JP3451282B2 - Method for producing reduced dextrin with slowly increasing blood sugar - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention
In addition, the present invention relates to reduced dextrin which can be effectively used for prevention and treatment of diabetes, kidney disease, and diabetic nephropathy because it has calories, and a food composition containing the reduced dextrin as a component. [0002] In recent years, although eating habits have become richer, in addition to overnutrition and unbalanced eating, lack of exercise is combined, and adult diseases such as diabetes tend to increase. The main goal of the prevention and treatment of diabetes is blood glucose control, and urgent administration of insulin preparations and the like is urgently performed. However, diet therapy aimed at maintaining insulin sensitivity and endocrine function is primarily intended. Adopted. Specifically, monosaccharides or sugar alcohols that can be digested and absorbed without depending on insulin, such as fructose, sorbitol, and xylitol, are used in diabetic foods. Infusions and foods and beverages containing maltitol, maltoth and disaccharides such as leucrose, and glucose polymers (U.S. Pat. No. 3,928,135) are transient after ingestion. It is used to prevent hyperglycemia, save insulin secretion, replenish energy, or lower the osmotic pressure of infusions. [0003] Diabetes is associated with many complications, but if vascular lesions occur in the kidney due to hyperglycemia, diabetic nephropathy results. Whether or not to progress to diabetic nephropathy depends on the quality of glycemic control. Therefore, the above-described method is carried out. However, if diabetic nephropathy unfortunately occurs, renal dysfunction may occur. Depending on the degree, the diet transitions from a diabetic diet to a kidney disease diet. The diet for kidney disease is based on high calorie and low protein, thereby reducing the symptoms of kidney disease such as swelling and proteinuria, maintaining renal function, and preventing destruction of body proteins. In order to realize high energy and low protein in a limited dietary capacity, a therapeutic diet having a high fat and high carbohydrate composition is provided, a triglyceride comprising medium chain fatty acids as a fat source, and a starch as a sugar source. , Powdered candy and the like are used as components of therapeutic foods. [0004] However, although these substances serve the purpose in terms of calories, starch is poor in digestibility, and starch candy, on the contrary, causes transient hyperglycemia, leading to excessive secretion of insulin and high fat. It has been pointed out that it causes blood loss, and has a double-edged sword action not only for diabetic nephropathy patients but also for other kidney disease patients. Monosaccharides other than glucose, sugar alcohols and maltose are digested and absorbed without depending on insulin, but sugar alcohols are low in calories and other monosaccharides and disaccharides are sweet. It is difficult to take a large amount in a meal due to its high degree.In addition, when taken as enteral nutrition, osmotic pressure increases, and the occurrence of diarrhea often limits its use due to its limited use. is there. [0005] On the other hand, maltodextrin using starch as a raw material starts with so-called powdered candy produced by an acid hydrolysis method. In recent years, a high-temperature liquefaction method using α-amylase has been developed, and enzymatic hydrolysis using α-amylase has been developed. It has been manufactured by the law. Further, in some cases, a complex hydrolysis method in which an enzyme is slightly hydrolyzed using an acid and then subjected to enzymatic hydrolysis using α-amylase is also used. [0006] As described above, what is required for the prevention and treatment of kidney disease, diabetes, and diabetic nephropathy is that they can be easily taken orally (intravenous administration, which is a medical practice). Although it has energy, insulin secretion can be saved due to the slow rise of blood glucose level after ingestion, so that excessive secretion of insulin promotes fat synthesis, consequently promotes obesity, and reduces diabetes. It is a carbohydrate that can be expected to prevent onset or overt appearance. [0007] Therefore, the problem to be solved by the present invention is:
An object of the present invention is to develop a material which satisfies these characteristics sufficiently, is excellent in taste, and can be effectively used for the prevention and treatment of the above-mentioned diseases, and a food composition comprising the material. Means for Solving the Problems The present inventors have conventionally proposed maltodextrin or a compound obtained by hydrogenating maltodextrin.
He has been studying the production of reduced dextrin and its physiological effects. Furthermore, as a result of studying the correlation between the hydrolysis method of these dextrins and the taste, maltodextrin was hydrolyzed slightly using an acid, and then maltodextrin obtained by hydrolysis with α-amylase. Is excellent in taste, and as a result of conducting detailed research on this maltodextrin and reduced dextrin obtained by hydrogenating it, as described later, this reduced dextrin is excellent in taste and increases blood glucose. Was found to be slow, and when the reduced dextrin was used as a component of food, the original flavor and texture of the food were hardly impaired, and the present invention was completed. [0009] Accordingly, the object is to study the correlation between the method of hydrolysis of reduced dextrin and taste and its physiological effect on humans to develop an optimal reduced dextrin, and to use this reduced dextrin as a component of food. It is solved by that. DETAILED DESCRIPTION OF THE INVENTION In the present specification, 100 g of reduced dextrin is assumed to be 330 Kcal, maltodextrin is assumed to be 370 Kcal, and other materials are revised in the present specification. Editing, published by the Ministry of Finance Printing Bureau, 1982) ". [0011] Similarly, the food composition includes human food,
It is a general term for zoo feed, pet food, and the like. Since it is a reduced dextrin using starch as a raw material, it includes all foods in which conventionally roasted dextrin and maltodextrin can be used. That is, coffee, tea, cola, juice and other liquid and powdered beverages, breads, cookies, biscuits, cakes, pizzas, pies and other bakery products, udon, ramen, buckwheat and other noodles, spaghetti, macaroni, fettuccine, etc. Pasta, candy, chocolate, confectionery such as chewing gum, oil confectionery such as donut, potato chips, ice cream, shake, sorbet, etc., cream, cheese, milk powder, condensed milk, creamy powder, coffee whitener, milk Dairy products such as beverages, pudding, yogurt, drink yogurt, jelly, mousse, chilled desserts such as bavarois, various soups, stews, gratin, curry and other retort pouches or canned foods, various miso, soy sauce,
Seasonings such as sauce, ketchup, mayonnaise, dressing, bouillon, various roux, meat processed products such as ham, sausage, hamburger, meatball, corn beef and frozen foods thereof, frozen pilaf, croquette, omelet, doria, etc. Effectively used in processed foods, processed fishery products such as crab sticks and kamaboko, processed agricultural products such as dried mashed potatoes, jam, marmalade, peanut butter, peanuts, etc. it can. The amount of reduced dextrin that can be added to the food composition is not limited as long as the quality of the food is not impaired. However, since the influence on the physiological action varies among individuals, it is most preferable to appropriately increase or decrease the effect while observing the effect. [0013] In the present specification, the slow blood sugar rise is defined as
In the glucose tolerance test, when the blood glucose level at each measurement time was compared with the case of other saccharide loads, a relatively early time (~
60 minutes). For example, in an experiment using rats, a glucose tolerance test of a load of “TK-16 (trade name, maltodextrin of DE19 produced by Matsuya Chemical Co., Ltd. by acid and enzymatic degradation)” was performed for 30 minutes,
The 60 minute blood glucose levels were 214.8 ± 5.9 and 19, respectively.
4.8 ± 7.2 mg / dl.
PDX (trade name, TK-1 manufactured by Matsutani Chemical Industry Co., Ltd.)
6 reduced dextrin) by adding 178.6 ± 14.0, 164.4 ± 25.8 mg /
dl, and “H-PDX” is significantly lower (p <
0.05). The group of the blood glucose level of the rats loaded with "TK-16" (A) and the group of the blood glucose level of the rats loaded with "H-PDX" (B) each had their hem slightly longer than the normal distribution. This results in a distribution called a t distribution. If the distribution of these two groups overlaps only 5% or less of the area under the curve representing the distribution, it is said that there is a significant difference at p <0.05 (risk rate 5%). Since the probability of 5% is considered to be very low statistically, "H-PDX" is replaced with "T
It is clear that the blood sugar rise is slower than that of "K-16". In an acute toxicity test by oral administration of "H-PDX" using rats, no deaths were observed.
_{The 50} value is estimated to be 40 g / Kg body weight or more, which is the maximum dose in this test, and D-glucose is 25.8 g / Kg 1.55.
It was more than twice as high. The results of the mutagenicity test were also negative. Therefore, the reduced dextrin and the food composition according to the present invention are highly safe and, like D-glucose, seem to have no upper limit for daily intake. In addition, when taken orally, the amount of intake is naturally limited in terms of ease of handling, taste, etc., but the reduced dextrin of the present invention is produced by a combined hydrolysis method of acid and enzyme, so that high molecular weight Are also well decomposed and have no sticky feeling, and the viscosity is almost the same as sugar and low. In addition, it has a low degree of sweetness due to a small amount of low-molecular sugars, and has a refreshing sweetness due to hydrogenation, so that it can be consumed in a considerably large amount. In the present invention, corn,
Any food-grade starch such as potato, sweet potato, tapioca, rice and the like can be used. These starches are hydrolyzed as an emulsion, and the concentration of the emulsion is usually 45% or less, but is preferably 30 to 40% in consideration of the ease of decomposition and economy. As the acid used for acid hydrolysis, any of hydrochloric acid, sulfuric acid, oxalic acid and the like can be used, but oxalic acid is most preferable because it can be neutralized with a calcium salt and filtered off. The degree of acid hydrolysis is preferably moderate, that is, the DE is in the range of about 8 to 12, since the sugary feeling remains when the degree of acid hydrolysis is too low and the sweetness increases when the degree of acid hydrolysis is high. More preferably, when the enzyme hydrolyzate has a DE of about 15, the acid hydrolyzate has a DE of about 8
When the DE of the enzyme hydrolyzate is about 22,
The acid hydrolyzate has a DE of about 12. For the enzymatic hydrolysis, any commercially available α-amylase can be used. For example, “Termamyl (trade name, a high-temperature-stable α-amylase preparation manufactured by Novo)” and “Kristase KD (trade name) , A thermostable α-amylase preparation manufactured by Daiwa Kasei Co., Ltd.) can be used particularly effectively. Any conventional hydrogenation means can be applied to the hydrogenation itself, and the pressure is 30 to 70 kg / cm ^2, preferably 4 to 70 kg / cm ² , using a usual catalyst such as Raney nickel.
The reaction is carried out at a temperature of 5 to 55 kg / cm ² and a temperature of 20 to 60 ° C., preferably about 25 ° C., until the hydrogenation is completed. The reduced dextrin of the present invention is usually estimated to have a 50% effect amount on diarrhea onset of 100 g or more. Therefore, the intake of reduced dextrin alone or as a food composition is about 10 to 60 g per adult per day. preferable. Next, the safety and effect of the present invention will be described in more detail with reference to experimental examples of the present invention. EXPERIMENTAL EXAMPLE 1 In a 3 L stainless steel beaker, 1 kg of commercially available corn starch was suspended in 2 L of water, adjusted to pH 5.8 with calcium carbonate, and mixed with “Kristase KD (manufactured by Daiwa Kasei Co., Ltd.). Α-amylase preparation) "
This was added to obtain an enzyme hydrolysis raw material liquid. Separately, a 5 L stainless steel beaker was charged with 85 ° C. hot water, kept in a boiling water bath, and steam was fed in to keep the liquid temperature at 84 ° C. to 88 ° C., and the enzyme hydrolysis stock solution was injected. The injection of all the raw material liquids was completed in about 15 minutes, and the liquid was maintained at this liquid temperature for another 10 minutes for hydrolysis. The beaker is then transferred to an autoclave and heated at 130 ° C. for 10 minutes, cooled to 100 ° C., removed from the beaker, cooled to about 85 ° C., held in a boiling water bath, and further treated with 1.0 g of “Kristase KD "
While maintaining the liquid temperature at 84 ° C. to 86 ° C.
Hydrolysis was performed for 0 minutes, and a sample solution of about 100 ml was collected over time. By measuring the DE of these sample liquids,
Five sample liquids having a DE of about 8, 10, 15, 22, and 26 were selected, decolorized with activated carbon, filtered, then desalted with an ion exchange resin, and then concentrated in vacuo to adjust the concentration to 30%. . Similarly, a suspension of corn starch was prepared,
Separately, a solution prepared by dissolving 4 g of oxalic acid in about 20 ml of hot water was added, and the mixture was heated in a boiling water bath with stirring to slightly gelatinize the corn starch. To about 100ml of gelatinizing liquid,
Dispense into a 200 ml Erlenmeyer flask, separately transfer to an autoclave, heat at 130 ° C. for 5 to 65 minutes each to perform acid hydrolysis, then take out the Erlenmeyer flask, neutralize with calcium carbonate, and adjust the pH to 5.5. Adjusted to 8. The DE of these sample solutions was measured, and the DE was about 8, 10, 15,
Five sample liquids 22 and 26 were selected, decolorized with activated carbon, filtered, then desalted with an ion exchange resin, and concentrated in vacuo to adjust the concentration to 30%. In a 3 L stainless steel beaker, 1 kg of commercially available corn starch was suspended in 2 L of water, and a solution prepared by dissolving 2 g of oxalic acid in about 20 ml of hot water was added thereto. To make the corn starch slightly gelatinize, immediately transfer to an autoclave,
Heated at 25 ° C. for 10 minutes. The beaker was taken out and neutralized with calcium carbonate to adjust the pH to 5.8. The DE of this acid hydrolysis solution was 6.9. The liquid temperature was cooled to about 85 ° C., kept in a boiling water bath, 3.5 g of “Kristase KD” was added, and while maintaining the liquid temperature at 84 ° C. to 86 ° C., hydrolysis was performed for 60 minutes. Do about 1 hour
A sample solution destined for 00 ml was collected. DE of these sample solutions
Was measured, and a total of 5 sample liquids having DEs of about 8, 10, 15, 22, and 26 were selected, decolorized with activated carbon, filtered, desalted with an ion exchange resin, and then concentrated in vacuo. 30%
Was adjusted. The hydrolysis method and DE prepared as described above differ from each other by 30% of maltodextrin.
About the solution, 10 healthy adults (4 boys, 6 girls)
The sensory test was conducted according to the following, the scores were totaled by the following items and the scoring method, and the average value of the results was shown in Table 1. Sweetness Feeling of glue 1 point: Almost no feeling of sweetness 1 point: Almost no feeling of gluing 2 points: Feel slightly sweet 2 points: Slightly feeling of glue but not bothersome 3 points: Slight sweetness Feel 3 points: Feel a little glue 4 points: Somewhat strong sweetness 4 points: Somewhat strong glue [Table 1] In order to take a relatively large amount orally,
Low viscosity, low sweetness, ie, both sweetness and glue feel 2.5
The following are essential requirements: Then, as a result of the sensory test shown in Table 1, it was revealed that maltodextrins of DE16 and DE21 due to acid and enzymatic decomposition were within the range. Therefore, a sensory test was similarly performed on a 30% solution of “TK-16” and “H-PDX”, and the results are shown in Table 2. [Table 2] Both the sweetness and the feeling of glue hardly changed even after hydrogenation, and both became 2.5 or less, indicating that the reduced dextrin was low in sweetness, had no feeling of glue, and could be taken in a large amount without difficulty. Experimental Example 2 63 healthy adults (43 boys, 20 girls)
Name) to take “H-PDX” with water after breakfast,
Stool symptoms and gastrointestinal symptoms were observed for 48 hours before and after ingestion. Three doses of 10, 20, and 40 g were taken.
Table 3 shows stool symptoms and gastrointestinal symptoms after ingestion of “H-PDX”. [Table 3] At any dose (10 to 60 g), no clinically significant deterioration of stool and gastrointestinal symptoms was observed. The results also show that 50
The% effect size was estimated to be 100 g or more for both sexes. [Experimental Example 3] Pancreatic amylase was added to "H-PDX" by 400
U / g was added and reacted at 37 ° C. for 6 hours, and small intestinal mucosal enzyme was added at 86 U / g and reacted at 37 ° C. for 3 hours. The composition of the digestible sugar in the reaction solution was analyzed by high performance liquid chromatography and is shown in Table 4. [Table 4] The physiological heat of combustion of glucose is 400 Kca.
1/100 g, that of sugar alcohol is 280 Kcal /
When calculated as 100 g, 330 Kcal / 100 g
It was clarified to be a high-calorie saccharide having a physiological heat of combustion of 80% or more of glucose. EXPERIMENTAL EXAMPLE 4 Eight healthy males without renal dysfunction were fasted for 17 hours, and then 50 g of "TK-16" and 50 g of "H-PDX" were converted into a test solution of 25% concentration. Ingest,
The changes over time in blood glucose and insulin secretion were measured. Urine was collected before and 2 hours after ingestion, and urinary C-peptide was measured. The blood glucose level was measured by measuring the plasma glucose concentration by the glucose oxidase method and expressed in mg / dl. Insulin secretion was measured by enzyme immunoassay and μ
Expressed in U / ml, urinary C-peptide was measured by radioimmunoassay and expressed in μg / l. Table 5 shows the results. [Table 5] FIG. 1 shows the average values of the blood glucose and insulin secretion amounts of the eight subjects. However, the symbols in FIG. 1 indicate the following. ●-●: H-PDX ○-○: Maltodextrin From the results of this test, regarding the blood glucose level, “H-PDX” shows a slow rise compared to “TK-16”, and The descent was also slow. As for the amount of insulin secretion, “H-PDX” showed a slower rise but a quicker fall, and the secretion amount for 120 minutes was “T-PDX”.
K-16 ". The urinary C-peptide 2 hours after the administration of the test solution was determined to be “H-PDX” as shown in Table 5.
Was lower. EXPERIMENTAL EXAMPLE 5 Gelatin was immersed in water according to the composition shown in Table 6, then all the ingredients were boiled, cooled to 40 ° C., poured into a mold, and solidified to produce orange jelly. [Table 6] "TK" was prepared so that the calorific value of each of eight healthy boys without renal dysfunction was about 171 Kcal.
The jelly containing “-16” (prototype 1) and the jelly containing “H-PDX” (prototype 2) were given 2 hours after lunch for 100 g each, and the blood glucose level and the amount of insulin secreted as in Experimental Example 4. Was measured over time. The results are shown in Tables 7 and 8. [Table 7] [Table 8] As in Experimental Example 4, when the jelly containing "H-PDX" was eaten, the blood sugar rise was slower and the fall was slower than that of the jelly containing "TK-16". . With respect to the amount of insulin secreted, the “H-PDX” -containing jelly increased more slowly, but decreased more rapidly.
The secretion amount for 120 minutes was smaller than that of the jelly containing "TK-16". From the above results, the reduced dextrin and the food composition according to the present invention are very safe, are not accompanied by a rapid increase in blood sugar level, are capable of saving insulin secretion amount, and have high calorie content. Therefore, it has been revealed that it is optimal for prevention and treatment of kidney disease, diabetes, and diabetic nephropathy. The following terms indicate the following. 50% effective amount of onset of diarrhea: amount that causes diarrhea in half of the ingested person. C-peptide: Insulin is produced from proinsulin in pancreatic B cells, and C-peptide is equimolar to insulin. A peptide is produced. C-peptide has a longer biological half-life than insulin and is excreted in urine, and thus reflects the net insulin secretion kinetics well. Next, examples of the present invention will be described. Example 1 In a 3 L stainless steel beaker, 1 kg of commercially available corn starch was suspended in 2 L of water, and a solution prepared by dissolving 2 g of oxalic acid in about 20 ml of hot water was added thereto. While stirring, the corn starch was slightly gelatinized by heating in a boiling water bath, and immediately transferred to an autoclave for 1 hour.
Heat at 25 ° C. for 20 minutes. The beaker was taken out and neutralized with calcium carbonate to adjust the pH to 5.8. The DE of this acid hydrolyzate was 12.6. While maintaining the liquid temperature at about 85 ° C. by placing the beaker in a water bath, 2 parts of “Kristase KD (α-amylase preparation manufactured by Daiwa Kasei)” was added.
g was added and enzymatic hydrolysis was performed for 35 minutes. Then 1
The pH was adjusted to 3.8 with N hydrochloric acid to stop the enzyme reaction.
The DE of this enzyme hydrolyzate was 15.2. Subsequently, the resulting liquid was decolorized, filtered and deionized by a conventional method, and further concentrated under reduced pressure to obtain a 50% concentration solution. 500 g of this concentrated solution was placed in a 1.5 L autoclave, and 50 g of developed Raney nickel (Nikko Rika, R-100) was added as a catalyst. Temperature 2
After filling hydrogen gas at 2 ° C. to a gauge pressure of 50 Kg / cm ₂ , the autoclave was heated with shaking to heat the temperature to 130 ° C., and kept at this temperature for 120 minutes to terminate the reduction reaction. After allowing to cool, the reaction solution was taken out, activated carbon was added, and the reaction solution was filtered off together with the catalyst. About 750m of this filtrate
1 was deionized and spray dried to obtain about 220 g of reduced dextrin. The sweetness of this reduced dextrin is 1.
At 9 points, the feeling of glue was 2.0 points. Example 2 An acid hydrolyzed solution was treated in the same manner as in Example 1 except that the heating in the autoclave was changed to 25 minutes.
Was about 13.6, and about 215 g of reduced dextrin having a DE of the enzyme hydrolyzate of 18.7 was obtained. The sweetness of this reduced dextrin was 2.2 points, and the feeling of glue was 1.3 points. Example 3 The same procedure was followed as in Example 2 except that the amount of klystase added was 3 g, and the DE of the acid hydrolyzate was 1
3.2 About 225 g of reduced dextrin having a DE of the enzyme hydrolyzate of 21.7 was obtained. The sweetness of this reduced dextrin was 2.4 points, and the feeling of glue was 1.1 points. Example 4 After heating and boiling the kumquat with the composition shown in Table 9, all the remaining ingredients were added, the mixture was boiled, filtered, cooled to 36 ° C., and then poured into a mold to produce a water can. [Table 9] Example 5 The ingredients shown in Table 10 were heated to 70 ° C. and mixed, filled in a packaging material, and steamed at 100 ° C. for 60 minutes to produce a prototype of Uiro. [Table 10] Example 6 After mixing all the materials in the formulation shown in Table 11 while heating them to 40 ° C., they were cooled to produce a grape juice. [Table 11] Example 7 All the ingredients were melted and mixed according to the composition shown in Table 12, filled in a mold, and frozen to prepare an ice scandle. [Table 12] [0065]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the average values of dextrin blood glucose and insulin secretion.

Continuation of the front page (58) Fields investigated (Int. Cl. ⁷ , DB name) C12P 19/00-19/64 C08B 30/18 JICST (JOIS) BIOSIS / WPI (DIALOG)

Claims (1)

(57) [Claims 1] An increase in blood sugar, characterized in that starch milk is acid-hydrolyzed, then hydrolyzed by α-amylase to a range of DE 15 to 22 and then hydrogenated. Process for producing slow reduced dextrin.