KR101796861B1 - Anti diabetic fermented food radiating far-infrared ray and containing trace mineral and manufacturing process thereof - Google Patents

Abstract

The present invention provides an antidiabetic fermented food product containing trace minerals and emitting far-infrared rays and a manufacturing method thereof, capable of improving the health of consumers by promoting metabolism. The present invention comprises: a first process of washing and drying mulberry leaves, balsam apples, onion peels, pine needles, chaga, phellinus linteus, dried silkworms, eastern prickly pears, moringa, and aronia; a second process of smashing the mulberry leaves, the balsam apples, the onion peels, the pine needles, the chaga, the phellinus linteus, the dried silkworms, the eastern prickly pears, the moringa, and the aronia by using a smashing machine; a third process of mixing 36-53 wt% of mulberry leaf powder, 23-25 wt% of balsam apple powder, 10-12 wt% of onion peel powder, 10-12 wt% of pine needle powder, 0.5-2.5 wt% of chaga powder, 0.5-2.5 wt% of phellinus linteus powder, 1-3 wt% of silkworm powder, 0.5-1.5 wt% of eastern prickly pear powder, 0.5-2.5 wt% of moringa powder, and 1-3 wt% of aronia powder, and then, mixing and kneading 100 wt% of the mixture with 4-8 wt% of fructooligosaccharide, and then, forming the mixture into a pill or grains; and a fourth process of spraying a far-infrared emission solution, and then, fermenting the mixture for 3-5 days.

Description

TECHNICAL FIELD The present invention relates to an anti-diabetic fermented food containing a trace amount of minerals and emitting far-infrared rays, and a preparation method thereof.

The present invention relates to an anti-diabetic fermented food containing a trace amount of minerals and releasing far-infrared rays, and a method for producing the fermented food. More particularly, the present invention relates to a fermented food having improved stability of the insulin secretion by improving the function of the pancreas (V), selenium (Se), trivalent chromium (Cr ⁺³ ), and germanium (Ge) are mixed with each other to form a granule. (Ge) in a state of being treated with a far infrared ray emitting solution containing trace minerals, thereby making it possible to remarkably alleviate or improve the symptoms of diabetes when administered, Mineral minerals contained in the solution accelerate the metabolism in the body, thereby promoting the health of consumers. Containing minute amounts of minerals and releasing far-infrared rays Diabetic fermented food and a method for producing the same.

As economic development accelerates and the food culture becomes more westernized and simplified, the incidence of metabolic syndrome related to this is gradually increasing. One of the representative diseases is diabetes (diabetes).

According to the Korean Diabetes Epidemiology Survey conducted by the Korean Diabetes Association and the HIRA, 2.7 million people (7.7% of the total population) suffered from domestic diabetes in 2005, 4.55 million (8.97% of the total population) by 2020, It is estimated that it will reach 5.45 million (10.85% of the total population), and a nationwide preventive management system for diabetes is needed, including 10% of new patients every year.

Diabetes mellitus is divided into type 1 diabetes and type 2 diabetes according to the etiology of the disease. Type 2 diabetes, which accounts for 90% of all diabetes, is caused by insulin action due to various factors in muscle, liver and adipose tissue And the beta cells of the pancreas can not secrete enough insulin to overcome the insulin resistance, resulting in high blood glucose concentration.

When diabetes occurs, the sugar utilization rate is lowered and the sugar (sugar) is discharged through the urine. Therefore, the sugar can not be used as the energy source and the cell can not use enough energy. As a result, the protein in the body is used as the energy source I feel fatigued and lose weight.

In addition, diabetes mellitus can lead to various complications such as decreased renal function, atherosclerosis, decreased visual acuity due to retinal hemorrhage, foot ulcers, and peripheral neuropathy. In 2007, patients with peripheral circulatory disorder, diabetic retinopathy, Compared with 60% and 36%, respectively.

As such, the incidence of diabetes itself is increasing, and the accompanying complication rate is high. Therefore, the cost of medical care (one-fifth of total health care costs for diabetes patients) and manpower loss . Nevertheless, it is not yet possible to develop a drug that can cure diabetes.

Insulin or an oral hypoglycemic agent is administered as a method for preventing or treating the above-mentioned diabetes. Insulin has a short duration and does not act orally.

In addition, the sulfonic acid-based drug used as an oral hypoglycemic drug to date has a side effect of causing insulin secretion produced in the beta cells of the pancreas and causing hypoglycemia but causing hepatotoxicity and hypoglycemia, and another oral hypoglycemic agent Biguanide drugs are reported to have side effects such as nausea, anorexia and diarrhea.

The use of insulin or oral hypoglycemic agents for the treatment of diabetes in this way is not only economically burdensome, but also involves the risk of side effects. Therefore, there has recently been a need for other forms of oral diabetes medication And dietary and natural remedies using pharmacological agents such as natural plants have been attempted.

On the other hand, as natural products reported to be effective for the treatment of diabetes, there have been reported natural extracts of Cymes extract (Korean Patent No. 10-464815), Anapanic acid derivatives (Korean Patent No. 10-457690) (Korean Patent No. 10-417287), polysaccharides isolated from Angelica gigas Nakai (International Publication No. 2001-60386), and ruminant bile (US Patent No. 6451355).

As an example of another anti-diabetic fermented food, Korean Patent Registration No. 10-1305553 (name: fermented antidiabetic food containing green tea fermented product as an active ingredient and its production method, hereinafter referred to as "prior art"), .

The prior art is described as follows: 'Inoculating green tea with chrysanthemum powder and performing primary fermentation at a temperature of 75 to 90 ° C; Secondary fermentation at a temperature of 20 to 30 캜; And a third step of fermentation at a temperature of 75 to 90 ° C.

In the case of applying the prior art, it is said that the antidiabetic effect can be further enhanced by inoculating and fermenting chongkukjang powder into a green tea which is known to inhibit anticancer, antioxidant action and blood glucose elevation. However, .

On the other hand, Far-infrared ray, as evidenced by nuclear magnetic resonance spectroscopy (NMR), is an electromagnetic wave in the range of 4.0 to 1,000 μm which activates water molecules to be easily absorbed into the body, It is known that there is a characteristic that smoothes all physiological functions.

These far infrared rays are radiated from all materials at an absolute temperature of 0K or higher. Specified minerals having a very high amount of far infrared rays compared to other materials under the same conditions are generally referred to as far-infrared ray emitters.

As such far-infrared ray radiators, ox, elvan, guanyang and tourmaline are well known as representative materials. In addition, it is known that the far-infrared radiation efficiency of the transition metal oxide is high.

Far infrared rays are energy efficient because they transmit energy by radiation. As a result of long research, it has been known that the far infrared ray emitter is beneficial to the human body. Far infrared ray emitters are used in various fields ranging from daily necessities to construction materials and medical use.

It is known that the hyperthermal action, which is the main effect of far infrared rays, helps to eliminate germs that cause various diseases, and it is known to help blood circulation and cell tissue formation by expanding capillary blood vessels. When contacted with the molecules, the cells are shaken 2,000 times a minute to activate cell tissue, which is known to be effective in preventing various diseases such as aging, promotion of metabolism, and chronic fatigue.

In addition, far-infrared rays are effective in promoting perspiration, relieving pain, removing heavy metals, sleeping, deodorizing, sterilization, prevention of fungus growth, dehumidification, air purification, , And jjimjilbang, but they are not currently applied to diabetic foods.

Accordingly, the present inventors have found that a proper ratio of mulberry leaf, mulberry leaf, onion skin, pine needles, mushroom, mushroom, dry silkworm, milky lotion, Moringa, Aronia, The present inventors discovered that when fermented in the form of a mixture in the form of a ring or a granule and sprayed with a far infrared ray-emitting solution containing a trace amount of minerals, it has a remarkable effect on the antidiabetic effect.

1: Korean Registration Patent Publication No. 10-1305553, "Antidiabetic fermented food containing the green tea fermented product as an active ingredient and a process for producing the same.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems occurring in the prior art, and an object of the present invention is to provide a natural medicinal herb which is effective in improving the function of the pancreas (pancreas) (V), selenium (Se), trivalent chromium (Cr ⁺³ ), and germanium (Ge) in the form of a circle or a granule. Fermented food that contains far-infrared rays and contains new trace minerals that can significantly alleviate or ameliorate the symptoms of diabetes when it is produced by anaerobic fermentation .

Another object of the present invention is to provide an antidiabetic fermented food containing far-infrared rays containing new trace minerals that can promote the metabolism in the body by the action of the trace minerals contained in the far- .

It is still another object of the present invention to provide a method for producing an anti-diabetic fermented food containing new trace minerals having the above functions and emitting far-infrared rays.

In order to achieve the above object, a method for producing an anti-diabetic fermented food containing a trace minerals and emitting far-infrared rays according to the present invention is characterized in that the fermented food is selected from the group consisting of mulberry leaves, pears, onion peels, pine needles, A first step of cleanly washing the silkworm, Moringa and Aronia, and drying the silage to a moisture content of 5% or less; Dried mulberry leaves, mulberry leaves, onion bark, pine needles, mushrooms, mushrooms, dried silkworms, millet seeds, meringue, and aronia are crushed to a particle size of 150 to 250 mesh using a pulverizer Wherein the powdered mulberry leaf is pulverized in an amount of 36 to 53% by weight, the pulverized powder is 23 to 25% by weight, the onion skin powder is 10 to 12% by weight, the pine needle powder is 10 to 12% by weight, 0.5 to 2.5% by weight of mushroom powder, 0.5 to 2.5% by weight of mushroom powder, 1 to 3% by weight of silkworm powder, 0.5 to 1.5% by weight of milsol powder, 0.5 to 2.5% 1 to 3% by weight of the powder is added, and the mixture is evenly mixed. The fructooligosaccharide is added in a proportion of 4 to 8% by weight based on 100% by weight of the mixture, and the mixture is mixed uniformly in the form of pellets or granules A third step of molding; The third step is a step of spraying a far infrared ray emitting solution containing a trace minerals of vanadium (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) Followed by anaerobic fermentation at 25 to 40 DEG C for 3 to 5 days.

In the fourth step of the present invention, the far-infrared ray emitting solution containing minerals of vanadium, selenium, trivalent chromium and germanium is prepared by pulverizing far infrared ray radiators containing minerals of vanadium, selenium, trivalent chromium and germanium to have different particle sizes After the powder is formed, a far-infrared ray emitter powder having a small particle size and a far-infrared ray emitter powder having a large particle size are charged together with a colloid silver ion (Ag ⁺ ) solution and stirred to obtain a powder having a small particle size. A first step of filtering and sieving and then drying to form a composite powder having a maximum surface area of the unit itself; The composite germanium powder is mixed with 100 wt% of the far infrared ray emitting solution containing trace minerals discharged at the time of filtering and filtering the composite powder at a ratio of 90 to 110 wt% And stirring the mixture at a rate of 130 to 160 rpm for 2 to 3 hours while heating the mixture at 70 to 80 DEG C, and then filtering out the solid content and filtering the mixture.

In order to attain the above other object, the antidiabetic fermented food containing the trace minerals according to the present invention and emitting the far-infrared rays is manufactured by the above process, wherein the mulberry leaf powder is 36 to 53 wt%, the pearl powder is 23 to 25 wt 10 to 12 wt% of onion skin powder, 10 to 12 wt% of pine needle powder, 0.5 to 2.5 wt% of mushroom powder, 0.5 to 2.5 wt% of mushroom powder, 1 to 3 wt% of silkworm powder, 0.5 to 1.5% by weight of powder of Milkwool, 0.5 to 2.5% by weight of Moringa powder and 1 to 3% by weight of Aronia powder are mixed uniformly and the fructooligosaccharide is mixed in an amount of 4 to 8 wt% (V), selenium (Se), and trivalent chromium (B) in a mixture prepared in the form of a ring or a granule, Cr ⁺³⁾ and germanium (Ge after) spraying a solution containing the far-infrared emission is very small amount of 25 to 40 mineral It characterized that anaerobic (嫌 氣) fermented for 3 to 5 in.

The anti-diabetic fermented food prepared according to the present invention is a natural medicinal substance which has antidiabetic action by maintaining the secretion amount of insulin by improving the function of the pancreas (pancreas) upon continuous ingestion, , Pine needle, mushroom, mushroom, dry silkworm, milky water, Moringa, and Aronia were powdered and mixed at a predetermined ratio, respectively, and a mixture of fructooligosaccharide (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) in a state of being formed into a ring or granule form by mixing and adding It is produced in a manner that anaerobic fermentation (气 醱 fermentation) is performed in a state treated with a far-infrared ray emitting solution, so that there is an effect that symptoms of diabetes can be remarkably alleviated or improved upon taking it.

In addition, since the metabolism in the body is promoted by the action of the trace minerals contained in the far-infrared ray-emitting solution, the health of the consumer can be further enhanced and there is no side effect even if taken for a long period of time .

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

The anti-diabetic fermented food containing the trace minerals and releasing the far-infrared ray according to the present invention is a natural medicinal substance having an anti-diabetic effect, such as mulberry leaf, leek, onion skin, pine needles, mushroom, mushroom, dry silkworm, Moringa and Aronia are powdered and added at a predetermined ratio, mixed with a mixture of the above natural medicines and fructooligosaccharide is added thereto, and the mixture is then shaped into a round or granular form Fermentation (anaerobic fermentation) in a state treated with a far infrared ray emitting solution containing trace minerals of vanadium (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) .

This will be described in more detail as follows.

First, mulberry leaves, mulberry leaves, onion bark, pine needles, mushrooms, mushrooms, dried silkworms, silkworms, Moringa and Aronia were cleaned and dried to a moisture content of less than 5% (First step).

The mulberry leaves, mulberry leaves, onion peel, pine needles, mushroom, mushroom, dried silkworm, milky water, Moringa, and Aronia dried through the first step are granulated using a grinder to a particle size of 150 to 250 mesh (Particle size) (second step).

Then, in the mixing vessel, the mulberry leaf powder, pulverized powder, pulp powder, and pine needle powder are pulverized in the mixing container in the order of 36 to 53 wt%, 23 to 25 wt%, 10 to 12 wt%, and 10 to 12 wt% 0.5 to 2.5 wt% of mushroom powder, 0.5 to 2.5 wt% of mushroom powder, 1 to 3 wt% of silkworm powder, 0.5 to 1.5 wt% of mushroom powder, 0.5 to 2.5 wt% of moringa powder, 1 to 3% by weight of Lornia powder is added and mixed evenly. Fructo-oligosaccharide is added in a proportion of 4 to 8% by weight based on 100% by weight of the mixture, and the resulting mixture is uniformly mixed and then shaped into a round shape or a granule (Third step).

In the present invention, the far infrared ray-emitting solution containing vanadium (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) The fermented food is fermented anaerobically for 3 to 5 days at 25 to 40 ° C. (fourth step) to produce an anti-diabetic fermented food containing the trace minerals according to the present invention and emitting far-infrared rays.

Meanwhile, the far infrared ray emitting solution containing the trace minerals of vanadium, selenium, trivalent chromium and germanium, which is applied to the fourth step of the present invention, is obtained through the following procedure.

First, a far infrared ray radiator containing minute amounts of minerals such as vanadium, selenium and trivalent chrome is pulverized and powdered to have different particle sizes, and the colloid is added to the ion (Ag ⁺ ) solution. The powder is attached to the surface of the powder having a large particle size so that the surface area of the unit body itself is maximally increased (step 1).

More specifically, Scoria (Jeju pine mushroom) containing trace minerals of vanadium (V), selenium (Se), and trivalent chromium (Cr), and tourmaline and tourmaline One or two far infrared ray radiators are respectively pulverized into a first powder having a small diameter, a second powder having a middle diameter and a third powder having a large diameter within a range of 1 to 1,000 nm.

Then, the first powder and the second powder were put into a colloidal silver (Ag ⁺ ) solution and, while stirring, The first powder is allowed to adhere to the surface of the second powder, followed by filtration and drying to produce a first composite powder.

Then, the first composite powder and the third powder are put into a colloidal silver ion solution and stirred so that the first composite powder is adhered to the surface of the third powder, followed by filtration and drying to form a second composite powder .

Through such a process, a composite powder containing fine minerals such as vanadium (V), selenium (Se), trivalent chromium (Cr) and zinc (Zn) and emitting far infrared rays is obtained, In the process, the far infrared ray emitting solution containing the trace minerals is discharged.

On the other hand, the colloid silver ion solution is prepared by electrolyzing pure silver (Ag) in 100 to 200 times of purified water, and the stirring in the second and third steps is performed by heating the colloidal silver ion solution at 60 to 90 DEG C And at a stirring speed of 30 to 180 rpm, and the drying in the second and third steps is performed by hot air at 60 to 90 캜.

In the first step, the far infrared ray emitting solution containing the trace minerals of vanadium, selenium and trivalent chrome is filtered and discharged. The far infrared ray emitting solution containing vanadium, selenium and trivalent chrome minerals The germanium powder is mixed in a ratio of 90 to 110 wt% with respect to 100 wt%, and the mixture is stirred at a speed of 130 to 160 rpm for 2 to 3 hours while heating at 70 to 80 캜, Far infrared ray emitting solution containing trace minerals of vanadium, selenium, trivalent chromium and germanium can be obtained.

The mulberry leaves (Mori folium) applied to the present invention is a dried leaf of a plant belonging to Morus alba L. which is a deciduous old tree belonging to Morus alba L., It is known that it has effects such as moisturizing (eliminating the heat of blood and reducing water), namyeonjyeo (removing the wind, clear the eyes) Herbology, Grammics, 1981).

In addition, it has been reported that such mulberry leaves contain a substance which excellently acts to improve diabetes by inhibiting the activity of alpha-glucosidase, an enzyme involved in digestion of carbohydrate in the small intestine According to the results of a study conducted by the Insect Insect Department of the National Institute of Agricultural Science and Technology and the Graduate School of East-West Medicine at Kyung Hee University, mulberry leaves inhibit the activity of alpha-glucosidase, an enzyme that decomposes polysaccharides of food into monosaccharides, (Deoxynojirimycin), which has the function of improving the blood glucose level by inhibiting the transient increase of the blood sugar by inhibiting the blood glucose level.

The bitter gourd applied to the present invention is a fruit of a vine plant which has been recently recognized as a health agricultural product popular in advanced economies such as the United States of America and the like, and its cultivation and interest are gradually increasing in Korea.

Such a mammal contains a peptide substance, charantin. The carantin acts to activate beta-cells, which play a crucial role in the secretion of insulin, and has a function of insulin-like effect It is known that the substance ultimately contributes to the regulation of blood sugar. It contains various phenolic acids and flavonoid compounds and is known to have antiviral, immune enhancing, anti-inflammatory, anti-obesity and anticancer activities in addition to improvement of blood sugar.

The onion peel applied to the present invention is quercetin-3-O-glucoside (quercetin), a quercetin glycoside, which is an outer skin of onion which is a typical medicinal plant which is cultivated in large quantities not only in Korea but also around the world. , quercetin 3,4'-diglucoside, quercetin 4'-glucoside, etc. The quercetin is hardly contained in edible parts, but the brown crust contains dozens to hundreds of times the amount of edible parts (Dry 8.3 mg / 1 g). The quercetin is a compound that has been reported to exhibit various physiological activities such as anti-inflammatory action, brain cell protecting activity, anti-cancer activity, anti-diabetic, anti-obesity, to be.

The pine leaf applied to the present invention is a leaf of a pine tree native to Korea, and has been used for a long time as a medicament for insomnia, tension, excitement, diuretic, analgesic, insect repellent, etc. (Kim, TJ, Korean Resources Plants. , 1996).

Recently, many chemical components have been isolated from pine needles and their structure has been clarified. The flavonoids quercetin-3-O-galactoside, quercetin-3-O - quercetin-3-O-rhamnoside, 3,4,7-trihydroxyflavone and aspinastery glucoside, some triterpenoids, saponin saponin and lignan components have been isolated (Kaneta M., Hikichi H. et al., Agricultural and Biological Chemistry, 44, pp1407, 1980; Woo WS, Kang SS et al., Journal of Natural Products, 49 , pp547-549, 1984). Thus, the ingredients contained in pine leaves are known to have anti-diabetic effects.

Inonotus obliquus applied to the present invention is a perennial bract fungus belonging to Inonotus of Hymenochaetaceae. It is a perennial bacillus fungus belonging to Hymenochaetaceae. Antimicrobial activity of polysaccharides from the sclerotia and mycelia of Innotus obliquus (Pers. (Aphyllophoromycetideae). Int. J. Med. Mush. 1999 1: 301-316.

In the above study, it was revealed that when the mushroom fruiting bodies were extracted with hot water for 3 hours at 100 ° C, the constituent sugars of the extract were composed of glucose, mannose, galactose, xylose, arabinose and fucose. The extracted fraction had antidiabetic activity.

The mushroom to be applied to the present invention is perennial mushroom of basidiomycetes, aphylloporales mushroom (phellinaceae) and white rot fungus, and the fruit body is woody.

It is known that beta-glucan, which has anti-cancer and anti-diabetic action, is abundantly contained in the mushroom. The beta-glucan is a polysaccharide polymerized with glucose centered on the beta-1.3 chemical bond, Many studies have been reported that stimulate humoral and cellular immunity in the human body to amplify the immune system and function as immunomodulators.

The beta-glucan has many mechanisms for the anticancer effect. These beta-glucans do not directly attack cancer cells, but rather have immunological functions of normal immune cells such as macrophages, NK cells and T cells. It is known that it activates to inhibit the proliferation and evaporation of cancer cells and to promote the increase of immune cells.

The silkworms applied to the present invention are referred to in the oriental medicine as zakkonja (蠶 踊 子), and it is said that there is also a medicinal effect for eliminating diabetes and worms, having a unique taste, taste, and poison.

Recently, silkworm powder prepared by freeze-drying has been commercialized since 1995, and the alcohol extract of silkworm on 5th day of 3rd day is ginger (Korean Patent No. 10-0354151), a composition for preventing and treating hyperlipidemia comprising fatty acids derived from silkworm pupa as an active ingredient (Korean Patent No. 10-0732727), silkworm (Korean Patent Laid-Open Publication No. 2010-0020463) have been proposed, and a number of health functional foods containing a silkworm powder as a main component due to the effects of a blood glucose controlling agent, an immunity enhancement, and an anti-fatigue have been disclosed.

It is known that Opuntia humifusa applied to the present invention is a perennial cactus, and each cactus, except thorns, has excellent commercial value because of its components in stem, fruit, root and flower.

Vitamin C, minerals, saponins, amino acids and complex polysaccharides are contained higher than other crops in this milky early stage and contain a large amount of calcium, which is a necessary component of bone structure in our body.

Especially, in the beginning of the millennium, flavonoid, which is an antioxidative substance, is contained in a large amount compared to other plant groups. Since dietary fiber, vitamin C, calcium, minerals and amino acids, complex polysaccharides, Anti-aging, anti-cancer, immunity enhancement, prevention of hypertension, inhibition of absorption of harmful substances, and improvement of constipation.

Moringa applied to the present invention is the tropical vegetable with soybean which edifies whole tree to leaf, fruit, seed, flower, stem and root, and Moringa oleifera is most widely known .

 Moringa oleifera is known as a miracle plant because it contains a large amount of nutrients and is known to have various effects such as antidiabetic, anti-cancer, and anti-allergy.

Ahnia, which is applied to the present invention, is a plant fruit of berries belonging to Rosaceae called black chokeberry, and contains a large amount of anthocyanin, cadenine and other flavonoid components. Therefore, antioxidative effect, gastric protective effect, Effect, immunoregulatory function, and so on.

The fructooligosaccharides applied to the present invention are natural substances contained in vegetables, mushrooms and fruits such as bananas, onions, asparagus, burdocks, garlic, honey, chicory roots and the like. In the 1950s, And then a technique for producing a microorganism-derived enzyme or a biotransformation reaction using enzymes present in bean curd leaves has been developed and is now commercially produced.

Such fructooligosaccharides have been used as food ingredients for a long time, and serious side effects have not been reported, and thus safety has been recognized as a safe ingredient.

Since fructo-oligosaccharides are not degraded by enzymes in the small intestine, they do not consume insulin and are not absorbed in the body. Therefore, blood glucose levels are not elevated and even when the organic acid produced during intestinal fermentation is absorbed, blood glucose levels are not elevated, High purity fructo-oligosaccharides, which are not known to be safe for diabetics, are known to be safe and effective. In some experiments, it has been reported that fructooligosaccharide plays a significant role in reducing postprandial blood glucose.

 Example 1

- Preparation of an anti-diabetic mixture of natural medicines -

Mulberry leaves, mulberry leaves, onion bark, pine needles, mushrooms, mushrooms, dried silkworms, silkworms, Moringa and Aronia were cleaned and dried to a moisture content of 5% Followed by pulverization. This procedure was repeated several times to finally prepare a powder having a particle size of 200 mesh.

500 g of ground mulberry leaf powder, 200 g of onion powder, 100 g of pine needles powder, 100 g of pine needle powder, 20 g of mushroom powder, 20 g of mushroom powder, 20 g of silk powder, 10 g of milt powder, 20 g of meringa powder, The mixture was mixed well and mixed with 70 g of fructooligosaccharide. The mixture was kneaded in an even manner and molded into a round shape.

Example 2

- Preparation of far infrared ray emitting solution containing trace minerals -

Scoria (Jeju pine mushroom) containing vanadium, selenium and trivalent chrome minerals, and tourmaline and elvan stone were crushed and pulverized to have different particle sizes, and colloidal silver ions (Ag ⁺ ), And the powder having a small particle size was attached to the surface of the powder having a large particle size while stirring, and then the powder was filtered to obtain a composite powder having the maximum surface area, and at the same time, vanadium, selenium, trivalent chromium A far infrared ray emitting solution containing trace minerals was obtained.

90 g of powdered germanium was added to 100 g of the far infrared ray emitting solution containing the trace minerals of vanadium, selenium and trivalent chromium. The mixture was stirred at a speed of 150 rpm for 3 hours while heating at 75 DEG C, Far infrared ray emitting solution containing trace minerals of vanadium, selenium, trivalent chromium and germanium was obtained.

Example 3

- Preparation of an anti-diabetic fermented food according to the present invention -

The far infrared ray emitting solution containing the trace minerals of vanadium, selenium, trivalent chromium and germanium obtained in Example 2 was sprayed onto the surface of the mixture molded in the circular form in Example 1, And fermented anaerobically at 30 ° C for 4 days to prepare an antidiabetic fermentation powder containing the trace minerals according to the present invention and emitting far infrared rays.

Test Example 1

- Infrared thermal photography comparison -

The blood glucose lowering mixed powder prepared in Example 1 and the far infrared fermentation liquid prepared in Example 3 were anaerobically fermented and the powder of the fermented diabetic food was photographed with a thermal camera and shown in the following FIG. 1 and FIG. 2.

Figure 1. Antidiabetic food powder of Example 1 (before treatment with far-infrared radiation solution)

Figure 2. Anti-diabetic fermented food of Example 3 (after treatment with the original external release solution)

As can be seen from the infrared thermograms of FIG. 1 and FIG. 2, the anti-diabetic fermented food according to the present invention shows that the far-infrared radiation energy is released and the heat energy is relatively high.

Test Example 2

The contents of vanadium, selenium, trivalent chromium and germanium contained in the far-infrared ray-emitting solution containing the trace minerals prepared in Example 2 were measured, and the results are shown in Table 1 below.

Here, the content of vanadium, selenium, trivalent chromium and germanium was measured using an ICP / MS (Inductively Coupled Plasma Mass Spectrometer) analyzer at Korea Basic Science Institute.

Trace minerals The far-infrared ray emitting solution Vanadium (V) 0.24 mg / kg Selenium (Se) 0.21 mg / kg Germanium (Ge) 0.28 mg / kg Trivalent chromium (Cr) 0.25 mg / kg

Test Example 3

- Determination of the content of trace minerals contained in the anti-diabetic fermented food of the present invention

The contents of vanadium, selenium, germanium, and trivalent chromium contained in the anti-diabetic fermented food according to the present invention prepared in Example 3 and the amount of trace amounts in fermented food of the anti-diabetic fermented food (comparative material) The mineral contents were measured and the results are shown in Table 2 below.

Here, the content of vanadium, selenium, trivalent chromium, selenium and germanium was measured using an ICP / MS (Inductively Coupled Plasma Mass Spectrometer) analyzer at Korea Basic Science Institute.

Trace minerals The anti-diabetic fermented food of the present invention Comparative material Vanadium (V) 0.06 mg / kg Non-detection Selenium (Se) 0.04 mg / kg Non-detection Germanium (Ge) 0.08 mg / kg Non-detection Trivalent chromium (Cr) 0.07 mg / kg Non-detection

As can be seen from the above Table 2, the antidiabetic fermented food containing the trace minerals according to the present invention and emitting far-infrared rays is rich in the trace minerals of vanadium, selenium, germanium and trivalent chrome, Diabetic fermented food (comparative material) not sprayed with the above-mentioned trace minerals is not contained at all.

Test Example 4

- Test for effect of the anti-diabetic fermented food of the present invention on blood glucose lowering -

The following experiment was conducted to investigate the effect of the ingestion of the anti-diabetic fermented food prepared in Example 3 on blood glucose lowering.

1-1. Animals and breeding conditions

Five-week-old male Sprague-Dawley rats were purchased from the Central Laboratory Animals and adapted for one week to the breeding environment. The animals were then subjected to an arm / light cycle in a 12 hour cycle, 22 ± 1 ° C, and humidity of 55 ± 3%.

As a feed, a general diet for mice of Samyang Feed Co., Ltd. was fed at a limited feed rate of 25 g per 1 week, and water was fed freely by feeding distilled water.

1-2. Intake of test diets

The diabetic fermented food of the present invention prepared in Example 3 was fed only to a diabetic group (experimental group) in an amount of 25 g per day during the experimental period. During the experiment, water was fed distilled water to eat freely.

1-3. Streptozotocin (STZ: Streptozococin) induced diabetic rat

To induce diabetes, STZ (65 mg / kg), which specifically acts on pancreatic beta cells only and does not affect other organs, was dissolved in 0.01 M citrate buffer (pH 4.5) and intraperitoneally injected once. The dose of intraperitoneal injection was experimentally induced to cause diabetes within a maximum injection volume of 1 ml.

The normal group was intraperitoneally injected with the same amount of citrate buffer solution.

Diabetic induction was confirmed by blood sampling from the tail vein in the fasting state 24 hours after the injection of STZ and blood glucose concentration of 300mg / dl or more was measured using ACCUCHEKGO Blood Glucose Meter and Lancing Device (Roche Diagnostics GmbH, Germ) Were considered to be diabetic.

1-4. Blood glucose and serum measurement

Blood glucose was measured at the same time for 5 days at the same time during the experiment. The animals were fasted for 12 hours. Blood was collected from the venous blood and blood glucose was measured with a glucose meter (Roche Diagnostics GmbH, Germ) (Bayer, USA), triglycerides (TG), triglyceride reagent kit (Bayer, USA) and HDL-cholesterol (HDL-cholesterol) were separated from the kidney of the experimental animals. LDL-cholesterol was measured using a direct LDL-cholesterol kit (Bayer, USA) and free fatty acid (FFA) was measured using NEEA HR. (Wako, Japan) Respectively.

As a result, the blood glucose level of streptozotocin-induced diabetic rats (control group) was elevated to 314.2 ± 103.6 mg / dl after 5 days and increased to 522.2 ± 53.9 mg / dl after 39 days, (Example 3), the blood glucose level was 225.3 ± 20.9 mg / dl after 5 days, showing a significant difference from the control group, indicating that the blood glucose level was significantly enhanced by diabetes induction .

Test Example 5

- Acute toxicity test of the anti-diabetic fermented food of the present invention -

To investigate the acute toxicity of the anti-diabetic fermented food of the present invention, an acute toxicity test was conducted as follows.

Six - week old SPF SD rats were used as experimental animals, and 5 rats were divided into groups.

The anti-diabetic fermented food prepared in Example 3 was suspended in a 0.5% methylcellulose solution and orally administered at a dose of 0.1 g / kg once.

After the administration of the test substance, the animal's mortality, clinical symptoms, and weight change were observed, hematologic test and blood biochemical test were performed, and visually examined for abnormality of abdominal organs and thoracic organs by autopsy. In all animals, there were no clinically significant symptoms, no dead animals, and no toxic changes were observed in weight changes, blood tests, blood biochemical tests, and autopsy findings.

As a result, the anti-diabetic fermented food of the present invention showed no toxicity change to 0.1 g / kg in rats, and it was judged that the oral LDL was at least 0.1 g / kg or more.

Test Example 6

- Experimental Effect of the Antidiabetic Fermented Food of the Present Invention on Glycemic Hemoglobin Level -

According to the following criteria, the anti-diabetic fermented food prepared according to the present invention was used in 52 adult diabetic patients (28 males and 24 females) selected by Dongseo Oriental Hospital, Proved its effectiveness.

- Subject selection criteria -

-30 to 75 years of age in diabetic men and women (excluding insulin-dependent diabetes mellitus, non-insulin dependent patients with insufficient blood glucose control exceeding 200 mg / dl for 2 hours after fasting and 350 mg / dl, including impaired glucose tolerance and fasting glucose).

- Patients without congenital or chronic disease, and without medical or pathological findings other than diabetes and diabetic complications.

- Those who have not taken other clinical trial drugs within the last 3 months.

The subjects were selected voluntarily according to the principle of voluntary participation, and the subjects to be participated in the test were fully informed about the purpose of the clinical trial, the contents of the clinical trial, And participants who were judged to be eligible were selected as final subjects.

- Experiment contents and results -

52 diabetic patients with fasting blood glucose of 130 mg / dl and postprandial blood glucose of 180 mg / dl or more were admitted to the study. The diabetic fermented food prepared according to the present invention was administered three times (3.7 g / once) And the change of HbA1c was measured.

It is recommended that proper exercise and regular meals be maintained daily during the experiment, and unusual situations such as drinking and overeating should be avoided.

As a preliminary step, blood glucose was measured every 30 minutes from 30 minutes to 180 minutes before and after the meal for preliminary period of about 3 days before the experiment. The blood glucose, Respectively. The mean value was used as the data, and the postprandial blood glucose measurement time was determined by confirming the time of the maximum postprandial blood glucose.

After completion of the preliminary step, the subjects were given the anti-diabetic fermented food according to the present invention for 19 weeks, and the fasting blood glucose and postprandial blood glucose changes were measured daily. The results are shown in the following Table 3. [Table 3]

The blood glucose measurement result after ingestion of the anti-diabetic fermented food according to the present invention (unit: mg / dl) division 0 weeks 4 weeks
Decrease (%) 7 weeks
Decrease (%) 14 weeks
Decrease (%) 19 weeks
Decrease (%) Male average 8.4 7.7 (↓ 9.0) 7.2 (↓ 14.3) 6.9 (↓ 17.6) 6.8 (↓ 19.7) Female average 9.3 8.3 (↓ 10.4) 7.7 (↓ 17.2) 7.1 (↓ 23.5) 7.1 (↓ 23.6) Average 8.65 8.0 (↓ 9.7) 7.45 (↓ 15.8) 7.0 (↓ 20.7) 6.9 (↓ 21.8)

As shown in Table 3, when the diabetic fermented food according to the present invention was consumed by the man, the glycated hemoglobin was decreased by 9.0% at the 4th week and decreased by 14.3% at the 7th week, 17.6% at the 14th week, Respectively.

In the case of female, glycosylated hemoglobin was decreased by 10.4% at the 4th week and decreased by 17.2% at the 7th week, 23.5% at the 14th week, and 23.6% at the 19th week after ingesting the anti-diabetic fermented food according to the present invention .

The anti-diabetic fermented food of the above experiment was a food containing a natural herbal medicine composition, and showed a glycated hemoglobin lowering effect of about 10% in 4 weeks without passing through other agents such as hypoglycemic agents and insulin, and after about 14 weeks It was confirmed that the glycated hemoglobin lowering effect was 20%.

Claims (3)

Mulberry leaves, mulberry leaves, onion bark, pine needles, mushrooms, mushrooms, dried silkworms, milky basil, Moringa, Aronia, and dried to a moisture content of less than 5% 1 process;
Dried mulberry leaves, mulberry leaves, onion bark, pine needles, mushrooms, mushrooms, dried silkworms, millet seeds, meringue, and aronia are crushed to a particle size of 150 to 250 mesh using a pulverizer A second step;
The powder of the mulberry leaves, the powder of the mulberry leaves, the powder of the mulberry leaves, the powder of the mulberry leaves, the powder of the mulberry leaves, the powder of the mulberry leaves, the powder of the mulberry leaves, 0.5 to 2.5% by weight of mushroom powder, 0.5 to 2.5% by weight of mushroom powder, 1 to 3% by weight of silkworm powder, 0.5 to 1.5% By weight, and the mixture is homogeneously mixed. The fructooligosaccharide is added in a proportion of 4 to 8% by weight based on 100% by weight of the mixture, and the mixture is kneaded and kneaded evenly, and then molded into a round or granular form 3 process;
The third step is a step of spraying a far infrared ray emitting solution containing a trace minerals of vanadium (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) And fermenting the fermented product at 25 to 40 ° C for 3 to 5 days. The method according to claim 1,
In the fourth step, the far-infrared ray emitting solution containing vanadium, selenium, trivalent chromium and germanium trace minerals is prepared by pulverizing far infrared ray radiators containing minute amounts of minerals such as vanadium, selenium and trivalent chromium, A far infrared ray emitter powder having a small particle size and a far-infrared emitter powder having a large particle size The colloid is added to the ion (Ag ⁺ ) solution and stirred, so that the powder having a small particle size adheres to the surface of the powder having a large particle size. The powder is filtered and dried, To form a composite powder;
The germanium powder is mixed in a ratio of 90 to 110 weight% with respect to 100 weight% of the far-infrared emitting ultraviolet ray-containing solution discharged when the composite powder is filtered and filtered in the first step, And stirring the mixture at a rate of 130 to 160 rpm for 2 to 3 hours before filtering and filtering out the solid content. Way. Wherein the mulberry leaf powder is contained in an amount of 36 to 53 wt%, the pearl powder is 23 to 25 wt%, the onion peel powder is 10 to 12 wt%, the pine leaf powder is 10 to 12 wt% 0.5 to 2.5% by weight of mushroom powder, 0.5 to 2.5% by weight of mushroom powder, 1 to 3% by weight of silkworm powder, 0.5 to 1.5% by weight of granular starch powder, 0.5 to 2.5% To 3% by weight, the mixture is evenly mixed, and the mixture is homogeneously mixed and kneaded while the fructooligosaccharide is added in a proportion of 4 to 8% by weight based on 100% by weight of the mixture, and the mixture is then shaped into a circle or a granule (V), selenium (Se), trivalent chromium (Cr ⁺³ ) and germanium (Ge) are sprayed on a mixture formed in the form of a ring or granule It is fermented anaerobically (anaerobic) at 25 ~ 40 ℃ for 3 ~ 5 days. It contains minute minerals and emits far infrared Antidiabetic fermented food.