Processed konjak food or drink having effect of inhibiting increase in blood sugar level

A technology for food and beverages and blood sugar levels, which is applied in the field of konjac processed food and beverages that have the effect of inhibiting the rise of blood sugar levels, can solve the problems of poor body functions, and achieve the effect of inhibiting the rise of blood sugar levels

Inactive Publication Date: 2014-10-15
KAGAWA UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the functions of the body when they are used together

Method used

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  • Processed konjak food or drink having effect of inhibiting increase in blood sugar level
  • Processed konjak food or drink having effect of inhibiting increase in blood sugar level
  • Processed konjak food or drink having effect of inhibiting increase in blood sugar level

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0136] [Manufacture of fruit and vegetable juice using fine grained konjac and rare sugar]

[0137]Prepare the seasoning liquid of the composition shown in Table 1 by mixing the concentrated fruit juice of blueberries with reduced syrup, sugar and other sweeteners, malic acid and other sour agents, xanthan gum and other thickeners, and water. 300 g of seasoning with a pH of 3.0 was mixed with ~1 mm fine grained konjac, and 70.0 g of D-psicose was further added as a solid component, and then put into a high-speed stirring device and mixed for 5 seconds. The mixed substance was placed in a polypropylene container and heated at 120° C. for 15 minutes. The produced fruit and vegetable juice-type processed food has a pH of 3.7 and a sugar content of 11.4%. Table 1 shows details of ingredients, types, and compounding ratios of each raw material.

[0138] This product contains about 5% by weight of D-psicose, and about 5 g of D-psicose can be ingested by eating 100 g of this produc...

Embodiment 2

[0143] A blueberry fruit and vegetable juice-type food and drink was produced in the same manner as in Example 1. Table 2 shows the composition of the seasoning liquid. 15 g of D-psicose was added to manufacture a blueberry juice-type food and drink containing about 1% by weight of D-psicose. All the 10 panelists who tasted this fruit and vegetable juice type food and drink judged that it had a favorable flavor and food texture as fruit and vegetable juice.

[0144] [Table 2]

[0145] ·Blueberry fruit and vegetable juice

[0146]

[0147] Mix at high speed for 10 seconds x 3 times

Embodiment 3

[0149] In the same manner as in Example 1, 70 g of a rare sugar consisting of a mixture of D-psicose and D-psicose was added instead of D-psicose to the seasoning liquid having the composition described in Table 3 to produce Strawberry fruit and vegetable juice. The product was judged to be good as a fruit and vegetable juice by a panel of 10 members.

[0150] [table 3]

[0151] ·Strawberry fruit and vegetable juice

[0152]

[0153] Mix at high speed for 10 seconds x 3 times

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PUM

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Abstract

The purpose of the present invention is to provide a processed konjak food that has an effect of inhibiting an increase in blood sugar level. The processed konjak food having an effect of inhibiting an increase in blood sugar level, said processed konjak food containing konjak having a pH value of 2.5-7.4 together with a rare saccharide as active ingredients, is to be administered in such a dose as to take 0.3-50 g per day of the rare saccharide for inhibiting an increase in blood sugar level and is shaped into a cubic, thread, round, granular or plate form. A single administration of the processed konjak food can exhibit an effect of increasing blood sugar level that is sustained over one day or longer. For example, since a processed food of a rare saccharide-containing konjak can be taken without problems and matches consumers' preferences, the processed food can be easily taken over a long period of time and, therefore, the effect of inhibiting an increase in blood sugar level can be sustained over a long period of time.

Description

technical field [0001] The present invention relates to a konjac processed food and drink having an effect of suppressing a rise in blood sugar level, preferably a fruit and vegetable juice (smoothie) type food and drink containing fine grained konjac and rare sugars and having an effect of suppressing a rise in blood sugar level. Konjac substance and rare sugar are combined to provide new functional food that exhibits sufficient functionality to promote health improvement. Background technique [0002] Currently, in Japan, there are many people with diabetes or people who are strongly suspected of having diabetes, and people who are called obese. They are called "metabolic syndrome", and among them, cerebrovascular disorders are particularly prone to occur and are regarded as risk factors. In particular, hyperglycemia, hyperlipidemia, and hyperuricemia without abnormal test values ​​or showing symptoms are particularly dangerous and should be urgent. With the aim of preven...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/212A23L19/00A23L19/10
CPCA23L1/29A23L2/52A23L2/02A23L1/2147A23L1/09A23L33/00A23L19/115A23L29/30A23L33/105A23L33/125A23L5/00A23L21/00A61P3/10
Inventor 德田雅明村尾孝儿菱谷哲嗣
Owner KAGAWA UNIVERSITY
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