Food

Abstract

To provide a food capable of exhibiting an effect of maintaining blood glucose levels.SOLUTION: A food comprising dextrin and xanthan gum, the food containing 15 mass% or more of dextrin, where the content of xanthan gum is in a range of 0.002 pt.mass to 0.050 pt.mass per 1 pt.mass of dextrin.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to food products. [Background technology]

[0002] Jelly foods have been known as foods that allow easy intake of energy.

[0003] Xanthan gum is also known to suppress an increase in blood sugar levels (Patent Document 1, Non-Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-126682 [Non-patent literature]

[0005] [Non-Patent Document 1] Tanaka, Jin (2020) Suppression of blood glucose elevation by xanthan gum and elucidation of hypoglycemia caused by lipopolysaccharide. Doctoral dissertation, Graduate School of Osaka City University. Summary of the Invention [Problem to be solved by the invention]

[0006] However, hypoglycemia can cause hunger, drowsiness, fatigue, decreased concentration, etc. Therefore, there is a demand for foods that can maintain blood sugar levels for a long period of time. [Means for solving the problem]

[0007] The present inventors have found that foods containing certain amounts of dextrin and xanthan gum have the effect of maintaining blood sugar levels. In other words, the present invention, which solves the above-mentioned problems, is a food product containing dextrin and xanthan gum, which contains 15% by mass or more of dextrin and has a xanthan gum content per part by mass of dextrin in the range of 0.002 parts by mass to 0.050 parts by mass. The food of the present invention has a blood sugar level maintaining effect.

[0008] The present invention is preferably a jelly food having a water content of 60% by mass or more.

[0009] The jelly food according to the present invention is characterized in that it is filled in a pouch container with a spout.

[0010] In the present invention, the content of xanthan gum per part by mass of dextrin is preferably within the range of 0.005 to 0.015 parts by mass.

[0011] In a preferred embodiment of the present invention, the calorie content of the food is 150 kcal / 100 g or less.

[0012] In a preferred embodiment of the present invention, the total content of gelling agents is 1.5% by mass or less.

[0013] In a preferred embodiment of the present invention, the breaking strength (N) of the gel when broken is 3N to 10N when measured (compression test) at 20°C using a rheometer (Sun Scientific: CR-500DX) with a cylindrical plunger of 10 mm diameter, a penetration speed of 60 mm / min, and a penetration distance of 20 mm.

[0014] In the present invention, the pH is preferably 3 to 4.6.

[0015] The present invention also preferably relates to a food for regulating blood sugar levels, which contains the xanthan gum and the dextrin as agents for sustainedly regulating blood sugar levels.

[0016] The present invention also relates to a blood sugar level-regulating composition containing xanthan gum and dextrin as active ingredients, which is applicable to jelly foods having a water content of 60% by mass or more. [Effects of the Invention]

[0017] According to the present invention, a food product having a blood sugar level maintaining effect can be provided. [Brief explanation of the drawings]

[0018] [Figure 1] Graph showing the results of comparing blood sugar level changes depending on the amount and type of thickening polysaccharide [Figure 2] Graph showing the results of comparing blood sugar level changes depending on the type of dextrin [Figure 3] Graph showing the results of comparing changes in blood glucose levels depending on sample shape [Figure 4] Graph showing the results of comparing blood sugar level changes depending on the type of sugar DETAILED DESCRIPTION OF THE INVENTION

[0019] The following describes embodiments of the present invention to help understand the present invention. Note that the following embodiments are examples of specific embodiments of the present invention, and can be modified as appropriate within the scope of the claims.

[0020] Unless otherwise specified, the symbol "to" in a numerical range means "greater than or equal to" or "less than or equal to," and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also deemed to be disclosed.

[0021] The present invention is a food product containing dextrin and xanthan gum, which contains 15% by mass or more of dextrin and has a xanthan gum content in the range of 0.002 to 0.050 parts by mass per part by mass of dextrin.

[0022] <About food> The present invention is preferably a jelly food. The jelly food of the present invention preferably has a structure in which water is retained in a network of polymeric raw materials including polysaccharides, gelatin, etc., and has elasticity and shape retention as a whole.

[0023] The water content of the food product according to the present invention is preferably 60% by mass or more, more preferably 65% ​​by mass or more, and even more preferably 70% by mass or more. The water content of the food product according to the present invention is preferably 85% by mass or less, and more preferably 80% by mass or less.

[0024] The jelly food according to the present invention is preferably packed in a pouch container with a spout. The jelly food packed in a pouch container with a spout can be easily consumed. The food according to the present invention has the effect of maintaining blood sugar levels and leads to improved concentration. Food that can be easily consumed and leads to improved concentration is particularly in demand among busy young people.

[0025] The spout-equipped pouch container used for the food product of the present invention is preferably, for example, a bag-shaped container made of a flexible sheet laminated with a plastic film and a metal foil, and equipped with a straw (see Patent Nos. 3663084, 3477396, and 3659775).

[0026] The total gelling agent content of the food product of the present invention is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.7% by mass or less. Furthermore, the total content of gelling agents in the food product of the present invention is preferably 0.5% by mass or more.

[0027] The gelling agent used in the present invention may include one or more selected from xanthan gum, agar, glucomannan, carrageenan, locust bean gum, native gellan gum, tamarind gum, guar gum, desacyl gellan gum, gelatin, sodium alginate, and pectin. In particular, xanthan gum and agar can be preferably used.

[0028] The agar content is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and preferably 1.0% by mass or less, more preferably 0.5% by mass or less.

[0029] The food product according to the present invention comprises dextrin and xanthan gum.

[0030] As the dextrin, liquid dextrin, maltodextrin, powdered sugar, and cyclodextrin can be preferably used. It is preferable to exclude isomaltodextrin and indigestible dextrin as the dextrin.

[0031] The DE of the dextrin is preferably 10 or more, more preferably 13 or more. The DE of the dextrin is preferably 40 or less, more preferably 30 or less.

[0032] The dextrin content is 15% by mass or more, preferably 20% by mass or more, and more preferably 25% by mass or more. The dextrin content is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less.

[0033] The content of xanthan gum per part by mass of dextrin is 0.002 to 0.050 parts by mass. The content of xanthan gum per part by mass of dextrin is preferably 0.004 part by mass or more, more preferably 0.01 part by mass or more. The content of xanthan gum per part by mass of dextrin is preferably 0.04 part by mass or less, more preferably 0.02 part by mass or less, and even more preferably 0.015 part by mass or less.

[0034] The content of xanthan gum is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more. The content of xanthan gum is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.5% by mass or less.

[0035] The jelly food of the present invention may contain a sour component having a sour taste. By adjusting the amount of the sour component added, the acidity of the jelly food can be adjusted. Examples of sour components include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, itaconic acid, gluconic acid, succinic acid, acetic acid, fumaric acid, phytic acid, ascorbic acid (vitamin C), phosphoric acid, etc., and it is particularly preferable to add citric acid.

[0036] Furthermore, citrus juice such as lemon juice may be used as the sour component of the jelly food of the present invention, and the juice may be either clear or cloudy.

[0037] When citric acid is blended as the sour component, the content of the sour component is preferably 0.5 to 3.0 mass %, more preferably 0.7 to 2.5 mass %, and even more preferably 1.5 to 2.5 mass %. When ascorbic acid is blended as the sour component, the content of the sour component is preferably 1.0 to 9.0 mass %, more preferably 1.5 to 5.0 mass %, and even more preferably 3.0 to 4.5 mass %. By setting the content of the sour component within the above range, a jelly food product can be obtained that has a refreshing feeling and a moderate stimulating feeling derived from the sour component.

[0038] The food product according to the present invention preferably has a pH of 3 to 4.6.

[0039] The Brix value of the present invention is preferably in the range of 10-50, more preferably 20-40, and even more preferably 25-40. The Brix value of jelly foods can be adjusted by adjusting the carbohydrate content of the food.

[0040] Furthermore, the food product of the present invention has a breaking strength (N) of preferably 3N or more, more preferably 4N or more, when the gel breaks in a compression test using a rheometer (Sun Scientific: CR-500DX) with a cylindrical plunger of 10mm diameter, a penetration speed of 60mm / min, and a penetration distance of 20mm. Furthermore, the food product of the present invention has a breaking strength (N) of preferably 10 N or less, more preferably 7 N or less, and even more preferably 5 N or less when the gel breaks in a measurement (compression test) using a rheometer (Sun Scientific: CR-500DX) with a cylindrical plunger of 10 mm diameter, a penetration speed of 60 mm / min, and a penetration distance of 20 mm.

[0041] Furthermore, it is preferable that the food product according to the present invention maintains the above breaking strength (N) even after storage at 20°C for 15 months.

[0042] The calorie content of the food product according to the present invention is preferably 150 kcal / 100 g or less. The calorie content of the food product according to the present invention is preferably 50 kcal / 100 g or more, more preferably 100 kcal / 100 g or more. Foods having calories within the above range can raise blood sugar levels within an appropriate range after consumption.

[0043] The food product of the present invention may contain any other ingredients commonly used in foods, provided that the effects of the present invention are not impaired. Examples of such optional ingredients include jelly food additives, monosaccharides, oligosaccharides, amino acids, organic amines, pH adjusters, vitamins, antioxidants, antioxidant aids, dairy ingredients, dietary fiber, stabilizers, etc.

[0044] The present invention also relates to a food for regulating blood sugar levels, which contains the xanthan gum and the dextrin as agents for sustainedly regulating blood sugar levels.

[0045] <About the manufacturing process of jelly food> The method for producing the jelly food of the present invention will be described below. The above-mentioned explanation of the jelly food of the present invention applies to the ingredients, physical properties, and preferred packaging form.

[0046] (1) Preparation process The preparation step is a step of preparing raw materials for the jelly food. In this case, the present invention includes blending dextrin, xanthan gum, and a gelling agent.

[0047] (2) Filling process The filling step is a step of filling the prepared jelly food into a pouch container with a spout. The operation of filling a spouted pouch container with a jelly food product can be carried out by the method described in, for example, Japanese Patent No. 3527019 or Japanese Patent Laid-Open No. 11-157502 filed by the present applicant.

[0048] Here, the method for producing a jelly food of the present invention includes the steps (1) and (2) above, and includes any of the following methods: a method in which the jelly food is heated and then cooled after the filling step; a method in which the jelly food after the preparation step is heated once, then filled into a pouch container with a spout and cooled; and a method in which no heating is performed. When heating is performed, the heating temperature is preferably 80° C. or higher, and more preferably 90° C. or higher. By using such a heating temperature, a high sterilization effect can be obtained.

[0049] <About the blood sugar level regulating composition> The present invention also relates to a blood sugar level-regulating composition containing xanthan gum and dextrin as active ingredients, which is applicable to jelly foods having a water content of 60% by mass or more.

[0050] The water content of the jelly food to which the blood sugar level-regulating composition is applied is preferably 65% ​​by mass or more, more preferably 70% by mass or more, and preferably 90% by mass or less, more preferably 85% by mass or less, and even more preferably 80% by mass or less.

[0051] As the dextrin, liquid dextrin, maltodextrin, powdered candy, and cyclodextrin can be preferably used. It is preferable to exclude isomaltodextrin and indigestible dextrin as the dextrin.

[0052] The DE of the dextrin is preferably 10 or more, more preferably 13 or more. The DE of the dextrin is preferably 40 or less, more preferably 30 or less.

[0053] The content of xanthan gum per part by mass of dextrin is preferably 0.002 parts by mass or more, more preferably 0.004 parts by mass or more, and even more preferably 0.02% by mass or more. The content of xanthan gum per part by mass of dextrin is preferably 0.050 parts by mass or less, more preferably 0.01 parts by mass or less, and even more preferably 0.010 parts by mass or less.

[0054] The blood sugar level-regulating composition is preferably in the form of a liquid or gel. [Example]

[0055] [Example 1] Blood glucose level measurement Subjects who had fasted since 9 PM the previous day measured their fasting blood glucose levels in the morning of the measurement day, then ingested a sample and measured their blood glucose levels every 15 minutes. Measurements were continued until 120 minutes had passed since sample ingestion. If blood glucose levels were high at 120 minutes, measurements were continued until they reached the same level as fasting blood glucose levels and were recorded. Blood glucose levels were measured by the subjects themselves using an ACCU-CHEK Aviva (Roche DC Japan).

[0056] The samples were prepared by mixing the compositions shown in Table 1. However, in Example 5, the jelly food was prepared by mixing all of the compositions shown in Table 1 and then cooling. The liquid dextrin had a solid content of 75%.

[0057] [Table 1]

[0058] The blood glucose measurement results are shown in Table 2.

[0059] [Table 2]

[0060] Comparison by amount and type of thickening polysaccharide The changes in blood glucose levels upon ingestion of Comparative Example 1, Example 1, Example 2, Example 3, Comparative Example 2, and Comparative Example 3 are shown in FIG.

[0061] 1, it was confirmed that blood glucose levels were maintained for a long time in Examples 1 to 3, which contained liquid dextrin and xanthan gum. On the other hand, in Comparative Examples 1 to 3, which did not contain xanthan gum, blood glucose levels returned to fasting levels within 120 minutes. From the above, it can be seen that foods containing dextrin and xanthan gum have the effect of maintaining blood sugar levels.

[0062] Comparison of different types of dextrin The changes in blood glucose levels upon ingestion of Comparative Example 1, Example 2, and Example 4 are shown in FIG.

[0063] 2, it was confirmed that blood glucose levels were maintained for a long time in Examples 2 and 4, which contained dextrin and xanthan gum. On the other hand, in Comparative Example 1, which did not contain xanthan gum, blood glucose levels returned to fasting levels within 120 minutes. From the above, it can be seen that foods containing dextrin and xanthan gum have the effect of maintaining blood sugar levels, regardless of the type of dextrin.

[0064] Comparison by sample shape The changes in blood glucose levels upon ingestion of Comparative Example 1, Example 2, and Example 5 are shown in FIG.

[0065] 3, it was confirmed that blood glucose levels were maintained for a long time in Examples 2 and 5. On the other hand, in Comparative Example 1, blood glucose levels returned to fasting levels within 120 minutes. From the above, it can be seen that foods containing dextrin and xanthan gum have the effect of maintaining blood sugar levels, regardless of the form of the sample.

[0066] Comparison by sugar type The changes in blood glucose levels upon ingestion of Comparative Example 1, Example 2, Comparative Example 4, Comparative Example 5, Comparative Example 6, Comparative Example 7, and Comparative Example 8 are shown in FIG.

[0067] 4, it was confirmed that blood glucose levels were maintained for a long time in Example 2. On the other hand, in Comparative Examples 1 and 4 to 8, blood glucose levels returned to fasting levels within 120 minutes. Comparison of Example 2 with Comparative Examples 4 to 6 revealed that replacing dextrin with other sugars did not have the effect of maintaining blood sugar levels. Furthermore, a comparison of Example 2 with Comparative Examples 7 and 8 revealed that the blood sugar level maintaining effect was not achieved if dextrin and xanthan gum were not included.

[0068] [Example 2] Measurement of gel strength The gel strength was measured for Example 5 and Example 5', which was obtained by storing Example 5 for 15 months at 20° C. The measurement results are shown in Table 3. The gel strength was measured at 20°C using a rheometer (Sun Scientific: CR-500DX) under measurement conditions (compression test) of a cylindrical plunger with a diameter of 10 mm, a penetration speed of 60 mm / min, and a penetration distance of 20 mm.

[0069] [Table 3]

[0070] As shown in Table 3, the gel strength of Example 5 was 4.6 N. The gel strength of the jelly after storage at 20°C for 15 months was 3.7N. [Industrial Applicability]

[0071] According to the present invention, a food product capable of maintaining blood sugar levels can be provided.

Claims

1. A food product containing dextrin and xanthan gum, the food product containing 15% by mass or more of dextrin, and the content of xanthan gum per part by mass of dextrin being in the range of 0.002 to 0.050 parts by mass.

2. The food product according to claim 1, which is a jelly food product having a water content of 60% by mass or more.

3. The food product according to claim 2, wherein the jelly food product is packed in a pouch container with a spout.

4. The food product according to claim 1 or 2, wherein the content of xanthan gum per part by mass of dextrin is in the range of 0.005 to 0.015 parts by mass.

5. 3. The food product according to claim 1, wherein the calorie content of the food product is 150 kcal / 100 g or less.

6. The food product according to claim 1 or 2, wherein the total content of gelling agents is 1.5% by mass or less.

7. 3. The food product according to claim 1 or 2, wherein the breaking strength (N) of the gel when broken is 3N to 10N when measured (compression test) at 20°C using a rheometer (Sun Scientific: CR-500DX) with a cylindrical plunger having a diameter of 10 mm, an insertion speed of 60 mm / min, and an insertion distance of 20 mm.

8. The food product according to claim 1 or 2, which has a pH of 3 to 4.

6.

9. The food according to claim 1 or 2, for regulating blood sugar levels, comprising the xanthan gum and the dextrin as agents for sustainedly regulating blood sugar levels.

10. Contains xanthan gum and dextrin as active ingredients. Applicable to jelly foods with a water content of 60% by mass or more. A composition for regulating blood sugar levels.

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