WO2011071179A1 - Long-lasting energy-supplying agent and food or drink - Google Patents

Long-lasting energy-supplying agent and food or drink Download PDF

Info

Publication number
WO2011071179A1
WO2011071179A1 PCT/JP2010/072378 JP2010072378W WO2011071179A1 WO 2011071179 A1 WO2011071179 A1 WO 2011071179A1 JP 2010072378 W JP2010072378 W JP 2010072378W WO 2011071179 A1 WO2011071179 A1 WO 2011071179A1
Authority
WO
WIPO (PCT)
Prior art keywords
foods
food
oligosaccharide
energy supplement
ntr
Prior art date
Application number
PCT/JP2010/072378
Other languages
French (fr)
Japanese (ja)
Inventor
研作 島田
裕子 吉川
悠子 上原
Original Assignee
松谷化学工業株式会社
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 松谷化学工業株式会社 filed Critical 松谷化学工業株式会社
Priority to JP2011545277A priority Critical patent/JPWO2011071179A1/en
Publication of WO2011071179A1 publication Critical patent/WO2011071179A1/en

Links

Images

Classifications

    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • 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 continuous energy supplement and a food or drink containing the same.
  • sugars such as starch and starch degradation products that are currently used for foods are currently digested and absorbed quickly, and blood sugar levels rise rapidly after ingestion.
  • Such materials are unsuitable for diabetic foods and continuous energy supplements.
  • glucose, fructose, sucrose, chickenpox (syrup), and starch breakdown products (maltodextrin and dextrin) which are currently widely used as energy supplements, are very rapidly digested and absorbed in the small intestine and have a rapid blood glucose level after ingestion.
  • the blood sugar level rapidly drops due to insulin secreted from the pancreas.
  • Palatinose is known as a sugar of an energy supplement that eliminates these problems. Palatinose is a disaccharide in which one glucose molecule and one fructose molecule are ⁇ -1,6-linked, and is a saccharide with a slow digestion and absorption rate in the small intestine. Currently, it is partially used as a saccharide used as an energy supplement. (Non-Patent Document 1). However, since palatinose is produced by using sucrose as a raw material and changing the binding position by an immobilized enzyme (sucrose is ⁇ -1,2 bond, palatinose is ⁇ -1,6 bond), the cost is high and it is used. There were cases where it was restricted.
  • nigerooligosaccharides containing ⁇ -1,3 glucoside bonds have been known as carbohydrates having a branched structure other than ⁇ -1,6 glucoside bonds (Patent Documents 9 to 11, Non-Patent Documents 2, 4). ),
  • the disaccharide nigerose is also called salmon biose because it is contained in sake lees.
  • Nigerose is known to have anti-cariogenicity and bifido activity similar to isomaltose (Patent Document 6).
  • nigerose is a disaccharide, and when it is ingested in a large amount as an energy replenisher, the osmotic pressure becomes high and problems such as diarrhea are likely to occur.
  • An object of the present invention is a continuous energy supplement containing a slowly digestible carbohydrate that can be used as an energy source but has a slow digestion and absorption, a moderate increase in blood sugar, and can be ingested in a large amount. It is to provide a continuous energy supplement food containing the agent.
  • a sustained energy replenisher comprising an oligosaccharide having an ⁇ -1,3 glucoside bond of 9% or more in a molecule and a DE of 20 to 48.
  • the continuous energy supplement according to claim 1 wherein the total content of monosaccharides and disaccharides contained in the oligosaccharide is 16% by mass or less.
  • the continuous energy supplement according to claim 1 or 2 wherein the oligosaccharide content is 20% by mass or more. 4). 4.
  • the continuous energy supplement of the present invention has a slow digestion and absorption in the small intestine after ingestion, a slow increase in blood glucose level, a feeling of holding the stomach, a low price, and a low GI value. Moreover, since the osmotic pressure is low, problems such as diarrhea do not occur even if a large amount is consumed. Therefore, the continuous energy supplement of the present invention is extremely useful as a nutritional supplement for medical foods, etc., and the continuous energy supplement food or drink containing the same is used for nursing foods, meal substitute foods, diet foods and sports foods. It is suitable as a food and drink.
  • generation glucose level in the in vitro digestibility test of Glister P, solar eclipse taste oligo, and taste oligo-NTR is shown.
  • 2 shows the time course of the glucose concentration produced per unit time in the in vitro digestibility test of Glister P, eclipse taste oligo and taste oligo-NTR.
  • the change of the blood glucose level after ingestion of Glister P or taste oligo-NTR in humans is shown.
  • the area under the curve (AUC) in FIG. 3 is shown.
  • the time-dependent change of abdominal feeling by VAS is shown.
  • the oligosaccharide having an ⁇ -1,3 glucoside bond in the molecule in the present invention is an oligosaccharide having one or more ⁇ -1,3 glucoside bonds in the molecule, and is composed only of the ⁇ -1,3 glucoside bond.
  • oligosaccharides composed of ⁇ -1,3 glucoside bonds and other bonds are included.
  • the ratio of ⁇ -1,3 glucoside bond to the total number of glucoside bonds in the molecule is 9% or more, preferably 10% or more.
  • the oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule preferably has a total content of monosaccharide and disaccharide of 16% by mass or less. Exceeding this value may cause problems such as diarrhea when ingested in large amounts.
  • oligosaccharides having an ⁇ -1,3 glucoside bond in the molecule of the present invention include nigerooligosaccharides such as nigerosyl glucose, nigerosyl maltose, nigeran tetrasaccharide, and nigerotriose. It is not limited to. Further, the oligosaccharide having an ⁇ -1,3 glucoside bond in the molecule may contain a high molecular weight carbohydrate higher than the oligosaccharide, and its DE is 18 to 48, preferably 20 to 35, more preferably. 20-30. When the DE is less than 18, the effect as a continuous energy supplement is weakened. When the DE exceeds 48, the osmotic pressure increases and the use tends to be restricted.
  • the method for obtaining the oligosaccharide used in the continuous energy supplement of the present invention is not particularly limited.
  • a method using enzymatically a sugar transfer reaction or a condensation reaction using starch as a raw material Patent Documents 9-10
  • examples include a method of partially hydrolyzing nigeran (Patent Document 7) and a method obtained by allowing acetic acid to act on a cyclic tetrasaccharide composed of ⁇ -1,3 and ⁇ -1,6 glucoside bonds (Non-Patent Document 4). I can do it.
  • a glycosyltransferase that causes ⁇ -1,3 bonds to dextrin can be obtained by acting alone or in combination with another enzyme such as ⁇ -amylase. Any of these methods can be used to prepare oligosaccharides for use in the sustained energy supplement of the present invention, but commercially available products containing nigerooligosaccharides can also be used, for example from Nippon Food Chemical Co., Ltd. It can be separated and purified from the oligosaccharide sold under the trade name “Eclipse Taste Oligo”. In addition, it is confirmed by the method of Ciucan et al. (Carbohydr. Res., 1984, 131, 209-217) that modifies the methylation method of Hakomori that the oligosaccharide contains an ⁇ -1,3 glucoside bond in the molecule. it can.
  • the oligosaccharide thus obtained is not easily degraded by digestive enzymes in the body, is slowly digestible, and is used as it is or in combination with other ingredients to form a suitable dosage form, thereby providing continuous energy supplementation according to the present invention. It can be used as an agent.
  • the continuous energy supplement of the present invention contains at least 20% by mass, preferably 50% by mass or more, more preferably 100% by mass of an oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule as a main component. To do.
  • ingredients are not particularly limited, and materials used for general foods can be used.
  • sweeteners for example, sweeteners, fruit juices, fragrances, gelling agents, acidulants, nutrient enhancers, bittering agents, brighteners, bactericides, antioxidants, color tone modifiers, stabilizers, colorants, seasonings, preservatives, enhancers It may contain components such as a dosage form, and auxiliary components such as alginic acids, polydextrose, indigestible dextrin, soybean fiber, and dietary fiber other than cellulose.
  • the continuous energy supplement of the present invention is mainly used for nutritional foods for medical foods, nursing foods, meal substitute foods, diet foods, sports foods, etc., but used for almost all other foods. can do.
  • liquid and powdered beverages such as coffee, tea, cola and juice
  • bakery items such as bread, cookies, biscuits, cakes, pizzas and pies
  • noodles such as udon, ramen and buckwheat
  • spaghetti macaroni and fettuccine Pasta
  • Candy such as candy, chocolate and chewing gum
  • Oil confectionery such as donut and potato chips
  • Frozen confectionery such as ice cream, shake and sherbet
  • Cream, cheese, powdered milk, condensed milk, creamy powder, coffee whitener, milk Dairy products such as beverages
  • chilled desserts such as pudding, yogurt, drink yogurt, jelly, mousse, bavaroa
  • various miso, soy sauce, sauce, ketchup, mayonnaise , Dressing, bu Seasonings such as Yong and various roux
  • Processed meat products such as ham, sausage, hamburger, meatball, corn beef and frozen foods thereof
  • the blending amount of the continuous energy supplement of the present invention into the food depends on the type of food, but is usually 3 to 50 parts by mass, preferably as the main component of the present invention with respect to 100 parts by mass of the food. 10 to 30 parts by mass.
  • Examples of the blending method include, but are not limited to, a method in which a part of starch or sugar in food is replaced with the continuous energy supplement of the present invention, a method of additionally blending, and the like.
  • the continuous energy supplement of this invention if it uses together with another functional food material, for example, an indigestible dextrin, the effect can be anticipated further.
  • Example 1 Preparation of Oligosaccharides Containing ⁇ -1,3 Glucosidic Bonds in the Molecule 10 kg of solar eclipse taste oligo (Nigero-oligosaccharide-containing syrup manufactured by Nippon Shokuhin Kako Co., Ltd.) was subjected to ultrafiltration membrane NTR 7430 (manufactured by Nitto Denko Corporation) ) To remove most of the monosaccharides and more than half of the disaccharides.
  • DE is a value represented by the formula “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] ⁇ 100”. It is an analysis value by the Dell method.
  • taste oligo-NTR the eclipse taste oligo subjected to the ultrafiltration treatment.
  • Example 2 Analysis of Binding Mode
  • methylation analysis was performed according to the method of Ciucan et al. The results are shown in Table 1 in comparison with general dextrin (Grister P): manufactured by Matsutani Chemical Industry Co., Ltd. From these results, it was found that taste oligo-NTR has fewer ⁇ -1,4 bonds and significantly more ⁇ -1,3 bonds than dextrin. In addition, it was found that taste oligo-NTR has a large number of internal ⁇ -1,6 bonds but is not remarkable. From this, it was confirmed that taste oligo-NTR is an oligosaccharide having an intramolecular ⁇ -1,3 bond ratio of 9% or more.
  • Example 3 In Vitro Digestibility Test Using an eclipse taste oligo and taste oligo-NTR prepared in Example 1 as an oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule, an in vitro digestibility test was conducted. It was.
  • the in vitro digestibility test in this specification is a mock test of carbohydrate digestion in vivo, and is a modified method based on the method of Englyst et al. (European Journal of Clinical Nutrition, 1992, 46S33-S50). Is a test assuming glucose release in the intestine by measuring over time the amount of glucose released upon degradation by an enzyme mixture (porcine pancreatic amylase and rat small intestinal mucosal enzyme).
  • Rat small intestine mucosal enzyme was prepared by using rat small intestine acetone powder manufactured by Sigma as follows. Specifically, 1.2 g of rat small intestine acetone powder was suspended in 15 ml of 45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2 , homogenized, and then centrifuged at 3000 rpm for 10 minutes. A crude enzyme solution of rat small intestinal mucosal enzyme was used. The activity of the crude enzyme solution was calculated with 1 U being the activity of decomposing 1 mmol of maltose per minute in a 26 mM maltose solution.
  • test substance was dissolved in a buffer solution (45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2 ) to prepare a 0.24% by mass test substance solution.
  • a buffer solution 45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2
  • general dextrin Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.
  • solar eclipse taste oligo and taste oligo-NTR were used.
  • Each 2.5 ml of the test substance solution was put in a test tube and heated for 10 minutes in a constant temperature bath at 37 ° C., and then an enzyme mixed solution (porcine pancreatic amylase (384.6 U / ml) 50 ⁇ l + rat small intestinal mucosa enzyme (6.0 U / ml).
  • Example 4 Human Digestibility Test
  • Healthy males and females were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast.
  • the test subjects dissolved 50 g of each taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water as a sample and ingested at 9 am on the test day. Blood samples were collected from the fingertips into the hematocrit tube before sample intake and 30, 60, 90, 120, 150 and 180 minutes after intake, and the serum glucose concentration was measured.
  • the blood glucose level before ingestion of the sample was taken as 0, the change in blood glucose level after ingestion was shown in FIG. 3, and the area under the curve (AUC) is shown in FIG. From FIG. 3, the amount of increase in blood glucose level after ingestion of taste oligo-NTR tended to be smaller than that of dextrin. Further, from FIG. 4, the AUC of taste oligo-NTR was lower than that of dextrin, and the AUC of taste oligo-NTR, that is, the glycemic index (GI) when the AUC of dextrin was 100, was 63.6.
  • GI glycemic index
  • Taste Oligo-NTR is the main sustainable energy supplement that can be used in foods that require low GI (dietary supplements, diet foods, energy supplement drinks, dietary supplements, etc. for diabetic patients). It was considered useful as an ingredient. In addition, since digestion and absorption are gradual, it was considered that it could be used for energy-sustained foods (diet foods, sports drinks, etc.).
  • Example 5 Abdominal holding test Four healthy males and females (average age 34.3 ⁇ 1.1 years old) were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast. The test subjects dissolved 50 g of taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water and ingested at 9 am. Sensory abdominal feeling was evaluated by VAS (Visual Analogue Scale) before ingestion and every 30 minutes until 3 hours after ingestion (Reference: Resurch in Nursing and Health; 13, 227-236, 1990).
  • VAS Visual Analogue Scale
  • taste Oligo-NTR can be used for foods (such as nutritional supplements for diabetics, diet foods, energy supplement drinks, dietary supplements, etc.) that require a feeling of belly and energy sustainability.
  • Example 6 Preparation of Enteral Nutrient A continuous energy supplement enteral nutrient containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 2 was prepared, and a good product was obtained.
  • Example 7 Preparation of Meal Replacement Beverage A continuous energy supplement meal replacement beverage containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 3 was prepared and a good product was obtained.
  • Example 8 Preparation of Energy Beverage A continuous energy supplement beverage containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 4, and a good product was obtained.
  • Example 9 Preparation of Jelly A sustained energy supplement jelly containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 5 and a good product was obtained.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

An oligosaccharide containing a-1,3-glucoside bonds at a ratio of 9% or higher in the molecule thereof and having a DE of 18-48 is usable as an energy source. However, this oligosaccharide is a low-digestible saccharide which is digested and absorbed at a slow speed, induces a mild increase in blood sugar level and can be taken in a large amount. Thus, a long-lasting energy-supplying agent and a long-lasting energy-supplying food or drink can be provided by using the same.

Description

持続型エネルギー補給剤及び飲食品Sustainable energy supplement and food and drink
　本発明は、持続型エネルギー補給剤及びこれを含有する飲食品に関する。 The present invention relates to a continuous energy supplement and a food or drink containing the same.
　エネルギー補給飲食品として、医療食向けの栄養剤、介護食品、食事代替飲食品、ダイエット食品およびスポーツ用飲食品などが知られている。
　医療食向けの栄養剤、介護食品、食事代替飲食品、ダイエット食品は、病者や高齢者が快適な生活を営むため、あるいはダイエットを目的とした者が摂取カロリーを管理（制限）するために利用されている。しかし、これらのエネルギー補給飲食品は摂取後に一時的な満足感は得られるものの、すぐに空腹感を感じるため食生活のＱＯＬの低下を招くことが指摘されている。従って、このようなエネルギー補給飲食品の摂取後の満腹感を持続させることが重要な課題の一つとなっている。
　一方、スポーツ用飲食品はスポーツ時におけるパフォーマンスの維持を目的に利用されるため、より高エネルギーでよりパフォーマンスが維持されるようなエネルギー補給剤が求められている。 As energy-supplemented foods and drinks, nutrients for medical foods, nursing foods, meal substitute foods and drinks, diet foods, sports foods and drinks, and the like are known.
Nutrients for medical foods, nursing foods, meal replacement foods, and dietary foods for the sick and elderly to live a comfortable life, or for those who aim for dieting to control (limit) calorie intake It's being used. However, it has been pointed out that these energy-supplemented foods and drinks provide temporary satisfaction after ingestion, but immediately lead to a feeling of hunger, leading to a decrease in the QOL of eating habits. Therefore, it is one of the important issues to maintain a feeling of fullness after intake of such energy-supplemented foods and drinks.
On the other hand, since sports foods and drinks are used for the purpose of maintaining performance during sports, there is a demand for energy supplements that can maintain higher performance with higher energy.
　しかしながら、現在、一般的に食品に利用されている澱粉や澱粉分解物などの糖質は消化吸収が早く、摂取後血糖値は急速に上昇する。このような素材は糖尿病食や持続型エネルギー補給食品には不向きである。例えば、現在エネルギー補給剤として広く用いられているグルコース、フルクトース、スクロース、水飴（シラップ）、澱粉分解物（マルトデキストリンやデキストリン）などは小腸での消化吸収が非常に早く、摂取後血糖値が急速に上昇し、それを抑制する為に膵臓から分泌されるインスリンによって血糖値が急降下するため、前記の課題や要求に答える糖質と言えるものではなかった。 However, sugars such as starch and starch degradation products that are currently used for foods are currently digested and absorbed quickly, and blood sugar levels rise rapidly after ingestion. Such materials are unsuitable for diabetic foods and continuous energy supplements. For example, glucose, fructose, sucrose, chickenpox (syrup), and starch breakdown products (maltodextrin and dextrin), which are currently widely used as energy supplements, are very rapidly digested and absorbed in the small intestine and have a rapid blood glucose level after ingestion. In order to suppress the blood glucose level, the blood sugar level rapidly drops due to insulin secreted from the pancreas.
　これらの問題点を解消するエネルギー補給剤の糖質として、パラチノースが知られている。パラチノースはグルコース１分子とフルクトース１分子がα－１，６結合した二糖類であり、小腸での消化吸収速度が緩やかな糖質で、現在、エネルギー補給剤に用いる糖質として一部利用されている（非特許文献１）。しかし、パラチノースはスクロースを原料にして固定化酵素により結合位置を変換（スクロースはα－１，２結合、パラチノースはα－１，６結合）して生産されているため、コストが高く、使用が制限される場合があった。 Palatinose is known as a sugar of an energy supplement that eliminates these problems. Palatinose is a disaccharide in which one glucose molecule and one fructose molecule are α-1,6-linked, and is a saccharide with a slow digestion and absorption rate in the small intestine. Currently, it is partially used as a saccharide used as an energy supplement. (Non-Patent Document 1). However, since palatinose is produced by using sucrose as a raw material and changing the binding position by an immobilized enzyme (sucrose is α-1,2 bond, palatinose is α-1,6 bond), the cost is high and it is used. There were cases where it was restricted.
　一般的に、澱粉や澱粉分解物中に存在するα－１，６グルコシド結合を含む分岐構造は、アミラーゼなどの消化酵素による消化を受けにくいことが知られている。実際、α－１，６グルコシド結合による分岐構造の割合の高い、いわゆる分岐デキストリンは、消化を受けにくいことが明らかにされている（特許文献１、２、３、４、５、非特許文献１）。
　また、デキストリンの非還元末端に、グルコース又はイソマルトオリゴ糖がα－１，６結合で結合した構造を有し、且つＤＥが１０－５２であることを特徴とする分岐デキストリンが開示されている（特許文献１２）。この分岐デキストリンは小腸での消化吸収速度が緩やかであるためエネルギー補給剤に用いる糖質として利用され得るが、血糖上昇の指標としてのＧＩ値が必ずしも満足できるものではなかった。 In general, it is known that a branched structure containing an α-1,6 glucoside bond present in starch or a starch degradation product is not easily digested by digestive enzymes such as amylase. In fact, it has been clarified that so-called branched dextrin having a high proportion of branched structure by α-1,6 glucoside bond is not easily digested ( Patent Documents 1, 2, 3, 4, 5, Non-Patent Document 1). ).
In addition, a branched dextrin having a structure in which glucose or isomaltooligosaccharide is bonded to the non-reducing end of dextrin with an α-1,6 bond and DE is 10-52 is disclosed ( Patent Document 12). Although this branched dextrin has a slow digestion and absorption rate in the small intestine, it can be used as a saccharide used as an energy supplement, but the GI value as an indicator of an increase in blood glucose is not always satisfactory.
　α－１，６グルコシド結合以外の分岐構造を有する糖質としては、従来から、α－１，３グルコシド結合を含むニゲロオリゴ糖が知られており（特許文献９～１１、非特許文献２、４）、二糖類のニゲロースは酒粕などに含まれていることからサケビオースとも呼ばれている。ニゲロースにはイソマルトースなどと同様に抗う蝕性やビフィズス活性があることが知られている（特許文献６）。しかし、ニゲロースは二糖類であり、これをエネルギー補給剤として多量に摂取した場合、浸透圧が高くなり、下痢等の不具合が生じ易くなる。また、最近の研究では、α－１，３グルコシド結合を含む糖質には、免疫賦活効果（特許文献７、非特許文献３）や、きのこ栽培用成長促進剤としての効果（特許文献８）なども明らかになっている。
　しかし、α－１，３グルコシド結合を含むオリゴ糖を持続型エネルギー補給剤として利用することについては開示されていない。 Conventionally, nigerooligosaccharides containing α-1,3 glucoside bonds have been known as carbohydrates having a branched structure other than α-1,6 glucoside bonds (Patent Documents 9 to 11, Non-Patent Documents 2, 4). ), The disaccharide nigerose is also called salmon biose because it is contained in sake lees. Nigerose is known to have anti-cariogenicity and bifido activity similar to isomaltose (Patent Document 6). However, nigerose is a disaccharide, and when it is ingested in a large amount as an energy replenisher, the osmotic pressure becomes high and problems such as diarrhea are likely to occur. Further, in recent studies, carbohydrates containing α-1,3 glucoside bonds have an immunostimulatory effect (Patent Document 7, Non-Patent Document 3) and an effect as a growth promoter for mushroom cultivation (Patent Document 8). Etc. are also revealed.
However, the use of oligosaccharides containing α-1,3 glucoside bonds as a continuous energy supplement is not disclosed.
特開２００１－１１１０１JP2001-11101 特開２００５－２１３４９６JP2005-213696 ＵＳ２００７／０１７２９３１US2007 / 0172931 特開昭６１－２１９３４５JP 61-219345 特開２００４－２４２６４１JP 2004-242641 A 特開平３－２２９５８JP-A-3-22958 特開平９－５２８３４JP-A-9-52834 特開２００８－０１７７８２JP2008-017782 特開平９－２９９０９５JP-A-9-299095 特開２００３－１６９６６５JP2003-169665A 特開平７－５９５５９JP-A-7-59559 ＷＯ／２００９／１１３６５２WO / 2009/113365
　本発明の目的は、エネルギー源として利用されるが、消化吸収が遅く、血糖上昇が穏やかで、しかも多量に摂取することが可能な遅消化性糖質を含有する持続型エネルギー補給剤及び該補給剤を含有する持続型エネルギー補給食品を提供することである。 An object of the present invention is a continuous energy supplement containing a slowly digestible carbohydrate that can be used as an energy source but has a slow digestion and absorption, a moderate increase in blood sugar, and can be ingested in a large amount. It is to provide a continuous energy supplement food containing the agent.
　本発明者らは、エネルギー源として利用されるが、消化を受けにくい糖質について鋭意研究を重ねた結果、分子内にα－１，３グルコシド結合を有する特定のニゲロオリゴ糖が、消化を受けにくく、遅消化性であることを見出した。すなわち、このオリゴ糖は、消化管における糖質の消化を模倣した、ブタ膵α－アミラーゼおよびラット小腸粘膜酵素を用いた消化性試験で、消化がゆっくりであること及びヒトにおける血糖応答試験から、体内消化酵素による分解を受けにくく、遅消化性であることを見出し、本発明の完成に至った。すなわち、本発明は下記の持続型エネルギー補給剤及び持続型エネルギー補給飲食品を提供するものである。
１．分子内に９％以上のα－１，３グルコシド結合を含み、ＤＥが２０～４８であるオリゴ糖を含有することを特徴とする、持続型エネルギー補給剤。
２．オリゴ糖に含まれる単糖類と二糖類の合計含量が１６質量％以下である、請求項1記載の持続型エネルギー補給剤。
３．オリゴ糖の含有量が２０質量％以上である、請求項１又は２記載の持続型エネルギー補給剤。
４．上記１～３のいずれか1項記載の持続型エネルギー補給剤を含有する持続型エネルギー補給飲食品。 As a result of extensive research on carbohydrates that are used as an energy source but are difficult to digest, the present inventors have found that specific nigerooligosaccharides having an α-1,3 glucoside bond in the molecule are difficult to digest. It was found to be slowly digestible. That is, this oligosaccharide is a digestibility test using porcine pancreatic α-amylase and rat small intestinal mucosal enzyme that mimics the digestion of carbohydrates in the digestive tract. It has been found that it is difficult to be decomposed by digestive enzymes in the body and is slowly digestible, and the present invention has been completed. That is, this invention provides the following continuous energy supply agent and continuous energy supply food / beverage products.
1. A sustained energy replenisher comprising an oligosaccharide having an α-1,3 glucoside bond of 9% or more in a molecule and a DE of 20 to 48.
2. 2. The continuous energy supplement according to claim 1, wherein the total content of monosaccharides and disaccharides contained in the oligosaccharide is 16% by mass or less.
3. The continuous energy supplement according to claim 1 or 2, wherein the oligosaccharide content is 20% by mass or more.
4). 4. A continuous energy supplement food or drink containing the continuous energy supplement according to any one of 1 to 3 above.
　本発明の持続型エネルギー補給剤は、摂取後の小腸での消化吸収が遅く、血糖値の上昇が緩慢で、腹持ち感も持続し、安価で、ＧＩ値も低い。しかも浸透圧が低いことから、多量に摂取しても下痢等の不具合を生じることがない。従って、本発明の持続型エネルギー補給剤は、医療食向けの栄養剤などとして極めて有用であり、これを含有する持続型エネルギー補給飲食品は、介護食品、食事代替飲食品、ダイエット食品およびスポーツ用飲食品などとして好適である。 The continuous energy supplement of the present invention has a slow digestion and absorption in the small intestine after ingestion, a slow increase in blood glucose level, a feeling of holding the stomach, a low price, and a low GI value. Moreover, since the osmotic pressure is low, problems such as diarrhea do not occur even if a large amount is consumed. Therefore, the continuous energy supplement of the present invention is extremely useful as a nutritional supplement for medical foods, etc., and the continuous energy supplement food or drink containing the same is used for nursing foods, meal substitute foods, diet foods and sports foods. It is suitable as a food and drink.
グリスターＰ、日食テイストオリゴ及びテイストオリゴ－ＮＴＲのｉｎ　ｖｉｔｒｏ消化性試験における生成グルコース濃度の経時変化を示す。The time course change of the production | generation glucose level in the in vitro digestibility test of Glister P, solar eclipse taste oligo, and taste oligo-NTR is shown. グリスターＰ、日食テイストオリゴ及びテイストオリゴ－ＮＴＲのｉｎ　ｖｉｔｒｏ消化性試験における単位時間当たりの生成グルコース濃度の経時変化を示す。2 shows the time course of the glucose concentration produced per unit time in the in vitro digestibility test of Glister P, eclipse taste oligo and taste oligo-NTR. ヒトにおけるグリスターＰ又はテイストオリゴ－ＮＴＲ摂取後の血糖値の変化を示す。The change of the blood glucose level after ingestion of Glister P or taste oligo-NTR in humans is shown. 図３における曲線下面積（ＡＵＣ）を示す。The area under the curve (AUC) in FIG. 3 is shown. ＶＡＳによる腹持ち感の経時変化を示す。The time-dependent change of abdominal feeling by VAS is shown.
　本発明における分子内にα－１，３グルコシド結合を含むオリゴ糖とは、分子内に１つ以上のα－１，３グルコシド結合を含むオリゴ糖であり、α－１,３グルコシド結合のみからなるオリゴ糖のほか、α－１，３グルコシド結合とそれ以外の結合とからなるオリゴ糖を含む。
　本発明における分子内にα－１，３グルコシド結合を含むオリゴ糖は、分子内の全グルコシド結合の数に対するα－１，３グルコシド結合の割合が９％以上、好ましくは１０％以上である。９％未満では本発明の効果を発揮できない。
　また、本発明における分子内にα－１，３グルコシド結合を含むオリゴ糖は、単糖類と二糖類の合計含量が１６質量％以下であることが好ましい。この値を超えると、多量に摂取した場合、下痢等の不具合を生じることがある。 The oligosaccharide having an α-1,3 glucoside bond in the molecule in the present invention is an oligosaccharide having one or more α-1,3 glucoside bonds in the molecule, and is composed only of the α-1,3 glucoside bond. In addition to oligosaccharides, oligosaccharides composed of α-1,3 glucoside bonds and other bonds are included.
In the oligosaccharide having an α-1,3 glucoside bond in the molecule according to the present invention, the ratio of α-1,3 glucoside bond to the total number of glucoside bonds in the molecule is 9% or more, preferably 10% or more. If it is less than 9%, the effect of the present invention cannot be exhibited.
In the present invention, the oligosaccharide containing an α-1,3 glucoside bond in the molecule preferably has a total content of monosaccharide and disaccharide of 16% by mass or less. Exceeding this value may cause problems such as diarrhea when ingested in large amounts.
　本発明における分子内にα－１，３グルコシド結合を含むオリゴ糖の具体例としては、ニゲロシルグルコース、ニゲロシルマルトース、ニゲランテトラサッカライド、ニゲロトリオース等のニゲロオリゴ糖が例示されるが、これらに限定されるものではない。
　また、分子内にα－１，３グルコシド結合を含むオリゴ糖は、オリゴ糖以上の高分子糖質を含んでいてもよく、そのＤＥは、１８～４８、好ましくは２０～３５、更に好ましくは２０～３０である。ＤＥが１８未満では持続型エネルギー補給剤としての効果が弱くなり、ＤＥが４８を超えると浸透圧が高まり、使用が制限される傾向がある。 Specific examples of oligosaccharides having an α-1,3 glucoside bond in the molecule of the present invention include nigerooligosaccharides such as nigerosyl glucose, nigerosyl maltose, nigeran tetrasaccharide, and nigerotriose. It is not limited to.
Further, the oligosaccharide having an α-1,3 glucoside bond in the molecule may contain a high molecular weight carbohydrate higher than the oligosaccharide, and its DE is 18 to 48, preferably 20 to 35, more preferably. 20-30. When the DE is less than 18, the effect as a continuous energy supplement is weakened. When the DE exceeds 48, the osmotic pressure increases and the use tends to be restricted.
　本発明の持続型エネルギー補給剤に使用するオリゴ糖を得る方法は、特に限定はされないが、例えば澱粉を原料として酵素的に糖転移反応、縮合反応を利用する方法（特許文献９－１０）、ニゲランを部分加水分解する方法（特許文献７）及び、α－１，３及びα－１，６グルコシド結合からなる環状四糖に酢酸を作用させて得る方法（非特許文献４）を挙げることが出来る。
　さらに、デキストリンに、α－1，３結合をもたらす糖転移酵素（特許文献１１）を、単独又は他の酵素、例えばβ－アミラーゼと組み合わせて作用させて得ることもできる。
　これらのいずれかの方法を用いて本発明の持続型エネルギー補給剤に使用するオリゴ糖を調製することができるが、市販のニゲロオリゴ糖含有製品を利用することもでき、例えば日本食品化工株式会社から「日食テイストオリゴ」の商品名で販売されているオリゴ糖から分離精製することができる。
　なお、オリゴ糖が、分子内にα－１，３グルコシド結合を含むことは、Ｈａｋｏｍｏｒｉのメチル化法を改変したＣｉｕｃａｎｕらの方法（Carbohydr. Res., 1984, 131, 209-217）により、確認できる。 The method for obtaining the oligosaccharide used in the continuous energy supplement of the present invention is not particularly limited. For example, a method using enzymatically a sugar transfer reaction or a condensation reaction using starch as a raw material (Patent Documents 9-10), Examples include a method of partially hydrolyzing nigeran (Patent Document 7) and a method obtained by allowing acetic acid to act on a cyclic tetrasaccharide composed of α-1,3 and α-1,6 glucoside bonds (Non-Patent Document 4). I can do it.
Furthermore, a glycosyltransferase (Patent Document 11) that causes α-1,3 bonds to dextrin can be obtained by acting alone or in combination with another enzyme such as β-amylase.
Any of these methods can be used to prepare oligosaccharides for use in the sustained energy supplement of the present invention, but commercially available products containing nigerooligosaccharides can also be used, for example from Nippon Food Chemical Co., Ltd. It can be separated and purified from the oligosaccharide sold under the trade name “Eclipse Taste Oligo”.
In addition, it is confirmed by the method of Ciucan et al. (Carbohydr. Res., 1984, 131, 209-217) that modifies the methylation method of Hakomori that the oligosaccharide contains an α-1,3 glucoside bond in the molecule. it can.
　このようにして得られるオリゴ糖は、体内消化酵素による分解を受けにくく、遅消化性であり、そのまま、あるいは他の成分と組み合わせて適当な剤形とすることにより、本発明の持続型エネルギー補給剤とすることができる。
　本発明の持続型エネルギー補給剤は、主成分として、前記の分子内にα－１，３グルコシド結合を含むオリゴ糖を少なくとも２０質量％、好ましくは５０質量％以上、さらに好ましくは１００質量％含有する。 The oligosaccharide thus obtained is not easily degraded by digestive enzymes in the body, is slowly digestible, and is used as it is or in combination with other ingredients to form a suitable dosage form, thereby providing continuous energy supplementation according to the present invention. It can be used as an agent.
The continuous energy supplement of the present invention contains at least 20% by mass, preferably 50% by mass or more, more preferably 100% by mass of an oligosaccharide containing an α-1,3 glucoside bond in the molecule as a main component. To do.
　それ以外の成分としては、特に限定されず、一般的な食品に使用される素材を用いることが出来る。例えば、甘味料、果汁、香料、ゲル化剤、酸味料、栄養強化剤、苦味料、光沢剤、殺菌剤、酸化防止剤、色調調整剤、安定剤、着色料、調味料、保存料、賦形剤などの成分、又、アルギン酸類、ポリデキストロース、難消化性デキストリン、大豆繊維、セルロース以外の食物繊維等の副成分を含むものであっても良い。 Other ingredients are not particularly limited, and materials used for general foods can be used. For example, sweeteners, fruit juices, fragrances, gelling agents, acidulants, nutrient enhancers, bittering agents, brighteners, bactericides, antioxidants, color tone modifiers, stabilizers, colorants, seasonings, preservatives, enhancers It may contain components such as a dosage form, and auxiliary components such as alginic acids, polydextrose, indigestible dextrin, soybean fiber, and dietary fiber other than cellulose.
　本発明の持続型エネルギー補給剤は、主に医療食向けの栄養食品、介護食品、食事代替飲食品、ダイエット食品およびスポーツ用飲食品などに使用されるが、これら以外の殆ど全ての食品に使用することができる。この食品とは、ヒトの食品、動物園でのエサ及び家畜飼料、ペットフードなどを総称するものであり、従来のＤＥ＝２０～４８程度の澱粉分解物が使用できる食品の全てが包含される。 The continuous energy supplement of the present invention is mainly used for nutritional foods for medical foods, nursing foods, meal substitute foods, diet foods, sports foods, etc., but used for almost all other foods. can do. This food is a collective term for human food, zoo food and livestock feed, pet food, and the like, and includes all foods that can use conventional starch degradation products of DE = 20 to 48.
　即ち、コーヒー、紅茶、コーラ、ジュース等の液体及び粉末の飲料類；パン、クッキー、ビスケット、ケーキ、ピザ、パイ等のベーカリー類；ウドン、ラーメン、ソバ等の麺類；スパゲッテイ、マカロニ、フェットチーネ等のパスタ類；キャンデー、チョコレート、チューインガム等の菓子類；ドーナッツ、ポテトチップス等の油菓子類；アイスクリーム、シェーク、シャーベット等の冷菓類；クリーム、チーズ、粉乳、練乳、クリーミィパウダー、コーヒーホワイトナー、乳飲料等の乳製品；プリン、ヨーグルト、ドリンクヨーグルト、ゼリー、ムース、ババロア等のチルドデザート類；各種スープ、シチュー、グラタン、カレー等のレトルトパウチないし缶詰類；各種味噌、醤油、ソース、ケチャップ、マヨネーズ、ドレッシング、ブイヨン、各種ルー等の調味料類；ハム、ソーセージ、ハンバーグ、ミートボール、コーンビーフ等の肉加工品及びそれらの冷凍食品；ピラフ、コロッケ、オムレツ、ドリア等の冷凍加工食品；クラブスティック、カマボコ等の水産加工品；乾燥マッシュポテト、ジャム、マーマレード、ピーナッツバター、ピーナッツ等の農産加工品；その他佃煮、餅、米菓、スナック食品、ファーストフードに効果的に使用できる。 In other words, liquid and powdered beverages such as coffee, tea, cola and juice; bakery items such as bread, cookies, biscuits, cakes, pizzas and pies; noodles such as udon, ramen and buckwheat; spaghetti, macaroni and fettuccine Pasta; Candy such as candy, chocolate and chewing gum; Oil confectionery such as donut and potato chips; Frozen confectionery such as ice cream, shake and sherbet; Cream, cheese, powdered milk, condensed milk, creamy powder, coffee whitener, milk Dairy products such as beverages; chilled desserts such as pudding, yogurt, drink yogurt, jelly, mousse, bavaroa; various soups, stews, gratin, curry and other retort pouches or canned foods; various miso, soy sauce, sauce, ketchup, mayonnaise , Dressing, bu Seasonings such as Yong and various roux; Processed meat products such as ham, sausage, hamburger, meatball, corn beef and frozen foods thereof; Frozen processed foods such as pilaf, croquette, omelet, doria; Club sticks, sea bream, etc. Processed marine products; processed agricultural products such as dried mashed potatoes, jams, marmalades, peanut butter, peanuts; and other simmered rice cakes, rice cakes, rice cakes, snack foods, and fast foods.
　本発明の持続型エネルギー補給剤の食品への配合量は、食品の種類にもよるが通常は、食品１００質量部に対して、本発明の主成分の量として３～５０質量部、好ましくは１０～３０質量部である。配合方法としては、食品中の澱粉質又は糖質の一部を本発明の持続型エネルギー補給剤と置換する方法、新たに追加配合する方法等があるが、これらに限定されない。
　また、本発明の持続型エネルギー補給剤を使用する場合、他の機能性食品素材、例えば難消化性デキストリンと併用すれば、その効果を一層高めることが期待できる。 The blending amount of the continuous energy supplement of the present invention into the food depends on the type of food, but is usually 3 to 50 parts by mass, preferably as the main component of the present invention with respect to 100 parts by mass of the food. 10 to 30 parts by mass. Examples of the blending method include, but are not limited to, a method in which a part of starch or sugar in food is replaced with the continuous energy supplement of the present invention, a method of additionally blending, and the like.
Moreover, when using the continuous energy supplement of this invention, if it uses together with another functional food material, for example, an indigestible dextrin, the effect can be anticipated further.
　以下に実施例を挙げて本発明を具体的に説明するが、本発明は以下の実施例に限定されるものではない。
実施例１　分子内にα－１，３グルコシド結合を含むオリゴ糖の調製
　日食テイストオリゴ（日本食品化工株式会社製のニゲロオリゴ糖含有シロップ）１０ｋｇを限外ろ過膜ＮＴＲ７４３０（日東電工（株）製）で処理して単糖の大部分及び二糖の半分以上を除去した。この処理により、ＤＥは４９．３７から２０．２１に減少し、単糖（ＤＰ１）は２１．８質量％から２．９質量％に、又、２糖（ＤＰ２）は２７．９質量％から１２．５質量％にそれぞれ減少した。なお、この明細書において、ＤＥとは、「〔（直接還元糖（ブドウ糖として表示）の質量）／（固形分の質量）〕×１００」の式で表される値で、ウイルシュテッターシューデル法による分析値である。
　以後、限外ろ過処理した日食テイストオリゴを、テイストオリゴ－ＮＴＲと称する。 EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
Example 1 Preparation of Oligosaccharides Containing α-1,3 Glucosidic Bonds in the Molecule 10 kg of solar eclipse taste oligo (Nigero-oligosaccharide-containing syrup manufactured by Nippon Shokuhin Kako Co., Ltd.) was subjected to ultrafiltration membrane NTR 7430 (manufactured by Nitto Denko Corporation) ) To remove most of the monosaccharides and more than half of the disaccharides. This treatment reduces DE from 49.37 to 20.21, monosaccharide (DP1) from 21.8% by mass to 2.9% by mass, and disaccharide (DP2) from 27.9% by mass. It decreased to 12.5% by mass, respectively. In this specification, DE is a value represented by the formula “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] × 100”. It is an analysis value by the Dell method.
Hereinafter, the eclipse taste oligo subjected to the ultrafiltration treatment is referred to as taste oligo-NTR.
実施例２　結合様式の分析
　実施例１で調製したテイストオリゴ－ＮＴＲのグルコースの結合様式を調べるために、Ｃｉｕｃａｎｕらの方法に従ってメチル化分析を行った。その結果を一般的なデキストリン（グリスターＰ）：松谷化学工業社製）と比較して表１に示す。この結果から、テイストオリゴ－ＮＴＲはデキストリンと比較して、α－１，４結合が少なく、α－１，３結合が顕著に多いことが分かった。また、テイストオリゴ－ＮＴＲは内部のα－１，６結合も多くなっているが顕著ではないことが分かった。このことから、テイストオリゴ－ＮＴＲは、分子内α－１，３結合の割合が９％以上のオリゴ糖であることが確認された。 Example 2 Analysis of Binding Mode To examine the glucose binding mode of the taste oligo-NTR prepared in Example 1, methylation analysis was performed according to the method of Ciucan et al. The results are shown in Table 1 in comparison with general dextrin (Grister P): manufactured by Matsutani Chemical Industry Co., Ltd. From these results, it was found that taste oligo-NTR has fewer α-1,4 bonds and significantly more α-1,3 bonds than dextrin. In addition, it was found that taste oligo-NTR has a large number of internal α-1,6 bonds but is not remarkable. From this, it was confirmed that taste oligo-NTR is an oligosaccharide having an intramolecular α-1,3 bond ratio of 9% or more.
Figure JPOXMLDOC01-appb-T000001
 ※例えば、「→4)-Glcp-(1→」はα－1，4グルコシド結合を示す。
Figure JPOXMLDOC01-appb-T000001
 * For example, “→ 4) -Glcp- (1 →” indicates an α-1,4 glucoside bond.
実施例３　ｉｎ　ｖｉｔｒｏ消化性試験
　分子内にα－１，３グルコシド結合を含むオリゴ糖として、日食テイストオリゴ及び実施例１で調製したテイストオリゴ－ＮＴＲを用いて、ｉｎ　ｖｉｔｒｏ消化性試験を行なった。この明細書におけるｉｎ　ｖｉｔｒｏ消化性試験とは、生体内における糖質消化の模擬試験であり、Englyst ら（European Journal of Clinical Nutrition、1992、46S33～S50）の方法に基づいた変法で、糖質が酵素混合液（ブタ膵臓アミラーゼおよびラット小腸粘膜酵素）によって分解を受けて放出されるグルコース量を経時的に測定することによって、腸内でのグルコース放出を想定する試験である。 Example 3 In Vitro Digestibility Test Using an eclipse taste oligo and taste oligo-NTR prepared in Example 1 as an oligosaccharide containing an α-1,3 glucoside bond in the molecule, an in vitro digestibility test was conducted. It was. The in vitro digestibility test in this specification is a mock test of carbohydrate digestion in vivo, and is a modified method based on the method of Englyst et al. (European Journal of Clinical Nutrition, 1992, 46S33-S50). Is a test assuming glucose release in the intestine by measuring over time the amount of glucose released upon degradation by an enzyme mixture (porcine pancreatic amylase and rat small intestinal mucosal enzyme).
　使用するブタ膵臓アミラーゼはＲｏｃｈｅ社製（１９２３０Ｕ／ｍｌ）を用いた。また、ラット小腸粘膜酵素はSigma社製のラット小腸アセトンパウダーを以下の通りに調製して用いた。すなわち、ラット小腸アセトンパウダー１．２ｇを４５ｍＭ Ｂｉｓ－Ｔｒｉｓ・Ｃｌ　Ｂｕｆｆｅｒ（ｐＨ．６．６）／０．９ｍＭＣａＣｌ2１５ｍｌで懸濁し、ホモジナイズした後、３０００ｒｐｍで１０分遠心分離し、その上清をラット小腸粘膜酵素の粗酵素液とした。粗酵素液の活性は２６ｍＭマルトース溶液において１分間に１ｍｍｏｌのマルトースを分解する活性を１Ｕとして算出した。 The porcine pancreatic amylase used was Roche (19230 U / ml). Rat small intestine mucosal enzyme was prepared by using rat small intestine acetone powder manufactured by Sigma as follows. Specifically, 1.2 g of rat small intestine acetone powder was suspended in 15 ml of 45 mM Bis-Tris · Cl Buffer (pH 6.6) /0.9 mM CaCl 2 , homogenized, and then centrifuged at 3000 rpm for 10 minutes. A crude enzyme solution of rat small intestinal mucosal enzyme was used. The activity of the crude enzyme solution was calculated with 1 U being the activity of decomposing 1 mmol of maltose per minute in a 26 mM maltose solution.
　被検物質を緩衝溶液（４５ｍＭ Ｂｉｓ－Ｔｒｉｓ・Ｃｌ　Ｂｕｆｆｅｒ（ｐＨ．６．６）／０．９ｍＭＣａＣｌ2）に溶解し、０．２４質量％の被検物質溶液を調製した。被検物質には一般的なデキストリン（グリスターＰ：松谷化学工業社製）、日食テイストオリゴ及びテイストオリゴ－ＮＴＲを使用した。被検物質溶液２．５ｍｌをそれぞれ試験管にとり、３７℃の恒温槽で１０分間加温した後、酵素混合溶液（ブタ膵臓アミラーゼ（３８４．６Ｕ／ｍｌ）５０μｌ＋ラット小腸粘膜酵素（６．０Ｕ／ｍｌ）１４０μｌ＋緩衝溶液３１０μｌ）０．５ｍｌをそれぞれ添加し、よく混合して反応を開始した。反応開始後１５秒、１０分、３０分、１時間、１．５時間、２時間、３時間、４時間、６時間後に反応溶液２００μｌと０．５Ｍ過塩素酸５０μｌをそれぞれ混合して反応を停止した。これらの反応停止溶液のグルコース濃度を、グルコースＣIIテストワコー（和光純薬工業社製）を用いて定量した。
　反応時間と共に生成するグルコースの濃度変化を図１に、又、単位時間当たりのグルコース濃度変化を図２に示した。図１及び図２に示す結果から、テイストオリゴ－ＮＴＲは、一般的なデキストリンに比べてブタ膵臓アミラーゼとラット小腸粘膜酵素によって分解を受けにくく、ゆっくりと消化されることが確認された。 The test substance was dissolved in a buffer solution (45 mM Bis-Tris · Cl Buffer (pH 6.6) /0.9 mM CaCl 2 ) to prepare a 0.24% by mass test substance solution. As test substances, general dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.), solar eclipse taste oligo and taste oligo-NTR were used. Each 2.5 ml of the test substance solution was put in a test tube and heated for 10 minutes in a constant temperature bath at 37 ° C., and then an enzyme mixed solution (porcine pancreatic amylase (384.6 U / ml) 50 μl + rat small intestinal mucosa enzyme (6.0 U / ml). ml) 140 μl + buffer solution 310 μl) 0.5 ml was added respectively and mixed well to initiate the reaction. After 15 seconds, 10 minutes, 30 minutes, 1 hour, 1.5 hours, 2 hours, 3 hours, 4 hours, and 6 hours after the start of the reaction, 200 μl of the reaction solution and 50 μl of 0.5M perchloric acid were mixed to react. Stopped. The glucose concentration of these reaction stop solutions was quantified using Glucose CII Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.).
The change in the concentration of glucose produced with the reaction time is shown in FIG. 1, and the change in the glucose concentration per unit time is shown in FIG. From the results shown in FIG. 1 and FIG. 2, it was confirmed that taste oligo-NTR is less susceptible to degradation by porcine pancreatic amylase and rat small intestinal mucosal enzyme than general dextrin and is slowly digested.
実施例４　ヒトにおける消化性試験
　健常成人男女４名（平均年齢３４．３±１．１歳）を被験者とし、試験前日午後９時以降、水以外の飲食を禁止した。試験当日、被験者は朝食を摂らない状態で安静の保てる試験室に集合させた。被験者に、実施例１で調製したテイストオリゴ－ＮＴＲ又はデキストリン（グリスターＰ：松谷化学工業社製）各５０ｇを水２００ｍＬに溶解して試料とし、試験当日午前９時に摂取させた。試料摂取前、摂取３０、６０、９０、１２０、１５０及び１８０分後にそれぞれ指先からヘマトクリット管へ採血し、血清グルコース濃度を測定した。 Example 4 Human Digestibility Test Four healthy males and females (average age 34.3 ± 1.1 years) were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast. The test subjects dissolved 50 g of each taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water as a sample and ingested at 9 am on the test day. Blood samples were collected from the fingertips into the hematocrit tube before sample intake and 30, 60, 90, 120, 150 and 180 minutes after intake, and the serum glucose concentration was measured.
　試料摂取前の血糖値を０として、摂取後の血糖値の変化を図３に示し、その曲線下面積（ＡＵＣ）を図４に示した。図３より、テイストオリゴ－ＮＴＲ摂取後の血糖値上昇量はデキストリンに比べて少ない傾向にあった。また、図４より、テイストオリゴ－ＮＴＲのＡＵＣは、デキストリンよりも低く、デキストリンのＡＵＣを１００とした場合のテイストオリゴ－ＮＴＲのＡＵＣ、すなわちグリセミックインデックス（ＧＩ）は６３．６であった。この結果より、テイストオリゴ－ＮＴＲは、低ＧＩが求められる食品（糖尿病患者の栄養補給剤、ダイエット食品、エネルギー補給飲料、栄養補助食品など）への利用が可能な、持続型エネルギー補給剤の主成分として有用であると考えられた。また、消化吸収が緩やかであることから、エネルギー持続型食品（ダイエット食品、スポーツドリンクなど）への利用が可能であると考えられた。 The blood glucose level before ingestion of the sample was taken as 0, the change in blood glucose level after ingestion was shown in FIG. 3, and the area under the curve (AUC) is shown in FIG. From FIG. 3, the amount of increase in blood glucose level after ingestion of taste oligo-NTR tended to be smaller than that of dextrin. Further, from FIG. 4, the AUC of taste oligo-NTR was lower than that of dextrin, and the AUC of taste oligo-NTR, that is, the glycemic index (GI) when the AUC of dextrin was 100, was 63.6. From these results, Taste Oligo-NTR is the main sustainable energy supplement that can be used in foods that require low GI (dietary supplements, diet foods, energy supplement drinks, dietary supplements, etc. for diabetic patients). It was considered useful as an ingredient. In addition, since digestion and absorption are gradual, it was considered that it could be used for energy-sustained foods (diet foods, sports drinks, etc.).
実施例５　腹持ち試験
　健常成人男女４名（平均年齢３４．３±１．１歳）を被験者とし、試験前日午後９時以降、水以外の飲食を禁止した。試験当日、被験者は朝食を摂らない状態で安静の保てる試験室に集合させた。被験者に、実施例１で調製したテイストオリゴ－ＮＴＲ又はデキストリン（グリスターＰ：松谷化学工業社製）各５０ｇを水２００ｍＬに溶解し、午前９時に摂取させた。摂取前、および摂取３時間後まで３０分おきに、感覚的な腹持ち感をＶＡＳ（Visual Analogue Scale）で評価させた（文献：Resurch in Nursing and Health; 13, 227-236, 1990）。
　腹持ち感の評価結果を図５に示した。図５より、テイストオリゴ－ＮＴＲはデキストリンよりも腹持ちが良いという結果が得られた。これより、テイストオリゴ－ＮＴＲは腹持ち感やエネルギー持続が求められる食品（糖尿病患者の栄養補給剤、ダイエット食品、エネルギー補給飲料、栄養補助食品など）への利用が可能である。 Example 5 Abdominal holding test Four healthy males and females (average age 34.3 ± 1.1 years old) were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast. The test subjects dissolved 50 g of taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water and ingested at 9 am. Sensory abdominal feeling was evaluated by VAS (Visual Analogue Scale) before ingestion and every 30 minutes until 3 hours after ingestion (Reference: Resurch in Nursing and Health; 13, 227-236, 1990).
FIG. 5 shows the evaluation results of the feeling of stomach. From FIG. 5, it was found that taste oligo-NTR had a better stomach than dextrin. As a result, Taste Oligo-NTR can be used for foods (such as nutritional supplements for diabetics, diet foods, energy supplement drinks, dietary supplements, etc.) that require a feeling of belly and energy sustainability.
実施例６　経腸栄養剤の調製
　表２の処方に従って実施例１で調製したテイストオリゴ－ＮＴＲを含む持続型エネルギー補給経腸栄養剤を調製し、良好な製品を得た。 Example 6 Preparation of Enteral Nutrient A continuous energy supplement enteral nutrient containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 2 was prepared, and a good product was obtained.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
実施例７　食事代替飲料の調製
　表３の処方に従って実施例１で調製したテイストオリゴ－ＮＴＲを含む持続型エネルギー補給食事代替飲料を調製し、良好な製品を得た。 Example 7 Preparation of Meal Replacement Beverage A continuous energy supplement meal replacement beverage containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 3 was prepared and a good product was obtained.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
＊１　築野食品工業株式会社製
＊２　旭化成株式会社製（アビセルＣＬ‐６１１Ｓ）
＊３　三菱化学フーズ株式会社製（シュガーエステルＰ‐１６７０）
＊４　武田薬品工業株式会社製（新バイリッチＷＳ‐７Ｌ）
＊５　高田香料株式会社製（カスタードバニラエッセンスＴ‐４８４） * 1 Made by Tsukino Food Industry Co., Ltd. * 2 Made by Asahi Kasei Corporation (Avicel CL-611S)
* 3 Mitsubishi Chemical Foods Corporation (Sugar Ester P-1670)
* 4 Takeda Pharmaceutical Co., Ltd. (New Birich WS-7L)
* 5 Made by Takada Incense Co., Ltd. (Custard Vanilla Essence T-484)
実施例８　エネルギー飲料の調製
　表４の処方に従って実施例１で調製したテイストオリゴ－ＮＴＲを含む持続型エネルギー補給飲料を調製し、良好な製品を得た。 Example 8 Preparation of Energy Beverage A continuous energy supplement beverage containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 4, and a good product was obtained.
Figure JPOXMLDOC01-appb-T000004
 ＊　高田香料株式会社製（グレープフルーツエッセンス＃２２６１）
Figure JPOXMLDOC01-appb-T000004
 * Takada Incense Co., Ltd. (Grapefruit Essence # 2261)
実施例９　ゼリーの調製
　表５の処方に従って実施例１で調製したテイストオリゴ－ＮＴＲを含む持続型エネルギー補給ゼリーを調製し、良好な製品を得た。 Example 9 Preparation of Jelly A sustained energy supplement jelly containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 5 and a good product was obtained.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
＊１　大日本製薬株式会社製（ケルコゲル）
＊２　雄山商事株式会社製
＊３　高田香料株式会社製（マスカットエッセンス＃５０６３１） * 1 Dainippon Pharmaceutical Co., Ltd. (Kelcogel)
* 2 Oyama Shoji Co., Ltd. * 3 Takada Incense Co., Ltd. (Muscat Essence # 50631)

Claims (4)

  1. 　分子内に９％以上のα－１，３グルコシド結合を含み、ＤＥが１８～４８であるオリゴ糖を含有することを特徴とする、持続型エネルギー補給剤。 A sustained energy replenisher characterized by containing an oligosaccharide containing 9% or more α-1,3 glucoside bond in the molecule and DE of 18 to 48.
  2. 　オリゴ糖に含まれる単糖類と二糖類の合計含量が１６質量％以下である、請求項1記載の持続型エネルギー補給剤。 The continuous energy supplement according to claim 1, wherein the total content of monosaccharides and disaccharides contained in the oligosaccharide is 16% by mass or less.
  3. 　オリゴ糖の含有量が２０質量％以上である、請求項１又は２記載の持続型エネルギー補給剤。 The continuous energy supplement according to claim 1 or 2, wherein the oligosaccharide content is 20% by mass or more.
  4. 　請求項１～３のいずれか1項記載の持続型エネルギー補給剤を含有する持続型エネルギー補給飲食品。 A sustained energy-supplemented food or drink containing the continuous energy supplement according to any one of claims 1 to 3.
PCT/JP2010/072378 2009-12-11 2010-12-13 Long-lasting energy-supplying agent and food or drink WO2011071179A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2011545277A JPWO2011071179A1 (en) 2009-12-11 2010-12-13 Sustainable energy supplement and food and drink

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009281607 2009-12-11
JP2009-281607 2009-12-11

Publications (1)

Publication Number Publication Date
WO2011071179A1 true WO2011071179A1 (en) 2011-06-16

Family

ID=44145721

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2010/072378 WO2011071179A1 (en) 2009-12-11 2010-12-13 Long-lasting energy-supplying agent and food or drink

Country Status (2)

Country Link
JP (1) JPWO2011071179A1 (en)
WO (1) WO2011071179A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170044701A (en) 2014-09-22 2017-04-25 니혼 쇼꾸힌 카코 가부시키가이샤 Slowly-digestible long-acting energy-supplying agent
US11291222B2 (en) 2013-03-15 2022-04-05 Cargill, Incorporated Carbohydrate compositions
US11918014B2 (en) 2019-04-06 2024-03-05 Cargill, Incorporated Sensory modifiers

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001046033A (en) * 1999-08-06 2001-02-20 Otsuka Pharmaceut Co Ltd Beverage containing cochineal pigment and prevention of discoloration of the same pigment
JP2002325555A (en) * 2001-04-27 2002-11-12 Takeda Food Products Ltd Food and drink suppressing immunological function depression caused by nutritional disorder
WO2007144943A1 (en) * 2006-06-14 2007-12-21 House Wellness Foods Corporation Composition for enhancing immune function

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006219416A (en) * 2005-02-10 2006-08-24 National Agriculture & Food Research Organization Nigerose-containing molasses crystal, method for producing the same, crystal nigerose, method for producing the same and powder nigerose
JP2006298763A (en) * 2005-04-15 2006-11-02 Nippon Shokuhin Kako Co Ltd Method for producing nigerose-containing syrup crystal and crystal nigerose

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001046033A (en) * 1999-08-06 2001-02-20 Otsuka Pharmaceut Co Ltd Beverage containing cochineal pigment and prevention of discoloration of the same pigment
JP2002325555A (en) * 2001-04-27 2002-11-12 Takeda Food Products Ltd Food and drink suppressing immunological function depression caused by nutritional disorder
WO2007144943A1 (en) * 2006-06-14 2007-12-21 House Wellness Foods Corporation Composition for enhancing immune function

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MAKI KINOYAMA ET AL.: "Hito ni Okeru Kanjo Nigerosyl Nigerose no Taishasei (1 Shukan Renzoku Sesshu ni Okeru Koki Gas, Funben Bunseki ni yoru Hyoka)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE TAIKAI KOEN YOSHISHU, vol. 61, 20 April 2007 (2007-04-20), pages 138 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11291222B2 (en) 2013-03-15 2022-04-05 Cargill, Incorporated Carbohydrate compositions
KR20170044701A (en) 2014-09-22 2017-04-25 니혼 쇼꾸힌 카코 가부시키가이샤 Slowly-digestible long-acting energy-supplying agent
US10702545B2 (en) 2014-09-22 2020-07-07 Nihon Shokuhin Co., Ltd. Slowly digestible, sustained-type energy supplying agent
US11918014B2 (en) 2019-04-06 2024-03-05 Cargill, Incorporated Sensory modifiers

Also Published As

Publication number Publication date
JPWO2011071179A1 (en) 2013-04-22

Similar Documents

Publication Publication Date Title
Sawale et al. Isomaltulose (palatinose)–an emerging carbohydrate
JP5639759B2 (en) Novel sweetener with sugar-like taste, production method and use thereof
KR100895557B1 (en) Mixtures of Fructose and Lactose as a Low-Calorie Bulk Sweetener with Reduced Glycemic Index
JP5535456B2 (en) A biological function-improving composition comprising dietary fiber and a rare sugar.
JP5927663B2 (en) Saccharide composition and food / beverage product whose blood glucose level rises gradually
AU2002255882A1 (en) Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index
JP2010527613A (en) Edible composition comprising a slowly digestible or digestion resistant oligosaccharide composition
JPH05255404A (en) Slightly digestible dextrin
JPH0632802A (en) Hardly digestible dextrin
JP2010500881A (en) A food additive comprising at least one fiber source and at least one monosaccharide or sugar alcohol
JP2013075917A (en) Food containing glycogen and use thereof
JP6453897B2 (en) Slowly digestive sustained energy supplement
WO2011071179A1 (en) Long-lasting energy-supplying agent and food or drink
JP2018024619A (en) Endurance improver
Ferreira et al. An overview of prebiotics and their applications in the food industry
CN108289486A (en) For improving the method comprising the food of the low digestible carbohydrates of sweet taste and the gastrointestinal tolerance of drink
JPWO2017047706A1 (en) Glucose level rise inhibitor and oral composition comprising the same
JP3451282B2 (en) Method for producing reduced dextrin with slowly increasing blood sugar
KR100235141B1 (en) Undigestible dextrin
JP6458395B2 (en) Lipid burning accelerator and food and drink containing the same
RU2096974C1 (en) Method for correcting carbohydrate compound of food products of general and special purpose (versions)
JP2023055389A (en) Proliferation promoting agents for bacteria belonging to the genus bacteroides
Sawalea et al. Food Bioscience
TW201526799A (en) Processed konjac food or dring having blood glucose increase suppressing effect

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10836098

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2011545277

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10836098

Country of ref document: EP

Kind code of ref document: A1