JP2005328776A - Suppressed blood sugar level rice and processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a blood glucose level-inhibiting rice capable of suppressing a rapid increase in blood glucose level after a meal, and a processed food using the blood sugar level-increasing rice.
SOLUTION: The blood sugar level-inhibiting rice has an amylose content of 25% or more. Processed food contains the blood sugar level rise suppression rice.
[Selection figure] None

Description

  The present invention relates to a blood sugar level-inhibiting rice that can slowly increase blood glucose (blood sugar) concentration after ingesting a food containing carbohydrates, and a processed food using the same.

  Factors that regulate human postprandial blood glucose levels include not only insulin secretion but also the quality and quantity of carbohydrates in the ingested food. The carbohydrate is classified into starch, disaccharide, monosaccharide (glucose) and the like. Carbohydrates are decomposed by salivary amylase in the process of reaching the mouth and stomach, then excreted from the stomach to the duodenum, hydrolyzed by pancreatic amylase, and further disaccharides are broken down into glucose by digestive enzymes and absorbed from the small intestine to absorb blood sugar. It becomes.

  Japanese people often eat rice, udon and bread as staple foods. Eating such a carbohydrate meal will raise your blood sugar and secrete insulin to lower your blood sugar. In addition, it is known that even healthy people who are obese tend to increase blood sugar and insulin secretion is high, and it is necessary to suppress the increase in blood sugar not only for diabetics and their reserves but also for obese people It can be said that there is.

  In recent years, there has been an increasing trend for foods and meals that require better health effects. Among such nutritional standards that have begun to attract attention recently, there is a blood sugar elevation response index.

  This blood sugar elevation response index is an index representing the magnitude of the reaction in which blood blood sugar rises basically after ingesting a food or meal containing carbohydrates. The magnitude of the blood glucose elevation response of foods and meals should not be evaluated simply. What kind of nutritional and health effects should be exerted in the body, foods and diets with different blood glucose elevation responses depending on the purpose. Must be selected.

  Diabetes mellitus as a disease exhibits symptoms in which the blood sugar level is unlikely to decrease due to insufficient secretion and action of insulin. When a hyperglycemic state persists for a long period of time, complications such as kidney damage, retinal damage, and neuropathy appear. The basis of diabetes treatment is diet, but the effect depends on the individual self-management of the patient. Under such circumstances, in order to expect a reliable dietary outcome, it is necessary to provide foods with a gradual increase in blood glucose level to reduce the burden on the patient.

  It can be speculated that foods that are staple foods have the greatest effect on blood glucose levels, but the health functionality of Hokkaido rice has only been studied, and there are few studies on staple foods suitable for dietary therapy for diabetes. The current situation is that it cannot be obtained.

  Japanese Patent Application Laid-Open No. 9-168374 includes, as a carbohydrate component, a fraction that is absorbed quickly, a fraction that is absorbed moderately, and a fraction that is absorbed slowly, and further includes a protein, fat, and fiber. Things are listed. This is a nutritional composition for use in diabetic patients, and it is composed not only of carbohydrates but also of proteins, fats, fibers, etc., and is not related to rice and processed rice foods that are Japanese staple foods.

  Japanese Patent Application Laid-Open No. 11-18725 describes a low-viscosity composition containing protein, lipid source, carbohydrates and viscous soluble fibers and inulin and inulin hydrolysates. This is a nutritional composition for use in diabetics, with added fluidity, but not only carbohydrates but also protein, fat, fiber, etc. Not related to processed rice foods.

  Japanese Patent No. 3494320 discloses a composition for suppressing ulcerative colitis that can be easily eaten daily by forming starch having a high amylose content into various forms. This has the effect of generating, suppressing and treating ulcerative colitis.

Japanese Patent Application Laid-Open No. 2001-31574 describes a blood sugar level increase inhibitor that contains a hyperbranched dextrin and can suppress an increase in blood sugar level by suppressing the production of glucose. Since this can suppress an increase in blood sugar level, it can be added to foods and drinks as carbohydrates, but is not eaten as a staple food.
JP-A-9-168374 Japanese Patent Laid-Open No. 11-18725 Japanese Patent No. 3494320 JP 2001-31574 A

  The inventors of the present application have found that high amylose rice has an effect of suppressing a rapid increase in postprandial blood glucose level as a carbohydrate source. Based on this knowledge, the subject of this invention is providing the processed food using the blood glucose level rise suppression rice and this blood glucose level rise suppression rice.

  The rice for suppressing an increase in blood glucose level of the present invention has an amylose content of 25% or more.

  The blood sugar level elevation-suppressing rice of the present invention may be a high amylose rice of the line of Yumejiki, Hoshiyutaka, or a related line.

  The processed food of this invention contains the said blood glucose level raise suppression rice concerning this invention.

  The processed food of the present invention uses a blood sugar level-suppressed rice having an amylose content of 25% or more.

  In the processed food of the present invention, the blood sugar level increase-suppressed rice can be cooked or heat-treated.

  In the processed food of the present invention, the blood sugar level increase-suppressed rice can be used in the state of brown rice.

  Here, the blood sugar level increase-suppressed rice refers to rice having an amylose content of 25% or more, for example, high amylose rice having a high amylose content.

  The blood sugar level increase-suppressed rice of the present invention can suppress an increase in blood sugar level after ingestion compared to standard rice and low amylose rice. Specifically, the blood sugar level increase-suppressing rice of the present invention is discharged from the stomach to the duodenum while being decomposed by salivary amylase after feeding, hydrolyzed by pancreatic amylase, and further disaccharide is decomposed into glucose by digestive enzyme It is rice that has a function of suppressing an increase in blood sugar level that is absorbed from the small intestine and appears as blood sugar. Rice that is usually eaten is said to be general rice. Among them, Nihonbare from Shiga Prefecture is used as the standard rice, which is the standard for evaluating general rice. Compared with rice for general use (hereinafter also referred to as “reference rice”), the blood glucose level rises immediately after a meal, while the rice with suppressed blood sugar level increase of the present invention has a moderate increase in blood glucose level after ingestion.

  Therefore, the blood sugar level elevation-suppressing rice of the present invention is a person who presents symptoms that require attention to an increase in blood sugar level due to eating due to symptoms that are difficult to lower blood sugar levels represented by diabetes, or a reserve army for diabetes Furthermore, it is suitable for a person who needs diet therapy such as an obese person, or a person who needs dietary guidance or attention.

  Since the increase in blood glucose level after feeding is slower than that in standard rice or low amylose rice, the blood sugar level increase-suppressed rice of the present invention has a blood sugar level after eating rice, which is a staple food as a Japanese food. A sudden rise can be suppressed. Therefore, people who need to suppress an increase in blood sugar levels or who need attention to blood sugar levels can eat rice, so not only diabetics but also people who are said to be reserve armies and obese people who are likely to become diabetic The effect can be expected even for people.

  Starch, the main ingredient of rice, is amylose in which glucose is linearly linked by α-1,4 bonds and amylopectin having a dendritic shape due to branching by α-1,6 bonds in the middle of the linear portion. And divided. Until now, there was only the classification of glutinous rice not containing amylose and sticky rice containing amylose (about 20%). However, those that clearly contain more or less amylose than japonica glutinous rice are defined as amylose-content mutant rice (a kind of new trait rice) and have been cultivated in recent years. Generally, those having an amylose content of approximately 15% or less are classified as low amylose rice, and those having an amylose content of approximately 25% or more are classified as high amylose rice.

  In the present invention, by focusing on the difference in amylose content and selecting varieties with high amylose content, digestion and absorption after ingesting cooked rice are gentle, and the function of suppressing a rapid increase in blood glucose level after eating As a result, the present invention was completed.

  That is, high amylose rice is considered to have a moderate increase in blood sugar for the following reasons, compared to standard rice and low amylose rice. Usually, in the digestion process of human starch, the α-1,4 bond of gelatinized starch is degraded by α-amylase, so that the digestion rate is high and the blood sugar level is likely to increase. However, high amylose rice suppresses the swelling of the micelle structure in the starch during cooking, so that it is difficult to gelatinize and the micelles are likely to be restructured by aging. Therefore, it is considered that starch of high amylose rice is not easily decomposed by α-amylase. In other words, high amylose rice is presumed to have the effect of prolonging the digestion time due to insufficient gelatinization, resulting in slowing the rate of glucose absorption in the small intestine and suppressing the rapid rise in blood glucose level. .

  The amylose content referred to in the present invention refers to the ratio of amylose in the total starch, and is generally an “apparent amylose content” that can be measured by iodine affinity measurement method or iodine colorimetric colorimetry. Not the amylose content. Generally, the component consisting only of α-1,4 bonds in starch is defined as amylose, but since the actual amylose component contains some α-1,6 bonds, the affinity between amylose and iodine. In general, the “apparent amylose content” using the above is widely used as the amylose content. A typical example is the iodine colorimetric method developed by Friano of the International Rice Research Institute. In the present invention, the “apparent amylose content” was measured by the iodine colorimetric method (cited reference: Juliano, BO [1971] A simplified. assay for milled-rice amylose.Cereal Science Today, 12,334-360.). These amylose contents are expressed in terms of dry matter, and “%” means “mass%”.

  As for amylose content, Nipponbare, the standard rice, is 21.3%, Milky Queen, which is low amylose rice, is approximately 9 to 12.0%, Yumejiro, which is high amylose rice, is approximately 30.0%, and Hoshiyutaka is approximately 28. 0.0%. High amylose rice is used as the blood glucose level elevation-inhibiting rice of the present invention, and typical examples of high amylose rice include Yumejiki, Hoshiyutaka, or related strains.

  In the processed food using the blood sugar level elevation-inhibiting rice of the present invention, the blood sugar level elevation-inhibiting rice is subjected to heat treatment such as cooking rice. Moreover, the processed food of this invention can take various forms, such as pregelatinized rice, retort cooked rice, frozen cooked rice, sterilized packaging cooked rice, easily cooked cooked rice, germinated brown rice, and the processed food.

  Here, cooking rice means cooking operation which finishes rice with good digestibility by adding and heating an appropriate amount of water to rice. This rice cooking process is a combined cooking that includes three parties: boil, steam, and bake.

  Alpha rice is made by adding water and heat to edible rice and drying it. The edible form can be restored simply by adding water or hot water. have. At present, it is used not only as an emergency food but also as a raw material for cooking rice using a microwave oven by utilizing such characteristics.

  Retort cooked rice is cooked with heat and sterilization in a pressure / heating cooker called retort, and can be stored for a long time. In particular, it is used as a product that can be easily eaten using a microwave oven.

  Frozen cooked rice is the product with the highest production volume and high growth rate among cooked rice products, and it is suitable not only for business use but also for general consumers because of its good quality retention by freezing storage and easy restoration by microwave heating. Suitable for merchandise.

  Sterilized packaged rice is a product in which freshly cooked rice is packaged in a clean room, and has characteristics closest to ordinary rice. Because it reflects the sticky taste of rice as it is, it is suitable for the manufacture of packaged cooked rice that takes advantage of the characteristics of high-quality rice.

  Easy-cooked rice is called quick-cooked rice or instant-cooked rice, and after washing and soaking, it has been subjected to light sterilization treatment, and to that of α-rice that has been weakened. The former has a low degree of alpha conversion and is almost the same as the state of raw rice. By simply adding boiling water at the time of rice cooking, it can be immediately put into the rice cooking so that the time required for rice cutting and soaking can be saved. The latter has a high degree of alpha conversion, and the cooking time is shortened to about ½ by cooking 1 go and cooked in 10-15 minutes.

  Germinated brown rice is brown rice that has been germinated by immersing brown rice in water or hot water, and is a product with improved cooking, taste and functionality compared to ordinary brown rice.

  The processed food of the present invention is composed of high amylose rice that has been heat-treated by the various methods described above, or includes such heat-treated high amylose rice.

[Test example]
Hereinafter, test examples conducted for confirming the effects of the present invention will be described.

[Test Example 1] Human test example 1) Subjects Six healthy individuals aged 22 to 25 years were used as subjects. Table 1 shows the sexes and ages of subjects 1-6.

2) Calculation of carbohydrates in cooked rice All four varieties of rice were used to cook rice by the procedure shown in Fig. 1, and cooked rice containing 50 g of carbohydrates was used as experimental food.

  As shown in Table 2, for the rice, Nipponbare was used as the standard rice, Milky Queen as the low amylose rice, and Yumeyoku and Hoshiyutaka as the high amylose rice. Each rice used was a regular polished rice.

  Cooking rice was performed according to the procedure shown in FIG. First, the rice was washed with water. Specifically, with respect to 160 g of water, 500 ml of ordinary water was added and stirred gently, and water was poured and 500 ml of ordinary water was added and stirred gently. This operation was repeated once and then rinsed with 200 ml of distilled water. Next, the washed rice was immersed in 240 ml (rice weight × 1.5) of distilled water for 30 minutes. Next, the soaked rice was cooked over 42-50 minutes. After cooking, the cooked cooked rice was allowed to stand for 10 minutes and mixed with rice scoop for 30 seconds.

  As shown in the following formula (1), the carbohydrate was determined as a value obtained by subtracting dietary fiber from carbohydrates described in [paddy rice grain] / milled rice in the table of five standard food ingredients shown in Table 3. Moreover, the saccharide | sugar contained in each cooked rice was calculated | required in conversion from the cooking weight of each rice, as shown in following formula (2).

Formula (1):
Carbohydrate = Carbohydrate-Dietary fiber Formula (2):
Amount of cooked rice equivalent to 50 g of sugar per person (g) = A (g) ÷ B (g) × 50 (g)
here,
A = finished cooked rice weight (g),
B = sugar mass (g) per total weight of polished rice.

3) Eating method of cooked rice All four varieties of rice shown in Table 2 (Nihonbare, Milky Queen, Yumejiro, Hoshiyutaka) were fed once a day, one varieties, and at least 2 days passed in the next experiment. It was carried out at the time. Subjects were fed rice equivalent to 50 g of sugar when they were hungry early in the morning, and were then given 150 ml of mineral water (“Izumo no Moisturizing and Alkaline Natural Water”, Kay F. G. Co., Ltd.). In addition, the number of chewing times was about 30 to 40 times per bite of cooked rice as a guide, and the experimental food was consumed in about 15 minutes.

4) Blood sampling of test subjects The test subjects collected blood before taking the experimental meal and at 30, 60 and 120 minutes after feeding. Blood collection is performed from the tip of the finger using a blood collection puncture assisting device ("Raclette" Sanwa Chemical Laboratory Co., Ltd.) and a blood collection needle ("BD Ultra Fine Lancet 28G" Sanwa Chemical Laboratory Co., Ltd.). Blood was drawn and collected with an automatic pipette. The obtained plasma was stored frozen until blood glucose level was measured.

5) Measurement of blood glucose level of subject Blood glucose level in plasma collected from the subject was measured by the enzyme method mutarotase / GOD method (“glucose CII Itest Wako”, Wako Pure Chemical Industries, Ltd.). In addition, U-1100 type Hitachi ratio beam spectrophotometer (Hitachi, Ltd.) was used for the absorptiometer.

6) Results (1) Change in blood glucose level after ingestion of cooked rice by subject The change in blood glucose level up to 120 minutes after meal when 6 subjects ingested cooked rice containing 50 g of sugar is shown in FIGS. 2A to 2F. Shown in The blood glucose curve for each rice was conducted with healthy subjects, but there were individual differences in the experimental results. As a whole, the blood glucose level curve for each subject showed that the reference rice, Nipponbare and the milky queen, which is low amylose rice, had a high frequency of blood sugar peaks at 30 minutes after meal. High amylose rice (Yumekairo, Hoshiyutaka) was more likely to have a peak in blood sugar level slightly later than 30 minutes after meals.

(2) Changes in blood glucose levels after ingestion of rice as seen by variety of new trait rice (average)
FIG. 3 shows the change in blood sugar level by rice varieties by averaging the data of all the subjects. Reference rice (Nipponbare) and low amylose rice (Milky Queen) had a blood sugar peak at 30 minutes after the meal, and then dropped to a steady level by 120 minutes after the meal. On the other hand, the high amylose rice (Yumeyushi / Hoshiyutaka) had a peak in blood sugar level slightly later than 30 minutes after the meal, and 30 minutes to 60 minutes after the meal, compared to the standard rice and the low amylose rice. In this way, the dream curve of high amylose rice and the blood sugar curve of Hoshiyutaka were similar. There was no significant difference between Nipponbare of standard rice and milky queen of low amylose rice.

(3) Summary From the above, it was confirmed that high amylose rice had a moderate increase in blood sugar compared to standard rice and low amylose rice.

  This is because high amylose rice has a high amylose content in the first place, and amylopectin has many long unit chains compared to the original varieties (see Table 4), and secondly, it is difficult to gelatinize and is easy to age. It is thought to be related to having characteristics that make it easier for micelles to rebuild due to aging.

  As for the first feature, high amylose rice contains more amylose having α-1,4 bonds than ordinary rice, and a part of the structure of amylopectin has a linear α-1 like amylose. , 4 bonding portions, it may be considered that the α-1, 6 bonding has a small feature. As for the second feature, the release of spherosomes (lipids) contained in rice is decomposed from a part of it when subjected to physical damage such as milled rice or biological damage such as enzymatic degradation during storage. It is considered that the fatty acid forms a complex with amylose, thereby suppressing the gelatinization swelling of starch and hardening the cooked rice. As a result, high amylose rice is thought to extend the digestion time due to insufficient gelatinization and, consequently, slow the rate of glucose absorption in the small intestine.

  Based on the above, high amylose rice (Yumeyushi / Hoshiyutaka), which has the effect of suppressing a rapid increase in postprandial blood glucose levels, is expected to be extremely effective as a carbohydrate source for diabetics, their reserves, and obese people. it can.

  Therefore, in order to confirm these facts, the effect on the blood glucose level of rats was further confirmed in [Test Example 2].

[Test Example 2] Effect on blood glucose level in rats The effect on the blood glucose level in rats after the cooked rice homogenate caliber was examined as follows.

1) Preparation of cooked rice Rice was soaked in 160 g of rice (Nippon Hare, Milky Queen, Yumejuiro, Hoshiyutaka) with 1.5 times the amount of distilled water (240 mL) for 30 minutes and cooked in the same manner as in Test Example 1. .

2) Preparation of cooked rice homogenate For 7-8 g of cooked rice, the mixture was homogenized with 4 times the amount of distilled water for 2 minutes, and the total amount of sugar was measured by the phenol-sulfuric acid method.

3) Oral administration of cooked rice homogenate After pre-feeding SD male rats (335-410 g) that had been pre-bred for 24 hours, cooked rice homogenate equivalent to 75 mg of total sugar per 100 g body weight was put into the stomach with a metal sonde. Administered.

4) Measurement of blood glucose level After oral administration of the cooked rice homogenate, blood was collected from the tail vein at 30, 60 and 120 minutes, and the blood glucose level in plasma was measured by an enzymatic method. The result is shown in FIG.

  4. From FIG. 4, it was confirmed that Yumejiro and Hoshiyutaka had a peak at 60 minutes after administration, showed a shape different from that of Nipponbare and Milky Queen, and had the same tendency as that of the human in Test Example 1.

[Example]
As an example of a method for heat-treating high amylose rice, a method for producing pregelatinized rice will be described with reference to FIG.

As shown in FIG. 5, after brown rice of high amylose rice was polished, the rice was washed with water and further immersed in water. For washing with water, it is effective to use water at 30 to 40 ° C. because the rice grains are hard to break. However, it is desirable not to use hot water of 40 ° C. or higher as much as possible because rice cooking properties deteriorate.
There are two types of dipping processes: one for general water bath immersion and one for vacuum immersion. In this example, the water bath immersion method was used. The immersion time was about 10 minutes. The soaked rice was left on the net conveyor for about 20 minutes in order to drain water and permeate the rice grains adhering water. However, the moisture of drained rice was adjusted to 30 to 32%. If the moisture of the rice is increased to 33% or more, the water may ooze out during distribution and the rice grains may collapse.

  Subsequently, the soaked rice was dehydrated with a net conveyor or a centrifugal dehydrator and then weighed and packaged. After packaging, it was heat sterilized in a sterilization process. After sterilization, the product was aged for several days until the quality was stabilized. According to this example, high amylose rice could be favorably gelatinized.

It is a flowchart which shows the procedure of the rice cooking in the test example 1. FIG. It is a figure which shows the change of the glucose concentration of the test subject 1 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose level of the test subject 2 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose level of the test subject 3 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose level of the test subject 4 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose level of the test subject 5 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose level of the test subject 6 obtained in Test Example 1. FIG. It is a figure which shows the change of the glucose concentration according to rice obtained in Test Example 1. FIG. It is a figure which shows the change of the blood glucose level of the rat obtained in Test Example 2. It is a figure which shows the manufacturing method of the pregelatinized rice concerning an Example.

Claims (6)

  A rice whose amylose content is 25% or more and which suppresses an increase in blood sugar level. In claim 1,
Glucose level rise-inhibiting rice, wherein the Glucose level rise-inhibiting rice is Yumejiki, Hoshiyutaka, or a related high amylose rice.   Processed food containing the blood sugar level rise suppression rice of Claim 1 or 2.   Processed food using the blood sugar level rise suppression rice whose amylose content is 25% or more. In claim 3 or 4,
Processed food in which the blood sugar level rise suppression rice is cooked or heat-treated. In any of claims 3 to 5,
The blood sugar level-suppressed rice is processed food used in the state of brown rice.

Images