JPH03172157A - Material for food and its preparation - Google Patents

Abstract

PURPOSE:To prepare the subject raw material slowly digested and absorbed, capable of preventing and improving obesity and also useful for preventing diabetes by bringing a carbohydrate into contact with an alcohol or water to extract and remove soluble components. CONSTITUTION:A carbohydrate (preferably grain powder or grain granules) is immersed in an alcohol (preferably ethanol) and/or water preferably under a temperature condition of 5-40 deg.C and components soluble in the solvent are extracted and removed to provide the objective material comprising the remained carbohydrate.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a food material and a method for producing the same. Specifically, the present invention relates to a food material whose digestion and absorption rate is slower than that of conventional starches, and a method for producing the same.

(Prior Art) In recent years, the number of obese patients is rapidly increasing in advanced societies due to richer dietary habits. People with a high degree of obesity are two to three times more likely to suffer from diabetes, arteriosclerosis, heart disease, etc. than people of normal weight, and are also more susceptible to obesity such as gout, complications after surgery, cholelithiasis, low back pain, and liver disease. The number of diseases closely related to this is increasing. Obesity is thus becoming a serious social insurance problem.

As a means of treating and preventing obesity, it has been conventionally thought to reduce calorie intake, for example. However, simply reducing the amount of food intake does not last long due to strong feelings of hunger and starvation, so the following methods are also used.

One method is to significantly narrow the cap's volume by placing a balloon in the stomach or occluding most of the stomach so that mechanical stretching stimulation is applied to the stomach even when a small amount of food is ingested. However, these methods are undesirable because they are permanent treatments that require surgery, and there are concerns about side effects.

Another method is to ingest fillers and thickeners such as dietary fiber alone or in combination with other foods. This takes advantage of the fact that dietary fiber is indigestible and reduces the calorie content per unit weight. However, dietary fiber has an unfavorable taste and texture, so it is difficult to consume large amounts alone, and even when it is added to food, it often has the disadvantage of significantly reducing its taste and texture. are doing. In addition, ingesting large amounts of dietary fiber is undesirable because it inhibits the absorption of other beneficial nutrients and causes side effects such as diarrhea and constipation.

On the other hand, in recent years it has become clear that carbohydrates that are slowly digested and absorbed are less likely to lead to obesity than carbohydrates that are quickly digested and absorbed (Zienkins et al., The American Journal of Clinical Nutrition 34 , March 1981, pp. 362-366 [Jc
nkins, D. J. A. , at al. , A
m. J. CIin. Nutr. 34: MAR
CII 1981. pp. 362-366]). Therefore, it is thought that by using foods containing carbohydrates that are slowly digested and absorbed, obesity can be effectively prevented or ameliorated without the need for reducing calories as described above.

In addition, by using such foods, it is possible to prevent the sugar levels from rising rapidly after ingestion (see, for example, Zienkins et al., “The Diabetic Diet, , Diabetologia 23
, pp. 477-484, 1982 [Jcnkins.
D. J. A. , 0t at. :The Dfa
bctic Dfct, Djctary Carbo
hydrate and differences 1n
Digestibility. Diabctlog
ia. 23: 477-484. (1982)]
, Collier et al., ``Effect of Coincidence on the Metabolic Response Two Slowly and Rapidly Absorbed Carbohydrates'', Diabetologia 26
, No. 50-54, 1984 [Collicr, at
al. : Effect of co-ingest
ion of fat on themmctaboli
e responses to slowly
and rapidly absorb c.
arbohydrates. Diabctology
a. 26:50-54 (1984)]), it is thought that it will become easier to manage the pathological condition and nutrition of diabetic patients.

Conventionally known carbohydrates that are slowly digested and absorbed include so-called high amylose cornstarch prepared from amylose corn and various weighed sugars cooked with a large amount of fat and oil. however,
The former method, Yuan, is not widely used because its uses are limited and its taste and texture are poor, while the latter method is not effective because it increases the calorie intake.

As described above, there is no known food material that is slowly digested and absorbed, has a flavor and texture comparable to ordinary starch, and has a wide range of uses.

(Problems to be Solved by the Invention) Therefore, the present invention is characterized by providing a novel food material and a method for producing the same.

Another object of the present invention is to provide a food material that is slowly digested and absorbed, has a taste and texture similar to ordinary starch, and has a wide range of uses, and a method for producing the same. .

(Means for Solving the Problems) The above objects are achieved by a food material having a slow digestion and absorption rate and consisting of starch from which components soluble in either alcohol or water have been extracted and removed.

The present invention also provides a food ingredient in which the starch is flour or grain.

The above objects can also be achieved by a method for producing food materials with a slow digestion and absorption rate, which is characterized by bringing starch into contact with alcohol or water or a mixture thereof, and extracting and removing components soluble in these solvents. achieved.

The present invention also provides a method for producing a food material in which the starchy substance is flour or grain. The book further describes a method for producing food grade materials in which the solvent is ethanol or water or a mixture thereof. In addition, this starting point is
This figure shows a method for producing food publications in which Mm treatment is carried out under a temperature condition of 5 to 40°C.

The above objectives further include immersing a food material with a slow digestion and absorption rate consisting of starch from which components soluble in either alcohol or water have been extracted, or starch in alcohol or water or a mixture thereof; This can also be achieved by a food product characterized by containing a food material with a slow digestion and consumption rate obtained by a production method characterized by extracting and removing the bok fraction soluble in these solvents.

This invention also indicates foods that are anti-obesity foods. The invention also provides a food product that is a food for diabetic patients.

(Function) Therefore, the food material of the present invention is characterized by being made of starch from which components soluble in either alcohol or water have been extracted and removed.

The present inventors have devoted their efforts to searching for food materials with slow digestion and absorption rates. Although the mechanism is not clear, it was discovered that starch becomes less susceptible to the action of digestive enzymes such as amylase, and the rate of digestion and absorption is slower than that of normal starch. Starch is
This development was based on the knowledge that the taste and texture were -H, equivalent to those of untreated starch. Furthermore, in the Honkawa Specification, ``Those with slow digestion and absorption rate'' are, for example, those that are degraded by amylase at a rate of 90% or less, more preferably 70% or less, of normal starch, that is, untreated starch. It is.

Hereinafter, this theory will be explained in more detail using examples.

The starch that can be used as a raw material in the present invention includes:
Usually, starch from grains and mountains used for food, starch synthesized physicochemically or biologically, and their crude raw materials and processed products that contain a sufficient amount of starch can be used. can also be suitably used. For example, rice, wheat,
Examples include those prepared from barley, rye, oats, corn, potatoes, sweet potatoes, or tapioca. In particular, it is desirable to use grain flour or grains of these raw material grains from nutritional and economical standpoints.

The food material prepared by the present invention is obtained by extracting and removing the starch component soluble in either alcohol or water from the starch material used as the raw material.

The solvent for extracting and removing components soluble in either alcohol or water from such starch may be a single solvent of alcohol or water, or a mixed solvent thereof,
That is, a mixed solvent of water and alcohol may be used. water-
When using an alcohol mixed solvent, the mixing ratio is arbitrary, but the weight ratio of water:alcohol is 4:1 to 1.
: A value of about 2 is desirable because it provides more efficient digestion and delayed absorption.

The alcohol may be any alcohol as long as it is highly safe, and isopropyl alcohol and the like can also be used, but ethanol is preferred.

A contact extraction operation in which starch as a raw material is brought into contact with alcohol, water, or a mixed solvent thereof to extract and remove soluble components can also be carried out, for example, by exposing starch to a circulating solvent. This is usually carried out by a dipping process in which the starch is immersed in an appropriate amount of solvent and the starch is separated from the solvent after a predetermined period of time.

Note that such immersion treatment may be repeated multiple times as necessary, and operations such as stirring may be added as appropriate during the immersion. Furthermore, when the dipping treatment is repeated multiple times, it is possible to use a plurality of types of solvents for the dipping treatment.

The conditions for such soluble component extraction treatment by immersion cannot be unconditionally defined because they vary depending on the starchy persimmons to be treated, the amount of solvent used, the number of immersions, whether stirring is used during extraction, etc. However, it is preferable to carry out the process at a temperature that does not cause gelatinization or denaturation of the starch used, and although it varies depending on the type of starch used, it is generally below 60°C.
It is more preferable to carry out the reaction in a temperature range of 5 to 40°C.

The food material of the present invention is thus obtained by bringing starch into contact with water, alcohol, or a mixed solvent thereof to extract and remove the starch components soluble in these solvents. The solvent remaining in the starch is removed by various drying methods such as freeze drying and air drying.

Furthermore, the food material of the present invention does not impair the flavor and texture of the starch material used as the raw material, so it can be used in the same way as ordinary starch. That is, in addition to being able to be eaten as a food as it is, it can also be applied to all foods normally produced using starch. In addition, when processed in this way and made into a food, the food monthly preparation of the present invention can be subjected to treatments such as washing, crushing, heating, etc., as necessary.

The food according to the present invention obtained in this way has no inferiority in flavor or texture, and has a surprisingly slow rate of digestion and absorption compared to those containing ordinary starch. It is widely used as an anti-obesity food or as a food for patients with glucosomia.

(Example) Hereinafter, this invention will be explained in more detail with reference to Examples.

Example 1 Add 500 g of 50% by weight ethanol aqueous solution to 100 g of commercially available wheat flour and stir vigorously at 25°C for 15 minutes.
I held it at L. Thereafter, the supernatant was discarded and lyophilized to obtain a sample.

Using the method described below, the obtained sample was
Digestibility with amylase (PPA) was investigated.

That is, first take 0.5 g of this sample and add 50 m to it.
50 ml of M phosphate buffer (pH 6.9) was added, gelatinized by heating in a boiling bath for 30 minutes, and then left for 30 minutes in a shaking constant temperature bath adjusted to 37°C. 1 ml of an enzyme solution prepared by diluting PPA (manufactured by Sigma) to 50 μU/ml is added to start the reaction. 0, 2 from the start of the reaction
After 0, 40, and 60 minutes, add 2 bottles each of 0.2 ml of the reaction solution.
0. 3.8 ml of INNaOH was dispensed into the test tube to stop the enzyme reaction.

Quantification of reducing sugars produced by digestion with PPA was performed by the Somogi-Nclson method. The mucilage is shown in Figure 1.

The quantitative results of the reducing sugar revealed that the degradability of the wipe was about 85% lower than that of untreated wheat flour.

Examples 2 to 3 In the same manner as in Example 1, 500 g of a 50% by weight ethanol aqueous solution was added to 100 g of commercially available wheat flour, and the mixture was kept at 25° C. for 15 minutes with vigorous stirring. After that, discard the supernatant and repeat 5 minutes.
500 g of 0% by weight ethanol aqueous solution was added and the same operation was repeated twice (Example 2) or 5 times (Example 3). Thereafter, samples were obtained by freeze-drying.

The obtained sample was treated with PP in the same manner as in Example 1.
The digestibility of A was investigated. The results are shown in Figure 1. As is clear from Figure 1, the degradability of the sample of Example 2, which was soaked three times, was about 67% compared to untreated wheat flour.
In addition, the degradability of the sample of Example 3, which was subjected to six immersion operations, was approximately 57% lower than that of untreated wheat flour.

Example 4 After performing the same immersion operation as in Example 1, the sample was washed once with 97% ethanol, and then freeze-dried to obtain a sample.

The obtained sample was treated with PP by the method of Example 1 and Mazama.
The digestibility of A was investigated. The mucilage is shown in Figure 1. As is clear from FIG. 1, the degradability of the obtained sample was about 73% lower than that of untreated wheat flour.

Examples 5-6 After performing the same immersion operation as in Examples 2-3, a washing operation was performed once using 97% ethanol, and then freeze-drying was performed to obtain a sample.

The obtained sample was treated with PP in the same manner as in Example 1.
The digestibility of A was investigated. The obtained mucilage is shown in the first orchard. As is clear from Figure 1, 3l! ] The degradability of the sample of Example 5, which was subjected to the dipping operation and one washing operation, was about 62% of that of untreated wheat flour, and after six times of dipping operation and one washing operation. The degradability of the sample of Example 6 was about 65% lower than that of untreated wheat flour.

Examples 7 to 9 To 100 g of commercially available crushed rice, 500 g of 97% ethanol aqueous solution (Example 7), 50% by weight ethanol aqueous solution (Example 8), or water (Example 9) was added,
The mixture was maintained at ℃ for 4 hours with stirring. Thereafter, the supernatant was discarded and lyophilized to obtain a sample. The digestibility of each of the obtained samples with PPA was examined in the same manner as in Example 1. The mucilage is shown in Table 2. As is clear from Table 2,
The degradability of the obtained samples was approximately 92% (Example 7) and approximately 82% (Example 8) relative to untreated milled rice.
, was reduced to about 87% (Example 9).

Practical Examples 10-12 Same as Examples 2-4, except that water was used instead of the 50% market weight ethanol aqueous solution, and the immersion conditions were held at 55°C for 10 minutes with gentle stirring. A sample was obtained. The resulting valley sample was examined for digestibility with PPA in the same manner as in Example 1. 3rd result
As shown in the figure. As can be clearly seen from Figure 3, the degradability of the obtained samples was approximately 89% and 3% for the sample (Example 10) subjected to one water immersion treatment compared to untreated wheat flour, respectively.
The sample (Example 11) subjected to water immersion treatment was approximately 72
%, the sample (Example 12) subjected to 6 water immersion treatments had decreased to about 52%.

Examples 13-15 Samples were obtained in the same manner as Examples 10-12 except that the water temperature was 37°C. The digestibility of each of the obtained samples with PPA was examined in the same manner as in Example 1. 4th mulberry
Shown in the table. As is clear from Table 4, the degradability of the obtained samples was approximately 85% for the sample subjected to the first Mizue pickling treatment (Example 13) and 3% for the untreated wheat flour, respectively.
The sample (Example 14) subjected to concave water immersion treatment was approximately 67
%, the 6-% water-immersed material (Example 15) had decreased to about 65%.

Comparative Example 1 Add 50 g of water to 0.5 g of commercially available wheat flour and heat at 55°C for 60
The treated solution was held while stirring for a minute. Then, 44 ml of this treatment solution was weighed out while being suspended, and after heating and gelatinizing it in a 95°C hot bath for 30 minutes, 0.5M phosphate buffer (pH 6) was added to this. .9) Add 5 ml of PPA (
Sigma [S! 1 ml of an enzyme solution diluted to 50 μU/ml (manufactured by GMA Co., Ltd.) is added to start the reaction. After 0, 20, 40, and 60 minutes from the start of the reaction, add 0.2 ml of the reaction solution.
Two tubes each were placed in test tubes containing 3.8 ml of 0.1N NaOH to stop the enzyme reaction.

As in Example 1, the reducing sugars produced by digestion with PPA were quantified using Somogi-Nelson [Somogi-Ncl].
son] method.

The results are shown in Figure 5. As is clear from Figure 5, the degradability of the above sample was only about 91% compared to untreated wheat flour.
It was only a decrease of %.

This shows that sufficient effects cannot be obtained if only the dipping operation is performed without separation and removal.

Example 16 100 g of Joshin powder was added to 5 times the amount of ethanol at 50°C.
After soaking for 2 hours, the soluble fraction was extracted and removed.

50 mg of Joshin flour from which the ethanol-soluble components have been extracted and removed in this way was heat-treated with 150 ml of water at 121°C for 30 minutes, and fed to one healthy male. The value was measured. The blood sugar level was measured using a commercially available measuring device (manufactured by Glucostar and Aimsuni Co., Ltd.).

On the other hand, as a comparison, 100 g of Joshin flour was not extracted with ethanol, but was heated as it was in 150 ml of water at 121°C for 30 minutes. After administration, blood was collected at regular intervals.
Blood sugar level was measured.

As a result, the blood sugar level of those treated with ethanol was reduced to 89% of that of the comparison control in terms of area ratio.

Example 17 78 g of a flour sample treated in the same manner as in Example 1 was added with 9 g of sugar, 1.5 g of egg white powder, 7 g of wheat flour gluten, and 0 salt.
．． Add 5g, leavening agent 2.5g, and fragrance 1.5g to make 100
g and mixed well to obtain a pancake mix. A
When the mix was cooked according to a conventional method, a pancake with good flavor and texture was obtained. In addition, several participants were given pancakes made using this treated flour and pancakes made in the same manner as above using untreated flour in a blinded manner. When asked to choose one, no significant difference was found in this choice.

Example 18 To 90 g of crushed white rice treated in the same manner as in Example 8,
3 g of powdered oil, 5 g of corn fiber, and 2 g of eggshell powder were added and mixed well. While adding an appropriate amount of water to the mixture, the temperature is 120 to 130°C and the extrusion pressure is 20 to 25 kg.
/cm2 using a twin-screw extruder to obtain a puffed food with good flavor and texture. In addition, several collaborators were asked to test puffed foods prepared using this treated ground white rice and puffed foods prepared in the same manner as described above using untreated ground white rice in a blinded manner. When the children were given food and asked to choose which one they preferred, no significant χ was found for this choice.

(Effects of the Invention) As mentioned above, the food material of the present invention is characterized by being made of starch from which components soluble in either alcohol or water have been extracted and removed. digestion·
It is slowly absorbed and has the same taste and texture as regular starch, so it can be used in a wide range of applications. Furthermore, in the food material produced by the present invention, if the starch substance is cereal flour or grain, it will be more economically advantageous and can be easily used in a wider range of applications.

Furthermore, this punching process is a method for producing food materials with a slow digestion and absorption rate, which is characterized by bringing starch into contact with alcohol, water, or a mixture thereof, and extracting and removing components soluble in these solvents. Therefore, food materials having excellent properties as described above can be produced with extremely simple operations and with high safety. Furthermore, in the production method of the present invention, if the immersion treatment is carried out under a temperature condition of 5 to 40°C, it is possible to more efficiently provide food materials with high commercial value in containers.

The present invention also involves dipping a food material with a slow digestion and absorption rate consisting of starch from which soluble components are extracted in either alcohol or water, or starch into alcohol or water or a mixture thereof. Because the food is characterized by containing food-grade materials with slow digestion and absorption rates obtained by a manufacturing method characterized by extracting and removing components soluble in these solvents, the flavor and texture are It has good properties, can be ingested without causing any hardship, and can be suitably used as a food for preventing or ameliorating obesity. Furthermore, the food of this invention causes a gradual rise in blood sugar levels after ingestion, and is therefore useful as a food for preventing diabetes or for diabetic patients.

[Brief explanation of the drawing]

1 to 5 are graphs showing the amount of reducing sugar produced in PPA treatment of various food materials.

Claims (8)

[Claims] (1) A food material with a slow digestion and absorption rate, consisting of starch from which components soluble in either alcohol or water have been extracted and removed. (2) The food material according to claim 1, wherein the starch is grain flour or grain. (3) A method for producing food materials with slow digestion and absorption rates, which comprises bringing starch into contact with alcohol, water, or a mixture thereof, and extracting and removing components soluble in these solvents. (4) The method for producing a food material according to claim 3, wherein the starch is grain flour or grain. (5) The method for producing a food material according to claim 3 or 4, wherein the solvent is ethanol, water, or a mixture thereof. (6) The method for producing a food material according to any one of claims 3 to 5, wherein the immersion treatment is performed under a temperature condition of 5 to 40°C. (6) A food product characterized by containing the food material according to claim 1 or 2 or the food material obtained by the production method according to any one of claims 3 to 5. (7) The food according to claim 6, which is an anti-obesity food. (8) The food according to claim 6, which is a food for diabetic patients.