JPH09278664A - New dietary fiber composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new dietary fiber composition capable of preventing unpleasant symptoms caused by water-soluble dietary fibers such as diarrhea and further increasing effects of the ingested water-soluble dietary fibers. SOLUTION: This new dietary fiber composition comprises a substance, separated from barley malts or rice germinated seeds and containing 10-70wt.% protein and 20-70wt.% insoluble dietary fibers and water-soluble dietary fibers (e.g. a polydextrose). The mixing weight ratio of the substance containing the protein and insoluble dietary fibers to the water-soluble dietary fibers is (5:1) to (1:3). The composition is capable of raising fecal discharging ability possessed by the water-soluble dietary fibers and simultaneously suppressing diarrhea which is an adverse effect of the water-soluble dietary fibers. A food and drink containing the composition is effectively used as a functional food having intestinal mucosal enhancing actions or defecation promoting actions. The composition is useful as an intestinal mucosal enhancer, a defecation promoter and an agent for controlling the intestinal functions.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel composition which has an effect of preventing unpleasant symptoms such as diarrhea caused by a water-soluble food sauce and has an effect of increasing the effect of ingested water-soluble food sauce and its use. .

[0002]

[Prior Art] Trowell and Burkitt (Am. J. Clin. Nutr.
29: 417, (1976)) based on an epidemiological study, adult diets such as obesity and hypertension (heart disease, diabetes, large intestinal diverticulum) have become a problem in recent years due to changes in diet and overnutrition. ) Is becoming apparent, and it is estimated that food sensi may be effective in preventing these diseases. Food Senyi can be separated into water-soluble ones (gum arabic, plantago ovata, hemicellulose, agar, polydextrose, etc.) and insoluble ones (cellulose, lignin, chitin, etc.) due to their physical properties. Is effective, and polydextrose and glucomannan are clinically used as laxatives. However, water-soluble foods may cause severe diarrhea in some people, so caution should be exercised when using them.

[0003] Although food sauce is generally reported to have considerable utility for constipation, it has little effect on improving diarrhea, and it is said that it should not be used for diarrhea. Generally, the effect of improving the bowel movements of foods was limited to the case of constipation, and the water content of the feces increased due to the water retention capacity of the foods, which promoted defecation. However, in the case of diarrhea, no effective material was found to stop diarrhea and maintain the normal stool properties.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a material which has an effect of improving the properties of feces even in the case of diarrhea, which is not found in conventional food sources, and allows normal defecation. Is.

[0005]

Means for Solving the Problems As a result of repeated studies to solve the above problems, the present inventors have found that a substance isolated from germinated seeds of barley malt or rice and containing a protein and an insoluble dietary sauce. The present inventors have completed the present invention by finding that a composition containing the substance consisting of the components (hereinafter, referred to as "protein-insoluble food sauce-containing substance") and a known water-soluble food sauce can achieve the above object. That is, the present invention provides a composition separated from germinated seeds of barley malt or rice, which contains a protein and an insoluble food sauce, and a water-soluble food sauce. The present invention also provides a food or drink containing the composition. Furthermore, the present invention provides a substance isolated from germinated seeds of barley malt or rice, the intestinal mucosa enhancer comprising, as an active ingredient, a substance containing a protein and an insoluble food sauce, and a water-soluble food sauce. To do. Furthermore, the present invention is a substance isolated from germinated seeds of barley malt or rice, and a fecal excretion enhancer comprising the substance containing a protein and an insoluble food sauce and a water-soluble food sauce as an active ingredient. provide. The present invention also provides an antiflatulent agent which is a substance isolated from germinated seeds of barley malt or rice and which contains a protein and an insoluble dietary fiber and an aqueous soluble dietary compound as active ingredients.

The present invention will be described in detail below. In the present invention, the protein-insoluble dietary sauce-containing substance,
As described above, it is a component obtained from germinated seeds of barley malt or rice. Barley malt is obtained by germinating barley and then drying it, and is mainly used as a raw material for beer or whiskey. On the other hand, germinated seeds of rice are, like malt, germinated rice and then dried. Using the germinated seeds of barley malt or rice as a raw material, the content of protein is 10 to 70% by weight, the content of insoluble food sauce is 20 to 70% by weight, and preferably the content of protein is 10 to 60% by weight. A protein-insoluble food sauce-containing substance having a food sauce content of 20 to 50% by weight is separated. The protein content as referred to herein is obtained from the numerical value obtained by multiplying the nitrogen amount obtained by using the Kjeldahl method by the protein conversion coefficient of 6.25. The content of food sauce was calculated based on the sum of each food sauce obtained by the method shown in "Dietary Fiber" edited by Kiriyama and Innan (pp38-pp40 Daiichi Shuppan 1989).

As a specific method for producing such a protein-insoluble dietary sauce-containing substance, germinated seeds of barley malt or rice are gradually scraped from the surface of the husks to remove the husks (the original weight is After about 90% of the weight of the raw material), the fraction containing the aleurone layer and germ was gradually scraped off, and only the endosperm was added (until the weight became about 80% of the original weight of the raw material). ), The alloyon layer −
The germ fraction may be collected. In addition, the weight at this time is merely a guideline, and it is desirable to perform fractionation by observing the alloyon layer and the like with an electron microscope or the like.

Further economically, it is preferable to use beer meal which is barley malt after being used as a raw material for beer. As an example of a specific method for obtaining a protein-insoluble dietary sauce-containing substance from this beer lees, Japanese Patent Publication No. 4-31
The method described in Japanese Patent No. 666 can be used.
That is, beer lees in a wet state may be subjected to pressure pulverization treatment, and the obtained pressure pulverized product may be subjected to sieving treatment in the presence of water. The protein-insoluble food sauce-containing material is the fraction that has passed through the sieve. In detail, first, the beer lees in a wet state are crushed with a pressure pen.
For pressing the beer lees, any material can be used as long as it is a crusher having a structure that gives a compressive force to the raw material to be treated, but it is particularly preferable to use a roll mill. The gap between the rolls is 0.05 to 2 mm, preferably 0.1 to 0.3 mm. It is desirable to adjust the water content in the beer lees to 65% or more when the beer lees are pressed. Next, the obtained pressure-pen crushed product is subjected to a sieving process in the presence of water. This sieving process leaves the husk fraction on the sieve and the protein-food sauce containing fraction passes through the sieve. The size of the sieve is 5 to 50 mesh, preferably 20 to 50 mesh. In order to efficiently obtain the protein-food sauce-containing fraction, the above pressure-pressing treatment and this sieving are carried out in two steps.
It is recommended to repeat ~ 5 times. The fraction passed through the sieve obtained as described above is usually dried before use. Drying can be performed by warm air drying at a temperature of 50 to 100 ° C., freeze drying, or the like. Moreover, depending on the case, it can also be used in a wet state. In that case, the water content is usually adjusted to about 10 to 90%.

The dispersibility in water may be improved by lowering the molecular weight of the protein contained in these materials with an enzyme or the like.
For example, a protein-insoluble food sauce-containing substance is
After being dispersed in H9 water, it is subjected to a heat dispersion treatment such as an autoclave. After the liquid temperature reaches 50 ° C, add 0.0% alkaline protease (for example, Noval Alcalase).
By adding about 2% and reacting for about 24 hours, it is possible to lower the molecular weight of the protein so that the average peptide chain length becomes about 5-8. The average peptide chain length is TN
It can be measured by the BS method (Nakamura et al., Journal of Japan Food Industry Society 38 377-3831991).

It is also possible to increase the content of insoluble food sauce by removing the protein fraction to some extent. For example, there is a method of treating a substance containing protein-insoluble food sauce according to the method of artificial digestion (Matoba et al., Journal
of Japanese Society of Food and Nutrition, 34 415-
421 1981). This is the protein-food sauce fraction,
This is a method of obtaining an undigested fraction after sequentially reacting in a pepsin hydrochloric acid solution and a pancreatin hydrochloric acid solution. Treated in this way, the food sauce content can be increased to 70% by weight.

The food sauce to be combined with the protein-insoluble food sauce-containing substance may be any water-soluble food. Specific examples thereof include gum arabic, plantago locust, hemicellulose, agar, polydextrose, water-soluble hemicellulose, sodium polyacrylate, sulfated polysaccharides such as sodium dextran sulfate and carrageenan.

A composition of the present invention is prepared by mixing one or more of these water-soluble dietary sources with a substance containing a protein-insoluble dietary source. The mixing weight ratio is
Although it may be appropriately determined depending on the composition of the protein-insoluble food sauce-containing substance itself and the properties of the water-soluble food sauce, generally, the weight ratio of the protein-insoluble food sauce-containing substance and the water-soluble food sauce is 5: 1. From 1: 3
But this is good. The composition of the present invention is usually handled in a dry state, but in some cases, it can be handled in a wet state. In that case, the water content is usually adjusted to about 10 to 90%.

The composition of the present invention can be used by adding it to food and drink. Foods and drinks to which the composition of the present invention can be added include foods and drinks including natural products and processed products thereof. The composition of the present invention may be added so that the amount of the protein-food sauce-containing substance added is 0.01 to 1 g per 1 g of food and drink. In addition, the composition of the present invention may be formulated into a solution, suspension, powder, granule, capsule or the like and added to food or drink.
The food and drink containing the composition of the present invention is useful as a functional food and drink having a bowel movement-improving effect and an intestinal mucosal proliferation enhancing effect.

Further, the composition of the present invention can be used as a medicine such as a bowel movement improving agent, an intestinal mucosal growth enhancer, and an intestinal regulating agent (eg, laxative, laxative, antidiarrheal). When the composition of the present invention is formulated and used, the dosage form of the preparation is not particularly limited, and examples of the administration route include oral administration, enteral administration and the like. In the case of oral administration or enteral administration, the composition of the present invention may be administered as it is, but with a pharmaceutically acceptable vaginal form, a solution,
It may be administered in the form of suspensions, powders, granules, tablets, capsules and the like. In that case, the content of the composition in the preparation is appropriately 1 to 50%, preferably about 1 to 30%. As a vat form agent, saccharides such as lactose, sucrose, glucose, etc., inorganic substances such as starch, calcium carbonate, calcium sulfate, crystalline cellulose, distilled water, purified water, sesame oil, soybean oil, corn oil, olive oil, cottonseed oil and the like are generally used. What is done can be illustrated. When formulating, binders, lubricants, dispersants, suspending agents, emulsifiers,
Additives such as diluents, buffers, antioxidants, bacterial inhibitors and the like can be used. It is also possible to mix or use together with other medicines. The above formulation may be sterilized.

The doses of the intestinal mucosa enhancer, fecal excretion enhancer and intestinal regulation agent of the present invention are as follows: age, sex, symptoms, administration route,
Although it varies depending on the administration frequency, dosage form, etc., in general, in the case of oral administration, an appropriate amount per day for adults is 1 to 15 g as the amount of the protein-food sauce-containing substance. The timing of administration may be before meals, between meals, or after meals.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in more detail by the following examples. However, the scope of the present invention is not limited to these examples. In the examples, unless otherwise specified,% indications are based on weight.

[0017]

【Example】

[Preparation Example 1] After accurately weighing the dry barley malt,
Satake Seisakusho's brewing test rice polishing machine TDB2A (rotation speed 500 rpm) scraped from the surface of the husk, and the weight of the scraped malt was within the range of 88-83% of the original barley malt protein-insoluble food sauce. Obtained as contained material. The protein content was 11.5% and the food sauce content was 30%.

Preparation Example 2 Beer lees in a wet state (water content:
77.6% wt% roll mill (roll speed: 10
After pressing with 0 rpm, roll gap: 0.1 mm),
It was sieved in water using a 50-mesh sieve, and the passed-through fraction was dried and ground to obtain a protein-insoluble dietary sauce-containing substance. The analytical values are shown in Tables 1 and 2.

The crude proteins shown in Table 1 were produced by the Kjeldahl method (the nitrogen conversion factor was 6.25) and the crude fats were produced by the Soxhlet extraction method using diethyl ether as an extraction solvent. Was put into a crucible and measured by the direct ashing method, and the food sensor was calculated as the total amount of hemicellulose, cellulose and lignin obtained in Table 2. The analysis of hemicellulose, cellulose, and lignin shown in Table 2 is based on "Dietary Fiber" edited by Inan and Kiriyama.
(Pp38-pp40 Daiichi Shuppan 1989).

[0020]

[Table 1]

[0021]

[Table 2]

[Preparation Example 3] The same process as in Preparation Example 2 was carried out with the gap of the roll mill set to 2 mm to obtain protein-insoluble dietary sauce-containing substances derived from beer lees having different protein contents and insoluble dietary sauce contents. This analysis value is shown in Table 3.
Shown in

[0023]

[Table 3] Table 3 Composition of protein-insoluble food sauce-containing substance of Preparation Example 3 Component (%) Crude protein 56.1 Crude fat 12.0 Ash content 2.8 Food sauce 28.9

Example 1 The protein-insoluble dietary fiber-containing substance obtained in Preparation Example 2 was dissolved in water-soluble dietary fiber (Polydextrose (Pfizer), water-soluble hemicellulose (Nippon Shokuhin Kako Co., Ltd.), sodium polyacrylate ( (Nippon Pure Chemical Co., Ltd.)) was thoroughly mixed in a mixing weight ratio of 5: 1 to 1: 3 using a mortar or a V-type mixer to obtain the composition of the present invention.

Example 2 The components were mixed in the composition shown in Table 4 to make a 90% tomato juice beverage, which was found to have a good flavor.

[0026]

[Table 4] Table 4 Composition of fruit juice drink containing the composition of the present invention Component Weight (g) 100% Tomato juice 900.0 Composition of the present invention ^{* 1} 60.0 Fragrance 1.0 Total amount of 1 L with water ^{* 1} (Protein of Preparation Example 1-Substance containing insoluble food sauce: polydextrose = 1: 1)

[Example 3] The ingredients were mixed in the composition shown in Table 5 to prepare a cookie, and the cookie obtained a very high taste evaluation.

[0028]

Table 5 Table 5 Composition of cookies containing the composition of the invention Component Weight (g) Wheat flour 120.0 Corn starch 4.0 Sugar 60.0 Condensed milk 14.0 Butter 20.0 Shortening 10.0 Egg 60.0 Baking Powder 2.0 Vanilla Essence 1.0 Composition of the present invention ^{* 1} 18.0 ^{* 1} (protein of Preparation Example 3-insoluble food sauce-containing substance: polydextrose = 1: 1)

Test Example 1 It was tested whether or not the composition of the present invention had a bowel movement-improving effect without the onset of diarrhea caused by the water-soluble food sauce. Materials and methods

As test animals, SD rats (3 weeks old, around 50 g) were preliminarily bred for 1 week with solid feed (CE-2, manufactured by CLEA Japan, Inc.) and acclimated to the experimental environment in each group. The animals were divided into groups and used. The feed used in Test Example 1 is as shown in Table 6. Feed freely 10
After daily breeding, feces were collected for 3 days, the number of feces was measured as a guide for the number of defecations, and the dry weight of feces was measured as a guide for excretion. At this time, the state of diarrhea was scored and evaluated. On the last day of the experiment, the small intestine was removed and the contents were filled with physiological saline 1
After washing 3 times with 0 ml and removing excess physiological saline with air, measure the length of the small intestine from the pylorus side to 15 cm to 30 c
15 cm of m was used as a jejunum. Among the effects on the small intestinal function, the protein content of the mucosa was used as an index of the mucosal growth enhancing effect. For these measurements, the mucous membrane of the jejunum was peeled off with a slide glass and 15 ml of homogenate was used using a Potter homogenizer. A liquid was prepared and used as a test liquid. The amount of protein in this test solution was measured. The detailed method of the experiment was followed by the report of Kasai et al. (J. Nutr. Sci. Vitamino
l., 39, 399-403, (1993)).

[0031]

Table 6 Feed composition table Experimental group 1: The composition of the present invention (the present product 1) in which the protein-insoluble dietary fiber-containing substance obtained in Preparation Example 2 and polydextrose were mixed at 5: 3 was used as feed. 16% added group Comparative group 1: Instead of adding the composition of the present invention to the feed of Experimental group 1, 6% of polydextrose alone was added, and the amount of protein and the amount of dietary sauce were combined with casein and cellulose, respectively. Experimental group 2: a group in which the composition of the present invention (the present invention product 2) obtained by mixing the protein-insoluble food sauce-containing substance obtained in Preparation Example 2 and sodium polyacrylate at 10: 3 was added to the feed in an amount of 13% Comparative group 2: Instead of adding the composition of the present invention to the feed of Experimental Group 2, a group in which only 3% of polyacrylic acid was added, and the amount of protein and the amount of dietary sauce were combined with casein and cellulose Experimental Group 3: Preparation Example Group in which 16% of the composition of the present invention (invention product 3) obtained by mixing the protein-insoluble dietary substance-containing substance obtained in 2 with water-soluble hemicellulose in 5: 3 was added to the feed, Comparative group 3: Feed of experimental group 1 Instead of adding the composition of the present invention to 6%, only 6% of water-soluble hemicellulose was added, and the amount of protein and the amount of dietary sauce were combined with casein and cellulose, respectively.

Comparative group 1 Experimental group 1 Comparative group 2 Experimental group 2 Comparative group 3 Experimental group 3 (% by weight) Casein 14.6 10 14.6 10 14.6 10 Mineral mixture ^{* 1} 3.5 3.5 3.5 3.5 3.5 3.5 Betamine mixture ^{* 2} 1 1 1 1 1 1 Starch 66.7 71.3 69.7 64.3 66.7 71.3 Corn oil 5 5 5 5 5 5 Cellulose 3 3 3 3 3 3 Inventive product 1 16 Inventive product 2 13 Inventive product 3 16 Polydextrose 6 Polyacrylate Sodium acrylate 3 Poly Dextrose 6 Choline chloride 0.2 0.2 0.2 0.2 0.2 0.2 ^{* 1} Compliant with AIN-93 ^{* 2} Compliant with AIN-93 Experimental group 1-3 and comparative group 1-3 have a protein content of 14.6
%, The food sauce content was 3% (excluding water-soluble food sauce added to induce diarrhea; excluding polydextrose, sodium polyacrylate, and hemicellulose).

Results The results of examining the experimental groups 1 to 3 and the comparative groups 1 to 3 shown in Table 6 are shown in FIGS. FIG. 1 shows the numbers of feces in the experimental groups 1 to 3 and the comparative groups 1 to 3. FIG. 2 shows experimental groups 1 to 3.
And the dry weight of feces of Comparative groups 1 to 3 are shown. Comparative groups 1-3
Was unable to completely collect feces due to diarrhea. FIG. 3 shows diarrhea scores of Experimental Groups 1 to 3 and Comparative Groups 1 to 3. The diarrhea score of FIG. 3 is 0; normal, 1; somewhat soft, 2; fairly soft, 3;
4; Not only diarrhea but also slight soreness in the anus 5: Diarrhea with severe soreness in the anus was divided into 6 stages and the scores were averaged for each rat. FIG. 4 shows the protein content of intestinal mucosa of Experimental Groups 1 to 3 and Comparative Groups 1 to 3. As shown in FIGS. 1 to 4, a specific increase in the number of feces (the number of feces) was observed only when the product of the present invention was ingested, and the dry weight of feces was also significantly increased. The protein content in the mucous membrane of the small intestine also increased only when the product of the present invention was ingested. Moreover, the diarrhea score decreased only when the product of the present invention was ingested. From this, it was shown that ingestion of the product of the present invention synergistically enhances the fecal excretion ability of the water-soluble dietary sauce, and at the same time almost completely suppresses the diarrhea which is a side effect of the water-soluble dietary sauce. In Test Example 1, there was no change in the weight gain of all the experimental groups, and good growth was shown in all the groups.

[Test Example 2] It was tested whether the composition of the present invention has a bowel movement-improving effect without diarrhea by changing the mixing weight ratio of protein-insoluble food sauce-containing substance and the dose. Materials and Methods The test was performed according to Test Example 1. As an example, the addition amount of the protein-insoluble dietary sauce-containing substance is 10, 5 respectively,
The state of diarrhea when it was set to 3, 1% was scored and evaluated.

[0035]

Table 7 Feed composition table Experimental group 4: Composition of the present invention in which the protein-insoluble dietary sauce-containing substance obtained in Preparation Example 2 and sodium polyacrylate were mixed at (5: 1) (the present invention product 4 ) Was added to a 12% feed Experimental group 5: Composition of the present invention (the present invention product 5) in which the protein-insoluble dietary sauce-containing substance obtained in Preparation Example 2 and sodium polyacrylate were mixed at (5: 2) ) Was added to a 7% feed Experimental group 6: The composition of the present invention in which the protein-insoluble dietary sauce-containing substance obtained in Preparation Example 2 and sodium polyacrylate were mixed at (3: 2) (the present invention product 6). ) Was added to 5% of feed Experimental group 7: Composition of the present invention in which the protein-insoluble dietary sauce-containing substance obtained in Preparation Example 2 and sodium polyacrylate were mixed at (1: 2) (Product 7 of the present invention) ) Was added to 3% feed Comparative example 4: A group in which sodium polyacrylate alone was added to 2% feed instead of adding the composition of the present invention

Comparative group 4 Experimental group 4 Experimental group 5 Experimental group 6 Experimental group 7 (wt%) Casein 14.6 10.0 12.3 13.2 14.1 Mineral mixture ^{* 1} 3.5 3.5 3.5 3.5 3.5 Betamine mixture ^{* 2} 1 1 1 1 1 1 Starch 70.7 68.3 69.5 70.0 70.5 Corn oil 5 5 5 5 5 Cellulose 3 1.5 2.1 2.7 Inventive product 4 12 Inventive product 5
7 Inventive product 6 5 Inventive product 7 3 Sodium polyacrylate 2 Choline chloride 0.2 0.2 0.2 0.2 0.2 ^{* 1} AIN-93 compliant ^{* 2} AIN-93 compliant Experimental groups 4 to 7 and comparative group 4 had a protein content of 14. 6%,
The content of food sauce was unified to 3% (excluding water-soluble food sauce added to induce diarrhea; sodium polyacrylate).

Results The results of examining the experimental groups 4 to 7 and the comparative group 4 shown in Table 7 are shown in FIG. The diarrhea score in FIG. 5 is evaluated by the same method as in Test Example 1. As shown in FIG. 5, the diarrhea score decreased only when the product of the present invention was ingested.
When the product of the present invention was added at 5% by weight or more, diarrhea was completely suppressed. From this, it was shown that ingestion of the product of the present invention almost completely suppresses diarrhea, which is a side effect of the water-soluble dietary fiber. In this Test Example 2, there was no change in the amount of weight gain of all the experimental groups, and all the groups showed good growth.

[Preparation Example 4] After accurately weighing the dry barley malt, a brewing test rice mill TDB manufactured by Satake Seisakusho
Scraped from the surface of the bark at 2A (rotation speed 500 rpm), the weight of the scraped malt grain was 88 of the original barley malt.
A range of -80% was obtained as a protein-insoluble dietary sauce-containing substance. This protein content is 11.5
%, The food content was 30%. For comparison, barley that had not germinated was fractionated under the same conditions. The protein-insoluble food sauce-containing substance had a protein content of 16.3% and a food sauce content of 31.5%.

[Preparation Example 5] The germinated rice from which the husks were removed by drying was weighed accurately, and then the brewing test rice mill TDB2A (rotation speed: 500 rp, manufactured by Satake Corporation)
In m), the rice grain surface was scraped off, and the scraped-off rice grain weighted in the range of 100-95% of the original rice grain was obtained as a protein-insoluble dietary sauce-containing substance. The protein content was 17.6% and the food content was 21.6%. As a comparison, ungerminated brown rice was fractionated under the same conditions. The protein-insoluble food sauce-containing substance had a protein content of 16.3% and a food sauce content of 28.5%.

Example 4 The protein-insoluble food sauce-containing substance obtained in Preparation Example 4 was mixed with a water-soluble food sauce (sodium dextran sulfate (Wako Pure Chemical Industries)) at a mixing weight ratio of 5: 1 to 1: 3. The composition of the present invention was obtained by sufficiently mixing the ingredients in a ratio using a mortar or a V-type mixer.

Example 5 The protein-insoluble dietary fiber-containing substance obtained in Preparation Example 5 was mixed with a water-soluble dietary fiber (sodium dextran sulfate (Wako Pure Chemical Industries)) at a mixing weight ratio of 5: 1 to 1: 3. The composition of the present invention was obtained by sufficiently mixing the ingredients in a ratio using a mortar or a V-type mixer.

[Test Example 3] The effects of the protein-insoluble dietary sauce-containing substances prepared in Examples 4 and 5 were examined. Materials and Methods Test Example 1 was followed.

[0043]

[Table 8] Table 8 Feed composition table Comparative Example 5: Instead of adding the composition of the present invention to the feed of Experimental Group 7, 3.5% of dextran sulfate sodium alone was added, and the amounts of protein and dietary sauce were respectively added. Group in which casein and cellulose were combined Comparative group 6: "Ungerminated barley" prepared in Preparation Example 4
Protein-insoluble dietary source-containing substance and dextran sodium sulfate mixed at a ratio of 10: 3.5 (comparative product 1) was added to the feed in a group of 13.5% Experimental group 8: barley prepared in Preparation Example 4 Malt-derived protein-insoluble dietary sauce-containing substance and dextran sodium sulfate mixed in 10: 3.5 composition of the present invention (invention product 8) 13.5% group added to feed Comparative group 7: Preparation example "Ungerminated brown rice" prepared in 5
Protein-insoluble dietary sauce-containing substance and dextran sodium sulfate mixed at 10: 3.5 (comparative product 2) was added to the feed in a group of 13.5% Experimental group 9: Germination prepared in Preparation Example 5 A group in which 13.5% of the composition of the present invention (invention product 9) obtained by mixing a rice grain-derived protein-insoluble dietary sauce-containing substance and dextran sulfate sodium at 10: 3.5 was added to the feed.

Comparative group 5 Comparative group 6 Experimental group 8 Comparative group 7 Experimental group 9 (wt%) Casein 14.6 13.0 13.3 13.0 12.8 Mineral mixture 1 1 1 1 1 Betamine mixed 3.5 3.5 3.5 3.5 3.5 Starch 69.2 63.8 63.4 63.7 63.1 Cellulose 3 0.15 0.15 0.84 Corn oil 5 5 5 5 5 Comparative product 1 13.5 Invention product 8 1
3.5 Comparative product 2 13.5 Invention product 9 13.5 Dextran sodium sulfate 3.5

Results The results of examining the experimental groups 8 and 9 and the comparative groups 5 to 7 shown in Table 8 are shown in FIG. The diarrhea score in FIG. 6 is evaluated by the same method as in Test Example 1. As shown in FIG. 6, the diarrhea score decreased only when the protein-insoluble dietary sauce-containing substance derived from germinated barley and germinated rice (the products of the present invention 8 and 9) was ingested. In Test Example 3, no change was observed in the weight gain of all the experimental groups.

[0046]

INDUSTRIAL APPLICABILITY The composition of the present invention can enhance the fecal excretion ability of a water-soluble food sauce and, at the same time, suppress diarrhea which is a side effect of the water-soluble food sauce. The food or drink containing the composition of the present invention is effectively used as a functional food or drink having an intestinal mucosa enhancing action and a fecal excretion promoting action. Further, the composition of the present invention is effectively used as an intestinal mucosa enhancer, a fecal excretion promoting agent, an intestinal regulating agent and the like.

[Brief description of drawings]

FIG. 1 is a graph showing the numbers of feces in experimental groups 1 to 3 and comparative groups 1 to 3.

FIG. 2 is a graph showing fecal dry weights of experimental groups 1 to 3 and comparative groups 1 to 3.

FIG. 3 is a graph showing diarrhea scores of Experimental Groups 1 to 3 and Comparative Groups 1 to 3.

FIG. 4 is a graph showing the protein content of intestinal mucosa of Experimental Groups 1 to 3 and Comparative Groups 1 to 3.

FIG. 5 is a graph showing diarrhea scores of experimental groups 4 to 7 and comparative group 4.

FIG. 6 is a graph showing diarrhea scores of Experimental Groups 8 and 9 and Comparative Groups 5 to 7.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical display location A23L 1/30 A23L 1/30 Z 2/52 2/02 F 2/02 A23L 2/00 F / / (A61K 35/78 2/26 31: 715) (A61K 35/78 31:78)

Claims (10)

[Claims] 1. A composition isolated from barley malt or rice germinated seeds, which comprises a protein and an insoluble food sauce, and a water-soluble food sauce. 2. The composition according to claim 1, which is a substance isolated from germinated seeds of barley malt or rice, wherein the substance containing protein and insoluble dietary fiber is a fraction containing an aleurone layer and germ. Stuff. 3. A substance isolated from barley malt, which comprises:
The composition according to claim 1, wherein the substance containing protein and insoluble dietary fiber is a sieving fraction obtained by sieving a pressure-pen crushed product of beer lees. 4. A substance separated from germinated seeds of barley malt or rice, wherein the substance contains protein and insoluble dietary sauce, 10 to 70% by weight of protein and 20 to 70% by weight of insoluble dietary sauce. It contains
The composition according to any one of claims 1 to 3. 5. A substance isolated from germinated seeds of barley malt or rice, wherein the mixing weight ratio of the substance containing protein and insoluble food sauce and the water-soluble food sauce is:
Composition according to any one of claims 1 to 4, in a ratio of 5: 1 to 1: 3. 6. The water-soluble foodstuff is at least one water-soluble polymer selected from the group consisting of polydextrose, sodium polyacrylate, water-soluble hemicellulose, and sulfated polysaccharides, according to claim 1. The composition according to item 1. 7. A food or drink containing the composition according to any one of claims 1 to 6. 8. An intestinal mucosa enhancer, which is a substance isolated from germinated seeds of barley malt or rice and which contains, as an active ingredient, the substance containing a protein and an insoluble food sauce, and a water-soluble food sauce. 9. A faecal excretion enhancer, which is a substance isolated from germinated seeds of barley malt or rice, and which contains, as active ingredients, the substance containing protein and insoluble food sauce and water-soluble food sauce. 10. An intestinal regulating agent which is a substance isolated from germinated seeds of barley malt or rice and which contains, as an active ingredient, the substance containing protein and insoluble food sauce.