JP5821138B2 - ヒマワリの内茎繊維を利用したコレステロール排出促進剤及び中性脂肪排出促進剤 - Google Patents
ヒマワリの内茎繊維を利用したコレステロール排出促進剤及び中性脂肪排出促進剤 Download PDFInfo
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- JP5821138B2 JP5821138B2 JP2013551499A JP2013551499A JP5821138B2 JP 5821138 B2 JP5821138 B2 JP 5821138B2 JP 2013551499 A JP2013551499 A JP 2013551499A JP 2013551499 A JP2013551499 A JP 2013551499A JP 5821138 B2 JP5821138 B2 JP 5821138B2
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Description
(1)ヒマワリの茎から分離された内茎繊維を主成分として含有することを特徴とするコレステロール及び/又は中性脂肪排出促進剤、
(2)ヒマワリの茎から分離された内茎繊維を主成分とする食品、
(3)ヒマワリの茎から分離された内茎繊維を主成分とするサプリメント、
(4)ヒマワリの茎を外茎部(ラインド)と内茎繊維(ピス)とに分離した後、内茎繊維を乾燥し粉砕する工程からなるコレステロール及び/又は中性脂肪排出促進剤の製造方法
である。
(ヒマワリ内茎繊維の製造方法)
1.ヒマワリの茎をケインセパレータ(三菱製紙(株)製)に全茎のまま供給した。
ヒマワリ内茎繊維粉末を小麦粉に対して5%、10%入れてミニ食パンを焼いた。
2)国産強力粉100に対し、ヒマワリピスファイバー10、砂糖2、塩1.2、無塩バター4、天然酵母6、水67
上記の食パンを試食した結果、通常の食パンに比し、いずれの場合も薄い焼色をしておりソフトで柔らかな食感になった。おから、ふすまなどを入れた場合は3%以上でパサパサとした紙のような食感になってしまうのに対し、ヒマワリ内茎繊維粉末を含有したパンでは、他の材料との親和性も良く、粉比10%入れてもソフトな食感のパンが製造することができた。
ヒマワリ内茎繊維粉末を含有するクッキーを、その含有量を変えて2種類製造し、比較を行った。
砂糖 30
無塩バター 50
全卵 7.5
のクッキーベースに、ヒマワリ内茎繊維粉末を5、10(粉比5%、10%)を配合、2種類のクッキーを作った。
(丸剤)
ヒマワリピス内茎繊維粉末 40mg
さとうきびピス 38mg
含みつ糖 106mg
寒梅粉 16mg
の配合で200mgの丸剤を試作した。その結果、加水がし易く、繋ぎ効果が強いので、容易に丸く捏ねることができた。
ヒマワリピス内茎繊維粉末 50%
含みつ糖 50%
メッシュサイズ 30メッシュ、スクリーン0.8mm
フワフワしたヒマワリピスにバインダーとして含みつ糖(ブランド名生なり糖)を使うことにより、美味しく50%の配合を可能にした。
(ヒマワリのステロール類の組成比)
(方法)
ヒマワリ(外茎部分)、ヒマワリ(内茎繊維部分)及びヒマワリ(種子部分)をそれぞれ50gをフードプロセッサーで破砕し、クロロホルム-メタノール(2:1,v/v)混液300mLを加え、マグネティックスターラで撹拌して抽出した。抽出液を濾別し、残渣を用いて同様の抽出操作を2回繰り返した。抽出液を集めて減圧下で溶媒を留去し、重量を測定し全脂質の重量とした。また、その一部をガスクロマトグラフィー分析に供し、脂質クラス組成を求めた。その結果を表1にまとめた。
(さとうきびピス、コウリャン、ヒマワリ内茎繊維粉末の吸油性比較試験)
(方法)
50mL遠沈管に試料粉末1.0gとハイオレイックサフラワー油20mLを入れ、1分間振とうして混合した後、1000gで3分間遠心分離した。分離した油を回収し、体積を測定した。
マウスの脂質20%の高脂肪食、AIN93G(米国国立栄養研究所1993発表のマウス・ラット用の栄養研究の為の標準精製飼料組成)餌にヒマワリの内茎繊維(ピス)粉末(125ミクロン以下)を食物繊維部(67.4g/100g)が5%と10%となるように配合し、比較用としてマウスの試験用に通常使用されているセルロースパウダー(オリエンタル酵母工業製結晶セルロース)を同様5%、10%配合し、4種類 4群x6匹で3週間この餌を与え続けたのち、その体重差を計った。
カゼイン 20.0
L−シスチン 0.3
コーンスターチ 39.7486(34.7486)
α-コーンスターチ 13.2
シュークロース 10.0
大豆油 7.0
セルロースパウダー 5.0(10.0)
AIN-ミネラル混合 3.5
AIN-ビタミン混合 1.0
重酒石鹸コリン 0.25
第三ブリルヒドロキノン 0.0014
上記の配合の内、()内はセルロースパウダーを高濃度の10%にした飼料の配合である。
ヘミセルロース 9g/100g
リグニン 1.8g/100g
食物繊維 67.4g/100g
灰分 12.4g/100g
脂質 0.8g/100g
この構成をみると、特に親水性のヘミセルロース、親油性の脂質(植物性ステロール類など)が含まれていることが特徴的であることが分かる。
1)コントロール1群 6匹 結晶セルロースパウダー 5%配合
2)ヒマワリ1群 6匹 ヒマワリ内茎繊維パウダーの食物繊維部(67.4g/100g)を5%配合
3)コントロール2群 6匹 結晶セルロースパウダー 10%配合
4)ヒマワリ2群 6匹 ヒマワリ内茎繊維パウダーの食物繊維部(67.4g/100g)を10%配合
上記の試験の結果を下記及び図1として示す。
実施例7と同様、4群に分けたマウスの白色脂肪組織を3週間後解剖して白色脂肪組織の分析を行った。
1)5%配合のコントロール1群とヒマワリ1群では有意差まではいかないが、ヒマワリ2群(P値0.139)に白色脂肪組織の減少が見られた。
実施例7、8の結果により、10%配合に痩身効果が出ていることから、中性脂肪の大半を占める血中トリグリセライドの減少効果を分析した。
コレステロールについて実施例7、8、9と同様の試験で血中コレステロールの計測を行った。
Claims (3)
- ヒマワリの茎から分離された親油性の内茎繊維粉末を主成分として含有することを特徴とするコレステロール及び/又は中性脂肪排出促進剤。
- 請求項1記載のコレステロール及び/又は中性脂肪排出促進剤を含有した食品。
- 請求項1記載のコレステロール及び/又は中性脂肪排出促進剤を含有したサプリメント。
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