JP2008110955A - Dried product of japanese radish, lipid metabolism improving agent and method for producing those - Google Patents
Dried product of japanese radish, lipid metabolism improving agent and method for producing those Download PDFInfo
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- JP2008110955A JP2008110955A JP2006326314A JP2006326314A JP2008110955A JP 2008110955 A JP2008110955 A JP 2008110955A JP 2006326314 A JP2006326314 A JP 2006326314A JP 2006326314 A JP2006326314 A JP 2006326314A JP 2008110955 A JP2008110955 A JP 2008110955A
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- radish
- dried
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- drying
- improving agent
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Abstract
Description
本発明の目的の一つは生鮮の大根の風味を保持する大根の乾燥製品と、およびそれらの製造方法に関する。本発明の他の目的は前記の、生鮮な大根の風味を保持する乾燥製品を主成分とする、肝臓、および骨格筋中の脂肪酸の酸化分解促進効果を有することを特徴とする脂質代謝改善剤と、それらの製造方法に関するものである。 One of the objects of the present invention relates to dried radish products that retain the flavor of fresh radishes, and methods for their production. Another object of the present invention is a lipid metabolism improving agent characterized by having the effect of promoting the oxidative degradation of fatty acids in the liver and skeletal muscle, comprising as a main component a dried product retaining the flavor of fresh radish. And a manufacturing method thereof.
油菜科の野菜は生鮮のまま細かく切断したり磨砕する等して細胞レベルで損傷を与えると配糖体であるグルコシノレイト類が細胞内に存在する加水分解酵素であるミロシナ−ゼにより糖部分が解離してイソチオシアネイト類の生成することは既に広く知られている。このようにして生成するイソチオシアネイト類には種々の生理活性が知られているが、最も身近なものは特有の刺激的な味・臭気である。例えばワサビ、芥子、クレソン、大根等は生鮮品を細切したり磨砕して料理に添えて薬味として用いることが広く行なわれている。 If oily vegetables are damaged at the cellular level by cutting them finely or by grinding them, glucosinolates, which are glycosides, are converted into sugars by myrosinase, a hydrolase present in the cells. It is already widely known that a part is dissociated to form isothiocyanates. The isothiocyanates produced in this way are known to have various physiological activities, but the most familiar is the unique stimulating taste and odor. For example, wasabi, eggplant, watercress, radish, etc. are widely used as a condiment by chopping or grinding fresh products and adding them to dishes.
イソチオシアネイト類にはこのような官能的な特性だけでなく薬理的効果も既によく知られている。イソチオシアネイト類には強い抗微生物作用がある。（例えば非特許文献１）さらに、最近になってイソチオシアネイト類には化学予防剤としての癌予防効果（例えば非特許文献２）、神経細胞分化誘導（例えば非特許文献３）、肝臓での解毒酵素誘導作用（非特許文献４）等が次々に発見され食物由来の生体機能性成分として俄に注目を集めつつある。 Isothiocyanates are already well known not only for their sensory properties but also for their pharmacological effects. Isothiocyanates have a strong antimicrobial action. (For example, non-patent document 1) Further, recently, isothiocyanate has a cancer preventive effect as a chemopreventive agent (for example, non-patent document 2), induction of neuronal differentiation (for example, non-patent document 3), Detoxification enzyme inducing action (Non-Patent Document 4) and the like have been discovered one after another, and attention is being paid to salmon as a biofunctional component derived from food.
一方で油菜科野菜類に含まれるイソチオシアネイト類は多種多様である。芥子やワサビの揮発性の刺激性物質の主成分はアリルイソチオシアネイトであることは古くから知られていたが、キャベツ・クレソンにはベンジルイソチオシアネイトとフェネチルイソチオシアネイト、ブロッコリにはスルフォラファン（４−メチルスルフィニルブチルイソチオシアネイト）、ワサビの非主要成分としての６−メチルスルフィニルヘキシルイソチオシアネイト、大根の４−メチルチオ−３−ブテニルイソチオシアネイト、白芥子のオキシベンジルイソチオシアネ−ト等の存在が明らかにされている。（例えば非特許文献３、５、６） On the other hand, the isothiocyanates contained in oily vegetables are diverse. It has long been known that the main component of volatile irritants in eggplant and wasabi is allyl isothiocyanate, but cabbage watercress has benzylisothiocyanate and phenethylisothiocyanate, broccoli has sulforaphane ( 4-methylsulfinylbutyl isothiocyanate), 6-methylsulfinylhexyl isothiocyanate as a non-major component of horseradish, 4-methylthio-3-butenyl isothiocyanate of radish, oxybenzyl isothiocyanate of white eggplant Etc. have been revealed. (For example, non-patent documents 3, 5, and 6)
これらの食物由来のイソチオシアネイト類は反応性に富み安定ではない。イソチオシアネイト類はアミン類、メルカプタン類等の求核試薬と速やかに反応して各々チオウレア誘導体、ジチオカルバミン酸誘導体を形成するし、イソチオシアン酸基自身も転移したり加水分解してイソニトリル、ニトリル、種々の含硫有機化合物に変化する。 These food-derived isothiocyanates are highly reactive and not stable. Isothiocyanates react quickly with nucleophiles such as amines and mercaptans to form thiourea derivatives and dithiocarbamic acid derivatives, respectively, and the isothiocyanate group itself is transferred or hydrolyzed to produce isonitrile, nitrile, To sulfur-containing organic compounds.
それでも、構造的に単純なアルキル、アルケニル、アリ−ルアルキル基を有するイソチオシアネイト類は比較的安定で、これらを含む食品の乾燥品やペ−スト、磨砕物の冷蔵品の形態で保存可能な食品とすることができる。例えば粉ワサビ、練りワサビ（ペ−スト）、練り芥子（ペ−スト）等が市販されていることは周知のとおりである。しかし、複雑な構造を有するイソチオシアネイト類、例えばメチルチオスルフィニル基を有するイソチオシアネイト類は極めて不安定であり、これらを充分量含有する乾燥品や冷蔵品として市販されている商品は本発明者の知るがぎりにおいて皆無である。ただし、冷凍状態では比較的安定で、大根おろしの冷凍品が市販されている。 Nonetheless, structurally simple isothiocyanates having alkyl, alkenyl, and arylalkyl groups are relatively stable and can be stored in the form of dried foods, pastes, and refrigerated foods containing them. Can be food. For example, it is well known that powdered wasabi, kneaded wasabi (paste), kneaded eggplant (paste) and the like are commercially available. However, isothiocyanates having a complicated structure, for example, isothiocyanates having a methylthiosulfinyl group, are extremely unstable, and products that are commercially available as dried or refrigerated products containing a sufficient amount of these are the present inventors. There is nothing to know. However, it is relatively stable in the frozen state, and frozen products of radish are commercially available.
このような不安定なイソチオシアネイト類を含有する製品の保存性を向上させるための技術が種々提案されている。その一つは製品中に含まれるイソチオシアネイト類を種々の糖類を添加することにより安定化し乾燥品ないしは冷凍品とすることである。（例えば特許文献１，２，３，４，５） Various techniques for improving the storage stability of products containing such unstable isothiocyanates have been proposed. One of them is to stabilize the isothiocyanate contained in the product by adding various sugars to obtain a dried product or a frozen product. (For example, Patent Documents 1, 2, 3, 4, and 5)
他方で、野菜類の加工工程の工夫による安定化技術も提案されている。特許文献６，７には油菜科野菜のカットサイズを工夫してブランチングし乾燥・粉末化する技術が開示されている。しかし、本発明者等は不安定な４−メチルチオ−３−ブテニルイソチオシアネイトがその辛味・刺激成分の主成分である大根についてこの技術を追試したが、よい結果は得られなかった。 On the other hand, the stabilization technique by the device of the processing process of vegetables is also proposed. Patent Documents 6 and 7 disclose a technique for branching, drying and pulverizing by cutting the cut size of oil vegetable vegetables. However, the present inventors have further tried this technique on radish, in which unstable 4-methylthio-3-butenylisothiocyanate is the main component of the pungent and stimulating component, but no good results have been obtained.
次に特許文献８には辛味の特に強い辛味大根と呼ばれる品種について急速凍結してから凍結乾燥する技術が提案されている。これについても本発明者等は追試を試みたが所期の効果は得られなかった。 Next, Patent Literature 8 proposes a technique of rapidly freezing and then freeze-drying a variety called soy radish, which has a particularly strong pungent taste. In this regard, the inventors tried to make an additional test, but the desired effect was not obtained.
さらに、特許文献９は冷凍大根おろしの製造について酸の添加を提案するが、酸の添加はｐＨを低下させ大根本来の味・風味を損なうという根源的な欠陥を内包する。 Further, Patent Document 9 proposes the addition of an acid for the production of frozen radish grated, but the addition of the acid contains a fundamental defect that the pH is lowered and the original taste and flavor of the radish are impaired.
酸化防止剤の添加は食品の安定化に広く応用される技術であり、特許文献１０は乾燥大根おろしの製造について酸化防止剤として一般的なビタミンＥを添加して凍結乾燥する技術を提案するが、本発明者等の追試の結果では芳しい効果は得られなかった。別に特許文献１１は冷凍大根おろしの製造について類似の記述を提案している。 The addition of antioxidants is a technique widely applied to food stabilization, and Patent Document 10 proposes a technique of freeze-drying by adding general vitamin E as an antioxidant for the production of dried radish grated, As a result of the additional test by the present inventors, a satisfactory effect was not obtained. Separately, Patent Document 11 proposes a similar description for the production of frozen radish grated.
別に、特許文献１２は大根の磨砕物からジュ−スのみを分離して急速凍結して辛味成分を保持する技術を提案している。しかし、この方法はいわゆる大根おろしの加工には食感に重要な役割を果たすパルプ成分が除去されるので、明らかに不適である。 Separately, Patent Document 12 proposes a technique in which only juice is separated from ground radish and rapidly frozen to retain the pungent component. However, this method is obviously unsuitable for so-called radish processing because it removes pulp components that play an important role in texture.
以上の既存の油菜科野菜類の加工品のイソチオシアネイト類の保持に関する特許技術を概観すると、原料を磨砕する等して含有されるグルコシノレイト類に野菜自身のミロシナ−ゼを作用させてイソチオシアネイト類に変換し、生成するイソチオシアネイト類を安定化に着目する技術がほとんどであることが知られる。唯一、特許文献６，７は磨砕せずに相当程度の大きさに切断しグルコシノレイト類をイソチオシアネイト類に変換しない状態で乾燥するものであるが、前述のとおり本発明者等の追試ではこのようにして調製した乾燥品に加水しても所期の、充分量の辛味・刺激臭は得られなかった。 An overview of the above-mentioned patented technology related to the retention of isothiocyanates in processed products of oily vegetable vegetables allows the vegetable's own mirosinase to act on the glucosinolates contained by grinding the raw materials. Therefore, it is known that most of the techniques focus on stabilization of the isothiocyanate produced by converting it to isothiocyanate. Only Patent Documents 6 and 7 cut into a considerable size without grinding and dry the glucosinolates without converting them into isothiocyanates. In the follow-up test, the desired amount of pungent / irritating odor was not obtained even when the dried product thus prepared was hydrated.
本発明者等は大根の乾燥品を製造するにおいて有用成分であるイソチオシアネイト類を充分量保持する製品を調製する方法を種々模索した。モデルケ−スとして従来、原料植物含有成分を変質させず、良好に保持したまま乾燥できると言われてきた一般的な凍結乾燥技術を不安定な４−メチルチオ−３−ブテニルイソチオシアネイト（ＭＴＢＩＴＣ）が辛味・刺激臭の主成分である大根おろしの乾燥品の調製に適用したが、ことごとく失敗に帰した。ここに言う一般的な凍結乾燥技術とは、原料を急速凍結すること（厚み２ｃｍ以下にして−３０℃以下のエアブラストあるいはセミエアブラストで凍結）、次に高真空下（１Ｔｏｒｒ以下）を保持して乾燥棚温度６０℃以下で２０時間以内に水分率５％以下にまで乾燥することを言う。一つの方法は大根を磨砕してから凍結乾燥する方法であった。原理的に考えると原料の磨砕工程でグルコシノレイト類の過半はイソチオシアネイト類に変換され、高真空下で長時間乾燥する凍結乾燥法では揮発性の高いイソチオシアネイト類はほとんどが乾燥過程中に揮散してしまって乾燥食品中に残留できないことが首肯ける。他の方法は原料を磨砕せずに適当なサイズの切断に止め、これを凍結乾燥してから適当に粉砕する方法であった。この場合には原料の損傷は軽微であるのでミロシナ−ゼの活性化は制限され、グルコシノレイト類のほとんどはイソチオシアネイト類に変換されずにそのまま残留し、乾燥品に加水すればミロシナ−ゼが活性化されて残留するグルコシノレイト類からイソチオシアネイト類への変換が起こるはずであるが、これも期待外れに終わった。原理的考察ではおそらく凍結および／または乾燥過程で蛋白質である酵素のミロシナ−ゼが変性して失活してしまうか、凍結により原料の細胞構造が損傷を受けてミロシナ−ゼが活性化し、凍結および／または乾燥過程中にグルコシノレイト類が徐々にイソチオシアネイト類に変換し凍結乾燥されるに従って揮散してしまったものと推測された。 The present inventors have sought various methods for preparing products that retain a sufficient amount of isothiocyanates, which are useful components in producing dried radish products. As a model case, a conventional freeze-drying technique that has been said to be capable of drying while maintaining good quality without altering the ingredients contained in the raw material plant is unstable 4-methylthio-3-butenyl isothiocyanate (MTBITTC). ) Was applied to the preparation of dried daikon radish, which is the main component of pungent and pungent odors, but it was unsuccessful. The general freeze-drying technique mentioned here means that the raw material is rapidly frozen (freeze by air blast or semi-air blast at -30 ° C or less with a thickness of 2 cm or less), and then kept under high vacuum (1 Torr or less) Then, it means drying to a moisture content of 5% or less within 20 hours at a drying shelf temperature of 60 ° C. or less. One method was to grind the radish and then freeze-dry it. In principle, the majority of glucosinolates are converted to isothiocyanates in the raw material grinding process, and the highly volatile isothiocyanates are mostly dried in the freeze-drying method, which is dried for a long time under high vacuum. It turns out that it is volatilized during the process and cannot remain in the dry food. The other method was a method in which the raw material was cut into an appropriate size without being ground, and this was freeze-dried and then ground appropriately. In this case, since the damage to the raw material is slight, the activation of myrosinase is limited, and most of the glucosinolates remain as they are without being converted to isothiocyanates. The conversion from residual glucosinolates to isothiocyanates should occur, but this was also disappointing. In principle, the protein enzyme myrosinase is probably denatured and inactivated during freezing and / or drying, or the cell structure of the raw material is damaged by freezing and the myrosinase is activated and frozen. It was speculated that glucosinolates gradually converted to isothiocyanates during the drying process and evaporated as lyophilized.
食品の乾燥技術として凍結乾燥と並んで汎用されるのは天日、熱風、冷風乾燥法であるが、大根を裁断してこれらの乾燥に付す場合には乾燥品には辛味・刺激臭は全く消失し、生鮮の大根とは風味を著しく異にする、日本の伝統食品として著名な切干し大根となることは周知のとおりである。このような技術をイソチオシアネイト類を保持する大根類の乾燥製品の製造に適用した例は本発明者等の知るかぎりにおいて皆無である。また、切干し大根の製造では黄色〜茶褐色の着色が頻発するが（例えば特許文献１３）が、この主要な原因の一つはＭＴＢＩＴＣが大根中の種々の成分と反応することによる着色物質の生成と考えられている。（例えば特許文献９，非特許文献７，８）このことは切り干し大根の製造過程においてグルコシノレイト類（ＧＳＬｓ）からイソチオシアネイト類（ＩＴＣｓ）が逐次生成し分解していることの証左であると理解される。 Along with freeze-drying, food drying techniques are commonly used in the sun, hot air, and cold air drying methods, but when radish is cut and subjected to drying, the dried product has no pungent or pungent odor. It is well known that it has disappeared and has become a well-known Japanese traditional food that has a distinct flavor from fresh radishes. As far as the present inventors know, there is no example in which such a technique is applied to the production of a dried product of radish holding isothiocyanate. In addition, in the production of dried daikon, yellow to brown coloration frequently occurs (for example, Patent Document 13). One of the main causes is the production of colored substances by the reaction of MTBITC with various components in radish. It is believed that. (For example, Patent Document 9, Non-Patent Documents 7 and 8) This is proof that isothiocyanates (ITCs) are sequentially generated and decomposed from glucosinolates (GSLs) in the production process of dried radish. It is understood.
近年、脂質代謝異常と動脈硬化・狭心症・心筋梗塞・脳血栓・脳梗塞・大動脈瘤等の疾患との関係が解明されてきており、従来、脂質代謝の指標として血清トリグリセライド（ＴＧ）、ＬＤＬ、ＨＬＤ等が用いられている。近年の研究から、レムナントやレプチン等が冠状動脈疾患等の病態と深く関連していることが明らかとなり、脂質代謝を改善しこれらの危険因子を低下させることが望まれている。また、これらの危険因子のいくつかは体脂肪（特に内臓脂肪）から分泌されることが知られ、基本的には体脂肪を低減することが重要である。 In recent years, the relationship between lipid metabolism abnormalities and diseases such as arteriosclerosis, angina pectoris, myocardial infarction, cerebral thrombus, cerebral infarction, aortic aneurysm has been elucidated, and conventionally, serum triglyceride (TG), LDL has been used as an index of lipid metabolism. , HLD, etc. are used. Recent studies have revealed that remnants, leptin, and the like are deeply related to pathological conditions such as coronary artery disease, and it is desired to improve lipid metabolism and reduce these risk factors. In addition, some of these risk factors are known to be secreted from body fat (particularly visceral fat), and basically it is important to reduce body fat.
レムナント様リポ蛋白（ＲＬＰ／レムナント粒子、あるいは単にレムナントと呼ばれる）はカイロミクロン（ＣＭ）や超低比重リポ蛋白（ＶＬＤＬ）等のトリグリセライド高含有リポ蛋白の血中での中間代謝物である。ＲＬＰは血管壁に取り込まれ易くＲＬＰ中のコレステロ−ルが血管壁に蓄積しリポ蛋白レベルにおいて低比重リポ蛋白（ＬＤＬ）と同様に動脈硬化の発現に強く関与しているとも報告されている。従ってＲＬＰの低下は動脈硬化予防に重要である。 Remnant-like lipoproteins (referred to as RLP / remnant particles, or simply remnants) are intermediate metabolites in the blood of triglyceride-rich lipoproteins such as chylomicron (CM) and very low density lipoprotein (VLDL). It has also been reported that RLP is easily taken up by the blood vessel wall and cholesterol in RLP accumulates in the blood vessel wall and is strongly involved in the expression of arteriosclerosis at the lipoprotein level as well as low density lipoprotein (LDL). Therefore, a decrease in RLP is important for preventing arteriosclerosis.
レプチンは主に脂肪組織が分泌するホルモンで視床下部に存在するレプチン受容体を介して摂食抑制作用を現わし肥満や血清脂質の制御に関与する。特に体脂肪に対してその燃焼促進作用等を介して脂質の分解を促進し体脂肪や血清脂質の調節を行なうことが報告されている。血清レプチン濃度は生理状態に応じて変化する。体へのエネルギ−蓄積が充分なとき血清レプチン濃度は上昇して食欲は低下し脂肪組織での脂肪分解が進む。不充分なときは低下して食欲抑制が解除され脂肪分解は低下し体脂肪蓄積状態を維持しようとする。（非特許文献９）しかし、肥満等の脂質代謝異常が持続すると血清レプチン濃度が上昇しレプチン本来の作用が示されなくなり（レプチン抵抗性）、この場合には血清レプチン濃プ度を低下させてレプチンの作用を円滑に発現するようにする必要がある。従って、血清レプチン濃度を低下させレプチン抵抗性を解除することは肥満や動脈硬化等の脂質代謝の関与する疾病の予防・治療に重要となる。 Leptin is a hormone secreted mainly by adipose tissue and exerts an inhibitory effect on feeding through the leptin receptor present in the hypothalamus and is involved in the control of obesity and serum lipids. In particular, it has been reported that body fat and serum lipids are regulated by promoting the decomposition of lipids through the burning promoting action on the body fat. Serum leptin concentration varies with physiological conditions. When the energy accumulation in the body is sufficient, the serum leptin concentration increases, the appetite decreases, and lipolysis proceeds in adipose tissue. When it is insufficient, the appetite suppression is released, the lipolysis is reduced, and the body fat accumulation state is maintained. (Non-patent document 9) However, when lipid metabolism abnormalities such as obesity persist, the serum leptin concentration increases and the original action of leptin is not shown (leptin resistance). In this case, the serum leptin concentration is decreased. It is necessary to ensure that leptin acts smoothly. Therefore, reducing serum leptin concentration to release leptin resistance is important for the prevention and treatment of diseases involving lipid metabolism such as obesity and arteriosclerosis.
脱共役とは生体内の酸化的リン酸化において電子伝達で発生したエネルギ−がＡＴＰ合成反応にリンクしないことを言い、ＡＴＰ合成に使用されるべき化学エネルギ−が熱エネルギ−に変換する点で重要な生体機能の一つである。このような観点から多くの脱共役剤が見出され、例えば生体内のミトコンドリアに存在する脱共役蛋白（ＵＣＰ）が知られている。既に魚油等にこのＵＣＰの発現誘導作用が認められている。（非特許文献１０） Uncoupling means that the energy generated by electron transfer in oxidative phosphorylation in vivo is not linked to the ATP synthesis reaction, and is important in that chemical energy to be used for ATP synthesis is converted into thermal energy. It is one of the vital biological functions. From this point of view, many uncoupling agents have been found. For example, uncoupling protein (UCP) existing in mitochondria in living bodies is known. This UCP expression-inducing action has already been observed in fish oil and the like. (Non-Patent Document 10)
ＩＴＣｓの多くは揮発性・刺激性があり抗微生物活性や動物・昆虫に対する忌避作用を発現することはよく知られている。中でもベンジルイソチオシアネイト（ＢＩＴＣ）、フェネチルイソチオシアネイト（ＰＥＩＴＣ）、スルフォラファン（ＳＦ）等は化学予防剤として注目され、抗癌活性、ないしは発癌抑制作用が詳しく研究されている。 It is well known that many ITCs are volatile and irritating and exhibit antimicrobial activity and repellent action against animals and insects. Among them, benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), sulforaphane (SF) and the like are attracting attention as chemopreventive agents, and their anticancer activity or carcinogenesis inhibitory effect has been studied in detail.
大根もアブラナ科植物でありＭＴＢＩＴＣを豊富に含有する。日本の大根の総ＩＴＣｓの９５％以上をＭＴＢＩＴＣが占めると言われ、日本の大根を磨り下ろしたときの特有の辛味や刺激臭はＭＴＢＩＴＣに負うものとされている。（非特許文献１１）アブラナ科野菜の中でＭＴＢＩＴＣを多量に含むのは大根だけで、この意味で大根はアブラナ科野菜の中で特殊な地位を占めている。 Radish is also a cruciferous plant and is rich in MTBITC. MTBITC is said to occupy 95% or more of the total ITCs of Japanese radish, and it is said that MTBITC bears the pungency and pungent odor that are peculiar when polishing Japanese radish. (Non-patent Document 11) Among cruciferous vegetables, only radish contains a large amount of MTBITC. In this sense, radish occupies a special position among cruciferous vegetables.
ＭＴＢＩＴＣは構造中にイソチオシアネイト基とチオエノ−ルメチルエ−テルの二つの活性基を有するためＢＩＴＣ、ＰＥＩＴＣ、ＳＦ等に比べると極めて不安定で水と反応して分解し、その刺激臭や辛味を喪失する。（非特許文献１２）このためＭＴＢＩＴＣを効率的に抽出することは困難でこの化合物の生理作用についてはわずがに抗微生物作用と大根のスプラウトであるカイワレ菜の光屈曲性への関与が知られているに過ぎない。 MTBITC has two active groups of isothiocyanate group and thioenoylmethyl ether in its structure, so it is extremely unstable compared with BITC, PEITC, SF, etc., and decomposes by reacting with water. To lose. (Non-patent document 12) For this reason, it is difficult to extract MTBITC efficiently, and it is not known about the physiological action of this compound. It is only being done.
また、ＭＴＢＩＴＣの不安定さも一因となり、ＭＴＢＩＴＣないしはその前駆体のＧＳＬｓであるグルコラファサチン（ＧＬＰＴ）を安定的に保持し、加水により円滑にＭＴＢＩＴＣを生成する乾燥食品を製造することは至難であった。本発明者等は鋭意の研究の結果、ＧＬＰＴを高濃度・安定的に保持し、加水すれば数分間で充分量のＭＴＢＩＴＣを生成する乾燥大根製品の製造に初めて成功し、乾燥食品に関する本発明の一部を完成したが、これの結果物としての乾燥大根は加水すると数分間で強い、大根おろし様の辛味・刺激的風味を発生することから、充分量のＧＬＴＰを保持し有効にＭＴＢＩＴＣを発生することが確認された。 In addition, the instability of MTBITC contributes to the difficulty, and it is difficult to produce a dry food that stably retains MTBITC or its precursor GSLs, glucorafasatin (GLPT), and smoothly produces MTBITC by hydration. there were. As a result of diligent research, the present inventors have succeeded in producing a dried radish product that retains GLPT stably at a high concentration and can produce a sufficient amount of MTBITC in a few minutes if it is hydrated. The dried radish, which is the result of this, produces a strong pungent and pungent flavor that is strong in a few minutes when added to water, so it retains a sufficient amount of GLTP and effectively generates MTBITC. Confirmed to do.
非特許文献１３によれば市販の青首大根から調製した大根おろしには２００μ〜３００μモル／１００ｇ（３２〜４８ｍｇ％／ＭＴＢＩＴＣ換算重量）程度のＩＴＣｓを含む。一般的な大根の含水率は五訂日本食品標準分析表によれば約９５％であるので、例えば水分率５％の乾燥大根を調製した場合の濃縮率は１００÷｛１００×（１−０．９５）＋（１−０．９５）×［１００×（１−０．９５）］／０．９５｝＝１９．００であり、これに先の一般的な青首大根のＩＴＣｓ含量を掛けると３８００〜５７００μモル／１００ｇ（６０８〜９１２ｍｇ％／ＭＴＢＩＴＣ換算重量）程度のＩＴＣｓが乾燥製品に含まれるはずであるが、乾燥製品を調製する工程でのロスが当然に考えられる。後述する実施例１の方法により生鮮大根から調製される乾燥裂品（ＤＲ）をわずかにしか、あるいはほとんど辛味を発現しない凍結乾燥により製造した乾燥大根製品で２／３に希釈した乾燥製品に２倍量程度の水を加えると生鮮の大根おろしに比肩しうる程度の辛味・刺激的風味が再現されるので、少なくとも（３２〜４８ｍｇ％）×（１＋２）×３／２＝１５０〜２２０ｍｇ％／ＭＴＢＩＴＣ換算量程度のＩＴＣｓが実施例１の方法で調製される乾燥大根製品（ＤＲ）に含まれるものと推測される。しかしここで、重要なのは数倍程度の加水すれば生鮮大根おろしに比肩しうる辛味・刺激的風味を再現しうる乾燥大根製品は本発明が以下に述べる有用な生理活性を発現すると言う事実であろう。 According to Non-Patent Document 13, daikon grated radish prepared from a commercially available daikon radish contains about 200 to 300 μmol / 100 g (32 to 48 mg% / MTBITC equivalent weight) of ITCs. The moisture content of a general radish is about 95% according to the 5th edition Japanese food standard analysis table. For example, when a dried radish with a moisture content of 5% is prepared, the concentration rate is 100 ÷ {100 × (1-0 .95) + (1−0.95) × [100 × (1−0.95)] / 0.95} = 19.00, which is multiplied by the ITCs content of the conventional blue neck radish. ITCs of about 3800 to 5700 μmol / 100 g (608 to 912 mg% / MTBITC equivalent weight) should be contained in the dried product, but there is a natural loss in the process of preparing the dried product. A dry cracked product (DR) prepared from fresh radish prepared by the method of Example 1 to be described later is diluted to 2/3 with a dried radish product produced by lyophilization that produces little or no pungency. Addition of double amount of water reproduces the pungent and stimulating flavor comparable to that of fresh radish, so at least (32-48mg%) x (1 + 2) x 3/2 = 150-220mg% / MTBITC It is presumed that ITCs of the equivalent amount are included in the dried radish product (DR) prepared by the method of Example 1. However, what is important here is the fact that dried radish products that can reproduce the pungent and stimulating flavor comparable to that of fresh radish can be expressed by the present invention as described below. .
大根の生理活性の探索は大根のプラウトであるカイワレ菜について行なわれ始めている。カイワレ菜には大根とは異なりＧＳＬｓとしてグルコラフェニンが多く含まれミロシナ−ゼにより加水分解されるとＩＴＣｓであるグルコラフェンを発生する。このものはＳＦに化学構造が類似するため化学予防剤としての機能が研究され始めている。（特許文献１４、非特許文献１４）他の文献はカイワレ菜の乾燥品をネズミに投与して血糖や血清・肝臓の脂質代謝への作用を吟味している。（非特許文献１５）しかし、大根とカイワレ菜のＩＴＣｓ組成は非特許文献１４に詳細に述べられているように大いに異なり、カイワレ菜のデ−タから容易に大根およびその乾燥製品の機能性を類推することは不可能である。実際、本発明者等の文献調査の範囲では大根乾燥製品の脂質代謝機能に関する作用についての研究例は検出できず、特許文献調査においてもこの分野の機能性・生理作用に言及するものは検出できなかった。
本発明は目的の一つは加水・復元時に大根の風味・辛味の主成分であるイソチオシアネイト類、特に４−メチルチオ−３−ブテニルイソチオシアネイト（ＭＴＢＩＴＣ）を相当量含有する大根乾燥製品とその製造方法を世に提供せんとするものである。 One of the objects of the present invention is a dried radish product containing a considerable amount of isothiocyanates, particularly 4-methylthio-3-butenyl isothiocyanate (MTBITC), which is a main component of the flavor and pungent taste of radish during addition and restoration. And the manufacturing method for it.
さらに、本発明の他の目的は副作用がなく、安全で、健康志向食品や医薬品として有用な体脂肪低下作用、ＲＬＰ低下作用、レプチン抵抗性改善作用、ＵＣＰ発現誘導作用、β酸化亢進作用、ＴＧ合成抑制作用等を有する脂質代謝改善剤としての大根乾燥製品の配合・機能・用途にあり、このような有用な属性を有する脂質代謝改善剤を具体的に実現し世に提供することにある。 Furthermore, the other object of the present invention is that there is no side effect, and it is safe and useful as a health-oriented food or pharmaceutical. Body fat lowering action, RLP lowering action, leptin resistance improving action, UCP expression inducing action, β-oxidation enhancing action, TG It exists in the mixing | blending, function, and use of a dried radish product as a lipid metabolism improvement agent which has a synthetic | combination inhibitory action, etc., It exists in concretely implement | achieving and providing the world the lipid metabolism improvement agent which has such a useful attribute.
本発明者等は種々の乾燥方法を適用して目的とする、加水復元時に充分量のＭＴＢＩＴＣを発現する乾燥製品の調製を試み、次のような構成を有する乾燥製品、および製造方法を採用する場合には所望の乾燥製品の得られることを知った。その一つの方法は生鮮時に大根に糖類を含浸させてから乾燥する方法であって、次の工程による。
Ａ．必要ならば原料を乾燥に適する大きさに裁断する。（磨砕してはならない）
Ｂ．原料に糖を含浸させる。
Ｃ．原料を凍結させることなく６０℃以下で水分率１０％以下にまで乾燥する。
Ｄ．所望により乾燥品を粉砕する。The inventors of the present invention applied various drying methods to try to prepare a desired dry product that expresses a sufficient amount of MTBITC upon rehydration, and adopted a dry product having the following configuration and a manufacturing method. In some cases it was found that the desired dry product was obtained. One of the methods is a method of impregnating radish with saccharides at the time of freshness and drying, and is based on the following steps.
A. If necessary, the raw material is cut into a size suitable for drying. (Do not grind)
B. Impregnate the raw material with sugar.
C. The raw material is dried at 60 ° C. or less to a moisture content of 10% or less without freezing.
D. If necessary, the dried product is pulverized.
本発明の別の製造方法は糖類を用いることなく、乾燥条件を調整し、比較的短時間に乾燥するものであって次の工程による。
Ａ’．原料を以下の乾燥に適するようにスライスする。
Ｂ’．スライスした原料を凍結させることなく、雰囲気温度５０℃以下で乾燥する。
Ｃ’．１０時間以内に雰囲気温度５０℃以下で水分率４０％以内にまで乾燥し、さらに５０℃以下で２０時間以内に水分率１０％以下にまで乾燥する。
Ｄ’．必要ならば乾燥品を粉砕する。Another production method of the present invention is to adjust the drying conditions without using saccharides and to dry in a relatively short time, and is based on the following steps.
A '. The raw material is sliced to suit the following drying.
B '. The sliced raw material is dried at an ambient temperature of 50 ° C. or lower without freezing.
C '. Dry within 10 hours at an atmospheric temperature of 50 ° C. or less to a moisture content of 40% or less, and further dry at 50 ° C. or less to a moisture content of 10% or less within 20 hours.
D '. Grind the dried product if necessary.
本発明者はこのようにして製造される乾燥製品に加水すると数分間のうちにいわゆる大根おろし様の、充分な辛味・刺激臭を再現できることを確認した。 The present inventor has confirmed that, when water is added to the dry product thus produced, a sufficient pungent and pungent odor can be reproduced within a few minutes.
本発明に言う大根類には青首大根の系統、白上がり大根の系統、しぼり大根の系統、辛味大根の系統種、聖護院大根等の野性種・栽培種がある。 The radish referred to in the present invention includes wild radish and cultivated varieties such as Aodashi radish, white radish, shibori radish, spicy radish, and Seigoin radish.
本発明に言う乾燥に適する状態とは厚みが５ｍｍ以下、好ましくは数ｍｍ程度の状態を言う。特許文献６，７に記載されているように原料の生理活性を破壊しない程度の短時間のブランチング処理を行ない、急冷して殺菌処理を行なう技術も援用できる。 The state suitable for drying in the present invention refers to a state where the thickness is 5 mm or less, preferably about several mm. As described in Patent Documents 6 and 7, a technique of performing a blanching process for a short time so as not to destroy the physiological activity of the raw material, and performing a sterilization process by rapid cooling can also be used.
本発明に言う糖類としてブドウ糖、麦芽糖、ショ糖、キシリト−ル、マニト−ル、ラクチュロ−ス、乳糖、トレハロ−ス、フラクトオリゴ糖、マルチト−ル、パラチノ−ス、エリスリト−ル、結晶性オリゴ糖、デキストリン類、シクロデキストリン類等の単糖類、少糖類、多糖類、糖アルコ−ル類等を例示できる。糖類は単独でも任意に組合せて用いることもできる。本発明の乾燥品を食用に供する場合には甘味の少ない糖類を用いることが好ましく、本発明の乾燥品を粉砕して使用に供する場合には乾燥状態で結晶性の高い糖類を用いることが好ましく、特に微粉状態にまで粉砕する場合には乾燥状態において粉砕可能な程度の硬さになるように糖を含浸することが好ましい。また、本発明者等の実験結果では特に大根乾燥品の調製ではシクロデキストリン（例えば日本食品化学工業のセルデックスＳＬ−２０）は乾燥製品での大根特有の臭気を抑制する効果が認められた。さらに、大根の他の有用な生理活性物質であるジアスタ−ゼ（アミラ−ゼ）も本発明の製造方法を採用する場合には良好に活性を保持することも確認され、本発明の製造方法によれば他の酵素類も同様に活性を充分に保持しうるものと推測された。 Glucose, maltose, sucrose, xylitol, mannitol, lactulose, lactose, trehalose, fructooligosaccharide, multi-tol, palatinose, erythritol, crystalline oligosaccharide And monosaccharides such as dextrins and cyclodextrins, oligosaccharides, polysaccharides, sugar alcohols and the like. Saccharides can be used alone or in any combination. When the dried product of the present invention is used for food, it is preferable to use a saccharide with less sweetness, and when the dried product of the present invention is crushed for use, it is preferable to use a saccharide having high crystallinity in a dry state. In particular, when pulverizing to a fine powder state, it is preferable to impregnate sugar so as to have a hardness that can be pulverized in a dry state. In addition, in the experimental results of the present inventors, cyclodextrin (for example, Celdex SL-20 from Nippon Shokuhin Kagaku Kogyo Co., Ltd.) was found to have an effect of suppressing the odor specific to radish in dried products, particularly in the preparation of dried radish products. In addition, it has been confirmed that diasterase (amylase), which is another useful physiologically active substance of radish, also retains activity when the production method of the present invention is adopted. Therefore, it was speculated that other enzymes could retain their activity as well.
本発明において原料への糖類の含浸はこれらの糖類溶液への浸漬、あるいは原料への糖類の振り掛け（振り掛ける場合には原料から滲出する液汁により部分的に糖の高濃度溶液が生成する）により実施できる。糖液を用いる場合には通常５〜６０％、好ましくは１０〜５０％濃度の液を用いる。この場合にいわゆる真空含浸法を援用することもできる。真空含浸法とは糖類、あるいはその溶液と原料を接触させた状態で雰囲気を減圧と常圧状態へと変換させて圧力変化により原料内部の浸透を促進する方法である。通常は減圧／常圧の状態変化を複数回実施する。また、糖液を適度に加温すると糖の浸透は早まるがミロシナ−ゼの失活しない温度に止めるべきことは言うまでもない。原料と糖液の比率は原料が糖液に完全に沈下する程度にまで加えるのが通常であるが、適度に振動・撹拌を加える場合には必ずしも沈下状態は必要ではない。このことは振り掛け法を用いる場合にも言える。浸漬に代えて糖液を噴霧する技術も援用できよう。乾燥前に余剰の糖液を自然落下、あるいは遠心分離等により除去することは通常技術の範囲である。 In the present invention, impregnation of the saccharides into the raw material is performed by immersing in these saccharide solutions or by sprinkling the saccharides on the raw material (in the case of sprinkling, a high-concentration sugar solution is partially generated by the liquid juice that exudes from the raw material) Can be implemented. When a sugar solution is used, a solution having a concentration of usually 5 to 60%, preferably 10 to 50% is used. In this case, a so-called vacuum impregnation method can be used. The vacuum impregnation method is a method in which the atmosphere is converted into a reduced pressure state and a normal pressure state in a state where the saccharide or its solution is in contact with the raw material, and the permeation inside the raw material is promoted by pressure change. Usually, the pressure change / normal pressure state change is performed a plurality of times. Needless to say, the sugar solution should be kept at a temperature at which myrosinase is not inactivated, although sugar penetration is accelerated when the sugar solution is heated appropriately. The ratio of the raw material to the sugar solution is usually added to such an extent that the raw material completely sinks into the sugar solution, but the subsidence state is not necessarily required when moderately shaking and stirring are added. This is also true when using the sprinkling method. A technique of spraying a sugar solution instead of dipping may be used. It is within the ordinary skill to remove excess sugar solution by natural dropping or centrifugation before drying.
本発明の一つの製造方法において、乾燥とは糖類を浸漬させた原料を６０℃以下の温度で脱水することである。もっとも、各原料の種類・栽培方法・成長度・収穫後の取り扱い状態・裁断の有無と程度・糖液処理の状態等により生理的条件が異なるため、乾燥後のイソチオシアネイト類の残存（発生）濃度、褐変等の変質、乾燥時間とコスト等を総合的に勘案して個々に最適乾燥条件（方法・温度・時間等）を決定すべきことは言うまでもない。乾燥方法としては天然の通風、人工の通風、冷風、熱風等を適用できる。温度上昇を制御するかぎりにおいて振動、超音波、電磁波、（振動）磁界、赤外線、遠赤外線等を照射して乾燥を促進することも無論許容されうる。また、通風に代えて密閉状態での乾燥剤による脱水・乾燥も適用できる。乾燥剤としてはライム、シリカゲル、ゼオライト、アルミナ、ベントナイト、セメント、乾燥白土や粘土、珪藻土、塩化カルシウム、塩化リチウム等の固体の他、硫酸、塩類の高濃度溶液等を用いることもできる。乾燥剤による脱水と通風による乾燥を併用ないしは連続適用することもできる。乾燥は水分率が１０％以下、好ましくは５％以下になるまで行なう。乾燥品は所望により粉砕する。粉砕時の摩擦熱により６０℃以上になることは回避するのが賢明である。 In one production method of the present invention, drying means dehydrating a raw material in which saccharides are immersed at a temperature of 60 ° C. or lower. However, since the physiological conditions differ depending on the type of each raw material, cultivation method, degree of growth, handling condition after harvesting, presence / absence and degree of cutting, state of sugar solution treatment, etc., residual isothiocyanates (occurrence) ) Needless to say, the optimum drying conditions (method, temperature, time, etc.) should be determined individually in consideration of the concentration, alteration such as browning, drying time and cost. As a drying method, natural ventilation, artificial ventilation, cold air, hot air, or the like can be applied. As long as the temperature rise is controlled, it is of course acceptable to promote drying by irradiating vibrations, ultrasonic waves, electromagnetic waves, (vibration) magnetic fields, infrared rays, far-infrared rays, or the like. Also, dehydration and drying with a desiccant in a sealed state can be applied instead of ventilation. As the desiccant, solids such as lime, silica gel, zeolite, alumina, bentonite, cement, dry clay and clay, diatomaceous earth, calcium chloride and lithium chloride, as well as high-concentration solutions of sulfuric acid and salts can be used. Dehydration with a desiccant and drying by ventilation can be used in combination or continuously. Drying is performed until the moisture content is 10% or less, preferably 5% or less. The dried product is pulverized as desired. It is wise to avoid the temperature exceeding 60 ° C. due to frictional heat during grinding.
本発明の他の乾燥方法は乾燥条件の調整により大根に糖類を含浸させることなく、比較的急速に乾燥させることにより加水復元時の大根に特有の辛味を呈する風味を呈する大根乾燥製品を製造する。この場合に急速な乾燥を実現するために大根をスライスするが、厚みを３ｍｍ以下、好ましくは１〜２ｍｍ程度にスライスすることが好ましい。 According to another drying method of the present invention, a dried radish product having a pungent taste peculiar to radish is obtained by drying relatively quickly without adjusting the radish to impregnate saccharides by adjusting drying conditions. . In this case, the radish is sliced in order to realize rapid drying, but the thickness is preferably 3 mm or less, preferably about 1 to 2 mm.
乾燥条件としては原料を凍結させることなく、乾燥初期の比較的水分の多い状態では乾燥雰囲気５０℃以下で、１０時間以内、好ましくは５時間以内に水分率４０％以下に乾燥し、さらに２０時間以内、好ましくは１０時間以内に雰囲気温度５０℃以下で水分率１０％以下、好ましくは５％以下に乾燥する。このような急速な乾燥を実現するには前述のスライス厚を薄くすることと、乾燥雰囲気の相対湿度を低く保持することにより実現可能となる。さらに、同一の相対湿度であっても通風状態で乾燥するとさらに短時間で乾燥できることは食品乾燥分野の技術者にとっては常識である。かくして、低い乾燥雰囲気相対湿度を実現する必要が生じるが、本発明では相対湿度として５０％以下、好ましくは４０％以下を維持することが好ましい。ただし、乾燥初期（乾燥開始から数時間）は原料大根からの水分蒸発が著しいので一時的にこれを上回ることはやむをえない。 As drying conditions, the raw material is not frozen, and in a relatively high moisture state in the initial stage of drying, the drying atmosphere is 50 ° C. or lower, and the moisture content is dried to 40% or less within 10 hours, preferably within 5 hours, and further 20 hours. Within 10 hours, preferably within 10 hours at an atmospheric temperature of 50 ° C. or less and a moisture content of 10% or less, preferably 5% or less. Such rapid drying can be realized by reducing the slice thickness and maintaining the relative humidity in the drying atmosphere low. Furthermore, it is common knowledge for engineers in the field of food drying that it can be dried in a shorter time when dried in a ventilated state even at the same relative humidity. Thus, although it is necessary to realize a low dry atmosphere relative humidity, in the present invention, it is preferable to maintain a relative humidity of 50% or less, preferably 40% or less. However, in the initial stage of drying (several hours after the start of drying), water evaporation from the raw material radish is remarkable, so it is unavoidable to temporarily exceed this.
このような低相対湿度はいくつかの方法で実現可能である。ひとつは乾燥剤の使用である。乾燥剤の詳細については既に記述した。他の方法は除湿装置を乾燥装置に併用することである。原理的には乾燥を完全、またはほぼ密閉状態で実施し、乾燥雰囲気の全部あるいは一部を強力に冷却した熱交換器（フィン、パイプ、プレ−ト等）に接触・結露させ、析出した水を強制的に乾燥装置系外に排出するか、氷結させて氷として不働化することにより実施可能である。もっとも、原料からは水分が絶えず蒸発するので、蒸発負荷と水分除去能力とのバランスを計る必要があるが、所与の除湿能力を有する乾燥機に対しての適正な原料負荷量は自ずから決定することができる。場合によっては乾燥剤を用いる方法と除湿装置を用いる方法を同時使用し、あるいは部分的に切り替えて乾燥することもできる。どちらの方法であっても本発明が要求する短時間での乾燥を実現するためには、さらに乾燥雰囲気の強制的循環、すなわち通風を付加することが好ましい。この製造方法でも充分なジアスタ−ゼ活性の保持が確認され、他の酵素類も充分な活性を保持していると推測された。 Such low relative humidity can be achieved in several ways. One is the use of a desiccant. Details of the desiccant have already been described. Another method is to use a dehumidifier together with the dryer. In principle, drying is performed in a completely or almost sealed state, and all or part of the drying atmosphere is contacted and condensed in a strongly cooled heat exchanger (fins, pipes, plates, etc.), and the precipitated water This can be carried out by forcibly discharging the water out of the dryer system or by freezing it to freeze it. However, since moisture constantly evaporates from the raw material, it is necessary to measure the balance between the evaporation load and the water removal capability, but the appropriate raw material load for a dryer having a given dehumidifying capability is determined automatically. be able to. In some cases, the method using a desiccant and the method using a dehumidifier can be used simultaneously, or partially switched for drying. In either method, in order to realize the drying in a short time required by the present invention, it is preferable to add a forced circulation of a dry atmosphere, that is, ventilation. Even in this production method, it was confirmed that sufficient diatase activity was retained, and it was speculated that other enzymes also retained sufficient activity.
かくして異なる二つの製造方法で製造される大根乾燥製品のいずれも加水すれば生鮮の大根の風味を復元する乾燥食品として利用でき、粉砕して粉末とし加水すれば生鮮の大根おろし様の辛味のある風味と食感を復元する乾燥食品として利用できる。かくして本発明の大根乾燥製品が一般的な乾燥食品、および薬味・トッピング・風味改良等を目的とした加工食品として、さらには調味料・香辛料として使用することができる。なお、一般的にミロシナ−ゼ活性はビタミンＣの添加によれ上昇することが知られているので、本発明の大根乾燥製品にビタミンＣを添加することも許容される。添加量は１／１００〜１／１０％オ−ダ−程度で充分であり、前処理時に添加してもよい。 Thus, if any of the dried radish products produced by two different production methods is added, it can be used as a dry food to restore the flavor of fresh radish, and if pulverized and added to powder, the pungent flavor of fresh radish is added. And can be used as a dry food to restore the texture. Thus, the dried radish product of the present invention can be used as a general dry food, processed food for the purpose of improving the seasoning, topping, flavor and the like, and further as a seasoning and spice. In addition, since it is known that myrosinase activity generally increases with the addition of vitamin C, it is acceptable to add vitamin C to the dried radish product of the present invention. The addition amount is on the order of 1/100 to 1/10%, and may be added during pretreatment.
さらに、本発明の大根乾燥製品は脂質代謝改善剤の主成分として供することができる。通常、本発明の脂質代謝改善剤に関わる大根乾燥製品は製剤化・投与・摂取の便宜から粉末形態が基本的と考えられる。しかし、経口で摂取する場合にはチップ状、微細ダイス状、不定形の細片等他の形態であっても構わない。 Furthermore, the dried radish product of the present invention can be used as a main component of a lipid metabolism improving agent. Usually, the dried radish product related to the lipid metabolism improving agent of the present invention is considered to be basically in powder form for the convenience of formulation, administration and ingestion. However, when ingested orally, it may be in other forms such as chips, fine dies, and irregularly shaped strips.
本発明の脂質代謝改善剤の製剤としては粉末、細片、錠剤、丸剤、ハ−ドカプセル剤、ソフトカプセル剤、懸濁剤等の剤形を例示しうる。 Examples of the preparation of the lipid metabolism improving agent of the present invention include dosage forms such as powders, strips, tablets, pills, hard capsules, soft capsules and suspensions.
本発明の脂質代謝改善剤に使用するに前記の糖類を含む乾燥製品であってもよいし、糖類を含まない製品であってもよく、場合によっては他の賦形剤・希釈剤・安定剤・結合剤等を含有している乾燥製品であってもよい。また、製剤化するについて適宜に賦形剤・希釈剤・安定剤・結合剤等を添加することもできる。しかし、大根乾燥製品中のＧＬＰＴはＭＴＢＩＴＣに転換して湿気により分解されるので、長期保存を目的とした製剤であって不必要に水を含むものは不適当と考えられる。 It may be a dry product containing the above-mentioned saccharides for use in the lipid metabolism improving agent of the present invention, or may be a product containing no saccharides, and in some cases, other excipients / diluents / stabilizers -It may be a dry product containing a binder or the like. In addition, excipients, diluents, stabilizers, binders, and the like can be appropriately added for formulation. However, since GLPT in the dried radish product is converted to MTBITC and decomposed by moisture, a preparation intended for long-term storage that contains water unnecessarily is considered inappropriate.
本発明の脂質代謝改善剤は主成分が一般的な食材である大根の乾燥製品であるため通常の服用量での毒性は考えられず、大量服用の場合で副作用が例え認められても極めて弱いものと期待できる。本発明の脂質代謝改善剤には本発明者等の実験によれば体脂肪低減作用、肝臓および骨格筋の脂質代謝遺伝子発現誘導作用、ＵＣＰ発現誘導作用、肝臓でのＴＧ合成抑制作用、血清ＰＬＰ低下作用、レプチン抵抗性低下作用、血清ＴＧ低下作用、血清ＨＤＬ−コレステロ−ル改善作用等が検出され、全体として脂質代謝亢進作用、脂質代謝改善作用を発現することが確認された。 The lipid metabolism-improving agent of the present invention is a dried product of daikon radish, the main ingredient of which is a general ingredient, so toxicity at normal doses is not considered, and even if side effects are observed in large doses, it is extremely weak I can expect it. According to the experiments by the present inventors, the lipid metabolism improving agent of the present invention has an effect of reducing body fat, an effect of inducing lipid metabolism gene expression in the liver and skeletal muscle, an effect of inducing UCP expression, an effect of inhibiting TG synthesis in the liver, serum PLP Decreasing action, leptin resistance lowering action, serum TG lowering action, serum HDL-cholesterol improving action and the like were detected, and it was confirmed that the lipid metabolism enhancing action and lipid metabolism improving action were expressed as a whole.
本発明の脂質代謝改善剤をヒトに投与する場合にはＤＧとして通常大人一人当たり０．１〜２５ｇ／ｄａｙ、好ましくは０．１〜１０ｇ／ｄａｙを１ないし数回に分割して摂取することが好ましい。 When administering the lipid metabolism-improving agent of the present invention to humans, it is usually taken as 0.1 to 25 g / day, preferably 0.1 to 10 g / day per adult as DG, divided into 1 to several times. Is preferred.
本発明の脂質代謝改善剤の剤形としては特に制限はないが、例えば散剤・顆粒・カプセル剤・丸剤・錠剤・懸濁剤や乳剤での経口投与が例示される。上記の各種剤形には製剤に一般的に使用される賦形剤・崩壊剤・結合剤・滑沢剤・界面活性剤・アルコ−ル類・高分子化合物・甘味剤・矯味剤・呈味剤・酸味剤・香料等を添加・配合することができる。また、協力剤、合剤として他のＲＬＰ低下剤・レプチン抵抗性改善剤・ＵＣＰ発現誘導剤・β酸化亢進剤・ＴＧ合成抑制剤等を配合することもできる。後述する実施例に明らかなように、本発明の脂質代謝改善剤に加水して長時間経過前に投与ないしは摂取する場合には脂質代謝改善作用を発現する場合がある。本発明の主要な配合成分となる大根乾燥製品の経口投与様医薬品への配合割合は、医薬品の用途・形態によっても異なるが、一般に０．０５〜１００％、好ましくは１〜５０％である。 The dosage form of the lipid metabolism improving agent of the present invention is not particularly limited, and examples thereof include oral administration in powders, granules, capsules, pills, tablets, suspensions and emulsions. The above-mentioned various dosage forms include excipients, disintegrants, binders, lubricants, surfactants, alcohols, polymer compounds, sweeteners, flavoring agents, and tastes commonly used in pharmaceutical preparations. Additives, acidulants, fragrances and the like can be added and blended. In addition, other RLP-lowering agents, leptin resistance improving agents, UCP expression inducers, β-oxidation enhancing agents, TG synthesis inhibitors, and the like can also be added as synergists and combinations. As will be apparent from the examples described later, when lipid is added to the lipid metabolism-improving agent of the present invention and administered or ingested before a long period of time, an effect of improving lipid metabolism may be exhibited. The blending ratio of the dried radish product, which is the main blending component of the present invention, to a pharmaceutical product for oral administration varies depending on the use and form of the pharmaceutical product, but is generally 0.05 to 100%, preferably 1 to 50%.
本発明の脂質代謝改善剤を食品として投与する場合には加工食品の種類に特に制限はなく、長期の保管を目的とする加工食品においてはＧＬＰＴが長期に安定的に保持できること、調製してすぐに、あるいは短時間のうちに摂取する加工食品ないしは調理では摂取時において充分量のＧＬＰＴが保持されていればよい。加工・調理においてミロシナ−ゼが熱・酸・アルカリ・アルコ−ル等により失活し加水、あるいは口中での咀嚼による唾液との混合でＧＬＰＴがＭＴＢＩＴＣに分解されなくても、腸内細菌によりＧＬＰＴからＭＴＢＩＴＣが生成すると期待される。ＧＳＬｓの腸内細菌によるＩＴＣｓへの変換可能性と生体内への吸収については一般的に同意されている学説である。 When the lipid metabolism-improving agent of the present invention is administered as a food, the type of processed food is not particularly limited, and in processed foods intended for long-term storage, GLPT can be stably retained for a long period of time. In addition, it is sufficient that a sufficient amount of GLPT is retained at the time of ingestion in processed foods or cooking ingested in a short time. Even if myrosinase is inactivated by heat, acid, alkali, alcohol, etc. during processing and cooking and is not hydrolyzed or mixed with saliva by chewing in the mouth, GLPT is not degraded to MTBITC by GLPT by intestinal bacteria. MTBITC is expected to be generated from The theory that GSLs can be converted into ITCs by intestinal bacteria and absorption in vivo is a generally accepted theory.
食品としての形態にはカプセル・錠剤・顆粒・粉末の他、クッキ−・乾パン・油性スプレッド・チョコレ−ト・ショ−トニングミックス・飴・シェイク・ネクタ−・ジュ−ス・ソフトドリンクス等が例示されるが、乾燥大根製品の配合量は０．０５〜１００％、好ましくは０．５〜８０％である。 Examples of food forms include capsules, tablets, granules, and powders, as well as cookie, dry bread, oil-based spread, chocolate, shortcut mix, rice cake, shake nectar, juice, soft drinks, etc. However, the blended amount of the dried radish product is 0.05 to 100%, preferably 0.5 to 80%.
本発明者等は加水すると充分な辛味を発現する大根乾燥製品を有効成分とする、小腸上皮に脂肪酸を滞留させることを特徴とする体脂肪低減作用、ＲＬＰ低下作用、レプチン抵抗性改善作用、ＵＣＰ発現誘導作用、β酸化亢進作用、ＴＧ合成抑制作用等を発現し血清中・脂肪組織・細胞レベルで脂質改善効果のある脂質代謝改善剤を提供せんとするものである。 The present inventors use a dried radish product that exhibits sufficient pungent taste when added as an active ingredient, a body fat reducing action characterized by retaining fatty acids in the small intestinal epithelium, an RLP reducing action, a leptin resistance improving action, UCP It is intended to provide a lipid metabolism improving agent that exhibits expression-inducing action, β-oxidation enhancing action, TG synthesis inhibitory action and the like and has a lipid improving effect in serum, adipose tissue, and cell level.
以上のとおりに本発明の乾燥食品とその製造方法、および乾燥食品を主成分とする脂質代謝改善剤について説明したが、以下に実施例を示して本発明の実施の態様を極めて具体的に開示する。ただし、本発明の範囲はこれらのみに限定されるものではない。本明細書全体、および特許請求範囲の記載により提示される本発明の技術的思想の範疇に留まるものは本発明の範囲内に包含されることは言を俟たない。 As described above, the dried food of the present invention, the method for producing the same, and the lipid metabolism improving agent based on the dried food have been described. However, the embodiment of the present invention is disclosed in a very specific manner by showing examples below. To do. However, the scope of the present invention is not limited to these. Needless to say, what is included in the scope of the present invention is within the scope of the technical idea of the present invention presented in the entire specification and claims.
市販の大根（青首種の系統）の先端部分から順次、約１．５ｍｍ厚にスライスした。４００ｇをデキストリン（松谷化学のマックス１０００）の３０％溶液４００ｇに浸漬した。８０Ｔｏｒｒと大気圧との圧力変換を６回実施した。余剰の糖液を除去してから金網に一層に並べて一昼夜室温（約２５℃）で自然乾燥した。乾燥品をミキサ−で粉砕した。この乾燥製品に湯で溶いた澱粉とヨ−ドを添加するとヨ−ドの青紫色は消失しアミラ−ゼ活性が良好に保持されていることが確認され、ミロシナ−ゼも同様に活性を保持しているものと推測された。この乾燥粉末製品と別に常法の凍結乾燥法により調製した乾燥大根おろし（こだま食品（株）の商品）と２：１の比率で混合した。この乾燥製品３ｇに６ｇの水を加えると生鮮の大根おろしの辛味・刺激臭が発現し５分間以内に最大に達し、大根おろしとして通用する程度の辛味・刺激臭に達した。食感も生鮮の大根おろしに匹敵した。この混合乾燥品をポリ袋に封入して室温に保管すると３ケ月以上性能を保持した。 Sliced to about 1.5 mm thickness sequentially from the tip of a commercially available radish (blue neck type strain). 400 g was immersed in 400 g of a 30% solution of dextrin (Matsuya Chemical Max 1000). The pressure conversion between 80 Torr and atmospheric pressure was performed 6 times. After removing the excess sugar solution, it was placed on a wire mesh and dried naturally at room temperature (about 25 ° C.) overnight. The dried product was pulverized with a mixer. When starch and iodine dissolved in hot water were added to this dried product, the blue-purple color of the iodine disappeared and it was confirmed that the amylase activity was maintained well, and the mirosinase retained the activity as well. It was speculated that. Separately from this dried powder product, it was mixed with dried radish grated (product of Kodama Foods Co., Ltd.) prepared by a conventional freeze-drying method at a ratio of 2: 1. When 6 g of water was added to 3 g of this dried product, the pungent and irritating odor of fresh radish was expressed and reached a maximum within 5 minutes, reaching a pungent and irritating odor that was acceptable for daikon radish. The texture was comparable to fresh radish grated. When this mixed and dried product was sealed in a plastic bag and stored at room temperature, the performance was maintained for 3 months or more.
実施例１においてデキストリンに代えてトレハロ−スを使用し同様に大根を処理し同様の乾燥品を得た。 In Example 1, instead of dextrin, trehalose was used and the radish was treated in the same manner to obtain a similar dried product.
実施例１において結晶性フラクトオリゴ糖（明治フ−ドマテリアのメイオリゴ糖）を代用して大根を処理し同様の結果を得た。 In Example 1, the radish was treated by substituting the crystalline fructooligosaccharide (Meiji-Foodmateria's Mayoligosaccharide), and similar results were obtained.
実施例１においてデキストリンに代えてグラニュ−糖を代用して大根を処理し同様の結果を得た。 In Example 1, radish was treated by substituting granu-sugar for dextrin, and similar results were obtained.
市販の青首大根を２ｍｍ厚にスライスした。金網に薄く並べ（５層程度／適度に手で掻き混ぜて間隙を作った）除湿機・加温器を内蔵しファンを装備した箱に収納した。除湿機とファンを作動させ、箱内の相対湿度をモニタ−しながら４０℃２時間、３５℃５時間、以後室温（２０〜２５℃）で乾燥した。１時間毎に大根スライスを適度に掻き混ぜて乾燥を均一化させた。最大相対湿度は７０％近くに達したが、１時間経過以後は５０％、３時間以後は４０％以下を維持した。乾燥開始後４時間で水分率３５％、１０時間で９％に達した。デシケ−タに取り、酸化カルシウム粉末上で５時間脱水して水分率約４％にまで乾燥した。この乾燥スライスに水を加えて戻すと大根スライス様の味・風味・食感が復元した。また、復元品を口の中で３０秒も咀嚼すると生鮮大根おろし様の非常に強い辛味が発現した。また、この乾燥スライスを粉砕して粉末とし３倍重量の水を加えて３分間放置して試食すると生鮮大根おろし様の、しかし生鮮の青首大根を磨りおろしたものよりもはるかに強い、辛味・刺激味を含む風味と味、および大根おろし様の食感が感じられた。 A commercially available green radish was sliced to a thickness of 2 mm. Thinly arranged on a wire mesh (approx. 5 layers / appropriately mixed by hand to create a gap) A dehumidifier / heater was built in and housed in a box equipped with a fan. The dehumidifier and the fan were operated, and the relative humidity in the box was monitored and dried at 40 ° C. for 2 hours, 35 ° C. for 5 hours, and thereafter at room temperature (20-25 ° C.). The radish slices were agitated moderately every hour to make the drying uniform. Although the maximum relative humidity reached nearly 70%, it remained 50% after 1 hour and 40% or less after 3 hours. The moisture content reached 35% 4 hours after the start of drying and 9% after 10 hours. The sample was taken up in a desiccator, dehydrated on calcium oxide powder for 5 hours, and dried to a moisture content of about 4%. When the dried slice was added with water, the taste, flavor and texture of the radish slice were restored. When the restored product was chewed in the mouth for 30 seconds, a very strong pungent taste like fresh radish was expressed. In addition, when this dried slice is pulverized into a powder, 3 times the weight of water is added and left for 3 minutes to taste, the fresh radish-like, but much stronger than the freshly ground blue-necked radish, Flavor and taste including irritating taste, and texture of grated radish were felt.
粉末酸化カルシウム５０ｇを下部に収納したデシケ−タ中にマイクロファンを設置し、２ｍｍ厚にスライスした青首大根約１０ｇを一層に金網に並べて密閉して室温（約２５℃）で乾燥した。２０時間後には完全に乾燥し水分率約５％となった。この乾燥製品は実施例５の製品と同様の特性を示した。 A microfan was installed in a desiccator in which 50 g of powdered calcium oxide was stored at the bottom, and about 10 g of daikon radish sliced to a thickness of 2 mm was placed on a wire mesh, sealed, and dried at room temperature (about 25 ° C.). After 20 hours, it was completely dried and the water content was about 5%. This dried product exhibited similar properties as the product of Example 5.
実施例１の乾燥大根粉末であって凍結乾燥大根粉末と混合する前の状態の製品（ＤＲ）を主成分として本発明の組成物である脂質代謝改善剤を調製できるが、効果の点から組成物中５〜１００％、好ましくは１５〜９９％、さらに好ましくは４０〜９５％、最も好ましいのは６０〜９５％の含有比が推奨される。 The lipid metabolism improving agent, which is the composition of the present invention, can be prepared using the dried radish powder of Example 1 in the state before mixing with the lyophilized radish powder (DR) as a main component. A content ratio of 5 to 100%, preferably 15 to 99%, more preferably 40 to 95%, and most preferably 60 to 95% is recommended.
ＳＤ系ラット（７週齢、雄）をショ糖１３％・ラ−ド１０％を含む３０％の高脂肪の餌で飼育し、ＤＲまたはＤＲの水を加えて室温に約１時間放置して辛味を消失させたものを再乾燥した粉末（Ｎ−ＤＲ）を０．８４ｇ／Ｋｇ体重、または１．６７ｇ／Ｋｇ体重の割合で純水に懸濁して与え２９日間飼育した。屠殺し副睾丸脂肪・腎周囲脂肪・腸間膜脂肪を摘出して重量を測定した。対照群の脂肪重量を１００とした。
Ｗｉｓｔｅｒ系ラット（７週齢、雄）にＤＲまたはＮ−ＤＲを０．８４ｇ／体重Ｋｇ、または１．６７ｇ／体重Ｋｇ実施例２のように投与して２９日間飼育し解剖して肝臓右葉と腓腹筋を採取し常法によりＲＮＡを採取しＮｏｔｈｅｒｎ ｂｌｏｔ法により脂質代謝関連（β酸化系）酵素（ＭＣＡＤ／ｍｅｄｉｕｍ−ｃｈａｉｎ ａｃｙｌ−ＣｏＡ ｄｅｈｙｄｒｏｇｅｎａｓｃ）ｍＲＮＡの発現量を測定した。
ヒト肝臓由来培養細胞株ＨｅｐＧ２を、またヒト骨格筋由来培養細胞株Ｌ−６を２４時間培養後ＤＲ１ｇまたは２ｇを水１０ｍｌに添加し１０分間放置後に遠心分離し上澄液をウシ血清アルブミン（ＢＳＡ）錯体（５００ｍＭ）で５倍希釈して添加しさらに２４時間培養した。対照にはＤＲを添加しなかった。肝臓のＵＣＰ−１におけるｍＲＮＡ量と骨格筋のＵＣＰ−３のｍＲＮＡのｍＲＮＡ量を常法によりＲＴ−ＰＣＲ法で解析した。対照群の発現量を１００とした。
ヒト肝臓由来培養細胞株ＨｅｐＧ２をＤｏｕｌｂｅｃｃｏ’ｓ ｍｏｄｉｆｉｅｄ Ｅａｇｌｅ’ｓ Ｍｅｄｉｕｍ（ＤＭＥＭ）培地で５％二酸化炭素存在下３７℃で培養した。ＤＲ１ｇまたは２ｇを水１０ｍｌに添加し１０分間放置後遠心分離し上澄液をウシアルブミン（ＢＳＡ）錯体（５００ｍＭ）で５倍に希釈し添加した。２４時間後にＰＢＳで洗浄後トリプシン処理してシャ−レより剥離した。Ｎｉｌｅ Ｒｅｄ（１００ｎｇ／ｍｌ）を含むＨＢＳＳ中に懸濁し室温にて５分間以上インキュベ−トした後ＦＡＣＳ解析した。平均蛍光強度よりＴＧ合成量を相対値で求めた。（ＤＲ無添加を１００）
血清ＴＧが高めの成人男女１０名にＤＲを３００ｍｇ〜２ｇ／ｄａｙコラ−ゲンカプセル充填の形態で１ケ月間服用させた。試験例と対照例のＲＬＰへの効果を、初期値を１００として相対値で示した。ＲＬＰ量は抗アボＢ−１００・抗アポＡ１モノクロナ−ル抗アフィニティ−混合ゲルで分画して得られた分画のコレステロ−ル量により定量した。
体格指数の高い男性７名、女性９名にＤＲ３００ｍｇ〜２ｇ／ｄａｙをコラ−ゲンカプセルで１ケ月間服用させ前後の血清レプチン濃度を測定した。レプチン濃度はヒトのレプチンに対する抗体を用いる方法で定量し初期値を１００とした相対値で示した。
体格指数の高い男性７名、女性９名にＤＲ３００ｍｇ〜２ｇ／ｄａｙをコラ−ゲンカプセルで１ケ月間服用させ前後の血清ＴＧ濃度を測定した。ＴＧ濃度は酵素法（Ｔｒｉｇｌｙｚｉｍ−６００Ｒ”Ｅｉｋｅｎ”，栄研化学）により定量した。初期値を１００として相対値で示した。
血清ＴＧの高い男性７名、女性７名にＤＲ３００ｍｇ〜２ｇ／ｄａｙをコラ−ゲンカプセルで１ケ月間服用させ前後の血清ＨＬＤ−コレステロ−ル濃度を測定した。ＨＤＬ−コレステロ−ル濃度は酵素法（ＨＤＬ−コレステロ−ルテストワコ−、和光純薬）により測定した。初期値を１００として相対値で示した。
本発明は加工食品、調味料、香辛料、医薬、機能性食品、健康食品、中高年齢層の抗老化食品、医療用食品等の製造販売分野での利用可能性がある。 The present invention has applicability in the field of production and sales of processed foods, seasonings, spices, pharmaceuticals, functional foods, health foods, middle-aged and anti-aged foods, medical foods and the like.
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