JPH0430824B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to gel-like foods. The gel-like food of the present invention is used as a food for preventing rapid increases in blood sugar levels in diabetic patients with decreased glucose tolerance. Furthermore, this gel-like food is used as a food for preventing overeating.

[Conventional techniques and problems] Patients with diseases associated with glucose intolerance, such as diabetes,
When a normal meal is ingested in a normal manner, blood sugar levels rise rapidly, resulting in symptoms of hyperglycemia. This is due to insufficient secretion of insulin, which has the effect of suppressing blood sugar rise, and decreased insulin action, and these symptoms not only worsen diabetic symptoms but also lead to various complications such as retinopathy, kidney damage, and impaired consciousness. It may cause it.

Therefore, in order to prevent a sudden rise in blood sugar levels,
Dietary therapy is used for diabetic patients and others, such as giving the necessary calories in multiple doses and restricting the intake of oligosaccharides, which have a strong effect on raising blood sugar, but this is not effective for patients and their families. It's complicated.

There is also drug therapy using insulin or hypoglycemic agents, but these are undesirable due to side effects.

Furthermore, dietary fiber has been found to have the effect of suppressing postprandial blood sugar rise, but it may not be possible to obtain a certain effect if a large amount of dietary fiber must be ingested or if the administration method is different. , research has not yet progressed to the commercialization stage.

[Means for Solving the Problems] A first object of the present invention is to provide a food that can prevent rapid increases in blood sugar levels in patients with decreased glucose tolerance, such as diabetic patients.

The second object of the present invention is to have a long gastric residence time.
An object of the present invention is to provide a product for preventing overeating that is used for obesity treatment or prevention and contains protein with high nutritional value.

This object is achieved by the gel-like food product of the present invention having the following structure.

1 Contains 5W/V% or more of water-soluble dietary fiber and protein having an isoelectric point in an acidic region, and the weight ratio of the water-soluble dietary fiber and protein is 1:1 to 1:
Gel food that is 20.

2. The food according to item 1, wherein the water-soluble dietary fiber is carrageenan.

3. The food according to item 1, wherein the protein is casein or a salt thereof.

4 The weight ratio of water-soluble dietary fiber and protein is 1:
1 to 1:20.

[Specific Description of the Invention] As described above, the present invention is a gel-like food containing water-soluble dietary fiber and a protein having an isoelectric point in an acidic region in an amount of 5 W/V% or more.

In the present invention, it is desirable to use carrageenan or guar gum as the water-soluble dietary fiber, and carrageenan is particularly desirable. Dietary fiber is a substance that has received attention in recent years because of its ability to improve carbohydrate and lipid metabolism.

The protein used in the present invention has an isoelectric point in the acidic region, and is preferably casein or a salt thereof such as sodium caseinate or calcium caseinate.

The food of the present invention is a gel-like product prepared by dissolving a mixture of the above-mentioned dietary fiber and the above-mentioned protein in hot water to a concentration of 5 W/V% or more. If the total concentration of the above dietary fiber and protein is below 5W/V%,
This is undesirable because gelation becomes insufficient.

In addition, the ratio of water-soluble dietary fiber to protein is
The ratio is such that the food of the present invention becomes gel-like,
Moreover, the ratio is such that when the food comes into contact with gastric fluid, the gel becomes stronger.

This ratio varies depending on the type and combination of water-soluble dietary fiber and protein, but is approximately 1:1 to 1:20 by weight.

When the amount (weight) of protein to water-soluble dietary fiber is less than 1 times, the food of the present invention does not form a gel mass even when it comes into contact with gastric juice, and when it is more than 20 times, protein becomes water-soluble dietary fiber. It separates and precipitates, so it does not form a gel mass.

The food of the present invention further forms a gel mass in the stomach, thereby delaying the transition of carbohydrates in the simultaneously ingested food to the digestive and absorption process. This can prevent rapid increases in blood sugar levels in patients with diabetes and the like.
The gel also absorbs carbohydrates from other foods and drinks that stay in the stomach, slowing their absorption into the body.

Therefore, foods that are quickly digested and absorbed and have a strong postprandial blood sugar raising effect (high glycemic index),
For example, it is highly effective when ingested by applying it to bread, cakes, etc. After the food of the present invention is mixed with these foods during the mastication process, it comes into contact with gastric acid in the stomach to form a gel mass, and at the same time prolongs the residence time of the ingested food in the stomach and improves digestion and absorption. Delay transition to process. This makes it possible to suppress postprandial blood sugar rise. Furthermore, by increasing the residence time in the stomach, mechanical stretching stimulation is applied to the stomach over a long period of time, and appetite can be suppressed, thereby preventing overeating.

Since the food according to the present invention has a low taste, palatability can be easily increased by adding small amounts of seasonings, spices, flavors, sweeteners, etc. These seasonings, spices, and flavors can be used singly or in combination of two or more of the commonly used seasonings, spices, and flavors.

The food product according to the invention can be made into jam-like, paste-like, etc. If you want to do it like Jiamu,
Use flavors and sweeteners such as strawberry, grapefruit, orange, lemon, peppermint, and blueberry. It is desirable to use a low-calorie sweetener such as aspartame, saccharin, or reduced maltose.

Other nutritional ingredients such as carbohydrates, vitamins, and minerals may also be added without departing from the scope of the present invention.

The present invention will be explained in more detail below with reference to Examples.

Example 1 Carrageenan VX-16 (manufactured by Mitsubishi Acetate Co., Ltd.) 1
g and sodium caseinate (manufactured by Wako Pure Chemical Industries, Ltd.) 4
g was dissolved in 100 ml of boiling water at 80°C to obtain a gel-like food of the present invention.

To this food, 0.1 ml of Strawberry Essence (manufactured by Sanei Chemical Industry Co., Ltd.) and 3 g of Palsweet 1/60 (manufactured by Ajinomoto Co., Ltd.) were added, dissolved, and then allowed to cool at room temperature. 30 g of this food was applied to a piece of commercially available bread, and the subjects were asked to chew it in their mouths and then spit out a portion into a 50 ml beaker.

On the other hand, as a control, the same subjects chewed the same commercially available bread in their mouths and then spit out a portion into a separate 50ml beaker.

30 ml of artificial gastric fluid (Japanese Pharmacopoeia, disintegration test method liquid 1) heated to 40°C was added to both beakers, and changes in properties were observed.

The chewable bread coated with the food of the present invention quickly formed a firm gel mass upon contact with the artificial gastric fluid. On the other hand, the chewed bread of the control group was easily dispersed in the artificial gastric fluid.

Furthermore, when the gel mass formed in the artificial gastric fluid was taken out and transferred to another 50 ml beaker, 30 ml of artificial intestinal fluid (Japanese Pharmacopoeia disintegration test method liquid 2) was added, and the gel collapsed easily. Dispersed in artificial intestinal fluid.

Example 2 Carrageenan CS-215 (manufactured by Sanei Chemical Industry Co., Ltd.) 1.5 g
and sodium caseinate (manufactured by Wako Pure Chemical Industries, Ltd.) 3.5
g was dissolved in 100 ml of boiling water at 80°C to obtain a gel-like food of the present invention.

Add beef consommé seasoning (Fuji Foods) to this food.
Co., Ltd.) and dissolved therein, the mixture was left to stand at room temperature and cooled. 30g of this food was applied to each slice of bread, and three slices were ingested by healthy subjects in about 10 minutes.

On the other hand, as a control, the same subjects were given three slices of white bread in about 10 minutes one week later.

0 minutes before intake, and 30 minutes, 60 minutes after completion of intake,
Blood was collected from the upper arm at 90, 120, and 180 minutes, and blood sugar and blood insulin levels were measured.

As shown in the figure, by applying the food of the present invention to bread, the increase in blood sugar level 30 minutes after a meal was suppressed. In addition, blood insulin levels were low at all time points after ingestion, indicating an insulin-saving effect.

[Effects of the Invention] As detailed above, the gel-like food according to the present invention contains water-soluble dietary fiber and a protein having an isoelectric point in an acidic region at a concentration of 5 W/V% or more. The weight ratio of water-soluble dietary fiber and protein is 1:1 to 1:20, and by applying this to food with a high glycemic index and ingesting it, it is chewed and mixed in the mouth, and gastric acid is absorbed in the stomach. It forms a strong gel mass when it comes into contact with.

Normally, the residence time of ingested food in the stomach increases as the viscosity of the ingested food increases, so if the product of the present invention is applied to other foods and ingested at the same time, the residence time of the other foods in the stomach will be delayed. The transition to the digestive and absorption process is delayed, which delays the absorption of carbohydrates into the body, thereby preventing a rapid rise in blood sugar levels. In this respect, the onset of postprandial hyperglycemia can be effectively prevented in patients with decreased glucose tolerance, such as obese patients and diabetic patients.

In addition, if the food of the present invention is taken before meals or with other foods, mechanical stretching stimulation is applied to the stomach over a long period of time even if only a small amount of other foods are ingested, suppressing appetite. This can help reduce overeating and prevent overeating.

Furthermore, since the gel of the food of the present invention formed in the stomach easily disintegrates when it comes into contact with intestinal fluid, the absorption of nutritional components in the intestine is not inhibited, and there is no risk of the patient becoming malnourished. do not have.

[Brief explanation of drawings]

The figure is a graph showing the blood sugar level and blood insulin concentration every 30 minutes after a meal.

Claims (1)

[Claims] 1. Contains 5W/V% or more of water-soluble dietary fiber and protein having an isoelectric point in an acidic region, and the weight ratio of the water-soluble dietary fiber and protein is 1:1 to 1:1.
Gel food that is 20. 2. The food according to claim 1, wherein the water-soluble dietary fiber is carrageenan. 3. The food according to claim 1, wherein the protein is casein or a salt thereof.