WO2004037001A1 - Food with lowered glycemic index - Google Patents

Abstract

A novel food prepared by adding a mulberry extract to a saccharide-containing food to mask the bitterness, etc. of the extract so that an increase in blood sugar level after eating can be regulated without worsening the inherent taste, flavor, etc. of the food.

Description

 Description Glycemic index reduced food

Technical field

 TECHNICAL FIELD The present invention relates to a food containing a mulberry-derived extract having a blood sugar level-suppressing action. More specifically, by adding the above-mentioned mulberry-derived extract to food and heating it to cook, it masks the bitterness and the like peculiar to the extract, and does not impair the original flavor and flavor of the food, and the blood glucose level derived from the food. Provide food with reduced rise. Background art

 It has been known that mulberry (Yamadawa, Madawa, Shimadawa, Rosso, etc.) contains a component having an action of regulating the decomposition and metabolism of saccharides. At present, studies on its active ingredients have revealed the existence of various sugar-like alkaloids having a hypoglycemic effect. That is, sugar-like alloids contained in mulberry are a group of polyhydroxypyrrolidine derivatives having a basic structure in which oxygen on the viranose ring of glucose is converted to nitrogen. Among them, 1-deoxynojirimysin is compared with mulberry plants. In a large amount and strongly inhibits the action of α-darcosidase, an enzyme that degrades saccharides present in the intestinal tract, delays digestion and absorption of carbohydrates in the intestinal tract, and suppresses an increase in blood glucose (Eg, YoshiakiYOSHIKUNI, “Inlution oi intestinal α-Glucosidase Activity and Postprandial Hyperglycemia by Moranoline ana Its N-Alkyl Derivatives”, Agricultural and Biological Chemistry, 1988, Vol. 52, No. 1, R121 -128).

 Mulberry-derived extracts have already been marketed in the form of drinks for improving blood sugar, tablets, and the like, because mulberry-derived extracts have the effect of suppressing blood sugar rise that is effective in preventing diabetes. However, when using the above beverages and tablets, it was difficult to expect an appropriate blood glucose elevation inhibitory effect from the fact that the types and amounts of foods consumed at the same time were not constant. In addition, there were also problems such as the taste and flavor of the foods eaten at the same time being impaired by the taste of the beverages and tablets used. Therefore, there has been a demand for a method of masking the bitterness of a mulberry-derived extract, etc., and appropriately reducing the rise in blood glucose level after eating without impairing the taste and flavor of foods to be eaten simultaneously. Disclosure of the invention

 An object of the present invention is to contain a mulberry-derived extract and mask the bitterness or the like of the mulberry itself, thereby appropriately reducing the postprandial rise in blood sugar without impairing the original taste and flavor of the food to be eaten at the same time. It is to provide a new food that can be used.

The present invention relates to the following (1) to (6). (1) A method for producing a food, comprising adding a mulberry-derived extract to a starch-containing food, heating it and cooking it.

(2) The method according to (1), wherein the extract is a soluble fraction obtained by extracting mulberry with a polar solvent or a processed product thereof.

(3) The method according to (1) or (2), wherein the food is cooked rice or barley rice.

(4) Leaf made from mulberry-derived extract ^ Yes food.

(5) The starch-containing food according to (4), wherein the food is for heating and cooking.

(6) A food produced by the method according to any one of (1) to (3). BEST MODE FOR CARRYING OUT THE INVENTION

 As a result of intensive studies to solve the above-mentioned problems, the present inventors focused on starch, which is one of the main factors for increasing postprandial blood glucose level, and developed a mulberry-derived extract having a blood glucose elevation inhibitory action before cooking. It has been found that the taste and flavor of the extract can be masked by including these extracts in the pregelatinized starch formed during cooking in addition to the starch-containing food. The present inventor has found that the ingestion of this food can reduce the postprandial blood glucose level and the area under the blood glucose curve as compared to the case of ingesting a food without the mulberry-derived extract. Was completed. The area under the blood glucose curve was proposed by Jenkins DJ, et al. (Am. JXlin. Nutr., 34: 362-366, 1981) as an indicator of the amount of systemic exposure to blood glucose after eating. The food according to the present invention is a food containing starch such as rice, wheat, tapiochi, corn, potato, etc., and finally cooked by steaming, baking, cooking oil, etc. It refers to what starch is pregelatinized. Specific examples include rice, barley, barley, pasta, bread, rice cake, etc. Among these, starch is pregelatinized by cooking during food production, rapidly dehydrated and dried. Also includes frozen or frozen foods.

 Regarding the cooking time and temperature conditions, the food is cooked to an edible state according to the conventional method, taking into account the time required for gelatinization of starch and the temperature. In the present invention, the degree of pregelatinization of the starch is preferably 50% or more, more preferably 65% or more, and particularly preferably 80% or more, through heating, and the starch may be almost completely pregelatinized.

 In food production, it is possible to use a trehalose-emulsifier in combination or use a starch with a low amylose content to prevent starch aging.

The food to which the mulberry-derived extract is added in the present invention is a food obtained by adding a mulberry-derived extract to raw rice and cooked rice, or a product obtained by adding a mulberry-derived extract to flour or the like and mixing and shaping the mixture into a rod-like (udon-like). Refers to It means both food products that have not gone through the heating process (cooking) and those that have gone through the heating process.

 If rice rice is used as an example, commercially available polished rice, brown rice, etc. can be used as raw rice. If necessary, after washing the rice, adding water, and immersing the rice, the rice can be cooked in the same manner as the commonly used rice cooking method. Further, the present invention is not limited to white rice or brown rice, and various ingredients such as wheat, mushrooms, bubbles, etc. are mixed, ingredients and seasonings are added, and pilaf, porridge, porridge, etc. are added. It can be cooked rice food. Further, the cooked rice food is not limited to those stored at room temperature, and can be applied to chilled cooked rice and frozen cooked rice, and can also be dried cooked rice obtained by drying cooked rice.

 It is preferable to add the mulberry-derived extract to the cooked rice before the cooked rice is in the state of raw rice or before the starch is completely gelatinized. In the case of eating by further heating after pregelatinization, a mulberry-derived extract can be added before heating. For example, cooked rice that can be eaten simply by heating it in a microwave oven for several minutes or immersing it in hot water, such as aseptic cooked rice or retort cooked rice, or cooked cooked rice by rapid hot air drying, freeze drying, puffing drying, etc. If you put dried rice, etc. that can be eaten simply by pouring hot water into the container together with a seasoning bag containing mulberry-derived extract in a container, remove the seasoning bag before eating and cook rice and mulberry The cooked rice of the present invention can be easily eaten by mixing the derived extracts and performing microwave heating or hot water treatment.

 The extract of mulberry derived from mulberry leaves, which has an inhibitory effect on blood sugar level increase, is generally extracted from mulberry leaves by using an alcohol such as ethanol or an aqueous solvent such as water alone or in a mixed solution containing these. This is a soluble fraction that can be obtained, or a processed product obtained by appropriately combining filtration, concentration, deodorization, decolorization, etc. after extraction, in which 1-deoxynojirimycin is the main component. It has been confirmed that it contains a group of substances having an inhibitory effect on blood sugar level increase (hereinafter, the mulberry-derived extract having an inhibitory action on blood sugar level in the present invention may be referred to as mulberry leaf extract or mulberry leaf extract). is there). Commercially available products include "DNJ Extract Powder" and "DNJ Extract B25J

(Both are Toyotama Health Foods Co., Ltd.). In the present invention, these commercial products can be used, and the production of mulberry leaf extract is described in Japanese Patent Application Laid-Open No. 2001-333337. As described in 8, an extract obtained by adding water, alcohol or a mixed solution thereof to mulberry leaves can be obtained by a known method such as ion-exchange resin treatment or activated carbon treatment as necessary. .

The optimal amount of the extract to be added to the food is that it can suppress the rise in blood glucose after food intake, taking into account the intake of the food containing carbohydrates and the magnitude of the Glycemic Index (GI) of the food. You just need to add For cooked rice, using the mulberry leaf extract of 1-doxydinomyricin as an index, the serving amount (approximately 150 g) per meal is calculated as ◦. Preferably, in the case of foods having a low GI value, such as a pasta having a power of 1 to 3 O pg, the amount of the extract added is smaller than that of raw rice. The glycemic index is a numerical value obtained by comparing the area value under a postprandial blood glucose curve of a food with that of a standard food, and has the following content. 0 1 value = (area under the postprandial blood glucose curve when ingesting the test food containing 50 g of carbohydrate) / (area under the postprandial blood glucose curve when ingesting the standard food containing 50 g of carbohydrate)

X 1 0 0

 The amount of water added to the raw rice during cooking is added according to the usual method, taking into account the heating time and the final hardness of the cooked rice. After that, it can be cooked by the usual cooking method. Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto. BRIEF DESCRIPTION OF THE FIGURES

 FIG. 1 shows the time course of the increase in postprandial blood glucose level after ingestion of control white rice and mulberry leaf extract-added white rice for each subject when the fasting blood glucose level was set to 0.

 Figure 2 shows the mean value and standard deviation of the time course of postprandial blood glucose rise in the control group and the supplemented group when the fasting blood glucose level was set to 0. Example 1 (Rice rice production method)

 Put 600 g of commercially available non-washed rice (Koshihikari from Niigata Prefecture: Zenno Pearl Rice East Japan Co., Ltd.) into a domestic rice cooker, and add 800 g of water and 30 g of mulberry leaf extract (DNJ Extract Powder, Kenyasu Toyotama) Foods Co., Ltd .: 1-deoxynojirimycin content 0.6%). The immersion time was 40 minutes, rice was cooked for about 30 minutes, and the temperature was kept as it was in the rice cooker. The white rice cooked without adding the mulberry leaf extract was used as the control white rice. Example 2 (Change of blood glucose level on fasting and after eating white rice)

The subjects were 4 males and 1 female living a healthy daily life, totaling 5 subjects (age average 56 ± 6.1, body mass index (BMI) 22.0 ± 1.6). In the past year's medical examination, no one was found to have glucose intolerance from blood glucose or hemoglobin Alc. The test was performed based on the method of Wolever et al. (WoleverTMS, Am. J. Clin. Nutr., 54: 846-854, 1991). Blood glucose tests were performed at least one day after the previous test if repeated observations were made. After 9 pm on the day before the test day, the animals were fasted, and the control white rice or white rice with mulberry leaf extract prepared in Example 1 was taken on an empty stomach from 10 am on the test day. The blood glucose level was measured using a self-monitoring blood glucose meter (Daltest Ace, Sanwa Chemical Laboratory Co., Ltd.), and the subjects themselves were fasting and after ingesting white rice 15, 30, 40, 45, 60, 90 , 120, and 150 minutes later, a total of eight measurements were performed. In addition, the reproducibility of the autologous blood glucose meter used had a coefficient of variation (CV) of 2.8% or less when measured 30 times using the same blood. The unwashed rice used was the same lot of rice with a nutritional component label (Senno Pearl Rice East Japan Co., Ltd., sugar content 77 g per 100 g). First, five subjects No. l to No. 5 were ingested 150 g per meal of only cooked rice containing 50 g of carbohydrate as control white rice, and the area under the blood glucose curve was calculated thereafter. When this operation was repeated twice, the area under the blood glucose curve of each subject was within ± 30% of the average.

 Next, a similar subject was ingested only mulberry leaf extract-containing white rice containing the same amount of saccharide as that of the control white rice, and the blood glucose level was measured in the same manner as the control. Test for the significance of the change over time in the blood sugar level of the added white rice compared to the control white rice. The significant difference test for the area under the blood glucose curve of the added white rice to the control white rice was performed using the gun meter package Statlight (Yuckmus Co., Ltd.). Then, a test for the difference between the paired two groups was performed (Fig. 1).

 Looking at the increase in postprandial blood glucose levels when the fasting blood glucose level was set to 0, the average values of the control group were 43.3 and 5 at 45 minutes and 60 minutes after meals for each subject. While 4.5 (mg / dl) was shown, the addition group showed 17.8 and 24.6 (mg / dl), which were significant between the two groups at both 45 minutes and 60 minutes after eating. The difference was found (Fig. 2).

 Next, a comparison of the blood sugar level of the mulberry leaf extract-added white rice group (hereinafter referred to as the “addition group”) and the control group from the start of ingestion to 150 minutes after the meal shows that the blood glucose curve below the fasting blood glucose level was 0. The mean value of the control group was 4765 (mg-min / dl), whereas the area of the control group was 2516 (mg-min / dl), and the mulberry leaf extract was added. It was found that this reduced to about 50% of the control group. There was also a significant difference in the area under the blood glucose curve between the two groups (Table 1). table 1

 Comparison of the area under the blood glucose curve (AUC)

Paired t test *: p <0.05 or more indicates that rice cooked with mulberry leaf extract significantly reduces blood glucose and area under the blood glucose curve compared to rice without the compound. It was confirmed to be food. Example 3 (sensory test)

 Specimen obtained by suspending mulberry leaf extract-added white rice (150 g) in a rice cooker obtained according to the method of Example 1 and keeping the same amount of mulberry leaf extract in water (150 g) Were tasted by a panel of six people, and the two samples were compared and evaluated for good flavor. As a result, the cooked rice with the extract was clearly superior in terms of aroma, bitterness, taste, and ease of eating compared to the suspension of the extract (Table 2).

 Mulberry leaves using commercially available dried cooked rice (trade name: Relief rice: 100 g of content: Alpha Foods Co., Ltd.) and sterile cooked rice (trade name: freshly cooked rice: 200 g of capacity: Takano Co., Ltd.) Two types of rice with extract were prepared. The dried cooked rice was prepared by using hot water in which mulberry leaf extract (DNJ extract powder, Toyotama Health Foods Co., Ltd .: 1-deoxynojirimycin content: 0.6%) was dissolved in advance, and the mixture was poured to the dotted line according to the instruction and left for 20 minutes. For the sterilized cooked rice, after opening, the mulberry leaf extract dissolved in a small amount of water was sprinkled on the cooked rice, the container was wrapped with wrap film for food packaging, and the microwave was heated according to the instructions on the bag. . In both cases, the added amount of the mulberry leaf extract contained in the cooked rice was equivalent to that in Example 1. These samples were tasted by a panel of 6 people, and compared and evaluated for good flavor.As a result, the mulberry leaf extract added according to the method of Example 1 was inferior to the shirahan rice, but compared to the mulberry leaf extract, Both were excellent in all aspects: aroma, bitterness, overall taste, and ease of eating. Table 2

Sensory evaluation of mulberry leaf extract alone and added rice

産業上の利用可能性

Industrial applicability

 According to the present invention, when a mulberry-derived extract is added to a food containing starch and cooked by heating, the bitterness and the like peculiar to the mulberry-derived extract can be masked, and the original taste and flavor of the food are not impaired. Increase of the postprandial blood glucose level due to the above can be reduced.

Claims

The scope of the claims 1. A method for producing food, comprising adding a mulberry-derived extract to a food having starch and heating the food. 2. The method according to claim 1, wherein the extract is a soluble fraction obtained by extracting a mulberry with a polar solvent or a processed product thereof. 3. The method according to claim 1, wherein the food is cooked rice or barley rice. 4. Starch-containing food to which mulberry-derived extract is added. 5. The starch-containing food according to claim 4, wherein the food is for heating and cooking. 6. A food product produced by any one of claims 1 to 3.