JP2018093818A - Composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition excellent in the improvement of a nutritional state and an anti-obesity effect.SOLUTION: Provided is a composition comprising: a green leaf workpiece; and a starch workpiece, in which the degree of dispersion is 30 to 70%. The starch workpiece is preferably at least one kind selected from indigestible dextrin, maltose and maltitol. Further, it is preferable that the composition is used for anti-obesity, nutrition improvement or vegetable shortage improvement.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a composition comprising a processed green leaf product and a processed starch product.

  Conventionally, compositions containing processed green leaves are known as health foods such as green juice. The importance of ingesting vegetables has attracted attention due to recent health consciousness and disturbances in eating habits, and compositions containing processed green leaves are known as one of the means for easily ingesting a certain amount of vegetables. (For example, patent document 1).

JP 2014-155437 A

On the other hand, consumer needs for health foods, including compositions containing processed green leaf products, have been diversified in recent years, and there is an increasing demand for further functions, particularly new functions in terms of maintaining health. It has become.
However, the composition containing the conventional green leaf processed product does not sufficiently meet this requirement.

  Then, this inventor earnestly examined about the structure in which the further effect | action reinforcement | strengthening is obtained regarding health maintenance about the composition containing a green leaf processed material. As a result, surprisingly, a composition having a specific range of jetting properties (flushing) when containing a processed starch product in addition to a processed green leaf product not only has an excellent effect on improving nutritional status or anti-obesity. The inventors have found that both of them are satisfied at the same time, and have completed the present invention.

The present invention is based on the above findings, and provides an oral composition containing a processed green leaf product and a processed starch product, the composition having a dispersity of 30% to 70%. . However, the dispersity is fixed so that the bottom surface of a cylindrical container having an inner diameter of 10.44 mm having a slide shutter below is at a height of 85 cm from the horizontal plane, and in this state, 2 g of the composition contained in the container is Measured by letting it fall naturally, on the horizontal plane just below the cylindrical container at this time, on a petri dish lid with an outer diameter of 97.55 mm and a height of 18.10 mm placed with the opening facing downward From the mass xg of the recovered powder, it is expressed by the following formula.
Dispersity = x / 2 × 100 (%).

  ADVANTAGE OF THE INVENTION According to this invention, the composition which not only is excellent in a nutritional condition improvement or an anti-obesity effect but can satisfy both simultaneously can be provided.

FIG. 1 is a schematic diagram for explaining a method for measuring the degree of dispersion.

Hereinafter, the composition of this invention is demonstrated based on the preferable embodiment. The composition of this embodiment is an oral composition.
The composition of the present embodiment includes a processed green leaf product. The green leaf in the green leaf processed product is not particularly limited as long as it is a leaf of a green plant suitable for food and drink applications. Gramineae plants such as sorghum and sugar cane; Asteraceae plants such as mugwort; Aceraceae plants such as Ashitaba, parsley, celery, button boowe; Mulaceae plants such as mulberry; Examples include Labiatae plants; cruciferous plants such as komatsuna, kale, cabbage, broccoli; liliaceae plants such as asparagus; lindenaceae plants such as Morohea; convolvulaceae plants such as sweet potato Can be used as food ingredients such as green juice, barley such as Nijo barley, Rokujo barley, bare barley, mugwort, ashitaba, button bow fu, mulberry, Lumpur, is a sweet potato. As green leaves, one or a combination of two or more of these can be used. The green leaf may include not only the leaf portion of the plant body but also the stem and other portions together with the leaf.

  In the case of barley, the green leaves are preferably harvested before the maturity period, that is, from the beginning of the splitting to the early stage of heading.

  The green leaves are preferably processed immediately after harvesting. When time is required for processing, it is stored by storage means commonly used by those skilled in the art, such as cold storage, in order to prevent deterioration of green leaves.

  In the composition of the present embodiment, various processed products obtained from the green leaves can be used as the green leaves. Examples of such processed products include dry powders of green leaves, fragmented green leaves and dry powders thereof, squeezed green leaves and dry powders thereof, green leaf extracts and dry powders thereof, and the like.

  For example, conventionally known methods can be used to dry green leaves. As such a method, a method combining drying treatment and pulverization treatment with respect to green leaves can be used. Either the drying process or the pulverization process may be performed first, but the drying process is preferably performed first. Dry powdering may be combined with one or more treatments selected from treatments such as blanching treatment and sterilization treatment, if necessary. In addition, the number of times of pulverization may be one time or a combination of two or more processes, but it is preferable to combine a fine pulverization process that finely pulverizes after the coarse pulverization process.

  The blanching process is a process for keeping the green color of the green leaves vivid, and examples of the blanching process include a hot water process and a steaming process. In the blanching treatment, the green leaves are preferably treated in hot water or steam at 80 to 100 ° C., preferably 90 to 100 ° C. for 60 to 180 seconds, preferably 90 to 120 seconds. In addition, when performing hydrothermal treatment as a blanching treatment, the green color of green leaves can be made more vivid by dissolving carbonates such as magnesium carbonate and hydrogen carbonates such as sodium bicarbonate in hot water. This is preferable because it is possible. Moreover, as a steaming process, the intermittent steaming process which repeats the process which steams a green leaf with water vapor | steam, and the process which cools under normal pressure or pressurization is preferable. In the intermittent steaming process, the steaming process is preferably performed for 20 to 40 seconds, more preferably 30 seconds. The cooling treatment after the steaming treatment is preferably performed immediately, and the method is not particularly limited, but the method is not particularly limited, soaking in cold water, refrigeration, cooling with cold air, evaporative cooling with hot air, evaporative cooling combining hot air and cold air Etc. are used. Among these, evaporative cooling combining hot air and cold air is preferable. Such cooling treatment is performed so that the temperature of the green leaves is preferably 60 ° C. or lower, more preferably 50 ° C. or lower, and most preferably 40 ° C. or lower. Moreover, in order to produce a green leaf powder rich in nutritional components such as vitamins, minerals, and chlorophyll, it is preferable to repeat the intermittent steaming treatment 2 to 5 times.

  The sterilization treatment is usually a treatment for physically and chemically killing microbial cells using temperature, pressure, electromagnetic waves, chemicals and the like. When the branching process is performed in addition to the drying process and the pulverization process, the branching process is preferably performed before the drying process. Moreover, when performing a sterilization treatment in addition to the drying treatment and the pulverization treatment, the sterilization treatment is preferably performed after the drying treatment or before or after the pulverization treatment.

  The drying treatment is preferably a treatment for drying so that the water content of the green leaves is 10% by mass or less, particularly 5% by mass or less. This drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high pressure steam drying, electromagnetic wave drying, freeze drying, and the like. Drying by heating can be performed at a temperature and a time at which green leaves are not discolored by heating, preferably at 40 ° C to 140 ° C, more preferably 80 to 130 ° C.

  Examples of the pulverization treatment include a pulverization treatment by an arbitrary method commonly used by those skilled in the art using a crusher, a mill, a blender, a stone mortar or the like. The pulverized green leaves are sieved as necessary.

  As a specific dry powdering method, for example, after cutting barley green leaves, a blanching treatment is performed, followed by drying so that the water content is 10% by mass or less, preferably 5% by mass or less. The method of grind | pulverizing is mentioned (refer Unexamined-Japanese-Patent No. 2004-000210). Further, for example, a method of cutting green leaves, performing branching treatment, then twisting, and then drying and pulverizing (see Japanese Patent Application Laid-Open No. 2002-0665204 and Japanese Patent No. 3428956) can also be mentioned. Further, for example, a method of drying green leaves, coarsely pulverizing them, heating them at 110 ° C. or higher, and further finely pulverizing them (see Japanese Patent Application Laid-Open No. 2003-033151 and Japanese Patent No. 3277181) can be mentioned.

  As a method for fragmenting the green leaves, methods commonly used by those skilled in the art to fragment a plant body, such as slicing, crushing, and chopping, can be used. As an example of fragmentation, a slurry may be used. Slurry is performed by putting barley green leaves through a mixer, a juicer, a blender, a mascoloider, etc., and making the barley green leaves into a cocoon (liquid and solid suspension). By slurrying in this way, the green leaves are preferably 80% by mass or more of the strips, preferably having an average diameter of 1 mm or less, more preferably 0.5 mm or less, even more preferably 0.1 mm or less, and most preferably 0.05 mm. It is made into pieces and has fluidity.

  Examples of the method of squeezing green leaves include a method of squeezing green leaves or a fragmented product thereof, or a method of centrifuging or filtering a fragmented product of barley green leaves. A typical example is a method of squeezing juice by a mechanical crushing means such as a mixer or a juicer, and obtaining a squeezed liquid by removing coarse solids by means such as sieving or filtration, if necessary. . Specific examples include the methods described in JP-A-08-245408, JP-A-09-047252, JP-A-5-7471, JP-A-4-341153, and the like. Can be appropriately selected and implemented by those skilled in the art.

  As a method for obtaining a green leaf extract, an extraction solvent usually used by those skilled in the art, such as ethanol, water, hydrous ethanol, or the like, is added to green leaf or a fragmented product thereof, and extraction is performed by stirring or heating as necessary. be able to. The extract may be concentrated as necessary.

  Among the processed green leaves, it is particularly preferable to use a dry powder of green leaves (also referred to as pulverized powder) from the viewpoint of more easily obtaining nutritional effects and anti-obesity effects.

  The green leaf processed product is particularly preferably a powder that passes through any sieve having a particle size of 30 to 250 mesh because uniform mixing of the green leaf powder and the starch processed product is easy. From the same viewpoint, it is more preferable that 90% by mass or more of the green leaf powder passes through 200 mesh.

  From the viewpoint of further enhancing the effects of the above-described nutritional improvement and anti-obesity, the content of the processed green leaf in the solid content of the composition is preferably 0.1% by mass or more, and 0.5% by mass or more in terms of dry mass. More preferably, it is more preferably 1% by mass or more, particularly preferably 3% by mass or more, particularly preferably 5% by mass or more, and most preferably 10% by mass or more. From the same viewpoint, the upper limit is preferably 99.9% by mass or less, more preferably 99% by mass or less, still more preferably 97% by mass or less, particularly preferably 90% by mass or less, and particularly preferably 75% by mass or less. Preferably, 50 mass% or less is the most preferable.

The composition contains a processed starch product. The processed starch product is preferably a degraded product obtained by enzymatic degradation or acid degradation of starch, or a reduced product thereof. Examples of the enzyme herein include amylase and glucoamylase, and examples of the acid include mineral acids such as hydrochloric acid. Examples of the starch that has been processed include starches derived from various plants such as corn, waxy corn, potato, sweet potato, tapioca, sago, wheat, rice, and glutinous rice. The processed starch is a polymer of α-glucose, and typical examples of the binding method include α1-4 glycoside bond, α1-6 glycoside bond, α1-3 glycoside bond, α1-2 glycoside bond. May be included. Preferred starch processed products are small sugars (oligosaccharides) or polysaccharides in which two or more α-glucoses are linked by glycosidic bonds, or reduced products thereof. For example, in addition to the small sugars, sugar alcohols, dextrins, indigestible Examples include dextrin, roasted dextrin and other starch derivatives. The processed starch product is particularly preferably one that can be used as an excipient. Examples of small sugars include maltose (maltose), maltotriose, maltotetraose, etc., as sugars in which 2 to 20 α-glucoses are linked. Examples of sugar alcohols include maltitol (reduced maltose) and maltotriitol as reduced forms of these small sugars; examples of dextrin include maltodextrin, acrodextrin, erythrodextrin, and amylodextrin; As mentioned above, those obtained by adding or not adding a mineral acid such as hydrochloric acid to starch and heating at about 110 to 200 ° C .; as the indigestible dextrin, the roasted dextrin is hydrolyzed with α-amylase, If necessary, gluco α-amylase treatment, ion exchange tree What was obtained by performing purification treatment such as chromatography treatment, for example, “Pine Fiber” (registered trademark) (manufactured by Matsutani Chemical Industry Co., Ltd.), “Fiber Sol” (manufactured by Matsutani Chemical Industry Co., Ltd.), etc. It is; oxidizing starch as the starch derivative, etherified starch, phosphoric acid esterified starch. Of these, the starch processed product can be used alone or in combination of two or more. In particular, the processed starch product is preferably at least one selected from indigestible dextrin, maltose, and maltitol. The processed starch product is preferably in the form of powder.

The composition of the present embodiment includes a green leaf processed product and a starch processed product, and is further characterized by having a specific degree of dispersion. As a result of earnestly examining the relationship between the composition of the composition containing the green leaf processed product and its functionality, the inventor found that the jet property (flushing property) when containing the starch processed product was in a specific range, It has been found that not only the nutrition improvement effect in the low nutritional state and the anti-obesity effect in the high nutritional state are excellent, but both are satisfied simultaneously.
In this embodiment, this jet property (flushing property) is measured as the degree of dispersion by the following method. A method for measuring the degree of dispersion will be described with reference to FIG.

  As shown in FIG. 1, the cylindrical container 21 a is fixed using a stand and a clamp so that the lower end thereof is at a height of 85 cm from the horizontal plane 24. The cylindrical container 21 a is fixed so that the central axis direction X is perpendicular to the horizontal plane 24. The cylindrical container 21a has an inner diameter of 10.44 mm, and its end surface is formed in a plane perpendicular to the central axis direction X of the cylinder. The outer diameter of the cylindrical container 21a is 14.06 mm, and the thickness of the cylindrical container 21a is substantially constant. The cylindrical container 21a has a plate-like slide shutter 21b below the cylindrical container 21a. The slide shutter 21b can open and close the opening below the cylindrical container 21a. In the closed state shown in FIG. 1, the upper surface of the shutter 21b is in close contact with the lower end surface of the cylindrical container 21a. The composition in the container 21a is prevented from falling.

  As shown in FIG. 1, a petri dish lid 22 is installed below the cylindrical container 21a. The petri dish lid 22 has a bottomed cylindrical shape, and has a height of 18.10 mm and an outer diameter of 97.55 mm. The petri dish lid 22 has an opening on the horizontal plane 24 immediately below the cylindrical container 21a so that the extension line of the central axis X of the cylindrical container 21a passes through the center of the circular lid surface ( In other words, it is installed so that the circular lid surface is at the top.

As shown in FIG. 1, in the above state, 2 g of the specimen 20 is accommodated in the cylindrical container 21a. Thereafter, the specimen 20 is naturally dropped onto the horizontal plane 24 by sliding the slide shutter 21b. The mass of the specimen falling on the petri dish lid is set to x, and the degree of dispersion is obtained by the following formula.
Dispersity = x / 2 × 100 (%)

  The degree of dispersion is an average value when measured 10 times by the above method. It is preferable to measure under conditions where the humidity (RH) is 10% to 70% and the temperature is 1 ° C. to 30 ° C. The degree of dispersion is measured by placing it indoors, and preferably measured under conditions where the wind speed is 1 m / s or less.

When the composition is in powder form, it can be used for measurement of the degree of dispersion as it is. However, when the moisture content of the powder is 30% by mass or more, it is dried at 30 ° C. to 50 ° C. in a state where the humidity (RH) is 40% or more and 60% or less, and the moisture content is less than 30% by mass. It is preferable to measure the degree of dispersion.
As a powder form here, it is preferable that 95 mass% or more passes a 30 mesh sieve, for example.

  On the other hand, the composition is in a solid state that does not pass 30 mesh, such as granules, tablets, rods, plates, blocks, solids, rounds, bowls, tablets, gummi, wafers, biscuits, When it is in the form of cookies, cakes, chewables, syrups, sticks, etc., it is pulverized to form a powder that passes through 30 mesh, and then subjected to a dispersion test when the above water content is satisfied. It is preferable. Examples of the pulverization treatment in this case include dry pulverization. As a specific dry pulverization method, pulverization using a hammer mill, roll mill, ball mill, jet mill, or the like is preferably performed.

  On the other hand, when the composition is in a shape other than solid, for example, syrup, liquid, gel, jelly, paste, or cream, the above-described drying treatment is performed so that the water content is not more than the above upper limit. If necessary, it is preferably subjected to the dispersity test after dry grinding similar to the above to form a powder passing through 30 mesh. Examples of the drying process in this case include a process of drying to a water content of 1% by mass or less using spray drying or freeze drying.

  When the composition is in the form of capsules or caplets such as hard capsules or soft capsules, the contents taken out from the capsules are subjected to the above-described drying treatment and / or pulverization treatment as needed. It is preferable to use for a measurement.

  In this embodiment, when the degree of dispersion is 30% or more and 70% or less, the effects of both nutritional state improvement and anti-obesity can be obtained. From the viewpoint of enhancing both effects, the degree of dispersion is preferably 35% or more and 65% or less, and more preferably 40% or more and 60% or less.

  A composition having a dispersity within the above range can be obtained by adjusting the type and amount of processed starch. The types of starch processed products are as described above. The amount of processed starch in the composition is preferably 0.1% by mass or more and 99.9% by mass or less as dry mass in the solid content of the composition, and preferably 1% by mass or more and 97% by mass or less. More preferably, the content is 3% by mass or more and 90% by mass or less, further preferably 5% by mass or more and 75% by mass or less, and further preferably 10% by mass or more and 50% by mass or less. Particularly preferred.

  The composition of this embodiment may contain other components in addition to the processed green leaf product and the processed starch product. Examples of the other components include vitamins, proteins, oligosaccharides, minerals, dairy products, processed plant products, microorganisms such as lactic acid bacteria, sugars, sweeteners, citric acid, acidulants, colorants, and brighteners. In addition, production agents such as talc, silicon dioxide, cellulose, and calcium stearate can be blended. Examples of other components include various excipients, binders, lubricants, stabilizers, diluents, extenders, emulsifiers, coloring agents, fragrances, food additives, seasonings and the like. Can do. The content of other components can be appropriately selected according to the form of the composition. In the present embodiment, the components other than the green leaf processed product and starch processed product contained in the composition are preferably 99% by mass or less, and particularly preferably 97% by mass or less in the solid content.

  The composition of this embodiment can be in the various forms described above. Moreover, as a composition of this embodiment, it is preferable to use as food-drinking compositions, such as a green juice and a smoothie, and it is especially preferable to use as a food-drinking composition for green juices. The composition for eating and drinking for green juice is a beverage containing green leaves as various processed products, and the composition for eating and drinking for green juice is a solid that is dispersed or dissolved in a liquid to obtain this beverage and this beverage. Is mentioned. In particular, when the composition is in the form of powder or granules and is ingested orally with a mixture mixed with water, it is suitable for long-term storage while preventing spoilage, and when the composition for eating and drinking is mixed with water. Is preferable because it is vivid. Further, when the composition is in a solid form, as described above, it is made into a liquid mixed with water, and can be taken orally, such as drinking the liquid. Accordingly, it may be taken orally as a solid. Further, not only water but also milk, soy milk, fruit juice drink, whey drink, soft drink, yogurt, hot cake mix and the like may be used. Moreover, it cannot be overemphasized that you may use as a supplement, health food, functional nutrition food, functional indication food, food for specified health, and a pharmaceutical.

  The composition of the present embodiment includes both a green leaf processed product and a starch processed product, and satisfies both the nutritional state improving effect and the anti-obesity effect by satisfying the degree of dispersion in the above-described range, as described in Examples below. it can. Specifically, by ingesting the composition of this embodiment under low nutrient conditions such as low protein and low calcium, the protein mass and calcium content in the blood can be maintained or increased, and the low protein Undernutrition such as condition and low calcium condition is improved. Moreover, weight loss can be suppressed by orally ingesting the composition of this embodiment under low nutrient conditions such as low protein and low calcium. In addition, in a satiety state or an overnutrition state, by taking the composition of this embodiment orally, weight gain can be suppressed and obesity can be prevented or reduced. Therefore, the composition of this embodiment can suppress an increase or decrease in body weight due to malnutrition or overnutrition due to disturbance of eating habits by ingesting this, and is effective in physical condition management and health maintenance. For example, the composition of this embodiment can be taken orally to prevent and improve malnutrition such as aging, unbalanced diets, hypoproteinosis and hypocalcemia associated with extreme diets, It is possible to easily limit the weight while maintaining the weight. In particular, elderly people are prone to hypoproteinosis and hypocalcemia due to a decrease in appetite, a decrease in food intake, a biased diet, etc., and the composition of this embodiment is used to suppress or improve such symptoms. it can. Furthermore, conventionally, when dietary health is restricted by dieting and health food is ingested in a low nutritional state, the lack of nutrition has not been improved. However, according to the composition of the present embodiment, it is possible to achieve both nutritional status improvement and obesity prevention or improvement, making it easy to diet while maintaining health. In addition, since the composition of the present invention has both nutritional status improvement and obesity prevention or improvement action, it can be taken in a sufficient amount even during dieting, and the effect of improving vegetable shortage due to green leaves can be expected. The composition of this embodiment is used for one or more uses selected from anti-obesity, nutrition improvement, hypoproteinemia prevention or improvement, hypocalcemia prevention or improvement, and vegetable deficiency improvement. be able to.

  EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated further more concretely, the scope of the present invention is not limited to these Examples.

[Examples 1-5 and Comparative Examples 1-6]
As the green leaf processed product, the dry powder of barley green leaf produced in Production Example 1 below was used. Moreover, indigestible dextrin, maltose, or maltitol was used as the processed starch. All of these processed starch products were powdery.
As a sample of Comparative Example 1, a dry powder of green leaves was used.
Moreover, the mixture containing green leaf dry powder and indigestible dextrin was used as the samples of Comparative Examples 2 and 3 and Examples 1 to 3, and the mixture containing green leaf dry powder and maltitol was used as the sample of Example 4. A mixture containing dried green leaf powder and maltose was used as the sample of Example 5. Furthermore, as a sample of Comparative Example 4, indigestible dextrin was used. Maltitol was used as a sample of Comparative Example 5. Maltose was used as a sample of Comparative Example 6. The compositions of Examples 1 to 5 and Comparative Examples 1 to 6 are all in powder form, pass through a 30-mesh sieve and do not pass through a 250-mesh sieve, and the moisture content measured by the above method is It was less than 30% by mass. The composition of Comparative Examples 2 and 3 and Examples 1 to 5 and the green leaf dry powder and processed starch (indigestible dextrin, maltitol, or maltose) were mixed in the following degree of dispersion measured by the above method. The ratio was a value. The degree of dispersion was measured under conditions of normal temperature (1-30 ° C.), humidity (RH) 10-70%, and wind speed 1 m / s.

(Production Example 1)
As a raw material, green leaves containing barley stems cut before heading were used. This was washed with water to remove adhering mud and the like, and a pretreatment was performed to cut it to a size of about 5 to 10 cm. The pretreated green leaves were blanched only once with hot water at 90 to 100 ° C. for 90 to 120 seconds, and then cooled with cold water. Subsequently, the obtained green leaves were dried with warm air at 80 ° C. to 130 ° C. for 20 minutes to 180 minutes in a dryer until the water content became 5% by mass or less. The dried green leaves were roughly crushed to a size of about 1 mm. The obtained green leaves of barley were finely pulverized so that 90% by mass or more passed through the 200 mesh section to obtain dry powder samples of green leaves. The green leaf powder sample that passed through 200 mesh was 90% by mass or more.

The powder samples of Examples 1 to 5 and Comparative Examples 1 to 6 were subjected to the following animal test 1.
[Animal test 1: weight gain in a fed state]
Male KK-Ay mice (21-25 weeks old) were allowed to acclimatize for 2 days or more, and then body weight was measured on test day 0 and divided into 12 groups. Twelve groups were the intake groups of the control group 1 and each of the compositions of Examples 1 to 5 and Comparative Examples 1 to 6. In the acclimatization period, MF powder feed (produced by Oriental Yeast Co., Ltd.) was freely ingested. For 3 days from the 0th day of the test, the control group was fed with MF powder feed, and each of the other 9 groups was fed with a mixture of 3% by weight of the corresponding composition (test substance) and 97% by weight of MF powder feed. . The body weight was measured again in the afternoon of the test day 3, and Δg1 = the weight of the test day 3−the weight of the test day 0 was obtained. The results are shown in Table 1. Also, based on the weight fluctuation g1, those evaluated as having a high weight gain inhibitory effect are indicated as ◎, those evaluated as having a slightly high weight gain inhibitory effect are indicated as ◯, and those evaluated as having a low weight gain inhibitory effect are indicated as ×. It is shown in 1.

  As shown in Table 1, the composition of each example containing a processed green leaf product and a processed starch product and having a dispersity of 30% to 70% does not contain any one of the processed green leaf product and the processed starch product. Compared to the compositions of Comparative Examples 1 to 6 in which the dispersity is outside the scope of the present invention even if both are contained, the weight gain suppression when ingested under satiety conditions without nutrition limitation is excellent It was.

Furthermore, the powdery samples of Examples 1 to 5 and Comparative Examples 1 to 6 were subjected to the following animal test 2.
[Animal test 2: weight gain and loss, blood protein concentration, Ca concentration in undernutrition]
Male C57BL / 6J (DIO) mice (11-14 weeks old) were acclimated for 2 days or more, and then body weight was measured on test day 0 and divided into 10 groups. Group 10 was an intake group for each of the control group 1 and the compositions of Examples 1 to 5 and Comparative Examples 1 to 6. For 3 days from the 0th day of the test, the control group is fed the test feed (low protein diet) having the composition shown in Table 2 below, and the other 9 groups each have a corresponding composition (test substance) of 3.5% by mass. A 96.5% by weight mixture of the test feed was ingested. Body weight was measured in the afternoon of test day 3, and Δg2 = weight on test day 3−weight on test day 0 was determined. In addition, blood was collected from the tail vein and serum was collected, and the protein concentration in serum and the calcium concentration in serum were measured using a commercially available kit. These results are shown in Table 3.
Table 3 shows, based on the body weight fluctuation g2, those evaluated as having a high weight loss inhibitory effect, ◎, those evaluated as being slightly high, ◯, and those evaluated as being low, as x.
In addition, based on the serum protein concentration, ◎ indicates that the serum protein decrease inhibitory effect is high, ◯ indicates that it is evaluated as slightly high, and x indicates that it is evaluated as low.
In addition, based on the serum Ca concentration, those evaluated as having a high serum Ca decrease inhibitory effect are indicated by ◎, those evaluated as slightly high by ◯, and those evaluated by low, by ×.
Table 3 shows again the constituents and dispersities of the powder compositions of each Example and each Comparative Example shown in Table 1.

  As shown in Table 3, the composition of each example was superior to the weight loss suppression effect when ingested under low protein diet conditions as compared to the composition of each comparative example. Moreover, the composition of each Example had a higher serum protein mass and serum calcium content under the low protein diet conditions than the compositions of each Comparative Example.

  From the above, it can be seen that the composition of the present invention is excellent in both nutritional status improvement and anti-obesity effects.

Sample 20
Cylindrical container 21a
Slide shutter 21b
Petri dish lid 22

Claims (3)

  An oral composition comprising a processed green leaf product and a processed starch product, the composition having a dispersity of 30% to 70%.   The composition according to claim 1, wherein the processed starch is at least one selected from indigestible dextrin, maltose, and maltitol. The composition according to claim 1 or 2, which is used for anti-obesity, nutrition improvement, or vegetable deficiency improvement.

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