JPH01141572A - Calorie adjusted food containing lecithin - Google Patents
Calorie adjusted food containing lecithinInfo
- Publication number
- JPH01141572A JPH01141572A JP62296130A JP29613087A JPH01141572A JP H01141572 A JPH01141572 A JP H01141572A JP 62296130 A JP62296130 A JP 62296130A JP 29613087 A JP29613087 A JP 29613087A JP H01141572 A JPH01141572 A JP H01141572A
- Authority
- JP
- Japan
- Prior art keywords
- phosphatidylcholine
- food
- calorie
- low
- lecithin
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 62
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 title claims description 17
- 239000000787 lecithin Substances 0.000 title claims description 17
- 229940067606 lecithin Drugs 0.000 title claims description 17
- 235000010445 lecithin Nutrition 0.000 title claims description 17
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims abstract description 46
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 15
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 13
- RYCNUMLMNKHWPZ-SNVBAGLBSA-N 1-acetyl-sn-glycero-3-phosphocholine Chemical compound CC(=O)OC[C@@H](O)COP([O-])(=O)OCC[N+](C)(C)C RYCNUMLMNKHWPZ-SNVBAGLBSA-N 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims description 14
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract description 4
- 229940107187 fructooligosaccharide Drugs 0.000 abstract description 4
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 abstract description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 abstract description 2
- 244000228451 Stevia rebaudiana Species 0.000 abstract description 2
- 235000021097 low calorie intake Nutrition 0.000 abstract description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract description 2
- 229940083466 soybean lecithin Drugs 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 description 21
- 150000008105 phosphatidylcholines Chemical class 0.000 description 18
- 239000000843 powder Substances 0.000 description 15
- 235000013312 flour Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 235000000346 sugar Nutrition 0.000 description 9
- 235000019577 caloric intake Nutrition 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 210000000214 mouth Anatomy 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 6
- 229960001231 choline Drugs 0.000 description 6
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 235000012970 cakes Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 235000013310 margarine Nutrition 0.000 description 5
- 239000003264 margarine Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 4
- 229960004373 acetylcholine Drugs 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013353 coffee beverage Nutrition 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 240000007154 Coffea arabica Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000016213 coffee Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000015108 pies Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000909578 Nectandra Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 241001489212 Tuber Species 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000020187 evaporated milk Nutrition 0.000 description 1
- 235000021130 excess caloric intake Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007903 gelatin capsule Substances 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000019141 sandwich spread Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- -1 shortening Substances 0.000 description 1
- ZFMRLFXUPVQYAU-UHFFFAOYSA-N sodium 5-[[4-[4-[(7-amino-1-hydroxy-3-sulfonaphthalen-2-yl)diazenyl]phenyl]phenyl]diazenyl]-2-hydroxybenzoic acid Chemical compound C1=CC(=CC=C1C2=CC=C(C=C2)N=NC3=C(C=C4C=CC(=CC4=C3O)N)S(=O)(=O)O)N=NC5=CC(=C(C=C5)O)C(=O)O.[Na+] ZFMRLFXUPVQYAU-UHFFFAOYSA-N 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ホスファチジルコリンを含有するカロリー調
整食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a calorie-adjusted food containing phosphatidylcholine.
（従来の技術）
最近の医学情報によると、ホスファチジルコリンの摂取
は、血液や組織の遊離コリン濃度および脳や神経組織に
おけるアセチルコリンの合成に対応する刺激を増加させ
る。そして、天然産の高効率コリン原料として使用され
るホスファチジルコリンは、アセチルコリン欠乏に基づ
く疾病の治療に利用することを目的として摂取されてい
る。BACKGROUND OF THE INVENTION According to recent medical information, ingestion of phosphatidylcholine increases the free choline concentration in the blood and tissues and the corresponding stimulation of the synthesis of acetylcholine in the brain and nervous tissues. Phosphatidylcholine, which is used as a naturally occurring highly efficient choline raw material, is ingested for the purpose of treating diseases caused by acetylcholine deficiency.
ホスファチジルコリンは、通常の場合、ホスファチジル
コリンを比較的多く含有するレシチンを利用して摂取さ
れる。レシチン含有食品としては、天然産レシチンその
もの、もしくは他の油溶性物質と混合した液状物をゼラ
チン製カプセル内に封入した食品（特開昭６０−１７２
２５７号公報）が主体であり、また、大豆レシチンと粉
末椎茸を配合した食品（特開昭６１−６７４６１号公報
）や乾燥食品の表面をレシチンと１１！’Ｉとの混合物
で被覆した食品（特開昭６１−１５２２４２号公報）な
どが提案されている。しかし、これらの食品においては
、原料となる天然産レシチンのホスファチジルコリン含
量が低いために、摂取出来るホスファチジルコリンの量
は、限定される。Phosphatidylcholine is usually ingested using lecithin, which contains a relatively large amount of phosphatidylcholine. Lecithin-containing foods include naturally produced lecithin itself or a liquid mixture with other oil-soluble substances encapsulated in gelatin capsules (Japanese Patent Laid-Open No. 60-172
No. 257) is the main ingredient, and lecithin and 11! Foods coated with a mixture of 'I (Japanese Unexamined Patent Publication No. 152242/1983) have been proposed. However, in these foods, the amount of phosphatidylcholine that can be ingested is limited because the naturally produced lecithin used as a raw material has a low phosphatidylcholine content.
ホスファチジルコリン含量を高めたリン脂質は、白色な
いし淡黄色の極めて吸湿し易い樹脂状またはワックス状
物質であり、そのままでは口の中で溶けないし、粘着性
で不快感を与える場合が多い。Phospholipids with increased phosphatidylcholine content are white to pale yellow, highly hygroscopic, resinous or waxy substances that do not dissolve in the mouth and are often sticky and unpleasant.
（発明が解決しようとする問題点）
アセチルコリン欠乏に基づく疾病の治療に、レシチンを
ホスファチジルコリン源として用いる場合、コリン量と
して２〜３ｇ／日の服用が推薦されている。（ランセッ
ト１、ａｎｃｅｔ、 １９７７年７月９日、第６８〜６
９頁） 、このコリン量は、ホスファチジルコリンに換
算すると、約１８ｇになり、このように大量のホスファ
チジルコリンを天然のホスファデジルコリン含有食品、
例えば卵（ホスファチジルコリン含量３９４ｍｇ７１０
０ｇ）から摂取することは難しい。(Problems to be Solved by the Invention) When lecithin is used as a phosphatidylcholine source for the treatment of diseases based on acetylcholine deficiency, it is recommended to take 2 to 3 g/day of choline. (Lancet 1, ancet, July 9, 1977, No. 68-6
(p. 9), this amount of choline is approximately 18 g when converted to phosphatidylcholine, and in this way, a large amount of phosphatidylcholine can be converted into natural phosphadecylcholine-containing foods.
For example, eggs (phosphatidylcholine content: 394 mg, 710
It is difficult to intake from 0g).
また、大豆や卵から得られる天然産レシチンは、ホスフ
ァチジルコリンを１５〜２０重量％含有し、残りの大部
分が脂質である。そのため、上記のコリン量を含むホス
ファチジルコリン量を摂取するには、天然産レシチンを
１００ｇ以上服用する必要が生じる。天然産Ｉ／レシチ
ン１００ｇ服用すると、約９００Ｋｃａ ｌのエネルギ
ーを摂取することになり、これは通常の人の１日の平均
エネルギー摂取量の３分の１以上を、天然産レシチンの
みで摂取することになる。Naturally produced lecithin obtained from soybeans and eggs contains 15 to 20% by weight of phosphatidylcholine, with most of the remainder being lipids. Therefore, in order to ingest the amount of phosphatidylcholine including the above amount of choline, it is necessary to take 100 g or more of naturally produced lecithin. If you take 100g of naturally produced I/lecithin, you will ingest approximately 900 Kcal of energy, which means that more than one-third of the average daily energy intake of a normal person is ingested from naturally produced lecithin alone. become.
従って、天然産レシチンのような油状物は、−般に服用
しにくいので、食べやすい食品形態に加工して長期摂取
を容易にする必要がある。Therefore, since oily substances such as naturally occurring lecithin are generally difficult to take, it is necessary to process them into an easy-to-eat food form to facilitate long-term intake.
このような観点から、ホスファチジルコリン含量が多く
て、しかもカロリー摂取が低く調整され食べやすく加工
された食品が求められている。従来からリン脂質を多量
に含有する食品は、ホスファチジルコリンの吸水性によ
り、摂取時に口腔内の水を奪い口腔内に粘着し食べにく
いという欠点があった。From this point of view, there is a need for processed foods that are high in phosphatidylcholine content, have low caloric intake, and are easy to eat. Conventionally, foods containing large amounts of phospholipids have had the disadvantage that, due to the water-absorbing properties of phosphatidylcholine, they absorb water from the oral cavity and stick to the oral cavity when ingested, making them difficult to eat.
従って、本発明は、ホスファチジルコリン含量が多くて
、しかもカロリー摂取量が低く食べやすい食感に調整さ
れている食品の要望を満たす食品を提供することを目的
とする。Therefore, an object of the present invention is to provide a food that satisfies the demand for a food that has a high phosphatidylcholine content, low caloric intake, and is adjusted to have an easy-to-eat texture.
本発明者らは、鋭意研究を重ねた結果、ホスファチジル
コリン濃縮物に低カロリー甘味料と食物性繊維含有食品
素材とを組合せて食品に加工すると、カロリー摂取量が
低く食べやすく調整されたホスファチジルコリン含有食
品を得られることを見出し、本発明に到達した。As a result of extensive research, the present inventors have found that by combining phosphatidylcholine concentrate with a low-calorie sweetener and a dietary fiber-containing food material and processing it into a food, a phosphatidylcholine-containing food that has a low calorie intake and is easy to eat. The present invention has been achieved based on the discovery that it can be obtained.
（問題点を解決するための手段）
本発明は、ホスファチジルコリンおよびリゾホスファチ
ジルコリンの少なくとも１種の含有量が４０ｖ量％以上
であるリン脂質と２５重量％以下の低カロリー甘味料と
２０重量％以下の食物性繊維含有食品素材を含み、該ホ
スファチジルコリンおよびリゾホスファチジルコリンの
少なくとも１種を食品中に５重量％以上含有するカロリ
ー調整レシチン含有食品である。(Means for Solving the Problems) The present invention provides a phospholipid in which the content of at least one of phosphatidylcholine and lysophosphatidylcholine is 40% by volume or more, a low-calorie sweetener of 25% by weight or less, and 20% by weight or less. This is a calorie-adjusted lecithin-containing food containing a dietary fiber-containing food material and containing at least 5% by weight of at least one of phosphatidylcholine and lysophosphatidylcholine.
本発明において用いるホスファチジルコリンおよび／ま
たはりゾホスファチジルコリン（以下、ホスファチジル
コリン類と呼ぶ）の含有量が４０重量％以上であるリン
脂質は、大豆レシチン、卵黄レシチンなどの天然産レシ
チンを脱脂処理することにより容易に得られるものであ
る。The phospholipid containing 40% by weight or more of phosphatidylcholine and/or lysophosphatidylcholine (hereinafter referred to as phosphatidylcholines) used in the present invention can be easily obtained by defatting naturally produced lecithin such as soybean lecithin or egg yolk lecithin. This is what you get.
ホスファチジルコリン類の摂取ならびに低カロリーとい
う点からはホスファチジルコリン頚含量の高いものの方
が好ましく、このためにはホスファチジルコリン類の含
量が８０％以上のものを用いることも可能である。しか
し、ホスファチジルコリン類含量の高いリン脂質は白色
ないし淡黄色の極めて吸湿し易い可塑性ワックス状物質
であるので、食品加工における取り扱い易さの点からは
ホスファチジルコリン類の含量があまり高くない方が好
ましい。ホスファチジルコリン類の充分量の摂取ならび
に低カロリーという点と、取り扱いの容易性の点からホ
スファチジルコリン類を４０重量％以上含有するリン脂
質が好ましい。From the viewpoint of phosphatidylcholine intake and low calorie content, it is preferable to use a product with a high phosphatidylcholine content, and for this purpose it is also possible to use a product with a phosphatidylcholine content of 80% or more. However, since phospholipids with a high content of phosphatidylcholines are white to pale yellow plastic wax-like substances that easily absorb moisture, it is preferable that the content of phosphatidylcholines is not too high from the viewpoint of ease of handling in food processing. Phospholipids containing 40% by weight or more of phosphatidylcholines are preferred from the viewpoints of intake of a sufficient amount of phosphatidylcholines, low calorie content, and ease of handling.
本発明において用いる低カロリー甘味料としては、フラ
クトオリゴ糖、マルチトール、ステビア、羅漢果、ソー
マチン、アセスルファムに１アスパルテームなどの一般
に低カロリー甘味料として知られるものの１種または２
種以上の混合物を使用することができる。低カロリー甘
味料は、食品の性状や調味などの点から許容される量を
用いることができ、通常の砂糖などの甘味料と４Ｍ用し
てもよい。また、本発明において用いる食物性繊維含有
食品素材としては、例えば小麦を製粉するときに副産物
として出る外皮の屑である「ふすま」があり、ウィート
プランとも呼ばれて市販されているものがある。食物性
繊維含有食品素材は、食品の物性や臭味などの点から許
容される量を用いる事ができる。The low-calorie sweetener used in the present invention is one or two types of generally known low-calorie sweeteners, such as fructooligosaccharide, maltitol, stevia, Luo Han Guo, thaumatin, acesulfame and one aspartame.
Mixtures of more than one species can be used. The low-calorie sweetener can be used in an amount that is permissible in terms of the properties and seasoning of the food, and may be used in combination with ordinary sweeteners such as sugar. Further, as the dietary fiber-containing food material used in the present invention, for example, there is "bran" which is the hull waste produced as a by-product when milling wheat, and it is also called wheat plan and is commercially available. The dietary fiber-containing food material can be used in an amount that is permissible in terms of the physical properties, odor, and taste of the food.
本発明の食品中には、摂取効率の面から５％以上のホス
ファチジルコリン類が含まれることが好ましい。これよ
り含量が低いときには、充分な摂取量を確保しようとす
ると、食品としての摂取量が多くなり、低カロリー食品
と言えども、カロリー過剰１π取になりやすく好ましく
ない。The food of the present invention preferably contains 5% or more of phosphatidylcholines in terms of intake efficiency. When the content is lower than this, the intake amount as a food increases if you try to ensure a sufficient intake amount, and even if it is a low-calorie food, it is undesirable because it tends to lead to excess calorie intake.
食品中のホスファチジルコリン類の含量が多ければ多い
程、ホスファチジルコリン摂取に伴うカロリー摂取が少
なくなるが、食品の性状、および食感の面から食品中の
ホスファチジルコリン類含量は、５重量％以上、好まし
くは５〜１５重量％である。The higher the content of phosphatidylcholines in a food, the lower the caloric intake associated with phosphatidylcholine intake. However, from the viewpoint of the properties and texture of the food, the content of phosphatidylcholines in the food should be 5% by weight or more, preferably 5% by weight. ~15% by weight.
また、本発明の食品中乙こは、カロリー調整の面からホ
スファチジルコリン頚以外が低カロリー甘味料と食物性
繊維含有食品素材の単独または併用によって構成される
ことが好ましい。しかし、これらの素材のみでは食品と
しての性状、および食感の面から好ましくない。低カロ
リー甘味料は食品中の含量が２５重量％を越えると非常
に甘味が強くなり、長期に服用しがたくなるので、食品
の性状の面からも食品中の低カロリー甘味料含量は、１
０重１％以上、好ましくは１５〜２５重量％である。Furthermore, from the viewpoint of calorie adjustment, it is preferable that components other than the phosphatidylcholine component of the food product of the present invention are composed of a low-calorie sweetener and a food material containing dietary fiber, either alone or in combination. However, these materials alone are unfavorable from the viewpoint of food properties and texture. When the content of low-calorie sweeteners in food exceeds 25% by weight, the sweetness becomes very strong and it becomes difficult to take it for a long period of time.
It is 1% or more by weight, preferably 15 to 25% by weight.
食物性繊維含有食品素材は食品中の含量が２０重量％を
越えると非常にザクザクとした食感となり、味気ない風
味を伴い、ショートネスのない崩れやすい性状となるの
で食品中の食物性繊維含有食品素材含量は、１０重量％
以上、好ましくは１０〜２０重量％である。また、カロ
リー調整の面からは当然であるが食品の加工性と物性お
よび食感の面から低カロリー甘味料と食物性繊維含有食
品素材の単独使用よりも併用の方が好ましい食品が得ら
れる。When the content of dietary fiber-containing food materials in food exceeds 20% by weight, the texture becomes very crunchy, accompanied by a bland flavor, and tends to crumble without shortness. Food material content is 10% by weight
Above, preferably 10 to 20% by weight. In addition, from the viewpoint of calorie control, as well as the processability, physical properties, and texture of the food, the combined use of a low-calorie sweetener and dietary fiber-containing food material is more preferable than the single use of the food material.
ホスファチジルコリン類を摂取し易い食品に加工するた
めに、食品素材中にホスファチジルコリン類を均一に細
かく分散させることが好ましい。In order to process phosphatidylcholines into foods that are easy to ingest, it is preferable to uniformly and finely disperse phosphatidylcholines in food materials.
具体的な形態としては、水溶液、粉体、油状物などが挙
げられる。Specific forms include aqueous solutions, powders, oils, and the like.
ホスファチジルコリン類はホモミキサー、ジュースミキ
サー、超音波乳化機などによって水系の均一分散液とす
ることができる。このような分散方法によって、例えば
ホスファチジルコリン類の１０重量％半透明分散液を得
ることもできる。分散液に低カロリー甘味料、食用有機
酸（例えば酢酸、乳酸、コハク酸、クエン酸、リンゴ酸
等）、乳製品（例えば練乳、エバミルク、乳糖、醗酵孔
等）、濃縮ジュース、スープ、酒類、ソース、果汁、エ
ツセンス、香料等を適宜添加することができ、各種食品
の加工に用いたり、飲料として用いられる。Phosphatidylcholines can be made into an aqueous homogeneous dispersion using a homomixer, juice mixer, ultrasonic emulsifier, or the like. By such a dispersion method, it is also possible to obtain, for example, a 10% by weight translucent dispersion of phosphatidylcholines. The dispersion liquid contains low-calorie sweeteners, edible organic acids (e.g. acetic acid, lactic acid, succinic acid, citric acid, malic acid, etc.), dairy products (e.g. condensed milk, evaporated milk, lactose, fermentation holes, etc.), concentrated juices, soups, alcoholic beverages, Sauces, fruit juices, essences, fragrances, etc. can be added as appropriate, and they are used in the processing of various foods or as drinks.
また、前記分散液の水相に炭水化物（例えば澱粉、デキ
ストリン、乳糖等）や蛋白質（例えばカゼイン、アルブ
ミン等）をホスファチジルコリン類に対して２５〜７０
重量％添加してから噴霧乾燥する方法によって粉体を得
ることができる。こうして得られる粉体は、流動性およ
び水分散性が良く、上述の分散液として用いるほかに製
菓製パン用素材としてピザ、パン、クツキー、パイ等に
加工することができ、また、スキムミルク等と混合して
インスタント飲料に加工することもできる。In addition, carbohydrates (for example, starch, dextrin, lactose, etc.) and proteins (for example, casein, albumin, etc.) may be added to the aqueous phase of the dispersion at a ratio of 25 to 70% relative to phosphatidylcholines.
A powder can be obtained by a method of adding % by weight and then spray drying. The powder obtained in this way has good fluidity and water dispersibility, and in addition to being used as the above-mentioned dispersion, it can be processed into pizza, bread, kutsky, pie, etc. as an ingredient for confectionery and bread, and can also be processed into skim milk, etc. It can also be mixed and processed into instant beverages.
ホスファチジルコリン類は、油脂系の食品素材である液
状油、マーガリン、ショートニング、乳化剤などととも
に均一の油状物として利用することができる。とりわけ
、ホスファチジルコリン類を液体ショートニングに添加
したものが利用し易く、好適である。しかし、油脂系の
食品素材は高カロリー素材であるので、その使用量など
に注意する必要がある。液体ショートニングを使用して
食べやすくて美味しいコンフェクショナリー製品を得る
ことができるが、これらはカロリー源となる糖類を多量
に含有する場合が多いので、カロリー調節についてより
一層注意を払う必要がある。Phosphatidylcholines can be used as a uniform oily substance along with oil-based food materials such as liquid oil, margarine, shortening, and emulsifiers. In particular, a liquid shortening in which phosphatidylcholines are added is easy to use and suitable. However, since oil-based food materials are high-calorie materials, it is necessary to be careful about the amount used. Although liquid shortenings can be used to obtain confectionery products that are easy to eat and delicious, they often contain high amounts of sugars, which are a source of calories, and therefore require greater attention to calorie control.
パン、乾パン、クツキー、ママレードなどのコンフエク
ショナリー製品の配合においては、通常、粉糖、果糖、
砂糖、乳糖などの甘味料が用いられているので、これら
を低カロリー甘味料に変更することが好ましい。また、
蛋白質と炭水化物を主成分とする小麦粉、脱脂粉乳、卵
白などを３割程度まで食物性繊維含有食品素材に変更す
ることが好ましい。低カロリー甘味料と食物性繊維含有
食品素材を併用して使用すると、製品形状や風味におい
て通常の食品素材を用いた製品と、はぼ同様の美味しく
食べられる製品を得ることができる。In the formulation of confectionary products such as bread, hardtack, kutsky, and marmalade, powdered sugar, fructose,
Since sweeteners such as sugar and lactose are used, it is preferable to change these to low-calorie sweeteners. Also,
It is preferable to change up to about 30% of flour, skim milk powder, egg white, etc., which are mainly composed of proteins and carbohydrates, to food materials containing dietary fiber. By using a low-calorie sweetener and a food material containing dietary fiber in combination, it is possible to obtain a product that is similar in shape and flavor to a product using normal food materials and a product that is delicious and edible.
このような甘味料の置換によって製品のカロリーを１５
〜２０％低減することができる。These sweetener substitutions reduce the product's calories by 15%.
It can be reduced by ~20%.
さらにコンフエクショナリー製品に用いられる小麦粉の
一部を食物性繊維含有食品素材に変更することも可能で
ある。これにより、カロリーを製品１００ｇあたり２５
〜１７０Ｋｃａｌ 減少させることができる。この際、
リグニン、セルロース、ヘミセルロース等の食物性繊維
を６割以上含むウィートプランを小麦粉の３割まで変更
すると、リン脂質を多量に含有する食品の欠点である摂
取時の口腔内の粘着による食べにくさも改善される。Furthermore, it is also possible to replace part of the flour used in confectionary products with a food material containing dietary fiber. This reduces the calories to 25 per 100g of product.
~170Kcal can be reduced. On this occasion,
If Wheat Plan, which contains more than 60% of dietary fiber such as lignin, cellulose, and hemicellulose, is changed to 30% of wheat flour, it will also become difficult to eat due to stickiness in the mouth when ingested, which is a disadvantage of foods containing large amounts of phospholipids. Improved.
ホスファチジルコリン類を含有する本発明に係る食品と
しては、コンフェクショナリー製品、例えばパン、クツ
キー、ケーキ、パイ、ペイストリー等、飲料、例えば果
実や野菜の飲料、インスタントおよび濃縮型のミルク、
チョコレートおよびコーヒー飲料等、サンドイッチスプ
レッド製品、例えばピーナツツバター、ママレード、チ
ョコレートスブレンド、サラダドレッシング、マーガリ
ン等、デザート製品、例えばトラッフル、キャンデイ等
、その他の食品、例えばカレーソース、アイスクリーム
等が挙げられる。Foods according to the invention containing phosphatidylcholines include confectionary products such as breads, kutskis, cakes, pies, pastries, etc., beverages such as fruit and vegetable drinks, instant and concentrated milk,
Sandwich spread products such as chocolate and coffee drinks, such as peanut butter, marmalade, chocolate blends, salad dressings, margarine, etc., dessert products such as truffles, candies, etc., and other food products such as curry sauce, ice cream, etc. .
ホスファチジルコリン類の含有食品は食感および風味の
点から苦味物質を含ませると一般に好まれるものとなる
。ホスファチジルコリン類に由来する生臭さを比較的消
すことができるからである。Foods containing phosphatidylcholines are generally preferred if they contain bitter substances from the viewpoint of texture and flavor. This is because the fishy odor derived from phosphatidylcholines can be relatively eliminated.
この苦味物質としてオレンジミンチ、アーモンド粉末、
ココアパウダー、チョコレート、黒糖粉末等を用いて、
チョコレートまたはオレンジママレードの風味を付ける
ことが好ましい。Orange mince, almond powder,
Using cocoa powder, chocolate, brown sugar powder, etc.
Preference is given to flavoring with chocolate or orange marmalade.
食品中のホスファチジルコリン含量を増やすと共に、ア
ミノ酸、ビタミン類、ミネラル類を補給して総合栄養強
化食品とすることも可能である。It is also possible to increase the phosphatidylcholine content in food and supplement it with amino acids, vitamins, and minerals to make it a comprehensive nutritionally fortified food.
（発明の効果）
本発明の低カロリーホスファチジルコリン含有食品は、
アセチルコリン欠乏に基づく疾病などの治療の目的で積
極的なコリン補給を可能とするものであり、低カロリー
甘味料と食物性繊維含有食品素材を配合することにより
、従来使用されている天然産レシチンやレシチンカプセ
ルを単独で用いる場合の過剰なエネルギー摂取や、リン
脂質の口腔内への粘着による食べにくさ等を解消するこ
とができる。(Effect of the invention) The low-calorie phosphatidylcholine-containing food of the present invention is
This product enables active choline replenishment for the purpose of treating diseases caused by acetylcholine deficiency, and by combining a low-calorie sweetener and a food material containing dietary fiber, it can be used to replace conventionally used naturally produced lecithin and It is possible to solve problems such as excessive energy intake when using lecithin capsules alone and difficulty in eating due to the adhesion of phospholipids to the oral cavity.
また、本発明の低カロリーホスファチジルコリン含有食
品は、多種多様な形態において利用することができるの
で、幅広く多くの人々が長期間にわたって使用すること
ができる。In addition, the low-calorie phosphatidylcholine-containing food of the present invention can be used in a wide variety of forms, so it can be used by a wide variety of people over a long period of time.
（実施例） 以下、実施例により本発明をさらに詳細に説明する。(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
ホスファチジルコリン９５％を含有するリン脂質４．８
７５ｇと、液体ショートニング（日本油脂製、商品名サ
ンショー））１，６２５ｇをクリームミキサーで混合し
た。Example 1 Phospholipid 4.8 containing 95% phosphatidylcholine
75 g and 1,625 g of liquid shortening (manufactured by NOF Corporation, trade name Sansho) were mixed using a cream mixer.
一方１４．５００ ｇの小麦粉：薄力粉（日清製粉製フ
ラワー） 、ｓ、ｓｏｏｇのふすま（日清製粉製つィー
トブラウンＭ） 、３００ｇのベーキングパウダー、１
．１５０ｇの脱脂粉乳、６，１００ｇの還元麦芽Ｉ！（
粉末マルビット） 、２５０ｇの食塩、３．５００ｇの
ココアパウダーを全部粉篩機にかけて良くブレンドした
。このブレンド物を製菓用横型クツキーミキサーに入れ
て１０分間ミキシングを行った。Meanwhile, 14.500 g of flour: soft flour (Nissin Flour Flour), s, soog bran (Nissin Flour Flour Sweet Brown M), 300 g of baking powder, 1
．． 150g skimmed milk powder, 6,100g reduced malt I! (
Marvit powder), 250 g of common salt, and 3.500 g of cocoa powder were all passed through a powder sieve and blended well. This blend was placed in a horizontal Kutsky mixer for confectionery and mixed for 10 minutes.
次に３，０００ｇのマーガリン（４０％含酸味料品、日
本油脂製、商品名シュプール５００）と前記ホスファチ
ジルコリン混合物を前記のミキサーに入れ、約１０分間
ミキシングを行い、原料の分散をよく行った。次に、６
．２００ｇの水を投入して、軽くミキシングし、生地を
まとめた。出来上がり生地を一定の厚さに伸ばし一定面
積にカントした。このカット品を焼成用天板にのせて、
オーブンにて１８０℃で約１８分間焼成した。焼成後、
室温で４０分自然冷却し、ただちに製品とした。Next, 3,000 g of margarine (40% acid-containing flavoring product, manufactured by NOF Corporation, trade name Spur 500) and the phosphatidylcholine mixture were placed in the mixer and mixed for about 10 minutes to thoroughly disperse the raw materials. Next, 6
．． Add 200 g of water and mix lightly to form a dough. The completed dough was stretched to a certain thickness and canted to a certain area. Place this cut product on the baking sheet,
It was baked in an oven at 180°C for about 18 minutes. After firing,
It was naturally cooled at room temperature for 40 minutes and immediately made into a product.
得られた製品の焼成減率は、１５％であり、スコーン様
クツキーが４２．５００ ｇ得られた。このクツキーは
口腔内の粘着が著しく改善され、市販クツキーに比べて
味に好感がもて、お茶、紅茶、コーヒー等に合っていた
。The resulting product had a baking loss of 15%, and 42.500 g of scone-like cutlets were obtained. This kutsky had significantly improved adhesion in the oral cavity, had a more favorable taste than commercially available kutsky, and was suitable for tea, black tea, coffee, etc.
このクツキーは、１００ｇ中にホスファチジルコリを１
１．１ｇ含有し、摂取カロリーは３２２Ｋｃａ ｌであ
った。This kutsky contains 1 phosphatidylcoli per 100g.
It contained 1.1g, and the calorie intake was 322Kcal.
実施例２
ホスファチジルコリン８５％を含有するリン脂質７、２
００ｇを、液体ショートニング（日本油脂製、商品名サ
ンショート）５，４００ｇ中に加えてクリームミキサー
で混合した。Example 2 Phospholipid 7,2 containing 85% phosphatidylcholine
00g was added to 5,400g of liquid shortening (trade name: Sunshort, manufactured by NOF Corporation) and mixed with a cream mixer.
１２、３００ｇのフラクトオリゴ糖とホスファチジルコ
リン混合物をミキサーに入れて１０分間ミキシングを行
った。次ぎに１５，６００ｇの液卵の半分をミキサーに
加え、良く混合し残りを軽く合わせた。さらに６．１２
０ｇのオレンジミンチを加えて軽く混合した。続いて２
，５８０ｇのアーモンド粉末、７，２００ｇのふすま（
日清製朽（製つィートフ゛ラウンＭ） 、３，６００ｇ
の小麦粉：薄力粉（日清製粉製フラワー） 、３００ｇ
のヘーキングパウダーを前記のミキサー中に投入し、約
１０分間ミキシングを行い、原料の分散を良く行い、生
地をまとめた。出来上がり生地を焼成後１個が約３５ｇ
になるように、紙器をおいたマドレーヌカップで計量し
た。このカップを焼成用天板にのせて、オーブンにて１
８０℃で約２０分間焼成した。焼成後、室温で自然冷却
し、ただちに製品とした。12. 300 g of the fructooligosaccharide and phosphatidylcholine mixture was placed in a mixer and mixed for 10 minutes. Next, half of the 15,600 g of liquid eggs was added to the mixer, mixed well, and the rest was lightly combined. Further 6.12
Add 0g of orange mince and mix gently. followed by 2
, 580g almond powder, 7,200g bran (
Nissin Seikyu (Sweetwood Round M), 3,600g
Flour: Cake flour (Nissin Flour Flour), 300g
of the shaking powder was put into the above-mentioned mixer and mixed for about 10 minutes to thoroughly disperse the raw materials and form a dough. After baking the finished dough, each piece weighs approximately 35g.
It was measured in a madeleine cup with a paper container placed so that the amount was . Place this cup on a baking sheet and place it in the oven for 1
It was baked at 80°C for about 20 minutes. After baking, it was naturally cooled at room temperature and immediately made into a product.
得られた製品の原料に対する焼成減率は、１５％であり
、上で用いた生地の一部を用いてマドレース様菓子が１
５０個得られた。このマドレーヌは実施例１のり・ツキ
−に比べて水分の多いバターケーキ様に仕上がり、オレ
ンジの皮を砂糖で煮込んだオレンジミンチの味により、
あきがこない味であった。甘味については、オレンジの
砂糖づけの分だけ強く感じ、ケーキの口当りは良く、口
腔内の粘着が著しく改善され、お茶、紅茶、コーヒー等
に合、っていた。このマドレース１００ｇ中に含まれる
ホスファチジルコリン量は１２ｇで、摂取カロリーは３
５８Ｋｃａｌであった。The baking loss rate of the obtained product with respect to the raw material was 15%, and one Madrese-like confectionery was made using a part of the dough used above.
50 pieces were obtained. This madeleine has a more watery butter cake-like finish compared to the seaweed/tsuki in Example 1, and has a taste of orange mince made by boiling orange peel with sugar.
The taste was irresistible. The sweetness was felt to be stronger due to the sugar added to the orange, and the cake had a good texture, and the stickiness in the mouth was significantly improved, making it a good match for tea, black tea, coffee, etc. The amount of phosphatidylcholine contained in 100g of this Madrese is 12g, and the calorie intake is 3
It was 58Kcal.
比較例Ｉ
実施例１に用いたふすまを小麦粉に置き換え、還元麦芽
糖の配合を黒糖粉末に置き換え、ホスファチジルコリン
８５％を含有するリン脂質とマーガリンのシュプール５
００を一部マーガリンにューハイフレッシュ、日本油脂
製）に置き換え、その他の条件は実施例１にしたがって
、クツキーを製造した。Comparative Example I The bran used in Example 1 was replaced with wheat flour, the reduced maltose formulation was replaced with brown sugar powder, and Spur 5 of phospholipid and margarine containing 85% of phosphatidylcholine was prepared.
00 was partially replaced with margarine and U-HiFresh (manufactured by NOF Corporation), and other conditions were as in Example 1 to produce kutsky.
焼成減率は、１５％とほぼ同様であり、スコーン様クツ
キー５５．０００ ｇが得られた。このクツキーは実施
例１のクツキーよりもショートネスが強くなったが、ク
ツキーとしての味は濃くなり、歯ざわりはかなり硬かっ
た。The loss on baking was almost the same as 15%, and 55,000 g of scone-like cutlets were obtained. This kutsky had a stronger shortness than the kutsky of Example 1, but the taste as a kutsky was stronger and the texture was quite hard.
全配合料の固形分総量中１９．４ ｇがホスファチジル
コリンで、焼き上がり製品のホスファチジルコリン含有
率は、０．０３４％であった。Of the total solid content of all ingredients, 19.4 g was phosphatidylcholine, and the phosphatidylcholine content of the baked product was 0.034%.
このクツキー１００ｇ中に含まれるホスファチジルコリ
ン量も０．０３４ｇであったが、摂取カロリーは、４８
６．６Ｋｃａｌであった。The amount of phosphatidylcholine contained in 100g of this kutsky was also 0.034g, but the calorie intake was 48g.
It was 6.6 Kcal.
比較例２
実施例２においてフラクトオリゴ糖を６．１５０ｇ、ふ
すまの量は１３，３５０ｇとし、不足した甘味を強化ス
ルため６０ｇのアスパルテームを添加し、その他の条件
は実施例２にしたがって、製品とした。Comparative Example 2 In Example 2, the amount of fructooligosaccharide was 6.150 g, the amount of bran was 13,350 g, and 60 g of aspartame was added to strengthen the insufficient sweetness, and the other conditions were as in Example 2. .
焼成減率は、１６％とほぼ同様であり、甘味の感覚は異
なるが甘味の補強はできた。しかし、糖分の絶対量が少
ないと、水分含量の多いマドレーヌタイプのバターケー
キにならず、また、ふすまが多すぎてケーキの形態を保
持できず良悪も悪かった。The baking loss rate was almost the same at 16%, and although the sweetness sensation was different, the sweetness could be reinforced. However, if the absolute amount of sugar was low, it would not be possible to make a madeleine-type butter cake with a high water content, and the cake would not be good or bad because it contained too much bran and could not maintain its shape.
Claims (2)
コリンの少なくとも１種の含有量が４０重量％以上であ
るリン脂質と２５重量％以下の低カロリー甘味料と２０
重量％以下の食物性繊維含有食品素材を含み、該ホスフ
ァチジルコリンおよびリゾホスファチジルコリンの少な
くとも１種を食品中に５重量％以上含有するカロリー調
整レシチン含有食品。(1) A phospholipid containing at least 40% by weight of at least one of phosphatidylcholine and lysophosphatidylcholine, and a low-calorie sweetener containing 25% by weight or less;
A calorie-adjusted lecithin-containing food containing a food material containing dietary fiber in an amount of not more than 5% by weight, and at least one of phosphatidylcholine and lysophosphatidylcholine in an amount of not less than 5% by weight.
の範囲第１項記載の食品。(2) The food according to claim 1, wherein the dietary fiber-containing food material is bran.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62296130A JPH01141572A (en) | 1987-11-26 | 1987-11-26 | Calorie adjusted food containing lecithin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62296130A JPH01141572A (en) | 1987-11-26 | 1987-11-26 | Calorie adjusted food containing lecithin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01141572A true JPH01141572A (en) | 1989-06-02 |
Family
ID=17829530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62296130A Pending JPH01141572A (en) | 1987-11-26 | 1987-11-26 | Calorie adjusted food containing lecithin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01141572A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5567736A (en) * | 1992-11-02 | 1996-10-22 | Buchman; Alan L. | Use of a choline salt to inhibit fatty liver in patients receiving total parenteral nutrition |
| WO2005027662A1 (en) * | 2003-09-12 | 2005-03-31 | Ray And Terry's Health Products, Inc. | Meal replacement beverage |
| JP2007508808A (en) * | 2003-09-04 | 2007-04-12 | ビオグルト ビオガルデ ゲゼルシャフト ミット ベシュレンクテル ハフツング ウント コンパニー コマンディートゲゼルシャフト | Phospholipid-based formulations |
| JP2010189315A (en) * | 2009-02-18 | 2010-09-02 | Unitika Ltd | Healing accelerator for articular cartilage lesion and food and drink containing the same |
-
1987
- 1987-11-26 JP JP62296130A patent/JPH01141572A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5567736A (en) * | 1992-11-02 | 1996-10-22 | Buchman; Alan L. | Use of a choline salt to inhibit fatty liver in patients receiving total parenteral nutrition |
| JP2007508808A (en) * | 2003-09-04 | 2007-04-12 | ビオグルト ビオガルデ ゲゼルシャフト ミット ベシュレンクテル ハフツング ウント コンパニー コマンディートゲゼルシャフト | Phospholipid-based formulations |
| WO2005027662A1 (en) * | 2003-09-12 | 2005-03-31 | Ray And Terry's Health Products, Inc. | Meal replacement beverage |
| US8697157B2 (en) | 2003-09-12 | 2014-04-15 | Ray And Terry's Health Products, Inc. | Meal replacement beverage |
| JP2010189315A (en) * | 2009-02-18 | 2010-09-02 | Unitika Ltd | Healing accelerator for articular cartilage lesion and food and drink containing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2311801C2 (en) | Ubiquinone-enriched fat-containing food product, method for its obtaining and method for delivering ubiquinone | |
| US20220248730A1 (en) | Multi-Purpose Ingredient for Bakery and Other Products | |
| US20090081355A1 (en) | Canola Protein Isolate Functionality I | |
| KR20100133984A (en) | Composition containing full fat soy flour and egg-substitute composition | |
| CA3030858C (en) | Brewer's spent-grain based protein powder | |
| JP7108167B2 (en) | Egg-free simulated egg food | |
| TW200302054A (en) | Ubiquinone-enriched foods | |
| JP2006223189A (en) | Food improving agent | |
| US4608267A (en) | Lecithin-containing food product | |
| US20040047962A1 (en) | Highly nutritious baked products | |
| WO2024023582A2 (en) | Protein-enriched marshmallows | |
| WO2015060168A1 (en) | Food composition | |
| CA3113576A1 (en) | Fortified dough for gastronomic food, food and method | |
| CN110742108A (en) | Corn biscuit capable of being brewed into paste and preparation method and eating method thereof | |
| JPH01141572A (en) | Calorie adjusted food containing lecithin | |
| KR20010069777A (en) | Process for preparing health food using fermented soybean | |
| Ranhotra et al. | Food uses of oats | |
| EP0707448A4 (en) | ||
| WO1995026641A1 (en) | Low fat, low calorie, fat substitute | |
| US20030096041A1 (en) | Deep-frozen dietetic cake | |
| EP3731655A1 (en) | Carbohydrate composition, process for producing the composition and feed and food products comprising such a composition | |
| JPS63209561A (en) | Low-caloric phosphatidylcholine-containing food | |
| JP2020080669A (en) | Manufacturing method of bakery food product | |
| US6521274B1 (en) | Prepared royal jelly with caloric value | |
| KR20030065671A (en) | Grain preparation made of grain powder |