JP2000189109A - Liquid food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a liquid food having prolonged retention time in the stomach exhibiting excellent drug action and useful for the prevention and treatment of obesity, diabetes, etc., by including a scarcely digestible dextrin and a pectin having a specific DE, value to form a gel at a specific pH level or below. SOLUTION: The objective liquid food contains (A) preferably 0.1-15 (w/v)% of a scarcely digestible dextrin produced by thermally decomposing starch, treating with amylase and glucoamylase and purifying with ion exchange resin, activated carbon, etc., and (B) preferably 0.05-5 (w/v)% of a pectin having a DE value of <=40%, preferably <=35%. The food gelatinizes at pH 3 or below. The liquid food has actions to suppress the increase of blood sugar level, suppress the absorption of glucose and sucrose and suppress the secretion of insulin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid food for suppressing a rapid rise in blood sugar level.

[0002]

2. Description of the Related Art In recent years, the number of obese patients has rapidly increased with the improvement of living standards, and obesity is becoming a serious social health problem in relation to various adult diseases. The onset of obesity is mostly due to excessive calories, and the most effective treatment and prevention measures are to reduce calories. Patients complain of a feeling of hunger and hunger when calorie intake is reduced, but the biggest issue is how to reduce it.

[0003] In the treatment of diabetes, diet-reducing therapy is used. Diabetes is broadly divided into insulin-dependent and non-insulin-dependent, but in both cases the glucose tolerance of the patient is significantly reduced, and blood sugar levels rise sharply when a normal diet is taken in a normal manner. Rises and presents with hyperglycemic symptoms. Such symptoms eventually cause various complications such as retinopathy, renal impairment, and impaired consciousness. Therefore, in order to prevent a rapid rise in blood sugar levels, a treatment method has been adopted in which diabetic patients, especially insulin-dependent diabetic patients, are given the necessary calories in multiple doses. However, it is complicated for patients and their families.

Further, dietary fiber has been used as a food for patients with reduced glucose tolerance, and attempts have been made to delay the rapid absorption of carbohydrates. For this purpose, a large amount of dietary fiber must be taken. , Its intake was difficult. Furthermore, when a large amount of dietary fiber is consumed, absorption of nutrients in the intestine is inhibited, so that patients may be malnourished.

[0005] The applicant of the present invention can prevent the overeating food composition used for the treatment or prevention of obesity and the rapid increase in blood sugar level in diabetic patients and the like by first increasing the gastric residence time extremely. A composition for food is disclosed (JP-A-63-185339, JP-A-1-91759). However, these food compositions are effective in preventing overeating, suppressing blood sugar level rise, and the like, but have a high palatability at room temperature, and have a palatability due to protein-derived odor. There were problems such as poor food form and seasoning. Further, the pH of the food shows a wide distribution from a low-acid region including fruit juice to a neutral region, but in the above-described food composition, the precipitation phenomenon of proteins at a pH near the isoelectric point and the water solubility of carrageenan and the like. P by the anion-cation reaction between the dietary fiber and protein
There was a serious limitation and problem in commercializing food as a food before contact with gastric juice, such as aggregation and sedimentation in accordance with the change in H, and loss of gel formation ability under acidic conditions in the stomach.

Therefore, the applicant of the present invention has proposed that the gastric residence time is long,
Obesity treatment or prevention, a liquid food that can suppress a rapid rise in blood glucose in patients with impaired glucose tolerance, such as diabetic patients. To solve the problems such as the restriction of the form of food due to the increase in viscosity due to the temperature decrease, and the problems such as the reaction and precipitation phenomenon due to the change in pH. A pectin-containing food that can be used for food has been disclosed (JP-A-6-3072).
9). In the pectin-containing food, in a load test using rats, the blood glucose level after glucose load was significantly reduced, but there was no significant difference in sucrose load, and only a degree that the tendency to decrease was observed.

[0007] Indigestible dextrin is also known as a food material capable of suppressing a similar rapid increase in blood sugar level. Indigestible dextrin heat degrades starch,
It is produced by allowing amylase and glucoamylase to act and then purifying with an ion exchange resin, activated carbon, or the like. The indigestible dextrin was reported to significantly lower the blood glucose level after sucrose loading in an oral glucose tolerance test using rats, but did not affect the blood glucose level after glucose loading. This has been reported to be due to inhibition of the transport pathway linked to the disaccharide degrading enzyme (Journal of the Endocrine Society of Japan, 68,623-635,1992).

In non-insulin-dependent diabetes, the insulin receptor decreases due to an increase in fat due to overeating and obesity, resulting in a state similar to insulin deficiency. It is said that insulin is temporarily excessively secreted from β cells, but eventually becomes exhausted, insulin secretion is reduced, and diabetes is exacerbated.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to treat or prevent obesity for a long gastric residence time, and to suppress a rapid increase in blood glucose level in patients with impaired glucose tolerance, such as diabetic patients. It is still another object of the present invention to provide a food which can exert its effects even after ingestion of a monosaccharide, disaccharide, or polysaccharide alone or after ingestion of a complex food thereof. Another object of the present invention is to provide a food that can suppress excessive secretion of insulin in order to prevent the deterioration of diabetes.

[0010]

The above object is achieved by the present invention described below. (1) The present invention provides an indigestible dextrin and a DE value of 40%.
A liquid food containing the following pectin and being gelled at pH 3 or less. (2) The present invention relates to the use of 0.1 to 15 indigestible dextrins.
(W / V)%, pectin having a DE value of 40% or less is 0.05-0.5%.
It is a liquid food containing 5 (W / V)% and becoming a gel at pH 3 or less.

(3) The present invention is the liquid food according to the above (1) or (2), which has an action of suppressing an increase in blood glucose level. (4) The present invention is the liquid food according to the above (1) to (3), which has an action of suppressing absorption of glucose and sucrose. (5) The present invention is the liquid food according to the above (1) to (4), which has an insulin secretion inhibitory action.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The liquid food of the present invention is a liquid food which contains indigestible dextrin and pectin having a DE value of 40% or less, and becomes a gel at pH 3 or less.

[0013] The indigestible dextrin is a water-soluble dietary fiber derived from starch, and is a dextrin having an indigestible portion content of 50% or more. The indigestible part is a method for separating and quantifying digestible components and indigestible components by high performance liquid chromatography after hydrolyzing dextrin in accordance with the Prosky method, which is a method for quantifying dietary fiber (Starch Science Vol. 37 Second
No. p.107-114 (1990)). Specifically, starch is thermally decomposed, and amylase and glucoamylase are allowed to act,
It is produced by purifying with an ion exchange resin, activated carbon or the like.

The indigestible dextrin content is 0.1 to 1
Preferably, it is 5%, but it can be arbitrarily adjusted. Since indigestible dextrin exerts its effect at 1/10 or more of the amount of disaccharide, the minimum intake of sugar of the liquid food of the present invention at one time is 1 candy (2.5 g) or 1 sugar. Spoon (3
Assuming the amount of sugar in g), if the beverage is 200 ml,
About 0.1% or more is required. In addition, since it is recommended that the maximum amount of dietary fiber to be consumed is 20 to 25 g per day, the maximum amount is appropriate up to 15% considering the dietary fiber content to be replenished in a single 200 ml beverage. is there.

[0015] Specific examples of the indigestible dextrin include Pine Fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.), which is a high-purity product having a fiber content of 80 to 90%.
Other fibers having different fiber contents can also be used, and the blending amount may be adjusted according to the fiber amount.

Pectin is purified from plants such as citrus and apple, and has a degree of esterification (DE value) of D-galacturonic acid, which is a basic constituent unit of pectin, of 40.
% Or less. The DE value is preferably 35% or less. If the DE value is greater than 40%, gelation in the stomach is insufficient. In the present invention, the pectin may be a mixture of different esterification degrees, but it becomes a gel at pH 3 or less in the absence of divalent cations, sugar and solutes similar thereto. .

The mechanism by which pectin having a DE value of 40% or less gels under the condition of pH 3 or less in the absence of proteins, divalent cations, sugars and solutes similar thereto is not clear, but It is presumed to be due to such a mechanism. Under acidic conditions of pH 3 or less, most of the carboxyl groups of galacturonic acid, a constituent sugar of pectin, lose their charge, and ionic repulsion between pectin molecules is released. As a result, it is considered that the pectin molecules are associated with each other by hydrogen bonding of the intrinsic carboxyl group to form a gel.

It is desirable that the pectin content be 0.05 to 5%, more preferably 0.1 to 4%. 0.05%
If the concentration is lower than this, it is difficult to form a gel, and if the concentration is higher than 5%, the gel may be insufficiently disintegrated in the intestinal tract.

Since the liquid food of the present invention contains pectin having a DE value of 40% or less, it can be made acidic under the absence of protein, two cations such as calcium, sugar and solutes similar thereto. This results in a gel. That is, the pH of the food in the present invention when it becomes a gel is 3 or less, and preferably 1 to 3.

The liquid food in the present invention refers to a food within a range that can be reasonably eaten as a drink, and may include seasonings, spices, spices, etc. within a range that does not deviate from the date of the present invention. . Examples of the seasoning include tea, salt, soy sauce, sodium glutamate, vinegar, mirin, sake, miso, and all other commonly used seasonings.
More than one type can be used in combination. As the spices, one kind or two or more kinds can be used in combination with spices, garlic, curry, pepper and all commonly used spices. As the flavor, a fruit flavor, a chocolate flavor, a coffee flavor and all the commonly used flavors can be used alone or in combination of two or more. Further, other nutritional components such as proteins, carbohydrates, lipids, vitamins, and minerals may be added.

Since the liquid food of the present invention does not require proteins, sugars, divalent cation sources, etc. as gelling conditions, it has a very low taste and can be used as it is or by adding a small amount of seasonings. It can impart a taste and can be suitably used as part of treatment for obese / diabetic patients.

[0022]

EXAMPLES Hereinafter, the liquid food of the present invention will be described in more detail with reference to examples. (Example 1) Using a rat, the liquid food of the present invention was examined for its effect of suppressing an increase in blood glucose level due to glucose and sucrose load and its effect of inhibiting insulin secretion. In the test method, a male SD rat (body weight: about 350 g) was equipped with a portal vein blood sampling line under ether anesthesia, and after fasting for 1 day, 1.0 ml of the test solution was intragastrically administered by sonde. At 0, 5, 10, 15, 20, 30, and 60 minutes after administration of the test solution, 120 μl of heparin was collected from the portal vein collection line and analyzed.

The test solution was a 25% glucose aqueous solution, 25%
% Sucrose aqueous solution, each containing 1% of pectin (pectin alone group, hereinafter referred to as P group), and 3% of indigestible dextrin (indigestible dextrin alone group, hereinafter D)
Group), and 3 groups of 1% pectin and 3% resistant dextrin (mixed group, hereinafter referred to as PD group) as test groups,
A sugar aqueous solution containing no dietary fiber was used as a control group (hereinafter referred to as C
Group). Further, n = 10 in each group.

In each test solution, pectin contains:
Pine fiber C (manufactured by Matsutani Chemical Industry Co., Ltd.) was used for 104AS-FS (manufactured by Copenhagen Pectin) and indigestible dextrin.

As a result, in group P, the blood glucose level after glucose load was significantly reduced, and there was no significant difference in sucrose load, but a downward tendency was observed (FIGS. 1 and 2). Regarding insulin secretion, there was no significant difference in the glucose load, but there was a downward tendency, and no effect was observed in the sucrose load (FIGS. 3 and 4).

In group D, the blood glucose level after glucose loading was not affected, but the blood glucose level after sucrose loading was significantly reduced (FIGS. 5 and 6). Regarding insulin secretion, no effect was observed in the glucose load, and there was no significant difference in the sucrose load, but a decreasing tendency was observed (FIGS. 7, 8).

In the PD group, the blood glucose level significantly decreased after glucose loading and after sucrose loading (FIGS. 9 and 1).
0). Insulin secretion was significantly reduced by glucose load, and sucrose load was not significantly different but tended to decrease (FIGS. 11 and 12).

From the above results, the liquid food of the present invention which contains an indigestible dextrin and pectin having a DE value of 40% or less and is gelled at a pH of 3 or less has a blood glucose level suppressing action and an insulin secretion suppressing action. It is clear that.

(Example 2) Oolong tea beverage (control) and pectin (trade name 104AS-FS, manufactured by Copenhagen Pectin) containing neither pectin nor indigestible dextrin (1%) and indigestible dextrin (trade name) Two types of oolong tea beverages (the beverages of the present invention) containing 3% of Pine Fiber C (Matsuya Chemical Industry Co., Ltd.) were produced as prototypes. Each beverage is 200
It is extracted from 2 g of oolong tea leaves per ml and contains 0.004 g of sodium ascorbate. Further, the beverage of the present invention contains 0.06 g of sodium carbonate.

For each of the beverage and the control of the present invention, nine healthy persons ate a solid meal (confirmed with two types of commercially available bento: 690 kcal and 870 kcal) and simultaneously tasted the beverage or the control of the present invention together. The average blood glucose level (mg / dl) before and 15, 30, 60, 90, and 120 minutes after the tasting was examined.

As a result, the blood sugar level of the liquid beverage of the present invention was 80.11, 102.67, 121.56, 124.
In contrast, the blood glucose level of the control was 79.67, 116.00,
144.11, 127.00, 111.11, 113.67
Met. The increase in blood glucose level of the beverage of the present invention was significant (P <0.0) at 15 minutes and 30 minutes after eating compared to the control.
5) It was confirmed to have an effect of suppressing an increase in blood sugar. In addition, the beverage of the present invention also exhibited an excellent insulin secretion inhibitory action as compared with the control.

Further, the beverage of the present invention had moderate viscosity, good flavor, and had no problem for continuous drinking. In addition, as a result of a test using the artificial gastric juice only for the beverage of the present invention, gelation was confirmed.

[0033]

The liquid beverage of the present invention has an excellent effect of suppressing an increase in blood sugar level even when ingesting nutrients containing monosaccharides and disaccharides. Even the above-mentioned polysaccharides are usually absorbed after being decomposed into monosaccharides or disaccharides, so that they can be provided as a useful beverage for patients with impaired glucose tolerance such as treatment or prevention of obesity or diabetic patients. . Furthermore, since the liquid beverage of the present invention has an excellent effect of suppressing insulin secretion, it can be provided as a beverage useful for treating or preventing non-insulin-dependent diabetes.

[Brief description of the drawings]

FIG. 1 is a graph showing a change in blood glucose level after administration of a pectin + glucose solution.

FIG. 2 is a graph showing a change in blood glucose level after administration of a pectin + sucrose solution.

FIG. 3 is a graph showing changes in the amount of insulin secretion after administration of a pectin + glucose solution.

FIG. 4 is a graph showing changes in the amount of insulin secretion after administration of a pectin + sucrose solution.

FIG. 5 is a graph showing a change in blood glucose level after administration of an indigestible dextrin + glucose solution.

FIG. 6 is a graph showing a change in blood glucose level after administration of an indigestible dextrin + sucrose solution.

FIG. 7 is a graph showing changes in insulin secretion after administration of an indigestible dextrin + glucose solution.

FIG. 8 is a graph showing changes in the amount of insulin secretion after administration of an indigestible dextrin + sucrose solution.

FIG. 9 is a graph showing a change in blood glucose level after administration of a pectin + digestible dextrin + glucose solution.

FIG. 10 is a graph showing a change in blood glucose level after administration of a pectin + digestible dextrin + sucrose solution.

FIG. 11 is a graph showing changes in the amount of insulin secretion after administration of a pectin + digestible dextrin + glucose solution.

FIG. 12 is a graph showing changes in the amount of insulin secretion after administration of a pectin + digestible dextrin + sucrose solution.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC04 LG20 LK13 4B018 LB08 LE04 MD36 MD39 ME01 ME03

Claims (5)

[Claims] 1. A liquid food comprising an indigestible dextrin and pectin having a DE value of 40% or less, and becoming a gel at pH 3 or less. 2. An indigestible dextrin of 0.1 to 15 (W / V).
%, And a pectin having a DE value of 40% or less from 0.05 to 5 (W /
V) A liquid food product which contains a V.% and becomes a gel at pH 3 or less. 3. The liquid food according to claim 1, which has an action of suppressing an increase in blood glucose level. 4. The liquid food according to claim 1, which has an action of suppressing absorption of glucose and sucrose. 5. The method according to claim 1, which has an insulin secretion inhibitory action.
5. The liquid food according to any one of items 1 to 4.