KR102106152B1 - Manufacturing method of sambungnyawa jelly and the jellies thereby - Google Patents

Abstract

The present invention relates to a method of preparing Gynura procumbens jellies, and jellies prepared thereby, and more specifically, to a method of preparing Gynura procumbens jellies, configured to prepare jellies using Gynura procumbens, thereby preventing diabetes complications and preparing sugar-free and low-calorie jellies, and to jellies prepared thereby. According to the present invention, since jellies are prepared by using a Gynura procumbens extract, it is possible to prepare jellies effective in lowering blood glucose, pharmacological components of the Gynura procumbens can be easily consumed by men and women of all ages, and the jellies prepared thereby may have excellent palatability and improved texture.

Description

Manufacturing method of sambocho jelly and jelly produced therefrom {Manufacturing method of sambungnyawa jelly and the jellies thereby}

The present invention relates to a method of manufacturing a trilobite jelly and a jelly according to the same, and more specifically, by preparing a jelly using tribocho, it is effective in preventing diabetic complications and can produce a sugar-free, low-calorie jelly. It relates to a manufacturing method of jelly and a jelly thereby.

Diabetes is a disease in which food ingested by us is broken down into glucose, not delivered to each part (cell) of our body that needs nutrients, but excreted by urine. Type 1 diabetes (congenital: 5%) refers to a condition in which insulin cannot be secreted due to destruction of pancreatic cells, and type 2 diabetes (acquired: 95%) cannot break down blood sugar due to insulin resistance and relative insulin deficiency. It is the case. In general, the normal blood glucose level is determined as diabetes if the fasting blood sugar before meals is less than 110 mg / dl, the fasting blood sugar in the impaired glucose tolerance state is 125 mg / dl and the fasting blood sugar is 126 mg / dl or more.

The phenomenal cause of diabetes is the cause of inhibition of insulin secretion in the pancreas, but more fundamentally, the body's 5 chapters (hepatic, kidney, pancreas, heart, lung) part 6 (stomach, small intestine, large intestine, bladder, gallbladder, 3 seconds) ) As an abnormality occurs, blood pressure and blood sugar gradually increase. In particular, if the functions of the pancreas, kidney, and liver are significantly reduced, blood sugar rises, and diabetes progresses faster.

Insufficient insulin secretion in the pancreas, blood sugar rises, or insulin does not work even when it is secreted, and insulin is not produced due to the destruction of beta cells that secrete insulin from the pancreas. All of these causes, such as the blockage phenomenon, are considered to be the cause of diabetes, but these are only the phenomenal, superficial, and direct causes of diabetes, and eliminating these causes does not help at all to cure diabetes.

In recent years, the incidence of diabetes has risen so rapidly that it is called the diabetes crisis. In the 1970s, the incidence of diabetes at the level of 1 ~ 3% of the total population increased to 3 ~ 10% in the 1980s, and by the year 2000, about 10% of all the people were diabetic, 4 out of 10 after 40s Without prior knowledge, diabetes is a progressive diabetes.

In particular, since the late 2000s, a rapidly aging society, the trend of increasing hypertension and diabetes is rapidly increasing. Currently, diabetes treatment is usually treated by taking hypoglycemic drugs, insulin injections and dietary control, but these methods are completely cured. The difficult thing is reality. The above-mentioned diabetes treatments are a kind of first aid level method that simply suppresses blood sugar from rising, and if the drug is not taken, the blood sugar rises again.

Korean Patent Publication No. 10-2012-0109061 discloses a drug for preventing or alleviating blood sugar and preventing diabetes, which contains an enzyme-converted astragalus extract as an active ingredient, and a method for manufacturing the same, but these drugs also have a temporary effect of enhancing blood sugar. to be.

In addition, in relation to green tea, the Japanese Pharmacy Magazine [A Study on the Components of Blood Glucose in Japan, Vol. 108, No. 10 964-970 (1988)] extracts cold water, hot water and hot water from green tea in diabetes-induced mice. It is described about the hypoglycemic action and the polysaccharide component of about 40,000 molecular weight, which is an active ingredient, and the Japanese Bioscience Journal (Experimental Study on Diabetes Mellitus) uses rabbits to investigate the effects of matcha on diabetes. It has been described with respect to the anti-diabetic effect of matcha, such as the result of measuring the blood glucose level before and after the use of matcha, and reducing the blood sugar level in the range of 11% -33%.

In addition, Samborcho is also known as Myeongwolcho or Diabetic and sambungnyawa (Sambunnyawa), and is also known internationally as Gynura procumbens (G. procumbens). Sambungcho is widely used in the treatment of diabetes in traditional medicine, and hypoglycemic effects have been reported in in vivo studies (Hamid et al., 2004; Algariri et al., 2014). It has a specificity, and in a diabetic rat experimental model, it has been shown to significantly reduce glucose fasting blood glucose levels and inhibit glucose increase, but not in normal mice (Zhang and Tan, 2000; Algariri et al., 2013). It is a plant with excellent efficacy in the treatment of diabetes to the extent that experimental results are disclosed in the actual paper.

As such, as the effectiveness of Samborcho has been known, Samborcho has been taken in the form of raw grass, hay, powder, and granules, but it is difficult to ingest easily due to many inconveniences such as taking and carrying, storage management, and short shelf life. When taking Samborcho in the form of hay, powder, and granules, water must be accompanied, so it is cumbersome when consumed, and has not been popularized due to the lack of texture and the rejection of Samborcho's unique taste and aroma.

Republic of Korea Patent Application No. 10-2008-0084007 (2008.08,27)

The present invention relates to a method of manufacturing a jelly and a formulation showing a hypoglycemic effect using trichophytosis, more specifically, stevia having various hypoglycemic effects while feeling sweetness, and various kinds of mixed herbal compositions scientifically By constituting, the purpose is to provide a method of manufacturing a trichophyll jelly for preventing diabetes complications by maintaining blood sugar at a normal level and a jelly thereby.

In addition, the present invention can provide a simple and easy intake of trident, and the object is to provide a method of manufacturing a trichocho jelly with improved texture and excellent palatability without a feeling of refusal to taste.

According to an aspect of the present invention, the embodiments of the present invention include a mixing step (S1) of mixing the borage and purified water in a weight ratio of 1: 4 to 1: 7; Extraction step (S2) to obtain the extract by extracting 7 to 9 hours at 80 ℃ to 85 ℃ from the extractor Sambancho and purified water after the mixing step; After filtering the extract, a filtration and stirring step (S3) of stirring by adding a first additive; An extract preparation step (S4) of extracting the extract from the filtered and agitated step under reduced pressure to obtain a Samborcho extract; A second additive input step (S5) of adding the borax extract and stevia extract, soy protein, whey protein, oatbran and gelatin; And a jelly preparation step (S6) for preparing a jelly by putting a mixture of the extracts of Sambungcho and additives that have been subjected to the second additive injection step into a molding mold and cooling them to 3 ° C to 5 ° C. to provide.

In the stirring step, the first additive may be used as a sweetener, fragrance, and natural color.

In the step of adding the second additive, the stevia extract comprises: a crushing step of crushing dried stevia leaves; The crushed stevia leaf is a hot water extraction step of adding 2 to 8 parts by weight of stevia leaves to 100 parts by weight of purified water to obtain a stevia extract; And a filtration step of filtering the stevia extract that has undergone the hot water extraction step.

In the step of adding the second additive, vegetable fat and animal fat may be further included.

The vegetable fat may be at least one selected from soybean oil, olive oil, palm oil, coconut oil, cacao oil, and peanut oil.

The animal fat may be at least one selected from butter, cheese, meat fat and fish oil.

The filtration and the filtering of the extract in the stirring step can be filtered using a micro filter at room temperature.

The extract subjected to the stirring step may be concentrated under reduced pressure so that the solid content is 60% to 80%.

The fat contained in the trident jelly may include 25% to 30% by weight of saturated fatty acids, 25% to 30% by weight of monounsaturated fatty acids, and 45% to 50% by weight of polyunsaturated fatty acids.

According to the present invention, a jelly having excellent hypoglycemic effect can be prepared by preparing jelly using the extract of samborcho.

In addition, according to the present invention, by preparing a jelly using the extract of Sambancho, there is an effect that the pharmacological component of Sambancho can be easily consumed by all ages.

In addition, according to the present invention, by preparing a jelly using the extract of Sambancho, it is possible to provide a method of manufacturing a Sambocho jelly with improved palatability and improved texture, and the resulting jelly.

1 is a working process diagram showing the manufacturing process of the trilobite jelly of the present invention.

Specific details of other embodiments are included in the detailed description and drawings.

Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms. In the following description, when a part is connected to another part, it is only directly connected. It also includes cases where other media are connected in the middle. In addition, parts not related to the present invention in the drawings are omitted to clarify the description of the present invention.

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

The present invention, as a hypoglycemic agent containing 0.01% to 20% by weight of Samborcho extract, was introduced as a sugar substitute, stevia, a kind of sugar alcohol, to suppress blood sugar rise and to achieve nutritionally balanced fat, The present invention relates to a method for preparing a tribocholine jelly, a high protein and high dietary fiber with additives of soy protein, whey protein, oatbran, and gelatin.

With reference to Figure 1 will be described with respect to the method of manufacturing a trilobite jelly according to an embodiment of the present invention. 1 is a working process diagram showing the manufacturing process of the trilobite jelly of the present invention.

Referring to Figure 1, the method of manufacturing a tribocho jelly according to the present invention is a mixing step (S1) of mixing the tribocho and purified water in a ratio of 1: 4 to 1: 7; Extraction step (S2) to obtain the extract by extracting 7 to 9 hours at 80 ℃ to 85 ℃ from the extractor of the borax and purified water after the mixing step; After filtering the extract, a filtration and stirring step (S3) of stirring by adding a first additive; An extract preparation step (S4) in which the extract subjected to the stirring step is concentrated under reduced pressure to obtain a Samborcho extract; A second additive input step (S5) of adding the borax extract and stevia extract, soy protein, whey protein, oatbran and gelatin; And a jelly preparation step (S6) for preparing a jelly by putting a mixture of the extracts of samborcho and the additives that have been subjected to the second additive addition step into a mold and cooling them to 3 ° C to 5 ° C.

In the mixing step (S1), it is a step of mixing triborate and purified water in a ratio of 1: 4 to 1: 7. The stem and leaves may be used as the trilobite, and it is more preferable to use a trilobite leaf.

In the extraction step (S2), the extract of samborcho and purified water subjected to the mixing step (S1) is extracted from an extractor at 80 ° C or 85 ° C for 7 to 9 hours to obtain an extract. When the extraction time is less than 7 hours, it is not preferable because the active ingredient of Sambungcho may not be extracted, and when the extraction time exceeds 9 hours, the extraction efficiency decreases and the extract may be deteriorated, which is not preferable.

In the filtration and stirring step (S3), the extract in the extraction step (S2) is filtered, and then the first additive is added and stirred. In the stirring step (S3), the first additive may be used as a sweetener, fragrance, and natural color. In addition, the filtration of the extract is preferably filtered using a micro filter at room temperature.

In the extract preparation step (S4), the extract that has undergone the agitation step (S3) is concentrated under reduced pressure to obtain a Samborcho extract. The lactose was stirred and dissolved in the extract subjected to the filtration and stirring step (S3), and concentrated under reduced pressure at 80 ° C. to obtain a solid content of 60% to 80%, thereby obtaining a tridentus extract. In addition, the solid content is more preferably 70% to 80%.

In the second step of adding the additive (S5), the extract of trichophyll and stevia, soy protein, whey protein, oatbran, and gelatin are added.

In the step of adding the second additive, vegetable fat and animal fat may be further included. The vegetable fat is preferably at least one selected from soybean oil, olive oil, palm oil, coconut oil, cacao oil and peanut oil. In addition, the animal fat is preferably at least one selected from butter, cheese, meat fat and fish oil.

In addition, in the step of adding the second additive, the stevia extract comprises: a crushing step of crushing dried stevia leaves; The crushed stevia leaf is a hot water extraction step of adding 2 to 8 parts by weight of stevia leaves to 100 parts by weight of purified water to obtain a stevia extract; And a filtering step of filtering the stevia extract after the hot water extraction step.

Stevia is a perennial plant native to tropical mountainous regions of Central and South America. It is a plant that cannot freeze even if its roots are frozen below zero. The leaves and stems contain a sweet ingredient called stevioside, which is 200 to 300 times higher than sugar. In the present invention, by introducing stevia extract as an alternative component of sugar to prepare jelly, there is an advantage that diabetic patients can easily ingest.

In the jelly manufacturing step (S6), a mixture of the extract of the Samborcho extract and the additive that has been subjected to the second additive input step (S5) is placed in a molding mold and cooled to 3 ° C to 5 ° C to produce jelly.

<Experimental Example 1>

[Preparation of ginseng jelly]

Samborcho extract is a mixture of samborcho and purified water in a ratio of 1: 6, placed in an extractor, extracted at 80 ° C. for 8 hours, filtered at room temperature using a micro filter, added with an additive to the filtrate, dissolved and stirred, and then 80 ° C. In the solid content was concentrated under reduced pressure until the content of 70% or more to prepare a trilobite extract. The mixture of the extracted extract, and the second additive was added to the mold, and was cooled to 4 ° C. to prepare a trichocholine jelly as a mixture of the trichocholine extract, stevia, soybean protein, whey protein, oatbran and gelatin.

[Test of hypoglycemic effect of ginseng jelly]

A jelly product in which a predetermined amount of the Samborcho extract produced by the present invention was formulated was prepared, and the hypoglycemic effect was proved through animal experiments using normal mice and diabetic mice.

① Test method for hypoglycemic effect

i) Disclosure Experiment Animals: 10 each for 6 week old IRC Mouse

ii) Sample: General jelly (control), invention-1 (non-added jelly), invention-2 (with added jelly)

iii) Method

1) Experiment on the effect of suppressing blood sugar rise in diabetic mice

-Alloxan was administered at 50mg / kg, and diabetes-induced mice were fasted for 12 hours, and then the sample was dissolved orally administered in physiological saline at 2g / kg.

-After 45 minutes and 90 minutes, blood glucose was measured using One Touch II (Johnson & Johnson, USA).

2) Glucose experiment on healthy mice

After fasting healthy rats for 12 hours, maltose was mixed with 500 mg / kg of test sample and 2 g / kg of test sample, and blood glucose was measured 45 minutes after oral administration using One Touch II (Johnson & Johnson, USA).

3) hypoglycemic effect

① Blood glucose lowering effect test result

i) Test results of blood sugar suppression effect on diabetic mice

division Pre-dose blood sugar (mg / 100ml) 45 minutes after administration
(mg / 100ml) 90 hours after administration
(mg / 100ml) Blood sugar rise
(mg / ml) Strengthening blood sugar
Effective rate (%) Remark Normal jelly 218.00 474.67 469.00 256.67   One 213.00 450.00 456.00 237.00   7.76 Samborcho not added   2 210.43 210.12 207.25 -0.31   100.12 Sambancho addition

ii) Glucose load test results on healthy mice

division Pre-dose blood sugar
(mg / 100ml) 45 minutes after administration
(mg / 100ml) 90 hours after administration
(mg / 100ml) Blood sugar rise
(mg / ml) Strengthening blood sugar
Effective rate (%) Remark Normal jelly 86.65 145.43 135.84 58.78   One 88.63 143.86 137.10 55.23 6.04 Samborcho not added   2 89.54 89.02 89.25 -0.52 100.58 Sambancho addition

Referring to Table 1 and Table 2, as can be seen from the hypoglycemic effect test results, as a result of comparing the hypoglycemic effect with jelly having a low sugar content as a control, diabetes-inducing rats and healthy in the case of products added with Samborcho extract Each of the rats showed a hypoglycemic effect of more than 100%.

In addition, in the case of the product without the addition of samborcho, a hypoglycemic effect was observed, but it was confirmed that the effect of lowering the blood sugar level was very small in terms of the effect compared to the product with the addition of samborcho.

The above description of the present invention is for illustration only, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified to other specific forms without changing the technical spirit or essential features of the present invention. There will be.

Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted to be included in the scope of the present invention.

Claims (10)

Mixing step (S1) of mixing the three borcho and purified water in a weight ratio of 1: 4 to 1: 7;
Extraction step (S2) to obtain the extract by extracting 7 to 9 hours at 80 ℃ to 85 ℃ from the extractor of the borax and purified water after the mixing step;
After filtering the extract, a filtration and stirring step (S3) of stirring by adding a first additive;
An extract preparation step (S4) of extracting the extract from the filtered and agitated step under reduced pressure to obtain a Samborcho extract;
A second additive input step (S5) of adding the borax extract and stevia extract, soy protein, whey protein, oatbran and gelatin; And
Method of manufacturing a tribocho jelly comprising; a jelly preparation step (S6) to prepare a jelly by putting a mixture of the extracts of samborcho and the additives that have been subjected to the second additive input step into a molding mold and cooling them to 3 ° C to 5 ° C. According to claim 1,
In the stirring step, the first additive is a method of manufacturing a trichophyll jelly, characterized in that a sweetener, flavor, and natural color are used. According to claim 1,
The stevia extract in the second additive input step,
A crushing step of crushing the dried stevia leaf;
The crushed stevia leaf is a hot water extraction step of adding 2 to 8 parts by weight of stevia leaves to 100 parts by weight of purified water to obtain a stevia extract; And
Method of producing a trident jelly, characterized in that it is extracted, including; filtering step of filtering the stevia extract after the hot water extraction step. According to claim 1,
Method of manufacturing a tribolic jelly, characterized in that it may further include a vegetable fat and animal fat in the second additive input step. The method of claim 4,
The vegetable fat is a method of manufacturing a trilobite jelly, characterized in that at least one selected from soybean oil, olive oil, palm oil, coconut oil, cacao oil and peanut oil. The method of claim 4,
The animal fat is butter, cheese, meat fat and at least one selected from fish oil, characterized in that the method of manufacturing a trident jelly. According to claim 1,
The filtration and filtration of the extract in the stirring step is a method of manufacturing a trilobite jelly, characterized in that using a micro filter at room temperature. According to claim 1,
The extract after the stirring step is a method for producing trichophyll jelly, characterized in that it is concentrated under reduced pressure so that the solid content is 60% to 80%. Claims 1 to 8 of the trident jelly prepared according to any one of claims. The method of claim 9,
The triglyceride jelly contains 25% by weight to 30% by weight of saturated fatty acids, 25% to 30% by weight of monounsaturated fatty acids, and 45% to 50% by weight of polyunsaturated fatty acids. Trident jelly.

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