KR102115012B1 - Functional food composition for diabetic patients comprising barley and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for anti-diabetes and a method for manufacturing the same, and includes grain flour and an anti-diabetic composition.
In addition, the food composition for anti-diabetes according to the present invention and a method for manufacturing the same are characterized by increasing flavor and texture, and containing more than 90% by weight of the grain flour, but not containing separate enzymes or synthetic additives.

Description

Functional food composition for the diet of diabetic patients including barley and a method for manufacturing the same {FUNCTIONAL FOOD COMPOSITION FOR DIABETIC PATIENTS COMPRISING BARLEY AND MANUFACTURING METHOD THEREOF}

The present invention relates to a functional food composition for the diet of diabetic patients comprising barley and a method for manufacturing the same. More specifically, despite the food composition containing a large amount of grain flour, the texture is very excellent, and further comprising an anti-diabetic composition, the present invention relates to an anti-diabetic food composition excellent in weight control and blood sugar control and a method for manufacturing the same.

Diabetes mellitus is a disease characterized by hyperglycemia and concomitant metabolic disorders caused by absolute or relative deficiency of insulin and decreased insulin function in tissues. Type 2 diabetes (Type 2 Diabetes Mellitus), which is on the rise with the obesity population due to changes in dietary form and lifestyle according to the development of human civilization, is a type 1 diabetes (Type 1 Diabetes Mellitus) that absolutely lacks insulin secretion. ), Insulin resistance is a major pathophysiological feature. Insulin resistance is closely related to dietary forms that reduce insulin sensitivity in peripheral tissues along with genetic factors, and lifestyle habits such as obesity, lack of exercise, and stress. A decrease in insulin sensitivity has a very high association with obesity, and many studies have reported that the inflammatory response in obesity reduces insulin sensitivity.

Currently, as a treatment for type 2 diabetes, there are sulfonlurea-based drugs that increase insulin secretion ability, and drugs of pioglitazone and rosiglitazone, which are peroxisome proliferator activated receptor gamma (PPAR-γ) agonists that improve insulin action. In addition, there are Metformin-based drugs that reduce your biosynthesis in the liver, and acarbose-based drugs that prevent the rise of blood sugar after eating by preventing digestion and absorption of carbohydrates.

Among these drugs, Metformin has the advantage of having fewer side effects such as hypoglycemia and weight gain than other oral hypoglycemic drugs, and is currently used as the primary drug therapy for type 2 diabetes patients. However, as a side effect caused by Metformin, in 20 to 30% of patients taking the drug, loss of appetite, bloating, nausea, and diarrhea have been reported. In addition, it has been reported to rarely cause lactic acidosis, which requires caution when accompanied by renal disease, liver disease, hypoxia, serious infection, and alcoholism. These side effects can be partially addressed by reducing the minimum and / or sustained dose, reducing the number of doses, or co-administering with other agents.

Despite the development of anti-diabetic drug treatment and the development of a strategic approach based on physiology, it is very difficult for the majority of patients to have the calculated daily diet required for efficient control of diabetes. This is because common sense is not well known, or it is difficult to prepare for this type of diet and early diabetes is a painless disease, so it is very neglected or eats according to the preferences of the patient, so that any patient can eat the diet recommended by doctors. It cannot be followed. In other words, it is very difficult to follow a suitable anti-diabetic diet in daily meals, as most patients are often computationally mistaken about the appropriate ratio of ingredients to recommended foods. In addition, because blood glucose increases after a meal, the insulin produced by the pancreas is the fastest and highest demand immediately after such a meal. In the case of non-diabetes, the pancreas secretes the appropriate amount of insulin needed to get sugar into the somatic cells at the right time. However, in the case of diabetes, blood sugar remains high after eating due to a defect in insulin sensitivity or glucose tolerance of cells. Said sugar toxicity is a phenomenon in which the ability of the body cells to draw sugar rapidly deteriorates when the blood sugar suddenly increases after meals and becomes higher than 250 mg / dL in the blood. The sugar is not absorbed by the somatic cells but is dissolved in the blood vessels as it is. .

In order to prevent the worsening of diabetes, it is always necessary to pay close attention in daily life such as diet control and weight management. Therefore, it can be said that it is urgent to develop a functional food that has an effective effect on treatment as well as a preventive effect by naturally ingesting it in the same way as a normal meal.

(Patent Document 1) KR 10-2016-0119920 A1 (Patent Document 2) KR 10-1331199 B1

It is an object of the present invention to provide a functional food composition customized for a diabetic patient that has improved taste and texture, as a functional food composition for the diet of diabetic patients, including barley, which enhances flavor and texture.

Another object of the present invention relates to a functional food composition for the diet of diabetic patients with excellent blood fat reduction effect.

In order to achieve the above object, the functional food composition for diet of diabetic patients comprising barley according to an embodiment of the present invention includes barley and an anti-diabetic composition, and is excellent in weight control in diabetic patients.

The barley may be included in the form of processed food.

The anti-diabetic composition may be selected from the group consisting of beta-glucan, golden extract, hazel extract and mixtures thereof.

The beta-glucan can be extracted from yeast.

The yeast may be selected from the group consisting of Brewer's yeast, Baker's yeast, and nutritional yeast.

The food composition may further include a natural extract selected from the group consisting of a dysentery extract, a wall paulownia extract, a Unaja extract, and a mixture thereof.

A method of preparing a functional food composition for dieting a diabetic patient comprising barley according to another embodiment of the present invention comprises: 1) preparing a solvent for preparing a dough by diluting an anti-diabetic composition and water to prepare a solvent for preparing dough; 2) drying the barley so that the moisture content is 15% by weight or less, and crushing the dried barley to produce barley flour; 3) mixing the barley flour of the step 2) and the solvent for the dough of the step 1) and stirring, thereby preparing the dough of the dough; 4) a first aging step of forming the aged dough of step 3), followed by aging to prepare aged dough; 5) a barley flour dough production step of mixing the tablet salt with the first aging dough of the step 4) and stirring to prepare a grain flour dough; 6) a second aging step of aging the barley flour dough of step 4); 7) rolling and processing the aged barley flour dough of step 6); And 8) a third aging step of aging after the process forming step of step 7).

The anti-diabetic composition may be selected from the group consisting of beta-glucan, golden extract, hazel extract and mixtures thereof.

The solvent for breakfast dough in step 1) may further include a natural extract selected from the group consisting of a dysentery extract, a wall paulownia extract, a stool extract, and a mixture thereof.

Functional noodles for the diet of diabetic patients according to another embodiment of the present invention may be prepared by a method of manufacturing a functional food composition for the diet of diabetic patients.

Hereinafter, the present invention will be described in more detail.

It includes a barley and an anti-diabetic composition according to an embodiment of the present invention, and is excellent in controlling the weight of a diabetic patient.

In general, if you suffer from diabetes, you may have a problem of losing 10kg or more of weight between 1 and 2 months. This weight loss is a phenomenon that occurs when the increased blood sugar in the body is not used as fuel and escapes to the urine. Thus, in the case of a diabetic patient, a diet that can prevent blood loss by keeping blood sugar at normal level is an important problem.

In the case of the present invention, as a functional food composition for the diet of diabetic patients, it includes barley having an excellent anti-diabetic effect, and further includes an anti-diabetic substance to further increase the anti-diabetic effect of barley. When the diabetic patient ingests the functional food composition, blood sugar can be controlled and weight loss can be prevented.

The barley may be included in the form of processed food, and the processed food may be formed of noodles, porridge, rice cake, or the like, and the form of food that can be manufactured using grain flour may be used without limitation.

Preferably, the processed food is limited to noodles, but the scope of the present invention is not limited to noodles, and any form of food that can be manufactured from barley can be used.

The barley may be processed and used in the form of powder, but is not limited to the above example.

The barley flour is prepared in the form of noodles, and by including the composition for anti-diabetes in the barley noodles produced, it is intended to further increase the blood sugar control effect. That is, although conventional barley had excellent blood sugar control effect, an additional anti-diabetic composition is included therein, and thus, it is desired to further increase the blood sugar control effect by synergism according to the mixed use of barley and anti-diabetic compositions.

Barley noodles in the present invention include barley flour, the content of barley is more than 90% by weight, can use the nutritional excellence or diet function of barley, without adding other grains and other synthetic additives such as wheat flour It is characterized by being not only able to increase the content of barley, but also processed barley, which includes barley so as to have high texture and palatability.

In general, barley noodles have a problem of poor palatability due to the rough texture. Thus, the food composition in the present invention seeks to solve this problem to increase palatability, and further increase anti-diabetes.

The barley noodles, which have increased the content of barley, have excellent anti-diabetic effects in themselves, but as they further contain an anti-diabetic composition, they have excellent anti-diabetic effects due to synergistic effects due to the mixed use of barley and anti-diabetic compositions. Dragon noodles can be provided.

The anti-diabetic composition in the present invention is selected from the group consisting of beta glucan, golden extract, hazel extract and mixtures thereof, preferably beta glucan and hazel extract, but is not limited to the above example.

 The beta-glucan is beta-glucan extracted from yeast. The beta-glucan extracted from the yeast is also referred to as 뮨.

The β-glucan is known as immune modulators obtained from bacteria, mushrooms, yeast and grain sources, generates polysaccharides, and these glucose polymers are specific pathogenic bacteria. And fungi cell walls. Beta-glucan consists of beta-1,3-linked beta-D-glucopyranosyl units, regardless of beta-1,6-linked side chains, and contains fungal cell wall components. It is known to be preserved and recognized as one of the main PAMPs

The beta-glucan, as well as the effect of anti-diabetes, can be combined with noodles containing the following barley as the main raw material, and can produce a rich flavor and texture.

When the hazel extract is mixed with the yeast-extracted beta-glucan, compared to the case where only the yeast-extracted beta-glucan is used, the effect of controlling blood sugar and preventing weight loss increases. That is, when barley contains yeast extract beta-glucan and hazel extract, when used as a functional food composition, it can be used as an optimal functional food composition for the diet of diabetic patients.

The food composition may further include a natural extract selected from the group consisting of a dysentery extract, a wall paulownia extract, a Unaja extract, and a mixture thereof.

Preferably, as the barley noodles further include beta-glucan, hazel tree extract, dysentery extract, wall paulownia extract, and woojaja extract, due to synergistic effects of mixed use of each component, the anti-diabetic effect may be further increased. have.

The dysentery (Geranium thunbergii Siebold & Zucc.) Is a perennial plant growing at the foot of a field or mountain, extending about 50 cm in length and having hairs spreading upward. The leaves are coarse, split into 3 to 5 palms, with black patterns on both sides and lying on the surface. The flowers are light red in color, with two digestive tubes splitting from August to September, each with one flower. Fruits are split into 5 pieces with dried fruits, dried up, and contain 5 seeds. It contains a large amount of tannin and quercetin, so it has anti-inflammatory, hemostatic, converging, and sterilizing effects. In the private sector, it is used as a medicine for large intestine Qatar, dysentery, stomach ulcer, duodenal ulcer, and in oriental medicine, it is called hyeoncho and is used as a governor. It is distributed in Korea, Japan, and Taiwan.

The wall paulownia tree (Firmiana simplex, Chinese Parasol Tree) is native to China, Indochina, Taiwan, and Ryukyu. Planted in avenues in Jeolla-do and Gyeongsang-do, and wintering is possible in Gyeonggi-do. A dicotyledonous plant, a deciduous tree with a wall paulownia tree, Aukmok, Ipanhwa-gun. The thick branches are about 15m high and the bark is green. The leaves are egg-shaped, wide and misaligned, but at the ends of branches, they run together, split into 3 to 5 edges, and the length and width of teeth are 16 to 25 cm. Petioles are longer than leaves. The flowers bloom in light yellow in June and July, forming a cone-shaped inflorescence [圓錐 花序], which is a single flower. Female and male flowers hang on one ear. There are 5 calyx pieces, and they are curled back, without petals. At the end of the combined operating table, 10 to 15 anthers run. The fruit is divided into five before ripening into a fruit, and round seeds appear on the surface. Seeds have anti-inflammatory, expectorant, and antipyretic effects. Rooted juice treats boils and leaf cleaners are effective for back injuries and wounds. Alcoholic extracts of leaves and seeds increase muscle tension. It is used as an excitement for mental and physical fatigue and weakness. The seeds are used as antipyretic and inflammatory drugs, and when the children's hair is white, the medicine that blackens the hair is given as a decoction. For the same purpose, wash your hair with peel or fruit juice. It is also used by children when their mouth is loose. The bark has a lot of mucus, so it is also used as a paste for paper production.

The right-winger is an elaeagnus umbellata Thunb. (Autumn olive), a deciduous tree growing at the foot of the mountain, 3 to 4 m high, with spines, and young branches silver-white or brown. The leaves are coarse, elliptical, blunt or short pointed, without sawtooth, with silvery white scale hairs on the back. Flowers are light yellow, and in May to June, 1 to 7 leaves hang on the axilla of new branches. The fruit is round and covered with scaly hair.

Barley noodles included in the antidiabetic food composition of the present invention is 90% by weight or more of barley as a main component, and includes a small amount of beta-glucan, dysentery extract, wall paulownia extract, and stool extract to simultaneously increase the anti-diabetic effect. It can give a rich flavor and texture.

More preferably 90 to 95% by weight of barley; Beta glucan 1 to 5% by weight; Hazelnut extract 1 to 5 weight; 0.5% to 2% by weight of allium extract; Wall paulownia extract may be included in 0.5 to 2% by weight and Wujaja extract 0.5 to 2% by weight. When it is within the above range, the synergistic effect of anti-diabetic activity may be highest due to synergism according to the mixed use of each component, and when mixed with barley flour, excellent flavor and texture may be produced at an optimum ratio.

 A method of preparing a functional food composition for dieting a diabetic patient comprising barley according to another embodiment of the present invention comprises: 1) preparing a solvent for preparing a dough by diluting an anti-diabetic composition and water to prepare a solvent for preparing dough; 2) drying the barley so that the moisture content is 15% by weight or less, and crushing the dried barley to produce barley flour; 3) mixing the barley flour of the step 2) and the solvent for the dough of the step 1) and stirring, thereby preparing the dough of the dough; 4) a first aging step of forming the aged dough of step 3), followed by aging to prepare aged dough; 5) a barley flour dough production step of mixing the tablet salt with the first aging dough of the step 4) and stirring to prepare a grain flour dough; 6) a second aging step of aging the barley flour dough of step 4); 7) rolling and processing the aged barley flour dough of step 6); And 8) a third aging step of aging after the process forming step of step 7).

More preferably, the functional food composition for the diet of diabetic patients containing barley is a method for preparing an anti-diabetic noodle, 1) preparing an anti-diabetic composition and a solvent for preparing a dough for diluting water to prepare a solvent for preparing dough; 2) drying the barley so that the moisture content is 15% by weight or less, and crushing the dried barley to produce barley powder; 3) the first barley flour having a particle size of 1000 to 2000 mesh in the step 2); Classifying barley powder into second barley flour having a particle size of 300 to 800 mesh and third barley flour having a particle size of 100 to 300 mesh; 4) Mixing the first barley flour of step 3) and beta-glucan for breakfast dough of step 1), stirring at 1500 to 5500 RPM while maintaining 50 to 90 ° C, to prepare the first crude dough Dough manufacturing step; 5) Mixing the second barley flour of the step 3) with the first crude dough of the step 4), and stirring the mixture at 1000 to 3500RPM while maintaining 30 to 50 ° C to prepare the second crude dough step; 6) a third crude dough preparation step of mixing the third barley flour with respect to the second crude dough and stirring at 300 to 1000 RPM while maintaining 15 to 40 ° C; 7) a first aging step of preparing the first aging dough by forming the third crude dough of step 6) and aging at 15 to 25 ° C for 10 to 30 hours; 8) Barley flour dough production step of mixing the tablet salt to the first aging dough of the step 7), and stirring at 800 to 2000 RPM or more while maintaining 50 to 80 ° C., to prepare barley flour dough; 9) a second aging step of wrapping the barley flour dough of step 8) with paper and molding, and then aged the barley flour dough at 10 to 25 ° C for 18 to 72 hours; 10) The first step manufacturing step of forming the first surface by rolling the aged barley flour dough of step 9); 11) a second production step of producing a second production surface by rolling the first production surface to form a dough, and then rolling; 12) a third aging step of aging for 40 to 80 hours while maintaining the 5 to 10 ° C. second stage of step 11); 13) an ethanol immersion step in which the second cotton cloth subjected to the third aging step in step 12) is immersed in 50 to 99% by weight of ethanol and then dried; And 14) a fourth aging step of aging the second cotton band subjected to the ethanol immersion step of step 13) at 5-10 ° C. for 24 to 72 hours.

Preferably, in the step of preparing the solvent for preparing the dough, the solvent for preparing the dough can be prepared by mixing beta-glucan and hazel extract and water with dilute grass extract, wall paulownia extract, and Woojaja extract. Breakfast dough is prepared by mixing barley flour with a large particle size with water to form a dough.

The step of preparing a solvent for breakfast is a step of mixing beta-glucan, hazel extract, dysentery extract, wall paulownia extract, and unajaza extract in water, and mixed in the same amount. Thus, 1 to 5% by weight of beta glucan relative to the total weight; Hazelnut extract 1 to 5% by weight; 0.5% to 2% by weight of allium extract; Wall paulownia extract 0.5 to 2% by weight; Wujaja extract may contain 0.5 to 2% by weight and the rest of the water.

Since the natural extract for breakfast is not diluted to the above range, and the first breakfast dough is not well made, there is a problem that the barley content itself cannot be made high.

Therefore, when each of the extracts is included below the minimum value, there is a problem that anti-diabetic activity is almost not seen due to the mixed use of the natural extract, and there is little flavor synergy. In addition, when each extract is included in excess of the maximum value, there is a problem that the barley content of barley noodles is reduced, the texture of the barley noodles is inhibited, and the anti-diabetic activity is lowered.

The barley powder production step should be less than 15% moisture content. When moisture exceeds the above range, there is a problem in that it is not desirable to classify crushing and barley powder by particle size.

The pulverization refers to a process of cutting barley to a certain size, and the pulverization method is considered to include a crushing method that can be commonly used in the field, such as compression milling and ball milling.

The first barley flour has a particle size of 1000 to 2000 mesh and is composed of relatively fine particles. The first barley flour has a relatively small particle diameter, and when the barley powder is mixed with water, the surface area where the barley powder particles come into contact with water can be widened to improve viscosity and elasticity. In particular, the first barley flour is very important because it imparts initial viscosity and elasticity of the dough.

When the first barley flour has a particle diameter of less than 1000 mesh, the surface area where the barley particles come into contact with water is reduced, so the low viscosity and elasticity of the barley prevents the dough from being aggregated well. It has a problem that cannot be manufactured. On the other hand, when the first barley flour exceeds 2000 mesh, the first barley flour is dispersed in water and aggregated by the cohesive force of each particle, so that the shape of the particles is not evenly formed, and the water and the first barley flour. It has a problem that dispersion between particles is not smooth. Therefore, when the first barley flour exceeds 2000 mesh, the viscosity and elasticity of the dough is rather reduced.

The second barley flour has a particle size of 300 to 800 mesh, and the second barley flour is included in the first breakfast dough made by the first barley flour to increase the viscosity of the dough. When the second barley flour dough is less than 300 mesh, since the particles of barley flour are relatively large, it is not evenly dispersed in the first crude dough, and the viscosity cannot be increased, but rather the viscosity of the first crude dough is lowered, and each particle is dispersed separately. There is a problem of reducing the elasticity of the half porridge. On the other hand, if the second barley flour exceeds 800 mesh, since the particle size is relatively small, it will not stick and disperse if it is in the first rough dough, so the second barley flour is used to increase the viscosity of the first rough dough. Can't.

The third barley powder has a particle size of 100 to 300 mesh. The third barley flour has a relatively large particle size, so that the flavor and texture of the barley can be increased, and the viscosity of the dough can be further increased as it is included in the second breakfast dough.

When the third barley flour is contained less than 100 mesh, the particle size is too large, so the dough is not well formed, and the final product has a problem in that the surface is cut well and has no elasticity. In addition, when it exceeds 300 mesh, the effect of enhancing the flavor and texture of barley, which can be produced by relatively large particles on the cotton, is not only insignificant, but also reduces the viscosity of the dough while absorbing the moisture of the second dough. there is a problem.

On the other hand, the breakfast dough produced in the present invention means the initial porridge made for aging before the dough made to produce noodles.

When mixing the first barley flour, the second barley flour and the third barley flour at once, and then mixing with water to prepare the dough, it is difficult to produce noodles because it has little viscosity, and even in the case of diarrhea, the noodles are quite well There is a problem that the texture is lowered because it is cut and not elastic.

Therefore, it is necessary to first make the basic dough through the first step of preparing the dough. The first step of preparing the dough should be carried out at a relatively high temperature of 50 to 90 ° C. In order to make the dough by giving the initial viscosity while contacting the water with a higher surface while the first barley powder is instantaneously expanded. to be. Therefore, when the temperature is less than 50 ° C, the barley particles expand and the surface becomes miscible with water to increase the viscosity, and if it exceeds 90 ° C, the viscosity is not given due to the relatively high temperature.

In addition, the first dough must be stirred relatively quickly at 1500 to 5500 RPM to show the initial viscosity of the dough. Therefore, when stirring below 1500 RPM, it is difficult to impart the initial viscosity of the dough, so the first dough is not well made, and if it exceeds 5500 RPM, the stirring speed is relatively fast, which is advantageous for initial dispersion, but is fast. Since the mixing of barley flour and water is not stably achieved by stirring, the viscosity of the dough is rather poor.

In addition, the second step of preparing the dough is a process of admixing the second barley flour directly to the first one and enhancing the viscosity of the dough. Therefore, in order to increase the viscosity, the temperature must be lowered compared to the first step of preparing the dough, and the RPM of the stirrer must also be lowered because it is a process of increasing the viscosity after a certain dough is made.

Therefore, if the temperature of less than 30 ℃ is maintained in the second crude dough manufacturing step, the viscosity of the first crude dough increases rapidly and the second barley flour does not mix well with the first crude dough, so that the viscosity does not increase. There is. In addition, when the temperature exceeds 50 ° C, the viscosity of the first dough is not increased by the relatively high temperature, so there is a problem that the viscosity increase effect of the dough by mixing the second barley flour cannot be achieved.

In addition, when stirring at less than 1000 RPM in the second crude dough production step, there is a problem that the second barley flour is not well dispersed in the first crude dough, and when it exceeds 3500 RPM, the first crude dough is caused by high rotational speed. There is a problem in that the viscosity of the dough is not increased by preventing the second barley flour from being mixed by the moisture remaining in the mixture.

The third crude dough production step not only enhances the flavor and texture of barley on noodles made of relatively large particles of barley flour, but also increases the viscosity of the dough as the larger particles are entangled in the second rough dough. Giving and expanding the elasticity of the cotton as it expands when it is boiled.

Therefore, the third roughening step is stirred at 300 to 1000 RPM or more while maintaining 15 to 40 ° C. When the temperature of the third roughening step is less than 15 ° C, the viscosity of the second roughening step increases rapidly and the third There is a problem that it does not mix well with barley flour, and when it exceeds 40 ° C, the viscosity of the second dough is lowered, and the third barley flour having a relatively large particle size cannot be fixed to the second dough. There is a problem that the viscosity and elasticity of the dough decreases as it continues to move.

Preferably, the third coarse dough comprises first barley flour and 10 to 30 parts by weight of the second barley flour and 1 to 5 parts by weight of the third barley flour with respect to 100 parts by weight of the first barley flour.

When the second barley flour is contained in less than 10 parts by weight, the effect of improving the viscosity of the first crude dough does not appear well, and when it exceeds 30 parts by weight, the texture of the dough is increased while the content of relatively large particles of barley powder increases. There is a problem of lowering, rather lowering the viscosity of the dough.

In addition, when the third barley flour is contained in an amount of less than 1 part by weight, the effect of improving the flavor and texture of barley according to the use of the third barley flour cannot be achieved. There is a problem that cannot be effective. On the other hand, if the third barley flour exceeds 5 parts by weight, the third barley flour particles cannot be fixed in the second crude dough, and as a result, the viscosity becomes low, making it difficult to make cotton.

The first aging step is a process of increasing the viscosity of the dough and increasing the bonding strength between barley flour contained in the dough to impart the viscosity and elasticity of the produced cotton.

In the first aging step, the third crude dough is first molded, and then the aging process is performed. The molding process is more specifically inserted into the compression mold and then proceeds with pressing. Through the pressing, water contained in the dough is discharged, and only a portion of the discharged water is moved to the dough again. In addition to increasing the viscosity, it can increase the mixing power in the process of water movement.

The first aging step proceeds while maintaining 15 to 25 ° C in the shade without light. The aging process is carried out at room temperature, through which the viscosity of the dough is increased, and in the process, strong elasticity between barley particles can produce a good elasticity.

The barley flour dough production step is a process of increasing the viscosity of the barley flour dough having a lower bonding strength and viscosity compared to flour dough, etc., while the third crude dough contains refined salt, the binding strength between barley particles contained in the dough is increased to increase the viscosity of the dough And increase elasticity.

The barley flour dough production step While the tablet salt is mixed, barley flour dough is made, and a certain amount of moisture is generated on the dough surface. Therefore, in the second aging step, the barley flour dough must be wrapped with paper and then compressed in a compression mold, thereby removing all excess moisture of the barley flour dough. Otherwise, the viscosity of the dough is low due to the high moisture content, and the effect of synergistic viscosity and elasticity of the dough by aging cannot be achieved.

More specifically, the second aging step wraps the surface of the tree with the barley flour dough, and the surface of the barley flour dough can be wrapped in paper and then aged. The paper is for removing moisture generated in the pressing process, and the Samjidak tree is absorbed by the active ingredient of the Samjidak tree in the barley flour dough during the second aging process, so as to increase the viscosity and elasticity of the dough. to be.

The Edgeworthia chrysantha Lindl is 1 to 2 m high, the branches are thick, yellowish brown, and usually split into three. Leaves are alternate, 8-15cm long, lanceolate or lanceolate, membranous, pointed at both ends, flat edges. Leaves are hairy on both sides, the front is light green, and the back is white. On the other hand, the flowers bloom in yellow from the leaves before the leaves in March and April, and gather at the ends of branches to run round, and the peduncle hangs downward. Calyx is tubular, 12-14mm long, has white fine hairs on the outside, and ends are divided into four. The cracks are oval-shaped, the inside is yellow, and 8 stamens run in 2 rows on the barrel, and 1 pistil.

On the other hand, the second aging step is carried out at 10 to 25 ° C for 18 to 72 hours, to increase the viscosity as much as possible to increase the bonding between particles.

A cotton stand refers to having a cotton shape such as a stick shape, and the manufacturing step of the cotton stand refers to a process of manufacturing or molding dough in the form of cotton.

The step of making the cotton band should be done more than 2 times. In the case of barley flour cotton, the elasticity and viscosity are low, so it is difficult to form the cotton band according to the number 1 cotton band manufacturing step, and the elasticity of the cotton by the air remaining in the dough It is because there is a problem that it falls.

More specifically, in the first step manufacturing step, the first barn is formed by rolling the aged barley flour dough while heating to 25 to 45 ° C. This is because it is possible to form a surface band by rolling while maintaining a high viscosity when the temperature is maintained at 25 to 45 ° C. That is, if the temperature is less than 25 ° C, the viscosity is too high, and the surface may not crack or become thick in the rolling process. If it exceeds 45 ° C, the viscosity may be too high and air may flow in. It will decrease elasticity.

After producing the first surface, it is rolled back to form a dough, and then rolled to produce a second surface to produce a second surface.

The manufacturing process of the second surface is made to form a second surface through the rolling process while heating the first surface to 60 to 70 ° C, which is a temperature higher than that of the manufacturing process of the first surface, through the two rolling processes. You can make a surface with a constant thickness and no cracks on the surface. When the temperature is less than 60 ℃, there is a problem that the effect of removing air in the dough and the binding force between barley particles is insufficient, and conversely, when the temperature exceeds 70 ° C, the viscosity and elasticity of the cotton itself rapidly decreases.

In the third aging step, the bonding force of each particle is increased in the final shape of the second cotton band, and the temperature raised during the second cotton band manufacturing process is rapidly lowered to remove the air contained in the cotton band, thereby increasing the viscosity and elasticity of the cotton. have.

In the case of the ethanol immersion step, the surface of the surface of the cotton cloth is smoothed to increase the texture, and the moisture of the surface of the surface is removed, so that the elasticity of the surface can be increased.

In addition, in the fourth aging step, the surface is evened by the ethanol immersion step, and by increasing the viscosity between the barley particles inside the bark in the state in which the surface moisture is removed, the low viscosity of the barley flour surface is further increased. It is to make a chewy noodle.

The ethanol is to separate the filtrate after immersing seaweed, plantain and 칡, preferably, the ethanol is 100 to 200 parts by weight of the seaweed 100 to 200 parts by weight relative to 100 parts by weight of 50 to 99% by weight ethanol, 30 to 80 parts by weight of plantain And 칡 100 to 200 parts by weight, and then the filtrate may be separated after 10 to 30 hours.

When the filtrate is used, not only the elasticity of the barley flour surface is much higher, but also the texture of the surface and the elasticity of the inside of the cotton band can create a very good texture.

After the ethanol immersion step, after applying the surface of the second surface using vegetable oil, a fourth aging process may be performed.

The vegetable oil may be selected from the group consisting of safflower seed oil, coconut oil, rose hip oil and mixtures thereof. Preferably, after applying the mixed oil mixed with safflower seed oil, coconut oil and rose hip oil in a weight ratio of 1: 1: 1 to 1: 1: 0.5 to the surface of the second surface, the fourth aging process may be performed. .

When the vegetable oil is applied to the surface of the second cotton band, the surface of the cotton is cut off from the outer air layer to increase the elasticity of the cotton, and the vegetable oil permeates the inside of the cotton, thereby increasing the bonding force between the barley powder particles. In addition to improving the texture, it can further enhance palatability by suppressing the flavor caused by mixing natural extracts such as beta-glucan.

Functional food composition for the diet of diabetic patients comprising barley according to the present invention and a method for manufacturing the same, despite including a large number of barley excellent for weight control of diabetic patients, do not contain a separate enzyme or synthetic additives, excellent texture And by providing a flavor, it is possible to provide a functional food composition with high palatability.

In addition, it is possible to provide an anti-diabetic food composition having excellent weight control effect and excellent blood fat reduction effect and a method for manufacturing the same.

1 is a flow chart for a method of manufacturing a food composition for anti-diabetes according to an embodiment of the present invention.
Figure 2 is a graph of the results for the weight change of the experimental group ingested food composition for anti-diabetic according to an embodiment of the present invention.
3 is a graph showing the results of blood glucose changes in an experimental group ingesting an anti-diabetic food composition according to an embodiment of the present invention.
4 is a graph showing the results of an oral glucose tolerance test in an experimental group ingesting an antidiabetic food composition according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

[Production Example 1: Preparation of natural extracts]

1. Beta Glucan (GC)

Yeast extract β-glucan was purchased from Transfer Point (Little Mountain, SC, USA) and used.

2. Preparation of hazel extract (XE)

1 kg of the prepared hazel branch was chopped and dried. The dried hazel branches were crushed. After adding 10 times the amount of tertiary distilled water to 1000 g of the pulverized sample, extracting it under reflux for 4 hours, centrifuging and filtering (Whatman paper No. 4), and then concentrating it using a freeze dryer. The recovery rate of the hazelnut hot water extract was 30%, respectively.

3. Preparation of natural extracts

Heterogeneous grass (AE), wall paulownia (TE), and unaja (UE) were prepared as hot water extracts in the same manner as the hazel extract.

4. Preparation of natural extract for breakfast

The beta-glucan (GC), hazel tree extract (XE), dysentery extract (AE), wall paulownia extract (TE), and stool extract (UE) are diluted with water in the manner shown in Table 1 below to prepare a natural extract for breakfast. Was prepared.

TX1 TX2 TX3 TX4 TX5 TX6 TX7 TX8 TX9 GC 2.5 5 2.5 5 One 2.5 3 5 10 XE - - 2.5 5 One 2.5 3 5 10 AE - - - - One 0.5 One 2 5 TE - - - - One 0.5 One 2 5 UE - - - - One 0.5 One 2 5

(Unit weight%, the rest are all water.)

[Production Example 2: Preparation of barley noodles]

In order to confirm the effect of the method for producing barley noodles containing barley according to the present invention, barley noodles were prepared by the method as disclosed in Table 2 below. The specific steps were carried out in the order of the method for producing barley noodles comprising barley disclosed in the present specification.

fair TI1 S1: The dried barley (water content of 13% by weight or less) is pulverized to prepare barley powder.
S2: Classified into first barley flour (1000-2000 mesh), second barley flour (300-800 mesh) and third barley flour (100-300 mesh).
S3: First barley flour + natural extract for breakfast dough of TX1, 50 to 90 ℃, 1500 to 5500 RPM stirring (first breakfast dough)
S4: 1st breakfast dough + 2nd barley flour, 30-50 degreeC, 1000-3500 RPM stirring (2nd breakfast dough)
S5: 2nd breakfast dough + 3rd barley flour, 15-40 degreeC, 300-1000 RPM stirring (3rd breakfast dough)
<In S3 ~ S5, the first barley powder: the second barley powder: the third barley powder = 100: 20: 3>
S6: 3rd dough kneading, 15 to 25 ° C, aged for 10 to 30 hours
S7: Aged 3rd crude dough + tablet salt, 50 ~ 80 ℃, 800 ~ 2000 RPM stirring (barley flour dough)
S8: Wrap the barley flour dough with paper and compress it, aged 10 to 25 ° C, 18 to 72 hours
S9: Rolled at 25 to 45 ° C (manufactured by First Surface)
S10: Rolling at 60 to 70 ° C (manufactured by the second side)
S11: aged 2 to 5 ° C for 10 to 80 hours
S12: immersed in 50 to 99% by weight of ethanol in the second cotton
S13: Second zone 5 to 10 ° C, aged for 18 to 72 hours TI2 Barley noodles were prepared in the same manner, except that TX2 was used instead of TX1 in step S3. TI3 Barley noodles were prepared in the same manner, except that TX3 was used instead of TX1 in step S3. TI4 Barley noodles were prepared in the same manner, except that TX4 was used instead of TX1 in step S3. TI5 Barley noodles were prepared in the same manner, except that TX5 was used instead of TX1 in step S3. TI6 Barley noodles were prepared in the same manner, except that TX6 was used instead of TX1 in step S3. TI7 Barley noodles were prepared in the same manner, except that TX7 was used instead of TX1 in step S3. TI8 Barley noodles were prepared in the same manner, except that TX8 was used instead of TX1 in step S3. TI9 Barley noodles were prepared in the same manner, except that TX9 was used instead of TX1 in step S3. TI10 After step S12, after applying the vegetable oil mixed with safflower seed oil, coconut oil and rose hip oil in a ratio of 1: 1: 1, it was prepared in the same manner as TI8 except that step S13 was performed. TI11 After step S12, after applying the vegetable oil mixed with safflower seed oil, coconut oil and rose hip oil in a ratio of 1: 1: 0.5, it was prepared in the same manner as TI8 except that step S13 was performed. TI12 After step S12, after applying safflower seed oil, it was prepared in the same manner as TI8 except that step S13 was performed. TI13 After the step S12, after applying the coconut oil, it was prepared in the same manner as the TI8 except that the step S13. TI14 After the S12 step, after applying the rose hip oil, it was prepared in the same manner as the TI8 except that the S13 step was performed.

[Experimental Example 1: Anti-diabetic effect experiment]

1. Animals, Diet Preparation and Diabetes

As for the experimental animals, 48 ICR-based 6-week-old male rats were purchased from Samtaco, and each was adapted to a stainless steel cage for 2 weeks at a stainless steel cage at Dong-Eui University Experimental Animal Center, and the average weight was about 30 g. According to the egg mass method, 8 animals per each experimental group were divided into 5 groups and reared for 6 weeks. During the first 4 weeks, a diet containing 45% kcal% fat was fed for a high fat / high carbohydrate diet. Diet was purchased from the Central Animal Experiment Co., Ltd. and used. As shown in Table 3, the experimental group was divided into a negative control group, a positive control group, a barley cotton control group, a β-glucan control group (5%), and a barley cotton + β-glucan 2.5, 5% group. The experimental diet composition was prepared based on AIN-93 (Reeves et al., J Nutr, 1993), and the amount of β-glucan added was 2.5, 5% of the dietary weight.

Experimental group Dietary composition Eumseong Control Normal animal + normal diet Positive control Diabetic animals + normal diet Barley noodles control Diabetic animals + barley diet β-glucan 5% control Diabetic animals + diet containing 5% of β-glucan Barley cotton + β-glucan 2.5% experimental group (TI1) Diabetic animals + TI1 diet Barley cotton + β-glucan 5% experimental group (TI2) Diabetic animals + TI2 diet

Diabetes induction was performed using the method of Koji H. et al. (Koji H et al., Biol. Pharm. Bull. 2006). In other words, experimentally diabetic by injecting streptozotocin (dissolved in 50 mM citrate buffer (pH 4.5), STZ, Sigma, St. Louis, MO, USA) into the abdominal cavity at a concentration of 150 mg / kg body weight in an animal fasted for 20 hours. Induced. Diabetes-inducing confirmation was considered as diabetes-inducing if the blood glucose level was 300 mg / dL or more by collecting blood from the tail vein 24 hours after STZ injection. The environmental temperature of the breeding room was adjusted to 18 ± 2 ℃, and the lighting was adjusted at a period of 12 hours (08: 00 ~ 20: 00), and water and diet were supplied without restriction.

2. Experimental method

Blood and organ extraction

The test animal was fasted for 12 hours after the end of the specification test, then lightly anesthetized with carbon dioxide, then opened to collect blood, left for 30 minutes at room temperature, and then centrifuged at 3,000 rpm for 20 minutes to separate the serum. Used. The liver was extracted, washed with phosphate buffer saline (PBS), and then water was removed and fixed in 10% formalin for histological analysis.

Oral Glucose Tolerance Test (OGTT)

After fasting for 12 hours or more one day before the end of the experiment, blood is collected from the tail vein to measure blood glucose on an empty stomach, and then a glucose (1 g / kg BW) solution is forcibly fed and blood is collected from the tail vein at 60 and 120 minutes to measure blood glucose (Accu -check, Roche Diagnostics, Manheim, Germany).

3. Experimental results

Weight change

According to FIG. 2, the weight of the animals increased to about 38 g on average during the 4 weeks of the high fat / high carbohydrate diet, but the weight rapidly decreased for 2 weeks after inducing diabetes, and the negative control group maintained 36 g in the 2nd week of diabetes induction. On the other hand, the positive control group averaged 18.3g, the barley cotton control group was 21g, the β-glucan control group was 18.8g, the barley cotton + β-glucan 2.5% group (TI1) was 23.8, and the barley cotton + β-glucan 5% group (TI2) was It showed a weight of 24.8g.

Based on these results, weight loss was found in the order of positive control, β-glucan control, barley cotton control, barley cotton + β-glucan 2.5% group (TI1), barley cotton + β-glucan 5% group (TI2), and negative control order. Showed, but there was no statistical significance.

In addition, when comparing the β-glucan control group with the barley cotton + β-glucan group, there was no significant difference according to the concentration of β-glucan, but when β-glucan was fed with β-glucan than animals fed only β-glucan. It was possible to obtain results with little change in body weight.

Therefore, it is considered that animals fed with barley cotton and β-glucan had less weight loss due to diabetes than the group fed only β-glucan, and thus had more health protection effects.

Blood sugar change

As a result of intraperitoneal administration of streptozotocin to an animal that had been fasted for 20 hours, the blood glucose level was 300 mg / dl or more in all experimental groups, as shown in FIG. 3, and it was confirmed that diabetes was induced.

In addition, as a result of observing changes in blood sugar while administering the diet for 2 weeks, the positive control group and the β-glucan control group showed 428 and 414 mg / dl, respectively, which did not show a significant effect on blood sugar control, whereas the barley cotton control group did not show 313 mg / dl. It showed that barley itself has a blood sugar control effect. In addition, there was no significant difference according to the concentration of β-glucan, showing 284 mg / dl in the 2.5% group (TI1) and 296 mg / dl in the β-glucan 5% group (TI2). When and and β-glucan were fed simultaneously, the blood sugar control effect tended to be stronger.

Oral glucose tolerance test results

After fasting for more than 12 hours, blood was collected from the tail vein to measure blood glucose on an empty stomach, and then a glucose (1 g / kg BW) solution was forcibly fed and blood was collected from the tail vein at 60 and 120 minutes to analyze blood sugar. . In the positive control group and the β-glucan control group, blood glucose levels of 1 hour and 2 hours were 573, 563 mg / dl, and 553 and 561 mg / dl, respectively, indicating little blood sugar control.

On the other hand, the barley cotton control group showed that 431, 372 mg / dl can control blood sugar, and especially the barley cotton + β-glucan 2.5% group (TI1) was 424, 339 mg / dl, and β-glucan 5% group (TI2) ) Showed blood sugar levels of 434 and 351 mg / dl, but there was no significant difference according to the concentration of β-glucan, but it was found that when the barley cotton and β-glucan were fed simultaneously, blood glucose control was more excellent.

4. Statistics

All experimental results were analyzed using SPSS / PC + package and expressed as mean ± standard deviation, and compared with one-way variance analysis, significance of each experimental group was tested at p <0.05 level by Duncan multi-range analysis.

[Experimental Example 2: Experiment of anti-diabetic effect of noodles containing natural extract for breakfast dough]

In order to confirm the anti-diabetic effect of the natural extract for breakfast, a comparative evaluation was conducted with TI2 barley cotton, which was confirmed in advance of the anti-diabetic effect.

The experiment was conducted in the same manner as in Experimental Example 1, and an index was used to more clearly show the results of the comparative test. That is, the weight control effect of the TI2 barley cotton and the result of measuring the blood glucose index were fixed at an index of 5, and the results according to the use of the mixed composition were compared with those shown as an index of 1 to 10. The index means that the higher the number, the better the anti-diabetic effect.

TI2 TI3 TI4 TI5 TI6 TI7 TI8 TI9 Weight control 5 6 6 4 6 8 9 4 Blood sugar control 5 5 6 5 7 7 8 4

(Unit index)

According to Table 4, it was confirmed that, compared to TI2, TI3, TI4, and TI 6 to TI8 exhibited equivalent or better blood glucose index and weight loss prevention effect.

 [Experimental Example 4: Functional evaluation]

The barley noodles of TI 2 to 14 were boiled and prepared to be edible. For evaluation of palatability, flavor, texture, and palatability of barley noodles boiled by 30 randomly selected persons were evaluated. The evaluation results were requested with an index determined in the range of 1 to 10, and the average value was calculated and shown in Table 6. The higher the score, the higher the palatability.

Flavor Texture Palatability TI2 5.4 5.4 5.3 TI3 7.1 6.9 7.0 TI4 7.2 7.4 7.3 TI5 6.2 6.4 6.8 TI6 7.3 7.1 7.1 TI7 7.5 7.3 7.4 TI8 8.8 8.7 8.8 TI9 7.0 7.3 7.2 TI10 9.1 8.9 8.9 TI11 9.3 9.2 9.3 TI12 7.2 7.4 7.3 TI13 7.0 7.3 7.1 TI14 6.8 7.1 7.2

According to Table 6, the overall taste, texture and palatability were evaluated in TI3 to TI14. In particular, it was confirmed that it received the best evaluation in TI10 and TI11. In the case of TI10 and TI11, as the surface application process was further performed with vegetable oil, it was confirmed that the flavor, taste, and palatability were further improved.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (10)

Contains barley flour, beta glucan and hazel extract,
Excellent for weight control in diabetics
Further comprising a dysentery extract, a wall paulownia extract and a Unaja extract
Functional food composition for diet of diabetic patients comprising barley.
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