JPH0191759A - Gelatinous food - Google Patents

Abstract

PURPOSE:To obtain the titled food useful for preventing abrupt rise in blood sugar value in fatness, diabetic or a patient having reduced saccharide-resistant ability, containing >=specific amounts of water-soluble fibers and a specific protein. CONSTITUTION:The aimed food containing >=5w/v% water-soluble food fibers (preferably carrageenan) and a protein (e.g., sodium caseinate or potassium caseinate) having an isoelectric point in an acidic range in the ratio of preferably 1:1-1:20.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to gel-like foods. The gel-like food of the present invention is used as a food for preventing rapid increases in blood sugar levels in diabetic patients with decreased glucose tolerance. Furthermore, this gel-like food is used as a food for preventing overeating.

[Conventional techniques and problems] The glucose tolerance of patients with diseases associated with glucose intolerance, such as diabetes, is markedly reduced, and when they are fed normal meals in the normal manner, their blood sugar levels rise rapidly and become high. Shows blood sugar symptoms. This is due to insufficient secretion of insulin, which has the effect of suppressing blood sugar rise, and decreased insulin action, and these symptoms can lead to various complications such as retinopathy, kidney damage, and impaired consciousness.

Therefore, in order to prevent a sudden rise in blood sugar levels, dietary therapy such as giving the necessary calories in multiple doses to diabetic patients and restricting the intake of oligosaccharides, which have a strong blood sugar raising effect, is recommended. However, it is cumbersome for patients and their families.

There is also drug therapy using insulin or hypoglycemic agents, but these are undesirable due to side effects.

Furthermore, dietary fiber has been found to have the effect of suppressing postprandial blood sugar rise, but it may not be possible to obtain a certain effect if a large amount of dietary fiber must be ingested or if the administration method is different. , research has not yet progressed to the commercialization stage.

[Means for Solving the Problems] A first object of the present invention is to provide a food that can prevent rapid increases in blood sugar levels in patients with decreased glucose tolerance, such as diabetic patients.

A second object of the present invention is to provide a food for preventing overeating, which has a long gastric residence time and contains a highly nutritious protein, which is used for obesity treatment or prevention.

This object is achieved by the gel-like food product of the present invention having the following structure.

1) A gel-like food containing 5 v/v% or more of water-soluble dietary fiber and a protein having an isoelectric point in an acidic region.

2) The food according to item 1, wherein the water-soluble dietary fiber is caraginata.

3) The food according to item 1, wherein the protein is casein or a salt thereof.

4) Weight ratio of water-soluble dietary fiber and protein is 1:1-1
:20.

[Detailed Description of the Invention] As described above, the present invention is a gel-like food containing 5 w/v% or more of water-soluble dietary fiber and a protein having an isoelectric point in an acidic region.

In the present invention, it is desirable to use carrageenan or guar gum as the water-soluble dietary fiber, and carrageenan is particularly desirable. Dietary fiber is a substance that has received attention in recent years because of its ability to improve carbohydrate and lipid metabolism.

The protein used in the present invention has an isoelectric point in the acidic region, and is preferably casein or a salt thereof such as sodium caseinate or calcium caseinate.

The food of the present invention is a gel-like product prepared by dissolving a mixture of the above-mentioned dietary fiber and the above-mentioned protein in hot water to a concentration of 5 w/v% or more. If the total concentration of dietary fiber and protein is less than 5v/V%, gelation will be insufficient, which is not desirable.

The ratio of water-soluble dietary fiber to protein is such that the food of the present invention becomes gel-like, and the ratio is such that the gel is strengthened when the food comes into contact with gastric fluid.

This ratio varies depending on the type and combination of water-soluble dietary fiber and protein, but is approximately 1:1 to 1:2.
The weight ratio is 0.

The amount (weight) of protein relative to water-soluble dietary fiber is 1
When the amount is less than 20 times, the food of the present invention does not gel and remains liquid even when it comes into contact with gastric juice, and when the amount is more than 20 times, the protein precipitates and separates from the water-soluble dietary fiber, and no gel is formed. .

The food of the present invention further gels in the stomach, thereby delaying the transfer of carbohydrates in the simultaneously ingested food to the digestive and absorption process. This can prevent rapid increases in blood sugar levels in patients with diabetes and the like. The gel also absorbs carbohydrates from other foods and drinks that stay in the stomach, slowing their absorption into the body.

Therefore, it is highly effective when ingested by applying it to foods that are quickly digested and absorbed and have a strong postprandial blood sugar raising effect (high glycemic index), such as bread and cakes. After the food of the present invention is mixed with these other foods during the chewing process, it comes into contact with gastric acid in the stomach and is completely absorbed.

The body gels, which also increases the residence time of ingested food in the stomach and delays the transition to the digestive and absorption process.

This makes it possible to suppress postprandial blood sugar rise. Furthermore, by increasing the residence time in the stomach, mechanical stretching stimulation is applied to the stomach over a long period of time, which can suppress appetite and, in turn, prevent overeating.

Since the food according to the present invention has a low taste, palatability can be easily increased by adding small amounts of seasonings, spices, flavors, sweeteners, etc. These seasonings, spices, and flavors can be used singly or in combination of two or more of the commonly used seasonings, spices, and flavors.

, the food according to the invention can be made into jam-like, paste-like, etc. When making it into a jam, flavors such as strawberry, grapefruit, orange, lemon, peppermint, blueberry, etc. and sweeteners are used. As the sweetener, it is desirable to use a low-calorie sweetener such as aspartame, saccharin, or reduced maltose.

Other nutritional ingredients such as carbohydrates, vitamins, and minerals may also be added without departing from the scope of the present invention.

The present invention will be explained in more detail below with reference to Examples.

Example 1 1 g of carrageenan VX-IEi (manufactured by Mitsubishi Acetate ■) and 4 g of sodium caseinate (manufactured by Wako Tsumugi Pharmaceutical ■) were heated at 80°C.
was dissolved in 100 ml of boiling water to obtain a gel-like food product of the present invention.

To this food, 0.1 ml of Strawberry Essence ■ (manufactured by Sanei Chemical Industry ■) and 3 g of Pulse Eid @ 1/80 (manufactured by Ajinomoto) were added, and after dissolving, the mixture was left at room temperature to cool.

30 g of this food was applied to one piece of commercially available bread, and the test subjects were asked to masticate it during the day, and then spit out a portion into a 50 ml beaker.

On the other hand, the same test subject chewed the same commercially available bread during the day and then spit out a portion into another 50 ml beaker to serve as a control.

30 ml of artificial gastric fluid (Japanese Pharmacopoeia, disintegration test method liquid 1) was added to both beakers, and changes in properties were observed.

The chewable bread coated with the food of the present invention quickly formed a firm gel mass upon contact with the artificial gastric fluid. On the other hand, the control group's white bread chews were easily dispersed in the artificial gastric fluid.

Furthermore, when the gel formed in the artificial gastric fluid was taken out and transferred to another 50 ml beaker and 30 ml of artificial intestinal fluid (Japanese Pharmacopoeia disintegration test method liquid 2) was added, the gel easily disintegrated and the artificial Dispersed in intestinal fluid.

Example 2 Carrageenan C5-215 (manufactured by Sanei Chemical Industry ■) 1.5
g and sodium caseinate (manufactured by Wako Pure Condiments) 3.5 g
was dissolved in 100 ml of boiling water at 80°C to obtain a gel-like food product of the present invention.

Add 5 pieces of beef consommé seasoning (manufactured by Fuji Foods) to this food.
After adding g and dissolving it, it was left to stand at room temperature and cooled. This food costs 30.00 yen per slice of bread. Three sheets were applied to healthy subjects and ingested over a period of about 10 minutes.

On the other hand, as a control, the same subjects were made to ingest 3 slices of white bread in about 10 minutes after - week.

0 minutes before intake and 30 minutes, 60 minutes, 90 minutes after intake
Blood was collected from the upper arm at 120 minutes, 120 minutes, and 180 minutes, and blood sugar and blood insulin concentrations were measured.

As shown in the figure, by applying the food of the present invention to bread, the increase in blood sugar level at 30 minutes after a meal was suppressed. In addition, blood insulin levels were low at all time points after ingestion, indicating an insulin-saving effect.

[Effects of the Invention] As detailed above, the gel-like food according to the present invention contains water-soluble dietary fiber and a protein having an isoelectric point in an acidic region at a concentration of 5 w/v% or more. By applying this to foods high in glycemic index and ingesting it, it is mixed during the day and comes into contact with gastric acid in the stomach to form a strong gel mass.

Normally, the residence time of an ingested substance in the stomach increases as the viscosity of the ingested substance increases. Therefore, if the product of the present invention is applied to other foods and ingested at the same time, the residence time of the other foods in the stomach increases.

The residence time is also delayed, and the transition to the digestive and absorption process is delayed, which delays the absorption of carbohydrates into the body, thereby preventing a rapid rise in blood sugar levels. In this respect, the onset of postprandial hyperglycemia can be effectively prevented in patients with decreased glucose tolerance such as obese patients and diabetic patients.

Furthermore, if the food of the present invention is taken before meals or together with other foods, mechanical stretching stimulation is applied to the stomach over a long period of time, suppressing appetite, even if only a small amount of the other food is taken. This can help prevent overeating.

Furthermore, since the gel of the food of the present invention formed in the stomach easily disintegrates when it comes into contact with intestinal fluid, the absorption of nutritional components in the intestine is not inhibited, and there is no risk of the patient becoming malnourished. do not have.

[Brief explanation of the drawing]

The figure is a graph showing the blood sugar level and blood insulin concentration every 30 minutes after a meal.

Claims (1)

[Scope of Claims] 1) A gel-like food containing 5 w/v% or more of water-soluble dietary fiber and a protein having an isoelectric point in an acidic region. 2) The food according to claim 1, wherein the water-soluble dietary fiber is carrageenan. 3) The food according to claim 1, wherein the protein is casein or a salt thereof. 4) Weight ratio of water-soluble dietary fiber and protein is 1:1-1
:20.