KR20110134162A - Composition for confectionery product or bread with low glycemic index and a method for preparing the same - Google Patents

Abstract

PURPOSE: A composition for bread and confectionery having hypoglycemic index property, and producing method thereof are provided to offer high controlling powder for blood sugar increase. CONSTITUTION: A producing method of a composition for bread and confectionery comprises the following steps: mixing 10-20wt% of butter and 0-10wt% of sugar in the low speed, and adding 5-15wt% of egg white for mixing in the high speed; adding 10-20wt% of flour, 10-40wt% of soybean powder, 0.5-10wt% of scutellaria baicalensis powder, 10-25wt% of isomalto-oligosaccharide, 0.1-1wt% of salt, and 0.1-1wt% of baking powder into the mixture; and molding the mixture into the proper size, and backing in an oven.

Description

Composition for confectionery and bakery having a low glycemic index and a method for manufacturing the same {Composition for confectionery product or bread with low glycemic index and a method for preparing the same}

The present invention relates to a confectionery and baking composition having a low glycemic index property and a method for producing the same.

The research for the present invention [Project name: 2008 Promising Women Scientists Support Project, Assignment No .: 532-2008-1-F00021, Title: Development of blood sugar control snack for diabetic patients: Development of soybean mixed cookie using response surface analysis And exploration of effects on blood sugar control in diabetic patients.

Recently, with interest and research on diet and health care using foods, the concept of glycemic index or glycemic load is emerging. Glycemic Index (GI) is a comparison of blood glucose increase rate based on the amount of carbohydrates in carbohydrates.It is a blood sugar level of 100 when glucose is ingested, and a blood sugar level when each food is ingested. Marked as a reflection of the digestive absorption rate of the sugar. Usually, if the glycemic index is 70 or more, it is classified as a high glycemic index, if it is 56-69 medium glycemic index, if it is 55 or less it is classified as a low glycemic index food. Glycemic load (Glycemic load) is a value that predicts the blood glucose response after ingestion in consideration of the amount of sugar in addition to the absorption rate of the sugar, divided by 100 by multiplying the carbohydrate content of the food by the glycemic index. High glycemic load is 20 or more, medium glycemic load is 11-19, low glycemic load is 10 or less.

Foods with high glycemic index increase blood sugar rapidly to promote insulin secretion and promote body fat accumulation, while foods with low glycemic index increase blood sugar slowly and release insulin slowly from pancreas and suppress appetite and satiety. . Therefore, it is important for people who need to reduce or control their weight or need glycemic control to eat foods with low glycemic index. Healthy adults, as well as obese people, need low glycemic index foods for proper weight management.

Results have been reported that diet therapy considering glycemic index may help prevent, treat, and manage complications of diabetes (In-Joo Kim, Journal of The Korean Diabetes Association, No. 33, p261-266, 2009). The number of diabetics in Korea is increasing rapidly, accounting for 10% of the total population, and the interest in functional foods for controlling blood sugar of diabetics is increasing rapidly. In the United States and Europe, functional foods having a hypoglycemic or hypoglycemic effect for diabetics have been developed and sold for more than 20 years. However, the development of such products in the domestic market is unexplored.

Carbohydrates ingested as food are decomposed into disaccharides by alpha-amylase, and the degraded disaccharides are decomposed into monosaccharides by alpha-glucosidase and moved into blood vessels. As a result, blood sugar is increased, and in the case of diabetics, blood sugar may not be properly controlled, and various complications may be caused. These inhibitors have a beneficial effect on the glycemic index by inhibiting the activity of the enzyme, thereby delaying glucose free and glucose absorption from carbohydrates in foods, resulting in a decrease in postprandial plasma glucose levels and postprandial hyperglycemia (postprandial). hyperglycemia) (K Suthindhiran et al., International Journal of Integrative Biology, vol. 6, No. 3, p115-120, 2009; El Ashry ES et al., Pharmazie, vol. 55, p251-262, 2000).

An object of the present invention is to provide a composition for confectionery and bakery, which can supply nutrients such as proteins while having low glycemic index and low glycemic load.

In order to solve the above problems, the present invention is a confectionery or baking composition comprising a soybean powder and isooligosaccharides such as golden powder, soybean powder or frost powder, and a method for manufacturing a confectionery or bread using the same and the confectionery or bread produced therefrom To provide.

One embodiment of the present invention has a low glycemic index and low glycemic load index, including 0.5-10% by weight of golden powder, 10-40% by weight of soybean powder, and 10-25% by weight of isomaltooligosaccharide. It relates to a baking composition.

Another embodiment of the present invention has a low glycemic index and low glycemic load index, including 0.5-10% by weight of golden powder, 10-40% by weight of soybean powder, 10-25% by weight of isomaltooligosaccharide, and confectionery for providing a protein component. The present invention relates to a confectionery or bread made from a baking composition.

The present invention also provides a method for preparing a confectionery or bread having a low glycemic index or a low glycemic load index using a composition comprising 0.5-10% by weight of golden powder, 10-40% by weight of soy powder, and 10-25% by weight of isomaltooligosaccharide. To provide.

Another embodiment of the present invention relates to a method for preventing and improving obesity and diabetes by using a composition comprising 0.5-10% by weight of golden powder, 10-40% by weight of soy powder, and 10-25% by weight of isomaltooligosaccharide. .

The confectionery and baking composition according to the present invention and the food prepared therefrom have a low glycemic index and a low glycemic load index. In addition, when the food prepared with the composition of the present invention, fasting and food intake of normal and diabetic patients, blood sugar is reduced. Therefore, the composition and food of the present invention can be used as a functional food for controlling blood sugar or food for weight control of a normal person or a patient. In addition, the composition of the present invention and the food prepared therefrom can be used for the prevention, improvement, treatment of diabetes or obesity, and management of complications due to diabetes or obesity. The composition of the present invention is also useful as a high fat diet, including legumes rich in protein components.

Hereinafter, the present invention will be described in more detail.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. Also described herein are preferred methods or samples, but similar or equivalent ones are within the scope of the present invention. The contents of all publications described herein by reference are incorporated into the present invention.

The inventors of the present invention measured the inhibitory activity of alpha-glucosidase of hair, natural powder, lotus root, and golden powder, and the golden powder was the most inhibitory, and the inhibitory activity similar to that of acarbose, which was previously used as an alpha-glucosidase inhibitor, was observed. As can be seen (Table 1), golden powder was selected as a component of the composition of the present invention. The inventors of the present invention add a general wheat cookie (control group) containing a powder of flour, sugar, butter as a main ingredient, and a golden powder having an alpha-glucosidase inhibitory effect to the cookie, and replaces sugar with isomaltoligosaccharide and / Or cookies prepared with flour replaced with soy or frosted powder were fed to normal adults, respectively, and the blood glucose response area was measured. Ingestion of cookies containing, soy or frosted powder, golden powder, and isomaltooligosaccharide significantly lower the total glycemic response area than ingesting milk cookies, low glycemic index range (55 or less), low glycemic load index It was found to fall in the range of 10 or less (Table 4). In addition, the inventors of the present invention ingested cookies for 4 weeks as a result of ingesting cookies containing soy or frosted powder, golden powder, and isomaltooligosaccharide, which had the effect of lowering the blood sugar level in normal people as a snack substitute for diabetics. Compared with the following, fasting blood sugar decreased (Table 5), and compared with the control group, the milk cookie intake group, the glycemic rise due to cookie consumption was lower (Table 6).

Based on the experimental results, the present invention provides a confectionery and bakery composition including a golden powder, soybean powder, and isomaltooligosaccharide, having a low glycemic index and a low glycemic load index and providing a protein component.

Golden powder included in the composition of the present invention may contain 0.1 to 15% by weight, preferably 0.5 to 10% by weight based on the total weight of the composition, soybean powder is 5 to 60% by weight, preferably 10 to 40 Wt% is included, and isomaltooligosaccharide is 5-30 wt%, preferably 10-25 wt%. When the material of the composition of the present invention is used in the weight% or less, it is difficult to obtain a desired glycemic index, and when used in the weight% or more, the texture is not excellent.

Soybean powder included in the composition of the present invention may be selected from powders of soybeans, peas, kidney beans, frosted soybeans, black beans, medicinal beans, red beans, green beans, peanuts, chungtae, eastern and small beans, but is not limited thereto. Soybean powder can be prepared by using the beans or roasted and powdered. Golden powder to be used in the composition of the present invention can be prepared by drying the gold powder.

The composition of the present invention may include additional ingredients necessary for preparing cookies or bread in addition to golden powder, soybean powder and isomaltooligosaccharide. Examples include, but are not limited to, flour, flour, sugar, butter, margarine, eggs, and the like.

If necessary, the confectionery or baking composition of the present invention may further contain various additives used in general food fields for improving nutritional value, giving flavor / flavor, improving texture, extending shelf life, coloring, and the like. Additives aimed at improving the nutritional value include various vitamins, minerals and the like. For the purpose of imparting flavor / flavour, for example, flavors, natural sweeteners (somarin, stevia, etc.), synthetic sweeteners (saccharin, sucralose, aspartame, etc.), soy sauce, miso, chemical seasonings, Flavors (such as cheese and chocolate). Additives intended for coloring include, for example, caramel, natural colorants, and the like. In addition, the additives include various emulsifiers (sucrose, fatty acid esters, lecithin, glycerin fatty acid esters, polyglycerol fatty acid esters, etc.) widely used in the food field, stabilizers, and preservatives. In addition, salt, yeast, enzymes, swelling agents, thickeners, emulsifiers, eggs, skim milk powder, corn starch, vanilla flavor, orange flavor can be added to the additive. Examples of the enzymes include various proteases, amylases, cellases, and the like, which are generally well known for confectionery baking. Examples of the swelling agent include sodium bicarbonate, ammonium bicarbonate and the like, which are widely used in the food industry, and those containing them, for example, baking powder. These additives can be used individually by 1 type, respectively, or can also be used in combination of 2 or more type. The compounding quantity of these additives should just be an amount normally mix | blended with a cake or bread.

The composition of the present invention can produce a cookie or bread using a method generally used for producing a cookie or bread. For example, in the case of butter cookies, add butter to the dough mixer, mix at low speed, add sugar and egg white foam, mix at high speed, and mix flour, soybean powder, golden powder, etc. It can be produced by baking.

The composition of the present invention can produce a cookie selected from the group consisting of cookies, biscuits, crackers, hawhas, muffins, sponge cakes, roll cakes, donuts and pastries, but is not limited thereto.

In addition, the composition of the present invention can produce a bread selected from the group consisting of bread, baguette bread, hop bread, Dutch bread and pizza dough, but is not limited thereto.

In the present invention, 10-20% by weight of butter and 0-10% by weight of sugar are mixed at low speed, 5-15% by weight of egg whites are mixed at high speed, 10-20% by weight of wheat flour and 10-40% by weight of soybean powder. Low glycemic index, including molding in a suitable size by mixing 0.5-10% by weight of golden powder, 10-25% by weight of isomaltooligosaccharide, 0.1-1% by weight of salt, 0.1-1% by weight of baking powder, and baking in an oven It provides a method for producing a confectionery characterized in that it has a and a confectionery produced by this method.

The invention is illustrated in more detail by the following examples, although the invention is not limited thereto.

Experimental Example  1.alpha- Glucosidase  Search for Natural Herbs with Inhibitory Effect

Alpha-glucosidase inhibitory effects of hair, natural powder, lotus root and golden powder among natural products that lower blood sugar and lipid components were measured and compared with acarbose, which is used as an alphaglucosidase inhibitor as a positive control.

After crushing the dried hair, natural powder, soft meat, and gold, 10 mg of each powder was added to 1 ml of distilled water.

Acetone Powder in Rat Small Intestine (Sigma Co, USA) 5 mg was dissolved in 1 ml of 0.1 M maleate buffer (pH 6.9), sonicated in an ice bath for 30 minutes, centrifuged at 11,000 rpm and 4 ° C. for 30 minutes, and the supernatant was used as an enzyme substrate. . 50 μl of the prepared enzyme substrate, 50 μl of herbal medicine powder (Jimoh, natural powder, soft meat or golden powder) or 50 μl of akabose (10 mg / ml) solution, 0.1 μl maleate buffer (37 ^o C) for 10 minutes After adding 50 μl of a 4% maltose solution, the reaction was further stopped for 30 minutes, and then stored in ice to stop the reaction. Alpha-glucosidase inhibitory activity was measured using a Glucose kit (Bioclinical system, Korea).

As a result of measuring alpha-glucosidase inhibitory activity of hair, natural powder, soft powder, and golden powder, golden powder was the most inhibitory, followed by soft powder> natural powder> hair. Gold powder (73.2 ± 3.5%) showed a similar inhibitory activity to acarbose (73.2 ± 3.5%) used as an alpha-glucosidase inhibitor (Table 1).

Therefore, among the four herbal medicines, the golden powder having the highest inhibitory effect of alpha-glucosidase was selected as a component of the composition of the present invention.

Experimental Example  2. Preparation of Cookies

Milk cookie, a control, was prepared with a blending force of 300 g, 150 g of sugar, 3 g of salt, 150 g of butter, 3 g of baking powder, and 75 g of egg white. To prepare a compounding ratio of Table 2 by adding a golden powder. Put the butter into the dough mixer, mix it for 30 seconds at low speed, add sugar for 1 minute at high speed, add egg white foam and mix it for 4 minutes at high speed. Powder (golden powder, soy powder, flour, isomaltooligosaccharide, salt, baking) Powder mixture) were mixed to form a suitable size, and baked at 180 ° C. for 15 minutes.

Experimental Example  3. Normal In adults  Blood Glucose Response after Cookie Intake

Cookies were prepared according to the compounding ratio, and the effects on blood glucose after ingestion in healthy adults were obtained, and the glycemic index for each cookie was obtained.

Ten healthy adults were taken at the fingertips of the morning of the experiment, measured on fasting blood sugar, and consumed cookies on different days. After 15, 30, 45, 60, 90 and 120 minutes, the blood glucose was measured at the fingertips and the blood glucose response was examined. Glucose was measured twice with a blood glucose meter (Accu-Chek Softclix, Roche Diagnostics Co. FL, USA), and the results of blood glucose response were compared with those of Milcookie (control). The glycemic response was expressed as a glycemic index calculated by comparing the area of blood glucose response for 2 hours after ingesting milk cookie with the area of blood glucose response after ingesting sample cookie. The blood glucose response area was calculated using only the increased blood glucose area after ingesting the sample cookie so that the fasting blood glucose did not affect the blood glucose area, and the time from the measurement of blood glucose until the blood sugar was reduced to the fasting blood glucose was calculated using a proportional equation. The glycemic load index is a measure of the effects of carbohydrates on the basis of the glycemic index, taking into account the actual intake of food.The glycemic index is a qualitative figure that indicates how quickly carbohydrates in a particular food are broken down and absorbed into glucose. Since quantitative aspects such as intake are not taken into account, the blood glucose load factor considering the actual food intake is calculated together. The recommended intake of cookies for diabetics is 47g.

As a result of measuring the area of blood glucose response, as shown in Table 3, all of the cookie intake groups used in the test had a decreased glycemic index compared to the control group of the milk cookie group, and cookies containing all of soybean or frosted powder, golden powder, and isomaltooligosaccharide. The total area of blood sugar response was significantly lower than that of milk cookies. The glycemic index was calculated using the area of the blood glucose response curve calculated from the blood sugar value measured after the ingestion of cookies. Cookies containing all of the soybean / surrey powder, gold, and isomaltoligosaccharide were included in the low glycemic index range (55 or less). Belonged.

Foods with low glycemic load are also low in glycemic index, but foods with high intake have high blood sugar and insulin demand. Therefore, it is important to understand the quality of glycemic index and the quality of glycemic load. The glycemic load of the cookie-treated group was less than 20, and the glycemic load of the soy or frost powder, golden powder, and isomaltooligosaccharide was less than 10.

Experimental Example  4. Blood Sugar Response in Long-term Cookie Intake of Diabetic Patients

Ten patients with diabetes were divided into two groups of 10 samples, 3 samples and 6 cookies, each of which had the effect of lowering blood sugar in normal people as a substitute for snacks. Intake for 4 weeks, fasting blood glucose was measured on an empty stomach before starting cookie intake and after ingestion for 4 weeks, respectively. And to determine the blood glucose response curve of diabetic patients immediately after eating cookies, After fasting for 12 hours, blood was collected at the fingertips on the morning of the test day, and the fasting blood glucose was measured. Each cookie was ingested and blood glucose was measured at the fingertips at 15, 30, 60, 90 and 120 minutes, respectively. Glucose was measured twice with a blood glucose meter (Accu-Chek Softclix, Roche Diagnostics Co., FL, USA), and the blood glucose response was compared with the control cookie intake group.

1) Comparison of fasting blood sugar before and after eating cookies for a long time

When cookies were taken for 4 weeks and fasting blood sugar was compared between the start of the intake and the 4 weeks after ingestion, the blood glucose level was significantly lower after the ingestion of the sample 3 cookie than before the intake. The trend was shown (Table 4).

2) Diabetes eating cookies for 4 weeks In the patient  Hourly Blood Glucose Response after Cookie Intake

The blood sugar level of the sample 3 or sample 6 cookie group was lower than that of the control group (milk cookie intake group), and the blood sugar rise was significantly lower in the sample 3 cookie group from 30 minutes to 120 minutes after ingestion. The intake group also confirmed that the blood sugar level was lower than the milk cookie intake group. Both samples 3 and 6 cookies showed lower blood sugar levels than 120 minutes after ingestion (Table 5).

Manufacturing example  One: Biscuits

The amount of flour (gravity and force 3: 1) is 100% by weight, and 50% by weight of butter, 16% by weight of sugar, 1% by weight of salt, 2% by weight of baking powder, 20% by weight of milk and 1 egg In the blending ratio of the biscuits, 70% by weight of the flour is replaced with frosted powder, completely replaced with isomaltoligosaccharides instead of sugar, and adjusted to the blending ratio of 5% by weight of the golden powder relative to the total weight. Based on the above formula, add butter (or isomaltooligosaccharides) and salt to butter to soften, then add eggs to cream. The emulsifier can be used according to the working environment. After creaming, knead the dry ingredients (flour, baking powder, golden powder and milk) and knead the dough. After finishing for a certain time in room temperature, refrigerated or freezer, shape the biscuits and bake them in the oven.

Preparation Example 2: Bread

Make 100% by weight of flour (strong powder), 4% by weight fat, 6% sugar, 2% salt, 3% skim milk powder, 0.2% yeast food, 6% water 3% and fresh yeast 3 In the blending ratio of the bread by weight, 35% of the amount of flour is replaced with soybean powder, all sugar is replaced with isomaltooligosaccharide, and adjusted to the blending ratio with the addition of golden powder corresponding to 5% of the total weight. Based on the above formula, dry ingredients (wheat flour, soybean powder, sugar, salt, yeast food, fresh yeast and skim milk powder) are kneaded together with water in a kneader and kneaded to form gluten by adding fat or oil. The finished dough is fermented in a primary fermentation chamber (temperature 30 ℃, humidity 75-80%) and then fermented at room temperature. After the completion of the intermediate fermentation, it is baked in an oven after fermentation in a secondary fermentation chamber (temperature 38 ° C., humidity 75-85%).

Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. The scope of the invention should be construed to include all changes or modifications derived from the meaning and scope of the claims and equivalent concepts including the above detailed description.

Claims (6)

Gold powder 0.5-10%, soybean powder 10-40%, isomaltooligosaccharide composition comprising a confectionery or bakery comprising a low glycemic index. The confectionery or baking composition according to claim 1, wherein the soybean powder is selected from the group consisting of soybean powder and frosty powder. Cookies selected from the group consisting of cookies, biscuits, crackers, weiss, muffins, sponge cakes, roll cakes, donuts and pastries, prepared with the composition of claim 1. A bread selected from the group consisting of white bread, baguette bread, hop bread, Dutch bread and pizza dough prepared with the composition of claim 1. 10-20% by weight of butter and 0-10% by weight of sugar were mixed at low speed, 5-15% by weight of egg white was added and mixed at high speed, 10-20% by weight of wheat flour, 10-40% by weight of soybean powder and golden powder 0.5-10% by weight, 10-25% by weight of isomaltooligosaccharide, 0.1-1% by weight of salt, 0.1-1% by weight of baking powder to form a suitable size, having a low glycemic index including baking in the oven The manufacturing method of the confectionery characterized by the above-mentioned. Wheat flour 10-20%, soybean powder 10-40%, golden powder 0.5-10%, isomaltooligosaccharide 10-25%, sugar 0-10%, salt 0.1-1%, butter 10-20 Confectionery comprising a weight percent, baking powder 0.1-1% by weight, egg white 5-15% by weight and having a low glycemic index.