JP3896338B2 - Sweetener and method for producing the same - Google Patents
Sweetener and method for producing the same Download PDFInfo
- Publication number
- JP3896338B2 JP3896338B2 JP2003085463A JP2003085463A JP3896338B2 JP 3896338 B2 JP3896338 B2 JP 3896338B2 JP 2003085463 A JP2003085463 A JP 2003085463A JP 2003085463 A JP2003085463 A JP 2003085463A JP 3896338 B2 JP3896338 B2 JP 3896338B2
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- Prior art keywords
- sweetener
- group
- rats
- sugar
- yeast
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Description
【０００１】
【発明の属する技術分野】
本発明は、甘味料及びその製造方法、特に酵母発酵物を用いた甘味料及びその製造方法に関する。
【０００２】
【従来の技術】
従来から甘味料としては、白砂糖、グラニュー糖、三温糖等の砂糖、あるいは異性化糖等が一般に市販されている。これらは、人間が長年にわたって最も慣れ親しんできた甘味料であり、甘味質、物性、栄養の面で非常に優れている。
しかしながら近年では、砂糖の過剰摂取による肥満、肥満に伴う生活習慣病の発生等、健康上の観点から、砂糖の摂取が低減化している。
【０００３】
実際、わが国の生活習慣病の発症数は毎年増加の傾向を示している。さらに実年層（５０代から６０代）の成人だけでなく、幼年層（２０歳未満）及び若年層（２０代から３０代）の年齢層の人々までが生活習慣病予備軍となっていることも重要な問題とされている。生活習慣病のなかでも、わが国の糖尿病については、「糖尿病の可能性を否定できない人」の人数が１３００万人を超えるようになった。また、糖尿病と肥満とはきわめて密接な関係があることが報告されている。
【０００４】
さらに肥満は、糖尿病だけでなく高血圧、高脂血症などの生活習慣病にも顕著に関与している。これらのことから、生活習慣病が発症する心配のない甘味料の開発が要求されてきた。
そこで現在では、ソルビトール、キシリトール、マルチトール、エリスリトール等の難消化性糖類、あるいはサッカリン、アスパルテーム等の高甘味度人工甘味料等を、従来の甘味料の代替品として使用することが提案されている。
【０００５】
例えば、特開２００２−０５１７２３号には、トレハロース又はエリスリトールと、アセスルファムカリウムと、アスパルテームとを含む甘味料組成物が開示されている。
【０００６】
【特許文献１】
特開２００２−０５１７２３号
【０００７】
【発明が解決しようとする課題】
しかしながら、上記の難消化性糖類、及び高甘味度人工甘味料においてはいずれも、砂糖を使用するよりも摂取エネルギーを抑えることができるという機能以上を有するものではなかった。さらに、高甘味度人口甘味料の多くは後味を引く苦味や異味等を併せ持つために、飲食物に利用した場合、その味を損なう原因となり、その使用量、使用方法については限られるものであった。また、人工甘味料には、絶えず安全性に対する評価をめぐる議論がつきまとっている。
【０００８】
そこで、味が良好であり、摂取エネルギーを抑える以上の効果を発揮する甘味料が望まれているが、このような甘味料は未だ開発されていない。
本発明は、上記従来技術の課題に鑑みなされたものであり、その目的は、優れた疾患予防効果を持つ甘味料及びその製造方法を提供することにある。
【０００９】
【課題を解決するための手段】
前記目的を達成するために、本発明者らが鋭意検討を行った結果、野菜、果物、海草、穀物等を酵母で発酵させた酵母発酵物を含む甘味料は、優れた高血圧症、高脂血症及び肥満症等の防止効果を持つことを見出し、本発明を完成するに至った。
すなわち、本発明の第一の主題は、野菜、果物、海草、穀物からなる群より選択される１種又は２種以上を寄託番号ＦＥＲＭ Ｐ−１８５４０の酵母により発酵させた酵母発酵物と、
糖と、
を含むことを特徴とする液状甘味料である。
【００１０】
本発明の第二の主題は、野菜、果物、海草、穀物からなる群より選択される１種又は２種以上を寄託番号ＦＥＲＭ Ｐ−１８５４０の酵母により発酵させた酵母発酵物と、
糖と、
賦形剤と、
を含むことを特徴とする粉末状甘味料である。
【００１１】
本発明の第三の主題は、下記（Ａ）〜（Ｄ）工程を含むことを特徴とする甘味料の製造方法である。
（Ａ） 野菜、果物、海草、穀物からなる群より選択される１種又は２種以上に、糖を添加して糖度を３０〜５０％に調整し、温度５〜２５℃にて寄託番号ＦＥＲＭ Ｐ−１８５４０の酵母により発酵を行う工程。
（Ｂ） 前記（Ａ）工程後、さらに糖を添加して糖度を５０〜６０％に調整し、温度５〜３０℃にて発酵を行う工程。
（Ｃ） 前記（Ｂ）工程後、温度５〜３０℃にて熟成させる工程。
【００１２】
（Ｄ） 前記（Ｃ）工程後、濾過し、濾液を収集する工程。
前記製造方法において、下記（Ｅ）〜（Ｆ）工程を含むことが好適である。
（Ｅ） 前記（Ｄ）工程後、賦形剤に該濾液を加え、温度２〜３０℃にて熟成させる工程。
（Ｆ） 前記（Ｅ）工程後、乾燥する工程。
前記製造方法において、（Ｆ）工程における乾燥方法が、凍結乾燥であることが好適である。
【００１３】
【発明の実施の形態】
以下、本発明の好適な実施形態を詳細に説明する。
本発明の甘味料において、酵母発酵物の原材料となるのは旬の物を中心とした野菜、果物、海草、及び穀物等である。
例えば、キャベツ、ホウレンソウ、ニンジン、パセリ、ナス、ピーマン、トマト、キュウリ、カブ、大根、春菊、小松菜、モロヘイヤ、蓮根、サツマイモ、ジャガイモ、ショウガ、リンゴ、ミカン、レモン、カキ、モモ、スイカ、ブドウ、ナシ、イチゴ、パイナップル、キウイ、バナナ、米、麦等が好適に用いられる。
【００１４】
本発明においては、酵母の代謝産物により疾患予防効果を発揮されるため、その効果は原材料となる野菜、果物、海草、及び穀物等の種類に依存して大きく変化することはない。
【００１５】
Ｉ 液状甘味料
図１に示す本発明の液状甘味料の製造方法について、詳しく説明する。
原材料の下準備
初めに原材料となる野菜、果物、海草、及び穀物等を水で洗浄し、水切りする。そして、洗浄した原材料を適当な大きさに刻み、適当な容器に入れる。
【００１６】
使用する水は、清浄なものであれば特に限定されないが、塩素の含有量の少ない地下水等を使用することが好ましい。また、洗浄時には洗剤等を使用しないことが好ましい。
容器は、以下に詳述する発酵や熟成に適するものであれば特に制限されないが、木桶を使用することが好適である。また、原材料を刻む方法は特に限定されないが、栄養素の破壊を防止するため、刃物の使用は最小限にとどめることが好ましい。
【００１７】
第一発酵
下準備した原材料に酵母及び糖を添加し、糖度を３０〜５０％に調整して、第一発酵を行う。
加える糖は、特に制限されないが、ブドウ糖、果糖、麦芽糖、乳糖、ショ糖、蜂蜜等が好適である。添加量は、糖度３０〜５０％となるように調整することが好適である。糖度を３０〜５０％にすることにより、酵母の働きを活発にすることができ、且つ本工程時間であれば腐敗しないため、本発明の効果が十分に発揮される。３０％未満である場合、発酵中に雑菌が繁殖し腐敗する恐れがあり、５０％を超える場合、酵母の働きが低下し、発酵を妨げてしまうことがある。
【００１８】
第一発酵温度は、５〜２５℃、特に５〜１５℃であることが望ましい。温度が５℃未満であると、酵母の働きが低下し、発酵を妨げてしまうことがあり、２５℃を越えると、発酵期間中に原材料が変質し、不快臭が発生する恐れがある。
第一発酵時間は、１〜７日間であることが望ましい。１日間未満であると、十分に発酵が行われないことがあり、７日間を越えると、原材料が変質し、不快臭が発生する恐れがあるからである。しかしながら、季節や原材料によって発酵の進行具合が異なるため、第一発酵時間はこの範囲に限定されることはなく、発酵の状態を見て適宜調整することが好ましい。
【００１９】
酵母の添加量は、その種類等にもより特に限定されないが、原材料１ｇ当たり１０６〜１０７個程度であることが好適である。
加熱に強い甘味料を得るためには、酵母として、寄託番号ＦＥＲＭ Ｐ−１８５４０（平成１３年９月２０日付にて、工業技術院生命工学工業技術研究所に受託済み）の酵母を使用することが特に好適である。
【００２０】
なお、本発明にかかる酵母ＦＥＲＭ Ｐ−１８５４０は、識別のための表示をＦＣＥ Shizosaccharomyces sp.といい、科学的性質等は以下の通りである。
１．科学的性質…炭素源と窒素源を含む栄養培地下において白色〜クリーム色のコロニーを形成する。光学的顕微鏡下において、細胞の中央に隔壁を生じて分裂する形態が観察される。母細胞と娘細胞の区別はできない。
【００２１】
２．分類学上の位置…酵母菌：食用酵母
３．培養条件
▲１▼培地名…ＳＭＹＡ培地（Ｓ：サッカロース、Ｍ：マルトエキストラクト、Ｙ：イーストエキストラクト、Ａ：寒天）
▲２▼培地の組成…培地１０００ｍｌ当たり
１％サッカロース １０ｇ、１％マルトエキストラクト １０ｇ、０．４％イーストエキストラクト ４ｇ、２％寒天 ２０ｇ
【００２２】
▲３▼培地のｐＨ…５．０〜７．０（最適ｐＨ５．５）
▲４▼培地の殺菌条件…１２１℃ ２０分
▲５▼培地温度…３２℃
▲６▼培養期間…１０日間
▲７▼酸素要求性…好気性
【００２３】
４．保管条件
凍結法にて保管できる。
▲１▼凍結条件…−８０℃
▲２▼保護剤…１０〜２０％グリセリン水溶液（最適は２０％）
▲３▼凍結後の復元率…１年で１００％、３年で９９％
５．生存試験の条件
▲１▼微生物の復元…４０℃
▲２▼接種・培養・確認法…培養条件と同一条件による。
【００２４】
第二発酵
第一発酵後、さらに糖を添加し、糖度を５０〜６０％に調整して、第二発酵を行う。
加える糖はブドウ糖、果糖、麦芽糖、乳糖、ショ糖、蜂蜜等が好適である。添加量は、糖度５０〜６０％となるように調整することが好適である。糖度を５０〜６０％に上げることにより、第一発酵よりも高い温度で、腐敗させずにある程度の時間、発酵させることができる。５０％未満であると、発酵中に雑菌が繁殖し腐敗する恐れがあり、６０％を超える場合、酵母の働きが低下し、発酵を妨げてしまうことがある。
【００２５】
第二発酵温度は、５〜３０℃、特に１５〜２５℃であることが望ましい。温度が５℃未満であると、酵母の働きが低下し、発酵を妨げてしまうことがあり、３０℃を越えると、原材料が変質し、不快臭が発生する恐れがある。
第二発酵時間は、１〜２週間であることが望ましい。１週間未満であると、十分に発酵が行われないことがあり、２週間を越えると、原材料が変質し、不快臭が発生する恐れがあるからである。しかしながら、季節や原材料によって発酵の進行具合が異なるため、第二発酵時間はこの範囲に限定されることはなく、発酵の状態を見て適宜調整することが好ましい。
【００２６】
熟成
第二発酵後、発酵が緩やかになったことが確認されたら、次に熟成させる。熟成を行うことにより、発酵物の成分が安定化する。熟成期間中は、腐敗させないために糖度を５０〜６０％に維持することが好ましい。
熟成温度は、５〜３０℃、特に好ましくは１５〜２５℃であることが望ましい。温度が５℃未満であると、熟成が十分行われず、甘味料の成分、味等が安定化しないことがある。また３０℃を越えると、原材料が変質する恐れがある。
【００２７】
熟成時間は、２〜３週間であることが望ましい。２週間未満であると、熟成が十分行われず、甘味料の成分、味等が安定化しないことがある。しかしながら、季節や原材料によって熟成の進行具合が異なるため、熟成時間はこの範囲に限定されることはなく、熟成の状態を見て適宜調整することが好ましい。
前記発酵・熟成工程は、栄養素を破壊させないため、常圧下で行うことが好ましいが、１〜５気圧の加圧下で行ってもよい。
【００２８】
濾過・雑菌の殺菌
上記熟成後、濾過して濾液を収集し、雑菌を殺菌することにより、本発明の液状甘味料が製造される。
滅菌の条件は、温度６５℃で１０分間、あるいはこれと同等の効力を持つ条件であることが好適である。酵母は、他の雑菌と比較して、加熱に強いため、上記温度・時間内であれば、死滅することはなく、本発明の効果が損なわれることはない。
滅菌には通常の滅菌機を用いることができ、例えばプレート式滅菌機、チューブラー式滅菌機、ジャケット付きタンク等を使用することができる。
【００２９】
II 粉末状甘味料
次に、図２に示す本発明の粉末状甘味料の製造方法について詳しく説明する。
粉末状甘味料は、上記液状甘味料（濾液）を粉末化することにより製造される。粉末化方法は特に限定されないが、好ましくは、上記液状甘味料を賦形剤に吸着させ、乾燥することにより製造される。
【００３０】
賦形剤への添加・熟成
賦形剤に上記液状甘味料を添加して、液状甘味料を吸着させ、さらに熟成させる。賦形剤としては、本発明の効果を妨げない限り特に限定されないが、馬鈴薯澱粉、甘藷澱粉、トウモロコシ澱粉（コーンスターチ）、小麦澱粉、米澱粉、タピオカ澱粉、小麦粉、乳糖、ブドウ糖、果糖、砂糖等が好適である。添加量は賦形剤１００ｇに対して、液状甘味料２〜６０ｇであることが好適である。２ｇより少ないと、生成される粉末状甘味料における賦形剤の占める割合が高くなるため、本発明の効果が低下する恐れがある。また６０ｇより多いと、液状甘味料を十分に吸着できないことがある。
【００３１】
さらに、賦形剤に均一に十分吸着させるためには、液状甘味料を水で希釈してから吸着させることが特に好ましい。希釈率は１〜２０倍であることが好ましく、さらに好ましくは１０倍程度である。２０倍より多いと、実質的な液状甘味料の吸着量が減るため、本発明の効果が低下する恐れがあり好ましくない。
【００３２】
熟成温度は、２〜３０℃、特に好ましくは５〜２５℃であることが望ましい。温度が２℃未満であると、熟成が十分行われず、甘味料の味が安定化しないことがある。また３０℃を越えると、変質する恐れがある。
熟成時間は、１〜３０日間、特に５〜１５日間であることが望ましい。１日間未満であると、熟成が十分行われず、甘味料の成分、味等が安定化しないことがあるからである。しかしながら、季節や原材料によって熟成の進行具合が異なるため、熟成時間はこの範囲に限定されることはなく、熟成の状態を見て適宜調整することが好ましい。
【００３３】
乾燥
続いて、乾燥して水分を除去する。
乾燥方法は、本発明の効果を損なわない方法であれば、特に限定されないが、凍結乾燥によることが好適である。凍結乾燥とは、湿った材料を凍結し、続いて空気の分圧を低くして、凍結した状態のまま乾燥する方法をいう。熱に敏感な材料の乾燥に好適に用いられる。凍結乾燥によれば、乾燥に加熱が不要であるため、栄養価を損なうことがない。
【００３４】
凍結温度は、好ましくは−８５〜−３０℃の温度が用いられ、急速冷凍される。凍結時間は、凍結装置の大きさや凍結する量に依存するので、それらに合わせて適宜選択すればよい。
減圧条件は、３〜５０ｍｍＨｇ程度が好ましく、より好ましくは３〜１０ｍｍＨｇ程度である。凍結した粉末状甘味料は減圧下で乾燥することによる気化熱（昇華熱）により、温度が低温に保たれ、途中で解凍することはない。
乾燥処理の時間は、凍結乾燥装置の大きさや解凍する量に依存するので、それらに合わせて適宜選択すればよい。
【００３５】
本発明の甘味料は、高血圧症、高脂血症及び肥満症等の生活習慣病発症予防のために、従来の砂糖の代わりに摂取する。摂取量は特に限定されないが、成人（体重６０ｋｇ）１日当たり０．５〜３０ｇ、特に１〜１５ｇであることが好適である。０．５ｇより少ないと所望の効果を奏することが難しくなり、３０ｇを越えて摂取してもさらなる効果が認められないこともある。
【００３６】
本発明の甘味料は、味に癖がないため、工業用として、通常の砂糖同様に様々な食品及び／又は飲料に混合して用いることができる。混合する食品及び／又は飲料は特に限定されず、例えばパン、うどん、そば、ご飯等の主食類；クッキー、ケーキ、ゼリー、プリン、アイスクリーム、羊羹、キャンディー、チューインガム、クラッカー、チップス、ヨーグルト等の菓子類；豆腐、こんにゃく、佃煮、餃子、コロッケ、ハンバーグ、サラダ、スープ、シチュー等の各種総菜；かまぼこ、ハム、魚肉ソーセージ等の魚肉練り製品；チーズ、バター等の乳製品；みそ、しょう油、ドレッシング、マヨネーズ等の調味類；清涼飲料水、酒類、栄養ドリンク、コーヒー、紅茶、煎茶、ウーロン茶、牛乳、豆乳等の各種飲料等が挙げられる。また、家庭で個人が砂糖の代わりに料理や飲料に加えることもできる。
【００３７】
本発明の甘味料は、必要に応じて着色料、着香料、矯味剤等を加えることもできる。さらに、その他の甘味料と混合して用いることもできる。
本発明の甘味料は形状を問わず、粉末状にしても疾患予防効果が損なわれることがない。粉末状にした場合、携帯に便利であり、保存性も高く、手軽に摂取することができるため、特に好ましい。
【００３８】
【実施例】
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれに限定されるものではない。
試験例１ 液状甘味料
野菜、果物等の原材料５ｋｇを洗浄、水切りし、適当な大きさに刻み、容器に入れる。酵母（寄託番号ＦＥＲＭ Ｐ−１８５４０）、及びショ糖・麦芽糖を糖度４０％となるよう添加し、２０℃にて１日間発酵させる。さらに麦芽糖を糖度５０％となるよう添加し、１５℃にて１週間発酵させ、１０℃にて２週間熟成させる。これを濾過し、濾液を６５℃で１０分間滅菌する。
試験例２ 粉末状甘味料
上記液状甘味料２００ｇを、馬鈴薯澱粉１ｋｇに添加し、１５℃で１０日間熟成させる。これを、−４５℃、３ｍｍＨｇの条件で凍結乾燥する。
試験例３ グラニュー糖
試験例４ アスパルテーム
【００３９】
試験例１〜３の甘味料を、１２名のパネラーに試食してもらい、官能評価を行った。表１に結果を示す。
甘味強度 ： 結果は１２人のパネラーの平均点を示す。
−２：非常に弱い
−１：弱い
０：適当
＋１：強い
＋２：非常に強い
【００４０】
苦味
◎：あると回答した人が３名未満
○：あると回答した人が３名以上６名未満
△：あると回答した人が６名以上９名未満
×：あると回答した人が９名以上
【００４１】
選好度
◎：良いと回答した人が９名以上
○：良いと回答した人が６名以上９名未満
△：良いと回答した人が３名以上６名未満
×：良いと回答した人が３名未満
【００４２】
【表１】
試験例１ 試験例２ 試験例３ 試験例４
甘味強度 ＋0.25 ＋0.17 ＋0.33 ＋1.83
苦味 ◎ ◎ ◎ △
選好度 ◎ ◎ ◎ △
【００４３】
高甘味度甘味料であるアスパルテーム（試験例４）は、グラニュー糖（試験例４）と比較して極めて高い甘味を有するため、添加量が微量で済むといった利点はある反面、苦味を有し、選好度も低かった。
しかしながら、本発明の液状甘味料（試験例１）、及び粉末状甘味料（試験例２）は、従来の甘味料であるグラニュー糖（試験例３）と同様に、苦味がなく、選好度が高く、甘味強度も同程度であることが確認された。
以上より、本発明の甘味料は従来の甘味料の代替品として、問題なく様々な用途に使用できることがわかった。
【００４４】
１．高血圧症予防効果
（１）試験方法
▲１▼予備飼育（６〜７週齢）
日本チャールスリバー（株）より購入した６週齢の雄性自然発症高血圧ラット（ＳＨＲ）、及び正常血圧のウィスター京都ラット（ＷＫＹ）を、室温２２±１℃、湿度６０±１０％に調節された飼育室において、白色蛍光灯で１日１２時間（７〜１９時明期）の光調節を行い、飼料及び水道水を自由摂取させ１週間予備飼育した。
予備飼育後、各個体の体重測定及び血圧測定を行い、１群１０頭とし、体重の平均値がほぼ等しくなるようにＳＨＲラットをＡ〜Ｆ群に、ＷＫＹラットをＧ〜Ｉ群に分類した。
【００４５】
▲２▼被験甘味料の製造方法
実施例１ 液状甘味料
野菜、果物等の原材料５ｋｇを洗浄、水切りし、適当な大きさに刻み、容器に入れる。酵母（寄託番号ＦＥＲＭ Ｐ−１８５４０）、及びショ糖・麦芽糖を糖度４０％となるよう添加し、２０℃にて１日間発酵させる。さらに麦芽糖を糖度５０％となるよう添加し、１５℃にて１週間発酵させ、１０℃で２週間熟成させる。これを濾過し、原液を６５℃で１０分間滅菌する。
【００４６】
実施例２ 粉末状甘味料Ｉ
上記液状甘味料２０ｇに水１８０ｇを加え希釈したものを、馬鈴薯澱粉１ｋｇに加え、１５℃で１０日間熟成させる。これを、−４５℃、３ｍｍＨｇの条件で凍結乾燥する。
【００４７】
実施例３ 粉末状甘味料 II
上記液状甘味料２０ｇに水１８０ｇを加え希釈したものを、馬鈴薯澱粉１ｋｇに加え、１５℃で１０日間熟成発酵させる。これを、１２１℃で２０分間加熱乾燥する。
【００４８】
▲３▼被験甘味料投与方法（７〜２０週齢）
下記の要領で、各群のラットを７週齢からさらに１３週間、２０週齢まで飼育した。
飼育室の環境は、温度２２±１℃、湿度６０±１０％、白色蛍光灯で１日１２時間の採光下（７〜１９時明期）とした。毎日午前１０時に各被験甘味料を経口投与し、甘味料投与後は滅菌水を自由摂取させた。なお、飼料と水道水は各群とも自由摂取させたが、甘味料投与により、飼料や水の摂取量は変化しなかった。
【００４９】
Ａ群：ＳＨＲラット：甘味料無投与
Ｂ群：ＳＨＲラット：１日に体重１ｋｇ当たり、液状甘味料を３ｍｌ投与する
Ｃ群：ＳＨＲラット：１日に体重１ｋｇ当たり、液状甘味料を６ｍｌ投与する。
Ｄ群：ＳＨＲラット：１日に体重１ｋｇ当たり、液状甘味料を９ｍｌ投与する
Ｅ群：ＳＨＲラット：１日に体重１ｋｇ当たり、粉末状甘味料Iを１２ｇ投与する。
Ｆ群：ＳＨＲラット：１日に体重１ｋｇ当たり、粉末状甘味料IIを１２ｇ投与する。
Ｇ群：ＷＫＹラット：甘味料無投与
Ｈ群：ＷＫＹラット：１日に体重１ｋｇ当たり、液状甘味料を６ｍｌ投与する。
Ｉ群：ＷＫＹラット：１日に体重１ｋｇ当たり、粉末状甘味料Iを１２ｇ投与する。
【００５０】
（２）結果
▲１▼血圧検査
血圧検査は週１回、被験甘味料投与前に行った。
結果を表２に示す。単位はｍｍＨｇである。
【表２】
高血圧症ラットであるＳＨＲラットは、正常血圧のラットであるＷＫＹラットと比較して、血圧値が高かった。
通常、甘味料を余分に摂取した場合、肥満になり、それが原因でさらに血圧上昇を引き起こすものと考えられる。しかしながら、ＳＨＲラットにおいて、無投与群（Ａ群）と比較して、甘味料投与群では血圧上昇が加速されないばかりか、逆に血圧上昇の抑制が見られた。
【００５２】
液状甘味料においては９ｍｌ投与のＤ群では８週齢当たりから、６ｍｌ投与のＣ群では１６週齢当たりから血圧上昇が抑制される傾向が見られた。驚くべきことに、１日に体重１ｋｇ当たり、液状甘味料を９ｍｌと大量に摂取した場合でも、血圧上昇が加速されず、用量が多い群ほど血圧上昇の抑制効果が高い結果となった。
粉末状甘味料においても、８週齢当たりから血圧上昇が抑制される傾向が認められ、特に加熱せずに凍結乾燥した粉末状甘味料Ｉを投与したＥ群では、抑制効果が高かった。
【００５３】
正常血圧のＷＫＹラットにおいても、加齢と共に血圧が若干上昇する傾向があるが、無投与群（Ｇ群）と比較して、液状甘味料投与群（Ｈ群）、及び粉末状甘味料投与群（Ｉ群）では、血圧上昇の緩やかな抑制が見られた。しかし、この作用は従来の降圧剤等の投与により見られるものとは異なり、血圧が低下しすぎることはなく、本発明の甘味料が、二次的害作用、副作用等のない安全な甘味料であることが確認された。
【００５４】
以上より、本発明の甘味料は多量に摂取しても、血圧が上昇する心配がなく、そればかりか本発明の甘味料を摂取することにより、高血圧症予防効果があるため、高血圧症の人でも安心して摂取できる甘味料であることがわかった。
また、正常血圧である場合にも、加齢性の血圧上昇を抑制するため、加齢性の血圧上昇を気にする人に安心して摂取できる甘味料であることがわかった。
【００５５】
本発明の甘味料は、従来の降圧剤のように単に血圧を下げるのではなく、血圧を正常値に近づける効果があり、摂取により正常血圧以下になることはなく、さらに原料が天然物であるため、誰でも安心して摂取することができる。
さらに、本発明の甘味料は粉末化しても、疾患予防効果が損なわれることがなく、粉末状甘味料とする場合には、加熱せずに凍結乾燥により製造することがより好適であることが確認された。
【００５６】
▲２▼血液検査
実験最終日の前日に全ラットを絶食させ、翌日に深麻酔（ネンブタール,45mg/kg,i.p.）し、左心室から20Ｇ採血針で可能な限り採血を行った。
採取した血液を用いて、下記の項目において生化学的検査（自動化学分析装置：Auto Lab, Radio lmmuno Assay 法）を行った。得られた成績は、群間比較をWilcoxon U-testで解析し、１％以内の危険率を持って有意差があると判定した（ｐ＜０．０５）。なお、すべての値は平均値と標準誤差値で表示した。
結果を表３に示す。
【００５７】
【表３】
甘味料無投与であるＳＨＲラットのＡ群、ＷＫＹラットのＧ群と比較して、甘味料を投与したＳＨＲラットのＢ〜Ｆ群、ＷＫＹラットのＧ〜Ｉ群において、血糖値の上昇は見られなかった。特にＥ，Ｆ，Ｉ群では粉末状甘味料を１日に体重１ｋｇ当たり１２ｇ、Ｄ群では液状甘味料を１日に体重１ｋｇ当たり９ｍｌと、通常考えられる摂取量を超えて多量に摂取しているにもかかわらず、血糖値が上昇しない結果となった。
よって、高血圧の人、あるいは正常血圧の人において、本発明の甘味料はある程度多量に摂取しても、血糖値が上昇する心配のないことがわかった。
【００５９】
ＳＨＲラットはＷＫＹラットと比較して、遊離コレステロール、及びＬＤＬ−Ｃｈｏ値が高かったが、ＳＨＲラットにおいて、無投与群（Ａ群）と比較して、Ｃ〜Ｆ群では遊離コレステロール、及びＬＤＬ−Ｃｈｏの低下が見られ、Ｇ群の値に近づいた。一方、善玉コレステロールであるＨＤＬ−Ｃｈｏは低下することがなく、むしろ上昇する傾向があった。よって、高血圧治療効果に伴い、脂質代謝異常の改善効果を有することが推察される。
【００６０】
また、ＳＨＲラットはＷＫＹラットと比較して、中性脂肪値が高かったが、無投与群（Ａ群）と比較して、Ｃ〜Ｆ群では中性脂肪の低下が見られ、Ｇ群の値に近づいた。よって、中性脂肪値の測定においても、高血圧治療効果に伴い、脂質代謝異常の改善効果を有することが確認された。
【００６１】
さらに、ＳＨＲラットはＷＫＹラットと比較して、βリポタンパク値が高かった。βリポタンパクの測定は、高リポタンパク白血症などの脂質代謝異常疾患の指標とされる。ＳＨＲラットにおいて、無投与群（Ａ群）と比較して、Ｂ〜Ｆ群ではβリポタンパク値の低下が見られ、Ｇ群の値に近づいた。よって、βリポタンパク値においても高血圧治療効果に伴い、脂質代謝異常の改善も見られることが確認された。
【００６２】
また、ＳＨＲラットはＷＫＹラットと比較して、尿素窒素、クレアチニン、尿酸の値が高かった。これらの値は、肝・腎機能の指標となる。
尿素窒素値は、無投与群（Ａ群）と比較して、Ｄ〜Ｆ群では低下が確認され、Ｇ群の値に近づいた。クレアチニン値は、無投与群（Ａ群）と比較して、Ｂ〜Ｆ群、特にＤ〜Ｆ群では低下する傾向が見られ、Ｇ群の値に近づいた。尿酸値は、無投与群（Ａ群）と比較して、Ｂ〜Ｆ群では低下が見られ、Ｇ群の値に近づいた。
よって、高血圧治療効果に伴い、肝・腎機能の改善も見られることが確認された。
【００６３】
ＳＨＲラットはＷＫＹラットと比較して、Ａ／Ｇ比、及び白血球数が低かった。Ａ／Ｇ比は、血漿蛋白であるアルブミン（Alb）と総グロブリン（Glob）の比率であり、体内の蛋白質代謝の指標として利用されるが、臨床的に問題となるのは、 Ａ／Ｇ比の低下である。Ａ／Ｇ比は、無投与群（Ａ群）と比較して、Ｂ〜Ｆ群ではＡ／Ｇ比が上昇する傾向が見られ、Ｇ群の値に近づいた。また、白血球数は無投与群（Ａ群）と比較して、Ｂ〜Ｆ群で上昇が見られた。
よって、これらのパラメーターの改善効果は高血圧治療効果の強い群と密接な関連を有することが推察される。
【００６４】
また、ＷＫＹラット（正常なラット）においては、これらの血液成分値に目立った変化（異常）はなかった。
よって血液検査から、本発明にかかる甘味料投与により血圧降下作用を示しても、血液成分には異常をきたさないことが確認された。また、本発明の甘味料は、血糖値の上昇を心配せずに摂取できる甘味料であることがわかった。
【００６５】
２．肥満予防効果・高脂血症予防効果
Zuckerラットの遺伝形式は常染色体性の単純劣性遺伝様式を取り、病因遺伝子（fa遺伝子）をホモに持つ個体（fa/fa）のみが肥満を呈し（Zucker-fattyラット：(ZUC)-fa/fa）、ヘテロ接合体（fa/+）及び野生型（+/+）は肥満を呈さない（Zucker-leanラット：(ZUC)-lean）。Zucker-fattyラットは、生後４週齢頃より体重増加及び外観によって肥満状態が認められ、１０週齢頃までに急速に肥満が進行し、その後も徐々に進行する。さらに高脂血症等を示すことが知られている。このZucker-fattyラット、及び比較としてZucker-leanラットを使用し、肥満予防効果、及び高脂血症予防効果について試験を行った。
【００６６】
（１）試験方法
▲１▼予備飼育（４〜５週齢）
日本チャールスリバー（株）より購入した４週齢の雄性Zucker fattyラット、及び雄性Zucker-leanラットを、室温２２±１℃、湿度６０±１０％に調節された飼育室において、白色蛍光灯で１日１２時間（７〜１９時明期）の光調節を行い、飼料及び水道水を自由摂取させ１週間予備飼育した。
予備飼育後、各個体の体重測定を行い、１群５頭とし、体重の平均値がほぼ等しくなるようにZucker fattyラットをＪ〜Ｐ群に、Zucker-leanラットをＱ〜Ｓ群に分類した。
【００６７】
▲２▼被験甘味料の製造方法
前述のとおりに、液状甘味料、及び粉末状甘味料I，IIを製造する。
▲３▼被験甘味料投与方法（５〜１６週齢）
下記の要領で、各群のラットを５週齢からさらに１１週間、１６週齢まで飼育した。
飼育室の環境は、温度２２±１℃、湿度６０±１０％、白色蛍光灯で１日１２時間の採光下（７〜１９時明期）とした。毎日午前１０時に各被験甘味料を経口投与し、甘味料投与後は滅菌水を自由摂取させた。なお、飼料と水道水は各群とも自由摂取させたが、甘味料投与により、飼料及び水の摂取量は変化しなかった。
【００６８】
Ｊ群：Zucker-fattyラット：甘味料無投与
Ｋ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、液状甘味料を３ｍｌ投与する。
Ｌ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、液状甘味料を６ｍｌ投与する。
Ｍ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、液状甘味料を９ｍｌ投与する。
Ｊ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、液状甘味料を１２ｍｌ投与する。
Ｏ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、粉末状甘味料Iを１２ｇ投与する。
Ｐ群：Zucker-fattyラット：１日に体重１ｋｇ当たり、粉末状甘味料IIを１２ｇ投与する。
Ｑ群：Zucker-leanラット：甘味料無投与
Ｒ群：Zucker-leanラット：１日に体重１ｋｇ当たり、液状甘味料を６ｍｌ投与する。
Ｓ群：Zucker-leanラット：１日に体重１ｋｇ当たり、粉末状甘味料Iを１２ｇ投与する。
【００６９】
（２）結果
▲１▼体重変動
体重測定は週１回、被験甘味料投与前に行った。各群ラットの体重の平均値を求めた。結果を表４に示す。
【表４】
Zucker-fattyラットは、Zucker-leanラットに比べて、体重の増加が激しかった。通常、甘味料を余分に摂取した場合、体重の増加が加速されるはずである。しかしながら、Zucker-fattyラットにおいて、無投与群（Ｊ群）と比較して、甘味料投与群では、体重の増加が加速しないばかりか、驚くべきことに７週齢当たりから体重増加の抑制が見られた。１０週齢においては、Ｋ群では３０ｇ、Ｌ群では４５ｇ、Ｍ群では５５ｇ、Ｎ群では４５ｇ、Ｏ群で６１ｇ、Ｐ群で２０ｇの体重増加抑制効果があった。
【００７１】
さらには、１日に体重１ｋｇ当たり、液状甘味料を１２ｍｌと大量に摂取した場合においても、体重増加は加速されず、逆に用量が多い群ほど、体重増加の抑制効果が高い結果となった。また粉末状甘味料では、特に凍結乾燥した粉末状甘味料Ｉを投与したＯ群で、抑制効果が著しかった。
また、正常体重であるZucker-leanラットにおいては、体重増加の抑制（異常）は見られなかった。
【００７２】
以上より、本発明の甘味料は多量に摂取しても、体重が増加する心配がなく、そればかりか摂取により、肥満を抑制する効果が見られるため、肥満症の人でも安心して摂取できる甘味料であることがわかった。
また、本発明の甘味料は、単に体重増加を抑制するのではなく、過剰体重である場合のみに効果を発揮し、体重を正常値に近づける効果があり、原料も天然物であり毒性がないため、誰でも安心して摂取することができる。
さらに、本発明の甘味料は粉末化しても、肥満予防効果が損なわれることがなく、粉末状甘味料とする場合には、加熱せずに凍結乾燥により製造することがより好適であることが確認された。
【００７３】
▲２▼血液検査
実験最終日の前日に全ラットを絶食させ、翌日に深麻酔（ネンブタール,45mg/kg,i.p.）し、左心室から20Ｇ採血針で可能な限り採血を行った。
採取した血液を用いて、下記の項目において生化学的検査（自動化学分析装置：Auto Lab, Radio lmmuno Assay 法）を行った。得られた成績は、群間比較をWilcoxon U-testで解析し、１％以内の危険率を持って有意な差があると判定した（ｐ＜０．０５）。なお、すべての値は平均値と標準誤差値で表示した。
結果を表５に示す。
【００７４】
【表５】
血液中の脂質が異常に高い状態を高脂血症という。血液中には脂質として、中性脂肪、リン脂質、脂肪酸、コレステロール等があるが、特に高脂血症と関連するのは、中性脂肪とコレステロールである。
表４より、Zucker-fattyラットはZucker-leanラットと比較して、血液中の脂質が大幅に高いことがわかった。通常、甘味料を余分に摂取した場合、体重増加が原因となり高脂血症が助長されするものと考えられる。しかし、Zucker-fattyラットにおいて、無投与群（Ｊ群）と比較して、甘味料投与群では、脂質の値が上昇することはなく、逆に低下が見られた。
【００７６】
脂質の中でも、高脂血症と特に関連する総コレステロール値と中性脂肪値の低下が目立った。粉末状甘味料Ｉの場合、特に、凍結乾燥したＯ群では著しい効果があり、中性脂肪値が半分以下になり、総コレステロール値が３０ｍｇ/ｄｌ低下した。
これに対し、細胞膜の構成成分として重要であるリン脂質は、中性脂肪や総コレステロールと比較して低下が少なかった。
さらに、総コレステロール値の明らかな低下に対し、動脈硬化を防止する働きをするＨＤＬ−コレステロール（善玉コレステロール）値は低下することなく、むしろ上昇が見られた。
【００７７】
また、Zucker-fattyラットはZucker-leanラットと比較して、βリポタンパクの値が高かった。βリポタンパクの測定は、高リポタンパク白血症などの脂質代謝異常疾患の指標とされている。
Zucker-fattyラットにおいて、無投与群（Ｊ群）と比較して、甘味料投与群ではβリポタンパク値の低下が見られ、Ｑ群の値に近づいた。よって、βリポタンパク値においても、脂質代謝異常の改善が確認された。
【００７８】
また、粉末状甘味料投与によって、正常である総タンパク、アルブミン、Ａ／Ｇ比値等には異常をきたすことはなかった。
また、Zucker-leanラット（正常なラット）においては、これらの血液成分値に目立った変化（異常）はなかった。
【００７９】
以上より、本発明の甘味料は多量に摂取しても、高脂血症を悪化させることがなく、そればかりか摂取により、本発明の甘味料摂取により脂質代謝の改善が見られるため、高脂血症の人でも安心して摂取できる甘味料であることがわかった。また正常な値については異常をきたさないため、服用が安全であり、誰でも安心して摂取することができることが確認された。
さらに、本発明の甘味料は粉末化しても、肥満予防効果が損なわれることがなく、粉末状甘味料とする場合には、加熱せずに凍結乾燥により製造することがより好適であることが確認された。
【００８０】
表６〜１２に、実施例１の液状甘味料の各種成分の分析値を示す。
【表６】
一般成分（１００ｇ中）
水分 ４２．３２ ｇ
蛋白質 ０．２５ ｇ
脂質 ０．２１ ｇ
炭水化物 ５６．９１ ｇ
糖質 ５６．８５ ｇ
粗繊維 ０．０６ ｇ
灰分 ０．３１ ｇ
熱量 ２３０．５３ ｋｃａｌ
【００８１】
【表７】
有機酸（１００ｇ中）
α−ケトグルタル酸 ８９ ｍｇ
クエン酸 ４６ ｍｇ
リンゴ酸 １５８ ｍｇ
コハク酸 ２１ ｍｇ
乳酸 ７２ ｍｇ
蟻酸 ―――
酢酸 ２８ ｍｇ
プロピオン酸 １８ ｍｇ
酒石酸 ―――
iso-酪酸 ―――
n- 酪酸 ―――
【００８２】
【表８】
アミノ酸（遊離アミノ酸１００ｇ中）
グルタミン酸 ２４ ｍｇ
アスパラギン酸 ２７ ｍｇ
アルタギニン ６ ｍｇ
リジン ８ ｍｇ
ヒスチニン ２ ｍｇ
フェニルアラニン ３ ｍｇ
チロシン ２ ｍｇ
ロイシン １ ｍｇ
イソロイシン ３ ｍｇ
メチオニン ２ ｍｇ
バリン ３ ｍｇ
アラニン １０ ｍｇ
グリシン ８ ｍｇ
プロリン ９ ｍｇ
セリン ５ ｍｇ
スレオニン ８ ｍｇ
トリプトファン ９ ｍｇ
シスチン ８ ｍｇ
【００８３】
【表９】
無機質（１００ｇ中）
ナトリウム ２３．５６ ｍｇ
カリウム ７９．２６ ｍｇ
リン ４．３６ ｍｇ
硫黄 ６１．２５ ｍｇ
鉄 ０．２２ ｍｇ
亜鉛 ０．１２ ｍｇ
アルミニウム ２．９１ ｍｇ
カルシウム ５．６８ ｍｇ
銅 ０．０６ ｍｇ
マンガン ０．２０ ｍｇ
カドミニウム 検出されず
ヒ素 検出されず
鉛 検出されず
水銀 検出されず
【００８４】
【表１０】
ビタミン（１００ｇ中）
ＶＣ ６．８９ ｍｇ
ＶＢ１ ０．９１ ｍｇ
ＶＢ２ ０．４８ ｍｇ
ナイアシン ０．１５ ｍｇ
ＶＢ１２ ０．００１８ ｍｇ
【００８５】
【表１１】
食品衛生試験
一般生菌数 陰性（基準値以下）
大腸菌 陰性（基準値以下）
【表１２】
特殊成分（酵素活性）電気泳動法活性染色
乳酸脱水素酵素 陽性
リンゴ酸脱水素酵素 陽性
アミラーゼ 陽性
フェノールオキシターゼ 陽性
【００８６】
表５〜１１より、本発明の甘味料は、重金属や病原性一般生細菌を含有しない安全性の高いものであることが確認された。
【００８７】
表１２に、実施例２の粉末状甘味料の各種成分の分析値を示す。
【表１３】
一般成分（１００ｇ中）
水分 ０．６ ｇ
蛋白質 ０．４ ｇ
脂質 ―――
繊維 ―――
灰分 ０．２ ｇ
糖質 ９８．８ ｇ
【００８８】
【発明の効果】
本発明にかかる甘味料によれば、野菜、果物、海草、穀物の寄託番号ＦＥＲＭ Ｐ−１８５４０の酵母発酵物を原料としているので、副作用を生じる可能性が低く安全で、優れた疾患予防効果を得ることができる。また、本発明の甘味料は粉末化しても、疾患予防効果が損なわれることがなく、粉末状甘味料の場合は、乾燥方法が加熱乾燥ではなく、凍結乾燥であることが特に好ましい。
【図面の簡単な説明】
【図１】本発明にかかる液状甘味料の製造方法のフローチャートである。
【図２】本発明にかかる粉末状甘味料の製造方法のフローチャートである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a sweetener and a method for producing the same, and particularly to a sweetener using a yeast fermented product and a method for producing the same.
[0002]
[Prior art]
Conventionally, as sweeteners, sugars such as white sugar, granulated sugar and tri-warm sugar, or isomerized sugar are generally commercially available. These are sweeteners that humans have been most familiar with for many years, and are excellent in terms of sweetness, physical properties and nutrition.
However, in recent years, the intake of sugar has been reduced from the viewpoint of health such as obesity due to excessive intake of sugar and the occurrence of lifestyle-related diseases associated with obesity.
[0003]
In fact, the number of lifestyle-related diseases in Japan is increasing every year. Furthermore, not only adults in the real age group (50s to 60s) but also children in the younger age group (under 20 years old) and younger age groups (in the 20s to 30s) have become lifestyle-related disease reserves. This is also an important issue. Among lifestyle-related diseases, the number of “people who cannot deny the possibility of diabetes” in Japan has exceeded 13 million. It has also been reported that diabetes and obesity are closely related.
[0004]
Furthermore, obesity is notably involved in lifestyle-related diseases such as hypertension and hyperlipidemia as well as diabetes. For these reasons, there has been a demand for the development of sweeteners that do not have to worry about the development of lifestyle-related diseases.
Therefore, at present, it has been proposed to use indigestible saccharides such as sorbitol, xylitol, maltitol, erythritol, or high sweetness artificial sweeteners such as saccharin and aspartame as substitutes for conventional sweeteners. .
[0005]
For example, Japanese Patent Application Laid-Open No. 2002-051723 discloses a sweetener composition containing trehalose or erythritol, acesulfame potassium, and aspartame.
[0006]
[Patent Document 1]
JP 2002-051723 A
[0007]
[Problems to be solved by the invention]
However, none of the above-mentioned indigestible saccharides and high-intensity artificial sweeteners have more than the function of being able to suppress ingestion energy compared to the use of sugar. In addition, many of the high-intensity artificial sweeteners have bitterness and off-flavor that pull aftertaste, and when used in foods and drinks, the taste is impaired, and the amount and method of use are limited. It was. Artificial sweeteners are continually debated over safety assessments.
[0008]
Therefore, a sweetener that has a good taste and exhibits an effect more than suppressing the intake energy is desired, but such a sweetener has not been developed yet.
This invention is made | formed in view of the subject of the said prior art, The objective is to provide the sweetener which has the outstanding disease prevention effect, and its manufacturing method.
[0009]
[Means for Solving the Problems]
As a result of intensive studies by the present inventors to achieve the above object, a sweetener containing a yeast fermented product obtained by fermenting vegetables, fruits, seaweed, cereals and the like with yeast has excellent hypertension and high fat content. The present invention has been completed by finding that it has an effect of preventing blood glucose and obesity.
That is, the first subject of the present invention is one or more selected from the group consisting of vegetables, fruits, seaweeds, and grains.Deposit number FERM P-18540Fermented yeast fermented with yeast,
Sugar,
It is a liquid sweetener characterized by including.
[0010]
The second subject of the present invention is one or more selected from the group consisting of vegetables, fruits, seaweed and cereals.Deposit number FERM P-18540Fermented yeast fermented with yeast,
Sugar,
Excipients;
It is a powdery sweetener characterized by including this.
[0011]
The third subject of the present invention is a method for producing a sweetener characterized by including the following steps (A) to (D).
(A) Sugar is added to one or more selected from the group consisting of vegetables, fruits, seaweed, and cereals to adjust the sugar content to 30 to 50% at a temperature of 5 to 25 ° C.Yeast with deposit number FERM P-18540The process of performing fermentation by.
(B) The process of adding saccharide | sugar after the said (A) process, adjusting sugar content to 50 to 60%, and fermenting at the temperature of 5-30 degreeC.
(C) A step of aging at a temperature of 5 to 30 ° C. after the step (B).
[0012]
(D) The process of filtering and collecting a filtrate after the said (C) process.
The manufacturing method preferably includes the following steps (E) to (F).
(E) The process of adding the said filtrate to an excipient | filler after the said (D) process, and making it age | cure | ripen at the temperature of 2-30 degreeC.
(F) A step of drying after the step (E).
In the manufacturing method, it is preferable that the drying method in the step (F) is freeze-drying.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, preferred embodiments of the present invention will be described in detail.
In the sweetener of the present invention, the raw materials for fermented yeast are vegetables, fruits, seaweed, cereals, etc., mainly seasonal products.
For example, cabbage, spinach, carrot, parsley, eggplant, pepper, tomato, cucumber, turnip, radish, spring chrysanthemum, komatsuna, morohaya, lotus root, sweet potato, potato, ginger, apple, mandarin, lemon, oyster, peach, watermelon, grape, Pear, strawberry, pineapple, kiwi, banana, rice, wheat and the like are preferably used.
[0014]
In the present invention, since the disease prevention effect is exhibited by the yeast metabolite, the effect does not change greatly depending on the types of raw materials such as vegetables, fruits, seaweed, and grains.
[0015]
I Liquid sweetener
The manufacturing method of the liquid sweetener of this invention shown in FIG. 1 is demonstrated in detail.
Preparation of raw materials
First, the raw materials such as vegetables, fruits, seaweed, and grains are washed with water and drained. Then, the washed raw material is cut into an appropriate size and placed in an appropriate container.
[0016]
The water to be used is not particularly limited as long as it is clean, but it is preferable to use groundwater having a low chlorine content. Moreover, it is preferable not to use a detergent etc. at the time of washing.
The container is not particularly limited as long as it is suitable for fermentation and aging described in detail below, but it is preferable to use a mallet. The method of carving the raw material is not particularly limited, but it is preferable to minimize the use of the blade in order to prevent the destruction of nutrients.
[0017]
First fermentation
First fermentation is performed by adding yeast and sugar to the prepared raw materials and adjusting the sugar content to 30 to 50%.
The sugar to be added is not particularly limited, but glucose, fructose, maltose, lactose, sucrose, honey and the like are suitable. It is preferable to adjust the addition amount so that the sugar content is 30 to 50%. By making the sugar content 30 to 50%, the function of the yeast can be activated, and if it is this process time, it does not rot, so that the effect of the present invention is sufficiently exerted. If it is less than 30%, there is a risk that various bacteria may propagate and decay during fermentation, and if it exceeds 50%, the function of the yeast may be reduced, and fermentation may be hindered.
[0018]
The first fermentation temperature is desirably 5 to 25 ° C, particularly 5 to 15 ° C. If the temperature is less than 5 ° C, the function of the yeast may be reduced and fermentation may be hindered. If the temperature exceeds 25 ° C, the raw materials may be altered during the fermentation period, and an unpleasant odor may be generated.
The first fermentation time is desirably 1 to 7 days. If the time is less than 1 day, the fermentation may not be performed sufficiently. If the time is longer than 7 days, the raw materials may be altered and an unpleasant odor may be generated. However, since the progress of fermentation varies depending on the season and raw materials, the first fermentation time is not limited to this range, and it is preferable to adjust the first fermentation time appropriately in view of the state of fermentation.
[0019]
The amount of yeast added is not particularly limited by the type of the yeast, but it is 10 per gram of raw material.6-107It is preferable that the number is about one.
In order to obtain a sweetener that is resistant to heating, the yeast with the deposit number FERM P-18540 (consigned to the Institute of Biotechnology, Institute of Industrial Science and Technology, dated September 20, 2001) should be used as the yeast. Is particularly preferred.
[0020]
The yeast FERM P-18540 according to the present invention is called FCE Shizosaccharomyces sp. And its scientific properties are as follows.
1. Scientific properties: Forms white to creamy colonies under nutrient medium containing carbon and nitrogen sources. Under the optical microscope, a form in which a partition wall is formed in the center of the cell to divide is observed. There is no distinction between mother cells and daughter cells.
[0021]
2. Taxonomic position ... Yeast: Edible yeast
3. Culture conditions
(1) Medium name: SMYA medium (S: saccharose, M: malto extract, Y: yeast extract, A: agar)
(2) Medium composition: per 1000 ml of medium
1% saccharose 10 g, 1% malt extract 10 g, 0.4% yeast extract 4 g, 2% agar 20 g
[0022]
(3) pH of medium: 5.0 to 7.0 (optimum pH 5.5)
(4) Medium sterilization conditions: 121 ° C, 20 minutes
(5) Medium temperature: 32 ° C
(6) Culture period: 10 days
(7) Oxygen demand ... Aerobic
[0023]
4). Storage conditions
Can be stored by freezing.
(1) Freezing condition -80 ℃
(2) Protective agent: 10-20% glycerin aqueous solution (optimum 20%)
(3) Restoration rate after freezing: 100% in 1 year and 99% in 3 years
5. Survival test conditions
(1) Restoration of microorganisms: 40 ° C
(2) Inoculation / culture / confirmation method: Same conditions as culture conditions.
[0024]
Second fermentation
After the first fermentation, sugar is further added, the sugar content is adjusted to 50 to 60%, and the second fermentation is performed.
The sugar to be added is preferably glucose, fructose, maltose, lactose, sucrose, honey and the like. It is preferable to adjust the addition amount so that the sugar content is 50 to 60%. By increasing the sugar content to 50 to 60%, fermentation can be performed at a temperature higher than that of the first fermentation for a certain period of time without being spoiled. If it is less than 50%, there is a risk that miscellaneous bacteria will propagate and decay during fermentation, and if it exceeds 60%, the function of the yeast may be reduced, and fermentation may be hindered.
[0025]
The second fermentation temperature is desirably 5 to 30 ° C, particularly 15 to 25 ° C. If the temperature is lower than 5 ° C, the function of the yeast may be reduced and fermentation may be hindered. If the temperature is higher than 30 ° C, the raw materials may be altered and an unpleasant odor may be generated.
The second fermentation time is desirably 1 to 2 weeks. If the period is less than one week, the fermentation may not be performed sufficiently. If the period exceeds two weeks, the raw materials may be altered and an unpleasant odor may be generated. However, since the progress of fermentation varies depending on the season and raw materials, the second fermentation time is not limited to this range, and it is preferable to appropriately adjust the second fermentation time in view of the state of fermentation.
[0026]
Aging
After the second fermentation, if it is confirmed that the fermentation has become slow, then it is aged. By aging, the components of the fermented product are stabilized. During the aging period, it is preferable to maintain the sugar content at 50 to 60% so as not to rot.
The aging temperature is 5 to 30 ° C, particularly preferably 15 to 25 ° C. When the temperature is less than 5 ° C., aging is not sufficiently performed, and the components and taste of the sweetener may not be stabilized. Moreover, when it exceeds 30 degreeC, there exists a possibility that a raw material may change in quality.
[0027]
The aging time is desirably 2 to 3 weeks. If it is less than 2 weeks, aging is not sufficiently performed, and the sweetener component, taste, and the like may not be stabilized. However, since the progress of aging varies depending on the season and raw materials, the aging time is not limited to this range, and it is preferable to appropriately adjust the aging state.
The fermentation / ripening step is preferably performed under normal pressure in order not to destroy nutrients, but may be performed under pressure of 1 to 5 atm.
[0028]
Filtration and disinfection
After the aging, the liquid sweetener of the present invention is produced by filtering to collect the filtrate and sterilizing miscellaneous bacteria.
The conditions for sterilization are preferably those having a potency of 10 minutes at a temperature of 65 ° C. or equivalent. Since yeast is more resistant to heating than other miscellaneous bacteria, it does not die within the above temperature and time, and the effects of the present invention are not impaired.
A normal sterilizer can be used for sterilization. For example, a plate sterilizer, a tubular sterilizer, a jacketed tank, or the like can be used.
[0029]
II Powdered sweetener
Next, the manufacturing method of the powdery sweetener of this invention shown in FIG. 2 is demonstrated in detail.
The powder sweetener is produced by pulverizing the liquid sweetener (filtrate). Although the powdering method is not particularly limited, it is preferably produced by adsorbing the liquid sweetener to an excipient and drying.
[0030]
Addition and aging to excipients
The above-mentioned liquid sweetener is added to the excipient so that the liquid sweetener is adsorbed and further ripened. The excipient is not particularly limited as long as the effect of the present invention is not hindered, but potato starch, sweet potato starch, corn starch (corn starch), wheat starch, rice starch, tapioca starch, wheat flour, lactose, glucose, fructose, sugar, etc. Is preferred. The addition amount is preferably 2 to 60 g of liquid sweetener for 100 g of excipient. If the amount is less than 2 g, the proportion of the excipient in the powdered sweetener to be produced increases, and the effect of the present invention may be reduced. On the other hand, if it exceeds 60 g, the liquid sweetener may not be sufficiently adsorbed.
[0031]
Further, in order to uniformly adsorb sufficiently to the excipient, it is particularly preferable to adsorb after the liquid sweetener is diluted with water. The dilution rate is preferably 1 to 20 times, more preferably about 10 times. If it is more than 20 times, the amount of the liquid sweetener adsorbed substantially decreases, so that the effect of the present invention may be lowered, which is not preferable.
[0032]
It is desirable that the aging temperature is 2 to 30 ° C, particularly preferably 5 to 25 ° C. When the temperature is less than 2 ° C., aging is not sufficiently performed, and the taste of the sweetener may not be stabilized. Moreover, when it exceeds 30 degreeC, there exists a possibility of degeneration.
The aging time is desirably 1 to 30 days, particularly 5 to 15 days. This is because if it is less than one day, aging is not sufficiently performed, and the components and taste of the sweetener may not be stabilized. However, since the progress of aging varies depending on the season and raw materials, the aging time is not limited to this range, and it is preferable to appropriately adjust the aging state.
[0033]
Dry
Subsequently, it is dried to remove moisture.
The drying method is not particularly limited as long as it does not impair the effects of the present invention, but lyophilization is preferred. Freeze-drying refers to a method in which a wet material is frozen, followed by lowering the partial pressure of air and drying in a frozen state. It is suitably used for drying heat sensitive materials. According to freeze-drying, heating is not necessary for drying, and thus nutritional value is not impaired.
[0034]
The freezing temperature is preferably −85 to −30 ° C., and is quickly frozen. The freezing time depends on the size of the freezing device and the amount to be frozen, and may be appropriately selected according to them.
The decompression condition is preferably about 3 to 50 mmHg, more preferably about 3 to 10 mmHg. The frozen powdery sweetener is kept at a low temperature by the heat of vaporization (sublimation heat) due to drying under reduced pressure, and does not thaw in the middle.
The drying process time depends on the size of the freeze-drying apparatus and the amount to be thawed, and may be appropriately selected according to them.
[0035]
The sweetener of the present invention is taken in place of conventional sugar in order to prevent the development of lifestyle-related diseases such as hypertension, hyperlipidemia and obesity. The intake is not particularly limited, but is preferably 0.5 to 30 g, particularly 1 to 15 g per day for an adult (body weight 60 kg). If it is less than 0.5 g, it is difficult to achieve the desired effect, and even if it is ingested over 30 g, no further effect may be observed.
[0036]
Since the sweetener of the present invention does not have a taste, it can be used as an industrial product by mixing with various foods and / or beverages in the same manner as ordinary sugar. Foods and / or beverages to be mixed are not particularly limited. For example, staple foods such as bread, udon, buckwheat, rice, etc .; Sweets; various dishes such as tofu, konnyaku, boiled, dumplings, croquettes, hamburger, salad, soup, stew; fish paste products such as kamaboko, ham, fish sausage; dairy products such as cheese, butter; Seasonings such as mayonnaise; various beverages such as soft drinks, alcoholic beverages, energy drinks, coffee, tea, sencha, oolong tea, milk and soy milk. Individuals can also add food and beverages instead of sugar at home.
[0037]
The sweetener of this invention can also add a coloring agent, a flavoring agent, a corrigent, etc. as needed. Furthermore, it can also be used by mixing with other sweeteners.
The sweetener of the present invention is not limited in shape, and even if it is powdered, the disease preventing effect is not impaired. The powder form is particularly preferable because it is convenient to carry, has high storage stability, and can be taken easily.
[0038]
【Example】
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to this.
Test Example 1 Liquid sweetener
Wash and drain 5 kg of raw materials such as vegetables and fruits, cut into appropriate sizes, and place in a container. Yeast (deposit number FERM P-18540) and sucrose / malt sugar are added to a sugar content of 40% and fermented at 20 ° C. for 1 day. Further, malt sugar is added to a sugar content of 50%, fermented at 15 ° C. for 1 week, and aged at 10 ° C. for 2 weeks. This is filtered and the filtrate is sterilized at 65 ° C. for 10 minutes.
Test Example 2 Powdered sweetener
200 g of the above liquid sweetener is added to 1 kg of potato starch and aged at 15 ° C. for 10 days. This is freeze-dried at −45 ° C. and 3 mmHg.
Test Example 3 Granulated sugar
Test Example 4 Aspartame
[0039]
The sweeteners of Test Examples 1 to 3 were sampled by 12 panelists and subjected to sensory evaluation. Table 1 shows the results.
Sweetness intensity : The result shows the average score of 12 panelists.
-2: Very weak
-1: weak
0: Appropriate
+1: Strong
+2: Very strong
[0040]
Bitterness
◎: Less than 3 people answered
○: 3 or more and less than 6 people answered
Δ: 6 or more and less than 9 respondents
×: 9 or more respondents
[0041]
Preference
◎: Nine or more people answered that it was good
○: 6 or more and less than 9 respondents
Δ: 3 or more and less than 6 respondents
×: Less than 3 people answered that it was good
[0042]
[Table 1]
Test Example 1 Test Example 2 Test Example 3 Test Example 4
Sweetness intensity +0.25 +0.17 +0.33 +1.83
Bitter taste ◎ ◎ ◎ △
Preference ◎ ◎ ◎ △
[0043]
Aspartame (Test Example 4), which is a high-intensity sweetener, has an extremely high sweetness compared to granulated sugar (Test Example 4). The preference was also low.
However, the liquid sweetener of the present invention (Test Example 1) and the powdery sweetener (Test Example 2) have no bitter taste and preference as the conventional sweetener granulated sugar (Test Example 3). It was confirmed that the intensity was high and the sweetness intensity was comparable.
As mentioned above, it turned out that the sweetener of this invention can be used for various uses without a problem as a substitute of the conventional sweetener.
[0044]
1. Antihypertensive effect
(1) Test method
(1) Preliminary breeding (6-7 weeks old)
Breeding 6-week-old male spontaneously hypertensive rats (SHR) and normal blood pressure Wistar Kyoto rats (WKY) purchased from Nippon Charles River Co., Ltd., adjusted to room temperature 22 ± 1 ° C. and humidity 60 ± 10%. In the room, light adjustment was performed for 12 hours a day (7-19 o'clock light period) with a white fluorescent lamp, and feed and tap water were freely ingested and preliminarily raised for 1 week.
After pre-breeding, each individual was weighed and blood pressure was measured, and 10 animals were grouped. SHR rats were classified into groups A to F and WKY rats were grouped into groups G to I so that the average values of body weights were almost equal. .
[0045]
(2) Method for producing test sweetener
Example 1 Liquid sweetener
Wash and drain 5 kg of raw materials such as vegetables and fruits, cut into appropriate sizes, and place in a container. Yeast (deposit number FERM P-18540) and sucrose / malt sugar are added to a sugar content of 40% and fermented at 20 ° C. for 1 day. Further, maltose is added to a sugar content of 50%, fermented at 15 ° C. for 1 week, and aged at 10 ° C. for 2 weeks. This is filtered and the stock solution is sterilized at 65 ° C. for 10 minutes.
[0046]
Example 2 Powdered sweetener I
A solution obtained by adding 180 g of water to 20 g of the above-mentioned liquid sweetener and adding it to 1 kg of potato starch, and aging at 15 ° C. for 10 days. This is freeze-dried at −45 ° C. and 3 mmHg.
[0047]
Example 3 Powdered sweetener II
A solution obtained by adding 180 g of water to 20 g of the above-described liquid sweetener and diluting it with 1 kg of potato starch and aged and fermented at 15 ° C. for 10 days. This is heat-dried at 121 ° C. for 20 minutes.
[0048]
(3) Test sweetener administration method (7-20 weeks old)
Each group of rats was raised from 7 weeks of age to 13 weeks and 20 weeks of age as described below.
The environment of the breeding room was a temperature of 22 ± 1 ° C., a humidity of 60 ± 10%, and white fluorescent lighting for 12 hours a day (7-19 o'clock light period). Each test sweetener was orally administered at 10 am every day, and sterilized water was freely ingested after the sweetener administration. In addition, although feed and tap water were ingested freely in each group, intake of feed and water did not change by sweetener administration.
[0049]
Group A: SHR rats: no sweetener administration
Group B: SHR rats: 3 ml of liquid sweetener is administered per kg of body weight per day
Group C: SHR rats: 6 ml of liquid sweetener is administered per kg of body weight per day.
Group D: SHR rats: Administer 9 ml of liquid sweetener per kg of body weight per day
Group E: SHR rats: 12 g of powdered sweetener I is administered per kg of body weight per day.
Group F: SHR rats: 12 g of powdered sweetener II is administered per kg of body weight per day.
Group G: WKY rats: no sweetener
Group H: WKY rats: 6 ml of liquid sweetener is administered per kg of body weight per day.
Group I: WKY rat: 12 g of powdered sweetener I is administered per kg of body weight per day.
[0050]
(2) Results
▲ 1 Blood pressure test
The blood pressure test was performed once a week before administration of the test sweetener.
The results are shown in Table 2. The unit is mmHg.
[Table 2]
SHR rats, which are hypertensive rats, had higher blood pressure values than WKY rats, which are normotensive rats.
In general, excessive intake of sweeteners can lead to obesity, which can cause further blood pressure increases. However, in the SHR rats, the increase in blood pressure was not accelerated in the sweetener administration group as compared with the non-administration group (Group A), but conversely, suppression of the increase in blood pressure was observed.
[0052]
In the liquid sweetener, an increase in blood pressure tended to be suppressed from about 8 weeks of age in group D administered 9 ml, and from about 16 weeks of age in group C administered 6 ml. Surprisingly, even when the liquid sweetener was ingested in a large amount of 9 ml per kg of body weight per day, the increase in blood pressure was not accelerated, and the higher the dose, the higher the effect of suppressing the increase in blood pressure.
Also in the powder sweetener, a tendency to suppress the increase in blood pressure was observed from around 8 weeks of age, and the inhibitory effect was particularly high in the E group administered with the powdered sweetener I lyophilized without heating.
[0053]
In normal blood pressure WKY rats, blood pressure tends to slightly increase with aging, but compared to the non-administration group (Group G), the liquid sweetener administration group (Group H) and the powdered sweetener administration group In (Group I), a gradual suppression of an increase in blood pressure was observed. However, this action is different from that seen by the administration of conventional antihypertensive agents, etc., and blood pressure does not decrease too much, and the sweetener of the present invention is a safe sweetener that has no secondary harmful effects and side effects. It was confirmed that.
[0054]
From the above, even if the sweetener of the present invention is ingested in a large amount, there is no fear of an increase in blood pressure. In addition, by taking the sweetener of the present invention, there is an effect of preventing hypertension. But it turned out to be a sweetener that can be taken with peace of mind.
In addition, it was found that the sweetener can be safely ingested by those who care about age-related increase in blood pressure in order to suppress the increase in age-related blood pressure even in the case of normal blood pressure.
[0055]
The sweetener of the present invention does not simply lower the blood pressure like conventional antihypertensive agents, but has the effect of bringing the blood pressure close to a normal value, does not become lower than the normal blood pressure upon ingestion, and the raw material is a natural product Therefore, anyone can take it with peace of mind.
Furthermore, even if the sweetener of the present invention is powdered, the disease prevention effect is not impaired, and when it is used as a powdered sweetener, it is more preferable to produce it by lyophilization without heating. confirmed.
[0056]
(2) Blood test
The day before the final day of the experiment, all rats were fasted, and the next day, deep anesthesia (Nembutal, 45 mg / kg, i.p.) was taken, and blood was collected from the left ventricle as much as possible with a 20 G blood collection needle.
Using the collected blood, biochemical tests (automatic chemical analyzer: Auto Lab, Radio lmmuno Assay method) were performed on the following items. The obtained results were analyzed by the Wilcoxon U-test for comparison between groups, and judged to have a significant difference with a risk rate within 1% (p <0.05). All values were expressed as average values and standard error values.
The results are shown in Table 3.
[0057]
[Table 3]
As compared with the A group of SHR rats and the G group of WKY rats which were not administered with a sweetener, the increase in blood glucose level was observed in the B to F groups of SHR rats and the G to I groups of WKY rats administered with a sweetener. I couldn't. Especially in the E, F, and I groups, the powdered sweetener is 12 g / kg of body weight per day, and in the D group, the liquid sweetener is 9 ml / kg of body weight per day. Despite this, the blood glucose level did not rise.
Therefore, it has been found that in hypertensive people or normal blood pressure people, even if the sweetener of the present invention is ingested in a certain amount, there is no concern about an increase in blood glucose level.
[0059]
SHR rats had higher free cholesterol and LDL-Cho values compared to WKY rats, but in SHR rats, free cholesterol and LDL- were higher in the C to F groups than in the non-administered group (Group A). A decrease in Cho was seen, approaching the value of Group G. On the other hand, HDL-Cho, which is good cholesterol, did not decrease, but rather tended to increase. Therefore, it is guessed that it has the improvement effect of lipid metabolism abnormality with the hypertension treatment effect.
[0060]
In addition, the SHR rats had higher triglyceride levels than the WKY rats, but compared with the non-administration group (Group A), the C to F group showed a decrease in triglycerides. Approached the value. Therefore, it was confirmed that the measurement of triglyceride levels also has an effect of improving lipid metabolism abnormalities with the effect of treating hypertension.
[0061]
Furthermore, SHR rats had higher β lipoprotein levels than WKY rats. β-lipoprotein measurement is used as an indicator of diseases of abnormal lipid metabolism such as hyperlipoprotein leukemia. In SHR rats, a decrease in β-lipoprotein level was observed in the BF groups compared to the non-administration group (Group A), approaching the values in the G group. Therefore, it was confirmed that improvement in lipid metabolism abnormality was also observed in the β lipoprotein level with the effect of hypertension treatment.
[0062]
In addition, SHR rats had higher urea nitrogen, creatinine and uric acid values than WKY rats. These values are indicators of liver / kidney function.
Compared with the non-administration group (A group), the urea nitrogen value was confirmed to decrease in the D to F groups, and approached the value of the G group. The creatinine value tended to decrease in the BF group, particularly the DF group, compared with the non-administration group (A group), and approached the value of the G group. The uric acid level was lower in the BF group than the non-administered group (A group), and approached the value in the G group.
Therefore, it was confirmed that improvement of liver / kidney function was observed with the effect of hypertension treatment.
[0063]
SHR rats had lower A / G ratios and white blood cell counts than WKY rats. The A / G ratio is the ratio of albumin (Alb) and total globulin (Glob), which are plasma proteins, and is used as an indicator of protein metabolism in the body, but the clinical problem is the A / G ratio. Is a decline. As for the A / G ratio, the A / G ratio tended to increase in the BF groups as compared with the non-administered group (A group), and approached the value of the G group. In addition, the leukocyte count increased in the BF groups as compared with the non-administered group (Group A).
Therefore, it is inferred that the improvement effect of these parameters is closely related to the group with strong antihypertensive effect.
[0064]
In WKY rats (normal rats), there was no noticeable change (abnormality) in these blood component values.
Therefore, it was confirmed from the blood test that even if the blood pressure lowering action was shown by the administration of the sweetener according to the present invention, the blood components were not abnormal. Moreover, it turned out that the sweetener of this invention is a sweetener which can be ingested without worrying about the raise of a blood glucose level.
[0065]
2. Obesity prevention effect / hyperlipidemia prevention effect
The inherited form of Zucker rats is an autosomal simple recessive inheritance pattern, and only individuals (fa / fa) that have a homologous etiology gene (fa gene) are obese (Zucker-fatty rats: (ZUC) -fa / fa), heterozygotes (fa / +) and wild type (+ / +) do not exhibit obesity (Zucker-lean rats: (ZUC) -lean). Zucker-fatty rats are obese by weight gain and appearance from around 4 weeks of age. Obesity progresses rapidly by around 10 weeks of age, and then gradually progresses thereafter. Furthermore, it is known to show hyperlipidemia and the like. Using this Zucker-fatty rat and a Zucker-lean rat as a comparison, the obesity prevention effect and the hyperlipidemia prevention effect were tested.
[0066]
(1) Test method
(1) Preliminary breeding (4-5 weeks old)
Four-week-old male Zucker fatty rats and male Zucker-lean rats purchased from Nippon Charles River Co., Ltd. were conditioned with white fluorescent light in a breeding room adjusted to room temperature 22 ± 1 ° C and humidity 60 ± 10%. Light adjustment was carried out for 12 hours a day (7-19 o'clock light period), and feed and tap water were freely taken and pre-bred for 1 week.
After pre-breeding, each individual was weighed to obtain 5 animals per group, and Zucker fatty rats were classified into J to P groups and Zucker-lean rats were classified into Q to S groups so that the average values of body weights were almost equal. .
[0067]
(2) Method for producing test sweetener
As described above, liquid sweeteners and powdered sweeteners I and II are produced.
(3) Test sweetener administration method (5-16 weeks old)
The rats in each group were raised from 5 weeks of age to 11 weeks and 16 weeks of age as described below.
The environment of the breeding room was a temperature of 22 ± 1 ° C., a humidity of 60 ± 10%, and white fluorescent lighting for 12 hours a day (7-19 o'clock light period). Each test sweetener was orally administered at 10 am every day, and sterilized water was freely ingested after the sweetener administration. In addition, although feed and tap water were ingested freely in each group, intake of feed and water did not change by sweetener administration.
[0068]
Group J: Zucker-fatty rat: No sweetener
Group K: Zucker-fatty rat: 3 ml of liquid sweetener is administered per kg of body weight per day.
Group L: Zucker-fatty rat: 6 ml of liquid sweetener is administered per kg of body weight per day.
Group M: Zucker-fatty rat: 9 ml of liquid sweetener is administered per kg of body weight per day.
Group J: Zucker-fatty rat: 12 ml of liquid sweetener is administered per kg of body weight per day.
Group O: Zucker-fatty rat: 12 g of powdered sweetener I is administered per kg of body weight per day.
Group P: Zucker-fatty rat: 12 g of powdered sweetener II is administered per kg of body weight per day.
Q group: Zucker-lean rat: no sweetener
Group R: Zucker-lean rats: 6 ml of liquid sweetener is administered per kg of body weight per day.
Group S: Zucker-lean rat: 12 g of powdered sweetener I is administered per kg of body weight per day.
[0069]
(2) Results
▲ 1 ▼ Weight fluctuation
Body weight was measured once a week before administration of the test sweetener. The average value of the body weight of each group of rats was determined. The results are shown in Table 4.
[Table 4]
Zucker-fatty rats gained more weight than Zucker-lean rats. Normally, extra sweeteners should accelerate weight gain. However, in Zucker-fatty rats, the increase in body weight was not accelerated in the sweetener-administered group compared with the non-administration group (Group J), but surprisingly, suppression of the body weight increase was observed from around 7 weeks of age. It was. At 10 weeks of age, there was an increase in body weight of 30 g in the K group, 45 g in the L group, 55 g in the M group, 45 g in the N group, 61 g in the O group, and 20 g in the P group.
[0071]
Furthermore, even when a large amount of liquid sweetener was taken at a dose of 12 ml per kg of body weight per day, the body weight gain was not accelerated, and conversely, the higher the dose, the higher the effect of suppressing body weight gain. . In the case of powder sweeteners, the suppression effect was particularly remarkable in group O administered with lyophilized powdered sweetener I.
In addition, in Zucker-lean rats having normal weight, suppression (abnormal) of weight gain was not observed.
[0072]
From the above, the sweetener of the present invention does not have to worry about an increase in body weight even when ingested in large amounts, and since it has an effect of suppressing obesity by ingestion, it can be safely consumed even by people with obesity. It turned out to be a fee.
In addition, the sweetener of the present invention does not merely suppress weight gain but exerts an effect only when it is overweight, has the effect of bringing the weight close to a normal value, and the raw material is also a natural product and has no toxicity Therefore, anyone can take it with peace of mind.
Furthermore, even if the sweetener of the present invention is powdered, the obesity-preventing effect is not impaired, and when it is used as a powdery sweetener, it is more preferable to produce it by lyophilization without heating. confirmed.
[0073]
(2) Blood test
The day before the final day of the experiment, all rats were fasted, and the next day, deep anesthesia (Nembutal, 45 mg / kg, i.p.) was taken, and blood was collected from the left ventricle as much as possible with a 20 G blood collection needle.
Using the collected blood, biochemical tests (automatic chemical analyzer: Auto Lab, Radio lmmuno Assay method) were performed on the following items. The obtained results were analyzed by Wilcoxon U-test for comparison between groups, and judged to have a significant difference with a risk rate within 1% (p <0.05). All values were expressed as average values and standard error values.
The results are shown in Table 5.
[0074]
[Table 5]
A condition in which blood lipids are abnormally high is called hyperlipidemia. There are triglycerides, phospholipids, fatty acids, cholesterols and the like as lipids in blood, but triglycerides and cholesterol are particularly associated with hyperlipidemia.
Table 4 shows that Zucker-fatty rats have significantly higher lipids in the blood than Zucker-lean rats. In general, it is thought that hyperlipemia is promoted due to weight gain when extra sweetener is consumed. However, in Zucker-fatty rats, the value of lipid did not increase in the sweetener-administered group compared with the non-administered group (Group J), but decreased.
[0076]
Among the lipids, the decrease in total cholesterol and triglyceride levels particularly related to hyperlipidemia was conspicuous. In the case of the powdery sweetener I, the freeze-dried group O was particularly effective, the neutral fat value was reduced to half or less, and the total cholesterol value was reduced by 30 mg / dl.
In contrast, phospholipids, which are important as components of cell membranes, were less reduced than neutral fat and total cholesterol.
In addition, the HDL-cholesterol (good cholesterol) level, which acts to prevent arteriosclerosis, did not decrease, but increased rather than the apparent decrease in total cholesterol.
[0077]
In addition, Zucker-fatty rats had higher β lipoprotein levels than Zucker-lean rats. Measurement of β-lipoprotein is regarded as an index of diseases of abnormal lipid metabolism such as hyperlipoprotein leukemia.
In Zucker-fatty rats, a decrease in β-lipoprotein level was observed in the sweetener-administered group compared to the non-administered group (Group J), approaching the value in Group Q. Therefore, improvement of lipid metabolism abnormality was also confirmed in the β lipoprotein level.
[0078]
In addition, administration of powdered sweetener did not cause abnormalities in normal total protein, albumin, A / G ratio value, and the like.
In Zucker-lean rats (normal rats), there was no noticeable change (abnormality) in these blood component values.
[0079]
From the above, the sweetener of the present invention does not worsen hyperlipidemia even when ingested in a large amount, and as a result, the intake of the sweetener of the present invention improves lipid metabolism. It was found that this is a sweetener that can be safely consumed even by people with lipemia. Moreover, since normal values do not cause any abnormalities, it was confirmed that they are safe to take and anyone can take with confidence.
Furthermore, even if the sweetener of the present invention is powdered, the obesity-preventing effect is not impaired, and when it is used as a powdery sweetener, it is more preferable to produce it by lyophilization without heating. confirmed.
[0080]
Tables 6 to 12 show analytical values of various components of the liquid sweetener of Example 1.
[Table 6]
General ingredients (in 100g)
Moisture 42.32 g
0.25 g protein
Lipid 0.21 g
Carbohydrate 56.91 g
Carbohydrate 56.85 g
Coarse fiber 0.06 g
Ash content 0.31 g
Calorie 230.53 kcal
[0081]
[Table 7]
Organic acid (in 100g)
α-ketoglutaric acid 89 mg
Citric acid 46 mg
Malic acid 158 mg
Succinic acid 21 mg
Lactic acid 72 mg
Formic acid ―――
Acetic acid 28 mg
Propionic acid 18 mg
Tartaric acid
iso-butyric acid ―――
n- Butyric acid
[0082]
[Table 8]
Amino acid (in 100g of free amino acid)
Glutamic acid 24 mg
Aspartic acid 27 mg
Altaginine 6 mg
Lysine 8 mg
Histinine 2 mg
Phenylalanine 3 mg
Tyrosine 2 mg
Leucine 1 mg
Isoleucine 3 mg
Methionine 2 mg
Valine 3 mg
Alanine 10 mg
Glycine 8 mg
Proline 9 mg
Serine 5 mg
Threonine 8 mg
Tryptophan 9 mg
Cystine 8 mg
[0083]
[Table 9]
Inorganic (in 100g)
Sodium 23.56 mg
Potassium 79.26 mg
Phosphorus 4.36 mg
Sulfur 61.25 mg
Iron 0.22 mg
Zinc 0.12 mg
Aluminum 2.91 mg
Calcium 5.68 mg
Copper 0.06 mg
Manganese 0.20 mg
Cadmium not detected
Arsenic not detected
Lead not detected
Mercury not detected
[0084]
[Table 10]
Vitamins (in 100g)
VC 6.89 mg
VB1 0.91 mg
VB2 0.48 mg
Niacin 0.15 mg
VB12 0.0018 mg
[0085]
[Table 11]
Food hygiene test
General viable count negative (below standard value)
E. coli Negative (below standard value)
[Table 12]
Special component (enzyme activity) electrophoresis activity staining
Lactate dehydrogenase positive
Malate dehydrogenase positive
Amylase positive
Phenol oxidase positive
[0086]
From Tables 5-11, it was confirmed that the sweetener of this invention is a highly safe thing which does not contain a heavy metal and pathogenic general living bacteria.
[0087]
Table 12 shows analysis values of various components of the powdered sweetener of Example 2.
[Table 13]
General ingredients (in 100g)
Moisture 0.6 g
Protein 0.4 g
Lipid ―――
Fiber ―――
Ash content 0.2 g
Carbohydrate 98.8 g
[0088]
【The invention's effect】
According to the sweetener according to the present invention, vegetables, fruits, seaweeds, grainsDeposit number FERM P-18540Since yeast fermented material is used as a raw material, the possibility of causing side effects is low and it is safe and an excellent disease prevention effect can be obtained. In addition, even when the sweetener of the present invention is powdered, the disease prevention effect is not impaired. In the case of a powdered sweetener, it is particularly preferable that the drying method is freeze drying rather than heat drying.
[Brief description of the drawings]
FIG. 1 is a flowchart of a method for producing a liquid sweetener according to the present invention.
FIG. 2 is a flowchart of a method for producing a powdery sweetener according to the present invention.
Claims (5)
糖と、
を含むことを特徴とする液状甘味料。A yeast fermented product obtained by fermenting one or more selected from the group consisting of vegetables, fruits, seaweed, and cereals with a yeast having a deposit number of FERM P-18540;
Sugar,
A liquid sweetener characterized by containing.
糖と、
賦形剤と、
を含むことを特徴とする粉末状甘味料。A yeast fermented product obtained by fermenting one or more selected from the group consisting of vegetables, fruits, seaweed, and cereals with a yeast having a deposit number of FERM P-18540;
Sugar,
Excipients;
A powdery sweetener characterized by containing.
（Ａ） 野菜、果物、海草、穀物からなる群より選択される１種又は２種以上に、糖を添加して糖度を３０〜５０％に調整し、温度５〜２５℃にて寄託番号ＦＥＲＭ Ｐ−１８５４０の酵母により発酵を行う工程。
（Ｂ） 前記（Ａ）工程後、さらに糖を添加して糖度を５０〜６０％に調整し、温度５〜３０℃にて発酵を行う工程。
（Ｃ） 前記（Ｂ）工程後、温度５〜３０℃にて熟成させる工程。
（Ｄ） 前記（Ｃ）工程後、濾過し、濾液を収集する工程。The manufacturing method of the sweetener characterized by including the following (A)-(D) process.
(A) Sugar is added to one or more selected from the group consisting of vegetables, fruits, seaweed, and grains to adjust the sugar content to 30 to 50%, and the deposit number FERM at a temperature of 5 to 25 ° C. The process of fermenting with the yeast of P-18540 .
(B) The process of performing fermentation at the temperature of 5-30 degreeC after the said (A) process, adding sugar further, adjusting sugar content to 50-60%.
(C) A step of aging at a temperature of 5 to 30 ° C. after the step (B).
(D) The process of filtering and collecting a filtrate after the said (C) process.
（Ｅ） 前記（Ｄ）工程後、賦形剤に該濾液を加え、温度２〜３０℃にて熟成させる工程。
（Ｆ） 前記（Ｅ）工程後、乾燥する工程。The method for producing a sweetener according to claim 3, comprising the following steps (E) to (F).
(E) The process of adding the said filtrate to an excipient | filler after the said (D) process, and making it age | cure | ripen at the temperature of 2-30 degreeC.
(F) A step of drying after the step (E).
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| JP6047609B2 (en) * | 2014-03-29 | 2016-12-21 | 国立大学法人 新潟大学 | Composition for inhibiting fatty liver and renal hypertrophy due to diabetes and method for producing the same |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| EXPY | Cancellation because of completion of term |