JP2008212111A - GRAIN AND CEREAL FLOUR USING THE SAME, WHOLE GRAIN, FOODS, FEEDS FOR ANIMALS, SYRUP AND METHOD FOR MANUFACTURING THESE MATERIALS, AS WELL AS FOODS CONTAINING beta-GLUCAN ISOLATED BY EXTRACTING, ADDITIVES, SKIN EXTERNAL PREPARATION, PHARMACEUTICAL COMPOSITION AND METHOD FOR MANUFACTURING THESE MATERIALS - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide foods and beverages, etc. containing low carbohydrates and high dietary fiber by which the glucose level in blood does not rise suddenly after the ingestion thereof. <P>SOLUTION: The grain is a grain obtained from a barley containing: 15 to 25% by weight of proteins; 25 to 35% by weight of carbohydrates; and 25 to 35% by weight of dietary fibers, wherein 40 to 60% by weight of the dietary fibers are water-soluble dietary fibers. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a grain having dietary fiber, protein and starch in a specific range, flour or whole grain obtained therefrom, food containing these and other ingredients, animal feed, syrup, the grain, etc. The present invention relates to foods, additives and the like containing β-glucan isolated and extracted from.

  In recent years, dietary fiber has attracted attention as a health food material. Dietary fiber is roughly classified into two types: insoluble fiber (insoluble fiber) and water-soluble dietary fiber. Insoluble dietary fiber functions as an increase in stool volume, shortened transit time of intestinal contents, intestinal pressure. In addition, there is a decrease in abdominal pressure, and as a result, it is said to have preventive and therapeutic effects on various colon diseases such as constipation and colon cancer. In addition, water-soluble dietary fiber has the following actions: activation of gastrointestinal activity, decreased digestion and absorption of dietary components, reduction of bile acids circulating in the intestine, type and metabolism of intestinal bacteria (in the presence of water-soluble dietary fiber) As a result, it is said that it has preventive and therapeutic effects on constipation, colon disease, obesity, diabetes, hyperlipidemia and the like.

  As a method for efficiently ingesting dietary fiber having such a function, for example, a food that supplies a good nutrient source such as cereal for breakfast is provided. The types of cereal include flake cereal, puffed cereal, shredded cereal and the like, which usually contain one or more cereal grains made of corn, wheat, rice, barley, etc. Is. Since the cereal grains used have a high carbohydrate content such as starch but a relatively small amount of protein, cereals prepared by adding soybeans having a high protein content have been proposed (for example, patent documents). 1).

JP 2002-45133 A

  However, in the cereal proposed in Patent Document 1, the protein content is certainly adjusted and the nutritional balance is improved, but since the amount of carbohydrate contained in the cereal grain itself is large, the calorie intake is relatively It will be expensive. If this amount is disliked and the amount of cereal grains used is reduced, the amount of dietary fiber that can be originally taken from cereal grains will be reduced.

  The present invention has been made in view of such problems of the prior art, and is a cereal grain that is rich in dietary fiber and protein and has a low carbohydrate content, cereal flour using the cereal grain, and whole grain flour. Is to provide various foods, beverages, additives, etc. obtained from these and methods for producing the same.

  The present invention relates to a grain obtained from barley, comprising 15 to 25% protein, 25 to 35% carbohydrate and 25 to 35% dietary fiber, and 40 to 40% of the dietary fiber. Grain grain [1] characterized in that 60% by weight is water-soluble dietary fiber.

  [1] Cereal grain characterized in that it comprises 18-20% protein, 28-32% carbohydrate and 28-32% dietary fiber in [1].

  In [1] or [2], the grain [3], wherein the water-soluble dietary fiber contains β-glucan.

  [3] In the grain [4], the content of the β-glucan in the water-soluble dietary fiber is 80% by weight or more.

  In [1] to [4], the grain [5], wherein the barley is Prowashonupana species.

  The grain [6] according to any one of [1] to [5], which is obtained as a whole grain from barley.

  Grain grains [7] according to any one of [1] to [5], which are ground, ground, refined, extended, coarsely ground and hardened as a result of pulverization or processing.

  [8] A flour or whole grain [8] obtained from the grain according to any one of [1] to [7].

  As a result of intensive studies to solve the above-mentioned problems, the inventors have found that the content of water-soluble and water-insoluble dietary fiber, protein, and carbohydrate is a specific grain and flour, and whole grain as a raw material such as food and feed. As a result, it was found that the carbohydrate content can be kept relatively low (that is, calories can be kept low) and the dietary fiber content can be kept high, and the present invention has been completed.

  Specifically, it is a food containing the grain, cereal flour or whole grain according to any one of [1] to [8] and at least one food ingredient [9].

  [10] An animal feed comprising the grain, flour or whole grain according to any one of [1] to [8] and at least one animal feed [10].

  [11] A syrup obtained by mixing the grain, flour or whole grain according to any one of [1] to [8] with water or an organic solvent [11].

  In [11], it is a syrup obtained by further heating after mixing [12].

  [13] A food product obtained by isolating and extracting β-glucan from cereal grains, cereal flours or whole grains according to any one of [1] to [8], and containing the β-glucan and at least one food ingredient [13].

  [14] An additive containing β-glucan isolated and extracted from the grain, flour or whole grain according to any one of [1] to [8], and containing the β-glucan and at least one additive component [14] ].

  A β-glucan is isolated and extracted from the cereal grain, cereal flour or whole grain according to any one of [1] to [8], and is a skin external preparation containing the β-glucan and at least one skin external preparation component. Yes [15].

  A pharmaceutical composition comprising β-glucan isolated and extracted from the grain, flour or whole grain according to any one of [1] to [8] and containing the β-glucan and at least one pharmaceutical composition component [16].

  [17] A method for producing a food having a blood glucose level-suppressing function, comprising adding the grain, flour or whole grain according to any one of [1] to [8] to a food.

  [18] A method for producing an animal feed having a blood glucose level-suppressing function, comprising adding the grain, flour or whole grain according to any one of [1] to [8] to an animal feed [18].

  [19] A method for producing a beverage having a blood glucose level-suppressing function, wherein the grain, flour or whole grain according to any one of [1] to [8] is added to a beverage.

  A method for producing a functional food, characterized by isolating and extracting β-glucan from the cereal grain, cereal flour or whole grain according to any one of [1] to [8], and adding the β-glucan to the food [20].

  [1] to [8], wherein β-glucan is isolated and extracted from the cereal grain, cereal flour or whole grain flour, and the β-glucan is added to the external preparation for skin, It is a manufacturing method of an agent [21].

  A food additive characterized by isolating and extracting β-glucan from the grain, flour or whole grain according to any one of [1] to [8], and adding the β-glucan to the food additive It is a manufacturing method [22].

  [1] to [8], wherein β-glucan is isolated and extracted from the cereal grain, cereal flour or whole grain flour, and the β-glucan is added to the external preparation for skin, It is a manufacturing method of an agent [23].

  A pharmaceutical composition characterized by isolating and extracting β-glucan from the cereal grain, flour or whole grain according to any one of [1] to [8], and adding the β-glucan to the pharmaceutical composition It is a manufacturing method [24].

  A method for producing a functional beverage, characterized by isolating and extracting β-glucan from the cereal grain, cereal flour or whole grain according to any one of [1] to [8], and adding the β-glucan to the beverage [25].

  In addition, as "food", for example, bread mix, pancake mix, waffle mix, cake mix, fruit pie mix, pie mix, baking mix, stick-shaped bread with bread crumbs, meat, vegetable cheese and sauce, for beverages Edible powder used for beef, pork, poultry, seafood dough mixture, pizza crust, pizza dough, bread dough, cookie dough, burito, enchilada, tortilla, tortilla wrap sandwich, spaghetti, macaroni, lasagna, udon, Pasta and noodles such as buckwheat, various doughs such as bread dough containing meat, vegetables, cheese and sauce, various breads such as bread, muffins, bagels and rolls, breakfast cereals, cereals, cereal foods Bar, food bar made from soybeans, food Cereals such as bakers, pretzels, cookies, chewing gum, chocolate, crackers, confectionery, ice cream, ice milk and soft cream, coffee whitener, whipped cream, custard cream, and other dairy products, popsicles, whisk Dairy products, soups, yogurts (including frozen), pudding and other dairy or non-dairy products, bars, beverage powders, dietary supplements (including dietary supplements, dietary supplement powders, dietary supplements) Food substitutes such as bar), mayonnaise, dressings, seasonings and sauces, livestock meat and fish paste products, frozen foods, retort foods, processed oils and fats products such as margarine and shortening.

  “Beverages” refers to unfermented tea beverages such as green tea, semi-fermented tea beverages such as oolong tea, fully fermented tea beverages such as black tea, carbonated beverages, coffee beverages, fruit beverages, vegetable juices, mineral water, milk, etc. Beverages and other beverages.

  An “additive” is a material added to foods, cosmetics, chemicals and pharmaceuticals. For example, color formers, preservatives, synthetic sweeteners, seasonings, flavoring agents, antioxidants, antifungal agents, bactericides, bleaching agents, emulsion stabilizers, natural pastes, synthetic sweeteners, preservatives, synthetic preservation Materials, quality retention agents, quality improvers, synthetic colorants, emulsifiers, food modifiers, humectants, oil and fat substitutes, pH adjusters and the like.

  Examples of the “external preparation for skin” include facial cleansing creams, cleansing creams, massage creams, cold creams, moisture creams, emulsions, packs, whitening agents, lotions, and the like, and ointments and burns. .

  The “pharmaceutical composition” includes an extracted β-glucan and a pharmaceutical ingredient, for example, an intestinal regulating agent in combination with an intestinal regulating component, or a blood pressure suppressant in combination with a regulating component such as cholesterol and blood pressure. Examples include cholesterol-lowering agents, ointments combined with ingredients that have a burn or anti-inflammatory effect.

  The grain of the present invention contains a large amount of dietary fiber and protein, and has a low ratio of carbohydrate (starch), and therefore is suitable as a material for foods, additives, feeds, skin external preparations, pharmaceuticals and the like. Furthermore, although this grain can be used as it is, it can be processed into various forms by pressing, grinding, milling, coarse grinding or grinding according to the purpose of use. In addition, by extracting β-glucan, which is a water-soluble fiber, from cereal grains and the like, for example, using this extracted β-glucan, the physiological action of β-glucan, in particular, cholesterol lowering action, blood sugar level It becomes possible to easily produce foods, various additives and pharmaceutical compositions having an inhibitory action.

  BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the present invention will be described below, but the present invention is not limited to the following embodiment, and is based on the ordinary knowledge of those skilled in the art without departing from the gist of the present invention. It should be understood that modifications and improvements as appropriate to the following embodiments also fall within the scope of the present invention.

<Composition of the grain of this application>
The grain used in the present invention is at least derived from barley, and preferably from Prowashonupana species. Contains 15 to 25 wt% protein, 25 to 35 wt% dietary fiber, and 25 to 35 wt% carbohydrate, and 40-60 wt% of the dietary fiber consists of water soluble dietary fiber in all ingredients It is. Preferably, it contains 18-20% protein, 28-32% carbohydrate and 28-32% dietary fiber. More preferably, it contains 30% by weight carbohydrate and 30% by weight dietary fiber. The dietary fiber consists of “insoluble dietary fiber” and “water-soluble dietary fiber”. The water-soluble dietary fiber contains β-glucan, and the content of β-glucan in all the water-soluble dietary fibers is preferably 80% or more.

  Nutritional component comparison table of Prowashonupana seed grain (hereinafter referred to as “the present grain grain”), which is an example of an embodiment of the present invention, and oats (other than Prowashonupana seed) barley (hereinafter simply referred to as “barley”) Is shown as FIG.

  Here, it can be seen that the protein content of the present grain is 18-20% by weight. On the other hand, the protein content of oats to be compared is 14% by weight, and the protein content of barley is 16% by weight. For this reason, when the grain of the present application is used in cereals, the protein content of the whole cereal can be ensured without separately adding high protein grains such as soybeans.

  Next, the lipid content of the grain of the present application is 6 to 7% by weight, whereas the lipid content of oats is 7% by weight, and the lipid content of barley is 2 to 3% by weight.

  Next, the carbohydrate content of each oat and barley is 60% by weight, whereas the carbohydrate content of the present grain is 30% by weight. Thus, the carbohydrate content in the grain of the present application is only about half of the carbohydrate content of oats and barley. That is, when the grain of the present application is used for oats and barley, the intake of calories (energy) derived from carbohydrates can be halved. Furthermore, when compared from the viewpoint of securing the same amount of protein, the protein content of the grain of the present application is higher than that of oats and barley as described above, so this application required to ensure a certain amount of protein. Less grain is needed, resulting in less than half the carbohydrate content. That is, it means that the absolute content of sugars such as glucose absorbed in the digestive tract after ingestion is small.

  Next, comparing the total dietary fiber (total amount of insoluble dietary fiber and water-soluble dietary fiber), the total dietary fiber content of the grain of this application is about 30% by weight or more, while the total amount of oats is The dietary fiber content is about 10% by weight and the total dietary fiber content of barley is about 14-19% by weight. Thus, the total dietary fiber content contained in the present grain is about 1.5 to 2 times that of barley, and about 3 times as much as that in oats is secured. Therefore, even when the amount (addition amount) of the grain grains of the present application is reduced, it is possible to ensure a sufficient total dietary fiber amount. Further, β-glucan as water-soluble dietary fiber contained in the total dietary fiber is 15% by weight in the present grain. In contrast, oats are 4-5% by weight and barleys are only 4-6% by weight.

  Next, description will be made with reference to a dietary fiber content comparison table (FIG. 2) of the present grain, oats, barley (other than Prowashonupana species), and wheat. In this table, the black part is insoluble dietary fiber (insoluble dietary fiber), the white part is β-glucan, and the gray part (shaded part) is water-soluble (other than β-glucan) Indicates dietary fiber.

  In the present grain, 40-60% by weight of the total dietary fiber is water-soluble dietary fiber (other water-soluble dietary fiber + β-glucan), and 80% by weight or more of the water-soluble dietary fiber is β -Consists of glucan. Other barley, oats and wheat do not meet this requirement. In addition, the absolute content of β-glucan is about 3 times that of barley and oats, and 15 times or more in comparison with wheat.

  The present grain having such a specific composition exhibits the following effects, for example.

  There were the following differences in changes in blood glucose level over time when eating 100% wheat bread and bread containing 15% by weight of the present grain grains in wheat flour.

  When a bread made of 100% flour is ingested, the blood glucose level (blood glucose concentration: blood glucose level) starts to rise rapidly after the ingestion, reaches a peak, and then the blood glucose level suddenly decreases and ingests Returned to previous blood glucose level. On the other hand, when ingesting bread containing 15% by weight of the present cereal grain in wheat flour, the glucose level rises while drawing a gentle curve after ingestion, peaking with the gentle rise, and then gradually falling Following the line, the glucose level decreased. Even when the values at the peak of the blood glucose level are compared, the bread in which the grain grains of the present application are mixed is lower than the bread with 100% flour. In addition, the time to return to the blood glucose level before ingestion was longer for the bread mixed with the grain of the present application than for bread with 100% flour.

  When the blood glucose level suddenly rises, a large amount of insulin is secreted to try to lower the blood glucose level. When a large amount of insulin is secreted, the blood glucose level rapidly decreases, so that a so-called hypoglycemic state is reached at an early stage and a feeling of hunger is felt. Moreover, when blood glucose is rapidly taken up by insulin, since the taken-in glucose cannot be utilized efficiently in the body, it is stored as fat. That is, a state in which fat is easily stored is created.

  On the other hand, when the increase in blood glucose level is slow, insulin secretion is also slow, so the blood glucose level also decreases slowly. As a result, it takes a long time to reach a blood sugar level that makes you feel hungry. That is, it can be said that the bread to which the grain grains of the present application are added is a food having a low GI value and a so-called “good stomach” compared to bread with 100% flour.

  Such an effect is considered to be exhibited as a synergistic effect between the fact that the “absolute amount” of carbohydrate contained in the grain of the present application is small and the amount of dietary fiber is large. In other words, the amount of glucose taken into the blood from the intestinal tract is reduced due to the small amount of absolute carbohydrates, and the amount of glucose absorbed from the intestinal tract into the blood is suppressed due to the presence of a large amount of dietary fiber. it seems to do.

  In particular, in order to prevent “metabolic syndrome” which is considered to be the cause of various diseases in recent years, the function of preventing metabolic syndrome by adding to various foods and beverages using the composition of the grain of the present application. It can be widely applied to functional foods, functional beverages, functional syrups, and the like. In addition, since the increase in blood glucose level (blood glucose level) is gradual and the absolute value of the increase is small, for example, it can be applied to the diet of people who fall in the diabetic patients and diabetic preparatory groups, so that severe dietary restrictions can be eased and It is also possible to enjoy.

  Of course, such an effect is not necessarily a merit that can be enjoyed only by humans, and can be used as an animal feed for animals such as pets and livestock. It is also effective for preventing obesity of pets and health management of livestock.

<About β-glucan>
The grain of the present application contains a large amount of β-glucan. For example, the grain of the present application can be used for the purpose of isolating and extracting this β-glucan.

  Glucan is a kind of dietary fiber, and is a glycosyl bond of many “monosaccharides” glucose (glucose). There are two types, α and β, depending on how they are combined. Glucose molecules have six (No. 1 to No. 6) carbons as a skeleton, and hydrogen and oxygen are bonded to these carbons. The first carbon has a bond that can bind to the adjacent glucose, and is differentiated into α type and β type depending on the direction of the bond. The binding mode in which α-type glucose is linked to neighboring glucose is called α-bond (α-glycoside bond), and similarly, the binding mode of β-type glucose is called β-linkage (β-glycoside bond). A polysaccharide in which a large number of α-type glucoses are bonded together is called α-glucan, and the majority of glucans are α-glucans. Typical examples are starch and dextrin. In addition, a polysaccharide in which only β-type glucose is bound is called “β-glucan”, which can be divided into β (1-4), β (1-6), β (1-3), etc. It means that the structure is different depending on the bonding mode.

  The effect of β-glucan is said to have a function of activating macrophages, NK cells, T cells, and killer T cells. If the immunity / resistance is increased by this, it becomes possible to eliminate the bacteria and foreign matters that have entered the body, or to suppress the disease even if it is infected. Furthermore, it is said that there is an effect of suppressing tumors such as cancer by increasing immunity. Furthermore, it is said to have diuretic action, blood pressure adjustment action, and cholesterol adjustment action.

  Since the grain of the present application has a high content of β-glucan as described above, it is also effective as an object for isolating and extracting β-glucan. Various extraction methods are conceivable, but β-glucan is water-soluble and can be easily extracted with water or warm water. At this time, in the grain of the present application, β-glucan is contained in water-soluble dietary fiber in an amount of 80% by weight or more. Therefore, even by simply extracting with water or warm water, β-glucan having a higher purity than other grains is obtained. -Glucans can be obtained.

  The extracted β-glucan is mixed with at least one food ingredient to make a food, mixed with at least one additive ingredient to make an additive, or mixed with at least one skin external preparation ingredient to make a skin external preparation, It can be mixed with at least one pharmaceutical composition component to form a pharmaceutical composition.

  The present invention can be widely applied to industries for maintaining the health of animals including humans.

Nutritional component comparison table between the grain of this application and oats and barley (other than Prowashonupana) Table of dietary fiber content of the present grain, oats, barley (other than Prowashonupana), and wheat

Claims (25)

Cereal grains obtained from barley, comprising 15-25% protein, 25-35% carbohydrate and 25-35% dietary fiber, and 40-60% by weight of the dietary fiber Grain grains characterized by being water-soluble dietary fiber. In claim 1,
Cereal grain characterized in that it contains 18-20% protein, 28-32% carbohydrate and 28-32% dietary fiber. In claim 1 or 2,
Cereal grain characterized in that the water-soluble dietary fiber contains β-glucan. In claim 3,
Grains grains characterized in that the content of β-glucan in the water-soluble dietary fiber is 80% by weight or more. In any one of Claims 1 thru | or 4,
Grains characterized in that the barley is Prowashonupana species.   The grain according to any one of claims 1 to 5, wherein the whole grain obtained from barley remains as it is.   The grain according to any one of claims 1 to 5, which has been ground, processed, ground, milled, stretched, coarsely ground and hardened as a result of grinding or processing.   A flour or whole grain obtained from the grain according to any one of claims 1 to 7.   A food comprising the grain, cereal flour or whole grain according to any one of claims 1 to 8, and at least one food ingredient.   An animal feed comprising the grain, flour or whole grain according to any one of claims 1 to 8, and at least one animal feed.   A syrup obtained by mixing the grain, cereal flour or whole grain flour according to any one of claims 1 to 8 in water or an organic solvent.   The syrup obtained in claim 11 by further heating after mixing.   A food comprising β-glucan isolated and extracted from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and containing the β-glucan and at least one food ingredient.   An additive containing β-glucan isolated and extracted from the grain, flour or whole grain according to any one of claims 1 to 8, and containing the β-glucan and at least one additive component.   A skin external preparation comprising β-glucan isolated and extracted from the grain, flour or whole grain according to any one of claims 1 to 8, and containing the β-glucan and at least one skin external preparation component.   A pharmaceutical composition comprising β-glucan isolated and extracted from the grain, flour or whole grain according to any one of claims 1 to 8, and comprising the β-glucan and at least one pharmaceutical composition component. A method for producing a food having a blood sugar level suppressing function, comprising adding the grain, flour or whole grain according to any one of claims 1 to 8 to the food. A method for producing an animal feed having a blood glucose level-suppressing function, wherein the grain, flour or whole grain according to any one of claims 1 to 8 is added to the animal feed. A method for producing a beverage having a blood glucose level suppressing function, comprising adding the grain, flour or whole grain according to any one of claims 1 to 8 to a beverage. A method for producing a functional food, characterized in that β-glucan is isolated and extracted from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and the β-glucan is added to the food. A β-glucan is isolated and extracted from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and the β-glucan is added to the external preparation for skin. Production method. A method for producing an additive, comprising: isolating and extracting β-glucan from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and adding the β-glucan to the additive. A β-glucan is isolated and extracted from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and the β-glucan is added to the external preparation for skin. Production method. A method for producing a pharmaceutical composition comprising: isolating and extracting β-glucan from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and adding the β-glucan to the pharmaceutical composition . A method for producing a functional beverage, comprising: isolating and extracting β-glucan from the cereal grain, flour or whole grain according to any one of claims 1 to 8, and adding the β-glucan to the beverage.

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