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WO2005112665A1 - Composition contenant du feuillage de patate douce transformé - Google Patents

Composition contenant du feuillage de patate douce transformé Download PDF

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Publication number
WO2005112665A1
WO2005112665A1 PCT/JP2005/009508 JP2005009508W WO2005112665A1 WO 2005112665 A1 WO2005112665 A1 WO 2005112665A1 JP 2005009508 W JP2005009508 W JP 2005009508W WO 2005112665 A1 WO2005112665 A1 WO 2005112665A1
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WO
WIPO (PCT)
Prior art keywords
sweet potato
leaves
stems
powder
composition
Prior art date
Application number
PCT/JP2005/009508
Other languages
English (en)
Japanese (ja)
Inventor
Kinya Takagaki
Original Assignee
Toyo Shinyaku Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Toyo Shinyaku Co., Ltd. filed Critical Toyo Shinyaku Co., Ltd.
Priority to JP2006513766A priority Critical patent/JPWO2005112665A1/ja
Publication of WO2005112665A1 publication Critical patent/WO2005112665A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Definitions

  • the present invention relates to a composition containing a processed product of a sweet potato stem and leaves, and more particularly, a composition containing a young shoot of a sweet potato (particularly, a site 60 cm or less from the tip of the sweet potato leaf).
  • Sweet potatoes belonging to the convolvulaceae family are hardly eaten in modern food-rich days, and their effective use is required.
  • Japanese Unexamined Patent Publication (Kokai) No. 7-111878 describes a foodstuff containing sweet potato obtained by immersing the stems and leaves of a sweet potato in water, boiling it, concentrating the eluate, and applying the obtained extract to nori. Have been.
  • Japanese Patent Application Laid-Open No. 6-627883 discloses a method for treating sweet potato stems and leaves by washing with spouted water so as to prevent effective ingredients such as vitamins and minerals contained therein from flowing out when washing the sweet potato stems and leaves. It is described that drying, drying and powdering are performed.
  • the sweet potato stems and leaves contain various excellent components, such as polyphenol, in addition to the components noted in the above literature. Therefore, it is still insufficient in terms of effective use of sweet potato stems and leaves.
  • the stem of sweet potato stems and leaves are hard fibrous materials, it is difficult to formulate such as powder, and as a result, the applicable range is limited to a part of foods or pharmaceuticals. There are also problems such as the instability of the components contained in the sweet potato stems and leaves. Disclosure of the invention
  • An object of the present invention is to provide a processed product of sweet potato leaves which is easy to process and has a high active ingredient content, particularly a high polyphenol content.
  • the inventors of the present application have conducted intensive studies on a processed product of sweet potato stems and leaves having a high active ingredient content, particularly a high polyphenol content. As a result, it was found that by using the young shoots of sweet potato stems and leaves, processing was easy and a processed product of sweet potato stems and leaves rich in active ingredients was obtained. Furthermore, it was found that by combining a processed product of sweet potato foliage with a sugar alcohol or a disaccharide or higher sugar, excellent granulation properties, storage stability, palatability, and diabetes prevention effects were obtained. The invention has been completed.
  • composition of the present invention contains a processed product of sweet potato stems and leaves, and the young shoots are contained in the sweet potato stems and leaves.
  • the sweet potato leaves are at least a part of the above-ground portions of sweet potato leaves having a length of 300 cm or less.
  • the young stem leaf of the sweet potato is a site of 60 cm or less from the tip of the sweet potato leaf.
  • composition of the present invention also contains a processed product of sweet potato foliage and at least one saccharide selected from the group consisting of sugar alcohols and disaccharides or higher.
  • young shoots are contained in the sweet potato shoots.
  • the saccharide is an indigestible dextrin.
  • the composition of the present invention contains a processed product of sweet potato stems and leaves, and the sweet potato stems and leaves include young shoots (hereinafter, referred to as a first composition). Alternatively, at least one selected from the group consisting of a processed product of sweet potato stem and leaves and a sugar alcohol and a sugar of two or more sugars
  • the sweet potatoes preferably contain young shoots (hereinafter, referred to as a second itotsuto product).
  • a second itotsuto product hereinafter, first, the sweet potato stem and leaves used in the first composition and the second thread and the processed product thereof will be described.
  • the variety of the sweet potato is not particularly limited.
  • the foliage of "Suiou” which is a special variety is preferably used.
  • the foliage of "Suiou” has a high polyphenol content, and is characterized in that foliage is regenerated again even after the foliage is once harvested.
  • Suio is rich in polyphenols even in regenerated foliage. For these reasons, it is particularly preferred in the present invention to use sweet potato foliage.
  • sweet potato stem and leaves refers to "at least a part of the stem and leaves of sweet potato".
  • the stalk of the sweet potato may include any of the above-ground stalk and the underground stalk (underground stalk), but the above-ground stalk is preferably used.
  • the shoots and leaves of the aerial part of the sweet potato that is, the stems and leaves of the aerial part that are produced during sweet potato cultivation are preferably used.
  • the size of the foliage of the sweet potato used in the present invention is not particularly limited.
  • the sweet potato stems and leaves grow particularly large when growing, such grown sweet potato stems and leaves are preferable in terms of a large yield of processed products obtained.
  • processing may be difficult, or the resulting processed product may have a reduced nutritional value, especially the polyphenol content. Therefore, it is usually preferable to use sweet potato stems and leaves of a predetermined size.
  • the length of the above-ground portion that is, the length from the position where the sweet potato stems are out of the ground (ground surface) to the tip of the sweet potato leaf, is preferably 10 cm or more, and more preferably 30 cm.
  • more preferably 40 cm or more most preferably 60 cm or more, preferably 300 cm or less, more preferably 200 cm or less, even more preferably 150 cm or less, is used. If the length of the aerial part exceeds 300 cm, the tip of the sweet potato stems and leaves will easily touch the ground, and it will be susceptible to pests and other insects, and if so, it may not be possible to harvest a sufficient amount of sweet potato stems and leaves There is.
  • sweet potato stems and leaves it is preferable to use sweet potato stems and leaves further retaining green.
  • Such sweet potato stems and leaves are easy to process because the plant itself is soft, and when processed directly into dry powder etc., a dry powder with a pleasant texture can be obtained. .
  • the sweet potato foliage used in the composition of the present invention may include a young foliage.
  • the young shoots are essential for the first composition.
  • the term "young shoots" of the sweet potato refers to a site at the tip of the sweet potato stem and leaves, which has a yellowish green color compared to other stems and leaves.
  • the site is preferably 60 cm or less, more preferably 40 cm or less, even more preferably 20 cm or less, and most preferably 10 cm or less from the most advanced stem or leaf. Since the young shoots of sweet potatoes contain a large amount of polyphenol, they are particularly preferably used among sweet potato shoots.
  • the sweet potato foliage used in the present invention contains the young foliage preferably in an amount of 0.1% by mass or more, more preferably 1% by mass or more in terms of dry mass.
  • the stem and leaves of the sweet potato used in the present invention further contain a large amount of dicaffeoylquinic acid and tricaffeoylquinic acid (hereinafter referred to as dicaffeoylquinic acid and the like).
  • Sweet potato stems and leaves (especially sugarcane stems and leaves) generally contain more tricaffeoylquinic acid than other plants.
  • sweet potato foliage containing 2 mg to 300 mg, preferably 10 mg to 30 Omg of tricaffeoylquinic acid per 100 g of dry mass is suitably used.
  • sweet potato stems and leaves containing 100 mg to 600 mg of dicaffeoylquinic acid are preferred. This
  • the sweet potato foliage containing such dicaffeoylquinic acid is preferably a foliage foliage, particularly preferably a foliage young foliage.
  • the stem and leaves of the sweet potato used in the present invention are usually subjected to processing after washing mud and the like with water.
  • the processed product of the sweet potato stem and leaves used in the present invention is not particularly limited as long as the sweet potato stem and leaves or the washed product thereof is treated.
  • Such a processed product of sweet potato stems and leaves is obtained by treating sweet potato stems and leaves with, for example, at least one selected from the group consisting of crushing, heat treatment, solid-liquid separation, extraction, drying, and powdering. .
  • Specific examples include crushed sweet potato stems and leaves, heat-treated products, squeezed juices, extracts, extracts, dried products, dried powders, and dried extract powders.
  • the above-mentioned treatment methods crushing, heat treatment, solid-liquid separation treatment, extraction, drying, and grinding treatment
  • the crushing is performed using a crushing means commonly used by those skilled in the art, such as a food processor and a masco mouth whatsoever. From the viewpoint of facilitating crushing, it is preferable to use a food processor or the like to coarsely crush and then further crush using a Masco mouth ider. Due to crushing, for example, the major axis is 0.1 mn! Fragments of sweet potato stems and leaves of about 20 mm can be obtained.
  • the heat treatment is performed to deactivate enzymes in the sweet potato stems and leaves and stabilize the quality, or to prevent fading of the sweet potato stems and leaves.
  • the heat treatment include a plating treatment (blanching), a dry heat treatment, a microwave treatment, an infrared or far-infrared treatment, and a steam treatment.
  • it is a planting process. This planting process is performed to prevent the color of chlorophyll from fading.
  • a method usually performed by a trader, particularly desalination, is suitably employed.
  • the heat treatment can be appropriately performed on sweet potato stems and leaves and processed products thereof (eg, crushed material, squeezed juice, dried powder, dried extract powder, etc.). When the sweet potato stems and leaves are heat-treated as it is, it is preferable to cut and use the major diameter of about 1 mm to 30 cm as necessary for convenience of the treatment step.
  • the conditions of the heat treatment vary greatly depending on the type of sweet potato used, and furthermore, problems such as impairment of flavor and nutrients, and susceptibility to inactivation of useful components of physiological activity are likely to occur.
  • the heat treatment is performed at pH 5.4 or more, preferably pH 5.6 or more and less than 8.4, more preferably 5.6 to 8.0, and most preferably 5.6 to 7.6. Do.
  • an active ingredient for example, polyphenol such as tricaffeoylquinic acid or dicaffeoylquinic acid
  • the hot water having the above pH it is preferable to use the hot water having the above pH from the viewpoint of obtaining a processed product of sweet potato foliage having a high active ingredient.
  • microwave treatment, infrared or far-infrared treatment, or steam treatment perform treatment such as spraying a solution adjusted to the above-mentioned pH to foliage in advance, and then heat treatment. do it.
  • Adjustment of pH can be performed by a method commonly used by those skilled in the art. For example, when adjusting to basic, sodium hydroxide, baking soda, calcium carbonate (eg, eggshell calcium, scallop shell calcium, coral calcium, etc.) as a pH adjuster, and calcined calcium carbonate are obtained. Calcium oxide or the like may be used. Further, as the aqueous solution adjusted to a predetermined pH, alkali ion water or the like may be used. When adjusted to be acidic, organic acids such as acetic acid, cunic acid, ascorbic acid, tartaric acid, malic acid, and fumaric acid can be used. The amounts of these pH regulators are appropriately adjusted depending on the regulator used.
  • the pH It is preferable to add 0.1 to 5.0% by mass, preferably 0.2 to 3.0% by mass of sodium chloride to the prepared hot water or solution.
  • salt By adding salt in this way, it is possible to obtain a sweet and foliage-processed sweet potato with a brighter green color and a better flavor.
  • the heating temperature is higher than 80 ° C, preferably 90 ° C or higher.
  • the heating time is less than 5 minutes, preferably 3 minutes or less, and most preferably 10 seconds to 3 minutes.
  • the sweet potato stems and leaves After the heat treatment, it is preferable to immediately cool the sweet potato stems and leaves in order to maintain the green color and flavor. Cooling is performed by means commonly used by those skilled in the art, such as immersion in cold water or rapid cooling with cold air. The lower the cooling temperature, the greener the sweet potato stems and leaves, and the more beautiful it looks.
  • the immersion treatment in cold water is performed using water at 30 ° C or less, preferably water at 20 ° C or less.
  • the cooling time is an arbitrary time according to the processing amount of the sweet potato foliage, but it is preferably performed until the sweet potato foliage itself becomes equal to the cooling temperature.
  • the solid-liquid separation treatment is performed by, for example, squeezing sweet potato stems and leaves using a pressing machine or filtering crushed sweet potato stems and leaves. From the viewpoint of preservation, the sweet potato squeezed leaves thus obtained are preferably sterilized by heating at 80 ° C to 130 ° C. Alternatively, when it is prepared into an extract powder or the like, it is preferable to concentrate using a vacuum concentrator.
  • the extraction is carried out by adding a solvent to the cut fresh leaves of sweet potato stems or leaves (powder) or the like and keeping the mixture at a predetermined temperature.
  • the extraction solvent include water, an organic solvent, a water-containing organic solvent, and the like.
  • Examples of the water include spring water, well water, distilled water, tap water, pure water, etc. You can. From the viewpoint of extraction efficiency, it is preferable to use hot water.
  • organic solvent examples include methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, acetone, hexane, cyclohexane, propylene glycolone, ethyl methyl ketone, Lyserin, methyl acetate, ethyl acetate, getyl ether, dichloromethane, edible fats, 1,1,1,2-tetrafluoroethane, and 1,1,2-trichloroethane.
  • polar organic solvents such as methanol and ethanol.
  • the water-containing organic solvent is preferably used from the viewpoint of efficiently extracting the active ingredient.
  • it is a water-containing polar organic solvent, more preferably a water-containing alcohol, and further preferably a water-containing ethanol.
  • the content of water in the water-containing organic solvent is, for example, 10% by volume or more, preferably 20% by volume or more, more preferably 50% by volume or more, and further preferably 80% by volume or more.
  • hydrous ethanol containing 20% to 90% by volume of ethanol is used.
  • the amount of the extraction solvent is not particularly limited. Usually, 0.5 to 50 parts by mass of the extraction solvent is added to 1 part by mass of sweet potato leaves.
  • the extraction temperature may be appropriately set according to the type of the extraction solvent, and may be, for example, 4 ° C or more, 10 ° C or more, 25 ° C or more, 50 ° C or more, 70 ° C or more, 9 ° C or more. It can be set to 0 ° C or higher, 95 ° C or higher, 100 ° C or higher, 121 ° C or higher, and 130 ° C or higher. From the viewpoint of preventing the decomposition of the active ingredient in the sweet potato leaves, it is preferable to carry out the reaction at a low temperature.
  • the extraction may be performed under pressure depending on the extraction solvent.
  • the extraction time is appropriately set according to the extraction temperature and the like. For example, it can be appropriately set within a range of 5 minutes or more, preferably 10 minutes or more, more preferably 30 minutes or more, or 48 hours or less, preferably 24 hours or less.
  • sweet potato stems and leaves are used as they are, polyphenol in the sweet potato stems and leaves may not be sufficiently extracted.
  • 0.5 parts by mass to 50 parts by mass of water-containing ethanol having a water or ethanol content of 1 ° to 90% by volume is added to 1 part by mass of sweet potato stems and leaves. Extraction of sweet potato stems and leaves can be obtained by extracting at 00 ° C for 10 minutes to 48 hours.
  • synthetic adsorbents eg, Diaion HP20, Sephavis SP825, Amberlite XAD4, MCImage 1 CHP2OP, Chromatorex ODS
  • Dextran resin eg, Sephadex
  • a natural polyphenol separation method commonly used by those skilled in the art using LH-20 may be employed.
  • water or a water-containing polar solvent a water-containing alcohol, particularly water-containing ethanol, etc.
  • This separation method can be adopted as needed for the purpose of further purifying the sweet potato stem and leaf extract obtained above.
  • the drying and the powder frame treatment are performed for the purpose of obtaining dried sweet potato stems and leaves, dried powder, and dried extract powder.
  • Drying is performed for the purpose of long-term storage, prevention of deterioration of quality and enhancement of commercial value.
  • the drying method is not particularly limited, and examples thereof include a method using a hot air dryer, a high-pressure steam dryer, an electromagnetic wave dryer, a freeze dryer, a direct fire heater, a rotary dryer and the like. In terms of manufacturing costs and drying efficiency, hot air drying
  • drying liquids such as sweet potato squeezed leaves
  • concentration under reduced pressure and spray drying can be performed.
  • Vacuum concentration and spraying in terms of manufacturing cost and drying efficiency Drying is preferred.
  • the drying temperature is preferably about 60 ° C. to 150 ° C. under normal pressure, because a flavorful and colorful dried powder of sweet potato stems and leaves can be obtained. If the drying is performed under reduced pressure, preferably at a temperature of 60 ° C. or lower, and at a pressure at which the sweet potato stems and leaves, paste, or squeezed juice does not freeze, drying can be performed while reducing loss of nutrient components. Drying is usually performed on the basis that the moisture content in the dried product or extract powder is 5% by mass or less.
  • the sweet potato foliage when drying using a hot air dryer or the like, the sweet potato foliage may be dried as it is, but it is preferable to perform two-stage drying.
  • the two-stage drying is performed, for example, by first drying sweet potato stems or leaves at a temperature of 60 to 80 ° C. until the water content becomes 25% by mass or less, followed by primary drying.
  • the moisture content of the dried sweet potato foliage is 5% by mass or less, at a temperature higher than the primary drying, and 100 ° C or less, preferably 90 ° C or less, more preferably 85 ° C or less, More preferably, secondary drying is performed at a temperature of about 80 ° C.
  • the secondary drying temperature is 100 ° C. or less, a colorful sweet potato stem and leaf powder having a large polyphenol content can be obtained. If the primary drying temperature is lower than 60 ° C, the drying speed may be slow. If the secondary drying temperature is higher than 100 ° C, scorching may occur.
  • the temperature difference between the primary drying and the secondary drying is preferably about 5 to 15 ° C, more preferably about 10 ° C. .
  • the above spray drying is performed using a spray dryer such as a spray dryer when extracting the juice of sweet potato stems and leaves into an extract powder.
  • dextrin When using simulant drying, dextrin, cyclodextrin, This is done by adding excipients such as starch and maltose.
  • Dextrin is preferably used, and the ratio of squeezed juice to dextrin is preferably 1:10 to 5: 1 by mass in order to facilitate pulverization with dextrin-added mash.
  • a dried product (dry powder) of sweet potato stem and leaves is obtained from sweet potato stems and leaves and a heat-treated product of sweet potato stems and leaves, and a dried extract powder of sweet potato stem and leaves is obtained from sweet potato juice.
  • dried sweet potato stems and leaves obtained by drying the heat-treated sweet potato stems and leaves are suitably used as processed sweet potatoes. These dried products (especially extract powder) are used after appropriately sterilizing according to the purpose.
  • the crushing treatment is performed for the purpose of pulverizing the dried product of the sweet potato stem or leaves, or for further pulverizing the dried powder.
  • pulverization By pulverization, a uniform fine powder having a smaller particle size can be obtained. Since sweet potato stems include stems, leaves, and petiole parts having different hardnesses, it is preferable to go through a coarse pulverizing step and a fine pulverizing step from the viewpoint of increasing the efficiency of pulverization.
  • the crushed stones are cut, for example, from dried sweet potato foliage using any machine or tool known to those skilled in the art, such as a cutter, slicer, dicer and the like.
  • the size of the dried dried sweet potato stem and leaf has a major axis of 20 mm or less, preferably 0.1 to 10 mm.
  • the coarsely ground dried sweet potato stems and leaves are finely ground, but may be sterilized before the fine grinding step.
  • coarsely ground sweet potato stems and leaves can be uniformly heated, and efficient sterilization can be performed while improving the flavor of green leaves.
  • Sterilization is performed at 11 o ° C or higher using a high-pressure sterilizer, a heat sterilizer, a pressurized steam sterilizer, or the like.
  • coarsely pulverized sweet potato stem and leaf products are, for example, 0.5 to: L 0 kg / cm 2 under a pressure of 110 to 200 ° C saturated steam. For 2 to 10 seconds. If necessary, further dry the water contained during heating with saturated steam.
  • Pulverization is preferably performed so that 90% by mass passes through the 200 mesh section. Crushed.
  • the pulverization may be performed using any machine or tool usually used by those skilled in the art, such as a crusher, a mill, a blender, and a stone mill.
  • the pulverization improves the palatability, but preferably the pulverization, heating, and pulverization steps in this order further enhance the palatability.
  • the first composition of the present invention contains the processed product of the above-mentioned sweet potato stem and leaves, and the young shoot and leaf are contained in the sweet potato stem and leaves.
  • the content of the processed product of the sweet potato foliage is not particularly limited, but is preferably 0.0001% by mass or more.
  • the first composition of the present invention can be used as foods, pharmaceuticals, quasi-drugs, cosmetics, skin external preparations, and the like.
  • the processed product of the sweet potato stems and leaves can be used as it is as the first composition.For example, an extract obtained by hot-water extraction of a dry powder of sweet potato stems and leaves / sweet potato stems and leaves is directly used as tea. can do.
  • the first composition of the present invention preferably contains at least one saccharide selected from the group consisting of sugar alcohols and disaccharides or more, in addition to processed sweet potato stems and leaves.
  • the details of the combination of the processed product of the sweet potato stem and leaves and the above-mentioned saccharide will be specifically described later as the second composition.
  • the first composition of the present invention may further contain, if necessary, excipients, extenders, binders, thickeners, emulsifiers, coloring agents, flavors, food additives, seasonings, raw materials for pharmaceuticals, and the like. Other components may be included as appropriate.
  • Examples of the above food additives include royal jelly, propolis, lactic acid and derivatives thereof, vitamins (A, B, C, D, E, K, folic acid, nontothenic acid, biotin, and derivatives thereof), Minerals (iron, magnesium, calcium, zinc, etc.), selenium, chitin 'chitosan, lecithin, polyphenols (condensed tannins such as catechins, anthocyanins, proanthocyanidins, hydrolyzed tannins such as gallotannins, flavonoids) , Their derivatives, etc.), carotenoids (lycopene, astaxanthin, zeaxanthi) , Saponins (isoflavones, ginsesanoides, glycyrrhizic acid, etc.), xanthine derivatives (caffeine, etc.), fatty acids, amino acids, proteins (collagen, elastin, etc.), mucopolysaccharides (hyalur
  • vitamin B group a component for promoting metabolism of sugar such as ⁇ -lipoic acid, a component for suppressing digestion and absorption of sugar such as guava leaf, and these components
  • Food ingredients containing these; lipid absorption suppressing ingredients such as chitosan and thyrimu; lipid metabolism promoting ingredients such as L-carnitine and CoQ10; and food ingredients containing these ingredients are preferably used.
  • the excellent anti-diabetic effects obtained by containing these components are (1) the action of enhancing the secretion of insulin and the sensitivity of insulin by the stems and leaves of sweet potatoes, and (2) the component of promoting sugar metabolism or digestion of sugar.
  • the synergistic effect of the raw material having the absorption-inhibiting component or the synergistic effect of (1) and (2) and the raw material having the lipid absorption-inhibiting component or the lipid metabolism-promoting component is considered.
  • the first composition of the present invention exhibits an excellent antidiabetic effect as compared with a case where a sugar and lipid absorption-inhibiting component or a metabolic promoting component thereof is simply combined.
  • the content of the sugar metabolism promoting component, the sugar digestion and absorption suppressing component, the lipid absorption suppressing component, or the lipid metabolism promoting component in the first composition of the present invention is not particularly limited.
  • the total amount of the sugar digestion and absorption inhibitory component, the lipid absorption inhibitory component, and the lipid metabolism promoting component is 1 part by mass to 500 parts by mass, preferably 100 parts by mass of the processed product of the sweet potato stem and leaves. It is contained so as to be 5 to 250 parts by mass.
  • beverages containing the above food additives for example, fermented vegetable juice, vegetable juice (eg, ginseng juice), plant extract, fruit juice, etc., can be used.
  • a nutritious beverage can be obtained.
  • These can be seasoned by adding seasonings and the like.
  • the form of the first composition of the present invention is not particularly limited. In the case of a liquid, it can be used as a beverage as it is.
  • capsules such as hard capsules and soft capsules, tablets, or pills, or powders, granules, tea, tea bags, or candy can be formed. it can.
  • the first composition of the present invention may be eaten as it is, or may be dissolved in water, hot water, milk, or the like, depending on its shape or preference. In the case of a powdered tea bag or the like, the ingredients may be leached before drinking.
  • the first composition of the present invention is used as an external preparation for the skin (cosmetics, toiletries, etc.)
  • various base materials are added to the composition, for example, a lotion, a cosmetic toilet, a milky lotion, and a pack.
  • a second composition of the present invention comprises a processed product of sweet potato stem and leaves, a sugar alcohol and a disaccharide. It is characterized in that it contains at least one saccharide selected from the group consisting of the above saccharides.
  • sweet potato stem and leaves used in the second composition of the present invention a sweet potato stem and leaf that does not include a young stem leaf can be used, but a sweet potato stem and leaf that includes a young stem leaf may be used. From the viewpoint of obtaining a more functional composition, it is preferable to use sweet potato stems and leaves including young stems and leaves.
  • the method for preparing a processed product of sweet potato stems and leaves that does not contain young shoots is the same as described above.
  • the second composition of the present invention contains a sugar alcohol or a disaccharide or higher sugar.
  • Sugar alcohols and disaccharide or higher sugars are used alone or in combination of two or more.
  • sugar alcohol refers to a polyhydric alcohol obtained by reducing a carboxy group of a sugar molecule.
  • sugar alcohols include erythritol, pentitol, hexitol, xylitol, sorbitol, reduced palatinose, maltitol (reduced maltose), ratatitol, mannitol and the like.
  • Water-soluble sugar alcohols such as maltitol (reduced maltose) are preferred.
  • Sugar alcohol is used alone or in combination of two or more.
  • sugar or more sugars refers to those in which two or more monosaccharides are linked, and examples thereof include disaccharides, oligosaccharides, and polysaccharides (for example, starch decomposed products). No. Disaccharides or more are used alone or in combination of two or more.
  • disaccharide examples include trehalose-type disaccharides such as trehalose and sucrose (a disaccharide in which a carbon atom having a reducing group of both constituent monosaccharides is an ether bond), and manoletoses such as manoletose, cellobiose, gentiobiose, ratatose, and the like.
  • trehalose-type disaccharides such as trehalose and sucrose
  • manoletoses such as manoletose, cellobiose, gentiobiose, ratatose, and the like.
  • Disaccharide a disaccharide in which an ether bond is formed between a carbon atom having a reducing group of the first constituent monosaccharide and a carbon atom having no reducing group of the second monosaccharide
  • Oligosaccharides include isomaltooligosaccharides, bratatooligosaccharides, galacto-oligosaccharides, palatinose, maltooligosaccharides, nectar oligosaccharides, xylo-oligosaccharides, and the like.
  • Polysaccharides include homopolysaccharides composed of one kind of constituent sugars, heteropolysaccharides composed of two or more kinds of constituent sugars, neutral polysaccharides, acidic polysaccharides, glycosaminodalican, dextrin, starch, amylose, amylopectin, and cellulose.
  • indigestible dextrin Preferred are indigestible dextrins.
  • the indigestible dextrin is an indigestible polysaccharide obtained from starch, and is obtained, for example, by hydrolyzing starch by heating and then hydrolyzing it with amylase. Mainly has four bonds, which starch originally has.
  • Indigestible dextrin is said to have the effect of suppressing postprandial blood glucose elevation, the effect of improving blood lipids, and the effect of intestinal regulation.
  • Indigestible dextrin is commercially available in the form of powder, fine granules, granules, and the like, and any form can be used. Indigestible dextrin is also used in the form of an aqueous solution because it is water-soluble.
  • water-soluble sugars such as oligosaccharides, dextrins and indigestible dextrins are preferred, and more preferably indigestible dextrins.
  • the average molecular weight is 9,000 or less (average molecular weight when converted to Darcos). It is preferred that the number of monosaccharides linked is 50 or less).
  • the structure of the disaccharide or more saccharide used in the second composition of the present invention is not particularly limited, and a saccharide to which a monosaccharide is bonded to form a cyclic structure (for example, cyclodextrin or the like) Etc.), sugars that form a chain structure by combining monosaccharides (maltose, amylose, cellulose, etc.), or sugars that form a branched structure by combining monosaccharides (amylopectin, polysaccharide) Dextrose).
  • a saccharide to which a monosaccharide is bonded to form a cyclic structure for example, cyclodextrin or the like
  • sugars that form a chain structure by combining monosaccharides maltose, amylose, cellulose, etc.
  • sugars that form a branched structure by combining monosaccharides asmylopectin, polysaccharide
  • the second composition of the present invention contains a processed product of a sweet potato foliage and at least one saccharide selected from the group consisting of sugar alcohols and disaccharides or more.
  • the second composition of the present invention can be used as foods, pharmaceuticals, quasi-drugs, cosmetics, external preparations for skin, etc., particularly as foods or pharmaceuticals.
  • the content of the processed product of the foliage of sweet potato in the second composition of the present invention is not particularly limited.
  • it is preferably 0.0001% by mass or more.
  • the content is preferably 0.0001% by mass to 50% by mass / 0 .
  • the sweet potato foliage is used as it is as a dry powder, it is used in an amount of 0.01 to 80% by mass, preferably 0.01 to 50% by mass. / 0 .
  • the content of sugar alcohol and sugars higher than disaccharide in the second composition of the present invention is not particularly limited.
  • the amount is 10 to 2000 parts by mass, more preferably 10 to 1000 parts by mass, based on 100 parts by mass of the processed product of sweet potato foliage.
  • sugars such as sugar alcohols and disaccharides are usually contained in the composition preferably in an amount of 3% by mass or more, more preferably 5% by mass or more.
  • the second composition of the present invention may contain, as necessary, other components used in the first composition, in addition to the processed product of the sweet potato stem and leaves, sugar alcohol, and disaccharide or more saccharides.
  • the dosage form of the second composition of the present invention is not particularly limited, and can be formed in the same form as the first composition.
  • Preferred are pastes, gels, and solid granules (granules, fine granules, tablets, kneaded materials, baked goods, etc.), and more preferably granules. Since the second composition of the present invention has excellent granulation properties, as described above, Particularly, it is suitably used as a granulated product.
  • Granulation methods include commonly used granulation methods, for example, tumbling granulation method, mixing stirring granulation method, extrusion granulation method, fluidized bed granulation method, emulsion granulation method, fluidized granulation, spray dryer It can be formed using a granulation method using a coating, a coating granulation method, or the like.
  • the intake of the second composition of the present invention is not particularly limited.
  • the daily intake of an adult is 10 mg to 300 mg, preferably 10 mg to: L as the total amount of dicaffeoylquinic acid and the like contained in the processed product of sweet potato foliage. It is taken so as to be 0.000 mg.
  • a dry powder of sweet potato stems and leaves it may be blended in an amount of 0.1 g to 30 g, preferably 0.1 to 10 g.
  • the second composition of the present invention exhibits excellent granulation properties and stability, and has a palatability as compared with the case where a saccharide other than saccharide alcohol or disaccharide is contained.
  • the effect of suppressing an increase in blood glucose level is also superior to the case of containing a sugar alcohol and a sugar other than disaccharide or more.
  • the composition of the present invention contains a processed product of sweet potato stems and leaves, it has a high polyphenol content and is excellent in nutritional value.
  • the first composition contains the sweet potato stem and leaves in the sweet potato stem and leaf, the polyphenol content is higher and the processing is easy.
  • the second composition further contains at least one selected from the group consisting of sugar alcohols and disaccharides and higher sugars, various formulations containing a processed sweet potato product are only possible. In addition, palatability and stability are improved.
  • a sweet potato-containing solid eg, a granulated substance such as a powder, a key material, or a granule
  • the second composition of the present invention has a particularly excellent antidiabetic effect.
  • Example 1 Production of a composition containing a processed product of young shoots of sweet potato
  • Suio seeds were planted and cultivated until the length of the aerial part was about 150 cm. A portion of 60 cm from the tip of the sweet potato leaf was cut off and washed twice with water to obtain a 1 kg young shoot of sweet potato (referred to as sweet potato stem 1).
  • the obtained young shoots of sweet potatoes were cut into about 5 mm and immersed in 2 L of hot water (90 ° C.) adjusted to pH 8.0 for 1 minute. Then, after cooling with water at 25 ° C, the mixture was centrifuged for 30 seconds and dehydrated to some extent. Then, dry in a dryer at 70 ° C for 2 hours with hot air (primary drying) until the water content becomes approximately 20% by mass. Drying with warm air at ° C for 4 hours
  • Example 2 The sweet potato stems and leaves that were cut off in Example 1 were further cultivated until the length of the above-ground portion became about 150 cm. Then, a portion 60 cm from the tip of the leaf of the sweet potato was cut off again to obtain a young shoot of the sweet potato (referred to as a sweet potato stem 2). Using the young shoots of this sweet potato, the same procedure as in Example 1 was carried out to obtain 80 g of sweet potato shoot powder. The above operation was repeated again to obtain a total of 160 g of sweet potato stem and leaf dry powder. The total amount of polyphenol was measured as described above. Table 1 shows the results. (Example 3)
  • Example 1 Instead of the young shoots and leaves of the sweet potato of Example 1, all the above-ground portions of the sweet potatoes and leaves cultivated in the same manner as in Example 1 were cut off (that is, the sweet potatoes and leaves including the young shoots were cut off), and the sweet potatoes and leaves (full length) were obtained. (Sweet potatoes and leaves 3) Except that this was used as sweet potato stems and leaves, the same procedure as in Example 1 was carried out to obtain 100 g of dry powder of sweet potato stems and leaves from 1 kg of sweet potato stems and leaves. The total amount of polyphenol contained in the obtained dry powder was measured. The results are shown in Table 1.
  • Example 1 Instead of the young shoots of the sweet potatoes of Example 1, all the above-ground parts of the sweet potatoes and leaves cultivated in the same manner as in Example 1 were cut off, and a portion of 60 cm from the tip of the sweet potatoes and leaves was removed to obtain sweet potato shoots. (Sweet potatoes and leaves 4). Except for using the sweet potato stems and leaves, the same procedure as in Example 1 was carried out to obtain 110 g of a dry powder of sweet potato stems and leaves from 1 kg of sweet potato stems and leaves, and the total polyphenol content was measured. . Table 1 shows the results.
  • the young stem leaves of sweet potatoes (the part 60 cm from the tip of the sweet potato leaves) It can be seen that the dry powders containing Examples (Examples 1 to 3) have a higher polyphenol content than the dry powders containing no young shoot leaves of the sweet potato of Preparation Example 1. In particular, the young stem and leaf portions generated from the once cut portion of Example 2 also had a high polyphenol content. This indicates that the young stems and leaves of the sweet potatoes (especially the portion 60 cm from the tip of the sweet potato leaves) contain a large amount of the active ingredient, especially polyphenol.
  • the dry powders of Examples 1 to 3 had a better palatability than the dry powders of the Preparation Examples, and particularly the dry powders of Examples 1 and 2 had a better palatability. This is considered to be because the stem portions of the young shoots of the sweet potato used in Examples 1 to 3, particularly Examples 1 and 2 are lucid.
  • Example 2 To 3 g of the young shoots and leaves of the sweet potato obtained in Example 1 (sweet shoots and leaves 1) was added 100 mL of an aqueous solution of 80% by volume of ethanol, and the mixture was heated and refluxed at 80 ° C for 24 hours. I got it. Thereafter, filtration was performed to obtain an extract, which was further concentrated under reduced pressure at 50 ° C. to obtain an extract powder. Using 100 mg of this extracted powder, the total amount of polyphenol per 100 g of the extracted powder was measured using catechin as a standard substance in the same manner as in Example 1. The same procedure was applied to the sweet potato stems and leaves 2 to 4 of Example 2 and Preparation Example 1 to measure the mass of the extracted powder and the total amount of polyphenol per 100 g of the extracted powder. Table 2 shows the results.
  • a drink course was prepared according to the following procedure. First, 100 g of the extracted powder of the sweet potato stem and leaf 1 obtained in Example 6 was extracted with 1 L of hot water for 30 minutes, and then filtered to obtain a hot water extract of the sweet potato stem and leaf 1. As above, extract 10 g of green tea leaves and 10 g of black tea leaves with 1 L of hot water •-15 each, filter and extract hot water extracts of green tea leaves and black tea leaves. Obtained. Using these extracts and ascorbic acid, a tea drinking department was prepared with the composition shown in Table 5. Table 5
  • a sweet potato stem fine powder was prepared as follows. First, the surface power including the young shoots: 4 kg of sweet potato stems and leaves grown to a height of 200 cm were harvested (referred to as sweet potato stems and leaves 5), immersed in hot water (97 ° C) adjusted to pH 8.0 for 1 minute, and subjected to blanching treatment. Immediately after the blanching treatment, it was immersed in water at 20 ° C to cool, and then dried with hot air. Next, the powder is ground with a dicer so that the major axis is about lmm, sterilized by a pressurized steam sterilizer, and 90 mass% or more of the particle diameter of the powder is 600 mesh or less (20 ⁇ m or less) using a hammer mill. And pulverized so that The resulting fine powder of the sweet potato stems and leaves 5 was 3.2 kg.
  • a mixed powder having the composition shown in Table 8 was prepared using the fine powder of sweet potato stem and leaf 5 obtained in Example 12, starch, reduced maltose, trehalose, indigestible dextrin, and fructose. Fluid granulation was performed using 700 g of the mixed powder. In the fluidized granulation, 10 mL of water per minute was sprayed for 15 minutes at an air supply temperature of 95 ° (:, exhaust temperature of 30 ° C.), followed by drying for 20 minutes to obtain powders 1 to 4. Each of the obtained powders (powder 1 to 4) was evaluated for granulation properties, dispersibility in water, and palatability as follows.
  • the powder after the fluid granulation was sieved using a sieving machine equipped with a 140-mesh (106 ⁇ m) sieve, and whether or not granules were formed was determined according to the following criteria.
  • the passing amount of the powder is less than 30% by mass (very good granulation): ⁇ The passing amount of the powder is 30% to 50% by mass (good granulation): ⁇ Passing amount of powder exceeds 50% by mass (poor granulation): X
  • the powders 1 to 3 using the fine powder of sweet potato stems and leaves and sugar alcohol or sugars other than disaccharide of the present invention have particularly excellent granulation properties and excellent dispersibility in water.
  • Example 15 Production of tablets
  • Extract powder of sweet potato stem and leaf 5 obtained in Example 14 obtained in Example 14, crystalline cellulose, sucrose Ester, silicon dioxide, maltose, erythritol, palatinose, 'fructooligosaccharide, and fructose were prepared into tablets (200 mg per tablet) according to the composition shown in Table 9.
  • Example 16 Preventive and therapeutic effects on type I diabetes (suppressing or lowering blood sugar levels)
  • Example 1 with standard mouse feed (MF, Oriental Yeast Co., Ltd.)
  • test powders 1-3 were prepared by mixing the fine powder of the sweet potato stems and leaves 5 obtained in Step 2, dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.), reduced maltose, and fructose so as to have the contents shown in Table 10. did.
  • dextrin manufactured by Matsutani Chemical Industry Co., Ltd.
  • reduced maltose reduced maltose
  • fructose so as to have the contents shown in Table 10. did.
  • the effect on type I diabetes was examined as follows.
  • mice 28-week-old male type 2 diabetes model mice (KK-Ay mice) (Charles River Japan, Inc.) were acclimated to a standard diet for 28 days, blood was collected from the fundus, and blood glucose was measured. Was measured using a dull test sensor (manufactured by Sanwa Kagaku).
  • the mice were divided into four groups, seven per group, so that the average blood glucose level was uniform (255 to 257 mg / dL). Three groups of rats were allowed to freely take test feeds 1-3. The remaining one group of rats had free access to a control diet in which fructose was mixed with the standard diet. Water during the test was free drinking. Blood was collected from the orbital vein on the 28th day from the start of ingestion, and the blood glucose level in the blood was measured. The results are shown in Table 10.
  • the blood glucose values in Table 10 represent the mean soil standard deviation (mg_dL).
  • the processed sweet potato leaves containing the young shoots and leaves were found to have the effect of suppressing the increase in blood sugar level due to fructose. Understand.
  • the test feeds 1 and 2 containing the processed product (fine powder) of sweet potato stems and leaves and a sugar alcohol or a disaccharide or more sugars have an even more excellent blood sugar level suppressing effect. That is, it is found that the composition containing the processed product of the sweet potato stem and leaves of the present invention and a sugar alcohol or a disaccharide or higher saccharide has a particularly excellent antidiabetic effect (the effect of preventing or treating diabetes).
  • Fine powder of sweet potato stems and leaves obtained in Example 17 (raw material having dicaffeoylquinic acid, etc.), guava leaf extract (trade name: guaba phenone, Bizen Kasei Neyring), indigestible dextrin (trade name) : Pine fiber, manufactured by Matsutani Chemical Industry Co., Ltd.), vitamin B1, and reduced maltose were used to prepare foods (powder) with compositions shown in Table 1.1 (foods 1 to 4, respectively).
  • Guava extract, indigestible dextrin, and vitamin B are raw materials having a sugar metabolism promoting component or a sugar digestion / absorption inhibiting component.
  • foods 1 to 3 were used to evaluate the antidiabetic effect as follows.
  • test group Two of the groups were given oral gavage of foods 1 and 2 once a day for 7 days so that each of them weighed 100 OmgZkg body weight (test group). In each oral administration, 0.5% Tween physiological saline was used as a solvent. In another group, food 3 was administered in the same manner as described above (comparative test group). The other group received only vehicle (control group). During the test, the standard feed was freely available and water was also freely available. Seven days after ingestion, blood was again collected at the time of feeding, and blood glucose (mg / dL) in the blood was measured. Table 12 shows the results (mean and standard deviation). Table 12
  • Zika Foods containing a raw material containing hueoylquinic acid and indigestible dextrin contain indigestible dextrin having an effect of improving bowel movement, so that improvement in bowel movement can also be expected.
  • Example 19 Analysis of sweet potato stem dry powder
  • the total polyphenol amount in terms of caffeic acid in the dried powder of the sweet potato stem and leaf 1 obtained in Example 1 was measured as follows. First, lOOOmL of water was added to 100mg of the dry powder, and ultrasonic extraction was performed for 20 minutes. The resulting extract was measured for absorbance at 70 nm by the Folin-Dennis method. In addition, a commercially available cuffic acid (Sigma-Aldrich Japan KK) was used as a standard substance. A calibration curve was prepared by measuring the absorbance at 730 nm in the same manner as described above, and the total amount of polyphenol was calculated using this curve in terms of caffeic acid.
  • the processed product of sweet potato stems and leaves contained in the composition of the present invention contains the active ingredient contained in the sweet potato stems and leaves, particularly polyphenol, by containing young leaves of sweet potato stems and leaves. It can be used as a raw material for cosmetics.
  • a composition containing such a processed product of sweet potato stems and leaves contains nutrients of sweet potato stems and leaves and is not only excellent in palatability, but also contains many polyphenol components, and is expected to have various physiological effects. Yes, highly useful.
  • by combining the processed product of sweet potato foliage with at least one saccharide selected from the group consisting of sugar alcohols and disaccharides or more granulation, stability, palatability, and anti-diabetic effects can be improved. An excellent composition can be obtained.

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Abstract

Composition contenant du feuillage de patate douce transformé comprenant du jeune feuillage de patate douce. Du fait qu'il contient des composants actifs (en particulier des polyphénols) en grande quantité, le feuillage de patate douce transformé contenu dans la composition est utilisable comme matière de départ pour des aliments, des médicaments, des quasi-médicaments, des produits cosmétiques et ainsi de suite. La composition contenant le feuillage de patate douce transformé contient les composants nutritionnels du feuillage de la patate douce et a un goût favorable. De plus, elle contient de nombreux composants polyphénols et, par conséquent, on s'attend à ce qu'elle exerce différents effets physiologiques et à ce qu'elle ait une grande utilité.
PCT/JP2005/009508 2004-05-21 2005-05-18 Composition contenant du feuillage de patate douce transformé WO2005112665A1 (fr)

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Cited By (8)

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JP2007119346A (ja) * 2004-05-21 2007-05-17 National Agriculture & Food Research Organization 糖尿病または糖尿病合併症予防剤
JP2008220231A (ja) * 2007-03-12 2008-09-25 Kagawa Univ マルトトリイトールを有効成分とする血糖値上昇抑制剤及び血糖値上昇抑制食品
JP2012039889A (ja) * 2010-08-12 2012-03-01 Oku Tain 茶茎葉及び／又はサツマイモ茎葉を用いた発酵食品及びその製造方法
JP2012139185A (ja) * 2010-12-30 2012-07-26 Taiyu Shinko Kosha:Kk ホップ薬味の製造方法
CN103393882A (zh) * 2013-07-30 2013-11-20 中国农业科学院农产品加工研究所 一种甘薯茎叶多酚及其制备方法
JP5828053B1 (ja) * 2015-03-27 2015-12-02 株式会社東洋新薬 青果物乾燥粉末の製造方法
JP2016013120A (ja) * 2015-02-05 2016-01-28 株式会社東洋新薬 青果物粉末の製造方法
CN110140847A (zh) * 2019-05-30 2019-08-20 中国农业科学院农产品加工研究所 一种甘薯茎叶速溶粉及其制备方法

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JPH0662783A (ja) * 1991-02-04 1994-03-08 広雄 ▲高▼島 甘藷の葉茎より取だしたエキスの製法
JPH07111878A (ja) * 1993-10-19 1995-05-02 Nouji Kumiai Houjin Nishi Nippon Shinnousan 白甘藷の塊根及び葉茎の粉末製造方法
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007119346A (ja) * 2004-05-21 2007-05-17 National Agriculture & Food Research Organization 糖尿病または糖尿病合併症予防剤
JP2008220231A (ja) * 2007-03-12 2008-09-25 Kagawa Univ マルトトリイトールを有効成分とする血糖値上昇抑制剤及び血糖値上昇抑制食品
JP2012039889A (ja) * 2010-08-12 2012-03-01 Oku Tain 茶茎葉及び／又はサツマイモ茎葉を用いた発酵食品及びその製造方法
JP2012139185A (ja) * 2010-12-30 2012-07-26 Taiyu Shinko Kosha:Kk ホップ薬味の製造方法
CN103393882A (zh) * 2013-07-30 2013-11-20 中国农业科学院农产品加工研究所 一种甘薯茎叶多酚及其制备方法
CN103393882B (zh) * 2013-07-30 2016-04-13 中国农业科学院农产品加工研究所 一种甘薯茎叶多酚及其制备方法
JP2016013120A (ja) * 2015-02-05 2016-01-28 株式会社東洋新薬 青果物粉末の製造方法
JP5828053B1 (ja) * 2015-03-27 2015-12-02 株式会社東洋新薬 青果物乾燥粉末の製造方法
CN110140847A (zh) * 2019-05-30 2019-08-20 中国农业科学院农产品加工研究所 一种甘薯茎叶速溶粉及其制备方法

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