KR102603727B1 - Food composition for weight loss comprising elaeagnus umbellata extracts and method for manufacturing the same - Google Patents

Abstract

The present invention is a food composition for weight loss containing a native barley tree extract, Garcinia cambogia extract, native barley fruit extract, round root extract, barley extract, pumpkin extract, corn silk extract, tricalcium phosphate, cactus fruit extract, hibiscus extract and herbs. It relates to a food composition for weight loss, comprising an extract, wherein the extract is extracted with 95% alcohol, heated under reduced pressure to a temperature of 30 to 40 ° C, and then powdered.

Description

Food composition for weight loss containing native barley tree extract and method for manufacturing same {FOOD COMPOSITION FOR WEIGHT LOSS COMPRISING ELAEAGNUS UMBELLATA EXTRACTS AND METHOD FOR MANUFACTURING THE SAME}

The present invention is a food composition for weight control containing an extract of native barley water, which is easy to ingest by relieving the astringent and sour taste of native barley water itself, and is easily soluble in water, so it has an excellent effect of swallowing when ingested. It's about.

When carbohydrates are consumed in large quantities, they are stored in the form of fat in the liver, so consuming excessive carbohydrates can lead to fat accumulation in the body, excessive increase in body fat and subsequent metabolic abnormalities, which can lead to obesity.

Obesity is known to be a major risk factor for various adult diseases such as high blood pressure, diabetes, cardiovascular disease, and cancer, and an increase in body weight can have a significant impact on the physical health of adults.

As the westernized diet and the consumption of carbohydrate-centered convenience foods increase, the weight and body fat percentage of adults have been steadily increasing over the past 20 years.

Accordingly, various researches in the medical and pharmaceutical sectors for weight control and weight loss are continuing. In addition to medicines that directly affect weight loss, health supplements are used to prevent weight gain and to reduce fat. The development of foods for weight control that cause effects such as suppressing accumulation is also actively underway.

Garcinia cambogia extract is a plant from the Mulberry family, and it is known that the extract of the pericarp of Garcinia cambogia fruit is used to prevent or treat obesity.

The extract contains about 10 to 30% of hydroxycitric acid (HCA), a functional ingredient. The HCA is a compound that is very similar to citric acid but has an additional hydroxyl group attached to it. It inhibits the process of converting citrate to acetyl-Co-A in vivo, inhibiting the synthesis of fatty acids, promoting oxidation, and converting them to glycogen synthesis. This has the effect of increasing energy production. In addition, HCA is known to have various physiological functions, such as suppressing appetite and promoting fat decomposition.

Meanwhile, the native barley tree ( Elaeagnus umbellata Thunb. , Autumn olive) is a deciduous broad-leaved shrub belonging to the linden family and the genus Bodhi tree. In oriental medicine, the fruits, leaves, and roots of the native barley tree are used to treat coughs, phlegm, asthma, diarrhea, and bleeding. It is known to be effective.

Republic of Korea Patent No. 2110040 relates to a composition for preventing and treating obesity or metabolic diseases containing native barley water extract. Native barley water extract inhibits pancreatic lipase activity and inhibits the increase in neutral fat in the blood after a meal. As a result, it is disclosed that it is effective in preventing, improving or treating metabolic diseases such as obesity and their complications, and it was confirmed that native barley tree is effective in preventing and improving metabolic diseases such as obesity.

However, despite the effectiveness of native barley water in preventing and improving obesity, which has been newly recognized in oriental medicine, there is a need for improvement to make it easier to consume by improving the sensory properties due to the astringent and sour taste of native barley water itself.

Republic of Korea Patent No. 2110040 (2020.05.06)

The present invention provides a food composition with improved sensory properties by alleviating the astringent and sour taste of the barley fruit itself while having an effect on weight control, including a native barley tree extract that is effective in preventing and improving obesity or metabolic diseases. The purpose is to

The present invention also aims to provide a food composition containing native barley water extract, which is easily soluble in cold water and has excellent swallowing ability with water, making it easier for users to consume.

In order to solve the above problems, the food composition for weight control according to the present invention includes garcinia cambogia extract, native barley fruit extract, columbine extract, barley extract, pumpkin extract, corn silk extract, tricalcium phosphate, cactus fruit extract, and hibiscus. It contains extracts and herbal extracts, and the extract is characterized in that it is extracted with 95% alcohol, heated under reduced pressure to a temperature of 30 to 40 ° C, and then powdered.

In the present invention, the food composition contains 40 to 50 parts by weight of native barley fruit extract, 20 to 30 parts by weight of barley extract, 1 to 5 parts by weight of barley extract, and 1 to 5 parts by weight of pumpkin extract, based on 100 parts by weight of Garcinia cambogia extract. parts, 5 to 10 parts by weight of corn silk extract, 1 to 3 parts by weight of tricalcium phosphate, 1 to 5 parts by weight of cactus fruit extract, 1 to 3 parts by weight of hibiscus extract, and 1 to 3 parts by weight of herb extract.

In the present invention, the food composition is puffed by mixing 10 to 15 parts by weight of a thickener based on 100 parts by weight of Garcinia cambogia extract, and the thickener is carboxymethyl cellulose and carrageenan mixed at a weight ratio of 1:3. It may have been done.

The present invention also provides a method for producing a food composition for weight control, which includes: a) cutting the round rhizome into 95% alcohol, extracting it at a temperature of 30 to 40°C for 5 to 8 hours, and concentrating it under reduced pressure at a temperature of 35 to 45°C. After that, the step of producing a powdery extract, b) Freeze-drying and pulverizing the native barley fruit, extracting it with water, alcohol with 1 to 4 carbon atoms, or a mixed solvent thereof for 10 to 14 hours, and then extracting it at 35 to 45 ° C. manufacturing step of native barley extract, which is concentrated under reduced pressure at a temperature and then powdered; and c) the extracts prepared in steps a) and b) and garcinia cambogia extract, barley extract, pumpkin extract, corn silk extract, and tricalcium phosphate. Provides a method for producing a food composition for weight control, comprising the step of preparing an extract mixture of mixing cactus fruit extract, hibiscus extract, and herb extract.

In the production method according to the present invention, d) mixing the extract mixture of step c) with a thickener and heating at a temperature of 30 to 40 ° C. for 10 to 12 hours to form primary granules, placed in an airtight container and heated at 230 to 230 ° C. It may further include a puffed granule manufacturing step of swelling by heating at 250°C for 10 to 15 seconds.

The present invention includes a native barley extract, which is effective in preventing and improving obesity or metabolic diseases, and a Garcinia cambogia extract, which has a body fat reducing effect. When consumed, it prevents obesity and metabolic diseases, and has a body fat reducing effect to control body weight. It has a helpful effect.

The present invention alleviates the taste of native barley water itself and is easily soluble in cold water, so when consumed with water, there is less residue in the mouth and the sensory properties are excellent, making it easy for users to consume.

Hereinafter, each configuration of the present invention will be described in more detail so that those skilled in the art can easily implement it. However, this is only an example, and the scope of rights of the present invention is determined by the following contents. Not limited.

As used herein, “preferred” or “preferably” refers to an embodiment of the invention that has certain advantages under certain conditions. However, other embodiments may also be preferred under the same or different conditions. Additionally, the identification of one or more preferred embodiments does not mean that other embodiments are not useful, nor does it exclude other embodiments that are within the scope of the invention.

As used herein, the term “comprising” is used to list materials, compositions, devices, and methods useful in the present invention and is not limited to the listed examples.

In particular, in the present invention, the term "comprising" refers to various states, such as a state in which the component is included as is, a state in which the component is processed as a precursor, a state in which the component is satisfied after processing, etc. It is not limited to the examples listed.

The present invention is a food composition for weight control comprising garcinia cambogia extract, native barley fruit extract, Homorrhoids extract, barley extract, pumpkin extract, corn silk extract, tricalcium phosphate, cactus fruit extract, hibiscus extract and herbal extract, Including a food composition for weight control, which is a food composition for weight control, which is a Powder root extract powder that is extracted with 95% alcohol, heated under reduced pressure to a temperature of 30 to 40 ℃, and improves the astringency and sour taste of native barley water itself to improve sensory properties. It is characterized by improved user preference because it is easily dissolved in cold water, so it is easy to swallow when ingested, and leaves no residue in the mouth.

The Garcinia cambogia extract is obtained by extracting the peel of Garcinia cambogia fruit with water and drying it. The main ingredient is HCA (hydroxyl citric acid), and it is effective in reducing body fat. The HCA reduces body weight and body fat by inhibiting the activity of the enzyme (ATP-citrate lyase) used when carbohydrates are converted to fat.

The Garcinia cambogia extract can be used in any commercial product, and the content of HCA, the functional ingredient, in commercial products is standardized to about 60%.

In the present invention, in order to improve the sensory properties, the relative weight ratio of other additives is limited based on the weight of the Garcinia cambogia extract. However, when sold as an actual product, in addition to the food composition according to the present invention, it is possible to add to the food. Other additives may be further included.

The native barley fruit extract is obtained by extracting the fruit of the native barley tree with an extraction solvent. The fruit can be used after processing such as drying, freezing, or powdering, or it can be used as is. The extraction solvent is not particularly limited, but it is preferable to use a solvent suitable for application to food compositions.

More preferably, the native barley fruit may be freeze-dried, pulverized, and powdered, and then extracted with water, alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

Most preferably, the native barley fruit is freeze-dried, pulverized, extracted with water, alcohol with 1 to 4 carbon atoms, or a mixed solvent thereof for 10 to 14 hours, and then concentrated under reduced pressure at a temperature of 35 to 45 ° C. It may be a native barley water extract powder manufactured by powdering.

The extract can be used regardless of its form, such as an extract obtained by extraction treatment, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, and a crude or purified product thereof, but is preferably composed of an extract powder. desirable.

The extract of Polygonatum odoratum var. pluriflorum is an extract of the rhizome of Polygonatum odoratum var. pluriflorum, a perennial plant of the Asparagaceae family. The rhizome of Polygonatum odoratum var. pluriflorum is cut into small pieces and dried, or dried and then chopped into small pieces and processed to easily prepare the extract. An extract is prepared by placing the processed snail in an extraction solvent.

The extraction solvent is not particularly limited, but it is preferable to use a solvent suitable for application to food compositions.

More preferably, the native barley fruit may be freeze-dried, pulverized, and powdered, and then extracted with water, alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

Likewise, the above-mentioned snail extract can be used regardless of its form, such as an extract obtained by extraction treatment, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a crude product or purified product thereof, but preferably, extracted. It is preferable that it consists of powder.

More preferably, it may be a Powderyx extract powder extracted in 95% alcohol at a temperature of 30 to 40°C for 5 to 8 hours, concentrated under reduced pressure at a temperature of 35 to 45°C, and then powdered. Using such an extract has the advantage of improving the sensory properties of the food composition and making it easier to consume.

It is preferable that the Garcinia cambogia extract is added in an amount of 20 to 30 parts by weight, and more preferably, in an amount of 21 to 25 parts by weight, based on 100 parts by weight of the Garcinia cambogia extract.

When added in excess of the above content, there is a problem that it does not dissolve quickly even when dissolved in water, which may cause a foreign body sensation when ingested. If it is added in a smaller amount than the above amount, there is a problem that the effect of improving sensory properties is minimal.

In addition, additional ingredients include, based on 100 parts by weight of Garcinia cambogia extract, 1 to 5 parts by weight of barley extract, 1 to 5 parts by weight of pumpkin extract, 5 to 10 parts by weight of corn silk extract, and 1 to 3 parts by weight of tricalcium phosphate. , 1 to 5 parts by weight of cactus fruit extract, 1 to 3 parts by weight of hibiscus extract, and 1 to 3 parts by weight of herb extract.

When added in the above ratio, the aroma is excellent, the taste is also gently improved, and it has the advantage of not forming a residue even when dissolved in water.

The present invention may be composed of an extract mixture in which all of the above extracts are mixed, and further, in order to further improve solubility in cold water, a thickener may be added and puffed.

The thickener may be added in an amount of 10 to 15 parts by weight, more preferably, 11 to 13 parts by weight, based on 100 parts by weight of Garcinia cambogia extract.

The thickener is preferably a mixture of carboxymethyl cellulose and carrageenan in a weight ratio of 1:3.

When using thickener compounds other than the above ingredients, there is a disadvantage that residues are likely to remain when dissolved in water and are not easily dissolved even when placed in cold water and stirred for a long time.

If the weight ratio is not satisfied, that is, if the content of carboxymethyl cellulose is excessive compared to the above ratio, it can be dissolved after being placed in cold water and stirred several times, causing a problem of reduced solubility in water.

After mixing the mixed extract with a thickener, heating at a temperature of 30 to 40 ° C. for 10 to 12 hours to form primary granules, placed in an airtight container and heated at 230 to 250 ° C. for 10 to 15 seconds to expand, It can be manufactured in the form of secondary granules, puffed granules.

The present invention also provides a method for producing the above-described food composition, which includes: a) cutting the rhizome of the round root, adding it to 95% alcohol, extracting it at a temperature of 30 to 40°C for 5 to 8 hours, and concentrating it under reduced pressure at a temperature of 35 to 45°C. After that, the step of producing a powdery extract, b) Freeze-drying and pulverizing the native barley fruit, extracting it with water, alcohol with 1 to 4 carbon atoms, or a mixed solvent thereof for 10 to 14 hours, and then extracting it at 35 to 45 ° C. manufacturing step of native barley extract, which is concentrated under reduced pressure at a temperature and then powdered; and c) the extracts prepared in steps a) and b) and garcinia cambogia extract, barley extract, pumpkin extract, corn silk extract, and tricalcium phosphate. Provides a method for producing a food composition for weight control, comprising the step of preparing an extract mixture of mixing cactus fruit extract, hibiscus extract, and herb extract.

The composition of each step can be referred to the description of the above-mentioned food composition.

The above step a) is a step of preparing an extract of Siberian root. After preparing the extract using alcohol, it is concentrated under reduced pressure and finally powdered to produce an extract powder.

Step b) is a step of preparing a native barley water extract. Likewise, the extract is prepared using an extraction solvent, and then concentrated under reduced pressure and finally powdered to produce an extract powder.

Step c) is a step of preparing the final food composition by mixing the prepared extract and the previously prepared extract together. By mixing all of the components, a food composition is prepared.

Meanwhile, a thickener was mixed with the mixture prepared in step c) and heated at a temperature of 30 to 40°C for 10 to 12 hours to form primary granules, placed in an airtight container and heated at 230 to 250°C for 10 to 15 seconds. A puffed granule production step of swelling by heating may be further performed.

Additionally, by performing the additional step of forming granules as described above, the dissolution effect in cold water can be further improved.

Below, the present invention will be explained based on examples.

<Manufacturing example>

1. Manufacture of snail extract

After drying the Rhizome rhizome, it was cut into pieces, placed in 95% alcohol, extracted at a temperature of 37°C for 7 hours, concentrated under reduced pressure at 37°C, and then powdered to prepare a Rhizome extract powder.

2. Manufacture of native barley extract

Native barley ( Elaeagnus umbellata Thunb. ) fruits (purchased in Hapcheon, Gyeongnam) were freeze-dried and pulverized, then 100% alcohol equivalent to 10 times the weight of the native barley sample was added and extracted using a magnetic stirrer for 12 hours. After filtering under reduced pressure with filter paper to separate the extract from the residue, the obtained filtrate was collected and concentrated under reduced pressure at 37°C using a vacuum rotary concentrator to obtain a native barley fruit extract, which was dried, pulverized, and processed into extract powder.

3. Extract mixture preparation

100 parts by weight of pre-prepared Garnicia cambogia extract, 50 parts by weight of native barley fruit extract powder prepared previously, 23 parts by weight of snail extract powder, 3 parts by weight of barley extract, 2.5 parts by weight of pumpkin extract, 6.2 parts by weight of corn silk extract, triphosphate An extract mixture was prepared by mixing 3 parts by weight of calcium, 2.4 parts by weight of cactus fruit extract, 1.7 parts by weight of hibiscus extract, and 1.3 parts by weight of herb extract.

4. Preparation of food composition

A mixed thickener was prepared by mixing carboxymethyl cellulose and carrageenan at a weight ratio of 1:3, and based on 100 parts by weight of the Garcinia cambogia extract, 12 parts by weight of the mixed thickener was added and mixed to prepare a food composition.

5. Preparation of puffed granules

The food composition prepared in step 4 above was heated at a temperature of 30 to 40°C for 10 hours to remove moisture to form primary granules.

This was placed in an airtight container and heated at 240-245°C for 12 seconds, and the volume of the primary granules was expanded to prepare porous secondary granules. The secondary granules were ground into powder with an average diameter of 20 to 50 ㎛ (micrometers).

Based on Table 1 below, a food composition was prepared according to the above preparation example.

Only in Examples 2 and 3 and Comparative Examples 4 and 5, processes 4. and 5. of the above Preparation Example were selectively performed.

(part by weight) Example 1 Example 2 Example 3 Comparative Example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative Example 5 Garcinia Cambogia Extract 100 100 100 100 100 100 100 100 Native barley tree fruit
Extract powder 50 50 50 50 50 50 50 50 Dunggule Extract Powder 23 23 23 - 32 18 23 23 Snail powder* - - - 23 - - - - barley extract 3 3 3 3 3 3 3 3 pumpkin extract 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Corn silk extract 6.2 6.2 6.2 6.2 6.2 6.2 6.2 6.2 Tricalcium phosphate 3 3 3 3 3 3 3 3 Cactus Fruit Extract 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 hibiscus extract 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.7 Herbal extract** 1.3 1.3 1.3 1.3 1.3 1.3 1.3 1.3 Carboxymethyl Cellulose - 3 3 - - - 6 3 Carrageenan - 9 9 - - - 6 - pectin - - - - - - - 9 Granule form - Primary granule (puffed Secondary granules (puffed) - - - Secondary granules (puffed) Secondary granules (puffed)

*Dunggulle powder is made by freeze-drying and powdering the rhizome of Dunggulle.

**The herb extract is a mixed powder of lemongrass powder, peppermint powder, and rosemary powder mixed in a weight ratio of 1:2:1, extracted with hot water, and freeze-dried.

<Experiment method>

1. Weight loss assessment

40 women in their 30s and 40s with an average weight of 65 to 70 kg and 40 men in their 40s with an average weight of 85 to 90 kg without any special diseases were given powder composed of the food compositions of the above examples and comparative examples in bottled water for 45 days for one day. It was to be consumed once before a meal. Each sample was performed in a double-blind manner, and the label of each sample was checked after all tests were completed.

Body weight and body fat percentage were measured before and after intake, and the average of the changes in each value is shown in Table 2 below.

2. Sensory evaluation

A panel of 20 adults in their 20s to 40s with no abnormalities in their senses of smell, taste, and touch were asked to gargle their mouths with 100 ml of purified water with the food compositions of the above examples and preparation examples, then mix the food compositions in 200 ml of water and consume them. The smell and taste of the food composition upon ingestion and the foreign body sensation (throat) after ingestion were evaluated. Each evaluation item was rated from 0 (bad) to 5 (good), and the average value is shown in Table 2 below.

3. Evaluation of dissolution performance in cold water

When the food compositions of Examples and Comparative Examples were dissolved in 200 ml of cold water at about 4°C, the presence or absence of residues settling to the bottom was evaluated. In a transparent glass cup filled with water, 4 g was dropped from a position 20 cm away from the top of the glass cup, and the evaluation was performed based on the number of times it was stirred with a glass rod until all residue disappeared.

Before stirring with a glass rod, the presence or absence of residue was visually checked from the side of the transparent glass cup. If residue was not visible to the naked eye, the number of times of final stirring was listed in Table 2 below.

item Example 1 Example 2 Example 3 Comparative Example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative Example 5 weight loss assessment Weight (kg) -6.4 -5.3 -5.1 -5.4 -6.1 -5.5 -4.9 -4.1 Body fat percentage (%) -8.2 -5.5 -7.2 -8.0 -6.9 -3.4 -4.7 -3.6 Sensory evaluation taste 5 5 5 3 5 One 4 5 incense 5 4 4 5 5 2 4 4 Foreign body sensation 4 4 5 0 3 5 One 0 Cold water dissolution performance evaluation
(number) 5 3 0 Residue O 8 One 15 Residue O

Figure 1 shows the results of the sensory evaluation according to Experimental Method 2., and Figure 2 shows the results of the water dissolution performance evaluation according to Experimental Method 3.

Referring to Figures 1 and 2 and Tables 1 and 2, it can be seen that the food compositions according to Examples 1 and 2 have a body weight control effect and significantly improved sensory effects compared to the comparative examples.

On the other hand, it can be confirmed that Example 3, like other examples, had a weight control effect, excellent sensory effects, and greatly increased dissolution performance in cold water.

Claims (5)

Based on 100 parts by weight of garcinia cambogia extract, 40 to 50 parts by weight of native barley fruit extract, 20 to 30 parts by weight of snail extract, 1 to 5 parts by weight of barley extract, 1 to 5 parts by weight of pumpkin extract, and 5 to 10 parts by weight of corn silk extract. A food composition for weight loss comprising 1 to 3 parts by weight of tricalcium phosphate, 1 to 5 parts by weight of cactus fruit extract, 1 to 3 parts by weight of hibiscus extract, and 1 to 3 parts by weight of herb extract,
The above-mentioned Dungguly extract is extracted with 95% alcohol, heated under reduced pressure to a temperature of 30 to 40°C, and then powdered.
The food composition is puffed by mixing 10 to 15 parts by weight of a thickener based on 100 parts by weight of Garcinia cambogia extract,
A food composition for weight loss, wherein the thickener is a mixture of carboxymethyl cellulose and carrageenan in a weight ratio of 1:3.
delete delete A method for producing a food composition for weight loss according to claim 1, comprising:
a) A step of producing a Rhizophrenia extract by cutting the Rhizoma rhizome into 95% alcohol, extracting it at a temperature of 30 to 40°C for 5 to 8 hours, concentrating it under reduced pressure at a temperature of 35 to 45°C, and then powdering it;
b) Freeze-drying and pulverizing native barley fruit, extracting it with water, alcohol with 1 to 4 carbon atoms, or a mixed solvent thereof for 10 to 14 hours, concentrating it under reduced pressure at a temperature of 35 to 45 ℃, and then powdering it. Native barley extract manufacturing step;
c) Extract mixture preparation step of mixing the extracts prepared in steps a) and b) with Garcinia cambogia extract, barley extract, pumpkin extract, corn silk extract, tricalcium phosphate, cactus fruit extract, hibiscus extract, and herbal extract. ; and
d) Mix the extract mixture from step c) with a thickener and heat at a temperature of 30 to 40°C for 10 to 12 hours to form primary granules, place in an airtight container and heat at 230 to 250°C for 10 to 15 seconds. A step of producing puffed granules by swelling them;
A method for producing a food composition for weight loss comprising. delete