KR100697184B1 - A functional food for a ginseng and mulberry and banaba and the producing method therof - Google Patents

Abstract

A functional food for lowering glucose in blood using ginseng, mulberry leaves, and banaba leaves is provided to prevent and treat type 2 diabetes and prevent obesity by reducing concentrations of leptin and neutral fat in blood. The functional food for lowering glucose in blood using ginseng, mulberry, and banaba is manufactured by the steps of: drying and grinding a ginseng according a general method to obtain ginseng powder; putting mulberry leaves into an extraction tank, thereto adding purified water 8-10 times more than the total weight of the mulberry leaves, performing water extraction for 8-10 hours to obtain an extract, filtering the extract, concentrating the filtrate to 40-60Brix, sterilizing the concentrate, and drying the sterilized concentrate to obtain mulberry leave extract powder; putting banaba leaves into an extraction tank, thereto adding purified water 8-10 times more than the total weight of the banaba leaves, performing water extraction for 8-10 hours to obtain the extract solution, filtrating the extract solution to be concentrated to 40-60Brix, sterilizing the concentrate, and drying the sterilized concentrate to obtain banaba leave extract powder; and mixing the ginseng powder, mulberry leave extract powder, and banaba leave extract powder in a weight ratio of 1:1:1.

Description

Technical Field [0001] The present invention relates to a functional food for reducing blood glucose and a method for producing the functional food for ginseng and mulberry,

1 is a graph showing the change in blood glucose level of each test group in the experimental example according to the present invention

FIG. 2 is a graph showing changes in blood glycated hemoglobin levels in the experimental groups according to the present invention

FIG. 3 is a graph showing changes in blood insulin levels in the experimental groups according to the present invention

FIG. 4 is a graph showing the levels of leptin in blood of each experimental group in the experimental example according to the present invention

FIG. 5 is a graph showing the blood triglyceride levels in the experimental groups according to the present invention

The present invention relates to a food for reducing blood glucose, which is prepared by mixing powder of ginseng powder, leaf extract of upper leaf and powder of banaba leaf extract, more specifically, 8 to 10 times of purified water is added to the total weight of the upper leaves and the mixture is extracted with water at 80 to 90 ° C for 8 to 10 hours. The extract is filtered, concentrated under reduced pressure at 45 to 60 ° C to 40 to 60 Brix, sterilized, And 8-10 times of purified water was added to the total weight of the barnacle leaf. The extract was extracted with water at 80 to 90 ° C for 8 to 10 hours, and then the extract was filtered The mixture was concentrated to a concentration of 40 to 60 Brix at 45 to 60 ° C, sterilized, homogenized, and then dried to prepare a functional food at a weight ratio of 1: 1: 1 Characterized in that the functional food is prepared in the form of a capsule, a tablet or a granule, or the functional food is added in a form containing 0.1 to 10% by weight based on the total weight of the beverage to form a beverage. The present invention relates to a functional food for hypoglycemia based on leaves and a method for producing the same.

In general, diabetes is a serious metabolic disorder resulting from insulin dysfunction and hyperglycemia. Diabetes is not a large disease in itself, but complications that arise as a result of long-term illnesses such as diabetic neuropathy, It is a social problem because retinopathy, cataract, and nephropathy can not only lead to normal life, but also can lead to fatal outcomes. Hyperglycemia with ketoacidosis leads to severe electrolyte abnormalities, brain edema, vascular collapse, and chronic long-term complications such as eye, kidney, and cardiovascular damage. And hypoglycemia resulting from overcorrection of hyperglycemia can lead to seizures, loss of consciousness, and death.

These diabetes mellitus is largely classified into type 1 diabetes insulin dependent diabetes mellitus (IDDM) and type 2 diabetes mellitus non-insulin dependent diabetes mellitus (NIDDM) . In Korea, more than 95% of diabetic patients are NIDDM (non-insulin dependent diabetes mellitus) patients.

Non - insulin dependent type 2 diabetes, which accounts for the majority of diabetic patients, uses oral hypoglycemic agents in combination with dietary therapy to treat disease. In the United States, sulfonylurea drugs are the only antihyperglycemic agents used, and in Europe and Asia, the drugs are also used. A desirable hypoglycemic agent should not cause hypoglycemia due to the rapid expression of the action and prevent the excessive increase in blood glucose after the meal and then disappear within a short period of time so that the hypoglycemia may not occur and the metabolic syndrome accompanying diabetes should be improved. Phonylurea and buguanide drugs are not entirely desirable in this respect. Instead of these drugs, it is easy to take them easily without any discomfort, and there is no need for side effects on human body and the need for development of health functional foods with high blood glucose lowering effect It is a fact that it is increasing.

Conventionally, as a health functional food as described above, Korean Registration Patent Publication No. 10-048551 discloses " mulberry leaves are dried in steam at a temperature of 60 < 0 > C for 30 minutes and then dried for 24 hours to prepare mulberry leaves A process; Seaweed and kelp are precipitated in brown rice vinegar for 12 hours to desalinate so that the salt concentration of the seaweed and kelp is less than 1% by weight, followed by drying and milling of seaweed and kelp, which is dried and formed into fine powder; Black soybeans were dipped in brown rice vinegar, fermented for 7 days, and then dried to produce a fine powder; A mixture of 30% by weight of mulberry leaf powder, 34% by weight of seaweed powder, 20% by weight of kelp powder and 12% by weight of superfine flour, 2.5% by weight of brown rice vinegar, 1% by weight of malt flour and 0.5% A process; Characterized by comprising a pouring and drying step in which the mixed material is mixed with a pellet of a predetermined size and dried at a temperature of 60 DEG C for 12 hours and further dried at a temperature of 90 to 100 DEG C for 6 hours However, in the above-mentioned prior-art patent, only one mulberry leaf (upper leaf) is used as a hypoglycemic material used for the prevention and treatment of diabetes, and the treatment efficiency for blood glucose lowering is low.

The present invention has been made to solve the above problems, and it is an object of the present invention to provide a composition prepared by mixing a ginseng powder, a leaf extract, It can be easily taken by anyone because it has no rejection or side effects. It can be used easily by anyone. It can lower blood leptin concentration and triglyceride concentration with high blood sugar lowering effect and prevent diabetes and prevent diabetes as well as prevention of obesity and cardiovascular diseases The present invention has been made in view of the above problems.

To achieve this goal,

The dried ginseng powder and the upper leaves are put into the extraction tank and 8 ~ 10 times of the purified water is added to the total weight of the upper leaves. The ginseng powder is extracted with water at 80 ~ 90 ° C for 8 ~ 10 hours, The extracts were prepared by homogenizing and drying the concentrate at a reduced pressure of 40 to 60 Brix at a temperature of 60 to 60 ° C. and then drying the extract. Then, the extract was poured into the extraction tank at a rate of 8 to 10 times as much as the total weight of the leaf of the barnaby And extracted with water at 80 to 90 ° C for 8 to 10 hours. The extract was filtered, concentrated under reduced pressure at 45 to 60 ° C, sterilized at 45 to 60 ° C, homogenized, and then dried. : 1: 1 by weight to prepare a functional food and preparing the functional food in the form of a capsule, tablet or granule, or 0.1 to 10% by weight of the functional food with respect to the total weight of the beverage There is a feature of the invention that by adding a condition for producing a beverage form.

According to the present invention, the functional foods for reducing blood glucose based on ginseng, upper leaves and barnaby leaves are prepared by dry-pulverizing the ginseng powder and the upper leaves in an extraction tank and adding 8 to 10 times of purified water to the total weight of the upper leaves And extracted with water at 80 to 90 ° C for 8 to 10 hours. The extract is filtered, concentrated under reduced pressure at 45 to 60 ° C. at 40 to 60 Brix, sterilized, homogenized, and dried. 8-10 times of purified water was added to the total weight of the barnaby leaf and the mixture was extracted with water at 80 to 90 ° C for 8 to 10 hours. The extract was filtered, concentrated under reduced pressure at 40 to 60 Brix at 45 to 60 ° C Sterilized and homogenized, and then dried to prepare a mixture of the powder of the extract of Liliaceae leaf extract at a weight ratio of 1: 1: 1.

Ginseng has been known for its medicinal properties for thousands of years in ancient oriental medicine and has been widely recognized for its efficacy in ancient Chinese medicine such as Shinanbongkoree or Bonchu Gangmok, It has been known that it has the effect of stopping the asthma, brightening the eyes, wisdom of the hair, and prolonging the life span by taking it for a long time. In the modern age, it is known that the recovery of liver function, anti-cancer immunity effect, And lipid / protein metabolism control. Especially, there are effective blood sugar lowering effect and general awareness improvement effect on diabetes. Ginseng's hypoglycemic effect is very effective, and there is a risk of lowering blood sugar diabetes Because it is not available, it can be used as an adjunctive treatment while taking it with diabetes treatment. There are known.

In the present invention, ginseng having the above-mentioned effect is selected, dried and pulverized by a conventional method, and then ginseng powder whose particle size is controlled using a 100 mesh standard is used.

In addition, the ginseng powder may be selected from white ginseng powder, white ginseng powder, red ginseng powder, red ginseng powder, and the like, which are ginseng powder, white ginseng or skin white ginseng or dried ginseng powder, The pulverized red ginseng powder was selected and used in Examples and Experimental Examples.

The leaf of Morus alba L. is the leaf of Mulberry (Morus alba L.), and its efficacy is on the main stem of Gangbok (草草目), the symptoms of swelling of the legs and body, the symptoms of petechiae (modern diabetes), wind, bruises and sickness, It is said that it is good for bite, sweating at night, symptom of shrinking shin, exfoliation, swelling of boil, stab wound, dain wound, limb and numbness, The presence of flavones, steroids, triterpenes, amino acids, vitamins, large amounts of minerals and N-containing sugars in the upper leaves, , And when streptozotocin was administered to rats to induce diabetes mellitus, the effects of hypoglycemic effect and disaccharide degradation enzyme activity were increased The improvement in lipid metabolism have been scientifically proven.

In the present invention, the upper leaves having the above-mentioned effects are selected and placed in an extraction tank. 8-10 times of purified water is added at 80 ~ 90 ° C based on the total weight of the upper leaves, and water is extracted for 8 ~ 10 hours. After filtration, the filtrate was transferred to a concentration tank and concentrated under reduced pressure at 45 to 60 ° C. at 40 to 60 Brix. The concentrate was sterilized at 60 to 70 ° C. for 20 to 40 minutes and homogenized with a homogenizer ), And dried in a spray drier at 80 to 90 ° C with hot air, followed by cooling or drying in a vacuum drying method, thereby using the leaf extract powder whose particle size is adjusted to 80 to 100 mesh in the vibrating body.

Baraba leaf is a leaf of Lagerstroemmia speciosa Pers., A perennial evergreen tree native to tropical and subtropical regions. Its main components are corosolic acid, zinc, iron, calcium and magnesium. Corosolic acid among the components varies from leaf to leaf in an average of 0.1 to 0.35%. In recent studies, it was shown that the coloso- rinic acid rapidly absorbs glucose into cells in the same manner as insulin, (Glucose Transporter) to function to lower blood glucose levels and normal blood glucose without affecting the re-elevation of blood glucose levels and has been proven to work.

In the present invention, the barbaba leaf having the above-mentioned effect is selected and put into an extraction tank. 8-10 times of purified water is added to the total weight of the barbaba leaf, and water is extracted at 80 ~ 90 ° C for 8 ~ 10 hours. And filtered through a microfilter. The filtrate was transferred to a concentration tank, concentrated at 40 to 60 Brix at 45 to 60 ° C, sterilized at 60 to 70 ° C for 20 to 40 minutes, homogenized with a homogenizer And then dried in a spray drier at 80 to 90 ° C. in a hot air dryer or in a vacuum drying method to use a powder of a banaba leaf extract whose particle size is adjusted to 80 to 100 meshes in a vibrating body.

The ginseng powder, the upper leaf extract powder and the barbara leaf extract powder prepared as described above are mixed at a weight ratio of 1: 1: 1 to prepare a functional food, and the functional food is prepared in the form of a capsule, a tablet or a granule, The functional food may be added to the beverage in an amount of 0.1 to 10% by weight based on the total weight of the beverage.

0.5 to 2 parts by weight of silkworm powder having an effect on liver function and blood sugar lowering effect on the functional food, 0.5 to 2 parts by weight of vitamin B ₁ effective for promoting food promotion and liver protection, 0.5 to 2 parts by weight of vitamin B ₂ which is effective for promotion and 0.5 to 2 parts by weight of silk amino acid which is effective for decreasing cholesterol and hypoglycemia may be added to prepare capsules, tablets or granules by a conventional method, 0.1 to 10% by weight based on the total weight of the composition.

<Examples>

The selected red ginseng was dried and pulverized by a conventional method, and red ginseng powder whose particle size was controlled by a 100 mesh standard and 100 kg of the selected top leaves were put into an extraction tank, and 9 times of purified water was added to the total weight of the top leaves. After extracting, the extract was put in a storage tank and filtered with a microfilter. The filtrate was transferred to a concentration tank, and the filtrate was concentrated under reduced pressure at 55 ° C to 50 Brix. The concentrate was sterilized at 65 ° C for 30 minutes and homogenized with a homogenizer Dried in a spray drier at 85 ° C, cooled, filtered with a 100 mesh vibrator, and 100 kg of selected leaf extracts were placed in an extraction tank, and 9 times of purified water was added to the total weight of the leaf, After the extraction of water for 9 hours, the extract solution was put into a storage tank and filtered with a microfilter. Then, the filtrate was transferred to a concentration tank to obtain 55 And concentrated to 50 Brix. The concentrate was sterilized at 65 ° C for 30 minutes, homogenized with a homogenizer, dried in hot air at 85 ° C in a spray drier, cooled, Barnaf leaf extract powder were mixed at a weight ratio of 1: 1: 1, respectively, to prepare a functional food.

<Experimental Example>

(C57BL / KsJ db / db mouse (♂)), which induced type 2 diabetes mellitus with overgrowth as a result of artificial genetic mutation and blocked feedback signaling of leptin ) Were allowed to freely eat diets and water at room temperature for 12 hours while repeating day and night conditions. The experimental rats were randomly assigned to 10 rats in each experimental group. The first group was divided into the control group, the second group , The third group was classified into the red ginseng group, the fourth group was classified into the group of the banaba leaf group, and the fifth group was classified into the mixed group. In the upper leaves group, only the middle leaf extract powder of the examples was added to the total diet in an amount of 0.5 wt% In the red ginseng group, only the red ginseng powder as an intermediate product in the examples was mixed with 0.5% by weight of the whole diets, and the mixture was supplied to the experimental diets. And 0.5% by weight of the extract of Barnabas leaf extract was added to the whole diet, and the mixture was supplied to the experimental diet. In the mixed group, 0.5% by weight of the functional food as the final product of the examples was mixed into the whole diet and fed to the experimental diet. The composition of the experimental diets was as shown in Table 1 below and was fed for 12 weeks while supplying the same amount every day.

<Table 1> Components of experimental diets fed to each experimental group

Control group Sangyeop Red ginseng Barnacles Mixed group Casein 20 19.95 19.95 19.95 19.95 Starch 15 14.67 14.67 14.67 14.67 Sucrose 50 49.89 49.89 49.89 49.89 Corn oil 5 4.99 4.99 4.99 4.99 Cellulose 5 5 5 5 5 DL-Methionine 0.3 0.3 0.3 0.3 0.3 Mineral Mix 3.5 3.5 3.5 3.5 3.5 Vitamin Mix One One One One One Choline Chloride 0.2 0.2 0.2 0.2 0.2 Red Ginseng - - 0.5 - 0.5 / 3 Mulberry - 0.5 - - 0.5 / 3 Banaba - - - 0.5 0.5 / 3 Total (% by weight) 100 wt% 100 wt% 100 wt% 100 wt% 100 wt%

① blood glucose measurement

The mice were fasted for 7 hours at 0, 2, 4, 6, 8, 10, and 12 weeks after the fasting, and blood samples were collected from the tail veins of experimental rats. After the measurement of glucose level, the average value was shown for each experimental group.

<Table 2> Changes in blood glucose level in experimental rats for 12 weeks (mg / ㎗)

0 weeks 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks Control group 232.9 252.7 293.8 337.9 391.2 410.3 415.1 Sangyeop 220.7 262.8 292.9 320.0 347.9 395.3 387.3 Red ginseng 235.7 256.0 300.2 332.2 347.0 391.5 370.9 Barnacles 225.8 276.8 297.6 322.0 344.0 399.8 395.1 Mixed group 216.6 276.8 291.2 310.7 341.4 388.2 364.7

As shown in the results of Table 2, the change of blood glucose level is shown in the graph of FIG. 1, and in the case of the control group, hyperglycemia of 250 mg / dl or more is induced from 2 weeks onwards, Red ginseng group, barnacle group, and mixed group showed no significant difference from the control group at 6 weeks after the intake of the experimental diets, but there was a significant difference from the control group at 8 weeks. In the final 12 weeks, the mixed group> red ginseng group> , &Lt; / RTI &gt; barnacus lobata, and the combination of the functional foods according to the present invention and experimental diets.

② Measurement of glycated hemoglobin in blood

Experimental rats were fasted for 7 hours at 0, 2, 4, 6, 8, 10, and 12 weeks in the experimental period. Blood was collected from the orbital vein of the experimental rats under fasting conditions and centrifuged at 3,000 rpm for 15 minutes Serum glycated hemoglobin HbA ₁ C concentration was measured using plasma, and the measurement was performed using a kit based on cation exchange chromatography (Biosystem SS, Spain).

<Table 3> Changes in glycated hemoglobin in blood of experimental rats for 12 weeks (%)

0 weeks 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks Control group 5.73 7.06 7.15 8.03 9.31 11.34 12.64 Sangyeop 5.43 7.03 6.52 6.06 7.95 9.10 10.41 Red ginseng 6.00 6.24 5.87 6.02 8.85 8.45 8.99 Barnacles 5.46 7.62 5.36 6.14 8.25 9.74 10.82 Mixed group 5.28 6.16 5.10 6.03 8.12 8.40 8.55

In the case of diabetes, hyperglycemia persists and a glycation reaction which is not mediated by the enzyme occurs, and hemoglobin is also influenced thereby to form glycated hemoglobin, and the glycated hemoglobin causes the microvascular complication And various vascular diseases are induced.

As shown in the results of Table 3, the change in blood glycated hemoglobin is shown in the graph of FIG. 2. In the control group, the blood glycated hemoglobin level continuously increases, while the blood glucose level, red ginseng group, Group showed significantly slower increase of glycosylated hemoglobin compared to the control group. Especially, the mixed group of the red ginseng group and the functional food according to the present invention was significantly different from the control group after 2 weeks, And it was shown to have the greatest effect in suppressing the occurrence of

③ blood insulin measurement

Experimental rats were fasted for 7 hours at 0, 2, 4, 6, 8, 10, and 12 weeks in the experimental period. Blood was collected from the orbital vein of the rats in fasting state and centrifuged at 3,000 rpm for 15 minutes Plasma was used to measure insulin concentrations in the blood. The measurements were made using an insulin enzyme immunoassay kit (Linco Research, Inc., USA) using an anti-mouse antibody.

Changes in insulin levels in the blood of rats for 12 weeks (ng / ml)

0 weeks 2 weeks 4 weeks 6 weeks 8 weeks 10 weeks 12 weeks Control group 2.18 3.16 3.95 4.39 5.50 7.39 9.3 Sangyeop 2.19 3.15 3.99 4.32 4.92 5.52 6.01 Red ginseng 2.20 3.13 3.88 4.21 4.50 5.10 5.55 Barnacles 2.15 3.20 3.94 4.30 5.10 5.66 6.24 Mixed group 2.17 3.17 3.84 4.19 4.32 4.92 5.07

Although type 2 diabetes is normal in the secretion of insulin, the insulin resistance of blood glucose is increased to have insulin resistance, which causes an increase in the amount of insulin in the blood, resulting in various metabolic disorders. As shown in the graph of FIG. 3, the blood insulin level changes as shown in the graph of FIG. 3. In the control group, the blood insulin level continuously increased, whereas the upper group, red ginseng group, In contrast, in the mixed group of the red ginseng group and the functional food according to the present invention as the experimental diets, the insulin levels of the control group were 59.7% and 54.5%, respectively, at the 12th week of the experiment , Indicating a significant effect in improving the resistance to insulin, a problem of type 2 diabetes. Can.

④ Serum levels of leptin and triglycerides

At 12 weeks after the experiment, rats were sacrificed for 7 hours, cardiac blood was collected, serum was separated by centrifuge, and leptin was measured by Mouse Leptin RIA kit (Linco Research, USA) kit (Green Cross, Korea), and the average value was shown for each experimental group.

<Table 5> Levels of leptin and triglyceride in experimental rats at 12 weeks of experiment

Leptin (ng / ml) Triglyceride (mg / ml) Control group 95.14 150.4 Sangyeop 72.02 125.04 Red ginseng 68.76 124.4 Barnacles 82.64 140.6 Mixed group 59.53 104.6

Leptin is an anti-obesity hormone existing in the blood. Leptin is secreted mainly from adipose tissue, enters the blood and binds to proteins. As the body fat increases, leptin secretion increases. The results of Table 5 and FIG. As shown in the graph, in the case of the mixed group in which the functional food according to the present invention was continuously used as a dietary supplement, the reduced blood leptin level corresponding to 62.57% of the control group showed that the functional food according to the present invention decreased leptin secretion Could know.

In addition, hyperlipidemia due to lipid metabolism abnormality, which is commonly seen in patients with type 2 diabetes, is most frequently observed in hypertriglyceridemia, and the increase in blood triglycerides further promotes insulin resistance and exacerbates blood glucose control As shown in the results of Table 5 and the graph of FIG. 5, in the mixed group in which the functional food according to the present invention was used as the experimental diets, the reduced blood neutrality corresponding to 69.54% of the control group Fat level, indicating that the functional food according to the present invention reduces the concentration of triglyceride in blood.

As described above, according to the present invention, a functional food prepared by mixing a ginseng powder, a leaf extract and a leaf extract of a barbara leaf as a natural plant material instead of a conventional medicinal plant as a health food, When the functional food according to the present invention is used for a long period of time, it has a great effect on the prevention and treatment of type 2 diabetes due to reduction of blood glucose in the human body, decrease of blood glycated hemoglobin, and decrease of blood insulin, The concentration of blood leptin (leptin) and the concentration of triglycerides are greatly lowered, which is very effective in preventing obesity and preventing diseases of the cardiovascular system.

Claims (5)

The dried ginseng powder and the leaf of the dried ginseng powder were put into the extraction tank and 8 ~ 10 times of purified water was added to the total weight of the upper leaves. The extract was then extracted with water for 8 ~ 10 hours. The extract was filtered and concentrated to 40 ~ 60 Brix The extracts were then filtered, and the filtrate was concentrated to 40-60 Brix. The extracts were washed with distilled water, dried over anhydrous magnesium sulfate, Which is prepared by mixing ginsenosides, ginsenosides, ginsenosides, ginsenosides, ginsenosides, ginsenosides, fungicides, fungicides, fungicides, yeast extracts, The dried ginseng powder and the leaf of the dried ginseng powder were put into the extraction tank and 8 ~ 10 times of purified water was added to the total weight of the upper leaves. The extract was then extracted with water for 8 ~ 10 hours. The extract was filtered and concentrated to 40 ~ 60 Brix The extracts were then filtered, and the filtrate was concentrated to 40-60 Brix. The extracts were washed with distilled water, dried over anhydrous magnesium sulfate, 0.5 to 2 parts by weight of silkworm powder, 0.5 to 2 parts by weight of vitamin B _{1 and} 0.5 to 2 parts by weight of vitamin B ₂ and 0.5 to 2 parts by weight of vitamin B ₂ 0.5 And 0.5 to 2 parts by weight of a silk amino acid are added to prepare a capsule or a tablet or a granule. The functional food for controlling blood glucose lowering based on ginseng, upper leaves and barnacle leaves Width. The dried ginseng powder and the leaf of the dried ginseng powder were put into the extraction tank and 8 ~ 10 times of purified water was added to the total weight of the upper leaves. The extract was then extracted with water for 8 ~ 10 hours. The extract was filtered and concentrated to 40 ~ 60 Brix The extracts were then filtered, and the filtrate was concentrated to 40-60 Brix. The extracts were washed with distilled water, dried over anhydrous magnesium sulfate, 0.5 to 2 parts by weight of silkworm powder, 0.5 to 2 parts by weight of vitamin B _{1 and} 0.5 to 2 parts by weight of vitamin B ₂ and 0.5 to 2 parts by weight of vitamin B ₂ 0.5 And 0.5 to 2 parts by weight of silk amino acid are added to prepare a functional food, and the functional food is added in a form of being contained in an amount of 0.1 to 10% by weight based on the total weight of the ordinary beverage, A functional food for blood glucose lowering based on ginseng, upper leaves and barnaby leaves. The functional food for reducing blood glucose according to any one of claims 1 to 3, wherein the ginseng powder is red ginseng powder in which red ginseng is made into a dry powder, based on ginseng, upper leaves and barnacle leaves. The ginseng powder which is dried and pulverized by a conventional method and the upper leaves are put into an extraction tank, and 8-10 times of purified water is added to the total weight of the upper leaves. Water is extracted at 80 to 90 ° C for 8 to 10 hours, The extracts of the leaf extracts prepared by sterilizing the concentrate at a reduced pressure of 40 to 60 Brix at 60 ° C and then dried, and barnyard leaves in an extraction tank, adding 8 to 10 times of purified water to the total weight of the barnyard leaves, After extracting with water for 8 ~ 10 hours, the extract was filtered, concentrated under reduced pressure at 45 ~ 60 ° C and sterilized at 40 ~ 60Brix, and then dried. The extract was mixed with 1: 1: 1 weight ratio of functional food. And the functional food is prepared in the form of a capsule, a tablet or a granule, or the functional food is added in an amount of 0.1 to 10% by weight based on the total weight of the ordinary beverage, The method of characterized in that the crude ginseng and upper and blood glucose lowering functional food for a Barnabas as main lobe.

Images