JPS6349977B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food for maintaining blood sugar levels in infants with glycogen storage disease.

Glycogen storage disease is a disease in which an abnormally large amount of glycogen accumulates in various organs and tissues, and is said to be a hereditary disease that is common in infants. This disease is based on abnormalities in glycogen metabolism that appear shortly after birth, and causes hypoglycemia, lack of adrenergic action, hepatosplenomegaly, etc. despite the large amount of glycogen stored in the body. To date, there are no known specific treatments for this.
For children suffering from convulsions due to hypoglycemia, measures such as administering glucose to return blood sugar levels to normal have been devised. In addition, as a result of hypoglycemia, the affected child must increase the number of meals and continue to replenish glucose in order to maintain blood sugar levels, but frequent meals not only place a heavy burden on parents, but also However, blood sugar levels drop between meals.

The present invention was made in view of the above circumstances, and as a result of research to prevent the drop in blood sugar levels between meals by supplementing a small amount of glucose source, and to obtain a food that is easy for patients to eat, Focusing on the fact that sugars such as lactose, fructose, and galactose cannot be metabolized, we eliminate these sugars and use only glucose or glucose-based sugars as raw materials.
The problem was solved by making it into a jelly so that it was easier for the patient to eat, and when given as a snack, it remained in the digestive system for a while and was gradually absorbed into the body, replenishing glucose.

To explain the present invention in detail below, the carbohydrate used is glucose or a carbohydrate containing only glucose as a constituent, such as crystalline glucose, refined glucose, maltose, malt starch syrup, acid saccharified starch syrup, powdered candy, etc. .

The above sugars may be used alone and made into a jelly with a gelling agent, but considering absorption in the gastrointestinal tract and texture when eaten, sugars such as glucose and maltose, malt starch syrup, and acid-saccharified starch syrup are used. It is recommended to mix viscous sugars such as saccharides as appropriate to improve the taste and make a jelly. The malt starch syrup used at this time has a decomposition rate of 20-40%.
Acid-saccharified starch syrup is DE15
-50 is mainly used, but all have viscosity and are easily solidified by gelling agents. The mixing ratio of carbohydrates such as glucose and maltose and starch syrup should be determined by taking into consideration the degree of jelly formation, ease of eating, sweetness, etc. of the jelly food, and usually the ratio of the latter should be increased and the ratio of the former should be determined. Reduce.

The above-mentioned carbohydrates are made into jelly foods by adding hydration or non-hydration in liquid form, adding a jelly-forming agent, heating and dissolving, and cooling.
Edible gelling agents such as agar, modified starch, alginates are used, preferably pectin, high methoxyl pectin and low methoxyl pectin, with high methoxyl pectin being particularly preferred.

Confectionery, usually using high methoxyl pectin,
When manufacturing food products, the pH should be adjusted in the presence of sucrose and acid.
Although gelation occurs when the pH is 3.5 or less, in the present invention, it is not necessarily necessary to set the pH to 3.5 or less because gelation occurs in the presence of glucose, starch syrup, etc. However, because gelation is achieved by increasing the concentration as much as possible, the jelly strength of the obtained jelly food is inferior to that of sucrose, but has greater rigidity, although its elasticity is inferior. In addition, as the amount of starch syrup increases, gelation has the advantage that jelly food can be made in a wide pH range, but it deteriorates at low sugar concentrations, so it is practical to add gelling agents to the sugar at 0.1 to 3% of the total sugar content. Dissolve it to a certain extent and concentrate it.
It is best to maintain a total sugar concentration of 80% or more and add acids to gel it.

The acids to be added are preferably organic acids such as citric acid, lactic acid, and tartaric acid, and salts having buffering capacity such as sodium citrate, sodium succinate, and sodium lactate are added to these acids.
It is a good idea to adjust the pH. Furthermore, when using rhomethoxyl pectin, calcium chloride or calcium sulfate may be added. It is also a good idea to add vitamins at a desired step during production to fortify the product.

Next, Table 1 shows preferred formulation examples of the present invention.

Table 1 Compounds % Glucose or maltose 10-20 Malt starch syrup or acid saccharified starch syrup 50-65 High methoxyl pectin 0.2-0.4 Organic acid 0.5-1.0 Organic acid salt 0.3-0.7 Water 15-20 Jelly foods are made from the above formulations. When producing it, pectin, glucose, and maltose are mixed, water is added and heated to dissolve, and an organic acid salt is mixed with this and stirred uniformly. Next, malt starch syrup and acid-saccharified starch syrup are heated and dissolved. Usually, the solution prepared in this way has a sugar concentration of 50 to 80%, and if it gels as it is, it will become soft and will not become the jelly food that is the object of the present invention, so it is concentrated under reduced pressure to a sugar concentration of 80% or more. do.
When the concentration is complete, a small amount of organic acid dissolved in water is added to the hot mixture, stirred, poured into a mold of the desired shape, and cooled. When taken out after cooling, it solidifies and a jelly food is obtained.

The above jelly foods are easy to eat even for infants and young children, and they are more rigid than regular jelly made from sucrose, and do not release carbohydrates directly even when they enter the stomach, so they are gradually dissolved and absorbed into the body. It will be done.

The product of the present invention is used as snacks for infants to prevent blood sugar drop, and it is usually advisable to give 5 to 10 g per 1 kg of infant's body weight between meals. Because it is in such a small amount, it does not put a burden on the stomach and can supply the necessary glucose, making it extremely effective as a food for treating glycogen storage diseases.
Regular use prevents abnormal drops in blood sugar levels and does not cause convulsions.

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

Example 1 The mixing ratio of raw materials was as shown in the table below.

Raw water 136.16g Glucose 70.50g Pectin (high methoxyl pectin) 7.10g Sodium citrate 1.33g Malt starch syrup 282.04g Vitamin E 20.00mg Vitamin B monohydrochloride 1.50mg Sodium L _- ascorbate 335.00mg Citric acid 2.50g In the above combination After pectin is mixed with glucose,
130g of water was added and dissolved by heating at 90-100°C. The entire amount of sodium citrate was added to this solution and mixed well. After dissolving, the entire amount of malt starch syrup was added and mixed. The mixed solution is placed in a vacuum concentrator and concentrated until the solid content concentration is approximately 75%. Vitamins dissolved in a small amount of 70% ethanol are added separately, and concentration is continued until the solid content concentration is around 80%. During concentration, the entire amount of citric acid was dissolved in 6.16 g of water and added, and concentration was continued to give a final solid concentration of 82%. Then 200×160
Pour into a 30mm mold, leave to cool, take out after 5 hours, cut into pieces approximately 35x15x1mm, each weighing an average of 7g.
It was made into a jelly food. This jelly food was able to prevent a drop in blood sugar levels in infants by allowing them to eat several pieces each time as a snack.

Claims (1)

[Claims] 1 10-20% glucose and/or maltose, 50-65% one or more carbohydrates composed only of glucose such as malt starch syrup, acid saccharified starch syrup, powdered candy, etc., 0.2-0.4% pectin, Organic acids 0.5-1.0%, organic acid salts
A jelly food for treating glycogen storage diseases made by concentrating a compound consisting of 0.3 to 0.7% and 15 to 20% water to a sugar concentration of 80% or more and then turning it into jelly.