JP3222265B2 - flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to flour, and foods and feeds made from the same. More specifically, the present invention relates to a flour that is slowly digested and absorbed, as well as food and feed.

[0002]

2. Description of the Related Art In recent years, metabolic diseases such as diabetes have rapidly increased in Japan along with the enrichment of eating habits.
Excessive nutritional intake induces massive insulin secretion, which indirectly causes a breakdown in metabolic balance, leading to hyperglycemia, diabetes, hyperlipidemia, arteriosclerosis, obesity, etc. due to decreased glucose tolerance. In particular, in diabetic patients, the insulin action is insufficient and glucose tolerance is reduced, so that the blood glucose level after meals rises remarkably and causes complications such as damage to capillaries and arteriosclerosis. Also animals, especially dogs,
Cats and other pets also have more diabetes.

[0003] In order to prevent or treat the above-mentioned diseases, it is effective to take a food or substance having a function of controlling the massive secretion of insulin without increasing blood sugar level even if necessary nutrition is taken. Therefore, research and development of such foods and substances are being promoted. As a part of such research, it has recently become clear that, in recent years, saccharides with moderate digestion and absorption are effective in preventing a rapid rise in blood glucose level.

[0004] In view of the above, various studies have been conducted on carbohydrates whose digestion / absorption is slow and blood sugar level rises slowly. As such a conventional technique, starch prepared from corn of the amylomaize species is used. The so-called high amylose corn starch has attracted attention due to its slow digestion and absorption. However, the use of high amylose corn starch is limited due to its unique flavor and texture, and furthermore, it is inferior in flavor and texture so that it cannot be widely used.

[0005]

SUMMARY OF THE INVENTION In view of the above, the present inventors have proposed that the present invention should be used effectively in a wide range of applications because of its slow digestion and absorption, not causing a rapid rise in blood sugar level, and having good texture and flavor. We have been studying for the purpose of obtaining a substance that can be used. At the same time, the present inventors have also conducted various studies on the properties and properties of wheat flour and wheat starch contained therein.

As a result, the conventional starch contained in wheat flour and wheat starch prepared from wheat flour generally have a starch particle size distribution in a wide range of about 2 to 40 μm and a small particle size of 10 μm or less. It can be relatively clearly divided into a particle starch portion and a large particle starch portion having a particle size of 15 μ or more, and about 80% by weight of wheat starch is occupied by starch particles having a particle size of 15 μ or more, and a particle size of 10 μ or less. The starch granule content was found to be less than about 15% by weight. In view of this, various attempts were made to classify wheat starch, and it was found that the content of starch granules having a particle size of 10 μm or less was 25% by weight.
Wheat flour obtained by the classification as described above, and further, such wheat starch, when ingested, does not cause a rapid increase in blood sugar level due to slow digestion and absorption, and the above-mentioned various diseases including diabetes The present invention was found to be extremely effective in preventing and treating metabolic diseases of the present invention.

That is, the present invention is a wheat flour characterized in that at least 25% by weight of the starch contained in the wheat flour consists of starch granules having a particle size of 10 μm or less. The present invention also includes foods and feeds using the flour as a raw material.

Here, the content ratio of starch granules having a particle size of 10 μm or less referred to in the present specification means a ratio (%) based on the total weight of starch (starch obtained from wheat flour) contained in wheat flour. In the flour of the present invention, 2% of the starch contained in the flour is used.
5% by weight or more (hereinafter, weight% is simply represented by%)
μ or less starch granules,
% Is preferable. When the content of starch granules having a particle size of 10 μ or less in the starch contained in the flour is less than 25%, the digestion and absorption thereof are not slowed down, which is the same as that of conventional flour, and suppresses an increase in blood sugar level. Inability to prevent or treat obesity, hypertension, hypertension, and diabetes.

Although not limited, the content of the whole starch contained in the flour of the present invention is preferably 60% or more, more preferably 70% or more based on the weight of the flour. . As a result, the ratio of wheat starch particles having a particle size of 10 μm or less contained in the flour can be increased, and the digestion and absorption of the flour can be made more gentle. In the wheat flour of the present invention, the content of starch granules having a particle size of 10 μm or less in the wheat starch is 25%.
The preparation method and acquisition method are not particularly limited as long as it is as described above, but can be obtained, for example, by the following method.

Preparation Example of Wheat Flour of the Present Invention: A commercially available raw wheat flour (starch particle size distribution;
The ratio of starch granules having a particle size of about 2 to 40 µ and a particle size of 15 µ or more; about 80% of starch contained in flour) is adjusted to any value within a range of a particle size of 15 to 20 µ (eg, 15 µ or 20 µ).
And then classify the air to fractionate the flour having a particle size of less than 15 μm (for example, less than 15 μm or less than 20 μm) so that 25% or more of the starch contained in the flour has a particle size of 10% or less.
The flour of the present invention comprising starch granules of μ or less is obtained. In this case, the ratio of the starch particles having a particle size of 10 μm or less in the starch contained in the wheat flour is adjusted by selecting a classification value (classification μ number) at the time of air classification within the range of the particle size of 15 to 20 μm. It is possible. For example, μ at the time of classification
If the number is reduced to 15 μ, a larger number, for example, 1
The content of starch granules having a particle size of 10 μm or less can be increased as compared with the case where 8 μ or 20 μ is set as the classification point (classification μ number).

Preparation Example 1 of Wheat Starch (Reference Preparation Example) : [ Preparation Example of Wheat Starch in Which Content of Starch Particles with a Particle Size of 10 μm or Less is 25% or More] Water is added to the wheat flour of the present invention prepared by the above method. In addition, the mixture is kneaded to form a dough, which is then sprinkled to sufficiently hydrate the gluten, and the starch is washed out of the dough by repeatedly rubbing the dough while flowing water. The resulting starch milk is filtered off with a sieve to remove gluten, and then the precipitated starch is recovered by centrifugation, and the starch that has become a lump after drying is ground to obtain the wheat starch of the present invention. When the particle size distribution of the obtained starch is measured using, for example, a Microtrac, it is confirmed that the wheat starch of the present invention has a content of small particle starch having a particle size of 10 μ or less of 25% or more. By measuring the content of starch granules having a particle size of 10 μm or less in the obtained wheat starch, 25% or more of the starch contained in the wheat flour of the present invention obtained by the air classification method described above was used. It is indirectly confirmed that the particles consist of starch granules having a diameter of 10 μm or less. In this wheat starch preparation method, as in the case of the above-mentioned wheat flour preparation example of the present invention, a classification value (classification μ) within the range of particle diameter of 15 to 20 μ at the stage of air classification of wheat flour.
By selecting (number), it is possible to change and control the ratio of starch granules having a particle size of 10 μm or less in the finally obtained wheat starch.
If it is as small as 5μ, it will be larger than 18μ or 20μ
The content of starch grains having a particle size of 10 μm or less in wheat starch can be increased as compared with the case where is a classification value (classification μ number).

Preparation Example 2 of Wheat Starch (Reference Preparation Example) [ Preparation Example of Wheat Starch with Starch Particles with a Particle Size of 10 μm or Less being 25% or More] Raw wheat flour (particle size of starch granules) which is generally commercially available distribution;
Water is added to about 2 to 40μ, the ratio of starch granules having a particle size of 15μ or more; about 80% of the starch contained in the flour), and kneaded to form a dough, which is then sprinkled to sufficiently hydrate the gluten. The starch is washed out of the dough by repeatedly rubbing the dough with running water. The resulting starch milk is filtered through a sieve to remove gluten, and then subjected to centrifugal filtration while being dehydrated using a centrifugal filter. When the centrifugal filtration is performed, starch is deposited in layers on the inner wall of the centrifugal filter. The sediment consists of a grayish-white upper layer composed of a starch fraction containing a large amount of small-particle starch having a particle size of 10 μ or less and a particle size of 15%.
Since the white lower layer is composed of a starch section containing a large amount of large-particle starch of at least μ, the gray-white upper layer composed of a starch section containing a large amount of small-particle starch having a particle diameter of 10 μ or less is separated from a white lower layer. Separate and collect. After drying the collected upper layer starch fraction, the agglomerated starch is ground to obtain wheat starch. When the particle size distribution of the obtained starch is measured using, for example, a Microtrac,
It is confirmed that the wheat starch has a content of small particle starch of 0 μ or less of 25% or more.

[0013] Further, by blending the wheat starch obtained in Preparation Example 1 and / or Preparation Example 2, etc., the content of starch grains having a particle size of 10 μm or less in the wheat starch is 25% or more. In addition, various different starches can be obtained.

The wheat flour of the present invention, in which at least 25% of the starch contained in the flour is made of starch granules having a particle size of 10 μm or less, has a slower digestion and absorption when ingested than conventional wheat flour and wheat starch. It does not lead to a rise in blood sugar level, so it can be ingested as it is, or it can be processed into food (food and drink) as needed, in any case so-called obesity, hypertension, arteriosclerosis, etc. It is effective for prevention and treatment of adult diseases and prevention and treatment of diabetes.

When the flour of the present invention is used as food, it can be used for the same purpose as ordinary flour,
The processing method and cooking method at that time can be performed in the same manner as in the related art, and washing, crushing, heat treatment, and the like can be performed as necessary. The type of food is not particularly limited, for example, breads, confectionery, mixed flours for them, noodles, fried flour and tempura flour, used as a binder or thickener for various foods, or edible May be distributed and sold as such as wheat flour or wheat starch.

The wheat flour of the present invention can exert the same effective effects as described above not only as human food but also as animal feed. Therefore, the present invention uses the flour as a raw material. Also includes feed. The type of feed is not particularly limited, and examples thereof include feeds such as pets such as dogs and cats, livestock, poultry, and seafood.

[0017]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, the starch content in wheat flour, the particle size in starch 1
The content of the starch granules of 0 μ or less was measured as follows.

Measurement of Starch Content in Wheat Flour: Components other than starch (carbohydrate) in wheat flour, that is, crude protein, lipid, ash, and moisture were measured and calculated by subtracting the weight% thereof. The measurement of each component was performed by Kjeldahl method for crude protein, acid decomposition method for lipid, ash content for combustion and incineration method, and moisture for 105 ° C drying method, referring to the 4th supplementary nutritional component table edited by the Science and Technology Agency. .

Content of starch granules having a particle size of 10 μm or less in wheat starch
Measurement : The particle size distribution of the sample was measured using a Microtrac FRA particle size analyzer manufactured by Nikkiso Co., Ltd. according to the measurement manual of the device, and the weight of particles having a particle size of 10 μ or less was determined based on the result. It was integrated and calculated.

Example 1 (1) 20 kg of raw wheat flour (starch content = approximately 75%; ratio of starch granules having a particle size of 10 μm or less in starch = approximately 15%) was subjected to an air classifier [Nisshin Engineering Co., Ltd.] Manufactured by "Turbo Classifier TC-25M"].
Classification was made into a class of μ or less and a class with a larger particle size.
Among them, a fraction having a particle size of 15 μ or less was fractionated to obtain about 1.15 kg of flour of the present invention. The starch content in this flour was 64% as measured by the method described above. The content of starch granules having a particle size of 10 μm or less in the starch contained in the wheat flour was the same as the content of starch granules having a particle size of 10 μm or less in the wheat starch obtained in the next step (2).

(2) To 1 kg of the flour of the present invention obtained in (1) above, 0.7 liter of water was added and kneaded to prepare a dough, which was left to stand for 1 hour to sufficiently hydrate gluten. Water 20
The dough was repeatedly rubbed while flowing liters to wash out the starch. The resulting starch milk was filtered through a 32 mesh sieve to remove gluten, and the starch milk was centrifuged to precipitate starch. The precipitate was collected, dried at 80 ° C., pulverized, and sieved with a 100-mesh sieve to obtain wheat starch 0.58.
kg. The content of the starch granules having a particle size of 10 μm or less in this wheat starch was determined to be about 7
2%.

<< Example 2 >> (1) 40 kg of the same raw material flour as used in Example 1
Was classified using the same air classifier as in Example 1 into a section having a particle size of 20 μm or less and a section having a larger particle size. Among them, a fraction having a particle size of 20 μm or less was fractionated to obtain about 4.0 kg of flour of the present invention. The starch content in this flour measured by the method described above was 69.0%. The content of starch granules having a particle size of 10 μm or less in the starch contained in the wheat flour was the same as the content of starch granules having a particle size of 10 μm or less in the wheat starch obtained in the next step (2). (2) Using 1 kg of the flour of the present invention obtained in the above (1), 0.62 kg of wheat starch was obtained in the same manner as in the step (2) of Example 1 below. The content of the starch granules having a particle size of 10 μm or less in the wheat starch was about 31% as measured by the method described above.

Reference Example 1 (1) 20 kg of the same raw material flour as used in Example 1
The mixture was kneaded with 14 liters of water and kneaded to make dough, and allowed to stand for 1 hour to sufficiently hydrate gluten. The dough was repeatedly rubbed while flowing 400 liters of water to wash out the starch. After gluten was removed by filtering the obtained starch milk with a 32 mesh sieve, the starch milk was subjected to centrifugal filtration while dewatering with a centrifugal filter model O-20 manufactured by Tanabe Tekko. Of the starch deposited on the inner wall of the centrifugal filter, the grayish upper layer was separated from the white lower layer, collected, dried at 80 ° C., pulverized, and sieved with a 100-mesh sieve to obtain 3.6 kg of wheat starch.
I got The content of the starch granules having a particle size of 10 μm or less in the wheat starch was about 35% as measured by the method described above.

Reference Example 2 Starch milk was prepared in the same manner as in Reference Example 1 and centrifugally dehydrated using the centrifugal filter used in Reference Example 1. The starch deposited on the inner wall of the centrifugal filter was recovered by mixing them together without separating into an off-white upper layer and a lower white layer, and then dried at 80 ° C. This was ground and sieved with a 100 mesh sieve to obtain 12 kg of wheat starch. The content of starch granules having a particle size of 10 μm or less in this wheat starch was 15% as measured by the method described above.

Test Example 1 Using the wheat starches prepared in Examples 1 and 2 and Reference Examples 1 and 2 as samples, a digestibility test with porcine pancreatic α-amylase was performed. That is, 0.1 g of the sample is
The mixture was added to 9 ml of 0 mM phosphate buffer and heated at 95 ° C. for 30 minutes to gelatinize the starch. After gelatinization, cool and then 3
The mixture was allowed to stand for 30 minutes in a shaking constant temperature bath adjusted to 7 ° C. Next, 1 m of enzyme solution obtained by diluting pig pancreatic α-amylase (manufactured by Wako Pure Chemical Industries, Ltd.) to 0.01 mg / ml with a phosphate buffer solution.
1 was added to start the reaction. After 60 minutes from the start of the reaction, 0.2 ml of the reaction solution was added with 0.1N NaOH aqueous solution.
The enzyme reaction was stopped by placing in a test tube containing 8 ml. Next, reducing sugars in the sample solution generated by digestion with pig pancreas α-amylase were quantified by the Somogi-Nelson method. The ratio of the reducing sugar when the wheat starch of Reference Example 2 was used as a sample was 100, and the ratio of the reducing sugar when each of the wheat starches obtained in Examples 1-2 and Reference Example 1 was a sample was a relative value. The result was as shown in Table 1 below.

[0026]

[Table 1]

From the results shown in Table 1 above, the wheat starches of Examples 1-2 and Reference Example 1 in which the content of starch granules having a particle size of 10 μ or less is more than 25% have a content of 1% or less in the starch granules having a particle size of 10 μ or less.
It can be seen that the proportion of reducing sugars generated by digestion was smaller than that of the wheat starch of Reference Example 2 of 5%, and digestion by porcine pancreatic α-amylase was slower.

Test Example 2 The wheat starch obtained in Example 1 and the wheat starch obtained in Reference Example 2 were blended in the ratio shown in Table 2 below, and the starch starch having a particle diameter of 10 μm or less was variously varied. Was prepared respectively. Using each wheat starch, the digestibility with porcine pancreatic α-amylase was examined in the same manner as in Test Example 1 above. The results are shown in Table 2.

[0029]

[Table 2]

From the results shown in Table 2 above, it was found that the particle size of the wheat starch was 1%.
When the ratio of starch particles of 0 μ or less is 25% or more,
It can be seen that the digestibility by swine pancreatic α-amylase can be reduced by 10% or more compared to normal wheat starch in which the ratio of starch particles of 0 μ or less is 15% or less.

Example 3 Flour of the present invention prepared in (1) of Example 2, Reference Example 1
The wheat starch prepared in the above and a commercially available flour were prepared. The component composition of each powder was as shown in Table 3 below.

[0032]

[Table 3]

Using the wheat flour of Example 1 (1) and the wheat starch of Reference Example 1 prepared above, a bread mix (A) of the present invention shown in Table 4 below was prepared. Further, a pan mix (B) for comparison shown in Table 4 was prepared using the above-mentioned commercially available strong flour. In the bread mix (A), the reason why the wheat starch of Reference Example 1 was further blended with the wheat flour of (1) of Example 2 is apparent from Table 3 described above.
In the wheat flour of Example 2 (1) and a commercially available strong flour, starch,
This is because the component compositions of the crude protein, the water and the other components are different, and the contents of the starch, the crude protein, the water and the other components are almost the same in the bread mix (A) and the bread mix (B).

[0034]

[Table 4]

Each of the bread mix (A) and the bread mix (B) shown in Table 4 above was dried yeast 2.
Add 1 g and use a commercially available automatic baking machine (Matsushita Electric Industrial Co., Ltd.)
Was used to make bread. The volume of the obtained bread was measured and its flavor and texture were evaluated.
Amylase digestibility was tested. The results are shown in Table 5 below. In addition, the test of digestibility by pig pancreas α-amylase was performed as follows.

Digestibility of bread with swine pancreatic α-amylase
Test : 2 g of bread crumb (internal phase) was added to 50 mM phosphate buffer 18
The mixture was homogenized and dispersed in the same volume, and then left standing for 30 minutes in a shaking thermostat adjusted to 37 ° C. Next, 2 ml of an enzyme solution obtained by diluting pig pancreatic α-amylase (manufactured by Wako Pure Chemical Industries, Ltd.) with a phosphate buffer to 0.01 mg / ml was added to start the reaction. 60 minutes after the start of the reaction,
2 ml was placed in a test tube containing 3.8 ml of 0.1N NaOH aqueous solution to stop the enzyme reaction. Next, reducing sugars in the sample solution generated by digestion with pig pancreas α-amylase were quantified by the Somogi-Nelson method. The relative proportion of reducing sugar in the bread manufactured using the bread mix (A) was examined, with the production ratio of reducing sugar in the bread manufactured using the bread mix (B) being 100.

[0037]

[Table 5]

From the results shown in Table 5, the bread obtained by using the wheat flour of the present invention in which the content of the starch granules having a particle size of 10 μm or less in the starch contained in the wheat flour is 25% or more is 1%.
It can be seen that the digestion is slower and the quality is better, such as a larger bread volume, as compared to bread manufactured using conventional strong flour having a wheat starch content of 0 μ or less of 15%.

Test Example 3 Using the wheat starch obtained in Example 1 (2), Example 2 (2) and Reference Example 2 to determine the effect on the blood sugar level after ingestion of chickens. Investigated using. That is, 12 ml of distilled water was added to 1 g of each wheat starch, and heated at 95 ° C. for 30 minutes to prepare a gelatinized sample solution. This sample solution was weighed about 8
Oral administration was performed to a chicken (broiler) weighing 00 g (4 weeks old), and blood was collected from the inferior vein immediately after administration, at 30, 60, 120, and 180 minutes. The collected blood was allowed to stand at room temperature, and then centrifuged (3000 rpm, 30 minutes) to obtain serum, and the blood glucose level in the serum was measured by a glucose analyzer (manufactured by Hitachi, Ltd .; “7050 Hitachi automatic analyzer”). Based on the blood glucose level immediately after the administration, the subsequent increase in blood glucose level was determined. The results are shown in Table 6 below.

[0040]

[Table 6]

From the results shown in Table 6 above, in the case of the wheat starch of Examples 1 and 2 in which the content of wheat starch having a particle size of 10 μ or less is 25% or more, the content of wheat starch having a particle size of 10 μ or less is 15%. % Compared to the wheat starch of Reference Example 2, which indicates that the rate of increase in blood sugar level after ingestion is small, and that the starch is slowly digested and absorbed.

[0042]

The wheat flour of the present invention in which at least 25% of the starch contained in the flour is starch granules having a particle size of 10 μm or less is a conventional wheat flour having a wheat starch having a particle size of 10 μm or less having a content of 15% or less. It is slower in digestion and absorption when ingested than wheat starch, and is therefore extremely effective as a material for preventing or preventing diabetes, hyperlipidemia, arteriosclerosis, obesity, and the like. And the flour of the present invention has almost the same good taste and flavor as conventional wheat starch and wheat flour without off-flavors and off-flavors. It can be used effectively and safely.

────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ Identification symbol FI // C08B 30/00 C08B 30/00 (72) Inventor Toshihisa Morimoto 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Japan (56) References: Starch, Vol. 35, No. 4, p. 130-133 (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/00-1/10 A21D 6/00 A23L 1/30 A61K 35/78 JICST file (JOIS) JAFIC file (JOIS)

Claims (3)

(57) [Claims] 1. A wheat flour characterized in that at least 25% by weight of the starch contained in the flour consists of starch granules having a particle size of 10 μm or less. 2. A food product comprising the flour of claim 1 as a raw material. 3. A feed comprising the flour of claim 1 as a raw material.