JPH03181495A - Substance having action capable of suppressing increase of blood pressure and drink and food using same substance - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to a substance having a blood pressure increase suppressing effect and a food or drink using the same, and more specifically relates to cacao (endosperm, rind, and cocoa powder processed from them). (including species) or pond plants (wood pulp, wood flour, straw, rice husks, bran, pagus, etc.) as they are, or prepared from these after physicochemical treatment or biochemical pretreatment. The present invention relates to a substance having a blood pressure increase suppressing effect and a food or beverage using the same.

[Prior art] Cerebrovascular disease, which was the leading cause of death in Japan from 1972 to 1980, is on the decline, but arteriosclerosis and hypertension are increasing due to changes in dietary habits. Moreover, the trend toward younger people is emerging, and the disease structure is approaching that of Western countries.

Among the risk factors for these cerebrovascular diseases and ischemic heart diseases, high blood pressure is cited as the leading cause of their occurrence.
Countermeasures against this problem are of great interest not only in Japan but also in Western countries.

Blood pressure is said to be determined by a complex interrelationship between genetic and environmental factors. Environmental factors include living environment,
Various factors can be considered, such as cold weather, smoking, and nutrition, but the most important one is excessive intake of salt. In Japan, the intake of salt is high, and the harmful effects of excessive intake have been discussed, and the nutritional requirements for Japanese people established in 1971 indicate that the appropriate amount of salt is 10g or less per day. However, the current national average intake seems to be around 12g per day.

From the perspective of removing ingested salt from the body through chemical adsorption, attempts have been made to use artificial cation exchange resins such as Amberlite medically to treat high blood pressure. It was difficult to administer the drug in a controlled manner. Additionally, from a different perspective than removing salt through chemical adsorption, it has been reported that potassium alginate and calcium alginate, which are a type of dietary fiber, can suppress blood pressure increases in rats.
These cannot be used as food ingredients, so there has been a long-awaited development of a material that can be added continuously without impairing the properties of foods.

[Problem to be solved by the invention] As a result of researching the components of cacao beans and their pond plants (wood pulp, wood flour, straw, rice husks, bran, pagus, etc.) from various aspects, we have found that lignin is the main component. It was found that the acid-insoluble fractions sulfuric acid hydrolysis residue (LGI) and the alkaline extraction fraction (LG2>) adsorb sodium ions, and furthermore, they were found to have a blood pressure increase suppressing effect.

Therefore, the present invention is directed to the use of cacao (including endosperm, husk, and cocoa powders processed from them) or other plant bodies (wood pulp, wood flour, medicine, rice husks, bran, pagasu, etc.) as they are, or by physically producing them. Substances that have a blood pressure increase suppressing effect prepared from chemically or biochemically processed substances and foods and drinks that have a blood pressure lowering effect using the same, which are continuously added without impairing the characteristics of the food. The purpose is to provide substances that can be produced and foods and drinks using them.

[Means for Solving the Problems] According to the present invention, the antihypertensive effect is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. A substance is provided that has.

Furthermore, according to the present invention, a substance having a high cation exchange ability, adsorbing sodium ions, and having a blood pressure increase suppressing effect mainly composed of lignin, a phenolic polymer compound, (including cocoa powder) or other plant matter (wood pulp, wood flour, etc.)
Straw, rice husks, bran, pagasu, etc. are used as raw materials, or they are subjected to physical treatments such as crushing, grinding, heating, steaming or explosion, and extraction using various solvents (hexane, acetone, ethanol, etc.) A raw material that has been subjected to chemical treatment such as An LGI substance is provided which is obtained as a residue after addition by volume, hydrolysis, filtration and washing, and is characterized by exhibiting the following physicochemical properties: molecular weight = 200 or more, sugar content: 1% or less, Nitrogen i: 1.5-5.5%, fat content = 10% or less, ash content: 10% or less, methoxyl group number = 5-40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Furthermore, according to the present invention, there is provided a food or drink having a blood pressure increase suppressing effect, which is characterized by containing the above-mentioned LGI substance as an active ingredient by adding it during the production of ordinary foods.

Furthermore, according to the present invention, a substance having a high cation exchange ability, adsorbing sodium ions, and having a blood pressure increase suppressing effect mainly composed of lignin, a phenolic polymer compound, (including cocoa powder) or other plant matter (wood pulp, wood flour, etc.)
Straw, rice husk, bran, pagasu, etc.) are used as raw materials, or they are subjected to physical treatments such as crushing, grinding, heating, steaming or explosion, and extraction using various solvents (hexane, acetone, ethanol, etc.) The raw material is one that has undergone chemical treatment such as , or biochemical treatment such as fermentation or enzyme (protease, amylase, etc.) treatment, and sodium hydroxide at a concentration of 0.1 to 2.0% is added to this raw material. Alternatively, add 10 to 50 times the volume of potassium hydroxide, perform extraction at room temperature or while heating for 30 minutes or more, neutralize the extract with hydrochloric acid to lower the pH to 7 or less to form a precipitate, and then use other means such as centrifugation or filtration. The LG2 substance is obtained as a precipitate by extracting it and washing it with distilled water, and is characterized by exhibiting the following physicochemical properties: Molecule i: 200 or more, Sugar content = 1% or less, Nitrogen content : 1.5-5°5%, fat content = 10% or less, ash content: 10% or less, methoxyl group number = 5-40%.

Note that the values for sugar content, crude protein, fat content, and ash content are based on general analysis.

Further, according to the present invention, there is provided a food or drink having a blood pressure increase suppressing effect, which is characterized by containing the above-mentioned LG2 substance as an active ingredient by adding it during the production of ordinary foods.

[Effect] LGI and LG2 according to the present invention are mainly composed of lignin, which is a phenolic polymer compound, and have a high cation exchange capacity, so they adsorb sodium ions and promote excretion. Furthermore, LGI and LG2 according to the present invention can be continuously ingested without impairing the properties of the food.

LGI and LG2 according to the present invention are both acid-insoluble fractions extracted from wood-based materials, and have a common property of having the phenolic polymer compound lignin as a main component, so they are collectively referred to as the LG fraction. be able to.

From the results of epidemiological research on hypertension in Japanese people, it is known that stroke in Japan is more influenced by hypertension than by lipid metabolism. As mentioned above, taking into account that excessive salt intake among Japanese people has been a problem for some time,
The fact that LGI and LG2 according to the present invention promote the excretion of sodium ions and suppress increases in blood pressure is considered to be significant from the perspective of improving the health of the people.

LGI and LG2 according to the present invention have a high content of indigestible fractions, each has a lipid content of about 10% or less, a low protein content, a sugar content of 1% or less, and also have the advantage of being low in energy.

Since these ingredients are natural food materials, there is no limit to the amount they can be added, and since they are not hygroscopic, they can be easily added in large quantities to foods from a food science perspective.

In addition, cacao husk in particular is a large amount of by-product during chocolate production, but the majority of it is currently discarded, and using cacao husk as a raw material is important from both a cost perspective and an effective use of resources. is also considered to be very good.

[Effects of the Invention] According to the present invention, cacao (including endosperm, husk, and cocoa powder obtained by processing them) or the plant body of the pond (wood pulp, wood flour, straw, rice husk, bran, pagus, etc.) Substances that have an effect of suppressing blood pressure elevation, which are prepared as they are or after physicochemical treatment or biochemical treatment, and foods and drinks that have a blood pressure lowering effect using the same, and which impair the characteristics of food. Provided are substances that can be added continuously, and foods and drinks using the same.

[Examples] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited only to the following Examples.

Method 1 (LGI; 2) 500 ml of hexane was added to 50 g of cacao husk and stirred for 1 hour to obtain defatted cacao husk.

30% sulfuric acid 10001111 was added thereto, heated under reflux for 1 hour, filtered, washed until the filtrate became neutral, and then lyophilized to obtain 10 g of LGI.

The physicochemical properties of the obtained LGI are as described above.

■2 LGI's IJ) Add 30On+I hexane to 30g of birch wood flour,
After stirring for 1 hour, defatted birch wood flour was obtained.

Add 60 ml of 72% sulfuric acid to it and add 2 mL of sulfuric acid while stirring occasionally.
Allowed time to react. Add another 5000n+l of water and make 4
Heating was carried out under reflux for an hour. After filtering and washing, dry it for about 12 minutes.
g of LGI was obtained.

The physicochemical properties of the obtained LGI are as described above.

・3 LG2 0°J) 500 Ill of hexane was added to 50 g of cocoa powder, stirred for 1 hour, and the hexane was removed by filtration to obtain defatted cocoa powder. A 1% aqueous sodium hydroxide solution was added thereto, and extraction was performed at 80°C for 1 hour. The extract was centrifuged to remove solids, adjusted to pH 5, further centrifuged, and the precipitate was dried in an oven at 50°C.
2g of LG2 was obtained.

The physicochemical properties of the obtained LG2'' are as described above.

(4) Spontaneous hypertensive rats (SHR, male, 15 weeks old, 7 in each group)
After pre-breeding, the rats were fed with a sucrose-based semi-synthetic diet containing 1% salt. SHR is a rat whose blood pressure increases when switched to a sucrose-spaced diet. In the various LG groups, the sucrose in the control group was approximately 3
% of various types of LG. Blood pressure was measured non-invasively every 7 days using a rat tail arterial pressure measuring device PS-100.

The blood pressure measurement results are shown below, and the numerical values are the average values of 7 animals in each group, and the unit is imJfg.

Handling L Dandan Kaidandan Rainbow Danwata Control 200.4 208. γ
209.8 210.7 Kakare Gll 2
00.1 192.5 190.3 18
6.8 Kakare G2 group 199.3 193.2
188.3 186.3 Shirakaba LG
192.6 192.7 191.3
187.9 From this result, S HR by various LGs
It can be seen that the increase in blood pressure was suppressed.

Further, the change in the amount of sodium excreted into feces at this time is shown below, and the unit is l'1g of Na in 1g of feces.

Hoshiri Hitachi 1 Control 7.9 Kakare G11f 15.3 Power 1 LG 2a 19.2 Shirakaba LG 18. The results show that various LGs increased the amount of sodium excreted.

5 (Blend raw materials according to the following prescriptions for food, and make LGI according to the following steps.
Addition of additives was made.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skimmed milk powder 5% Lecithin 0.3% Flavoring 0.1% LGl 3.0% Cocoa butter and some lecithin and raw materials other than flavoring are mixed in a mixer. The mixture was mixed while checking the viscosity, and then passed through a roll so that the particle size was 40 μm or less. Cocoa butter, the remainder of lecithin, and a flavoring agent were added thereto, and conching was performed to prepare chocolate dough. After controlling the temperature, this was poured into a mold and solidified to produce a chocolate bar.

6) Raw materials were blended according to the following recipe, and LG2-added chocolate was produced in the same manner as in Example 5.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skimmed milk powder 5% Lecithin 0.3% Flavoring 0.1% LG2 3.0% Insect uyo The raw materials were blended according to the following formulation and Example 5 Alginic acid-added chocolate was produced using the same procedure as above.

Cocoa mass 15% Powdered sugar 39% Cocoa butter 18% Whole milk powder 20% Skimmed milk powder 5% Lecithin 0.3% Flavoring 0.1% Alginic acid 3.0% Skin drinking plate The raw materials were blended according to the following recipe, and the following examples were used. Normal chocolate was manufactured by the same procedure as in No. 5.

Cocoa mass 15% Flour W 42% Cocoa butter 18% Whole milk powder 20% Skim milk powder 5% Lecithin 13% Flavor 0.1% Four types of chocolate produced as described above were sampled.

In the case of a 100g bar of chocolate, comparing LG-added chocolate, alginic acid-added chocolate, and normal chocolate, it is possible to take in about 3g more dietary fiber with LG-added chocolate and alginic acid-added chocolate than with normal chocolate. . Therefore, LG-added chocolate and alginic acid-added chocolate can have the effect of suppressing the increase in blood pressure due to the action of dietary FA fibers.

However, the alginic acid-added chocolate had a high viscosity due to the influence of the alginic acid and had poor meltability in the mouth. On the other hand, the LG-added chocolate according to the present invention exhibited a good taste comparable to that of normal chocolate.

Furthermore, the LG-added chocolate according to the present invention has the effect of increasing sodium excretion due to its high cation exchange ability and the adsorption effect of sodium ions.

7. Blend the raw materials according to the following recipe, and make LGl according to the following procedure.
, produced additive ring donuts.

Flour 31.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0.1% Leavening agent 1.5% Flavoring 0.1% LGI 3% Flour, salt, sugar, fats and oils, yeast 1~, Dairy products, eggs, and water were added and mixed to prepare a dough. At this time, yeast food, emulsifiers, leavening agents, and flavoring agents were also added to aid fermentation.

The dough was then fully fermented, divided and shaped into rings. The product was then subjected to final fermentation and fried in a fryer.

8 (For food) Raw materials were blended according to the following recipe, and LG2-added ring donuts were produced in the same manner as in Example 7.

Flour 31.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0.1% Leavening agent 1.5% Flavoring 0.1% LG2 3% Raw materials are blended according to the following recipe. An alginic acid-added ring donut was produced by the same procedure as in Example 7.

Flour 31.2% Sand @ 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Egg 30% Water
20% Yeast 2.0% Salt 0.4% Yeast food 062% Emulsifier 0.1% Leavening agent 1.5% Flavoring 0.1% Alginic acid 3% Echinoki 1 Raw materials were blended according to the following recipe, and the following examples were prepared. A normal ring donut was manufactured by the same procedure as in 7.

Flour 34.2% Sugar 6.0% Shortening 1.0% Margarine 2.0% Milk powder 2.5% Eggs 30% Water 20% Yeast 2.0% Salt 0.4% Yeast food 0.2% Emulsifier 0. 1% Leavening agent 1.5% Flavoring agent 0.1% Four types of ring donuts produced as described above were sampled.

In the case of two 100g ring donuts, when comparing LG-added ring donuts, alginic acid-added ring donuts, and normal ring donuts, the LG-added ring donuts and alginic acid-added ring donuts consume about 3 g more dietary fiber than the normal ring donuts. Is possible. Therefore, in the LG-added ring donut and the alginic acid-added ring donut, the effect of suppressing the increase in blood pressure due to the action of dietary fiber can be obtained.

However, the alginic acid-added ring donuts had problems in that the viscosity of the ring donut dough increased due to the influence of alginic acid, resulting in insufficient fermentation and moisture absorption during storage. On the other hand, the LG-added ring donut according to the present invention had a good taste comparable to that of the normal ring donut.

Claims (5)

[Claims] (1) A substance having a blood pressure increase suppressing effect, which is obtained as an acid-insoluble fraction containing lignin as a main component of a phenolic polymer compound extracted from a wood-based material. (2) A substance that has a high cation exchange ability, adsorbs sodium ions, and has the effect of suppressing blood pressure increases mainly composed of lignin, a phenolic polymer compound. ) or other plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagasu, etc.) as raw materials, or they are subjected to physical processes such as crushing, grinding, heating, steaming, or blasting. raw materials that have been subjected to chemical treatments such as chemical treatments, extraction with various solvents (hexane, acetone, ethanol, etc.), or biochemical treatments such as fermentation or enzymatic (protease, amylase, etc.) treatments. LG1 substance is obtained as a residue by adding 2 to 10 times the volume of sulfuric acid with a concentration of 40 to 98%, followed by filtration and washing, and is characterized by exhibiting the following physicochemical properties: Molecular weight: 200 or more, sugar content: 1% or less, nitrogen content: 1.5-5.5%, fat content: 10% or less, ash content: 10% or less, methoxyl group number: 5-40%. (3) A food or drink having a blood pressure increase suppressing effect, which contains the LG1 substance according to claim 2 as an active ingredient by adding it during the production of ordinary foods. (4) A substance that has a high cation exchange ability, adsorbs sodium ions, and has the effect of suppressing blood pressure increases mainly composed of lignin, a phenolic polymer compound. ) or other plant bodies (wood pulp, wood flour, straw, rice husks, bran, pagasu, etc.) as raw materials, or they are subjected to physical processes such as crushing, grinding, heating, steaming, or blasting. raw materials that have been subjected to chemical treatments such as chemical treatments, extraction with various solvents (hexane, acetone, ethanol, etc.), or biochemical treatments such as fermentation or enzymatic (protease, amylase, etc.) treatments. Add 10 to 50 times the volume of sodium hydroxide or potassium hydroxide with a concentration of 0.1 to 2.0% to the solution, perform extraction at room temperature or while heating for 30 minutes or more, and neutralize the extract with hydrochloric acid until the pH is 7 or less. An LG2 substance is obtained as a precipitate by producing a precipitate as a precipitate, which is further removed by means such as centrifugation or filtration, and washed with distilled water, and is characterized by exhibiting the following physicochemical properties: Molecular weight: 200 Above, sugar content: 1% or less, nitrogen content: 1.5-5.5%, fat content: 10% or less, ash content: 10% or less, methoxyl group number: 5-40%. (5) A food or drink having a blood pressure increase suppressing effect, which contains the LG2 substance according to claim 4 as an active ingredient by adding it during the production of ordinary foods.