Composition for reducing blood pressure and/or for reducing neutral fats
A neutral fat and composition technology, applied in the directions of drug combination, application, food science, etc., can solve problems such as less side effects, and achieve the effect of less side effects, high safety, and reducing neutral fat.
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no. 2 approach
[0245] The fermented food and drink of the present invention uses casein hydrolyzate and Since indigestible dextrin is used as a raw material, the bitter taste of these peptides, the unpleasant smell, and the unpleasant smell of gum are easily produced. In this case, using (1) sucralose, and / or, (2) one or more monosaccharides or rare sugars selected from the group consisting of fructose, allulose, and allulose is suitable. By using such sucralose, rare sugar, etc., it is possible to mask the unpleasant smell of the fermented food and drink of the present invention without impairing the unique aroma of the fermented food and drink as much as possible. Flavor of indigestible dextrin fermented food and drink. Moreover, by using (3) lactulose and lactoligosaccharide in the fermented food-drinks of this invention, these unpleasant smell etc. can be suppressed, and milk flavor can be improved more favorably.
[0246] 〔1-3-2-4. Functionally labeled food and drink〕
[0247] In ad...
Embodiment
[0489] Hereinafter, the present invention will be described in more detail based on examples, test examples, and the like. In addition, the Example, test example, etc. demonstrated below are an example which shows the representative Example of this invention, and are not intended to interpret the scope of this invention narrowly by this.
[0490] [Tests related to the blood pressure lowering effect and / or neutral fat reducing effect of the present invention]
manufacture example 1
[0492] Add 900 mg of water to 100 mg of commercially available casein (manufactured by New Zealand Dairy Company) to make it fully dispersed, add sodium hydroxide to adjust the pH of the solution to 7.0, completely dissolve the casein, and prepare casein with a concentration of about 10%. protein solution.
[0493] The casein aqueous solution was heat-sterilized at 85° C. for 10 minutes, the temperature was adjusted to 50° C., and the pH was adjusted to 9.0 by adding sodium hydroxide. Then, 2 mg of trypsin (manufactured by Amano Enzyme Inc.) and 4 mg of protease A (Amano Enzyme Inc.) were added. Enzyme Inc.), the hydrolysis reaction was started. After 8 hours, heat at 80°C for 6 minutes to inactivate the enzyme and stop the enzyme reaction, and cool to 10°C.
[0494] The hydrolyzate was subjected to ultrafiltration with an ultrafiltration membrane having a molecular weight cutoff of 1000 (manufactured by Nihon Pall Ltd.), concentrated, and then freeze-dried to obtain 85 mg of...
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