JPH03502047A - Protein-based expandable low-calorie composition - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Quantity page l missing □: 24 Nukesan 1 Hirojimachi" 1-na" Takukaro 42 sex gentle light light 40L ash The present invention has water swellability that can be at least several times its dry volume in acidic solutions. A new weight! ! This invention relates to a laI composition.

This composition is in the form of a dry powder that can be compressed and added to tablet or granule formulations. will be constructed. They swell into firm gelatinous rings at the acidic pH of the stomach. As a result, appetite is temporarily suppressed by a mechanical action rather than a systemic action. can be reduced.

According to medical literature, obesity caused by overconsumption of food is directly linked to serious health problems. There is abundant evidence that , caloric intake exceeds the individual's needs, especially in the elderly, pregnant women, and puts a heavy burden on the heart and circulatory system of people with diabetes.

Recently, the use of appetite-reducing drugs has become widespread. However, this type of drug Because it acts as a stimulant for the central nervous system, its chronic use can cause serious damage to the central nervous system. Giving too much creates a habit.

The side effects of such systemic drugs that gllm body weight have recently become particularly serious. As a result, this drug is now under the control of the U.S. Food and Drug Administration (FDA). For example, amphetamines.

They cannot be used for weight control except by prescription from a doctor. It has been removed from the shelves of general pharmacies.

Recently, attempts have been made to solve this problem by administering compositions containing indigestible substances. Many developments have been made to do so. Taking these compositions will give you a feeling of fullness. , weight gain is prevented.

The following additives have been proposed.

Casein (British Patent Publication No. 990,523), egg albumin, casein , cellulose ether, guar gum, carrageenan, and sodium alginate (UK Patent Publication No. 993,308), guar gum ( British Patent Publications Nos. 1,041,600 and 1,106,882), Mixture of soluble citrate polyglucose and insoluble polyglucose (UK) Patent Publication No. 1,182,961), Microcrystalline Cellulose (U.S. Pat. No. 3,023) , 104 specification 9), 50% glutin powder, 1-10% vegetable gum, 50% of microcrystalline cellulose, peanut shells or sawdust powder (U.S. Pat. No. 3) , 023, 104), edible cheese (West German Patent Publication No. 1,44) 2,021) and 5-30% finely dispersed pure cellulose (West German patent Public Notice No. 1,959,196).

For diabetics, prepared from 100% soybean powder and 30-50% protein. Also disclosed is a dry cake produced by West German Patent Publication No. 2,060 , No. 797).

Some of the products mentioned above meet the requirements of the present invention for expansible tablets, i.e. Well, it can be used for a long time.

There is nothing that satisfies the requirements of having good taste and being easily absorbed from the intestinal tract. .

Use of regular fiber cellulose as a bulking agent in low-calorie food compositions and drugs There have been very few attempts to do so.

Fiber cellulose is a desirable dietary fiber and has no calories but is necessary. It has the advantage of being able to give a sense of volume. However, the importance of this material A major drawback is that it contains undesirable tissue. Due to this property, food In the field of technology and formulation, the use of fibrous cellulose is severely limited.

When fibrous cellulose is mixed with other food ingredients by conventional methods, this fibrous cellulose Lurose usually has an unnatural taste, lacks smoothness, and is difficult to eat. When exposed, it gives a fibrous, rough feel to the tongue and mouth, and it remains in the mouth without dissolving. Sometimes I get stuck. Therefore, by adding fiber cellulose, Therefore, the food composition itself becomes unpalatable.

The fibrous cellulose content of such compositions is reduced to a level that is not noticeable when eaten. The content ratio of fiber cellulose decreases, and fiber cellulose is used as a filler. However, it also loses its meaning as a source of dietary fiber.

U.S. Pat. No. 4,042,719 discloses that fibrous carbohydrates are This gel-like mixture is then heated to a high temperature of 300°C. The taste is increased by masking the fibrous taste of fibrous hydrocarbons. It is stated that it can be increased.

U.S. Pat. No. 4,401,682 to Battista According to A method for use as a first component to a caloric composition is disclosed. Batty The invention by Starr is economically disadvantageous compared to the present invention. In other words, the original 4,401,682, the pre-foaming stage and non-foaming stage described in Excellent expandability is achieved without using a covalent cross-linking step. Ru.

U.S. Patent No. 4,042,719 to Zimmermann According to the specification, it was previously prepared in an aqueous solvent using a 20% cellulose ether solution. A method of swelling and then drying the preswollen mixture is disclosed.

By using a large amount of an aqueous solution consisting of highly viscous cellulose ether, When coated in powder form, the carbohydrate (powder) particles do not have a water-soluble coating. As a result, the mouthfeel is improved. But for the same reason, like this The dry product made from it is significantly concentrated by the drying process. The tablet will hardly swell in the gastric juices.

According to U.S. Pat. No. 4,670,251 to Blanco For example, microcrystalline cellulose as a binder (which is most often used to make medicinal tablets) Binders and excipients used. ), and the main in aqueous whey lactose First order using components.

A method is disclosed for recovering a microcrystalline solid phase and drying it to a chalk-colored fluid powder. It is.

However, those prepared by the trapeze method have large swollen masses in the gastric juices. No new usefulness is recognized.

U.S. Patent No. 4,042,719 to Schumacker According to the specifications of No. 4,680,189, and No. 4,710,390. , all ingredients are mixed to form an aqueous mix, and the resulting ciT plastic aqueous mix is A method of drying and processing the dried product into a powder is disclosed. generated Strong hydrogen bonds occur in the granules, so when compressed into tablets, gastric juices Hard granules that do not expand are formed, □ Mitoyo you Mitoyo According to the present invention, it is highly prefoamed and non-covalently bonded, unlike the conventional method. A dry mix that does not use cross-linked gelatin and can swell greatly in gastric juices. All the ingredients of the provided method of manufacturing the composition are mixed in a dry, finely powdered state. Ru. A necessary feature of the present invention is that swelling of the compressed component does not occur until it reaches the stomach; Like regular gelatin, the tablet swells to its maximum when it comes into contact with acidic gastric fluid. The non-foaming, non-crosslinked protein dissolves in the gastric fluid in the stomach (commercially available non-crosslinked gelatin). The melting temperature is approximately 32°C, whereas in vivo gastric fluid melts at 37°C. (which dissolves gelatin), and together with regular natural gum, it has a high viscosity, foaming property, and non-crosslinking properties. A preferred grade of bridging material is Bloom Valu, which is made from pig skin. . An equivalent is the low calorie composition of the present invention made by compressing a kinda. A commercially available source of particulate fibrous cellulose suitable for use is [SOLK AFLOC) located in Berlin, New Hampshire, USA under the trademark J. James River Corporation (JAMES RIVERC0RPO) RATION) is on sale. Particulate fibrous cellulose is also commonly used as a powder cellulose. The names of suitable food raw materials that are also mentioned on the left are 5W-40 and BV-300. be.

microns, and the average fiber width is 17 microns.゛Such a very fine Powdered cellulose, or equivalent finely powdered cellulose, is one of the low-calorie cellulose products of the present invention. When manufacturing edible carbohydrate/protein-containing tablets or capsules using It is a cellulose fiber useful as a bulking ingredient.

The fibrous carbohydrate that is the second component of the present invention is “AVICEL J”. Microcrystals produced by acid hydrolysis of α-cellulose, known as (trademark) It is made of crystalline cellulose. Ultra-high purity colloidal powdered cellulose FMC Corporation, located in Philadelphia, Pennsylvania, USA. (FMCC0PP0RATION), PHIOl, PH105 and R It is sold with grade number C581.

Please note that these examples are merely listed as preferred examples. However, it does not limit the scope of the claims.

S】D[-1 Combine the following dry ingredients in parts by weight to obtain a fluffy, homogeneous precursor dry mix. blender (for example, a Waring Blender) until ender)).

5v-40 fibrous α-cellulose 30 microcrystalline cellulose, grade RC58135 Lagenin’UE etc. R (Food Grade) 10 Food Grade Guar Gum 10 Pre-slug the blended dry-mix and Precursor granules compressed to high density to enable high-speed tableting of fluffy powder. Process it into Utilizing a pressure of 6 kg force, the blisslagged precursor product was ．． Compress into 675 g oblong tablets.

When the tablet was added to simulated gastric fluid at 37°C, the tablet gradually expanded. , resulting in a gelatinous mass approximately 8 times its original volume.

Lost 5th A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix using a blender, such as a Waring blender, until dry.

(Margin below) 虞---1 minute 1" 11SW-40 fibrous α-cellulose 35 Microcrystalline Cellulose, Grade RC58130 Lagenin U E grade (food grade) 10 Food grade guar gum 10 blended dry mix The fluffy powder is then pre-slugged into a dense powder that can be compressed into tablets at high speed. Process into compressed precursor granules. Bliss slug using 12 kg of pressure 0.675. Compress into oblong tablets.

When the tablet was added to simulated gastric fluid at 37°C, it slowly started, then gradually increased. The gelatinous mass was at least about 8 times its original volume in about 2-3 minutes.

Kansanju-1 A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix in a blender, such as a Waring blender, until combined. just However, in this example, commercially available dry gelatin and dry fibrous α-cellulose were used. (Grade 5W-40) first dry mix, then add remaining dry ingredients and mix. The mixture was combined to form a homogeneous tableting precursor product.

(Margin below) Imaginary - 1 minute 11ri 5W-40 fibrous α-cellulose 3G microcrystalline cellulose, grade RC58130 lagenin υE grade ( food grade) 15 Food grade guar gum 5 blended dry mix The fluffy powder is made into high-density tablets for high-speed tableting. Process into compressed precursor granules. Bliss slug using 10 kg of pressure The prepared precursor product is compressed into 0.675 g oblong tablets.

When this tablet was added to simulated gastric fluid at 37°C, the tablet gradually expanded and 1 It is now at least about 8 times the original i product.

Nut4 A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix in a blender, such as a Waring blender, until combined.

5W-40 fibrous α-cellulose 5 microcrystalline cellulose, grade RC 58130 Microcrystalline Cellulose, Grade PHIOI 20 Strength Lagenin UE grade (food grade) 15 Food grade guar gum 10 blended dry mix The fluffy powder is then pre-slugged into a dense powder that can be compressed into tablets at high speed. Process into compressed precursor granules. Bliss slug using 6 kg of pressure The precursor product is compressed into 0.675 g oblong tablets.

When the tablet was added to simulated gastric fluid at 37°C, one tablet gradually swelled to its original capacity. It became a gelatinous mass about 12 times the product.

Leaving t5 A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix in a blender, such as a Waring blender, until combined.

5W-40 Fibrous α-Se) II C1-230 First, dry mix the above components together. death, Next, dry mix the remaining ingredients.

Microcrystalline Cellulose, Grade RC58110 Lagenin UE Grade (Food Grade) 1G Food grade guar gum 10 blended dry mix Pre-slug the fluffy powder into a dense powder that allows for high-speed keystrokes. Process into compressed precursor granules. Pre-slug using 15kg of pressure The prepared precursor product is compressed into 0.675 g oblong tablets.

When the tablet was added to simulated gastric fluid at 37°C, one tablet gradually expanded to a volume of 5 yuan. It became a gelatinous mass about 14 times the product.

Miscarriage 5-6 A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix in a blender, such as a Waring blender, until combined.

ST40 fibrous α-cellulose 30 microcrystalline cellulose, grade RC 58110 Microcrystalline cellulose, grade PHIOI 5-power lagenin υ E grade (food grade) 10 Food grade guar gum 5 blended dry mix Pre-slug the fluffy powder into a dense powder that allows for high-speed keystrokes. Process into compressed precursor granules. Bliss slug using 5 kg of pressure The precursor product is compressed into 0.675 g oblong tablets.

When the tablet was added to simulated gastric fluid at 37°C, the tablet expanded rapidly to 1 original volume. It became a gelatinous mass about 10 times the product.

1 degree 5-2 A fluffy and homogeneous pre-dried mix is obtained with the following dry ingredients in parts by weight: Dry mix in a blender, such as a Waring blender, until combined.

(Margin below) - 11 minutes 11 dishes 5V-40 fibrous α-cellulose 25 Microcrystalline Cellulose, Grade RC58120 Microcrystalline Cellulose, Grade PHIOI 10 Power Lagenin υE grade (food grade) 10 Food grade guar gum 5 blended dry mix The pre-slugged powder is made into a high-density powder so that it can be compressed into tablets at high speed. Processed into compressed precursor granules. Using the pressure of 14 kg, Brisla The packed precursor product is compressed into 0.675 g oblong tablets.

Add the tablet to a plastic ice pill bottle containing simulated gastric fluid 5011n at 37°C. However, the tablet expanded rapidly into a gelatinous mass approximately 12 times its original volume. .

51 Using the drying and drying mix before tableting processing consisting of the ingredients described in Example 1, various shapes were prepared. A mold is used to prepare tablets of 0.675 g each with a pressure of 6 kg.

As can be seen from the results shown in the table below, when the pressure is constant, the type of mold is Affects the degree of volume expansion of dry compressed tablets in liquid tests.

(Margin below) Shape Shape Tablet weight Pressure Volume expansion Tapered at the end Oval shape with 0.675 6 10 Tapered at the end 0.675 6 15 Compressed, short and thick oval 0.675 6 10 Nu 111-Turtle Using the dry mix before tabletting consisting of the ingredients described in Example 4, it was molded into a circular mold. Tablets are prepared by varying the compression force. As can be seen from the results shown in the following table The degree of compression of one tablet affects the degree of volume expansion over one hour.

Circular 0.675 2 12 16 ig+circular 0.675 4 12 16 18 + circular 0.675 6 10 12 18 ÷ circular 0.675 10 8 10 18 + circular 0.675 15 6 8.18+1 Various changes and modifications without departing from the spirit and scope of the present invention The present invention can be carried out by adding the following. Therefore, the present invention is defined in the claims. It is limited only by where it is placed.

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Claims (13)

[Claims] 1. When it comes into contact with gastric juices, it can swell into a large, swollen mass that contains plenty of water. A method of producing a caloric composition comprising at least about 10% and at most about 5% 0% solid dry granular ingredient of animal or vegetable protein and at least It also contains about 5% α-cellulose and at least about 10-50% crystalline cellulose. , dry mixing the powdered dry edible gum; using about 10 to 25% by weight of the mixture and applying the resulting composition to a certain form. 1. A method for producing a low-calorie composition, comprising the steps of: 2. Claim 1, wherein the non-foaming, non-crosslinked protein has a yield of about 10 to 50% of the total weight. Manufacturing method described. 3. The product according to claim 1, wherein the total amount of non-foaming non-crosslinked protein is about 30% of the total amount. Construction method. 4. The mixture is compressed under pressure of about 2 to 20 kg or more into a certain shape. The manufacturing method according to claim 1, which comprises molding. 5. Approximately 20% by weight of dry granular non-foaming non-crosslinked protein and approximately 5% by weight of dry granular non-crosslinked protein. Finely ground granular α-cellulose, about 20 to 40% by weight of microcrystalline cellulose, and about 1 2. The method according to claim 1, further comprising 0 to 20% by weight of edible gum. 6. Using a compression force of about 4 to 16 kg or more, the mixture can be shaped into circular shapes. Compress into moldings with shapes such as ovals, oblongs, or thick-walled rectangles with rounded edges The manufacturing method according to claim 1. 7. Primarily about 10-50% by weight of ground non-foaming non-crosslinked edible gelatin and about 10 to 20% by weight of ground dry granular water-soluble edible gum. , and when ingested and comes into contact with liquids including gastric juices, gelatin becomes more than about 5 times its original volume. A low-calorie composition characterized in that it is adapted to expand into a lump-like mass. 8. The water-soluble dry edible gum consists of dry granular carrageenan and guar gum, and each contains not more than about 50% non-foaming, non-crosslinked animal or vegetable protein. The low calorie composition according to claim 7, which is white matter. 9. Approximately 30% non-expandable, non-crosslinked dry granules before dry blending with other dry granular ingredients The edible protein and α-cellulose are dry mixed, and the dry mix is then molded. 8. The low calorie composition according to claim 7, which is prepared by 10. Approximately 10% is carrageenan, approximately 10% is guar gum, and approximately 20% is α-cellulose. The rest is non-foaming, non-crosslinked protein, crystalline cellulose grade RC581 and Claim 7 which is microcrystalline cellulose grade PH101 or a commercially available equivalent or analogue. Low calorie composition as described. 11. 8. The low calorie protein according to claim 7, wherein the non-foaming non-crosslinked protein is an animal protein. - composition. 12. The low calorie group according to claim 7, wherein the non-foaming non-structured protein is gelatin. A product. 13. 8. The low calorie protein according to claim 7, wherein the non-foaming non-crosslinked protein is soybean protein. Composition.