KR101397391B1 - Composition of sauce for meat including Garcinia cambogia bark extract and the method of manufacturing thereof - Google Patents

Abstract

The present invention relates to a meat sauce composition containing a garcinia cambogia bark extract and a method for producing the same. The extract of Garcinia cambogia bark, an effective ingredient of the meat sauce composition according to the present invention, It inhibits the absorption of fat into the body, inhibits fat accumulation by excessive intake of carbohydrates, and lowers total cholesterol, triglyceride, HDL-cholesterol and total lipid, which are lipid components of the blood, And an activity for controlling obesity are excellent, so that there is an effect that it can be usefully used in the production of high-function foods.

Description

Technical Field [0001] The present invention relates to a meat sauce composition containing Garcinia cambogia bark extract and a method for preparing the same,

The present invention relates to a sauce composition for meat containing garcinia cambogia bark extract and a process for its preparation.

Dietary fat intake in Korean adults has steadily increased over the past decade. According to the National Health and Nutrition Survey conducted in 2005, the rate of caloric intake from fat in Korean adults exceeds 20%. The increase in total fat intake and saturated fatty acid intake due to changes in the diet pattern of Koreans increases the concern about the health. This is due to the increase of intake of dietary fat, type and fatty acid intake And the risk of cardiovascular disease (Kim, JS, et al., 2003; 8: 192-201).

In addition, purifying mechanical diseases such as arteriosclerosis, myocardial infarction, and stroke accounted for the second leading cause of death in Korea (cerebrovascular disease) and third place (cardiovascular disease) in 2008, and arteriosclerosis, myocardial infarction And stroke have been known to be more affected by dietary factors than other chronic diseases. Blood cholesterol, triglyceride, hypertension, smoking, thrombosis, diabetes and obesity are known to be risk factors. Since blood cholesterol and hypertension are major risk factors of atherosclerosis and myocardial infarction, maintaining blood cholesterol levels at normal levels is important in preventing the disease.

Methods currently used for the improvement and treatment of hyperlipidemia, cardiovascular disease and obesity include an appetite suppressant, a heat metabolism promoter, a digestive absorption inhibitor, an antioxidant, an antioxidant, an antioxidant, And hormone modulating agents. There are adrenergic, serotonergic, and adrenaline / serotonin drugs in appetite suppressants, but serotonergic drugs are prohibited due to side effects of heart valves (Lee, 2006). There are lipase inhibitors, such as Xenical, and Olestra, a low fat food additive (Lee, 2006). Many of the drugs used to date have been reported to have a yo-yo phenomenon or side effects (anorexia, headache, elevated blood pressure, fats, diarrhea, abdominal distension, abdominal pain, etc.) This is interpreted as a result of unverified products (Hong-Soon Wook, 2007).

Therefore, there is a need for the development of novel natural products having antihyperlipidemia, anti-cholesterol and anti-obesity effects, and development of functional foods using them, without concern for such side effects.

Therefore, the inventors of the present invention found that, in the case of a sauce prepared by using Garcinia cambogia bark extract having anti-obesity, anti-hyperlipidemia or anti-cholesterol activity in the production of meat sauce, the fat contained in meat is prevented from being absorbed into the body, The inventors have completed the present invention by confirming that it is possible to inhibit fat accumulation by excessive intake of carbohydrates and to lower the content of total cholesterol, triglyceride, HDL-cholesterol and total lipid, which are components of blood lipids.

It is therefore an object of the present invention to provide a sauce composition for meat containing Garcinia cambogia bark extract.

Another object of the present invention is to provide a method for producing a meat sauce containing Garcinia cambogia bark extract.

In order to achieve the above object, the present invention provides a sauce composition for meat having anti-obesity, anti-hyperlipidemia and anticholesterol activity, which contains Garcinia cambogia bark extract as an active ingredient.

In one embodiment of the present invention, the garcinia cambogia bark extract may be included in an amount of 0.06-3.0 wt% based on the total weight of the meat sauce.

In one embodiment of the present invention, 35.0 wt% of brewed soy sauce concentrate, 10.0 wt% of liquid fructose, 10.0 wt% of apple vinegar, 12.0 wt% of citron juice, 3.0 wt% of alcohol, 1.75 wt% of salt, and 25.25-28.19 wt% of purified water.

The present invention also relates to a method for producing a fermented soy sauce comprising: mixing liquid fructose, apple vinegar, citron juice, salt, purified water and Garcinia cambogia bark extract into a brewed soy sauce stock solution; Sterilizing the mixture at 70-93 占 폚; Adding the alcohol; Filtering; (Garcinia cambogia) bark extract containing a filling and packaging step.

In one embodiment of the present invention, the total weight of the meat sauce is 10.0 wt% of liquid fructose, 10.0 wt% of apple vinegar, 12.0 wt% of citron juice, 3.0 wt% of alcohol, 1.75% by weight and purified water 25.25-28.19% by weight, Garcinia cambogia bark extract 0.06-3.0% by weight.

In one embodiment of the present invention, the meat may contain 2 to 4% by weight of the alcohol based on the total weight of the meat source.

The present invention also provides a sauce for meat containing Garcinia cambogia bark extract prepared by the method of the present invention.

The present invention relates to a meat sauce composition containing a garcinia cambogia bark extract and a method for preparing the same. The extract of Garcinia cambogia, an effective ingredient contained in a meat sauce composition according to the present invention, The present invention has an effect of suppressing the absorption of fat in the body and inhibiting fat accumulation by excessive intake of carbohydrates and lowering the content of total lipids such as cholesterol, triglyceride, HDL-cholesterol and total lipid, High cholesterol, and high activity to control obesity, and thus can be effectively used in the production of high-function foods.

1 is a view showing a process for producing a meat sauce according to the present invention.
FIG. 2 is a result of analysis by Oil Red O staining to examine the lipid accumulation inhibitory effect of the meat sauce of the present invention.
FIG. 3 shows the result of measuring the change in body weight of the experimental animal group of the present invention when a high fat diet and an anti-obesity diet were given and a meat source was orally administered.
Fig. 4 shows the results of body shape changes when the meat sauce was orally administered to the experimental animal group of the present invention. Fig.
FIG. 5 is a graph showing the effect of meat source and MDI on 3T3-L1 preadipocytes in order to examine the neutral lipid inhibitory effect of the meat source of the present invention in adipocytes. This is the result of analyzing lipid triglycerides through Nile Red staining.
FIG. 6 is a result of examining the body fat distribution of an experimental animal according to an embodiment of the present invention.
FIG. 7 shows the result of isolating and confirming the epididymal fat of the group administered with the meat source and the epididymal fat of the non-administered group in order to examine whether the sauce for meat of the present invention has anti-obesity activity.
FIG. 8 shows the result of isolating and measuring the fat around the kidneys in the group to which the meat sauce was administered and the group to which the meat sauce was not administered in order to examine whether the meat sauce of the present invention had anti-obesity activity.

The present invention is characterized by providing a source composition for meat containing Garcinia cambogia bark extract.

The present inventors have focused on Garcinia cambogia in order to develop a meat source with anti-hyperlipidemic, anti-cholesterol or anti-obesity activity, and Garcinia cambogia is one of the trees of Guttifera and Garcinia inhabited in South Asia.

On the other hand, due to westernization of diet and changes in cultural life, diseases such as various adult diseases are increasing. Studies on functional food for prevention and improvement are being conducted.

Therefore, in the present invention, a sauce for meat was prepared using Garcinia cambogia bark extract to produce a functional sauce having anti-hyperlipemia, anticholesterol or anti-obesity effect.

The method for producing a sauce for meat according to the present invention comprises mixing liquid fructose, apple vinegar, citron juice, salt, purified water and Garcinia cambogia bark extract into brewed soy sauce stock solution, sterilizing the mixture at 70 to 93 ° C A step of adding the alcohol, a step of filtering, and a step of filling and packing.

The method of preparing the sauce for meat according to the present invention will be described in more detail step by step. First, the crude brewed soy sauce solution used in the present invention is prepared by adding the defatted soybean or soybean soy bean to 6: 4 5: 5 ratio, then the Aspergillus oryzae was added to the total amount of 0.1-1.0%, and cultured at 25-28 ℃ for 42-48 hours. After adding 22-23% saline solution 10-12.5 times and fermenting at 12-30 ℃ for more than 3 months or more than 9 months in fermentation tank, the fermented liquid obtained by pressing can be squeezed to obtain brewed soy sauce stock solution (raw soy sauce).

10.0% by weight of liquid fructose, 10.0% by weight of apple vinegar, 12.0% by weight of citron juice, 1.75% by weight of salt, 25.25-28.19% by weight of purified water, 0.06-3.0% by weight of Garcinia cambogia bark extract is added and mixed. After sterilization at 80 ° C or higher, 3.0% by weight of the alcohol is added. The thus obtained composition was allowed to cool naturally, and the resulting sauce solution was filled and packed by filtration to obtain the meat sauce of the present invention.

In the general source manufacturing process, the source composition is mixed and sterilized after filtration. However, the meat source of the present invention is prepared by mixing and dissolving the ingredients other than the alcohol in the source composition, heat sterilization at 80 ° C or higher, Cooled to 30 ~ 50 ℃ by natural cooling or cooling system, 3% by weight of alcohol is added, and after filtration process, the finished product is filled and packed.

The difference of this manufacturing process is that the Garcinia cambogia bark extract is well dissolved in the composition at room temperature, but when it is cooled after the heat sterilization, it can improve the disadvantages that the precipitate may occur and prevent the volatilization of the added alcohol It is the method chosen for.

In the present invention, the term " alcohol " is Ethyl Alcohol or Ethanol, and it is a colorless transparent liquid mainly composed of starch, which is mainly made of starch. It has aroma and bitter taste, and is known to have an exciting and anesthetic effect.

On the other hand, in order to investigate whether the meat sauce composition of the present invention actually has an anti-obesity effect, the present inventors administered 0, 0.006, 0.06, 0.6, 3 wt% of Garcinia cambogia to 3T3-L1 preadipocytes ) Was treated with MDI (10 μg / mL insulin, 1 μM dexamethasone, 0.5 mM 3-isobutyl-1-methylxanthine), an inducer of differentiation into adipocytes, into sauces containing peel extracts and adipocytes The effect on differentiation was confirmed by Oil Red O staining. As a result, lipid accumulation began to be significantly inhibited from the source containing 0.006% by weight of Garcinia cambogia, and 0.6% by weight of Garcinia cambogia Was suppressed as much as the control in the source (see Fig. 2).

Five - week - old male mice were divided into two groups: control group (1 ml of normal saline + 3 times / week saline solution), high fat diet (high fat diet containing 45% fat + 1 ml / The dietary group (high fat diet containing 45% fat + 1 mL of garlicia cambogia bark extract 2% added sauce 3 times a week) was measured and the body weight change over 90 days was measured. As a result, (See FIG. 3) in the group of mice administered orally with Garcinia cambogia bark extract added sauce of Garcinia cambogia bark extract extract source of the present invention (see FIG. 3) (Fig. 4). In the case of the control group,

In addition, in order to measure the fat weight, epididymal fat and perirenal fat were separated and measured. As a result, both of them were orally administered with garcinia cambogia bark extract-added sauce of the present invention And the size and weight of fats in the mouse group were reduced (see Figs. 6 and 8).

Further, in order to determine whether the source of garcinia cambogia bark extract of the present invention has an antihyperlipidemic effect and an anti-cholesterol effect, blood plasma collected from an experimental animal was separated and analyzed. As a result, the total cholesterol total cholesterol, triglyceride, HDL-cholesterol and total lipid were all increased, but all of them were significantly higher in the anti-obesity group consumed with sauce containing Garcinia cambogia bark extract (See Table 4).

Accordingly, the meat sauce composition containing Garcinia cambogia bark extract of the present invention has excellent characteristics of anti-obesity, anti-hyperlipemia and anti-cholesterol effect and can be used for preventing or improving the onset of these diseases .

The Garcinia cambogia bark extract used in the present invention can be obtained by extracting and isolating from the nature using an extraction and separation method known in the art, and the 'extract' Extracted from the shell of Garcinia cambogia using an appropriate solvent, and can include, for example, a hot-water extract, a polar solvent-soluble extract or a non-polar solvent-soluble extract of Garcinia cambogia bark.

As a suitable solvent for extracting Garcinia cambogia from the skin, any solvent acceptable in the art can be used, and water or an organic solvent can be used. Examples of the solvent include alcohols having 1 to 4 carbon atoms, acetone, ether, and the like, including purified water, methanol, ethanol, propanol, isopropanol, butanol, Various solvents such as benzene, chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or in combination. But is not limited to.

As the extraction method, any one of the methods such as hot water extraction method, cold extraction method, reflux cooling extraction method, solvent extraction method, steam distillation method, ultrasonic extraction method, elution method and compression method can be selected and used. In addition, the desired extract may be further subjected to a conventional fractionation process or may be purified using a conventional purification method. There is no limitation on the method for producing Garcinia cambogia bark extract of the present invention, and any known method can be used.

For example, the Garcinia cambogia bark extract contained in the composition of the present invention can be obtained by subjecting the primary extract extracted by the above-mentioned hot water extraction or solvent extraction method to a powdery substance by an additional process such as vacuum distillation and freeze drying or spray drying, . ≪ / RTI > Further, the primary extract can be further purified by using various chromatographies such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography and the like, You can get it.

Therefore, in the present invention, Garcinia cambogia bark extract is a concept including all the extracts, fractions and tablets obtained in each step of extraction, fractionation or purification, their diluted solutions, concentrates or dried products.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are for illustrating the present invention specifically, and the scope of the present invention is not limited to these examples.

< Example  1 to 4>

Garcinia Cambodia ( Garcinia cambogia ) Preparation of sauce using extract

The types and preparations of the components used for the preparation of the source prior to the preparation of the source by the methods of the following examples 1 to 4 are as follows.

Brewing soy sauce stock was prepared by adding the defatted soybean or soybean flour and mixing with wheat flour at a ratio of 6: 4 or 5: 5, then adding Aspergillus oryzae to the total amount of brewed soy sauce stock To the fermentation tank after adding 10% of 22% saline to the modified Meju obtained from the Imperial Process and Imperial Process, which is cultured at 26 ° C for 44 hours, and then fermented at 25 ° C for 3 months or more for 9 months or more And the resulting fermentation broth was squeezed to obtain a brewed soy sauce stock solution (raw soy sauce).

In addition, Garcinia cambogia bark extract used in the present invention was purchased from 60% Garcinia cambogia bark extract commercially available for health functional foods and food additives.

The sources of Examples 1 to 4 were then prepared using each component as a specific content ratio (% by weight) as shown in Table 1 below.

Example  One

3,500 L of brewed soy sauce solution obtained by the above method was placed in a mixing container and 1,200 kg of juice juice having a brix of 8%, 1,000 kg of apple flesh vinegar, 300 kg of spirits, 175 kg of salt, 2,819 L of purified water and Garcinia cambogia 6 kg of cambogia bark extract were mixed and sterilized at 80 ° C. or higher, and then the mixture was naturally cooled, filtered, and packed and packed to obtain a functional source of the present invention. The physicochemical properties of this product are as follows: total nitrogen (TN) 0.53%, solid Brix 23.52%, net extract (Ext.) 16.49%, specific gravity (sp) 1.104, hydrogen ion concentration The pH was 3.90, the salinity was 7.03%, and the color was # 23.

Example  2

3,500 L of brewed soy sauce solution obtained by the above method was put into a mixing container and 1,200 kg of juice juice having a brix of 8%, 1,000 kg of apple flesh vinegar, 300 kg of spirits, 175 kg of salt, 2,765 L of purified water and Garcinia cambogia 60 g of cambogia bark extract were mixed and sterilized at 80 ° C. or higher, and the mixture was naturally cooled, filtered, and packed and packed to obtain a functional sauce of the present invention. The physicochemical properties of this product are as follows: TN = 0.52%, Brix = 24.62%, net extract (Ext.) = 17.61%, specific gravity (sp) = 1.115, hydrogen ion concentration The pH was 4.11, the salinity was 7.01%, and the color was # 23.

Example  3

3,500 L of brewed soy sauce solution obtained by the above method was placed in a mixing container and 1,200 kg of juice juice having a brix of 8%, 1,000 kg of apple juice vinegar, 300 kg of spirits, 175 kg of salt, 2,625 L of purified water, and Garcinia cambogia 200 g of cambogia bark extract was mixed and sterilized at 80 ° C. or higher, and the mixture was naturally cooled, filtered, and packed and packed to obtain a functional source of the present invention. The physicochemical properties of this product are as follows: 0.51% of total nitrogen (TN), 26.26% of solids (Brix), 19.32% of net extract (Ext.), 1.126 of specific gravity (sp) The index (pH) was 4.37, the salinity was 6.94%, and the color was # 23.

Example  4

3,500 L of brewed soy sauce solution obtained by the above method was put into a mixing container and 1,200 kg of juice juice having a brix of 8%, 1,000 kg of apple flesh vinegar, 300 kg of spirits, 175 kg of salt, 2,525 L of purified water, and Garcinia cambogia cambogia) extracts were mixed and sterilized at 80 ° C. or higher, and the mixture was naturally cooled, filtered, and packed and packed to obtain a functional source of the present invention. The physicochemical properties of this product are as follows: 0.51% of total nitrogen (TN), 26.72% of solid (Brix), 19.80% of net extract (Ext.), Specific gravity (sp) The pH was 4.39, the salinity was 6.93%, and the color was # 23.

< Experimental Example  1>

In vitro  Lt; / RTI &gt; Functional source Anti-obesity  Effect analysis

<1-1> Effect of inhibition of differentiation of adipocytes

In order to investigate whether the functional source according to the present invention has an obesity inhibitory effect at the cell level, we administered 0, 0.006, 0.06, 0.6, 3 wt% Garcinia cambogia to 3T3-L1 preadipocytes, (10 μg / mL insulin, 1 μM dexamethasone, 0.5 mM 3-isobutyl-1-methylxanthine), which is an inducer of differentiation into adipocytes, containing the skin extract of the present invention for 8 days, adipocytes) was confirmed by Oil Red O staining.

As a result, the lipid accumulation observed upon differentiation into adipocytes was significantly inhibited by the functional source of the present invention containing Garcinia cambogia bark extract, and particularly 0.006 to 0.6 wt% (See Fig. 2). &Lt; tb &gt;&lt; TABLE &gt; On the other hand, Garcinia cambogia bark extract has been reported to be toxic to humans when consumed in an amount of 5 wt% or more. In experiments using 3T3-L1 adipocytes, It was confirmed that cytotoxicity was observed in the contained sauce. In a subsequent in vitro experiment, the sauce containing 0.6 wt% of Garcinia cambogia bark extract was used.

< Experimental Example  2>

In vivo  On Garcinia Cambodia ( Garcinia cambogia ) Of peel extract Anti-obesity  Effect analysis

<2-1> Measurement of weight change

5-week-old male SD rats were purchased for the purpose of determining whether the source of the present invention had anti-obesity effect and were stabilized for 1 week by autonomous feeding with a normal chew diet. After one week, each group was divided into 6 groups. High Fat Diet (HFD) containing 1 mL of normal diet and saline 3 times a week and 45% Fat of high fat diet group were autonomously fed to the control group. Syringes were orally administered in 1 mL increments each time. The anti - obesity diet group was orally administered with 1 ml of the source supplemented with 2% by weight of garcinia cambogia bark extract three times a week, while the high - fat diet was autonomously fed. The high altitude method was performed for a total of 90 days.

Garcinia cambogia bark extract supplemented with HFD + Garcinia (-) source and HFD + Garcinia (+) source three times a week for 90 days (Fig. 3). The results are shown in Fig.

 In addition, weight gain and diet efficiency after 90 days of high fat diet were found to be the highest in high fat diet group, followed by weight gain in control group and anti - obesity diet group As a result, weight gain was suppressed in rats fed Garcinia cambogia bark extract. There was no significant difference in feed intake between the control and high fat diet groups, but in the anti - obesity diet group I confirmed that I eat slightly less. However, the dietary intake of diets versus body weight did not differ significantly (see Table 3).

Furthermore, the difference between the high - fat diet group and the anti - obesity diet group was also found in the inter - individual size. It was also found that the body shape due to the weight gain of the 90 day high fat dietary supplement was also increased in the high fat diet group and that the body fat ratio in the anti fat diet group was relatively small compared to the high fat diet group 4).

Therefore, it was found that the functional source of the present invention to which Garcinia cambogia bark extract was added had an anti-obesity effect that suppresses body weight increase and body size by high fat.

<2-2> Distribution and Weight of Adipose Tissue

As a result of examining the body fat distribution of the experimental animal of the present invention, it was confirmed that the body fat was the highest in the high fat diet group, and the fat fat density was low in the control group and the anti-obesity diet group Reference).

In addition, to measure fat weight, epididymal fat and perirenal fat were measured separately. First, the fat around the epididymis was removed and its size and weight were checked. As shown in FIG. 7, the fat increase around the epididome by the high fat diet was markedly increased, and the weight was also significantly increased p <0.05). In the anti - obesity group, the fat size and weight were significantly decreased (p <0.05).

Fat accumulation was highest in the high fat diet group and weight was also increased about 1.4 times as compared with the normal fat group. The fat accumulation was significantly reduced in the anti-obesity group fed with the safflower sauce and Garcinia cambogia husk extract added sauce (see FIG. 8).

< Experimental Example  3>

Neutral lipid-lowering effect of functional source according to the present invention

To examine whether the functional source of the present invention containing Garcinia cambogia bark extract had a neutral lipid-inhibiting effect in adipocytes, the inventive source of 0.6% by weight of Garcinia cambogia and MDI 3L3-L1 preadipocytes, and the neutral lipid triglycerides accumulated in the cells at 2, 4, and 6 days were confirmed by Nile Red staining.

As a result, accumulation of triglycerides increased in a time-dependent manner when MDI was treated, but accumulation of triglycerides was inhibited in the cells treated with the source of the present invention (see FIG. 5) .

< Experimental Example  4>

Antihyperlipidemic &lt; RTI ID = 0.0 &gt; and / or &lt; Anticholesterol  Effect measurement

To determine whether the functional source of the present invention has an anti-hyperlipidemic effect and an anti-cholesterol effect, the blood collected from the laboratory animal used in the above Experimental Example was carefully placed in a serum separation tube, and then lightly mixed up and down. After standing for 30 minutes, centrifugation was performed at 1,000 xg for 10 minutes, and only the supernatant plasma was separated and analyzed.

As a result, the total cholesterol, triglyceride, HDL-cholesterol and total lipid were all increased by the high fat diet, but the fat content of the garcinia cambogia bark extract was increased In a single anti-obesity diet group, all of them were significantly reduced below the control level (see Table 4).

Therefore, it was found that a sauce containing Garcinia cambogia bark extract had an effect of lowering the total cholesterol and triglyceride content in blood, and therefore the Garcinia cambogia bark extract of the present invention is effective for treating hyperlipemia and hypercholesterolemia Can be used in the manufacture of foods for the prevention and improvement of diseases that can be induced.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (7)

0.02 to 3.0% by weight of Garcinia cambogia bark extract, 35.0% by weight of brewed soy sauce concentrate, 10.0% by weight of liquid fructose, 10.0% by weight of apple vinegar, 12.0% by weight of citron juice solution, 1.75% by weight of salt, and 25.25-28.19% by weight of purified water, based on the total weight of the composition. delete delete The mixture was prepared by mixing 35.0 wt% of brewed soy sauce concentrate, 10.0 wt% of liquid fructose, 10.0 wt% of apple vinegar, 12.0 wt% of citron juice, 3.0 wt% of alcohol, 1.75 wt% of salt, 25.25-28.19 wt% of purified water, Mixing Garcinia cambogia bark extract with 0.06-3.0 wt.%;
Sterilizing the mixture at 70-93 占 폚;
Adding 2 to 4% by weight of the alcohol;
Filtering; And
A method for manufacturing a meat sauce comprising Garcinia cambogia bark extract comprising filling and packaging. delete delete delete

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