JP6078483B2 - Blood hormone secretagogue containing isomaltulose - Google Patents

Description

The present invention relates to hormone secretagogue blood containing isomaltulose.

  In recent years, interest in preventing lifestyle-related diseases has increased. For this prevention, it is necessary to reduce fat in the body. In order to reduce fat in the body, it is necessary not to overeat or lack of exercise.

  In order to avoid overeating, it is effective to achieve a feeling of fullness. A feeling of fullness is obtained by ingesting food. This is because the satiety center in the brain acts due to an increase in blood glucose level.

  However, when food is excreted from the stomach or the blood glucose level decreases with the passage of time after food intake, the feeling of fullness disappears and a feeling of hunger is caused. If you cannot tolerate hunger, you can eat again. And if a moderate diet is not achieved, it can often be overeating.

  Also, aerobic exercise such as jogging is considered good for resolving lack of exercise. When aerobic exercise is generally performed for 15 minutes or longer, intracellular glucose is used up, and the blood sugar level also decreases. And glucagon is secreted in response to the low blood glucose concentration, and the decomposition of fat is promoted.

  However, a hypoglycemic condition can lead to hunger. When sugar is ingested because of a feeling of hunger, blood sugar level rises, so insulin is released and fat decomposition is not promoted. Therefore, the effect of aerobic exercise cannot be obtained sufficiently. On the other hand, enduring hunger is often difficult. Furthermore, since the blood sugar level temporarily increases and then decreases immediately after the intake of sugar, the feeling of fullness is not sustained. Therefore, there is a demand for maintaining a feeling of fullness without impeding the burning of fat.

  On the other hand, in addition to the prevention of lifestyle-related diseases, there is a need to maintain a feeling of fullness for the desire to become slim.

  Based on the above, it is considered that sustaining a feeling of fullness can greatly contribute to the prevention of lifestyle-related diseases. It is also desirable that a feeling of fullness is sustained in order to realize the desire to be slim.

  Patent document 1 describes the insoluble crystalline cellulose addition rice from which a feeling of fullness is obtained. However, it is not stated that the added rice maintains a feeling of fullness. Patent Document 2 describes a hunger easing agent. However, it is not stated that the hunger is alleviated by the agent.

JP 2008-073026 A JP 2008-007427 A

The purpose of the present invention to provide a blood hormone content secretion promoter containing isomaltulose.

The present inventors have found that ingesting isomaltulose is effective for producing a feeling of fullness and maintaining the feeling of fullness, and have completed the present invention.
The present invention provides a blood hormone secretagogue comprising isomaltulose. 該Ho Rumon is a GLP-1 or cholecystokinin.

  By taking the agent of the present invention, a feeling of fullness is produced and a feeling of fullness is sustained. Moreover, by ingesting the agent of the present invention, a higher and longer satiety is sustained than when ingesting normal sugar. These effects are advantageous to avoid overeating. It is also advantageous for the desire to prevent lifestyle-related diseases or become slim. In addition, sweetness is obtained, and the above feeling of satiety can be obtained without a rapid increase in blood glucose level as in the case of ingesting sucrose.

  Furthermore, after the exercise or on an empty stomach, by taking the agent of the present invention or a food or drink containing the agent, lipolysis is achieved more efficiently, and to overcome the desire to take a meal The burden can be reduced.

The time-dependent change of the blood GLP-1 density | concentration by the drink ingestion after exercise | movement is shown. The time-dependent change of blood cholecystokinin concentration by the drink intake after exercise is shown. Fig. 2 shows changes in sensory satiety over time due to drinking after exercise. Fig. 2 shows changes in sensory hunger over time due to drinking after exercise. The time-dependent change of the blood GLP-1 density | concentration by the drink ingestion after exercise | movement is shown. The time-dependent change of blood cholecystokinin concentration by the drink intake after exercise is shown. Fig. 2 shows changes in sensory satiety over time due to drinking after exercise. Fig. 2 shows changes in sensory hunger over time due to drinking after exercise. The time-dependent change of blood glucose level by the drink intake after exercise is shown. The time-dependent change of the blood insulin concentration by the drink intake after exercise is shown. The time-dependent change of C-peptide concentration by the drink intake after exercise is shown.

The present invention provides a GLP-1 or cholecystokinin blood hormone secretagogue. The agent includes isomaltulose. The present invention also provides a method of using isomaltulose to produce the agent.

  In the present invention, “isomaltulose” refers to a disaccharide composed of glucose and α-1,6-glucosyl bond to fructose. Isomaltulose is also called palatinose ™. Hereinafter referred to as palatinose.

The palatinose may be a hydrate. In the case of the monohydrate, the melting point is 123 to 124 ° C., and the specific rotation is [α] ²⁰ _D +97.0 to 99.0 (C = 0.04). The Ferring solution reducing power is 52% of glucose and the solubility in 100 g of water is 38.4 g at 20 ° C. Also, the sweetness quality of the aqueous solution is good and the sweetness is about 40% of sucrose.

  Palatinose is found in honey in nature. It is also present in transfer products produced when α-glucosyltransferase (isomaltulose synthase) derived from bacteria or yeast acts on sucrose.

  Industrially, palatinose is produced by allowing sucrose to act on α-glucosyltransferase produced by bacteria such as Protaminobacter rubrum or Serratia plymuthica.

In the present invention, “feeling full” means a sense of being in a situation where no feeling of hunger is felt, and in particular, a sense of being in a situation where the user does not want to eat. Such a feeling is judged by a questionnaire like a visual analog scale. Biochemically, it can be determined by the amount of GLP-1 or cholecystokinin in the blood.
GLP-1 and cholecystokinin are one of the gastrointestinal hormones and are said to be hormones that give a feeling of fullness. These have an appetite suppressing action.

  In the present invention, “sustained satiety” means that a feeling of satiety persists for at least 2 hours, preferably at least 4 hours, more preferably at least 6 hours.

Examples of the agent of the present invention include palatinose crystals, palatinose powder, palatinose granules, palatinose syrup, and trehalulose syrup. The palatinose crystal is, for example, crystalline palatinose IC (manufactured by Mitsui Sugar Co., Ltd.). The palatinose powder is, for example, powdered palatinose ICP (manufactured by Mitsui Sugar Co., Ltd.). Palatinose syrup (trade name Palatinose Syrup-ISN or -TN, Brix 75, manufactured by Mitsui Sugar Co., Ltd.) contains 53-59% trehalulose and 11-17% palatinose per total sugar content. Trehalulose syrup (trade name Mildia 75, manufactured by Mitsui Sugar Co., Ltd.) contains 8 to 13% palatinose and contains trehalulose in addition to palatinose. In addition, the agent of the present invention includes, for example, fondant including palatinose syrup, syrup, and molded products such as tablets and capsules.

The subject to whom the agent of the present invention is administered may be a healthy person, but is preferably a person who suffers from or suffers from metabolic syndrome or obesity.
In one embodiment of the present invention, palatinose is used to produce an agent for maintaining a feeling of satiety in a person who suffers from or suffers from metabolic syndrome or obesity.

  In ingesting the agent of the present invention or a food or drink containing the agent, the amount of palatinose ingested is 0.1 g or more per kg body weight, preferably 0.5 g or more, more preferably 0.7 g or more, and even more preferably 1 g or more. It is.

  The agent of the present invention can be taken preferably after exercise. In the present invention, “after exercise” is preferably within 30 minutes after exercise, more preferably within 15 minutes after exercise, and even more preferably within 5 minutes after exercise.

  An agent that maintains the feeling of fullness of the present invention can also be included in food and drink. Examples of such foods and drinks (hereinafter sometimes referred to as “foods and drinks containing the agent of the present invention”) include various drinks such as soft drinks, near water, sports drinks, jelly drinks, and coffee drinks, and soft jelly. , Hard candy, energy bar, bread, soup, Chinese noodles, udon, cakes, donuts, ice cream, Japanese confectionery and other foods. Further, the agent of the present invention may be added to coffee, tea, cocoa, etc. as a sweetening agent and ingested. Moreover, although it changes with the object of the food / beverage products used, if the food / beverage products containing the agent of this invention assumes that it ingests in a drink, palatinose will be 0.01-100 as solid content in this food / beverage products. Including 0.1% by weight, preferably 0.1 to 70% by weight, more preferably 0.1 to 50% by weight, and still more preferably 0.1 to 30% by weight.

  As is apparent from the examples described below, a feeling of fullness can be obtained by ingesting the agent of the present invention or a food or drink containing the agent. In addition, the feeling of fullness is higher than when ingesting normal sugar and lasts for a long time. Normally, a feeling of fullness is obtained by increasing the blood glucose level, but such an effect is achieved even though the increase in blood glucose level is lower than that in the case of taking normal sugar. On the other hand, with the isomerized sugar used as a comparison target, a feeling of fullness cannot be obtained immediately even though the blood glucose level rapidly increases. When sucrose, glucose, maltodextrin, etc. are ingested as normal sugars in the same manner as isomerized sugars, the effects of the present invention are not expected. The constituent sugars of isomerized sugar are glucose and fructose, and the constituent sugars of sucrose and palatinose are also glucose and fructose. The calorie of isomerized sugar is 4 kcal / g, the same as that of sucrose and palatinose.

  The present invention further provides a GLP-1 secretion promoter. The agent includes isomaltulose. The present invention also provides a method of using isomaltulose to produce the agent. The agent can preferably be taken after exercise. Furthermore, this agent can also be included in food-drinks.

  “GLP-1 secretion promoter” refers to an agent that promotes secretion of GLP-1. The agent promotes secretion of GLP-1 particularly in the blood.

Examples of the “GLP-1 secretion promoter” include palatinose crystals, palatinose powder, palatinose granules, palatinose syrup, and trehalulose syrup. The palatinose crystal is, for example, crystalline palatinose IC (manufactured by Mitsui Sugar Co., Ltd.). The palatinose powder is, for example, powdered palatinose ICP (manufactured by Mitsui Sugar Co., Ltd.). Palatinose syrup (trade name Palatinose Syrup-ISN or -TN, Brix 75, manufactured by Mitsui Sugar Co., Ltd.) contains 53-59% trehalulose and 11-17% palatinose per total sugar content. Trehalulose syrup (trade name Mildia 75, manufactured by Mitsui Sugar Co., Ltd.) contains 8 to 13% palatinose and contains trehalulose in addition to palatinose. In addition, “GLP-1 secretion promoter” includes, for example, fondant, syrup, molded products such as tablets and capsules containing palatinose syrup.
The subject to which the GLP-1 secretion promoter is administered and the amount of intake are the same as the agent that maintains the feeling of fullness.
In ingesting a GLP-1 secretion promoter or a food or drink containing the agent, the intake of palatinose is 0.1 g or more per kg body weight, preferably 0.5 g or more, more preferably 0.7 g or more, and even more preferably 1 g or more.
The GLP-1 secretion promoter can be taken preferably after exercise. In the present invention, “after exercise” is preferably within 30 minutes after exercise, more preferably within 15 minutes after exercise, and even more preferably within 5 minutes after exercise.

  The present invention further provides a cholecystokinin secretion promoter. The agent includes isomaltulose. The present invention also provides a method of using isomaltulose to produce the agent. The agent can preferably be taken after exercise. Furthermore, this agent can also be included in food-drinks.

  “Cholecystokinin secretion promoter” refers to an agent that promotes the secretion of cholecystokinin. The agent promotes cholecystokinin secretion, particularly in the blood.

Examples of the “cholecystokinin secretion promoter” include palatinose crystals, palatinose powder, palatinose granules, palatinose syrup, and trehalulose syrup. The palatinose crystal is, for example, crystalline palatinose IC (manufactured by Mitsui Sugar Co., Ltd.). The palatinose powder is, for example, powdered palatinose ICP (manufactured by Mitsui Sugar Co., Ltd.). Palatinose syrup (trade name Palatinose Syrup-ISN or -TN, Brix 75, manufactured by Mitsui Sugar Co., Ltd.) contains 53-59% trehalulose and 11-17% palatinose per total sugar content. Trehalulose syrup (trade name Mildia 75, manufactured by Mitsui Sugar Co., Ltd.) contains 8 to 13% palatinose and contains trehalulose in addition to palatinose. Other examples of the “cholecystokinin secretion promoter” include fondant, syrup, molded products such as tablets and capsules containing palatinose syrup.
The subject to which the cholecystokinin secretion promoter is administered and the intake are the same as the agent that maintains satiety.
In ingesting a cholecystokinin secretion promoter or a food or drink containing the agent, the amount of palatinose ingested is 0.1 g or more, preferably 0.5 g or more, more preferably 0.7 g or more, and even more preferably, per kg body weight. 1 g or more.
The cholecystokinin secretion promoter can be taken preferably after exercise. In the present invention, “after exercise” is preferably within 30 minutes after exercise, more preferably within 15 minutes after exercise, and even more preferably within 5 minutes after exercise.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to these.

1. Purpose In this study, the effect of sustaining satiety by ingesting palatinose during hypoglycemia is confirmed by the blood GLP-1 concentration, blood cholecystokinin concentration, and sensory satiety.

2. Test Method Two kinds of test drinks were prepared by dissolving palatinose or isomerized sugar (fructose 55%) in 500 ml of water in an amount of 1.0 g of solid content per kg of the subject's body weight.
About the said 2 types of test drink, the drinking test was implemented with respect to the said test subject, respectively. There was an interval of 10 days or more between each test.

Table 1 shows the physical measurement results and metabolic characteristics of the subjects in the drinking test.
The test subject is a male with an abdominal circumference of 85 cm or more suspected of having metabolic syndrome and lack of exercise. A family of heart disease and type 2 diabetes and / or a person with dyslipidemia are not included in the subjects.

The subject's body measurement method followed the ACSM guidelines (American College of Sports Medicine, 2001).
The physical measurement items are height, weight, body mass index, waist circumference and body fat percentage.
The metabolic characteristics items are maximum oxygen uptake (VO ₂ max), 50% VO ₂ max, exercise load at VO ₂ max, exercise load at 50% VO ₂ max, fasting plasma glucose, fasting plasma insulin, insulin resistance Sex (HOMA-IR), glycated hemoglobin, total cholesterol, triglycerides, HDL-C, LDL-C, AST, ALT, γ-glutamyl transpeptidase, systolic and diastolic blood pressure.

Maximum oxygen uptake (VO ₂ max) was calculated by the following test. In addition, the expiration gas was extract | collected from the test subject every 30 second during the test, and this expiration gas was analyzed using the expiration gas automatic analyzer (Oxycon Alpha, the product of Mijnhardt).
In this test, a stepwise exercise load is applied to a subject with a bicycle ergometer (818E, manufactured by Monark). That is, after warming up for 0 watt for 2 minutes, the exercise load is increased by 15 watts per minute, the subjective exercise load measured on the Borg scale is 19-20, and the oxygen intake is constant (2 mL per kg body weight (Increase of less than / min). The peak oxygen uptake over 30 seconds was defined as VO ₂ max.

  Fasting plasma glucose, fasting plasma insulin, insulin resistance (HOMA-IR), glycated hemoglobin, total cholesterol, triglycerides, HDL-C, LDL-C, AST, ALT, γ-glutamyl transpeptidase, systolic and diastolic blood pressure Was measured according to biochemical methods routinely used in the art.

The drinking test was conducted in a double-blind crossover study. Subjects were subject to dietary restrictions 2 days before the test. Meals from two days before the first test were recorded and this meal was repeated before the second test. This is to standardize the pre-test meal and minimize changes in glycogen stores.
The meals that the subjects ingested for dinner the day before the study were the same throughout all subjects (725 kcal energy: 60% of the energy is carbohydrates, 30% is lipids, and 10% is protein). The test was carried out after an overnight fast (10-12 hours). From 24 hours before the test, all subjects were banned from alcohol, caffeine and green tea, as well as intense exercise. In addition, when the second test was carried out, the meals taken by the subjects from 2 days before the second test were the same as the meals taken from 2 days before the first test in each subject.

In order to avoid the influence of circadian rhythm, the test for two kinds of test drinks was started at the same time.
First, after a 30-minute rest, the first venous blood was collected from the subject. Next, the subject exercised for 1 hour with a bicycle ergometer at a load of about 50% VO ₂ max. Blood was collected after the exercise and the test beverage was ingested 5 minutes after blood collection. Blood was collected at 10, 20, 30, 45, 60, 75, 90, 105, and 120 minutes after ingestion of the test beverage. The collected blood was subjected to various biochemical tests.

3-1. Results of Drinking Test for Four Subjects FIGS. 1-4 show the results of the drinking test for four subjects. All data are expressed as mean ± standard error.

FIG. 1 shows changes over time in blood GLP-1 concentration due to beverage intake after exercise.
When isomerized sugar was ingested, the GLP-1 concentration hardly changed. On the other hand, when palatinose was ingested, the GLP-1 concentration increased immediately after ingestion. When palatinose was ingested, the blood GLP-1 concentration was significantly higher at 10 and 20 minutes after ingestion than when isomerized sugar was ingested.

FIG. 2 shows changes over time in blood cholecystokinin concentration due to beverage intake after exercise.
When isomerized sugar was ingested, cholecystokinin concentration decreased. On the other hand, when palatinose was ingested, the cholecystokinin concentration increased after ingestion. When palatinose was ingested, the blood cholecystokinin concentration was significantly higher at 10 and 20 minutes after ingestion than when isomerized sugar was ingested.

  Moreover, it investigated with the said test about the satiety feeling and the hungry feeling which the test subject felt. A five-level evaluation form was distributed to the subjects and completed. The evaluation criteria are as follows. 1: Hungry. 2: A little hungry. 3: Neither. 4: Slightly full. 5: Full stomach.

FIG. 3 shows changes over time in sensory satiety due to drinking after exercise.
The vertical axis in the figure is a value obtained by doubling the value of the evaluation sheet. When isomerized sugar was ingested, satiety began to decrease immediately after ingestion. On the other hand, when palatinose was ingested, there was no change in satiety for 2 hours after ingestion. When palatinose was ingested, satiety was significantly higher 2 hours after ingestion than when isomerized sugar was ingested.

FIG. 4 shows the change over time in sensory hunger due to beverage intake after exercise.
The vertical axis in the figure is a value obtained by subtracting the value of FIG. When isomerized sugar was ingested, hunger began to increase immediately after ingestion. On the other hand, when palatinose was ingested, there was no change in hunger for 2 hours after ingestion. When palatinose was ingested, hunger was significantly lower after 2 hours of ingestion than when isomerized sugar was ingested.

3-2. Results of Drinking Test for Seven Subjects FIGS. 5 to 8 show the results of the drinking test for seven subjects. All data are expressed as mean ± standard error.

FIG. 5 shows changes in blood GLP-1 concentration over time due to beverage intake after exercise.
When isomerized sugar was ingested, the GLP-1 concentration hardly changed. On the other hand, when palatinose was ingested, the GLP-1 concentration increased immediately after ingestion. When palatinose was ingested, blood GLP-1 concentration was higher than when isomerized sugar was ingested.

FIG. 6 shows changes in blood cholecystokinin concentration over time due to beverage intake after exercise.
When isomerized sugar was ingested, cholecystokinin concentration decreased. On the other hand, when palatinose was ingested, the cholecystokinin concentration increased after ingestion. When palatinose was ingested, the blood cholecystokinin concentration was significantly higher 10 minutes after the ingestion than when isomerized sugar was ingested.

  Moreover, it investigated with the said test about the satiety feeling and the hungry feeling which the test subject felt. A five-level evaluation form was distributed to the subjects and completed. The evaluation criteria are as follows. 1: Hungry. 2: A little hungry. 3: Neither. 4: Slightly full. 5: Full stomach.

FIG. 7 shows changes over time in sensory satiety due to beverage intake after exercise.
The vertical axis in the figure is a value obtained by doubling the value of the evaluation sheet. When isomerized sugar was ingested, satiety decreased gradually after ingestion. On the other hand, when palatinose was ingested, satiety increased after ingestion. When palatinose was ingested, satiety was higher 2 hours after ingestion than when isomerized sugar was ingested.

FIG. 8 shows the change over time of sensory hunger due to drinking after exercise.
The vertical axis in the figure is a value obtained by subtracting the value of FIG. When isomerized sugar was ingested, the feeling of hunger gradually increased after ingestion. On the other hand, when palatinose was ingested, the feeling of hunger slightly decreased after ingestion. When palatinose was ingested, the feeling of hunger was lower 2 hours after ingestion than when isomerized sugar was ingested.

[Confirmation test]
Simultaneously with the above test, blood glucose concentration, blood insulin concentration and blood C-peptide concentration were measured. This measurement was performed on 10 subjects who performed the above drinking test.

FIG. 9 shows changes over time in blood glucose concentration due to beverage intake after exercise.
When isomerized sugar was ingested, the blood glucose level increased immediately after ingestion and began to decrease 45 minutes after ingestion. On the other hand, when palatinose was ingested, the blood glucose level gradually increased after ingestion. Furthermore, this blood glucose level was reversed from that in the case of isomerized sugar intake after about 60 minutes, and remained relatively high thereafter.

FIG. 10 shows changes over time in blood insulin concentration due to beverage intake after exercise.
Ingestion of isomerized sugar stimulates insulin secretion. On the other hand, when palatinose is ingested, insulin secretion is gentle.

FIG. 11 shows changes over time in blood C-peptide concentration due to beverage intake after exercise.
C-peptide is a byproduct of insulin produced by processing of proinsulin, a precursor in the process of insulin biosynthesis, in pancreatic beta cells. Blood C-peptide concentration is an indicator of insulin secretion. The time course of blood C-peptide concentration showed the same tendency as the time course of blood insulin concentration shown in FIG.

  From the results shown in FIGS. 1 to 11, the blood concentrations of GLP-1 and cholecystokinin were immediately after ingestion of palatinose, although insulin secretion was not stimulated by ingestion of palatinose and the increase in blood glucose level was gradual. The sensory satiety was maintained. Therefore, the feeling of satiety due to the intake of palatinose is not due to an increase in blood glucose level.

(Stick sugar)
2-1: Stick sugar of palatinose The stick wrap was filled so that 7 g of crystalline palatinose was contained per package.
2-2: Stick sugar composed of palatinose and high-intensity sweetener A stick package was filled so that 7 g of crystalline palatinose and 0.02 g of acesulfame potassium were contained per package.
2-3: Stick sugar composed of palatinose and sucrose The same weight of crystalline palatinose and sucrose was mixed and filled into a stick package so that 3.5 g each of crystalline palatinose and sucrose was included per package.

(gum syrup)
Gum syrup containing palatinose and isomerized sugar was produced with the formulation shown in Table 2 below. In the production, palatinose and gum arabic were combined, mixed with powder, isomerized sugar and water were added thereto, and the mixture was boiled and mixed. The above solution was adjusted to 30 with Reflex.

(tablet)
Tablets, which are foods containing palatinose and sucrose, were produced with the formulations shown in Table 3 below. Manufacture was performed by applying a tableting pressure of 300 kg / cm ³ to a mixed powder having the following composition and molding a tablet having a diameter of 18 mm, a thickness of 5 mm, and a weight of 1.5 g.

(Powdered beverage)
A powdered beverage containing palatinose and sucrose with the formulation shown in Table 4 below was produced using a universal mixing stirrer according to a conventional method.

(Soft drink)
6-1
Soft drinks containing palatinose with the formulation shown in Table 5 below were produced. Manufacture was performed by dissolving the following raw materials in 500 ml of hot water and then filling them into a PET bottle (for 500 ml).

6-2
Soft drinks containing palatinose and sucrose with the formulation shown in Table 6 below were produced. Manufacture was performed by dissolving the following raw materials in 500 ml of hot water and then filling them into a PET bottle (for 500 ml).

６−３
以下の表７に示す配合でパラチノース及び異性化糖を含む清涼飲料水を製造した。製造は、以下の原料を熱湯５００ｍｌに溶解した後、ペットボトル（５００ｍｌ用）に充填することにより行った。

6-3
Soft drinks containing palatinose and isomerized sugar were prepared according to the formulation shown in Table 7 below. Manufacture was performed by dissolving the following raw materials in 500 ml of hot water and then filling them into a PET bottle (for 500 ml).

(Jelly drink)
A pouch-containing jelly beverage was prepared according to the formulation shown in Table 8 below.

(donut)
Donuts were manufactured according to the formulation shown in Table 9 below. After breaking the eggs, the crystalline palatinose and Mildia-75 were added to the loosened eggs and mixed well, and then melted butter was added and mixed well. Sieve flour and baking powder were added to this and mixed thoroughly to make a dough. After putting the dough together and resting in the refrigerator for 30 minutes, the dough was stretched and extracted with a donut shape. When put in 170 ° C. oil and swelled, it was taken out of the donut. While hot, powdered palatinose was sprinkled on fried donuts.

(Daifuku)
Daifuku was produced with the formulation shown in Table 10 below.
Note: Water was added to white flour and heated in a microwave oven at 500W for 4 minutes. After heating, the whole was stirred, and powdered palatinose and Mildia-75 were added and kneaded. The kneading was carried out until it became clear and sticky.
餡: Crystalline palatinose, Mildia-75, and water were added to the ginger and cooked for about 10 minutes until shining.
Daifuku was produced by wrapping the buds with pestle.

(Energy Bar)
Energy bars were manufactured with the formulation shown in Table 11 below. Crystalline palatinose was added to butter softened at room temperature and kneaded well. After adding whole eggs and mixing well, dried cranberries and almond dice were added and mixed well. Soy flour was added to this and mixed thoroughly to make a dough. The dough was spread on a top plate to a thickness of about 1.5 cm and baked in an oven at 170 ° C. for 20 minutes. The baked product was cut to a size that is easy to eat.

(Plain bread)
Bread bread was produced with the formulation shown in Table 12 below.
Medium species: Medium seed materials were mixed at 24 ° C for 3 minutes at low speed for 1 minute, and pre-fermented at 27 ° C for 4 hours.
This type: Raw materials of this type other than shortening are mixed in the order of low speed 3 minutes, medium speed 10 minutes, high speed 1 minute at 26 ° C, then shortening is added, low speed 2 minutes, medium speed 2 minutes, high speed 1 Mixing in the order of minutes. The dough was put together and rested for 20 minutes as floor time. Divided weight was 220g and rested for 20 minutes as bench time. The dough was formed into a horseshoe shape and packed into a shape, and finally fermented at 35 ° C. and 75% as a proof time for 100 minutes. The final fermented dough was baked in an oven at 175 ° C. and 195 ° C. for 40 minutes. The low speed of mixing is about 116 rotations / minute, the medium speed is about 211 rotations / minute, and the high speed is about 268 rotations / minute. The mixer used is “HPS-20M (manufactured by Kanto Blender Kogyo Co., Ltd.)”.

(ice cream)
Ice cream was produced with the formulation shown in 13 below.
Sugar, palatinose, nonfat dry milk and stabilizer were mixed well beforehand. Mildia-75 and water were added to this, and it was boiled with stirring, and dissolved completely. This was mixed with functional cream. This was cooled to about 20 ° C., homogenized, and then applied to an ice creamer.

(Chinese noodle)
Chinese noodles were produced with the formulation shown in Table 14 below.
Coarse kneading: After mixing the ingredients and kneading about 50 times, the dough did not dry and was rested for 20 minutes.
Honkone: Knead the dough lightly and let it rest for 40 minutes.
The dough was stretched and cut into thin pieces with a knife.

(Udon)
Udon was produced with the formulation shown in Table 15 below.
After mixing the ingredients together, knead the resulting dough for 5 minutes until there is no unevenness, then wrap and rest for 30 minutes. The stepping and folding of the dough was repeated about 30 times for 45 minutes and then combined into one. Next, the dough was wrapped in wrap and allowed to rest for 1-2 hours, then stretched and cut into thin pieces with a knife.

(Powdered potage soup)
Powdered potage soup was produced with the formulation shown in Table 16 below.

(sponge cake)
A sponge cake containing palatinose, sucrose, and starch was prepared according to the formulation shown in Table 17 below. A powder mixture of crystalline palatinose, sucrose (granulated sugar) and xanthan gum was designated as A. Separately, B was a mixture of flour and baking powder. In A, milk and Ryotoester SP were added and mixed well. Eggs were put into this, mixed well until uniform, and warmed in a hot water bath until the egg liquid reached about 25 ° C. This was whipped with a universal stirrer and whipped until no more was bubbled. To this, B was mixed so as not to knead, placed in a sponge cake mold, and baked in an oven at 160 ° C. for 40 minutes.

(Madeleine)
Madeleine containing palatinose and starch was prepared according to the formulation shown in Table 18 below. The flour and baking powder were sifted together. The butter was melted in a hot water bath. Eggs were placed in a bowl, and granulated sugar, salt, lemon peel, and lemon essence were added to the water bath. While warming this, palatinose was added and stirred well with a whisk. Sifted flour was added all at once, mixed well, and melted butter was added and mixed. Separated into aluminum foil cups and baked in an oven at 160 ° C. for about 10 minutes until colored.

(Cake mix)
A cake mix was prepared with the formulation shown in Table 19 below. Materials other than the shortening were premixed, and the shortening dissolved therein was mixed and sieved.

(Dried soup)
Dry soup was prepared with the formulation shown in Table 20 below.

(dressing)
A dressing was prepared with the formulation shown in Table 21 below.

Claims (1)

A hormone min secretion enhancer blood containing isomaltulose, the hormone is GLP-1 or cholecystokinin, the agent.

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