JPH03181494A - Substance having action capable of suppressing increase of cholesterol in blood and drink and food using same substance - Google Patents

Abstract

PURPOSE:To obtain the title substance obtained as an acid insoluble fraction containing lignin of phenolic high polymer compound extracted from a wooden material as a main ingredient and capable of adding to food in relatively large amounts without impairing characteristics of food. CONSTITUTION:The aimed substance obtained as an acid insoluble fraction containing lignin of phenolic high polymer compound extracted from a wooden material as a main ingredient. Furthermore, albumen and/or pellicle of cacao bean is directly used as the raw material or a material obtained by subjecting the albumen and/or pellicle to physical treatment such as pulverizing, chemical treatment such as various solvent extraction, biological treatment such as fermentation is used as a raw material and 40-98% concentrated sulfuric acid is added to the above-mentioned raw material at an amount of 2-10 times by vol. to hydrolyze the raw material and the hydrolyzate is filtered and cleaned to provide the aimed substance as the residue. The aimed substance has preferably physicochemical characteristics such as >=200 molecular weight, <=1% sugar content, 1.5-5. 5% nitrogen amount, <=10% fat content, <=10% ash and 5-40% methoxy group number.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a substance having an effect of suppressing an increase in blood cholesterol and a food or drink using the same. 〉 and/or directly from the outer skin, or subjected to physicochemical treatment,
This invention relates to a substance prepared from biochemically pretreated substances that has an effect of suppressing the rise in blood cholesterol, and to foods and drinks using the same.

[Prior Art] The results of many epidemiological studies have revealed that high blood total cholesterol increases the incidence of atherosclerosis and ischemic heart disease. In today's world, which is said to be the age of satiation, we tend to fall into the habit of eating plenty of unbalanced meals that are high in protein, high in fat, and low in dietary fiber, without engaging in strenuous labor or exercise.

This disturbs the mechanism of cholesterol regulation, resulting in an increase in cholesterolemia.

Food materials that lower cholesterol include unsaturated fatty acids (n-6 series) in vegetable oil, unsaturated fatty acids (n-3 series, EPA and DHA) in fish oil, taurine contained in seafood, and pectin. Water-soluble dietary 1a fiber is known.

The main component of the LG of the present invention is generally called lignin, which is a polymer type phenolic substance that is difficult to dissolve in water. They are similar to pectin and alginic acid in that they are polymeric compounds, but they have higher hygroscopicity than LG and are more viscous when dissolved in water, so it is important to add them in large quantities as food ingredients to ensure food stability. It was difficult from a sexual perspective.

In other words, polymer compounds such as pectin and alginic acid are highly hygroscopic and have viscosity when dissolved in water.
It is difficult to add large amounts of taurine as a food material in terms of food stability, and natural taurine is expensive, and unsaturated fatty acids have high calories. For this reason, there has been a long-awaited development of particularly polymeric materials that can be added in relatively large amounts without impairing the properties of foods.

[Problem to be solved by the invention] As a result of researching the components in cacao from various aspects, we found that the phenolic polymer fraction (hereinafter referred to as L
It has been found that the acid-insoluble fraction sulfuric acid hydrolysis residue (LGI) and the alkali extraction fraction (LG2), which belong to the cacao Substances that have the effect of suppressing blood cholesterol elevation, prepared from endosperm (including cocoa powder, etc.) and/or rind as they are, or from those subjected to physicochemical or biochemical treatment, and blood cholesterol using the same. An object of the present invention is to provide a substance that has a cholesterol-lowering effect and can be added in a relatively large amount without impairing the characteristics of food, and to provide a food or drink using the same.

[Means for Solving the Problems] According to the present invention, the method for suppressing an increase in blood cholesterol is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. A substance having an effect is provided.

Furthermore, according to the present invention, the substance which has the effect of suppressing the rise in blood cholesterol and whose main component is lignin, a phenolic polymer compound, is made from the endosperm (including cocoa powder, etc.) and/or rind of cocoa beans as a raw material. physical treatments such as crushing, grinding, heating, steaming or explosion, various solvents (hexane, acetone,
The raw material is a raw material that has undergone chemical treatment such as extraction with ethanol, etc., or biochemical treatment such as fermentation or enzyme treatment (protease, amylase, etc.), and sulfuric acid with a concentration of 40 to 98% is added to this raw material. An LGI substance is provided which is obtained as a residue by adding 2 to 10 times the volume, hydrolyzing, filtering and washing, and is characterized by exhibiting the following physicochemical properties: molecular weight = 200 or more, sugar content. : 1% or less, nitrogen content = 1.5 to 5.5%, fat content = 10% or less, ash content: 10% or less, number of methoxyl groups = 5 to 40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Further, according to the present invention, there is provided a food or drink having an effect of suppressing an increase in blood cholesterol, which is characterized by containing the above-mentioned LGI substance as an active ingredient by adding it during the production of ordinary foods.

Furthermore, according to the present invention, the substance which has the effect of suppressing the increase in blood cholesterol and whose main component is lignin, a phenolic polymer compound, is a substance which has the effect of suppressing the increase in blood cholesterol, and which is a substance which has the effect of suppressing the increase in blood cholesterol, and which is a substance that has the effect of suppressing the increase in blood cholesterol, and which is a substance that has the effect of suppressing the rise in blood cholesterol, and which is a substance that has the effect of suppressing the rise in blood cholesterol, and which is a substance that has the effect of suppressing the increase in blood cholesterol. As a raw material,
or physical treatments such as crushing, grinding, heating, steaming or explosion, various solvents (hexane, acetone,
The raw material is a raw material that has undergone chemical treatment such as extraction with ethanol, etc., or biochemical treatment such as fermentation or enzyme treatment (protease, amylase, etc.), and 0.1 to 2.0% of Add 10 to 50 volumes of concentrated sodium hydroxide or potassium hydroxide, perform extraction at room temperature or while heating for 30 minutes or more, neutralize the extract with hydrochloric acid to pH 7 or less to form a precipitate, and then centrifuge or The LG2 substance is obtained as a precipitate by removal by means such as filtration and washing with distilled water, and is characterized by exhibiting the following physicochemical properties: Molecular weight = 200 or more, Sugar content = 1% Below, Nitrogen i: 1.5-5.5%, fat content: 10% or less, ash content: 10% or less, methoxyl group number = 5-40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Furthermore, according to the present invention, there is provided a food or drink having an effect of suppressing the rise in blood cholesterol, which is characterized by containing the above-mentioned LG2 substance as an active ingredient by adding it during the production of ordinary foods.

[Operation] LGI and LG2 according to the present invention are both acid-insoluble fractions extracted from wood-based materials, and have a common property of having lignin, a phenolic polymer compound, as a main component. can be collectively called.

Cholesterol plays important roles in the body, such as being a material for hormones and forming biological membranes, and is not a useless evil in itself.However, in modern diets, we are eating too much cholesterol. has become a problem.

In order to solve this problem, the present invention was completed by searching cacao for a substance that can improve blood cholesterol levels and discovering LG. Since these are natural food materials, there is no limit to the amount they can be added, and in addition, since their main component is considered to be lignin, which is a dietary fiber, they have the added value of being hygroscopically resistant, ie, low in calories.

The main component of LG disclosed in the present invention is -i called lignin, which is a polymer type phenolic substance that is difficult to dissolve in water.

In terms of polymer compounds, they are similar to pectin and alginic acid, but they have higher hygroscopicity than LG and have viscosity when dissolved in water, so adding them in large quantities as food ingredients is important for food stability. It is difficult from a sexual perspective.

Since the raw material of LG disclosed in the present invention is a natural food material, there is no restriction on the amount added, and since it is not hygroscopic, it can be easily added in large quantities to foods from a food science perspective.

In addition, cacao husk in particular is a large amount of by-product during chocolate production, but the majority of it is currently discarded, and using cacao husk as a raw material is important from both a cost perspective and an effective use of resources. It is also considered to be very hidden.

[Effects of the Invention] According to the present invention, blood serum prepared from the endosperm (including cocoa powder, etc.) and/or outer skin of cocoa beans as is, or from those subjected to physicochemical treatment or biochemical treatment. A substance that has a cholesterol elevation suppressing effect and a food or drink that uses the same and has a blood pressure lowering effect,
To provide a substance that can be added in a relatively large amount without impairing the characteristics of foods, and food and drink using the same.

[Examples] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited only to the following Examples.

Example 1 (Preparation of LGI) To 30 g of cocoa powder, 300 IIl of a chloroform:methanol (2:1) mixture was added and stirred for 1 hour to obtain defatted cocoa powder. Plus 72% sulfuric acid 60111
+ was added and the mixture was allowed to react for 2 hours with occasional stirring. Furthermore, 5000 n+1 water was added and heated under reflux for 4 hours. After filtering and washing, it was dried to obtain 10 g of LGI.

The physicochemical properties of the obtained LGI are as described above.

12 (LGI preparation 500 ml to 50 g of cocoa husk (cocoa bean husk)
of hexane was added and stirred for 1 hour to obtain defatted cocoa husk. 1000 Ill of 30% sulfuric acid was added thereto, heated under reflux for 1 hour, filtered, washed until the filtrate became neutral, and then lyophilized to obtain 10 g of LGI.

The physicochemical properties of the obtained LGI are as described above.

Example 3 (LG2 Control J) 500 Ilt of ether was added to 50 g of cocoa powder, stirred for 1 hour, and the ether was removed by filtration to obtain defatted cocoa powder. A 1% aqueous sodium hydroxide solution was added thereto, and extraction was performed at 80°C for 1 hour. The extract was centrifuged to remove solids, adjusted to pH 5, further centrifuged, and the precipitate was dried in an oven at 50°C.
2g of LG2 was obtained.

The physicochemical properties of the obtained LG2 are as described above.

Method 4 Materials - Example) Spontaneous hypertensive rats <SHR, male, 15 weeks old, 7 for each group
After pre-breeding, the animals were fed a sucrose-based semi-synthetic diet.

SHR loses blood when switching to sucrose space feed
These are rats whose cholesterol levels are rising. Blood was collected from the rat's tail on the 10th day of its own weight and on the 20th day. The analysis was performed by an enzymatic method using Kyowa Medix's Determiner TC555.

The blood cholesterol measurement results are shown below.

In addition, 7 animals were used for the control group, 7 animals were used for the 2% LGI addition group and the 2% LG2 addition group, and the numerical value is shown as the average value of these.

The unit is mg/di. (LGI and LG2 have different preparation methods.) Start Measurement I Wataru Zendan control group 60,6 126
．． 3 145°82% LGI addition group 6
1.3 97.0 102.12
%LG21111g! 62.2 109.4
The results of 112.3 or higher demonstrated that the addition of 2% LG suppressed the increase in plasma total cholesterol in SHH.

5 (Application to) Blend the raw materials according to the following recipe, and use the following procedure to make LGI
Additive chocolate was produced.

Cocoa mass 15% powder @ 39% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.3% Flavoring 0.1% LGI 3.0% Mixer of cocoa butter and part of lecithin with raw materials other than fragrance The mixture was mixed while reducing the viscosity at the same time as before, and then passed through a roll so that the particle size was 40 μm or less. Cocoa butter, the remainder of lecithin, and a flavoring agent were added thereto, and conching was performed to prepare chocolate dough. After controlling the temperature, this was poured into a mold and solidified to produce a chocolate bar.

Example 6 (Application to food) Raw materials were blended according to the following recipe, and LG2-added chocolate was produced in the same manner as in Example 5.

Cocoa mass Powdered sugar Cocoa butter Whole milk powder Skim milk Lecithin Flavoring G2 cutaneous milk 1 The raw materials were blended according to the following formulation, and Examples 5 and 15% 39% 18% 20% 5% 0.3% 0.1% 3. 0% Pectin-added chocolate was produced using the same procedure.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skimmed milk powder 5% Lecithin 0.3% Flavoring 0.1% Pectin 3.0% Raw materials were blended according to the following recipe. Normal chocolate was manufactured by the same procedure as in No. 5.

Cocoa mass 15% Powdered sugar 42% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 0.5% Flavor 0.1% Four types of chocolate produced as described above were sampled.

In the case of a 100g bar of chocolate, comparing LG-added chocolate, pectin-added chocolate, and normal chocolate, it is possible to ingest about 3g more dietary fiber in LG-added chocolate and pectin-added chocolate than in normal chocolate. Therefore, LG-added chocolate and pectin-added chocolate can have the effect of suppressing the increase in blood cholesterol due to the action of dietary fiber.

However, the pectin-added chocolate had a high viscosity due to the influence of pectin, which made it difficult to melt in the mouth. On the other hand, the LG-added chocolate according to the present invention exhibited a good taste comparable to that of normal chocolate.

Example 7 (Application for drinking) The raw materials were blended according to the following recipe, and the LGI
Added ring donuts were made.

Flour 31.2% Sand @ 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Egg 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0 , 1% Expanding agent 1.5% Flavor 0.1% LGl 3% Salt, sugar, fats and oils, Ys 1~, dairy products, eggs, and water were added to the flour and mixed to prepare a dough. At this time, yeast food, emulsifiers, leavening agents, and flavoring agents were added to help fermentation.

The dough was then fully fermented, divided and shaped into rings. The product was then subjected to final fermentation and fried in a fryer.

8 (Response to ) Raw materials were blended according to the following recipe, and LG2-added ring donuts were produced in the same manner as in Example 7.

Flour 31.2% Sand@i 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0.1% Expanding agent 1.5% Flavor 0.1% LG2 3% Ratio 10 Fresh 1 Raw materials were blended according to the following recipe, and pectin-added ring donuts were produced in the same manner as in Example 7.

Flour 31.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0. 1% Expanding agent 1.5% Flavor 0.1% Pectin 3.0% Breathing dish 1 Raw materials were blended according to the following recipe, and EPA-added ring donuts were produced in the same manner as in Example 7.

Flour 34.2% Sugar 6.0% Shortening 0.5% Margarine 1.5% Milk powder 2.5% Eggs 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0. 1% Leavening agent 1.5% Flavoring agent 0.1% EPA 1.0% The raw materials were blended according to the following recipe, and normal ring donuts were produced in the same manner as in Example 7.

Flour 34.2% Sand￥Ii 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Egg 30% Water
202g Yeast 2.0% Salt 0.4% Yeast food 062% Emulsifier 0.1% Leavening agent 1.5% Flavoring 0.1% Five types of rings and nuts produced as described above were tasted. Ta.

In the case of two ring donuts weighing 100 g, comparing LG-added ring donuts, pectin-added ring donuts, and normal ring donuts, the LG-added ring donuts and pectin-added ring donuts intake about 3 g more dietary fiber than the normal ring donuts. It is possible to do so. Therefore, in the LG-added ring donut and the pectin-added ring donut, the effect of suppressing the increase in blood cholesterol due to the action of dietary fiber can be obtained.

However, pectin-added ring donuts have problems such as increased viscosity of the ring donut dough due to the influence of pectin, insufficient fermentation, and moisture absorption during storage. On the other hand, the LG-added ring donut according to the present invention had a good taste comparable to that of the normal ring donut.

The EPA-added ring donut had a strong fish odor probably due to the use of crude PA, which masked the original aroma of the ring donut, resulting in extremely low palatability.

Claims (5)

[Claims] (1) A substance having an effect of suppressing an increase in blood cholesterol, which is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. (2) A substance that has the effect of suppressing an increase in blood cholesterol and whose main component is lignin, a phenolic polymer compound, which is made from the endosperm (including cocoa powder, etc.) and/or rind of cacao beans, or physical treatments such as crushing, grinding, heating, steaming or explosion, chemical treatments such as extraction with various solvents (hexane, acetone, ethanol, etc.), or fermentation or enzymes (proteases, amylases, etc.) The raw material is one that has been subjected to biochemical treatments such as biochemical treatment, and the raw material is hydrolyzed by adding 2 to 10 times the volume of sulfuric acid with a concentration of 40 to 98%, and obtained as a residue after filtering and washing. LG1 substance characterized by exhibiting the following physicochemical properties: Molecular weight: 200 or more, Sugar content: 1% or less, Nitrogen content: 1.5 to 5.5%, Fat content: 10% or less, Ash content: 10% or less, methoxyl group number: 5-40%. (3) A food or drink having an effect of suppressing an increase in blood cholesterol, which contains the LG1 substance according to claim 2 as an active ingredient by adding it during the production of ordinary foods. (4) A substance that has the effect of suppressing an increase in blood cholesterol and whose main component is lignin, a phenolic polymer compound, made from the endosperm (including cocoa powder, etc.) and/or outer skin of cacao beans, or physical treatments such as crushing, grinding, heating, steaming or explosion, chemical treatments such as extraction with various solvents (hexane, acetone, ethanol, etc.), or fermentation or enzymes (proteases, amylases, etc.) The raw material is one that has been subjected to biochemical treatments such as hydroxide treatment, and 10 to 50 times the volume of sodium hydroxide or potassium hydroxide at a concentration of 0.1 to 2.0% is added to this raw material, and the mixture is heated at room temperature or while heating. Extraction is carried out for 30 minutes or more, the extract is neutralized with hydrochloric acid to a pH of 7 or lower to form a precipitate, and the precipitate is further removed by means such as centrifugation or filtration and washed with distilled water. LG2 substance characterized by exhibiting the following physicochemical properties: Molecular weight: 200 or more, Sugar content: 1% or less, Nitrogen content: 1.5 to 5.5%, Fat content: 10% or less, Ash content: 10% or less , Methoxyl group number: 5-40%. (5) A food or drink having an effect of suppressing an increase in blood cholesterol, which contains the LG2 substance according to claim 4 as an active ingredient by adding it during the production of ordinary foods.