JP4048227B2 - Antihyperglycemic agent - Google Patents

Description

  The present invention has a physiological effect on foods by adding indigestible starch syrup and / or powdered rice cake obtained by hydrolyzing acid-added roasted dextrin in the presence of acid to food, or by replacing a part of food ingredients. It relates to the method of granting.

In recent years, with the improvement of living standards in Japan, dietary habits have changed and have approached Western standards. As a result, the life expectancy has been prolonged, and the rapid aging phenomenon has occurred, so the disease structure has changed and adult illness has increased remarkably, leading to a dramatic increase in health orientation. Among these, as examples of food materials having a bioregulatory function, dietary fibers and oligosaccharides are attracting attention as materials that enhance the function of food because they have a bioregulatory function centered on improving constipation.
These indigestible substances such as dietary fiber and oligosaccharide exhibit various behaviors in the digestive tract and exhibit physiological effects on the living body. First, in the upper gastrointestinal tract, water-soluble dietary fiber results in a decrease in the rate of food movement, resulting in delayed absorption of nutrients.
For example, delayed absorption of sugar suppresses an increase in blood glucose level, and accordingly, effects such as insulin saving are exhibited. In addition, by promoting the excretion of bile acids, effects such as a decrease in sterol groups in the body and a decrease in cholesterol in serum also appear. In addition, physiological effects through the endocrine system in the body have also been reported.

In addition, these indigestible substances are characterized by avoiding digestion and absorption up to the small intestine and reaching the large intestine. Some oligosaccharides and dietary fiber that reach the large intestine are assimilated by intestinal bacteria to produce short-chain fatty acids, intestinal gas, vitamins, and the like. It has been reported that the acidification of the intestinal environment by short-chain fatty acids causes intestinal regulation, and the absorbed short-chain fatty acids are metabolized into energy and simultaneously inhibit cholesterol synthesis.
As an indigestible substance, an indigestible dextrin (dextrin containing dietary fiber) produced using starch as a raw material is known, and since it is water-soluble, it can be used for a wide range of foods.
Japanese Patent Application Laid-Open No. 2-145169 describes a method for producing an indigestible dextrin by allowing α-amylase to act on roasted dextrin.

Japanese Patent Application Laid-Open No. 2-154664 discloses a method for producing dextrin having a high dietary fiber content by allowing α-amylase to act on roasted dextrin, followed by action of glucoamylase, collecting dietary fiber content by chromatographic fractionation, and chromatographic fractionation. A method for increasing dietary fiber by the action of transglucosidase has been described.
Japanese Patent Laid-Open No. 6-166622 describes a method for imparting an action of preventing obesity and impaired glucose tolerance to food by adding indigestible dextrin to food such as sugar.
These indigestible dextrins have a low sweetness, low hygroscopicity, and can give a rich feeling, but on the other hand, since the sweetness is low, it may be necessary to use with other sweeteners. In this case, there are drawbacks such that browning is likely to occur during the production and storage of food having a neutral pH, and scorching during boiling is also likely to occur.

Therefore, the above-mentioned disadvantages of water-soluble dietary fiber have been improved, and indigestible substances that have not only low energy but also have the physiological effects possessed and can be boiled and used in a wide range of foods have been developed and commercialized. For that reason, its appearance is eagerly desired by various food industries.
Regarding acid hydrolysis of roasted dextrin, an aqueous solution of an inorganic acid-added roasted dextrin is used as it is in JP-A-4-135495, or an inorganic acid or an organic acid is added and heated under pressure and neutralized to neutralize glucose. A method is described in which an acid hydrolyzate having a production amount of about 10% is obtained, saccharified amylase is allowed to act on the acid hydrolyzate, saccharified into indigestible polysaccharides and digestible saccharides, and then the indigestible polysaccharides are separated. Has been. Further, JP-A-4-135495 discloses that this indigestible polysaccharide has low viscosity and low calorie, so that it is used for dietary therapy for people who limit intake of calorie and sugar, and as a dietary fiber for maintaining health. However, nothing is described about the details of the correlation between indigestible ingredients, DE, and molecular weight, and the details of physiological actions for maintaining health.

  In JP-A-7-170938, when roasted dextrin is hydrolyzed and its average molecular weight of DE and indigestible components satisfies specific conditions, it is hardly seen before acid hydrolysis. It is described that the selective growth activity of Bifidobacterium is strongly expressed. However, it is not described at all how the action of improving lipid metabolism of roasted dextrin before acid hydrolysis and the action of suppressing an increase in blood glucose are changed by acid hydrolysis.

An object of the present invention is to develop a food having physiological effects such as an action of improving lipid metabolism and an action of suppressing an increase in blood sugar. More specifically, the object of the present invention is to have various physiological effects in addition to low energy, moderate sweetness and viscosity, can be boiled, and has other high hygroscopicity. It is to obtain an indigestible starch syrup and / or powder candy that can be mixed with sugar alcohols having poor formability to improve these disadvantages.
Another object of the present invention is to provide a method for imparting physiological effects to foods by adding the indigestible starch syrup and / or powder koji to foods.

The present inventors made the food hydrolyzate an acid hydrolyzate containing 30 to 60% by weight of an indigestible component as a component of the food, thereby improving the lipid metabolism in the food, sugar and the like. The present invention was completed upon obtaining the knowledge that when taken together, it can impart an action of suppressing an increase in blood sugar.
In the present invention, an indigestible starch syrup and / or powder koji obtained by hydrolyzing an acid-added roasted dextrin having a content of indigestible components of 30 to 60% by weight in the presence of an acid is added to food. The present invention provides a method for imparting physiological action to food, characterized by substituting a part of the components of the food.

  According to the present invention, a physiological action can be imparted to a food without impairing the original properties and characteristics of the food, so that the obtained food exhibits the effect of becoming an extremely excellent health food.

In carbohydrates such as starch, only monosaccharides produced by degradation by enzymes in the body are absorbed by the upper digestive tract, and sugars exceeding the disaccharide reach the large intestine without being absorbed. Therefore, in the food containing the indigestible starch syrup and / or powder koji of the present invention, the portion other than glucose after hydrolysis with α-amylase or glucoamylase is absorbed in the upper digestive tract as an indigestible component. Without reaching the large intestine, and exhibiting physiological effects there, a certain content of indigestible components is required.
A basic feature of the present invention is that an acid, preferably an inorganic acid, is added to starch, a roasted dextrin produced by heating in a low moisture state is used as a raw material, an inorganic acid or an organic acid is added to the aqueous solution, The purpose is to use indigestible starch syrup and / or powder mash produced by the method of hydrolyzing by heating under pressure. The content of indigestible components in the raw material roasted dextrin is 30 to 60% by weight. That is, the content of the indigestible component after hydrolyzing this raw material roasted dextrin with α-amylase and glucoamylase is 30 to 60% by weight. The DE of the obtained indigestible chickenpox and / or powder koji is preferably 20 to 50, more preferably 30 to 50, and the content of indigestible components in the indigestible chickenpox and / or powder koji is It is preferably 26 to 50% by weight. The present invention is based on the discovery that this indigestible chickenpox and / or powder koji has a physiological effect.

Starch that is a raw material of the roasted dextrin used in the present invention is not particularly limited, and examples thereof include corn (corn), waxy corn (potato), potato, sweet potato, tapioca, wheat, barley, rice, and the like. Starch can be used.
The above method will be described in detail below.
Mineral acid (for example, hydrochloric acid, nitric acid, sulfuric acid), preferably hydrochloric acid is added to 100 parts by weight of starch, for example, as a 1% by weight aqueous hydrochloric acid solution, and heat-treated to intermediate starch. The material is roasted dextrin. In order to uniformly mix the starch and mineral acid aqueous solution before this heat treatment, the mixture is stirred and aged in a suitable mixer, and then pre-dried at about 100 ° C. to 120 ° C. to obtain moisture in the mixture. Is preferably reduced to about 5% by weight. The heat treatment is different from the heating conditions of the acid roasted dextrin (white dextrin, yellow dextrin) of the prior art, and for example, 10 to 120 minutes at 140 to 200 ° C., preferably 20 to 120 minutes is suitable. The higher the temperature of the heat treatment, the more the indigestible component content in the target product is increased. However, since the coloring substances increase from around 180 ° C., the temperature is more preferably around 150 ° C.

Since it is possible to perform a reaction at a high temperature for a short time by selecting a heating device, for example, an apparatus that can perform a uniform reaction in a very short time, such as an extruder, can be efficiently heat-treated. be able to. In addition, since the reaction is in a powder state, in the case of large-scale production, it is necessary to change the heating conditions. Therefore, it is desirable to appropriately change the heating conditions after examining the quality of the product after the heat treatment.
Since the roasted dextrin thus obtained is readily soluble in water, an aqueous solution can be obtained by adding water and stirring. This aqueous solution is left as it is, or acid, especially hydrochloric acid or oxalic acid is added to adjust the pH to 1.6 to 2.0, and hydrolyzed by pressure heating at 120 to 140 ° C. for 15 to 30 minutes. . The acid hydrolyzate thus obtained may be neutralized and then decolored, desalted and concentrated according to a conventional method to make an indigestible starch syrup, or spray dried to make an indigestible powdery soot. it can.

  In the present invention, the content of the indigestible component in the starting raw material roasted dextrin determined by the measurement method described later varies depending on the amount of acid added and the roasting time, but the indigestible component is 60% by weight or more. As for, the coloration and burnt of the indigestible starch syrup and / or the powdered rice cake become so severe that the quality of the product deteriorates and it is unsuitable for food use. Moreover, in order to express the effect of this invention, it is desirable that the daily intake of indigestible varicella and / or powder koji is about 4 g or more in terms of indigestible components. Therefore, when the content of the indigestible component in the roasted dextrin is 30% by weight or less, the amount of the indigestible component reaching the large intestine is small, and it is necessary to ingest a considerably large amount. Foods that can be added are limited. Therefore, in the present invention, the physiological effect is exhibited when the content of indigestible components in the raw material roasted dextrin is in the range of 30 to 60% by weight.

Next, by subjecting the roasted dextrin to acid hydrolysis, the content of indigestible components decreases, but the content after acid hydrolysis is preferably in the range of 26 to 50% by weight. Further, the value of DE described later is increased by acid hydrolysis, and this DE is preferably in the range of about 20 to 50, more preferably in the range of about 30 to 50, which exerts a strong physiological effect. Furthermore, when the average molecular weight of the indigestible component in the acid hydrolyzate is 600 to 1200, it exerts a physiological effect strongly.
When this indigestible chickenpox and / or powder koji is added to the food or replaced with a part of the ingredients of the food, when the food is taken together with the lipid metabolism improving effect and sugar, etc. The effect | action which suppresses a raise of can be provided. The amount added or replaced is preferably about 4 g or more in terms of indigestible components per serving of the food. However, since the influence of indigestible components on physiological effects varies from individual to individual, it is better to increase or decrease appropriately while observing the effect.

The indigestible starch syrup and / or flour used in the present invention can be used for almost all foods. In this specification, “food” is a general term not only for human food, but also for mammals, birds, fish, particularly livestock, poultry feed, pet food and the like.
The indigestible starch syrup and / or powder koji of the present invention is water-soluble using starch as a raw material, contains dietary fiber, and can be used in foods as a low calorie bulking agent. This can be added to or replaced in part for all foods that can be used, such as chickenpox, reduced starch syrup, and reduced maltose syrup.
What is preferable as a food that can impart physiological action without changing the original characteristics of food using the indigestible starch syrup and / or powder koji of the present invention is beverages, desserts, confectionery, rice confectionery, Frozen confectionery, jam, livestock meat products, marine products, fruit juice drinks, carbonated drinks, milk drinks, lactic acid drinks, pudding, jelly, candy, biscuits, cakes, castella, ice cream, sorbet, jam, livestock meat products, marine products The product is the most preferred food.

Next, each quantitative method and test method used in the present invention will be described in detail. In the table, “%” means “% by weight”.
[Quantitative method]
Indigestible component content: Hydrolyzed by the method of Prosky et al. And measured by high performance liquid chromatography (Hitachi D-2000, column MCIGEL-CK08EC).
Glucose amount: measured by the pyranose oxidase method.
Molecular weight: Measured by high performance liquid chromatography.
Structure: GC analysis was performed by methylation by the method of Hakomori et al.
DE: Measured by the Wilstetter-Schudel method.
Sugar composition: Measured by high performance liquid chromatography (Hitachi D-2000, column MCIGEL-CK04SS).
Digestibility test 1: Measured by the intestinal mucosal enzyme method.
Digestibility test 2: Measured by the Prosky method.
Sweetness: Measured by sensory test method.
Osmotic pressure: A 10 wt% solution was measured by OSMOTRON-10 type.
Freezing point depression: A 10% by weight solution was measured with an OSMOTRON-10 model.
Viscosity: Measured with a BM viscometer at a concentration of 30% by weight.
Browning reaction: 1% by weight of glycine was added to a 10% by weight solution, and the absorbance was measured with a photoelectric colorimeter by heating at 100 ° C. for 30 minutes, 60 minutes and 150 minutes at pH 4.5 and 6.5.
Moisture: Measured by film method.
Apparent specific gravity: The volume of 100 ml at the time of whipping was measured.
Volume: Measured with rapeseed.
Hardness: Measured with a rheometer.
Elasticity: Measured with a rheometer.
Gel hardness: Measured with a rheometer.
Adhesiveness: Measured with a rheometer.
Water separation rate: A sample was placed on a glass wool of a funnel and calculated from the amount of liquid dropped.
Moisture absorption: Calculated by dividing the increase in water (% by weight) after storage by the water during production and multiplying by 100.
Preference: Measured by the following scoring method, and the result was subjected to a significant difference test with a risk rate of 5%.
Very good +4
Pretty good +3
Good +2
Somewhat good +1
Standard (control zone) 0
Slightly inferior -1
Inferior -2
Quite inferior -3
Very inferior -4

(Reference Example 1)
500 ppm of hydrochloric acid was added to 20 kg of corn starch, preliminarily dried to a moisture of 15%, and heated at 140 ° C. for 60 minutes to obtain a roasted dextrin having a whiteness of 65 and an indigestible fraction content of 53%. Further, 15 kg of this roasted dextrin was dissolved in water to make a 30% solution, and hydrochloric acid was added to about 50 Kg to adjust the pH to 1.8, followed by hydrolysis under a pressure heating condition of 2.0 Kg / cm ² to obtain DE35 A decomposition product was obtained. After neutralization, decolorization with activated carbon and desalting with ion exchange resin were performed, followed by concentration and spray drying to obtain about 12 kg of indigestible flour.

(Comparative Example 1)
The remaining about 15 kg of the roasted dextrin aqueous solution was adjusted to pH 6.0 with sodium hydroxide, and α-amylase (Termamyl 50L: trade name, manufactured by Novo Nordisk Bioindustry) was 0.2 to the solid content. % By weight was added, the temperature was raised to 85 ° C., and hydrolysis was carried out for 1 hour. Next, the α-amylase was inactivated by heating for 5 minutes under a pressure heating condition of 2.0 kg / cm ² , and purified and concentrated in the same manner, followed by spray drying to obtain about 3.5 kg of indigestible dextrin. .

(Experimental example 1)
About the indigestible dextrin of Comparative Example 1 and the indigestible flour of Reference Example 1, DE, indigestible components, contents of various glucoside bonds, and the amount of glucose produced after digestion by the small intestinal mucosal enzyme and the Prosky method, The contents of digestible components and various glucoside bonds were measured.
The results are shown in Table 1.

(Table 1)
[Change in structure and digestibility of indigestible dextrin and its acid hydrolysis]
Indigestibility Indigestibility Digestibility test
Item / Sample Dextrin Flour Small intestine mucosal enzyme Prosky method DE 3.0 30.5
Glucose produced (%) − − 58.6 58.3
Indigestible component (%) 53.0 − 47.3 47.5
Glucoside bond (%)
Terminal 27.5 34.5 67.4 69.5
1 → 4 38.3 46.2 13.0 11.8
1 → 6 7.8 5.3 7.7 5.9
1 → 4,1 → 6 10.4 4.9 3.3 4.0
1 → 3 6.3 4.3 6.0 5.5
1 → 4,1 → 3 1.8 0.8 0.6 0.5
1 → 2,1 → 4 2.7 1.3 0.9 0.8
Other combinations 5.1 2.7 1.1 2.0

(Experimental example 2)
For the purpose of examining the effects of resistant starch and / or powder cake on carbohydrate metabolism in rats, a single administration of resistant powder from Reference Example 1 was conducted in 8 weeks old SD male rats. Oral administration was performed, and the change in blood glucose level was measured over 120 minutes after administration. The results are shown in FIGS.
The peak blood glucose level at the time of 1.5 g / Kg administration of sucrose was found 30 minutes after the load, and reached 160.4 ± 1.6 mg / dl, whereas 0.15 g / Kg of indigestible flour was administered The peak value of was 91.0 ± 2.8 mg / dl. Also, when 0.0375-0.15 g / Kg of indigestible powder is added to sucrose and administered, compared with sucrose alone (area under the blood glucose curve = 100.3 ± 4.0 mg / 120 minutes) Then, the blood glucose level decreased in a dose-dependent manner, showing 57 to 76% of the former, and the degree of the reduction was twice as effective as that of indigestible dextrin, which has already been known to improve glucose tolerance.

(Experimental example 3)
For the purpose of studying the effects of resistant starch and / or powder cake on lipid metabolism in rats, a 3 week old SD male rat was fed a high sucrose diet (sucrose 64.5%, casein 25%, corn (Powder feed consisting of 5% oil, 4% MM-2 mineral, 1% Harper vitamin, 0.2% choline chloride, 0.05% vitamin E) . The first group (10 animals) was measured for body weight and body fat percentage (impedance method) after fasting overnight. In the second group (control: 12 animals), the high sucrose diet is used as it is, and in the third group (12 animals), the high sucrose diet is resistant to digestion in Comparative Example 1, which is known to improve the carbohydrate and lipid metabolism. The group containing 5% dextrin, the 4th group and the 5th group (12 animals each) are feeds obtained by adding 2.5% and 5% of the indigestible flour of Reference Example 1 to the high sucrose feed. Raised for a week. In Groups 2-5, body weight, body fat percentage and serum components were measured after overnight fasting after the breeding period. The results are shown in Table 2. However, the numerical value underlined indicates that there is a significant difference with respect to the control at a risk rate of 5%.

  As a result, under the present experimental conditions, both the indigestible dextrin and the indigestible flour had an effect of improving carbohydrate and lipid metabolism, and the body fat percentage, total cholesterol level, triglyceride level and triglyceride were in the control group. The value was significantly low compared. In resistant powder, the degree of reduction increased with dose.

(Table 2)
Breeding period 0 weeks 4 weeks
Category Control Indigestible Indigestible flour
Dextrin 5% 2.5% 5%
Weight gain 370.1 ± 8.4 363.3 ± 10.2 389.9 ± 12.9 387.3 ± 4.9
Feed efficiency 0.35 ± 0.01 0.33 ± 0.01 0.36 ± 0.01 0.35 ± 0.1
Body fat percentage (%) 21.7 ± 0.3 30.0 ± 1.1 23.6 ± 0.6 25.4 ± 1.0 23.7 ± 0.7
Total cholesterol (mg / dl)
87.3 ± 4.4 105.0 ± 4.5 89.9 ± 3.3 96.3 ± 2.4 90.2 ± 3.1
HDL cholesterol (mg / dl)
52.3 ± 2.8 83.2 ± 4.5 72.3 ± 4.3 81.2 ± 4.0 79.9 ± 4.7
HDL / total cholesterol (%)
60.1 ± 1.7 76.8 ± 1.2 76.4 ± 3.0 81.9 ± 2.0 83.9 ± 2.1
Triglyceride (mg / dl)
34.2 ± 4.6 88.0 ± 4.8 56.0 ± 6.0 65.6 ± 9.0 54.2 ± 5.7

(Experimental example 4)
The results of comparative measurement of the basic physical properties of the indigestible flour of Reference Example 1 and other carbohydrates are shown in FIGS.
As apparent from FIGS. 3 to 8, indigestible chickenpox and / or powdered rice cake have substantially the same physical properties as conventional chickenpox and / or powdered rice cake, except for the presence or absence of the physiological action. It can be used in the same way for the same purpose as candy.

(Reference Example 2)
500 ppm hydrochloric acid was added to commercially available corn starch, mixed uniformly, and then heated at 150 ° C. for 60 minutes to obtain a roasted dextrin having an indigestible component of 53.2%. This roasted dextrin was dissolved in water to make a 30% solution, and 10% hydrochloric acid aqueous solution was added to adjust the pH to 1.8. The solution was transferred to an autoclave and heated at 121 ° C. for 30 minutes to obtain a hydrolyzate. This hydrolyzate is decolorized with activated carbon, filtered, desalted with an ion exchange resin, concentrated to 70%, and indigestible in DE 36.9 with an indigestible component content of 46.2% per solid content. I got chickenpox.

  Next, a method for imparting physiological action to foods using the indigestible starch syrup produced in Reference Example 2 will be described in detail by Examples. Samples in the examples are generic names for resistant starch syrup, resistant digestible dextrin, and commercially available starch syrup.

Example 1
In the composition shown in Table 3, sugar and other ingredients are dispersed in water, heated and dissolved to boil once, red ginger is added in two portions, boiled each time, and boiled to a predetermined weight to produce kneaded koji. did.

(Table 3)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Red ginger 500 41.7 500 41.7
Granulated sugar 380 31.7 380 31.7
Commercial water tank 27 2.3 − −
Indigestible chickenpox − − 29 2.4
Water 293 24.3 291 24.2
Total 1200 100 1200 100
Table 4 shows the difference between the analytical value of the product, the moisturizing property and the preference for the control group.

(Table 4)
Item Reference Zone Test Zone
Product status
Moisture 33.9 33.8
pH 7.4 7.4
Hardness 120 117
Adhesion 51 53
Moisturizing moisture of product 3 days later 33.5 33.4
6 days later 33.1 33.1
10 days later 32.7 32.4
Moisture loss rate after 3 days 1.2 1.2
6 days later 2.4 2.1
After 10 days 3.5 4.1
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

(Example 2)
After adding water and powder to the agar with the composition shown in Table 5 and heating and dissolving, add sugar and sample, dissolve and boil, add red ginger and boil to a predetermined weight, flow to a sheep ship, cool and solidify. A lamb was made.

(Table 5)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Red ginger 400 33.1 400 33.1
Granulated sugar 475 39.3 475 39.3
Powdered agar 6 0.5 6 0.5
Commercial water tank 33 2.7 − −
Indigestible chickenpox − − 36 3.0
Water 296 24.4 293 24.2
Total 1210 100 1210 100
Table 6 shows the difference between the analytical value of the product, the moisturizing property and the preference for the control group.

(Table 6)
Item Reference Zone Test Zone
Product status
Moisture 33.9 33.8
pH 7.4 7.4
Hardness 120 117
Adhesion 51 53
Moisturizing moisture of product 3 days later 33.5 33.4
6 days later 33.1 33.1
10 days later 32.7 32.4
Crystallization Both have crystallized from the second day,
There was no big difference between the two
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

(Example 3)
A dough was prepared by the sugar batter method with the formulation shown in Table 7, and 250 g of dough was dispensed into a pound mold and roasted at 165 ° C. ± 5 ° C. for 30 minutes to produce a butter cake.

(Table 7)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Super white sugar 475 26.3 475 26.2
Flour (thin) 400 22.1 400 22.1
Flour (strong) 100 5.5 100 5.5
Whole egg 500 27.7 500 27.6
Unsalted margarine 300 16.6 300 16.6
Commercial water tank 33 1.8 − −
Indigestible chickenpox − − 36 2.0
Total 1808 100 1811 100
Table 8 shows the difference between the state of the dough, the analytical value of the product, and the preference for the control group.

(Table 8)
Item Reference Zone Test Zone
State of fabric apparent specific gravity 0.851 0.848
Stability 96.8 97.1
Product moisture (%) 26.0 25.9
Volume (ml / 100g) 254 258
Hardness (g) 570 566
Elasticity (%) 90.8 91.2
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

Example 4
1) Add granulated sugar and sample to milk and heat to boiling and cool to room temperature. 2) Loosen the egg yolk, add 1) while mixing and mix well. 2) was slowly added to the unsalted margarine that had been loosened and creamed in advance, and further creamed. Finally, rum was mixed to produce a butter cream.

(Table 9)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Granulated sugar 190 20.5 190 20.5
Egg yolk 120 12.9 120 12.9
Unsalted margarine 400 43.1 400 43.1
Milk 200 21.6 200 21.5
Rum 5 0.5 5 0.5
Commercial water tank 13 1.4 − −
Indigestible chickenpox − − 14 1.5
Total 928 100 929 100
Table 10 shows the difference between the product analysis value and the preference for the control.

(Table 10)
Item Reference Zone Test Zone
Product status
Apparent specific gravity 0.57 0.56
Moisture (%) 29.2 29.3
Hardness (g) 521 524
Adhesion (g) 286 253
Water separation rate (%) 0.0 0.0
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

(Example 5)
A squeezed dough was prepared by the sugar batter method with the composition shown in Table 11, molded using a squeezed bag and a die, and baked at 160 ° C. for 10 minutes to produce cookies. In Control Group 2 using indigestible dextrin, commercially available starch syrup was used as the sweetness source because indigestible dextrin has almost no sweetness.

(Table 11)
Counter Zone 1 Test Zone 2 Counter Zone 2
Raw material name Weight (g)% Weight (g)% Weight (g)%
Super white sugar 228 24.1 228 24.1 211 22.3
Flour (thin) 300 31.7 300 31.7 300 31.8
Whole egg 150 15.9 150 15.9 150 15.9
Unsalted margarine 180 19.0 180 19.0 180 19.0
Baking powder 3 0.3 3 0.3 3 0.3
Commercial water tank 16 1.7 − − 16 1.7
Indigestible chickenpox − − 17 1.8 − −
Indigestible dextrin----17 1.8
Water 68 7.3 67 7.2 68 7.2
Total 945 100 945 100 945 100
Table 12 shows the difference between the product analysis value and the preference for the control.

(Table 12)
Item Reference Zone 1 Test Zone vs Reference Zone 2
Product status
Moisture (%) 2.09 2.11 2.30
Specific volume (ml / 100g) 179 183 167
Hardness (g) 155 160 171
Moisture (%, after 7 days) 3.65 3.54 4.15
Moisture absorption (%, after 7 days) 74.6 67.8 80.4
Product taste per taste- No significant difference Inferior mouth-No significant difference No significant difference Aroma-No significant difference No significant difference Sweetness-No significant difference No significant difference Umami-No significant difference No significant difference Aftertaste-No significant difference Significant No difference There was no difference between indigestible varicella and commercial varicella in terms of manufacturing operation, product condition, moisture retention and palatability, but the addition of indigestible dextrin decreased the specific volume. As apparent from the fact that the hardness has increased, the structure of the product tends to become tight, and thus the mouthfeel and mouthfeel tend to be inferior. Moreover, the moisture absorption by storage increased a little. Therefore, it was found that resistant starch syrup gives better results than resistant starch.

(Example 6)
1) Add super sucrose and a sample to milk and boil with heating, and then cool to 40 ° C or lower. 2) The whole egg was loosened and dispersed while gradually adding 1), strained and dispensed into a cup, and steamed in a steamer for 8 minutes to produce a custard pudding.

(Table 13)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Super white sugar 171 16.2 171 16.2
Whole egg 335 31.8 335 31.8
Milk 500 47.5 500 47.5
Commercial water tank 12 1.1 − −
Indigestible chickenpox − − 13 1.2
Water 35 3.4 34 3.3
Total 1053 100 1053 100
Table 14 shows the difference between the product analysis value and the preference for the control.

(Table 14)
Item Reference Zone Test Zone
Product status
Moisture (%) 66.9 29.3
Gel strength (g) 125 524
Adhesion (g) 51 253
Water separation rate (%) 1 day later 3.8 4.1
3 days later 8.2 8.9
5 days later 10.9 11.3
7 days later 11.9 12.2
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

(Example 7)
After adding water to gelatin with the composition shown in Table 15 and dissolving by heating, granulated sugar and a sample were added and dissolved and boiled, and then dispensed into a cup and cooled and solidified to produce wine jelly.

(Table 15)
Versus irradiation District test-ku,
Raw material name Weight (g)% Weight (g)%
Granulated sugar 119 10.2 119 10.2
Gelatin 45 3.8 45 3.8
White wine 200 17.1 200 17.1
Commercial water tank 8 0.7 − −
Indigestible chickenpox − − 9 0.8
Water 798 68.2 797 68.1
Total 1170 100 1170 100
Table 16 shows the difference between the product analysis value and the preference for the control.

(Table 16)
Item Reference Zone Test Zone
Product status
Moisture (%) 84.6 84.2
Gel strength (g) 388 378
Adhesion (g) 46 45
Water separation rate (%) 1 day later 0.0 0.0
3 days later 0.0 0.0
5 days later 2.8 3.0
7 days later 3.9 4.1
Product taste per taste- No significant difference Mouth-No significant difference Aroma-No significant difference Sweetness-No significant difference Umami-No significant difference Aftertaste-No significant difference For manufacturing operation, product condition, moisturizing and palatability There was no difference between indigestible chickenpox and commercial chickenpox.

It is a graph which shows the change of a blood glucose level when the indigestible flour and / or sucrose of Reference Example 1 are orally administered to the rat. It is a graph which shows the area under a blood glucose curve when the indigestible flour and / or sucrose of Reference Example 1 are orally administered to rats. It is a graph which shows the relative sweetness degree of the indigestible powder cake of reference example 1, a commercial starch syrup, sucrose, glucose, and maltose. It is a graph which shows the osmotic pressure of the indigestible powder cake of reference example 1, a commercial starch syrup, and sucrose aqueous solution. It is a graph which shows the freezing point depression degree of the indigestible powder cake of reference example 1, a commercial starch syrup, and sucrose aqueous solution. It is a graph which shows the viscosity of the indigestible powder cake of the reference example 1, a commercial starch syrup, and sucrose aqueous solution. It is a graph which shows the result of the browning reaction (pH4.5) of the indigestible powder cake of reference example 1, a commercial starch syrup, and glucose. It is a graph which shows the result of the browning reaction (pH 6.5) of the indigestible powder cake of reference example 1, a commercial starch syrup, and glucose.

Claims (5)

  Anti-glycemic inhibitor comprising as an active ingredient an indigestible starch syrup and / or powder cake obtained by hydrolyzing an acid-added roasted dextrin containing 30 to 60% by weight of an indigestible component in the presence of an acid .   2. The blood sugar elevation inhibitor according to claim 1, wherein the content of the indigestible component in the resistant starch syrup and / or flour is 26 to 50% by weight.   The inhibitor of blood sugar elevation according to claim 2, wherein DE of the indigestible starch syrup and / or powder candy is 20-50.   The blood sugar elevation inhibitor according to claim 2, wherein the DE of the indigestible chickenpox and / or the powder koji is 30-50.   The blood sugar elevation inhibitor according to claim 3 or 4, wherein the average molecular weight of the indigestible component in the indigestible starch syrup and / or the powder candy is 600 to 1200.

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