JP4237934B2 - Anti-cholesterol food containing processed kale - Google Patents

Description

【００８０】
（加工例１）
ケールの生葉を摘み取り、水洗後、水切りを行い、３ｃｍ角程度に細断した。その１００ｇを、ビニール袋に入れ、空気を抜いた後に窒素を充填した。これをインキュべーター内で４０℃にて６時間静置して嫌気処理（ＧＡＢＡ富化処理）した。次いで、ＧＡＢＡ富化処理したケールを、ＧＡＢＡを保持するように、６０秒間、２４５０ＭＨｚ、５００Ｗの出力装置（電子レンジ、シャープ製ＲＥ−１２１）でマイクロウェーブ照射処理を行った。その後、直ちに５℃の冷水に移し、約５分間浸漬し、冷却した。乾燥機（サンヨー製、ＭＯＶ−１１２Ｓ）を用い、６０℃にて、６時間乾燥し、ブレンダーで２００メッシュを９０％が通過する程度に粉砕してケールの粉末を得た。水分は５％以下であった。
【００８１】
ＧＡＢＡ富化処理を行わなかったケールについても同様に処理し、ケール乾燥粉末を得た。得られたケール乾燥粉末には、ＧＡＢＡ富化処理を行わなかったものには、１００ｇあたり１６９ｍｇ（加工例１ａ）、ＧＡＢＡ富化処理を行ったものには、１００ｇあたり１４１４ｍｇのＧＡＢＡが含まれていた（加工例１ｂ）。
【００８２】
（加工例２）
加工例１と同様に、ＧＡＢＡ富化処理したか、またはしていないケールの葉を、ＧＡＢＡが保持されるようにマイクロウェーブ処理した。次いで、ミキサーで粉砕し、さらに遠心分離後、ろ過して繊維分を除いた搾汁を得た。この搾汁を凍結乾燥し、搾汁粉末を得た。得られたケール搾汁粉末には、ＧＡＢＡ富化処理を行わなかったものには、１００ｇあたり２３９ｍｇ（加工例２ａ）、ＧＡＢＡ富化処理を行ったものには、１００ｇあたり１５８８ｍｇのＧＡＢＡが含まれていた（加工例２ｂ）。
【００８３】
（加工例３）
細断したケール１００ｇを９５℃、１Ｌの熱水に投入し、３分間保持し、直ちに５℃の冷水に移し、約５分間浸漬し、冷却した。冷却後、遠心分離機で約４５秒間脱水し、乾燥機（サンヨー製、ＭＯＶ−１１２Ｓ）を用い、６０℃にて、１０時間乾燥し、ブレンダーで粉砕してケールの粉末を得た。水分は５％以下であった。得られたケール乾燥粉末には、ＧＡＢＡ富化処理を行わなかったものには、１００ｇあたり５．７ｍｇ（加工例３ａ）、ＧＡＢＡ富化処理を行ったものには、１００ｇあたり５５ｍｇのＧＡＢＡが含まれていた（加工例３ｂ）。
【００８４】
（加工例４）
細断したケール１００ｇを、食塩７．５ｇ、重曹７．５ｇを含む、９５℃、１Ｌの熱水に投入し、比較例１と同様に乾燥し、脱水した。次いで、ミキサーで粉砕し、さらに遠心分離後、ろ過して繊維分を除いた搾汁を得た。この搾汁を凍結乾燥し、搾汁粉末を得た。得られたケール搾汁粉末には、ＧＡＢＡ富化処理を行わなかったものには、１００ｇあたり７．０ｍｇ（加工例４ａ）、ＧＡＢＡ富化処理を行ったものには、１００ｇあたり７２ｍｇのＧＡＢＡが含まれていた（加工例４ｂ）。
【００８５】
２．ＳＤラットを用いた抗コレステロール試験
上記のように調製されたケール乾燥粉末またはケール搾汁粉末、および市販のＥＰＡ、大豆タンパク質、アルギン酸ナトリウム、キトサン、またはフラクトオリゴ糖を、それぞれ、表１および表２に記載の割合で基本飼料に配合し、試験飼料１〜２０、比較飼料１〜１０（表３では比較１〜１０と記載する）に示される重量比の配合物を作成した。ここで、基本飼料は２２％の牛乳カゼイン、９％のラード、１％のコーンオイル、３．５％のミネラル混合物、１％のコーンオイル、３．５％のミネラル混合物、１％のビタミン混合物、０．１５％の塩化コリン、１％のコレステロール、０．２５％のコール酸ナトリウム、５％のセルロースおよび５７．１％のショ糖（それぞれ単位は重量％）である。
【００８６】
【表１】

【００８７】
【表２】

【００８８】
これらを、５週齢の幼若ラット５匹からなる群に自由摂取させ、２週間後にその血液を採取し、血清コレステロールを測定した。なお、血清コレステロールは、市販のデタミナーＴＣ５キット（協和メディックス株式会社製）を用いて測定した。結果を表３に示す。
【００８９】
【表３】

【００９０】
表中の数値は、５匹の血清コレステロール測定値の平均値±標準偏差を示す。
【００９１】
表３で示されるとおり、ケール由来の素材と、ＥＰＡ、大豆タンパク質、アルギン酸Ｎａ、またはキトサンとを組み合わせて添加した試験飼料を摂取させた群ではいずれも、ケール由来の素材を単独で添加した比較飼料（比較飼料１〜４）、およびＥＰＡ、大豆タンパク質、アルギン酸Ｎａ、またはキトサンを単独で添加した比較飼料（比較飼料５〜９）を摂取させた群より血清コレステロール値が低かった。
【００９２】
このことは、ケール由来の素材に、血清コレステロール低下作用を有する成分を含有する素材を添加することにより、血清コレステロール低下作用が増大されたことを示す。
【００９３】
【発明の効果】
抗高血圧作用および抗コレステロール作用を有する新規食品素材が提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel food material containing a processed kale containing high concentrations of γ-aminobutyric acid, vitamins, minerals, dietary fiber and the like.
[0002]
[Prior art]
As a food ingredient exhibiting an antihypertensive effect, there is γ-aminobutyric acid (hereinafter referred to as GABA). GABA is a kind of amino acid generated by decarboxylation of glutamic acid in vivo. GABA exists in the brain and spinal cord of mammals and is known to act as an inhibitory neurotransmitter. GABA is also present in plants, and germinated rice, green tea, etc. contain a relatively large amount of GABA. GABA improves brain blood flow, increases oxygen supply, and enhances cerebral metabolism. Therefore, GABA treats headache, tinnitus, decreased motivation, etc. It is used for.
[0003]
As a food product that pays attention to GABA, for example, so-called Gabaron tea in which a large amount of GABA is accumulated in tea leaves by placing the picked tea leaves in anaerobic conditions in the tea production process is known. JP-A-8-173111 describes that coffee leaf tea having a high GABA concentration was obtained by a method in which coffee leaf tea was treated in an oxygen-free state and then heat-treated and dried at a high temperature of 110 ° C. or higher. Furthermore, Japanese Patent Laid-Open No. 9-205989 describes that the tea leaves are irradiated with infrared rays to improve the GABA content.
[0004]
In addition, the recent dietary habits of Japanese people have become westernized, and the chances of eating meals, especially meat, have increased significantly, and the mortality rate of myocardial infarction and cerebral thrombus, which are arteriosclerotic diseases, has increased rapidly. ing. On the other hand, n such as 5,8,11,14,17-eicosapentaenoic acid (hereinafter referred to as “EPA”), 4,7,10,13,16,19-docosahexaenoic acid (hereinafter referred to as “DHA”). -3 series long-chain polyunsaturated fatty acids and food materials containing these have been shown by animal and clinical experiments to reduce serum triglyceride and cholesterol levels (for example, Robinson, DR et al. J. Lipid Res., 34, 1435, 1993). Therefore, fish containing EPA and DHA is intentionally ingested or EPA and DHA for the purpose of improving the above-mentioned condition and for the purpose of preventing hyperlipidemia and improving the serum lipid concentration of hyperlipidemia patients. Nutritional supplements made from fish oil and fish oil concentrates containing sorghum are being developed. However, they need to be ingested in large amounts and over a long period of time to obtain the desired effect.
[0005]
[Problems to be solved by the invention]
Therefore, a new antihypertensive and anticholesterol composition is desired that combines components each having a blood pressure lowering action and a serum cholesterol lowering action.
[0006]
[Means for Solving the Problems]
As a result of searching for substances having a hypotensive effect, the present inventors have found that cruciferous plants including kale contain GABA having a hypotensive action, and increase the GABA content in kale. succeeded in. Kale is rich in vitamins, minerals, dietary fiber, and melatonin, and has recently attracted attention as a health food ingredient. Kale is particularly suitable for the treatment for increasing the GABA content, and a processed kale with an increased GABA content can be obtained.
[0007]
Therefore, after intensive studies on the anticholesterol effect of foods using processed kale, the anticholesterol effect is synergistically enhanced by the combination of the processed kale and a material containing an anticholesterol component. And the use of a processed kale prepared to retain or enrich kale's GABA, the anti-cholesterol effect was further enhanced, leading to the completion of the present invention.
[0008]
The present invention provides an antihypertensive and anticholesterol composition comprising a processed kale product and a material containing a component having a serum cholesterol lowering effect.
[0009]
Preferably, the kale workpiece is a workpiece obtained using GABA-enriched kale.
[0010]
Preferably, the component having a serum cholesterol lowering action is at least one selected from the group consisting of n-3 long-chain polyunsaturated fatty acids, dietary fiber, oligosaccharides, and soy protein.
[0011]
Preferably, the n-3 long-chain polyunsaturated fatty acid is selected from the group consisting of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
[0012]
Preferably, the dietary fiber is selected from the group consisting of pectin, guar gum, konjac mannan, lignin, psyllium, alginate, chitin, and chitosan.
[0013]
Preferably, the oligosaccharide is selected from the group consisting of galactooligosaccharides and fructooligosaccharides.
[0014]
The present invention relates to a composition having an antihypertensive action and an anticholesterol action, comprising a processed kale product and a material containing a component having a serum cholesterol lowering action, the antihypertensive action and serum cholesterol derived from the processed kale product The present invention relates to a composition having an increased anti-cholesterol effect derived from a component having a lowering action.
[0015]
The present invention includes an antihypertensive action comprising a processed kale product and a material containing a component selected from the group consisting of n-3 long-chain polyunsaturated fatty acids, dietary fiber, oligosaccharides, and soy protein. The present invention relates to a composition having anticholesterol action.
[0016]
The present invention relates to a food containing the above composition.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the processed kale refers to dry kale powder, kale fragment and dry powder thereof, kale juice and dry powder, kale extract and dry powder, and the like.
[0018]
As a raw material of the processed kale of the present invention, for example, various types of kale such as kitchen kale, tree kale, bush kale, mallow kale, collard, and green leaf kanran can be used. These kales are preferably processed immediately after harvesting. When time is required for processing, it is preferably stored by storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of kale.
[0019]
Moreover, in this invention, any part of the leaf part of a kale and a stem part is applicable.
[0020]
The kale is used after being harvested, washed with water, etc., drained and processed as it is, or cut into an appropriate length (for example, 5 cm) and processed.
[0021]
Kale may be fragmented. The fragmentation can be performed by a method of fragmenting a plant body such as slices and shreds that are commonly used by those skilled in the art. The fragmentation includes slurrying. Slurry is performed by a mixer, a juicer, a blender, etc., and the kale becomes a mushy bowl (liquid and solid suspension). Kale juice obtained by squeezing after stripping can also be used. Squeezing can be done by centrifuging and / or filtering the minced kale.
[0022]
In a preferred embodiment of the invention, the kale and the kale processed as described above are treated such that the GABA contained therein is increased.
[0023]
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 before the washing.
[0024]
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.
[0025]
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.
[0026]
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.
[0027]
Further, GABA treatment includes storing and storing the kale in a constant temperature room at a constant temperature (for example, 25 to 50 ° C.).
[0028]
The anaerobic treatment and / or the heat retaining treatment are preferably performed so that the kale does not dry, but may be dried.
[0029]
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.
[0030]
In addition to the above-mentioned GABA enrichment treatment, GABA can also be enriched by immersing kale in a glutamic acid solution or adding glutamic acid to a solution of a fragmented kale or juice. 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.
[0031]
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.
[0032]
Examples of food materials containing glutamic acid and / or a salt thereof include seaweeds 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.
[0033]
A food material containing glutamic acid and / or a salt thereof may be added as it is to a kale fragment or juice or a solution in which kale is immersed, and may be fragmented as necessary, or The food material may be added as a juice or aqueous solution to a kale fragment or juice or soaking solution. Moreover, you may add the dry powder of these food materials to the fragmented product or juice of kale, or the immersion solution.
[0034]
Moreover, you may heat and elute the glutamic acid component contained in these food materials as needed. Alternatively, the dry powder of the eluted components may be added to the kale fragment or juice or dipping solution. For example, GABA is efficiently increased by making dry kelp into small pieces, adding them to kale pieces or squeezing or dipping solution, and stirring them.
[0035]
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.
[0036]
You may adjust suitably the pH of the fragmented material or juice or GA soaking 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.
[0037]
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.
[0038]
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, and more preferably 0.5 to 10% by weight of the kale fragment or juice. Good.
[0039]
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.
[0040]
When using kale as a food material, a process (branching process) is performed to prevent the food from being altered (including discoloration such as discoloration). For the blanching treatment, various methods are used depending on the form to be treated, and examples thereof include hot water treatment and steaming treatment. By this treatment, the kale processed product does not change in amber color and flavor. However, since GABA is lost in the conventional hot water treatment, a treatment in which GABA is retained such as microwave treatment is preferable.
[0041]
The microwave treatment may be performed in such a range that the enzyme involved in the discoloration of the kale is deactivated and the green color of the kale is not lost by heating. Such a range can be appropriately adjusted by the output of the microwave irradiation apparatus, the wavelength of the microwave, the irradiation time, and the like. By the microwave treatment, decomposition and elution of vitamins and minerals in the kale are prevented, and a dry powder can be obtained by drying at a relatively low temperature.
[0042]
The hot water treatment is performed, for example, by immersing kale in hot water containing sodium chloride and sodium bicarbonate. By adding appropriate amounts of sodium chloride and baking soda alone or in combination in this way during the hot water treatment, a processed kale with vividly maintained green color can be obtained.
[0043]
In one embodiment, kale fragments, juices and extracts are treated at 80-150 ° C. for 2-180 seconds at normal pressure or under pressure or reduced pressure.
[0044]
The processed product of kale thus obtained may be used as it is, or may be further shredded, squeezed and extracted to obtain a food material, or may be further powdered into a food material.
[0045]
Dry pulverization is performed so that the water content is 10% or less, preferably 5% or less, and further pulverized as necessary to obtain a dry powder.
[0046]
As a drying method, any drying method such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze drying, and spray drying can be used. Drying is preferably performed at as low a temperature as possible. Even when heated to dry, for example, 30 to 60 ° C, preferably 40 to 55 ° C is preferable. After adding an excipient such as dextrin, cyclodextrin, starch or maltose, it can be spray-dried or freeze-dried.
[0047]
The pulverization can be performed according to a method commonly used by those skilled in the art, for example, using a crusher, a mill, a blender, a stone mortar or the like.
[0048]
The kale obtained as described above can be further sterilized by any technique known to those skilled in the art, for example, microwave treatment, heat treatment, and the like, if necessary.
[0049]
Kale dry powder is obtained by dry powdering without chopping and extracting the kale.
[0050]
The kale juice is obtained by squeezing at any stage of preparing the processed kale, and the kale juice powder obtained by drying the kale juice.
[0051]
Kale extract is not subjected to GABA enrichment treatment, or at any stage after GABA enrichment treatment, an extraction solvent usually used by those skilled in the art such as water and ethanol solution is added to kale and heated as necessary. It is what was extracted, and what concentrated this is included. Kale extract powder is a dry powdered kale extract.
[0052]
As used herein, a kale workpiece prepared to retain GABA refers to a kale workpiece that has been processed such that GABA is not lost.
[0053]
In this specification, the processed kale product that has been GABA-enriched is a food material derived from kale that has been GABA-enriched and processed to retain the increased GABA.
[0054]
Originally, kale leaves contain about 30 mg / 100 g of GABA. However, when a blanching treatment for maintaining green color, which is currently performed as a normal technique, is performed, GABA is eluted in hot water. As a result, the GABA content is greatly reduced. However, by performing the GABA enrichment process of the present invention, the target GABA amount can remain in the kale workpiece even when the branching process is performed.
[0055]
For example, at least 10 mg / 100 g or more, preferably 100 mg / 100 g or more, more preferably 200 mg / 100 g or more, still more preferably 500 mg / 100 g or more, still more preferably 1000 mg / 100 g or more GABA may be left. it can. The upper limit of the GABA content is not specified, but the concentration of GABA-enriched glutamic acid, soaking time, solution temperature, solution pH, the aforementioned microwave irradiation treatment, infrared treatment, anaerobic treatment, etc. may be used alone or in combination. It can be enriched to about 3000 mg / 100 g by combining the steps.
[0056]
The processed kale obtained as described above can be used for food and drink as it is, but excipients, extenders, binders, thickeners, emulsifiers, colorants, fragrances, food additives, seasonings, etc. And can be formed into a powder, granule, tablet or the like according to the use, and can be blended into various foods and drinks for food and drink.
[0057]
The processed kale is used as a raw material for health foods in combination with other ingredients. In particular, a combination with other materials containing a component having a serum cholesterol lowering action is effective. Such materials may be prepared from raw materials including but not limited to the following.
[0058]
Materials containing n-3 long-chain polyunsaturated fatty acids: fish oil such as sardine oil, cod liver oil, herring oil, squid oil, tuna orbital oil; body tissues of marine mammals such as whales, seals, fur seals, etc. Milk secreted from animals; can be prepared from cells of microalgae such as Chlorella, Spirulina, Donariella.
[0059]
Ingredients containing dietary fiber: Extracts and pyrolysates of brown algae including giant kelp; hydrolysates of shells such as crabs and shrimps; corn hulls, rice bran, rice chaff, wheat bran, soybean bran, and oats Cereal hulls such as bran, pigeon bran, rye bran, mylo hull, en-wheat hull, soybean hulls, red beans, pea hulls, legume hulls such as peanuts hull, food seed hulls such as Indian plantains, It can be prepared from konjac koji, konjac flour, beet (sugar beet sugar radish) after sugar extraction, fruits such as apples, and the like.
[0060]
Materials containing oligosaccharides: Materials containing lactulose, palatinose, fructooligosaccharides, raffinose, stachyose, xylo-oligosaccharides, maltooligosaccharides, isomaltoligosaccharides, trehalose, galactooligosaccharides and the like.
[0061]
Materials containing soy protein: isolated soy protein, fibrous soy protein, concentrated soy protein, fat soy flour and the like.
[0062]
If these food ingredients are formulated in combination with processed kale products, additive effects and / or synergies between the naturally contained ingredients and ingredients such as vitamins, minerals, dietary fiber and GABA contained in kale. Due to the effect, an unprecedented food material can be provided. Other materials, such as those described above, that are combined with kale products are generally commercially available and readily available. Or it can prepare from a raw material by the method normally used by those skilled in the art according to the indication of this specification.
[0063]
Specifically, the following are illustrated as a material combined with a kale processed material.
[0064]
Among the materials containing the above n-3 long-chain polyunsaturated fatty acids, materials prepared from fish oil are obtained, for example, by fatty acid obtained by hydrolyzing fish oil or by transesterifying fish oil with alcohol. Alkyl esters of fatty acids can be prepared by concentration and purification by methods such as distillation, urea addition, liquid chromatography and the like. Or it can prepare by refine | purifying the unpurified fish oil extracted from a fish body by cooling fractionation, water vapor | steam deodorization, activated clay treatment, etc.
[0065]
Among the materials containing the above n-3 long-chain polyunsaturated fatty acids, prepared from body tissues of marine mammals, milk secreted from the animals; cells of microalgae such as Chlorella, Spirulina, Donariella, etc. The raw materials are, for example, compression treatment or extraction treatment or fractionation treatment using an organic solvent such as n-hexane, chloroform, benzene, diethyl ether, methanol, etc., and degumming, alkaline deoxidation, decolorization as necessary. It can be prepared by applying a treatment such as deodorization.
[0066]
The material containing the above dietary fiber generally includes a material mainly containing insoluble fibers (cellulose, hemicellulose, lignin, agar, chitin, collagen, etc.) and a water-soluble fiber (pectin, guar gum, glucomannan, sodium alginate, chondroitin sulfate, The raw materials mainly include low molecular weight alginic acid, low molecular weight guar gum, indigestible dextrin, and polydextrose), and any of them can be used in the composition of the present invention.
[0067]
Among the materials containing the above-mentioned dietary fiber, a material prepared from brown algae can be prepared, for example, as an alginate fraction obtained by extracting brown algae with an aqueous sodium carbonate solution and precipitating with hydrochloric acid or calcium chloride. Further, if necessary, the obtained alginic acid fraction can be used after reducing its molecular weight by enzymatic decomposition, acid hydrolysis, (pressurization) thermal decomposition or the like.
[0068]
Among the materials containing the above dietary fiber, materials prepared from shell hydrolysates such as crabs and shrimps are deashed using hydrochloric acid (CaCO ₃ For example, treated with 2N HCl at room temperature for 2 days) and further deproteinized with caustic soda (eg, treated with 1N NaOH at 100 ° C. for 36 hours) to prepare a chitin fraction.
[0069]
Among the materials containing the above-mentioned dietary fiber, materials prepared from food seed hulls such as cereal hulls and legume hulls are either enzyme treatment, chemical treatment, physical treatment, or a combination thereof as appropriate. Can be processed and used. Enzymatic treatment includes, for example, starch-degrading enzymes such as α-amylase and glucoamylase, proteolytic enzymes such as protease, lipid-degrading enzymes such as lipase, and fibrinolytic enzymes such as cellulase at pH 3-9 and temperature 30-100 ° C. It is carried out by adding and working under conditions. In the chemical treatment, for example, an aqueous solution of a mineral acid or an organic acid is added to the skin of the food seed and heated under the condition of pH 2 to 5, or a surfactant for food is added, and the condition of the pH 3 to 8 is added. This is done by heat treatment. The physical treatment is performed, for example, by pulverizing the food seed shell with a pulverizer such as a homogenizer or a hammer mill and then sieving.
[0070]
Of the materials containing the above-mentioned dietary fiber, materials prepared from konjac koji and konjac flour may be used as they are, but are further obtained by separating and refining with water or alcohol using these as raw materials.
[0071]
Of the above-mentioned ingredients containing dietary fiber, the ingredients prepared from beet (sugar beet sugar radish) after sugar extraction can be processed by dehydrating and drying the beet cozette after sugar extraction or by crushing or processing under water It is obtained by grinding into a colloidal shape using a shearing force.
[0072]
Among the materials containing the above-mentioned dietary fiber, materials prepared from fruits such as apples are obtained by drying and pulverizing by-products after juice extraction.
[0073]
The material containing the oligosaccharide is usually commercially available, and can be obtained as, for example, a liquid product containing 55%, a liquid product containing 95%, a powder, or a granular product.
[0074]
The above-mentioned material containing soy protein is a biaxial extruder treated with whole soybeans, moulted soybeans or whole fat soybean flour added to water, or exfoliated soybeans treated with extruders, acid or alkaline aqueous solution or water-soluble It is obtained by dipping in an organic solvent to extract sugars, soybean unpleasant odors, etc., and then drying the solids.
[0075]
The food material to be combined with the processed kale product is prescribed by selecting and combining at least one of the above food materials as necessary. In the processed kale, vitamins, minerals, dietary fiber and the like contained in natural kale are mixed with at least one selected food material in an amount sufficient to perform their functions. The present inventors do not intend to be bound by a specific theory, but by adding a material containing a component having a serum cholesterol lowering action to a processed kale product, (i) the resistance of the material containing kale is reduced. It has been found that the effect of suppressing the absorption of cholesterol, which is derived from a component having a hypertensive effect and (ii) a serum cholesterol lowering effect, is further increased.
[0076]
The selected at least one food ingredient can be mixed with the kale product in a form known to those skilled in the art, usually in powder form. Royal jelly, vitamins, protein, calcium, lecithin, etc. are blended, and the taste can be adjusted by adding sugar solution and seasonings. These can be provided as liquid foods depending on the application or preference. Alternatively, it can be formed into capsules such as hard capsules and soft capsules, tablets or pills, or into a powder, granule, tea, tea bag, or bowl shape. Depending on their shape or preference, they may be eaten as they are, or they may be taken by dissolving in water, hot water, milk or the like, or they may be taken after leaching the ingredients. The mixing ratio of the processed kale and the selected food material is usually in the range of 1: 9 to 9: 1 (weight ratio), preferably in the range of 1: 4 to 4: 1 (weight ratio).
[0077]
【Example】
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.
[0078]
1. Preparation of processed kale
Kale dry powder and kale juice powder used in the present invention were prepared as follows, and the GABA content contained in each was measured under the following conditions using an amino acid automatic analyzer.
[0079]

[0080]
(Processing example 1)
The kale leaves were picked, washed with water, drained, and chopped to about 3 cm square. 100 g of the solution was put in a plastic bag and the air was evacuated and filled with nitrogen. This was left to stand at 40 ° C. for 6 hours in an incubator and subjected to anaerobic treatment (GABA enrichment treatment). Next, the GABA-enriched kale was subjected to microwave irradiation treatment with a 2450 MHz, 500 W output device (microwave oven, Sharp RE-121) for 60 seconds so as to retain GABA. Then, it immediately moved to 5 degreeC cold water, immersed for about 5 minutes, and cooled. Using a dryer (manufactured by Sanyo, MOV-112S), it was dried at 60 ° C. for 6 hours, and pulverized with a blender to the extent that 90% passed through 200 mesh to obtain kale powder. The moisture was 5% or less.
[0081]
The kale that was not subjected to the GABA enrichment treatment was similarly treated to obtain a dry kale powder. The obtained kale powder contains 169 mg per 100 g (processing example 1a) without GABA enrichment treatment, and 1414 mg GABA per 100 g with GABA enrichment treatment. (Processing Example 1b).
[0082]
(Processing example 2)
Similar to Processing Example 1, kale leaves that had been or were not GABA-enriched were microwaved to retain GABA. Next, the mixture was pulverized by a mixer, further centrifuged, and then filtered to obtain a squeezed juice from which fibers were removed. This juice was freeze-dried to obtain a juice powder. The obtained kale juice powder contains 239 mg per 100 g (Processing Example 2a) when GABA enrichment treatment is not performed, and 1588 mg GABA per 100 g when GABA enrichment treatment is performed. (Processing Example 2b).
[0083]
(Processing example 3)
100 g of the shredded kale was poured into 95 ° C. and 1 L hot water, held for 3 minutes, immediately transferred to cold water at 5 ° C., immersed in about 5 minutes, and cooled. After cooling, it was dehydrated with a centrifuge for about 45 seconds, dried using a dryer (manufactured by Sanyo, MOV-112S) at 60 ° C. for 10 hours, and pulverized with a blender to obtain kale powder. The moisture was 5% or less. The obtained dry kale powder contains 5.7 mg per 100 g (processing example 3a) without GABA enrichment, and 55 mg GABA per 100 g with GABA enrichment. (Processing Example 3b).
[0084]
(Processing example 4)
100 g of chopped kale was added to 1 L of hot water at 95 ° C. containing 7.5 g of sodium chloride and 7.5 g of sodium bicarbonate, dried and dehydrated in the same manner as in Comparative Example 1. Next, the mixture was pulverized by a mixer, further centrifuged, and then filtered to obtain a squeezed juice from which fibers were removed. This juice was freeze-dried to obtain a juice powder. The obtained kale juice powder has 7.0 mg per 100 g (Processing Example 4a) for those not subjected to GABA enrichment treatment, and 72 mg GABA per 100 g for those subjected to GABA enrichment treatment. It was included (Processing Example 4b).
[0085]
2. Anti-cholesterol test using SD rats
Kale dry powder or kale juice powder prepared as described above, and commercially available EPA, soy protein, sodium alginate, chitosan, or fructooligosaccharide are blended in the basic feed in the proportions shown in Table 1 and Table 2, respectively. And the composition of the weight ratio shown by test feed 1-20 and comparative feed 1-10 (it describes as comparison 1-10 in Table 3) was created. Here, the basic feed is 22% milk casein, 9% lard, 1% corn oil, 3.5% mineral mixture, 1% corn oil, 3.5% mineral mixture, 1% vitamin mixture 0.15% choline chloride, 1% cholesterol, 0.25% sodium cholate, 5% cellulose and 57.1% sucrose (units are weight percent each).
[0086]
[Table 1]

[0087]
[Table 2]

[0088]
These were freely ingested into a group of 5 5-week-old young rats, blood was collected after 2 weeks, and serum cholesterol was measured. Serum cholesterol was measured using a commercially available determiner TC5 kit (manufactured by Kyowa Medix Co., Ltd.). The results are shown in Table 3.
[0089]
[Table 3]

[0090]
The numerical values in the table indicate the mean value ± standard deviation of the serum cholesterol measurement values of five animals.
[0091]
As shown in Table 3, all of the groups ingested with test feeds that were combined with kale-derived materials and EPA, soy protein, sodium alginate, or chitosan were compared with the addition of kale-derived materials alone. Serum cholesterol level was lower than the group ingested the feed (comparative feed 1 to 4) and the comparative feed (comparative feed 5 to 9) to which EPA, soybean protein, Na alginate, or chitosan was added alone.
[0092]
This indicates that the serum cholesterol lowering action was increased by adding a material containing a component having a serum cholesterol lowering action to the kale-derived material.
[0093]
【The invention's effect】
A novel food material having antihypertensive action and anticholesterol action is provided.

Claims (5)

A composition for antihypertension and anticholesterol, comprising a processed product obtained using GABA-enriched kale and a material containing a component having a serum cholesterol lowering action .   The component having a serum cholesterol lowering effect is at least one selected from the group consisting of n-3 long-chain polyunsaturated fatty acids, dietary fiber, oligosaccharides, and soy protein. Composition.   The composition according to claim 2, wherein the n-3 long-chain polyunsaturated fatty acid is at least one selected from the group consisting of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).   The composition according to claim 2, wherein the dietary fiber is at least one selected from the group consisting of pectin, guar gum, konjac mannan, lignin, psyllium, alginate, chitin, and chitosan.   The composition according to claim 2, wherein the oligosaccharide is at least one selected from the group consisting of a galactooligosaccharide and a fructooligosaccharide.