WO2021210626A1

WO2021210626A1 - Cooked rice configured to suppress increase in blood sugar levels

Info

Publication number: WO2021210626A1
Application number: PCT/JP2021/015525
Authority: WO
Inventors: 多美杉野; 典子横山; 実穂佐藤; 尚子藤村; 晃子山本; 慎治染川
Original assignee: 味の素株式会社
Priority date: 2020-04-16
Filing date: 2021-04-15
Publication date: 2021-10-21
Also published as: TW202203782A; JPWO2021210626A1

Abstract

Provided are: a method for producing a cooked rice food product/rice processed article, the method being able to suppress an increase in blood sugar levels; and a method for producing a cooked rice food product/rice processed article in which the glycemic index (GI) has been reduced.　The present invention includes: a method for producing a cooked rice food product and the like configured to suppress an increase in blood sugar levels, the method including a step for adding (1) α-glucosidase (AG) and a branching enzyme (BE), (2) AG, BE and 4-α-glucanotransferase, or (3) an exo-type amylase and 4-α-glucanotransferase, to a raw rice starting material; a method for imparting, to a cooked rice food product and the like, the effect of suppressing an increase in blood sugar levels; and an enzymatic preparation for imparting, to a cooked rice food product and the like, the effect of suppressing an increase in blood sugar levels. The present invention also includes: a method for producing a cooked rice food product/rice processed article in which the glycemic index (GI) has been reduced, the method including a step for adding the foregoing (1), (2) or (3) to a raw rice starting material; a method for reducing the GI of a cooked rice food product and the like; and an enzymatic preparation for reducing the GI of a cooked rice food product and the like.

Description

Rice with suppressed blood sugar elevation

The present invention includes a method for producing rice in which an increase in blood glucose level is suppressed, a method for imparting an effect of suppressing an increase in blood glucose level to rice, an enzyme preparation for imparting an effect of suppressing an increase in blood glucose level to rice, and a glycemic index. The present invention relates to a method for producing reduced rice, a method for lowering the glycemic index of rice, and an enzyme preparation for lowering the glycemic index of rice.

Elevated blood sugar levels are the cause of obesity and diabetes. Starch-containing foods such as white rice and bread, which are the staple foods of the Japanese, tend to increase the blood glucose level after meals, and are generally considered to have a high GI (glycemic index). Various methods have been developed to lower the postprandial blood glucose level of chelow. For example, a method of adding brown rice, dietary fiber, indigestible dextrin, or the like to white rice is known, but there is a problem that the taste and color are deteriorated. In addition, high amylose rice has been developed, but in addition to having a problem of taste, there is a problem that the production amount is limited and the cost is high.

Patent Document 1 discloses a method for producing an indigestible sugar, which comprises performing a step of causing a maltotriosyltransferase to act on a sugar. Patent Document 2 discloses a method for producing a digestion-delayed sugar that does not change the GI value, which comprises performing a step of causing a blanching enzyme and an exo-type amylase to act on the sugar. Non-Patent Document 1 discloses a method for producing an indigestible sugar, which comprises performing a step of causing a blanching enzyme and amylomaltase to act on a sugar. Patent Document 3 discloses rice that suppresses an increase in blood glucose level and has an amylose content of 25% or more. Patent Document 4 discloses a production method showing an aging-suppressing effect of a starch-containing food, which comprises adding a blanching enzyme and α-glucosidase to a raw material.
However, neither of the above documents reports the finding that a structural change affecting digestibility can be imparted by an enzymatic reaction in the rice cooking process.

Japanese Unexamined Patent Publication No. 2016-214255 International Publication No. 2018/12391 Japanese Unexamined Patent Publication No. 2005-328767 International Publication No. 2014/115894

An object of the present invention is to provide a method for producing a rice food or a processed rice product capable of suppressing an increase in blood glucose level, particularly a rice food or a processed rice product having a lowered glycemic index.

As a result of diligent studies to solve the above problems, the present inventors have found that when cooking rice, a specific enzyme is added and reacted with starch in the rice to suppress an increase in blood glucose level. It has been found that it is possible to produce a possible rice food or processed rice product, particularly a rice food or processed rice product having a reduced glycemic index. Based on the findings, the present inventors further studied and completed the present invention.

That is, the present invention provides the following.
[1] Rice foods or processed rice products (or indigestible) in which the rise in blood glucose level is suppressed, which includes a step of adding exo-type amylase and 4-α-glucanotransferase to the raw material of raw rice, are imparted. (Rice rice food or processed rice product) manufacturing method.
[2] The production method according to the above [1], wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[3] The production method according to the above [1] or [2], which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase and then a step of cooking rice.

[4] A method (or method) for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product, which comprises a step of adding an exo-type amylase and a 4-α-glucanotransferase to a raw material of raw rice. A method of imparting indigestibility to rice foods or processed rice products).
[5] The method according to [4] above, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[6] The method according to [4] or [5] above, which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase and then a step of cooking rice.

[7] To impart the effect of suppressing the increase in blood glucose level to rice foods or processed rice products containing exo-type amylases and 4-α-glucanotransferase (or to make the rice foods or processed rice products indigestible). Enzyme preparation (for imparting).
[8] The enzyme preparation according to the above [7], wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[9] The enzyme preparation according to the above [7] or [8] for use in the rice cooking step.

[10] A method for producing a rice food or a processed rice product having a reduced glycemic index, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice.
[11] The production method according to the above [10], wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[12] The production method according to the above [10] or [11], which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase and then a step of cooking rice.

[13] A method for lowering the glycemic index of a rice food or processed rice product, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice.
[14] The method according to [13] above, wherein the 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[15] The method according to [13] or [14] above, which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase and then a step of cooking rice.

[16] An enzyme preparation containing exo-type amylase and 4-α-glucanotransferase for lowering the glycemic index of rice foods or processed rice products.
[17] The enzyme preparation according to the above [16], wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[18] The enzyme preparation according to the above [16] or [17] for use in the rice cooking step.

[19] A rice food or processed rice product (or resistant to digestion) in which an increase in blood glucose level is suppressed, which comprises a step of adding the following enzymes (1) or (2) to a raw material of raw rice, has been imparted. Manufacturing method of rice food or processed rice.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase [20] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The production method according to the above [19], which is at least one selected from the group.
[21] The production method according to the above [19] or [20], which comprises a step of adding the enzyme and then a step of cooking rice.

[22] A method (or rice) for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product, which comprises a step of adding the following enzymes (1) or (2) to a raw material of raw rice. Method of imparting indigestibility to food or processed rice products).
(1) α-glucosidase and blanching enzyme (2) α-glucosidase, blanching enzyme and 4-α-glucanotransferase [23] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The method according to [22] above, which is at least one selected from the group.
[24] The method according to [22] or [23] above, which comprises a step of adding the enzyme and then a step of cooking rice.

[25] To impart the effect of suppressing an increase in blood glucose level to rice foods or processed rice products containing the following enzymes (1) or (2) (or to make rice foods or processed rice products indigestible). Enzyme preparation (for granting).
(1) α-Glucosidase and branching enzyme (2) α-Glucosidase, branching enzyme and 4-α-glucanotransferase [26] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The enzyme preparation according to the above [25], which is at least one selected from the group.
[27] The enzyme preparation according to the above [25] or [26] for use in the rice cooking step.

[28] A method for producing a rice food or a processed rice product having a reduced glycemic index, which comprises a step of adding the enzyme of (1) or (2) below to a raw material of raw rice.
(1) α-glucosidase and blanching enzyme (2) α-glucosidase, blanching enzyme and 4-α-glucanotransferase [29] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The production method according to the above [28], which is at least one selected from the group.
[30] The production method according to the above [28] or [29], which comprises a step of adding the enzyme and then a step of cooking rice.

[31] A method for lowering the glycemic index of rice foods or processed rice products, which comprises a step of adding the enzyme of (1) or (2) below to a raw material of raw rice.
(1) α-glucosidase and blanching enzyme (2) α-glucosidase, blanching enzyme and 4-α-glucanotransferase [32] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The method according to [31] above, which is at least one selected from the group.
[33] The method according to [31] or [32] above, which comprises a step of adding the enzyme and then a step of cooking rice.

[34] An enzyme preparation for lowering the glycemic index of rice foods or processed rice products, which contains the following enzymes (1) or (2).
(1) α-Glucosidase and branching enzyme (2) α-Glucosidase, branching enzyme and 4-α-glucanotransferase [35] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The enzyme preparation according to the above [34], which is at least one selected from the group.
[36] The enzyme preparation according to the above [34] or [35] for use in the rice cooking step.

[37] Rice food or processed rice produced by a method including a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice for a target requiring suppression of an increase in blood glucose level. A method of suppressing an increase in blood glucose level in a subject, which comprises administering.
[38] The method according to [37] above, wherein the 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[39] The above-mentioned [37] or [38], wherein the rice food or processed rice product is produced by a method including a rice cooking step following the step of adding the exo-type amylase and 4-α-glucanotransferase. The method described in.

[40] A rice food or processed rice product produced by a method comprising a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice for use in suppressing an increase in blood glucose level.
[41] The rice food or processed rice product according to the above [40], wherein the 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[42] The rice food or processed rice product according to the above [40] or [41], which is produced by a method including a rice cooking step following the step of adding the exo-type amylase and 4-α-glucanotransferase. ..

[43] Use of exo-type amylase and 4-α-glucanotransferase for producing rice foods or processed rice products for suppressing an increase in blood glucose level using raw rice as a raw material.
[44] The use according to [43] above, wherein the 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
[45] The use according to [43] or [44] above, wherein the exo-type amylase and 4-α-glucanotransferase are used in the rice cooking step.

[46] Rice foods or processed rice products produced by a method including the steps of adding the following enzymes (1) or (2) to a raw material of raw rice for a target requiring suppression of an increase in blood glucose level. A method of suppressing an increase in blood glucose level in a subject, which comprises administration.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase [47] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The method according to [46] above, which is at least one selected from the group.
[48] The method according to [46] or [47] above, wherein the rice food or processed rice product is produced by a method including a rice cooking step following the step of adding the enzyme.

[49] A rice food or processed rice product produced by a method including a step of adding the enzyme of (1) or (2) below to a raw material of raw rice for use in suppressing an increase in blood glucose level.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase [50] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The blanched food or processed rice product according to the above [49], which is at least one selected from the group.
[51] The rice food or processed rice product according to the above [49] or [50], which is produced by a method including a rice cooking step following the step of adding the enzyme.

[52] Use of the following enzymes (1) or (2) for producing rice foods or processed rice products for suppressing an increase in blood glucose level using raw rice as a raw material.
(1) α-glucosidase and blanching enzyme (2) α-glucosidase, blanching enzyme and 4-α-glucanotransferase [53] 4-α-glucanotransferase consists of maltotriosyltransferase and amylomaltase. The use according to [52] above, which is at least one selected from the group.
[54] The use according to the above [52] or [53], wherein the enzyme is used in the rice cooking step.

According to the present invention, by adding a specific enzyme during the production of rice and reacting it with starch in the rice, it is possible to suppress an increase in blood glucose level after meals as compared with rice without an enzyme. Can be manufactured. According to the present invention, it is possible to produce rice with a lower glycemic index than rice with no enzyme added by the production method.

FIG. 1 shows the test schedule of Test Example 1. FIG. 2 shows the results of Test Example 2. FIG. 3 shows the results of Test Example 7.

Hereinafter, the present invention will be described in detail.
The blanching enzyme (enzyme number EC2.4.1.18) used in the present invention has a part of the 1,4-α-D-glucan chain as a 6-OH group of the acceptor 1,4-α-D glucan. It is an enzyme that translocates to and produces a branched structure of α-1,6 bonds such as amylopectin or glycogen. An example is the food enzyme "Blanching Enzyme" (for example, "Blanching Enzyme A" (trade name) Nagase & Co., Ltd.) manufactured by Nagase & Co., Ltd.
The enzymatic activity of the blanching enzyme was defined as follows. To 50 μl of 0.1% amylose B (Nakalitesk) dissolved in 0.08 M phosphate buffer (pH 7.0), 50 μl of an enzyme solution dissolved in 0.1 M phosphate buffer (pH 7.0) was added, and the temperature was 50 ° C. After the reaction for 30 minutes _{, add 2 ml of iodine reagent (0.5 ml of 0.26 g I 2} and 0.26 g KI dissolved in 10 ml ultrapure water and 0.5 ml of 1N HCl mixed and diluted to 130 ml). , 660 nm Absorption is measured. The amount of enzyme that reduces the absorbance at 660 nm by 1% in 1 minute of the reaction in this reaction system was defined as 1 U (unit).

In the present invention, the exo-type amylase refers to an enzyme that sequentially decomposes α-1,4 glycosidic bonds from the non-reducing end of starch.
In the present invention, examples of the exo-type amylase include α-glucosidase and β-amylase. These enzymes can be used in combination of 1 or 2 or more.

The α-glucosidase (EC 3.2.1.20) used in the present invention is an enzyme that hydrolyzes the non-reducing terminal α-1,4-glucoside bond to produce α-glucose. Of the α-glucosidase, transglucosidase is preferable. An enzyme commercially available from Amano Enzyme Co., Ltd. under the trade names of "transglucosidase" Amano "" and "α-glucosidase" Amano "" is an example of α-glucosidase.
Regarding the enzymatic activity of α-glucosidase, when 1 ml of 0.02 M acetate buffer (pH 5.0) was added to 1 ml of 1 mM α-methyl-D-glucoside, 0.5 ml of the enzyme solution was added, and the mixture was allowed to act at 40 ° C. for 60 minutes. The amount of enzyme that produces 1 μg of glucose in 2.5 ml of the reaction solution was defined as 1 U (unit).

The β-amylase used in the present invention is an exo-type enzyme having an activity of hydrolyzing the α-1,4-glucoside bond of starch every other (in maltose units) from the non-reducing terminal, for example. Various origins such as those derived from microorganisms and those derived from plants are known, but the origin of β-amylase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any origin. Β-amylase can also be used, or a recombinant enzyme may be used. The β-amylase used in the present invention may be a commercially available product, and specific examples thereof include hymaltocin GL, hymaltocin GLH (all manufactured by HBI), β-amylase F “Amano” (manufactured by Amano Enzyme), and the like. Can be mentioned.
In the present invention, the active unit of β-amylase is measured and defined as follows.
β-amylase is allowed to act on p-nitrophenyl-β-D-maltotrioside (PNP-β) as a substrate. Then, the amount of p-nitrophenol (PNP) produced is measured by the absorbance at 400 nm. The amount of enzyme that dissociates 1 μmol of PNP per minute is defined as 1 U (unit).

In the present invention, 4-α-glucanotransferase is an enzyme that transfers a unit consisting of a glucosyl group or two or more glucoses to a receptor molecule from the non-reducing end of the donor molecule.
Examples of 4-α-glucanotransferase in the present invention include maltotriosyltransferase and amylomaltase. These enzymes can be used in combination of 1 or 2 or more.

In the present invention, maltotriose transferase (EC 2.4.1.25) is an enzyme that acts on polysaccharides and oligosaccharides having an α-1,4 glucosidic bond as a binding mode to transfer maltotriose units to saccharides. Is.
The enzymatic activity of the maltotriosyltransferase used in the present invention can be measured by the 4-α-glucanotransferase force test method, and when reacted at pH = 6.5 and 40 ° C. for 60 minutes, malt The amount of enzyme that produces 1 μmol of glucose from tetraose per minute is defined as 1 U (unit). An enzyme commercially available from Amano Enzyme Co., Ltd. under the trade names of "Glycotransferase" and "Glycotransferase" Amano "L" is an example of maltotriosyltransferase.

In the present invention, amylomaltase (EC 2.4.1.25) removes a part of the α-glucan chain from the non-reducing end of α-glucan (eg, amylose, amylopectin, starch, etc.) to another α-glucan (or another α-glucan (or). An enzyme that catalyzes a chemical reaction that transfers to the non-reducing end of glucose). The donor molecule and the acceptor molecule of the α-glucan chain may be the same, in which case an intramolecular transition occurs and the product has a cyclic structure.
In the present invention, the active unit of amylomaltase is measured by the method of Srisimatrat et al. (Srisimatrat et al., Journal of Inclusion Phenomena and Macrocyclic Chemistry, 2011, vol.70, p.369) or quasi. Specifically, it is measured and defined as follows. After reacting 1 mL of a reaction solution of 0.05% solubilized starch, 0.05% maltose, 30 mM sodium acetate buffer (pH 5.5) and 0.01 mL of enzyme solution at 70 ° C. for 5 minutes, 5 at 96 ° C. Heat for minutes to stop the reaction. Then, 0.1 mL of the reaction solution is mixed with 1 mL of iodine solution (0.02% I ₂ , 0.2% KI), and the absorbance at 600 nm is measured. The value obtained by subtracting the measured value when the enzyme is used from the measured value when the enzyme is not used (control) is defined as the activity value, and the amount of the enzyme which reduces the absorbance at 600 nm by 1 minute is defined as 1 U (unit).
In the present invention, the amylomaltase includes corynebacterium-derived amylomaltase and the like.

The present invention relates to a method for producing a rice food or a processed rice product in which an increase in blood glucose level is suppressed, which comprises a step of adding the following enzymes (1), (2) or (3) to a raw material of raw rice.
(1) α-Glucosidase and blanching enzyme (in this specification, it may be referred to as enzyme (1)).
(2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase (may be referred to as enzyme (2) in the present specification).
(3) Exo-type amylase and 4-α-glucanotransferase (in this specification, it may be referred to as enzyme (3)).

In the present invention, examples of the enzyme (2) include the following (2-i) to (2-iii).
(2-i) α-Glucosidase, Blanching Enzyme and Maltotriosyl Translocation Enzyme (2-ii) α-Glucosidase, Blanching Enzyme and Amylomaltase (2-iii) α-Glucosidase, Blanching Enzyme, Maltotriosyl Translocation Enzymes and amylomaltase

In the present invention, examples of the enzyme (3) include the following (3-i) to (3-ix).
(3-i) α-Glucosidase and maltotriosyl transferase (3-ii) α-glucosidase and amylomaltase (3-iii) α-glucosidase, maltotriosyl transferase and amylomaltase (3-iv) β-amylase And maltotriosyl transferase (3-v) β-amylase and amylomaltase (3-vi) β-amylase, maltotriosyl transferase and amylomaltase (3-vii) α-glucosidase, β-amylase and maltotriosyl Transtransferase (3-viii) α-glucosidase, β-amylase and amylomaltase (3-ix) α-glucosidase, β-amylase, maltotriosyl transtransferase and amylomaltase

The raw material used in the present invention is raw rice. The raw rice is not particularly limited in the variety of rice and the presence or absence of polished rice, and examples thereof include polished rice, brown rice, germinated brown rice, high amylose rice, and low amylose rice.
In the present invention, the rice food includes, for example, cooked rice (white rice, brown rice, germinated brown rice, high amylose rice, low amylose rice, barley-added rice, glutinous wheat-added rice, miscellaneous grain-added rice, resistant sugar-added rice). , Vinegar rice (sushi rice), red rice, pilaf, fried rice, cooked rice, okowa, porridge, risotto, rice balls, sushi, lunch. In the present invention, examples of processed rice products include rice crackers, okaki, Japanese sweets, and rice cakes. In addition, these frozen products, sterile packaged products, retort products, dried products, and canned products are also included.
In the present specification, food is a concept that broadly includes foods that can be taken orally (excluding pharmaceuticals), and is not only so-called "food" but also beverages, dietary supplements, and foods with health claims (for example, foods for specified health use). , Functional foods, nutritionally functional foods), supplements, etc.

In the method for producing rice (rice food or processed rice) of the present invention, an enzyme is added to the raw rice before cooking and reacted with starch in the rice in the rice cooking process. The enzyme may be added to the raw rice at any stage as long as it is before the rice is cooked. These enzymes may be added to the dipping solution in which the raw rice is immersed for water absorption, but it is preferable to add the enzymes after the immersion and before the rice is cooked. Further, although a plurality of enzymes are used in combination in the present invention, the order in which these enzymes are added to rice is not particularly limited, and one of them may be added first and then the remaining enzymes may be added. , It is preferable to add a plurality of enzymes at the same time. Further, raw materials usually used for foods may be used in combination.

Enzyme (1): α-glucosidase and blanching enzyme When the enzyme (1) is used in the present invention, the amount of α-glucosidase added is such that the enzyme activity is preferably 0.0005 to 1 g of raw rice. It is 100 U, more preferably 0.001 to 30 U, still more preferably 0.005 to 10 U, and particularly preferably 0.01 to 3 U.
In the present invention, when the enzyme (1) is used, the amount of the blanching enzyme added is preferably 0.001 to 3000 U, more preferably 0.05 to 2000 U, and further, the enzyme activity is preferably 0.001 to 3000 U, more preferably 0.05 to 2000 U, with respect to 1 g of raw rice. It is preferably 0.1 to 1000 U, particularly preferably 1 to 600 U.
Furthermore, alpha-glucosidase and the ratio of the amount of branching enzyme (alpha-glucosidase: branching enzyme) is preferably ^{1U: 1 × 10 -3 ~ 6} × 10 7 U, more preferably 1U: 1 × 10 ^{- It is 2} to 6 × 10 ⁶ U, more preferably 1 U: 1 × 10 ^-1 to 6 × 10 ⁵ U, and particularly preferably 1 U: 1 to 6 × 10 ⁴ U.

Enzyme (2): α-glucosidase, branching enzyme and 4-α-glucanotransferase When enzyme (2) is used in the present invention, the amount of α-glucosidase added is the enzyme activity with respect to 1 g of raw rice. However, it is preferably 0.0005 to 100 U, more preferably 0.001 to 30 U, still more preferably 0.005 to 10 U, and particularly preferably 0.01 to 3 U.
In the present invention, when the enzyme (2) is used, the amount of the blanching enzyme added is such that the enzyme activity is preferably 0.001 to 3000 U, more preferably 0.05 to 2000 U, with respect to 1 g of raw rice. It is preferably 0.1 to 1000 U, particularly preferably 1 to 600 U.
In the present invention, when the enzyme (2) is used, the amount of 4-α-glucanotransferase (for example, maltotriosyltransferase, amylomaltase) added is preferably the enzyme activity with respect to 1 g of raw rice. It is 0.00005 to 100U, more preferably 0.0001 to 30U, still more preferably 0.005 to 10U, and particularly preferably 0.01 to 4U.
In addition, the ratio of the amount of α-glucosidase, blanching enzyme, and 4-α-glucanotransferase (for example, maltotriosyltransferase, amylomaltase) added (α-glucosidase: blanching enzyme: 4-α-glucanotransferase). ) Is preferably 1U: 1 × 10 ^-3 to 6 × 10 ⁷ U: 1 × 10 ^-5 to 4 × 10 ⁵ U, and more preferably 1U: 1 × 10 ^-2 to 6 × 10 ⁶ U: 1 ×. 10 ^-4 to 4 × 10 ⁴ U, more preferably 1 U: 1 × 10 ^-1 to 6 × 10 ⁵ U: 1 × 10 ^-3 to 4 × 10 ³ U, particularly preferably 1 U: 1 to 6 × 10 ⁴ U: 1 × 10 ^-2 to 4 × 10 ² U.
In the enzyme (2), only one type of 4-α-glucanotransferase may be used, or a plurality of types of 4-α-glucanotransferase may be used in combination.
In the enzyme (2), when a plurality of types of 4-α-glucanotransferase are used in combination, the amount of addition is described above in the "addition amount of each enzyme" of the plurality of types of 4-α-glucanotransferase. It may be in the range.

Enzyme (3): Exo-type amylase and 4-α-glucanotransferase When the enzyme (3) is used in the present invention, the amount of exo-type amylase (for example, α-glucosidase, β-amylase) added is the raw material raw material. The enzyme activity is preferably 0.0005 to 100 U, more preferably 0.001 to 30 U, still more preferably 0.005 to 10 U, and particularly preferably 0.01 to 3 U with respect to 1 g of rice.
In the present invention, when the enzyme (3) is used, the amount of 4-α-glucanotransferase (for example, maltotriosyltransferase, amylomaltase) added is preferably the enzyme activity with respect to 1 g of raw rice. It is 0.001 to 100 U, more preferably 0.1 to 30 U, still more preferably 1 to 20 U, and particularly preferably 3 to 10 U.
In addition, the ratio of the amount of exo-type amylase (for example, α-glucosidase, β-amylase) to 4-α-glucanotransferase (for example, maltotriosyltransferase, amylomaltase) added (exo-type amylase: 4-α- Glucanotransferase) is preferably 1U: 0.005 to 500U, more preferably 1U: 0.5 to 150U, still more preferably 1U: 5 to 100U, and particularly preferably 1U: 15 to 50U.
In the enzyme (3), only one type of exo-type amylase and 4-α-glucanotransferase may be used, or a plurality of types may be used in combination.
In the enzyme (3), when a plurality of types of exo-type amylase are used in combination, the addition amount may be as long as the "addition amount of each enzyme" of the plurality of types of exo-type amylase is within the above-mentioned range. When a plurality of types of 4-α-glucanotransferase are used in combination, the amount of addition may be such that the “addition amount of each enzyme” of the plurality of types of 4-α-glucanotransferase is within the above-mentioned range.

The reaction time of each enzyme is not particularly limited as long as the enzyme can act on starch in rice, which is a substrate substance, but the practical action time is preferably 5 minutes to 24 hours. The reaction temperature is not particularly limited as long as the enzyme maintains its activity, but it is preferable to allow the enzyme to act at 0 to 100 ° C. as a realistic temperature. That is, by using these enzymes in a normal rice cooking step, a sufficient reaction time and reaction temperature can be obtained to achieve the effect of the present invention.
In the present invention, in the rice cooking step, considering the enzyme reaction time, it takes preferably 5 to 60 minutes, more preferably 10 to 50 minutes, and further preferably 10 to 10 to reach the temperature from room temperature to 100 ° C. after the addition of the enzyme. It is preferable to include a step of raising the temperature over 30 minutes, more preferably about 10 minutes. When the temperature reaches 100 ° C., the enzyme is inactivated and the enzyme reaction is completed. Then, usually, a boiling step (for example, about 15 to 30 minutes, preferably about 15 to 20 minutes) and a steaming step (for example, about 10 to 40 minutes, preferably about 10 to 20 minutes) are performed to carry out the blood glucose level of the present invention. It is possible to produce rice rice whose rise is suppressed (rice rice whose glycemic index is lowered).
In the present invention, the rice cooking step is, for example, 3 hours or less, preferably 2 hours or less, more preferably about 1 hour (about 50 to 60 minutes) after the addition of the enzyme. In the present invention, the present invention is advantageous over the prior art in that the effect can be obtained even when the rice cooking step is completed in a short time (for example, about 1 hour) after the addition of the enzyme.
In the present invention, the rice cooking step may be performed using a commercially available rice cooker.

The production method of the present invention may include steps other than the above steps (for example, a drying step and a freeze-drying step) as long as the effects of the present invention are not impaired.

By the above-mentioned production method of the present invention, it is possible to produce rice rice (rice rice having a lowered glycemic index) in which an increase in blood glucose level is suppressed.
In the present invention, for the effect of suppressing an increase in blood glucose level, for example, the blood glucose level for 2 hours after administration (after ingestion) is measured over time by the method of Test Example 1 and Test Example 7 described later or a method similar thereto. The Δ blood glucose level AUC value can be calculated and evaluated by comparing it with the Δ blood glucose level AUC value of the control (without enzyme addition).
The rice rice produced by the production method of the present invention has a Δ blood glucose level AUC of less than 100, preferably 95 or less, more preferably 90 or less, when the Δ blood glucose level AUC of the control (without enzyme addition) is 100. , More preferably 85 or less.

The rice food or processed rice food produced by the above-mentioned production method of the present invention is obtained when the subject (for example, human) ingested (administered) ingests (administers) the rice food or processed rice food containing no enzyme. In comparison, it has the effect of suppressing the rise in blood glucose level.
One aspect of the present invention is a method including a step of adding an enzyme (1), an enzyme (2) or an enzyme (3) to a raw material which is raw rice to a target requiring suppression of an increase in blood glucose level. A method for suppressing an increase in blood glucose level in the subject, which comprises administering a produced rice food or processed rice product, and "an enzyme (1) as a raw material of raw rice for use in suppressing an increase in blood glucose level. ), Enzyme (2) or Rice processed product produced by a method including the step of adding the enzyme (3) "," Rice food or rice processing for suppressing the rise in blood glucose level using raw rice as a raw material. It also relates to "use of enzyme (1), enzyme (2) or enzyme (3) to produce goods".

The present invention imparts an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product, which comprises a step of adding an enzyme (1), an enzyme (2) or an enzyme (3) to a raw material which is raw rice. Regarding the method.
In the method for imparting the effect of suppressing an increase in blood glucose level of the present invention, the addition amount of the enzyme (1), the enzyme (2) and the enzyme (3), the ratio of the addition amount, and the addition method are the rice foods of the present invention or the above-mentioned method. It is the same as the addition amount, the ratio of the addition amount, and the addition method described in the method for producing the processed rice product.

The present invention relates to an enzyme preparation containing an enzyme (1), an enzyme (2) or an enzyme (3) for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product.
In the enzyme preparation of the present invention, the content ratio of the enzyme is the same as the ratio of the addition amount of the enzyme described in the above-mentioned method for producing the rice food or processed rice product of the present invention.
The enzyme preparation of the present invention increases the blood glucose level in the rice food or the processed rice product by adding and reacting with the raw rice according to the method described in the method for producing the rice food or the processed rice product of the present invention. It is possible to impart the effect of suppressing.

In addition to the enzyme (1), enzyme (2), and enzyme (3), the enzyme preparation of the present invention further includes excipients such as dextrin, starch, processed starch, indigestible dextrin, reduced maltose, and livestock meat extract. Seasoning, plant protein, gluten, egg white, gelatin, casein and other proteins, protein hydrolyzate, protein partial decomposition product, emulsifier, citrate, polymerized phosphate and other chelating agents, glutathione, cysteine and other reducing agents , Alginic acid, enzyme, fats and oils, pigments, acidulants, fragrances and other other food additives may be contained. The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder.

The present invention also comprises a step of adding an enzyme (1), an enzyme (2) or an enzyme (3) to a raw material which is raw rice, and a method for producing a rice food or a processed rice product having a reduced glycemic index; The present invention relates to a method for lowering the glycemic index of a rice food or a processed rice product, which comprises a step of adding an enzyme (1), an enzyme (2) or an enzyme (3) to the raw material.
Addition of enzymes (1), enzymes (2), and enzymes (3) in the method for producing a rice food or processed rice product having a reduced glycemic index of the present invention; the method for lowering the glycemic index of a rice food or processed rice product; The amount, the ratio of the addition amount, and the addition method are the same as the addition amount, the ratio of the addition amount, and the addition method described in the above-mentioned method for producing the rice food or processed rice product of the present invention.

The present invention also relates to an enzyme preparation containing an enzyme (1), an enzyme (2) or an enzyme (3) for lowering the glycemic index of a rice food or processed rice product.
In the enzyme preparation for lowering the glycemic index of the rice food or processed rice product of the present invention, the content ratio of the enzyme is the ratio of the amount of the enzyme added described in the method for producing the rice food or processed rice product of the present invention. The same is true.
The enzyme preparation of the present invention is added to raw rice and reacted according to the method described in the method for producing a rice food or processed rice product of the present invention to obtain a glycemic index of the rice food or processed rice product. Can be lowered.
The enzyme preparation of the present invention may further contain the above-mentioned food additives and the like in addition to the enzyme (1), the enzyme (2) and the enzyme (3). The enzyme preparation of the present invention may be in any form of liquid, paste, granule or powder.

In the present invention, the calculation of the glycemic index value (GI value) and the preparation of the reference diet can be performed according to the following.
[Calculation method of GI value]
First standard meal intake: Rice equivalent to 50 g of sugar is ingested, and the blood glucose level is measured by fingertip blood sampling on an empty stomach and 15, 30, 45, 60, 90, 120 minutes after ingestion.
Second standard diet intake: Ingest rice equivalent to 50 g of sugar, and measure the blood glucose level in the same manner as the first intake.
Setting the reference value: Calculate the area under the blood glucose curve (IAUC) of the two reference meals, select those with an area difference of 25% or less as subjects, and average the area under the blood glucose curve (IAUC) to use the reference value. do.
Ingestion of test meal: Blood glucose level is measured by fingertip blood sampling on an empty stomach and 15, 30, 45, 60, 90, 120 minutes after ingestion.
Calculation of GI value: The area under the blood glucose curve (IAUC) of the test meal is calculated, and the ratio to the reference value is defined as the GI value.
Other regulations will be implemented in accordance with the protocol established by the "Japan Glycemic Index Study Group". (Http://www.gikenkyukai.com/protocol.html)
[Preparation of standard diet]
As a standard diet, white rice (Uruchi rice) is cooked with raw rice prepared at a water content of 135%, and rice is provided in an amount equivalent to 50 g of sugar per person.

As used herein, the term "decreased" in the glycemic index means that the value of the glycemic index is lower than the value of the glycemic index of a rice food or processed rice product produced without adding an enzyme.
The rice produced by the production method of the present invention (for example, white rice, rice mixed with white rice and brown rice) had a glycemic index value of 100 as a control (without enzyme addition). When less than 100, preferably 95 or less, more preferably 90 or less, still more preferably 87 or less, 86 or less, 85 or less, 84 or less, 83 or less, 82 or less, 81 or less, 80 or less, 79 or less, 78 or less, 77 Below, 76 or less, 75 or less, 74 or less, 73 or less, 72 or less, or 71 or less.

Hereinafter, the present invention will be described in more detail based on Examples, Comparative Examples, and Test Examples, but the present invention is not limited thereto.

[Examples 1 to 3, Comparative Examples 1 and 2]
Hitomebore (raw rice) from Miyagi prefecture was used as a raw material. The brown rice was harvested from one producer on the same day, and the rice polished on the same day was placed in a light-shielding vacuum pack containing an oxygen scavenger and refrigerated at 5 ° C. until the test.
The polished rice was returned to room temperature 30 minutes before weighing on the day of cooking. Polished rice was weighed using an electronic balance (US6002S, METTLER TOLEDO Co., Ltd.). The polished rice in the colander was gently stirred clockwise 10 times in tap water stored in a bowl. The tap water was replaced and the same work was repeated 5 times. After washing the rice, it was immersed in tap water for 1 hour. After picking up the rice in a colander and transferring it to a rice cooker, add tap water on an electronic balance so that the water content is 150%, and set the pot in a mini rice cooker (Koizumi: KSC-151 / W). , Table 1-1 and Table 1-2 were added to cook rice to obtain rice rice of Examples 1 to 3. The rice of Comparative Example 1 (Comparative Example 1-1, Comparative Example 1-2) was obtained by the same method as in Example 1 except that no enzyme was added. The rice of Comparative Example 2 (Comparative Example 2-1 and Comparative Example 2-2) was obtained by the same method as in Comparative Example 1 except that the raw material Hitomebore produced in Miyagi Prefecture was changed to Hoshino Yutaka (high amylose rice).
Immediately after cooking the obtained rice rice of Examples 1 to 3 and Comparative Examples 1 and 2, the rice cooker was turned over on the vat and the rice rice was taken out. The rice near the wall of the kettle was removed and moved to the edge of the bat. The rice was leveled flat, lightly opened, wrapped, and then heated at room temperature for 15 minutes. The rice was frozen in a deep freezer at -80 ° C. The next day, the rice was freeze-dried using a freeze-dryer (FDU-2100: Tokyo Rika Kikai Co., Ltd.) to obtain rice (freeze-dried products) of Examples 1 to 3 and Comparative Examples 1 and 2. Preparations 1 and 2 shown in Tables 1-1 and 1-2 were prepared by the same method except that the preparation dates were different. The enzymes in Table 1-1 and Table 1-2 are as shown in Table 2.

[Test Example 1] Animal test (in vivo) Effect of suppressing increase in blood glucose level by enzyme-treated rice The blood glucose level after administration of rice was measured using rats by the following method, and the effect of suppressing the increase in blood glucose level was evaluated.
As the test substance, rice (lyophilized) of Examples 1 to 3 and Comparative Examples 1 and 2 was crushed using a mixer mill (MM301: Verder sientific), dispensed into a standing pouch, and sealed with a seal. Stored at room temperature and subjected to animal testing.
Experiment 1 (Comparative Example 1-1, Comparative Example 2-1 and Example 1) shown in Table 3-1 below and Experiment 2 (Comparative Example 1-2, Comparative Example 2-2) shown in Table 3-2 below. , Examples 2 and 3) were all carried out under the same conditions except that the dates and test facilities were different.

Total sugar mass spectrometry of enzyme-treated rice was outsourced to the Japan Food Research Laboratories and measured using the phenol-sulfuric acid method.
The test substance was prepared as a solution with distilled water on the day of the blood glucose measurement test. According to the following blood glucose measurement method and the test schedule of FIG. 1, the blood glucose levels were measured on an empty stomach, 15 minutes, 30 minutes, 60 minutes, and 120 minutes after administration. The test substance was administered orally when the total sugar content of the test substance was 2 g / 20 mL / kg.

(Measurement method of blood sugar level)
Various sugar load tests have been performed on rats, but in this test, Japanese Patent Application Laid-Open No. 2005-328767 (Patent Document 3) was modified.
[animal]
Animal species and lineage: rat, Slc: Wistar (SPF)
Producer: Nippon SLC Co., Ltd.
Gender: Male Week of arrival: 6 weeks of age Quarantine / acclimatization: Animals acclimatize from arrival to grouping. However, quarantine will be carried out for the period up to 7 days, with the arrival date as 0 days. General condition observation is performed daily.
[Breeding environment]
Temperature: 22 ± 3 ° C
Humidity: 50 ± 20%
Lighting time: 12 hours / day [feed]
Type: Lab MR Stock Solid Feed (Nippon Agricultural Industry Co., Ltd.) or CRF-1 (Oriental Yeast Co., Ltd.)
Feeding method: Give freely except during the fasting period.
[Drinking water]
Type: Tap water supply method: Give freely throughout the test period.
[Animal selection and grouping]
During the quarantine / acclimatization period, select the animals to be used for the test from the animals that did not show any abnormalities in the general condition observation. Animals are used at 7 weeks of age. Body weight is measured on the end of quarantine and acclimation, and the weight obtained is used as an index to assign to 6 to 10 animals / group using a stratified continuous randomization method.
[Fasting]
Start fasting overnight from the evening of the day before the glucose load test.
[Measurement of blood sugar level]
An incision is made in the vein at the tip of the tail using a scalpel blade without anesthesia. A test (blood glucose level) is performed using blood leaking from the incised surface. The glucose level for self-examination is measured using the glucose measuring device "Accucheck" or "Glutest Neo", and the blood glucose level displayed on the measuring device is recorded. Let this be the fasting blood glucose level. The same glucose measuring device was used for the test on the same day.

The evaluation items were calculated as follows.
The fasting blood glucose level was defined as the blood glucose level at 0 minutes.
The value obtained by subtracting the blood glucose level of 0 minutes from the blood glucose level at each measurement time was defined as "Δ blood glucose level (mg / dL)".
The highest value among the Δ blood glucose levels at each measurement time was defined as “ΔC _max (mg / dL)” of each individual.
The value obtained by calculating the lower area of the Δ blood glucose level rise curve was defined as “Δ blood glucose level AUC (mg / dL · min)”. The calculation method was based on the method of the Japan Glycemic index study group.
The effect of suppressing the increase in blood glucose level was evaluated from the Δ blood glucose level AUC value of the test substance administration group when the Δ blood glucose level AUC of the control group was set to 100.
The test results are shown in Table 3-1 and Table 3-2.

Comparative Example 1 (Comparative Example 1-1, Comparative Example 1-2) is a rice rice to which no enzyme is added, and is generally a food having a high GI value. Comparative Example 2 (Comparative Example 2-1 and Comparative Example 2-2) is a cooked rice made from high amylose rice, which is described in JP-A-2005-328767 (Patent Document 3) as having a low GI value. be.
Compared with Comparative Example 1 (Comparative Example 1-1, Comparative Example 1-2), Comparative Example 2 (Comparative Example 2-1 and Comparative Example 2-2) had a lower Δ blood glucose level AUC, and suppression of blood glucose elevation was confirmed. rice field.
In Examples 1 to 3, the Δ blood glucose level AUC was lower than that in Comparative Example 1 (Comparative Example 1-1, Comparative Example 1-2), and suppression of blood glucose elevation was confirmed. Further, it was confirmed that Examples 2 and 3 had a lower Δ blood glucose level AUC than Comparative Example 2 (Comparative Example 2-2), and had a higher blood glucose elevation suppressing effect than the existing technique.

From the above test results, it was suggested that the addition of the combination of the specific enzymes of the present invention imparts indigestibility to rice and can be expected to have an effect of suppressing the increase in blood glucose level of rice.

[Examples 4 and 5]
The required amount of polished rice from Miyagi prefecture was weighed, placed in a colander, and then gently stirred clockwise 20 times in tap water stored in a bowl. The tap water was replaced and the same work was repeated 5 times.
After washing the rice, the polished rice was transferred to a rice cooker, tap water was added until the weight became 235% of the weight of the raw rice (hydration ratio: 135% of the raw rice), and the rice was immersed for 1 hour. Set the pot in a household rice cooker (Mitsubishi IH jar rice cooker NJ-HS06), add the amount of enzyme shown in Table 4, lightly stir so that the enzyme becomes uniform, and then cook rice in the rice cooking mode ("white rice""cooking".・ Normal ”) was cooked to prepare the enzyme-treated rice cookers of Examples 4 and 5. The enzymes in Table 4 are as shown in Table 5.

[Example 6 and Comparative Example 3]
Same as Examples 4 and 5 except that the polished rice (Hitomebore produced in Miyagi prefecture) is changed to a mixed rice of 75% polished rice (Hitomebore produced in Miyagi prefecture) and 25% brown rice (“Hitomebore brown rice” produced in Miyagi prefecture). By the method, the enzyme-treated rice of Example 6 was prepared.
The enzyme-free rice of Comparative Example 3 was prepared by the same method as in Example 6 except that no enzyme was added.

In Test Examples 2 and 3 described later, the glycemic index value (GI value) was calculated and the reference diet was prepared according to the following.
[Calculation method of GI value]
First standard dietary intake: Rice equivalent to 50 g of sugar was ingested, and the blood glucose level was measured by fingertip blood sampling on an empty stomach and 15, 30, 45, 60, 90, 120 minutes after the ingestion.
Second standard diet intake: Rice equivalent to 50 g of sugar was ingested, and the blood glucose level was measured in the same manner as the first intake.
Setting the reference value: Calculate the area under the blood glucose curve (IAUC) of the two reference meals, select those with an area difference of 25% or less as subjects, and average the area under the blood glucose curve (IAUC) to use the reference value. bottom.
Ingestion of test meal: Blood glucose level was measured by fingertip blood sampling on an empty stomach and 15, 30, 45, 60, 90, 120 minutes after ingestion.
Calculation of GI value: The area under the blood glucose curve (IAUC) of the test meal was calculated, and the ratio to the reference value was taken as the GI value.
Other regulations were implemented in accordance with the protocol established by the "Japan Glycemic Index Study Group". (Http://www.gikenkyukai.com/protocol.html)
[Preparation of standard diet]
As a standard diet, raw rice prepared from "Hitomebore" white rice (Uruchi rice) produced in Miyagi prefecture at a water content of 135% was cooked, and the amount of rice rice provided was equivalent to 50 g of sugar per person.

[Test Example 2] Measurement of GI value with enzyme-treated rice (polished rice) 10 healthy adult males (mean age 33.9 ±) with a difference of 25% or less in the area under the curve (IAUC) between two times of standard diet intake For 6.9 years old), the GI value was measured using the enzyme-treated rice of Examples 4 and 5. In addition, a crossover test was conducted in which only the enzyme-treated rice to be ingested was crossed and repeated with a gap of 24 hours or more between each period of the enzyme-treated rice of Example 4 and the enzyme-treated rice of Example 5, and the enzyme-treated rice was sugar per capita. An amount equivalent to 50 g of quality was provided.
As a result, the GI value of the enzyme-treated rice intake group of Example 4 was 90 ± 29 (mean ± standard deviation), and the GI value of the enzyme-treated rice intake group of Example 5 was 87 ± 33 (mean ± standard deviation). )Met.
Furthermore, the subjects with little variation in the standard diet intake (the top half of those who had a small variation in the maximum blood glucose level (Cmax) in the second intake of the standard diet: N = 5, mean age 34. When stratified analysis was performed at 2 ± 5.3 years old), the GI value of the enzyme-treated rice intake group of Example 4 was 79 ± 38 (mean ± standard deviation), and that of the enzyme-treated rice intake group of Example 5 was The GI value was 71 ± 31 (mean ± standard deviation) (Fig. 2).

[Test Example 3] Glycemic index measurement of enzyme-treated mixed rice (white rice 75%, brown rice 25%) 10 healthy adults whose difference in the area under the curve (IAUC) between two times was within 25% after ingestion of the standard diet. The GI values of the enzyme-free rice intake group of Comparative Example 3 and the enzyme-treated rice intake group of Example 6 were measured for boys (mean age 29.9 ± 19.4 years). In addition, a crossover test was conducted in which only the ingested rice was crossed and repeated with a gap of 24 hours or more between each period of the enzyme-free rice ingestion group of Comparative Example 3 and the enzyme-treated rice ingestion group of Example 6. An amount equivalent to 50 g of sugar was provided per person.
As a result, the GI value of the enzyme-free rice intake group of Comparative Example 3 was 81 ± 20 (mean ± standard deviation), and the GI value of the enzyme-treated rice intake group of Example 6 was 70 ± 18 (mean ± standard deviation). )Met.

In Test Examples 2 and 3, a decrease in GI value was observed in white rice to which the enzyme composition of the present invention was added and mixed rice of brown rice and white rice (brown rice 25%: white rice 75%) to which the enzyme composition of the present invention was added. Therefore, it was suggested that the enzyme composition (enzyme preparation) of the present invention has an effect of lowering the GI value of rice foods or processed rice products.

[Test Example 4] Artificial digestion test The starch hydrolyzate (dextrin) (substrate) was treated with the enzyme shown in Table 6 by the following method, and the obtained sugar was subjected to an artificial digestion test to make the substrate difficult. The presence or absence of digestibility was examined.
(1) Preparation of sugar by enzyme The amount of enzyme shown in Table 6 below was added to starch hydrolyzate (Paindex # 100 (manufactured by Matsutani Chemical Industry Co., Ltd.), final concentration 4% (w / v)) 50 mmol / L phosphoric acid. It was added to a buffer (pH 6.0). After reacting at 50 ° C. overnight (17 hours), the reaction was stopped by boiling in a boiling water bath for 15 minutes to obtain reaction solutions of Examples 7 to 12 and Comparative Examples 5 to 11. Further, the liquid of Comparative Example 4 (control) was obtained by the same method as in Example 7 and the like except that no enzyme was added. The obtained reaction solutions of Examples 7 to 12, Comparative Examples 5 to 11 and Comparative Example 4 were cooled to prepare a sample for the artificial digestion test of (2) below.
Separately, the amount of free glucose in the obtained reaction solutions of Examples 7 to 12, Comparative Examples 5 to 11 and Comparative Example 4 was determined by the glucose oxidase method (Fujifilm Wako Pure Chemical Industries, Ltd .: Lab Assay TM Glucose). I asked. The amount of free glucose at this time is described as "amount of free glucose after the enzymatic reaction".
The substrate (sugar) after the enzymatic reaction excluding free glucose is described as "enzyme-modified dextrin". The amount obtained by subtracting the "free glucose amount after the enzyme reaction" from the base mass before the enzyme reaction is described as "enzyme-modified dextrin amount".
The amount of free glucose after the enzyme reaction per 1 mL of the reaction solution (the amount of free glucose after the enzyme reaction (mg / mL)) and the amount of the enzyme-modified dextrin per 1 mL of the reaction solution (the amount of the enzyme-modified dextrin (mg / mL)) were calculated. It was used to calculate the decomposition rate of enzyme-modified dextrin.
The enzymes in Table 6 are as shown in Table 7.

(2) Artificial digestion test method and calculation method of decomposition rate of enzyme-modified dextrin The artificial digestion test is a "quantification method for indigestible components" (Starch Science, Vol. 37, No. 2, p. 107, 1990). According to the improved method of, the following method was used.
First, 0.5 mL of the sample (reaction solution of Examples 7 to 12, Comparative Examples 5 to 11 and the solution of Comparative Example 4 obtained in (1)) was added to 10 μL of 10% α-amylase (Novozymes: Termamil). It was added and reacted at 95 ° C. for 30 minutes. After cooling, 10 μL of 0.1% amyloglucosidase (manufactured by Sigma) was added, reacted at 60 ° C. for 30 minutes, and boiled in a boiling water bath for 15 minutes to stop the reaction to obtain a digestion test reaction solution.
The amount of free glucose in the obtained digestion test reaction solution was determined by the glucose oxidase method (Fujifilm Wako Pure Chemical Industries, Ltd .: Lab Assay TM Glucose). The amount of free glucose at this time is described as "the amount of free glucose after the artificial digestion test".
Amount of free glucose after artificial digestion test per 1 mL of the reaction solutions of Examples 7 to 12, Comparative Examples 5 to 11 and the solution of Comparative Example 4 obtained in (1) (Amount of free glucose after artificial digestion test (mg / mL)) ) Was calculated and used to calculate the decomposition rate of the following enzyme-modified dextrin.

The decomposition rate of the enzyme-modified dextrin in the reaction solutions of Examples 7 to 12, Comparative Examples 5 to 11 and the solution of Comparative Example 4 obtained in (1) was calculated by the following formula. The results are shown in Table 6.
(a formula)
Degradation rate of enzyme-modified dextrin (% by weight) = {Amount of free glucose after artificial digestion test (mg / mL) -Amount of free glucose after enzyme reaction (mg / mL)} / Amount of enzyme-modified dextrin (mg / mL)

As shown in Table 6, AG and MTT were used in combination as compared with Comparative Example 4 in which no enzyme was added, Comparative Example 5 in which AG was used alone, and Comparative Examples 6 to 11 in which MTT was used alone. In Examples 7 to 12, it was confirmed that the decomposition rate of the enzyme-modified dextrin was low.
From this result, the combined use of exo-type amylase (AG) and 4-α-glucanotransferase (MTT) suppresses the increase in blood glucose level as compared with foods without enzyme addition or foods with enzyme alone. It was suggested that it is effective in the production of foods that can produce (foods with indigestibility).

[Test Example 5] Artificial digestion test An artificial digestion test was performed on the sugar obtained by treating the starch hydrolyzate (dextrin) (substrate) with the enzyme shown in Table 8 by the same method as in Test Example 4. , The presence or absence of indigestibility was examined on the substrate.
The enzymes in Table 8 are as shown in Table 7 above.

As shown in Table 8, Comparative Example 12 without enzyme addition, Comparative Example 13 with AG alone, Comparative Examples 14 to 16 with AA (endo-amylase) alone, and Comparison with AA and MTT in combination. Compared with Examples 17 to 19, Comparative Examples 20 to 22 using MTH (endo-type maltotriohydrolase) alone, and Comparative Examples 23 to 25 using MTH and MTT in combination, AG (exo-type amylase) and MTT were used. In Example 13 in combination, it was confirmed that the decomposition rate of the enzyme-modified dextrin was low.
From this result, among amylase, exo-type amylase (AG) can suppress the increase in blood glucose level when used in combination with 4-α-glucanotransferase (MTT) (food with indigestibility). It was suggested that it is effective in the production of.

[Test Example 6] Artificial digestion test The step of "reacting overnight (17 hours) at 50 ° C. and then stopping the reaction by boiling in a boiling water bath for 15 minutes" in Test Example 4 was performed for "4 hours at 50 ° C." After the reaction, the enzyme shown in Table 9 was used to prepare the starch hydrolyzate (dextrin) (substrate) in the same manner as in Test Example 4 except that the reaction was stopped by boiling in a boiling water bath for 15 minutes. An artificial digestion test was carried out on the sugar obtained by the treatment with the above-mentioned method, and the presence or absence of indigestibility was examined on the substrate.
The enzymes in Table 9 are as shown in Table 7 above.

As shown in Table 9, AG and MTT were used in combination as compared with Comparative Example 26 in which no enzyme was added, Comparative Examples 27 and 28 in which AG was used alone, and Comparative Example 29 in which MTT was used alone. In Examples 14 and 15, it was confirmed that the decomposition rate of the enzyme-modified dextrin was low.
Further, in Examples 16 to 18 in which BA and MTT were used in combination, compared with Comparative Example 26 in which no enzyme was added, Comparative Examples 30 to 32 in which BA alone was used, and Comparative Example 29 in which MTT was used alone, It was confirmed that the decomposition rate of enzyme-modified dextrin was low.
From this result, the combined use of exo-type amylase (AG, BA) and 4-α-glucanotransferase (MTT) suppresses the increase in blood glucose level as compared with foods without enzyme or foods with enzyme alone. It was suggested that it is effective in the production of foods that can be treated (foods imparted with indigestibility).

[Example 19, Comparative Examples 33 and 34]
Hitomebore (raw rice) from Miyagi prefecture was used as a raw material. The brown rice was harvested from one producer on the same day, and the rice polished on the same day was placed in a light-shielding vacuum pack containing an oxygen scavenger and refrigerated at 5 ° C. until the test.
The polished rice was returned to room temperature 30 minutes before weighing on the day of cooking. Polished rice was weighed using an electronic balance (US6002S, METTLER TOLEDO Co., Ltd.). The polished rice in the colander was gently stirred clockwise 10 times in tap water stored in a bowl. The tap water was replaced and the same work was repeated 5 times. After washing the rice, it was immersed in tap water for 1 hour. After picking up the rice in a colander and transferring it to a rice cooker, add tap water on an electronic balance so that the water content is 135%, set the rice cooker (Mitsubishi: NJ-LH064) in the rice cooker, and set the pot on the table. Rice was cooked by adding the amount of enzyme shown in 10 to obtain rice rice of Example 19 and Comparative Example 34. The rice of Comparative Example 33 was obtained in the same manner as in Example 19 except that no enzyme was added.
Immediately after cooking the obtained rice rice of Example 19 and Comparative Examples 33 and 34, the rice cooker was turned over on the vat and the rice rice was taken out. The rice near the wall of the kettle was removed and moved to the edge of the bat. The rice was leveled flat, lightly opened, wrapped, and then heated at room temperature for 15 minutes. The rice was frozen in a deep freezer at -80 ° C. The next day, the rice was freeze-dried using a freeze-dryer (FDU-2100: Tokyo Rika Kikai Co., Ltd.) to obtain rice (freeze-dried products) of Example 19 and Comparative Examples 33 and 34.
The enzymes in Table 10 are as shown in Table 7.

[Test Example 7] Animal test (in vivo) Effect of suppressing increase in blood glucose level by enzyme-treated rice The blood glucose level after administration of rice was measured using rats by the following method, and the effect of suppressing the increase in blood glucose level was evaluated.
As the test substance, rice (lyophilized) of Examples 19 and Comparative Examples 33 and 34 was crushed using a mixer mill (MM301: Verder sientific), dispensed into a standing pouch, sealed with a seal, and at room temperature. It was stored and subjected to animal testing.

Total sugar mass spectrometry of enzyme-treated rice was outsourced to the Japan Food Research Laboratories and measured using the phenol-sulfuric acid method.
The test substance was prepared as a solution with distilled water on the day of the blood glucose measurement test. According to the following blood glucose measurement method and the test schedule of FIG. 1, the blood glucose levels were measured on an empty stomach, 15 minutes, 30 minutes, 60 minutes, 90 minutes, and 120 minutes after administration. The test substance was administered orally when the total sugar content of the test substance was 1.3 g / 20 mL / kg.

(Measurement method of blood sugar level)
Various sugar loading tests on rats have been carried out, but in this test, Japanese Patent Application Laid-Open No. 2005-328767 was modified.
[animal]
Animal species and lineage: rat, Crl: WI (Han)
Gender: Male Week age at arrival: 7 weeks old [Breeding environment]
Temperature: 22 ± 3 ° C
Humidity: 50 ± 5%
Lighting time: 12 hours / day [feed]
Type: CRF-1 (Oriental Yeast Co., Ltd.)
Feeding method: Give freely except during the fasting period.
[Drinking water]
Type: Tap water supply method: Give freely throughout the test period.
[Animal selection and grouping]
During the quarantine / acclimatization period, select the animals to be used for the test from the animals that did not show any abnormalities in the general condition observation. Animals are used at 9 to 13 weeks of age. Body weight is measured on the end of quarantine and acclimation, and the weight obtained is used as an index to assign to 6 animals / group using a stratified continuous randomization method.
[Fasting]
Start fasting overnight from the evening of the day before the glucose load test.
[Measurement of blood sugar level]
An incision is made in the vein at the tip of the tail using a scalpel blade without anesthesia. A test (blood glucose level) is performed using blood leaking from the incised surface. The glucose level for self-examination is measured using the glucose measuring device "Accucheck", and the blood glucose level displayed on the measuring device is recorded. Let this be the fasting blood glucose level. The same glucose measuring device was used for the test on the same day.

The evaluation items were calculated as follows.
The fasting blood glucose level was defined as the blood glucose level at 0 minutes.
The value obtained by subtracting the blood glucose level of 0 minutes from the blood glucose level at each measurement time was defined as "Δ blood glucose level (mg / dL)".
The highest value among the Δ blood glucose levels at each measurement time was defined as “ΔCmax (mg / dL)” of each individual.
The value obtained by calculating the lower area of the Δ blood glucose level rise curve was defined as “Δ blood glucose level AUC (mg / dL · min)”. The calculation method was based on the method of the Japan Glycemic index study group.
The effect of suppressing the increase in blood glucose level was evaluated from the Δ blood glucose level AUC value of the test substance administration group (Example 19, Comparative Example 34) when the Δ blood glucose level AUC of the control group (Comparative Example 33) was set to 100.
The test results are shown in Table 11 and FIG.

Comparative Example 33 is rice rice to which no enzyme is added, and is generally a food having a high GI value. Comparative Example 34 is rice with only MTT added as an enzyme.
In Example 19 in which MTT and AG were used in combination as an enzyme, the Δ blood glucose level AUC was lower than in Comparative Examples 33 and 34, and a high blood glucose elevation inhibitory effect was confirmed.

According to the present invention, it is possible to produce rice that can suppress an increase in blood glucose level, particularly rice that has a lowered glycemic index, as compared with rice that does not contain an enzyme.

This application is based on Japanese Patent Application No. 2020-073513 filed in Japan, the contents of which are all included in this application.

Claims

A method for producing a rice food or a processed rice product in which an increase in blood glucose level is suppressed, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice.
The production method according to claim 1, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The production method according to claim 1 or 2, which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase followed by a step of cooking rice.
A method for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice.
The method according to claim 4, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 4 or 5, which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase followed by a step of cooking rice.
An enzyme preparation containing exo-type amylase and 4-α-glucanotransferase to impart the effect of suppressing the rise in blood glucose level to rice foods or processed rice products.
The enzyme preparation according to claim 7, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The enzyme preparation according to claim 7 or 8, for use in the rice cooking process.
A method for producing a rice food or a processed rice product having a lowered glycemic index, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice.
The production method according to claim 10, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The production method according to claim 10 or 11, further comprising a rice cooking step following the step of adding the exo-type amylase and 4-α-glucanotransferase.
A method for lowering the glycemic index of rice foods or processed rice products, which comprises a step of adding exo-type amylase and 4-α-glucanotransferase to the raw material of raw rice.
13. The method of claim 13, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 13 or 14, which comprises a step of adding the exo-type amylase and 4-α-glucanotransferase followed by a step of cooking rice.
An enzyme preparation containing exo-type amylase and 4-α-glucanotransferase for lowering the glycemic index of rice foods or processed rice products.
The enzyme preparation according to claim 16, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The enzyme preparation according to claim 16 or 17, for use in the rice cooking process.
A method for producing a rice food or a processed rice product in which an increase in blood glucose level is suppressed, which comprises a step of adding the enzyme (1) or (2) below to a raw material which is raw rice.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
The production method according to claim 19, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The production method according to claim 19 or 20, which comprises a step of adding the enzyme and then a step of cooking rice.
A method for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product, which comprises a step of adding the enzyme of (1) or (2) below to a raw material of raw rice.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
22. The method of claim 22, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 22 or 23, which comprises a step of adding the enzyme and then a step of cooking rice.
An enzyme preparation containing the enzyme (1) or (2) below for imparting an effect of suppressing an increase in blood glucose level to a rice food or a processed rice product.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
The enzyme preparation according to claim 25, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The enzyme preparation according to claim 25 or 26 for use in the rice cooking process.
A method for producing a rice food or a processed rice product having a reduced glycemic index, which comprises a step of adding the enzyme (1) or (2) below to a raw material which is raw rice.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
28. The production method according to claim 28, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The production method according to claim 28 or 29, which comprises a step of adding the enzyme and then a step of cooking rice.
A method for lowering the glycemic index of a rice food or processed rice product, which comprises a step of adding the enzyme (1) or (2) below to a raw material which is raw rice.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
31. The method of claim 31, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 31 or 32, which comprises a step of adding the enzyme and then a step of cooking rice.
An enzyme preparation for lowering the glycemic index of rice foods or processed rice products, which contains the following enzymes (1) or (2).
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
The enzyme preparation according to claim 34, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The enzyme preparation according to claim 34 or 35 for use in the rice cooking process.
To a subject who needs to suppress an increase in blood glucose level, a rice food or a processed rice product produced by a method including a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice is administered. A method for suppressing an increase in blood glucose level in the subject, which comprises the above.
37. The method of claim 37, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 37 or 38, wherein the rice food or processed rice product is produced by a method including a rice cooking step following the step of adding the exo-type amylase and 4-α-glucanotransferase.
A rice food or processed rice product produced by a method including a step of adding exo-type amylase and 4-α-glucanotransferase to a raw material of raw rice for use in suppressing an increase in blood glucose level.
The rice food or processed rice product according to claim 40, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The rice food or processed rice product according to claim 40 or 41, which is produced by a method including a rice cooking step following the step of adding the exo-type amylase and 4-α-glucanotransferase.
Use of exo-type amylase and 4-α-glucanotransferase to produce rice foods or processed rice products from raw rice as a raw material to suppress the rise in blood glucose level.
The use according to claim 43, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The use according to claim 43 or 44, wherein the exo-type amylase and 4-α-glucanotransferase are used in the rice cooking step.
To administer rice foods or processed rice products produced by a method including the steps of adding the following enzymes (1) or (2) to raw rice raw materials that require suppression of blood glucose elevation. A method for suppressing an increase in blood glucose level in the subject, which comprises.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
46. The method of claim 46, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The method according to claim 46 or 47, wherein the rice food or processed rice product is produced by a method including a rice cooking step following the step of adding the enzyme.
A rice food or processed rice product produced by a method including the step of adding the enzyme (1) or (2) below to a raw material which is raw rice for use in suppressing an increase in blood glucose level.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
The rice food or processed rice product according to claim 49, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The rice food or processed rice product according to claim 49 or 50, which is produced by a method including a rice cooking step following the step of adding the enzyme.
Use of the following enzymes (1) or (2) for producing rice foods or processed rice products from raw rice as a raw material for suppressing an increase in blood glucose level.
(1) α-Glucosidase and blanching enzyme (2) α-Glucosidase, blanching enzyme and 4-α-glucanotransferase
Use of claim 52, wherein 4-α-glucanotransferase is at least one selected from the group consisting of maltotriosyltransferase and amylomaltase.
The use according to claim 52 or 53, wherein the enzyme is used in the rice cooking process.