KR101934450B1 - Food compositions for diet containing Saegoami and hydrocolloid - Google Patents

Abstract

The present invention relates to a food composition for diets comprising sage ami and hydrocolloid, and more particularly to a food composition for dieting comprising powdered and gelled sago amo and hydrocolloid, and a method for producing the food composition . The food composition of the present invention can be usefully used as a diet food for controlling body weight or controlling blood sugar because it has a reduced digestibility, decreases absorption of glucose, and suppresses a sharp increase in blood sugar.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a composition for diet including sacca and hydrocolloid,

The present invention relates to a food composition for diets comprising sage ami and hydrocolloid, and more particularly to a food composition for dieting comprising powdered and gelled sago amo and hydrocolloid, and a method for producing the food composition .

Digestibility and Glycemic Index (GI) are indicators of digestion and absorption of food, indicating the health benefits of food. Hypoglycemic foods, which exhibit low digestibility and low blood glucose levels, are known to not only lower blood sugar levels, but also to prevent cardiovascular disease. In addition, non-absorbed nutrients that enter the intestine without being absorbed in the small intestine stimulate intestinal nutrient receptors and are kept in fullness for a long time. Therefore, they are mainly used as meals for people with metabolic disorders such as obesity and diabetes.

White rice, a stock of Koreans, is the most representative food showing high glycemic index as its main component is carbohydrate. Rice starches, represented by carbohydrates, are classified as rapidly digested starch (RDS), slowly digested starch (SDS) and resistant digestible starch (RS) . Among them, resistant starch is not digestible in the small intestine, and it is used as an additive for various foods as it shows the same effect as dietary fiber.

Hydrocolloids, which are hydrophilic gums, are also mainly used as the aforementioned food additives. It dissolves well in water, but it is an indigestible substance that does not digest well in the small intestine and has physiological activity like dietary fiber. It is widely used for improving the stability and texture of food in the field of food processing, and is also used for inhibiting aging of cereal products such as bread, rice cakes and tortillas. Thus, acidic jellies containing dietary fiber compositions comprising glucomannan, xanthan gum, alginate and lipid (Korean Patent Laid-Open Publication No. 2014-0064997), xanthan gum, locust bean gum, and gum mixture including iota-carrageenan (Korean Patent No. 1507773) and the like have been developed.

On the other hand, Sago Ami is a rice varieties rice noodle rice specially developed by the National Institute of Food Science and Technology (NFPI), which improves the tolerance and cultivation stability of Goami rice, a rice noodle specially grown in 2002. Compared with Goami rice, the cultivated characteristics such as blast and disease were supplemented. Amylose content was about 26.7%, which is higher than that of ordinary rice. The rice noodle soup has excellent manufacturing characteristics and has a good texture compared to the imported Southeast Asian rice noodle soup.

As mentioned above, the development of processed products using rice is expected to contribute to the improvement of indirect food self-sufficiency rate as well as solving the problem of rice supply and demand, and the development of various rice processed products is required.

Under these circumstances, the present inventors have made intensive efforts to develop a food composition using rice. As a result, it has been found that the addition of gelated sage aminoacid hydrocolloid reduces the digestibility of the gel before addition, , Thereby completing the present invention.

It is an object of the present invention to provide a food composition for diet comprising powdered and flavored sago ami and hydrocolloid.

Another object of the present invention is to provide a method for producing safflower rice flour comprising the steps of: (a) (b) preparing a gel by hydrolyzing the rice flour; And (c) adding a hydrocolloid to the gel to prepare a mixture.

One aspect of the invention provides a food composition for diet comprising powdered and gelled chalcone and hydrocolloid.

In order to develop a diet food composition using sago ami, the present inventors prepared a sago ami- hydrocolloid gel by adding hydrocolloid to the gel obtained by gelatinizing the sago ami. It was confirmed that the gel reduced the digestibility before the addition of the hydrocolloid, and thus showed the effects of decreasing the content of digestible starch, increasing the content of non-digestible starch, decreasing the amount of glucose released and decreasing the glucose index .

In other words, when the sago ami is manufactured in the form of a gel suitable for the manufacture of food products, the digestibility is increased and the diet or blood glucose lowering effect is reduced. However, the addition of hydrocolloid to the sago amino gel gives a reduction in the digestibility And confirmed that the gel composition using sago ami was superior in its effect to that of the common omeum, and thus the present invention has been completed upon confirming that the food composition of the present invention can be usefully used for diet.

The term "Sagoamy" of the present invention means rice rice varieties exclusive to rice noodles developed by the National Institute of Food Science, Rural Development Administration. Yeongnam Rice / Andong Anmy / Youngnam Rice, and has a high amylose content of about 27.7%.

The food composition of the present invention may be in the form of a gelled gel.

The term "luxury" of the present invention means a phenomenon in which starch (starch) is swollen by heating with water and increased in viscosity to become a translucent uniform colloidal material. Starch granules are composed of two components: amylose and amylopectin. When it is suspended in water and heated to a certain temperature (Tgel) or more, irreversible swelling occurs and amylose is eluted. This phenomenon is called "luxury". In the present invention, the above-mentioned luxury may mean that the rice flour is heated to produce a gel.

The term "gel" of the present invention means that a net structure is formed and solidified as the colloid solution becomes thicker than a certain concentration.

The term "hydrocolloid " of the present invention means a state or substance in a colloid in which the dispersion medium (continuous phase) is water. Here, the 'colloid' means a substance in a special dispersed state or a dispersed state thereof in which the rate of diffusion and dialysis in the aqueous solution is remarkably slow. Hydrocolloids are used in the manufacture of various foods and beverages such as salad dressings, mayonnaise, and beverages, and are also used for medicinal purposes such as dental impression materials and dressing gauzes.

In the present invention, the hydrocolloid may mean a polysaccharide and a protein which are widely used for stabilizing the emulsification and dispersion of food, improving texture by thickening, gelation, and the like. Specific examples of the hydrocolloid include gellan gum, gumcarrageenan, karaya gum, arabino galactan, hemicellulose, propylene glycol alginate, carboxy For example, carboxymethylcellulose, locust bean, guar gum, Arabic gum, Xanthan gum or sodium alginate, and more specifically, locust bean, Guar gum, arabic gum, xanthan gum or sodium alginate, and more specifically arabic gum, but is not limited thereto.

The hydrocolloid may be added to the composition in an appropriate manner to achieve the object of the present invention. Specifically, the hydrocolloid may be added in an amount of 0.1 to 0.9% by weight, specifically 0.2 to 0.8% by weight, more specifically, 0.7% by weight, but is not limited thereto.

The term "diet " of the present invention means improving the health through controlling body weight or controlling body weight. Diets can be performed by eating a limited amount or type of food.

The food composition of the present invention may be one in which the content of resistant starch of Sageo Ami is increased.

In addition, the food composition of the present invention may have decreased digestibility of sage ami.

In addition, the food composition of the present invention may be one which decreases the blood glucose index.

The term "resistant starch" of the present invention means one kind of starch which is not digested in the small intestine and enters the large intestine in an inactive state. As the content of resistant starch increases, the amount of starch absorbed into the body decreases, so that the same effect as that of limiting the amount of food ingested can be obtained.

The term "digestibility" of the present invention means the rate at which the ingested food component is digested and absorbed. A decrease in digestibility can reduce the proportion of nutrients that can be absorbed into the body, and therefore can have the same effect as limiting the amount of food ingested.

The term "blood sugar level" of the present invention refers to a value obtained by comparing the degree of increase in blood glucose after ingesting a certain amount of sample food carbohydrate to the degree of increase in blood glucose after ingesting the same amount of standard carbohydrate food. It is known that eating low GI diets is effective in the prevention and treatment of obesity, diabetes or cardiovascular disease.

In a specific example of the present invention, firstly, the digestion characteristics of the herbicide without addition of hydrocolloid were enhanced to analyze digestion characteristics thereof, and it was confirmed that the digestibility was increased (Figs. 2 to 5). Thereafter, powdered and gelatinized sago amide hydrocolloid was added to prepare a sago amide-hydrocolloid gel (Production Example 1), and its digestion characteristics were analyzed. As a result, it was found that the hydrogel- As compared with the gel, the digestible starch content decreases, the non-digestible starch content increases, and the digestibility decreases, resulting in decreased pGI (Table 2); And the amount of glucose released was decreased (Fig. 7). This suggests that the composition of the present invention reduces the digestibility and reduces the amount of glucose consumed, thus showing not only a diet effect but also a blood glucose lowering effect.

As a result of multivariate analysis of the relationship between the physical properties and digestive properties of the Saga ami-hydrocolloid gel, or the correlation between the samples, it was found that the concentration of the hydrocolloid in the physical properties and digestion was an important factor And 0.5% arabic gum showed the most excellent digestion delay effect without changing physical properties (Fig. 8). This suggests that the above-mentioned hydrocolloid can be utilized variously for future functionalization of sago ami.

The food composition of the present invention may further comprise a physiologically acceptable carrier. The type of the carrier is not particularly limited, and any carrier commonly used in the technical field can be used.

In addition, the food composition may contain additional components that are commonly used in food compositions and can improve odor, taste, visual appearance, and the like. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid and the like. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu) It may also include amino acids such as lysine, tryptophan, cysteine, valine, and the like.

In addition, the food composition may further contain antiseptic agents (such as potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate), bactericides (Sodium nitrite), bleach (sodium sulfite), seasoning (sodium MSG glutamate, etc.), sweeteners (dicin, cyclamate, saccharin, etc.), coloring agents , Sodium, etc.), perfume (vanillin, lactones, etc.), swelling agents (alum, potassium hydrogen D-tartrate), emulsifiers, thickeners (foams), encapsulating agents, gum bases, foam inhibitors, solvents, And may include food additives. The additives may be selected and used in appropriate amounts depending on the type of food.

Another aspect of the present invention relates to a method for producing safflower rice flour comprising the steps of: (a) (b) preparing a gel by hydrolyzing the rice flour; And (c) adding a hydrocolloid to the gel to prepare a mixture.

At this time, the definitions of the above-mentioned sago amino, gelatin, and hydrocolloid are as described above.

The hydrocolloid may be selected from the group consisting of Gellan Gum, Gumcarrageenan, Karaya Gum, Arabino Galactan, hemicellulose, Propylene Glycol Alginate, Carboxymethylcellulose ( Carboxymethylcellulose, Locust Bean, Guar gum, Arabic gum, Xanthan gum or Sodium Alginate, and more specifically, locust bean, guar gum, Arabic gum, xanthan gum or sodium alginate, and more specifically arabic gum, but is not limited thereto.

The hydrocolloid may be added to the composition in an appropriate manner to achieve the object of the present invention. Specifically, the hydrocolloid may be added in an amount of 0.1 to 0.9% by weight, specifically 0.2 to 0.8% by weight, more specifically, 0.7% by weight, but is not limited thereto.

In one specific embodiment of the present invention, a gel was prepared by gelatinization of rice syrup rice flour, and the locust bean, guar gum, arabic gum, xanthan gum or sodium alginate were added to the gelatinized gel in an amount of 0.3, 0.5 or 0.7% by weight, and mixed to prepare a gelami-hydrocolloid gel (Production Example 1).

The food composition of the present invention can be usefully used as a diet food for controlling body weight or controlling blood sugar because it has a reduced digestibility, decreases absorption of glucose, and suppresses a sharp increase in blood sugar.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic diagram showing a method for measuring the digestibility of a gel before and after gelation in vitro. Fig.
Fig. 2 is a graph showing the results of analyzing the starch content of native sago ami before and after hydrocolloid addition. As a comparative group, the common varieties, new Japanese rice and white rice; The amylose variety of high amylose was used.
Fig. 3 is a graph showing the results of analyzing the starch content of gelatinized sago ami before and after hydrocolloid addition. As a comparative group, the common varieties, new Japanese rice and white rice; The amylose variety of high amylose was used.
FIG. 4 is a graph showing the results of analyzing the blood sugar index (pGI) of native sago ami before and after hydrocolloid addition. As a comparative group, the common varieties, new Japanese rice and white rice; The amylose variety of high amylose was used.
FIG. 5 is a graph showing the results of analyzing the blood glucose index (pGI) of the gelatinized sago ami before and after the addition of the hydrocolloid. As a comparative group, the common varieties, new Japanese rice and white rice; The amylose variety of high amylose was used.
FIG. 6 is a graph showing the results of comparing the viscoelasticity of the Sueo amino gel gel before and after the hydrocolloid.
FIG. 7 is a graph showing the results of comparing the glucose release amount of the gelatin-rich gel before and after the hydrocolloid.
Figure 8 is a score plot showing the results of multivariate analysis of the leechia gelatin gel before and after the hydrocolloid.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Manufacturing example  One. Saga Ami - Hydrocolloid  Luxury Gel  Produce

Safflower seed powder was passed through a 100 - mesh sieve to produce uniform grain rice flour. 10% by weight or 5% by weight of water was added to 100% by weight of the rice flour to prepare a rice flour dispersion. The rice flour dispersion was prepared for 5 minutes and allowed to stand in a steamer for 40 minutes to recover a fully gelatinized gel. Thereafter, 5 kinds of hydrocolloids (Locust Bean, Guar gum, Arabic gum, Xanthan gum and sodium alginate) were added to the above-mentioned Sueo Ami gel. 0.3, 0.5, or 0.7 wt% of the rice flour was added to 100 wt% of the rice flour, respectively, and mixed to prepare a gel amino-hydrocolloid gel.

A new gelatin, white bean paste or glutinous gel was also prepared by the same method.

Example  One. Sago Ami  Digestion Characteristic Analysis

In order to confirm the characteristics of sago ami as a diet composition, the digestive characteristics including the kind of starch, digestibility and the like were compared and analyzed according to whether or not they were gorgeous.

Example  1-1. Analysis of kinds and content of starch

In order to confirm the characteristics of sage ami as a diet composition, the kind of starch before and after the gelatinization and the change of its content were analyzed. At this time, as a comparative group, common cultivars such as new Japanese rice and white rice; The amylose variety of high amylose was used.

Specifically, the in vitro digestibility before and after gelatinization was determined by analyzing the content of released glucose and proceeded according to the procedure shown in FIG. The mixture was prepared by adding SIF solution to the pregelatinized gel without hydrocolloid. A digestion sample was prepared by adding 0.3M CaCl ₂ , 1M NaOH, and distilled water. Subsequently, the enzyme solution containing pancreatin, bile extract and SIF and amyloglucosidase were added to the sample, pH was adjusted, and the digestion was carried out in a water bath at room temperature for 3 hours.

As can be seen from FIG. 2, in the case of a new beautiful Japanese bean, Rapidly digestible starch (RDS) and Slowly digestible starch (SDS ) Were 40% and 18.5%, respectively, totaling 58.5%; The content of resistant starch (Resistant starch; RS) was 41.5%. On the other hand, in the case of sago ami, the content of digestible starch was 53% (RDS 32%; SDS 21%) and that of non-digestible RS was 47% And the content of resistant starch was high. However, it was confirmed that the content of the resistant starch, which is a high amylose cultivar having a higher amylose content and higher than that of amylose, is similar to that of a normal Japanese bean. From the above results, it was found that the content of the resistant starch was not always high even in the case of the high amylose variety.

According to the analysis of the gel after the gelation, as shown in Fig. 3, the total digestible starch content is 66% (RDS 50%; The content of RS, which is a non-digestible starch, was 34%. On the other hand, in the case of sago ami, the content of digestible starch was 70% (RDS 46%; SDS 23.5%) and that of non-digestible starch was 30% And the content of resistant starch was low. However, it was confirmed that the content of the resistant starch, which is a high amylose cultivar having a higher amylose content and higher than that of amylose, is similar to that of a normal Japanese bean.

From the above results, it can be seen that the content of digestible starch is increased and the content of non - digestible starch is decreased by the gelatinization of high amylose rice.

Example  1-2. Glycemic Index ( pGI ) analysis

In order to confirm the characteristics of sage ami as a diet composition, a change in predicted glycemic index (pGI) before and after maturation was confirmed. At this time, as a comparative group, common cultivars such as new Japanese rice and white rice; The amylose variety of high amylose was used.

Specifically, the digestion of the gel before and after the gelation proceeded according to the method of Example 1-1.

As a result, as shown in FIGS. 4 and 5, the low amylose content of the high amylose content showed a low blood glucose level as compared with the low amylose content of the varieties such as New Japan and Bacillus. However, it was confirmed that all of the varieties except for the glume showed the same blood glucose index. However, from the above results, it was found that the sagoami which is high amylose rice increased the digestibility and increased blood glucose.

Example  2. Hydrocolloid  Analysis of digestion characteristics by addition

Through the above Example 1, it was confirmed that the content of digestible starch was increased and the content of non-digestible starch was decreased after digestion of S. epidermidis, thereby increasing the digestibility and increasing the glucose index. In order to overcome such a problem that the digestibility is increased after the gelatinization, a gel obtained by adding hydrocolloid to the gelatin-rich gel was prepared, and its characteristics were confirmed through the following Examples 2-1 to 2-4.

Example  2-1. Viscoelastic  Measure

Sakao-hydrocolloid gel was prepared by adding hydrocolloid to the Saga amino gel gel, and its viscoelasticity was measured.

Specifically, five kinds of hydrocolloids such as locust bean gum, guar gum, arabic gum, xanthan gum or sodium alginate were added in an amount of 0.3, 0.5 and 0.7 wt% based on 100 wt% of rice flour according to the method of Preparation Example 1, Gel. Thereafter, the sample was placed on a rheometer (RheoStress RS1, Thermo Haake, Karlsruhe, Germany), and the temperature was adjusted to 25 DEG C, and then the viscoelasticity was measured at a diameter of 4 mm and an interval of 1 mm. G '(elastic modulus), G "(viscous modulus) and tan δ were obtained by repeatedly measuring at least 5 samples per sample in the frequency range of 0.1-10 Hz.

Viscoelastic Comparison of Gelatinized Gel Addition amount (%) G '(Pa) G "(Pa) tan δ Control group 473.66 102.90 0.23 Locust Blind Sword 0.30
0.50
0.70 522.61
511.93
537.34 88.00
113.93
116.09 0.17
0.22
0.21 Guar gum 0.30
0.50
0.70 445.20
482.89
520.10 92.91
120.55
126.59 0.21
0.25
0.24 Arabic sword 0.30
0.50
0.70 450.41
520.06
519.67 87.77
106.48
91.62 0.20
0.20
0.18 Xanthan gum 0.30
0.50
0.70 475.92
489.42
570.23 107.73
118.61
134.91 0.22
0.24
0.24 Sodium alginate 0.30
0.50
0.70 424.39
460.71
479.74 79.33
92.83
120.79 0.19
0.20
0.25

As a result, in the case of the control group, the G 'value was 473.6 Pa, the G "value was 102.90 Pa, and the tan δ was 0.23, as shown in Table 1. In the hydrocolloid group, the G' value was 424.39 To 570.23 Pa, G "value of 79.33 to 134.91 Pa, and tan δ of 0.17 to 0.25.

In the hydrocolloid supplemented group except arabic gum, the G 'and G "values showed a tendency to increase depending on the hydrocolloid concentration, and the tan δ was lowered as a whole compared to the control group, Gel. ≪ / RTI >

In the case of arabic gum, the G 'level was increased in a concentration-dependent manner, but the G "level was lower than that of the other hydrocolloids, and thus tan δ was lower than that of the control, indicating that the arabic gum amylose ) Bonding force is low and relatively low elasticity gel is formed.

In the case of xanthan gum, the G 'value was measured to be 475.92 ~ 570.23 Pa, which is different from other hydrocolloids.

Example  2-2. The content of starch and Resistance starch  Content analysis

The hydrolyzed gelatin hydrocolloid gel containing hydrocolloid was prepared and the content of starch and starch was analyzed by digestion.

Specifically, Saga-hydrocolloid gel was prepared according to the method of Preparation Example 1, and digestion of the gel was carried out according to the method of Example 1-1.

Content of Starch and Resistant Starch of Gelatinized Gel Addition amount (%) RDS (%) SDS (%) RS (%) Control group 45.6 ± 1.6 23.2 ± 2.9 31.2 ± 4.4 Locust Blind Sword 0.30
0.50
0.70 46.3 ± 2.3
43.8 ± 1.5
43.9 ± 2.3 20.8 ± 1.3
17.1 ± 1.5
19.8 ± 5.1 32.8 ± 3.4
39.1 ± 0.3
36.3 ± 7.4 Guar gum 0.30
0.50
0.70 45.2 ± 2.3
42.3 ± 1.5
43.9 ± 1.9 20.9 ± 4.1
18.0 ± 1.1
20.5 ± 3.5 33.9 ± 6.1
39.8 ± 1.3
35.6 ± 5.4 Arabic sword 0.30
0.50
0.70 43.9 ± 0.7
40.1 ± 1.5
43.3 ± 1.4 19.0 ± 3.6
17.1 ± 1.1
19.1 ± 1.7 37.0 ± 4.1
42.8 ± 2.2
37.6 ± 2.8 Xanthan gum 0.30
0.50
0.70 43.7 ± 1.6
41.3 ± 2.6
44.1 ± 1.7 19.0 ± 1.9
18.3 ± 2.8
22.9 ± 3.6 37.4 ± 3.3
40.3 ± 3.0
33.0 ± 4.3 Sodium alginate 0.30
0.50
0.70 46.3 ± 5.6
43.5 ± 1.1
43.8 ± 3.6 18.7 ± 2.8
15.8 ± 2.0
18.4 ± 3.3 35.0 + - 4.6
40.7 ± 2.8
37.9 ± 6.7

As a result, as shown in Table 2, the RDS content of the hydrocolloid-added group tended to decrease, and it was found that the RDS content was significantly decreased to 40.1% in the 0.5% arabic gum-added group.

SDS content was also decreased as a whole. However, the SDS content was significantly decreased in the addition of 0.5% of locust bean gum (17.1%), arabic gum 0.5% (17.1%) and sodium alginate 0.5% (15.8%).

On the other hand, the resistance starch (RS) content was found to increase dramatically when hydrocolloid was added, unlike the RDS and SDS tendencies. The addition of 0.5% guar gum, 39.7%, 40.3% It was found that 42.8% of arabic gum 0.5% added group and 40.7% of 0.5% sodium alginate group were significantly increased than 31.2% of control group.

Example  2-3. digestibility( pGI ) analysis

According to the method of Preparation Example 1, each of the gels containing sago amy or common ocher and 0.3% or 0.7% of various kinds of hydrocolloids was prepared, and according to the method of Example 1-1 Each of the above gels was digested, and then the change in digestibility was measured.

Change in digestibility of a gel containing 0.3 or 0.7% hydrocolloid Addition amount (%) Changes in Digestibility (pGI) of Sage Ami Gelatin (%) Changes in digestibility (pGI) of biomass gel (%) Locust Blind Sword 0.3
0.7 -1.3
-2.0 -2.9
0.8 Guar gum 0.3
0.7 -1.8
-3.7 1.5
3.4 Arabic sword 0.3
0.7 -1.0
-0.8 -1.7
-0.7 Xanthan gum 0.3
0.7 -0.2
-2.1 0.9
1.3 Sodium alginate 0.3
0.7 -3.3
-1.9 0.9
1.1 Average -1.8 0.5

As shown in Table 3, the digestibility of locust bean gum was reduced by 2.9% by treatment with locust gum 0.3%, and the digestibility was significantly decreased in both arabic gum and 0.3% and 0.7% treatments However, hydrogels prepared using hydrocolloids other than the two hydrocolloids showed that digestion was further promoted. This suggests that the treatment of all hydrocolloids does not decrease digestibility.

On the other hand, in the case of sago ami, the digestibility was decreased in all the treatments, and it was confirmed that the digestibility was improved by the hydrocolloid mixing.

Change in digestibility of a gel containing 0.5% hydrocolloid Addition of 0.5% hydrocolloid Change in digestibility (pGI) (%) Locust Blind Sword
Guar gum
Arabic sword
Xanthan gum
Sodium alginate -3.0
-3.3
-6.2
-3.8
-4.3 Average -4.1

As shown in Table 4, when 0.5% of various kinds of hydrocolloids were added, it was confirmed that the treatment effect was significantly higher than the results obtained when 0.3% and 0.7% were added as shown in Table 3 above.

In particular, the treatment with arabic gum was found to be most effective in reducing the pGI by 6.2% compared to the untreated group.

From the above results, it can be seen that the gel obtained by adding the sage amide hydrocolloid, which has increased digestibility during the gelation, has a reduced digestible starch content as compared with the gel without the hydrocolloid, . As a result, it was found that the digestibility was decreased and the diet effect could be shown. As the digestibility was decreased, the pGI was decreased.

Example  2-4. Measurement of glucose release

Saga ami hydrocolloid gel obtained by adding hydrocolloid to the Saga amygous gel was prepared and the amount of glucose released by digestion thereof was measured.

Specifically, Saga-hydrocolloid gel was prepared according to the method of Preparation Example 1, and digestion of the gel was carried out according to the method of Example 1-1.

As a result, as shown in FIG. 7, it was confirmed that the amount of glucose release was decreased in most of the hydrocolloid-added groups, and in particular, it was confirmed that the lowest glucose release was observed in 0.5% addition group.

Taken together, it can be seen that the addition of 0.5% of the five kinds of hydrocolloids according to the present invention, regardless of the kind, shows the most remarkable delayed digestion effect. In addition, when the amount of glucose released by the type of hydrocolloid was examined, the amount of glucose released from the arabic gum added group was the lowest, followed by xanthan gum, sodium alginate, locust bean gum and guacam gum.

From the above results, it can be seen that the gel produced by the addition of the sago amide hydrocolloid exhibits a diet effect and a blood glucose lowering effect because the amount of glucose released is smaller than that of the gel without the hydrocolloid.

Example  2-5. Multivariate analysis

In order to grasp the digestion characteristics of the Saga amide hydrocolloid gel by the above Examples 2-1 and 2-3, the relationship between the physical properties and the digestion characteristics of the gel, or the correlation between the samples, Respectively.

Multivariate analysis was performed using SPSS 14.0 (Statistical package for Social Science, SPSS Inc., Chaicago, IL, USA) program. The hydrogel colloid was analyzed for the properties of the gel, Were classified into experimental groups.

As a result, as shown in FIG. 8, it was confirmed that physical properties and digestibility index had a non-linear correlation. In addition, physical properties and digestion characteristics were found to vary greatly depending on the type of hydrocolloid and the concentration of each of them.

When hydrocolloids having similar properties in physical properties and digestion were grouped, it was confirmed that they were classified on the basis of addition concentration. Specifically, it was confirmed that the group 1 consisted of the control group and the 0.3% hydrocolloid group, the group 2 consisted of the hydrocolloid 0.5% and 0.7%, and the group 3 contained only the xanthan gum 0.7% group.

From the above results, it was found that the addition concentration of hydrocolloid acts as an important factor in physical properties and digestion, and 0.5% arabic gum was the most excellent hydrocolloid without delay in digestion without changing physical properties.

Claims (11)

A food composition for diet comprising 0.4 to 0.6 wt.% Of arabic gum with respect to 100 wt.% Of powdered and grated sago ami and said sago aminic flour, characterized in that the resistance of the sago ami reduced by arabic black powdering and smoothing Wherein the starch content is increased to reduce the digestibility and glycemic index.
The method according to claim 1,
Wherein the composition is in the form of a gel.
delete delete delete The method according to claim 1,
Wherein the composition has an increased content of resistant starch of sage ami.
The method according to claim 1,
Wherein the composition has a reduced digestibility of sage ami.
The method according to claim 1,
Wherein the composition reduces the glycemic index.
(a) pulverizing sage ami to produce saigamo rice flour;
(b) preparing a gel by hydrolyzing the rice flour; And
(c) adding arabic gum in an amount of 0.4 to 0.6% by weight based on 100% by weight of the safflower rice flour to the gel thus obtained to prepare a mixture. 9. A method for producing a food composition according to any one of claims 1 to 8,
Characterized in that it increases the resistance starch content of sage ami reduced by arabic black powdering and gum, thereby reducing digestibility and blood glucose index. delete delete

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