KR102476982B1 - The composition for the weight control including the grains fermentation product and garcinia cambogia - Google Patents

Abstract

The present invention relates to a composition for weight control containing a garcinia cambogia extract, a complex fermented product of barley, and a complex fermented product of adlay, wherein the composition has an excellent weight loss effect by adding enzyme obtained by fermenting grains such as barley and adlay together with soybeans to the garcinia cambogia extract.

Description

Composition for weight control containing fermented grains and Garcinia cambogia

The present invention relates to a composition for weight control comprising a fermented grain product and an extract of Garcinia cambogia.

Foods for weight control refer to foods whose calories are adjusted by adding or subtracting necessary nutrients such as vitamins and minerals so that people who need weight control, such as weight gain or weight loss, can replace part or all of their meals. Recently, as the incidence of adult diseases due to obesity increases due to westernization of eating habits, health functional foods of various formulations using food materials that can prevent adult diseases in advance through weight control are coming out on the market. Among food materials, there is a Garcinia cambogia extract as a representative health functional food material for weight loss.

Garcinia cambogia extract is a plant of the Guttiferae family and is a tropical plant native to southwest India. The peel part of the fruit is used. % contains. According to the Ministry of Food and Drug Safety, Garcinia cambogia extract has been recognized for its functionality, such as helping to reduce body fat by suppressing the synthesis of carbohydrates into fat when 750 to 2,800 mg per day is consumed based on the content of HCA, a functional component. As the physiological activity of Garcinia cambogia extract has been proven, it is recommended as a health functional food ingredient for adults who want to manage body fat.

On the other hand, Garcinia cambogia extract increases the amount of functional ingredients that must be consumed per day when consumed alone, is not suitable for general health functional food formulations such as tablets and capsules, and is limited to powder formulations that are dissolved in water and drunk. there is However, in the case of a powder formulation, there is an advantage that it can be easily eaten by mixing in a certain amount of water, but there is a problem of dispersibility or solubility in water. Garcinia cambogia extract is entangled with each other when dissolving, so dispersibility or solubility in water is poor, requiring considerable time and effort when ingesting, which causes inconvenience to consumers in easily and conveniently ingesting the product. Accordingly, there is a continuous demand for the development of health functional foods that are easy to consume and have excellent weight control effects.

Korean Patent Publication No. 10-2021-0035592

An object of the present invention is to provide a food composition for weight control comprising a Garcinia cambogia extract and a complex fermented barley product. In the present invention, instead of reducing the content of the Garcinia cambogia extract, it is intended to increase the weight loss effect by adding complex fermented barley. In addition, it is intended to improve the ease of intake by including additives in the barley complex fermentation product.

One aspect of the present invention relates to a food composition for weight control comprising a Garcinia cambogia extract, barley complex fermented product, silicon dioxide, enzyme-treated stevia, refined salt, and magnesium stearate.

In the present invention, "Garcinia cambogia extract" is obtained by extracting the peel of Garcinia cambogia fruit with water and drying it. The HCA reduces body weight and fat mass by inhibiting the activity of an enzyme (ATP-citrate lyase) used when carbohydrates are converted into fat. The Garcinia cambogia extract can be used in any commercial product, and the content of HCA, which is the functional component, in the commercial product is standardized to about 60%.

The Garcinia cambogia extract may be included in 5 to 20% by weight in the food composition of the present invention, specifically 5 to 10% by weight. This is because if the content of the Garcinia cambogia extract is less than 5% by weight, the effect of reducing body fat is insignificant, and if the content exceeds 20% by weight, excessive Garcinia cambogia extract may cause hepatotoxicity. That is, the present invention is characterized in that it can increase the effect of weight loss and body fat decomposition while lowering the content of the extract compared to health functional foods containing the conventional Garcinia cambogia extract.

The barley complex fermented product may be obtained by hydrolyzing barley and soybeans using a hydrolase and then yeast fermentation. Specifically, it may be hydrolyzed using at least one hydrolase selected from the group consisting of protease, alpha-amylase, and neutrase, followed by fermentation. More specifically, the hydrolase may be a mixture of protease, alpha-amylase and neutrase at a ratio of 0.5 to 1: 1: 1 to 1.5.

Additives may be added to the barley complex fermentation product. Specifically, the barley complex fermentation product may further include at least one selected from the group consisting of xanthan gum and carboxymethyl cellulose.

The "Xanthan Gum" can increase the tackiness and viscosity of food, increase emulsion stability, and improve physical properties and texture of food. At this time, the weight ratio of the additives will be preferably 3 to 7 parts by weight per 100 parts by weight of the fermentation complex. If it is less than 3 parts by weight, there is almost no effect of addition, and if it exceeds 7 parts by weight, the fragrance of the additive is strong, and consumers may like or dislike it depending on their taste.

The food composition may further include an adlay complex fermentation product.

The adlay composite fermented product may be prepared by hydrolyzing adlay and soybeans using a hydrolytic enzyme and then proceeding with yeast fermentation. Specifically, it may be prepared by performing fermentation after hydrolysis using any one or more hydrolases selected from the group consisting of alpha-amylase and neutralase. More specifically, the hydrolase may be a mixture of alpha-amylase and neutrase at a ratio of 0.5 to 1: 1 to 1.5.

In the present invention, soybean is a high-quality vegetable protein that provides abundant essential amino acids and is inexpensive compared to animal protein, so it is used as a substitute for animal protein. In addition, soybeans are limited in their use due to the unique fishy smell of soybeans, but they are used in the food industry because they exhibit various functional characteristics that animal proteins have.

For example, the soybean contains 90% or more of protein, so when added to food, the functional properties of the protein, such as water binding capacity, emulsification, foamability, etc. can be imparted. That is, in the food industry, soybeans can be used to improve the physical properties of products, improve texture and increase the binding power of frozen foods, and at the same time be added to processed products such as yogurt, nutritional beverages, cheese, and ice cream. .

In the present invention, by mixing and fermenting soybeans with grains such as barley and adlay, it is intended to increase enzyme activity and at the same time increase the carbohydrate decomposition effect. In addition, when the composition is powdered and then mixed with water and eaten, dispersibility and solubility are improved to increase consumer preference.

The food composition may further include propylene glycol, dextrin, gum arabic, fish collagen, anhydrous crystalline glucose, crystalline fructose, and sweet potato extract powder.

In addition, the food composition is 3 to 7% by weight of Garcinia cambogia extract, 10 to 30% by weight of barley complex fermentation, 10 to 30% by weight of barley complex fermentation, silicon dioxide 0.5 to 1.5% by weight, enzyme-treated stevia 2 ~ 4% by weight, 0.5 to 1.5% by weight of refined salt, and 1 to 5% by weight of magnesium stearate. If it is out of the above content, it may not be suitable for weight control formula food, and side effects such as liver toxicity may occur.

The food composition for weight control according to the present invention includes ingredients commonly added during food production, and may include, for example, proteins, carbohydrates, fats, nutrients, and seasonings, and natural carbohydrates or flavors in addition to active ingredients. Agents may be included as additional ingredients. The natural carbohydrate is a monosaccharide (eg, glucose, fructose, etc.), a disaccharide (eg, maltose, sucrose, etc.), an oligosaccharide, a polysaccharide (eg, dextrin, cyclodextrin, etc.), or a sugar alcohol (eg, For example, xylitol, sorbitol, erythritol, etc.) is preferable. As the flavoring agent, natural flavoring agents (eg, thaumatin, stevia extract, etc.) and synthetic flavoring agents (eg, saccharin, aspartame, etc.) may be used.

The food composition according to the present invention can increase the weight loss effect by adding complex fermented barley and/or fermented barley radish complex having high enzyme activity to the Garcinia cambogia extract, and can minimize side effects by lowering the content of Garcinia cambogia.

In addition, the food composition for weight control is excellent in solubility in water, so people can easily drink it because it is easy to ingest.

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

Figure 1 shows the results of the carbohydrate decomposition rate of the food composition for weight control according to the present invention.
Figure 2 shows the results of measuring the weight loss effect (change in body weight, waist circumference) of the food composition for weight control according to the present invention.
Figure 3 shows the results of measuring the weight loss effect (body fat percentage, BMI) of the food composition for weight control according to the present invention.

Hereinafter, the embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is obvious that the present invention is not limited by the following examples.

Preparation Example 1. Preparation of soybean powder

After soaking the soybeans for 10 to 20 hours, they are peeled and ground into powder with a size of 50 to 60 mesh. 70 to 80 parts by weight of purified water is added to 100 parts by weight of a mixed material in which 45 to 60 parts by weight of gluten is mixed with 100 parts by weight of pulverized soybeans, and the kneaded dough is stirred in a homomixer. At this time, the temperature of the purified water is 60 to 70 ° C, the stirring time is 5 to 10 minutes, and the rotation speed of the homomixer is 2,500 to 3,500 rpm.

Preparation Example 2. Preparation of fermented barley

2-1. Production steps of fermented barley

Prepare raw barley and grind it. At this time, grinding may be performed using a hammer mill under conditions of 875 rpm and 337 kg/40 min. Purified water was added to ground barley and soaked for 10 to 14 hours. At this time, ground barley: purified water is used in a weight ratio of 1: 3 to 6. After the immersion was completed, gelatinization was performed by steaming barley at 90 ° C. for 1 to 3 hours. Alpha amylase (α-amylase) was added to gelatinized barley and treated at 70 to 90 ° C. for 1 to 3 hours to perform primary enzymatic hydrolysis.

Thereafter, a mixture of protease, alpha-amylase, and neutrase was added to the first enzyme hydrolyzate and treated at 50 to 70 ° C. for 1 to 3 hours to perform second enzyme hydrolysis. In addition, beta-glucanase, a saccharification enzyme, was added to the secondary enzymatic hydrolyzate and reacted at 50 to 70 ° C. for 12 to 36 hours to perform tertiary enzymatic hydrolysis to prepare a saccharification solution.

Yeast ( Saccharomyces cerevisiae ) is added to the saccharification solution and yeast fermentation is performed at 20 to 40 ° C. for 12 to 36 hours. Thereafter, lactic acid bacteria, Bacillus subtilis and Weissella cibaria , were added to the yeast fermentation product, and lactic acid bacteria fermentation was performed at 20 to 40 ° C. for 12 to 36 hours to prepare fermented barley. . The fermented barley was centrifuged at 5,000 to 8,000 rpm for 20 to 40 minutes to separate the supernatant and sterilized under pressure.

2-2. Preparation step of fermented barley containing additives

After preparing the fermented barley product of <Preparation Example 2-1>, 3 to 7 parts by weight of xanthan gum and carboxymethyl cellulose were added to 100 parts by weight of the fermented barley product. was added as

Production Example 3. Preparation of fermented adlay

Prepare adlay raw water and grind it. At this time, grinding may be performed using a hammer mill under conditions of 875 rpm and 337 kg/40 min. Purified water was added to the ground adlay and soaked for 8 to 10 hours. At this time, ground adlay: purified water is used in a weight ratio of 1: 3 to 6. After the immersion was completed, a mixture of alpha-amylase and neutrase was added and treated at 50 to 70 °C for 1 to 3 hours to perform primary enzymatic hydrolysis. In addition, beta-glucanase, a saccharification enzyme, was added to the first enzymatic hydrolyzate and reacted at 50 to 70 ° C. for 12 to 36 hours to perform secondary enzymatic hydrolysis to prepare a saccharification solution.

Yeast ( Saccharomyces cerevisiae ) is added to the saccharification solution and yeast fermentation is performed at 20 to 40 ° C. for 12 to 36 hours. Thereafter, lactic acid bacteria Bacillus subtilis and Aspergillus duck material were added to the yeast fermented product, and lactic acid bacteria fermentation was performed at 20 to 40 ° C. for 12 to 36 hours to prepare a fermented adlay. did The fermented adlay was centrifuged at 5,000 to 8,000 rpm for 20 to 40 minutes to separate the supernatant and sterilized under pressure.

Preparation Example 4. Barley Complex Fermentation

4-1. Manufacturing step of barley complex fermented product

Soybean powder and barley were mixed at a weight ratio of 1: 1, steamed, cooled, sprayed with 1% hydrolase compared to the substrate, and treated at 45 ° C. for 4 hours. At this time, the enzyme used is a mixture of protease, alpha-amylase and neutrase in a weight ratio of 1: 1: 1. Thereafter, after enzyme inactivation treatment at 80 ° C. for 30 minutes, cooling to a temperature of 15 ° C., inoculation of Bacillus subtilis and Visella cibaria, culture and fermentation at 30-35 ° C. and 95% humidity for 72 hours.

4-2. Manufacturing step of barley complex fermented product containing additives

After preparing the barley complex fermentation enzyme of <Preparation Example 4-1>, culturing, adding 5 parts by weight of xanthan gum and carboxymethyl cellulose as additives to the culture, leaving the country and drying (24 hours, 50 ℃, moisture) 8% or less) to make a dried product, and pulverize the dried product (culture) to 40 to 60 mesh to obtain a powdered fermentation composition (ie, molded product).

Preparation Example 5. Production of adlay complex fermented product

Soybean powder and adlay were mixed in a weight ratio of 1: 1, then steamed, cooled, sprayed with 1% hydrolase compared to the substrate, and treated at 45 ° C. for 4 hours. At this time, the enzyme used is a mixture of alpha-amylase and neutrase, which are proteolytic enzymes, in a weight ratio of 1:1. Then, after enzyme inactivation treatment at 80 ° C for 30 minutes, cooling to a temperature of 15 ° C, inoculation of Bacillus subtilis and Aspergillus duck material, incubation and fermentation at 30 ~ 35 ° C and 95% humidity for 72 hours. . After culturing, drying (24 hours, 50 ℃, less than 8% moisture) to make a dried product, and the dried product (culture) was pulverized with 40 ~ 60 mesh (mesh) to obtain a powdered fermentation composition (ie, molded product) .

Examples and Comparative Examples. Food Composition for Weight Control Containing Garcinia Cambogia Extract and Fermentation Complex

Complex fermentation enzyme prepared in Preparation Examples 1 to 5, Garcinia cambogia extract, silicon dioxide, enzyme-treated stevia, refined salt, magnesium stearate, propylene glycol, dextrin, gum arabic, fish collagen, soybean, anhydrous crystalline glucose, fructose and sweet potato A powdered food composition for weight control was prepared by mixing the extract powder.

Raw material (% by weight) Example 1 Example 2 Comparative Example 1 Comparative Example 2 barley complex fermented product 30 - - - Complex fermented barley with additives - 15 - - Adlay complex fermented product - 15 - 30 fermented barley - - 15 - Adlay fermented product - - 15 - Garcinia Cambogia Extract Powder 5 5 5 5 silicon dioxide One One One One Enzymatically Treated Stevia 3 3 3 3 refined salt One One One One magnesium stearate 3 3 3 3 propylene glycol One One One One dextrin 7 7 7 7 gum arabic 8 8 8 8 fish collagen 3 3 3 3 Big head 8 8 8 8 anhydrous crystalline glucose 5 5 5 5 fructose 15 15 15 15 Sweet Potato Extract Powder 10 10 10 10 Sum 100 100 100 100

Experimental Example 1. Carbohydrate decomposition effect Experiments were conducted using Examples 1 and 2 or Comparative Examples 1 and 2 to examine the effect of the food composition containing the Garcinia cambogia extract and the fermented complex of the present invention on carbohydrate decomposition. A solution of starch and amylase (control), starch and the mixture of the compositions of Examples 1 and 2 and Comparative Examples 1 and 2 were put into a test tube, respectively, and glucose standard solution, distilled water (DW), DNS (3, 5-dinitrosalicylicacid) reagents were taken sequentially and mixed well. After reacting in a constant temperature water bath for 15 minutes, the reaction was stopped by cooling in a water bath below 20° C. or ice (ICE) for 15 minutes. After diluting the colored reaction solution with distilled water, the absorbance was measured at 546 nm with a spectrophotometer. A standard curve was prepared by plotting these values in a graph, and the absorbance of the reacted sample was measured in the same way as the glucose standard solution.

As a result of the experiment, as shown in FIG. 1, it was found that the carbohydrate decomposition rate of the food containing the composition of Example 1 increased by 92.4%, and the composition of Example 2 increased by 95.9%, compared to the control amylase. This shows that the carbohydrate decomposition enzyme contained in the fermented product according to the present invention has a more excellent decomposition effect than amylase.

Experimental Example 2. Weight loss effect

Experiments were conducted using Examples 1 and 2 to investigate the effect of the food composition containing the Garcinia cambogia extract and the fermented complex of the present invention on weight loss. 5 women in their 30s with an average weight of 65 to 70 kg and 5 men in their 40s with an average weight of 75 to 85 kg were given a meal once a day by dissolving the powder composed of the food composition of Examples 1 and 2 in bottled water for 45 days, respectively. ate before doing it. Then, before and after intake, body weight, abdomen, body fat percentage, and body mass index (BMI) were measured.

As a result, as shown in FIG. 2, when the powder containing the composition of Example 1 was ingested for 45 days, the average male body weight before ingestion was 79.8 kg to 74.5 kg, a decrease of 6.6%. In addition, as a result of ingesting the powder containing the composition of Example 2 for 45 days, the average weight of men before ingestion was 81.6 kg to 75.6 kg, a decrease of 7.4%. In the case of women, when ingesting the powder containing the composition of Example 1, the average body weight decreased by 5.8% from 68.8 kg to 64.8 kg, and when ingesting the powder containing the composition of Example 2, the weight decreased from 68.5 kg to 64.2 kg by 6.3 kg. % decreased. In addition, as a result of measuring the waist and abdominal circumferences before and after powder intake at 7-day intervals, men's waist circumference decreased by an average of 4.5 to 4.7 cm and women by an average of 3.8 to 4.1 cm.

Finally, as shown in Figure 3, as a result of measuring body fat percentage and BMI, respectively, the body fat percentage of men decreased to 19.2 ~ 19.8%, and women decreased to 21.1 ~ 22.8%. In the case of the BMI index, men decreased to 0.61~0.65 and women decreased to 0.45~0.46. These results show that the food composition according to the present invention has an effect of reducing body weight, waist circumference and body fat.

Experimental Example 3. Sensory test

A sensory test was performed on the food for weight control prepared according to the above example. In the sensory test, 10 adult males and females in their 20s and 40s each evaluated the smell, taste, and aroma of the food into which the composition prepared in the example was added. Each evaluation item was adopted as a 5-point notation, and the average score for each item was calculated.

Example 1 Example 2 smell 3.3 3.3 taste 3.5 3.6 incense 3.1 3.1

As a result, as shown in [Table 2], the odor, taste and aroma of the food containing the composition for weight control of the examples received above average ratings, and it was found that consumers who consumed it could prefer it overall. The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and likewise components described as distributed may be implemented in a combined form. The scope of the present invention is set forth in the following claims. It should be construed that all changes or modified forms derived from the meaning and scope of the claims and equivalent concepts are included in the scope of the present invention.

Claims (1)

In the food composition for weight control comprising Garcinia cambogia extract, barley complex fermentation product, barley complex fermentation product, silicon dioxide, enzyme-treated stevia, refined salt and magnesium stearate,
The barley complex fermented product is obtained by hydrolyzing a mixture of barley and soybeans in a weight ratio of 1: 1 using a hydrolase in which protease, alpha-amylase and neutrase are mixed in a ratio of 1: 1: 1, and then Bacillus sub After inoculating and fermenting Bacillus subtilis and Weissella cibaria , 5 parts by weight of xanthan gum and carboxymethyl cellulose were added to 100 parts by weight of the barley complex fermented product. is added,
The adlay complex fermented product is obtained by hydrolyzing a mixture of adlay and soybeans in a weight ratio of 1: 1 using a hydrolase in which alpha-amylase and neutrase are mixed in a ratio of 1: 1, and then Bacillus subtilis ( Bacillus subtilis ), Aspergillus duck material ( Aspergillus oryzae ) inoculated and fermented,
The food composition is 3 to 7% by weight of Garcinia cambogia extract, 10 to 30% by weight of barley complex fermentation, 10 to 30% by weight of barley complex fermentation, 0.5 to 1.5% by weight of silicon dioxide, 2 to 10% by weight of enzyme-treated stevia, relative to the total composition 4% by weight, 0.5 to 1.5% by weight of refined salt and 1 to 5% by weight of magnesium stearate, a food composition for weight control.

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