JP2004242677A - 食品を改質化するための方法、該方法で得られた食品、および食品中でのα−シクロデキストリンの使用 - Google Patents
食品を改質化するための方法、該方法で得られた食品、および食品中でのα−シクロデキストリンの使用 Download PDFInfo
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- JP2004242677A JP2004242677A JP2004038604A JP2004038604A JP2004242677A JP 2004242677 A JP2004242677 A JP 2004242677A JP 2004038604 A JP2004038604 A JP 2004038604A JP 2004038604 A JP2004038604 A JP 2004038604A JP 2004242677 A JP2004242677 A JP 2004242677A
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- food
- cyclodextrin
- glycemic index
- glycemic
- foods
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Landscapes
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Abstract
【解決手段】食品のグリセミックインデックスを、食品とα−シクロデキストリンとを効果的な量で組み合わせることによって減少させることを特徴とする。
【選択図】なし
Description
ベーカリー製品、たとえば、パンおよびロール、ブラウニー、ケーキ(軽量のもの)、クラッカー(スナックとして使用)、穀物ベースのバー(たとえば、ブレックファーストバー、グラノーラバー、ライスシリアルバー)、コーヒーケーキ、クラムスケーキ、スイートロール、マフィン、冷蔵用ドウ(refrigerated dough)、ドライベーキングミックス;
飲料、たとえば飲料のためのドライミックス、乾燥粉末フルーツフレーバーの飲料ミックス、炭酸または非炭酸の砂糖未使用の(ダイエット)ソフトドリンク;
シリアルおよび他の穀物製品、たとえば朝食用シリアル、すぐに食べられる型のもの(ready-to-eat)、インスタントライス、パスタ
乳製品、たとえばヨーグルト、この場合、これはヨーグルト飲料およびフローズンヨーグルトを含む、プリンのためのドライミックス、ミルクベース飲料のためのドライミックス;
脂肪および油、たとえばマーガリン、ブレッドスプレッド;
フルーツおよびフルーツジュース、たとえば、ジュース、ネクター、フルーツドリンク、この場合、これはフルーツミルク飲料を含む;
ソース、たとえばスパゲティーソース、ケチャップ;
スナック、すべて型を含む、たとえば塩味スナック、甘味および甘味料不含のクラッカー、ポテトチップス;
スープ、たとえば缶入りスープ、スープのためのドライミックス、たとえば、乾燥ブイヨン、インスタントスープ等;
野菜、たとえば野菜ジュース、野菜ソースまたはピューレ、たとえばトマトソース、トマトピューレ、豆乳。
一晩に亘って断食させた12人の健康な男性のボランティアに、別々の日に、無作為に、(A)100gの新鮮な白パン(50gのデンプンを提供するもの)から成る試験“朝食”を、飲料(250mlの水道水)と一緒に与えるか、あるいは(B)100gの新鮮な白パンを、α−シクロデキストリン含有飲料(250ml水道水中にα−シクロデキストリン10gを溶かしたもの)と一緒に与えた。毛細血管血および静脈血を、食事前および食事後3時間間隔で規則的に採取した。血漿グルコースを毛細血管血試料中で測定し、かつ血漿インスリンを静脈血試料中で測定した。
低グリセミックインデックスを有するパンロールを、以下の成分の示された量を用いて製造した。組成物は、約7%のα−シクロデキストリンを含有していた。製品は55を下廻るグリセミックインデックスを有していた。
成分 量
小麦 550g
α−シクロデキストリン 50g
ミルクパウダー 15g
塩 11g
砂糖 15g
脂肪 15g
酵母 26g
水 約45g
ロールを小麦、脂肪、水に懸濁された酵母および砂糖を混合し、かつ、なめらかで弾力のあるドウにするために混練することによって製造した。ドウを、温かい場所でその体積が約2倍になるまで放置した。ドウを60gずつ分割し、これは好ましい場合には成形した。これらをトレイ上に置き、かつ、温かい場所に放置し発酵させた。オーブンで、200〜250℃で12〜15分に亘って焼き、摂取可能な最終的な製品を得た。
パンと一緒に摂取する場合に、パンのグリセミックインデックスを減少することができる低脂肪のパン用スプレッドについて、以下のように製造した:
成分 量
ヒマワリ油 20%
ナタネ油 20%
α−シクロデキストリン 10%
バター 10%
小麦粉 0.1%
塩 0.1%
ソルビン酸カリウム 0.1%
ホエー 適量
(添加して100%にする)
油および脂肪−可溶性のフレーバーを混合した。α−シクロデキストリンを激しい混合下で添加し、それによって、包接複合体が形成された。塩およびソルビン酸カリウムをホエー中に溶解した。溶液を低温殺菌し(pasturized)、かつ油/α−シクロデキストリン混合物およびバターと一緒に、冷却された混練機中で混合した。製品は、良好なスプレッド特性を有する水中油エマルションであった。
I型およびII型糖尿病患者およびストレス誘発性高血糖症を有する患者であるか、あるいは異常なグルコース耐性の症状を有する患者による摂取が意図される減少されたグリセミックインデックスを有する液体配合食品を、以下の成分を用いて製造した:
成分 量
カゼイネート 5.0%
マルトデキストリン 5.9%
フルクトース 5.5%
大豆多糖類 0.5%
ベニバナ油 1.8%
キャノーラ油 1.8%
α−シクロデキストリン 1.3%
ビタミンおよびミネラルプレミックス 0.1%
栄養成分(L−カルニチン、イノシトール、コリン、タウリン) 0.1%
レシチン 0.1%
水 適量
(添加して100%にする)
例5
デンプン含有食品を摂取前にかまたはこれと一緒に摂取される場合に、デンプン含有食品のグリセミックインデックスを減少させうる低グリセミック飲料を、以下のようにして製造した:
成分 量
フルクトース 6%
α−シクロデキストリン 3%
オレンジジュース濃縮物 1%
クエン酸 0.2%
フレーバー 0.1%
アスコルビン酸 0.05%
水 適量
(添加して100%にする)
例6
低グリセミックインデックスを有する調理済みライスを、1kgのライスおよび80gのα−シクロデキストリンを2.8lの沸騰水に添加し、その後に、約90℃で水が吸収されるまで調理することによって得た。
ミルク 50mlを、全炭水化物含量44gを有するブレックファーストシリアル 60gに添加した。この朝食のグリセミックインデックスを減少させるために、それぞれα−シクロデキストリン 2.5gを有する2個の薬袋を開封し、その内容物をシリアル上にふりかけた。
Claims (15)
- グリセミックインデックスを有する食品を改質化するための方法において、食品のグリセミックインデックスを、食品とα−シクロデキストリンとを効果的な量で組み合わせることによって減少させることを特徴とする、グリセミックインデックスを有する食品を改質化するための方法。
- α−シクロデキストリンを食品中にその製造過程で混合することによって、食品とα−シクロデキストリンとを組み合わせる、請求項1に記載の方法。
- 食品の摂取前、摂取中または摂取後に、食品とα−シクロデキストリンとを組み合わせる、請求項1に記載の方法。
- α−シクロデキストリンを錯化しないで、かつ、0.1〜30%(w/w)の濃度で使用する、請求項1から3までのいずれか1項に記載の方法。
- α−シクロデキストリンを錯化して、かつ、3〜30%(w/w)の濃度で使用する、請求項1から3までのいずれか1項に記載の方法。
- α−シクロデキストリンを、可消化性かまたは部分的に不消化性の、天然または合成の油または脂肪と一緒に錯化する、請求項5に記載の方法。
- 食品が、健康なヒトまたは糖尿病、糖尿病前症、メタボリックシンドローム(“シンドロームX”)、肥満症、高血圧症、高脂血症または他の生理学的または医学的障害を有するヒトによって摂取されることを意図したものである、請求項1から6までのいずれか1項に記載の方法。
- 食品が、愛玩動物によって摂取されることを意図したものである、請求項1から6までのいずれか1項に記載の方法。
- 食品が、5質量%未満の脂肪含有率である、請求項8に記載の方法。
- そのα−シクロデキストリン含量によって、高脂血症、高血圧症、肥満症、アテローム性動脈硬化症、糖尿病およびこれら症状の種々の病理学的結果から選択された疾病の予防またはリスク減少が意図されている、食品。
- ベーカリー製品、飲料、シリアルおよび他の穀物製品、乳製品、脂肪および油、野菜ジュースおよびフルーツジュース、ソース、スナック、スープ、液体食品代替物、および医療目的のための食品から選択された、請求項2に記載の方法によって製造された食品。
- α−シクロデキストリンを、0.1〜30%(w/w)、好ましくは1〜15%(w/w)、特に好ましくは2〜10%(w/w)の濃度で含有する、請求項10または11に記載の食品。
- α−シクロデキストリンを、0.1〜30%(w/w)の濃度で、その製造過程またはその調理過程で食品中に混合する、請求項10または12までのいずれか1項に記載の食品。
- 食品のグリセミックインデックスを減少させるための、α−シクロデキストリンの使用。
- 食品のグリセミックインンデックスを減少させるために、前記食品の摂取と組み合わせたサプリメントとしてのα−シクロデキストリンの使用。
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EP03003463A EP1447013A1 (en) | 2003-02-14 | 2003-02-14 | Method for reducing the glycemic index of food |
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JP2004038604A Pending JP2004242677A (ja) | 2003-02-14 | 2004-02-16 | 食品を改質化するための方法、該方法で得られた食品、および食品中でのα−シクロデキストリンの使用 |
Country Status (7)
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US (1) | US20040161526A1 (ja) |
EP (1) | EP1447013A1 (ja) |
JP (1) | JP2004242677A (ja) |
KR (1) | KR100607121B1 (ja) |
CN (1) | CN1557198A (ja) |
AU (1) | AU2004200580B8 (ja) |
CA (1) | CA2457465A1 (ja) |
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WO2009123029A1 (ja) * | 2008-03-31 | 2009-10-08 | 株式会社 大塚製薬工場 | 血中アンモニア調整剤 |
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BRPI0612032A2 (pt) * | 2005-06-13 | 2010-10-13 | Cargill Inc | complexos de inclusão de ciclodextrina e métodos de preparação dos mesmos |
CN101223183A (zh) * | 2005-06-13 | 2008-07-16 | 嘉吉公司 | 环糊精包合复合物及其制备方法 |
WO2007056802A1 (en) * | 2005-11-15 | 2007-05-24 | George Weston Foods Limited | Low gi white bread product |
DE102006014543A1 (de) * | 2006-03-21 | 2007-09-27 | Südzucker AG Mannheim/Ochsenfurt | Funktionelle Lebensmittel gegen Tumore |
KR20090016702A (ko) * | 2006-06-13 | 2009-02-17 | 카아길, 인코포레이팃드 | 큰 입자 시클로덱스트린 포접 착물 및 이의 제조 방법 |
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-
2003
- 2003-02-14 EP EP03003463A patent/EP1447013A1/en not_active Withdrawn
-
2004
- 2004-02-11 US US10/776,914 patent/US20040161526A1/en not_active Abandoned
- 2004-02-11 CA CA002457465A patent/CA2457465A1/en not_active Abandoned
- 2004-02-12 KR KR1020040009269A patent/KR100607121B1/ko not_active IP Right Cessation
- 2004-02-13 AU AU2004200580A patent/AU2004200580B8/en not_active Ceased
- 2004-02-16 CN CNA2004100050473A patent/CN1557198A/zh active Pending
- 2004-02-16 JP JP2004038604A patent/JP2004242677A/ja active Pending
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WO2009123029A1 (ja) * | 2008-03-31 | 2009-10-08 | 株式会社 大塚製薬工場 | 血中アンモニア調整剤 |
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Publication number | Publication date |
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AU2004200580A1 (en) | 2004-09-02 |
CN1557198A (zh) | 2004-12-29 |
KR100607121B1 (ko) | 2006-08-01 |
KR20040073978A (ko) | 2004-08-21 |
AU2004200580B8 (en) | 2005-12-22 |
US20040161526A1 (en) | 2004-08-19 |
CA2457465A1 (en) | 2004-08-14 |
AU2004200580B2 (en) | 2005-11-24 |
EP1447013A1 (en) | 2004-08-18 |
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A912 | Re-examination (zenchi) completed and case transferred to appeal board |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20061102 |