KR101770468B1

KR101770468B1 - Diet food manufacturing methods using natural mixture

Info

Publication number: KR101770468B1
Application number: KR1020150096723A
Authority: KR
Inventors: 고결; 박성훈; 박미성
Original assignee: 고결
Priority date: 2015-07-07
Filing date: 2015-07-07
Publication date: 2017-08-22
Also published as: KR20170006177A

Abstract

The present invention relates to a method for producing a diet food using a natural mixture, and more particularly, to a method for manufacturing a diet food using a natural mixture, which comprises mixing natural materials good for a human body such as trifoliate, black garlic, and rice bran to benefit the body and has a synergistic effect on weight loss, Quot; a method for producing a diet food using a natural mixture "
A method for producing a diet food using a natural mixture according to an embodiment of the present invention includes the following steps.
(a) preparing a plant mixture of nine different materials by washing with water nine kinds of materials such as a tripe, black garlic, green tea, malt, angelica,
(b) mixing 5 to 7 liters of water with 1 kg of the weight of the plant mixture of the above-prepared nine materials, and then heating the mixture at 110 to 120 DEG C for 3 to 5 hours to extract the extract;
(c) heating the extracted plant mixture extract at a temperature of from 60 to 80 ° C for 5 to 7 hours to concentrate the concentrate to a concentration of 4 to 5 brix,
(d) The plant mixture of the nine materials prepared in the step (a) is steamed for 50 to 70 minutes with makgeolli, and the plant mixture is prepared by the method. Drying for 30 hours to form a powder,
(e) Mix the milk with the rice flour and mix it with hot water for 50 ~ 70 minutes. Add the lactic acid bacteria to the cooked rice flour at 35 ~ 45 ℃ and ferment it for 70 ~ 74 hours. Drying it for 20 to 30 hours and processing it into a fermented rice bran powder,
(c) is mixed at a ratio of 1: 0.2-0.4: 0.1-0.3, and the granulated product is processed into granules. The powder of step (d) .

Description

[0001] The present invention relates to a method for producing a dietary food using a natural mixture,

The present invention relates to a method for producing a diet food using a natural mixture, and more particularly, to a method for manufacturing a diet food using a natural mixture, which comprises mixing natural materials good for a human body such as trifoliate, black garlic, and rice bran to benefit the body and has a synergistic effect on weight loss, Quot; a method for producing a diet food using a natural mixture "

As we entered the modern age, the nutritional status improved and people's physique improved. However, overeating of nutrition and the lack of exercise due to changes in the living environment also caused a sudden increase in the incidence of obesity.

Obesity is clinically involved in the development of various diseases or exacerbating the disease. Obesity-related diseases include hypertension, camellias, diabetes, fatty liver and gallstones, and gout. In particular, endometrial cancer, gallbladder cancer, cervical cancer, ovarian cancer, and breast cancer are more common in women, and the incidence of obesity and mortality in endometrial cancer is the most remarkable in comparison with other cancer diseases.

In addition, obesity is reported to be 1.3 times higher than normal weight in mortality.

Therefore, it is necessary to prevent obesity in advance, and in the case of obesity, it is important to lose weight quickly to make normal body weight so that smooth body metabolism can be achieved.

Many dieting methods have been introduced to date because of the high interest and effort of obese people to pay attention to weight loss. For example, apple diet, , Difference in cost ratio, moxibustion, and toning system.

Although these methods have some weight loss effect, the effect is insignificant, and it is easy to cause considerable strain on the body due to nutritional imbalance.

This is because these methods are usually not excessive weight loss, but nutritional or scientific approaches. In other words, they can not provide essential nutrients to the body properly, and because they do not have a scientific basis for weight loss, diet is a diet method. Therefore, as the food quantity decreases, the bowel function becomes poor and the supply of vitamins and minerals becomes inadequate And the metabolism is not done properly.

More importantly, although weight loss should be achieved by a decrease in body fat, these diet methods are more likely to cause discomfort to the body as the amount of fat, such as muscle, is reduced rather than body fat.

Another method used in the diet method is drug therapy using an appetite suppressant such as an amphetamine derivative. The pharmacotherapy does not sustain the appetite suppressing ability and is only a transient action, and the blood pressure increase, headache, insomnia, irritability, tense, dizziness, There is a problem that side effects such as hallucinations are caused. Although diuretics can be used to lose weight, this method can lead to addiction to the kidneys and side effects such as vomiting and heart attack.

Therefore, many diet methods should be carefully reviewed and performed, but in most cases it is not the case, which often causes problems.

The preferred dietary food should have a proper ratio of protein and carbohydrate, a proper proportion of animal protein and vegetable protein, a sufficient amount of dietary fiber, and a rich vitamin and mineral .

Conventional known patents and documents related to weight loss are as follows.

1) JP-A 6-343421 (Dec. 20, 1994) In a high-quality food having an ability to prevent obesity, a high-quality food containing high-quality main ingredient and Kimmeasan, a high-quality main ingredient and an acidic precipitate of Kim Nemil- .

2) Japanese Laid-Open Patent Publication No. 6-133731 (Apr. 5, 1994) describes a food containing a root, root powder, water or alcohol extract of Coleus forskohlii.

3) Japanese Unexamined Patent Publication (Kokai) No. 5-284937 (Nov. 1, 1993) Inhibitory activity of digestive enzymes obtained from seaweeds and dietary foods containing them, the extracts such as brown algae, green algae and red algae inhibit high alpha-amylase activity But also has a lipase activity inhibiting action.

4) Japanese Laid-Open Patent Publication No. 5-84045 (Apr. 4, 1993) describes a method of preparing freeze-dried rice by adding 0.2-4.5 wt% of a fatty acid compound to uncooked rice and lyophilization.

Also, non-patent references refer to low-calorie diets, extreme low-calorie diets, and the like in the dietary therapy of obesity (Korean Journal of Medicine, 37, No. 9, 1994, 1023-1027).

In addition, products on the market include dietary fiber products, milk protein products, and granular products using Chinese medicine.

However, the above-described techniques have failed to obtain an effective diet effect by using an artificial drug or the like in order to obtain an animal product or a short-term effect.

Therefore, there has been a desperate need to solve the problems that can not be solved by the above-described techniques and to develop long-term, continuous and natural diet foods.

Japanese Unexamined Patent Application Publication No. 6-343421 (December 20, 1994) "High-Quality Food Having Ability to Prevent Obesity" Japanese Patent Application Laid-Open No. 6-133731 (May 17, 1994) "Diet foods" Japanese Patent Application Laid-Open No. 5-284937 (November 1, 1993) "Digestive enzyme activity inhibitor extracted from seaweed and diet food containing the same" Japanese Patent Application Laid-Open No. 5-84045 (April 4, 1993)

1. Lee, S., Lee, YK, Kim, MJ, Lee, IA, Choi, JH, Suh, JW. 2013. Dietary effects of black bean fermented by Monascus pilosus on body weight, serum lipid profiles and activities of hepatic antioxidative enzymes in mice fed high fat diets. Korean J Nutr. 46 (1), 5-14. 2. Jeong HS. 2013. Efficacy of Alismatis Orientale Rhizoma on Obesity induced by High Fat Diet. Kor. J. Herbology. 28 (3), 95-106. 3. LEE CH, Kim YG, Choi JH, Lee HS. 2012. Effect of Dietary Intake of Salicornia herbacea L. Hot Water Extract on Anti-Obesity in Diet-induced Obese Rats. J Korean Soc Food Sci Nutr 41 (7), 950-956. 4. Cha YS, Kwon DY, Bae CR. 2013. Anti-Obesity Effects of Salted and Unsalted Doenjang Supplementation in C57BL / 6J Mice Fed with High Fat Diet.J Korean Soc Food Sci Nutr 42 (7), 1036-1042. 5. Youh EJ, Seo BK, Nam SS, Kang SK. 2010. Anti-obesity Effect of Rhizoma Atractylodis Herbal Acupuncture in High Fat Diet-induced Obese ICR Mouse.The Journal of Korean Acupuncture & Moxibustion Society, 27 (6), 31-42. 6. Moon SP, Koh JB. 2004. Effects of Liquid Culture of Coriolus Versicolor on Lipid Metabolism and Enzyme Activities in Rats Fed High Fat Diet. The Korean journal of nutrition. 37 (2), 88-94. 7. Meal therapy of obesity (Korean Medical Journal, 37, No. 9, 1994, 1023-1027)

The present invention has been made in order to solve the problems of the prior art and to provide an effective weight loss effect and to maintain or improve the function of the body, and it is possible to mix natural materials suitable for human body such as trifoliate, black garlic, , Which has a synergistic effect on weight loss and body fat reduction, and maintains or improves body function.

In order to accomplish the above object, a method for producing a diet food using a natural mixture according to an embodiment of the present invention includes the following steps.

(a) preparing a plant mixture of nine different materials by washing with water nine kinds of materials such as a tripe, black garlic, green tea, malt, angelica,

(b) mixing 5 to 7 liters of water with respect to 1 kg of the plant mixture of the above-prepared nine materials, followed by hot water extraction at 110 to 120 DEG C for 3 to 5 hours;

(c) heating the extracted plant mixture extract at a temperature of from 60 to 80 ° C for 5 to 7 hours to concentrate the concentrate to a concentration of 4 to 5 brix,

(d) The plant mixture of the nine materials prepared in the step (a) is steamed for 50 to 70 minutes with makgeolli, and the plant mixture is prepared by the method. Drying for 30 hours to form a powder,

(e) Mix the milk with the rice flour and mix it with hot water for 50 ~ 70 minutes. Add the lactic acid bacteria to the cooked rice flour at 35 ~ 45 ℃ and ferment it for 70 ~ 74 hours. Drying it for 20 to 30 hours and processing it into a fermented rice bran powder,

(c) is mixed at a ratio of 1: 0.2-0.4: 0.1-0.3, and the granulated product is processed into granules. The powder of step (d) .

According to the experiment result report of domestic universities, the food obtained according to the method of manufacturing diet food using the natural mixture proposed in the present invention has an advantage that the body weight is significantly decreased as compared with the control group.

In addition, weight, weight gain, dietary intake, and dietary efficiency have a weight loss effect compared to the drug control.

1 is a flowchart of a method of manufacturing a diet food using a natural mixture according to an embodiment of the present invention.
2 is a photograph showing a scoring according to a ballooning injury.
3 is a graph showing the effect of the fat control according to the weight conversion of the experimental rat.
FIG. 4 is a graph showing the effect of Pat Control (FC) according to the blood glucose measurement result of an experimental rat.
5 is a graph showing the effect of Pat Control (FC) according to the blood pressure measurement result of an experimental rat.
Fig. 6 is a photograph showing a state of being opened after the end of the experiment.
FIG. 7 is a graph showing the effect of fat control according to weight comparison in a liver of an experimental rat. FIG.
FIG. 8 is a graph showing the effect of the fat control according to the relative weight comparison between the liver of an experimental rat.
9 is a graph showing the effect of fat control according to the comparison of the weight of the spleen of the experimental rats.
10 is a graph showing the effect of the fat control according to the relative weight comparison of the spleen of an experimental rat.
11 is a graph showing the effect of fat control according to weight comparison of peritoneal fat in an experimental rat.
FIG. 12 is a graph showing the effect of the fat control according to the comparison of the relative weights of the peritoneal fat in the experimental rats.
FIG. 13 is a graph showing the effect of fat control according to weight comparison of epididymal fat of an experimental rat.
14 is a graph showing the effect of the fat control according to the comparison of the relative weights of the epididymal fat of the experimental rats.
FIG. 15 is a graph showing the effect of fat control according to weight comparison of peripheral fat of an experimental rat. FIG.
16 is a graph showing the effect of fat control according to the comparison of the relative weights of the fat around the kidneys of the experimental rats.
17 is a diagram showing the effect of fat control according to the result of fat accumulation.
18 is a photograph showing the effect of fat control according to the result of fat accumulation.
FIG. 19 is a graph showing the effect of the fat control according to the results of observing epididymal adipocytes. FIG.
FIG. 20 is a photograph showing the effect of Fat Control according to observation results of epididymal adipocytes. FIG.
21 is a diagram showing the effect of fat control according to the results of observation of peritoneal fat adipocytes.
22 is a photograph showing the effect of Fat Control according to the results of observation of peritoneal adipocytes.
FIG. 23 is a graph showing the effect of fat control according to the observation of the adipocyte around the kidney. FIG.
24 is a photograph showing the effect of fat control according to the observation of the fat surrounding fat cells.

Hereinafter, a method for producing a diet food using a natural mixture according to an embodiment of the present invention will be described in detail.

In addition, a product manufactured according to the method for producing a diet food using a natural mixture according to an embodiment of the present invention corresponds to a fat control.

1 is a flowchart of a method of manufacturing a diet food using a natural mixture according to an embodiment of the present invention.

As shown in FIG. 1, a method for producing a diet food using a natural mixture according to an embodiment of the present invention comprises the steps of: preparing a concentrated liquid by making hot water extraction of the active ingredient of nine kinds of materials, Preparing nine kinds of materials separately as powders, and preparing a raw rice bran powder, mixing the concentrate, the powder and the raw rice bran powder, and processing the mixture into granules.

The method of manufacturing a diet food using the natural mixture according to the first embodiment of the present invention is as follows.

1. Plant mixture preparation step (SA100);

Prepare 9 kinds of materials such as tripe, black garlic, green tea, malt, angelica, urogum, hwanggi, crust, and mountain horses. At this time, the composition ratio is 10 to 20 wt%, 3 to 8 wt% of black garlic, 5 to 15 wt% of green tea, 5 to 15 wt% of malt, 5 to 15 wt% of angelica, 5 to 15 wt% By weight, 10 to 20% by weight, and 5 to 15% by weight, respectively.

However, the composition ratio of the nine materials may deviate from some categories depending on human constitution. Clean the nine pieces of material as described above two or three times in clean water and remove the water.

In the present invention, nine kinds of materials are selected as the plant mixture , namely, watery plants, watery plants, watery plants ,

In the present invention, the plant mixture (nine kinds of materials such as three kinds of vegetables, black garlic, green tea, malt, Angelica gigas, It is also good for early onset of hypertension, hyperlipidemia, arteriosclerosis, heart failure, cardiac dysfunction, palpitations, arrhythmia, vascular neuropathy and so on. In addition, it was confirmed that application to hepatosplenomegaly and splenomegaly is effective. It is good to eat 9-15g a day with water, powder or salt.

2. Hydrothermal extraction step of plant mixture (SA210);

The plant mixture prepared in the plant mixture preparation step (SA100) was extracted by hot water extraction at 110-120 ° C, and 9 kinds of ingredients (three kinds of vegetables, black garlic, green tea, malt, Angelica gigas, , Weigh 5 to 7 liters of water per kilogram, and extract the hot water for 3 to 5 hours.

3. Plant mixture concentration step (SA220);

Concentrate the extract which is hot water extracted in the plant mixture hydrothermal extraction step (SA210), and heat it at 60 ~ 80 ℃ for 5 ~ 7 hours to concentrate it to 4 ~ 5brix concentrate.

4. Plant mixture powder step (SA230);

The plant mixture prepared in the plant mixture preparation step (SA100) is steamed for 50 to 70 minutes with makgeolli, and dried by processing at 60 to 80 ° C for 20 to 30 hours, and then processed into powder.

That is, the plant mixture was subjected to a steaming process using a makgeolli, placed on a breathable fiber, and then heated to a state in which the makgeolli was placed on an enclosure containing makgeolli. The mixture was steamed for 50 to 70 minutes, ), And then dried at 60 to 80 ° C for 20 to 30 hours and then processed into powder.

The reason why the plant mixture is made by makgeolli is that the good ingredients of makgeolli are penetrated into the material as much as possible while maximizing the efficacy of the ingredients and activating the blood circulation (blood sugar) Action). In addition, digestion and absorption are good when taken.

For reference, recent literature suggests that the effects of rice wine such as fatigue relief, skin regeneration and whitening effect, visual acuity improvement, liver function improvement, cholesterol lowering, blood flow improvement, cancer cell growth inhibition and cancer prevention.

In addition, the reason for drying the plant mixture legume with makgeolli is that it is firstly processed into powder, and secondly, the product is easily configured according to the use.

These dried materials are then processed into powders. In this case, the water content before and after drying becomes 10 to 15%.

5. Preparation step of rice bran (SA300);

First, prepare high-quality rice flour, mix the prepared rice flour with milk, heat it with hot water for 50 ~ 70 minutes, steamed rice flour is cooled to 35 ~ 45 ℃ and lactic acid bacteria are added. After fermentation for a time, it is dried at 65 ~ 75 ℃ for 20 ~ 30 hours and processed into powder.

At this time, in order to prepare the rice bran powder, prepare the rice bran powder, mix the prepared rice bran powder with milk, and boil it for 50 ~ 70 minutes with hot water.

Next, the rice flour is cooled to 35 ~ 45 ℃ and lactic acid bacteria are added and fermented for 70 ~ 74 hours.

Next, the fermented rice bran is dried at 65 to 75 ° C for 20 to 30 hours to be processed into a powder.

Through this process, it is possible to prepare a fermented rice powder and produce a nutritious diet food.

In particular, fermented rice bran powder is useful for the treatment of adult diseases, and the intestinal environment may change from weakly alkaline to weakly acidic to regenerate bodily tissues and regulate blood pressure and blood sugar. Also, the brown rice octacosanol ingredient improves physical strength, strengthens muscle endurance, and breaks down cholesterol to improve blood circulation. Rich lactic acid bacteria promote digestion and release toxins in the body. Pinyin in brown rice emits heavy metals and pesticides in the body. Brown rice rice bran is rich in vitamin E and has antioxidant activity.

For reference, rice bran is made from rice bran and rice husk in a home made from brown rice to white rice. Rice bran is a by-product in the process of rice cultivation, but it is rich in nutrients of rice and contains various nutrients such as vitamin A, vitamin B1 and B6, iron, and minerals.

It is effective to prevent cancer through anticancer effect because it contains beta-cysterol and pitic acid. It is used as a pack to cover the skin and smooth the surface of the skin. It is good for skin beauty. It is rich in dietary fiber, It is good for relief and cleanse the chest.

6. Product Completion Stage (SA400);

The mixture of the concentrate of the plant mixture concentration step (SA220), the powder of the plant mixture powder step (SA230) and the rice bran fermentation powder of the rice bran preparation step (SA300) are mixed and granulated, Complete with product.

The mixing ratio of the powder of the plant mixture powder step (SA230), the rice bran preparation temperature of the rice bran preparation step (SA300) and the concentrate of the plant mixture concentration step (SA220) is 1: 0.2-0.4: 0.1-0.3 weight ratio do.

In the present invention, the plant mixture powder of the plant mixture powder stage (SA230), the rice fermentation powder of the rice bran preparation stage (SA300), and the plant mixture concentrate of the plant mixture concentration stage (SA220) are referred to as a natural mixture.

The thus-mixed natural mixture is mixed with the concentrate of the plant mixture powder (SA230) in the fine powder state and the rice bran fermentation powder in the rice bran preparation step (SA300) in the appropriate liquid plant concentration step (SA220) The components become sticky and the powder agglomerates to form large particles 30 to 150 times, which are re-dried and processed into granules.

Thus, through the above-described process, the product completed with the natural mixture becomes a food having a diet effect, which is convenient for the general people to eat. Since the plant mixture is prepared by mixing the plant mixture with the concentrate and the powder, As a result, the function of the diet was increased.

A method of manufacturing a diet food using a natural mixture according to a second embodiment of the present invention will be described below.

1. Plant mixture preparation step (SB100);

At this time, in the present invention, nine kinds of materials are selected as the plant mixture , such as three-layered, black garlic, green tea, malt, Angelica gigas,

2. Plant mixture hot water extraction step (SB200);

The plant mixture prepared in the plant mixture preparation step (SB100) was extracted by hot water extraction at 110-120 ° C, and nine kinds of ingredients (three kinds of vegetables, black garlic, green tea, malt, Angelica gigas, , Weigh 5 to 7 liters of water per kilogram, and extract the hot water for 3 to 5 hours.

3. Diet drink preparing step (SB300);

Prepare a proven diet drink that is on the market.

Here, diet drinks are basically drinks that lose weight when they drink. Among them, there are green tea drinks. Green tea has the effect of reducing digestion and eating flesh.

4. Product completion stage (SB400);

After mixing the extract of the plant mixture hydrothermal extraction step (SB200) and the diet drink of the diet drink preparation step (SB300), the beverage is processed into a liquid beverage so that it can be easily made into a product for the general public to eat.

At this time, the ratio of the extract solution: diet beverage weight in the plant mixture hot water extraction step (SB200) is 1: 5-10.

As a result, the diet product is completed using a natural mixture which is easy to drink and is expected to have a diet effect because the general public does not have any resistance to eating.

A method of manufacturing a diet food using a natural mixture according to a third embodiment of the present invention will now be described.

1. Plant mixture preparation step (SC100);

2. Plant mixture hot water extraction step (SC200);

The plant mixture prepared in the plant mixture preparation stage (SC100) was extracted by hot water extraction at 110-120 ° C, and the nine kinds of materials (three kinds of vegetables, black garlic, green tea, malt, Angelica gigas, , Weigh 5 to 7 liters of water per kilogram, and extract the hot water for 3 to 5 hours.

3. Dutch coffee preparation step (SC300);

Prepare a good quality Dutch coffee that is sold on the market.

Here, Dutch coffee refers to coffee that has been used over a long period of time by using cold water or normal-temperature water instead of hot water. The name "Dutch coffee" is a Japanese name for Dutch coffee, and in English it is called "cold brew."

For the manufacturing method, put the ground coffee into the special equipment, and extract the coffee stock solution in cold water or at room temperature for 3 to 4 hours for short time, 8 to 12 hours for long time. Depending on the method of extraction, it is divided into a dropping method and a leaching method. Dripping is a way to make a drop of coffee from a container drop by drop, which is why it is called 'coffee tears'. The leaching method is a method in which the ground beans and water are added to the container and aged at room temperature for about 10 to 12 hours, and then the residue is filtered to remove the undiluted solution.

Because it is extracted over a long period of time, it is less bitter than ordinary coffee extracted in a short time with hot water, and it can feel a mild and soft flavor. The degree of grinding of bean, taste of water and extraction time are important. The extracted coffee liquid is stored in a sealed refrigerator. If it is matured for a day or two at a low temperature, the flavor will survive more. It is common to drink milk or syrup or water to dilute or drink with ice depending on the taste rather than just drinking the raw solution.

4. Product completion stage (SC400);

After mixing the extract of the plant mixture hydrothermal extraction step (SC200) with the Dutch coffee of the Dutch coffee preparing step (SC300), it is processed into a liquid beverage and finished as a product for the general public to eat easily.

At this time, the weight ratio of extract: Dutch coffee in the plant mixture hydrothermal extraction step (SC200) is 1: 8-12.

A method of manufacturing a diet food using the natural mixture according to the fourth embodiment of the present invention will now be described.

1. Plant mixture preparation step (SD100);

2. Hydrothermal extraction step of plant mixture (SD200);

The plant mixture prepared in the plant mixture preparation step (SD100) was extracted by hot water extraction at 110-120 캜, and the nine kinds of ingredients (three kinds of vegetables, black garlic, green tea, malt, Angelica gigas, , Weigh 5 to 7 liters of water per kilogram, and extract the hot water for 3 to 5 hours.

3. milk preparation step (SD300);

We prepare good quality milk sold on the market.

Milk is composed of water, fat, protein, lactose, major components of minerals and trace elements such as vitamins and enzymes. As such, milk contains not only all kinds of nutrients required for human body but also high absorption / utilization ratio, which is known as the most complete food as a single food.

Milk fat, lactose and protein as nutrients are the source of heat and energy. Especially milk proteins contain essential amino acids in a balanced manner, and the amount is higher than that of other foods.

Lactose is a carbohydrate contained only in the milk of a mammal. It plays an important role in assisting the absorption of calcium, phosphorus, iron and vitamin D, which is important for the development of the child, and promotes intestinal osmotic pressure to promote interlocking of the intestinal tract. .

Milk is also excellent as an inorganic source required by the human body. In particular, milk contains a ratio of calcium to phosphorus, a ratio of calcium to potassium, and a ratio of magnesium to sodium.

In addition, milk contains various vitamins, so it can be a source of vitamins, but vitamin D content is very small, so it is desirable to strengthen vitamin D in commercial milk.

4. Product completion stage (SD400);

The mixture of the extract of the plant mixture hydrothermal extraction step (SD200) and the milk of the milk preparation step (SD300) is mixed at a weight ratio of 1: 3 ~ 5, the lactic acid bacteria are injected and fermented to prepare yogurt.

This finished yogurt is a food that is easy to eat and has an effect on the diet.

Hereinafter, the product manufactured in the method for producing a diet food using the natural mixture according to an embodiment of the present invention is tested for its efficacy according to the following research and experiment results.

The product manufactured by the method of producing a diet food using the natural mixture according to the first embodiment of the present invention is abbreviated to Fat Control in order to easily identify the product, The experimental result report was prepared.

<Experimental Results Report>

Effect of Mixed Extracts from Herbal Medicinal Herbs on High Fat Diet Induced Anti-Obesity in Mice

Title: Anti-obesity effect of herb extracts from high-fat diet

Test Number: I.M.D-A-15000-01

Approval number: WKU15-10

This test was carried out in accordance with the approved test plan, and the test procedure described in this report was carried out under the responsibility of the test taker. The report was based on the test baseline data obtained from the test run.

Institute for Metabolic Diseases, Wonkwang University

Ⅰ. Materials and methods

1. Experimental material

The herbal composition complex extracts used in this experiment were tested using Fat-control products produced from herbal life oriental herbs (applicants) based on 13 herbal ingredients. (For reference, the 13 kinds of herbal raw materials are nine kinds of herbal ingredients such as three kinds of herb, black garlic, green tea, malt, angelica, , And four dermis.)

2. Experimental animals

Three-week-old male ICR mice were purchased from Daejeon (Korea) and used for a week for purification period.

The average weight of ICR mice was 25.85 ± 0.11 g, which induced obesity through a high fat diet (central laboratory animal, Korea) and at the same time oral administration of natural extracts was administered once a day.

The experimental animals were kept in dark room at 12 ± 12 ℃, temperature of 23 ± 2 ℃ and humidity of 50 ~ 60%. This animal test was conducted in accordance with the Guide for Animal Experimentation of Wonkwang University and approved by the Wonkwang University Animal Experimental Ethics Committee (Approval No. WKU15-10). High-fat diets (Rodent Diet with 60% kcal fat) were purchased from Daejeon, Korea. The composition of the diets was as follows (Table 1).

Table 1. Composition of experimental diets

Component High fat diet Product (gm%) Protein 23.5 Carbohydrate 27.3 Fat 34.3 Total Ingredient (gm) Casein, 80Mesh 265 L-Cystin 4 Corn Starch 0 Maltodextrin 10 160 Sucrose 90 Cellulose 50 Soybean Oil 30 Lard 310 Mineral Mix, AIN-93G-MX (94046) 48 Calcium Phosphate, dibasic 3.4 Vitamin Mix, AIN-93-VX (94047) 21 Choline Bitartrate 3 Blue Food Color 0.1 Total 984.5

3. Military composition

(HFD, n = 6), high fat diets were fed a diet containing high fat diets, and diabetic rats were fed a high fat diet (N = 6) and Simvastatin 20 mg / kg (SIM, n = 6), respectively. The minimum number of statistical significance was used according to the principle of 3R. Normal and control groups were administered D.W. Each sample was orally administered once a day.

Table 2. Experimental design for 6-week animal study of anti-obesity effects by the Fat Control

Group Meterial Dose n NC Normal Diet + D.W - 6 HFD High Fat Diet + D.W - 6 SIM High Fat Diet + Simvastatin 20 mg / kg 6 FC High Fat Diet + Fat Control - 6

[NC; Normal Diet control group, HFD; high fat diet control group, SIM; high fat diet + Simvastatin 20 mg / kg, FC; high fat diet + Fat Control]

4. Weight and Diet amount , Quantity of water Measure

The body weight was measured using a digital meter (IB-3100, Innotem, Yangju) at intervals of 1 week, at a fixed time (AM 10:00) AM, 10 o'clock). The Food Efficiency Ratio (FER) was calculated by dividing the weight gain during the experimental period by the dietary intake over the same period.

5. Fasting blood glucose, blood pressure measurement

The fasting blood glucose concentration of the experimental animals was measured 6 weeks after the start of the experiment. The blood was collected from the tail vein after fasting for 12 hours before measurement and measured using a glucose meter (Accu-CHEK® Active GC, Roche, Germany). Blood pressure was measured using a mouse tail blood pressure system (MK-2000STS, MUROMACHI KIKAI, Japan). After placing the piezoelectirc pulse sensor and occlusion cuff in the tail of the mouse, the pulse signal connected to the computer was observed to a reasonable degree. At this time, the systolic blood pressure was observed by operating the device, and the blood pressure was measured 7 times per sperm.

6. Long term weighing

The organs were harvested by weighing liver, spleen, epididymal fat, retroperitoneal fat and peri-renal fat immediately after blood sampling and then weighing the animals And the relative long-term weights were obtained. The relative weight (%) was calculated as (long-term / weight) × 100.

7. Histopathological inspection

Liver, epididymal fat, retroperitoneal fat, and peri-renal fat to confirm the accumulation of liver tissue and lipids in adipose tissue collected at the end of the study. After washing with physiological saline, water was removed with filter paper. A portion of the liver tissue was fixed in 10% neutral formalin for histological examination. Using a conventional method for histopathological examination, After the sections were cut to a thickness of 4 μm, slides were made and hematoxyline & Eosin (H & E) staining was performed. The NASH (nonalcoholic steatohepatitis) score was measured at 200x magnification using Carl Zeiss Microscopy Axio Imager M1 (ZEISS, Germany) Respectively.

NASH is a nonalcoholic fatty hepatitis characterized by the presence of three lesions, mainly giant hydronephrosis, hepatocyte injury, and mixed inflammation, distributed in three areas and central lobes. The NASH score was assessed by scanning the slides with H & E stain using an optical microscope and comparing the score of the degree of adiposity, balloon degeneration, and lobular inflammation to NASH score of 5 or higher and NASH score of 2 or less (Neuschwander et al. , 2010).

Standard of NASH scoring

1. Steatosis Grade: Low-to-medium-power evaluation of parenchymal involvement

[0: <5%, 1: 5 - 33%, 2:> 33% - 66%, 3:> 66%]

2. Lobular Inflammation: Lobular inflammation Overall assessment of all inflammatory foci

[0: No foci., 1: < 2 foci per 200X field, 2: 2-4 foci per 200X field,

3. Hepatocellular ballooning (0-2)

[0: None, 1: Few balloon cells, 2: Many cells / prominent ballooning]

2 is a photograph showing a scoring according to a ballooning injury.

8. Statistical processing

The results obtained in this experiment are expressed as mean ± SD (mean ± SD). Statistical significance of each test group was analyzed using the One-way Anova SPSS v.12 for statistical comparison between the control and experimental groups, and Duncan's post test (p <0.05) was statistically significant Respectively.

Ⅱ. Results and Discussion

1. Weight measurement results

The anti-obesity effect of chungkukjang was investigated by 7-week animal test.

Overall, in the sample-treated group, weight gain was reduced compared to the control group, HFD, whereas the drug-treated group did not show significant weight loss when compared to HFD. From 5th week, weight loss was significantly decreased in FC group compared to HFD group.

FIG. 3 is a graph showing the effect of the fat control according to the weight conversion of the experimental rat. (Effects of Fat Control on Body Weight in a ICR Mouse Obesity Model induced by a High Fat Diet)

Particularly, as shown in Fig. 3, although the general diet group (NC) and the high fat diets were diet Pat because they show a control for articles (FC) is about the same body weight change in a dose (Fat Control), it can be seen that the effect of the fat control (Control Fat) corresponds.

2. Dietary intake, weight gain and Dietary efficiency Measurement result

Weight gain, weight gain, dietary intake, and diet efficiency of 7-week animal studies were as follows (Table 3).

The average weight of the high - fat diet was 25.44 ~ 26.25g. However, the weight gain after 7 weeks increased by 33.5% in NC group, 46.6% in control group, 42.2% in control group, and 41.5% in FC group, respectively. These results suggest that weight loss is more effective than drug control in the case of dietary intake similar to that of the other groups except NC group. In the study by Lee (1) et al., The rate of increase was less in the HFD group than in the NC group, but the rate of weight gain per week in the sample-treated group was low.
Thus, referring to FIG. 3, the Pat control group (FC group) showing almost the same weight change as the normal group (NC) can obtain the most ideal effect as compared with the other control group.

Table 3. Effects of Fat Control on body weight gain and feed efficiency ratio of mice fed high fat supplemented diets for 7 weeks

Measurements Experimental plots NC HFD SIM FC Initial body weight (g) 25.68 26.38 26.10 25.82 Final body weight (g) 34.30 38.67 37.12 36.54 Feed intakes (g / week) 22.58 20.25 18.41 17.98 Water intakes (mL / week) 25.40 24.15 20.21 19.82 Weight gain (g / week) 1.23 1.76 1.57 1.53 FER 0.03 0.05 0.05 0.05

3. Results of blood glucose and blood pressure measurement

3.1. Blood glucose measurement result

The result of 5th blood glucose measurement is as follows (Fig. 4). The blood glucose level of the NC group was 94.67 ± 4.51 mg / dL, which was similar to that of the simvastatin-treated group (94.00 ± 4.51 mg / dL) and the FC group (111.00 ± 9.54 mg / dL) , Which was higher than that of the NC group and the SIM group, but lower than that of the HFD group (118.75 ± 23.16 mg / dL).

FIG. 4 is a graph showing the effect of Pat Control (FC) on blood glucose measurement in an experimental rat.

3.2. Blood pressure measurement result

The results of the 5th blood pressure measurement are as follows (Fig. 5). The blood pressure of the NC group was 121.80 ± 14.82 mmHg, which was 117.83 ± 9.54 mmHg in the SIM group and 117 ± 8.02 mmHg in the FC group, which was significantly lower than the 150.00 ± 16.05 mmHg in the HFD group.

FIG. 5 is a graph showing the effect of Pat Control (FC) on the blood pressure of an experimental rat.

4. Visual Results

After the experiment, the results were as follows (Fig. 6). In visceral visceral fat, the amount of fat in the FC group was lower than that in the HFD group.

FIG. 6 is a photograph showing an open state after completion of the experiment. (Gross appearance of whole body and abdomen)

5. Long-term weighing results

5.1. Liver weight

The liver weight (Fig. 7) and the relative liver weight of the experimental animals obtained by oral administration of the fat control for 6 weeks in an animal model of high fat diet were converted into weight per 100 g in order to minimize the difference due to weight difference (Fig. 8).

In the liver weights, there was no significant difference, but the weight was decreased compared with the NC group. These results are the same as the results of the sample weight reduction by Lee (3) The results of this study are as follows.

FIG. 7 is a graph showing the effect of fat control according to weight comparison in liver of an experimental rat. (Effect of Fat Control on Liver Weight in ICR Mouse)

FIG. 8 is a graph showing the effect of the fat control according to the comparison of the relative weights of liver in the experimental mice. (Effect of Fat Control on Percent Liver Weight relative to Body Weight in ICR Mouse Obesity Model induced by a high fat diet)

5.2. Spleen weight

The spleen weight (Fig. 9) and the relative spleen weight of the experimental animals obtained by oral administration of the fat control for 6 weeks in a high fat diet animal model were expressed as 100 g body weight in order to minimize the difference due to the difference in body weight (Fig. 10).

Moon (6) et al. Showed that the difference in spleen weight between the normal group and the experimental group was maintained, but no significant difference was found in the spleen weight measurement in this experiment. In the FC group, .

FIG. 9 is a graph showing the effect of the Fat Control on the comparison of the weight of the spleen of an experimental rat. (Effect of Fat Control on Spleen Weight in ICR Mouse)

FIG. 10 is a graph showing the effect of fat control according to comparison of the relative weight of the spleen of an experimental mouse. (Effect of Fat Control on Percent Spleen weight relative to body weight in ICR mouse obesity model induced by a high fat diet)

5.3. Fat weight

The absolute long-term weights of retroperitoneal fat, epididymal fat, and peri-renal fat after the high fat diet and the test substance for 6 weeks are shown in Fig. 11, Fig. 13, Fig. 15 And the relative organ weights are shown in Fig. 12, Fig. 14, and Fig. 16. The fatty tissue weighed more than the HFD and SIM group in the FC group. This seems to affect body weight as well as weight loss.

FIG. 11 is a graph showing the effect of fat control according to weight comparison of peritoneal fat in experimental rats. (Effects of Fat Control on Retroperitoneal Fat Weight in a High Fat Diet)

FIG. 12 is a graph showing the effect of the fat control according to the comparison of the relative weights of the peritoneal fat of the experimental rats. (Effects of Fat Control on Retroperitoneal Fat Weight in ICR Mouse Obesity Model diet)

FIG. 13 is a graph showing the effect of fat control according to weight comparison of epididymal fat of an experimental rat. (Effects of Fat Control on Epididymal Fat Weight in a High Fat Diet)

FIG. 14 is a graph showing the effect of fat control on the comparison of the relative weight of epididymal fat of experimental rats. (Effects of Fat Control on Epididymal Fat Weight diet)

FIG. 15 is a graph showing the effect of fat control on the comparison of the weight of fat around the kidney of an experimental mouse. (Effect of Fat Control on peri-renal fat weight in a high fat diet )

FIG. 16 is a graph showing the effect of fat control on the comparison of the relative weight of the fat around the kidney of an experimental rat. (Effects of Fat Control on peri-renal fat weight relative to body weight in ICR mouse obesity model induced a high fat diet)

6. Histopathological test results

6.1. liver

The liver was stained with H & E staining. The results were as follows: Steatosis grade, lobular inflammation, hepatocellular ballooning, fat accumulation, inflammation, And the hepatocytes remained substantially spaced apart from the pronounced round nucleus. Similarly, most of the hepatic cells constituting the hepatic lobules except for the HFD group were uniformly arranged, and some hepatic cells were found to be deposited. In addition, fat accumulation and slight inflammation were observed in the control group HFD, and balloon shape was observed. In most of the experimental groups, many hepatocytes were uniformly arranged and the degree of fat accumulation was significantly reduced compared to the HFD group (Table 4, Fig. 17, Fig. 18). (P < 0.05).

Table 4. Effect of the Fat control on non-alcoholic steatohepatitis (NASH) scores in a ICR mice fed high fat diet for 6 weeks

Group NASH scores in the liver A NC 0.80 ± 0.45 ^c B HFD 3.43 ± 0.98 ^a C SIM 1.67 ± 0.52 ^{b, c} D FC 1.83 + - 0.98 ^b

[NC; Normal control group, HFD; High fat diet control group, SIM; HFD + Simvastatin 20 mg / kg, FC; HFD + Fat control , Values are Mean ± SD (p <0.05)]

FIG. 17 is a graph showing the effect of fat control according to fat accumulation results. (Results of non-alcoholic steatohepatitis (NASH) score calculation study to anti-obesity effects by Fat control)

Figure 18 is a photograph showing the effect of fat control according to fat accumulation results. (Effect of the Fat control on histological non-alcoholic steatohepatitis in a ICR mice fed high fat diet for 6 weeks. ))

6.2. Fat

The effects of chungkookjang on the fat cell size in high fat diet-induced obese mice were as follows (Table 5) (P <0.05). (Fig. 19, Fig. 20), retroperitoneal adipocytes (Fig. 21, Fig. 22) and adipocyte adipocytes (Fig. 23 and Fig. 24) There was a deviation according to the site. In the case of epididymal adipocytes and retroperitoneal adipocytes, there was a significant decrease in fat size when compared with the control group, HFD group , in the sample group, FC group . In particular, in the case of adipose adipose tissue, there was no significant difference in cell size between FC group, which is a sample administration group, and NC group, which is a normal group.

Table 5. Effect of the Fat control on histological adipocyte in a ICR mice obesity model induced by a high fat diet

Group Epididymal fat
( μm ² ) Retroperitoneal
fat ( μm ² ) Fairy -renal fat
( μm ² ) A NC 76.33 + - 4.81 ^c 74.33 + - 7.04 ^c 85.00 ± 6.27 ^c B HFD 120.48 +/- 7.40 ^a 121.67 + 4.83 ^a 118.10 + 4.02 ^a C SIM 111.11 ± 5.83 ^b 111.11 + - 4.39 ^b 112.78 ± 5.21 ^b D FC 109.17 ± 6.70 ^b 110.28 + - 4.01 ^b 88.06 + - 5.46 ^c

FIG. 19 is a graph showing the effect of Fat Control on the results of observation of epididymal fat cells. (Effect of the Fat Control on Epididymal Adipocyte Size in a ICR Mouse Obesity Model induced by a High Fat Diet)

Figure 20 is a photograph showing the effect of Fat Control on the results of observation of epididymal adipocytes. (Efficacy of the Fat control on Epididymal adipocyte size in a ICR mouse obesity model induced by a high fat diet. x400))

FIG. 21 is a graph showing the effect of Fat Control on the results of observation of peritoneal adipocytes. (Effect of the Fat Control on Retroperitoneal Adipocyte Size in a ICR Mouse Obesity Model Induced by a High Fat Diet.)

Figure 22 is a photograph showing the effect of the fat control according to the results of observation of the peritoneal adipocyte (H & E stain, H & E stain, and ICR mice obesity model induced by the retroperitoneal adipocyte size x400))

FIG. 23 is a graph showing the effect of fat control according to the results of observation of peripheral kidney fat cells. (Effect of the Fat Control on peri-renal adipocyte size in a ICR mouse obesity model induced by a high fat diet.)

Figure 24 is a photograph showing the effect of fat control according to the results of observation of the kidney peripheral adipocytes. (Effect of the Fat Control on peri-renal adipocyte size in ICR mouse obesity model induced by a high fat diet. stain, (x400))

Hereinafter, the efficacy and components of each material used will be briefly described on the basis of the results of research and experiments conducted by the inventor to help understand the present invention.

① Samcheon: The vegetable sulfur component contained in Samcheon has excellent ability to decompose cholesterol and triglyceride, purifies blood vessels cleanly, and has the effect of dissolving blood clots. In addition, the sulfur component prevents aging and cleanses the skin. In addition to sulfur, nitrogen, potassium, iron, manganese and zinc are the main constituents of the trilobium.

② Black garlic: Black garlic is abundant in sulfur compounds, and has a strong ability to remove active oxygen. It contains a lot of selenium, which is necessary for the activity of the antioxidant enzyme, peroxidase, to enhance the antioxidant power.

③ Hwanggi: The amino acid GABA contained in Hwanggi has blood pressure lowering effect, isoflavonoid has excellent antimicrobial action, and saponin has intestinal action. In particular, selenium in the hwanggi has antioxidant activity which prevents cell damage.

④ Ulgum: The main ingredients of Ulgum are curcumin and potassium. Potassium helps control blood pressure by effectively releasing sodium in the body. And curcumin has anti-cancer, anti-diabetic effect and improves vascular disease.

⑤ Gardenia: Gardenia's crotin and crocetin promote the secretion of bile and remove cholesterol to prevent blood clumping. It also relieves symptoms such as insomnia and palpitations caused by mental excitement due to sedation.

⑥ Sansa: In the pharmacological experiments, the alcohol extract shows sedative action and the flavonoid component shows the action of arteriosclerosis. In addition, capillary vasodilating action, coercive action, blood cholesterol reduction has been revealed. It also extends coronary vessels, which are also found in leaves, flowers, bark, stems, and roots. Sansa is a herb that greatly improves digestion function when roasted and ingested. The nature of Sansa is slightly warm and the taste is sweet. It is known as a drug that works on rain, stomach, and liver and improves the masturbation. Especially, they digest the meat well, stop the diarrhea, make the blood circulate well, release the eosinophilia, lower the blood pressure and reduce the blood cholesterol content.

⑦ rice bran: It is a by-product in the process of rice being cooked with rice husk and rice husk in the home made from brown rice to white rice. It is rich in nutrients of rice and contains various nutrients such as vitamin A, vitamin B1 and B6, iron and minerals have.

SA100: Plant mixture preparation step
SA210: Hydrothermal extraction step of plant mixture
SA220: Plant mixture concentration step
SA230: Plant mixture powder step
SA300: Preparation step of rice bran
SA400: Product Completion Phase

Claims

(a) preparing a plant mixture of nine kinds of materials by washing with water nine kinds of materials such as trifoliate, black garlic, green tea, malt, Angelica keiskei;
(b) mixing 5 to 7 liters of water with respect to 1 kg of the plant mixture of the above-prepared nine materials, followed by hot water extraction at 110 to 120 DEG C for 3 to 5 hours;
(c) heating the extracted plant mixture extract at a temperature of from 60 to 80 ° C for 5 to 7 hours to concentrate the concentrate to a concentration of 4 to 5 brix;
(d) The plant mixture of the nine materials prepared in the step (a) is steamed for 50 to 70 minutes with makgeolli, and the plant mixture is prepared by the method. Drying for 30 hours to form a powder;
(e) Mix the milk with the rice flour and mix it with hot water for 50 ~ 70 minutes. Add the lactic acid bacteria to the cooked rice flour at 35 ~ 45 ℃ and ferment it for 70 ~ 74 hours. Drying it for 20 to 30 hours and processing it into a fermented rice bran powder;
(c) is mixed at a ratio of 1: 0.2-0.4: 0.1-0.3, and the granulated product is processed into granules. The powder of step (d) ; &Lt; / RTI >
In step (a), 10 to 20% by weight of yellowish green, 2 to 8% by weight of black garlic, 5 to 15% by weight of green tea, 5 to 15% by weight of malt, 5 to 15% To 20% by weight, from 10% by weight to 20% by weight and from 5% by weight to 15% by weight, of a natural mixture.

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