KR101520860B1 - Manufacturing method of functional food for improving and preventing diabetes mellitus using the balsam pear by main material - Google Patents

Abstract

The present invention relates to a functional food manufacturing method for preventing and improving diabetes using bitter gourd as a main ingredient and, more specifically, a functional food manufacturing method for preventing and improving diabetes using bitter gourd as a main ingredient, which is manufactured in a tablet form by mainly using bitter gourd known as a natural insulin and by adding date and burdock which facilitate digestion and condense the bitter gourd to the bitter gourd, thereby having an effect of preventing diabetes and of decreasing blood sugar of people with diabetes, comprising a screening collecting step of screening and collecting immature bitter gourd.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a functional food for diabetes prevention and improvement using dietary mellitus,

More particularly, the present invention relates to a method for producing functional foods for prevention and improvement of diabetes mellitus, and more particularly, to a method for producing a functional food containing natural insulin (plant insulin) The present invention relates to a method for manufacturing a functional food for diabetes prevention and improvement, wherein diabetes is prevented and diabetes is induced by lowering the blood sugar level of diabetic patients.

In general, as the industry develops rapidly and modern people 's life culture and environment change drastically due to modernization and mental and physical activities are increased accordingly, the stress is increased, resulting in poor physical strength due to digestion failure, Various kinds of adult diseases are appearing. In addition, due to the busy life, the dietary culture changes and the amount of exercise is decreased and the consumption of instant and high fat foods increases, resulting in problems such as hypertension, constipation, diabetes and obesity.

Diabetes mellitus is a characteristic disorder characterized by hyperglycemia caused by insufficient secretion of insulin in the pancreas and abnormal insulin action in each tissue. It is a serious disease such as diabetic neuropathy, retinopathy, cataract, and kidney disease including vascular system related diseases such as hypertension and arteriosclerosis It is a disease that causes complications.

Hypertension is defined as an adult over 18 years of age with a systolic blood pressure greater than 140 mmHg or diastolic blood pressure greater than 90 mmHg. Hypertension can be divided into two major categories. Hypertension is defined as secondary hypertension, and hypertension is defined as primary hypertension. Approximately 95% of all hypertensive patients are essential hypertension. The underlying reason for essential hypertension is not clear, but it is thought to be due to an increase in cardiac output (the amount of blood that is released from the heart for one minute) or an increase in peripheral vascular resistance. Risk factors associated with hypertension include environmental and psychological factors such as family history of hypertension, drinking, smoking, aging, lack of exercise, obesity, eating habits and stress.

In order to prevent diabetes and hypertension, various health functional foods are emerging as new interest. In other words, health functional foods are being developed for the purpose of promotion of health, prevention and treatment of diseases in the passive concept of simple food that keeps our bodies up to now.

One example of such a technique is disclosed in Document 1 below.

In Patent Document 1, 65 weight parts of at least one herbal medicine selected from a group of herbal medicines consisting of ginseng, gugija, gigobipi, lucidum, dasoo, ganoderma, rhubarb, corn oil, At least one plant herb medicine selected from the two groups of plant herb medicine selected from the group consisting of three genera of plant herbal medicines consisting of the herbaceous plant, And 2 parts by weight of at least one medicinal substance selected from the group consisting of 4 medicines selected from the group consisting of 4 medicines consisting of bamboo shoots, bamboo shoots, caterpillars, and yeast. 25 parts by weight of the herbicides of the two groups are mixed with 200 parts by weight of 40 wt% And then allowed to stand at room temperature for 12 to 24 hours, then heated, heat-treated at 60 to 75 ° C for 4 hours, and heated to 78 to 82 ° C to remove alcohol 65 parts by weight of the first group of plant herb medicines and 13 parts by weight of the third group of plant herb medicines were immersed in 624 parts by weight of an aqueous 40 wt% alcohol solution, followed by extraction at room temperature for 12 Treated for 4 hours at a temperature of 60 to 75 ° C. and then heated to a temperature of 78 to 82 ° C. until all of the alcohols evaporate. The residue of the two groups obtained in the above two-step process And the mixture is heated at a high pressure to a temperature of 120 ° C for 1 hour to separate the residue and the extract. The mixed extract of the extract obtained in the step 3 and the extract obtained in the step 2 is cooled to a reduced pressure The concentrated and mixed extract solution was subjected to a 5-step process in which 2 parts by weight of the above-mentioned 4 kinds of pharmaceutical powders were homogenized and mixed, Using the stand saengyakjae plants which have been disclosed for health supplements for diabetes improved.

However, since the conventional technology as described above uses ginseng and other herbal medicines, consumers who are sensitive to the taste tend to avoid ingestion due to the inherent odor of the medicinal herb and the bitter taste, And especially the food using the medicinal herb has a problem that the raw material cost is high and the manufacturing cost is increased together.

In particular, it is in urgent need to develop foods that meet consumer needs for functional foods that can not only achieve efficacy, but also facilitate ingestion and promoting digestion and excretion.

Korean Patent Registration No. 10-1094157 (registered on December 8, 2011)

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for preventing diabetes by reducing the amount of additive materials to minimize the effects of Yeoju, And a method for manufacturing a functional food for diabetes prevention and improvement using the dietary fiber as a main ingredient.

In addition, the main ingredient is Yeoju, which is made by adding jujube and burdock to adults and elderly people whose digestive power is relatively low, to promote digestive power and promote bowel activity. And the like.

In addition, it is an object of the present invention to provide a functional food manufacturing method for diabetes prevention and improvement, wherein the main raw material can be easily obtained in the vicinity of the most raw materials, and the manufacturing cost can be greatly reduced.

Another object of the present invention is to provide a method for manufacturing a functional food for preventing and improving diabetes mellitus, which is capable of removing various foreign substances adhering to the moth, through ultrasonic washing and air jetting.

In order to accomplish the above object, the present invention provides a method for preparing a functional food for diabetes prevention and improvement, comprising: a selective collection step of collecting and collecting immature female rats; An ultrasonic washing step of putting the collected toothbrush into a washing tank having an ultrasonic oscillator and removing foreign substances attached to the toothbrush using ultrasonic waves generated from the ultrasonic oscillator; A water and impurity removing step of spraying air on the foreign matter removed through the ultrasonic cleaning step to remove water and impurities remaining on the surface; Removing the moisture and impurities, removing the moisture and impurities, and cutting the burdock to a thickness of 4 to 6 mm; A drying step of putting the burdock and burdock cut through the cutting step into a dryer and drying at a temperature of 60 to 80 ° C for 30 to 35 hours; 80 parts by weight of the dried yeast and 80 parts by weight of the dried yeast are mixed with 10 to 15 parts by weight of dried dried jujube and 10 to 15 parts by weight of dried burdock, A pulverizing step of putting the mixed mixture through the mixing step into a pulverizer and pulverizing the powder into 100 to 200 mesh powder; A kneading step of adding pulverized mixed pulverized material through the pulverizing step to a stirrer, adding water and kneading; A kneading step of kneading the kneaded kneaded product through a kneading step; And a ring-drying step of drying the ring produced through the ring-making step.

As described above, the method of manufacturing a functional food for prevention and improvement of diabetes mellitus according to the present invention is characterized in that the dietary supplement is prepared by minimizing the added ingredients so as to maximize the efficacy of the main ingredient, Yeoju, Of course, there is an effect of lowering the blood sugar of the existing diabetic patients.

In addition, the addition of jujube and burdock together with the main raw material Yeoju increases the digestive power and stimulates the digestive activity and promotes the activity of the elderly, which are relatively poor in digestive power, while the majority of them are made of natural food ingredients and have no toxicity or side effects. There is an effect that can be ingested.

In addition, since most of the raw materials can be easily obtained from the surroundings and the manufacturing process is simple, the cost of manufacturing can be greatly reduced, thereby greatly reducing the cost of purchasing the product.

In addition, it has the effect of removing various foreign substances stuck to the fryer through ultrasonic cleaning and air jetting.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a functional food for diabetes prevention and improvement based on a yeast according to the present invention. FIG.

The method of manufacturing a functional food for prevention and improvement of diabetes mellitus according to the present invention is characterized by comprising: a selective collection step of collecting and collecting immature mothers; An ultrasonic washing step of putting the collected toothbrush into a washing tank having an ultrasonic oscillator and removing foreign substances attached to the toothbrush using ultrasonic waves generated from the ultrasonic oscillator; A water and impurity removing step of spraying air on the foreign matter removed through the ultrasonic cleaning step to remove water and impurities remaining on the surface; Removing the moisture and impurities, removing the moisture and impurities, and cutting the burdock to a thickness of 4 to 6 mm; A drying step of putting the burdock and burdock cut through the cutting step into a dryer and drying at a temperature of 60 to 80 ° C for 30 to 35 hours; 80 parts by weight of the dried yeast and 80 parts by weight of the dried yeast are mixed with 10 to 15 parts by weight of dried dried jujube and 10 to 15 parts by weight of dried burdock, A pulverizing step of putting the mixed mixture through the mixing step into a pulverizer and pulverizing the powder into 100 to 200 mesh powder; A kneading step of adding pulverized mixed pulverized material through the pulverizing step to a stirrer, adding water and kneading; A kneading step of kneading the kneaded kneaded product through a kneading step; And a ring-drying step of drying the ring produced through the ring-making step.

3 to 5 parts by weight of silkworm powder and 3 to 5 parts by weight of mulberry leaf powder are added to the mixed pulverized product in the kneading step.

The drying of the ring in the ring-drying step is performed at a temperature of 40 to 50 ° C. for 16 to 20 hours.

In addition, in the kneading step, water is added to the pulverized mixed pulverized product, and the resulting mixture is kneaded for 2 to 3 hours. Then, 50 to 100 ml of plum extract is added to the kneaded product, and the kneaded product is re-kneaded for 5 to 10 minutes.

In addition, the water and impurity removing steps may be performed by vertically and horizontally injecting air while transferring the yarn through a belt conveyor having a perforated network.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

Yeoju is a vegetable or medicinal plant belonging to Bacillus subtilis, mainly grown in tropical or sub-tropical regions, and mainly used for food.

The juice turns green and becomes more orange when it matures. Over time, the flesh is bursting and the red seeds are exposed and the seeds are generally brown. In Japan, China, and Southeast Asia, the immature seeds are mainly grown for edible purposes, but young leaves are also used for edible purposes.

It is known that Yeoju contains various physiologically active ingredients including glucosides, saponins, alkaloids, oils, tripper, proteins, steroids, vitamin C, beta-carotene, Fe and K, 120mg of 100g contained 100g of strawberries, 1.5 times of cabbage, 3 times of lemon, 1.3 times the equivalent of the amount of water is contained in the pulp is very hard to be destroyed even when heated.

In addition, carantin, which is a major functional ingredient of Yeoju, has been shown to have a high effect of lowering insulin resistance-related blood sugar. Various experiments have shown that the bitter taste of Yeoju includes plant sterol glycosides and many kinds of amino acids, galactolonic acid, citrulline, It is known that these components have excellent blood-sugar-lowering function. In particular, carantin, a peptide substance called plant insulin, activates the beta cells that play a crucial role in insulin secretion, thereby promoting insulin secretion, Have been reported to play a role.

Jujube has long been a health food, rich in nutritional ingredients, and can not escape with licorice in Chinese medicine. The jujube contains many saccharides and vitamin C, and its medicinal components include various sterols, alkaloids, saponins, organic acids, amino acids Are reported. Its efficacy has been shown and confirmed in pharmacological effects such as emollients, diuretics, tonic, bile, gangjeong, recovery of physical strength, expectorant, antiinflammatory agent and so on.

Jujube contains the sugars, organic acids, mucilages, dietary fiber, minerals, flavonoids and beta carotene. It has alleviating effects such as diuretic, tonic, muscle tightness, traction, hypersensitivity, body pain, Chronic bronchitis, tuberculosis, hemorrhagic disease, gangjeong and recovery of physical strength, and efficacy. In addition, sedatives, blood pressure lowering, stimulation of urination, anti-inflammatory drugs have been studied to have 46 pharmacological effects.

Burdock is a naturalized plant belonging to the Asteraceae family, originating from the Mediterranean coast to West Asia. The root is edible. The roots contain inulin and some palmitic acid.

The inulin contained in burdock improves the kidney function and is effective for diuretic action. Dietary fiber exhibits the effect of promoting the rectal action and defecation, and lignin has antibacterial action.

Silkworm powder contains crude protein, crude fat, crude fiber, crude ash and mineral oil. It is said that it is effective for various kinds of Dongbibogam, such as species, gout, face wastewater, cold sweat, It is known that it contains vascular strengthening action, rou- tin which is used to prevent cerebral hemorrhage, radiation disorder, various hemorrhagic diseases and gamma aminobutyric acid which has blood pressure lowering effect, and it has a savory flavor and a grassy smell.

Mulberry leaf powder contains a flavonoid component such as rutin, quercetin, quercetin, isoquercitrin and the like. In addition, mulberry leaf extract has been reported to effectively inhibit cholesterol synthesis. Dietary fiber, which has not been digested by digestive enzymes in the past, has been shown to lower the efficiency of use of other nutrients. Recently, however, importance of dietary fiber has been recognized because of its beneficial physiological functions and prevention and treatment effects of adult diseases.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for manufacturing a functional food for diabetes prevention and improvement based on a yeast according to the present invention. FIG.

As shown in FIG. 1, the method of manufacturing functional foods for prevention and improvement of diabetes mellitus according to the present invention is characterized in that it comprises steps of removing water and impurities, cutting, drying, mixing, pulverizing, And a ring-drying step.

1. Screening stage

It is desirable to collect immature female rats with a greenish hue, because when the fully mature female rye (yellow) is used, the water content in the ryegrass is high and it is easily withdrawn. In the immature ranch (green) , Carantine, vitamin C, and the like.

2. Ultrasonic Cleaning Step

The collected yuju is put into a washing tank with an ultrasonic oscillator, and the foreign substance adhered to the yuju is removed by using the ultrasonic wave generated from the ultrasonic oscillator.

The washing tank contains washing water, and the ultrasonic oscillator generates ultrasonic waves so that foreign substances such as dust attached to the surface of the washing water can be removed by the vibration of the washing water or bubbles.

3. Removal of water and impurities

In order to remove moisture and impurities remaining on the surface of the pile removed by the ultrasonic cleaning step, air is injected from the upper and lower sides and the left and right while conveying the pile through the belt conveyor formed with the perforated network.

It is preferable to use a blower (blower) or a compressor to supply the air, and it is more preferable to use a blower having a relatively low discharge pressure, rather than a compressor having a high discharge pressure, in order to prevent damage to the blank.

4. Cutting step

After removing the moisture and impurities, water and impurities are removed, and the washed burdock is put into a cutting machine and cut to a thickness of 4 to 6 mm so as to facilitate cutting and drying. In particular, burdock has soil on its surface, so wash it with water and remove the moisture.

5. Drying stage

The burdock and burdock cut through the cutting step are put into a dryer and dried at a temperature of 60 to 80 ° C. for 30 to 35 hours.

6. Mixing step

80 parts by weight of dried yeast and 80 parts by weight of the dried yeast are removed by mixing 10-15 parts by weight of dried dried jujube and 10-15 parts by weight of dried burdock.

The reason why jujube is removed is that jujube crushing can be facilitated and the coagulation efficiency with the jujube can be improved.

7. Grinding step

The mixture obtained through the mixing step is put into a pulverizer and pulverized into 100 to 200 mesh powder. At this time, the reason for crushing the yuzu, dried jujube, and burdock in the mixed state without crushing is to uniformly mix in the crushing process of yuzu, dried jujube, and burdock.

8. Dough stage

The pulverized mixed pulverized material is pulverized, and the pulverized pulverized material is added to the agitator. The pulverized pulverized material is added in several times without adding 10 to 20 liters of water at a time.

At this time, water is first added to the pulverized mixed pulverized product, and the resulting mixture is kneaded for 2 to 3 hours. 50 to 100 ml of plum extract is added to the kneaded product, and the kneaded product is re-kneaded for 5 to 10 minutes.

Since water is first added to the mixed pulverized product, and the plum extract is added later, the plum extract is coated on the surface of the ring, thereby improving the aesthetic feeling by reducing the bitter taste of the pearl which is felt while touching the mouth.

9. Pipe manufacturing stage

After the kneading step, the kneaded kneaded product is put into a ventilator to produce a ring form.

10. Steps to dry the pile

The ring manufactured through the ring manufacturing step is dried, and the manufactured ring is dried at a temperature of 40 to 50 ° C. for 16 to 20 hours.

Hereinafter, preferred embodiments of the present invention will be described in detail.

Example 1 Production of Functional Foods for Prevention and Improvement of Diabetes Mellitus with Yeast as the Main Ingredient 1

The immature female housewives were selected, and the housed female housewives were placed in a washing tank equipped with an ultrasonic oscillator, and the foreign substances adhered to the female housewife were removed by ultrasonic waves generated from the ultrasonic oscillator.

Air and water were removed from the surface, and water and impurities were removed, and water and impurities were removed, and the washed burdock was cut into 4 ~ 6mm thickness.

The cut loin and burdock were put into a drier and dried at a temperature of 60 to 80 ° C for 30 to 35 hours. Then, 900 g of dried lye was removed, and 100 g of dried bean curds and 100 g of burdock were mixed.

The mixture was introduced into a pulverizer and pulverized into 100 to 200 mesh powder. The pulverized pulverized pulverized material was added to a stirrer, and water was added thereto to knead it.

The kneaded kneaded product was put into a ventilator and dried at a temperature of 40 to 50 ° C for 16 to 20 hours to prepare a functional food for prevention and improvement of diabetes mellitus based on the yeast according to Example 1 of the present invention. .

≪ Example 2 > Preparation of functional food for prevention and improvement of diabetes mellitus based on Yeoju 2

The immature female housewives were selected, and the housed female housewives were placed in a washing tank equipped with an ultrasonic oscillator, and the foreign substances adhered to the female housewife were removed by ultrasonic waves generated from the ultrasonic oscillator.

Air and water were removed from the surface, and water and impurities were removed, and water and impurities were removed, and the washed burdock was cut into 4 ~ 6mm thickness.

The cut loin and burdock were put into a drier and dried at a temperature of 60 to 80 ° C for 30 to 35 hours. Then, 900 g of dried lye was removed, and 100 g of dried bean curds and 100 g of burdock were mixed.

50 g of silkworm powder and 50 g of mulberry leaf powder were added to the pulverized mixed pulverized product, and the mixture was added to the agitator, followed by addition of water, followed by kneading.

The kneaded kneaded product was put into a ventilator, and the prepared ring was dried at a temperature of 40 to 50 ° C for 16 to 20 hours to prepare a functional food for diabetes prevention and improvement using the yeast according to Example 2 of the present invention as a main ingredient. .

≪ Experimental Example 1 >

And purchased from the market to prepare Comparative Example 1 (manufactured by Duson et al.).

Then, the rings prepared in Example 1 and Example and the rings of Comparative Example 1 were subjected to sensory tests and compared.

The sensory evaluation was carried out by using a 10 - point scaling method to evaluate the odor, taste, color, and likeness of a total of 15 subjects from 50 to 70 adults and elderly people regardless of gender.

division smell flavor color Likelihood Example 1 6.0 6.2 6.0 7.0 Example 2 5.8 5.4 5.8 6.2 Comparative Example 1 5.0 4.6 5.2 5.0

(10 points: Excellent, 7 points: Excellent, 5 points: Average, 1 point: Poor)

As shown in the results of Table 1, the rings prepared in Example 1 showed no significant difference in smell and color compared to the rings prepared in Example 2, but the difference in taste was felt due to the addition of mulberry leaf powder and silkworm powder , And the odor, taste, and color were different from each other in the odor, taste, and color as compared with the odor, taste, and color of the odor, taste, and color.

In the case of the ring prepared in Example 2, there was a slight difference only in the taste, thus confirming the possibility of manufacturing the product.

≪ Experimental Example 2 >

Blood glucose was examined using the above-described Examples 1 and 2.

The subjects of the blood glucose test were those who received the diets of Example 1 in five of 10 diabetic subjects with normal blood glucose levels of 180 to 200 mg / dL and those in Example 2 in the diets of Example 2, 5 of the 10 subjects who were taking the diabetes remedy more than 200 mg / dL were given the circle of Example 1 and the remaining 5 people were given the circle of Example 2 of 20 circle per day.

After that, we measured the blood glucose level through the self - monitoring blood glucose meter at the individual home at 1 - month intervals and visited the internal medicine clinic at the end of 6 months to receive the fasting blood glucose test.

division Diabetes Peritoneal Blood Glucose Level (mg / dL) Diabetes treated subjects blood glucose level (mg / dL) first 6 months first 6 months Example 1 185 193 187 190 189 142 151 145 147 150 240 252 247 280 275 212 225 217 238 221 Example 2 182 191 186 194 193 140 150 144 152 147 245 265 272 250 268 208 227 240 219 234

As shown in the results of the above Table 2, it was found that the diets prepared in Example 1 and the diets prepared in Example 2 were ingested in a fixed amount for a certain period of time. As a result, diabetic subjects (10) The blood glucose level dropped by 25 ~ 45.

<Experimental Example 3> Confirmation of promoting effect of digestion and bowel movement

Ten subjects with diabetes mellitus whose normal blood glucose level was 180 to 200 mg / dL and 10 subjects whose blood glucose level was 200 mg / dL or more and who were taking diabetes mellitus treatment continuously were tested. 1 and the stimulation effect of digestion and bowel movement during the cycle intake period (6 months) of Example 2 were carried out.

Contents Diabetic subject Diabetes Care Target have none have none Experience of indigestion 2 people 8 people 3 people 7 people Abdominal experience 0 people 10 people 0 people 10 people Experience of remission after defecation 2 people 8 people 3 people 7 people Effect of promoting digestion and bowel movement after ingestion 9 people 1 person 8 people 2 people

As shown in the results of Table 3, 5% of the patients who had experienced indigestion had 5 patients, and those who experienced abdominal pain had a mean There was no.

There were 5 out of 20 subjects who experienced the blurredness after bowel movement, and 17 of 20 subjects showed the effect of stimulation of digestion and bowel movement after swallowing.

As described above, as a result of ingestion of the pill of Example 1 and the pill of Example 2, abdominal pain did not occur at all and only some subjects experienced dyspepsia and remission after bowel movement, and digestion and bowel movement were promoted The results of this study are as follows. First, it was found that the consumption of the alcoholic beverage continuously increased the digestion and bowel activity without any significant side effects.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many obvious changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention should therefore be construed in light of the claims set forth to cover many of such variations.

Claims (5)

A selection screening step of picking up an immature mothers;
An ultrasonic washing step of putting the collected toothbrush into a washing tank having an ultrasonic oscillator and removing foreign substances attached to the toothbrush using ultrasonic waves generated from the ultrasonic oscillator;
A water and impurity removing step of spraying air on the foreign matter removed through the ultrasonic cleaning step to remove water and impurities remaining on the surface;
Removing the moisture and impurities, removing the moisture and impurities, and cutting the burdock to a thickness of 4 to 6 mm;
A drying step of putting the burdock and burdock cut through the cutting step into a dryer and drying at a temperature of 60 to 80 ° C for 30 to 35 hours;
80 parts by weight of the dried yeast and 80 parts by weight of the dried yeast are mixed with 10 to 15 parts by weight of dried dried jujube and 10 to 15 parts by weight of dried burdock,
A pulverizing step of putting the mixed mixture through the mixing step into a pulverizer and pulverizing the powder into 100 to 200 mesh powder;
3 to 5 parts by weight of silkworm powder and 3 to 5 parts by weight of mulberry leaf powder are added to the pulverized mixed pulverized product through the pulverization step, and the mixture is added to a stirrer, followed by addition of water, followed by kneading for 2 to 3 hours, Adding 50 to 100 ml of the plum extract and re-kneading for 5 to 10 minutes;
A kneading step of kneading the kneaded kneaded product through a kneading step;
And a ring-drying step of drying the ring manufactured through the ring-making step at a temperature of 40 to 50 ° C for 16 to 20 hours. The method for manufacturing a functional food for diabetes prevention and improvement according to claim 1,
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