JPWO2008053984A1 - Health food containing aloe and agar - Google Patents
Health food containing aloe and agar Download PDFInfo
- Publication number
- JPWO2008053984A1 JPWO2008053984A1 JP2008542191A JP2008542191A JPWO2008053984A1 JP WO2008053984 A1 JPWO2008053984 A1 JP WO2008053984A1 JP 2008542191 A JP2008542191 A JP 2008542191A JP 2008542191 A JP2008542191 A JP 2008542191A JP WO2008053984 A1 JPWO2008053984 A1 JP WO2008053984A1
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- Prior art keywords
- low
- agar
- transit time
- constipation
- mesophyll
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
消化管に長時間滞留している食物残渣を、下痢などの不快症状を伴わずに移動速度を速めて排泄させ、腐敗性腸内細菌により生成される腐敗性有害成分の人体への悪影響を抑制して健康や美容の維持増進ができる、低エネルギーの健康食品を提供する。本願発明は、アロエ葉肉と低強度寒天を含有し、服用しやすい液状、ゾル状又はゲル状の形態にすることによって、下痢や軟便にならずに、不快な副作用も無く、消化管通過時間を短縮できるとともに便秘を改善し、健康や美容の維持増進が可能である。The food residue that stays in the digestive tract for a long time is excreted without increasing discomfort such as diarrhea, and the harmful effects of spoilage harmful components produced by spoilage intestinal bacteria are suppressed. By providing low-energy health foods that can maintain and improve health and beauty. The invention of the present application contains aloe mesophyll and low-strength agar, and is easy to take in a liquid, sol-like or gel-like form. It can shorten and improve constipation, and can maintain and improve health and beauty.
Description
本発明は、摂食物が消化管内、特に下部消化管（大腸）に長時間滞留するのを防ぎ、瀉下作用を伴わずに、軟便にすることなく、体外に排出するまでの時間を短縮することによって、消化管内特に大腸での食物残渣から生じる有害な腐敗産物による人体の悪影響を抑制し、または便秘を改善させ、健康や美容を維持増進できる健康食品組成物に関する。 The present invention prevents food intake from staying in the gastrointestinal tract, particularly the lower gastrointestinal tract (large intestine) for a long time, and shortens the time until it is discharged out of the body without causing swallowing and without making it loose. The present invention relates to a health food composition that can suppress adverse effects on the human body due to harmful spoilage products resulting from food residues in the digestive tract, particularly in the large intestine, or can improve constipation and maintain and promote health and beauty.
食事の摂取から排便されるまでに要する時間、すなわち、食物残渣の消化管通過時間は、性別、食生活、年齢・体調等の要因によって様々であると予想される。食べてから小腸末端の回腸を出るまでの時間には個人差が少ないが、大腸から直腸を経て排出されるまでの時間には個人差が大きい。消化管内特に大腸特ににから小腸末端の回腸から盲腸に入るには、食事由来の成分から腐敗性の有害物質（腐敗産物）を産生する腐敗性腸内細菌の存在が知られており、消化管内での食物残渣の通過時間が長くなると、すなわち食物残渣が長時間かけてゆっくり消化管内を移動すれば、その間に腐敗性腸内細菌により有害な腐敗産物が多く生成され、それと接する腸管や生体に悪影響を及ぼす。また、消化管通過時間が長くなることにより結果として便秘症を引き起こす。 It is expected that the time required from the ingestion of the meal to the defecation, that is, the time for the food residue to pass through the digestive tract varies depending on factors such as sex, dietary habits, age and physical condition. There is little individual difference in the time from eating to exiting the ileum at the end of the small intestine, but there is a large individual difference in the time from the large intestine through the rectum. In order to enter the cecum from the ileum at the end of the small intestine, especially in the large intestine, it is known that there are spoilage enteric bacteria that produce spoilage harmful substances (septic products) from the ingredients of the diet. If the food residue passes through in the gastrointestinal tract, that is, if the food residue moves slowly in the digestive tract over a long period of time, a lot of harmful spoilage products are produced by the spoilage intestinal bacteria during that time. Adversely affect. In addition, a longer passage time in the digestive tract results in constipation.
消化管通過時間を短縮するために、便秘でない健常者が便秘薬又は瀉下剤を使用することは、下痢、腹部膨満などの不快感や消化不良による脱力感を伴うことが多い。便秘症や便秘気味の人であっても、便秘薬又は瀉下剤は、その効果が強いため不快感を伴うことが多い。ＷＯ２００６／０５４７１０には、マグネシウム化合物、難消化性糖類、低粘性食物繊維を用いた、不快症状を伴わない消化管通過時間を短縮する技術が記載されている。しかし、マグネシウム化合物は、固形製剤には適しているが、酸化物やリン酸塩では水に溶けにくく、塩酸塩や硫酸塩では水に溶けるが苦味があり、嗜好性の良い液状製剤を作るには適さない。固形製剤は、服用時に水に溶かして飲むか、水とともに飲み込むことが多いため、そのまま服用できず、簡便な摂取ができない。一方、難消化性糖類や低粘性水溶性食物繊維は、液状製剤を作るには適しているが、これらは難消化性であってもエネルギーが1グラム当たり１〜３キロカロリーある。摂取エネルギーを考えると、健康維持のために毎日摂取する製剤は、より低エネルギーの有効素材により構成されることが好ましい。今まで消化管通過時間を改善でき、温和に便秘を改善させる低エネルギー素材を好適に利用した健康食品は知られていなかった。 In order to shorten the gastrointestinal transit time, the use of a constipation drug or a laxative by a healthy person who is not constipated is often accompanied by discomfort such as diarrhea and abdominal distension and weakness due to indigestion. Even for people with constipation or constipation, constipation drugs or laxatives often have discomfort due to their strong effects. WO 2006/054710 describes a technique for shortening the gastrointestinal transit time without uncomfortable symptoms using a magnesium compound, an indigestible saccharide, and a low-viscosity dietary fiber. However, although magnesium compounds are suitable for solid preparations, they are difficult to dissolve in water with oxides and phosphates, and are soluble in water with hydrochlorides and sulfates, but have a bitter taste. Is not suitable. Since solid preparations are often taken by dissolving in water at the time of taking or swallowed together with water, they cannot be taken as they are and cannot be easily taken. On the other hand, indigestible saccharides and low-viscosity water-soluble dietary fibers are suitable for making liquid preparations, but they are indigestible and have an energy of 1 to 3 kilocalories per gram. Considering the intake energy, it is preferable that a preparation taken daily for maintaining health is composed of a lower energy active material. Until now, there has been no known health food that suitably uses a low-energy material that can improve gastrointestinal transit time and mildly improve constipation.
消化管に長時間滞留している食物残渣を、瀉下剤で軟便にせずに速やかに排泄させるための低エネルギーの有効素材を含んだ液状、ゾル状又はゲル状製剤が望まれている。本発明の目的は、低エネルギー有効素材を用いて、手軽に飲用可能な液状、ゾル状又はゲル状製剤により、長時間消化管内で滞留している食物残渣を、瀉下作用を伴わずに軟便になることなく、速やかに排出することにより、腐敗性腸内細菌によって腸内で発生する有害な腐敗産物の人体への影響を少なくして、健康や美容の維持増進をはかることにある。また、便秘症の人に対し、温和に便秘を改善させることにある。 A liquid, sol-like or gel-like preparation containing a low-energy effective material for rapidly excreting food residues staying in the digestive tract for a long time without using laxatives to make loose stool is desired. The object of the present invention is to use a low-energy effective material to make food residues that stay in the gastrointestinal tract for a long period of time without causing a swallowing action by using a liquid, sol-form or gel-form preparation that can be easily consumed. Therefore, it is intended to reduce the influence on the human body of harmful spoilage products generated in the intestine by spoilage intestinal bacteria, and to promote the maintenance and promotion of health and beauty. Moreover, it is to improve constipation mildly for people with constipation.
本発明者は、低エネルギー素材であるアロエ葉肉及び低強度寒天を併用することにより、消化管通過時間を、腹部膨満感、瀉下作用、下痢などの不快な副作用を伴わずに短縮させ、便秘を改善させることを見出し、本発明を完成した。
すなわち、本発明は下記の技術に関するものである。
［項１］
アロエ葉肉及び低強度寒天を含有する健康食品。
［項２］
液状、ゾル状又はゲル状である項１に記載の健康食品。
［項３］
アロエ葉肉の含有量が１〜９７重量％である項１又は２に記載の健康食品。
［項４］
低強度寒天の含有量が０．０２〜３重量％である項１から３のいずれか１項に記載の健康食品。
［項５］
消化管通過時間改善食品及び／又は便秘改善食品である項１から４のいずれか１項に記載の健康食品。
なお、本明細書において消化管通過時間の改善は消化管通過時間の短縮を意味する。
また、本発明は次の技術を包含しうる。
［項Ａ］
アロエ葉肉及び／又は低強度寒天の有効量を経口投与することを特徴とする消化管通過時間及び／又は便秘を改善する方法。
［項Ｂ］
消化管通過時間及び／又は便秘を改善するためのアロエ葉肉及び／又は低強度寒天の使用。The inventor uses aloe mesophyll, which is a low energy material, and low-strength agar in combination to shorten the gastrointestinal transit time without unpleasant side effects such as abdominal bloating, armpit action, diarrhea, and constipation. As a result, the present invention has been completed.
That is, the present invention relates to the following technology.
[Claim 1]
Health food containing aloe mesophyll and low-strength agar.
[Section 2]
Item 2. The health food according to Item 1, which is liquid, sol or gel.
[Section 3]
Item 3. The health food according to Item 1 or 2, wherein the aloe mesophyll content is 1 to 97% by weight.
[Claim 4]
Item 4. The health food according to any one of Items 1 to 3, wherein the content of low-intensity agar is 0.02 to 3% by weight.
[Section 5]
Item 5. The health food according to any one of Items 1 to 4, which is a food for improving gastrointestinal transit time and / or a food for improving constipation.
In the present specification, improvement of the gastrointestinal transit time means a reduction in the gastrointestinal transit time.
The present invention can also include the following techniques.
[Section A]
A method for improving gastrointestinal transit time and / or constipation, comprising orally administering an effective amount of aloe mesophyll and / or low-intensity agar.
[Section B]
Use of aloe mesophyll and / or low intensity agar to improve gastrointestinal transit time and / or constipation.
本発明では、腹部膨満感、瀉下作用による下痢などの不快な副作用を伴わずに、消化管通過時間を短縮し、食物残渣から腐敗性腸内細菌によって発生する有害腐敗産物による人体への悪影響を抑制し、健康や美容の維持又は増進が可能である。すなわち、本発明では腹部膨満感などの不快症状を伴うことなく消化管通過時間を約１２時間〜１２０時間とすることができる。さらに消化管通過時間の食事間変動幅（標準偏差）を少なくし、食物残渣が極端に長時間消化管内に滞留する確率を低くすることができる。また、便秘薬のような激しい瀉下作用による不快感を伴うことなく便秘症の人の便通を良くし、便秘に伴う不快感を温和に改善させることができる。 In the present invention, the gastrointestinal transit time is shortened without causing unpleasant side effects such as abdominal fullness and diarrhea due to axillary action, and adverse effects on the human body due to harmful spoilage products generated by spoilage intestinal bacteria from food residues. It is possible to suppress and maintain or enhance health and beauty. That is, in the present invention, the gastrointestinal transit time can be set to about 12 hours to 120 hours without accompanying discomfort such as abdominal fullness. Furthermore, the fluctuation range (standard deviation) between meals in the digestive tract transit time can be reduced, and the probability that food residues stay in the digestive tract for an extremely long time can be reduced. In addition, the stool of a person with constipation can be improved without causing discomfort due to intense deglutition action such as constipation medicine, and the discomfort associated with constipation can be mildly improved.
本発明では、アロエ葉肉及び低強度寒天を健康食品に含有することにより、好ましくは液状、ゾル状又はゲル状の形態にすることにより、下痢や腹部膨満感を伴うことなく食物残渣の消化管通過時間を短縮させ、かつ便秘を改善させる。一回分の食事に由来する食物残渣は、通常一度の排便で全て排泄されることは無く、数回に分かれて排便される。消化管通過時間とは１回の食事における摂食から排便までの平均時間を意味する。また、消化管通過時間の改善とは、消化管通過時間の短縮を意味する。 In the present invention, by containing aloe mesophyll and low-strength agar in a health food, preferably in a liquid, sol or gel form, food residue passes through the digestive tract without diarrhea or abdominal bloating. Reduce time and improve constipation. Food residues derived from a single meal are usually not excreted in a single stool, but are divided into several stools. Gastrointestinal transit time means the average time from ingestion to defecation in one meal. Moreover, the improvement of the gastrointestinal transit time means shortening of the gastrointestinal transit time.
また、消化管通過時間の短縮の程度は、特に制限されないが、好ましくは、本発明の改善剤投与前に２４〜１９２時間程度であったものが、投与後に１２〜１２０時間程度となるものである。本発明の適用対象となる便秘症の人とは、便秘症の患者だけではなく、便秘気味の人、排便量が少なく便が固めのお腹の調子が気になる人も含むものである。 Further, the degree of shortening the gastrointestinal transit time is not particularly limited, but it is preferably about 24 to 192 hours before administration of the improving agent of the present invention, and about 12 to 120 hours after administration. is there. The person of constipation to which the present invention is applied includes not only patients with constipation but also those who are constipated and those who are worried about the condition of the stomach with a small amount of stool and tight stool.
本発明に用いるアロエとは、肉付きの良い細長い両端に棘のある葉を付けるユリ科の多年草植物で、熱帯から亜熱帯地域で栽培されているアロエベラと、日本でよく栽培されるキダチアロエがあり、両者はその大きさで区別できる。本発明においては葉肉をより多く採取でき、その加工が容易であるといった点からアロエベラが好ましい。アロエベラは、キダチアロエより大きく全長１２０cmに達する。アロエベラの葉は、分厚く、表皮層と内側の葉肉に大きく分けられる。葉肉部は、ゼラチンのような透明のゲル層で、このゲル部分が葉の６０〜８０％を占めている。通常食用として食べられているのはこの葉肉部である。この葉肉部のエネルギーは、１００ｇあたり約４キロカロリーで、毎日の摂取エネルギーには影響しない。 The aloe used in the present invention is a perennial plant belonging to the lily family that has spiny leaves at both ends with good flesh, and there are aloe vera that is cultivated in the tropical to subtropical region, and yellow aloe vera that is often cultivated in Japan. Can be distinguished by their size. In the present invention, aloe vera is preferable because more mesophyll can be collected and processed easily. Aloe vera is larger than Kidachi aloe and reaches 120cm in length. Aloe vera leaves are thick and roughly divided into an epidermal layer and inner mesophyll. The mesophyll part is a transparent gel layer such as gelatin, and this gel part occupies 60 to 80% of the leaves. It is this mesophyll that is usually eaten. The energy of the mesophyll part is about 4 kilocalories per 100 g and does not affect the daily intake energy.
一方アロエの葉の表皮層は、アロイン（別名バルバロイン）と呼ばれる苦味のある薬効成分を含有している。アロインは、瀉下活性を有するため、便秘でない健常者が摂取すると強い下痢による消化不良、脱力感、腹部膨満などの副作用があらわれる。アロエ葉肉部には、アロインは全く含有されていないので、例えばアロエベラの葉を収穫して、表皮層をナイフ等でそぎ落とし、葉肉部のみを食用としてきた。このアロエ葉肉部は、古くから火傷、創傷の治療に、外用剤として用いられてきたが、アロインを含んでいないので瀉下作用はなく、食事の消化管通過時間を短縮する効果や便秘改善の効果があるとは知られていなかった。 On the other hand, the skin layer of aloe leaves contains a medicinal component with a bitter taste called aloin (also known as barbaroin). Since aloin has a swallowing activity, side effects such as indigestion due to strong diarrhea, weakness, and abdominal distension appear when ingested by a healthy person who is not constipated. Since the aloe mesophyll part does not contain any aloin, for example, the leaves of aloe vera are harvested, the epidermis layer is scraped off with a knife or the like, and only the mesophyll part has been edible. This aloe mesophyll has long been used as an external preparation for the treatment of burns and wounds, but since it does not contain aloin, it does not have a sputum effect, shortens the gastrointestinal transit time of meals, and improves constipation There was no known to be.
成人1日あたりのアロエ葉肉摂取量としては３g〜２００gが好ましく、１０ｇ〜１５０ｇがより好ましい。摂取量がこの範囲にあると、消化管通過時間が短縮され、さらにその食事間変動幅も少なく抑えることができる。また、この範囲において不快感なく便秘の改善をすることができる。この量以上に摂取しすぎると、体調によっては下痢や軟便、腹部膨満感、ガス発生、胃もたれなどの副作用が現れることがある。アロエ葉肉は、フィルタープレスなどで搾汁したジュースとして摂取するよりも、好ましくは葉肉のゲルをそのまま経口摂取するのに適した大きさに切断して用いるか、ダイスカッター、コミトロール、フードプロセッサー等により、ゲル構造を残してダイスカット状、ピューレ状に加工処理することにより、経口摂取しやすい大きさにすることが望ましい。カットサイズは１ｍｍ〜２０ｍｍが良く、さらに２ｍｍ〜１０ｍｍがより好ましい。 The aloe mesophyll intake per day for adults is preferably 3 g to 200 g, more preferably 10 g to 150 g. When the amount of intake is within this range, the gastrointestinal transit time is shortened, and the fluctuation range between meals can be reduced. Moreover, constipation can be improved without discomfort in this range. If taken in excess of this amount, side effects such as diarrhea, loose stool, abdominal bloating, gas generation, and stomach upset may appear depending on the physical condition. Aloe mesophyll is preferably used after being cut into a size suitable for ingestion of mesophyll gel as it is or ingested as a juice squeezed with a filter press or the like, or a die cutter, a comitroll, a food processor, etc. Therefore, it is desirable to make the size easy to be taken orally by processing into a dice cut or puree while leaving the gel structure. The cut size is preferably 1 mm to 20 mm, and more preferably 2 mm to 10 mm.
アロエ葉肉とその搾汁液とは、成分上の区別がつかないが、８０メッシュの篩を通すことにより、アロエ葉肉部のゲル構造が保持されているか、搾汁処理によりゲル構造が破壊されているかを判別することができる。すなわち８０メッシュ篩を通過する場合は搾汁液と判断され、篩上に残留物が認められる場合は、アロエ葉肉を含むと判断される。また、篩上の残留物の湿潤重量を測定すれば、アロエ葉肉の含有量を調べることができる。 Aloe mesophyll and its juice are indistinguishable in terms of ingredients, but whether the gel structure of aloe mesophyll is retained by passing through an 80-mesh sieve, or is the gel structure destroyed by squeezing? Can be determined. That is, when passing through an 80-mesh sieve, it is judged as a juice, and when a residue is found on the sieve, it is judged as containing aloe mesophyll. Further, if the wet weight of the residue on the sieve is measured, the content of aloe mesophyll can be examined.
本発明の低強度寒天とは、天草、オゴノリなどの紅藻類から抽出される、多糖類アガロース及びアガロペクチンを主成分とする日本の伝統的食品である寒天を、低分子化してゼリー強度を低くしたものである。特開平５−３１７００８、特開平１０−１４６１７４に、その製造法が例示されている。すなわち、寒天に酸を加えて分子を切断した後にアルカリにより酸を中和するか、熱処理によって分子を切断する。寒天は、通常約９５℃以上の熱湯に溶かしたあと、冷やしてゼリー状に固めて食されるが、低強度寒天は、冷やしたときのゼリー強度が低い。通常工業的に製造された粉末寒天やフレーク状寒天のゼリー強度は、寒天濃度１．５％において４００ｇ／ｃｍ2以上である。一方、低強度寒天は、寒天濃度１．５％においてゼリー強度が１０〜２５０ｇ／ｃｍ2、好ましくは３０〜２００ｇ／ｃｍ2である。また通常寒天の平均分子量は、２０万より大きいが、低強度寒天の平均分子量は１万〜１０万、好ましくは３万〜１０万である。平均分子量は、測定方法の違いなど様々な要因により数値がばらつくが、この値はプルランを分子量マーカーとするＧＰＣ法により測定されたものである。低強度寒天の物性は分子量よりもゼリー強度によって決まる。なお、ゼリー強度は日寒水式で測定されるものである。ただし、１００ｇ／ｃｍ2以下の低粘度域は１５％で測定される。寒天のエネルギーは、１ｇあたり０キロカロリーであり、また低分子化された低強度寒天であっても、そのエネルギーは０．２７キロカロリーであり、毎日の摂取エネルギーには影響しない。低強度寒天は、伊那食品工業株式会社より「ウルトラ寒天」という商品名で購入することができる。低強度寒天の摂取量は、成人１日当たり０．０５ｇ〜８ｇが好ましく、０．１ｇ〜５ｇがより好ましい。The low-intensity agar of the present invention is a traditional Japanese food mainly composed of polysaccharides agarose and agaropectin extracted from red algae such as Amakusa and Ogonori. Is. JP-A-5-317008 and JP-A-10-146174 exemplify the production method. That is, an acid is added to agar to cleave the molecule, and then the acid is neutralized with an alkali, or the molecule is cleaved by heat treatment. Agar is usually melted in hot water of about 95 ° C. or higher and then cooled and solidified into a jelly form. Low-strength agar has low jelly strength when cooled. The jelly strength of powder agar or flaky agar usually produced industrially is 400 g / cm 2 or more at an agar concentration of 1.5%. On the other hand, the low-intensity agar has a jelly strength of 10 to 250 g / cm 2 , preferably 30 to 200 g / cm 2 at an agar concentration of 1.5%. The average molecular weight of agar is usually greater than 200,000, but the average molecular weight of low-intensity agar is 10,000 to 100,000, preferably 30,000 to 100,000. The average molecular weight varies depending on various factors such as differences in measurement methods, but this value is measured by the GPC method using pullulan as a molecular weight marker. The physical properties of low-intensity agar are determined by jelly strength rather than molecular weight. The jelly strength is measured by the Nissho water method. However, the low viscosity region of 100 g / cm 2 or less is measured at 15%. The energy of agar is 0 kilocalories per gram, and even if it is low-intensity agar with low molecular weight, the energy is 0.27 kilocalories and does not affect the daily intake energy. Low-intensity agar can be purchased from Ina Food Industry Co., Ltd. under the trade name “Ultra Agar”. The intake amount of low-intensity agar is preferably 0.05 to 8 g, more preferably 0.1 to 5 g per day for an adult.
本発明の健康食品は液状、ゾル状又はゲル状の形態にすることにより、その効果を一層高めることができる。具体的には、アロエ葉肉のダイスカット又はピューレを含む液体製剤中に、低強度寒天を加えて、アロエ葉肉が分散した液状、ゾル状又はゲル状の形態にすることなどが挙げられる。なお、固体の分散質が液体の分散媒に分散している状態がゾル状であり、分散質が分散媒を含んだ状態で固化した状態がゲル状である。液状、ゾル状又はゲル状の形態の違いはアロエ葉肉と低強度寒天の配合量および食品の温度により制御することができる。アロエ葉肉を含む液体製剤に低強度寒天を加え加熱溶解するとゾル状態となる。このゾル状態で飲用可能な６０〜４０℃まで冷まして摂取することもできる。低強度寒天は、３０℃前後でゲル状態へ移行するため、冷蔵庫で冷やして摂取する場合はゲル状態となる。低強度寒天の配合量が少ない場合はゲル状にはならずに液状となる。このほか、液状の中にゲル状、ゾル状のものが含まれた状態や、液状とゲル状とゾル状のものが混合された状態にもすることができる。 The health food of the present invention can be further enhanced in its liquid, sol or gel form. Specifically, it is possible to add a low-strength agar to a liquid preparation containing a dice cut or puree of aloe leaf meat to form a liquid, sol or gel form in which the aloe leaf meat is dispersed. The state where the solid dispersoid is dispersed in the liquid dispersion medium is a sol, and the state where the dispersoid is solidified including the dispersion medium is a gel. The difference in the form of liquid, sol or gel can be controlled by the blending amount of aloe mesophyll and low-strength agar and the temperature of the food. When a low-strength agar is added to a liquid preparation containing aloe mesophyll and dissolved by heating, a sol state is obtained. It can also be ingested after cooling to 60-40 ° C., which can be drunk in this sol state. Since low-intensity agar shifts to a gel state at around 30 ° C., it becomes a gel state when ingested after cooling in a refrigerator. When the blending amount of the low-intensity agar is small, it does not become a gel but becomes a liquid. In addition, it can be in a state where a gel or sol is included in the liquid, or in a state where the liquid, gel and sol are mixed.
本発明の健康食品におけるアロエ葉肉配合量は、全量に対して１〜９７重量％が好ましく、５〜８５重量％がさらに好ましい。この範囲より下においては消化管通過時間の改善効果および便秘改善効果が十分に発揮されない。また、この範囲を超えると低強度寒天に対するアロエ葉肉の含有比率が高くなり、低強度寒天との併用による効果促進が期待できない。 The amount of aloe mesophyll blended in the health food of the present invention is preferably 1 to 97% by weight, more preferably 5 to 85% by weight, based on the total amount. Below this range, the gastrointestinal transit time improving effect and the constipation improving effect are not sufficiently exhibited. Moreover, if it exceeds this range, the content ratio of aloe mesophyll to low-intensity agar increases, and the effect cannot be expected to be enhanced by the combined use with low-intensity agar.
本発明の健康食品における低強度寒天の配合量は、全量に対して０．０２〜３重量％とするのが好ましく、０．０５〜２重量％がさらに好ましい。この範囲を超えると低強度寒天によるゲル化が促進することにより硬くなってしまい、摂取が容易にできなくなることに加え、食味、風味が悪くなってしまう。また、この範囲より下においては消化管通過時間の改善効果が十分に発揮されない。 The blending amount of low-strength agar in the health food of the present invention is preferably 0.02 to 3% by weight, more preferably 0.05 to 2% by weight, based on the total amount. If this range is exceeded, gelation by low-intensity agar will accelerate and become harder, making it difficult to ingest, and worsening the taste and flavor. Below this range, the effect of improving the gastrointestinal transit time is not sufficiently exhibited.
本発明の健康食品は、１日１回早朝空腹時又は就寝前に摂取されることが望ましいが、その１日摂取量を２回以上に分けて摂取されても構わない。なお、本発明における摂取量は成人を基準にしたものであり、用法、年齢、性別、疾患の程度、生活習慣などその他の条件等により適宜変更できる。 The health food of the present invention is preferably taken once a day on an early hungry or before going to bed, but the daily intake may be divided into two or more times. The intake in the present invention is based on adults, and can be appropriately changed depending on usage, age, sex, degree of disease, other conditions such as lifestyle habits, and the like.
本発明の健康食品は、全体として低エネルギーに調整することが好ましい。アロエ葉肉および低強度寒天は低エネルギー素材であるので、本発明に好適である。健康食品全体としては、１００ｇあたり４０ｋｃａｌ以下、好ましくは１００ｇあたり４〜３０ｋｃａｌに調整するのが好ましい。１００グラムあたり４０ｋｃａｌを超えると健康維持・増進のために毎日摂取した場合、反対に摂取カロリー過剰による肥満等の不都合が生じる可能性がある。
本発明の健康食品は、消化管通過時間改善用及び／又は便秘改善用の食品として使用できる。The health food of the present invention is preferably adjusted to low energy as a whole. Aloe mesophyll and low-strength agar are suitable for the present invention because they are low energy materials. The whole health food is preferably adjusted to 40 kcal or less per 100 g, preferably 4 to 30 kcal per 100 g. If it exceeds 40 kcal per 100 grams, it may cause inconveniences such as obesity due to excess calorie intake when taken daily for health maintenance and promotion.
The health food of the present invention can be used as a food for improving gastrointestinal transit time and / or constipation.
本発明の健康食品の形態は経口摂取に適した液状、ゾル状又はゲル状である。具体的には、飲料、果粒入り飲料、ゼリー、ゼリー状飲料、ストロー付ゼリー飲料等の食品を例示できる。これらの食品は、この分野で通常知られた製造方法により製造することができる。 The form of the health food of the present invention is liquid, sol or gel suitable for oral intake. Specifically, foodstuffs, such as a drink, a drink with a grain, a jelly, a jelly-like drink, and a jelly drink with a straw, can be illustrated. These foods can be produced by production methods generally known in this field.
本発明の健康食品には、摂取エネルギーや嗜好性に大きく影響しない範囲で、通常、食品に使用することができる成分を配合することができる。例えば、酸化マグネシウム、水酸化マグネシウム、炭酸マグネシウム、塩化マグネシウム及び硫酸マグネシウム等のマグネシウム化合物、ラクチュロース、ガラクトオリゴ糖、ラフィノース、スタキオース、ラクトスクロース、フラクトオリゴ糖、イソマルトオリゴ糖、キシロオリゴ糖、パラチノースオリゴ糖、ダイフラクトースアンハイドライドIII、ソルビトール、マルチトール、ラクチトール、還元パラチノース及び還元水飴等の難消化性糖類、難消化性デキストリン、グアガム分解物、ポリデキストロース、水溶性大豆多糖類、低分子アルギン酸及び水溶性コーンファイバー等の低粘性水溶性食物繊維、甘味料、酸味料、着色料、調味料、増粘多糖類、乳化剤、pＨ調整剤、酸化防止剤及び製造用剤等の食品添加物、果実ピューレ、果汁、野菜ピューレ、野菜ジュース及び植物エキス等の食品素材が配合できる。特に酸化マグネシウムを配合すると、消化管通過時間短縮効果が顕著である。 In the health food of the present invention, ingredients that can be used for foods can be blended in a range that does not greatly affect the intake energy and palatability. For example, magnesium compounds such as magnesium oxide, magnesium hydroxide, magnesium carbonate, magnesium chloride and magnesium sulfate, lactulose, galactooligosaccharide, raffinose, stachyose, lactosucrose, fructooligosaccharide, isomaltoligosaccharide, xylo-oligosaccharide, palatinose oligosaccharide, difructose Anhydride III, sorbitol, maltitol, lactitol, reduced palatinose, reduced starch syrup, etc., indigestible saccharides, indigestible dextrin, guar gum degradation product, polydextrose, water-soluble soybean polysaccharide, low molecular weight alginic acid, water-soluble corn fiber, etc. Low-viscosity water-soluble dietary fiber, sweeteners, acidulants, colorants, seasonings, thickening polysaccharides, emulsifiers, pH adjusters, antioxidants and manufacturing agents, fruit purees, fruit juice Food ingredients such as vegetable puree, vegetable juice and plant extract can be blended. In particular, when magnesium oxide is blended, the gastrointestinal transit time shortening effect is remarkable.
本発明の健康食品の摂取対象者は、消化管通過時間が正常でない、長時間大腸内で便が滞留している人である。通常健常成人の消化管通過時間は、約２４時間程度が望ましいと考えられているので、摂取対象者は、消化管通過時間が２４時間を越える人である。通常の人は、消化管通過時間を実際に測定できないが、１日当りの平均排便量と消化管通過時間は逆相関関係であるので、１日当りの平均排便量から消化管通過時間を間接的に推定する方法がある。すなわち１日当りの平均排便量が２００ｇ以下であれば、消化管通過時間が２４時間を越えると推定され、本発明の摂取対象者となる。女性の場合、大腸内で便が滞留する時間が長くなると、肌荒れや吹き出物と言った皮膚症状が出る場合も多く、このような症状を持つ女性も本発明の摂取対象者である。さらに、本発明の摂取対象者として便秘症の人が挙げられる。便秘症の人は消化管通過時間が長いことに加え、腸の働きが活発でなく、便が腸内に蓄積されても便意を催さないといった症状や、便の排泄を促しても便が対外に排泄されないといった症状が生じ、腹部の膨満感、不快感を覚える。重篤な便秘症ではなくとも、便秘気味の人についてもこのような症状を生じる。本発明はこのような便秘症についても良好に改善させる。 A person who takes the health food of the present invention is a person whose stool stays in the large intestine for a long period of time, whose gastrointestinal transit time is not normal. Usually, it is considered that about 24 hours is desirable for the digestive tract transit time of healthy adults, and therefore the ingestion target person is a person whose digestive tract transit time exceeds 24 hours. The normal person cannot actually measure the gastrointestinal transit time, but the average defecation amount per day and the gastrointestinal transit time are inversely correlated, so the gastrointestinal transit time is indirectly calculated from the average defecation amount per day. There is a way to estimate. That is, if the average amount of defecation per day is 200 g or less, the gastrointestinal transit time is estimated to exceed 24 hours, and the subject is an ingestion subject of the present invention. In the case of women, when the time for which stool remains in the large intestine becomes longer, skin symptoms such as rough skin and pimples often appear, and women with such symptoms are also subjects of ingestion of the present invention. Furthermore, a person with constipation can be cited as an ingestion subject of the present invention. For people with constipation, in addition to the long transit time of the gastrointestinal tract, the intestinal function is not active, the stool is not active even if the stool accumulates in the intestine, Symptoms such as not being excreted occur and abdominal fullness and discomfort occur. Even if it is not severe constipation, such a symptom occurs even in a person with constipation. The present invention also improves such constipation well.
以下、実施例により本発明をより詳細に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to these Examples.
試験例１
食事から排便までの時間、すなわち消化管通過時間を調べる方法としては、ヒントンらの考案した方法を採用した。具体的には、複数のエックス線造影性マーカーを食事と共に服用し、回収した便のエックス線写真画像によって、マーカー服用から便の排泄までの時間（ti）と排泄された便に含有されるマーカーの個数（xi）を把握し、次式より消化管通過時間を算出した。消化管通過時間は、同時に服用された複数のエックス線造影性マーカーが排泄されるまでの平均値を指す。Test example 1
The method devised by Hinton et al. Was adopted as a method for examining the time from meal to defecation, that is, the transit time of the digestive tract. Specifically, multiple X-ray contrast-enhancing markers are taken with meals, and the time (ti) from marker use to fecal excretion and the number of markers contained in excreted feces, based on the collected radiographic images of the feces (Xi) was grasped, and the gastrointestinal transit time was calculated from the following formula. The gastrointestinal transit time refers to an average value until a plurality of X-ray contrast markers taken simultaneously are excreted.
通常一般的な食事をしたときの消化管通過時間が２４時間〜３６時間程度の人では、消化管通過時間改善剤を摂取した日の昼食は、その日のうちに排便されることは無く、その翌日に大部分が排便されてしまい、そのときの消化管通過時間は、概ね２０時間前後となってしまう。昼食は、夜中に排便が無い限り消化管通過時間の効果を判別するには適さない。一方夕食は、一部が翌日に排便され、残りがそのまた次の日以降に排便されるため、夕食を食べた翌日の何時に何割排便されるかで、消化管通過時間改善剤の正確な評価が可能である。 In general, for people with a gastrointestinal transit time of 24 hours to 36 hours when eating a general meal, lunch on the day of taking the gastrointestinal transit time improver is not defecation within that day. Most of the bowel movements are defecation the next day, and the gastrointestinal transit time at that time is about 20 hours. Lunch is not suitable for determining the effect of gastrointestinal transit time unless there is a bowel movement at night. On the other hand, since part of the stool is defecate the next day and the rest is defecate the next day or later, the exact time of the digestive tract transit time improving agent depends on what percentage of stool is defecation the next day after eating dinner. Evaluation is possible.
便秘症でない健常人である被験者（１名）に、１日あたり表１に示した量の被験物を１００ｇの水に溶解または分散させて飲料とし、早朝空腹時に飲用した。さらにその日の夕食とともに１５個のマーカーを服用し、以後の被験者の排便中のマーカーを確認した。３〜５日分の夕食の消化管通過時間の測定を行い、夕食毎に上記式にて算出される消化管通過時間を計算した。夕食毎に得られた消化管通過時間を合計し食事回数で除して得られた消化管通過時間の平均値及び標準偏差の結果を表１及び図１に示した。統計処理は、ｔ検定で行った。 A test subject (1 person) who is not a constipated person was dissolved or dispersed in 100 g of water in the amount shown in Table 1 per day to make a drink, which was drunk early in the morning. Furthermore, 15 markers were taken with the dinner of the day, and the markers in the subsequent defecation of the subjects were confirmed. The gastrointestinal transit time of dinner for 3 to 5 days was measured, and the gastrointestinal transit time calculated by the above formula was calculated for each dinner. Table 1 and FIG. 1 show the results of the average value and standard deviation of the gastrointestinal transit time obtained by totaling the gastrointestinal transit times obtained for each dinner and dividing by the number of meals. Statistical processing was performed by t-test.
結果を図１に示す。アロエベラ葉肉搾汁液５０ｇ摂取では、非摂取（対照）に比べて統計学的有意な消化管通過時間短縮作用は無かった。アロエベラ葉肉３ｍｍカットゲルを１日あたり５０ｇ摂取することによっても、非摂取（対照）及びアロエベラ葉肉搾汁液と比べて、統計学的有意に消化管通過時間の短縮が観察されている。しかし、アロエベラ葉肉３ｍｍカットゲル５０ｇと低強度寒天０．６ｇを同時に摂取することによって、アロエベラ葉肉搾汁液単独、アロエベラ葉肉単独、又は低強度寒天単独、通常寒天単独に比べて、統計学的有意に消化管通過時間が短縮された。アロエベラ葉肉及び低強度寒天を同時に摂取することにより、消化管通過時間の標準偏差も小さくなり、極端に消化管通過時間が長くなる確率が少なくなった。これらの摂取期間中は、下痢や軟便、腹部膨満感などの不快症状等は観察されなかった。 The results are shown in FIG. Ingestion of 50 g of aloe vera mesophyll juice had no statistically significant effect on shortening the gastrointestinal transit time compared to non-ingestion (control). Ingestion of 50 g of aloe vera mesophyll 3 mm cut gel per day also shows a statistically significant reduction in gastrointestinal transit time compared to non-ingestion (control) and aloe vera mesophyll juice. However, by ingesting 50 g of Aloe Vera mesophyll 3 mm cut gel and 0.6 g of low-intensity agar at the same time, digestion is statistically significant compared to aloe vera mesophyll juice alone, aloe vera mesophyll alone, or low-intensity agar alone or normal agar alone. The tube transit time was shortened. By ingesting aloe vera mesophyll and low-intensity agar at the same time, the standard deviation of the gastrointestinal transit time was also reduced, and the probability that the gastrointestinal transit time was extremely prolonged was reduced. During these intake periods, no unpleasant symptoms such as diarrhea, loose stool and abdominal bloating were observed.
実施例１
次に示す組成の飲料を常法により調製した。原料調合後、９５℃で１分間の加熱殺菌を行い、その１９０ｇを９０℃以上の温度でブリキ缶に充填・巻き締めし、流水中で冷却した。１００ｇあたりのエネルギー量は１２．３ｋｃａｌである。
成分 配合量（重量％）
アロエベラ葉肉６ｍｍカット １８．０
低強度寒天 ０．３５
リンゴ混濁濃縮果汁 ２．０
ラクチュロースシロップ（含量５０％） １．２５
クエン酸無水 ０．６５
ＤＬ−リンゴ酸 ０．２
酸化マグネシウム ０．１５
香料 ０．１５
クエン酸ナトリウム ０．０５
スクラロース ０．００５
精製水 ７７．１９５
合計 １００．０
Example 1
A beverage having the following composition was prepared by a conventional method. After preparing the raw materials, heat sterilization was performed at 95 ° C. for 1 minute, and 190 g of the mixture was filled and wound in a tin can at a temperature of 90 ° C. or higher, and cooled in running water. The amount of energy per 100 g is 12.3 kcal.
Ingredient Amount (wt%)
Aloe vera mesophyll 6mm cut 18.0
Low-intensity agar 0.35
Apple turbid concentrated juice 2.0
Lactulose syrup (content 50%) 1.25
Citric anhydride 0.65
DL-malic acid 0.2
Magnesium oxide 0.15
Fragrance 0.15
Sodium citrate 0.05
Sucralose 0.005
Purified water 77.195
Total 100.0
試験例２
便秘気味の成人被験者（６名）に、実施例１の飲料を１日１本で１週間飲用してもらい、排便回数など排便の状態を調査した。また、便秘の改善効果をアンケートにより集計した。飲用休止期間の１週間を開けて、比較としてアロエベラ葉肉と低強度寒天を配合せずに調製した対照飲料を１日１本で１週間飲用した。Test example 2
The adult subjects (6 persons) with constipation were allowed to drink the beverage of Example 1 once a day for one week, and the state of defecation such as the number of defecations was investigated. The effect of improving constipation was tabulated by questionnaire. A control drink prepared without blending aloe vera mesophyll and low-intensity agar was used for one week per day for one week after a one-week rest period.
比較の対象飲料の飲用期間中は、６名の１日あたりの平均排便回数の平均値は０．３６回であった。一方実施例１の飲料の飲用期間中は、６名の１日あたりの平均排便回数の平均値が０．６７回となり、全ての被験者で増加が認められた。またアンケートの結果、実施例１の飲料の飲用期間中は、４名の被験者が１回当りの排便量が増加したと回答し、全ての被験者が、軟便や腹部膨満感、ガス発生等の不快症状も無く、お腹の調子が良くなったと回答した。 During the drinking period of the beverages to be compared, the average value of the average number of defecations per day for 6 people was 0.36. On the other hand, during the drinking period of Example 1, the average value of the average number of defecations per day for 6 people was 0.67, and an increase was observed in all subjects. As a result of the questionnaire, during the period of drinking the beverage of Example 1, 4 subjects replied that the amount of defecation per time increased, and all subjects felt uncomfortable such as loose stools, abdominal bloating, gas generation, etc. He replied that he had no symptoms and was feeling better.
アロエベラ葉肉と低強度寒天を含有した飲料を摂取することによって、軟便になることなく排便回数が増加し、良好な便秘改善効果が確認された。 By ingesting a beverage containing aloe vera mesophyll and low-intensity agar, the number of defecations increased without becoming loose, and a good constipation improving effect was confirmed.
実施例２
次に示す組成のゼリーを常法により調製した。原料を精製水に加熱溶解した後、９７℃で１分間加熱殺菌を行い、プラスチックカップに１５０ｇ充填し、アルミシールを施した後、流水中で冷却した。１００ｇあたりのエネルギー量は１３．７ｋｃａｌである。
成分 配合量（重量％）
アロエベラ葉肉３ｍｍカット ２５．０
低強度寒天 ０．５
通常寒天 ０．５
オレンジ濃縮果汁 ５．０
クエン酸無水 ０．２
香料 ０．２
スクラロース ０．０１
精製水 ６８．５９
合計 １００．０
Example 2
A jelly having the following composition was prepared by a conventional method. The raw material was heated and dissolved in purified water, then heat sterilized at 97 ° C. for 1 minute, filled with 150 g in a plastic cup, sealed with aluminum, and then cooled in running water. The amount of energy per 100 g is 13.7 kcal.
Ingredient Amount (wt%)
Aloe vera mesophyll 3mm cut 25.0
Low-intensity agar 0.5
Normal agar 0.5
Orange concentrated juice 5.0
Citric anhydride 0.2
Fragrance 0.2
Sucralose 0.01
Purified water 68.59
Total 100.0
本発明は、消化管通過時間の短縮とともに便秘を改善し、健康や美容の維持又は増進を要する健康食品分野で利用できる。
INDUSTRIAL APPLICABILITY The present invention can be used in the field of health foods that shorten GI transit time and improve constipation and require maintenance or enhancement of health and beauty.
Claims (5)
The health food according to any one of claims 1 to 4, which is a food for improving gastrointestinal transit time and / or a food for improving constipation.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006298573 | 2006-11-02 | ||
| JP2006298573 | 2006-11-02 | ||
| PCT/JP2007/071371 WO2008053984A1 (en) | 2006-11-02 | 2007-11-02 | Health food containing aloe and agar |
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| Publication Number | Publication Date |
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| JPWO2008053984A1 true JPWO2008053984A1 (en) | 2010-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP2008542191A Withdrawn JPWO2008053984A1 (en) | 2006-11-02 | 2007-11-02 | Health food containing aloe and agar |
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| WO (1) | WO2008053984A1 (en) |
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| JP4839355B2 (en) * | 2008-07-31 | 2011-12-21 | 株式会社 伊藤園 | Low calorie vegetable drink |
| JP6647157B2 (en) * | 2016-06-29 | 2020-02-14 | アサヒビール株式会社 | Carbonated alcoholic beverages containing edible solids |
| CN108244625A (en) * | 2018-01-11 | 2018-07-06 | 广州拜扬生物科技有限公司 | A kind of nutritional meal replacing food after bariatric surgery |
| JP7235604B2 (en) * | 2019-06-24 | 2023-03-08 | 株式会社ブルボン | Method for producing constipation improving agent and constipation improving agent |
| CN112914096A (en) * | 2020-11-06 | 2021-06-08 | 北京明宣生物技术有限公司 | Health food for intestinal discharge and preparation method thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3023244B2 (en) * | 1992-05-15 | 2000-03-21 | 伊那食品工業株式会社 | Low strength agar and method for producing the same |
| JPH07147931A (en) * | 1993-11-30 | 1995-06-13 | Teruko Hasegawa | Production of aloe paste |
| JP3414954B2 (en) * | 1996-11-18 | 2003-06-09 | 伊那食品工業株式会社 | Low strength agar and method for producing the same |
| JP2001097883A (en) * | 1999-09-30 | 2001-04-10 | Morinaga Milk Ind Co Ltd | Aloe-containing nutritive composition |
| JP2001252046A (en) * | 2000-03-09 | 2001-09-18 | Nippon Kayaku Co Ltd | Intestinal disorder or constipation-ameliorative food |
| JP2002204669A (en) * | 2001-01-11 | 2002-07-23 | Toyo Shinyaku:Kk | Constipation ameliorative food containing kale processed product |
-
2007
- 2007-11-02 JP JP2008542191A patent/JPWO2008053984A1/en not_active Withdrawn
- 2007-11-02 WO PCT/JP2007/071371 patent/WO2008053984A1/en active Application Filing
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