JP3738265B2 - healthy food - Google Patents

Description

  The present invention relates to a health food containing kale powder. More specifically, the present invention relates to a health food containing kale powder and indigestible dextrin.

  A variety of foods that are said to improve the lifestyle-related diseases have been developed due to the boom in health foods, many of which are formed by adding excipients to a single food material. Recently, however, a combination of a plurality of food ingredients that promoted a synergistic action has been developed and marketed (for example, Patent Document 1).

However, when a plurality of food materials are combined in this way, the effects of each other may be offset in reverse, so care must be taken in the combination.
Japanese Patent Laid-Open No. 2000-60487

  Therefore, a health food that has a synergistic effect by combining a plurality of food ingredients is desired.

  As a result of intensive investigations on health foods using kale powder containing abundant nutritional components, the present inventors have prepared a gastrointestinal tone by combining kale powder and indigestible dextrin, and the skin quality The present invention has been completed.

  That is, the present invention provides a health food containing kale powder and indigestible dextrin.

  In a preferred embodiment, the health food further contains spirulina.

  In a preferred embodiment, the health food further contains green tea or matcha tea.

  The health food containing kale powder and indigestible dextrin of the present invention has a gastrointestinal tone and is excellent in cosmetic effect. And by adding spirulina, or green tea or powdered green tea powder, it can be provided as a health food with further improved nutrition and palatability.

  Hereinafter, the health food of the present invention will be described. Note that the configuration described below does not limit the present invention and can be variously modified within the scope of the gist of the present invention.

  Kale, which is a raw material of kale powder contained in the health food of the present invention, is a kind of cruciferous plant, and the leaf contains a lot of vitamin C like cabbage. Kale is also known to be effective in preventing gastritis and gastric ulcer, liver function and constipation.

  In the present invention, kitchen kale, tree kale, bush kale, mallow kale, collard, green leaf kanran and the like are used as kale. Kale can be used as a raw material for both the leaves and stems.

  Next, a method for preparing kale powder contained in the health food of the present invention will be described.

  First, after the kale is harvested, a washing process is carried out to wash away adhering mud and the like. This washing step is preferably performed using cold water (water of 20 ° C. or lower). The reason why cold water is used in the washing process is that it is possible to prevent an excessive increase in the temperature of the kale during the kale process in the subsequent cutting process, and to prevent alteration of the kale due to oxidation reaction and enzyme reaction. is there. In addition, in order to prevent quality deterioration such as flavor, the kale is preferably subjected to a washing process or the like immediately after harvesting.

  Next, after draining water, a cutting step is performed in which the leaf part and stem part of the kale are cut into an appropriate size (for example, about 5 cm) using a cutting tool (cutter, slicer, etc.) that is usually used. In addition, you may perform this cutting process simultaneously with the grinding | pulverization process mentioned later.

  Further, if necessary, a blanching treatment is performed to inactivate an enzyme contained in the kale and involved in the alteration of the kale. The enzymes involved in the alteration mentioned here are chlorophyllase, peroxidase and the like.

  Examples of the blanching treatment include hot water treatment and steam treatment. The kale is usually treated with hot water at 90 to 100 ° C. for 1 to 5 minutes.

  After performing the blanching process, a cooling process for cooling the kale processed in the blanching process is performed. The cooling step is performed by immersing the kale in cold water. In addition, refrigeration, freezing, evaporative cooling with cold air or hot air, and evaporative cooling performed by blowing cold air and hot air simultaneously or alternately may be performed. When cooling by any method, it is preferable to cool rapidly in order to retain the color stop, that is, vivid green.

  Next, the blanched and cooled kale is dried after dehydrating a certain amount of water by centrifugation or the like, if necessary.

  Drying is performed so that the water content of the branched kale is 10% or less, preferably 5% or less. When the water content is high, the storage stability is deteriorated. For example, bacteria propagate.

  As a drying method, any drying method such as warm air drying, high-pressure steam drying, electromagnetic wave drying, freeze drying and the like can be used. In order to prevent discoloration due to heating, drying is preferably performed at as low a temperature as possible.

  Next, the dried kale is pulverized using a crusher, a mill, a blender, a stone mortar or the like.

  The ground dry kale is sieved as needed. Usually, when used as a raw material for various health foods as a dry kale powder, a powder passing through a 250-30 mesh sieve is used. In contrast, in the present invention, the dry kale is pulverized so that 90% or more of the particle size of the dry kale powder is 200 to 100 mesh (75 to 100 μm) and the average diameter (median diameter) is 20 to 80 μm. To do. This is because the tactile sensation is better when it is smaller than 80 μm, and it is difficult to mold it when it is smaller than 20 μm.

  In this way, kale powder contained in the health food of the present invention can be prepared.

  In the present invention, kale powder enriched with γ-aminobutyric acid (GABA) may be used.

  Examples of the method for enriching kale with GABA include a method including anaerobic treatment or heat retention treatment. The GABA enrichment treatment may be performed at any stage before washing, after cutting, or after pulverization.

  Anaerobic treatment refers to the treatment in an anaerobic state, and means treatment with an oxygen-free or oxygen-free gas. Includes vacuum conditions. As the gas, carbon dioxide gas and nitrogen gas are preferably used. The method for the heat treatment is not particularly limited. Hot water treatment, infrared irradiation treatment, hot air treatment, incubator treatment and the like can be mentioned.

  The time for the anaerobic treatment and / or the heat treatment can be usually performed for 30 minutes to 24 hours. Preferably, it is 1 hour to 6 hours. The temperature of the anaerobic treatment and / or the heat retaining treatment is preferably about 25 to 50 ° C, more preferably about 30 to 45 ° C, and most preferably about 40 ° C. If the temperature is less than 25 ° C or exceeds 50 ° C, the GABA content is difficult to increase.

  Further, GABA treatment includes storing and storing the kale in a constant temperature room at a constant temperature (for example, 25 to 50 ° C.).

  The anaerobic treatment and / or the heat retaining treatment are preferably performed so that the kale does not dry, but may be dried.

  The kale thus obtained has a GABA content higher than that of the untreated kale, and is usually 2 times or more, preferably 3 times or more, more preferably 5 times or more.

  In addition to the above GABA enrichment treatment, GABA can also be enriched by immersing kale in a glutamic acid solution, or by adding glutamic acid to a kale fragment or kale powder. This is because glutamic acid is changed to GABA by the action of an enzyme inherent in the kale-derived substance, and the GABA content is increased.

  The glutamic acid solution can be prepared using not only glutamic acid but also a glutamic acid salt such as sodium glutamate, potassium glutamate, and calcium glutamate. A glutamic acid solution can also be prepared by a food material containing glutamic acid and / or a salt thereof.

  Examples of food materials containing glutamic acid and / or a salt thereof include seaweed such as kelp and seaweed, mushrooms such as shiitake mushrooms, maitake mushrooms, fish such as bonito (including bonito), sardines, and shellfish such as clams and shijimi, Examples include rice, wheat, soybean (including these germs), tea leaves, mulberry leaves, vegetables (for example, tomatoes), citrus fruits (mesocarp, gills). Thus, a food material containing a relatively high concentration of glutamic acid and / or a salt thereof is preferably used. Such food materials include those in which glutamic acid is liberated or produced by subjecting edible proteins to enzyme treatment, heat treatment, and the like.

  A food material containing glutamic acid and / or a salt thereof may be added as it is to a kale fragment or a solution in which kale is immersed, and the food material may be shredded as necessary. As a squeezed or aqueous solution, it may be added to the kale fragment or immersion solution. Moreover, you may add the dry powder of these foodstuffs to a kale powder | flour or a kale fragment or immersion solution.

  Moreover, you may heat and elute the glutamic acid component contained in these food materials as needed. Alternatively, the dry powder of the eluted component may be added to kale powder or kale fragments or soaking solution. For example, GABA can be efficiently increased by making dry kelp into small pieces, and adding and stirring them into kale pieces or soaking solutions.

  Regarding the temperature of the kale fragmentation product or juice or the immersion solution during the GABA-enrichment treatment with glutamic acid, it is preferably performed within a range in which the enzyme that catalyzes the conversion of glutamic acid to GABA is not inactivated, usually 20 to 50 C., more preferably 25 to 40.degree.

  You may adjust suitably the pH of the fragmented material or immersion solution in the GABA enrichment process by glutamic acid. The pH is adjusted for the purpose of promoting the GABA enrichment treatment and for the purpose of making the product color bright green. The method for adjusting the pH may be a method using a pH adjuster, and is usually 3.5 to 9.0, preferably 4.0 to 7.0, and more preferably 5.0 to 6.0. In addition, when the pH is adjusted to the alkaline side, a bright green color is exhibited as compared with those obtained by treating kale with acid and those not treated. When the treatment is carried out under a pH of 4 or less, the GABA enrichment efficiency may be lowered, and the kale becomes brown, which is not preferable.

  The GABA enrichment treatment time with glutamic acid is preferably 10 minutes to 24 hours. If it is performed for 30 minutes or more, the GABA content increases dramatically.

  What is necessary is just to adjust suitably the quantity of glutamic acid used for the enrichment process of GABA by glutamic acid according to the quantity of GABA which should be enriched. Usually, glutamic acid or a salt thereof is added in an amount of 0.01 to 40% by weight, preferably 0.2 to 20% by weight, more preferably 0.5 to 10% by weight of kale powder or kale fragments. Good.

  GABA enrichment efficiency can also be increased by adding inorganic chlorides such as pyridoxal phosphate and sodium chloride to the glutamic acid solution, or removing inhibitors such as organic acids and ATP from the reaction system.

  The indigestible dextrin contained in the health food of the present invention is obtained by hydrolyzing starch by heating and then hydrolyzing with amylase, and the indigestible component is originally contained in starch, α Mainly -1,4 bond. Indigestible dextrin is said to have a blood lipid improvement effect and an intestinal effect in addition to the postprandial blood glucose rise inhibitory effect. Indigestible dextrin is commercially available in the form of powder, fine granules, granules and the like, and any form can be used. Moreover, since indigestible dextrin is water-soluble, it may be used in the form of an aqueous solution.

  Spirulina that can be contained in the health food of the present invention is a cyanobacteria belonging to the genus Spirulina. This includes, for example, Spirulina Gaytorelli, Spirulina Platensis, Spirulina Maxima, Spirulina Mayer, Spirulina Lakishima, Spirulina Aldaria. Spirulina is rich in minerals such as chlorophyll, carotene, vitamin B group, potassium and magnesium, and is said to be effective for hyperlipidemia and diabetes.

  Spirulina may be in any form when blended in the health food of the present invention, and may be an algal body cultured in a liquid medium or a dry algal body.

  The health food of the present invention is in such a form that 1 g or more, preferably 2 g or more of kale powder and 4 g or more, preferably 5 g or more of indigestible dextrin is ingested per day. For example, when the health food of the present invention is granulated and filled into a sachet, if the sachet contains 0.5 g of kale powder and 2 g of indigestible dextrin, this sachet is 1 Try to drink three times a day. Thereby, 1.5 g of kale powder and 6 g of indigestible dextrin can be ingested per day, and excellent effects such as gastrointestinal tone adjustment and skin quality improvement can be obtained.

  In addition, the health food of the present invention can further contain spirulina for the purpose of supplementing nutrients. In that case, it is desirable that spirulina is contained in an amount of 0.05 g or more, preferably 0.1 g or more per day.

  In addition, the health food of the present invention can contain green tea powder and matcha tea for the purpose of improving palatability. Green tea powder and green tea contain abundant polyphenols, mainly catechins, and are useful for health promotion in addition to improving palatability. It is desirable that green tea or green tea is ingested at 0.5 g or more, preferably 1 g or more per day.

  In addition to the above materials, oligosaccharides and / or lactic acid bacteria may be added. Thereby, good bacteria in the intestines can be assimilated or supplied, and the condition of the gastrointestinal tract can be further adjusted.

  Oligosaccharides are assimilated by intestinal bacteria and are generally thought to improve the intestinal environment, so they are thought to have the same function as insoluble dietary fiber, ie, preventive effect on colorectal cancer and improve the intestinal environment. .

  Oligosaccharides include lactulose, palatinose, palatinose oligosaccharide, fructooligosaccharide, raffinose, stachyose, xylo-oligosaccharide, maltooligosaccharide, isomaltoligosaccharide, trehalose, galactooligosaccharide, soybean oligosaccharide, dairy oligosaccharide, beet oligosaccharide, gentio-oligosaccharide And nigero-oligosaccharides.

  The blending amount of the oligosaccharide is preferably 0.5 to 30 parts by weight, more preferably 1 to 20 parts by weight with respect to 10 parts by weight of kale powder.

  Lactic acid bacteria, like oligosaccharides, are thought to maintain the intestinal environment.

  As lactic acid bacteria, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus faecalis, Streptococcus faecium, Bacillus coagulans, Bifidobacterium longum (Bifidobacterium longum) and the like are used. In the case of using lactic acid bacteria, powdered and liquid foods are preferable. After culturing in an appropriate medium, lyophilized and added to processed foods, they can grow when given moisture.

  When the lactic acid bacterium is a dry powder, the blending amount of the lactic acid bacterium is preferably 0.1 to 10 parts by weight, more preferably 0.5 to 5 parts by weight with respect to 10 parts by weight of kale powder.

  The health food formulated as described above can be used as it is, or can be mixed with excipients, extenders, binders, thickeners, emulsifiers, colorants, flavors, food additives, seasonings and the like. . For example, royal jelly, vitamins, protein, chitosan, lecithin and the like are blended as nutritional supplements, and a sugar solution and seasoning can be further added to adjust the taste. These can be formed as hard capsules, soft capsules such as soft capsules, tablets, or pills, or in the form of powders, granules, baskets, or the like, as necessary. These may be eaten as they are, or may be drunk in water, hot water, milk or the like according to the shape or preference.

  Hereinafter, the present invention will be described with reference to examples, but it goes without saying that the present invention is not limited to these examples.

  Each pack contains 2 g of indigestible dextrin and 1 g of kale powder, 0.5 g of green tea powder, 0.1 g of spirulina powder, and 0.7 g total of maltose and sucrose to adjust the taste. 4.3 g of powdered health food to which was added was used as a test meal.

  A health food having the same composition as the test food was used as a control food except that the indigestible dextrin was replaced with maltodextrin.

  71 volunteers were recruited as subjects. The effect of the health food of the present invention on the gastrointestinal tract was evaluated using stool properties as an index, and the cosmetic effect was evaluated using changes in skin quality as an index.

(Evaluation of gastrointestinal effects)
The test schedule is shown in FIG. The subjects were randomly divided into Group A (33 people) and Group B (38 people), and a single blind crossover test using a control diet was performed.

  After setting the non-intake period 1 (1 week), the test was conducted on the schedule of the intake period 1 (2 weeks), the non-intake period 2 (1 week), and the intake period 2 (2 weeks). Group A received the test meal during intake period 1, the control meal during intake period 2, group B received the control meal during intake period 1, and the test meal during intake period 2. Each test meal and control food was dissolved in 100 ml of water and ingested 3 packets per day.

  The questionnaire was distributed to the test subjects with the feasibility survey items, and was filled in by a self-filling method. In addition, surveys were required to be completed every day regardless of whether or not there was a bowel movement.

  The survey items were (1) number of defecations, (2) defecation amount, (3) stool shape, (4) stool color, (5) stool odor, and (6) post-defecation sensation, Mandatory to fill in each time.

  The amount of defecation was entered by eye based on the size of the ping-pong ball (diameter 40 mm). The ping-pong balls were shown to each subject in advance to confirm the size. Feces are 6 in the form of a stool (1 point), a ticking shape (2 points), a banana shape (3 points), a semi-kneaded shape (4 points), a muddy shape (5 points), and a water shape (6 points). It was made to choose from the kind. Moreover, the color of the stool was selected from three types of yellowish brown (3 points), brown (2 points), and black brown (1 point). Regarding the shape and color of the stool, a sample showing the state of stool by color illustrations was distributed to the subjects in advance. The stool odor was selected from the following four types: sweet and sour (3 points), less odor (3 points), normal (2 points), and bitter (1 point). The feeling after defecation was selected from three types: refreshing (3 points), normal (2 points), and feeling of remaining stool (1 point). Also, in the remarks column, enter the presence or absence of gastrointestinal symptoms such as abdominal pain, not going out, gas out, fullness, and abdomen, and other physical condition changes. I let you.

  Regarding the obtained results, the number of defecations was expressed as a value converted into the size of a ping-pong ball and the number of defecations was expressed per week. The stool shape, stool color, stool odor, and post-defecation sensation were each scored to obtain the value per stool. Regarding gastrointestinal symptoms, the number of appearances per week was shown. Each item was expressed as an average value ± standard deviation. The significant difference test was statistically analyzed by Wilcoxon signed rank test, and p <0.05 was determined to be significant. StatView ver.5.0 (SAS Institute Inc.) was used as statistical analysis software.

  Non-intake period 1, test meal intake period (intake period 1 in group A, intake period 2 in group B), non-intake period 2, intake period in control food (intake period 2 in group A, intake period 1 in group B) Table 1 shows the number of defecations per week and the amount of defecation. In the non-ingestion period 1, the number of defecations per week was 6 or less, constipation prone, 7 to 8 normal defecation, and 9 or more were defecation prone.

  The number of bowel movements per week for constipated persons increased significantly (p <0.01) to 5.8 in the test food intake period, compared to 4.2 in the non-intake period 1 and 4.6 in the control food intake period. . The amount of defecation per week was measured by eye using a ping-pong ball (diameter 40 mm) as a reference. The non-intake period 1 was 13.4 and the control meal intake period was 14.5, whereas the test meal intake period was 18.4 There was a significant increase (p <0.01, p <0.05, respectively).

  The number of bowel movements per week for normal stool was significantly increased to 27.4 in the test food intake period, compared to 22.2 in the non-intake period 1 and 24.5 in the control food intake period.

  No significant difference was observed in the number of defecations and the amount of defecation among those with multiple defecation tendency.

  Regarding the shape of the stool, the color of the stool, the smell of the stool, and the feeling after defecation, the average score for each period is shown in Table 2. There were no characteristic changes due to the intake of the test meal in any of the items of constipation prone, normal defecation, and multiple defecation.

  Table 3 summarizes the gastrointestinal symptoms observed in each test period by questionnaire survey in the number of times per week.

  In the test food intake period, “gas was released” was significantly more common than the non-intake period 1, the non-intake period 2 and the control food intake period (p <0.01, p <0.01, p <0.05, respectively). ). In addition, “there was a feeling of fullness” was significantly higher than the non-intake period 1, the non-intake period 2 and the control food intake period (p <0.05). All were transient for about 3 to 4 days. During the control food intake period, no symptoms that seemed to be due to the control food intake were observed.

  From the above results, it was confirmed that the health food of the present invention increases the number of defecations and the amount of defecation by ingestion of the test meal in those who are constipated. In addition, it is considered desirable from the viewpoint of the safety of the test food that the number of defecations and the amount of defecation did not change in those who tend to defecate.

  In addition, the fact that “gas came out” and “had a feeling of fullness” were significantly larger in the test meal intake period than in the other periods suggests a change in the intestinal environment.

(Evaluation for beauty effects)
The cosmetic effect of the food of the present invention was evaluated. That is, in the above test, when the intake period 1 was completed, a questionnaire regarding skin quality was taken for each of 10 women who belonged to Group A and Group B. The results are shown in Table 4. The numbers in the table are the number of people who answered that they thought so.

  More than half of the group A who took the test meal felt that the skin tone had improved, while the group B who took the control diet felt that the skin tone had improved as much as the group A. You can see that there wasn't. That is, the results in Table 4 indicate that the health food of the present invention is excellent in beauty effects.

  According to the present invention, by containing kale powder and indigestible dextrin, a health food is provided that has a gastrointestinal tone and is excellent in beauty effect. Further, by further containing Spirulina, or green tea or matcha powder, a health food with further improved nutrition and palatability is provided.

It is a figure which shows the test schedule of evaluation of the health food of this invention.

Claims (1)

A food for improving bowel movement comprising GABA-enriched kale powder, indigestible dextrin , spirulina, and matcha or green tea powder .

Images