JPS60262571A - Food containing vanillylamide - Google Patents

Abstract

PURPOSE:A vanillylamine acid amide is added to foods without oil and fat to give foods that can prevent the increase in body fat or decrease the same. CONSTITUTION:A vanillylamine amide with an unsaturated carboxylic acid is added to foods free from fat and oil. The acid amide used is, e.g., capsaicin of formula I, norcapsaicin of formula II or homocapsaicin of formula III. The foods to be combined are, e.g., flavors free from oil or fat such as seasoning mix for dressing, soysauce or essences, meat tenderizer, beverage, dripping for roasted meat. The effect becomes larger, as the content of the vanillyl amide of C8-11 is increased, but the amide has bitter taste. Therefore, it is preferred for the amide to be used in combination with other acidulants, sweetener. The optimal amount of the amide is 1mg%-1%.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to seasonings, food products that do not contain fats and oils of meat delicacies, and more particularly kl:, acid amide of vanillylamine (hereinafter referred to as This invention relates to a food that is effective in preventing or reducing body fat by adding vanillyl amine (abbreviated as vanillyl amine 1).

[Problem to be solved by the invention 1] Accumulation of body fat due to excessive total calorie intake, accumulation of body fat 11/i (including various adult diseases caused by obesity, etc.) The intake of fat, ascites, etc. is relatively free;
In addition, it causes a serious risk of oral malnutrition for people whose constitution or environment does not allow the metabolism to take place in 111 minutes, and diet therapy is no longer recommended for obese patients. However, it is becoming an essential issue even for people who are 1 or 11 years old.

Such a diet or diet therapy is tG '+71
Often, as in various methods of
71' Restricting the intake of carbohydrates, or t'1, limiting the overall diet, intake-1-energy, etc. is harsh and requires patience, so giving up midway, etc. It doesn't necessarily lead to success.

Therefore, it is important to limit the types of meals such as oils and fats, carbohydrates, etc., and the method to reduce body fat by 10 is not based on medicines, but if possible, diet therapy is recommended. , T big, big, 1 lucky? 1 without bringing about 1. Therefore, not only for medical reasons, but also for people who do not want to gain weight, it is possible to prevent an increase in body fat by increasing the amount of body fat. There is a desire to develop high-quality products that can help maintain or reduce body weight.

``Prior art 1 Methods for preventing body fat accumulation or reducing body fat include (1) the use of t1 flavor with a high 1 taste 1 σ]
How to reduce body intake (\1!) and (2 )for example,
Physical methods, such as gymnastics and massage, are broadly classified into methods for promoting body fat metabolism, typified by the intake of foods or medicines that influence the effect.

In the latter, 1) method of promoting body fat metabolism,
As a pharmaceutical therapy (e.g., l-f acid d1
There are various lipid metabolism improving agents such as -alpha-fluor, auto-alpha, clofibrate, etc., but the examples that have such functions in food are: There are only a few known health foods that contain the ribonin component of cucurbits as an essential ingredient, as disclosed in JP-A-57-122765.

On the other hand, vanillylamine has an unsaturated bond containing an I carbon prime number of 9.
The knowledge regarding the useful P1 of acid amides of ~11 is that the number of carbon atoms is 1
0, and the antioxidant properties of Chikara-1 lysine, a representative pungent substance, are known (Special Publication No. 51-40876, Oil Chemistry No. 29).
Vol. 6 IN (1980) pp. 31-34). However, since 2r, there is almost no knowledge regarding the specific usefulness of antioxidants other than PI.

[Object of the Invention]) The object of the present invention is to solve the following problems: ! Patients with hyperlipidemia, hyperlipidemia, etc.
Furthermore, for people who do not want to gain weight, increasing body fat h1
1 defense +1. The main objective is to provide quality products that can help reduce weight loss.

1 Means for solving the problem 1 The present invention provides for foods containing no fat or oil containing unsaturated bonds of vanillylamine.
January Add acid amide with prime numbers 9 to 11 (hereinafter abbreviated as C9 to 11 vanillyl amide) + I Ru 3, to this eel C
Representative examples of vanillylamides 9 to 11 include cabsaicin represented by the following formula (1), T' ii! Examples include norcapryiscine represented by the formula (2) and homocapriysine represented by the following formula (3) C.

In addition, -1), 2.6-octadi■namide (formula (4)
), 6-nonenamide (formula (51)), 10-undecenamide (formula (6)), 7-del?namide (formula (7)), 6-
Decenamide (formula (8)) and the like are known, but in the present invention, any acid amide containing an unsaturated bond of vanillylamine, whether natural or synthetic, can be used.

Formula (1) Formula (2) Formula (3) Formula (4) Formula (5) Formula (6) -〇- Formula (7) Formula (8) Even if the vanillylamides of O-11 in G. A combination of two or more types may be used. Alternatively, for example, the above-mentioned vanillylamide-containing extracts may be isolated from plants containing vanillylamide, such as 1 to capsicum, and the like may be used. Although the vanillylamide content Iij of 09-C1l is high, the effect of this defense is great, but vanillyl 7nomide of 09-C11 generally has a strong pungent taste, and depending on the type of food ingredients, composition ratio, etc. of combination 11. , functions 1-8 may be unfavorable. Therefore, for example, choose a method of addition that will prevent strong spiciness from developing in the oral cavity, such as by using a sour agent, an ingredient that softens and covers the spiciness, or by encapsulation, etc. When eating, it is desirable to reduce the spiciness by diluting 31, and when eating, diluting μmIN, Fl of F:
-For foods that are eaten or eaten, it is generally recommended to use 1% because the pungency is often too strong.
Preferably used at lower concentrations, 1%, however.
J: Ri高m庶C'i２),. Combined use of spiciness-reducing ingredients listed in I,
By encapsulation, etc., it is possible to provide diluted food products that can be used for practical purposes within the range of sensory tolerance. On the other hand, the lower limit of vanillylamide of 09-C1l is not particularly limited, but when the floor is 1α lower than 1 m9%, the effect of the present invention cannot be expected.
(IY '-, C9...11 vanillyl amide j) Suitable content is 1 m9%, 1% C.

The second key point (!1) of the present invention is that the food 4'c compared to the control does not contain fats and oils. In this case, not containing fats and oils means Asahi taste loss 1 (1 snow) due to flavor imparting and rancid odor (!: L' (aji-te・aV), which does not affect food products, has an effect as oil and fat on food) Even if a small amount of oil or fat is contained under normal conditions, this does not mean that it is completely excluded.

In addition, the scope of the present invention also includes cases where foods are ingested together with fats and oils when they are eaten or eaten, provided that they do not contain fats or oils during the storage or distribution period. .

Specific examples of such foods of the present invention include seasonings that do not contain fats and oils (seasoning seasonings for dressing, tLy
Examples include meat tenderizers, beverages, sauces for grilled meat, etc., but all kinds of foods that do not contain fat or oil serve as a comparison.

The method of adding vanillylamide in Nos. 09 to 11 is not particularly limited, but if it is to be added at a high concentration (particularly 1% or more at eating temperature), it must be encapsulated (not decomposed in the oral cavity, but in the d11 organ). It is desirable to use a method such as adding encapsulated material (preferably encapsulated with an encapsulating agent that is decomposed by).

9- Experimental example An experiment was conducted using 1 liter of Kabsaicin goldstone die.

<Effects of casoliycin on fat v1 metabolism after high-fat food intake> (Experimental method) Wistar voice, 11 gits (il)
/ 170-180g per body) with the following composition, high-fat rib A or B (fat) - energy 116 (1%) and commercially available Daittsu I (ori 1- After removing Oriental M [Die-[Ts 1~] for 1011 days, blood triglyceride level and perinephric fat 11/Il'l tissue weight were measured. Glucose-6-phosphate dehydrogenase, which is involved in fatty acid synthesis, and fin liver activity in perinephric adipose tissue were measured.

10- As is clear from Table 2, 2i contains turnip saicin.
Compared to the group consuming high-fat rib meal B in combination with a low-fat diet, the group consuming high-fat diet B in combination with a combination of turnip 4 and noisin-containing diets had lower perinephric adipose tissue hand suspension and blood levels. Right XA of trigly l torid candy 1. t llt was observed. Furthermore, I! for fatty acid synthesis in nl! Significant increases in glucose-6-phosphate dehydrogenation activity ↑1 and perinephric silk-like glucose activity t!1 were observed in the high-fat diet A intake group. From these results, it is estimated that the Turnip 4 Neucin-containing diet 1 to 1 of the present invention improves fat metabolism in rats fed a high-fat diet.

<Kabsaicin addition n1 do face i~liguri l lid value,
Correlation of perinephric adipose tissue weight and weight ratio> Table 1 shows the relationship between high-fat good △ or B by changing only the turnip neusine weight of Dai-1-Tsu 1 to 71-year-old males. Blood triglyceride levels and perinephric adipose tissue mass were measured after feeding the mice (170-1f109) for 10 days.

The results are shown in Figures 1 and 2, and it is clear that there is a negative correlation between Kabu 1 Ishin shards in Guiera 1~, blood 1~Liglyceride levels, and perinephric adipose tissue shards.・Ivy.

<Lipid formula XQ of kabsaicin (force linear action in vi
In order to clarify the mechanism of action of lipid metabolism by ingestion of J-Isine, firstly, the effects of "Nel-1" associated with J-Isin intake.゛- Track changes in metabolic profile (oxygen consumption and respiratory quotient)
When 6mg/Krl) was administered into the BIi cavity 1q·1, oxygen consumption m was rapid (Fig. 3). 3t, ta, breathing quotient a) Promptly respond, Kabu'' J Ishin note! After 11, it went to about 10. It reached about 0.89 in 30 minutes, and after that it went down. After approximately 120 minutes, the respiratory quotient begins to fall again, reaching the lowest value (approximately 0.75) after 150 minutes, and returns to its original level (approximately 0.130) after the - ) is maintained (Figure 4). We tracked the changes in hepatic glycogen, facial glycogen, and blood free fatty acids after injection of cabriycin, and found that anal glycogen decreased over time (Figure 5). Increase in blood glucose (Figure 6) and blood 3! An increase in i′1flllf fatty acid (Figure 7) was observed.

These changes in the energy metabolism pattern are based on the energy metabolism pattern (Nutrition and Food Vol. 31, No. 1, No. 1-7 ((1978)), which was clarified by tTl Naka et al. using various hormones. The results were very similar to those of β-adrenaline (Fig. 8). Therefore, in order to further elucidate the mechanism of change in the energy metabolic profile caused by Kab-4-neusine, we pre-injected β-adrenaline into Actuation f[
Injecting kabujisin into rats treated with neuroleptics
1, it was found that when injecting only kabsaicin as described above, it
The previously observed changes in the energy metabolism pattern were no longer observed (Fig. 9). On the other hand, by α-Atreblin! III↑
11 Pretreatment with neuroleptics and sympathoganglionic blockers (1, injection of Kab1 neucin had no effect on changes in XR, energy metabolic profile. From the above results, ingestion of Kab15-noisin It has been clearly shown that 1! increases energy metabolism and that this effect is based on the direct or indirect β-ato1nonalin action of kabsaicin. It is inferred that -f causes an increase in lipid metabolism in rats ingesting a high-fat diet, and as a result of -f, V4m stored in perinephric fat, etc., decreases by 1 level.

In addition, since the lipid metabolism enhancing effect described in item -1 is similarly observed in vanillylamine itself, which is not an acid amide, the effect of vanillylamide in No. 09'' and No. This is thought to be due to the vanillylamine produced.

Example 1 10 parts by weight of casein, 1 part by weight of starch 40 parts by weight, i(L sugar 10 parts by weight)
Sentobe, 2 monomer parts of He-containing minerals, 1 part of mixed vitamins, 1. ? 1 part of lulose and 0 parts of turnip saicin,
014 Mix the JSn+ part and prepare a die.

Wistar string rat (initial weight 17
lard (3 g/1 m>), oil (0.59
/day) for 10 days.

As a control, Wistar M1 rats (initial size 170~
180g) were given a commercially available diet (
Oriental Yeast Reisaku, Oriental MF Diet)
was given for 10 days.

As a result of measuring the weight gain al after 10 days, the group that ingested Daiera 1- containing kabsaicin of the present invention with oil and fat had an average weight gain of 18.5 g (18.5 ± 6
．． 1g), whereas the control was 35.7g (35g).
, 7±6.3 g), and compared to the control intake group, the force [1/1 intake skewer was the same, but the relative weight increase was only about 1/2.

Example 2 Meat Tenderai IJ" - Commercially available Meat Tenderaiji (manufactured by Mioku 1 Otsuka Pharmaceutical T-Gyo 1 < 1 <) 100 parts Kabsaicin 2 parts Top According to the table above, mix raw material R1 and prepare Meat Tenderaiji. Prepared.

Meat 1 to tenderizer was added to beef (fat content 41%) to prepare meat with a turnip saicin content of 0.09%. This beef was fed to Wistar 1jt rats at a rate of 10g/day in combination with commercially available Daiera 1.
It was given for 0 days.

As a control, only a commercially available diet was fed to Wistar 1N rats for 10 days so that the caloric intake was the same as that of the ``--beef combination feeding group''.

When we measured the weight gain Ii after 10 days, we found that the power
Despite the same intake of beef, the average weight gain of the Capri-Iranian-containing beef intake group of the present invention was 3 times higher than that of the control.
//I stopped at l.

Example 3 Nota ( Dark soy sauce 35, 0ml Sanguchi Mirin 10.0mff Hon mirin 3.0mQ Red wine 3.0- Sorvit 10.0g Sand sugar 13.09 Sodium glutamate 1.5g [Amirich CRj O, 5g "Aji Extract B-1" 1.0g 50% lactic acid 0.39 Grated raw garlic <4.5g Grated raw ginger 1.5g Onion powder 2.0g Turnip saicin 2. Og Let's make white pepper 0.059 White sesame 0.5g Water 19. IIRR Mix and heat the raw materials according to the above recipe, and prepare 19- for grilled meat. The sauce was prepared.

Beef (belly meat, fat content 41.0%) was coated with this grilled meat sauce, or beef was soaked in this sauce and treated. This beef was fed to Wistar string rats at a rate of 10 g/day for 10 days in combination with commercially available die.

As a control, only a commercially available diet was given to Wistar cord rats for 10 days so that the caloric intake was the same as that of the beef-containing group.

) When measuring the amount of weight gain after 10 days, the average weight gain ω of the group consuming beef containing kabsaicin of the present invention was 1% compared to the control, even though the caloric intake was the same.
It stayed at /2.

Example 4 Cabsaicin in Example 1 was changed to homocapryicin,
When other conditions were kept the same, diet preparation and experiments using rats were conducted, and the average weight gain in the homocabsaicin intake group was approximately 1/2 that of the control intake group. Ta.

Example 5 The capryicin in Example 1 was replaced with norcapryicin, and other conditions were kept the same, and experiments were conducted using diet preparation and rat 1~! 'C-) On the contrary, the average weight gain in the norkabsaicin intake group was about 1/2 that of the control intake group.'

Example 6 Seasoning 1!31 Salt 1 3. Part ci: Sugar 83.0 parts Turnip saicin* 3.4 parts *Hard blended with Zelabun by the usual method. Emulsify the seasoning with the above composition with 1 Narada oil, egg yolk, water and vinegar, and the turnip saicin content is 1%. dressing was prepared.

Apply 1g of this dressing to Wistar string rats.
^Fat food prepared separately at the rate of /day (1 [per serving: 1g of power, 4g of starch, 1g of sugar, 2.5!7 of lard,
Maai minerals 0.2g, mixed vitamins 0.1g, Ze/l
z loin (0.2 g) and total weight loss for 10 days. ,
As a control, Wistar string rats were fed a commercially available sea urchin diet for 10 days that had the same calorie intake as the high-fat n intake group. -jλ. When measuring the amount of weight gain after 10 mouthfuls, the average weight gain of the Kabuli-ishin-high-fat rib food intake group of the present invention was approximately 1/2 compared to the control.
I stayed there.

[Brief explanation of drawings]

Figure 1 shows the relationship between ■■-I cablyisin (hereinafter abbreviated as CAP) m and blood triglyceride u1, and Figure 2 shows the relationship between -11
11111111Relationship between CAP G and perinephric adipose tissue weight, Fig. 3 shows the effect of CAP on oxygen consumption, Fig. 4 shows the effect of CAP on the respiratory quotient, Fig. 5 shows the effect of CAP on liver glycemia]
Fig. 6 shows the effect of CAP on blood glucose, Fig. 7 shows the effect of CAP on fatty acids in the surface, Fig. 8 shows the oxygen of T-vinephiline. l! Effects on cost and respiratory quotient, Figure 9 shows β-adrenergic production a t
Figure 2 shows the effects of /I\\\blocker and CAP on oxygen consumption and respiratory quotient, respectively. 03 in Figures 3 and 4, Omy/KyCAP (i
, p, )・9CAP (i, rl,) in Figure 5.6.7 ・−toCAP P (6ag//(yi
, l'), )〇-CAP In Figure 8 ○■ Vinephrine (0.1 mg/Kgi, p,) In Figure 9 Oβ-adrenergic neuroleptic (propranolol, 3 No. 9 / K9 i, I) ,”)
・β-Adrenergic neuroleptic (propranolol, 3tny/Kg+, p,) CAP (611g/Kgi, l),) Patent applicant Ajinomoto Co., Inc. 23- Fig. 1 Capsain (111g/710 days) Fig. 2 t4s@436- @C@#, 7 Parable Kidney m

Claims (1)

[Scope of Claims] (1) Vanillylamine containing an unsaturated bond and having 9 carbon atoms
Vanillylamide-containing food 1 characterized in that it contains an acid amide of 1 to 11 and does not contain oil or fat, (a) the vanillylamide according to claim 1, characterized in that the acid amide of vanillylamine is cabrycin; (3) The vanillylamide-containing food according to claim 1, characterized in that the acid amide of vanillylamine is norcapriysin. (4) The vanillylamide-containing food according to claim 1, characterized in that the acid amide of vanillylamine is homocab-1 neucine. (5) The vanillylamide-containing food according to claim 1, wherein the food is a seasoning, a sauce, or a meat tenderizer that does not contain fat or oil. Containing foods.