Composition and foods for lowering glycemic index

A technology for low glycemic index and glycemic index is applied in the field of low glycemic index foods and compositions for lowering glycemic index to achieve the effect of preventing the onset of diabetes

Active Publication Date: 2006-07-26
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, there has been no report so far showing or enhancing the inhibitory effect on the increase in blood glucose level by utilizing the soy protein of the legume plant guar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1-1

[0124] Add 0.1N hydrochloric acid to 900g of water to adjust the pH to 4.5. 0.2 g of β-mannanase (produced by Novo Nordisk Bioindustry) and 100 g of guar gum powder (produced by Novo Nordisk Bioindustry) and 100 g of guar gum powder (produced by Taiyo Kagaku Co., Ltd., high-quality product) from Aspergillus microorganisms were added thereto, and the mixture was mixed uniformly, at 40 The enzymatic hydrolysis of guar gum was carried out from °C to 45 °C over a period of 24 hours. After the reaction, the mixture was heated to 90°C for 15 minutes to inactivate the enzyme. The mixture was separated by filtration (suction filtration) to remove insoluble material. The resulting clear solution was concentrated under reduced pressure (Yamato evaporator) (solid content: 20% by weight), and then the concentrate was dried with a spray dryer [manufactured by Ohkawara Kakouki Co., Ltd.] to obtain 65 g of degraded powder in the form of galactomannan (degraded galactomannan content: 90% by...

preparation Embodiment 1-2

[0127]Add 0.1N hydrochloric acid to 900g of water to adjust the pH to 3. Add 0.15 g of β-mannanase (produced by Novo Nordisk Bioindustry) and 100 g of guar gum powder (by Taiyo Kagaku Co., Ltd., high-quality product) from Aspergillus microorganisms thereto, mix the mixture, and mix the mixture at 40 The enzymatic hydrolysis of guar gum was carried out from °C to 45 °C over a period of 24 hours. After the reaction, the mixture was heated to 90°C for 15 minutes to inactivate the enzyme. The mixture was separated by filtration (suction filtration) to remove insoluble material. The resulting clear solution was concentrated under reduced pressure (Yamato evaporator) (solid content: 20% by weight), and then the concentrate was dried with a spray dryer [manufactured by Ohkawara Kakouki Co., Ltd.] to obtain 68 g of degraded powder in the form of galactomannan (degraded galactomannan content: 85% by weight). Here, the degraded galactomannan contained protein in an amount of 4.1% by ...

preparation Embodiment 1-3

[0130] Add 0.1N hydrochloric acid to 900g of water to adjust the pH to 4. Add 0.25 g of β-mannanase (produced by Novo Nordisk Bioindustry) and 100 g of guar gum powder (by Taiyo Kagaku Co., Ltd., high-quality product) from Aspergillus microorganisms to which, mix the mixture, at 50 The enzymatic hydrolysis of the guar gum was carried out from °C to 55 °C over a period of 12 hours. After the reaction, the mixture was heated to 90°C for 15 minutes to inactivate the enzyme. The mixture was separated by filtration (suction filtration) to remove insoluble material. The resulting clear solution was concentrated under reduced pressure (Yamato evaporator) (solid content: 20% by weight), and then the concentrate was dried with a spray dryer [manufactured by Ohkawara Kakouki Co., Ltd.] to obtain 70 g of degraded powder in the form of galactomannan (degraded galactomannan content: 80% by weight). Here, the degraded galactomannan contained protein in an amount of 6.7% by weight.

[01...

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Abstract

A composition for lowering the glycemic index (GI value) of food or feed, comprising bean protein and degraded galactomannan of leguminous plant guar; a low glycemic index food, comprising Polygalactosylmannose and gliadin and glutenin; a low glycemic index food comprising polygalactose and/or polygalactose derivatives and gliadin and glutenin in specific proportions; a low A glycemic index food comprising polygalactosylmannose and amylose and amylopectin in specified proportions; a low glycemic index food comprising specified polygalactose and/or polygalactose derivatives and amylose in specified proportions Starch and amylopectin.

Description

technical field [0001] The present invention relates to compositions and low glycemic index foods for lowering the glycemic index. Background technique [0002] According to a survey conducted by the current government department of health, labor and welfare in 1997, the number of people who are seriously suspected of being diabetic is estimated to be about 6.9 million, and the number of people who are definitely diabetic is said to be about 6.8 million. The number of diabetics, including those with potential diabetes, is said to be about 20 million. The reasons for the rise in the number of diabetic patients are attributed to genetic factors and those caused by lifestyle habits such as "obesity, overeating, lack of exercise and irregular lifestyle", and the number of diabetic patients mainly caused by the latter is increasing. raised. The mechanism of disease onset is that in the case of insufficient secretion of insulin associated with postprandial hyperglycemia, or when...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/305A23L1/308A23L1/30A61K31/736A61K36/48A61K38/16A23K1/16A23K20/147A23K20/163A23L33/105A23L33/185A23L33/26
Inventor 余川丈夫石原则幸青山伸彦L·R·朱内贾
Owner TAIYO KAGAKU CO LTD
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