JPH0423968A - Composition for food - Google Patents

Abstract

PURPOSE:To obtain a composition for foods effectively suppressing appetite and having improved glucose tolerance, by adding an insoluble calcium compound to water-soluble food fibers in a neutral range. CONSTITUTION:A composition for foods, comprising water-soluble food fibers such as alginic acid or a salt thereof and one or more calcium compounds insoluble in a neutral range selected from a group consisting of calcium carbonate, potassium tertiary phosphate, eggshell calcium, bovine bone calcium and fish bone calcium in a ratio to make the blend gelatinous in contact of the water-soluble food fibers and an aqueous solution the calcium compound with gastric juice, for example, a weight ratio of the water-soluble food fibers and calcium in the calcium compound of (1:0:1)-(1:10).

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a food composition. This food composition is aimed at alleviating hunger and reducing the amount of food intake, and can be used, for example, in diet reduction therapy during the prevention and treatment of obesity, as well as by delaying the absorption of nutrients after eating and drinking. In order to avoid sudden changes in blood components, and as a result improve glucose tolerance and suppress insulin secretion, it is recommended for use in the diet of diabetic patients, people with decreased glucose tolerance, and those who want to prevent decreased glucose tolerance. It is mixed and used.

[Problems to be solved by conventional techniques and inventions] In today's era, which is said to be an age of satiation, the increase in obesity is becoming a serious social problem. Epidemiological studies have also reported that obese people have a higher incidence of adult diseases such as diabetes, hypertension, and heart disease.

Most obesity is caused by excessive calorie intake.

Therefore, the basis of its prevention and treatment is to reduce calorie intake, that is, to implement a diet regimen. The biggest obstacle in implementing reduced eating therapy is that it is difficult to continue it due to strong feelings of hunger. Factors that create a feeling of hunger include a decrease in blood sugar levels and an increase in blood free fatty acids and ketone bodies. It has also been empirically known for a long time that mechanical stretching stimulation of the stomach reduces hunger.

To take advantage of this, efforts have been made to incorporate low-calorie, high-bulk dietary fiber into foods to reduce hunger. In order for dietary fiber to continuously reduce hunger, it is necessary for dietary fiber to remain in the stomach for a long time. It is said that the residence time of dietary fiber in the stomach is highly correlated with its viscosity. Therefore, in order to enhance the effect of reducing hunger, it is necessary to ingest foods with higher viscosity, which poses problems in terms of taste.

Furthermore, recent research has reported that dietary fiber has lipid metabolism-improving effects and glucose tolerance-improving effects. The glucose tolerance-improving effect is also said to be highly correlated with viscosity, as is the hunger-reducing effect. On the other hand, there are concerns that consuming large amounts of dietary fiber may have negative effects such as inhibiting the absorption of micronutrients such as minerals and vitamins. Therefore, the biggest challenge is how to reduce hunger and improve glucose tolerance with a small amount of dietary fiber. A proposal has been made based on this idea (Japanese Unexamined Patent Publication No. 185339/1983).

This invention combines water-soluble dietary fibers that are reactive with proteins such as casein and carrageenan, and utilizes the property of this composition to form a gel as the pH decreases to form a gel in the stomach. It is something.

However, since this composition uses dietary fiber whose viscosity is highly dependent on temperature, the viscosity increases at low temperatures and the texture is significantly impaired. Therefore, the use of this composition has been limited to foods that are consumed at high temperatures, such as soups. Also, it has not been possible to process foods containing this composition under conditions such as high temperatures that would denature the casein.

[Means to solve the problem]

The first object of the present invention is to have an extremely long gastric residence time, maintain its texture even at low temperatures, and have excellent palatability.
Moreover, it is an object of the present invention to provide a food composition that can be used to treat or prevent obesity and contains dietary fiber and calcium, which have been shown to be insufficient in intake.

A second object of the present invention is to provide a food composition that suppresses rapid increases in blood sugar levels in people with impaired glucose tolerance and suppresses excessive secretion of insulin.

This object is achieved by the food composition of the present invention having the following structure.

(1) A composition comprising water-soluble dietary fiber and an insoluble calcium compound in a neutral range, in a ratio such that an aqueous solution of the water-soluble dietary fiber and the calcium compound becomes gel-like when it comes into contact with gastric juice. A food composition characterized in that:

(2) The food composition according to claim 1, wherein the water-soluble dietary fiber is alginic acid or a salt thereof.

(3) The food composition according to claim 1, wherein the calcium compound is one or a combination of two or more selected from calcium carbonate, tertiary calcium phosphate, eggshell calcium, beef bone calcium, and fish bone calcium.

(4) The food composition according to claim 1, wherein the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1:0.1 to 1:10.

(5) The food composition according to claim 1, wherein the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1:0.5 to 1:2.

The food composition of the present invention will be explained in detail below.

Various types of water-soluble dietary fiber can be used, including alginic acid or its salts, such as sodium alginate,
Potassium alginate and the like are suitable. Calcium compounds include calcium carbonate, tertiary calcium phosphate, and eggshell calcium.

Beef bone calcium, fish bone calcium, and the like are preferred, and these may be used alone or in combination of two or more. These calcium compounds are insoluble or barely soluble in a neutral region, and therefore, even when mixed with the water-soluble dietary fiber in the form of a neutral solution, they do not gel at this point. Furthermore, the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1:0.1 to 1:10. If the weight of calcium in the calcium compound is less than 0.01 times the weight of water-soluble dietary fiber, sufficient gelation will not occur even if all the calcium compound is dissolved by stomach acid. On the other hand, when the weight of calcium in the calcium compound is 8 times or more relative to the water-soluble dietary fiber, the calcium compound becomes rough and confusing, resulting in decreased palatability.

Furthermore, since the food composition of the present invention has low taste, it can be incorporated into any food without departing from the purpose of the present invention.

〔Example〕

Next, test examples and examples of the present invention will be shown, but the present invention is not limited thereto.

Test Example 1 The gel formation of mixtures of various water-soluble dietary fibers and various calcium compounds in a neutral region and an acidic region was compared. That is, 500 ml of each of sodium alginate, carrageenan, pectin, gum arabic, guar gum, carboxymethyl cellulose and xanthan gum was weighed out and dissolved in 50111 of distilled water.
The p)l was adjusted to 7.0 with a NaOH solution of N, and distilled water was further added to adjust the p value to 100. This solution is 511! i! Aliquot them into test tubes.

Calcium chloride, calcium carbonate,
Calcium citrate, calcium hydrogen phosphate.

Calcium lactate, tertiary calcium phosphate, eggshell calcium, beef bone calcium and fish bone calcium were added to give a total calcium concentration of 25 μm and dissolved or suspended. The properties of the solution at this time were observed, and the results are shown in Table 1. Further, 200 μl of 1/ION hydrochloric acid was added to this solution, stirred, and its properties were observed. The results are shown in Table 2. Table 1
As shown in Table 2, there is no change in the properties of the solution at pH 7.0, and the combinations that form a gel when hydrochloric acid is added are sodium alginate or gellan gum and calcium carbonate, tribasic calcium phosphate, eggshell calcium, beef bone calcium, or fish. The only combination was bone calcium. Note that pectin also forms a gel, but this gel is weak. In addition, tertiary calcium phosphate has almost the same composition as beef bone calcium, and calcium carbonate has almost the same composition as eggshell calcium, and since they show similar effects regarding gel formation in this test example, water-soluble food Sodium alginate and gellan gum were used as the fibers, and calcium carbonate and tertiary calcium phosphate were used as the calcium compounds.

Test Example 2 The temperature dependence of viscosity was compared between a mixture of sodium alginate or gellan gum and calcium carbonate and a prior art mixture of carrageenan and sodium caseinate. In other words, 5o! Prepare three beakers of Idl capacity,
One of them contains 250μ of sodium alginate and 250μ of calcium carbonate, the second contains 250μ of gellan gum and 250μ of calcium carbonate, and the remaining one contains 250μ of carrageenan.
50 μm and 125 μm of sodium caseinate were weighed out, distilled water was added, and dissolved while heating in a constant temperature bath at 60° C. to make 50 μm. 60°C for these three solutions
150°C940°C130°C225°C (room temperature),
The viscosity was measured at 20°C, iooC and 4°C (refrigeration temperature). The viscosity was measured using a B-type rotational viscometer (manufactured by Tokyo Keiki Seisakusho ■). The results are shown in Figure 1, with the solution of sodium alginate and calcium carbonate, there was almost no increase in viscosity associated with a decrease in temperature, and it was easy to ingest.

Example 1 100all! Prepare three volumetric flasks with a volume of 500 μm and 500 μm of sodium alginate and 5 μm of calcium carbonate in the first grain.
00■ and 10 g of glucose were placed in a volumetric flask and distilled water was added to dissolve them to make 100 d. For the second grain, take 500 Id of sodium alginate and 10 g of glucose into a volumetric flask and add distilled water to dissolve them.
And so. For the third bottle, 10 g of glucose was placed in a volumetric flask and distilled water was added to dissolve it to make 100 d. This 3
Different types of samples were administered to rats in order to compare their retention times in the stomach. A total of 18 SD male rats, 6 rats per group, weighing 200 g were used.

First, rats were fasted for 24 hours, and the three types of samples mentioned above were forcibly administered at a rate of 1 d/100 g of body weight using a gastric tube. Thirty minutes after administration, the animal was decapitated, the abdomen was incised, the pylorus of the stomach and the esophagus were obstructed with a cleanser, and the stomach was removed. The contents of the excised stomach were washed with distilled water to a final volume of 10 d and taken into a test tube. This solution was heated to 300 rpm.
Centrifuge for 10 minutes at
The amount of glucose was measured by the GOD method, and the residual rate in the stomach of each sample was determined. The results are shown in Figure 2. As shown in Figure 2, sodium alginate 0.5%, calcium carbonate 0
．． The groups administered 5% and 10% glucose were
The survival rate was significantly higher than that of the other groups. Also, sodium alginate 0.5%.

In the group to which 0.5% calcium carbonate and 10% glucose were administered, the administered sample formed a transparent gel in the stomach.

Example 2 10011j! Two volumetric flasks were prepared, and in the first grain, 500 μm of sodium alginate, 500 μm of tertiary calcium phosphate, and 10 g of glucose were placed in the volumetric flasks and distilled water was added to dissolve them to give a total volume of 100 μm. For the second grain, sodium alginate 500■ and glucose 10
g was taken into a volumetric flask, distilled water was added to dissolve it, and the mixture was sealed at 100%. These two types of samples were administered to rats in order to compare their effects on improving glucose tolerance. The rat is an SD male, weight 200.
A total of 12 individuals were used, with 6 individuals per group.

First, rats were fasted for 24 hours, and the two types of samples mentioned above were forcibly administered at a rate of 1 d per 100 g of body weight using a gastric tube. Before administration, 15 minutes after administration, 30 minutes after administration and administration 6
At each time point after 0 minutes, 30 μl of blood was collected from the tail vein, and the blood sugar level was immediately measured using the glucose oxidase method. The results are shown in Figure 3. As shown in Figure 3, the group administered with 0.5% sodium alginate, 0.5% tertiary calcium phosphate and 10% glucose was compared to the group administered with 0.5% sodium alginate and 10% glucose. 15 minutes after administration, the blood sugar level showed a low value.
After 0 minutes, the value was slightly high.

Therefore, the group administered with 0.5% sodium alginate, 0.5% tribasic calcium phosphate, and 10% glucose suppressed the rapid rise in blood sugar level and allowed sugar absorption to occur slowly, that is, to improve glucose tolerance. The effect was recognized.

Example 3 100jd! Prepare 3 volumetric flasks, put 500 μm of sodium alginate and 500 μm of calcium carbonate into the volumetric flask and add distilled water to dissolve them.
It was set to 100d. On the second grain, sodium alginate 5
Take 00■ in a volumetric flask and add distilled water to dissolve it.
It was set to 00d. In addition, for the third neck, take 500 µm of sodium alginate in a volumetric flask, add distilled water to dissolve it to make 100 d, then transfer this solution to a 100-capacity beaker, add 500 µm of calcium chloride, and form a gel. Ta. This gel was crushed with a mixer and used as a test solution. These three types of samples were administered to rats in order to compare their effects on improving glucose tolerance. A total of 24 SD male rats, 6 rats per group, weighing 200 g were used.

First, streptocytosine was injected into rats through the tail vein at a rate of 55 μg per 100 g of body weight to prepare diabetic model rats, and 2 weeks later they were used for experiments.

Rats were fasted for 24 hours, and the above three types of samples were added to the body weight of 1
Forcibly administered with a gastric tube at a rate of 11/00g,
Immediately thereafter, 1 d of 10% glucose solution was forcibly administered using a stomach tube. In addition, to the control group, distilled water was forcibly administered at a rate of 11 l/100 g of body weight using a stomach probe, and immediately thereafter, a 10% glucose solution IId was forcibly administered using a stomach probe. Before administration, 15 minutes after administration, 30 minutes after administration, 60 minutes after administration
Blood was collected from the tail vein at each time point 3 min and 120 min after administration.
Blood was collected at 0 m, and the blood sugar level was immediately measured using the glucose oxidase method. The results are shown in Figure 4. As shown in Figure 4, sodium alginate 0.5%.

In the group to which 0.5% calcium carbonate and 10% glucose were administered, the blood sugar level showed a lower value 15 minutes after administration, and a slightly higher value 60 minutes after administration, compared to the other three groups. Even in such diabetic rats, sodium alginate 0
．． 5%, calcium carbonate 0.5% and glucose 10
Compared to the other two groups, the group administered % of the drug was found to have the effect of suppressing the rapid rise in blood sugar levels and slowing down sugar absorption, that is, improving glucose tolerance.

〔Effect of the invention〕

As detailed above, the food composition of the present invention contains water-soluble dietary fiber and a calcium compound that is insoluble in the neutral region, so that it forms a gel when it comes into contact with gastric acid in the stomach after ingestion. The residence time of food in the stomach varies depending on the ingredients, but the higher the viscosity of dietary fiber, the longer the residence time in the stomach.

Therefore, if the food composition of the present invention is ingested, it has a low viscosity and good palatability even at low temperatures, and also gels in the stomach and remains there for a long time, effectively suppressing appetite. Can be suppressed. Moreover, it also improves glucose tolerance by delaying sugar absorption.

Furthermore, by ingesting this food composition, it is possible to simultaneously provide nutritional supplementation of dietary fiber and calcium, which have recently been pointed out to be insufficient in intake.

Furthermore, it can be easily combined with casein phosphopeptide, which is known to promote calcium absorption, and can further enhance the nutritional supplementation effect of calcium. In addition, if the food composition of the present invention is selected in a process that does not cause the pH to fall below 3.5 during food processing, the reaction between the water-soluble dietary fiber and the insoluble calcium compound in the neutral region will not occur. You can choose any food form, such as powder, solid, etc., and since both water-soluble dietary fiber and insoluble calcium compounds in the neutral range are almost tasteless and odorless, various flavorings are possible. It is extremely advantageous if the food composition of the invention is taken continuously.

[Brief explanation of the drawing]

Figure 1 is a temperature-viscosity correlation diagram of various dietary fiber-containing composition solutions, Figure 2 is a diagram showing the residual amount of glucose in the stomach 30 minutes after administration in animal experiments, and Figure 3 is a diagram showing the amount of glucose remaining in the stomach 30 minutes after administration in animal experiments. Figure 4 is a diagram showing changes in blood sugar levels (average value of 6 rats) in a test using diabetic rats. Takuzu Tonomi (9th son of the Society) Ikuko Urugma Tobias 0 Diagram Time Opening Obstruction

Claims (5)

[Claims] (1) A composition comprising water-soluble dietary fiber and an insoluble calcium compound in a neutral range, in a ratio such that an aqueous solution of the water-soluble dietary fiber and the calcium compound becomes gel-like when it comes into contact with gastric juice. A food composition characterized in that: (2) The food composition according to claim 1, wherein the water-soluble dietary fiber is alginic acid or a salt thereof. (3) The food composition according to claim 1, wherein the calcium compound is one or a combination of two or more selected from calcium carbonate, tertiary calcium phosphate, eggshell calcium, beef bone calcium, and fish bone calcium. (4) The food composition according to claim 1, wherein the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1:0.1 to 1:10. (5) The food composition according to claim 1, wherein the weight ratio of water-soluble dietary fiber to calcium in the calcium compound is 1:0.5 to 1:2.