JP2004242567A

JP2004242567A - Digestion absorption suppressant, food gi value diminishing agent, and food containing the suppressant and the diminishing agent

Info

Publication number: JP2004242567A
Application number: JP2003035143A
Authority: JP
Inventors: Yuji Uzuhashi; 祐二埋橋; Kazumi Akeo; 一美明尾
Original assignee: INA Food Industry Co Ltd
Current assignee: INA Food Industry Co Ltd
Priority date: 2003-02-13
Filing date: 2003-02-13
Publication date: 2004-09-02

Abstract

<P>PROBLEM TO BE SOLVED: To provide a digestion absorption suppressant and a food GI value diminishing agent inhibiting digestion absorption and diminishing GI value for food made from various carbohydrate, and to provide food containing the suppressant and the diminishing agent. <P>SOLUTION: This digestion absorption suppressant has as the main ingredient a water-soluble high polymer and suppresses digestion absorption of food through being added to the food. The food GI value diminishing agent has as the main ingredient a water-soluble high polymer and diminishes GI value of food through being added to the food. The food containing the digestion absorption suppressant and the GI value diminishing agent is also provided. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、食品に加えることによりその消化吸収を抑制する消化吸収抑制剤及び食品に加えることによりそのＧＩ値を低減する食品のＧＩ値低減剤、並びにこれらが含まれた食品に関する。
【０００２】
【従来の技術】
人間は、食事により栄養素を得て、その栄養素をエネルギーに変え、又は体内にグリコーゲンや蛋白質として蓄積することによって、体を維持し、健康を保っている。人間にとって生命を維持していくための重要な栄養素も、第二次世界大戦頃の日本においては、極度の栄養不足が続き、その後の高度成長期前までは、総エネルギー量を確保することしかできず、炭水化物に頼り蛋白質・脂質が少なく栄養バランスの不適正な時代があった。このため、国民の栄養に関し、積極的に動物性蛋白を摂取する欧米型の食生活が推奨されてきた。その結果、肉食で柔らかい噛むことが少ない出来合い食品や加工食品が多く出回るようになってきた。このような出来合い食品や加工食品は、容易に摂食することができるため、逆に栄養バランスを崩してしまい、このため肥満からくる糖尿病及びその合併症や心筋梗塞など生活習慣病と呼ばれる現代病が増加している。このため、総カロリーを抑えた食事制限による改善をしながら生活習慣病の予防や治療が行われている。しかしながら、一度覚えた栄養過剰の贅沢な食事をやめることは難しく、我が国においては、１割以上の糖尿病予備軍の病状が進行してしまうという問題がある。
【０００３】
このような現状の中、最近食品のＧＩ値（グリセミックインデックス値）を考えて食事を組み立てるという考え方が出てきている。ＧＩ値は、食品中の糖質の量は、同じでも血糖値の上昇が食品の質によって異なるということを数値で表したものであり、ブドウ糖を飲んだときの血糖値を１００として色々な食品について数値化している。具体的には、ＧＩ値５０の玄米ご飯は、ＧＩ値７０の白米ご飯に比べて低く、ブドウ糖の吸収が遅いことになる。ＧＩ値が高い食品ばかり摂取すると、血糖値を一定に保つためにインシュリンが吸収過剰により余った血液中のブドウ糖を脂肪に変換・合成し脂肪細胞に取り込まれ肥満になる。しかし、ＧＩ値が低い食品を摂取すると、正常に筋肉や肝臓などでグリコーゲンや蛋白質の合成を促進しエネルギー代謝に使われることになる。
【０００４】
このような背景から、物理的処理又は化学的処理を施し、酵素耐性が付加されたＧＩ値の低い澱粉を作り、そのＧＩ値の低い澱粉を含有させた消化性の悪い食品が考案されている（特許文献１）。
【０００５】
【特許文献１】
特開２００１−２３１４６９号公報
【０００６】
【発明が解決しようとする課題】
しかしながら、特許文献１に記載のものは、特殊な澱粉のみのＧＩ値を下げるものであるので、米飯のように添加できない食品も存在し、様々な炭水化物から作られる食品に対応できるものではない。このような難消化性の澱粉を既存の澱粉と一部置き換えで添加した場合、消化吸収をより少なくするためには多くの澱粉を置き換える必要があり、食感や味が本来の食品と大きく異なってしまう場合がある。
【０００７】
そこで、本発明は、様々な炭水化物から作られる食品に対して消化吸収を抑制する消化吸収抑制剤、及びＧＩ値を低減することができる食品のＧＩ値低減剤、並びにこれが含まれた食品を提供することを目的とする。
【０００８】
【課題を解決するための手段】
以上の目的を達成するため、本発明者らは、鋭意検討を重ねた結果、水溶性高分子を食品に加えることにより、食品の消化吸収を抑制したり、ＧＩ値を低減することを見出した。すなわち、本発明は、水溶性高分子を主成分とし、食品に加えることによりその消化吸収を抑制する消化吸収抑制剤、及び水溶性高分子を主成分とし、食品に加えることによりそのＧＩ値を低減する食品のＧＩ値低減剤、並びにこれらが含まれた食品である。
【０００９】
【発明の実施の形態】
本発明に係る消化吸収抑制剤及び食品のＧＩ値低減剤において、前記水溶性高分子は、アラビアガム、プルラン、デキストリン、タマリンドガム、寒天、カラギナン、ファーセレラン、ローカストビーンガム、タラガム、グアーガム、グアー分解物、コンニャクマンナン、ジェランガム、フノリ抽出物、サイリュームシードガム、カードラン、カシアガム、カラヤガム、アルギン酸およびその塩、キサンタンガム、大豆多糖類、ペクチン、ゼラチン、ＣＭＣナトリウム、メチルセルロース、セルロース、難消化性デキストリン、及びポリデキストロースのうち少なくとも１以上であることが好ましい。
【００１０】
前記グアー分解物とは、グアーガムを酸や加熱処理、または酵素により加水分解したものである。前記フノリ抽出物とは、フノリを熱水抽出することにより得られたものである。アルギン酸塩としては、アルギン酸ナトリウム、アルギン酸カルシウムなどがある。また、難消化性デキストリンとは、デキストリンを焙焼することにより得られるものである。
【００１１】
また、本発明に係る消化吸収阻害剤及び食品のＧＩ値低減剤は、食品の加熱処理前に加えられることにより消化吸収を抑制し、又はＧＩ値を低減するよう構成されていることが好ましい。
【００１２】
【実施例】
次に、本発明に係る消化吸収抑制剤及び食品のＧＩ値低減剤の実施例について説明する。
実施例１乃至２８
先ず、本発明に係る消化吸収抑制剤及び食品のＧＩ値低減剤の実施例１乃至２８として、表１に示すようにアラビアガム（ＣＮＩ社製）、プルラン（林原商事社製）、デキストリン（松谷化学社製）、タマリンドガム（大日本製薬社製）、タラガム（伊那食品工業社製）、グアー分解物（伊那食品工業社製）、コンニャクマンナン（伊那食品工業社製）、フノリ抽出物（伊那食品工業社製）、カラヤガム（ソマール社製）、アルギン酸ナトリウム（キミカ製）、大豆多糖類（不二製油社製）、ＨＭペクチン（ＣＰケルコ社製）、ゼラチン（新田ゼラチン社製）、乳化でんぷん（松谷化学工業社製）、ＬＭペクチン（ＣＰケルコ社製）、ＣＭＣナトリウム（第一化学薬品社製）、寒天（伊那食品工業社製）、κ―カラギナン（伊那食品工業社製）、λ―カラギナン（伊那食品工業社製）、ローカストビーンガム（伊那食品工業社製）、グアーガム（伊那食品工業社製）、ジェランガム（ＣＰケルコ社製）、サイリュームシードガム（五協産業社製）、カードラン（武田薬品工業製）、カシアガム（伊那食品工業社製）、キサンタンガム（伊那食品工業社製）、セルロース（旭化成社製）、難消化性デキストリン（松谷化学工業社製）を用意した。
【００１３】
【表１】

【００１４】
実験例１
これら実施例１乃至２８に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇを小麦粉（日清製粉製）１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表１に示すようにサンプル１ａ乃至２８ａを得た。
【００１５】
同様に小麦粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し、完全に小麦粉を糊化させた後、実施例１乃至２８に係る消化吸収抑制剤（食品のＧＩ値低減剤）を添加することによって表１に示すようにサンプル１ｂ乃至２８ｂを得た。
【００１６】
また、小麦粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。
【００１７】
これらサンプル１ａ乃至２８ａ、サンプル１ｂ乃至２８ｂ、比較例それぞれについてα−アミラーゼの消化性試験を行った。α−アミラーゼの消化性試験は、サンプル１ａ乃至２８ａ、サンプル１ｂ乃至２８ｂ及び比較例それぞれにα−アミラーゼ５０ｕｎｉｔを添加後３０分後、６０分後、及び１２０分後にサンプリングを行い、直ちに蒸留水で任意に希釈を行い、Ｐａｒｋ−Ｊｏｈｎｓｏｎ法にてα−アミラーゼの消化作用によって生じた還元末端の定量を行った。比較例の１２０分後の還元末端数を１００としてその割合を％で示した。その結果を図１に示す。サンプル１ａ乃至２８ａは、図１から明らかなようにサンプル１ｂ乃至２８ｂ及び比較例に比し消化率が低い値を示した。
【００１８】
実験例２
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇを餅粉１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｃ乃至１６ｃを得た。また、餅粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｃ乃至１６ｃ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図２に示す。サンプル１ｃ乃至１６ｃは、図２から明らかなように比較例に比し消化率が低い値を示した。
【００１９】
【表２】

【００２０】
実験例３
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇを米粉１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｄ乃至１６ｄを得た。また、米粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｄ乃至１６ｄ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図３に示す。サンプル１ｄ乃至１６ｄは、図３から明らかなように比較例に比し消化率が低い値を示した。
【００２１】
実験例４
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇを馬鈴薯澱粉１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｅ乃至１６ｅを得た。また、馬鈴薯澱粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｅ乃至１６ｅ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図４に示す。サンプル１ｅ乃至１６ｅは、図４から明らかなように比較例に比し消化率が低い値を示した。
【００２２】
実験例５
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇをタピオカ澱粉１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｆ乃至１６ｆを得た。また、タピオカ澱粉１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｆ乃至１６ｆ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図５に示す。サンプル１ｆ乃至１６ｆは、図５から明らかなように比較例に比し消化率が低い値を示した。
【００２３】
実験例６
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇをコーンスターチ１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｇ乃至１６ｇを得た。また、コーンスターチ１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｇ乃至１６ｇ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図６に示す。サンプル１ｇ乃至１６ｇは、図６から明らかなように比較例に比し消化率が低い値を示した。
【００２４】
実験例７
次に、実施例１乃至１６に係る消化吸収抑制剤（食品のＧＩ値低減剤）それぞれ０．５ｇと水２００ｇをワキシコーンスターチ１０ｇに加えてスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表２に示すようにサンプル１ｈ乃至１６ｈを得た。また、ワキシコーンスターチ１０ｇと水２００ｇでスラリーを作り、これを１００℃まで加熱し完全に糊化させることによって比較例を得た。これらサンプル１ｈ乃至１６ｈ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図７に示す。サンプル１ｈ乃至１６ｈは、図７から明らかなように比較例に比し消化率が低い値を示した。
【００２５】
実験例８乃至１０
次に、サンプル１ａ乃至１６ａについて、消化酵素としてαーアミラーゼの代わりにβ−アミラーゼ、グルコアミラーゼとプルラナーゼを用いて実験例１と同様の消化性試験を行った。これらの結果を図８乃至１０に示す。サンプル１ａ乃至１６ａは、図８乃至１０から明らかなように、消化酵素を変えた場合であっても、比較例に比し消化率が低い値を示した。
【００２６】
実験例１１
次に、実施例１に係るアラビアガムの添加量を変化させて水と小麦粉（日清製粉製）に加えて小麦粉に対して１％、２％、５％、１０％、２５％のスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表３に示すようにサンプル１ｉ乃至１ｍを得た。これらサンプル１ｉ乃至１ｍ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図１１に示す。サンプル１ｉ乃至１ｍは、図１１から明らかなように濃度を上げると消化率が抑制されることを示した。
【００２７】
【表３】

【００２８】
実験例１２
次に、実施例に係る大豆多糖類の添加量を変化させて水と小麦粉（日清製粉製）に加えて小麦粉に対して１％、２％、５％、１０％、２５％のスラリー状にした後、１００℃まで加熱し見かけ上十分な位糊化させることによって表４に示すようにサンプル１１ｉ乃至１１ｍを得た。これらサンプル１１ｉ乃至１１ｍ及び比較例について実験例１と同様にそれぞれについてα−アミラーゼの消化性試験を行った。その結果を図１２に示す。サンプル１１ｉ乃至１１ｍは、図１２から明らかなように濃度を上げると消化率が抑制されることを示した。
【００２９】
【表４】

【００３０】
実験例１３
中力粉５００ｇに対し、実施例１に係るアラビアガム及び実施例４に係るタマリンドガムをそれぞれ１５ｇずつ加え混合後、１２ボーメの食塩水２３０ｇを添加し、混合器で１５分間練り上げ、３０分静置した後ローリングプレス機でさらに練り上げ、３時間室温にねかし、ローリングプレス機で生地を長方形に薄く延ばし、切断機で切断することによって、実施例１に係るアラビアガム及び実施例４に係るタマリンドガムそれぞれが含まれている生麺（うどん）をそれぞれ作製した。また、消化吸収抑制剤を加えないこと以外は同様の処方で生麺（うどん）を比較例として作成した。
【００３１】
作製したそれぞれのうどんを１０倍量の水で一定時間茹で上げ、１０ｍｅｓｈの篩に通し、そのうちの１００ｇを１Ｌの５０ｍＭリン酸緩衝液（ｐＨ６．０）の入った溶出試験機に分散させ、α−アミラーゼを１００ｕｎｉｔ添加し、０〜１２０分までのサンプリングを行い、各サンプルについて酵素反応により生じる還元末端の定量をＰａｒｋ−Ｊｏｈｎｓｏｎ法によって行った。その結果を図１３に示す。実施例１に係るアラビアガム及び実施例４に係るタマリンドガムが含まれているうどんは、図１３から明らかなように比較例に係るうどんに比し消化率が抑制されることを示した。
【００３２】
実験例１４
小豆５００ｇを３倍量の水に一晩浸漬後、実施例１に係るアラビアガム５ｇ、１５ｇ及び実施例１２に係るＨＭペクチン１５ｇをそれぞれ溶解した水１Ｌでかご炊きを行い、水切りをして灰汁を洗い流した後、実施例１に係るアラビアガム５ｇ、１５ｇ及び実施例１２に係るＨＭペクチン１５ｇをそれぞれ溶解した水１．５Ｌで３０分間茹で上げ、２０分間蒸らし、茹で小豆を作製した。出来上がった茹で小豆をそれぞれ潰し、皮と“ゴ”を分離し、“ゴ”を流水にさらして灰汁抜きをした後、さらしで絞り、生餡を作成した。次に、実施例１に係るアラビアガムから１％及び３％のアラビアガム水溶液を作り、これら水溶液それぞれと生餡を１：２の割合で混ぜ合わせ、次いで生餡の１／２重量のエリスリトールと、生餡に対し０．０１％のアスパルテームを加えて練り餡を作成した。また、消化吸収抑制剤を加えないこと以外は同様の処方で練り餡を比較例として作成した。
【００３３】
作製した練り餡それぞれを５％濃度になるように５０℃のリン酸緩衝液（ｐＨ６．０）に懸濁し、α−アミラーゼ５０ｕｎｉｔを添加し、０〜１２０分までのサンプリングを行い、各サンプルについて酵素反応により生じる還元末端の定量をＰａｒｋ−Ｊｏｈｎｓｏｎ法によって行った。その結果を図１４に示す。実施例１に係るアラビアガム及び実施例１２に係るＨＭペクチンが含まれている練り餡は、図１４から明らかなように比較例に係る練り餡に比し消化率が抑制されることを示した。
【００３４】
【発明の効果】
以上のように本発明によれば、水溶性高分子を主成分とすることにより、様々な炭水化物から作られる食品に対して消化吸収を阻害し、またＧＩ値を低減することができる消化吸収阻害剤及び食品のＧＩ値低減剤、並びにこれらが含まれた食品を提供することができる。
【図面の簡単な説明】
【図１】水溶性高分子を加えた場合の小麦粉に対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図２】水溶性高分子を加えた場合の餅粉に対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図３】水溶性高分子を加えた場合の米粉に対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図４】水溶性高分子を加えた場合の馬鈴薯澱粉に対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図５】水溶性高分子を加えた場合のタピオカ澱粉に対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図６】水溶性高分子を加えた場合のコーンスターチに対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図７】水溶性高分子を加えた場合のワキシーコーンスターチに対するα―アミラーゼ消化率の測定結果を示すグラフである。
【図８】水溶性高分子を加えた場合の小麦粉に対するβ―アミラーゼ消化率の測定結果を示すグラフである。
【図９】水溶性高分子を加えた場合の小麦粉に対するグルコアミラーゼ消化率の測定結果を示すグラフである。
【図１０】水溶性高分子を加えた場合の小麦粉に対するプルラナーゼ消化率の結果を示すグラフである。
【図１１】アラビアガムの濃度を変えた場合の小麦粉に対するα―アミラーゼ消化率の結果を示すグラフである。
【図１２】大豆多糖類の濃度を変えた場合の小麦粉に対するα―アミラーゼ消化率の結果を示すグラフである。
【図１３】アラビアガム及びタマリンドガムを加えた生麺（うどん）に対するα―アミラーゼ消化率の結果を示すグラフである。
【図１４】アラビアガム及びペクチンを加えた練り餡に対するα―アミラーゼ消化率の結果を示すグラフである。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a digestion / absorption inhibitor that suppresses digestion and absorption when added to food, a GI value reducing agent for food that reduces its GI value when added to food, and a food containing these.
[0002]
[Prior art]
Humans maintain their body and maintain their health by obtaining nutrients through diet and converting the nutrients into energy or accumulating them as glycogen and proteins in the body. Important nutrients for sustaining human life are also extremely undernourished in Japan around World War II, and until the high growth period, it was only possible to secure total energy. There was a time when they couldn't do so and relied on carbohydrates, had little protein and fat, and had an improper nutritional balance. For this reason, regarding the nutrition of the people, a Western-style dietary habit of actively ingesting animal protein has been recommended. As a result, many ready-made foods and processed foods that are carnivorous and have less soft chewing have come to market. Such ready-made foods and processed foods can easily be eaten, and conversely cause a loss of nutritional balance, which leads to obesity-related diabetes and its complications, and modern diseases called lifestyle-related diseases such as myocardial infarction. Is increasing. For this reason, prevention and treatment of lifestyle-related diseases are being carried out while improving by dietary restriction that suppresses total calories. However, it is difficult to stop a once-measured luxurious diet that is overnutrition, and there is a problem in Japan that more than 10% of diabetic reserve medical conditions progress.
[0003]
Under such circumstances, there has recently been an idea of assembling a meal in consideration of a GI value (glycemic index value) of a food. The GI value is a numerical value indicating that the increase in blood sugar level differs depending on the quality of food even if the amount of carbohydrate in the food is the same. Is quantified. Specifically, brown rice with a GI value of 50 is lower than white rice with a GI value of 70, and the absorption of glucose is slow. When only foods with a high GI value are ingested, insulin converts excess glucose into blood into fat and synthesizes it into fat to keep the blood sugar level constant. However, when a food with a low GI value is ingested, it normally promotes the synthesis of glycogen and protein in muscle and liver and is used for energy metabolism.
[0004]
From such a background, a starch having a low GI value to which an enzyme resistance has been added by performing a physical treatment or a chemical treatment to produce a starch having a low GI value has been devised. (Patent Document 1).
[0005]
[Patent Document 1]
JP 2001-231469 A
[Problems to be solved by the invention]
However, the one described in Patent Literature 1 lowers the GI value of only special starch, so that there are foods such as cooked rice that cannot be added, and cannot cope with foods made from various carbohydrates. When such indigestible starch is partially replaced with existing starch, it is necessary to replace a large amount of starch in order to reduce digestion and absorption, and the texture and taste differ greatly from the original food. In some cases.
[0007]
Accordingly, the present invention provides a digestion and absorption inhibitor that suppresses digestion and absorption of foods made from various carbohydrates, a GI value reducing agent for foods that can reduce GI values, and a food containing the same. The purpose is to do.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have conducted intensive studies and, as a result, have found that by adding a water-soluble polymer to food, the digestion and absorption of food can be suppressed or the GI value can be reduced. . That is, the present invention comprises a water-soluble polymer as a main component, a digestion-absorption inhibitor that suppresses digestion and absorption by adding it to food, and a water-soluble polymer as a main component, the GI value of which is added to food, GI value reducing agents for foods to be reduced, and foods containing these.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
In the digestion absorption inhibitor and the food GI value reducing agent according to the present invention, the water-soluble polymer is gum arabic, pullulan, dextrin, tamarind gum, agar, carrageenan, furceleran, locust bean gum, tara gum, guar gum, guar decomposition. Products, konjac mannan, gellan gum, funori extract, silium seed gum, curdlan, cassia gum, karaya gum, alginic acid and its salts, xanthan gum, soy polysaccharides, pectin, gelatin, CMC sodium, methylcellulose, cellulose, resistant dextrin, and Preferably, at least one of polydextrose is used.
[0010]
The guar decomposition product is obtained by hydrolyzing guar gum with an acid, heat treatment, or an enzyme. The Funori extract is obtained by extracting Funori with hot water. Alginate includes sodium alginate, calcium alginate and the like. Indigestible dextrin is obtained by roasting dextrin.
[0011]
Moreover, it is preferable that the digestion-absorption inhibitor and the food GI value reducing agent according to the present invention are configured to suppress digestion and absorption or reduce the GI value by being added before the heat treatment of the food.
[0012]
【Example】
Next, examples of the digestion absorption inhibitor and the food GI value reducing agent according to the present invention will be described.
Examples 1 to 28
First, as Examples 1 to 28 of the digestion absorption inhibitor and the food GI value reducing agent according to the present invention, as shown in Table 1, gum arabic (manufactured by CNI), pullulan (manufactured by Hayashibara Shoji), dextrin (Matsutani) Chemicals), Tamarind Gum (Dainippon Pharmaceutical Co., Ltd.), Tara Gum (Ina Food Industry Co., Ltd.), Guar Decomposed Product (Ina Food Industry Co., Ltd.), Konjac Mannan (Ina Food Industry Co., Ltd.), Funori Extract (Ina Food Industry Co., Ltd., Karaya Gum (Somar), Sodium Alginate (Kimika), Soybean Polysaccharide (Fuji Oil), HM Pectin (CP Kelco), Gelatin (Nitta Gelatin), Emulsification Starch (Matsuya Chemical Industries), LM pectin (CP Kelco), CMC sodium (Daiichi Pure Chemicals), agar (Ina Food Industry), κ-carrageenan (Ina Food Industry) , Λ-carrageenan (manufactured by Ina Food Industry Co., Ltd.), locust bean gum (manufactured by Ina Food Industry Co., Ltd.), guar gum (manufactured by Ina Food Industry Co., Ltd.), gellan gum (manufactured by CP Kelco), silium seed gum (manufactured by Gokyo Industry Co., Ltd.) Curdlan (manufactured by Takeda Pharmaceutical Co., Ltd.), Cassia gum (manufactured by Ina Food Industry Co., Ltd.), xanthan gum (manufactured by Ina Food Industry Co., Ltd.), cellulose (manufactured by Asahi Kasei Corporation), and indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) were prepared.
[0013]
[Table 1]

[0014]
Experimental example 1
0.5 g of each of the digestion and absorption inhibitors (GI food value reducing agents) according to Examples 1 to 28 and 200 g of water were added to 10 g of flour (manufactured by Nisshin Flour Milling Co., Ltd.) to form a slurry, and then heated to 100 ° C. Samples 1a to 28a were obtained as shown in Table 1 by performing gelatinization to a sufficient degree.
[0015]
Similarly, a slurry was prepared from 10 g of flour and 200 g of water, and heated to 100 ° C. to completely gelatinize the flour. Then, the digestion and absorption inhibitors (GI value reducing agents for food) according to Examples 1 to 28 were added. By adding, samples 1b to 28b were obtained as shown in Table 1.
[0016]
Also, a comparative example was obtained by preparing a slurry from 10 g of flour and 200 g of water and heating the slurry to 100 ° C. to completely gelatinize.
[0017]
Each of Samples 1a to 28a, Samples 1b to 28b, and Comparative Example was subjected to α-amylase digestibility test. In the digestibility test of α-amylase, samples were taken 30 minutes, 60 minutes, and 120 minutes after adding 50 units of α-amylase to each of Samples 1a to 28a, Samples 1b to 28b, and Comparative Example, and immediately sampled with distilled water. The dilution was arbitrarily performed, and the reducing end generated by the digestion of α-amylase was quantified by the Park-Johnson method. The number of reducing terminals after 120 minutes in the comparative example was taken as 100, and the ratio was shown in%. The result is shown in FIG. As is clear from FIG. 1, Samples 1a to 28a exhibited lower digestibility than Samples 1b to 28b and Comparative Example.
[0018]
Experimental example 2
Next, 0.5 g of each of the digestion and absorption inhibitors (GI food value reducing agents) according to Examples 1 to 16 and 200 g of water were added to 10 g of rice cake flour to form a slurry, which was then heated to 100 ° C. and seemed to be sufficiently satisfactory. Samples 1c to 16c were obtained as shown in Table 2 by performing gelatinization. In addition, a comparative example was obtained by preparing a slurry from 10 g of rice cake flour and 200 g of water, heating the slurry to 100 ° C., and completely gelatinizing. For each of the samples 1c to 16c and the comparative example, an α-amylase digestibility test was performed in the same manner as in Experimental Example 1. The result is shown in FIG. As is clear from FIG. 2, the samples 1c to 16c exhibited lower digestibility than the comparative example.
[0019]
[Table 2]

[0020]
Experimental example 3
Next, after adding 0.5 g of each of the digestion absorption inhibitors (GI food value reducing agents) according to Examples 1 to 16 and 200 g of water to 10 g of rice flour to form a slurry, the mixture was heated to 100 ° C. and seemingly sufficient. Samples 1d to 16d were obtained as shown in Table 2 by gelatinizing. Further, a slurry was prepared from 10 g of rice flour and 200 g of water, and the slurry was heated to 100 ° C. and completely gelatinized to obtain a comparative example. For each of the samples 1d to 16d and the comparative example, an α-amylase digestibility test was performed in the same manner as in Experimental Example 1. The result is shown in FIG. Samples 1d to 16d exhibited lower digestibility than the comparative example, as is clear from FIG.
[0021]
Experimental example 4
Next, 0.5 g of each of the digestion and absorption inhibitors (GI agent of food) according to Examples 1 to 16 and 200 g of water were added to 10 g of potato starch to form a slurry, which was then heated to 100 ° C. and seemingly sufficient. As shown in Table 2, samples 1e to 16e were obtained by performing gelatinization. Further, a slurry was prepared from 10 g of potato starch and 200 g of water, and this was heated to 100 ° C. to completely gelatinize, thereby obtaining a comparative example. The digestibility test of α-amylase was performed on each of the samples 1e to 16e and the comparative example in the same manner as in Experimental Example 1. The result is shown in FIG. As is clear from FIG. 4, the samples 1e to 16e exhibited lower digestibility than the comparative example.
[0022]
Experimental example 5
Next, 0.5 g of each of the digestion and absorption inhibitors (GI value reducing agents for food) according to Examples 1 to 16 and 200 g of water were added to 10 g of tapioca starch to form a slurry, which was then heated to 100 ° C. and seemed to be sufficiently satisfactory. As shown in Table 2, samples 1f to 16f were obtained by performing gelatinization. Further, a comparative example was obtained by preparing a slurry from 10 g of tapioca starch and 200 g of water and heating the slurry to 100 ° C. to completely gelatinize. The digestibility test of α-amylase was performed on each of the samples 1f to 16f and the comparative example in the same manner as in Experimental Example 1. The result is shown in FIG. As is clear from FIG. 5, the samples 1f to 16f exhibited lower digestibility than the comparative example.
[0023]
Experimental example 6
Next, after adding 0.5 g of each of the digestion and absorption inhibitors (the GI value reducing agents of food) according to Examples 1 to 16 and 200 g of water to 10 g of corn starch to form a slurry, the mixture was heated to 100 ° C. and seemingly sufficient. As shown in Table 2, 1 g to 16 g of samples were obtained by gelatinization. Further, a slurry was prepared from 10 g of corn starch and 200 g of water, and the slurry was heated to 100 ° C. and completely gelatinized to obtain a comparative example. The digestibility test of α-amylase was performed on each of the samples 1 g to 16 g and the comparative example in the same manner as in Experimental Example 1. FIG. 6 shows the result. Samples 1g to 16g showed lower digestibility than the comparative example, as is apparent from FIG.
[0024]
Experimental example 7
Next, 0.5 g of each of the digestion absorption inhibitors (GI food value reducing agents) according to Examples 1 to 16 and 200 g of water were added to 10 g of waxy corn starch to form a slurry, which was then heated to 100 ° C. and apparently. Samples 1h to 16h were obtained by sufficient gelatinization as shown in Table 2. Further, a comparative example was obtained by preparing a slurry from 10 g of waxy corn starch and 200 g of water, heating the slurry to 100 ° C., and completely gelatinizing. The digestibility test of α-amylase was performed on each of the samples 1h to 16h and the comparative example in the same manner as in Experimental Example 1. FIG. 7 shows the result. Samples 1h to 16h exhibited lower digestibility than the comparative example, as is clear from FIG.
[0025]
Experimental Examples 8 to 10
Next, samples 1a to 16a were subjected to the same digestibility test as in Experimental Example 1 using β-amylase, glucoamylase and pullulanase instead of α-amylase as digestive enzymes. These results are shown in FIGS. As is clear from FIGS. 8 to 10, Samples 1a to 16a showed lower digestibility than the Comparative Example even when the digestive enzymes were changed.
[0026]
Experimental Example 11
Next, the amount of the gum arabic according to Example 1 was changed to add water, flour (manufactured by Nisshin Flour Milling Co., Ltd.), and 1%, 2%, 5%, 10%, 25% slurry based on flour. Then, the mixture was heated to 100 ° C. and gelatinized to a sufficient degree to obtain samples 1i to 1m as shown in Table 3. The digestibility test of α-amylase was performed on each of the samples 1i to 1m and the comparative example in the same manner as in Experimental Example 1. The result is shown in FIG. Samples 1i to 1m showed that increasing the concentration suppressed digestibility, as is evident from FIG.
[0027]
[Table 3]

[0028]
Experimental Example 12
Next, the amount of the soybean polysaccharide according to the example was changed to add 1%, 2%, 5%, 10%, and 25% slurry to the flour in addition to water and flour (manufactured by Nisshin Seifun KK). Then, the mixture was heated to 100 ° C. and gelatinized to a sufficient degree to obtain samples 11i to 11m as shown in Table 4. The digestibility test of α-amylase was performed on each of these samples 11i to 11m and the comparative example in the same manner as in Experimental Example 1. FIG. 12 shows the result. Samples 11i to 11m showed that the digestibility was suppressed when the concentration was increased, as is clear from FIG.
[0029]
[Table 4]

[0030]
Experimental Example 13
15 g each of gum arabic according to Example 1 and tamarind gum according to Example 4 were added to and mixed with 500 g of all-purpose flour, and then 230 g of 12 Baume salt solution was added, kneaded with a mixer for 15 minutes, and allowed to stand for 30 minutes. After placing, the mixture was further kneaded with a rolling press, aged at room temperature for 3 hours, the dough was spread thinly into a rectangle with a rolling press, and cut with a cutter to cut the gum arabic according to Example 1 and the tamarind gum according to Example 4. Raw noodles (udon) containing each of them were produced. In addition, raw noodles (udon) were prepared as a comparative example with the same formulation except that no digestion absorption inhibitor was added.
[0031]
Each produced udon is boiled with 10 times the volume of water for a certain time, passed through a 10 mesh sieve, and 100 g of the noodles is dispersed in a dissolution tester containing 1 L of 50 mM phosphate buffer (pH 6.0). Amylase was added in an amount of 100 units, sampling was performed from 0 to 120 minutes, and the amount of the reducing end generated by the enzyme reaction in each sample was determined by the Park-Johnson method. The result is shown in FIG. The udon containing the gum arabic according to Example 1 and the tamarind gum according to Example 4 showed that the digestibility was suppressed as compared to the udon according to the comparative example, as is apparent from FIG.
[0032]
Experimental Example 14
After immersing 500 g of red beans in three times the amount of water overnight, cook the basket with 1 L of water in which 5 g and 15 g of gum arabic according to Example 1 and 15 g of HM pectin according to Example 12 are dissolved, drain, and drain lye After washing off, 5 g and 15 g of gum arabic according to Example 1 and 15 g of HM pectin according to Example 12 were respectively dissolved and boiled in 1.5 L of water for 30 minutes and steamed for 20 minutes to prepare boiled red beans. The finished boiled red beans were each crushed, the skin and “go” were separated, and “go” was exposed to running water to remove lye, and then squeezed with blister to prepare raw bean jam. Next, 1% and 3% aqueous solutions of gum arabic were prepared from the gum arabic according to Example 1, and each of these aqueous solutions and raw bean jam were mixed at a ratio of 1: 2. Then, 0.01% aspartame was added to the raw bean paste to prepare a kneaded bean paste. In addition, kneaded bean paste was prepared as a comparative example with the same formulation except that the digestion absorption inhibitor was not added.
[0033]
Each prepared dough was suspended in a phosphate buffer (pH 6.0) at 50 ° C. so as to have a concentration of 5%, 50 units of α-amylase was added, and sampling was performed for 0 to 120 minutes. Quantification of the reducing end generated by the enzymatic reaction was performed by the Park-Johnson method. FIG. 14 shows the result. The paste containing the gum arabic according to Example 1 and the HM pectin according to Example 12 showed a lower digestibility than the paste according to the comparative example, as is apparent from FIG. .
[0034]
【The invention's effect】
As described above, according to the present invention, a water-soluble polymer as a main component inhibits digestion and absorption of foods made from various carbohydrates, and can also reduce GI value. Agent and a GI value reducing agent for food, and a food containing these.
[Brief description of the drawings]
FIG. 1 is a graph showing the measurement results of α-amylase digestibility of wheat flour when a water-soluble polymer is added.
FIG. 2 is a graph showing measurement results of α-amylase digestibility of rice cake flour when a water-soluble polymer is added.
FIG. 3 is a graph showing the measurement results of α-amylase digestibility of rice flour when a water-soluble polymer is added.
FIG. 4 is a graph showing the results of measuring the α-amylase digestibility of potato starch when a water-soluble polymer was added.
FIG. 5 is a graph showing the results of measuring the α-amylase digestibility of tapioca starch when a water-soluble polymer was added.
FIG. 6 is a graph showing the results of measuring the α-amylase digestibility of corn starch when a water-soluble polymer was added.
FIG. 7 is a graph showing the results of measuring the α-amylase digestibility of waxy corn starch when a water-soluble polymer was added.
FIG. 8 is a graph showing the measurement results of β-amylase digestibility of wheat flour when a water-soluble polymer was added.
FIG. 9 is a graph showing the results of measuring the glucoamylase digestibility of wheat flour when a water-soluble polymer was added.
FIG. 10 is a graph showing results of pullulanase digestibility of wheat flour when a water-soluble polymer was added.
FIG. 11 is a graph showing the results of α-amylase digestibility of wheat flour when the concentration of gum arabic was changed.
FIG. 12 is a graph showing the results of α-amylase digestibility of wheat flour when the concentration of soybean polysaccharide was changed.
FIG. 13 is a graph showing the results of α-amylase digestibility of raw noodles (udon) to which gum arabic and tamarind gum have been added.
FIG. 14 is a graph showing the results of α-amylase digestibility of dough with gum arabic and pectin added.

Claims

A digestion and absorption inhibitor that contains a water-soluble polymer as a main component and suppresses digestion and absorption when added to food.

The water-soluble polymer includes gum arabic, pullulan, dextrin, tamarind gum, agar, carrageenan, furceleran, locust bean gum, tara gum, guar gum, guar decomposition product, konjac mannan, gellan gum, funori extract, silium seed gum, curdlan And at least one of cassia gum, karaya gum, alginic acid and salts thereof, xanthan gum, soybean polysaccharide, pectin, gelatin, sodium CMC, methylcellulose, cellulose, indigestible dextrin, and polydextrose. The digestion and absorption inhibitor according to the above.

The digestion and absorption inhibitor according to claim 1 or 2, wherein the digestion and absorption of the food is suppressed by being added before the heat treatment.

An agent for reducing the GI value of food, which contains a water-soluble polymer as a main component and reduces the GI value by adding it to food.

The water-soluble polymer includes gum arabic, pullulan, dextrin, tamarind gum, agar, carrageenan, furceleran, locust bean gum, tara gum, guar gum, guar decomposition product, konjac mannan, gellan gum, funori extract, silium seed gum, curdlan 5. At least one selected from the group consisting of cassia gum, karaya gum, alginic acid and salts thereof, xanthan gum, soybean polysaccharide, pectin, gelatin, sodium CMC, methylcellulose, cellulose, indigestible dextrin and polydextrose. A GI value reducing agent for the food according to the above.

The GI value reducing agent for food according to claim 4 or 5, wherein the GI value is reduced by being added before the heat treatment of the food.

A food comprising the digestion and absorption inhibitor according to any one of claims 1 to 3 or the GI value reducing agent according to any one of claims 4 to 6.