JPH06166622A - Method for providing action for preventing obesity and glucose tolerance disorder and food and sugar-like product having the same preventing action - Google Patents

Abstract

PURPOSE:To obtain a method for providing action for preventing obesity and glucose tolerance disorder to a food, especially sugar. CONSTITUTION:The method for providing action for obesity and glucose tolerance disorder to a food comprises adding slightly digestible dextrin containing at least 30wt.% slightly digestible dextrin component to the food in an amount of 1-30g based on 1 meal of food. The sugar-like product having action for preventing obesity and glucose tolerance disorder is obtained by coating the surface of the food and sugar particles containing 1-30g slightly digestible dextrin based on one meal of the food with the slightly digestible dextrin.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for imparting an action of preventing obesity and impaired glucose tolerance to a food, a food having the same preventive action and a sugar preparation.

[0002]

2. Description of the Related Art In recent years, eating habits have become rich, but on the other hand, in addition to overnutrition, unbalanced diet, lack of exercise, adult diseases such as obesity and diabetes have been increasing. There is. From such a social background, the prevention of obesity and diabetes in healthy people, and further, the development of a blood glucose level and insulin secretion elevation inhibitor for patients with illnesses requiring blood glucose control such as diabetic patients is under development. For example, as substances that inhibit the intestinal absorption of sugar and starch, there are Acarbose (Bayer Yakuhin) and AO-128 (Takeda Yakuhin Kogyo), which are inhibitors of enzymes involved in digestion, and these are all pharmaceuticals. From the viewpoint of safety such as side effects, it is difficult and dangerous for general consumers to take for the purpose of prevention. In addition, glucose is α-1,6
It is known that polymers that are repeatedly bound by binding, for example, isomaltotriose, dextran, pullulan, and the like, have a blood glucose increase inhibitory action by ingestion of sugar,
The former two themselves received absorption, and it has been revealed that dextran has side effects such as prolongation of blood coagulation time.
There is a problem with safety. Further, pullulan suppresses the rise in blood glucose level after sugar intake, but has no effect on glucose or maltose, and its effect on insulin secretion has not been verified. Furthermore, it is known that when continuously administered to young rats, weight gain is suppressed and growth is inhibited.

[0003] On the other hand, in diabetic patients, those who are considered to be at high risk of diabetes, or obese people, insulin is used for the purpose of protecting, maintaining or enhancing the action of insulin, which is the most important factor for regulating glucose metabolism in the body. Fructose, which is a monosaccharide or sugar alcohol that is digested and absorbed without depending on
Sorbitol, xylitol, etc.
Infusions and foods and drinks containing disaccharides such as maltose and leucrose, and glucose polymers (US Pat. No. 3,928,135) prevent transient hyperglycemia after ingestion, reduce insulin secretion, and replenish energy. Or, it is used for adjusting the osmotic pressure of infusions. However, these monosaccharides and disaccharides have a high degree of sweetness, and the quality of sweetness is not as good as that of sugar. Sugar alcohol can also cause diarrhea. Furthermore, while glucose polymers are known to not stimulate insulin secretion when used as an infusion, the use of infusions is a medical practice and is uncommon.

In general, roasted dextrin is obtained by heating a starch containing several% of water in the presence or absence of an acid. British gum is obtained by heat treating starch at 135 to 218 ° C. for 10 to 20 hours without addition of acid. White dextrin is obtained by adding an acid and heating at 79 to 121 ° C. for 3 to 8 hours. In addition, yellow dextrin is added in the same manner with an acid of 150 to 22.
Obtained by heating at 0 ° C. for 6-18 hours.

[0005] Sugar preparations are generally obtained by mixing sugar with other ingredients, but when used as table sugar in common households, such as sugar, these mixtures have a fluidity. In addition to the bad facts, there are drawbacks such as solidification due to moisture absorption, and the fact that the sugar and other components have different particle sizes and specific gravities, so that the components are separated and non-uniform in the container.

[0006]

Therefore, the present invention prevents obesity and glucose intolerance by suppressing an increase in blood glucose level and insulin secretion due to oral intake of sugars such as sugar and starch. A method of imparting an action that can be performed to food, a food having the same preventive action and sugar having the preventive action and excellent fluidity and storability, which can be easily handled not only for the food industry but also at home. It is to provide prepared products.

[0007]

The present inventors have previously found that indigestible dextrin has an intestinal regulating action, a serum lipid improving action, and a glucose-stimulating insulin secretion inhibiting action. . The present inventors have also revealed that indigestible dextrin does not affect the increase in blood glucose level upon glucose stimulation.
The present inventors have further investigated the effect of indigestible dextrin on the intake of disaccharides to polysaccharides contained in many foods.
As a result of intensive studies to solve the usage to overcome the above-mentioned problems, it was found that the indigestible dextrin has an inhibitory effect on the increase in blood sugar level after sugar intake. In addition, the mechanism of expression of the above-mentioned effects of indigestible dextrin is due to inhibition of absorption of glucose produced by digestion (hydrolysis) of disaccharides to polysaccharides including sugar, and additionally has an insulin secretagogue action. It suppresses intestinal glucagon secretion,
Therefore, it was elucidated that the increase in insulin secretion was moderated. On the other hand, indigestible dextrin has no toxicity in acute toxicity, subacute toxicity and mutagenicity tests, and has sufficient eating experience, so it is safe.

Further, the physicochemical properties are stable against changes in pH and heat, and since they do not react with other food materials, they can sufficiently withstand the steps of cooking and food processing. The indigestible dextrin having these characteristics is utilized in the present invention for the purpose of preventing obesity or impaired glucose tolerance.

As a result of further detailed studies, the present inventors have obtained new findings that the indigestible dextrin has an excellent taste and a slow increase in blood glucose, as will be described later, and further, the indigestible dextrin is obtained. The present invention has been completed because it rarely impairs the original flavor and texture of food when it is used as a constituent of food. Therefore, this task is to study the correlation between obtaining indigestible dextrin and taste and its physiological effect on humans,
Develop an optimal indigestible dextrin as a blood sugar level and insulin secretion inhibitor, add this indigestible dextrin to food, and coat sugar surface with indigestible dextrin to improve fluidity and preservation. It is solved by obtaining a sugar preparation having excellent properties.

The present invention provides an indigestible dextrin containing at least 30% by weight of an indigestible ingredient to a food product.
The present invention provides a method for imparting an action of preventing obesity and impaired glucose tolerance to foods, which is characterized by adding 1 to 30 g per serving.

The present invention also has an action of preventing obesity and impaired glucose tolerance, which is characterized by containing 1 to 30 g of indigestible dextrin containing at least 30% by weight of indigestible component per serving. It provides food.

The present invention further provides a sugar preparation having a function of preventing obesity and impaired glucose tolerance, which is obtained by coating the surface of sugar particles with an indigestible dextrin containing at least 30% by weight of an indigestible component. It is provided.

In the present invention, the term "food" means that the indigestible dextrin of the present invention can be added, and the addition of the indigestible dextrin has the effect of preventing obesity and impaired glucose tolerance. , Specifically, beverages such as juice, coffee, and tea; Japanese confectioneries such as yokan, midaka, daifuku, and bun; western confectionery such as castella, sable, chocolate, donuts, cakes, pies, and puddings;
Frozen desserts; breads such as bread and confectionery bread; foods containing a relatively large amount of sugar, such as bean paste, meat buns, jams and marmalades, are suitable. In a preferred embodiment of the invention,
10 to 40 parts by weight of indigestible dextrin is used for 100 parts by weight of sugar in the food.

The indigestible dextrin used in the present invention is a roasted dextrin obtained by heat-treating starch in the presence of a mineral acid with α-amylase, and if necessary, glucoamylase treatment and ion exchange resin chromatography. A dextrin obtained by subjecting to a graphic treatment, a purification treatment, and the like, which contains 30% by weight or more of an indigestible component measured by a measuring method defined later.

In the present invention, as the indigestible dextrin, one produced by any of the following production methods can be effectively used.

(1) A roasted dextrin obtained by adding a small amount of an inorganic acid, preferably hydrochloric acid, to starch and heating it in a powder state is hydrolyzed with α-amylase, and purified if necessary. The obtained content of the indigestible component is about 30 to 60% by weight.

(2) The content of the indigestible component obtained by a method in which the product obtained in the step (1) is further hydrolyzed with glucoamylase and purified if necessary, to a content of about 30 to 60.
Weight percent.

(3) A product having a content of indigestible components of about 60 to 90% by weight, which is obtained by subjecting the product obtained in the process (2) to ion exchange resin chromatography to separate and remove glucose fractions. .

The starch which is a raw material of the indigestible dextrin used in the present invention is not particularly limited, but for example, corn, glutinous corn, potato, sweet potato,
Starch of tapioca, wheat, barley, rice, etc. can be used.

The above method will be described in more detail below.

(1) Starch with a mineral acid (for example, hydrochloric acid, nitric acid,
Sulfuric acid), preferably hydrochloric acid, is added to 100 parts by weight of starch, for example, 3 to 10% by weight as a 1% by weight hydrochloric acid aqueous solution, and heat-treated to obtain roasted dextrin as an intermediate substance. Prior to this heat treatment, in order to uniformly mix the starch and the aqueous solution of the mineral acid, the mixture is stirred and aged (several hours) in a suitable mixer, and preferably 100 ° C to 120 ° C.
It is preferable to reduce the water content in the mixture to about 5% by weight by predrying the mixture to some extent. The heating treatment is different from the conventional heating conditions of acid-added roasted dextrin (white dextrin, yellow dextrin), and 10 to 120 minutes at 150 to 200 ° C., preferably 30 to 120 minutes are suitable. The higher the temperature of the heat treatment, the more the content of the indigestible component in the target product increases, but the colored substance tends to be formed from around 180 ° C, and therefore, more preferably from 150 ° C to 1 ° C.
It is 80 ° C.

Since it is possible to carry out a reaction at a high temperature for a short time by selecting a heating device, if a device capable of carrying out a uniform reaction in a very short time, such as an extruder, is used, the heating can be carried out efficiently. Can be processed. Further, since it is a reaction in a powder state, it is necessary to change the heating conditions in the case of large-scale production, so it is desirable to appropriately change the heating conditions after examining the quality of the product after the heat treatment.

20 to 45% by weight of this roasted dextrin
Adjust the pH of this aqueous solution of roasted dextrin to 5.5 to 6.5, and prepare α-amylase,
For example, in the case of Termamyl 60L (trade name, manufactured by Novo Nordisk Bioindustry Co., Ltd.), 0.05 to 0.2% by weight is added to the roasted dextrin. When other α-amylase is used, an equivalent amount may be added depending on the titer of the enzyme agent. After the addition of α-amylase, the solution is heated to a working temperature of α-amylase of 85-1.
30 at 00 ° C (depending on the type of α-amylase)
Hold for 2 minutes to hydrolyze. Then increase the temperature to 120
The temperature rises to about C (inactivation temperature of α-amylase) and the α-amylase action is stopped. At this time, an acid such as hydrochloric acid or oxalic acid may be added to reduce the pH to a level at which α-amylase is inactivated, that is, about pH 4 for inactivation. Also α-
After hydrolysis with amylase, add the hydrolysis solution to 115-1
It is also possible to increase the filtration rate at the time of purification by allowing α-amylase to act again after performing pressure steaming treatment at 35 ° C.

When the purification is carried out after the action of α-amylase, activated carbon is added to remove impurities and colors. Then, it is filtered by an ordinary filter press, a precoat filter or the like. Next, salts and coloring matters in the solution are removed by an ion exchange resin. The treatment with an ion exchange resin is preferably carried out by passing a cation exchange resin, an anion exchange resin and then a resin in which both ion exchange resins are mixed.

In the production method (2), the glucoamylase treatment is carried out after the α-amylase treatment in the step (1).
Generally, some α-amylase is mixed in general glucoamylase. Therefore, even if the indigestible dextrin is directly hydrolyzed by glucoamylase alone, α
-It is possible to exert an effect close to the combined action of amylase and glucoamylase, but when this mixed amount is small, it may be slightly decreased as compared with the effect of α-amylase treatment in the step (1) above, and is most preferable. Is a method in which glucoamylase is allowed to act subsequent to the action of α-amylase.

As the treatment conditions at this time, the usual conditions for glucoamylase are adopted. For example, the liquid temperature is lowered to about 55 ° C. to 60 ° C., the pH is adjusted to about 4.0 to 6.0, and a commercially available glucoamylase is used. To the original roasted dextrin 0.05
~ 0.2 wt% is added, and the liquid temperature is maintained to hydrolyze for 24 to 48 hours. This reaction decomposes digestible components such as oligosaccharides existing in the liquid into glucose. The addition amount of glucoamylase and the action time are not limited to the above ranges, and an equivalent amount may be added depending on the titer of amylase. Further, the reaction time can be freely adjusted by increasing or decreasing the addition amount. Then, for example, it is heated to about 80 ° C. to inactivate glucoamylase and terminate hydrolysis. Next, if necessary (1)
Purification is carried out in the same manner as described in 1. The indigestible dextrin produced by this production method contains about 50% by weight in addition to the indigestible components.
It contains glucose before and after.

In the production method (3), decolorization filtration and purification with an ion exchange resin are carried out after the action of glucoamylase in the production method (2). Next, the glucose fraction is separated and removed by the ion exchange resin chromatography method to increase the content of the indigestible component. In this case, commercially available general strong acid cation exchange resins can be widely used as the ion exchange resin for separation. Preferred specific examples thereof include Amberlite IR-116, IR-118, and IR-120-.
B, XT-1022E, XT-471F (trade names, manufactured by Organo), Diaion 2K-1B, SK.
K-102, SK-104, SK-106, SK
-110, SK-112, SK-116, FR-
01 (above product name, manufactured by Mitsubishi Kasei), XFS-4328
Examples thereof include 1.00, 43280.00, 43279.00, and 43278.00 (the above product names, manufactured by Dow Chemical Japan Co., Ltd.).

It is preferable that these resins are usually used as an alkali metal type or an alkaline earth metal type before use. In order to improve the separation of high-molecular-weight dextrin and glucose, it is preferable to adjust the flow rate at the time of column passage depending on the resin used, but normally, SV = 0.1-0.6,
Preferably, SV = 0.2 to 0.4. Workability and separation tend to be poor outside this flow rate range. The temperature during the passage is about 20 to 70 ° C, preferably 50 to 70 ° C.
Is. If the liquid temperature is lower than this, the separation may be deteriorated and the viscosity of the liquid may be increased, which may impair the resin. If the temperature is higher than this, the liquid may turn brown and other quality may deteriorate.

By this separation treatment, the content of the indigestible component in the indigestible dextrin is increased to about 60% by weight or more, preferably about 80% by weight or more, and the glucose content is adjusted to 0.
Although it can be reduced to about 5% by weight, the glucose content can be arbitrarily adjusted by changing the separation conditions. Therefore, if glucose is also desired to be used as a component of food, it is possible to obtain a product having an increased glucose content. For example, if the glucose content after glucoamylase treatment is 50% by weight, 1/2 of that is 25% by weight.
To separate the total glucose content to about 33
A weight% product can be obtained. However, if the glucose content is too high, the hygroscopicity of the sugar preparation increases and the storage stability decreases, which is not preferable.

In the present invention, it is the indigestible component in the indigestible dextrin that exerts the effect of preventing obesity and impaired glucose tolerance. The indigestible dextrin used in the present invention has a content of the indigestible component of 30% by weight or more. Since the higher the content of the indigestible component, the smaller the intake, the content of the indigestible component in the indigestible dextrin used in the present invention is preferably 40% by weight or more, more preferably 50% by weight. 100% or more
It may be wt%.

According to the present invention, the amount of indigestible dextrin ingested for the purpose of preventing obesity and impaired glucose tolerance is
It is usually 1 g to 30 g per meal. Since the effect of indigestible components on physiological effects varies from individual to individual, it is advisable to increase or decrease it appropriately while observing the effects.

In the sugar preparation of the present invention, the amount of indigestible dextrin added to sugar is not particularly limited as long as the quality of sugar is not impaired, but 5 to 100 parts by weight relative to 100 parts by weight of sugar. The degree is preferably, and more preferably 10 to 40 parts by weight. However, similarly, since the influence on the physiological action varies from person to person, it is preferable to appropriately increase or decrease while observing the effect.

As sugar used in sugar preparations, it is preferable to use granulated sugar or powdered sugar because general white sugar has poor fluidity and it is difficult to coat the surface with indigestible dextrin. .

In the present specification, the term "slow rise in blood glucose" means
In the glucose tolerance test, when the blood glucose level at each measurement time was compared with the other glucose load,
Within a minute), a significantly low value is shown. For example, in an experiment using rats, in the oral loading test of sugar, 30
Min and 60 min mean blood glucose levels of 165 and 135 respectively
In comparison with this, when indigestible dextrin was administered simultaneously with sugar, it was 133 and 113 mg / dl, respectively, which was significantly lower in the presence of indigestible dextrin (p <0. 05).

A group of blood glucose levels of rats loaded with sugar (A) and a group of blood glucose levels of rats loaded with indigestible dextrin at the same time as sugar (B) have a t distribution with a slightly longer tail than the normal distribution. Will be called distribution. And if the distribution curves of these two groups overlap by 5% or less, it is said that there is a significant difference in p <0.05 (risk rate 5%). Since the statistically 5% probability is considered to be very low, it is clear that indigestible dextrins have a slower increase in blood glucose than sugar in this case.

No death was observed in the acute toxicity test by oral administration of indigestible dextrin in rats, and the LD ₅₀ value was estimated to be 40 g / Kg body weight or more of the maximum dose of this test, and D-gluco- It was more than 1.55 times higher than the weight of 25.8 g / Kg of Susu. The result of the mutagenicity test was also negative.

Therefore, it is considered that the indigestible dextrin and the sugar preparation according to the present invention are highly safe, and like D-glucose, there is no upper limit to the daily intake. When ingested orally, the amount of intake is naturally limited from the viewpoints of ease of handling, taste, etc., but in the indigestible dextrin of the present invention, it is indigestible by enzymatic hydrolysis treatment. The high-content ingredients have well-degraded high-molecular sugars and have no sticky feel, and their viscosity is almost the same as that of sugar.
The indigestible dextrin having a high content of the indigestible component has a low sweetness because it has a small amount of low-molecular-weight sugars and can be ingested in a large amount, so that the most preferable effect can be obtained.

In order to coat the surface of the sugar particles with the above-mentioned indigestible dextrin, a general granulating device can be used, but the surface of the sugar particles is indigestible while flowing the sugar particles using the fluidized granulating device. The one coated with a solution of sex dextrin is most preferable because it has excellent solubility.

Granulation is a "technology for producing particles having a substantially uniform shape and size from powdery, granular, lumpy or solution raw materials." Among them, in fluidized granulation, particles are blown up by inhaling heated air from the lower part of the packed bed of solid particles, and a binder liquid or coating liquid is sprayed in a flowing state to granulate / coat. Is to do. A commercially available fluidized granulation apparatus is an apparatus having a closed structure which can generally perform mixing, granulation, coating, drying and cooling with one machine. The particle size of the product can be changed freely, the speed of granulation / coating is extremely fast, the deterioration of the raw material is small, and a stable porous granulation / coating product can be obtained. The temperature of the heated air can be selected within a wide range, but in the present invention, it is usually 6
An effective experiment can be performed in the range of 0 to 100 ° C.
The solid content concentration of the coating liquid is usually 5 to 25% by weight, preferably around 15% by weight.

Next, the safety and operational effects of the present invention will be described in detail with reference to experimental examples. Method for measuring indigestible ingredient content

The content of the indigestible component in the indigestible dextrin used in the present invention can be determined by the method described below (“Quantification of indigestible component” (Starch Science, Vol. 37, No. 2, Ten
It is measured by an improved method of the method described on page 7, 1990).

[Quantitative Method of Indigestible Component] 1 g of an indigestible dextrin sample was precisely weighed, and 0.05 M phosphate buffer solution (p
H6.0) (50 ml) was added and α-amylase (Novo Nordisk Bioindustry: Termamil 1)
20 L, titer: 120 KNU / g) 0.1 ml is added and reacted at 95 ° C. for 30 minutes. After cooling, the pH was adjusted to 4.5 and amyloglucosidase (manufactured by Sigma: No. A-3042,
(Titer: 6100 units / ml) 0.1 ml was added and the mixture was mixed at 60 ° C for 3
After reacting for 0 minutes, the temperature is raised to 90 ° C. to terminate the reaction. After the completion, the reaction solution was filled up to 100 ml with water, the glucose amount (B) (g) was determined by the pyranose oxidase method, and the glucose amount (A) (g) was similarly determined for the sample before the reaction. The content (%) of the indigestible component is calculated by the formula.

Indigestible ingredient content (%) = [1-A- (B
-A) x 0.9] x 100 A = amount of glucose before reaction (g) B = amount of glucose after reaction (g)

[0044]

[Experimental Example 1] Pine fiber C (trade name, a powder of indigestible dextrin produced by the method of the above (3) using potato starch produced by Matsutani Chemical Industry Co., Ltd. as a raw material, the content of indigestible components being 86. The following experiment was carried out using 7% by weight).

In the experimental results using 45 rats, the fasting blood glucose level was 80.0 mg / dl on average, and the insulin secretion was 10.5 μU / ml on average, but 1.5 g of sugar per kg of body weight was used. After oral administration, blood glucose level and insulin secretion increased, and after 30 minutes, the average was 165 mg.
/ Dl and 50.2 μU / ml, and then
After 120 minutes, it returned to the normal value.

The above-mentioned indigestible dextrin was added at a ratio of 1/20 to 1/1 to 1.5 g of sugar and orally administered to rats to measure the blood glucose level and the total amount of insulin secretion for 120 minutes, Table 1 shows the results of comparing the effects of addition of indigestible dextrin, where the administration of sugar alone was taken as 100. In Table 1, the effect judgment is represented by a symbol indicating the result of comprehensive judgment of suppression of increase in blood glucose level and insulin secretion.

[0047]

[Table 1] Indigestible dextrin addition amount (g) 0 0.075 0.15 0.60 1.50 Indigestible ingredient content (g) 0 0.065 0.13 0.52 1.30 Blood glucose level (%) 100 89.5 66.6 71.5 81.6 Insulin secretion (%) 100 55.1 38.9 55.5 52.8 Effectiveness judgment-+ +++ ++ ++

-: No effect, +: effective, ++: great effect, +++: extremely effective

Table 1 shows that the addition of indigestible dextrin significantly suppressed the increase in blood sugar level and insulin secretion due to sugar. The effect of the indigestible dextrin added to sugar was calculated in the range of 0.065 to 1.3 g with respect to 1.5 g of sugar in terms of the indigestible component, but it was 0 with the addition of 1.3 g. The effect does not increase much compared to the addition of 0.52 g. Therefore, it is understood that the more preferable addition amount of the indigestible component is 0.13 to 0.52 g. Converting this to the amount of indigestible dextrin added to 100 g of sugar, it will be about 5 g to about 1
The effect is recognized up to 00g. A more preferable amount of addition is in the range of about 10 to 40 g.

Similarly, when 0.15 g of commercially available white dextrin for food is added to 1.5 g of the above sugar, 3
The blood glucose level at 0 minutes was 160 mg / dl on average, which was not different from that obtained by oral administration of sugar alone.

[0051]

[Experimental Example 2] Rat (average body weight: 126 g, average fat amount: 2)
0g, average body fat ratio (fat mass / body weight x 100) 15.8
36) were divided into 4 groups, the high sugar food containing 65% by weight of sugar was added to the first group, and 95 parts of high sugar food was added to the second to fourth groups to the indigestible dextrin and pectin of Experimental Example 1. Derived from lemon,
A synthetic feed containing 5 parts each of Wako Pure Chemical Industries, Ltd. or corn fiber (Japan Food Processing Co., Ltd.) was fed and the animals were bred for 4 weeks. Feed and drinking water (tap water) were provided ad libitum. There was no difference in the feed efficiency (increased body weight / feeding amount) of each group at the 4th week. Table 2 shows the measurement results of body weight, fat mass, and body fat ratio.

[0052]

TABLE 2 fodder animals Number Weight (g) fat mass (g) Body fat ratio (%) High sugar intake group 12 407 112 27.6 High sugar + indigestible dextrin group 8 408 68 16.6 High sugar + pectin group 8 441 117 26.5 High sugar + corn fiber group 8 416 113 27.3

As is clear from the results shown in Table 2, the effects of pectin and corn fiber are not clear, whereas
The indigestible dextrin did not affect weight gain, that is, growth compared with the high sugar diet group, but the fat mass and the body fat ratio were obviously reduced. From these results, it is understood that the indigestible dextrin has a preventive effect on obesity.

[0054]

[Experimental Example 3] Rat (average body weight: 126 g, average fat amount: 2)
0g, average body fat ratio (fat mass / body weight x 100) 15.8
%) 36 animals were divided into 4 groups, a high sugar diet containing 65% by weight of sugar in the A group and 95 parts high sugar diet in the B to D groups.
Of the indigestible dextrin, pectin (derived from lemon, manufactured by Wako Pure Chemical Industries, Ltd.) or corn fiber (manufactured by Nippon Shokuhin Kogyo Co., Ltd.) was added to the synthetic feed and fed for 4 weeks.
Feed and drinking water (tap water) were provided ad libitum. Oral glucose (1.5 g / Kg body weight) load test was conducted at 4th week, and was fasting, 30 minutes, 60 minutes and 120 minutes after loading.
Blood was collected in minutes and the blood glucose level and insulin concentration were measured. The plasma fructosamine concentration was measured for the fasted samples. This plasma fructosamine concentration is 2
It is known that there is a good correlation with the average blood glucose level of the week, and is commonly used as a test method for evaluating the degree of impaired glucose tolerance together with a glucose tolerance test. The measurement results of blood glucose level, insulin concentration and plasma fructosamine concentration are shown in FIGS. 1, 2 and 3, respectively.

However, each symbol in the figure indicates the following respectively. A ●-●: High sugar intake group B ○-○: High sugar + indigestible dextrin group C ▲-▲: High sugar + pectin group D ■-■: High sugar + corn fiber group

As is clear from these results, in the high sugar intake group (A), the fasting blood glucose level was as high as 140 mg / dl on average, and after reaching the peak value of 170 mg / dl on average 30 minutes after loading. Even at 120 minutes, it was 1.2 times as fasting and generally high. In contrast, in the high sugar + indigestible dextrin ingestion group (B), the fasting blood glucose level was normal, and the blood glucose curve level was clearly low.
Plasma fructosamine levels were also low. On the other hand, in the pectin and corn fiber intake groups (C and D), the degree of impaired glucose tolerance due to high sugar intake was not reduced.
The insulin level was also the lowest in the group B of the present invention.

[0057]

[Experimental Example 4] 4 kg of commercially available granulated sugar (granulated sugar MGF manufactured by East Japan Sugar Co., Ltd.) was placed in a small fluidized granulator (experimental granulator manufactured by Okawara Seisakusho Co., Ltd., 20 L type),
While flowing the granulated sugar with warm air at 65 ° C., 3.2 kg of a 25% by weight solution of the indigestible dextrin of Experimental Example 1
Was sprayed at a rate of 50 g / min for granulation. After spraying the total amount of indigestible dextrin, it is dried until the product temperature reaches 55 ° C, and then cold air at 25 ° C is sent to bring the product temperature to 40 ° C.
The mixture was cooled until the temperature fell to ℃ and the granulation drying was completed to obtain a sugar preparation in which the weight mixing ratio of sugar and indigestible dextrin was 100: 20. 100% of this preparation and granulated sugar:
Put 100 g of each of the control products mixed with the indigestible dextrin of Experimental Example 1 at a mixing ratio of 20 by weight into a 500 ml wide-mouthed bottle, close the lid, and shake each wide-mouthed bottle 20 times by hand, then bottle. Samples of 10 g each were taken from the upper, middle, and lower parts of the sample, and reducing sugars were quantified by the Wilstetter-Schudel method for a total of 6 samples, and the content of indigestible dextrin in each sample was calculated. did. The results are shown in Table 3 as a ratio to 100 granulated sugar.
Shown in.

[0058]

TABLE 3 Results of specimen on the lower part during part portion sugar preparation 20.3 19.8 20.1 Control Product 8.3 18.6 31.3 Table 3 is sugar preparation of the present invention showed a uniform composition in any part of the bottle, The composition of the mere mixture as a control showed a large change in the upper part, middle part and lower part, which means that the indigestible dextrin migrates to the lower part of the bottle during handling and becomes non-uniform. Shows.

[0059]

[Experimental Example 5] The sugar preparation of Experimental Example 4 and 5 g of each control product immediately after mixing were placed in a weighing box made of aluminum, and the relative humidity was 8
After standing in a desiccator having a humidity of 1% and a temperature of 20 ° C. for 96 hours, the powder state was inspected. No solidified mass was observed in the sugar preparation, but in the control product, the entire powder was blocked and changed to a state in which it did not move even when the container was tilted. This indicates that the control product has poor shelf life. Next, the present invention will be described in detail with reference to examples.

[0060]

Example 1 Pine Fiber C (trade name, a powder of indigestible dextrin produced by the method (3) using potato starch produced by Matsutani Chemical Industry Co., Ltd. as a raw material, the content of indigestible components being 87. The following experiment was carried out using 7% by weight).

Five men and women with a BMI [weight (Kg) / (height (m)) ² : index of obesity] exceeding 30 dissolved 10 g of indigestible dextrin in 100 ml of water before each meal and ingested for 4 weeks. It was During ingestion of indigestible dextrin, diet,
Changes in body weight and fasting blood glucose were observed without changing lifestyle patterns and exercise amount. As a result, the body weight was decreased in all cases compared to before the start, and the average decreased by 2.4 kg. Furthermore, the fasting blood glucose level was 115 mg / dl on average before the start, but it decreased to an average of 98 mg / dl after 4 weeks,
Improved glucose tolerance was observed.

[0061]

[Example 2] 2 kg of commercially available granulated sugar (granulated sugar MGF manufactured by East Japan Sugar Co., Ltd.) was placed in the fluidized granulation apparatus used in Experimental Example 4, and the granulated sugar was fluidized with hot air at 70 ° C while Experimental Example 1 was used. Granulation was carried out while spraying 400 g of a 25% by weight solution of indigestible dextrin of No. 1 at a rate of about 30 g per minute. After spraying the total amount of indigestible dextrin,
The product was dried until the product temperature reached about 50 ° C., the granulation drying was completed, and sugar preparation 1 was obtained.

Similarly, 50% by weight of indigestible dextrin
400 g of the solution was sprayed and similarly granulated and dried to obtain a sugar preparation 2. The weight mixing ratio of the sugar and the indigestible dextrin of the two kinds of sugar preparations thus obtained was 100: 0, respectively.
5 and 100: 10 (about 100: 4 and about 100: 9 as indigestible ingredients).

The effect of oral administration of indigestible dextrin was examined on 10 healthy males. Fasting blood glucose was 76.5mg / dl on average, but 100g sugar
Was taken with sugar water dissolved in 150 ml of water, the blood sugar level after 30 minutes increased to 145 mg / dl on average, and insulin secretion increased to 48.3 μU / ml, but 150 m
After administration of 105 g of the above-mentioned sugar preparation 1 dissolved in 1 liter of water, the blood glucose level and insulin secretion after 30 minutes were significantly reduced to 120 mg / dl and 32 μU / ml on average, respectively. Furthermore, when 110 g of the above-prepared sugar preparation 2 was administered to 150 ml of water, the blood glucose level and insulin secretion after 30 minutes were significantly reduced to 110 mg / dl and 25 μU / ml on average.

[0064]

[Example 3] Pine fiber L (trade name, a liquid indigestible dextrin produced by the method (2) using potato starch produced by Matsutani Chemical Industry Co., Ltd.) as a raw material was mixed with an ion exchange resin to give about 63 weight parts of glucose. % Was separated and removed to obtain an indigestible category. This solution is concentrated to a solid concentration of 7
A liquid indigestible dextrin having 0% by weight, a content of indigestible components in the solid content of 69.8% by weight, and a glucose content of 15.8% by weight was obtained. The following examples were carried out using this liquid indigestible dextrin.

4 kg of commercially available powdered sugar (manufactured by Yuyu Shoten Co., Ltd.) was placed in the fluidized granulator used in Experimental Example 4, and 30 weight parts of this liquid indigestible dextrin was added while the powdered sugar was made to flow with warm air at 70 ° C. Granulation was performed while spraying 600 g of an aqueous solution containing 100% of water at a rate of about 65 g per minute. After the total amount of the indigestible dextrin was sprayed, it was dried until the product temperature reached about 50 ° C. to obtain a sugar preparation 3.

With respect to the powder characteristics of the sugar preparation 2 and the sugar preparation 3, the angle of repose, the apparent apparent specific gravity of the looseness, and the apparent apparent specific gravity of the solid were measured by a powder tester (a powder characteristic comprehensive measuring device manufactured by Hosokawa Micron Co., Ltd., PT-E). , The spatula angle was measured, and the degree of compression was calculated from the following equation.

Compressibility = 100 (solid apparent specific gravity-slack apparent specific gravity) / solid apparent specific gravity

Next, from each numerical value, Table 4 (Chemical Engineeri
ng, Jan. 18, 163-168, (1965)), each index was calculated and the sum of the indexes was used as the liquidity index. The relationship between the liquidity index and the actual degree of liquidity is shown in Table 5 (Chemical E
ngineering, Jan. 18, 163-168, (1965)).

[0069]

TABLE 4 weaker angle of repose compression degree angle of spatula of several percent several degrees exponent Finger Finger <25 25 <5 25 <25 25 26-29 24 6-9 23 26-30 23 30 22.5 10 22.5 31 22.5 31 22 11 22 32 22 32 ~ 34 21 12 ~ 14 21 33 ~ 37 21 35 20 15 20 38 20 36 19.5 16 19.5 39 19.5 37 ~ 39 18 17 ~ 19 18 40 ~ 44 18 40 17.5 20 17.5 45 17.5 41 17 21 17 46 17 42 to 44 16 22 to 24 16 47 to 59 16 45 15 25 15 60 15 46 14.5 26 14.5 61 14.5 47 to 54 12 27 to 30 12 62 to 74 12 55 10 31 10 75 10 56 9.5 32 9.5 76 9.5 57 to 64 7 33 to 36 7 77 to 89 7 65 5 37 5 90 5 66 4.5 38 4.5 91 4.5 67 to 89 2 39 to 45 2 92 to 99 2 90 0> 45 0> 99 0

[0070]

[Table 5] Liquidity index Liquidity level 65-75 Best 60-64 Good 52-59 Fairly good 45-51 Normal 30-44 Not good 15-29 Bad 0-14 Very bad

Table 6 shows the measurement results of the examples in comparison with the data of granulated sugar. In Table 6, the numerical value in parentheses indicates an index.

[0072]

[Table 6] Measurement Sample measurement Item Granulated sugar Sugar preparation 2 Sugar preparation 3 Angle of repose 39 (18.0) 36 (19.5) 37 (18.0) Loose apparent specific gravity 0.853 0.679 0.513 Solid apparent specific gravity 0.958 0.718 0.596 Compressibility 10.9 (22.0) 5.4 (25.0) 15.9 (19.5) Spatula angle 57 (16.0) 47 (16.0) 48 (16.0) Liquidity index 56.0 60.5 53.5

Table 6 shows that both types of sugar preparations have good flowability.

[0074]

[Example 4] Fibersol 2E (trade name (manufactured by Matsutani Chemical Co., Ltd.): of indigestible dextrin produced by heat-treating cornstarch as a raw material by the method of the above (1) using a twin-screw extruder The following experiment was carried out using a powder having a content of indigestible components of 90.7% by weight).

The fasting blood glucose level of 10 healthy males was measured and found to be 80.5 mg / dl on average. Next, 200 ml of orange juice having the composition shown in Table 7
, The blood sugar level after 30 minutes averaged 146m.
g / dl, insulin secretion increased to 52.3 μU / ml. In addition, when 3 g of orange juice containing indigestible dextrin was taken, blood glucose level and insulin secretion after 30 minutes were 121 mg / dl on average.
And 33 μU / ml, which were significantly low values. further,
When the orange juice of Table 7 to which 10 g or 30 g of indigestible dextrin (about 9 g and about 27 g as indigestible ingredients) was added was taken, the blood glucose level and insulin secretion after 30 minutes averaged 118 and 112, respectively.
mg / dl and 25, 23 μU / ml.

[0076]

[Table 7] Raw material mixture ratio (parts by weight) Orange concentrated fruit juice (Bx.45 °) 13.4 Granulated sugar 16.2 Citric acid 0.6 Sodium citrate 0.2 Orange flavor 0.6 Water 169.0

Examples of Foods Foods having an action of preventing obesity and glucose intolerance were produced by imparting an action of preventing obesity and glucose intolerance to foods.

[0078]

[Food Example 1] Water was added to the powdered agar in the formulation shown in Table 8 and dissolved by heating, and then dissolved by adding sugar and indigestible dextrin.
Bring to a boil, add red raw bean jam and boil to a prescribed weight, 10
0 g was dispensed and cooled and solidified to produce Mizuyokan. (1
(Meal 100g)

[0079]

[Table 8] Raw material mix ratio (parts by weight) Red raw bean paste 30 Sugar 20 Powdered agar 0.36 Water 30.64 Indigestible dextrin 6 of Experimental Example 1

[0080]

[Food Example 2] With the composition shown in Table 9, whipped only egg white,
The remaining ingredients were added and mixed to form a dough, which was baked in an oven at 180 ° C for 50 minutes to produce castella. (80g per serving)

[0081]

[Table 9] Raw material blending ratio (parts by weight) White sugar 20 Indigestible dextrin of Experimental Example 1 15 Egg 35 Soft flour 20 Syrup 7 Water 3

[0082]

[Food Example 3] With the formulation shown in Table 10, bitter chocolate and cocoa butter were dissolved, components other than lecithin were kneaded, refined with a roller mill, and lecithin was added to temperin g to produce chocolate. .
(50g per serving)

[0083]

[Table 10] Raw material blending ratio (parts by weight) Powdered sugar 35 Indigestible dextrin of Experimental Example 1 15 Bitter chocolate 20 Cocoa butter 15 Powdered milk 14.7 Lecithin 0.3

[0084]

[Food Example 4] Mix all ingredients in the composition shown in Table 11, stir well, add to a cake mold and stir in a 180 ° C oven for 3 minutes.
It was baked for 0 minutes to produce a sponge cake. (1 serving 8
0g)

[0085]

[Table 11] Raw material mixture ratio (parts by weight) Soft flour 28 Whole egg 28 Sugar 20 Indigestible dextrin of Example 3 17.4 Emulsifier 1.3 Water 5.3

[0086]

[Food Example 5] Sugar and an indigestible dextrin were dissolved in whole eggs according to the composition shown in Table 12, milk and flavor were added, and the mixture was stirred and baked in an oven at 160 ° C for 30 minutes to produce a pudding. (80g per serving)

[0087]

[Table 12] Raw material mixture ratio (parts by weight) Milk 68.4 Whole egg 10 Sugar 10 Indigestible dextrin of Example 3 11.4 Flavor Small amount

[0088]

[Food Example 6] All ingredients were mixed according to the formulation shown in Table 13, dissolved by heating to 80 ° C, homogenized, aged for 24 hours, and then rapidly cooled to -40 ° C to produce an ice cream. (One serving 100g)

[0089]

[Table 13] Raw material mix ratio (parts by weight) Fresh cream 8.4 Butter 4.2 Sweetened condensed milk (sugar 44.2%) 19.2 Non-fat dry milk 2.3 Sugar 2.5 Indigestible dextrin 5 emulsification stabilizer 0.7 Vanilla flavor 0.1 Water 57.6

[0090]

[Food Example 7] All raw materials were mixed according to the formulation shown in Table 14, and strawberry jam was manufactured by simmering fresh strawberries in a enamel pot until they were boiled to 82 ° C. (20g per serving)

[0091]

[Table 14] Raw material mixing ratio (parts by weight) Fresh strawberries 40 Sugar 30 Indigestible dextrin 25 of Example 3 Pectin 1 Citric acid 0.3 Water 3.7

[0092]

INDUSTRIAL APPLICABILITY The food of the present invention can prevent obesity and glucose intolerance by suppressing an increase in blood glucose level and insulin secretion due to oral intake of sugar such as sugar and starch. it can. Further, the sugar preparation of the present invention has a preventive action against obesity and impaired glucose tolerance, is excellent in fluidity and storability, and can be easily handled not only for the food industry but also at home.

[Brief description of drawings]

FIG. 1 is a graph showing changes in blood glucose level over time in a glucose tolerance test of Experimental Example 3.

FIG. 2 is a graph showing changes over time in insulin concentration in the glucose tolerance test of Experimental Example 3.

FIG. 3 is a graph showing fasting plasma fructosamine concentrations after 4-week breeding in Experimental Example 3.

Claims (7)

[Claims] 1. An indigestible dextrin containing at least 30% by weight of an indigestible component is added to a food per serving,
A method for imparting an action of preventing obesity and impaired glucose tolerance to foods, which comprises adding 1 to 30 g. 2. A food having an action of preventing obesity and impaired glucose tolerance, which comprises 1 to 30 g of indigestible dextrin containing at least 30% by weight of an indigestible component per serving. 3. The surface of sugar particles is at least 30% by weight.
A sugar preparation having an action of preventing obesity and impaired glucose tolerance, which is coated with an indigestible dextrin containing an indigestible ingredient of 1. 4. Sugar preparation according to claim 3, characterized in that it has a fluidity index of 50-60. 5. The mixing ratio of sugar and indigestible dextrin is
100: 5 to 100: 100,
The sugar preparation according to claim 3 or 4. 6. The mixing ratio of sugar and indigestible dextrin is
100: 10 to 100: 40,
The sugar preparation according to claim 3 or 4. 7. A sugar preparation according to claim 3, wherein the sugar is granulated sugar or powdered sugar.