CN114271470A - Seasoning sauce capable of reducing sugar and making up for defects of refined staple food - Google Patents

Abstract

The invention discloses a seasoning sauce capable of reversing sugar and making up for the defects of refined staple food, which comprises the following raw materials in parts by weight: 20-30 parts of malt germ powder, 10-15 parts of Chinese yam, 10-15 parts of oat or highland barley, 3-4 parts of white kidney bean extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder. The seasoning sauce provided by the invention not only meets the taste temptation of refined staple foods such as white rice and white flour, but also overcomes the defects that the refined staple foods such as pure white rice and white flour are easy to increase blood sugar and weight, and easily cause insulin resistance and nutrition loss.

Description

Seasoning sauce capable of reducing sugar and making up for defects of refined staple food

Technical Field

The invention belongs to the technical field of food, and particularly relates to a seasoning sauce capable of reducing sugar and making up for the defects of refined staple food.

Background

The diabetes patients belong to people with abnormal blood sugar, face the risks of various complications, are particularly easy to have cardiovascular and cerebrovascular diseases and emergencies, and can also cause blindness, amputation and uremia. To avoid these complications, it is often necessary to take many medications, even several injections of insulin per day. In addition, generally, the more medicines are eaten, the more insulin is beaten, the blood sugar is still not well controlled, complications still occur, the life quality and the life span of a patient are seriously affected, and meanwhile, heavy burden is brought to families, society and countries.

The increasing incidence of diabetes is related to poor lifestyle, the most important of which is improper diet. The problem of unbalanced diet in China resident dietary guidelines scientific research report (2021) organized by the Chinese academy of nutrition is highlighted and becomes a major risk factor for the occurrence of chronic diseases. Whole grains, dark vegetables, fruits, milk, fish and shrimp, and soybeans are generally not ingested enough. Overweight and obesity become important public health problems, and diet-related chronic diseases are becoming more and more serious.

Dietary treatment for diabetes is the basic treatment for diabetes treatment and is called thill horse in the treatment means of 'five-horse riding' car. Both the national and international guidelines for diabetes treatment emphasize that adequate dietary treatment of urine calls for the selection of carbohydrates with low glycemic indices. The low glycemic index carbohydrate food grains mainly include whole grains of whole grains. The latest domestic and foreign dietary guidelines emphasize the need to eat adequate amounts of whole grain. The whole grain can reduce the risk of the diabetes mellitus type 2, because the digestion and absorption speed of the whole grain is slower than that of the refined grain, the absorption of glucose can be delayed, the whole grain is beneficial to controlling blood sugar, improving insulin sensitivity and relieving insulin resistance, the risk of the diabetes mellitus type 2 is reduced, and the whole grain is very important for controlling the blood sugar of a diabetic patient.

After the refined grains are ingested, the refined grains are easily and rapidly absorbed, the glycemic index is high, and a great amount of insulin is stimulated to be released while the blood sugar is increased. Insulin is a synthetic hormone, and excessive carbohydrate taken in is easy to synthesize fat in the liver, so that fatty liver and insulin resistance of the liver are formed, sugar metabolism and fat metabolism of the liver are regulated abnormally, excessive fat deposition in pancreas is the function of cells secreted by insulin is inhibited, and blood sugar abnormality and insulin resistance are further aggravated. In the case of insulin resistance, excessive release of insulin is stimulated, which not only increases the burden of islet secretory cells, but also causes delayed insulin secretion, and is easy to generate hunger sensation, so that more people eat the insulin to cause obesity, especially visceral fat increase, and insulin resistance is increased to form a vicious circle. Insulin resistance, while producing blood glucose abnormalities, also aggravates obesity, hyperlipidemia, hypertension, and hyperuricemia, are common pathological bases for the development of these chronic diseases.

In addition to high glycemic index, refined grains have an important disadvantage of severely reduced nutrition compared to whole grains. As during the refined grain processing, a significant loss of nutrients can result. The nutrients such as protein, fat, B vitamins, minerals and dietary fiber contained in the cereal-grain food are mainly distributed in the aleurone layer and germ which are close to the surface, and the aleurone layer and the germ containing the nutrients are easily separated and mixed into the bran to be lost in the grinding process, so that the loss of the nutrients is more serious when the milling process is finer. Compared with polished rice flour, the whole grain can completely retain most of the nutrition of the husk, the aleurone layer and the cereal germ because the whole grain is not subjected to a fine processing process. The refined grain is mainly only the endosperm part, and the rest components are only starch and a small amount of protein. According to investigation, 70% of people in China use rice, flour and products thereof as staple food, and many people seek the taste, and the staple food tends to be thinner and thinner when being eaten. It is known as an important cause for inducing obesity, diabetes, cardiovascular and cerebrovascular diseases, and the like. In addition, it is also easy to cause beriberi and the like due to the deficiency of B vitamins.

Analysis has indicated that: cereals are important basic components of diet, and also important food sources for dietary fibers, B vitamins, minerals and other nutrients. Surveys have shown that the mortality from diseases caused by improper diet in china is in penultimate gear worldwide, one of the important reasons being that whole grains are consumed too little. The Chinese resident dietary guideline recommends that the daily diet is mainly based on grains, wherein 50-150g of whole grains and mixed beans are taken every day. However, the whole grain intake of over 80 percent of adult residents in China is seriously insufficient, the daily whole grain intake of adult men is 13.9g, the daily whole grain intake of women is 14.6g, and the intake is far lower than the recommended intake. The large consumption of refined grains is not only harmful to public health, but also causes great food loss and waste.

Dietary guidelines in various countries propose increasing the intake of whole grain to help maintain a healthy body weight. This is mainly due to the fact that whole grains contain abundant dietary fibres which enhance satiety and reduce other food intake, thus contributing more to weight control and reducing the risk of overweight and obesity than an equivalent amount of refined grains. The whole grain can be used to replace refined grain to reduce total cholesterol, low density cholesterol and triglyceride levels in blood. Several professional organizations recognize that ingestion of whole grain reduces the risk of cardiovascular disease. The grain can promote defecation and reduce the retention time of carcinogen in the digestive tract in the excrement, and the dietary fiber in the grain can be fermented in the intestinal tract to generate beneficial short-chain fatty acid, so that the grain is beneficial to intestinal health and improvement of metabolic diseases, and the risk of some cancers is reduced. Thus, many countries encourage residents to consume whole grains and their products as much as possible, limiting the consumption of refined grains and their products. Gradually change the consumption habit of the staple food of 'fine, thin and white' and improve the proportion of the whole grain in the dietary structure.

At present, all dietary guidelines advocate eating whole grain food, and with the popularization of related health knowledge, many people have realized avoiding eating a large amount of refined grains and increasing the importance of eating whole grain food. However, achieving a sufficient daily intake of whole grain is difficult, especially for office workers. Mainly comprises (1) bad taste and (2) troublesome cooking, mainly different whole grains and different cooking time of mixed beans; (3) the outdoor dining is difficult to satisfy, and is difficult to realize especially when the office workers, restaurants, dining halls and the like eat. Although various products have been developed in the market in an attempt to solve the above problems, they have respective limitations, such as: a

(1) Low GI rice group: the glycemic index of the rice is reduced by increasing resistant starch of the rice during planting and other technologies;

(2) slow-release rice and flour: reducing the glycemic index of the rice and flour through some reintegration and modeling of the structure of the rice and flour; the two types of defects are as follows: 1) the taste is obviously different from the staple food of the refined rice and flour, 2) the price is not cheap, and 3) the rice and flour are not suitable for people having dinner outside;

(3) snack such as low GI biscuit: the contents of dietary fibers and the like are increased, and the glycemic index of the refined rice is reduced;

(4) meal replacement powders, beverages, milkshakes, and the like: the appetite is reduced by adding protein, dietary fiber and some components for increasing satiety, and the related nutrition of the staple food is reduced; the two types of defects are: the basic requirement and satisfaction of people for eating are not solved. The perennial eating habits can enable people to feel that the food is snack and is not eaten;

(5) sugar-free and sugar-controlled pastries: the "sugarless" nature of such products is essentially a replacement of sucrose itself by "sweeteners" with relatively low salt and low oil. However, the cake is actually sugar which is easy to raise blood sugar, and is not a sugar control product in the true sense at all.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the seasoning sauce which can not only invert sugar, but also make up the defects of refined staple food.

In order to achieve the purpose, the technical scheme of the invention is as follows:

a seasoning sauce capable of reducing sugar and making up for the defects of refined staple food comprises the following raw materials in parts by weight:

20-30 parts of malt germ powder, 10-15 parts of Chinese yam, 10-15 parts of oat or highland barley, 3-4 parts of white kidney bean extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder.

Further, the seasoning sauce also comprises 3-8 parts of tomatoes, 3-6 parts of onions and 3-4 parts of lentinus edodes.

Further, the seasoning paste also comprises nut additives, wherein the nut additives comprise 5-8 parts of sesame powder and 3-6 parts of crushed peanuts.

Further, the seasoning sauce also comprises seasonings, wherein the seasonings comprise 8-12 parts of salted and fermented soya paste, 5-10 parts of virgin olive oil, 5-10 parts of mixed oil, 2-5 parts of garlic, 2-5 parts of ginger, 1-5 parts of vinegar and 0.1-0.2 part of erythritol.

The main raw materials have the following functions:

(1) wheat germ: the wheat germ is the root of wheat life, is the part with the highest nutritive value in wheat, contains rich vitamin E, B1 and protein, and has double effects of food and health care. Although it only accounts for 2% of the weight of the wheat grain, the nutrition accounts for 97% of the whole wheat grain, more than 50 kinds of rich nutrition needed by human body and some trace physiological active ingredients which are not discovered by present science are stored in the wheat grain, and the wheat grain has extremely high nutritional value and medicinal value. The protein content is more than 31%, and the protein is a high-quality protein. Contains 8 kinds of amino acids essential for human body, especially lysine 18.5%, 6-7 times higher than rice and wheat flour. The wheat germ contains linoleic acid 60%, wherein 80% is polyunsaturated fatty acid, and linoleic acid is the most important one of three essential fatty acids, and has effects of reducing blood lipid and preventing atherosclerosis. The pigment component in the wheat germ is wheat flavone, and has good therapeutic effect on cardiovascular diseases. Glutathione in wheat germ, which is called as anticancer factor, has obvious effect of inhibiting cancer. The wheat germ contains a large amount of dietary fiber, and has the effects of relieving constipation, reducing blood lipid, reducing postprandial blood sugar, reducing weight, and removing toxic substances. The malt germ added in the product not only makes up the loss of the processed germ kernels of the refined rice and flour, but also enhances the relative nutrition.

(2) Chinese yam: the Chinese yam is used as a traditional medicine and food homologous medicine and has the effects of supplementing qi and nourishing yin, strengthening spleen and benefiting lung and the like. Many researches report that the yam polysaccharide can stimulate and regulate the immune function, can obviously reduce the blood sugar level of a alloxan mouse and has a protection effect on beta cell damage. In addition, Chinese yam saponins and flavonoids have higher activity inhibition capability on alpha-glucosidase. And yam saponin, yam polysaccharide and yam flavone have a synergistic effect on reducing blood sugar. Modern pharmacological research and clinical research prove that the yam water decoction and the extract can protect islet B cells, improve islet cell sensitivity, promote the utilization of peripheral tissues to sugar and play a role in reducing blood sugar; meanwhile, the extract can also improve microcirculation, prevent and treat the deposition of fat on the vessel wall and protect the vessel. The yam polysaccharide and the dietary fiber of the yam have the function of preventing constipation, have strong satiety and slow digestion speed, and are favorable for postprandial blood sugar stabilization of hyperglycemia people.

(3) Oat: the oat is rich in dietary fiber, can promote gastrointestinal motility, is beneficial to defecation, has low calorie and low glycemic index, and has the functions of reducing fat and sugar, and preventing and treating colorectal cancer and cardiovascular diseases, which are consistently recognized by the medical field in China and abroad at all times. Oat as the best complete nutrition food in the cereal has the highest protein and fat content in the cereal, the protein content of each 100g of oat is 15g, the fat content is 6.7g, and the oat is rich in a large amount of unsaturated fatty acid. The linoleic acid content in the naked oat accounts for about 40% of the total fat content, and the oleic acid accounts for 30% -40% of unsaturated fatty acid. In addition, the oat is rich in phosphorus, iron and vitamin B2, and the oat also contains saponin which is not contained in other grain grains, can be combined with plant fiber to absorb bile acid, promote the conversion of cholesterol in the liver into bile acid, and is discharged with feces to indirectly reduce serum cholesterol. In addition, oat has certain efficacy in cancer prevention, high blood viscosity resistance, platelet aggregation resistance and obesity control. 7-10 months in 2011 for 121 days, a group of experts of the department of medicine of Beijing university develops a whole germ naked oat rice conditioning and intervention type II diabetes patient in Mongolian Baotou city, and the body indexes of 96.5% of sugar friends including postprandial blood sugar, glycosylated hemoglobin, fatty liver, islet cell repair and the like of 404 diabetes patients from 15 provinces in China are improved.

(4) White kidney bean extract: the white kidney bean has high food therapy value, the extract of the white kidney bean contains alpha-amylase inhibiting substances (alpha-amyloaseinihibitor) with high activity, the chemical component of the extract is composite glycoprotein, and the extract is called as starchblocker abroad and means a starch absorption blocking agent. The alpha-amylase inhibitor and the alpha-amylase interact to form a special enzyme inhibitor compound (EI) which changes the conformation of the amylase, so that the alpha-amylase loses the activity of hydrolyzing starch and cannot cut the starch, and the starch substance in food is reduced and delayed in desorption. When the food is mixed with high-starch food (rice, cooked wheaten food, coarse cereals, related snacks and cakes) for eating, the decomposition and absorption of starch can be blocked, so that the effects of inhibiting the postprandial blood sugar concentration from greatly rising, reducing insulin secretion, reducing fat synthesis, delaying intestinal emptying and increasing satiety are achieved.

(5) Inulin: inulin is mainly contained in plants such as jerusalem artichoke, onion, garlic, banana, wheat and the like, and is an ideal functional food ingredient. It is a natural water-soluble dietary fiber, almost has no calorie, can not be hydrolyzed and digested by gastric acid, and can be used by beneficial microorganism only in colon, thereby improving intestinal environment and promoting proliferation of probiotics such as Bacillus bifidus in colon. It has been shown that short chain fatty acids produced by fermentation of inulin fructosan in the colon act to reduce fasting plasma glucose. Inulin dietary fiber is excreted in feces by absorbing intestinal fat to form fat-fiber complex, which is self-fermented into short-chain fatty acid and lactate before the end of intestinal tract, and the low blood lipid level simultaneously regulates liver metabolism. Inulin increases crypt cells through short-chain fat generated by colon fermentation, and greatly improves the absorption of minerals such as Ca, Mg, Zn, Cu, Fe and the like by reducing colon pH and the like. Meanwhile, the composition can inhibit the generation of toxic substances, promote excretion, improve constipation and prevent cancer. In addition, the sweetness of the inulin is about 30-50% of that of the cane sugar, the sweet taste is pure, and the inulin can be used in sauce bags, so that the efficacy is increased, and the taste is helped to be adjusted.

(6) Cinnamon powder: cinnamon has a wide range of pharmacological actions, such as anti-inflammatory, analgesic, anti-tumor, weight loss, blood sugar reduction, etc. There have also been many studies on the mechanism of blood glucose lowering. Studies have shown that hydroxychalcone compounds contained in cinnamon have a similar effect as insulin. Studies have shown that cinnamon polyphenols increase glucose transporter 4 (GLUT 4) protein. The cortex Cinnamomi extract can activate liver glycogen synthase and insulin receptor kinase, scavenge free radicals, and resist lipid peroxidation. The active substances contained in cortex Cinnamomi can protect pancreatic islet beta cells, increase insulin sensitivity, and improve insulin resistance. Thereby facilitating glycemic control. It helps to improve blood sugar and is a good seasoning.

The matching principle of the raw materials is as follows:

(1) the wheat germ is added, so that nutrients such as vitamins and minerals lost in the refining process of the whole grains are compensated, and the nutrition is further improved;

(2) chinese yam and oat are added, so that the taste and the effect are improved, and the effects of strengthening spleen and replenishing qi, and reducing blood sugar and reducing fat are promoted;

(3) by adding the white kidney bean extract to prevent carbohydrate absorption, the problems that refined staple food is easy to absorb to increase blood sugar and stimulate insulin release are solved, blood sugar increase is effectively controlled, and satiety is increased;

(4) by adding the sweet soluble dietary fiber inulin, the loss of the refined staple food dietary fiber is supplemented, the function of preventing and treating 'four high' is improved, the sweet taste is increased, and sucrose and other unhealthy sweeteners are avoided; but also contributes to improving the blood sugar, and in addition, the proper sweet taste can also improve the mouthfeel;

(5) cinnamon powder and other seasonings which are beneficial to the blood sugar reducing effect are selected, so that the effects of reducing the blood sugar and seasoning are achieved;

(6) selecting healthy raw material food materials beneficial to 'four highs', such as squeezed olive oil, garlic, ginger, cinnamon, Chinese yam, oat, inulin, wheat germ, white kidney bean extract and the like.

The invention has the beneficial effects that:

(1) the flavoring sauce not only meets the taste temptation of refined staple foods such as white rice and white flour, but also overcomes the defects that the refined staple foods such as pure white rice and white flour are easy to increase blood sugar and weight and easily cause insulin resistance and nutrition loss;

(2) convenient to carry and use: the user can carry and use at any time no matter at home or at other dining. The application method is flexible, and the product can be directly mixed with rice, noodles or other types of refined grains for eating. Or mixing with refined staple food such as rice, cookies, cake, etc. to obtain sauce soup;

(3) endows a healthy new function on the basis of delicious taste: can enjoy staple food such as polished rice and flour, and has good taste. More importantly, the health care tea is endowed with new health functions: reducing the glycemic index of the refined staple food; reducing and delaying absorption of carbohydrates; help control blood glucose; reducing the stimulation to insulin and relieving insulin resistance; the dietary fiber, mineral substances and other nutrients are supplemented, and the defect of refined grains is overcome; the satiety is increased, and the excessive intake of calories is avoided;

(3) for low GI product, health product, medicine, more economical and practical easily promotes: the main food materials of the invention are common and some functional food materials are sufficient in supply, easy to obtain and low in price. The method has economic practicability and easy popularization;

(4) the application range is wide, and the health care tea is particularly suitable for obesity, overweight, diabetes and people with four high diseases: the invention is suitable for most people except infants, pregnant women and special diseases, and is especially suitable for the people with obesity, overweight, diabetes, hypertension, hyperlipidemia, hyperuricemia, fatty liver and other metabolic disorders. Is also suitable for all common people pursuing health.

Detailed Description

The invention is illustrated below with reference to specific examples. It will be understood by those skilled in the art that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention in any way.

Example 1

A seasoning sauce capable of reducing sugar and making up for the defects of refined staple food comprises the following raw materials in parts by weight: 25 parts of wheat germ powder, 13 parts of Chinese yam, 12 parts of oat, 4 parts of white kidney bean extract, 5 parts of inulin and 2 parts of cinnamon powder; 5 parts of tomatoes, 4 parts of onions and 3 parts of lentinus edodes; 6 parts of sesame powder and 5 parts of crushed peanuts; 10 parts of salted and fermented soya paste, 7 parts of virgin olive oil, 7 parts of mixed oil, 4 parts of garlic, 4 parts of ginger, 3 parts of vinegar and 0.15 part of erythritol.

Example 2

A seasoning sauce capable of reducing sugar and making up for the defects of refined staple food comprises the following raw materials in parts by weight: 20 parts of wheat germ powder, 10 parts of Chinese yam, 10 parts of oat, 3 parts of white kidney bean extract, 4 parts of inulin and 1.5 parts of cinnamon powder; 3 parts of tomatoes, 3 parts of onions and 3 parts of lentinus edodes; 5 parts of sesame powder and 3 parts of crushed peanuts; 8 parts of salted and fermented soya paste, 5 parts of virgin olive oil, 5 parts of mixed oil, 2 parts of garlic, 2 parts of ginger, 1 part of vinegar and 0.1 part of erythritol.

Example 3

A seasoning sauce capable of reducing sugar and making up for the defects of refined staple food comprises the following raw materials in parts by weight: 30 parts of malt germ powder, 15 parts of Chinese yam, 15 parts of oat or highland barley, 4 parts of white kidney bean extract, 6 parts of inulin and 3 parts of cinnamon powder; 8 parts of tomatoes, 6 parts of onions and 4 parts of lentinus edodes; 8 parts of sesame powder and 6 parts of crushed peanuts; 12 parts of salted and fermented soya paste, 10 parts of virgin olive oil, 10 parts of mixed oil, 5 parts of garlic, 5 parts of ginger, 5 parts of vinegar and 0.2 part of erythritol.

Good results were obtained by observing 40 type II diabetics who took the seasoning sauce of example 1 above, and the results are summarized as follows:

1. general data: of the 40 patients, 22 men and 18 women had an age of 72 years maximum, and 45 patients had a minimum age of 58 years on average. The patient with the longest medical history is 18 years, the patient with the longest medical history is 1 year, and the average medical history is 8 years. The patients with coronary heart disease, hypertension and hyperlipidemia are 6 cases, the patients with hypertension and hyperlipidemia are 30 cases, the patients with diabetic neuropathy are 8 cases, and early-stage diabetic nephropathy is 2 cases.

2. Diagnostic criteria: the standard II type diabetes meeting the WHO1999 diabetes diagnosis standard; has three more or one less symptoms typical of diabetes, with fasting blood sugar of 7.0mmol/L or more and postprandial 2 hours of 11.1mmol/L or more; the blood sugar is measured at different times without typical symptoms of diabetes, and the blood sugar is more than or equal to 7.0mmol/L in two fasting times or more than or equal to 11.1mmol/L in two postprandial 2 hours; other diseases associated with elevated blood glucose were excluded.

3. The treatment method comprises the following steps: on the basis of unchanged original treatment scheme, the formula is taken with diet with the same calorie for comparison before and after; three days of postprandial and fasting blood glucose were measured.

4. As a result:

(1) postprandial blood glucose: before use, 10.82 +/-2.6 percent and after use, 8.1 +/-2.6 percent;

(2) fasting blood glucose: before use, 8.02 +/-2.1 and after use, 7.6 +/-1.2;

the blood sugar after meal is obviously reduced, has extremely obvious difference (P < 0.01) and has statistical significance. Fasting plasma glucose was also reduced, but there was no significant difference (P > 0.05).

5. And (4) conclusion: 40 patients only use the seasoning paste in the example 1 for 3 days, the total effective rate of the fasting blood sugar and the postprandial blood sugar reduction reaches 100 percent, and the postprandial blood sugar reduction is more obvious. Clinical practice proves that the blood sugar can be effectively controlled by using the formula product, so that complications can be prevented and treated.

Claims (4)

1. A seasoning sauce capable of reducing sugar and making up for defects of refined staple food is characterized by comprising the following raw materials in parts by weight: 20-30 parts of malt germ powder, 10-15 parts of Chinese yam, 10-15 parts of oat or highland barley, 3-4 parts of white kidney bean extract, 4-6 parts of inulin and 1.5-3 parts of cinnamon powder.

2. The seasoning paste capable of reversing sugar and compensating for the deficiency of the refined main food as set forth in claim 1, further comprising 3-8 parts of tomato, 3-6 parts of onion and 3-4 parts of lentinus edodes.

3. The seasoning sauce capable of reducing sugar and compensating for the deficiency of the refined main food as set forth in claim 1, further comprising nut additives, the nut additives comprising 5-8 parts of sesame powder and 3-6 parts of ground peanuts.

4. The seasoning sauce capable of reversing sugar and compensating for the defects of refined staple foods as claimed in claim 1, wherein the seasoning sauce further comprises seasonings, and the seasonings comprise 8-12 parts of salted and fermented soya paste, 5-10 parts of virgin olive oil, 5-10 parts of mixed oil, 2-5 parts of garlic, 2-5 parts of ginger, 1-5 parts of vinegar and 0.1-0.2 part of erythritol.