride solution).
(B-3) 11.1 g of calcium chloride was taken and purified water was added to make up a total volume of 100 ml (calcium chloride solution).
(B-4) 4 liters of purified water was placed in a 5 liter Erlenmeyer flask (purified water).
(B-5) The above solution and purified water are all autoclave (TOMY
(BS-325, 120 ° C., 20 minutes) and sterilized.
(C) Manufacture of fermented wheat extract (C-1) water addition step 24 g of wheat flour (Nisshin Flour Milling) was placed in a 1 liter Erlenmeyer flask and purified water was added to make a total amount of 600 ml (wheat flour water).
(C-2) Amylase treatment step After autoclaving this in the same manner as in (B-5), 3 mg of α-amylase (SIGMA, Bacillus, 1500 to 3000 units of enzyme activity per mg of protein) was added, and a 65 ° C water bath was added. Heated for 4-12 hours (wheat flour amylase treatment solution).
(C-3) Medium preparation step The prepared solutions and the like were placed in aseptically sterilized 3 liter Sakaguchi flasks, respectively, in the amounts shown in Table 1, and used as flour medium.

(C-4) Fermentation process All the inoculum was added to the wheat flour medium and fermented for 20 to 30 hours while stirring at 37 ° C. The pH of the fermentation broth was measured, and aqueous ammonia was added to adjust the pH to 7. 150 ml of the wheat flour amylase treatment solution and 37.5 ml of the inorganic salt mixed solution were aseptically added thereto, and fermentation was similarly performed for 20 to 30 hours. The same operation was repeated once more, and the fermentation was conducted for a total of 65 to 80 hours.
(C-5) Collection process The fermented wheat flour fermentation solution was centrifuged (Hitachi, high-speed cooling centrifuge SCR-20B, 5000 rpm, 20 minutes, 4 ° C), and the precipitate was collected.
(C-6) Heat extraction step A phosphate buffer solution was added to the recovered precipitate to suspend it, and the total amount was adjusted to 100 ml, transferred in 33 ml portions to a 50 ml centrifuge tube, and extracted by heating in a boiling water bath for 30 minutes. After completion of the heating, the mixture was cooled to room temperature and centrifuged (Hitachi, high-speed cooling centrifuge SCR-20B, 10000 rpm, 20 minutes, 20 ° C.). After centrifugation, 82 ml of pale yellow supernatant was decanted and collected in another container.
(C-7) Final process After concentrating the collect | recovered supernatant, it was made into the powder form by freeze-drying and the wheat fermented extract was obtained.
(D) Formulation and puffing treatment Mushroom chlorella extract, plant fermented product and wheat fermented extract were mixed at a ratio of 1: 1: 1 (mass ratio). Then, it expanded by the method similar to the reference example 1, and obtained the diet food.

(Comparative Example 1)
A mushroom chlorella extract (unexpanded product) obtained by the same method as in Reference Example 1 was used as Comparative Example 1.

(Comparative Example 2)
A fermented plant product (non-expanded product) obtained by the same method as in Reference Example 2 was used as Comparative Example 2.

(Comparative Example 3)
The powder sample of Comparative Example 3 was produced as follows (unexpanded product of a mixture of mushroom chlorella extract, plant fermented product, and wheat fermented extract).
(1) A mushroom chlorella extract was obtained in the same manner as in Reference Example 1. A plant fermented product was obtained in the same manner as in Reference Example 2. A wheat fermented extract was obtained in the same manner as in Example 1 .
(2) Each was mixed at a ratio (mass ratio) of 1: 1: 1 to obtain a powder sample.

<Evaluation Example 1>
Reference Example 1-2 was carried out adsorption test of nutrients in the following conditions for Comparative Examples 1 to 3 and Contact Example 1.

  Soluble components were removed to prepare specimens. Specifically, after suspending 4.0 g in a phosphate buffer solution at a concentration of 100 mg / ml, it is dispensed into a 50 ml conical tube and centrifuged at room temperature (KUBOTA, tabletop centrifuge 5220, 3000 rpm, 10 minutes) And the supernatant was removed as a soluble component. Then, a phosphate buffer solution was added to the precipitate again, and the same operation as described above was performed. This was repeated until the measured value of glucose in the supernatant (glucose equivalent value) was 10 μg / ml or less. Was collected as a specimen.

(A) Adsorption test of fat-soluble nutrient Adsorption test was performed for cholesterol and triglyceride (neutral fat) as a fat-soluble nutrient. A certain amount of cholesterol or triglyceride is mixed with pharmacopoeia second liquid (phosphate buffer pH 6.8 containing 5 mmol / L cholic acid (Wako Pure Chemical Industries), 10 nM oleic acid (Wako Pure Chemical Industries)) A certain amount (30 mg / ml) of the sample to be evaluated was added. After shaking at 37 ° C. for 60 minutes, residual nutrients in the supernatant obtained by centrifugation were quantified. Cholesterol and triglyceride concentrations were measured according to the instructions of BioVision's measurement kit.
[Formula 1]
Residual nutrient concentration / nutrient concentration at start of test × 100 = residual rate (%)
100% -residual rate (%) = adsorption rate (%)

For Example 1 and Comparative Example 3, a nutrient adsorption test was further performed under the following conditions.
(B) Adsorption test of water-soluble nutrients As water-soluble nutrients, five types of soluble starch, lactose (lactose), maltose (maltose), sucrose (sucrose), and glucose (all Wako Pure Chemical Industries) are subjected to adsorption tests. It was. In the adsorption test method, a phosphate buffer solution with added sugar is added directly to the sample, and after adsorption for a certain period of time, the unadsorbed carbohydrate in the solution is removed, and then the phosphate buffer solution is added to the precipitate. Is added, and the sugar released in the solution is measured by heating. The phenol sulfate method was used for the measurement of carbohydrates. A specific method will be described below.

(B-1) 10 mg of a specimen to be evaluated for adsorption ability was weighed and placed in a 17 ml tube.
(B-2) 690 μl of a phosphate buffer solution was added, and a phosphate buffer solution containing 300 μl of each sugar (10 mg / ml) was added and stirred. Thereafter, the mixture was shaken at 37 ° C. for 1 hour.
(B-3) Centrifugation (10000 rpm, 5 minutes) was performed using a microcentrifuge (Hitachi, SCT15B), and the supernatant was removed.
(B-4) 1 ml of phosphate buffer was added to the precipitate and stirred. Then, it heated to 100 degreeC using the block heater and hold | maintained for 20 minutes.
(B-5) After cooling to room temperature, centrifugation (10000 rpm, 5 minutes) was performed using a microcentrifuge (Hitachi, SCT15B), and the supernatant was used for measurement of sugar content. The measurement was performed at n = 3.
(B-6)
100 μl of the supernatant for measurement was placed in a 1.5 ml plastic tube, 100 μl of a 5% phenol aqueous solution was added, and the mixture was stirred with a vortex mixer.
(B-7) 500 μl of concentrated sulfuric acid was added, the lid was capped, and immediately stirred with a vortex mixer.
(B-8) After the temperature of the reaction solution dropped to room temperature, 200 μl of each reaction solution was transferred to a 96-well microplate, and absorbance values at a main wavelength of 490 nm and a sub-wavelength of 668 nm were measured using a plate reader (Shimadzu Corporation, Spectroscopy). Photometer UV-1700).
(B-9) Prepare a standard curve with 0 μg / ml, 12.5 μg / ml, 25 μg / ml, 50 μg / ml, 75 μg / ml, and 100 μg / ml using glucose as a standard product. It calculated | required by the value of glucose conversion.

<Evaluation result 1>
(A) About the adsorption test of fat-soluble nutrients Table 2 shows the results of the cholesterol adsorption rate. The results on the adsorption rate of triglyceride are shown in Table 3.

The cholesterol adsorption rate was higher than that of Comparative Example 1 in which the diet food of Reference Example 1 was an unexpanded product. In Reference Example 2 and Example 1 , no difference was observed as compared with Comparative Examples 2 and 3 which are unexpanded products. However, all of Reference Examples 1 and 2 and Example 1 showed high adsorption rates for cholesterol.

Adsorption rate of triglycerides, in any of Reference Example 1-2 and Example 1 also showed a high value as compared with Comparative Examples 1 to 3 which is a non-puffed products. Moreover, all of Reference Examples 1-2 and Example 1 showed the high adsorption rate with respect to triglyceride.

From the above results, it was confirmed that the diet foods of Reference Examples 1 and 2 and Example 1 had a high adsorption effect on cholesterol and also had a high adsorption effect on triglyceride (neutral fat).

(B) About adsorption test of water-soluble nutrient Table 4 shows the results of the adsorption rate of soluble starch, lactose (lactose), maltose (maltose), sucrose (sucrose), and glucose.

In any of the saccharides, Example 1 showed a high adsorption ability as compared with Comparative Example 3 that was an unexpanded product. From this result, it was confirmed that the swelled product had a higher adsorption effect as compared with the unswelled product.

Example 4
The diet food of Example 2 was produced as follows (tablet).
72 g of diet food of Example 1 , 1000 g of reduced maltose starch syrup (Mitsubishi Corporation Foodtech) and 620 g of cellulose (Asahi Kasei) were mixed and granulated to produce granules. This granule is added with 18 g of silicon dioxide (Fuji Silysia Chemical) and 90 g of sucrose ester (Mitsubishi Chemical Foods) to make granules for tableting, and tableting is performed using a tableting machine to produce 6000 tablets each of which is 300 mg. did.
<Evaluation Example 2>
Twenty healthy persons (10 males and 10 females) who were 20 to 50 years old and had a BMI of 25 or more and less than 30 (1 degree of obesity) participated in the diet effect evaluation test as volunteers. The body weight of each volunteer before taking the diet food was measured, and 10 tablets of the diet food were ingested daily for 4 weeks. Then, the body weight was measured the day after the last intake, and the weight loss rate was calculated by the following formula. Volunteers were informed that they were only required to take 10 tablets a day in the morning and supper before the morning and dinner, and there was no need to limit their diet.
[Formula 2]
(Body weight 4 weeks after ingestion-body weight before ingestion) / body weight before ingestion x 100 = weight loss rate (%)

<Evaluation result 2>
As a result, the weight loss rate was 4.0% ± 1.0 (standard error) on average, and a tendency for the body weight to decrease was observed. This result has shown that the diet food of this invention has a diet effect.

Claims (2)

  1. A mushroom chlorella extract obtained by subjecting a mixture of edible mushroom pulverized product and chlorella powder to a degradation treatment with a fiber degrading enzyme and a proteolytic treatment with a proteolytic enzyme;
    A plant fermented product obtained by fermenting a plurality of edible plant materials including at least barley, ginseng, aloe, mugwort, kumazasa, moon peach leaf, and karin;
    Fermented wheat amylase-treated liquid obtained by treating wheat flour with amylase by pantoea agglomerans and simultaneously cultivating the pantoea agglomerans,
    A diet food that is characterized by being mixed and swollen with an extruder.
  2. In the diet food according to claim 1,
    The diet food characterized in that the edible mushroom contains at least one of eryngii, hanabiratake, himalaya oyster mushroom, agaricus, shiitake mushroom, enokitake mushroom and bunashimeji.
JP2010236023A 2010-10-21 2010-10-21 Diet food Active JP4671450B1 (en)

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JP5971831B2 (en) * 2012-09-07 2016-08-17 株式会社丸海きあら Fermentation method of moon peach ingredients
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WO2004033502A1 (en) * 2002-10-08 2004-04-22 Ricom Corporation Chitosan-containing polysaccharide, process for producing the same and use thereof
JP2004305054A (en) * 2003-04-04 2004-11-04 Yoshihiro Chikamatsu Swollen formed diet food and method for producing the same
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JP2007330124A (en) * 2006-06-13 2007-12-27 Kenko Tsusho Kk Health food composition for preventing and ameliorating obesity and lifestyle-related disease

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