Method for manufacturing dough with inhibited glycemic index after consumption

Abstract

This invention relates to a method for manufacturing dough that inhibits the glycemic index after consumption. The main feature is that it is made by adding black tea powder to the dough. The amount of black tea powder added to the dough is 1 to 3% of the total weight. The black tea powder is prepared by grinding black tea leaves with a high-speed pulverizer, then sieving it through a 50-mesh sieve. 10g of black tea powder is added to 150mL of distilled water and mixed. The mixture is then extracted using a reflux extraction device. After extraction, the mixture is filtered and the clarified liquid is collected and stored. The concentrated liquid is then freeze-dried into powder using a freeze dryer.

Description

Technical Field

[0001] This invention relates to a method for manufacturing a dough that inhibits the glycemic index after consumption, particularly a method for making a dough (lump) from a powder that inhibits the glycemic index after consumption, thereby achieving a dough that helps inhibit the glycemic index after consumption. Prior Technology

[0002] Diabetes is a persistent metabolic disease associated with changes in the metabolism of proteins, carbohydrates, and fats. It is classified into type 1 diabetes (T1DM), type 2 diabetes (T2DM), and gestational diabetes mellitus (GDM). Type 1 diabetes is primarily caused by the autoimmune system destroying the pancreatic beta cells, preventing them from producing and secreting insulin to control blood sugar; it is a congenital disease. Type 2 diabetes has more complex causes, mainly due to insufficient insulin secretion and insulin resistance (meaning that insulin function is impaired). Insulin resistance is more easily detected in obese individuals, those with fat accumulation in the liver and muscles, and those with metabolic syndrome. Gestational diabetes is caused by hormones secreted by the body and placenta during the second and third trimesters of pregnancy, which create insulin resistance and lead to elevated blood sugar levels.

[0003] According to statistics from the World Health Organization, approximately 10% of the global adult population suffers from diabetes. In Taiwan, about 160,000 new cases of diabetes are diagnosed each year, of which only about 380 are type 1 diabetes patients, while the rest are type 2 diabetes. Type 2 diabetes is caused by environmental factors and is closely related to poor dietary habits in daily life. Therefore, it is considered one of the main causes of health problems. Furthermore, prolonged high blood sugar can easily induce many related complications such as retinopathy, atherosclerosis, neuropathy, nephropathy, and cardiovascular disease, and increase mortality. Therefore, actively preventing type 2 diabetes can reduce its complications. However, past studies have found that lifestyle changes are twice as effective as blood sugar-lowering drugs in preventing the occurrence of type 2 diabetes.

[0004] The glycemic index (GI) is an assessment of how much blood sugar rises after a food is ingested. It ranges from 1 to 100, where 100 represents pure glucose, and is categorized as low (GI ≤ 55), medium (GI 56-69), and high (GI ≥ 70). Studies show that consuming foods high in starch leads to a faster release of carbohydrates, increasing the body's demand for insulin and thus raising the glycemic index. Insulin and insulin-like growth factor-1 (IGF-1) can also stimulate the secretion of leptin in adipose tissue. Since leptin participates in cell growth and proliferation, insulin indirectly promotes the growth and proliferation of cancer cells, which is significantly associated with an increased risk of diabetes and cancer. Switching to a low-GI diet can improve metabolism, reduce the risk of type 2 diabetes, and improve blood sugar control in diabetic patients.

[0005] Wheat is widely consumed and used worldwide, frequently used as a raw material for foods such as biscuits, noodles, bread, and cakes. It is primarily composed of starch (approximately 60-70% of grain or 70-80% of flour), protein (approximately 8-20%), and non-protein compounds such as vitamins, cellulose, hemicellulose, polyphenols, and minerals. However, among all grain flours, only wheat flour is capable of forming dough with a three-dimensional viscoelastic network. This is because wheat contains proteins including globulins, albumins, glutenin, and gliadin. Glutenin and gliadin are the two main proteins in wheat, accounting for over 80% of the total protein content. Glutenin is a high-molecular-weight heteropolymer that can form intermolecular disulfide bonds, affecting the strength and elasticity of the dough. Gliadin is a monomeric protein that can form intramolecular disulfide bonds, acting as a plasticizer and affecting the dough's viscosity and extensibility. The interaction of these two proteins forms gluten protein (also known as wheat gluten protein).

[0006] Although wheat contains many nutrients, most of these nutrients are found in the outer layer of the wheat grain. During the refining process, these nutrients are lost, resulting in wheat flour containing only starch, which is insufficient in nutritional value. Starch is also a major source of carbohydrates, leading to a high carbohydrate content in dough. Numerous studies have shown that excessive consumption of refined wheat flour is one of the causes of obesity and an increased risk of type 2 diabetes. Currently, most commercially available dough is wheat-based, which, in addition to lacking many nutrients, is primarily composed of carbohydrates. Therefore, adding functional ingredients to dough to improve post-meal blood sugar response is a topic of great interest.

[0007] In the preparation of dough-based foods, water is second only to wheat flour in proportion, and it is an indispensable component. During the process of mixing water and wheat flour to form dough, a three-dimensional gluten network is formed. Gluten proteins, through extensive hydration, interact with covalent bonds (disulfide bonds) and non-covalent bonds (hydrophobic bonds, hydrogen bonds, and ionic bonds) to form the skeletal structure of the dough, giving it cohesiveness and elasticity. Therefore, without added water, the gluten proteins in flour will not exhibit viscoelasticity. Adding too much water will cause the dough proteins to become too dispersed, making it difficult for the gluten network to form and resulting in an overly viscous dough. Conversely, adding too little water will lead to uneven moisture distribution in the dough, making it prone to drying and cracking. Furthermore, the source of the water also has a significant impact. Based on the type and content of minerals in the water, it can be classified as hard water, soft water, salt water, and alkaline water. Hard water will excessively bind gluten proteins, thus hindering the hydration of flour particles; while soft water lacks the minerals that fortify gluten, making the dough too viscous and soft. Therefore, water with low to medium hardness is most suitable.

[0008] Salt is a crucial component in the dough-making process, offering numerous benefits, including enhancing flavor and thus increasing consumer appetite; altering dough texture to make it softer and more elastic; mitigating discoloration and spoilage caused by oxidation under high temperature and humidity; and extending shelf life by inhibiting enzyme activity and microbial growth. Salt influences the interactions between gluten proteins, increasing surface charge and reducing intermolecular repulsion. This leads to the aggregation of gliadin and glutenin, resulting in a firmer dough texture and improved viscoelasticity. Generally, salt is added at 1-8% of the flour weight. Adding an appropriate amount (2%) can make the gluten network smoother. However, excessive salt (above 5%) can affect the rate of moisture diffusion in the dough, negatively impacting dough stability.

[0009] In recent years, people have become increasingly interested in the biopharmacological activities provided by natural chemical substances in plants. Among them, polyphenols are the most numerous and widely distributed group of active molecules. Polyphenols can be divided into many categories, the most important of which are phenolic acids and flavonoids. Currently, more than 8,000 polyphenolic compounds have been identified in plants. Polyphenols have received much attention due to their high anti-hyperglycemic effect and minimal side effects. Studies have shown that a diet rich in natural foods with high antioxidant capacity and high phenolic content is associated with a lower risk of diabetes and its related factors. The hypoglycemic effect of polyphenols is attributed to many biological activities, including reducing the absorption of carbohydrates in the intestine, regulating the activity of enzymes involved in glucose metabolism, protecting β cells from oxidative damage, and stimulating insulin secretion. Regulating lipids and lipoproteins to improve dyslipidemia may be a factor behind the improvement in vascular function in diabetic patients who receive polyphenol supplements. In addition, they have been shown to reduce oxidative stress and inflammatory processes, highlighting the biopharmacological activities of plant polyphenols and establishing their role in diabetic complications.

[0010] Black tea contains many natural components, such as polyphenols, tea pigments, polysaccharides, and alkaloids, with tea polyphenols being the main source of its nutritional value. These natural components have a wide range of biological activities, including antioxidant, anti-inflammatory, anti-diabetic, and cancer-reducing effects. Ginger is rich in various bioactive components, such as gingerol, ginger polysaccharides, gingerol, curcumin, and ginger essential oil. Many past studies have shown that ginger has various beneficial effects on the human body, such as antioxidant, anti-inflammatory, anti-tumor, cholesterol-lowering, and blood sugar-lowering effects. Almond contains a variety of pharmacologically active components, such as phenolic compounds, terpenoids, and alkaloids. Many past studies have shown that these components have good active effects, such as antibacterial, anti-tumor, anti-ulcer, blood pressure-lowering, blood sugar-lowering, and neuroprotective effects. Summary of the Invention

[0011] This invention relates to a method for manufacturing dough that inhibits the glycemic index after consumption. The main feature is that it is made by adding black tea powder to the dough. The amount of black tea powder added to the dough is 1 to 3% of the total weight. The black tea powder is prepared by grinding black tea leaves with a high-speed pulverizer, then sieving the powder through a sieve. 10g of black tea powder is added to 150mL of distilled water and mixed. The mixture is then extracted using a reflux extraction device. After extraction, the mixture is filtered and the clarified liquid is collected and stored. The concentrated liquid is then freeze-dried into powder using a freeze dryer.

[0012] This invention relates to a method for manufacturing dough that inhibits the glycemic index after consumption. The main feature of this method is that it uses all-purpose flour as the main component, adds powder that inhibits the glycemic index after consumption and water, mixes it evenly for five minutes, then adds salt and water, stirs at low speed, then stirs at medium speed for 5 minutes to form a dough, then lets it rest for at least 20 minutes to let it rise, then rolls it to a certain thickness, lets it rest for at least 30 minutes to mature, then cuts it into strips and dries it with hot air to complete the process. Simple Explanation of the Diagram

[0013] Figure 1: A test architecture diagram of a preferred embodiment of the present invention. Figure 2: A schematic diagram of the manufacturing process of the dough with the ability to suppress the glycemic index after consumption according to the present invention. Figure 3: This is a picture of the product appearance after the addition of the present invention. Implementation

[0014] Please refer to the test architecture diagram of the preferred embodiment of the present invention shown in Figure 1. In order to develop a noodle with the best taste and the ability to suppress the glycemic index after consumption, the present invention tested three foods with the best ability to suppress the glycemic index after consumption: black tea leaves, ginger leaves and almond leaves, to obtain a noodle that is most suitable for market sales and has the ability to suppress the glycemic index after consumption.

[0015] The preparation of extracts from black tea leaves involved two methods: hot water preparation and ethanol preparation. For hot water preparation, Darjeeling black tea leaves were ground using a high-speed grinder and sieved through a 50-mesh sieve. 10g of the tea powder was added to 150mL of distilled water and extracted using a reflux extraction apparatus for one hour. After extraction, the extract was filtered, and the clarified liquid was collected and stored. The residue was then extracted again with 150mL of distilled water for one hour. The clarified filtrates from both filtrations were combined and concentrated using a rotary evaporator. The concentrated liquid was then freeze-dried into powder and stored for later use. For ethanol preparation, Darjeeling black tea leaves were ground using a high-speed grinder and sieved through a 50-mesh sieve. 10g of the tea powder was added to 150mL of 50% pure ethanol and agitated using an ultrasonic cleaner for one hour. After agitation, the extract was filtered, and the clarified liquid was collected and stored. The residue was then agitated again with 150mL of 50% pure ethanol for one hour. The clarified filtrates from both filtrations were combined and concentrated to dryness using a rotary evaporator and stored for later use.

[0016] Preparation of hot water extracts from ginger leaves or almond leaves: Take ginger leaves or almond leaves, wash them thoroughly with running water, freeze them until completely dry using a freeze dryer, then grind them using a high-speed grinder and sieve them through a 50-mesh sieve. Take 10g of ginger leaf powder or almond leaf powder and add 150mL of distilled water to extract using a reflux extraction device for one hour. After extraction, filter and collect the clear liquid for storage. Add 150mL of distilled water to the residue again and extract for one hour. Combine the clear filtrates from the two filtrations and concentrate them using a rotary evaporator. Then freeze-dry the concentrate into powder using a freeze dryer and store it for later use.

[0017] Preparation of 50% ethanol extract of ginger leaves or almond leaves: Take ginger leaves or almond leaves separately, grind them with a high-speed grinder, and then sieve them through a 50-mesh sieve. Take 10g of ginger leaf powder or almond leaf powder and add 150 mL of 50% pure ethanol. Shake with an ultrasonic cleaner for one hour. After shaking, filter and collect and store the clear liquid. Add 150 mL of 50% pure ethanol to the residue again and shake for one hour. Combine the clear filtrates from the two filtrations and concentrate them to dryness using a rotary evaporator. Store for later use.

[0018] After the above preparation procedure, the following yield table (Table 1) was obtained for the preparation of black tea leaves, ginger leaves, and almond leaves. The yield of black tea water extract (BTH) was the best, followed by almond leaf water extract (AZLH). Further antioxidant capacity tests showed that the DPPH free radical scavenging ability was: black tea leaves > almond leaves > ginger leaves; the ABTS˙+ free radical scavenging ability was: almond leaves > black tea leaves > ginger leaves. FRAP iron reduction capacity: black tea leaves > linden leaves > ginger leaves. Based on the above, black tea leaves demonstrate superior antioxidant capacity, while ginger leaves are inferior. In the assessment of hypoglycemic potential, AGEs formation inhibition capacity: black tea leaves > linden leaves > ginger leaves; α-glucosidase activity inhibition capacity: black tea leaves > linden leaves > ginger leaves; α-amylase activity inhibition capacity: linden leaves > black tea leaves > ginger leaves. Based on the above, black tea leaves demonstrate superior hypoglycemic potential, followed by linden leaves, while ginger leaves are inferior. After comprehensive evaluation, this invention uses black tea water extract (BTH) as the main formulation, and linden leaf water extract (AZLH) is also a preferred option. (Table 1)

[0019] Please refer to Figure 2 for a schematic diagram of the manufacturing process of the dough with the ability to suppress the glycemic index after consumption. The main steps include: using 100g of all-purpose flour as a unit ratio, adding black tea powder and black tea infusion instead of water, mixing evenly for five minutes, then adding 1.2g of salt and 40ml of water, then stirring at low speed for 1 minute, then stirring at medium speed for 5 minutes to form a dough, then letting it rest for 20 minutes to let it rise, then rolling it to a thickness of 1mm, then letting it rest for 30 minutes to mature, then cutting it into strips with a width of 2mm to form noodles, and finally drying it with hot air to complete the process.

[0020] As shown in Figure 3, the product appearance after the addition of the present invention is shown. Research shows that consumers prefer food colors that are white or yellow, while blue reduces acceptance and appetite. This study found that adding black tea powder to the dough causes a significant change in color, and the color becomes darker as the amount of black tea powder added increases. This is because during the fermentation process of black tea, oxidation leads to the production of two black tea pigments: theaflavins (golden yellow) and thearubigins (reddish brown).

[0021] The total triterpenoids and theaflavins in the 50% ethanol extract of black tea (BT-50) were significantly higher than those in the aqueous extract of black tea (BTH). However, the aqueous extract of black tea was superior to BT-50 in the inhibition of advanced glycation end products (AGEs) formation and α-amylase inhibition. In the analysis of polyphenolic flavonoid composition, the content of the aqueous extract of black tea was more than twice that of BT-50, with gallic acid as the main factor. Therefore, the good performance of black tea in lowering blood sugar potential is mainly due to gallic acid. When black tea aqueous extract is added to dough, these water-soluble phenolic acid compounds will be lost during the cooking of the dough. Triterpenoids and theaflavins, which also have the effect of lowering blood sugar, are mostly fat-soluble. Therefore, this invention uses black tea leaves directly ground into powder as an additive raw material for dough foods.

[0022] Please refer to the following table (Table 2) for the in vitro starch digestion test of black tea dough. Further, the dough formulations of this invention include seven types: black tea dough with added black tea powder at percentages of 0%, 1%, 3%, 5%, and 7% (in order BTP-0 to BTP-7), namely black tea dough -0%, black tea dough -1%, black tea dough -3%, black tea dough -5%, and black tea dough -7%. Additionally, black tea infusion was used to replace water in the process, with 0% and 3% black tea powder added. The salt used in this preparation process was high-grade iodized salt. The results of the in vitro starch digestion test of the black tea dough showed that, at enzyme digestion times of 0 to 120 minutes, the in vitro glycemic index of the dough with added black tea powder was significantly lower than that of the raw dough (BTP-0) without added black tea powder. (Table 2)

[0023] Adding black tea powder to dough does not significantly affect its texture and can reduce the dough's oil-holding capacity. Dough made with added black tea powder can effectively lower its postprandial glycemic index (GI value), especially dough with 1 to 3% black tea powder, which has the best performance. It also has health benefits such as free radical scavenging ability and enzyme activity inhibition ability.

[0024] Further taste tests were conducted. After consuming the black tea noodle product, its sensory characteristics mainly included light brown, dark brown, rough, rubbery, smooth, glossy, bitter, floury, weak tea, just right, strong tea, raw starch, hay, elastic, resilient, powdery, chewy, moist, smooth, palatable, bouncy, monotonous, soft, sweet aftertaste, bitter aftertaste, lingering sweetness, lingering tea flavor, lingering flour flavor, pure taste, simple taste, complex taste, natural, healthy, distinctive, creative, ordinary, and unique.

[0025] (A): Cutting state (B): Rolling state (C): Cooked state

Claims

1. A method for manufacturing a dough with an inhibitory effect on the glycemic index after consumption, comprising adding black tea powder to the dough, wherein the black tea powder added to the dough accounts for 1 to 3% of the total proportion, wherein the black tea powder is prepared by grinding black tea leaves with a high-speed pulverizer, then sieving them through a sieve, taking 10g of black tea powder and adding 150mL of distilled water in a certain proportion, mixing and extracting using a reflux extraction device, filtering after extraction, and collecting and storing the clarified liquid as powder; characterized in that: the dough system uses 100g of medium-gluten flour as a unit proportion, and adds 1 to 3% of black tea powder and black tea infusion to replace water, mixes evenly for five minutes, then adds 1.2g of salt and 40ml of water, then stirs at low speed for 1 minute, then stirs at medium speed for 5 minutes to form a dough, then lets it stand for 20 minutes to rest, then rolls it, then lets it stand for 30 minutes to mature, then cuts it into strips to form noodles, and finally dries it with hot air. The finished dough has free radical scavenging ability and enzyme activity inhibition ability, and also has a better taste.

2. The method for manufacturing dough with an inhibitory glycemic index as described in claim 1, wherein the dough is made by adding black tea powder, and black tea infusion is added to replace water in the process.

3. The method for producing a dough with an inhibitory glycemic index as described in claim 1, wherein the residue after extraction of the black tea leaves using a reflux extraction device is extracted again with 150 mL of distilled water, the clarified filtrates obtained from the two filtrations are combined and concentrated using a rotary evaporator, and then the concentrate is freeze-dried into powder using a freeze dryer.

4. The method for manufacturing dough with an inhibitory glycemic index as described in claim 1, wherein the medium-gluten flour is mixed with powder having an inhibitory glycemic index and water, wherein the water can be replaced by black tea broth.

5. The method for manufacturing a dough with an inhibitory glycemic index as described in claim 1, wherein the powder containing black tea water extract (BTH) with an inhibitory glycemic index added to the dough is 1 to 3% of the dough composition.

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