JP6037595B2 - Satiety induction composition and method for producing the same - Google Patents

Description

  The present invention relates to a satiety-inducing composition, and in particular, to reduce the amount of meal by inducing satiety, reduce the amount of energy intake, and prevent or reduce adult diseases such as heart disease caused by metabolic syndrome. The present invention relates to a satiety-inducing composition.

  The prevention and treatment of obesity is very important for maintaining and improving health. As a result of many epidemiological and pathophysiological studies, obesity is associated with the pathologic basis of insulin resistance and can cause metabolic syndrome that can cause various health disorders such as impaired glucose tolerance, hyperlipidemia, and hypertension. Has been revealed. Metabolic syndrome is known as a state at high risk of developing myocardial infarction or cerebral infarction. For this reason, prevention and treatment methods for metabolic syndrome have recently attracted attention.

  One of the main causes of obesity is excessive intake of energy due to excessive eating and drinking. Therefore, in order to prevent or reduce metabolic syndrome, it is important to reduce the amount of energy intake and reduce obesity. However, it is difficult for obese people to voluntarily reduce the amount of meals because they require a strong will of moderation. Therefore, ingesting medicines containing specific compounds or foods containing specific food ingredients can reduce appetite, reduce hunger, induce satiety (increase), and reduce energy intake. Attempts have been made.

As a pharmaceutical containing a specific compound, for example, Patent Document 1 describes a composition containing bupropion for affecting weight loss, which increases energy consumption, increases satiety, and suppresses appetite. A pharmaceutical composition having an action is disclosed. Patent Document 2 discloses an appetite suppressant having a moderate appetite suppression effect, which contains 3-lower alkanoyloxybutyric acid as an active ingredient.
As a food containing a specific food material, for example, in Patent Document 3, a whey protein and / or whey protein hydrolyzate that can induce cell secretion of cholecystokinin and glucagon-like peptides, which are satiety peptides, are edible. The use in the composition is disclosed. Moreover, patent document 4 and patent document 5 disclose that an appetite suppressing effect is provided by containing a specific triglyceride in food. Furthermore, Patent Document 6 discloses an appetite suppressing peptide that is a soybean-derived peptide having a specific amino acid sequence.

On the other hand, whey produced as a by-product during the production of cheese and the like contains various essential amino acids and the like, and although it has a high nutritional value, most of it is discarded because it has a poor flavor. For this reason, various techniques for utilizing whey as a meal material have been developed.
For example, in Patent Document 7, a whey protein aqueous solution having a solid content concentration of 11 to 35% by weight and a pH adjusted to 6.5 to 8.0 was sterilized at high temperature, and then lactic acid-fermented to obtain A fermented whey preparation having a unique and refreshing flavor and a good texture obtained by homogenizing the fermentation broth is disclosed.

Japanese Patent No. 4343948 Japanese Patent Publication No. 5-37404 JP 2005-538704 A Japanese Patent Publication No. 6-99321 Japanese Patent No. 36553225 Japanese Patent No. 3997114 WO 2008/136309 A1

Since the appetite suppressant described in Patent Documents 1 and 2 are all pharmaceuticals containing a special compound as an active ingredient, there are problems in terms of cost and availability.
Since the techniques disclosed in the above Patent Documents 3 to 6 are related to food materials, they have the advantage of being easy to use, but still have problems that impede practical use. For example, whey protein / whey protein hydrolyzate and soybean-derived peptide have a problem that it is difficult to ingest continuously in terms of flavor. Triglycerides are not preferred because they are lipids and can themselves be risk factors for metabolic syndrome.
An object of the present invention is to induce satiety to reduce the amount of energy intake, reduce metabolic syndrome, etc., and have low side effects, no side effects, and have a good flavor and texture. Is to provide things.

The present inventors have found that a composition containing fermented whey at a ratio of a specific value or more can induce a feeling of satiety of the intake person and reduce the amount of meal, and as a result, reduction of metabolic syndrome, etc. The present invention has been completed. That is, the present invention provides the following [1] to [5].
[1] A satiety-inducing composition comprising a satiety-inducing composition containing fermented whey as an active ingredient, wherein the ratio of the solid content of the fermented whey in the satiety-inducing composition is 6 % by weight or more.
[2] The satiety-inducing composition according to [1], which is for ingestion between 4 hours before a meal and immediately before the meal.
[3] The above-mentioned [1], which is for ingesting the fermented whey so that the intake in terms of solid content is 0.05 g / kg or more per unit weight of human per meal. ] Or the satiety-inducing composition according to [2].
[4] The satiety induction composition according to any one of [1] to [3], which is a beverage.
[5] A method for producing the satiety induction composition according to any one of [1] to [3], wherein the solid content concentration is 11 to 35% by weight and the whey protein concentration is 1. The aqueous whey protein solution, which is 3 to 4.5% by weight and whose pH is adjusted to 6.5 to 8.0, is sterilized at high temperature and then lactic acid fermented, and the obtained fermentation broth is homogenized as it is. A method for producing a satiety-inducing composition comprising the step of obtaining fermented whey by the method.

A satiety feeling can be induced by ingesting the satiety-inducing composition of the present invention (hereinafter also referred to as the composition of the present invention), and the amount of energy consumed can be reduced by reducing the amount of meal. For example, for those who are required to reduce energy intake, such as obese, metabolic syndrome patients, metabolic syndrome reserve army, diabetics, bulimia patients, etc. The amount can be reduced. As a result, suppression of the occurrence of adult diseases such as heart disease or reduction of symptoms can be expected by reducing metabolic syndrome and the like.
In particular, since the composition of the present invention has a long satiety duration of, for example, 4 hours or longer, when the meal of the present invention is eaten, for example, 3 hours later, the composition of the present invention is not consumed. Compared with eating the same amount of food, the feeling of fullness after eating can be enhanced. This means that, when the composition of the present invention is ingested, even if the amount of meal is reduced than usual, the feeling of satiety after meals is the same as when the composition of the present invention is not consumed and the amount of meal is not reduced. It means you can get.
In addition, when the user feels hungry but cannot take time to eat, the composition of the present invention can be used to fill the small stomach easily.
In addition, the composition of the present invention has a unique and good flavor by fermentation and a refreshing and refreshing flavor, and has a smooth texture, so it is easy to take continuously.
In addition, the composition of the present invention does not use an organic synthetic compound that requires confirmation of the presence or absence of side effects, but uses whey, which is a natural raw material derived from milk such as milk. It is excellent in handling, and the handling is less restrictive, and the manufacturing cost can be kept low.
In addition, the composition of the present invention is mainly made of whey, which has been mostly disposed of in the past, and is highly valuable in that the use of whey can be promoted and the amount of waste can be reduced.
Furthermore, since the composition of the present invention is also excellent in thermal stability, it can be sterilized at high temperatures and ingested as a beverage, and has high practicality.

It is a graph which shows the intake energy amount (kcal / day) of each group of the rat in the feeding suppression test of the high fat feed which mix | blended fermented whey (mean value +/- standard error, *: p <0.05). 2 is a graph showing the weight gain (g / day) of each group of rats in the same test as FIG. 1 (mean value ± standard error, *: p <0.05). It is a graph which shows the feed intake (g) of each group of the rat in the test which orally administered fermented whey only once (mean value +/- standard error, *: p <0.05, Example group vs control group). It is a graph which shows the total amount of intake energy amount (energy amount of fermentation whey) and administration energy amount (energy amount of feed) in the same test as FIG. 3 (mean value ± standard error, *: p <0.05, practice) Example group vs control group). It is a graph which shows the feeling of hunger after a meal of each group of people in a pre-meal intake test of a drink containing fermented whey (mean value ± standard error). FIG. 6 is a graph showing the feeling of satiety after meal in each group of humans in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the appetite after the meal of each group of humans in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the estimated meal intake after a meal of each group of humans in the same test as FIG. 5 (mean value +/- standard error). FIG. 6 is a graph showing a dietary apetite score for each group of humans in the same test as FIG. 5 (mean ± standard error). It is a graph which shows the feeling of hunger 1 hour after ingestion of the fermented whey containing drink of each human group in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the feeling of fullness 1 hour after ingestion of the fermented whey containing drink of each human group in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the appetite 1 hour after ingestion of the fermented whey containing drink of each group of humans in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the estimated food intake 1 hour after ingestion of the fermented whey containing drink of each human group in the same test as FIG. 5 (mean value ± standard error). It is a graph which shows the apetite score 1 hour after ingestion of the fermented whey containing drink of each human group in the same test as FIG. 5 (mean value ± standard error).

Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual embodiments described below. In addition, unless otherwise indicated in this specification,% shows weight%.
The fermentation whey used in the present invention can be prepared by various methods.
Among them, in particular, the aqueous whey protein solution having a solid content concentration of 11 to 35% by weight and a pH adjusted to 6.5 to 8.0 is sterilized at high temperature, and then lactic acid fermented. A method of obtaining fermentation whey by homogenization as it is is preferable. Hereinafter, the manufacturing method of fermentation whey is demonstrated in detail.

The origin of whey (whey) used in fermented whey is not particularly limited, and examples thereof include fermented milk such as cheese and yogurt, and milk that has been acid-coagulated artificially by adding a sour agent. As an example of whey, what is by-produced at the time of manufacture of cheese is mentioned. Here, examples of the milk include milk, sheep milk, goat milk and the like.
The whey protein aqueous solution is not limited as long as it contains at least whey protein and water. Examples thereof include a whey stock solution, a whey concentrate, a mixture of whey powder and water, and a whey reducing solution.
Examples of whey proteins that can be used in the present invention include whey protein concentrate (WPC (Whey Protein Concentrate)), whey protein isolate (WPI (Whey Protein Isolate)), sweet whey powder, desalted whey powder, skim milk powder, and the like. Is mentioned. These whey proteins may be used alone or in combination of two or more. A commercially available product may be used as the whey protein.
The component composition of whey protein is as follows.
An example of whey protein concentrate (WPC) has a solid content of 95.5%, of which protein is 76.0%, lactose is 12.0%, and ash is 2.5%. An example of a whey protein isolate (WPI) has a solid content of 94.1%, of which 90.0% protein, 1.7% lactose, and 1.8% ash. In an example of sweet whey powder, the solid content is 97.0%, of which protein is 12.0%, lactose 75.5%, and ash content 8.5%. In an example of desalted whey powder, the solid content is 98.1%, of which protein is 11.8%, lactose is 79.7%, and ash content is 5.6%. In an example of skim milk powder, the solid content is 95.5%, of which protein is 34.0%, lactose 53.5%, and ash content 8.0%.
The amount (concentration) of the protein can be easily measured by a conventional method / apparatus such as Kjeldahl method or Raleigh method, if necessary.

The whey protein used in the present invention is preferably whey protein concentrate (WPC), sweet whey powder, desalted whey powder, or a mixture of two or more selected from these, more preferably, It is a mixture of sweet whey powder and whey protein concentrate (WPC). The weight ratio of the mixture of sweet whey powder and WPC (sweet whey powder: WPC) is preferably 1: 2 to 2: 1, more preferably 1: 1 to 2: 1.
In the whey protein aqueous solution to be used, the solid content concentration is preferably adjusted to 11 to 35% by weight, more preferably 12 to 30% by weight, and still more preferably 13 to 25% by weight. At this time, the concentration of the whey protein is preferably 1.3 to 4.5% by weight, more preferably 1.5 to 4.0% by weight, and still more preferably 1.7 to 3.0% by weight. Such a range is preferable from the viewpoint of denaturing the whey protein to form an aggregate having an appropriate particle size.
In the present invention, the solid content concentration in the aqueous whey protein solution can be easily determined by a conventional method / apparatus such as a simple moisture measurement method or a mixed sand method.

When mixing whey protein and water for the preparation of an aqueous whey protein solution, the temperature of the water can be adjusted to 40 to 60 ° C. as necessary. Moreover, a power blender, a homomixer, a high-speed stirrer, etc. can be used as a dissolver as needed.
The aqueous whey protein solution is preferably adjusted to a pH of 6.5 to 8.0 before the high temperature sterilization treatment. The pH adjustment is preferably performed using a pH adjuster. Any pH adjuster can be used as long as it can adjust the pH within the above numerical range and can be used for food. The pH adjuster is typically selected from the group consisting of sodium hydroxide, potassium hydroxide, sodium bicarbonate and sodium carbonate. A pH adjuster may be used individually by 1 type, and may be used in combination of 2 or more type.

In the method for producing fermented whey, first, an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH adjusted to 6.5 to 8.0 is subjected to high temperature sterilization treatment (high temperature sterilization step). . Here, the heating conditions in the high-temperature sterilization treatment can be used without particular limitation as long as they are conventional heat sterilization treatment conditions in the field of food (especially beverages), and for example, heating conditions exceeding 90 ° C. are used. This heating condition is a condition that can cause heat denaturation of the protein. The upper limit of the temperature during heat sterilization is preferably 150 ° C. When sterilized at high temperatures, miscellaneous bacteria such as high-temperature bacteria can be sufficiently killed, so that hygiene is improved and contamination due to bacterial growth in the lactic acid fermentation process, which is a subsequent process, can be easily suppressed.
According to a preferred embodiment of the present invention, the high temperature sterilization treatment is performed at 91 ° C to 99 ° C for 5 to 15 minutes, preferably 92 to 98 ° C for 7 to 13 minutes, more preferably 93 to 97 ° C for 8 to 12 minutes. Particularly preferably, the temperature is 95 ° C. for 10 minutes. According to another preferred embodiment, the high temperature sterilization treatment is performed at, for example, 100 ° C. to 150 ° C. for 1 to 30 seconds, preferably 110 to 140 ° C. for 1 to 20 seconds, more preferably 115 to 135 ° C. for 1 to 10 seconds, More preferably, it is 120 to 130 ° C. for 1 to 5 seconds, particularly preferably 120 ° C. for 3 seconds. After the high temperature sterilization, the treated aqueous solution is cooled if necessary. The temperature to cool can be set based on the fermentation temperature in the next fermentation process, for example, 30-50 degreeC.
Further, a pressure may be further applied to the aqueous solution during the high-temperature sterilization treatment. Usually, when heat sterilization is performed, for example, the sterilization pressure is set to 1 to 10 kg / cm ² for the purpose of preventing the aqueous solution from boiling. In the sterilization treatment in the present invention, such pressure may be applied in addition to heating. Examples of the high temperature sterilization apparatus include a plate heat exchanger, a tube heat exchanger, a steam injection sterilizer, a steam infusion sterilizer, and an electric heating sterilizer.
In the present invention, the aqueous solution obtained by such high-temperature sterilization treatment contains aggregates. The particle size of the agglomerates is not huge and is an appropriate size that does not precipitate immediately. The particle size of the aggregate in the aqueous solution is usually 1 to 100 μm, preferably 2 to 80 μm, more preferably 4 to 60 μm, and still more preferably 5 to 50 μm.
As described above, since the aggregates have such a size that they do not precipitate immediately, lactic acid bacteria or yeast can be added as they are to the next lactic acid fermentation treatment.
The particle size of the aggregate can be measured by using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation).

  Lactic acid fermentation in the method for producing fermented whey means that an aqueous whey protein solution is fermented under predetermined fermentation conditions described later to produce organic acids (lactic acid, succinic acid, malic acid, etc.), particularly lactic acid. Say things. As the microorganism used for lactic acid fermentation, it is preferable to use either lactic acid bacteria or yeast. In lactic acid fermentation, the presence and amount of organic acid, particularly lactic acid, can be confirmed by measuring the acidity (%) of the target solution. Here, “acidity” refers to, for example, “5 Measurement of Acidity of Milk and Dairy Products” on page 56 of the Laws and Regulations Related to Milk (Milk Industry Sanitation Liaison Council (Japan), March 2004). It can be determined according to the “law”.

  The lactic acid bacteria that can be used in the present invention are not particularly limited as long as they can be used for whey fermentation. Can be mentioned. Examples of strains included in these genera include Lactobacillus bulgaricus and Streptococcus thermophilus.

The yeast that can be used in the present invention is not particularly limited as long as it can be used for whey fermentation, and examples thereof include Candida genus and Kluberomyces genus. Examples of strains included in these genera include Candida Kefyr and Kluyveromyces Marxianus. By performing lactic acid fermentation using yeast, it is possible to obtain a flavor that is different from the case of using lactic acid bacteria, and it is possible to obtain a good variety of fermentation whey.
In this invention, you may mix and use the fermentation whey obtained using lactic acid bacteria and the fermentation whey obtained using yeast as needed.

The amount of bacteria added as a starter is usually such that the concentration of lactic acid bacteria (or yeast) in the aqueous whey protein solution is 10 ⁸ to 10 ¹⁰ cfu / mL (typically about 10 ⁹ cfu / mL). Yes, preferably in an amount of 0.1 to 3 parts by weight with respect to 100 parts by weight of the whey protein aqueous solution after sterilization.
The conditions for fermentation with lactic acid bacteria are preferably 30 to 50 ° C. for 1 to 40 hours, more preferably 35 to 45 ° C. for 2 to 20 hours, and particularly preferably 37 to 43 ° C. for 3 to 10 hours.
The conditions for fermentation with yeast are preferably 20 to 40 ° C. for 1 to 72 hours, more preferably 25 to 35 ° C. for 12 to 60 hours, and particularly preferably 27 to 33 ° C. for 24 to 48 hours.

  You may perform a homogenization process with respect to the obtained fermented liquor after lactic acid fermentation. Thereby, the aggregate contained in a fermentation liquid can be atomized. When homogenizing the fermentation broth, homogenization is performed while containing the lactic acid bacteria (or yeast) and metabolites contained in the fermentation broth. That is, the fermentation broth is homogenized as it is. Homogenization as it is is important from the viewpoint of imparting an appropriate viscosity (viscosity), excellent texture and flavor, stable storage stability, and the like to the fermentation broth.

For example, when a homogenizer is used, the homogenization treatment can be performed, for example, at 10 to 60 ° C. under conditions of 10 to 50 MPa (preferably 12 to 25 MPa) and 100 to 1000 L / h. If necessary, the processing may be performed a plurality of times with different conditions. As a specific example of the homogenization treatment, at 20 ° C., the first stage treatment is performed at 7 to 12 MPa, and the second stage treatment is performed at 3 to 6 MPa. However, the flow rate of the homogenization treatment can be set to a flow rate of less than 100 L / h or more than 1000 L / h according to the actual situation. At that time, it is possible to appropriately adjust the pressure of the homogenization treatment in accordance with the design of the final product.
Fermented whey is used as one of the components of the satiety-inducing composition of the present invention. Examples of the form of fermentation whey include liquids, suspensions, pastes, gels, dry powders, frozen bodies, and the like.

The intake of the satiety-inducing composition of the present invention can be appropriately determined in consideration of the body weight and the degree of obesity, and the type of symptoms to be prevented or ameliorated (for example, metabolic syndrome).
The amount of intake of the satiety-inducing composition of the present invention is not particularly limited, but from the viewpoint of sufficiently obtaining the effect of inducing satiety, preferably the amount of fermented whey per unit weight of human per one meal The amount is preferably 0.05 g / kg or more, more preferably 0.1 g / kg or more, still more preferably 0.2 g / kg or more in terms of solid content. The upper limit of the intake is preferably 5 g / kg, more preferably 3 g / kg, particularly preferably 1 g / kg from the viewpoint of ease of continuous intake and the like.
Examples of the route of intake of the satiety-inducing composition of the present invention include oral, tube, enteral and the like. Of these, oral intake is preferred.

The satiety-inducing composition of the present invention can be used in applications such as foods and drinks (including foods for specified health use) and pharmaceuticals.
When used as a pharmaceutical, the satiety-inducing composition of the present invention can take a form that can be taken orally, such as tablets, capsules, granules, powders, solutions, suspensions and the like. These various forms can be applied to pharmaceutical whey, such as fermented whey, excipients, binders, disintegrants, lubricants, coloring agents, flavoring agents, solubilizers, suspension agents, and coating agents, in accordance with conventional methods. It can be produced by combining with known adjuvants usually used in the field of pharmaceutical technology.
Even when the satiety-inducing composition of the present invention is used as a food or drink, it can take the same form as a pharmaceutical product.

Examples of foods and drinks (hereinafter also referred to as base foods and drinks) that can be components of the satiety-inducing composition of the present invention include milk, soft drinks, fermented milk (yogurt, yogurt drinks, etc.), cheese, bread, biscuits, Examples include crackers, pizza crusts, prepared milk powders, liquid foods, foods for the sick, infant milk powders, and breast milk powders for lactating women. When using a base food or drink, the satiety-inducing composition of the present invention can be obtained by mixing fermented whey and base food or by applying fermented whey to the base food or drink.
When the satiety-inducing composition of the present invention is used as a food or drink, the form of food or drink usually used, for example, solid (powder, granule, tablet, etc.), gel (jelly), paste (flow) Food form), liquid form, suspension form and the like. Among these, the beverage (liquid or suspension) form is preferable from the viewpoint of easy intake and absorbability.

Other components that can be components of the satiety-inducing composition of the present invention are not particularly limited, but include water, proteins, carbohydrates, lipids, vitamins, minerals, organic acids, organic bases, fruit juices, flavors, and the like. Can be used. Examples of the protein include whole milk powder, skim milk powder, partially skim milk powder, casein, whey powder, whey protein, whey protein concentrate, whey protein isolate, α-casein, β-casein, κ-casein, β-lactoglobulin , Α-lactalbumin, lactoferrin, soy protein, chicken egg protein, meat protein and other animal and plant proteins, hydrolysates thereof; butter, whey minerals, cream, whey, non-protein nitrogen, sialic acid, phospholipid, lactose, etc. And various milk-derived components. Examples of the saccharide include general saccharides, processed starch (in addition to text phosphorus, soluble starch, British starch, oxidized starch, starch ester, starch ether, etc.), dietary fiber, and the like. Examples of the lipid include animal oils such as lard, fish oil, etc., fractionated oils, hydrogenated oil, transesterified oil, etc .; palm oil, safflower oil, corn oil, rapeseed oil, coconut oil, fractionated oils thereof, Examples include vegetable oils such as hydrogenated oils and transesterified oils. Examples of vitamins include vitamin A, carotene, vitamin B group, vitamin C, vitamin D group, vitamin E, vitamin K group, vitamin P, vitamin Q, niacin, nicotinic acid, pantothenic acid, biotin, inositol, choline. And folic acid. Examples of minerals include calcium, phosphorus, potassium, magnesium, chlorine, sodium, copper, iron, manganese, zinc, selenium, chromium, molybdenum, vanadium, and whey minerals. Examples of the organic acid include malic acid, citric acid, lactic acid, and tartaric acid.
As for other components, one kind may be used alone, or two or more kinds may be used in combination.

The solid content of the fermented whey in the satiety-inducing composition of the present invention is not particularly limited, but from the viewpoint of satisfactorily providing a satiety even if the intake amount of the composition of the present invention is not large, 3% by weight % Or more , preferably 5% by weight or more, particularly preferably 6% by weight or more.
The upper limit of this content rate is not specifically limited.
It is also possible to constitute the satiety-inducing composition of the present invention only by fermentation whey. This case is also referred to as “composition” in this specification.
The satiety-inducing composition of the present invention is preferably taken between 4 hours before a meal and immediately before the meal. When ingested after the start of a meal, it may not be possible to sufficiently obtain the effect of reducing the amount of energy consumed by reducing the amount of meal related to the meal.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this.
[Preparation of fermentation whey]
14.0 parts by weight of sweet whey powder and 85.8 parts by weight of tap water are mixed and dissolved by raising the temperature to 40 to 60 ° C. to prepare a raw material for fermentation whey. 0.1 parts by weight of sodium bicarbonate) was added to adjust the pH to 6.65, which was sterilized by heating at 95 ° C. for 10 minutes, and then cooled to 45 ° C. Next, 0.1 part by weight (or more) of a mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus isolated from “Meiji Bulgaria Yogurt” (trade name; manufactured by Meiji Dairies) Inoculated and fermented at 45 ° C. in a tank, and cooled to 10 ° C. or less when the lactic acid acidity reached 0.73% after 6 to 8 hours.
About this obtained fermentation whey liquid, the first stage pressurization was homogenized at about 10 MPa and the second stage pressurization at about 5 MPa at the flow rate of 100-150 L / h at the temperature of 20 degreeC, and the fermentation whey liquid was obtained.
The obtained fermented whey liquid had a total solid content of 13.72% by weight, a protein content of 1.69% by weight, and an ash content of 0.91% by weight. Moreover, pH of the obtained fermentation whey liquid was 4.3-4.7.
The following “Experiment 3” was performed using the obtained fermentation whey solution.
Moreover, the fermented whey powder was obtained by freeze-drying the obtained fermented whey liquid and removing a water | moisture content. The following “Experiment 1” and “Experiment 2” were conducted using this fermented whey powder.

[Experiment 1: Feeding suppression test of rats administered with high-fat diet containing fermented whey powder]
Control group (control feed group, n = 12; where n is the number of rats) so that 11-week-old male SD rats (body weight: 354.2 ± 1.8 g) have uniform average body weight. Comparative group 1 (high fat diet group, n = 10), Comparison group 2 (whey + high fat diet group, n = 11), and Example group according to the present invention (fermented whey + high fat diet group, n = 11) ), And each test feed (see Table 1) was fed for 13 days. The amount of intake energy and the amount of weight gain at that time were measured. The amount of energy consumed is converted from the amount of feed eaten by each individual to an energy value (unit: cal). As shown in Table 1, the content of each component of lipid, sugar, protein, calcium, and phosphorus in the three test feeds other than the control feed was adjusted so as to be equivalent among the three types.
Statistical analysis was performed by Dunnett's multiple test method for the significance test of the mean value between the control group and the other groups, and the significance test of the mean value between the comparison group 1, the comparison group 2 and the example group. .

The obtained results are shown in FIG. 1 and FIG. 2, respectively, divided into intake energy amount and weight gain.
As is clear from FIG. 1, the comparison group 1 (high fat diet) and the comparison group 2 (whey + high fat diet) showed significantly higher intake energy than the control group (control diet). At this time, the intake energy amount of the comparison group 2 (whey + high fat diet group) was equivalent to that of the comparison group 1 (high fat diet), but the example group of the present invention (fermented whey + high fat diet) was compared. Compared with group 1 (high fat diet), the amount of energy intake was significantly lower. In addition, as shown in FIG. 2, the comparison group 1 (high fat diet) and the comparison group 2 (whey + high fat diet) have significantly higher daily weight gains than the control group (control diet). As shown, the weight gain of the example group of the present invention (fermented whey + high fat diet) was comparable to the control group (control diet).
From the above, it was shown that ingestion of fermented whey reduces the amount of energy consumed and suppresses the increase in body weight due to ingestion of high fat, compared to the case of not ingesting fermented whey.

[Experiment 2: Effect of single oral administration of fermented whey to rats on food intake]
SD male rats (body weight: 270.4 ± 2.3 g) were divided into 4 groups (n = 8 / group) so that the food intake and body weight were equal. After the rat fasted overnight, each group had a fermented whey powder suspended in ion-exchanged water at 0, 10, 30 or 50 g / 100 ml, with an intake of 10 ml / kg BW. It was administered by oral gavage. Each group is a water group (control group; group of fermented whey powder of 0 g / 100 ml), YW 1 g / kg BW group (group of fermented whey powder of 10 g / 100 ml), YW 3 g / kg BW group (fermented whey powder of Group of 30 g / 100 ml) and YW 5 g / kg BW group (group of fermented whey powder of 50 g / 100 ml). “YW 1 g / kg BW group” to “YW 5 g / kg BW group” are all examples of the present invention.
Twenty minutes after gavage, all rats were given a sufficient amount of AIN-93M feed, and the amount of feed intake and dose energy at each time point 1 hour and 3 hours after feeding (intake during gavage) The total energy amount of the energy amount, that is, the intake energy amount of fermentation whey) and the intake energy amount (energy amount converted from the intake amount of feed) was measured.
In addition, about all the data, the significant difference test of the average value between a control group and each Example group was performed using the Dunnett multiple test method.

For the above data, the feed intake for each time (1 hour or 3 hours) of each group is shown in FIG. 3, and the total energy amount of the intake energy amount and administration energy amount for each time (1 hour or 3 hours) of each group. Are shown in FIG.
As is apparent from FIG. 3, the feed intake for 1 hour in the YW 5 g / kg BW group, which is an example group of the present invention, was significantly lower than that in the control group. Moreover, the feed intake of 1 hour of the YW3g / kgBW group which is another Example group showed the tendency which was low with respect to the control group. In addition, the feed intake for 3 hours in the YW 1 g / kg BW group, the YW 3 g / kg BW group, and the YW 5 g / kg BW group, which are the example groups of the present invention, all showed significantly lower values than the control group.
As is apparent from FIG. 4, the total amount of the administration energy amount (energy amount of fermentation whey) and the intake energy amount (energy amount of feed) is YW 5 g / kg BW which is an example group in the case of feeding for 1 hour. The group showed a lower trend compared to the control group. In the case of feeding for 3 hours, all the example groups of the present invention to which fermented whey was administered showed significantly lower values than the control group.
From the above, it was shown that fermented whey has an effect of suppressing feeding after administration of the composition of the present invention.

[Experiment 3: Effects of ingestion of fermented whey-containing beverages by humans on satiety after meals]
(1) Preparation of fermented whey-containing beverage 59.45 parts by weight of fermented whey solution, 2.98 parts by weight of cream (45% milk fat), 0.40 parts by weight of pectin (solid content), 0.0014 parts by weight of sucralose, And 37.1686 parts by weight of tap water were mixed while maintaining a temperature of 10 ° C. or less to prepare a total of 100 parts by weight of a fermented whey-containing beverage base. In mixing, pectin, which is difficult to dissolve at low temperature, was previously mixed with warm water at 60 ° C. or higher and held for 10 minutes or longer to completely dissolve, then cooled to 10 ° C. or lower to obtain a pectin solution. The amount of water in the pectin solution is included in the amount of tap water.
Sterilization by holding at 85 ° C. for 5 minutes while stirring was performed, cooling after the sterilization treatment, and setting to 10 ° C. or less to obtain a fermented whey-containing beverage.
The obtained fermented whey-containing beverage has a total solid content of 10.1% by weight, a non-fat milk solid content of 8.2% by weight, a protein of 1.1% by weight, an ash content of 0.56% by weight, and a milk fat content. Each had a content of 1.5%. Moreover, pH of the obtained fermented whey containing drink was 4.3-4.6.

(2) Test method and results Twenty-four healthy adults (average age 32 years) of 23 to 48 years (9 men, 15 women) were used as subjects.
In the following tests, hunger, satiety, appetite, and predicted food intake were evaluated by VAS (Visual Analog Scale). VAS is a line segment of 100mm in length showing the extreme state that is paired at both ends, and the subject himself expresses the subjective feeling at the time of entry with a single vertical line, and is drawn from the left end. In this method, the subjective feeling of the subject is evaluated by measuring the length to the perpendicular.
In addition, the appetite score was also calculated by the following equation.
Appetite score = (appetite + feeling of hunger + (100-feeling of fullness) + expected food intake) / 4
The subject entered the VAS of hunger, satiety, appetite, and predicted food intake at 8:50 in the morning, and then ingested 180 ml of either the control sample (green tea) or the fermented whey-containing sample at 9:00. Furthermore, the subject also entered the VAS in the same manner at 13:00 after 1 hour (10 o'clock) and after lunch (12: 00-12: 55). The test was performed twice for each subject, changing the sample at intervals of 5 days or more and less than 10 days. Each subject ingested the same amount as usual at lunch time on any test day.
For statistical analysis, a significant difference test of the average value of the control group and the fermented whey group was performed by a paired t test.
The test results are shown in FIGS.

As shown in FIGS. 5 to 9, when the fermented whey-containing sample was ingested, the satiety feeling was significantly higher after lunch (13:00) than when the control sample (green tea) was ingested. The appetite, predicted food intake, and appetite score were significantly lower. In addition, a tendency of low hunger was recognized.
Prior to sample intake, there was no difference between groups regarding hunger, satiety, appetite, predicted food intake, and apetite score. Moreover, as shown in FIGS. 10-14, when ingesting the fermentation whey containing sample 1 hour after the sample ingestion (10 o'clock), compared to the case of ingesting the control sample (green tea), Appetite and appetite scores were significantly lower, and satiety was significantly higher. In addition, the predicted dietary intake tended to be low.
These results indicate that fermented whey has an effect of enhancing satiety immediately upon ingestion (for example, 1 hour later) and when ingested several hours before a meal (for example, 3 hours before). It can also be seen that it has the effect of increasing the feeling of fullness after meals.

Claims (5)

A satiety induction composition comprising fermented whey as an active ingredient, wherein the solid content of the fermented whey in the satiety induction composition is 6 % by weight or more.   The satiety-inducing composition according to claim 1, which is for ingestion between 4 hours before a meal and immediately before the meal.   The ingested amount in terms of solid content of the fermented whey is for ingestion so that it is 0.05 g / kg or more per unit weight of human per meal, according to claim 1 or 2. The satiety-inducing composition as described.   The satiety-inducing composition according to any one of claims 1 to 3, which is a beverage. A method for producing the satiety-inducing composition according to any one of claims 1 to 4,
An aqueous whey protein solution having a solid content concentration of 11 to 35% by weight, a whey protein concentration of 1.3 to 4.5% by weight, and a pH adjusted to 6.5 to 8.0 is subjected to high temperature sterilization. Then, a method for producing a satiety-inducing composition comprising the steps of: lactic acid fermentation, and obtaining the fermentation whey by homogenizing the obtained fermentation broth as it is.

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