WO2004037001A1 - Produit alimentaire a faible index glycemique - Google Patents

Produit alimentaire a faible index glycemique Download PDF

Info

Publication number
WO2004037001A1
WO2004037001A1 PCT/JP2003/012907 JP0312907W WO2004037001A1 WO 2004037001 A1 WO2004037001 A1 WO 2004037001A1 JP 0312907 W JP0312907 W JP 0312907W WO 2004037001 A1 WO2004037001 A1 WO 2004037001A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
rice
mulberry
extract
blood glucose
Prior art date
Application number
PCT/JP2003/012907
Other languages
English (en)
Japanese (ja)
Inventor
Masao Takami
Akihiro Kawashima
Hiroyuki Isshiki
Shinzo Noda
Shigenobu Mizusaki
Original Assignee
Meiji Dairies Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corporation filed Critical Meiji Dairies Corporation
Priority to AU2003277495A priority Critical patent/AU2003277495A1/en
Publication of WO2004037001A1 publication Critical patent/WO2004037001A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a food containing a mulberry-derived extract having a blood sugar level-suppressing action. More specifically, by adding the above-mentioned mulberry-derived extract to food and heating it to cook, it masks the bitterness and the like peculiar to the extract, and does not impair the original flavor and flavor of the food, and the blood glucose level derived from the food. Provide food with reduced rise.
  • Background art
  • mulberry contains a component having an action of regulating the decomposition and metabolism of saccharides.
  • studies on its active ingredients have revealed the existence of various sugar-like alkaloids having a hypoglycemic effect. That is, sugar-like alloids contained in mulberry are a group of polyhydroxypyrrolidine derivatives having a basic structure in which oxygen on the viranose ring of glucose is converted to nitrogen. Among them, 1-deoxynojirimysin is compared with mulberry plants.
  • Mulberry-derived extracts have already been marketed in the form of drinks for improving blood sugar, tablets, and the like, because mulberry-derived extracts have the effect of suppressing blood sugar rise that is effective in preventing diabetes.
  • there were also problems such as the taste and flavor of the foods eaten at the same time being impaired by the taste of the beverages and tablets used. Therefore, there has been a demand for a method of masking the bitterness of a mulberry-derived extract, etc., and appropriately reducing the rise in blood glucose level after eating without impairing the taste and flavor of foods to be eaten simultaneously. Disclosure of the invention
  • An object of the present invention is to contain a mulberry-derived extract and mask the bitterness or the like of the mulberry itself, thereby appropriately reducing the postprandial rise in blood sugar without impairing the original taste and flavor of the food to be eaten at the same time. It is to provide a new food that can be used.
  • the present invention relates to the following (1) to (6).
  • a method for producing a food comprising adding a mulberry-derived extract to a starch-containing food, heating it and cooking it.
  • the present inventors focused on starch, which is one of the main factors for increasing postprandial blood glucose level, and developed a mulberry-derived extract having a blood glucose elevation inhibitory action before cooking. It has been found that the taste and flavor of the extract can be masked by including these extracts in the pregelatinized starch formed during cooking in addition to the starch-containing food. The present inventor has found that the ingestion of this food can reduce the postprandial blood glucose level and the area under the blood glucose curve as compared to the case of ingesting a food without the mulberry-derived extract. Was completed. The area under the blood glucose curve was proposed by Jenkins DJ, et al. (Am. JXlin.
  • the food according to the present invention is a food containing starch such as rice, wheat, tapiochi, corn, potato, etc., and finally cooked by steaming, baking, cooking oil, etc. It refers to what starch is pregelatinized. Specific examples include rice, barley, barley, pasta, bread, rice cake, etc. Among these, starch is pregelatinized by cooking during food production, rapidly dehydrated and dried. Also includes frozen or frozen foods.
  • the food is cooked to an edible state according to the conventional method, taking into account the time required for gelatinization of starch and the temperature.
  • the degree of pregelatinization of the starch is preferably 50% or more, more preferably 65% or more, and particularly preferably 80% or more, through heating, and the starch may be almost completely pregelatinized.
  • the food to which the mulberry-derived extract is added in the present invention is a food obtained by adding a mulberry-derived extract to raw rice and cooked rice, or a product obtained by adding a mulberry-derived extract to flour or the like and mixing and shaping the mixture into a rod-like (udon-like).
  • a rod-like udon-like
  • Refers to It means both food products that have not gone through the heating process (cooking) and those that have gone through the heating process.
  • rice rice is used as an example, commercially available polished rice, brown rice, etc. can be used as raw rice. If necessary, after washing the rice, adding water, and immersing the rice, the rice can be cooked in the same manner as the commonly used rice cooking method. Further, the present invention is not limited to white rice or brown rice, and various ingredients such as wheat, mushrooms, bubbles, etc. are mixed, ingredients and seasonings are added, and pilaf, porridge, porridge, etc. are added. It can be cooked rice food. Further, the cooked rice food is not limited to those stored at room temperature, and can be applied to chilled cooked rice and frozen cooked rice, and can also be dried cooked rice obtained by drying cooked rice.
  • mulberry-derived extract it is preferable to add the mulberry-derived extract to the cooked rice before the cooked rice is in the state of raw rice or before the starch is completely gelatinized.
  • a mulberry-derived extract can be added before heating.
  • cooked rice that can be eaten simply by heating it in a microwave oven for several minutes or immersing it in hot water, such as aseptic cooked rice or retort cooked rice, or cooked cooked rice by rapid hot air drying, freeze drying, puffing drying, etc. If you put dried rice, etc.
  • the cooked rice of the present invention can be easily eaten by mixing the derived extracts and performing microwave heating or hot water treatment.
  • the extract of mulberry derived from mulberry leaves which has an inhibitory effect on blood sugar level increase, is generally extracted from mulberry leaves by using an alcohol such as ethanol or an aqueous solvent such as water alone or in a mixed solution containing these.
  • This is a soluble fraction that can be obtained, or a processed product obtained by appropriately combining filtration, concentration, deodorization, decolorization, etc. after extraction, in which 1-deoxynojirimycin is the main component. It has been confirmed that it contains a group of substances having an inhibitory effect on blood sugar level increase (hereinafter, the mulberry-derived extract having an inhibitory action on blood sugar level in the present invention may be referred to as mulberry leaf extract or mulberry leaf extract). is there).
  • Commercially available products include "DNJ Extract Powder" and "DNJ Extract B25J
  • the optimal amount of the extract to be added to the food is that it can suppress the rise in blood glucose after food intake, taking into account the intake of the food containing carbohydrates and the magnitude of the Glycemic Index (GI) of the food.
  • GI Glycemic Index
  • the serving amount (approximately 150 g) per meal is calculated as ⁇ .
  • the amount of the extract added is smaller than that of raw rice.
  • the glycemic index is a numerical value obtained by comparing the area value under a postprandial blood glucose curve of a food with that of a standard food, and has the following content.
  • 0 1 value (area under the postprandial blood glucose curve when ingesting the test food containing 50 g of carbohydrate) / (area under the postprandial blood glucose curve when ingesting the standard food containing 50 g of carbohydrate)
  • the amount of water added to the raw rice during cooking is added according to the usual method, taking into account the heating time and the final hardness of the cooked rice. After that, it can be cooked by the usual cooking method.
  • the present invention will be described with reference to examples, but the present invention is not limited thereto.
  • FIG. 1 shows the time course of the increase in postprandial blood glucose level after ingestion of control white rice and mulberry leaf extract-added white rice for each subject when the fasting blood glucose level was set to 0.
  • Figure 2 shows the mean value and standard deviation of the time course of postprandial blood glucose rise in the control group and the supplemented group when the fasting blood glucose level was set to 0.
  • Example 1 (Rice rice production method)
  • the subjects were 4 males and 1 female living a healthy daily life, totaling 5 subjects (age average 56 ⁇ 6.1, body mass index (BMI) 22.0 ⁇ 1.6).
  • BMI body mass index
  • no one was found to have glucose intolerance from blood glucose or hemoglobin Alc.
  • the test was performed based on the method of Wolever et al. (WoleverTMS, Am. J. Clin. Nutr., 54: 846-854, 1991). Blood glucose tests were performed at least one day after the previous test if repeated observations were made. After 9 pm on the day before the test day, the animals were fasted, and the control white rice or white rice with mulberry leaf extract prepared in Example 1 was taken on an empty stomach from 10 am on the test day.
  • the blood glucose level was measured using a self-monitoring blood glucose meter (Daltest Ace, Sanwa Chemical Laboratory Co., Ltd.), and the subjects themselves were fasting and after ingesting white rice 15, 30, 40, 45, 60, 90 , 120, and 150 minutes later, a total of eight measurements were performed.
  • the reproducibility of the autologous blood glucose meter used had a coefficient of variation (CV) of 2.8% or less when measured 30 times using the same blood.
  • the unwashed rice used was the same lot of rice with a nutritional component label (Senno Pearl Rice East Japan Co., Ltd., sugar content 77 g per 100 g). First, five subjects No. l to No.
  • addition group a comparison of the blood sugar level of the mulberry leaf extract-added white rice group (hereinafter referred to as the “addition group”) and the control group from the start of ingestion to 150 minutes after the meal shows that the blood glucose curve below the fasting blood glucose level was 0.
  • the mean value of the control group was 4765 (mg-min / dl), whereas the area of the control group was 2516 (mg-min / dl), and the mulberry leaf extract was added. It was found that this reduced to about 50% of the control group. There was also a significant difference in the area under the blood glucose curve between the two groups (Table 1). table 1
  • Mulberry leaves using commercially available dried cooked rice (trade name: Relief rice: 100 g of content: Alpha Foods Co., Ltd.) and sterile cooked rice (trade name: freshly cooked rice: 200 g of capacity: Takano Co., Ltd.)
  • Two types of rice with extract were prepared.
  • the dried cooked rice was prepared by using hot water in which mulberry leaf extract (DNJ extract powder, Toyotama Health Foods Co., Ltd .: 1-deoxynojirimycin content: 0.6%) was dissolved in advance, and the mixture was poured to the dotted line according to the instruction and left for 20 minutes.
  • the mulberry leaf extract dissolved in a small amount of water was sprinkled on the cooked rice, the container was wrapped with wrap film for food packaging, and the microwave was heated according to the instructions on the bag. .
  • the added amount of the mulberry leaf extract contained in the cooked rice was equivalent to that in Example 1.
  • the bitterness and the like peculiar to the mulberry-derived extract can be masked, and the original taste and flavor of the food are not impaired.
  • Increase of the postprandial blood glucose level due to the above can be reduced.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Biotechnology (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne un nouveau produit alimentaire préparé par addition d'un extrait de mûre blanche à un produit alimentaire contenant des saccharides pour masquer le goût amer, etc., de l'extrait, de manière à réguler l'augmentation du taux de glycémie après un repas sans affecter de manière négative le goût inhérent, la saveur, etc., du produit alimentaire.
PCT/JP2003/012907 2002-10-08 2003-10-08 Produit alimentaire a faible index glycemique WO2004037001A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003277495A AU2003277495A1 (en) 2002-10-08 2003-10-08 Food with lowered glycemic index

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002/294344 2002-10-08
JP2002294344 2002-10-08

Publications (1)

Publication Number Publication Date
WO2004037001A1 true WO2004037001A1 (fr) 2004-05-06

Family

ID=32170874

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2003/012907 WO2004037001A1 (fr) 2002-10-08 2003-10-08 Produit alimentaire a faible index glycemique

Country Status (2)

Country Link
AU (1) AU2003277495A1 (fr)
WO (1) WO2004037001A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8288132B2 (en) 2006-09-01 2012-10-16 Consejo Superior De Investigaciones Cientificas Chemoenzymatic process for the preparation of iminocyclitols
CN103859299A (zh) * 2012-12-11 2014-06-18 镇江市丹徒区南山溪园茶叶专业合作社 一种适合糖尿病人食用的方便食品
CN109793082A (zh) * 2017-11-16 2019-05-24 镇江市丹徒区南山溪园茶叶专业合作社 一种平衡血糖的保健茶

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3051737U (ja) * 1998-02-23 1998-09-02 英一 金武 かゆ缶詰
EP0930019A2 (fr) * 1997-12-25 1999-07-21 Lotte Co., Ltd Composition pour traiter l'obésité et aliments et boissons la comprenant
JPH11335285A (ja) * 1998-05-25 1999-12-07 Toyotama Koryo Kk 整腸・便秘改善剤およびこれを含有する飲食物並びに動物用飼料
JP2000083654A (ja) * 1998-09-14 2000-03-28 Lotte Co Ltd ビフィズス菌増殖促進剤及びこれを含有する飲食物
US20010018090A1 (en) * 1999-01-28 2001-08-30 Shinzo Noda Calorie reducing agent
KR20010084077A (ko) * 2000-02-23 2001-09-06 김혁 한방 조성물 농축제법 및 그 제법으로 제조된 한방 농축고
KR20010087977A (ko) * 2000-03-09 2001-09-26 김혁 한방 조성물 농축제법 및 그 제법으로 제조된 한방 농축캔디
JP2002193823A (ja) * 2000-12-22 2002-07-10 Toyotama Kenko Shokuhin Kk 悪酔い・二日酔い予防剤
JP2003061615A (ja) * 2001-08-27 2003-03-04 Niigata Prefecture テロメラーゼ阻害剤及び食品組成物
JP2003095970A (ja) * 2001-09-27 2003-04-03 Maruzen Pharmaceut Co Ltd 皮膚化粧料および飲食品

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0930019A2 (fr) * 1997-12-25 1999-07-21 Lotte Co., Ltd Composition pour traiter l'obésité et aliments et boissons la comprenant
JP3051737U (ja) * 1998-02-23 1998-09-02 英一 金武 かゆ缶詰
JPH11335285A (ja) * 1998-05-25 1999-12-07 Toyotama Koryo Kk 整腸・便秘改善剤およびこれを含有する飲食物並びに動物用飼料
JP2000083654A (ja) * 1998-09-14 2000-03-28 Lotte Co Ltd ビフィズス菌増殖促進剤及びこれを含有する飲食物
US20010018090A1 (en) * 1999-01-28 2001-08-30 Shinzo Noda Calorie reducing agent
KR20010084077A (ko) * 2000-02-23 2001-09-06 김혁 한방 조성물 농축제법 및 그 제법으로 제조된 한방 농축고
KR20010087977A (ko) * 2000-03-09 2001-09-26 김혁 한방 조성물 농축제법 및 그 제법으로 제조된 한방 농축캔디
JP2002193823A (ja) * 2000-12-22 2002-07-10 Toyotama Kenko Shokuhin Kk 悪酔い・二日酔い予防剤
JP2003061615A (ja) * 2001-08-27 2003-03-04 Niigata Prefecture テロメラーゼ阻害剤及び食品組成物
JP2003095970A (ja) * 2001-09-27 2003-04-03 Maruzen Pharmaceut Co Ltd 皮膚化粧料および飲食品

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8288132B2 (en) 2006-09-01 2012-10-16 Consejo Superior De Investigaciones Cientificas Chemoenzymatic process for the preparation of iminocyclitols
CN103859299A (zh) * 2012-12-11 2014-06-18 镇江市丹徒区南山溪园茶叶专业合作社 一种适合糖尿病人食用的方便食品
CN109793082A (zh) * 2017-11-16 2019-05-24 镇江市丹徒区南山溪园茶叶专业合作社 一种平衡血糖的保健茶

Also Published As

Publication number Publication date
AU2003277495A1 (en) 2004-05-13

Similar Documents

Publication Publication Date Title
US5795606A (en) Method for preparing a coated food
KR102244586B1 (ko) 귀리분말 제조방법
AU605798B2 (en) Food for controlling calorie intake
CN111642702A (zh) 一种适合糖尿病人及体重超重者食用的高膳食纤维高蛋白鸡胸肉肠及其制备方法
EP2992763B1 (fr) Procédé de préparation d'un riz cuisiné contenant une maltodextrine indigeste pour inhiber l'élévation de sucre sanguine
KR102143198B1 (ko) 과열수증기를 이용한 발아통곡물 제조방법, 이를 포함하는 체중조절용 식품조성물 및 이의 제조방법
CN115316650A (zh) 一种含有抗性复合物的慢消化珍珠粉圆及其制作方法
US6720312B2 (en) Method for controlling the membrane structure of a starch granule
CN101766281A (zh) 一种具有良好口感的抗性淀粉米线
TW201932022A (zh) 包括阿洛酮糖之用於製備韓式煎餅粉的組成物及其用途
JP4255352B2 (ja) グリセミックインデックス低下食品
CN108201060A (zh) 一种低gi功能面条及其制备方法
KR102550433B1 (ko) 당뇨 개선용 현미 누룽지 및 이의 제조방법
WO2004037001A1 (fr) Produit alimentaire a faible index glycemique
KR100836666B1 (ko) 어닐링(ａｎｎｅａｌｉｎｇ)에 의한 곡류의 소화율 억제방법
JP2005328776A (ja) 血糖値上昇抑制米およびそれを用いた加工食品
WO2021149574A1 (fr) Céréale traitée, procédé de fabrication de céréales traitées, et procédé de fabrication de céréales traitées ramollies
JPH0759539A (ja) α−アミラーゼ阻害物質
WO2014136875A1 (fr) Composition d'aliment contenant des grains de céréale pour aliment stérilisé en autoclave
KR102532127B1 (ko) 발아시킨 혼합 통곡물의 새로운 가공방법
KR101245401B1 (ko) 율무청국장을 함유하는 쿠키바조성물 및 그 제조방법
WO2023068205A1 (fr) Procédé de production de riz indigeste et riz indigeste
JP2007135453A (ja) ダッタンソバ粉を用いたパン類及びその製造方法
WO2021210626A1 (fr) Riz cuit conçu pour supprimer l'augmentation de la glycémie
KR20190004908A (ko) 산채를 포함하는 레토르트 누룽지

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
122 Ep: pct application non-entry in european phase