KR100767802B1 - Functional beverage containing persimmon vinegar - Google Patents

Abstract

A health functional drink comprising persimmon vinegar obtained by the alcohol fermentation and acetic acid fermentation is provided to decrease abdominal fat and secure the function of lowering cholesterol in blood and blood sugar, thereby being used as foods for effectively inhibiting or preventing obesity. A health functional drink comprising persimmon vinegar is obtained by a method comprising the steps of: (a) adding 1-10 wt.% of Saccharomyces baynus, 30-80 ppm of pectinase and sugar to crushed material of persimmon; (b) subjecting the mixture of the step (a) to the enzymatic reaction for 10-14 hours at room temperature; (c) subjecting the product obtained from the step (b) to the alcohol fermentation at a temperature of 24-26 deg.C for 3-10 days with blocking air; (d) ripening the product of the step (c) at a temperature of about 15 deg.C for 1-2 months; and (e) after adding 1-10 wt.% of persimmon vinegar containing acetobacter to a fermented solution obtained by filtering the alcohol fermented solution, subjecting it to the acetic acid fermentation at a temperature of 15-20 deg.C for 30-45 days.

Description

Functional beverage containing persimmon vinegar {Functional beverage containing Persimmon Vinegar}

1 is a graph showing the change in fasting blood glucose.

Figure 2 graphically shows the oral glucose tolerance test.

The present invention relates to anti-obesity persimmon vinegar, and more particularly, to an anti-obesity persimmon vinegar obtained by the two-stage fermentation method of alcohol fermentation and acetic acid fermentation, and a health functional beverage containing the same.

With the recent development of transportation and the development of industrialization, lifestyle changes and dietary lifestyles have increased, the amount of calorie sources that modern people consume from food increases, but the amount of exercise decreases, resulting in an increase in obesity and an increase in obesity. The incidence of adult diseases is increasing rapidly, and these changes can cause serious social problems that threaten the health of the public in the future. Obesity is now fatal as it is reported to cause not only cosmetic problems but also obesity, causing various diseases such as hypertension, diabetes, hyperlipidemia and coronary artery disease, as well as adult diseases such as breast cancer, uterine cancer and colon cancer. Treated as one of the diseases [J. Biol. Chem., 273, 32487-32490 (1998); Nature, 404, 652-660 (2000).

As obesity emerged as a problem of modern society, many people became interested in dieting methods to prevent and treat obesity.

Obesity is caused by the accumulation of excess nutrients as fat in the body rather than burning. Abundant nutritional regulators such as vitamins, minerals, and enzymes promote the body's metabolism to prevent the accumulation of fat in the body as well as to accumulate fat. Can be discharged. Known diet methods for preventing or treating obesity, such as diet therapy, exercise therapy, behavior modification therapy, etc., in particular, diet therapy is the most fundamental and important in the treatment of obesity. Preferred diets should be able to break down the body's accumulated fat by reducing calories and increasing consumption. However, in reality, eating behavior is very difficult to change, and it is very difficult for modern people to eat with the food exchange group in mind.

Therefore, there is a need for development of health foods such as helping to maintain a nutritionally balanced diet and at the same time efficiently reducing body fat.

Persimmon vinegar is a traditional fermented food that has been manufactured and used by farmers since ancient times, and has been used for folk remedies such as hangover removal, fatigue recovery, and dressing. Recently, due to the rapid economic growth and the shift in awareness of health, persimmon vinegar is being marketed as a commodity due to increased interest in traditional brewed vinegar of natural materials.

In addition, vinegar, as is well known, has a long history as a base seasoning as a typical acetic acid fermented food, and vinegar is brewed using a representative liquor in each country. Vinegar has recently been spotlighted as a health functional food, it is known to be effective in insomnia, skin care, constipation, as well as adult diseases such as diabetes, hypertension, arteriosclerosis, obesity.

On the other hand, as an example of applying persimmon vinegar as an anti-obesity food as in the present invention is not known yet.

It is an object of the present invention to provide an anti-obesity persimmon vinegar obtained by the two-stage fermentation method of alcohol fermentation and acetic acid fermentation and a healthy functional beverage containing the same for effective suppression or prevention of obesity.

In order to achieve the above object, the present invention provides anti-obesity persimmon vinegar obtained by the two-stage fermentation method of alcohol fermentation and acetic acid fermentation.

In the above, the alcohol fermentation is characterized in that the alcohol fermentation by adding Saccharomyces Bayanus yeast to the persimmon grounds.

In addition, acetic acid fermentation is characterized in that the persimmon vinegar containing acetic acid bacteria as a fermentation starter is used.

The present invention also provides a health functional beverage containing the persimmon vinegar.

Hereinafter, the content of the present invention will be described in more detail.

Anti-obesity persimmon vinegar obtained by the alcohol fermentation and acetic acid fermentation two-stage fermentation method of the present invention exhibits an effect of reducing abdominal fat, and is effective in inhibiting or preventing obesity because it reduces blood and liver lipids and cholesterol.

Persimmon vinegar according to the present invention is preferably used by the two-stage fermentation method of alcohol fermentation and acetic acid fermentation.

For the alcoholic fermentation, unnecessary parts such as the periphery of persimmons are removed, and the persimmons are evenly crushed, and yeast is added to the crushed persimmon to ferment alcohol. As for yeast used for alcohol fermentation, it is preferable to use Saccharomyces beyanus which is excellent in the ability to convert the various fermentable sugars which comprise persimmon into alcohol. The yeast is preferably added 1 to 10% by weight based on the weight of the persimmon ground based on the weight of persimmon.

Prior to or simultaneously with the alcoholic fermentation process by the yeast, it is preferable to add 30 to 80 ppm more pectinase to decompose the protein. This facilitates the alcoholic fermentation and acetic acid fermentation process subsequent to decomposition of persimmon pulp, and may also contribute to the yield of persimmon vinegar. After adding the pectinase, the Hyogo reaction may be performed at room temperature for about 10 to 14 hours. Alcohol fermentation process is carried out for 3 to 10 days at 24 ~ 26 ℃ with air blocking, it is preferable to obtain persimmon wine by aging for 1 to 2 months at a temperature around 15 ℃ after the main fermentation is complete.

The fermentation broth obtained by filtering the alcohol fermentation broth is added with 1 ~ 10% by weight of persimmon vinegar containing acetic acid bacteria to perform acetic acid fermentation at 15 ~ 20 ℃ for 30 to 45 days.

As described above, the persimmon vinegar obtained through the two-stage fermentation process may be subjected to ripening and filtering for a sufficient period at 5 to 10 ° C. to obtain a final persimmon vinegar. Preferably aged for 2 years or more.

In the embodiment of the present invention, when the persimmon vinegar is orally administered at a level of 1 ml to 2 ml per kg of body weight while feeding high fat diet to C57BL / 6J male mice, it has a function of reducing abdominal fat and reducing blood cholesterol and blood sugar. Therefore, obesity can be effectively used as a food for suppressing or preventing obesity.

Persimmon vinegar according to the present invention is an obesity inhibitory or preventive food containing, and the acidity of the persimmon vinegar is preferably 5 to 6%.

In addition, persimmon vinegar for the prevention and prevention of obesity of the present invention can be prepared in the form of health functional beverage. In addition to persimmon vinegar, the health functional beverage according to the present invention may include various flavors or natural carbohydrates, etc. which are added to conventional beverages as additional ingredients. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and other disaccharides such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like And sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents (tauumatin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. Various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic and natural flavors, colorants and fillers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH regulators, stable Topical agents, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, etc. It may also include pulp for the production of natural fruit juices and fruit juice beverages and vegetable beverages. Or in combination.

Hereinafter, the configuration and effect of the present invention in more detail. However, the following examples illustrate the present invention and the present invention is not limited to these examples.

Example 1 Preparation of Persimmon Vinegar

Persimmon for producing persimmon vinegar was used by purchasing Gojong-si from Gamggol food in Wanju-gun, Jeonbuk. After mashing off the persimmons, 60ppm pectinase treatment was performed and left at room temperature for 12 hours. After adding 15 brix of sugar, 5% Saccharomyces bayanus seed culture solution was added and mixed to allow alcohol fermentation to proceed at 25 ° C. for 5 days. After alcohol fermentation was filtered and 5% persimmon vinegar (Gosan Jalgol Food, Korea) was added as a starter and sealed to allow acetic acid fermentation at 15-20 ℃. Finally, the cells were aged by filtration and stored. Persimmon vinegar with 5.22% acetic acid and 0.278% tannin was used in the experiment for 8 months.

Example 2 Animal Experiment

The animals used in the experiment were 27 weeks old C57BL / 6J male mice (n = 32) with the same birth date, and were fed with solid foods (AIN-93) for 1 week to adapt to the environment. 4 groups, high fat diet group (HD), high fat diet + acidity 5.2% Brewed vinegar (1ml / kg BW) group (HD-V), high fat diet + 5.2% persimmon vinegar (1) Eight rats were divided into two groups (ml / kg BW) administration group 1 (HD-PV1) and high-fat diet + acidity 5.2% persimmon vinegar (2ml / kg BW) administration group 2 (HD-PV2). Water and experimental diets were freely consumed. The temperature of the breeding room was maintained at 23 ~ 25 ℃, the humidity was 70 ~ 80%, and the contrast was adjusted every 12 hours. The experimental diet was purchased by eating a high-fat diet (60% fat kcal) modified from Research Diet ^TM (USA) AIN-93 diet and its composition is shown in Table 1.

In the following, HD is a high fat diet, HD-V is a high fat diet + pH 5.2% brewed vinegar (1ml / kg bw), HD-PV1 is a high fat diet + 5.2% persimmon vinegar (1ml / kg bw), HD-PV2 shows high fat diet + acidity 5.2% persimmon vinegar (2 ml / kg bw).

Table 1. Dietary Composition

Ingredient Control Persimmons vinegar HD ^{1 )} HD-V HD-PV1 HD-PV2 Casein, 80 Mesh 200 200 200 200 L-cystine 3 3 3 3 Corn starch 0 0 0 0 Maltodextrin 10 125 125 125 125 Sucrose 68.8 68.8 68.8 68.8 Cellulose, BW200 50 50 50 50 Soybean oil 25 25 25 25 Lard 245 245 245 245 Mineral Mix S10026 10 10 10 10 DiCalcium Phosphate 13 13 13 13 Calcium Carbonate 5.5 5.5 5.5 5.5 Potassium citrate, 1 H ₂ O 16.5 16.5 16.5 16.5 Vitamin Mix V10001 10 10 10 10 Choline bitartrate 2 2 2 2 FD & C Blue Dye # 1 0.05 0.05 0.05 0.05 Total (g) 773.85 773.85 773.85 773.85 Kcal 4057 4057 4057 4057 Administration of Brewing Vinegar - 1ml / kg BW - - Administration of Persimmon Vinegar - - 1ml / kg BW 2ml / kg BW

1) High-fat diet containing 60% fat modified from the AIN-93 diet (60% fat kcal).

Example 3 Dietary Intake Survey

Diet and calorie intake showed no significant difference in all groups (Table 2).

Table 2. Diet and Calorie Intake

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Feed consumption (g / d) 2.52 ± 0.06 ¹⁾ 2.24 ± 0.04 2.45 ± 0.13 2.22 ± 0.11 Energy intake (kcal / d) 13.10 ± 0.29 11.62 ± 0.18 12.74 ± 0.66 11.52 ± 0.55

¹⁾ All values are ± standard deviation (n = 32).

Example 4 Investigation of Weight Gain

The total weight gain did not show a significant difference in all groups as shown in Table 3 (Table 3).

Table 3. Weight Change

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Initial weight (g) 41.33 ± 4.33 ¹⁾ 41.29 ± 3.14 42.48 ± 5.81 40.53 ± 4.17 Weight gain (g) 6.90 ± 2.59 7.01 ± 1.41 7.83 ± 1.58 9.32 ± 1.15

¹⁾ All values are ± standard deviation (n = 32).

Example 5 Investigation of Abdominal Fat Increase

Compared with the HD group, abdominal fat was significantly decreased in all groups treated with vinegar, and the HD-PV1 group showed the lowest increase (Table 4).

Table 4. Abdominal Fat Changes

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Abdominal Fat (g) 2.65 ± 0.27 ^{1) a2 )} 2.17 ± 0.27 ^b 1.56 ± 0.27 ^c 2.13 ± 0.25 ^b Abdominal Fat (%) 5.66 ± 0.57 ^a 4.70 ± 0.91 ^b 3.17 ± 0.61 ^c 4.64 ± 0.59 ^b

¹⁾ All values are ± standard deviation (n = 32).

²⁾ The values of other superscripts on the same line are significantly different (p <0.05).

Example 6 Evaluation of Physiological Functionality of Alpine Persimmon Vinegar

Rats were bred for 17 weeks and sacrificed for their anti-obesity effects. The lipid profile of blood and liver, and energy metabolism through carnitine content in blood and liver were analyzed. In the following, HD is a high fat diet, HD-V is a high fat diet + pH 5.2% brewed vinegar (1ml / kg bw), HD-PV1 is a high fat diet + 5.2% persimmon vinegar (1ml / kg bw), HD-PV2 shows high fat diet + acidity 5.2% persimmon vinegar (2 ml / kg bw).

To investigate carnitine content, NEC (Nonesterified carnitine), ACAC (Acidsoluble acylcarnitine), AIAC (Acidinsoluble acylcarnitine) and Acyl / Free ((ASAC + AIAC) / NEC) were measured.

(1) Blood lipid concentration investigation

High triglycerides, total cholesterol and blood LDL-cholesterol levels were significantly lower in all vinegar groups. In addition, HDL-cholesterol showed a significantly higher value than the HD group and HD-V group (Table 5).

Table 5. Blood Lipid Concentrations

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Triglyceride (mg / ㎗) 96.06 ± 1.97 ^{1) a2 )} 65.81 ± 20.30 ^b 55.75 ± 18.03 ^b 62.05 ± 11.19 ^b Total cholesterol (mg / ㎗) 175.94 ± 9.47 ^a 146.79 ± 23.75 ^ab 137.17 ± 28.38 ^b 143.18 ± 13.05 ^ab HDL-c (mg / dl) 109.50 ± 21.11 ^c 115.58 ± 22.54 ^bc 138.46 ± 24.70 ^ab 142.81 ± 6.38 ^a LDL-c (mg / dl) 76.50 ± 7.56 ^a 40.75 ± 16.00 ^b 31.20 ± 17.86 ^b 24.73 ± 20.31 ^b

¹⁾ All values are ± standard deviation (n = 32).

²⁾ The values of other superscripts on the same line are significantly different (p <0.05).

(2) Liver lipid concentration investigation

The triglyceride and total cholesterol concentrations in liver were significantly lower in all groups of persimmon vinegar and there was no significant difference between groups. In addition, the total cholesterol concentration of the HD-PV2 group was significantly lower compared to the HD group and HD-V group (Table 6).

Table 6. Liver Lipid Concentration

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Triglyceride (mg / g) 37.86 ± 15.08 ^{1) a2 )} 27.68 ± 6.92 ^ab 22.98 ± 6.86 ^b 23.80 ± 5.55 ^b Total cholesterol (mg / g) 2.00 ± 0.73 ^a 1.89 ± 0.43 ^ab 1.12 ± 0.65 ^bc 0.91 ± 0.47 ^c

¹⁾ All values are ± standard deviation (n = 32).

²⁾ The values of other superscripts on the same line are significantly different (p <0.05).

(3) Investigation of blood carnitine content

Blood AIAC (Acidinsoluble acylcarnitine) content was significantly higher in HD-V and HD-PV1 group than in HD group. There was no statistical difference (Table 7).

Table 7. Blood Carnitine Content

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Total carnitine (umol / ㎗) 2.04 ± 0.41 2.10 ± 0.29 2.13 ± 0.55 1.84 ± 0.23 NEC (umol / ㎗) 0.56 ± 0.06 0.57 ± 0.12 0.73 ± 0.25 0.61 ± 0.20 ASAC (umol / ㎗) 1.26 ± 0.32 1.25 ± 0.27 1.13 ± 0.61 1.03 ± 0.21 AIAC (umol / ㎗) 0.16 ± 0.04 ^b 0.28 ± 0.08 ^a 0.27 ± 0.04 ^a 0.20 ± 0.06 ^ab Acyl / Free (%) 2.65 ± 0.55 2.89 ± 1.27 2.16 ± 1.19 2.21 ± 0.91

¹⁾ All values are ± standard deviation (n = 32).

²⁾ The values of other superscripts on the same line are significantly different (p <0.05).

(4) carnitine in liver

Acidinsoluble acylcarnitine (AIAC) content in liver was significantly higher in HD-PV2 group than in HD group and HD-V group. There was no significant difference (Table 8).

Table 8. Carnitine Content in Liver

Control Persimmons vinegar HD HD-V HD-PV1 HD-PV2 Total carnitine (nmol / g) 121.83 ± 29.75 132.34 ± 46.92 135.54 ± 32.34 131.98 ± 39.75 NEC (nmol / g) 64.79 ± 23.55 69.32 ± 21.78 62.96 ± 43.83 66.10 ± 19.61 ASAC (nmol / g) 52.46 ± 29.03 56.95 ± 29.36 63.81 ± 13.84 51.72 ± 31.65 AIAC (nmol / g) 5.16 ± 2.77 ^b 6.07 ± 3.97 ^b 8.77 ± 4.96 ^ab 14.17 ± 8.66 ^a Acyl / Free (%) 0.99 ± 0.52 0.92 ± 0.32 2.74 ± 3.99 1.07 ± 0.54

¹⁾ All values are ± standard deviation (n = 32).

²⁾ The values of other superscripts on the same line are significantly different (p <0.05).

NEC; Nonesterified carnitine. ASAC; Acidsoluble acylcarnitine. AIAC; Acidinsoluble acylcarnitine. Acyl / Free; (ASAC + AIAC) / NEC.

(5) changes in fasting blood sugar

Blood glucose levels were examined after fasting for 4 hours at 5, 7, 9 and 11 weeks. Compared with the HD group, all the administration groups showed significantly lower blood glucose levels (FIG. 1).

(6) oral sugar load test

There was no significant difference between the groups on an empty stomach, but significantly lower values in the HD-PV1 group compared to all groups from 30 minutes to 60 minutes after glucose loading (FIG. 2).

As mentioned above, dietary intake, calorie intake and total weight gain were not significantly different in all groups, but significantly decreased abdominal fat in all groups treated with vinegar compared to HD group and HD-PV1 group. This showed the lowest increase. Elevated serum triglycerides, total cholesterol, blood LDL-cholesterol, hepatic triglycerides and hepatic total cholesterol levels were significantly lowered in all vinegar groups. In particular, blood HDL-cholesterol was significantly higher than the HD and HD-V groups, and total cholesterol concentration in the HD-PV2 group in the liver was significantly lower than the HD and HD-V groups. .

In addition, AIAC (Acidinsoluble acylcarnitine) content in blood and liver was significantly higher in HD-PV1 and HD-PV2 groups than HD group.

In the oral glucose loading test, the HD-PV1 group was significantly lower than the 30-60 minutes after glucose loading.

As described above, the antiobesity persimmon vinegar obtained by the alcoholic fermentation and acetic acid fermentation two-stage fermentation method has a function of reducing abdominal fat and reducing blood cholesterol and blood sugar, thereby effectively preventing or preventing obesity. Can be used as food for.

Claims (4)

delete delete delete Adding 1 to 10% by weight of Saccharomyces Beyanus yeast, 30 to 80 ppm of pectinase and sugar relative to the ground matter; Performing an enzyme reaction at room temperature for 10-14 hours; Alcohol fermentation at 24 to 26 ° C. for 3 to 10 days while blocking air; Aging for 1 to 2 months at a temperature of about 15 ℃; And Health functional beverage containing persimmon vinegar obtained through the step of acetic acid fermentation at 15 ~ 20 ℃ 30 ~ 45 days by adding 1 ~ 10% by weight of persimmon vinegar containing acetic acid bacteria to the fermentation broth obtained by filtering the alcohol fermentation broth.

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