WO2016015681A1 - 糖尿病营养配餐专用面粉及其制备方法和应用 - Google Patents
糖尿病营养配餐专用面粉及其制备方法和应用 Download PDFInfo
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- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- 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
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- 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
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
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- 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
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- 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
- A23V2200/00—Function of food ingredients
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
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- 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
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
Definitions
- the invention relates to the production of food raw materials, and is mainly used for consumption by diabetic patients, and particularly relates to a special flour for diabetic nutritional meal and a preparation method and application thereof.
- Diabetes diet management is a basic method for writing guidelines for prevention and treatment in countries around the world. Because eating energy and excess fat cause obesity are not only independent causes, but can also superimpose all other causes to increase the onset of conditions. Not only that, but the cause of diabetes complications is not only hyperglycemia, but also the common pathology of all types of diabetes. Sugar metabolism disorders lead to reduced energy production, delay, loss of urine sugar, protein, fat instead of life-sustaining, and delayed decomposition. The energy produced by blood sugar cannot consume synthetic fat. Thus, the formation of fat decomposition anabolism double increase, increase blood lipids, block blood vessels; increase protein consumption, reduce immunity and tissue repair ability caused by a series of complications.
- hypoglycemic agents can only help the body's own blood sugar metabolism capacity is insufficient, but it will be different due to different food sugars, quantity and its accompanying components, and the blood sugar will continue to fluctuate. causes hypoglycemic agents to be used safely and effectively.
- Diabetes diet management is mainly divided into two aspects, one is the comprehensive goal of nutrition management characterized by reducing saturated fat and ensuring the basic needs of food and starch such as protein and starch.
- Value is the source More than a small complement to correct metabolic disorders, naturally improve insulin work efficiency, improve blood sugar and blood lipids, reduce islet burden, save drugs, and naturally reduce complications; second, stable control of different food sugars and their accompanying components that affect blood sugar changes, and thus stabilize Reduce postprandial blood sugar.
- the value is to save the patient's residual islet function and exercise and more natural metabolism of blood sugar, and directly save drugs. While stabilizing blood sugar changes during the diet, the hypoglycemic agents can be safely and effectively used.
- the invention provides a special flour for diabetic nutritious meals, which is mainly used for consumption by diabetic patients.
- the invention provides a special flour for diabetic nutritious meal, which is based on wheat flour, wheat, oat, rice, glutinous rice and the like, and is added with dietary protein such as soybean protein such as defatted soybean protein and soy tissue separation, and is externally and physically mixed.
- the flour has a dry protein content of 20 to 26% by weight, a dietary fiber content of 4 to 10% by weight, a starch content such as starch of 65% by weight or less, and a fat content of 4% by weight or less.
- the flour of the present invention is mainly used for making various domestic and convenient foods such as steamed bread, noodles, pancakes, bread, etc. based on cereal flour such as wheat and oats; and rice, glutinous rice and the like are mainly used for making mechanism rice. , rice flour and other home-made and convenience foods.
- the present invention provides a flour for a diabetic nutritional meal, which is based on cereal flour, and is added with soybean defatted vegetable protein powder and soybean tissue to separate dietary fiber powder.
- the content of the protein is 20-26% by weight
- the content of the dietary fiber is 4-10% by weight
- the content of the carbohydrate (for example, starch) is 65% by weight or less
- the content of the fat is 4% by weight or less.
- the cereal is selected from the group consisting of wheat, oats, rice and glutinous rice.
- the content of the protein is 23% by weight, based on the dry basis of the flour, and the content of dietary fiber 8% by weight, the content of carbohydrates is 65% by weight or less, and the content of fat is 4% by weight or less;
- the flour is based on cereal flour, adding soybean defatted vegetable protein powder and soybean tissue separating dietary fiber powder, wherein the protein content is 26% by weight, the dietary fiber content is 8% by weight, and the carbon water is based on the dry basis of the flour.
- the content of the compound is 61% by weight, the content of fat is 4% by weight or less, and the rest is a normal component of other foods such as ash;
- a diabetic patient who promotes secretion of a sulfonylurea-based hypoglycemic agent, a sensitization such as a glinide-type hypoglycemic agent, or directly uses insulin, which is based on cereal flour is used.
- the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder, wherein the protein content is 24% by weight, the dietary fiber content is 8% by weight, the carbohydrate content is 63% by weight, and the fat content is based on the dry basis of the flour. It is 4% by weight or less, and the rest is normal ingredients of other foods such as ash;
- the flour is based on cereal flour, and the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder, wherein the protein content is 22% by weight based on the dry basis of the flour.
- the content of dietary fiber is 6% by weight, the content of carbohydrate is 65% by weight, the content of fat is 4% by weight or less, and the rest is normal ingredients of other foods such as ash;
- the flour is based on cereal flour, and soybean defatted vegetable protein powder and soybean tissue are added.
- the dietary fiber powder is separated, wherein the protein content is 20% by weight, the dietary fiber content is 10% by weight, the carbohydrate content is 65% by weight, the fat content is 4% by weight or less, and the rest is accompanied by the dry basis of the flour. Ash and other normal food ingredients.
- the present invention provides a method of preparing the above flour, which comprises physically mixing the cereal flour with the soybean defatted vegetable protein powder and the soybean tissue separated dietary fiber powder under normal pressure.
- the present invention provides a food or semi-finished product prepared from the aforementioned flour.
- the present invention provides the aforementioned flour or the aforementioned food or semi-finished product for preparation Use for the prevention and/or treatment of diabetes.
- the present invention provides a method of preventing and/or treating diabetes, the method comprising administering to a diabetic patient a food prepared from the aforementioned flour.
- a sufficient amount of high-quality protein and small molecule high-quality dietary fiber can effectively encapsulate the starch with the comprehensive nutrition digestion and absorption, naturally slowly released into the blood, so that patients with residual islet function and exercise without insulin help Natural metabolism of blood sugar, postprandial blood glucose naturally reduces or directly reduces the demand for drugs; (2) stable blood sugar changes in the diet, naturally improve the hypoglycemic restriction of hypoglycemic drugs can not be safe and effective use; (3) convenient to achieve "diabetes medical nutrition treatment guidelines" Nutritional management goals characterized by significantly lower saturated fat, higher protein, and slightly lower carbohydrate (sugar), to naturally correct the unreasonable diet before diabetes and the other side of hyperglycemia after diabetes, caused by glucose metabolism disorder Loss of sugar energy production, delay, loss of urine sugar, protein fat instead of life-sustaining process, such as fat decomposition, synthesis, hyperproliferation, protein consumption, increased metabolic disorders.
- Naturally improve blood lipids (1) Reduce meat and egg milk to reduce the amount of protein accompanied by saturated fat, which is reduced by the combination of the main protein to optimize the collocation of plant protein, directly reduce the fat source and its metabolic process, and improve the life of the cooking oil, keep The original diet left room: (2) to ensure the normal needs of food and sugar such as starch. Avoiding too much capacity to consume synthetic fat, and avoiding its lack of protein fat instead of capacity, reducing natural lipid-lowering through the blood; (3) to ensure the normal needs of protein, naturally improve fat carrying capacity.
- the special flour of the present invention has the following beneficial technical effects:
- the special flour of the present invention achieves the same convenience and quality of the diabetes diet management target as the ordinary food, and the postprandial blood sugar is low and stable. Not only doctors explain, patients are very convenient to learn and implement, and no longer need to change their eating habits. For example, it is only necessary to use the special flour of the present invention to make food, and the original amount instead of using the staple food, while reducing the meat and egg milk, vegetables and the like are basically unchanged, and the food is up to standard. Subsequent adjustments, inclusion calculations or interaction with other foods are equally convenient and accurate. Therefore, it not only reduces the disturbance of eating and controlling the disturbance, but also easily corrects the metabolic disorder, naturally prevents and reverses the risk factors such as hyperlipemia, hypertension, immune and tissue repair ability, and naturally reduces complications. At the same time, improved hypoglycemic agents cannot be used safely and effectively.
- the special flour of the present invention increases dietary fiber such as soybean tissue separation and its quantity. This is because the inventors found that it can be combined with plant proteins such as defatted soybeans to co-encapsulate food starch to stabilize the rate of digestion and absorption, thereby stabilizing the postprandial blood glucose.
- Sugar medicine can also effectively improve the safe and effective use of hypoglycemic drugs, thereby improving the current diabetes glycemic management dilemma that can only let blood sugar out of control.
- it can also improve blood sugar by promoting intestinal enzymes, inhibiting gluconeogenesis, promoting proteases, driving insulin, improving beneficial intestinal flora, reducing endotoxin such as lipopolysaccharide production by bacteria, and naturally improving insulin work efficiency.
- Soy protein tissue was used to separate dietary fiber because the inventors found that dietary fiber from different sources affected the difference in blood glucose after diabetes. Because dietary fiber improves blood sugar, only the two ends of the molecule combine with water to form a gel, which affects the gastrointestinal motility and the speed of nutrient digestion and absorption of food, rather than entering the human body. Therefore, neither as much as possible nor as much as each other, instability causes the hypoglycemic agents to be used safely and effectively. In addition, since the dietary fiber of the cereal hull is not only large in molecular weight, water absorption and gel formation, and the blood sugar-improving effect is not good, and the high starch is accompanied by a small amount of protein.
- the purpose of the present invention is originally to solve the problem that cannot be solved by using ordinary food. Or because it is difficult to achieve high-quality diabetes diet management goals and stabilize postprandial blood glucose, it is impossible to cure diabetes, complications can not be prevented, and any hypoglycemic technology has blood sugar out of control. Therefore, there is currently no clinical study on the use of nutrition management goals similar to the present invention in diabetes, which is described in the National Guidelines for Diabetes Medical Nutrition Therapy, but there is no more detailed information. The closest is the China Daqing Diabetes Prevention, which was completed in 1992, the American Diabetes Prevention Program (DPP), which was completed in 1999, the Finnish Diabetes Research (DPS), which was completed in 2001, and the European Stop-DIDDM study, which was completed in 2002. . As there is no food management tool, only 58%-71% of the risk of diabetes is reduced. Because it is difficult to avoid the deformation and quality of nutrition management during the implementation process.
- DPP American Diabetes Prevention Program
- DPS Finnish Diabetes Research
- Sugar-free food is a pseudo-concept. Because, the so-called sugar-free, only the food does not add sucrose, but the sugar in the food is diverse and widely distributed. For example, it is not only widely found in foods such as fruits, honey, and beverages. In fact, foods such as vegetables, cereals, and beans are almost impossible to eat, and the density is higher.
- sugar is the most indispensable green energy source. It not only participates in the composition of many living things, helps complete burning of fat, protects liver and detoxifies, ensures the continuous supply of important organs of the human body, and reduces the concentration and endangers life. Therefore, too little dietary sugar can not only reduce the burden of islet, but also increase insulin work efficiency and accelerate complications. Because not only does the body's gluconeogenesis supplement blood sugar in time, so that it does not eat any sugar, blood sugar will continue to rise, and it will lead to a large increase in protein over-consumption and lipolysis anabolism.
- hypoglycemic and lipid-lowering drugs are similar to those of drugs, which are dose-effective to give the body extra capacity, but it does not help reduce the cause of dietary fat and its direct complications. Therefore, although it is also derived from food, it affects the laws of the human body and the rules of use are completely different.
- the production index of the special flour of the invention is: protein ⁇ 23%, dietary fiber ⁇ 8%, carbohydrate ⁇ 65%, fat content ⁇ 4%.
- the raw materials purchased in accordance with the national production standards were as follows: (1) Wheat special fine powder: protein 10.3%, starch 74.6%, fat 1.1%, dietary fiber 0.6%, moisture 12.7%; (2) rice flour: protein 7.8%, starch 77.8%, fat 0.8%, dietary fiber 0.6%, moisture 12.9%; (3) soybean skim protein powder: protein 92.1%, fat% 0.8%, dietary fiber 0.8%, moisture 5.9%; (4) soybean tissue separation diet Fiber powder: protein 20%, total dietary fiber 71%, fat 1.6%, starch 1.2%, moisture 5.9%.
- Production method 1 Using wheat flour as a base material (for making food such as steamed bread) Powder 100 kg.
- the amount of wheat special fine powder used is x
- the amount of soybean degreased protein powder used is y
- the amount of soybean tissue separated dietary fiber powder is z.
- the column equation is as follows:
- the ratio of raw materials was calculated: 75.25 kg of wheat special fine powder, 14.28 kg of soybean degreased protein powder, and 10.47 kg of soybean tissue separated dietary fiber powder.
- Production method 2 100 kg of special flour is prepared based on rice flour (used to make food such as rice for mechanism).
- the amount of rice flour used is x1
- the amount of soybean degreased protein powder used is y1
- the amount of tissue-separated dietary fiber powder is z1.
- the column equation is as follows:
- the ratio of raw materials was calculated: 73.02 kg of rice flour, 16.52 kg of soy protein isolate, and 10.46 kg of dietary fiber powder.
- Production process check production requirements, raw material origin, process recipe, packaging materials, production date and shift number. Weighing of raw materials - into the dry powder mixer through the hopper - physical mixing at room temperature and pressure for 20 minutes - pouring into the hopper - conveying - packaging machine weighing packaging - storage.
- the same method can also obtain a special flour for different nutrient composition combinations within the nutritional composition range of the present invention.
- a special flour for different nutrient composition combinations within the nutritional composition range of the present invention.
- the postprandial blood glucose needs are reduced. Because the same nutrient management objectives, such as protein, fat, and sugar, and the same amount of dietary fiber are given, the special flour of the present invention which is required to be used for different food nutrition and dietary fiber content is different.
- Calculation method 1 The original exercise amount of the overweight patient is unchanged, the diet is reduced, the total energy is reduced by 300 kcal, and the fat of the meat and egg milk should account for more than 70% of the energy reduced.
- the food made with special flour replaces the original staple food. Use coarse grains such as oats and vegetables to match them;
- Calculation method 2 Both human and food needs can be calculated according to age, height, weight, labor intensity or exercise amount. Among them, the total energy can be controlled according to the ability to maintain ideal body weight, protein accounts for 15%-20% of total energy or 1.2 grams per kilogram of body weight per day; fat is less than 25%, saturated fat accounts for less than 7%; total carbohydrates such as starch account for 55%-60%, ⁇ 10%.
- follow-up can be adjusted according to changes in patient weight, blood lipids, blood sugar and other indicators.
- Nutritional composition optimization grouping method Because, when the patient has no nutritional catering and corresponding dietary changes to adjust the drug operation experience, it is necessary to reduce other food collocations, relatively more complete and effective control of dietary nutrition and blood sugar changes, in order to facilitate blood glucose monitoring and The drugs are matched and then monitored for other foods. Because nutrition management is not food, but the actual intake of all food nutrients. Different nutritional status, exercise and medication use affect different nutrient consumption, and different nutritional management goals are needed.
- Diabetic patients who are used for the first time using the special flour of the present invention such as inhibiting sugar absorption such as ⁇ -glucosidase inhibiting hypoglycemic agents, promoting blood sugar peripheral metabolism such as biguanide hypoglycemic agents, and suppressing sugar Heterologous such as intestinal enzyme insulin hypoglycemic agents.
- the following foods made of the special flour of the present invention are made of the special flour of the present invention.
- a secretory protein such as a sulfonylurea hypoglycemic agent, a sensitizing agent such as a glinide-type hypoglycemic agent, or a diabetic patient directly using insulin
- a secretory protein such as a sulfonylurea hypoglycemic agent, a sensitizing agent such as a glinide-type hypoglycemic agent, or a diabetic patient directly using insulin
- a secretory protein such as a sulfonylurea hypoglycemic agent, a sensitizing agent such as a glinide-type hypoglycemic agent, or a diabetic patient directly using insulin
- a food made of the special flour of the present invention having a fat content of 4% by weight or less.
- the dry protein can be 22% by weight, and the dietary fiber is 6 weight. %, a carbohydrate of 65% by weight, and a fat of 4% by weight or less of the special flour of the present invention.
- the total energy required to maintain an ideal body weight based on age, height, weight, exercise and labor intensity, where protein accounts for 20% of total energy or 1.2 grams per kilogram of body weight per day; fat is less than 20%, of which saturated fat accounts for less than 7% Total carbohydrates such as starch account for 55%-60%, and ⁇ 10%.
- Results 1 All patients showed a significant decrease in postprandial blood glucose, or decreased or discontinued hypoglycemic agents (p ⁇ 0.01) due to less than 6 mmol/L before meals and less than 8 mmol/L 2 hours after meal. Among them, 126 newly diagnosed diabetic blood glucose without using hypoglycemic agents returned to normal (both 6mmol/L before meals and less than 7.8mmol/L 2 hours after meal), accounting for 80.95%; the remaining 24 patients were still abnormal for blood sugar. According to the condition, add hypoglycemic agents, and other 167 types of diabetes that have been used with hypoglycemic agents. A total of 191 patients were included in the follow-up observation.
- This example is to investigate the effect of different types of dietary fiber on postprandial blood glucose.
- Dietary fiber such as wheat bran dietary fiber, soybean husk dietary fiber, and common vegetables affects the postprandial blood glucose changes of diabetes.
- Soluble dietary fiber such as sodium alginate may contain electrolytes that affect blood pressure, or may have poor taste and flavor due to the known addition of food. Therefore, in this experiment, the dietary fiber of wheat bran was compared with the dietary fiber of soybean tissue.
- Food preparation method 50 g of wheat starch was taken. Add wheat bran dietary fiber (amylase and protease treatment, dry, milled through 50 mesh sieve) and separate dietary fiber from soybean tissue (amylase and protease treatment, washing, drying, breaking, passing 50 mesh sieve) The total weight of the food is 5% and 10%.
- METHODS Taro was made and 30 patients with type 2 diabetes were self-controlled. Before the control, 50g glucose postprandial blood glucose test was performed first, and the area under the connection of the blood glucose rise curve before and after the meal was obtained at 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes. The experimental food was carried out the next morning, and each half of the process was divided into groups and cross-grouped, and the next day was reversed. Blood glucose was measured before and after meals at 30 minutes, 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes, and the area under each line of postprandial blood glucose elevation curve was calculated for each patient.
- RESULTS The area under the postprandial blood glucose elevation curve of 5% and 10% wheat bran dietary fiber group accounted for 93% and 75% of glucose. 5% and 10% of soybean tissue were separated from the dietary fiber group. The area under the curve of blood glucose increased 67% and 55% of glucose. Namely: the addition of soybean tissue to wheat starch to separate dietary fiber improved the postprandial blood glucose of type 2 diabetes was significantly better than the addition of wheat bran dietary fiber (p ⁇ 0.01). And the effect of separating dietary fiber from soybean tissue with 5% content to improve postprandial blood glucose is super Wheat bran dietary fiber with a content of 10%. At the same time, the starchy taro that adds soy tissue to separate dietary fiber is fine. The starch taro added with wheat bran dietary fiber is rough, and the taste and color are poor. Namely: the food adaptability of soybean tissue to separate dietary fiber is better.
- the special flour of the present invention selects the proportion of the flour content of the soybean tissue to separate the dietary fiber. 10% by weight to maintain a relatively low blood sugar after meals and the first choice is stable.
- the special flour of the invention is based on wheat flour, and the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder. Among them, the dry basis protein was 23% by weight, the carbohydrate was 60% by weight, and the fat was 4% by weight. The dietary fiber was separated using soybean tissue, wherein the dietary fiber weighed 8%. It was prepared from Production Method 1 of Production Example 1.
- Control Flour 1 The flour was based on wheat flour, and soybean defatted vegetable protein powder and soybean tissue were added to separate dietary fiber powder. Among them, the dry protein is 23% by weight, the carbohydrate is 65% by weight, and the fat is 4% by weight or less. The dietary fiber is separated by using soybean tissue, wherein the dietary fiber is 3% by weight.
- the preparation method is the same as the special flour of the present invention described above.
- Control Flour 2 The flour was based on wheat flour, and soybean defatted vegetable protein powder and soybean tissue were added to separate dietary fiber powder. Among them, based on the dry basis of flour, 23% by weight of dry protein, 59% by weight of carbohydrate, and 4% by weight of fat, soybean fiber was used to separate dietary fiber, wherein dietary fiber was 11%.
- the preparation method is the same as the special flour of the present invention described above.
- the special flour of the present invention has a 31.61% reduction in blood glucose production area after the meal, which is significantly improved.
- the area of blood glucose production after meals was 21.91%.
- the effect of reducing the postprandial blood glucose of dietary fiber is mainly due to the water absorption at both ends of the molecule to produce a gel. Or physical packaging of food sugars such as starch, thereby delaying or reducing its digestion and absorption. And such a process affects other nutrient management such as protein, fat, vitamins and minerals, not as much as possible. Therefore, the special flour selection soybean tissue separating dietary fiber of the present invention accounts for 4-10% by weight of the flour content.
- the postprandial blood glucose is relatively low, but is primarily stable. In turn, the safe and effective use of the required hypoglycemic agents is guaranteed.
- the special flour of the invention is based on wheat flour, and the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder. Among them, the dry protein was 23% by weight, the carbohydrate was 60% by weight, and the fat was 4% by weight. The dietary fiber was separated using soybean tissue, wherein the dietary fiber was 8% by weight. It was prepared from Production Method 1 of Production Example 1.
- Nutritional composition group-optimized special flour of the present invention (1) For the first-time use of diabetic patients, the use of inhibiting carbohydrate absorption such as ⁇ -glucosidase inhibiting hypoglycemic agents, promoting blood glucose peripheral metabolism such as biguanide hypoglycemic agents, inhibiting sugar Heterologous such as intestinal enzyme insulin hypoglycemic agents.
- the flour is based on wheat flour, and the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder.
- the use of secretory secretion such as sulfonylurea
- a sugar drug, a sensitizer such as a glinide-type hypoglycemic agent, or a diabetic patient who directly uses insulin.
- the flour is based on wheat flour, and the soybean defatted vegetable protein powder and the soybean tissue are separated into dietary fiber powder.
- flour In terms of dry basis of flour, 24% by weight of dry protein, 8% by weight of dietary fiber, 63% by weight of carbohydrate, and less than 4% by weight of fat; (3)
- the flour is based on wheat flour , adding soybean defatted vegetable protein powder and soybean tissue to separate dietary fiber powder.
- dry basis protein 22% by weight of dry protein, dietary fiber 6 % by weight, 65% by weight of carbohydrates, and 4% by weight or less of fat
- flour is wheat flour
- the base material is added with soybean defatted vegetable protein powder and soybean tissue to separate dietary fiber powder.
- the dry basis protein is 20% by weight
- the dietary fiber is 10% by weight
- the carbohydrate 65% by weight
- the fat content is 4% by weight or less. Both were prepared by Production Method 1 of Production Example 1.
- Control Flour 1 The flour was based on wheat flour, and soybean defatted vegetable protein powder and soybean tissue were added to separate dietary fiber powder. Among them, the dry protein is 23% by weight, the carbohydrate is 65% by weight, and the fat is 4% by weight or less. The dietary fiber is separated by using soybean tissue, wherein the dietary fiber is 3% by weight.
- the preparation method is the same as the special flour of the present invention described above.
- the above flour was used to make food such as steamed bread and noodles, and randomly selected type 2 diabetes was diagnosed with hypoglycemic agents.
- Nutrition management goals are based on age, height, weight, exercise and labor intensity to calculate the total energy required to maintain an ideal weight.
- Energy composition management (1) Using patients who inhibit carbohydrate absorption, promote metabolism around blood sugar, and inhibit gluconeogenesis hypoglycemic agents, protein accounts for 20% of total energy or 1.4 grams per kilogram of body weight per day; fat is less than 20%. Among them, saturated fat accounts for less than 7%; total carbohydrates such as starch account for 55%-60%, and the choice is ⁇ 10%.
- the dry weight of the dry protein of the present invention was 23%, the weight of the carbohydrate was 60%, the weight of the fat was 4%, and the special flour of 8% by weight of the dietary fiber saved 46.1% of the hypoglycemic agent.
- Control flour 1 saved 44.9% of hypoglycemic drugs, the difference was not significant (p>0.05).
- the nutrient composition group-optimized special flour of the present invention accounts for 50.89% of patients who have stopped taking the drug because of the return of blood glucose to the drug control standard. The rest saved 55.3% of hypoglycemic drugs.
- the total drug-saving rate was 78.1%, which was significantly higher than the other two groups (p ⁇ 0.01).
- Tips (1) Improve the convenience of nutrition management and its quality, significantly save the hypoglycemic agents; (2) Under the same conditions of nutrition management, the special flour of the present invention optimizes the nutritional composition, so as to facilitate the combination of the patient's nutrition management corresponding adjustment drugs Experience, use of drug varieties, lifestyle habits, customary foods, etc., more flexible and more personalized management of nutrition and quality, saving the effect of hypoglycemic drugs Better; (3) Dietary management saves the effect of hypoglycemic drugs, although it is related to lowering postprandial blood glucose, but mainly from correcting metabolic disorders, creating a hypoglycemic effect for the still existing islet function and the insulin secreted by the patient. condition.
- type 2 diabetes is mainly caused by increased fat metabolism due to obesity or lack of fat and not eating breakfast.
- the mechanism of diabetes formation is not direct islet dysfunction, but the blood glucose enters the cell metabolic channel is blocked, and insulin that can only act as a messenger to transport blood sugar on the cell surface can not function properly. Therefore, the guidelines for the implementation of diabetes medical nutrition therapy are characterized by a significant reduction in saturated fat compared to normal people, a slightly higher protein, and a slightly lower carbohydrate (sugar). That is, while reducing the amount of saturated fat, it is necessary to store, while reducing the need to store fat to compensate for life, thereby reducing fat in and out of cells, passing through blood, passing through blood vessels.
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Abstract
Description
Claims (7)
- 一种糖尿病营养配餐专用面粉,该面粉以谷物面粉为基料,加入大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉,其中以面粉干基计,蛋白的含量为20-26重量%,膳食纤维的含量为4-10重量%,碳水化合物的含量为65重量%以下,脂肪的含量为4重量%以下。
- 根据权利要求1所述的面粉,其特征在于,所述谷物选自小麦、燕麦、大米和糯米。
- 根据权利要求1或2所述的面粉,其特征在于,以面粉干基计,蛋白的含量为23重量%,膳食纤维的含量为8重量%,碳水化合物的含量为65重量%以下,脂肪的含量为4重量%以下;优选地,针对初次使用的患者,使用抑制糖类吸收如α-糖苷酶抑制类降糖药、促进血糖周围代谢如双胍类降糖药、抑制糖异生如肠促酶胰岛素类降糖药,所述面粉以谷物面粉为基料,加入大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉,其中以面粉干基计,蛋白的含量为26重量%,膳食纤维的含量为8重量%,碳水化合物的含量为61重量%,脂肪的含量为4重量%以下;更优选地,针对初次使用的患者,使用促泌如磺脲类降糖药、增敏如格列奈类降糖药,或直接使用胰岛素的糖尿病患者,所述面粉以谷物面粉为基料,加入大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉,其中以面粉干基计,蛋白的含量为24重量%,膳食纤维的含量为8重量%,碳水化合物的含量为63重量%,脂肪的含量为4重量%以下;进一步优选地,针对有使用经历的患者,所述面粉以谷物面粉为基料,加入大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉,其中以面粉干基计,蛋白的含量为22重量%,膳食纤维的含量为6重量%,碳水化合物的含量为65重量%,脂肪的含量为4重量%以下;最优选地,针对血糖血脂已经回归正常或原来较轻,或血脂正常,只需少量药物即可维持稳定血糖的患者,所述面粉以谷物面粉为基料,加入大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉,其中以面粉干基计,蛋白的含量为20重量%,膳食纤维的含量为10重量%,碳水化合物的含量为65重量%,脂肪的含量为4重量%以下。
- 一种制备权利要求1至3中任一项所述的面粉的方法,该方法包括将谷物面粉与大豆脱脂植物蛋白粉和大豆组织分离膳食纤维粉在常压下进行物理混合。
- 一种食品或半成品,该食品或半成品由权利要求1至3中任一项所述的面粉制备而成。
- 权利要求1中任一项所述的面粉或者权利要求5所述的食品或半成品用于制备预防和/或治疗糖尿病的用途。
- 一种预防和/或治疗糖尿病的方法,该方法包括给糖尿病患者食用权利要求1至3中任一项所述的面粉制备而成的食物。
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CN201580038073.2A CN106535664A (zh) | 2014-08-01 | 2015-08-03 | 糖尿病营养配餐专用面粉及其制备方法和应用 |
EP15827115.5A EP3175720B1 (en) | 2014-08-01 | 2015-08-03 | Flour composition for nutrition in diabetes, preparation method and use thereof |
AU2015295942A AU2015295942A1 (en) | 2014-08-01 | 2015-08-03 | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
US15/328,868 US11259555B2 (en) | 2014-08-01 | 2015-08-03 | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
AU2017101389A AU2017101389A4 (en) | 2014-08-01 | 2017-10-18 | Specialized flour for nutrition meals for diabetes and preparation method and use thereof |
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EP (1) | EP3175720B1 (zh) |
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EP3175720A4 (en) | 2018-01-17 |
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AU2017101389A4 (en) | 2017-11-16 |
AU2015295942A1 (en) | 2017-03-23 |
EP3175720A1 (en) | 2017-06-07 |
US11259555B2 (en) | 2022-03-01 |
CN104187331A (zh) | 2014-12-10 |
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US20170224001A1 (en) | 2017-08-10 |
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